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Top 10 Thai Food Dishes I

2011-03-05T22:41:00.000-08:00

Thai cuisine is a favorite of gourmet food aficionados around the world. It is well known for diversity of ingredients, complex spiciness and intricate flavors and aromas. Many Thai dishes are even prepared with a blend of herbal ingredients that are purported to have health benefits.

There is such a broad range of favorite Thai food dishes available that many people will come to Thailand and wonder where to begin; and so, I have prepared this article to present a list of my Top 10 Favorite Thai Dishes.

An important (mostly unconscious) principal of Thai food is a balance of five flavors - spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is used in seasoning many Thai dishes is fish sauce. Fish sauce is considered an essential ingredient in Thai cooking in much the same way as soy sauce is important to Chinese cooking. Thai food is easten either as a single diseg or with rice. Steamed rice is the staple food althought sticky rice is more popular in the north and northease of Thailand where special rice varienties are produced for their sticky starch qualities.

Thai food is one of many things that you should not miss while you are traveling in this beautiful " Land of Smiles". Since there are countless delectable Thai dishes, U am writing this guideline for you to selct the most popular and authentic from the plenthora of Thai signature dishes.

The following list is a top 10 favorite Thai food dishes that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of these Thai delicacies. Here are the winners of my Top 10 Thai Food Dishes.

10. Gai Pad Met Mamuang (Stir-Fried Chicken with Cashew Nuts) Even through Gai Pad Met Mamuang does not represent the overview of Thai food but it is a very nice treat to your taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children of beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll) Fried spring roll is one of the most popular appertizers for foreginers because it is not spicy and cornes with sweet and sour dip. Spring roll are crispy pastries with fried vegetable fillings. Though spring roll are commonplace in many Southease Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

The Health Benefits of Chocolate : Can Chocolate Benefit Your Health ?

2011-03-05T21:54:00.000-08:00

Chocolate is one of the most popular sweet-tasting treats in the world and has been for centuries. But part of the myth surrounding chocolate is that if it tastes so good, it must be bad for your health.

But the surprising news from the scientic community is that this reputedly decadent treat actually has some health benefits, especially if your choose chocalate wisely.

Is chocolate A Health Food ?

Chocolate contains more than 300 chemicals, and has been the subject of a number of studies by universities and other scientific organizations. Here's a quick rundown of the results (Note, we have no way of proving or disproving these claims so we offer them here as a stimulus for further research. If you're really interested in the subject, this may provide you with a starting point.)

- Cacao, the source of chocolate,contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate.

- The smell of chocolate may increase theta brain waves, resulting in relaxation.

- Chocolate contains phenyl ethlylamine, a mild mood elevator.

- The cocoa butter in chocolate contains oleic acid, a mono-unsaturateed fat which may riase good cholesterol.

-Drinking a cup of hot chocolate before meals may actually diminish appetite.

- Men who eat chocolate live a year longer than those who don't

-The flavanoids in chocolate may help keep blood vessels elastic.

- Chocolate increases antioxidant levels in the blood.

- Mexican healers use chocolate to treat bronchitis and insect bites.

-The carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.

What Chocolate Won't Do

There are many myths and half-truths about the effects of chocolate on the human body. Here are the lastest findings on several of them.

-Studies show that chocolate is not a causative factor in acne.

- Cacao contains the stimulants caffeine and bromine, but in such small quantities that they don't cause nervous.

- Chocolate is not addictive.

-Chocolate contains stearic acid, a neutral fat which doesn't raise bad cholesterol.

-Chocolate doesn't make you high. You'd need to eat a huge quatity(about 25 pounds at one sitting) to feel any noticeable effect.

But On The Negative Side...

1. Chocolate may trigger headacheds in migraine sufferers
2.Milk chocolate is high in calories, saturated fat and sugar.

What about Chocolate and Your Pets ?

Chocolate is considered dangerous to animals because it contains a stimulant called theobromine, which they can't digest.

Dark chocolate and baking chocolate are even more dangerous bacause they contain higher concentration of the substance. This applies whether chocolate is in candy bar form or and ingredients in cake, cookies, puddings or ice cream.

If a pet becomes ill after eating chocolate, take it to the vet immediately.

Dark Chocolate Versus Milk Chocolate
Dark chocolate contains more cacao and less sugar than milk chocolate. It follows tht any health benefits would be more pronounced in dark chocolate.

Dark chocolate is allowed on the popular Montaignac diet while milk chocolate is not.

You'll need to do a little research if you have any health concerns about eating chocolate. But with products like gluten-free and sugar-free brand finging their wat onto supermarket shelves, you're sure to find some form of chocolate you can enjoy with a clear conscience

What Are the Benefits of Milk?

2011-03-05T21:45:00.000-08:00

From the time we were children, we listened to our parents tell us of all the benefits of milk and as a result, we were expected to drink at least one glass per day.

As we became older, many of us shucked the idea of drinking milk either because we felt we were too "grown" to have to drink milk, or because we had become conscious of our figures and felt milk would have a detrimental effect on that part of us. In lieu of milk, we switched to other dairy products or vitamins in order to still receive the correct intake of Vitamin D and Calcium.

Strangely, the analogy here is that if we went through that much trouble to still receive the benefits of milk, we knew that there was something in milk that our bodies were able to utilize. According to an article published on the Internet by the Newer Knowledge of Milk, there are several benefits of milk: the ability to prevent osteoporosis, hyper tension, and colon cancer. And most importantly, these benefits are derived from an intake of fluid milk, not simply vitamins or other sources.

Drinking milk also helps reduce the incidence of tooth decay. There is no evidence to support the theory that drinking chocolate milk aids in tooth decay, and as a result, allowing children to drink chocolate milk increases their consumption of milk. One of the major contributing factors to many people shucking the benefits of milk for a substitute source is the belief that drinking milk will cause them to gain weight. There is no evidence that drinking the required servings of dairy products such as milk contribute to a person being overweight.

Clearly lactose intolerant individuals need to supplement with a non-dairy product. But for everyone else, we should shy away from drinking milk. We did it when we were 5, and we can definitely do it when we are 80. The benefits of drinking milk stay the same!

Health Benefits of Spinach

2010-10-09T01:26:00.000-07:00

Health Benefits of Spinach:
Spinach contains choline and inositol, the substances that help to prevent atherosclerosis or thickening and hardening of arteries.
Spinach and alfalfa help stabilize blood sugar among diabetics. Make a drink by getting several handful of spinach, add 3 cups of water. Place over low heat for one hour. Then strain. Take ½ cup twice a day. Spinach and alfalfa may be served as part of the meal.

Spinach is loaded with flavonoid that functions as antioxidant and anti-cancer agent.

Spinach contains carotenoid that help fights cancer.

Spinach is a rich source of Vitamins C and A

Spinach is an anti-aging vegetable.

Spinach is a good source of Vitamin K, which aids in the formation of the blood substance required for clotting of blood.

Spinach is also helpful in the following cases ; Anemia, Tumors, Constipation, Insomnia, Obesity, Neuritis (inflammation of nerves), Nerve exhaustion, High blood pressure, Bronchitis, Colon cancer, Prostate cancer, Breast cancer, Osteoporosis, Dyspepsia (chronic indigestion), Also helps ailment of the kidneys, bladder and liver.

Nutritive Values : Per 100 gm.
Vitamin A : 9,420 I.U.
Vitamin B : Thiamine .11 mg.;
Riboflavin : .20 mg.;
Niacin : .6 mg.
Vitamin C : 59 mg.
Good source of Vitamin k : amount undetermined.
Calcium : 81 mg
Iron : 3.0 mg.
Phosphorus : 55 mg.
Potassium : 470 mg.
Carbohydrates : 3.2 gm.
Protein : 2.3 gm.
Calories : 20

Benefits of soy milk

2010-10-07T11:12:00.000-07:00

Benefits of Soy MilkAs the taste of commercial soy milk improves more and more people are drinking it as enjoyment. But many people drink soy milk for the added health benefits. So what are the benefits of drinking soy milk as compared to cow’s milk?

Benefit 1: Soy milk contains only vegetables proteins Vegetable proteins have the advantage that they cause less loss of calcium through the kidneys. It is known that a diet rich in animal (and dairy protein) creates a higher risk for osteoporosis.

Benefit 2: Soy milk contains no lactoseAbout 75 percent of the world population cannot tolerate lactose. Some ethnic groups are more affected than others. For example 75 percent of Africans and 90 percent of Asians have lactose intolerance. As an additional benefit, soy milk contains the prebiotic sugars stachyose and raffinose. These prebiotic sugars boost immunity and help decrease toxic substances in the body.

Benefit 3: Fewer people are allergic to soy milk Only 0.5 percent of the children are allergic to soy milk, whereas 2.5 percent is allergic to cow’s milk.

Benefit 4: Soy milk reduces cholesterol The saturated fats in cow’s milk are unhealthy and increase your cholesterol. The protein in cow’s milk has no benefits for the cholesterol. Soy protein can decrease cholesterol levels. The FDA (Food and Drug Administration of US) confirms that soy protein, as part of a diet low in saturated fat and cholesterol may significantly reduce the risk of coronary heart. The FDA recommends to incorporate 25 grams of soy protein in your daily meals.
Benefit 5: Soy milk contains no hormonesCow’s milk contains natural hormones (from the cow) but also synthetic hormones, which can influence the good working of our own body. The synthetic hormone rBGH (recombinant bovine growth hormone) increase milk production by as much as 20 percent.

Benefit 6: Soy milk does not cause insulin dependent diabetes Although no general consensus exists among scientists, some studies have shown an association between drinking cow's milk in early life and the development of insulin dependent diabetes. This association does not exist with soy milk.

Benefit 7: Soy milk is rich in isoflavones The presence of isoflavones is the most important and unique benefit of soy milk. Each cup of soy milk contains about 20 mg isoflavones (mainly genistein and daidzein). Cow’s milk does not contain isoflavones. Isoflavones have many health benefits including reduction of cholesterol, easing of menopause symptoms, prevention of osteoporosis and reduction of risk for certain cancers (prostate cancer and breast cancer). Incidents of these cancers are very low in countries with high intake of soy products, including soy milk. Isoflavones are also antioxidants which protect our cells and DNA against oxidation.

Top 10 foods for 2010 Part III

2010-10-06T04:25:00.001-07:00

Simply put, it's the juice of an olive and it's filled a wide assortment of substances that offer a diverse range of health perks. Besides being a monounsaturated fat, EVOO is chock full of compounds with health-promoting effects. In fact, it's the same substances that provide olive oil's distinctive tastes and colours that are responsible for all kinds of weaponry against disease.

These small packages of goodness continue to impress - a decreased risk of diabetes, blood cholesterol lowering and anti-cancer action is just the tip of the iceberg. Dig in, but practice portion control. They're super as snacks to bridge the gap between meals.

Also known as legumes, dried peas and beans, pulses just don't get the respect they deserve. True, they're thought of as peasant food but these days, that's not such a bad thing. Put that together with the research that shows these foods can reduce blood cholesterol levels, help to regulate blood sugar and blood-pressure readings, and legumes are a clear winner as a meat substitute. The one drawback is flatulence - but if you consume these foods regularly, you can reap the benefits without the unwanted side effects.

While it's not a food and you likely can't get enough of it just eating food, vitamin D can't be left off the top 10 list for 2010. The sunshine vitamin, as it's also known, used to be considered mainly for its role in keeping bones healthy. But after years of people practicing safe sun habits and levels of vitamin D dropping, the potential costs to health of vitamin D shortages are now coming to light.
And they are staggering: Just the impact on immune-system functioning alone is astounding. Besides compromising our ability to fight illness, a deficit of vitamin D is linked to an epidemic of type 1 diabetes in children and other autoimmune diseases like MS. It's also being named as a culprit in the development of a number of cancers as well as heart disease. Experts are now saying that adults should take a supplement of 1,000 IU per day.

source by http://lifestyle.ca.msn.com

Top 10 foods for 2010 Part II

2010-10-04T00:59:00.000-07:00

This member of the Camellia sinensis family continues to reap accolades in scientific circles. A defender against different cancers - prostate, skin, bladder, oral, you name it - it seems that green tea's brew of chemicals offers some benefit. It also acts as an antioxidant playing a part in keeping arteries healthy. Bone health and green tea is another area of research. And for those concerned about their weight, a few cups a day may aid in shedding pounds. But go for the real thing: There have been reported cases of liver toxicity with green tea extracts.

They're packed with soluble fibre, the type that reduces blood cholesterol and plays a role in regulating blood sugar. But there's more to their apple a day reputation than previously thought. Apples contain high levels of flavonoids, which appear to reduce inflammation throughout the body. And scientists now know that inflammation is involved in the development of many chronic diseases including heart disease, stroke and some cancers. Eat the peel to up your antioxidant intake.

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Salmon, sardines, mackerel and tuna are all super sources of omega-3s, a type of fat that's in short supply in the diets of most Canadians. And they're vital right through the life cycle from pregnancy through to old age. They're key to the brain health of an infant and to that of an elderly person. In between, they're also essential for a growing list of disease-fighting actions from protecting arteries and mental health to maintaining good vision.

Top ten food for 2010 PART I

2010-10-03T18:31:00.000-07:00

While the term superfood has been conferred on some berries more than others, the entire family has been a hotbed of research for scientists. Acai berries, blackberries, blueberries, both wild and cultivated, raspberries, strawberries and even cranberries - all have distinct health benefits, showing that the term variety does indeed have merit. Some berries defend against certain cancers while others promote healthy arteries. Others still fight against cognitive decline.

Here's another powerful disease-fighting family whose members are also known as the cruciferous family. Brassica includes arugula, bok choy, Brussels sprouts, various cabbages, cauliflower, collards, horseradish - including the hot Japanese horseradish wasabi- kale, kohlrabi, mustard greens, radish, rapini, rutabaga, turnips and watercress. Just this year alone, dozens of studies have examined various substances in these foods and their powerful action in fighting different types of cancer. And these vegetables work in diverse ways to combat cancer at all different stages of the disease.
For those who aren't cruciferous fans, repeated tasting helps. And for broccoli, some garlic and lemon with a splash of extra virgin olive oil might change your minds.

Naming the number one whole grain choice isn't fair. All whole grains have something to offer and by eating a mix, you can gather an assortment of perks. Some, like barley, oats and rye, supply benefits for blood cholesterol and regulating blood sugar while others, like whole wheat, provide advantages for regularity. Read labels and look for whole grain as the first ingredient. Be aware that enriched wheat equals refined grain.

Benefits of Banana

2010-10-02T23:04:00.000-07:00

Health Benefits of Banana :

Banana is an energy booster.

Banana contain tryptophan, a type of protein that the body converts into serotonin. Serotonin is a hormone that is known to make you feel happy and improve your mood.

Banana is a rich source of iron, thus it is helpful in cases of anemia.

Banana is good a good source of potassium. If you are taking diuretics take 2 bananas a day to prevent the depletion of potassium in the body.

The skin of the banana is said to help remove warts(cover the warts with the inner skin of banana).

Banana is good for people who have high blood pressure because it is low in salt.
Banana is also helpful in the following cases : Stomach ulcer (banana has a natural antacid), Colitis, Digestive disorder, Diarrhea, Constipation (banana is high in fiber), Hemorrhoids
Nutritive Values : Per 100 gm.

Vitamin A : 430 I.U.

Vitamin B : Thiamine .04 mg.;

Vitamin C : 10 mg.

Calcium : 8 mg.

Iron : 6 mg.

Phosphorus : 28 mg.

Potassium : 260 mg.

Carbohydrates : 23 gm

Protein : 1.2 mg.

Calories : 88

10 foods to boost your brainpower part II

2010-10-02T22:58:00.000-07:00

Sprinkle on sage Sage has long had a reputation for improving memory and although most studies focus on sage as an essential oil, it could be worth adding fresh sage to your diet, too.

Go nuts A study published in the American Journal of Epidemiology suggests that a good intake of vitamin E might help to prevent poor memory. Nuts are a great source of vitamin E along with leafy green vegetables, seeds, eggs, brown rice and wholegrains.

Brainpower supplements Two supplements are causing excitement within the medical world. The first Eye Q, a blend of high grade marine fish oil and evening primrose oil, is thought to boost brainpower in children. A study by Durham County Council and Mansfield College, Oxford, concluded that 40 per cent of the children sampled improved both their reading skills and attention spans when taking the supplements.

The second is called Ethos Endymion, which contains L-Carnosine, a strong antioxidant which appears to have dramatic results for a number of conditions: cataracts, improving skin tone, speeding up wound healing, and protecting the brain from plaque formation that may lead to senility and Alzheimer's. L-Carnosine is found in chicken and lean red meat so this powder supplement could be especially useful for veggies.

source by www.bbc.co.uk

10 foods to boost your brainpower past I

2010-10-02T20:00:00.000-07:00

Opt for wholegrain food Walk into a room and forget why you're there? Forget already what this article's about? Make sure you're eating a diet rich in a mix of wholegrain foods such as cereals, wheatbran, wheatgerm and wholewheat pasta. One study found that women who increased their folic acid, vitamin B12 and vitamin B6 intake showed an improvement in recalling information compared to women who were not taking a supplement.

Enjoy oily fish : The essential omega-3 fatty acids - found in oily fish, as well as fish oil, walnut oil and flaxseeds (linseeds) - are high in DHA, fatty acid crucial to the health of our nervous system. Low DHA levels have been linked to a higher risk of developing Alzheimer's disease and memory loss. Fish also contains iodine, which is known to improve mental clarity

Binge on blueberries Research from Tufts University in the United States and published in the Journal of Neuroscience suggests that blueberry extract can improve short term memory loss. Widely available, so there's no excuse!

Eat more tomatoes

There is good evidence to suggest that lycopene, a powerful antioxidant found in tomatoes, could help protect against the kind of free radical damage to cells which occurs in the development of dementia, particularly Alzheimer's.

Get a blackcurrant boost

Vitamin C has long been thought to have the power to increase mental agility. One of the best sources of this vital vitamin is blackcurrants.

Pick up pumpkin seeds

Just a handful a day is all you need to get your recommended daily amount of zinc, vital for enhancing memory and thinking skills.

Bacteria and Food

2010-10-02T19:53:00.000-07:00

Question: When you see a kid pick food off the floor and eat it, what do you think?

Bonnie Bassler: I think good, he is educating his immune system, right, and so, yes, so, you know, I think that somehow people, kids are covered with bacteria and you are covered with bacteria, so I am not a proponent of not getting the kids vaccinated, of not taking baths and washing him, of course, of reasonable hygiene, right, that is sort of how I live. I’m not hysterical about it and what I do think, what I really think, I think the human body is amazing. It is amazing at how well it works to make us so infrequently sick. People don’t die from infectious diseases in this country, they don’t, right, a few thousand people die a year from infectious diseases and most of them are old people, right, whose immune systems are not working so well, right? So the human body, given the sort of environment we, and I mean Americans by that, listen, it is amazing at protecting us, and the bacteria are helping with that, the good ones, the ones that are on us, so I don’t, this might get you, too, I don’t use those anti-- I mean, I work with bacteria every day, purposely work with gobs of bacteria every day, all day, it’s not quite that bad, but we don’t use those antibacterial soaps, soap is fine. You know, like I think, I just know, I’m always eating it, I’m always rubbing my eyes, I’m always and I am mostly well.

Question: What is your advice to parents?

Bonnie Bassler: Not relax, I think you have to be vigilant, I think you have to expect your kid is going to get sick over his or her young life, that is part of how you give them a nice immune system, so later, when your body is not healthy, you are better at coping with those things. But I think, you know, there are seven billion of us and most of us live in conditions that are so much less hygienic than Americans live in, right, I think it is a system that works.

Recorded on: 6/17/08

source by www.bigthink.com

The Benefits of Beetroot

2010-08-29T05:02:00.000-07:00

The benefits of beetroot on high blood pressure are staggering! They reached top of the list in the high blood pressure foods. If you drink 500ml of beetroot juice every day, it can significantly reduce your blood pressure, according to UK researchers.

When healthy volunteers drank the juice their blood pressure dropped within the hour.
What was causing this effect? Nitrates. These nitrates are also present in other green, leafy vegetables that you are encouraged to eat in your nutrient rich diets.

Professor Amrita Ahluwalia of the William Harvey Research Institute at Barts and the London School of Medicine was leading the research, along with Professor Ben Benjamin of the Peninsula Medical School.

How does the nitrate reduce high blood pressure?

When the beetroot is chewed, saliva mixes with it along with bacteria from off the tongue. It is then converted into nitrite. Then we have another chemical reaction when it reaches the stomach. Because the stomach has an acidic environment, another chemical reaction occurs, the nitrite in the saliva turns to nitric oxide or will re-enter the circulation again as nitrite.

Observation showed that the peak time of reduced blood pressure correlated with the peak levels of nitrite in the circulation of those who swallowed their saliva and that was significant because the volunteers who were asked not to swallow during, or for a further 3 hours after chewing the beetroot, did not experience such results

Fatty foods may cause cocaine-like addiction

2010-08-28T06:48:00.000-07:00

(Health.com) -- Scientists have finally confirmed what the rest of us have suspected for years: Bacon, cheesecake, and other delicious yet fattening foods may be addictive.

A new study in rats suggests that high-fat, high-calorie foods affect the brain in much the same way as cocaine and heroin. When rats consume these foods in great enough quantities, it leads to compulsive eating habits that resemble drug addiction, the study found.

Doing drugs such as cocaine and eating too much junk food both gradually overload the so-called pleasure centers in the brain, according to Paul J. Kenny, Ph.D., an associate professor of molecular therapeutics at the Scripps Research Institute, in Jupiter, Florida. Eventually the pleasure centers "crash," and achieving the same pleasure--or even just feeling normal--requires increasing amounts of the drug or food, says Kenny, the lead author of the study.

"People know intuitively that there's more to [overeating] than just willpower," he says. "There's a system in the brain that's been turned on or over-activated, and that's driving [overeating] at some subconscious level."

In the study, published in the journal Nature Neuroscience, Kenny and his co-author studied three groups of lab rats for 40 days. One of the groups was fed regular rat food. A second was fed bacon, sausage, cheesecake, frosting, and other fattening, high-calorie foods--but only for one hour each day. The third group was allowed to pig out on the unhealthy foods for up to 23 hours a day.

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Not surprisingly, the rats that gorged themselves on the human food quickly became obese. But their brains also changed. By monitoring implanted brain electrodes, the researchers found that the rats in the third group gradually developed a tolerance to the pleasure the food gave them and had to eat more to experience a high.

Healthy Eating
They began to eat compulsively, to the point where they continued to do so in the face of pain. When the researchers applied an electric shock to the rats' feet in the presence of the food, the rats in the first two groups were frightened away from eating. But the obese rats were not. "Their attention was solely focused on consuming food," says Kenny.
In previous studies, rats have exhibited similar brain changes when given unlimited access to cocaine or heroin. And rats have similarly ignored punishment to continue consuming cocaine, the researchers note.

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The fact that junk food could provoke this response isn't entirely surprising, says Dr.Gene-Jack Wang, M.D., the chair of the medical department at the U.S. Department of Energy's Brookhaven National Laboratory, in Upton, New York.

"We make our food very similar to cocaine now," he says.

Coca leaves have been used since ancient times, he points out, but people learned to purify or alter cocaine to deliver it more efficiently to their brains (by injecting or smoking it, for instance). This made the drug more addictive.

According to Wang, food has evolved in a similar way. "We purify our food," he says. "Our ancestors ate whole grains, but we're eating white bread. American Indians ate corn; we eat corn syrup."

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The ingredients in purified modern food cause people to "eat unconsciously and unnecessarily," and will also prompt an animal to "eat like a drug abuser [uses drugs]," says Wang.
The neurotransmitter dopamine appears to be responsible for the behavior of the overeating rats, according to the study. Dopamine is involved in the brain's pleasure (or reward) centers, and it also plays a role in reinforcing behavior. "It tells the brain something has happened and you should learn from what just happened," says Kenny.

Overeating caused the levels of a certain dopamine receptor in the brains of the obese rats to drop, the study found. In humans, low levels of the same receptors have been associated with drug addiction and obesity, and may be genetic, Kenny says.

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However, that doesn't mean that everyone born with lower dopamine receptor levels is destined to become an addict or to overeat. As Wang points out, environmental factors, and not just genes, are involved in both behaviors.

Wang also cautions that applying the results of animal studies to humans can be tricky. For instance, he says, in studies of weight-loss drugs, rats have lost as much as 30 percent of their weight, but humans on the same drug have lost less than 5 percent of their weight. "You can't mimic completely human behavior, but [animal studies] can give you a clue about what can happen in humans," Wang says.

Although he acknowledges that his research may not directly translate to humans, Kenny says the findings shed light on the brain mechanisms that drive overeating and could even lead to new treatments for obesity.

"If we could develop therapeutics for drug addiction, those same drugs may be good for obesity as well," he says.

Article by http://www.health.com/

What are Hoshigaki?

2009-11-29T20:11:00.000-08:00

Hoshigaki are Japanese dried persimmons. There are mainly two kinds of persimmons: amagaki (sweet persimmons) and shibugaki (astringent persimmons). Amagaki are delicious eaten raw, but shibugaki are not. When shibugaki are dried in the sun, they become sweet and delicious with the sugar crystallized on the surface. Hoshigaki making is usually done in late autumn when persimmons are harvested and the weather is cool.

How to Make Hoshigaki:

1. Wash fresh and firm shibugaki with stems intact.

2. Peel persimmons.

3. Tie strings in the stems and hang persimmons in a sunny and dry place in the way that persimmons don't touch each other.

4. When persimmons become darker and softer a few weeks later, they are ready for eating as confections. The longer they are dried, the harder they become.

How to Store Hoshigaki: Store hoshigaki in a gift box or container in a dark and cool room. It's best to eat hoshigaki before harden or moldy. Wrap each piece in plastic wrap, and hoshigaki can be stored longer in the freezer.

The Cook and the Fig

2009-11-29T20:06:00.000-08:00

Family Features) - Figs, those California fruits that love sunny climates, are turning up on more and more restaurant menus and family dinner tables. We're fig-uring out that these sweet and luscious fruits bring depth and variety to many different dishes.

Brought to California by Franciscan missionaries, figs taste great and are most versatile in their dried state. Look for deep purple Mission and golden, nutty-flavored Calimyrna varieties. Take them along with you for a sweet, fiber-filled portable snack. The sunny flavor of dried figs also stars in Italian biscotti cookies, coffee cakes and muffins, stuffing for the holiday bird or a pork loin, rice dishes, salads, appetizers-especially with Gorgonzola cheese, and the "figgy pudding" of English lore. Dried figs combine well with other fruits like apples and pears in comforting, cold weather desserts like Apple-Fig Crumble.

But figs are more than just great tasting. They're also good for you. Just five figs give you 5 grams of dietary fiber-that's a significant contribution toward the recommended daily total of 25 to 30 grams. Along with fiber, figs contain a wealth of essential nutrients including calcium, iron, potassium, magnesium and copper. Naturally fat free, cholesterol free, trans fat free, and sodium free, dried California figs are becoming a must-have pantry staple.

Winter Breakfast Sandwich With Maple Syrup, Toasted Walnuts and Cream Cheese

2009-11-25T23:02:00.000-08:00

The warm, crunchy, golden brown staple on breakfast tables in more than 90% of American homes is one of life's simplest pleasures. This humble breakfast hero is also an iconic symbol of all that's right and good in American life.

Toast is the great leveler, a symbol of democracy: Crunchy toast is enjoyed in humble homes and at 1600 Pennsylvania Avenue.

America's love of toast has given birth to toaster collections, a national toaster museum, children's book, songs about toast and cookbooks full of toast recipes.

One hundred years since the introduction of the first electric toaster, Americans are faithful to their long-lived love affair with toast. In fact, a recent survey commissioned by the Grain Foods Foundation and conducted by Harris Interactive indicates that more than 93% of respondents say they enjoy toast any time of day.

How passionate are Americans about toast?

Nearly 10% of adults surveyed confessed they'd rather enjoy their morning toast than, um, a passionate interlude with their significant other. More than half of the survey respondents would choose toast over candy, and nearly 40% over chocolate. That's some serious craving for toast.

Hum a few bars in the key of "T"

"Americans are passionate about toast!" exults comedian Heywood Banks. Banks is singing all the way to the bank, having hit solid gold with his song about toast that he's parlayed into an animated cartoon (at comedyhome.com). Banks has created a children's book, t-shirts and music CDs based on the lyrics to his song "Yeah, Toast!" Toast lovers like Banks are delightfully quirky - he plays a toaster as a percussion instrument.
Love, craving and science in the kitchen

"There's nothing more satisfying than a piece of perfectly toasted bread," says Ted Allen, cookbook author and food and wine consultant for television's popular "Queer Eye for the Straight Guy." "One of the most comforting, simple moments you can have is to make yourself a slice of toast. The scent of bread caramelizing in the toaster is wonderful."

The process that caramelizes toast - cooking the sugars in the bread and turning them golden brown - is the Maillard reaction, which gives toast its flavor and its crunch.

So push that lever down, get out your favorite toppings and tap your toe to the toast dance while waiting (im)patiently for the tantalizing aroma of caramelizing bread. If that's not true love ...
For more intriguing, fun and delicious information on grain-based foods like bread and toast, visit http://www.grainpower.org/.

Write down this recipe for ... toast
Chef and toast enthusiast Jesse Ziff Cool has written a tome to toast. "Toast: 60 Ways to Butter Your Bread & Then Some" includes toothsome toast recipes, from sweet to savory, for every meal occasion.

"Toast is still the greatest thing since sliced bread - and getting better all the time. Toast is the perfect beginning for an appetizer, sandwich, entrée, snack - even dessert," says Cool, chef, restaurant owner and cookbook author.

But Cool was not the first to document toast recipes. The White House cookbook of 1887 contained five entire pages and 21 recipes devoted to toast.
Mighty toast and nutritionGuilty pleasure? Hardly.

"Toast is one of those perfect foods that will never go out of style. Warm, crunchy and golden brown, toast is delicious, affordable, easy to make and a low-fat, low-calorie source of grains," says Judi Adams, MS, RD, president of the Grain Foods Foundation. "With the variety of vitamins and nutrients packed into a slice of bread, it is one of the more nourishing choices for breakfast, or any time of day."

Cuisine of Thailand

2009-11-23T22:33:00.000-08:00

Influence and Western popularity : Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Serving : Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited. Sticky rice khao neow (Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.

There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.

Food Wallpaper

2009-05-14T06:46:00.000-07:00

Making the Most of Your Wine Tasting Experience

2009-05-11T05:44:00.000-07:00

You are interested in learning about wine tasting. You have many friends who have raved about different wines. Where do you start? Quite simply, you start with the first glass.
Get a group of friends together and venture out wine tasting. Temecula Valley offers more than 30 wineries. Many of them have award winning wines.
Wine tasting is an experience. Here are a few easy steps to make enhance your wine tasting adventure.
Tasting wine is about knowing the wine. Keep in mind that wine has a unique taste, and each wine has its very own characteristics. Wine can be very rich and complex, and in order to fully appreciate it, you need to taste it properly. The true essence of wine tasting is to be able to identify the wine and get its true flavor. Every wine is different in flavor.
The basics of wine tasting are easy. You don't need any formal training and anyone can enjoy the experience. Always make sure that you have room temperature water, in order to cleanse your pallet in between tasting each wine.
Wine should be served in a stem glass. This way, you can hold the glass by the stem, while wine tasting. You want to avoid holding the glass by the palm of your hand. Oftentimes, this can warm up the wine and change the sample.
Start by looking at the color of the wine. The stemmed glasses should always be clean and clear, in order for you to see the wine and be able to look at it objectively. While looking at the wine, keep in mind that you will see many different colors. Not all wines are truly red or white. Red isn't always a perfect red. Older reds tend to be a little lighter in color. White wines may have a yellow, green or even brown tinge. While looking at the color, try and have a white background. This allows you to see the true color. If the wine is purplish in color, this indicates that the wine is young. If it is brownish in color, it means that the wine is an older wine.
Smelling the wine is the next step. Twirl the wine around in the glass, to air it. Take a deep breath through your nostril to smell the fragrance. By swirling the wine, you are releasing many flavors. Keep in mind that many wines have been bottled for many years.
When you smell the wine, you may detect fruit, flower, spice, wood or any earth essence. There are many smells that you may detect. Keep an open mind and remember that no observation is incorrect.
The third step is to evaluate your wine's taste or palate. Sip a small amount of your wine. Do no swallow. Allow the wine to roll around inside your mouth for a few seconds, allowing you to detect its flavors. You may want to introduce some air into your mouth, to further bring out more aroma and flavor. You will want to note the acidity, which is indicated by the watering of your mouth when acid is present. The tannin and body of the wine and the sweetness are the other qualities to note during the tasting. The tannin refers to the dryness or the drying sensation you taste. The body is indicated by the weight of the wine on your palate. The sweetness of a wine is actually controlled by the amounts of acid, alcohol and tannins present. Generally, the higher the alcohol, the sweeter the wine will taste. Sweet wines can taste fruity or not. Dry wines with low levels of sugar and no noticeable sweetness can still be fruity.
Too much acid can make the wine taste sharp and or tart. Too little acid will make it flat and un refreshing.
Too much alcohol will make it overly sweet, hot and biting as it is swallowed.
Too many tannins will make your mouth pucker. Tannins give wine its body and generally soften as wine ages.
The body of your wine is how it feels in your mouth. Wine will be light, medium or full bodied.
Finally, you will want to evaluate the wines finish. This is the sensation left in your mouth after swallowing. The longer the flavor lingers, the longer the finish.
Generally, wineries will have a receptacle available for wine to be spit out into. You may want to spit out wine because it is unpleasant, or because swallowing numerous wines may begin to cloud your judgment.
Additional tips to keep in mind. Don't sample more than six to eight glasses per tasting, as many more will tire the palate and cause you to lose focus. Avoid wearing perfume, so that it does not overpower the aromas of the wine. Try and go tasting after eating something, this way you won't get intoxicated, which could spoil the tasting experience for you.
In no time, you will discover what you like and what you don't. It will take months, or maybe years to fully detect the subtle variation in all types of wine. For the average wine drinker, this information is a good place to start.
By experiencing wine tasting and exploring as many wineries as you can, you will improve your pallet. It won't be long before you will be able to identify the many characteristics of wine that you taste. Most likely, you will have a favorite; however, don't limit yourself because of this. Always try something new that you have not tried…you never know, you may just discover a new wine that you may have passed up.

The Top Ten Reasons I Hate Wine - Ten, Home Brew

2009-04-21T05:30:00.000-07:00

Despite this article's title I really do love wine and food from Italy, France, Germany, and other countries as well. And who among us can reject a bargain? But I also hate wine and many, many aspects of the wine scene. Let me explain my top ten reasons for this love-hate relationship. Previous articles discussed the unconscionable expense, the embarrassing lack of knowledge, no wine cellar, I can't get the ... bottle opened, insomnia, food problems, wine snobs, and the smells and tastes of wine, and wine colors. This article discusses home brew and the solution.

Why am I not a fan of home-made wine? To make it short and sweet I have yet to taste a home-made wine that doesn't taste like a home-made wine. When you know a little bit about the complexities of wine production, it's hard to believe that you can go to a store, buy liquid concentrate, pour it into bottles, squeeze on an ill-fitting cork, and in two months (or is it two weeks?) obtain a quality product. I know that I may be exaggerating somewhat, but the truth remains. History shows that time and time again dedicated amateurs have stood up to and even surpassed the professionals. But non-dedicated amateurs?

I think we can make an exception for people whose family have been making wine for generations. They may get their grapes from a brew-your-own outfit, especially if they live in a city apartment. But they don't just add water, stir, wait a few weeks and expect to get better than Grandpa's wine, except perhaps for the last batch he made when he was going blind and tried to push up the alcohol level with salt instead of sugar. Our humble conclusion, brew your own beer-maybe, wine-never.

There is one more problem with wine, but it's none of your business.
And now for the Solution. I have been told that the solution to these problems is to forego drinking wine and move on to mineral water, tofu drinks, or even single-malt Scotch. To which I reply, never. Now if you'll please excuse me there's this special bottle that I've been meaning to open for a long time. It was quite expensive, I'm not sure of its grapes varieties, it hasn't been cellared, I know I'll have trouble opening it, I won't sleep tonight, there's nothing but day-old pizza in the fridge, the guy in the wine store turned up his nose when I bought it, my nose is plugged and my color chart is nowhere to be found, but it's not home brew and I know I'm going to enjoy it. This might even tempt me to write a series on the top ten reasons I love wine. (But not the wine scene.)

12 Ways To Fix Steak

2008-12-06T01:34:00.000-08:00

Sometimes we get in a rut and eat the same thing over and over again. Well, if you've been fixing steak for the past few years in the same old ways, it's time for your taste buds to come alive with flavor. It's time for your spirit to soar with joy when you stimulate your new taste buds in very different ways. Here are some ideas for you on different ways to fix steak.

1. Add a Touch of the Ocean
Cut a slit in a steak that's one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a little oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!

2. Simplicity is Often Best
Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.

3. Garlic Lovers Will Love This One
Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.

4. Papaya Rubs Tenderizers the Meat
With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two additional times. Then cook. This one helps improve digestion.

5. Mushroom Stuffed Steak

When your heart tells you to fix a steak as a comfort food, mushrooms may help.
With a big 2-inch t-bone steak or porterhouse, make several slits into the meat large enough to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.

6. Breakfast Steak
While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in another small skillet. Use clarified butter; you've probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is finished cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a little salt and pepper, you're ready to go.

7. Cowboy Style Outside on the Range
With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn't too thrilled about the preparation method until he tasted the steak. There were no leftovers that night!

8. Shake the Steak With Herbs
Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. This steak will be filled with flavor. You'll want to call all your friends and tell them how this one tastes.

9. Shake The Steak with Herbs and Flour
There are so many variations of how to fix steak it would amaze even your grandfather.
This time, get another plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. Serve with a bottle of wine.

10. Love Anchovies? Fix a Steak with Them!
Fix your steak as usual, grilling it, broiling it or barbecuing it. When it's finished, add a salty topping of diced green olives with red pimento and anchovies.

11. Kiwi Peach Steak
Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, covering the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you're read to cook the steak, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you're feeling fruity!

12. Soy Sauce Standby
Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in mixture for 30 minutes prior to cooking. Makes a very tasty steak.

Using A Pasta Maker Saves You Time

2008-11-29T19:56:00.000-08:00

If you are the adventurous type, then chances are you are the kind of person that likes to use a pasta maker to create your own noodles. This is a great way for you to get the type of noodle you want, and you will not only be saving money you will be able to design the type of noodle that you want for the specific meal. Many Italians are more than willing to roll up their sleeves to make their own pasta, and this is something that started thousands of years ago and continues today. Some of the best meals created in Italy, are ones that the cook actually made their own pasta just prior to cooking.

Manual Or Electric Rollers?

If you are thinking about making your own pasta, you are going to need a pasta roller. What you then need to decide is whether you want to go with a manual roller of one of the newer electric rollers. While the newer electric rollers allow you to not have to work as hard and not hurt your arms rolling out the dough, you do not have the level of control or options that the manual roller has. The old school manual roller is the best way to get the pasta exactly the way you want it each and every time. This is the best way for you to get the type of pasta that you are looking for, and if you ask the pros they will say the very same. The best Italian chefs will be the first to choose an old-fashioned hand pasta roller over an electric one.

Different Attachments

One of the most fantastic things about pasta rolling machines is that there are all kinds of various attachments that you can use to obtain many different forms of pasta. These attachments will allow you to make anything from Penne to angel hair pasta, and this is a great tool to have around the family kitchen. These pasta-rolling machines are great to get the type of pasta that you want to use, and this is especially helpful if you want fresh pasta that day. The machine is easy to clean, and you will be able to store all of the spare parts with it easily under a counter. When it comes to pasta, there are few tools that can be as useful or easy to use as the pasta rolling machines.

Cost Effective

The first thing you will notice with pasta rolling machines is how wonderful it is to make your own pasta. The second thing you will quickly notice is just how cost effective making your own pasta can really be. This will especially be the case if you are the type of cook that likes to use pasta for many dishes and several events per week or month. This type of device will not only save you a great deal of time, it will also save you a lot of money as well.

Detoxifying Your Body

2008-11-27T18:34:00.000-08:00

The process of detoxifying our bodies results in the purging of harmful environmental and chemical poisons from our body. The buildup of these toxins can overwhelm the body's capacity to detoxify and may lead to such problems as hormonal imbalances, nutritional deficiencies, inefficient metabolism, and digestive and respiratory disorders. Those who utilize the detoxification process often find it can result in improved energy levels, mental capacity, skin tone and clarity, digestion, metabolism, and breathing while decreasing joint pain, body aches and headaches, constipation, anxiety, irritability, and aiding in weight loss.

Though the end results of detoxification are very beneficial, the actual process of detoxifying can be difficult. Headaches, nausea, and diarrhea can result as the toxins exit the body. It's important to keep in mind that, even though you're doing a good thing for your body by detoxifying it, you may even develop a cold or flu-like symptoms as your body works to purge the germs and poisons from the cells. Skin breakouts, anxiety, irritability and lethargy can also occur.

The healthier a person is when beginning the detoxification program, the lesser and fewer these symptoms will be. If the body has a great deal to purge, the process will be harder on the body. If the process is a huge change from the previous lifestyle, these side effects might be more pronounced.

Don't interrupt the detoxification process by taking any type of drug to relieve these symptoms. They are a natural side effect of the process. Try instead to get some rest and focus on the end result. Try treating yourself extra special during this time. Sit down and enjoy a good book, meditate, or even write in your journal about your detoxification experiences, so that during your next one, you can reflect back and remind yourself that what you went through was a natural occurrence, and also how wonderful you felt when the detoxification process was complete.

Comparision Between Vegetarian And Raw Food Diets

2008-11-26T18:56:00.000-08:00

Is there a difference between vegetarian and raw food diets? A raw foodist is a vegetarian, but one who generally is not going to cook his vegetables or fruits. A vegetarian is someone who simply doesn't eat meat, fish or poultry, but only consumes vegetables, pasta, and rice. A vegetarian might eat meatless spaghetti sauce or order onion rings in a restaurant. (Not the healthiest choice, but sometimes it's hard to find something to eat in a restaurant if you're vegetarian - even harder if you're a raw foodist.)

There are different categories of vegetarians, like vegans, or fruitarians, and raw foodist is a category of vegetarianism. We haven't seen anything about sushi being considered a raw food, but it is. Raw food, though, generally means eating raw, uncooked fruits, vegetables, dried fruits, seaweeds, etc.

But to be a raw food purist means raw broccoli, not steamed. To a vegetarian, someone committed to not eat meat or fish or animal products, steamed vegetables are just as good, although everyone would agree that steaming can take out nutrients from foods, rendering them less nutritious. A vegetarian might consume dairy or egg products; however a vegan will not consume any animal products at all. And a raw foodist is a vegan who consumes only uncooked, unprocessed raw foods. Proponents of the raw diet believe that enzymes are the life force of a food and that every food contains its own perfect mix. These enzymes help us digest foods completely, without relying on our body to produce its own cocktail of digestive enzymes. It is also thought that the cooking process destroys vitamins and minerals and that cooked foods not only take longer to digest, but they also allow partially digested fats, proteins and carbohydrates to clog up our gut and arteries.

Followers of a raw diet cite numerous health benefits, including:

• increased energy levels

• improved appearance of skin

• improved digestion

• weight loss

• reduced risk of heart disease

2008-10-20T20:41:00.000-07:00

Gourmet Meat Gifts

2008-10-15T20:40:00.000-07:00

A traditional holiday feast, weddings, and religious occasions—the pride of any holiday spread is most likely delicious succulent meat prepared lovingly, relying on old family recipes. Imagine a Thanksgiving without turkey; hard isn’t it? Sustaining life, these celebrations are almost food festivals, bringing people together. Be it Asian, African or American culture, symbolic food plays a vital role in ethnicity.

The culinary repertoire of any society is fascinating; skill and creativity enhanced all the more during religious festivals and pivotal holidays. Eating meat is an old human habit, and asking forgiveness of vegetarians and vegans, extolling the virtues of flavorful meat comes all too easily.

Gourmet meats are ideal gifts, and it is unlikely that they will find their way back to the store for an exchange! Gone are the days when eating meat was a rarity for medieval peasants, except when the calendar provided holidays. In vogue today are unusual meats and exotic cooking methods. The most common meats are poultry, beef, lamb, pork, and seafood. With convenience being the key factor, meat departments and butchers are busy with instant creations, which are ready for the grill or oven. Available meats are usually fresh, smoked, grilled, stuffed, roasted, and cooked in different regional styles with wonderful rich flavors of perfect additives or condiments.

There are gourmet fillets, smoked poultry and ham, spicy sausages, pâté foie gras, rib eye steaks, pork chops, boneless strips, marinated steaks, veal shanks or cutlets, ground meats, different styles of salami, bologna, and bacon. Medallions, ribs, tongue and many more exotic choices such as venison, rabbits, Elk, kangaroo, wild game, snake, alligator, ostrich and buffalo are becoming popular. Great samplers are available for the outdoor enthusiast.

There are prime meat cuts, styles, and seasonings to delight any buyer. The price aspect should be considered before buying gourmet meat. Expensive tender cuts are identifying characteristics of gourmet meat, and one shouldn’t deny oneself this treat! But it is important to have a balanced meal; after all it shouldn’t be like the English clergyman Fuller said, “much meat, much malady”.

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

2008-10-13T21:57:00.000-07:00

A low-fat alternative to beef, ground buffalo is becoming increasingly available.
Active Time: 1 hr
Total Time: 2 1/2 hr

Ingredients

For sauce
1 red bell pepper
low-fat buttermilk dressing
1 small garlic clove, chopped
Rounded 1/4 teaspoon hot Spanish smoked paprika*
1/4 teaspoon salt

For pickled onions
2 small red onions (1/2 lb total)
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt

For burgers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
4 English muffins, split in half
Special equipment: about 20 wooden picks

Prepation

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.

Grill onions:

Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.

Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.

Grill burgers:

Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

Cooks' note:

If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary. *Available at specialty foods shops and Tienda.com. **Available at Whole Foods stores.

Nutritional information

Per serving: 356 calories, 15 g fat (6 g saturated), 73 mg cholesterol, 638 mg sodium, 29 g carbohydrates, 2 g fiber, 25 g protein

Amazing Cooking

2008-10-13T21:40:00.000-07:00

Beef

2008-10-11T20:10:00.000-07:00

Whether making the perfect Sunday roast, the juiciest steak or the meatiest lasagne, beef holds a special place with cooks and consumers alike for its deep flavours and rich textures

When and where to buy

Beef is available all year round. The choice at supermarkets has improved, but usually you'll have to settle for what's on the shelf or at the meat counter (if there is one). Following the BSE ('mad cow disease') crisis in Britain stringent controls were brought into place in beef production and certain products were banned. With the decline of BSE in British herds, most traditional cuts of beef are once again available. However, there are now restrictions on the age of animals from which meat can come for certain products (such as T-bone steaks).

Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing and cooking, and tell you where, and from which breeds, their meat came from - as should producers at farmers' markets. This sort of detail is also often available from mail-order companies specialising in meat.

For organically-raised beef - or beef from breeds noted for succulent meat, such as Aberdeen Angus - you should be prepared to pay more. Regardless, buying the best quality beef you can afford is always worthwhile.

Tips on buying

Colour is often cited as a means of determining quality of beef but can't be used as the main indicator of quality. For example, meat that has been matured traditionally - hung and exposed to the air after slaughter for up to several weeks, or 'dry-aged' - will tend to be deep burgundy in colour with creamy, yellowish fat and will develop a more concentrated, complex flavour as it ages. The ageing process, if done correctly, can increase the tenderness of meat.

The characteristics of aged meat are highly rated by chefs, traditional butchers and many consumers.On the other hand, meat that has been vacuum-packed shortly after slaughter will retain a bright red appearance with white fat for a much longer time. This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef. Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Some supermarkets are now selling dry-aged beef which is clearly labelled as such.

A good butcher will be able to tell you not only how and how long your beef has been aged for, but will also be able to tell you about its provenance.
Brown colouring indicates the meat has been open to the air for some time and shouldn't be taken as an indication of quality. Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat.

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds another layer of flavour. However leaner meat needn't be lacking in flavour if cooked properly.

Organic beef
To many consumers, the provenance of the beef on their plate has become crucially important since the BSE crisis, and there's been an accompanying increase in demand for organic beef and beef from grass-fed herds. So what distinguishes organic beef from the rest?

For a start, an organic beef system allows cattle to graze pasture for most of their lives. Feed must meet organic standards and 60 per cent of the ration must comprise roughage such as grazed grass and clover or conserved fodder such as silage. These feeds are produced without the use of agrochemicals. No artificial growth promoters can be used, and antibiotics for preventative purposes are banned. Animal health and welfare is managed with minimal use of veterinary medicines, concentrating on providing good housing and grazing conditions for the cattle.

Storing and freezing

Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius (inexpensive thermometers can be bought for this purpose). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.

Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure.

Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb).

If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept colds.

source by www.bbc.com/food

Candy of Your Old Favorites

2008-10-10T19:20:00.000-07:00

Candy is truly a great gift to this world. It may rot our teeth and make little kids too excited, but it is a great little treat when used in moderation. You may remember the joy you felt in your childhood, when a pocketful of pennies could get you a nice bag of bulk candy. They are just a standard mix of sweets and treats to thrill and amaze. The good news is that most of these old favorites are still around in one form or another, even if they cost more than a few pennies.
Haribo is one of the biggest modern dealers. If it's sweet and gummy, then they are probably the ones who made it. Their biggest product is easily gummi bears though. I really hope I don't have to explain too much about gummi bears. They are little fruit-flavored bears shaped out of gummy gelatin. They generally offer a great mixture of sweet and gummy and they are big favorites with the children. They are also popular with a lot of craft and hobbyists. The little bears last well and are just perfect for the figures in a number of candy art displays. Don't even get me started about gingerbread houses.

Haribo gummi bears aren't the only thing that's still around. If you just take a look at any supermarket you'll be able to find a good selection of your old favorites lining the halls. You may be surprised at the latest marketplace though. There area bunch of places that you can order your bulk candy online. You will have to buy in bulk. They aren't going to send a dollar bag of gummi bears to your house. But the order can be fairly small and still qualify for free shipping. If you really think about it, it makes perfect sense. Candy is pretty hardy and won't spoil. Just keep it fairly cool and unsquashed, and you're fine. This is also a good way to get the good stuff. Everyone should know that some of the best gummi bears are the ones you can get from Haribo at Epcot. Now you can order those new and fresh bears from an online catalog and they'll show up right at your door. What more could you ask for from your candy supplier?
These are just a few basics things to remember when it comes to candy. Just take pride in the fact that a lot of your old favorites are still around for you to enjoy today.

Caramel Apples the Perfect Gift for Any Occasions.

2008-10-09T20:34:00.000-07:00

Are you wondering what to give that someone that has every thing? Caramel apples are the perfect gift, especially given the low cost and the delicious taste that leave you licking your lips. Caramel apples can be made in your kitchen or if you don’t have time to take on the task, then they can be purchased on the internet or at your local caramel apple shop. Caramel apples are most often made with granny smith apples; however many people are now using Delicious, Cameo, Fuji and many other varieties to create their favorite treat.

If you decide to make your apples, make sure you use premium ingredients, do not buy imitation chocolate, or flowing caramel because you will be asking for a DISASTER. If you absolutely must make the apples, then purchase caramel in the confectionary store and ask the store clerk for suggestions for which chocolate to use.

If you want to purchase caramel apples, look for apples that are firm and are packaged for gift giving. Caramel apples often come with a variety of nuts, chocolate and other toppings to suit the customers taste. Ask the store clerk if they can provide a ribbon and gift card for the apple. The last thing you want to do is create an impression that you just threw something together, just to say you gave a gift. Apples are great gifts for wedding guest, Christmas, and any occasion where you want to great a great impression.

Food Wallpaper II

2008-10-09T04:24:00.001-07:00

Food Wallpaper I

2008-10-09T04:10:00.000-07:00

100 Painless Ways to Cut 100 or More Calories

2008-10-09T02:32:00.001-07:00

"Losing weight can be as simple as cutting out a meatball here and an egg roll there." ~~Elizabeth Somer, M.A., R.D.

REACHING YOUR FAT-LOSS GOALS may be easier than you think. To lose a pound of fat a month, all you need to do is cut 100 calories a day from your diet, assuming the intake and expenditure of all other calories remains the same. That's because a pound of body fat is equivalent to about 3,500 calories. So if you cut 100 calories a day for 31 days, you're cutting 3,100 calories--or about a pound.

Wait...a pound a month? Isn't that a little slow? Well, mounds of research indicate that you're more likely to keep weight off if you lose it slowly. Besides, losing a pound a month doesn't require drastic changes in your eating habits. It can be as simple as eating two egg rolls with your Chinese stir-fry instead of three. Here are 100 painless ways to cut 100 or more calories a day. As a bonus, they all reduce fat or sugar, which means, calorie for calorie, you're getting more vitamins and minerals.

1. Spread 1 tablespoon of all-fruit jam on your toast rather than 1 1/2 tablespoons of butter.

2. Replace 1 cup of whole milk with 1/2 cup of nonfat milk.

3. Eat 2 poached eggs instead of 2 fried eggs.

4. Replace 1/2 cup of granola with 2 cups of Cheerios.

5. Instead of using whole milk and eggs to prepare 2 slices of French toast, use nonfat milk and egg whites.

6. Snack on an orange and a banana instead of a Snickers candy bar.

7. Munch on 35 pretzel sticks instead of 1 ounce of dry-roasted peanuts.

8. Replace 1 cup of sweetened applesauce with 1 cup of unsweetened applesauce.

9. On your lamb-and-vegetable kabob, replace 2 of the 4 chunks of meat with fresh whole mushrooms.

10. Dip an artichoke in 1 tablespoon of low-fat mayonnaise instead of 1 1/2 tablespoons of regular mayonnaise.

11. Steam your asparagus rather than saut้ it in 1 tablespoon of butter or oil.

12. Instead of a 5-ounce glass of wine, opt for cherry-flavored sparkling water.

13. For a chewy snack, have 1/2 cup of dried fruit rather than 9 caramels.

14. Replace 3 slices of bacon with 3 slices of Light & Lean Canadian bacon.

15. Eat a Lender's egg bagel instead of a Sara Lee egg bagel.

16. Select 1 cup of home-style baked beans instead of an equal serving of baked beans with franks.

17. Replace 2 biscuits with 2 dinner rolls.

18. When making a sandwich, use 2 slices of Roman Light 7-grain bread instead of Pepperidge Farm wheat bread.

19. Eat 1/2 cup of steamed fresh broccoli instead of 1/2 cup of frozen broccoli in cheese sauce.

20. Make a burrito with 1/2 cup of fat-free refried beans and 1 ounce of nonfat cheese instead of the same amount of traditional refried beans and cheese.

21. Replace an apple muffin with a high-fiber English muffin.

22. Reduce a typical serving of chocolate cake (1/8 of a two-layer cake) by one-third.

23. Switch from 1 cup of whole-milk hot chocolate to 1 cup of steamed 1% milk flavored with a dash of almond extract.

24. Replace 1 cup of caramel-coated popcorn with 2 1/2 cups of air-popped popcorn.

25. Switch from 1/2 cup of yogurt-covered raisins to 1/2 cup of plain raisins.

26. Snack on 1 cup of nonfat plain yogurt instead of 1 cup of custard-style yogurt.

27. Top your celery sticks with 2 tablespoons of fat-free cream cheese instead of 3 tablespoons of regular cream cheese.

28. Replace 2 fried-chicken drumsticks with 2 roasted drumsticks and a cup of peas and carrots.

29. Instead of eating 5 chocolate-chip cookies, savor the taste of 2.

30. Lighten your 2 cups of coffee with 2 tablespoons of evaporated nonfat milk instead of 2 tablespoons of half-and-half.

31. Replace a 12-ounce can of cola with a 12-ounce can of diet cola.

32. Thicken your cream sauce with 1 percent milk and corn starch instead of a roux of butter and flour.

33. At the appetizer tray, choose 4 fresh raw mushrooms instead of 4 batter-fried mushrooms.

34. Use 2 tablespoons of fat-free sour cream instead of regular sour cream (on baked potatoes or in stroganoff). If done twice in the day, 100 calories will be cut.

35. Reduce the size of your steak from 4 1/2 ounces to 3 ounces.

36. Grill a cheese sandwich with nonstick cooking spray instead of margarine.

37. Replace 1 cup of chocolate ice cream with 2/3 cup of nonfat chocolate frozen yogurt.

38. Snack on 2 ounces of oven-baked potato chips instead of regular potato chips.

39. Instead of topping your salad with an ounce of croutons, get your crunch from 1/4 cup of chopped celery.

40. Instead of 1 cup of macaroni salad, eat 3 1/2 cups of spinach salad with 2 tablespoons of low-calorie dressing.

41. Cut the peanut butter on your sandwich from 2 tablespoons to 1 tablespoon.

42. Serve your turkey with 1/4 cup of cranberry sauce instead of 1/2 cup.

43. Order a sandwich on cracked wheat bread instead of a croissant.

44. Complement your hamburger with 1 1/4 ounces of oven-baked tortilla chips instead of a side of fries.

45. Split an apple Danish with a friend rather than eat the entire thing.

46. Order 2 slices of cheese pizza instead of 2 slices of pepperoni pizza.

47. Grab a Dole Fresh Lites Cherry frozen fruit bar instead of a Sunkist Coconut frozen fruit bar.

48. Snack on 1/2 cup of fruit cocktail canned in water instead of 1 cup of fruit cocktail canned in heavy syrup.

49. Switch from 1 cup of fruit punch to 1 cup of sparkling water flavored with 2 teaspoons of concentrated orange juice.

50. Instead of eating garlic bread made with butter, spread baked garlic cloves on French bread.

51. Rather than snack on 1 cup of grapefruit canned in syrup, peel and section 1 small grapefruit.

52. Dip your chips in 1/2 cup of salsa instead of 1/2 cup of guacamole.

53. Switch from 1/2 cup of Frusen Gladje butter pecan ice cream to Breyers butter pecan ice cream.

54. Use 1 tablespoon of mayonnaise in your tuna salad instead of 2 tablespoons.

55. Hold the tartar sauce on your fish sandwich, and squeeze lemon on it instead.

56. Replace 3 fish sticks with 3 ounces of grilled halibut.

57. In sandwich spreads or salads, use 3 teaspoons of dijonnaise instead of 4 teaspoons of mayonnaise.

58. Use 2 tablespoons of light pancake syrup instead of 2 tablespoons of regular syrup.

59. Top your pasta with 1 cup of marinara sauce instead of 1/2 cup of alfredo sauce.

60. For each serving of pasta salad you make, reduce the oil or mayonnaise by 1 tablespoon.

61. Replace 1/2 cup of peaches canned in extra-heavy syrup with 1/2 cup of peaches canned in water.

62. Prepare 1/2 cup of steamed peas and cauliflower instead of frozen peas and cauliflower in cream sauce.

63. Cut back on sampling during cooking. The following "tastes" have 100 calories: 4 tablespoons of beef stroganoff, 3 tablespoons of homemade chocolate pudding, 2 tablespoons of chocolate-chip cookie dough.

64. At an Italian restaurant, snack on a large breadstick instead of a slice of garlic bread.

65. Eat a 3/4-cup serving of pudding made with skim milk rather than a 1-cup serving of pudding made with whole milk.

66. Choose 1/2 cup of brown rice instead of 1 serving of frozen rice pilaf with green beans or 1 serving of frozen Oriental rice and vegetables.

67. Compliment your sandwich with 3/4 cup of split-pea soup instead of 1 cup of chunky bean and ham soup.

68. Replace 3 tablespoons of strawberry topping on your ice cream with 3/4 pint of fresh strawberries.

69. Pass on the second helping of mashed potatoes.

70. Eat 3 grilled prawns with cocktail sauce instead of 3 breaded and fried prawns.

71. Make a pie crust with 1 cup of Grape-Nuts cereal, 1/4 cup of concentrated apple juice and 1 tablespoon of cinnamon, instead of using a traditional graham-cracker crust. You'll save 100 calories per slice.

72. Replace 8 sticks of regular chewing gum with sugar-free chewing gum.

73. Snack on a papaya instead of a bag of M&Ms.

74. Substitute 3 ounces of scallops for 3 ounce of lean beef in your stir-fry.

75. Rather than spread 4 tablespoons of cream cheese on two slices of raisin bread, dip the bread in 1/2 cup nonfat apple-cinnamon yogurt.

76. Munch on 1 cup of frozen grapes instead of an ice cream sandwich.

77. Rather than drink a strawberry milkshake, make a smoothie of 2/3 cup of low-fat milk, 1/2 cup of strawberries and 1/2 a banana.

78. Replace 2 brownies with 2 fig bars.

79. Eat 2 meatballs instead of 4 with your spaghetti.

80. On a hot day, quench your thirst with a glass of ice water with lemon or mint instead of a can of light beer.

81. Eat 1/2 cup of black beans instead of 3 ounces of roast beef.

82. Replace 1 1/2 tablespoons of I Can't Believe It's Not Butter spread with 1 1/2 tablespoons of Nucoa Smart Beat margarine.

83. Choose 1 serving of vegetarian lasagna instead of lasagna with meat.

84. Eat 2 Kellogg's Nutri-Grain bars instead of 2 Kellogg's Pop-Tarts.

85. Drizzle 3 tablespoons of low-calorie French dressing on your salad instead of 2 tablespoons of blue cheese dressing.

86. Replace 1 large flour tortilla with 1 six-inch corn tortilla.

87. Eat a turkey sandwich instead of a chicken salad sandwich.

88. Choose 4 1/2 ounces of tuna packed in water instead of 4 1/2 ounces of tuna packed in oil.

89. At Burger King, have a Whopper Jr. Sandwich with regular fries instead of a Whopper With Cheese Sandwich.

90. Order your Quarter Pounder without cheese.

91. At Jack in the Box, eat a regular taco instead of a super taco.

92. Fix 1 cup of turkey chili with beans rather than regular chili with no beans.

93. Use 1 cup of fat-free cottage cheese instead of regular cottage cheese.

94. Order a sandwich with barbecued chicken instead of barbecued pork.

95. Replace 1 cup of corn with 1 cup of carrots.

96. Reduce your helping of turkey stuffing from 1 cup to 2/3 cup.

97. Have a single scoop of ice cream instead of a double scoop.

98. Replace 2 ounces of corn chips with 2 ounces of SnackWell's wheat crackers.

99. Eat 1 hot dog at the baseball game instead of 2.

100. Shred 2 ounces of fat-free cheddar cheese on nachos instead of regular cheddar.

Chinese Food Nutrition

2008-10-08T22:56:00.000-07:00

The phrase is a testament to the popularity of Chinese food around the world. Food is an important part of daily life for Chinese people. Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships.

Shopping daily for fresh food is essential for all Chinese cooking. Unlike the fast food society of the U.S., the Chinese select live seafood, fresh meats and seasonal fruits and vegetables from the local market to ensure freshness. This means swimming fish, snappy crabs, and squawking chickens. Even prepared foods such as dim sum or BBQ duck for to go orders must gleam, glisten, and steam as if just taken out of the oven.

Chinese people in general are not as concerned about nutrition as Western culture. They are more concerned with the food's texture, flavor, color, and aroma. These are the crucial points for good Chinese cooking. Chinese daily meals consist of four food groups: grains, vegetables, fruit, and meat. Because of lactose intolerance, Chinese do not consume large amounts of dairy products. Instead, Chinese substitute these with soymilk and tofu, which also contain large amounts of protein and calcium. Vegetables, fruits, and meats are usually fresh. Some exceptions include preserved vegetables such as snow cabbage or mustard greens, preserved eggs, aka "thousand year old eggs" or salted and dried fish. Other exceptions include snack items such as beef jerky, cuttlefish jerky, sweet and sour preserved plums, or dehydrated mango slices. Canned or frozen foods are seldom eaten. Western desserts such as cookies, cakes, pies, and ice cream are eaten only on special occasions such as birthdays and weddings. After dinner, families usually eat seasonal fruit as dessert. Chinese desserts such as red bean soup, sweet white lotus's seed soup, or steam papaya soup are served every so often as a special treat on a hot summer's night.

Ethnic Chinese cooking does not involve a lot of deep fried cooking. The reason most of the Chinese restaurants in America have deep-fried dishes such as sweet and sour pork, almond fried Chicken, and deep-fried shrimp is to promote business and to please western tastes. This clearly reflects why there are more overweight and high blood pressure concerns in Western culture than there are in Chinese culture.

"Yi xing bu xing"

Chinese hardly waste any section of the animal and have found ways to cook nearly every part. Chinese culture believes that "yi xing bu xing," which means by using any shape or part of the animal the same part of the human body can be replenished and strengthened. For example, shark fin soup and bird nest soup (bird's saliva) is served to replenish strength and increase appetite, crocodile meat strengthens the bronchia, dehydrated tiger testicle increases stamina for men, while monkey brains add wisdom. These foods are considered to be delicacies and tonics. Shark fin soup or bird nest soup is often served at special occasions such as at a Chinese banquet dinner. Other items are rarely prepared

Cooking With Fine Italian Wine

2008-10-08T01:42:00.000-07:00

Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Also, you should carefully choose an Italian wine appropriate for the dish. Generally, the recipe you choose will come with the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier dishes, including those filled with tasty cuts of meats.

Even though water boils at 212 degrees Fahrenheit, alcohol has a much lower boiling point, around 175 degree Fahrenheit. For this reason, you can quickly remove alcohol in Italian wine. In fact, approximately 40 percent of the alcohol is boiled out in approximately 15 minutes. Eventually, the Italian wine will turn into a thick syrup if it is boiled long enough. This syrup is perfect for use as a glaze with meats or vegetables.

Once the alcohol has been evaporated, the flavors are emphasized. Also, alcohol, including Italian wine, brings out the flavor of tomatoes and other ingredients. Consider adding a bit of white Italian wine to tomato sauces to bring out the flavors.

There are a variety of cooking wines on the market, but you should avoid these products, since they are of lower quality than a fine Italian wine and usually contain a high amount of sodium. However, if you are a collector of fine Italian wine, save these delicious drinks from the heat, since the alcohol will only be evaporated and the importance of the wine will be lost. There are a variety of quality Italian wine on the market that are perfect for cooking. Choose rich, fruity wines for dessert dishes and strong white wines for sautéed or baking dishes.

Cooking Tips For The Beginner Baker

2008-10-08T01:35:00.000-07:00

Cooking Tips For The Beginner Baker

By. Paula Radmall

The beginning baker may find that baking can be complicated if an individual does not know what they are doing. Here you'll find some cooking tips and guidelines to assist you if you are one of these individuals. There are a few steps that should be followed first before an individual gets started. These cooking tips will prevent most disasters from happening. The first thing to remember is always read through the entire recipe before beginning. This will ensure that all necessary ingredients are on hand before you start. Check all expiration dates on all non perishable supplies. You don't want to be running to the store in the middle of baking.

Preheat the oven and check with an oven thermometer before baking. Most ovens can run anywhere from twenty five degrees cooler to twenty five degrees warmer. Check your oven to ensure that the proper temperature is obtained for the recipe. Follow all the directions on adjusting your oven racks, prepping baking sheets, and using the right baking pan. Always measure all the ingredients accurately. This means holding it up to eye level especially with liquids. To measure dry ingredients, first over fill and then level off with the flat edge of a knife. Finally, bake with love. If an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients common to baking. There are many different kinds of flour, and they are not all the same. For all yeast breads wheat flour is important. Bread flour works well if you are making yeast loaves. However, if you use bread flour in yeast bread it will turn into a heavy cake. Cake flour is very fine flour. All purpose flour can be used for almost any baking. It is the most common flour used. Bleached and unbleached flours can be used interchangeably. Make sure to put your flour in an airtight container and store it in a spot that is cool and dry for up to six months. Unlike some flours, baking powder and baking soda are NOT interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when it is mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When baking soda mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make your baked goods light and airy. Cooking tips for handling chocolate are important to know. There are different types of chocolate.

Unsweetened chocolate has no added sugar. It is a chocolate liquor that is at least fifty percent cocoa butter. Various amounts of sugar added to it create bittersweet, semisweet, and dark chocolate. Milk chocolate consists of dried milk powder, cocoa butter, and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent of cocoa butter removed and then it is dried and ground into a paste. Chocolate is easy to burn when mel ting, so always mel t it over a very low heat. Chocolate can be mel ted using the double boiler method, the direct heat method, or the microwave oven method. Using these cooking tips will help make almost any baked goods turn out wonderfully delicious.

US approves animal clones as food

2008-10-08T01:09:00.000-07:00

.The US government has given the green light to the production and marketing of foods derived from cloned animals.

After six years of study, the Food and Drug Administration (FDA) ruled that meat and milk from cloned pigs, cattle and goats and their offspring is safe.

Lack of data meant the agency could not reach a decision on sheep products.
The FDA does not expect to see a lot of products from cloned animals being sold now, because of cost. It expects clones would first be used for breeding.

The agency released almost identical draft conclusions in December 2006. Since then, new scientific information has strengthened its central view.

After reviewing additional data and the public comments in the intervening year since the release of our draft documents on cloning, we conclude that meat and milk from cattle, swine, and goat clones are as safe as the food we eat every day," said Stephen Sundlof, director of the FDA's Center for Food Safety and Applied Nutrition.

The FDA will not require food derived from cloned animals to be labelled as such.
Low confidence

The agency was criticised by activist groups and by US politicians who were not convinced that enough scientific data was available to justify a decision.

"The FDA has acted recklessly, and I am profoundly disappointed in their rush to approve cloned foods," said Maryland Senator Barbara Mikulski, co-sponsor of a bill amendment passed by the US Senate which asked the FDA not to rule until further research was available.

"The FDA based their decision on an incomplete and flawed review that relies on studies supplied by cloning companies that want to force cloning technology on American consumers."
A survey in 2005 by the Pew Charitable Trusts found that two-thirds of US consumers were "uncomfortable" with animal cloning; nearly half believed food from clones would be unsafe to eat.

Some US food companies have indicated they do not plan to stock products derived from cloned animals.

But Smithfields, which claims to be the biggest producer of pigs and pork products in the country, left the door open to a change of tack, saying it would "continue to monitor further scientific research on this technology" and was committed to improving its products "through careful selective breeding and genetic research".

Breeders themselves expressed their approval.

"The biotechnology industry applauds the FDA for its comprehensive scientific review of this new assisted reproductive technology," said Jim Greenwood, president and CEO of the Biotechnology Industry Organization (Bio), which represents companies and institutions in the biotech field.

"Cloning... can effectively help livestock producers deliver what consumers want: high-quality, safe, abundant and nutritious foods in a consistent manner."

Delayed action

US authorities do not expect to see a wave of products derived from cloned animals on the shelves immediately.

Creating a clone is far more expensive than breeding animals conventionally. The US Department of Agriculture (USDA) believes it is more likely that companies will produce clones with "desirable" traits, breed them, and bring products from the offspring into the food chain.
The USDA is asking companies not to market products immediately, but to continue observing the moratorium they agreed to in 2001 when the FDA began its deliberations.

"USDA encourages the cloning industry continue its voluntary moratorium for a sufficient period of time to prepare so that a smooth and seamless transition into the marketplace can occur," it said in a statement.

The US developments will be watched closely in Europe, where evaulation of cloned animals is at an earlier stage.

Last week the European Food Safety Authority (Efsa) initiated a public consultation on its draft guidance.

The draft concluded, among other things, that:
foods from cloned pigs and cattle are essentially identical to those from conventionally bred animals

animal cloning is unlikely to have environmental impacts
there are health and welfare issues, but these are likely to diminish as technology progresses
The EU has indicated that if products from cloned animals were approved, they would have to be labelled.

This contrasts directly with the US position, opening up the possibility of trade disputes similar to the lengthy and costly row between the EU and US over genetically modified foods.
Richard.Black-INTERNET@bbc.co.uk

Drink Coffee From Around the World

2008-10-06T19:59:00.000-07:00

Coffee can be tasted and enjoyed in so many different varieties and ways. There is a plethora of recipes that every coffee lover must try. Below are some of the ones to sample.

Although, unusual, definitely worth it. The first recipe involves baking a coconut at 300 degree Fahrenheit for thirty minutes. Then after it is removed and cooled down, the shell can be broken open and the flesh grated. Then the flesh and milk of the coconut should be combed with about half a cup of regular milk. Then this is all put into a pan and heated until it is thick. The mixture should then be strained. This mixture is then put into a cup of coffee and sipped.

Then there is the mocha, but this one is Mexican is style. It involves a teaspoon of chocolate syrup combined with a dash of cinnamon and nutmeg. Then this is poured into a cup of coffee with sugar added to taste. Whipping cream is the perfect completion to this beverage. Then there is something called the Cubano which is enjoyed straight and shot like tequila. The Americano, which is espresso and hot water, can be diluted using rum or hot milk. However, no more than bout a tablespoon of milk should be added, otherwise the American is ruined.

For a holiday treat, try the Grog. This is when an orange is peeled and then divided into slices. Then the same is done to a lemon. Then a peel about the same size of one orange slice is placed in the bottom of a cup. A little butter, brown sugar, and ground clove should be mixed together with some nutmeg and cinnamon. This is all combined with about half a cup of coffee with some heavy cream to taste.

The Viennese is dark chocolate melted with one tablespoon of light cream. Then about half a cup of coffee is slowly added and whipped until frothy. Once it has settled, then it is sprinkled with cocoa and cinnamon. It should be tasted with the pinky raised in traditional aristocrat style.

The Turkish style is the most simple. The coffee is boiled with the water and not strained. A cup of water is poured into a pot and brought to a boil with about half a teaspoon of sugar. Once it has been removed from the heat then about a teaspoon of coffee is added and should be stirred to remove some of the heat. After a layer of foam appears the coffee should be allowed to settle and cool. Then it can be enjoyed.

Vietnamese coffee is one of the most popular iced coffee beverages. The coffee should be put through a coffee press and then about a tablespoon of condensed milk added into cup at the bottom. Then the boiling water is poured over the press and let to drip. It is all then stirred, cooled down with ice and enjoyed. All of this involves some work on the coffee loverâ€™s part unless they want an invaluable experience and wish to travel the world to get their coffee.

Dark Chocolate And Mint

2008-09-18T01:25:00.000-07:00

The Best Dark Chocolate Bar

Where does a person buy the best dark chocolate bar? First let us determine what is the best one to buy. We can talk of the most familiar brands such as Hershey, Godiva, or Dove. Or, we can look into those areas beyond out borders where dark chocolate is more than a side grocery store stock item, but a craft.

In the Belgian Chocolate Factory you can get dark chocolates made fresh everyday. In the Belgian chocolate factories that I have seen show three main chocolate types, Milk, Dark, and White chocolate. Dark chocolate is my favorite. Popular, but exquisite manufacturers are Ghirardelli Chocolate, Almedei, Amore, Prestat, Zchocolat.

You have most likely seen some of the Hershey's chocolate products when you are shopping in stores, but if you go right to the source you will have the largest, most comprehensive selection available to you. Hershey's is one of the top names when it comes to chocolate, and whether you are looking for a dark chocolate bar or any other sort of chocolate bar, you are going to have some great options if you deal with them.

One of the best things about Hershey's is that they are always willing to offer nutrition information for each of their products, because whether you are looking for dark chocolate bar or another type, they want to make sure that you are aware of both the bad and good that is offered to you.

Ghirardelli Chocolate
With its heart in San Francisco bay, Ghirardelli Chocolate Factory brings over 150 years of the finest quality of manufactured chocolate. It is a huge factory of which my wife and I were privileged to see. They have mastered the art of taking only the finest of the cacoa bean and bringing it to perfection within their various chocolate selections.
The Ghirardelli Dark Chocolate Bar is made of of perfectly roasted cacoa beans blended with cocoa butter and natural vanilla. Two of their incrediblely intense dark chocolate bars is Espresso Escape and mint Bliss. Another sample of their dark chocolate is the Dark Chocolate Lava Cakes. They even provide a recipe.
I will link you to this don't worry. I couldn't leave you hanging after that last one.

Origin Of The Mint

Mint, or Mentha as referred to, is a family of 25 species. Mint leaves are strong-scented, and exist throughout the year. Leaf colors range from dark green and gray-green to purple, blue and also pale yellow. They can grow to almost 120 cm tall with a potentially wide spread. In the world of food and drink, mint leaves can be used in teas, beverages, jellies, syrups, chocolate candies, and my favorite use - ice creams. I also read it is good to war off mesquitos, pretty cool.
Mint In A Chocolate Bar
Before we talk about it further, there is a great chocolate mint bar recipe from so check that one out too.

Mint is a powerful flavor. It has been used for decades as a soother to the stomach. Adding mint to chocolate, particularly dark chocolate can be even that much better. Chocolate mint bars possess a great flavor that is tolerable to the taste buds. For example, my wife and I go to the Olive Garden Restaurant whenever we can. What do they give us after we scoff down our pasta meals and bread sticks and salad, chocolate mint Andies candies?

Chocolate mint bars are great for all occasions, holidays, birthdays, social gatherings, and more. Many will appreciate having this particular type of chocolate around because of the health benefits of the mint itself. Many will reach for chocolate mint candies just because it is mint and they are thinking about their bad breath or stomach.

What can you make with mint chocolate? Tons of stuff! You can make mint chocolate chip cookies, mint flavored hot chocolate, mint toppings, mint chocolate fondue, mint chocolate drops, and more.

Well, I am sure you have your favorite recipes for chocolate mint bars or any other form of it. We would love to have your recipe and post it to our blog. Or, perhaps you have a great place to find chocolate mint bars or other. Let us know.

How Do I Eliminate Toxins From My Body?

2008-09-07T06:19:00.000-07:00

Copyright (c) 2008 James Carden
Toxins are an integral part of our everyday lives. Pollution, pesticides, cigarettes, bad water and harmful cleaning products are only a few of the different sources of toxins that can cause our bodies to malfunction and that we come in contact with on a daily basis.
How can you rid yourself from such harmful elements?
Well, there are plenty of ways that you can clean your body from toxins, and it usually starts by making some changes to your lifestyle. One way to naturally detox your body is through exercise. Faithfully following an exercise plan will help you both release toxins through sweating but also increase the level of oxygen in the blood. This will provide you a higher level of energy and improve concentration. An oxygenated bloodstream will also help your body release toxins more easily.

Slight changes to your eating habits through diet will improve your bodies ability to release toxins. Vitamin C, for example, has been proven to stimulate the production of glutathione, a liver compound that drives away toxins. Fiber has also been shown to be beneficial in the detoxification process too.

One of the latest developments in the detox field is the detox foot spa. It works by sending a small current of energy through the body to energize the body and help it return to its natural state of energy and balance. The body can also absorb negative ions produced by the detox foot spa through the feet. While it may seem like quackery at first, there has been nothing but rave reviews about the detox foot spa and it is being prescribed in more and more chiropractic and alternative medicine clinics across the country. The detox foot spa which is also known as a detox foot bath been proven to relieve headaches including migraines, sports injury's and skin problems of all types including edema, just to name a few.

Another great way to detox your body is through fasting. Not only does fasting allow your body to purge built-up toxins and waste, but it also helps making your metabolism more efficient and allows you to absorb more nutrients from the food you're eating. Fasting is not that easy, but it is still considered as one of the most efficient ways to naturally release toxins from the body.
I hope I was able to shed some light on the detox process and assist you in reaching your goal of enjoying a better quality of life. Make sure you take advantage of all the possibilities available to you so you will be able to see which option works the best for you.

Lemony Chicken Curry with Coriander

2008-09-06T10:52:00.000-07:00

This recipe comes from my friend Betsy. During a recent girls' weekend we were discussing that nagging question of what we all fix for dinner each night. She suggested this easy Indian dish that sounded fabulous. After trying it, I can say it is! And it's not as intimidating as those in my many Indian cookbooks that I have seldom attempted.

Ingredients:

5-6 Tablespoons vegetable oil Approx 2½ pounds chicken thighs and/or legs, skinned and seasoned with salt and pepper 2-inch hunk of fresh ginger, peeled and chopped 5 cloves garlic, finely chopped ½ habanero chile, seeded and diced ¼ teaspoon cayenne pepper 2 teaspoons cumin 1 teaspoon coriander ½ teaspoon turmeric 1 teaspoon salt 2 bunches of cilantro, cleaned, stemmed and finely chopped 2/3 cup of water Juice of ½ lemon

Directions:

Place ginger in bowl of a food processor and blend with ¼ cup of water until pureed.
In a heavy-bottomed pot, heat oil. When hot, but not smoking, add chicken and brown on both sides for at least 10 minutes. Remove from pot and set aside.

Add ginger puree to the pot used to cook the chicken and stir with a wooden spoon, scraping bits from the bottom of the pan. Add garlic, spices and salt. The mixture will become pasty, which is a good thing. Add cilantro and stir. Add water, lemon juice and return the chicken to the pot.
Bring mixture to a boil, then reduce heat, cover and simmer until meat is tender and starting to fall off the bone. This should take about 45 minutes.

While the curry cooks, prepare some rice to serve with the curry. Serves four as a meal.
Note: the curry is quite tasty without the habanero chile. Use the chile only if you like it hot.

Tilapia Recipe

2008-09-05T18:24:00.000-07:00

The tilapia is a great fish. A great bang for your buck, affordable and nutritious and there is so much you can do with this fish. Tilapia Recipe are everywhere and it does not take too much effort to find a recipe that will fit your budget and taste.
You can bake it in your regular oven or microwave it, grill, fry, pan or deep fried, bronze, blacken, poach. There is just so much you can do with it.
Having seen tons of tilapia recipes myself, you would notice that most of the recipes you will see are almost alike. Following the directions on each recipe is recommended to get the recipe right on the first time or if you really like the amount of ingredients or the ingredients themselves. But you can really surprise yourself and those you will serve your masterpiece by experimenting.
Choosing substitute to give your recipe its own taste.
Creativity is they key to innovation. And sometimes accident too! Penicillin is such accident that turned out just right. But of course you could also ruin the stuff if you do not get it right, you could end up with something that tastes like crap. So in line with that, I would think that it would be best to follow the directions by the letter first and after gaining some experience with the specific recipe, then one could try modifying the ingredients.
To some, cooking is nothing more than something that you have to do routinely but to some it is a passion. Ask a cook and you probably will get some response close to how Picasso, if he is alive, would talk about his drawings. It is an art.
To some people cooking is a hobby and trying out new recipes is a challenge. Mixing and matching can really be fun. But if something goes wrong, I am sure those who you cooked it for would still appreciate it, especially newly weds.
Funny story, but I heard a new bride cooking for her husband and the new husband saying it was really great and continued eating. And when the wife had a taste of her own cooking she realized that It tasted like she had scraped something she had stepped in off her shoe and put it over the tilapia fish.
But do not be deterred by such experience she learned something from that attempt. And that is to order pizza. But actually, after reading that story, I read it again and she did not mention that she had a cookbook in hand.
And the Tilapia fish being very affordable, you can actually afford to experiment on different Tilapia Recipe without worrying too much about the cost.

Chinese Food

2008-08-23T20:52:00.000-07:00

Many non-Chinese think that dim sum is just a steamed dumpling with maybe a dipping sauce to accompany it. However, although that is one type of dim sum, the term "dim sum" does not refer to a single recipe but to a style of serving a vast selection of different snack type items. Usually, these will be provided on a trolley which trundles between tables for diners to make their choices.

Dim sum originated in the Canton province of China and was always served with tea. The custom soon spread to other provinces and indeed, around the globe. Whether at home or in a restaurant, dim sum can be enjoyed and because of the many choices, there is always something for everyone. Dim sum is particularly good for large goups of friends because part of the fun is sharing and tasting a lot of different dishes but it can't really be recommended for couples as the noise and bustle isn't really conducive to a romantic dinner.

Dumplings are indeed popular and are generally made with flour and steamed, resulting is a soft, slightly sticky ball. Nonetheless, it is the filling which differentiates and here there are a huge variety of options.

One type of dumpling is Gau or Gau Ji which consists of a quite fragile rice flour paste stuffed with various vegetables, such as picked cabbage or tofu. These dim sum are quite hard to make because of the delicacy of the past but are full of flavour.

Prawns and shrimps of various types are often used to stuff dim sum dumplings. These may be ground up and used alone or combined with spices, nuts or flavoured oils. Crab roe with Chinese mushrooms is a common filling for dumplings fried squid or other seafood may also be found on the dim sum trolley.

Another variety of dumpling is Chiu-Chao and these are usually filled with prawns or pork combined with mushrooms or peanuts, garlic, spring onions and other flavourings.
Bau is a dumpling glazed with sugar, which turns it from white to brown and which is referred to as a bun. These are stuffed with roast pork and spring onions and are a real delicacy.
Dim sum is ideal for vegetarians as the trolley will often offer rolls stuffed with shredded vegetables such as carrots, cabbage or mushrooms.
So, we've touched on a few of the many varieties of dumplings, buns and rolls but dim sum doesn't stop there.
Other possibilities include a rice porridge called Congee and of course, desserts. Thousand layer cake (Chien Chang Go), made from a sweetened dough with egg is one such and a steamed sponge cake sweetened with molasses is another. For a lighter finish to a meal, tofu drizzled with ginger syrup is a favourite.
We've hardly begun to explore the possibilities of dim sum which, although usually steamed or deep fried, can consist of almost anything snack-like in a small portion. This can include sesame toasts, meatballs, spareribs or even steamed chickens feet. There really is something for everyone so do give it a try.

Espresso - The Morning Wake Up Call

2008-07-31T09:33:00.000-07:00

What is Espresso?

The word espresso comes from the Italian words caffè espresso which literally means pressed-out coffee. Espresso is brewed by forcing very hot water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. This process extracts a very flavorful concentrated coffee beverage. In Italy, good espresso is defined by the "four Ms" - Miscela, Macinazione, Macchina, Mano. These four words loosely translates to: blend of coffee beans, the grinding process, the machine, and the person making the espresso.

Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. A simple espresso machine uses a pot, a filter, ground coffee and a spout. The as water in the pot is heated pressure builds inside the pot, and the only way for it to escape is up the spout, through the coffee and out of the spout in the top. Since the end of the spout is under water, the pressure forces the hot water up through the spout. Modern day espresso machines have really caught on since the invention of the spring piston lever machine. This machines commercial success changed espresso into the beverage we know today. Starbucks has taken espresso production to a new level and the market continues to grow each year.

How does Espresso Differ from Coffee?

So what makes espresso so much different than regular coffee? For starters it has a thicker consistency than standard drip coffee. It also contains a higher amount of dissolved solids than drip coffee per relative volume. And probably the most noticeable thing when you pay $6 bucks is that the serving is much smaller. Espresso is usually measured in shots, which are between 25 and 30 ml (around 1 fluid ounce) in size. Espresso is also chemically complex and somewhat volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Just by looking at it, the most distinguishing characteristic is "crema". Crema is the reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

Because of the high pressure brewing process, espresso tends to be a very highly concentrated "shot" of coffee. While there can be significant variation, on a per-volume basis, espresso contains approximately three times the caffeine content of regular brewed coffee. In most cases, 1 shot of espresso will have about half the caffeine of a standard large coffee. For this reason, it has become the base ingredient for other drinks, such as lattes, cappuccino, macchiato and mochas.

Which type of coffee beans is used to make espresso?

Contrary to popular belief, there is no specific coffee bean type or roast required to make espresso. Remember, espresso is made from the process, not the bean or blend. Typically, espresso is made from a blend of beans that can be roasted ranging between dark and light. Depending on the consumer, the blend chosen is purely a decision on taste. Commercial espresso makers like Starbucks go with a darker roast of beans to produce their traditional flavor.
What the heck is a Barista?

Barista is the Italian word for bartender. So an expert operator of an espresso machine is considered a barista. Starbucks uses this term to refer to their counter staff and thus the term has gained popularity in the U.S. A "home barista" is one who enjoys making espresso at their home.

A final word on espresso

As more and more Americans pour (no pun intended) into the local Starbucks or the Seattle's Best coffee shops, the popularity of espresso grows. Owning your own espresso maker has become quite popular in recent years and there are many styles of machines to choose from. Some operate with just the touch of a button. I encourage you to do your research before you buy there are many different options and many different price ranges to consider. Good luck on your quest for the perfect cup of espresso be it home brewed or Starbucks original.

Drink Local Products

2008-07-10T19:18:00.000-07:00

Have we ever been more informed about our surroundings and about the impact that we have on our local environment. Here in the UK, it seems that the advantages of local produce are often over-looked.

On a recent trip to Italy I was astounded by the quality of the food and drink that I was served. Enjoying meals in small establishments, I was presented with food and drinks that seemed to be of a much higher standard than those that I was used to experiencing at home.

Taking a look at the ingredients that were being used, I realised that the Italians rely on cooking simple meals but on making them well. They don't need to make things complicated - the ingredients are so simple that they work for themselves.

It's the same with their beers and wines. We're used to being served mediocre Pinot Grigios in pubs and restaurants all over the UK, but the standard of wine being produced in Italy is clearly pretty high. You suspect that they are keeping the best drinks back for themselves.

Finding non-Italian wines on a wine list is almost impossible and it's easy to see why. When the local produce is so good, why would they want to consider drinking wines made elsewhere?
It's the same with the beers. Sure, you can go into the odd themed pub and see imported beers on draught, but the Italians generally stick to their own brews.

Why don't we have the same attitude in the UK. Why is it that we fail to see that the best food and drink is likely to be produced locally, often on a smaller scale and using relatively simple production methods.

The next time that you walk into a British pub, maybe you should consider forgetting about buying an imported drink. Opt for a beer from a local brewery instead - you'll be pleasantly surprised by the quality of drinks on offer.

Not only will you be enjoying a great drink, you'll also be supporting a local business.

How Coffee Affects the Body

2008-06-18T17:32:00.000-07:00

Coffee can make us feel more alert, boost our metabolism, make our heart race, affect our digestive system and more. And though most of us are aware of the brief caffeine high that coffee offers, most of us don't really know how coffee truly affects our body.
To learn more about the effects of coffee, both immediate and long-term, keep reading.

Coffee as a Stimulant

Coffee and caffeine are stimulants. You know that when you drink coffee you feel more awake, but you also know that too much coffee can give you the jitters or cause irritability.
Because coffee is a stimulant, it can also wreak havoc on your sleeping schedule. If you have trouble falling asleep at night, try cutting back on your coffee consumption or opting for water or decaf after noon.

Coffee on the Digestive System

Coffee actually has fairly high acid levels, particularly with beans like Kenyan or Ethiopian roasts. This is why when you drink too much coffee on an empty stomach, you'll often experience "coffee tummy" or "coffee gut," a basic discomfort in your digestive system.
The caffeine and acid in coffee can also be problematic for people suffering from ulcers. So, if you're having trouble with coffee, try switching to water, herbal teas or drinking milk with your coffee.

Coffee and Antioxidants

Coffee is actually the primary source of antioxidants for most North Americans. Antioxidants are, essentially, any compounds that fight or neutralize free radicals, which cause cells to break down and are cancer causing agents.
Studies have shown that coffee consumption can reduce the risk of developing liver cancer, throat cancer, Type 2 Diabetes, Alzheimer's Disease, Parkinson's disease and cancer of the esophagus.

Coffee and Physical and Mental Performance

Coffee isn't just a study aid because it helps you stay awake - regular coffee consumption can actually improve your cognitive ability. A recent study showed that participants who regularly consumed at least one to two coffees a day scored higher on short term memory recall, spatial ability, logic tests and general IQ testing.

Coffee and Weight Loss

Coffee is a stimulant, meaning with every sip of caffeine, your metabolism will get a kick start. You'll also have more energy. For example, if you read the ingredients list for most pill-form dietary or weight-loss aids, you'll see one of the main ingredients is often caffeine.

Coffee and Your Teeth

While coffee can actually reduce cavities thanks to its acidity, it can also cause major teeth staining. To keep your teeth white, follow a cup of coffee with a bottle of water and brush your teeth at least two to three times a day.

What is Freeze Dried Coffee?

2008-05-27T20:12:00.000-07:00

Although nobody would pretend that instant freeze dried coffee tastes as good as freshly prepared coffee from the bean there is no doubt it has a large market, both commercially and in the home.

It's sheer convenience and ease of use is probably its main advantage and with the improvements of modern production processes the flavour of the final beverage has improved dramatically. Just add a spoonful of freeze dried coffee granules to a mug, add hot water and you can enjoy a decent cup of coffee.

We have all probably drunk freeze dried coffee at some stage, but what actually is it and how is it made?

Initially fresh brew coffee is made in the usual way using a very large industrial bulk brewer in which very hot water is passed though fresh coffee grounds in a filter system to produce the hot coffee liquor we are all familiar with.

This coffee liquor is then concentrated through a series of evaporators under vacuum where some of the aroma and flavour compounds are also removed and stored. This ensures that some of the flavour and aroma of the coffee that is lost during the freeze drying process can be 'put-back' into the final product just before packing.

The concentrated coffee liquor then moves on to the actual freeze-dry processing equipment. Here the coffee liquor is initially foamed and then frozen to a temperature of -450 degrees centigrade. It is then ground to the required particle size.

The ice crystals that formed in the freezing process from the water content in the beverage are then removed in a process called sublimation. Here the frozen granules are subjected to a high vacuum which results in much of the water ice content to be transformed directly into gas (without a liquid stage it would normally undergo) before being returned to room temperature.
The finished product usually contains between 3 and 5 percent water. The more volatile flavour and aroma compounds extracted at the initial brewing stage are then returned to the dried product just before packing.

A large quantity of used coffee grounds are produced at a typical freeze dried coffee factory during the process but these are put to good use. They are usually sold on as animal feed, compost or organic fuel.

Freeze dried coffee is considered to be of superior quality to spray dried coffee which is made by a different process. The industrial production of spray dried coffee will be outlined in another article.

Make the Most of Mushrooms

2008-05-03T10:20:00.000-07:00

by Dyfed Lloyd Evans

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them.

They come in a wide variety of textures, colours and flavours -- from the tough and meaty to the subtle and innocuous and can be used to flavour a dish or simply to add substance and texture to it.

These days you can easily buy a whole range of dried or fresh mushrooms in your local store, but an experienced forager can source an almost year-round supply in their own back yard.
Mushrooms are truly versatile and can be used in an amazing array of dishes. Often various mushroom types can be substituted for meat in just about any dish. Indeed, the Romans and Greeks used them for this very purpose. But, in general, fresh mushrooms do not last long and they become soggy and inedible very quickly. The good news, though is that mushrooms can be preserved quite quickly. If you have mushrooms that are past their best then they can be strung on a string and hung in a warm, dry, spot to dry. Or they can be pickled. Another way of storing is to chop and to fry with onion garlic and herbs to make what the French call a 'duxelle'.

Mushrooms fried in this way can be stored by freezing and then can be added to soups, stews or any dish calling for fried mushrooms.

Below you will find two classic mushroom-based dishes. The first incorporating a farmed or shop-bought mushroom and the second incorporating a wild mushroom.

Mushroom and Spinach Rustic Pie

Ingredients:

125g unsalted butter 

350g plain flour Salt 

25g parmesan cheese egg yolk water 

250g spinach 

25g butter large onion, chopped 

75g oyster mushroom 

4 skinned, chopped, plum tomatoes 

125g diced mozzarella salt and pepper 

3 eggs, beaten

Method:Rub 125g unsalted butter into 350g plain flour with a pinch of salt to make a fine crumb texture. Stir-in 25g of grated parmesan cheese and then add an egg yolk and enough cold water to mix to a dough. Knead lightly and chill the pastry for 30 minutes.

Meanwhile wash 250g spinach and cook for 1-2 minutes until just wilted. Drain well and then roughly chop. In a frying pan, melt 25g butter, adding a chopped large onion. Cook until soft and golden. Add this to the same bowl as the spinach, mixing in 75g of a well-textured mushroom such as oyster mushrooms, porcini or chanterelles. Add four skinned, chopped plum tomatoes, 125g diced mozzarella cheese, salt, pepper and three large beaten eggs. Mix together well, then trim 2/3 of the pastry, rolling out in preparation to line a 23cm-deep quiche tin. Trim the edges, and dampen with water, spooning-in the filling. Roll out the remaining pastry, and cover the top, pinching the edges together to seal. Brush the top with a little beaten egg and bake in a pre-heated oven at 200°C for 25 minutes, or until golden.

Serve hot or cold.

Teriyaki Chicken

2008-04-29T06:03:00.000-07:00

INGREDIENTS:

2 pounds chicken breasts, boneless and skinless

1 16-oz package mixed frozen vegetables with water chestnuts

2 tablespoons quick-cooking tapioca

1 cup chicken broth 1/4 cup brown sugar

1/4 cup teriyaki sauce 2 tablespoons dry mustard

1 1/2 teaspoons grated orange peel

1 teaspoon ground ginger hot cooked rice

PREPARATION:

Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Add frozen vegetables to crockpot and sprinkle with the tapioca. Place chicken atop the vegetables. Combine the remaining ingredients, except rice, in a small bowl; stir to blend well.

Pour over chicken. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Serve over hot cooked rice. Serves 4 to 6.

The Benefits of Potato

2008-04-27T10:17:00.000-07:00

Everybody Loves Potato and Do you know that Potato has a dietary staple across the globe ? Well ,It is available year-round and is one of the most popular foods in the world. The versatile potato can be prepared and eaten in more ways than can be imagined. Unfortunately, most people eat potatoes in their most unhealthy forms. Greasy french fries and potato chips are so loaded with cholesterol and fat that they become more of a health risk than a benefit.

The first potatoes were grown in Central and South America. They were imported to Europe in colonial times but were not particularly popular. Part of the "Nightshade family" that also includes tomatoes, eggplant, and peppers, the potato was long thought to be poisonous. While it is true that the green leaves and sprouts of the plant are toxic, the potato itself is quite safe to eat.

When it's not smothered in grease, cheese, or other fattening toppings, the humble potato is surprisingly healthy. It is high in fiber and other important vitamins and minerals such as vitamin A, vitamin C, potassium, iron, and vitamin B6.

Vitamin B6 is active in virtually every part of the body. It is a vital nutrient that assists in chemical reactions throughout the body, and is necessary to maintain healthy nervous and cardiovascular systems.

Potatoes also contain compounds called kukoamines. Little is known about kukoamines to date, but it is believed that they help lower blood pressure.

Potatoes are delicious to eat mashed, baked, boiled, or roasted. They make a nutritious side dish with any meal. A great comfort food, potatoes go well in soups and stews too.

What about sweet potatoes?

Sweet potatoes are actually not related to potatoes at all. Whereas potatoes belong to the Nightshade family, sweet potatoes belong to the Morning Glory family and they offer their own distinct taste and nutritional benefits.

As their name would suggest, sweet potatoes have a sugary and sweet taste. But diabetics need not fear. The sweet potato has been called an "anti-diabetic" food due to its ability to help regulate blood sugar levels.

Sweet potatoes are packed with potent antioxidants like vitamin C and beta-carotene. These antioxidants work to eliminate free radicals before they can damage cells and membranes. Healthy amounts of beta-carotene are also thought to reduce the risk of cataracts and some types of cancer.

Richard Baybutt of Kansas State University has discovered a link between vitamin A and emphysema. It appears that emphysema may be caused by a deficiency of vitamin A brought on by smoking. A diet high in vitamin A may counteract the deficiency and reduce the risk of emphysema. Since sweet potatoes are rich in vitamin A, smokers may want to consider adding more sweet potatoes to their diet.

ice-cream wallpaper

2008-04-24T05:40:00.001-07:00

Cake Wallpaper

2008-04-23T15:05:00.000-07:00

Mandarin Orange Cake

2008-04-23T14:40:00.000-07:00

Several years ago my wife worked with a very nice lady from Japan. One day she brought a desert for everyone to try, it was the most incredible tasty deserts anyone had ever tried. It was called Mandarin orange cake and here is the recipe:

Ingredients
1 box Butter Recipe Cake mix
3 eggs
1 stick margarine
1 can mandarin orange juice and all
Icing
1 small box Instant Vanilla pudding mix. Use 1 cup of milk to prepare pudding.
1 big size Cool Whip
1 big can of crushed pineapple (drain juice)

Heat oven to temperature listed on cake mix box. Mix the cake mix, eggs, margarine and mandarin oranges (juice and all) together until blended. Pour mixture into prepared cake pan. Bake according to the directions on the cake mix box.

For the icing - Prepare the pudding mix according to the directions on the pudding mix box. Stir the pudding, cool whip and drained crushed pineapple together. Ice the cake and store in the refrigerator.

Tasty seafood dish in lunch and dinner

2008-04-18T06:00:00.000-07:00

The common denominator with these easy fish recipes is taste. A fish chili recipe is great tasting food and easy to prepare. A nice change from ground beef, fish chili recipes usually double well and can be a crowd pleaser. Choose fish that are good for you and the ocean, and use our list on the go.

Here is a delicious and easy meal for a warm spring evening. Tonight try this Pasta Salad with Smoked Albacore recipe. Not only is loaded with protein but also has the heart-and brain-healthy omega-3 fatty acids. Rub fish pieces with turmeric and salt and fry lightly in oil and keep aside. Combine rest of turmeric and chili powder with a tspn. of water to make moist mixture. Heat the mustard oil and fry onions till brown. Add masala mixture and a half-cup of water and boil for 10-min. Add chilies and a tspn of raw mustard oil. Serve hot with boiled rice. We believe the results were worth it. We found that much of the seafood was so tainted that regulators could have confiscated it - if only they were looking. Our Indomunch restaurant is very easy to live and better services in our customer. The restaurant is newly launch in NewYork city. We will more improve in our restaurant, so that more people are visit and eat that tasty food.

For seafood lovers, we feature the most trusted companies with the greatest variety of seafood favorites and regional specialties who sell seafood online. Crab and cream cheese are seasoned and spread onto Italian bread before being baked until golden brown in this great light meal. Serve this tasty dish for lunch or dinner with a mixed green or Caesar salad. Please purchase online

4 Important Factors That Affect Your Golf Swing

2008-04-18T05:56:00.000-07:00

In the game of golf, no two people ever have the same golf swing. Each person has their own individual body with its own strengths, flexiblity and range of motion. The way one person swings a golf club may not work for another person, even if they are near in body types. Every golfer has to find the playing style that fits them to help them produce the results that they want. Players that know what is going to happen to the ball when they hit it, and what factors affect that moment of impact can effectively use their body to create the consistent powerful golf swing that they desire.

One thing that can help all golfers make immediate and positive improvements on their game is an understanding of the factors that affect the golf ball at the moment of impact by the golf club. Knowing what these factors are and how they affect the ball will enable you to understand what happens at the moment of impact and interpret the golf balls flight. When you understand what occurs and why, you can then make small adjustments to your swing and then see the effects on the next shot. The flight of the golf ball will tell you whether you were correct in your personal assessment and you made a good change towards a better golf swing. If you made a change that made the shot worse than before, all you should have to do is undo that change to your swing.

The moment of impact (ideally the golf club sweet spot hitting the ball) is a combination of four factors that will ultimately determine what direction and how far the ball will travel. The golf ball will react to these factors regardless of how they occur. The first important factor that affects your golf swing is the angle of the clubface at the moment of impacting the ball. The position of the clubface at the moment of impact is the most important factor influencing the initial direction and the spin of the ball. The clubface must point in the direction of the target you've chosen farther down the course. If the clubface is straight and perpendicular to the golf ball at the moment of impact, it will travel straight down the course with no spin.

The second factor at the moment of impact is the angle of the clubhead with relation to the golf ball. There is the horizontal angle of impact and vertical angle of impact, both of which are combined to determine the initial direction of the ball and the height of the golf balls flight path. The horizontal angle of impact determines the initial direction that the ball will travel. The vertical angle of impact will determine how high the ball will fly. Too low or too high and you lose distance in your shot.

Thirdly, the clubface must hit the ball on the sweet spot. The sweet spot is the area on the face of the golf club that will transfer the power of your golf swing to the golf ball. Transferring this power effectively will maximize its potential and carry the ball far and straight down the course (as long as the angle of the clubface and the club head at the moment of impact are good).

Lastly, the fourth factor that is important at the moment of impact is the the club head. The speed of your golf swing will determine how much power you transfer to the golf ball and ultimately how far it will go when you hit it on the sweet spot. The speed or power of the golf swing is not dependent on muscles alone. Other factors such as body flexibility and range of motion affect how a golfer employs those muscles in creating a fluid smooth swing.

The golf swing is not just picking up a golf club and trying to blast the ball down the course. It is a combination of many factors that if you can interpret, you can influence by making adjustments to your swing. Knowing what causes the golf ball to travel as it does will allow you to improve your golf swing and gain distance and accuracy on your shots. However, knowing the cause that produces an effect, and affecting that cause to produce the desired effect are two different things, both of which can be learned over time and with practice.

Italian Pasta Made Easy

2008-04-18T05:51:00.000-07:00

by Ana Maria Da Costa Vasconcellos

Pasta is usually associated with Italy, even if it's cooked all around the world, in different ways. But is always leads to Italian life style.

Years ago the Italian "mammas" used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, tagliatelle and some other specialties for festive occasions.

It looks like a loss, but it's not! Of course we want the "mammas" to keep the tradition, but now anyone can cook a good dish of pasta without needing to have extra time to make pasta at home. The Italian kitchen is turning more natural and easy, without losing its characteristics, allowing all of us to prepare tasty and easy dishes, as the following "pasta al pesto".

Pasta has no season, but its sauce has!
Springtime in Italy is a real "feel and smell" season, as we begin to go out often and when the weather allows, we also eat outside very often.

All these circumstances led us to recognize the season's aromas and uses. One of these main aromas it the basil one.

It is widely used in Italian cuisine, but during springtime it reaches its best, and it matches salads, tomatos' salads and also pasta sauces.

One of my favourite pasta recipe is Pasta al pesto.
The original recipe originated in Liguria (note: Liguria is an Italian region) and uses troffie, a kind of fresh pasta that you can maybe find at your market. But you can use penne (or any other pasta you prefer!) also the long ones are good, as spaghetti, bavettine and others.
What you'll need for 4 people:

* 400gr of pasta * a hand of fresh basil leaves * about 3 spoons of grated parmesan * extra virgin olive oil * 30g of pine nuts * a piece of garlic
Put the water to boil and begin to put into your mixer, the garlic, the pine nuts, the grated parmesan. As it mixes, add extra virgin olive oil until it becomes a cream.
When the water boils, add salt and the pasta and set your timer for the time needed for the kind of pasta you're cooking (usually it's written on the package). About 2 or 3 minutes before your pasta is done, take 2 or 3 spoons of the boiling water and add to your pesto. It helps it to become more creamer and easier to mix.

When the pasta is done, you just have to pour it through a strainer and mix your pesto with pasta. It's done! It's healthy (you have only raw and unsaturated fat), easy and tasty! Buon appetito!

Difficulty: very easy
Time needed: time needed for boiling the water and cooking the pasta (about half an hour or less).

What pesto means?
Pesto comes from the verb "pestare" that means pound on, referred to the pounder where ingredients were put inside and then pounded with a pestle.

Why are chili peppers so hot?

2008-04-16T06:36:00.000-07:00

Capsaicin is the active chemical compound that makes chili peppers â€œhotâ€. It is the
plants natural adaptation for deterring plant eating animals. Capsaicin will irritate
any part of the human body that it comes into contact with. Different chili peppers
contain varying amounts of capsaicin (see Scoville heat scale). Capsaicin is mostly
found inside the core of the pepper pod as well as on the external skin. It is therefore
essential that latex or rubber gloves are worn not only when cooking with very hot peppers
but also when harvesting and handling them. The chemical compound can produce a waxy
appearance on the outside of the pepper pod.

If you find yourself in a situation in which you are experiencing the physiological effects
of capsaicin overload, it is best to either consume dairy products such as milk or hard alcohol.
The compounds found in milk block capsaicin receptor sites in the mouth while alcohol is
effective in dissipating the capsaicin compound so that it can be swallowed. Drinking water will
often spread the irritation, so try to avoid it.

Capsaicin that gets on your skin will not degenerate significantly from washing with soap
and water. I often use rubbing alcohol when I find that my hands are burning because of an
accidental transfer of capsaicin. I would not recommend this for everyone, since some people
with sensitive skin may have a negative reaction to rubbing alcohol.

If you are one of those people who just canâ€™t handle spicy food but wish you
had more of a tolerance, try to slowly build a tolerance by consuming peppers with
low grade heat, then gradually move up the scale (see Scoville Heat scale).
Believe it or not, genetics, ancestry and cultural histories play a large part in determining whether or not someone may or may not have a tolerance
to spicy food. Generally, Central and South Americans as well as people from India and
North Africa have a higher tolerance for spicy food than Western and Eastern Europeans.
Lastly, I would like to address the issue of ingesting large quantities of capsaicin.
A good rule of thumb is: â€œWhatever burns on the way in, will burn on the way out.

This is because the mucus membranes and soft tissue that line your mouth are very similar to thosefound in your rectum. I know it is not the most appetizing thing to think about, but it is worth mentioning.

I have personally noticed that consuming a bite of a fresh pepper (even a habanero
or dare I say a Naga Jolokia (Indian Ghost Pepper >1,000,000 Scoville Units)) produces less
discomfort than some processed artificially flavored hot sauce that contains synthetically altered
or concentrated capsaicin. Also, take into account that the Scoville heat scale, as groundbreaking
and informative as it is, is not an absolute. I have had roasted jalapeno peppers that were hotter
than roasted cayenne peppers. I have also consumed cayenne peppers off the vine that
were hotter than fresh habanero peppers.

Milk, Healthy Or Terrible?

2008-04-15T01:16:00.000-07:00

by Patrick Beaufay

Here is a question causing the controversy and whose answers will be as varied as the number of people answering!

In France, an article published by the Parisian newspaper starts again the controversy. The article treats of a book published by Thierry Souccar, journalist, editor and biochemist of formation.

In its book Thierry Souccar affirms, scientific studies with the support, that "to eat more than two dairy produces per day can appear harmful for health".

He additionally specifies: "Originally additionally as genetically, the gentleman individual is not manufactured conscious to consume dairy wareses. A number of among us adapted. Questions illustrate nevertheless that 75% of gentleman do not experience lactase, this enzyme bedrock to prï¿½cis lactose of milk. The info is not to ensue cherish dairy produces, except to consume a few less. Anything the dairy industry accomplishes not state, it is that solitary finds additionally calcium clean sardines, almonds, parsley, wet or shrimps ".

The official outlook, consistent with the sayings of Prof. Serge Hercbert, director of investigation to Inserm, "this diabolisation of milk might engagement hazardous: it is extra unsafe not to consume conclude of it ". As its share, Prof. Merry Henri, cancer authority the Faculty of Remedy of Montpellier (France), proclaims: "that it might engagement bogus to state that milk is a carcinogenic item for consumption. It is bedrock except to pay awareness to the abuses. Three or four dairy wareses consistent with daylight, it is excessively heaps of "It is eminent to firstly type a dissimilarity between milk additionally as anything solitary request the dairy produces, that indicate wareses derived cherish milk (yogurt additionally as cheeses). It is bedrock except to pay awareness to the abuses. Lots of naturopaths or naturopathes permit a more area, tiny measure, additionally to dairy produces or planning containing milk.

Sooner than responding the interrogation if milk should or not engagement exhausted, I aspiration to draw the awareness to the specific that milk is a nutrition additionally as not a slurp. It should consequently by no means engagement exhausted at the instance of a meal containing of abundant proteinic nutrition (meats, fowl, fish, addict, all-purpose beans, etc).

Previous reacting the query if milk should or not troth ate, I desire Because the majority of the naturopathes, the consumption of milk is to troth addressed, distinctly because the cyprian. The basic reasons rang upon and this prohibition are that milk supports the sequence of mucus, that the cyprian achieves not create any additional lactase, an enzyme basic to the digestion of milk also to that it acts of a diet overly rich inside saturated fats.

In connection with mucus there are however no formal studies to support this charge. But according to the experiment of Doctor J.P. Desmets member of the colleague of the naturopathes of Quebec, the children with the catches with a cold, cough or asthma, see their state worsening when they consume milk, whereas it improves when they cease consuming some.

I will give you in my next article more precise idea of the opinions on the advisability of consuming or name of milk, I will mention you hereafter the point of view of some famous doctors or naturopathes .

4000 Year Old Secrets of Green Tea

2008-04-14T06:46:00.000-07:00

The Chinese have known about the medicinal benefits of green tea for over 4,000 years. But recent studies are just starting to unlock these ancient secrets of green tea.

Today, a great deal of research is being carried out about green tea health benefits and the findings are very exciting.

Here are just a few medical conditions that drinking green tea is reputed to be helpful with:

Cancer
Rheumatoid arthritis

High cholesterol levels

Cardiovascular disease

Infection

Impaired immune function

Controlling high blood pressure

Lowering blood sugar

Researchers believe the real secret of green tea lies in the fact that it is rich in EGCG which is a powerful anti-oxidant. EGCG has been found to kill cancer cells without harming healthy tissue.

A University of Purdue study recently concluded that a compound in green tea actually inhibits the growth of cancer cells.

Red wine has been long studied because it contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet.

But researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese and French men is quite low, even though approximately seventy-five percent of them are smokers.

Research also indicates that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.

But the health benefits of green tea don't end there. Green tea has been found to inhibit the abnormal formation of blood clots which is the leading cause of heart attacks and stroke.

New studies have actually shown that green tea can even help you loose weight. The American Journal of Clinical Nutrition performed a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

It has also been shown that drinking green tea can give your body a greater ability to fight infection and kill bacteria.

Green tea can even help prevent tooth decay. Its bacteria-destroying abilities kill the bacteria that causes dental plaque and aids the immune system with its antifungal properties by improving digestive function.

You may be asking if other Chinese teas offer similar health benefits. But the answer is no. Although green, oolong, and black teas all come from the leaves of the Camellia sinensis plant, the way green tea is processed is what sets them apart.

Green tea leaves are steamed, and that prevents the EGCG compound from being oxidized. Black and oolong tea leaves are made from fermented leaves, which converts the EGCG into other compounds. This process makes oolong and black teas much less effective in preventing and fighting various diseases.

So how much green tea should you drink? There are as many answers to this question as there are researchers investigating the health properties of green tea.

While some companies selling green tea say that ten cups per day are necessary to reap the maximum benefits, a University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking two cups a day.

The research of this ancient beverage continues, and it may take decades to unlock all of the secrets it holds. Although green tea should not be considered to be a magic bullet, researchers agree the positive health benefits are very promising.

10 TIPS TO SAVE MONEY WHEN DINING OUT

2008-04-14T00:31:00.000-07:00

10 TIPS TO SAVE MONEY WHEN DINING OUT

1. If you can choose the time of day, breakfast meals are usually lower in cost. If that's not possible, dine out during lunch or brunch time, which tends to be cheaper than at dinner time.

2. Dine out during the week rather than on the weekend. Most all restaurants offer weekly specials where you'll find prices that are much lower than usual.

3. If you have a family, go to places that offer children's menus with low priced meals.

4. If you are not a big eater, share an entree with someone else and order salad or soup to supplement your meal.

5. Try and avoid alcoholic drinks and desserts since their markup is very high. $4.50 for a beer is just not worth it!

6. Your local city newspaper should have coupons for many of the popular restaurants in your area. Take a look and see what's available to you.

7. If you dine out alot, it may be more economical to buy a coupon book of restaurants in your area or a "frequent dining card". You'll find lots of 2-for-1 and 50% off coupons that can add up to big savings.

8. If you eat out and you have a huge appetite, go for the all-you-can-eat buffets. That might be all you need for the day! :-)

9. If you own a business, dining out for business purposes is a legitimate expense you can write off. Check with your local tax laws for the percentage allowed.

10. Last but not least, why not cook? Not only is it much healthier, but you'll save hundreds if not thousands of dollars every year.

CONCLUSION

Most everyone enjoys eating out from time to time. However this can get quite expensive especially if you eat out on a regular basis.Think out it this way. If you are able to change a few eating habits, you might find yourself saving hundreds if not thousands of dollars each year... food for thought.---Learn Effective Money-Saving Techniques & Eliminate Your Debt At SavingSecrets.com. Hop on over and you'll find FREE money-saving articles, a monthly newsletter, and even a FREE Ebook download just for stopping by!

Gardening, Nature May Be Therapy

2008-04-08T10:03:00.000-07:00

Die-hard gardeners and other nature lovers have always believed plants somehow feed the spirit, as well as the body. Today's scientists are finding more and more proof to back up this belief - among gardeners and non-gardeners alike. In fact, "plant power" may help explain why yardwork has been the No. 1 U.S. leisure-time activity for years.

"For busy people, working in the yard is a way to exercise, yet feel like they've gotten something done. Flower lovers and people interested in safer or better tasting food have different reasons for working outdoors. I doubt many analyze why they also feel better after they've finished gardening for the day. They don't need to," said Chuck Marr, a horticulturist with K-State Research and Extension.

Researchers have found that just looking at or being around nature can significantly reduce stress, blood pressure, muscle tension, depression, absenteeism, complaints, post-operative pain and days to recovery.

Eat Grapefruit for Healthy Gums

2008-04-07T07:26:00.000-07:00

Eat Grapefruit for Healthy Gums

While it is known that citric acids can weaken tooth enamel and can cause tooth erosion, a new study shows a different take on vitamin C and oral health. Performed by Friedrich Schiller University in Germany, the study reported that eating grapefruit every day may help reduce bleeding gums and help promote the healing of gum disease.Researchers had 58 volunteers with chronic gum disease eat two grapefruits a day and found that it had a positive effect on gum disease; this was true for smokers and non-smokers. The researchers believe this is due to the increase in vitamin C, which promotes healing of wounds. Each grapefruit contains over 90 mg of Vitamin C.

The study was published in the British Dental Journal. If Vitamin C is the main component of healing bleeding gums, we are left to wonder if oranges and vitamin C supplements have the same affect.

Does Green tea prevent certain types of cancers ?

2008-04-05T06:15:00.000-07:00

Apparently a few scientists in Spain and Britain think this may be the case. Researchers in both countries have been able to show that a specific compound found in green tea known as EGCG (the AP article on green tea did not disclose what this acronym actually stands for) has the ability to inhibit the growth of cancer cells.

EGCG seems to accomplish the remarkable feat of preventing cancer cell growth by inhibiting a particular enzyme, dihydrofolate reductase and according to a Professor Roger Thorneley of the John Innes Center in Norwich, England, "This is the first time, to our knowledge, a known target for an anti-cancer drug has been identified as being inhibited by EGCG".

The wonderful news for green tea afficionados, of course, is that green tea contains about five times as much EGCG as regular tea.

However, as Professor Thorneley states, so far there has been no determination as to how much green tea an individual would need to consume to obtain the beneficial effects provided by this compound.

But since he also goes on record to state that EGCG may be just one of several ingredients in green tea that have such properties, there's certainly no reason to stop drinking grean tea.

Unless you are a pregnant woman, that is. Women who are pregnant are given the advice that folic acid supplements may protect newborns against spina bifida. Apparently, green tea, if consumed in large amounts, can have the effect of decreasing folic acid's effectiveness.

source by http://www.vitaminstuff.com

CAN USING OLIVE OIL REDUCE THE RISK OF CANCER ?

2008-04-05T06:13:00.000-07:00

Cancer rates are reportedly higher in areas of northern Europe as compared to southern Europe. And it is in southern Europe where olive oil is an important dietary component. Is there a connection between lower rates of cancer and the use of olive oil? A Danish team of researchers from the Copenhagen University Hospital conducted a study to investigate the matter.

The danish study involved 182 men between the ages of twenty and sixty, originating from five separate European nations. In the course of the study, researchers added olive oil to their daily diet for a period of two weeks. The goal was to measure any appreciable effect on the produced levels of a substance known as 8oxodG, which correlates with cellular damage as a result of oxidation.

The result? At the end of the two week period, the study participants were found to have thirteen percent less 8oxodG in their urine, suggesting the potential for reduced levels of DNA damage (DNA damage can lead to the development of cancer) as a result of using olive oil.

Coffee: What Are The Health Benefits?

2008-04-04T08:07:00.000-07:00

by: Aaron Matthews Morgan

If you are a coffee drinker, you no doubt have asked yourself how much coffee is it safe for you to consume on a daily basis. This is not surprising since so much has been blamed on coffee. Heart disease, cancer, osteoporosis, you name it. At one time or another, coffee has been made to blame. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that fix in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it's comforting to know that maybe that cup or two in the morning may be good for you. Here is a statistic to ponder: did you know that there are over 160 million coffee drinkers in the Unites States alone? In terms of consumption, the average American consumes 8.8 lbs. of coffee per year. But consider this: the world leader in terms of consumption is Finland which comes in at nearly 30 lbs per year. That's a lot of coffee!

Another statistic is that there have been well over 19,000 studies done to analyze the effects of coffee. Now, studies can often be skewed to show whatever the author wants, but here is what is generally agreed: consuming 2 to 3 cups of coffee per day is often considered more beneficial than harmful. Recent studies have shown that moderate coffee drinking can reduce the risk of colon cancer (due to it's ability to keep you regular), gallstones, cirrhosis of the liver and more, due to the fact the it is loaded with healthy antioxidants. So loaded, that studies have implied that coffee contains higher levels of antioxidants compared to other commonly consumed beverages, such as tea and fruit juice. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that “fix” in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it's comforting to know that maybe that cup or two in the morning may be good for you. Several studies are also being conducted on Parkinson's and diabetic Patients. Research has shown that just one cup of coffee per day can halve your risk of Parkinson's, the brain disease that causes tremors and affects movement. Caffeine may protect the brain cells typically lost to Parkinson's disease. However, it has been noted that women on hormone therapy do not seem to benefit. It is felt that Estrogen may dilute the effectiveness of caffeine. It has also been found that if a woman drinks three cups of coffee a day, she can reduce her risk of Type 2 Diabetes by twenty to thirty percent. Coffee may help promote the delivery of insulin to the tissues. Experts believe that coffee's antioxidants, such as chlorogenic acid and caffeine acid, deserve the credit. There are also on going studies that are producing favorable reports on coffee helping to fight Alzheimer's due to the caffeine stimulating the cognitive area of the brain. This is just the tip of the ice berg.

People with asthma who drink coffee can have up to 25 percent fewer symptoms because one of the compounds in coffee - theophylline - acts as a bronchodilator. A recent Brazilian study showed that consumption of coffee promotes better sperm mobility - and now studies are in progress to determine whether caffeine can help infertile men. Coffee contains polyphenols, substances that may reduce the risk of cancer and coronary artery disease. Caffeinated coffee, as opposed to decaffeinated coffee, makes you a better thinker. Studies have shown that coffee keeps you focused, particularly when you are doing not-so-pleasant work. A researcher with the U.S. Army stated caffeine improved scores on a range of cognitive tasks, such as decision making, learning, and attention in the sleep-deprived. Coffee can also boost your mood, probably by making you feel more energetic. A little known fact is that coffee contains antioxidants which have been shown to imporve oveall health. Here is a short list of some benefits which have been shown to be present in coffee:

Reduce symptoms of Parkinson's Disease

Antibacterial ingredients

Reduce the risk of developing gallstones

Preserve mental accuity

Reduce risk of developing type 2 Diabetes (if you have diabetes, reduce your consumption

If you are free of hypertension, coffee will not likely produce it

Headache relief

Reduce the risk of some types of cancer

Improve physical endurance

African Food And Cuisines

2008-03-27T20:41:00.000-07:00

Africa is perhaps known more for it's African Safaris and white sandy beaches but when it comes to food, African food can easily hold it's own among the best known cuisines in the world. African food is generally quite gentle with the likes of snails and rodents in west Africa, snakes in central Africa, monkeys, cats and dogs eaten in Nigeria and Ghana, termites, or even locusts eaten in Uganda being exceptions rather than a rule.

The traveler to Africa you will often find foods like pizza, burgers or at least good attempts at coming with something close to pizzas and burgers chicken and fries in most towns in Africa.
Most African travelers often find themselves counting familiar brands in Africa the likes of burger King, coca cola and many more. Americans are notorious at this.

As an African Safaris traveler should you want a taste of the local cuisine you will often find a lot and a variety depending on where you are in Africa.

By far the best known of Africa's finest traditional dishes are Moroccan, Ethiopian and Swahili dishes. Morocco offers tajines, couscous (possibly getting its inspiration from West Africa, where it's traditionally steamed in baobab leaves), great tasting soups and scrumptious sweets. In East Africa and along the coast Swahili cooking rules supreme, making loving use of herds and spices introduced into Africa from Arabia, India and the Far East, with seafood being especially good.
Ethiopian cuisine is in a class of its own: injera as it is known is the staple and is a large pancake from which diners which they use to scoop up dollops of highly spiced stews.

Seafood is prepared differently in different regions. In Zanzibar it is prepared spicy, in coconut sauce or stiffed with vegetables and cooked in tomato, in Senegal. In South Africa, Brits can truly feel at home with fish and chips off course minus the newspaper. In many parts of Africa especially in the countryside it's best to eat fish close to the places where they are caught.
For the meat eaters or carnivores as they like to be called, Kenya's carnivore restaurant in Nairobi is a great place to indulge. Here you can try game meat from impala steaks, hippo, ostrich to crocodile burgers which by the way taste either like fish or chicken depending on what the crocodiles which are often breed on crocodile farms were feed on.

In southern Africa namely South Africa, Namibia and Botswana popular barbecues feature all kinds of meat and Boerwurst sausages which are often washed down with good beer.
In rural Kenya smoked wild birds are also a popular with locals.

For those who are daring, South Africa offers culinary challenges from caterpillars fried to sheep and chicken heads all of which are reputed by locals anf foreigners alike to be delicious. For the not so daring, there are other indigenous delicacies such as biltong which consists of dried, salted meat, bobotie which is simply a much-improved version of Shepherd's pie and boerewors which is hand-made farm sausages, often grilled on an open flame.

In south Africa too as in other parts of Africa, those who prefer to play it safe will find that most restaurants offer a familiar global menu - which includes anything from hamburgers to sushi to Chinese in Chinese restaurants which are quite popular to spaghetti bolognaise.

source by Gerald Wanga

Freezing and Storing Groceries is Easy with a Vacuum Food Sealer

2008-03-26T03:08:00.000-07:00

A Vacuum food saver is a must for the large family. The cost of groceries has steadily been on the increase throughout the United States, yet salaries have not necessarily been increasing. As families begin to feel the financial strain from higher food costs, there is one, money saving tool on the market available to them. With a vacuum food saver, families can store food items they purchase at a reduced rate from discount stores and membership-only wholesale grocers, like Cosco, and save hundreds of dollars on their grocery bill.

By shopping for food in bulk, a family can save a lot of money. The list of food items one can purchase to store for later use is not limited only to dry foods. One can also store meats, cheese, fruit and vegetables. For instance, cheese may be purchased in blocks. It is best to slice the cheese, if it is to be used on sandwiches or similar meals. By using the vacuum feature on the vacuum food sealer, all the air is removed from the container or plastic bag. The seal feature locks the bag and it is ready for storage.

Cheese will keep fresh for weeks stored in the fridge. It can also be frozen for several months. This is especially recommended for shredded cheese like mozzarella. Purchasing a large block of mozzarella cheese is much cheaper than purchasing the shredded version. By shredding the cheese at home, one can expect to save several dollars. What is also very nice is that many healthy and tasty meals can be prepared using shredded cheese. A few examples include, pizzas, lasagna, and tacos. Cheddar cheese also freezes very well.

Meats also can be stored using a vacuum food sealer. Meats should be cut into smaller sizes. Once the smaller sizes have been placed into the freezer bags, one can use the vacuum feature to remove excess air from the bags. Then the bags are placed in the freezer to store for months. By sealing and freezing in smaller size, there is no need to defrost the entire cut frozen months earlier.

This procedure also works well with meats that have been prepared and cooked. One can prepare stews, chili, even roasts. After allowing the prepared meat to cool down, it is simply a matter of placing dinner size portions in the heavy use plastic bags that come with most vacuum food sealer models. Once sealed, one only need to vacuum and toss in the freezer for later use, or in the fridge to use within a few days. Frozen meals may be defrosted by placing the sealed bag into a sink filled with tepid water, or for faster results, may be dropped into boiling water to serve right away, or may be heated in a microwave.

As the cost of groceries increases, resourceful families can find some solace in knowing that with the help of a sturdy vacuum food sealer they can buy food items in bulk and they will save a bundle of money by dividing the groceries into smaller portions to seal, vacuum shut and freeze for later use.

Drink Organic - Organic Flavored Coffee Is The Best

2008-03-24T21:04:00.000-07:00

Europeans and Americans drink coffee like it is going out of style. Coffee is a popular social tool that has been around since any of us can remember. The popularity growth in coffee consumption has prompted many growers to experiment with how they grow coffee, especially in recent years when it has been proven that fertilizer does more harm than good. Organic coffee is on the horizon for them now.

Organic coffee - what is it exactly? This is coffee that is grown without using enhancement chemicals. It has been done that way since time before chemical companies intruded. Farmers plant the seeds, irrigate the roots and let the sun do the rest.

The Department of Agriculture has set into motion a crop rotation program. Crop rotation aids the farmer's in coping with the demand of coffee products on the open market, especially organic flavored coffee. One way that organic flavored coffee growers can benefit is by applying to the government for incentives. The agricultural community supports the growing of it wholeheartedly. So much so that they will give benefits to farmers who grow organic. It takes a while to get certified organic but to the coffee grower it is well worth the wait.

As with the majority of organic products, organic coffee takes more time to come to term. This means that organic coffee costs more than your general store brands. In some instances, 12 ounces of organic coffee can be sold for $1.00 per ounce.

Organic coffee, like other organic or all natural foods, is sold in an entirely different section of your local supermarket. This type of coffee is sold in caffeinated and decaffeinated as well as flavored with vanilla, chocolate hazelnut or anything else you can think of that regular coffee comes in. Organic flavored coffee (like other all-natural products) must contain a seal indicating it is, in fact, organic. This is an FDA classification and cannot be overlooked.

Granted, organic coffee is more expensive than traditional coffee, but the sense of wellness it brings cannot be unmatched. Many brands you find are not made in the US but in countries that support slavery and the use of warlords such as South America or Africa.

Organic coffee prices will go down over the next few years, analysts predict. This is made possible by the crop rotation practices mentioned earlier by avoiding using fertilizers and pesticides.

The use of organic coffee or other products will not allow you to live longer, that is a guarantee that cannot be made. These organic products can help you live healthier lifestyles. Healthier lifestyles can lead to longer life. So the next time that you are in the grocery store or other large food center look at all of the organic food you can buy and realize that you can be feeling better and living a healthier, more enriching life than you were before switching from non-organic foods to organic.

Organic flavored coffee will not disappoint. True it is more expensive but the benefits as well as the flavor more than compensates for the cost.

Four Top Food Gifts

2008-03-23T19:50:00.000-07:00

Food gifts seem to have increased in popularity in recent years. That is certainly the case with me. I love to receive (and eat) food, and I rely frequently on giving gifts of quality food and drink. Here are the four that I seem to give most often.

Wine gift basket: A good bottle of wine with an accompaniment of carefully selected complimentary food makes a terrific gift for some people. There are some special cautions with this gift, however. First, you need to know that the recipient drinks alcoholic beverages and appreciates wine. You wouldn't want to give this gift to somebody with a drinking problem or to anyone who only enjoys beer. Second, shipping alcoholic beverages is regulated in the U.S. The postal service will not handle a wine gift basket. Because of laws of some states, you can't use any carrier to deliver wine in certain locations. Furthermore, most carriers require that an adult actually be at the destination to show proof of age and sign for the delivery. However, under appropriate conditions a wine basket makes a marvelous gift for a festive occasion.

Fruit basket: I give fruit gift baskets for a number of occasions, but I find it especially appropriate as a sympathy gift. Typically when a death occurs, the loved ones are flooded with flowers, prepared meals, desserts and fruit. Consequently, although I'll send a card immediately, I wait two or three weeks to send the gift. By that time, many bereaved have long since thrown out the flowers and consumed all the meals. They may also feel a bit isolated. I find that a delayed expression of condolence is often even more appreciated than one given immediately after suffering the loss.

Gourmet meals: It's possible to give loved ones near and far complete, chef prepared gourmet meals. Those that I give are in separate boiling bags for the entree, sauce, rice or potatoes and vegetables. When prepared according to the instructions, they truly are fine restaurant quality. I find this gift to be appropriate for any couple going through an especially busy time in their lives. I sometimes give gourmet meals as a gift to newlyweds (after the honeymoon) or as a house warming gift.

New York cheesecake: Nearly everyone enjoys a good dessert. In my opinion, it's hard to beat a high quality cheesecake--not the super market variety. If I know the recipient's tastes very well, I might send a flavored cheesecake, such as pumpkin or chocolate. However, I always feel confident if I give a New York cheesecake, because it can be adapted to every taste by topping it with a few fresh berries, a sprig of fresh mint or a dollop of whipped cream. If you know your loved one has diet restrictions, there are even lower carbohydrate, sugar-free versions.

Thai Food Noodle

2008-03-21T20:04:00.000-07:00

Pad Thai ( Thai food noodle )

Firmly in my Top 10 for Thai Street Food is Pad Thai, otherwise known as Thai fried noodles. The ingredients that make up this dish include: egg, beansprouts, dried shrimp, garlic, tofu, salted Chinese radish and crushed peanuts

You can find pad thai being made almost anywhere. However, be warned. The recipe does vary. Try to avoid the pad thai that has been "mass produced" and is seen for sale for only 10 baht at temple fairs and places like Khao San Road. For best results, watch it being made fresh. The pad thai stand around the corner from me opens at about 5 p.m. and is open until late. A large plate from her costs 20 baht (see picture above). An extra sized helping (called pi-set in Thai) costs only 5 baht more.

In the above picture, you can see the ingredients waiting to be added. From left to right: tofu (beancurd), dried shrimp and salted Chinese raddish/turnip. At the back, in the plastic bag, youcan see the rice noodles.

First to be added to the wok are the noodles. These are stir-fried for a few minutes. Next is added the dried shrimp, tofu and minced Chinese raddish. Again this is mixed and stir-fried for a few minutes.

The ingredients are now pushed to one side and an egg is cracked into the wok. She cooked the egg for a minute or so before breaking it up and mixing it in with the noodles. Finally a sprinkling of chopped chives and a generous layer of breansprouts are placed on top. This is not mixed in with the noodles. It is now ready to serve. The finally layer is the ground roasted peanuts. She placed all of this into a container with some spring onions, half a lime and a little plastic bag containing chili and sugar.

Although pad thai is cooked just about everywhere, people will cross to the other side of town just to get their favourite recipe. My favourite is on Taiban roundabout. Very delicious and worth the extra effort to cross town. It is easy to spot the more popular hawkers as there is always a long queue!

I have never attempted to cook this dish as it is so readily available. However, here is the recipe if you want to have a go at home:

Stir-Fried Thai Noodles Recipe

Ingredients:

8 oz (250 g) rice noodles (sen lek)

3 tablespoons oil

3 garlic cloves (kratiem), minced

1/4 cup dried shrimp/prawns

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)

1/4 cup (2 oz/60 g) sugar

2 tablespoons tamarind juice (ma-kaam piag)

1 tablespoon paprika

1/2 cup fried tofu

2 tablespoons dried unsalted turnip, cut into small pieces

1 egg, beaten

1/4 cup 1-in (2.5-cm) lengths chopped chives

1/4 cup (2 oz/60 g) ground roasted peanuts

1 cup bean sprouts

Source http://www.enjoythaifood.com

FooD Fighting

2008-03-20T21:53:00.000-07:00

Great Fighting of Fast Food

Healthy Eating Guidelines - Alternatives To Salt

2008-03-20T12:32:00.000-07:00

Food tastes better when it is properly seasoned to bring out all the flavours. The seasoning of choice was always Salt which we now know is not the best thing to have in excess and healthy eating guidelines suggest that we avoid adding it. So how do we replace that as a flavour enhancer?

Salt in small quantities is necessary for life, you would soon be aware of health problems if you had no salt in your diet, the issue is with the huge quantities that are added to many processed foods to mask poor ingredients. There are many alternatives that can be used to give piquancy to your food. Fresh or dried herbs and spices are the obvious alternatives though I have to say, from a personal point of view, many foods taste just as good without any salt or seasoning. You get the full, natural flavour. Vegetables are one of the foods that can suffer from being salted in cooking. When you have lovely fresh Purple Sprouting Broccoli for example, or new Peas the salt masks the delicate flavours completely and turns them into something quite ordinary.

Probably the most common alternative for Salt is Pepper, it is certainly the one I use a great deal. I use freshly ground mixed peppercorns which add a richness and depth of flavour to savoury dishes. I do use white pepper with fish and chicken dishes sometimes from a presentation point of view but more often than not, I don't worry about it! The next favourite for me is Garlic. It has huge health benefits in its own right and is invaluable in the kitchen. If I am roasting anything I throw a few cloves of unpeeled garlic into the tin and it gives a very delicate flavour. The garlic is very sweet to eat as an added bonus. Crushed or chopped in soups, stews, stir fries, in fact almost anything, sensibly used garlic enhances the flavours. If you are not very keen on it try just rubbing a cut clove of garlic across the surface of the pan before you start cooking. It won't taste of garlic I promise but it will draw out the flavour of the food.

Bay leaves bring a soft warm flavour, especially to creamy sauces and egg dishes. It is very easy to grow and is available all year round so you can just grab a couple of fresh leaves when you want them. Bruise them gently to bring out the full flavour and aroma. My Bay Tree is just outside the door so I can grab a handful without having to get wet in the rain. Another favourite for me is Parsley, again for sauces but equally delicious in savoury dishes or as a garnish where it brings a unique flavour all it's own. Coriander is also very popular of recent times and makes delicious soups when combined with quite ordinary ingredients like Carrots. Basil has a very similar relationship with Tomatoes and is a marriage made in heaven.

use a great of Nutmeg in cooking as well, particularly with fish and cheese dishes, freshly grated it is almost perfumed. Going for a completely different taste sensation English Mustard powder is also very useful to draw out cheese sauces and makes a Welsh Rarebit something very special indeed, particularly if you add a dash of Worcestershire Sauce. Cinnamon is useful spice with red meats, I prefer to use a Cinnamon stick and let in infuse in the sauce for a while rather than the ground spice.

Rosemary is traditional accompaniment for Lamb but I find it very useful with chicken and fish dishes too, along with citrus fruits - the grated rind of lemons, limes and oranges can really lift a dish and cut through the richness that sometimes overpowers your taste buds. For more oriental dishes I like to use Ginger and Spring Onions (Scallions) or Chives which are a little more delicate.

There are some low sodium alternatives to salt on the market and for most people these can be used quite safely. If you have a heart condition however, they are not advised because of potential issues with some medications, if in doubt you should check with your medical practitioner. There are so many alternatives to all forms of Salt that fall well within the healthy eating guidelines that it should not be necessary to add any salt as there is sufficient for our health needs within the natural foods themselves.

by Annie Horthorne

Avoid Common Food Safety Mistakes

2008-03-19T00:02:00.000-07:00

Current public health studies show that the number of potentially harmful bacteria in our food supply is five times the level that it was in 1942. That doesn't necessarily mean that our food is unsafe, said Karen Penner, K-State Research and Extension food safety specialist.

To better understand the issue, it's important to look at factors that are affecting our food supply, Penner said. For example, one significant difference is the fact that technology now allows us to detect more microorganisms. Also, in 1942, most of our food was grown within 100 miles or less of our homes; that meant that people had an opportunity to develop a natural immunity to microorganisms that may have been present in the environment.

Since that time, improvements in transportation (such as interstate highways and jet transports), agricultural methods and food processing technology now allow us to enjoy a greater number of foods produced during global - rather than local - growing seasons. The benefits of eating a variety of foods outweigh potential risks, but it can mean that potentially harmful bacteria may be on the plate, too, Penner said.

Symptoms from foodborne illness can become apparent soon after food is eaten (20 minutes) or up to six weeks later. Anyone can be susceptible, though children whose immune systems are not fully developed; pregnant women; people over the age of 65; and others whose immune systems may be compromised by chronic illness (like asthma or diabetes) or medical treatment, such as chemotherapy, can be more vulnerable, she said.

"Food safety is an issue that we all share. Researchers (including many at Kansas State University), agricultural producers, food processors, and food service providers are working hard to reduce food safety risks. Consumers also have a responsibility for food safety - a significant number of food safety mistakes occur in the home," said Penner, who cited a recent Utah State University study that videotaped food safety steps in 100 homes.

"Prior to the taping, each of the participants was asked to fill out a food safety questionnaire and pick one of three recipes to prepare in their kitchen. Many of the participants answered the preliminary questionnaire successfully, but most failed to practice the food safety steps in their kitchens," said Penner, who offered these important (and easy-to-do) food safety tips for consumers:

Keep the kitchen clean.

Wash hands before and after handling raw and cooked food and before and after eating. For example, after preparing raw meat or poultry, wash hands well (lather for 20 seconds and rinse with warm water) before beginning preparation of other foods that will complete the meal.

Be selective when you buy food: be sure to check "Sell by" dates and the condition of the packaging; choose fresh fruits and vegetables that are free of dents and bruises.

Refrigerate foods that need to be refrigerated.

Clean out the refrigerator regularly; discard any foods that appear spoiled or are outdated.

Store staples in a cool, dry area; rotate staples so that older items are used first.

Avoid cross-contamination (the transfer of bacteria from one food to another).

Wash fresh fruits and vegetables thoroughly

Follow recipe directions

Resist the temptation to sample raw cookie dough or other uncooked recipes.

Cook foods completely. Check end-point temperature with a food thermometer - it's the only sure way to tell if food is cooked completely. Thermometers can be purchased for $10 or less.

Keep hot foods hot and cold foods cold.

Refrigerate leftovers promptly. Wrap well or cover. If cooked foods have been left at room temperature for more than two hours, they should be discarded. If picnic and tailgate foods have been left out for more than one hour in 80 degrees F or warmer weather, they also should be discarded.

Clean the kitchen promptly - allowing dirty dishes to sit on the counter or in the sink can attract harmful bacteria.

Opt for a dishcloth that can be sanitized, rather than a sponge that may attract bacterial growth. Sanitize kitchen aids daily, said Penner, who routinely washes plastic and nylon pot scrubbers on the upper shelf in the dishwasher.

Organic Food

2008-03-09T20:11:00.000-07:00

What is organic food?

Organic food is produced according to a set of principles and standards concerning such issues as pesticides, additives, animal welfare and sustainability. There are different forms of organic production, some stricter than others. The main accreditation body to look for in the UK is the Soil Association, but there are others.

Sales of organic food in the UK have increased dramatically in recent years. According to the latest Soil Association Organic Market Report, published in 2007, sales were up by 22 per cent on the previous year. Supermarkets are expanding their organic ranges, but a growing number of consumers are turning directly to the farmers for their organic food. Sales through box schemes, mail order and other direct routes rose by 53 per cent, from £95 million in 2005 to £146 million in 2006. Marks & Spencer, Sainsbury's and Waitrose have been praised by the Soil Association for stocking more organic food from UK farmers and reducing the amount they import.

Patrick Holden, director of the Soil Association, believes supermarkets must support local producers and says: "The organic market is thriving and is being driven by consumers who want to buy fresh, local, good-quality seasonal food direct from the farmer. The leading supermarkets must take note of the public's wishes and increase the amount of locally sourced organic food in store, which should come from small and medium-sized farms."

Is organic food 'better'?

Many people turn to organic food because of concerns about pesticides. Around 350 pesticides are permitted in conventional farming and the Soil Association says an estimated 4.5billion litres of them are used annually. While there are Government rules for pesticide residues, they still end up in our food and nobody knows the long-term implications of their combined effect.

The organic movement aims for food that is produced as 'naturally' as possible, free from trans-fats, GMOs (genetically modified organisms) and most additives. The Soil Association encourages high standards of animal welfare and campaigns against the misuse of antibiotics for growth promotion, for example. Soil Association accreditation guarantees that animals have more living space.

As for nutritional superiority, more research needs to be done in this area but in a 2001 review of 41 studies, organic crops were all shown to have higher levels of Vitamin C, magnesium and phosphorus. Further studies in 2006 and 2007 have found higher levels of Vitamin C in organic fruit and 68 per cent higher levels of omega-3 in organic whole milk than non-organic whole milk. Most recently, in October 2007, early results of the EU-funded Quality Low Input Food study indicated that organic fruit and vegetables contain 40 per cent more antioxidants than non-organic.

In terms of the environmental benefits, organic farms naturally promote biodiversity as the lack of herbicides and pesticides encourages wildlife. Green and animal manures are used to enrich the soil, whereas some intensive farming methods result in soil erosion.

Unanswered questions

Does organic food taste better? The best organic producers are committed to quality and their food is outstanding, but carefully produced conventionally grown food may well taste better than mass-produced organic imports.

Some people who turn to organic food have an almost blind belief in its superiority. Organic farmers and food producers command a higher price because of the label and not necessarily because their produce is well-made and tasty. Some conventional growers say their hi-tech pest control and animal medication is better than the low-tech methods used in organic farming, and that in livestock farming this has implications for animal welfare.

As organic food becomes big business, some of its green credentials can become diluted. Take air miles. While 66 per cent of the organic primary produce sold in supermarkets is UK-sourced, with dairy products especially likely to come from this country, much of the organic fruit and salad we buy is brought in from overseas, as supermarkets struggle to keep up with consumer demand.

However, after a consultation process, the Soil Association announced in October 2007 that it planned to bring in new tough ethical trading standards that producers would need to meet in order for their air-freighted organic imports to continue to be certified. Furthermore, according to Ken Hayes, Soil Association standards researcher, "we want to encourage businesses to both develop other transport links and to develop other markets." He points out that advances have been made in shipping perishable products and, while organic farmers in some poorer countries have protested that there is no domestic market for their expensive organic products, the Association hopes these markets will grow with the money brought in from exports.

The Soil Association believes its proposal represents a good compromise in balancing the environmental impact of organic imports with the needs of organic producers. Ken Hayes says: "We have proposed a way forward that does not exclude businesses facing genuine challenges in finding alternatives to air freight." The Association is also considering the possibility of introducing carbon labelling of its products, when a reliable scheme for calculating this has been agreed upon.

Source www.bbc.co.uk

10 Interesting Facts About Tea

2008-03-08T04:05:00.000-08:00

Tea comes from the leaves of a tree called Camellia sinensis. The three main types of tea are Black, Oolong and Green. Herbal tea does not come from the leaves of a tea plant, therefore, is not considered to be real tea. Roots, stems, flowers and parts of plants are used to make herbal tea.

Studies in the Netherlands have shown that men who drink black tea which contains catechins are 50 percent less likely to die of ischemic heart disease. This takes place when our arteries become clogged and are unable to work properly because of constriction.

Recent studies have shown that drinking between one and two cups of tea per day may promote fertility by stopping abnormalities in our chromosomes. In a recent test 250 women drank as little as half a cup of tea per day and their pregnancy rates were twice as high as those who did not.

To cure puffy eyes lie in a horizontal position and place either a moist teabag or tea compress over both eyes and leave for about 20 minutes. The swelling around the eyes will to your amazement disappear and your eyes will return to their former glory.

Tea will absorb odors around it. Here is a tip for removing food odors from your hands. Pour some tea over your hands and the tea will remove all odors from your fingers, and leave them smelling great. It even works great with fish odors!

Black tea bags can be used to treat planter warts. Tannin in tea is acidic and can be just as effective in removing warts as various over the counter wart removers! Leave a cooled bag on the wart for about 15 minutes three times daily and slowly the wart will shrink and disappear.

Scientists have reported for many years that men in Asian countries who drink green tea have very low instances of prostate cancer. Many prominent researchers believe that this is due to green tea containing many powerful antioxidants and preventative anti-cancer agents.

In recent Australian studies CSIRO scientists found that the occurrence of skin cancer in laboratory mice was greatly reduced when they were given black tea. It is thought that polyphenols which are very strong antioxidants and are contained in the tea are the most likely reason for this phenomenon.

Tea can be used to soothe burns and sunburns. Put wet tea bags onto the affected areas or keep in place with gauze. You can also put tea into your bath water. This works for other types of burns as well.

The costliest teabag ever was created for the 75'th anniversary of the PG TIPS tea company. The bag was filled with two hundred and eighty diamonds and expensive limited edition tea leaves. The bag cost 7,500 pounds and would be auctioned to raise money for a Children's hospital in Britain.

By: Lorraine Bevan

Eating healthy vegetable food

2008-03-06T09:33:00.000-08:00

Vegetarian food gives good health in long life. The vegetarian consumption average life span of a person is 100 years. The vegetarian food eaters looking at all of these different ways to have good food you maximize your health status. The vegetable food and vegetable products contain very low levels of cholesterol.

In fact the free flow of blood to the heart and hence heart problem is less among the vegetarians.A good vegetarian food plan can benefit you in so many different ways. When you look at the many great tasting meals that you will get with eating vegetables you will begin to understand why so many people seem to be switching to a vegetarian foods. Since there are so many different foods that can be made with vegetables you will need to look at how these foods are prepared. This preparation method will help you to see what changes you may need to make.You will find there are various types of vegetables and fruits that can be placed on a vegetarian health conscious diet. These different vegetables all contribute to the way that your health and metabolism can change for the better.After a certain time limit you will notice the changes that your health is having due to the benefits of eating good food that is green. The most important aspect that you will find due to a vegetarian health conscious diet is that your health is better than ever before. For your comments Indo MunchFood has long been a way of deriving comfort as well as having the energy to do what you want for the day. While you will find many different types of foods that you can eat, sometimes you will find that eating a vegetarian style meal is more satisfying. In order to take full advantage of a food like this you should have a complete vegetarian food.

Best Coffee Maker Concept For Your Kitchen

2007-12-18T18:07:00.000-08:00

Everyone wants to have a perfect coffee maker for there kitchen but they really afraid to think about its cost. Nowadays there are different types of coffee maker available in the market. If you and your family is really a coffee lover then you must buy it without worrying about its cost.

Coffee is really a great drink not only because it is rich in taste but also it is one of the energizing drinks. That's why thousands of people are becoming coffee lover each day. Coffee maker is a type of machine which will definitely give you the desired taste of the coffee and believe me it doesn't matter that your coffee maker is expensive or not.

It is really very sad that most of people think that a free coffee maker must be useless and cheap. The belief also holds true that an expensive coffee maker makes better coffee. Again barring specialty coffee makers, a coffee maker is simply a coffee maker. Whether neither free nor paid they both would achieve the same results. You pour the coffee into the coffee pot add water and brew the coffee within 10 minutes as there is no difference. But all these things are just a myth. There is no need to buy an expensive coffee maker you can have the same taste of from the cheapest coffee maker.

It is highly recommended to you that before buying any coffee maker you must make a deep research because there different types of models available in the market. You must see that the coffee maker machine must be according to your requirements. Nowadays there are different companies in the market which are offering different models of this machine. Gevalia is a company that has been around for years giving away a free coffee maker. Gevalia offers stainless steel coffee makers that match the look of the fancier expensive coffee pots.

The concept of free coffee maker is becoming popular day by day. Many people are attracting towards this concept and the internet has become a haven for things of the free nature. Free coffee maker deals have always had a good free policy, do you why? Because you sign up for a club and the coffee is free or a coffee pot is free. There is no harm if you signed up for the free coffee maker or not you would continue to purchase coffee from your local supermarket anyways. So the question becomes, why not get something free out of the deal and continue to purchase your coffee through them anyways?

You will be surprise to know that every year many different companies have spent millions of dollars on advertising such products. Many people flock to these free deals and as well many should. You must love free stuff and also always notice when something is being given away for free. Often times when a free product is given away you may wonder where the catch may be. However the good news with nearly all free coffee maker deals that I have seen is that most of the time the only catch is joining there club and being able to cancel at anytime. This shows not only that these are good deals and the coffee great tastes but that the company puts a lot of faith in the free coffee promotion it is using.

It is really a typical view point that if you have to pay for anything during a transaction than free isn't free. You should keep this thing in mind that if you buy only $25 worth of product and you are getting $100 free then something in the deal is free even coffee maker offers. That's basically $85 free right or even $85 that you would have had to spend. Free coffee makers offers exist just make sure you read what you are getting into. Stick with a legit site that offers other free coffee accessories or free coffee makers and get the most out of the deal. You may just become their next loyal customer and you'll be saying that free coffee deals do exist.

Yogurt Making

2007-12-16T05:53:00.000-08:00

Two microorganisms namely, Lactobacillus bulgaricus and Streptococcus thermophilus, growing together symbiotically, are responsible for the lactic fermentation of the yoghurt. In some countries, apart from these two bacteria, the culture also contains lactose fermenting yeasts, Leuconostoc strains, Lactococcus lactis subsp. lactis biovar diacetylactis and Lactobacillus acidophilus.The method of maintaining purity of the yoghurt culture is very important and it is better to maintain the mother cultures individually rather than in mixed form.

The optimum pH and temperature for growth of Streptococcus thermophilus is 6.8 and 38°C. These strains usually reach acidities of 0.80 to 0.95 per cent. In case of Lactobacillus bulgaricus, the optimum temperature for growth is 42°C and the acidity obtained is 1.25 to 1.50 per cent. The extreme sensitivity of both these microorganisms to antibiotics especially, penicillin, calls for selection of milk intended for yoghurt manufacture to be free from residual penicilin. More over, extra care has to be exercised in maintaining the purity of the yoghurt cultures since they can be easily overgrown by contaminating organisms.

Traditional method of yoghurt making

The milk is evaporated to 1/3 to 1/4 water content so that it attains the required concentration. Alternatively, 4-5% non-fat dried milk (NFDM) can be added to the whole milk.

It is heated to 82-93°C for 30 minutes. Then it is cooled to 42-43°C and inoculated with 2-3% starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus).

Then the milk is incubated at 42-43°C for 3 hours or until a titratable acidity of 0.75% lactic acid or coagulation occurs.

The product is chilled to 5°C. Further acidity of 0.9% lactic acid may develop while the product is being chilled.

The product can be stored satisfactorily for 1-2 weeks at 5°C.

Flavored yoghurt

The flavored yoghurt has gained popularity in recent years. Three types of flavors viz. artificial, natural with artificial flavors mixed and natural fruits are commonly used. These flavors may be added to the milk intended for preparing yoghurt by mix blending, fruit on bottom and bulk mixing.

Flavored yoghurt has definitely an edge over the plain yoghurt in that the high acidity encountered in the product less pronounced and suppression of objectionable off flavors and the need to concentrate the milk is eliminated.

Coffee Gifts - The Ultimate Guide to Giving Coffee Gifts

2007-12-14T01:33:00.000-08:00

Coffee gifts are great to give to the person who has everything. More practically, they're excellent presents for people who you don't know very well, or even for generic gift exchange events.

These days, you can't walk into a coffee shop without seeing hundreds of coffee accessories. At some point in time, coffee shops started focusing on selling something other than a hot cup of espresso and moved into the world of merchandising.

Nobody does this better than Starbucks. While there is a Starbucks on every corner (more than 13,000 in the world), you're going to pay a bit more there than at your local mom and pop shop. Because Starbucks has such a clever marketing scheme, their prices are significantly higher than the market average.

As a result, if you're looking for an affordable coffee gift of mugs, espresso machines or coffee beans, you may want to steer clear of the green logo. While coffee houses are fantastic places to get specialty beans and teas, if you're going to buy somebody an actual coffee maker you may want to look elsewhere.

Department and specialty stores are best for larger item purchases, and you'll save a lot of money if you go to one of those. Coffee houses thrive on impulse buys for those looking for coffee gifts. It's best to be smart about the situation and split up your purchases.

For example, go buy the cappuccino maker at the department store, where you'll save up to 30 percent. Then, head over to your local coffee shop and purchase the coffee gifts that you're looking for. Fill up a basket with chocolate covered espresso beans and a bag of fresh coffee.

When in doubt, gift cards make excellent coffee gifts. They can be used at any time toward just about any purchase, and they're as easy to use as cash.

Fantastic Ideas for Brewing Coffee

2007-12-12T06:38:00.000-08:00

Coffee used to be a pretty boring drink, the only variety used to be from a pretty boring percolator. I can still remember you getting so bored waiting for the water to boil.

Percolators did have one advantage, they are great fun to watch! However running water directly over the grounds more than once doesn't really create the best brew of coffee.

In the 70's the way we made coffee changed for the better. A new method, the drip method could be used. This was fast, and produced a better tasting cup of coffee. All you needed to do was place a cup full of coffee grounds into a filter paper, then when boiling water drips over the grounds you get fast coffee delivered in your glass jug.

After this you could then purchase pods of certain blends of coffee. There were numerous improvements in brewing techniques including the introduction of internal spouts that ensure the water is evenly distributed. You should brew coffee at around 200F for best results.

In the 1990's there was a new rage to take coffee by storm, espresso machines made their way over from Europe. Us Americans found a way to make this style of coffee for cheaper without affecting the flavor. This process involves pushing water through the ground roast coffee beans at high pressure. In a matter of minutes your coffee is ready to drink.

If you add frothy milk then you can create a latte or a cappuccino depending exactly how much milk you decide to add. This is a vast improvement on the ways we used to drink coffee! Making coffee is now like an experiment!

Another European innovation for brewing coffee was the coffee plunger. This is a glass container that has a plunger on it. The filter is attached to the plunger, so it is very easy to strain your coffee beans out of the delicious coffee.

All you need to do is add coffee grounds to the glass jug and then pour boiled water inside. Now leave the grounds to steep for the desired time, when you want to finish press the plunger down to remove the beans. This is great because you only need one piece of equipment, plus it's manual!

There are more extravagant methods of brewing coffee, I'll bet you've never heard of a vacuum brewer. This is a complicated looking machine that has two glass bowls (although these can also be metal) on top of each other. The heat applied causes the water to move from the lower bowl into the top one. This works similar to a percolator. When the heat is removed the water comes back through the beans.

Using vacuum brewing is great at a dinner party because you can be pretty sure none of your guests have seen anything like it before. Plus it can be done at the table.
None of the methods to brew coffee are actually new, most of them go back at least a couple of centuries. The oldest is thought to be the Ibrik from Turkey. This is where a brass container is used to heat up water which has a long handle and a groove in the tongue of the container. Very finely ground coffee is then added and then poured, there is no need to filter this. It is extremely strong!

All of these methods will produce a lovely cup of coffee, but you should try them all! They all produce slightly different flavors which can be a delight.

Steak And Cheese Make The Perfect Healthy Snack Unlike Fast Foods

2007-12-11T05:04:00.000-08:00

From the many culinary inventions that have delighted America, the steak and cheese sandwiches specific to the Philadelphia region are definitely worth trying; these make the perfect healthy snack without the bad name associated with fast foods. As the name speaks for itself, the steak and cheese sandwich consists of thin slices of fried or grilled meat and melted cheese, seasoned with spices and served in a long roll. Also known as cheesesteak, this local dish is tributary to two Philadelphians who started selling their invention in the 1930s at their hot dog stand. The business got to work so well due to this sandwich that they even created the cheesesteak restaurant that is still functioning today.

There is a special way of cooking the meat for the steak and cheese sandwiches; the slices of meat are so thin sometimes that they almost become translucent, after cutting they are placed on a hot griddle directly or placed on top of slightly fried onions to prevent over-cooking. When they get a brown color the slices of meat are cut and added to the sandwich. For the steak and cheese sandwich to be complete, you need to add the cheese while still grilling so that it gets enough time to melt. The process doesn't take more than a minute, and during this period of time the meat gets almost entirely covered in cheese.

We could also mention other ways of preparing the steak and cheese sandwiches without cheese grilling. Thus you can simply add thin slices of cheese inside the roll, and put the hot meat inside. Add spices and hold tight together for a few minutes so that the cheese melts away. Only afterwards should you add some sauce, mustard or mayonnaise to the composition, otherwise, you force the meat to cool rapidly and the cheese remains unchanged. In some diners, the cheese in the sandwich is melted with the help of a special heater, so that the preparation is a lot faster.

Taste variations of the steak and cheese sandwiches come from the use of different types of cheese: the top favorite ones include American cheese, Provolone and Cheez Whiz. Cheddar, mozzarella and Swiss are also used but not on such a common basis as the former three. The easiest to make type of steak and cheese sandwiches are those prepared with American cheese; some people even consider them to be the tastiest and the original traditional ones. The preparation modes vary from one place to another, depending on individual choices, thus even fried onions or special mushroom dressings are used to topple the steak and cheese sandwiches.

Stylish meals in minutes

2007-09-16T08:38:00.000-07:00

(Family Features) - With today's more sophisticated palates, and the desire to savor more healthy and well-balanced meals, standard take-out fare just won't cut it anymore for speedy weeknight meals. There's a world of difference between "just okay" and "outstanding!" at-home menus.
From the deli to the frozen food case to the produce aisle, we're on the hunt for products that help us get stylish, contemporary meals on the table fast. Help is here. The category of high-quality prepped offerings from the supermarket is growing. And they taste better than ever.
The washed, ready-to-eat packaged salad mixes were the first produce products to make "fresh, fast!" a possibility. And the latest of these salads is chef-inspired creations that compete with entrées for centerpiece status.
New salads taking center stage on the menu include a variety of tempting offerings: Fresh mixtures of greens, a variety of vegetables, savory goodies, dried fruits, nuts, croutons, aged cheeses and professional-quality dressings give this new class of premium, ready-to-toss salads pizzazz.
With nutrition professionals recommending that we get up to nine to fifteen servings of fruits and vegetables daily, it's a deliciously painless way to meet those dietary requirements by including fabulous salads in daily menus. Baby Spinach, tender Spring Mix, crisp Hearts of Romaine, and crunchy Broccoli florets are some of the nutrient-dense foundations of these premium salads.
The amazing variety of salads available — all nutrient-rich and delivered in the peak of freshness for great taste - make it possible to serve a week's worth of dinners that showcase a world of flavors.
Originating this exciting new generation of salads is Fresh Express with its Premium Recipe Complete Salad line debuting in the produce aisle of grocery stores nationwide this month. These complete fresh salad mixes — all the toppings and dressing are in the bag — reflect contemporary flavor trends and offer a culinary artist's palette of colors, flavors and textures.
With center-stage combinations like B.L.T. Caesar Salad, Bleu Cheese Vinaigrette, Caesar Supreme and a one-of-a-kind fresh Broccoli Salad, the Premium Recipe Complete Salads can add style and spark to any meal.
Savvy cooks can tap into their own repertoires of snazzy, quick and tasty entrées to pair with these dressy salads. Or, try some of these streamlined, stylish pairings - one for each day of the week.
For serving suggestions, recipes, promotions and the latest in fresh-cut salads, check out the Fresh Express web site at http://www.freshexpress.com/.
On-hand ingredients make a simple adornment, taking everyday chicken breasts to a new level.

Chicken With Parsley, Garlic and Romano

CrustMakes 4 servings
2 slices whole wheat bread, torn

1/4 cup parsley, trimmed and washed

1 clove garlic, crushed

1/4 cup grated Romano

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons Dijon-style mustard

4 skinless, boneless chicken breast halves

Heat oven to 425°F. In small bowl of food processor, process bread pieces, parsley and garlic, add Romano, salt, pepper and oil, pulse briefly; set aside. Coat chicken evenly with mustard, place in shallow roasting pan and pat crumb mixture on top. Bake until chicken is cooked through and crumbs nicely browned, about 20-25 minutes.

Lemon Juice Health Benefits

2007-06-05T07:30:00.000-07:00

Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever
When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.
The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.
Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.
The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.
Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.
A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!
This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.
Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

How to make Pizza - A step by Step Guide to show you how to make pizza

2007-05-29T10:17:00.000-07:00

So you want to learn how to make pizza yourself? Making pizzas is quite easy when you know the steps involved. Follow this step by step guide to making your own pizzas at home, and delight everyone with the flavor of your hands.

Step 1. Preparing your tomato pizza sauce

Melt the butter with the olive oil and slowly but completely sauté the garlic and onion in a skillet. Add the tomatoes, salt, pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup.

Step 2 Making Pizza Dough

Making your own pizza dough by hand is both challenging and satisfying. Home made pizza dough, "from scratch," is without a doubt the single most defining factor that differentiates a great pizza from any other pizza that you will ever have. And, the personal gratification that comes of successfully making pizza at home for yourself, your loved-ones and your friends makes it all the more worthwhile.

Step 3 Panning the Prepared Pizza Dough

Panning the dough is the step where you use a rolling pin or machines to create the pizza base with your dough. There are machines that help you sheet and pan the pizza dough, or you can use the hand tossing method or the rolling pin if you want to do it yourself.
Depending on the style, size, composition and number of pizzas you choose to make, the methods of sizing, shaping, trimming, and ultimately, panning the pizza dough, will vary.

step 4 Topping the Pizza

First, spread the pizza sauce evenly over the surface of the dough. Spoon the sauce out to the edge of the dough sheet, leaving "un-sauced" about 3/4" to 1" of the dough crust. Next, layer the shredded cheese creating an evenly distributed bed of cheese on which to arrange your toppings. (You will use another cup of cheese for finishing off the top of the pizza.) From this point on, let your eyes, nose, creativity and taste buds take over to add other toppings to your pizza. Some toppings, (fresh vegetables, certain cheeses and fatty meats), are higher in moisture and fat content and you have to take this into account when you use them, to ensure your pizza doesn't turn out soggy.

Step 5 Baking the Pizza

The final step is to bake to pizza. When you oven is at the right temperature place a prepped pizza in the center of the middle rack to allow for maximum air circulation around the pan.
Make adjustments to your baking process one at a time until you've found the perfect balance of rack position, temperature and baking time to suit your oven. Signs to look for that the pizza is ready are:
# The cheese has melted on top and is beginning to brown, # The crust edge has browned, from a medium to a golden brown, and, # Carefully lift the edge of the pizza to inspect its bottom. The bottom dough should be evenly browned.

by Kalpagam Swaminathan

Low Cost Ways of Reducing or Preventing Back Pain

2007-05-20T19:59:00.000-07:00

The vast majority of people will experience some sort of back pain throughout their lives. When most people think of back pain treatments, they often think of expensive medication and surgical procedures.However, many would be surprised to learn that low cost methods for treating back pain are available which are quite effective. Several studies have been conducted which show that getting a good amount of cardiovascular exercise on a regular basis is very effective at stopping back pain.Many of these methods are low cost, such as hiking, swimming, or jogging. Cardiovascular exercises have been shown to be just as effective for treating and preventing back pain as many psysical therapies. These activities are fun to do, and will keep both your back and the rest of your body healthy.Some of you reading this article may be under the impression that this advice is common sense. In reality, many people don't know how to properly exercise their backs, and give up easily when things become tough. Some are already unhealthy and overweight, and have developed bad habits which are difficult to break.It is important to change your mindset. Instead of looking at cardiovascular exercise as a chore, incorporate it into your everday activities. If you have a job which is close to your home, start riding a bike to work once a week. Start small and work your way up.Exercise is important for your spine and back. Humans aren't designed to spend hours sitting in front of a computer or in traffic. We are supposed to work out our bodies, and when we don't, problems like chronic back pain develop over time.When people suffer from back pain, they often stop exercising entirely. They are under the false impression that exercising their backs will put them in even more pain. This is certainly true if they don't exercise properly. The muscles surrounding the spinal column support your body, and need to be strong.The weaker they are, the more pain you will experience. By exercising, you strengthen these muscles in your back, and they will become strong enough to support your body, relieving you of pain. You don't want to wait until the problem becomes so severe that you need medical treatment .The costs of healthcare are increasing, and people are finding it hard to afford care. The best type of treatment you can give yourself is prevention by exercising properly and keeping both your back and the rest of your body healthy.

Delicious Barbecue Chicken Recipes

2007-05-16T19:21:00.000-07:00

Anyone can create delicious homemade hot barbeque recipes for serving to friends & family. Making a chicken barbeque dish can be a wonderful experience, as long as you take the time to make the recipes right. You can cook each of them for your family and friends & let them decide which they like best

Recipe #1

1 chicken, broken down into 2 leg quarters and 2 breasts 1 tsp salt 1 tsp black pepper 2 cups catsup 4 ounces brown sugar 1/2 cup molasses 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup sesame oil 1/2-inch piece of ginger, peeled and grated 1-1/2 tsp garlic powder 1-1/2 tsp cumin 1-1/2 tsp chili powder
Heat a charcoal or gas grill to medium-low heat. Close the grill to thoroughly preheat the grate. Preheat the oven to 350 degrees. Season the chicken with salt and pepper.
Combine the next 10 ingredients in a stainless steel mixing bowl.
Grill the chicken for 5 to 7 minutes on each side. Next, place the chicken in a 9x13-inch casserole dish and baste generously with the sauce. Bake for 20 minutes. Delicious!

Recipe #2

1 package barbecue-seasoned boneless chicken 1/3 cup reduced-calorie mayonnaise 2 tablespoons spicy brown mustard 1/2 cup finely chopped cabbage 1/4 cup finely chopped red onion 4 split lightly toasted Kaiser rolls
Prepare outdoor grill for cooking or preheat broiler. Grill or broil chicken 5 to 6 inches from heat source until cooked through, about 8 to 10 minutes, turning 2 to 3 times.
Meanwhile, in small bowl, combine mayonnaise and mustard; stir in cabbage and onion; blend well.
Place a chicken breast on bottom half of each roll; spread mayonnaise mixture on top; cover with lettuce and top half of roll. Serve 4 Sandwiches
Makes 4 sandwiches

MOST IMPORTANT MEAL OF THE DAY

2007-05-15T02:32:00.000-07:00

Breakfast is generally recognized as the most important meal of the day. At breakfast time, it's been a while since you have put some calories in the body and you are preparing to start the most active part of your day. (If you work at night and sleep in the day, then supper is the most important meal of the day.) You need something in yIt's very easy to get into a breakfast rut. I confess that every morning for about eighteen years, I had a bowl of oatmeal, two slices of buttered toast and a glass of milk for breakfast. Nothing really wrong with that, but we all know that variety is the spice of life. In my later years, I've come to look forward to breakfast as my favorite meal. I try to vary the menu and keep things interesting.
I pity the folks who start their day with a bottle of Pepsi or a bowl of crunchy flakes and skim milk. That ain't no way to start your day. The most pitiful breakfast of all is the ubiquitous "Breakfast Taco" of the Southwest. It seems that every retail outlet in the Southwest has a hand lettered placard advertising the "BT". These insipid little things are more akin to a burrito than a taco. No matter what flavor advertised, they contain an awful mixture of eggs and potatoes and maybe beans. They are wrapped in an ancient flour tortilla and then wrapped again in foil. The only flavor is from the "Hotamild" sauce you apply from a small plastic envelope. "Hotamild"? "Hotamild"? "Oh, Hot or Mild". Stay away from these things. I'd a whole lot rather see you spend your money on a Snickers Bar.
Weekends are the best time for really great breakfasts. You have time to come fully awake, have a cup of coffee or two and work up a good breakfast appetite. Sundays work for me. Saturday might be best for you.
The most important item in any breakfast menu is coffee. Hot and aromatic. Nothing smells better on a Sunday morning than coffee brewing. For the younger crowd, some cold, fresh milk is in order. Avoid giving the kids hot chocolate or chocolate-flavored milk for breakfast. They will just fill up on sugar calories, when it's protein they need.
Eggs are good. Despite all the bad press eggs have gotten in past years, it's now okay to have a few eggs in your weekly diet. Eggs can be fried, poached, boiled or scrambled for variety.
Breakfast meat is traditionally bacon, ham or breakfast sausage. That's fine, but if you live anywhere near a German community, you want to try some of their "pan sausage". That is pork sausage that is not in a casing; it's sold like hamburger. Pork chops or beef steak go fine for breakfast, too. You don't have to fry these meats. You can broil them or, if you are really serious, get out and crank up the grill.
You have to have a bread with breakfast. Toast is traditional. Homemade bread makes the best toast. Pancakes also compliment any breakfast and can be served alone if you wish. Toasted English muffins go well, too. You will need butter and jelly or syrup for the bread. Let the butter sit out overnight so it will be soft enough to spread.
Corn, oats or wheat is on the breakfast menu for the cereal eaters. Corn comes to the table as flakes, grits or meal.
Flakes you know about. They come in a box and are overpriced. You put them in a bowl and add milk, sugar if needed and fresh fruit if you have it. They have their place at the breakfast table. Grits are a Southern invention made from hominy. Hominy is dried corn that is treated with lime to remove the husk. Grits are cooked according to package instructions and can be served Yankee style with sugar, butter and milk or Southern style like polenta. Cornmeal can be made into corn mush, which doesn't sound very good, but is delicious and very nourishing. Simply cook cornmeal in boiling water for a few minutes and serve with butter, sugar and milk. The Germans have "scrapple" which is a cornmeal loaf with meat in it. It is sliced and fried for breakfast.
Oats come as oatmeal or oat flakes or oat bran. Oatmeal needs to be a type that you actually cook. Avoid those "oatmeals" that you just pour hot water on. Cooking oatmeal doesn't take more than five or six minutes and the end product is so much better. Just add a little butter, sugar and milk or cream. The oat flakes you treat like corn flakes, and just follow the instructions on the oat bran, which is usually used as a supplement to other cereals.
Wheat is best known as flakes. That "Breakfast of Champions" thing. There is also cream of wheat, which you probably know about. You may not have tried cracked wheat. You can get it at the health food store or as Ralston brand in the cereal section. This is simply whole wheat berries that have been cracked. They are cooked and served as a hot cereal. Very good and full of fiber. Wheat bran is the husk of the wheat berry. It's the brown part. It's also very good for you. That's why you are encouraged to eat whole wheat products.
Make sure that any jam or jelly you serve with breakfast is the highest quality and you can actually taste the fruit and not just the sugar. The new pseudo jellies that contain more fruit than sugar are very good.
Don't forget to serve fresh fruit in season with your breakfast.
Now you are all primed for a big breakfast. Go for it.
In the coming months we will discuss the noon meal which is either "dinner" or "lunch," depending on where you come from and "supper," which may be "dinner," also depending on where you come from.
May your ingestion of nourishment be most pleasant.
our stomach to nourish your activities.

Watermelon: The Fresh Juicy Fruit With Numerous Health Benefits

2007-05-11T00:45:00.000-07:00

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.

by Christine Macguire

Advantages of low cholesterol diet

2007-05-07T23:32:00.000-07:00

Heart disease is one of the most frequently seen conditions. A large number of people suffer of this condition because of the high blood cholesterol levels. It is true that there are many factors that help the accumulation of cholesterol, but the main cause remains the unhealthy diet. Diets that are rich in fat are believed to be the ones responsible of the increase of the blood cholesterol levels.
It is known that cholesterol is being produced by the liver and it is necessary inside the organism because of several reasons. Cholesterol has a very important role in cellular protection, in hormone production, vitamin synthesis and fat digestion. The human body needs a small amount of cholesterol in order to sustain its normal physiological activity and improper diet can enable the cholesterol to accumulate in excess. It is also known that cholesterol can not be dissolved by body fluids such as blood and it is difficult to eliminate. Because it is not soluble, cholesterol can deposit in different areas of the body blocking the main functions of the body. It can form a plague inside arteries by depositing on the inner arterial walls, causing blockage. In cases when cholesterol deposits inside the heart arteries there is a risk of developing heart disease.
Sufferers are advised to respect a diet and to do some exercise. Specialists agree that a healthy diet will help decrease the high levels of cholesterol. They recommend the consumption of low cholesterol foods and products that contain only unsaturated fat. You should try to avoid meats, eggs, diary products and sweets.
You should also replace the foods that contain high quantities of cholesterol and saturated fat. It is recommended to avoid carbohydrates because they increase body fat deposits and facilitate the accumulation of body cholesterol.
It is good to remember that only animal origin foods contain cholesterol. That is why vegetal foods are always recommended in low cholesterol diets. It is also known that low cholesterol foods contain unsaturated fat and as a conclusion we should agree that these foods are healthier.
Everyone agrees that keeping a diet of fruits and vegetables is almost impossible. To diversify your diet you are allowed to eat low cholesterol foods such as egg whites, lean meat, fish or chicken. Other low cholesterol foods that you are allowed are skim milk and low-fat yogurt.
It is also good to know that it is better to eat baked or boiled foods instead of fried foods. More than that, home foods are highly recommended.

by Groshan Fabiola

Do you like Onions.

2007-05-03T18:40:00.000-07:00

There is not a very good chance that you really do not like Onion.{Hear me out about Onion}Ok to begin with hear me out. This is one of my pet peeves and I admit there are foods prepared certain ways I do not care for to date. But this has bean a soar subject around my house and I bet your house is not much better. I have a few different arguments concerning a food like Onion. If you can open your mind a little bit you can begin to enjoy Onion for the first time ever. If you gave it some thought.{Do the math about Onion}

All The types of Onion times all the recipes times all of the years of your life equals (not a very good chance that some day some how and with some variation of recipe. To think there is a there is a very small chance that there is no way you world that you would eat Onion is a thought I can not swallow.

{Raw verses cooked Onion}

I would bet that there are cooked foods that you eat on a regular base that you would not like raw and the opposite is probably true. I bet you have never given it much thought that if you separate a lot of the common foods that you do eat. There probably is an ingredient in it you could not or would not eat. If you tried to eat raw flour you probably would not find it very enjoyable at all. But if you think about all the things with flour in it that you do eat you would be amazed. If you ate a raw egg compared the taste of an egg in a recipe that has eggs in it that you have eating thousands of times. Did I get to you yet about Onion?{The age of Onion}

When you were a child you ate baby foods and would probably not eat it now but when we get old enough we will probably all be eating something even worse. So you might want to consider enjoying some Onion now well you still can.{Give it some thought about Onion}

I imagine there is a food that you all ways eat and love that at if you can? Now imagine if in the past you had some of a food cooked in a bad way, wrong ingredients or plain did not turn out just right. Now imagine if that bad experience was your first experience with that food. Now imagine your self back in the future you could actually running around saying you do not like that food and would never! Put it in your mouth. Pretty strange idea right? But you not liking Onion is strange to me.{Now this it about Onion}

The whole purpose of life is the experience of life (right) this means to experience People, Places, Family, and Things Etc... Now in there some place with one of the purposes of life is food and saying you will not ever eat Onion ever is like saying you do not want to live life!!!!

{As far as me and Onion}

As far as me every I go out to eat I do not see the point of sitting down and eating something you could have made at home is not a very intriguing idea of a adventure out on the town. At least every other time I go out I try to live life a chance and back to you maybe you should give Onion a chance to.

3 Tips for Cooking Chicken Healthy

2007-04-30T20:16:00.000-07:00

Can you remember a time when you got sick of eating chicken? Most of us who have tried repeatedly to live healthy can. There are three healthy ways to cook chicken, and even better, they're surprisingly easy to do. Since part of living a healthy lifestyle and maintaining an attractive figure requires your primary source of protein to come from chicken, it is only fitting that you should know the healthiest and quickest ways for eating it.

Tips for Cooking Chicken #1 Boneless, skinless chicken breasts

Boneless chicken breasts are the absolute quickest way to go about preparing chicken. You can buy them at any grocery store and use them as you need them when you make meals. Just pull one from the freezer, thaw it and cook. Buying your chicken this way is much cheaper and much easier than buying a whole chicken and having to remove the skin and cut it up yourself. With the bones and skin already removed you can have your dinner ready in 30 minutes. All you have to do is flavor the chicken and bake it in the oven and wait for the timer to buzz.

Tips for Cooking Chicken #2 Whole, roasted chicken

This is a great option because it will leave you with leftovers, which can then be used to make healthy sandwiches or salads over the course of a few days. It takes about an hour to roast a whole chicken in the oven, but preparation requires you to only sprinkle some seasonings. Once this is done the chicken need only be placed in a pan and stuck in the oven at a high heat. Then while you're waiting for it to finish ,you can accomplish other chores you may have or go exercise.

Tips for Cooking Chicken #3 Rotisserie chicken

This is an excellent option for the person who hates cooking. You can buy a rotisserie chicken at any grocery store deli that is ready to eat as soon as you get home. You know that it is healthy for you because of the way it was cooked. In addition, you will enjoy having leftovers to use in meals over the next day or so, which will save you the time and trouble of having to decide what to eat. The sky is the limit when it comes to preparing chicken. The three different types above are healthy ways. In fact, a good rule of thumb is that if you bake it, broil it or boil it, it's healthy. Make sure and stay away from eating it fried or breaded. Both process use high fattening substances such as cooking oil butter and eggs. If you need ideas for how to prepare chicken so that you get a chance to experience different flavors, there are numerous recipes on the internet and in cookbooks you can reference. So many that there is truly no excuse for ever getting tired of eating chicken again.

Americans know junk food causes weight gain, but they eat it anyway

2007-04-30T04:11:00.000-07:00

With standard nutrition labels as the only guide for millions of consumers to judge what they are eating, researchers concluded that food manufacturers need to make nutrition information even easier for consumers to understand and implement.
However, another piece of the study revealed that even when consumers were made aware that their choice of food was nutrient-deficient or fattening, it did not affect their choice of food in many cases. In addition, many Americans recognize -- but ignore -- the importance of eating a nutritionally-balanced breakfast.
Many consumers, according to the AC Nielsen study, don't pay attention to labels or what they know about them, leading to the consumption of more consumable junk food, even though the consumer is aware that weight gain may result.
Another aspect of the study tried to determine why that is, and they found the "convenience" factor of junk food was a big lure. Many junk foods have long shelf lives, are readily available and inexpensive, leading to increased consumption over healthier, but harder to find, foods. The fast-paced lifestyle of most Americans reinforces this need for choosing convenience over health, since the consequences of bad food choices aren't always immediate.

Researchers found that the two most commonly tried weight control activities -- eating junk food less frequently and reducing meal size -- have actual trial rates that come close to matching perceived effectiveness. In other words, people did actually see the difference in their body weight when they made an effort to consume less junk food or reduce meal size.

by: Jerome Douglas

Seafood Stuffed Flounder

2007-04-29T14:47:00.002-07:00

Summer is rapidly approaching...the weather is getting warmer, and, if you and/or your family like warm weather, then you definitely want to spend more time outside and less time in the kitchen. That doesn't mean that you have to eat out more often, or substitute delicious meals. Today's recipe is very easy to prepare, can be served as an appetizer or main entré, can, prepared in advance and is enjoyed by both adults and children. I enjoy this recipe because I can prepare it in advance and freeze it in portions for later use. My kids love this recipe because they like the "swirly middle" and it "tastes good." To prepare in advance (to be served within 24 hours), prepare the crab stuffing, stuff flounder, secure with stoothpick and refrigerate until you are ready to place in the oven. To prepare for freezing prepare the dish up until this point and wrap with plastic wrap and foil and place in the freezer.

Seafood Stuffed Flounder

4-6 Flounder fillets
8 ounces of crab claw meat, cooked and cleaned
1 cup of medium shrimp,sliced lengthwise
1 egg, well beaten
1/2 cup of plain bread crumbs
1/4 cup chopped celery
1/4 cup of red bell pepper
Fresh parsley, chopped, as much as is needed (1 ½ 2 cups)
1/2 teaspoon old bay seasoning, to taste
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Oil for sauteeing
Salt and ground ([white]* pepper, to taste
Non stick cooking spray (flavor of your choice)

Cooking Instructions

Preheat oven to 350 degrees fahrenheit;

Crab Meat Stuffing

In a medium skillet, sautee celery and red bell pepper; set aside; using a large mixing bowl, combine bread crumbs, egg, sauteed vegetables, bread crumbs, old bay seasoning, mustard and cayenne pepper; gently fold in crab meat; set aside;

Flounder

Rinse fish and pat dry; gently pound fish to flatten; (this helps the fish cook evenly throughout; salt and pepper fish to taste; spread evenly with parsley; add crab meat mixture; position fish vertically and roll from south to north; secure with toothpick and place on cooking tray; continue until each piece of fish has been stuffed; place in oven and bake until done (about 15 minutes);
remove to carving board; let stand for about 1 minute or so; slice into rolls and serve.
Serve with wild rice or with spring salad.

by Brenda Wall