Monday, July 26, 2010

The Benefit Of Being A Vegetarian

By Charles Carr

In Western culture, it's largely accepted that meat and other animal products are essential if we're to remain healthy.

Those who turn away from this traditional way of eating and choose a vegetarian diet are often considered "granola-head hippies"...or even just plain odd.

With that said, the number of people turning to vegetarian diets is increasing by the day. Even well respected doctors and other health related experts are starting to change their opinions, and many have also begun prescribing vegetarian meals in order to prevent and treat certain conditions, one of which is obesity.

Although the concept of vegetarianism is seen by many as being a relatively new concept, it has in fact been around for hundreds of years already. In fact, this is especially apparent in countries such as India for example, where a large percentage of the population refrain from eating meat, either for spiritual reasons or for health reasons. Interestingly enough, a group of people living near the Himalayan Mountains, known as the "Hunza", are devout vegetarians, and if reports are anything to go by, many of them live past the age of 100.

According to the American Dietetic Association, A vegetarian diet includes a number of benefits. These include: 1) reduced cholesterol; 2) reduced levels of saturated fat; 3) enhanced levels of important minerals and antioxidant vitamins; 4) lower body fat; 5) lower risk of heart disease; 6) lower blood pressure; 7) lower risk of type-2 diabetes; and 8) lower instances of several cancers.

Obesity, one of the major health concerns in this country, can be addressed with a vegetarian diet, one that eliminates excess protein and animal fat consumption, and increases fiber in the form of fruits, vegetables and whole grains. Those who consume a vegetarian diet maintain a lower body mass index (BMI), which significantly aids in the treatment and management of other chronic illnesses such as cardiovascular disease, hypertension and diabetes.

One common question asked by anyone considering a vegetarian diet is: "Will I get enough protein?" That is certainly a valid concern, as protein is necessary for the building, maintenance and function of all body cells. However, according the American Dietetic Association, a varied and well-balanced vegetarian diet provides all the protein the body needs from eating such things as whole grains, beans, nuts and soy products.

Contrary to what many believe, a meat based diet usually provides a person with too much protein, and several studies are now starting to suggest that too much protein can be detrimental to your body. In fact, one study even reports that excessive protein intake can reduce kidney function by as much as 30 % by the time you reach old age. Some health professionals also believe there's a link between protein and osteoporosis.

Contrary to what many people believe, when you become a vegetarian you don't need to limit yourself to heating only a handful of boring foods. In fact, you get different types of vegetarians, and while none of them eat meat, they do eat certain other animal products. These combinations could include the following:

Lacto vegetarians, who do not eat meat or eggs, but do eat dairy products such as milk and cheese.

Lacto-ovo vegetarians - no meat , but eggs and dairy products are consumed.

Ovo vegetarians will quite happily consume eggs, but they won't eat meat or any dairy products.

Vegans will not eat meat, eggs, dairy products, or any other kind of animal products for that matter.

Now more than ever before, there are a growing number of health organizations endorsing the benefits to be had by changing to a vegetarian diet, or at least one which contains primarily plant based foods.

Likewise, practically all restaurants and grocery stores now stock a wide range of vegetarian meals and other vegetarian foods so that people may find it easier to live a healthy lifestyle.

Anyone who takes the time to do some online research will soon discover there's a wealth of information available to them which supports a vegetarian lifestyle.

The bottom line: it's OK to be vegetarian, and the benefits may very well enhance or even save your life!

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Sunday, July 25, 2010

Food: Five Tips

By Owen Jones

There can not be many individuals who do not enjoy their food, but the human race, being what it is, I expect that there are a a small number of them. However, for the remainder of us, food is a source of daily delight and, like drink, it is frequently employed to commemorate a happy event. not only that, but various foodstuffs are used for the various meals or distinct events.

Festive meals were indubitably considered around the seasonal foodstuffs on hand, but some foods were transported huge distances for the benefit of those who could pay for them. For instance, my father thought it a grand treat to be given an orange in his stocking on Christmas Day 60 years in the past. How the times have altered! Very few kids would judge an orange a present, special or otherwise, any day of the year these days.

Nevertheless, the storage of foodstuff is still a daily affair and therefore, I have written a few good tips on storing foodstuff below, so that you will obtain the best from that which you have purchased or grown in your garden even a long time afterward.

The Quickest Quiche: a quiche is the conventional healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and anything else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.

Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking them. Use your usual recipe and prepare the patties as usual. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as usual. The outside of the hamburger will go crisp and the fat will be kept to the absolute minimum.

Salmon In The Papers: a great way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any name). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then turn it over. When that side is dry the salmon is done. It'll take about an hour. If you want to eat it hot, peal the paper off straight away and dish up. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.

Off The Wall: if you are uncertain when spaghetti is fit to be eaten, through a strand at a tiled wall. If it sticks, it is done.

Cheap And Cheerful: for a quick, healthy, extraordinary summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you wish and put between slices off a good loaf of bread.

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Saturday, July 24, 2010

Give Your Family Great Tasting Meals With Programmable Crock Pots While You Save Time And Money

By Emily Branklee

They might look the same as they always have, but crock pots have really changed.

Home cooked meals are one of life's simple pleasures that are the ultimate comfort food. They are often really hard to put together because of the time involved. Do you have the time to cook everyday?

It is really hard to keep up with everyone's schedule and keep enough for everyone to eat, especially when there are meals to prepare. Crock pots and slow cookers are still an easy way to make dinners and lunches for your family and friends. Today, they have many improvements that make them even easier than ever to use for saving you time and money.

Today's health findings have shown that food should be cooked faster than it used to be in older crock pots. You don't want to have food cooking for 6 to 8 hours at low temperatures anymore. Vegetables and meats keep their flavor better if cooked faster at a higher temperature.

Most crock pots come with programmable timers making sure that the roasts, stews or BBQ's they are preparing are kept at a higher temperature for a shorter period of time. These timers can be set to allow for different cooking times depending on the food being cooked. This really adds to their convenience.

The old standby and the first crock pot Rival is still available along with all the new models. New programmable crock pots can be had in sizes ranging from mini slow cookers to crock pots capable of cooking a large turkey for Thanksgiving to super small, mini crock pots.

Here are some ways of using a crock pot to save time and money:

- Crock pots use less electricity than conventional ovens and need no gas.

- They shed no heat so your kitchen does not heat up during hot days.

- You save valuable time and energy not having to cook before dinner.

- Cheaper cuts of meat, tenderized by long, slow cooking, saves you money.

- Cooking slowing in its own juices, food retains its best flavors.

- Water is saved because steam is generated during crock pot cooking.

- Very easy setup, just add meat, vegetables and spices, liquids and set time and temperature and let the machine do all the work.

- Even after hours of cooking your meal will still remain moist.

- After the meal is finished, there is only one pot to clean.

- You can feed a big family or a large party with one crock pot.

Programmable crock pots are the easy alternative to making simple meals for the entire family everyday or your next dinner party. It's flexibility allows you to make easy work of dinners and lunches with lots of time left over for other things. Saving money and time is what makes these versatile cookers still popular after years in the kitchen. You can make anything you want.

Give it a try. There is a reason The crock pot is still popular.

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An Article About Gourmet Chocolate And Why It Is Great For Anyone

By Dexter Thames

Gourmet chocolate is very popular. That is hardly surprising, as delicious as it is! People have prized chocolate since it was first discovered, and it has only improved over time.

For some people, chocolate is something to be avoided because they are weight conscious. This is because people sometimes wrongly assume that gourmet chocolate is associated with weight gain. In fact, eaten in moderation, this chocolate is generally not causing weight issues.

Unlike other forms of chocolate that are inferior in quality, gourmet chocolate is quite dark and glossy and smooth. There should be no streaks or dots or spots, and there should be the smell of cocoa. Gourmet chocolate will never smell of chemicals.

If you break gourmet chocolate you will notice that it snaps sharply. It doesn't bend or crumble. It also melts in the mouth, with a velvety texture. It has no real aftertaste. Its flavor is not overly sweet nor too bitter.

Gourmet chocolate is not only good to eat, it is actually also good for you. It has a number of proven benefits to health. First, it contains vitamins. Secondly, it also contains chromium and magnesium. As chromium helps to control blood sugar, and magnesium helps to alleviate premenstrual syndrome, this is most helpful to many people.

In today's marketplace, there is a huge array of different gourmet chocolate available. You can pick up gourmet chocolate from any number of brands, some of which are household names. In fact, gourmet chocolate is very easy to find these days.

There are plenty of different brands out there to be sure. There are also now many different exciting flavors for someone to choose from.

Indulging one's taste for gourmet chocolate doesn't have to cause guilt. In fact, it has health benefits that make it a wise indulgence.

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Friday, July 23, 2010

Tacos-Mexican Food Easy To Make

By Daniel Perez

Tacos-Mexican food that is enjoyed by many and very popular. A taco is corn tortilla filled with toppings as your choice. This can include beef, chicken, and even rice. For breakfast tacos, eggs can be the topping placed into the tortilla. You do not need any utensils to eat this Mexican food. There are a variety of ways you can make a taco, but here are some easy steps to get started on creating your own version of tacos.

The most important step is to have your tortilla. You can choose between a corn or a flour tortilla. You can also choose to have crunchy or you can have soft tacos. To create a corn tortilla, you can buy ready-mix corn, which only requires you to add water. A tortilla press would be needed to flatten the tortilla. You then blend the dough with your hands for about 20 minutes. Then continue by taking the dough and creating balls, the size of a golf ball. The ball of dough should be placed inside the tortilla press, and closed tightly to flatten to make a circle. You would then take the flattened though and place it on the skillet for about 30-40 seconds, before flipping it over to the other side and repeating for 30-40 seconds. You then have a corn tortilla ready to make your soft taco.

The steps are almost the same for flour tortilla. You would purchase ready-mix flour, requiring you to add only water. You blend the dough the same way you blend the corn tortilla. To make flour tortilla, you will not need the tortilla press, but a roller pin to flatten out the tortilla into a 7-8 inch circle. After you have made your flour into a flattened circle, you would repeat the same steps as the corn tortilla on the skillet.

To make crunchy tacos, or hard-shell tacos, you would need to fry the corn tortilla using cooking oil. You would need to make the tortilla into a U-shape before placing it in the oil. Making it into the U-shape gives room to place the fillings, once the tortilla is ready. After your tortilla becomes a hard-shell, all that is left to do is add on your fillings.

These steps might seem a little complicated, or you might not have the required ingredients. If so, you can always purchase a pack of tortilla already made from your supermarket. The only steps you would need is to heat them up either on your microwave or skillet.

With your ready tortilla, all you need to do is fill it up with the cooked topping of your choice and enjoy. Some ideas include, beef, chicken, rice, beans. You can top it with cheese, onion, avocado, salsa, or hot sauce to create some enjoyable tacos. To make breakfast tacos, you can add egg, bacon, or even sausage onto your the tortilla of your choice.

When creating the tortillas, some people enjoy spreading margarine on their hot tortilla. The margarine melts quickly and creates a delicious snack, while you wait for your tacos to be prepared. Although this is not known as a taco, another popular choice is melted cheese onto the corn or flour tortilla. Many people know this as a quesadilla.

Tacos-Mexican Food that can be made into many different ways. Out of all the Mexican dishes out there, tacos is one of the most easiest and popular Mexican food.

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Wednesday, July 21, 2010

Speedy, Delicious Coffee With This New Invention

By Caroline Fester

Coffee pods, a popular product introduced in the last few years, have found a special place in the hearts of coffee drinkers everywhere. Designed to be used right in the consumer's home, these one time use beverage modules make great drinks. When used inside a machine that is compatible with the pods, hot water flows through them and makes the java equivalent of a rapid cup of tea.

Single Serve Coffee Units Are Rich In Variety

There are several different varieties of coffee pods and pod coffee makers. You are likely familiar with at least two of them: a flattened pod that looks like a UFO made out of a tea bag, and a short plastic cup about the size of a one time use coffee creamer.

The Mechanics of Instant Java From Pods

Your pod coffee brewer is based on a simple design: place the pod inside the machine and press a button - but how does it make that great cup of coffee? A circular pod style works just like a teabag, counting on the hot water pushing through the small grains inside to make a delicious brew. Cup styles, sometimes called K-cups, work by having the machine pierce the top foil cover and bottom with a needle, delivering hot water through grinds and a mini filter inside before flowing out the bottom opening.

No More Five Dollar Coffee: Saving Money With Coffee Pods

For people who enjoy coffee, their daily routine likely entails getting a cup (or several) from a local coffee house or chain coffee store. No matter where it is purchased, it all adds up to one thing: having people make your coffee for you can cost a lot of money, especially if it is a habit. Coffee pods, which cost less than a dollar each, can give you your favorite drink for much less than what you'd pay at a store.

Pod Coffee: Add It To Your Shopping List

Saving time and money is important these days, and if you can do both and not sacrifice taste, why not give it a shot? Coffee pods can be purchased in a wide range of flavors, as well as in tea and hot cocoa editions, and can be made quickly at home; they are a great fit for your lifestyle.

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Tuesday, July 20, 2010

Domestic Pasta Pales In Comparison To Imported Italian Pasta

By Kaitlin Vaughn

Many chefs prefer to use only the truest ingredients in their food dishes and take pains to choose only the finest ingredients available. This particularity carries to their Italian dishes. Chefs in all parts of the world prefer to use imported Italian pasta over pasta that is produced domestically in America.

Pasta actually originated in China as early as 5000 B. C. It was Marco Polo who brought this food item back to Italy after one of his excursions to Asia. Italy delighted in this new found food and soon people began to replicate it. There are now over 600 varieties and shapes of pasta known to exist.

Unleavened dough made from flour and water makes the base for all pasta. Some pasta ingredients also will include using eggs for added flavor, texture, and color. However, dry pasta, if it is boxed or sealed properly, can be stored for months at a time while pasta with eggs must be used immediately or frozen for later use.

Italy has gone so far as to pass legislation that regulates the country's production of pasta. Namely, Italian law prohibits any pasta from being made by any flour other than durum semolina. Italians shun the use of great quantities of marinara sauce, preferring instead to focus on the pasta's flavor. They also like their pasta cooked al dente, or firm to the bite. Italians pay closer heed to their pasta and pasta dishes than Americans do theirs.

The United States offers its own varieties of pasta. However, many food critics agree that American pasta does not equal in taste, texture, and quality the pasta that comes from Italy. For chefs who insist on using authentic pasta from Italy, many online sites and gourmet food markets sell pasta that is imported from Italy.

Domestically produced pasta noodles are much cheaper than imported pasta. A box of imported pasta can cost as much as five or six dollars while a box of American pasta sells for very little, sometimes as cheap as a dollar. But many chefs and food enthusiasts refuse to consider using anything other than imported noodles. They claim that they get better taste, appearance, and quality from Italy's pasta.

Italian dishes are better served with authentic imported Italian pasta, so say many of the world's chefs. Its higher price does little to sway these chefs' favor to American pasta. They would rather buy imported pasta than buy that produced by American food companies.

imported Italian pasta

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Monday, July 19, 2010

The Hire Of Chefs In Melbourne Region

By Bob Dickson

Restaurant quality food at affordable prices can now be enjoyed in the privacy of Melbourne homes. Chefs for hire are no longer just for the elite. Now custom meals for busy executives and families needful of more time at home are within reach. The market for this service is a growth market in Australia. The prospect of hiring a chef In Melbourne is easier today than it ever was previously.

Australians look to the expansion of the US market as an indicator of the potential Down Under. The number of customers in America has been estimated to have grown over 40,000 between 1999 and 2009 by the American Personal Chef Association that was established to professionalize this industry in 1991 during the early era of this market. The number of cooking specialists employed in this market has also increased correspondingly in number from an estimated number of 50 in the early 1990s to 9,000 in 2009. Little wonder it has been said that the personal chef industry is one of the fastest-growing businesses in the United States.

To find a chef of your own, try searching by location through free referral databases available online for a start. The market is diversifying with the provision of more specialised services being made available on the internet. Yet, there still remains potential for greater expansion. According to observers, the market in Melbourne is growing more slowly than Sydney at the moment. It is believed this might be due to the fact this is still a new option in the Australia and Melbourne residents may be more conservative than Sydney residents. However, the same observers, and those in this new growing sector of the food production industry, feel such services shall become more ubiquitous due to the affordability factor and the benefits of good food and the freeing up of family time that it affords.

Chefs on hire can be available as personal chefs or private ones. Private chefs tend to have culinary training and work exclusively for their employer on a full time basis and can live at home and be a salaried household staff employee. Personal chef may be self-taught cooks or have culinary training. They serve several clients on demand for a special event or multiple meals on a regular basis. And purchase groceries, supplies and any cooking utensils not available in home kitchens. Recipes customized for the client are not an exception. Once the meals are prepared and packaged, clients may then either reheat the meals or finish them off.

Some chefs prefer using professional kitchens while others cook in home kitchens. A customised menu to accommodate client needs and preferences is an advantage they offer above restaurants. Prices vary depending on diet restrictions, servings, location and frequency of service. Currently, in the Australian market, dinners are more commonly prepared meals for clients.

The process begins when hired chefs meet and interview their customers about their needs, preferences and other pertinent information. A custom menu of meal is devised for customers who learn they can afford this service that is a healthier alternative to restaurant food or takeout. Tasty treats and personal favorites can be ready without slaving in the kitchen. Healthy dishes for the fitness conscious is now available with a variable menu to stave off boredom

The service arrived in Australia inspired by growth elsewhere with providers seeing a niche market waiting to be served. In few years time challenged families and busy professionals saw a food option arise not conceived before. The catered dinner party at home or gift vouchers for rewarded employees are segments of this market that are taking off.

It is understood by industry purveyors that client education is still needed to expand the market. There is a need to demonstrate its benefits and its affordability in the Melbourne area. The expectation is that it will develop into a service of convenience as acceptable as dog grooming, garden care, childcare and other such services that make life easier for people.

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Getting Restaurant Recipes

By Charles H Marker

Restaurant recipes are made available to you, you just need to know how to find them. Which means that you can prepare your favorite restaurant foods from your favorite eating place, in your home. This helps to cut the price down tremendously, which can also help you to trim your budget.

However, you wont feel deprived because you still get to have your favorite foods. You can locate many of these recipes offered right on the web through many of the recipe databases. First you need to locate one, then type in the restaurant name and the name of the recipe, and then you will be in your own kitchen cooking up all your favorite recipes.

What, if you are searching for American recipes, you can find plenty of the best restaurants who will provide their recipe versions. If you desire a great burger and a plateful of fries, you shouldn't have to settle for anything less than what you want? Is there anything better than a classic, homemade American apple pie? Maybe, if you top it with a scoop of ice cream!

If you are trying to locate many of these delicious recipe dishes the best news is that there are a lot of databases on the web that offer them. You get to pick from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can find restaurant recipes that are in this tradition as well.

This also goes for spicy Mexican food. One of the greatest things to do when it comes to this type of cuisine is to find a delicious spice blend that just yells Mexican! There are many out there that you can simply pick up, bring home and use in your recipes to recreate a restaurant recipe or to help you in coming up with that old recipe that you remember your grandmother preparing when you were growing up. You can find recipes to help you make these recipes as well.

Today, it is very expensive to go out to a fancy restaurant for a meal. And if you have more in your family, the more ridiculous the prices are. Regardless, for many people, there is frequently a craving for that exceptional plate or that special dessert.

If you are one of those individuals that has this problem, not a problem anymore. There are plenty of internet recipe communities where you can go to, to get the best restaurant secret recipes out there to entice your taste buds in your own dining room.

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Sunday, July 18, 2010

Baci Chocolates Make Guilty Pleasure Become Sweet Pleasures

By Jackie Gamble

Chocolates are everyone's favorite whether it comes in different packaging or flavor. It can be eaten to lift one's mood because chocolates are known comfort foods. There are many well-known chocolate's names in the world today and one is the Baci Chocolates. It is a product of Perugina, a confectionery company in Italy. It was formerly called the Cazzotti which literally mean 'punch'.

The chocolate was originally patterned from the handmade chocolates created by Luisa Spagnoli. She works as a confectioner in Perugina Factory. She would mixed leftover hazelnuts with chocolate and tops it with whole hazelnuts. The original creation is about the size of a small fist thus naming it 'Cazzotti'.

Since the chocolate's history is rooted to love, its name is changed into Baci 'kisses'. The idea of love messages inside the chocolate is a famous unique feature. This makes the 'kisses' chocolate popular. Different love quotes are printed inside for one to exchange and read. This makes it famous among many lovers and it is given as a love gift.

For marketing purposes, aside from changing Cazzotti's name to Baci, Perugina made modifications to it. In 1960, 'the taste of tomorrow' or the green pistachios-flavored Baci chocolate was created. There are also different blends that came after that. Despite that, the Baci still remains to be everyone's favorite.

The biggest 'kisses' chocolate is named BaciOne and is found in the San Sisto Museum. It was a Guinness record holder in 2003 for the biggest chocolate from Perugina. When you see a blue and silver foil wrapped chocolate, it's sure to be Baci. Blue star in blue sky shining its light to a kissing couple is a Baci.

The factory of Perugina is now owned by Nestle Food Corporation. The main plant facility is still in Perugia, Italy. The plant is highly automated with only 800 manpower workers. They stick to quality control products to ensure that the Chocolates are made to perfection.

The Baci Chocolates is now famous all over the world. This has led to the translation of the love notes inside into several languages. These are Italian, English, Spanish, French and Portugal. Guilty pleasure is transformed to sweet pleasure. The 'kisses' chocolate is sure to make a way to our love one's hearts.

baci chocolates

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Flavor And History Combine In Mozzarella Di Bufala

By Kaitlin Vaughn

Mozzarella di Bufala stands alone among other cheeses for its richness of flavor and smooth texture. This unique cheese now compliments many Italian dishes and is used by the best chefs throughout the world. While Italy lays claim to this cheese, it is now produced in many countries throughout the world.

Other cheeses are made from dairy cattle's milk. This particular kind of mozzarella, however, is made from the Asian water buffalo's milk. No one knows for sure how these Asian bovines came to Italy, but people suggest that perhaps the Goths first brought the animals to Italy. Regardless, Italian cheese makers soon began using the animals' milk for making cheese. Buffalo cheese became renowned for its delicious flavor and smooth texture.

So desirable is this cheese now that Asian water buffalo are now farmed for the specific purpose of making cheese. Their milk, though, is too rich and unusual in flavor for people to drink or use in cooking or to cover their cereals. It cannot be used in the same manner as regular cow's milk. But it is perfect for making mozzarella. This cheese offers a high amount of minerals A and B, protein, calcium, and fat to those who eat it. The mozzarella has these nutritional qualities because the animals graze on grass.

Italy has become world famous for this particular type of cheese. As a matter of fact, Italian buffalo mozzarella brings the country as much as $430 million in revenue. The cheese made in Italy is most often made in the region of Campana. The Campana cheeses are protected by trademark and no other mozzarella made anywhere else in the world can call itself by the region's name. This product joins other notable cheeses such as Asiago and Gorgonzola in its protection by trademark.

That is not to say that other countries do not also produce this kind of cheese. In fact, the United States, the United Kingdom, Canada, Australia, Switzerland, and other countries all produce buffalo mozzarella. All of the countries, too, use the milk of water buffalo, and not dairy cows, to make their cheese.

Many Italian dishes feature this kind of mozzarella. These dishes include pasta, calzones, salads, pizza, and grilled breads. Markets who sell this dairy product sell it in its raw form, usually submerged partially in water and wrapped in cellophane or cheese cloth. Selling it in this manner guarantees the cheese's freshness.

Chefs and food enthusiasts throughout the world seek out Mozzarella di Bufala. The cheese comes from an unusual animal, but it is renowned for its unique flavor and rich texture. Because the cheese can be used in many dishes, it is frequently found in many Italian menus.

Mozzarella di Bufala

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Saturday, July 17, 2010

Kosharee From Egypt

By Samar Ibrahim

Kosharee is a very tasty Egyptian dish. It's 100% vegetarian and it's made of cheap ingredients. A mixture of lentils and rice, you'll definitely love this dish.

Rice And Lentils Ingredients:

1 1/2 cup rice
1 cup brown lentils
1 big onion finely chopped
oil and salt for taste
paprika and spices of your choice (optional)
1 Maggie cube (optional)
Macaroni Ingredients:
1/2 packet macaroni
3 tablespoons tomato sauce
water sufficient for boiling the macaroni
oil
salt

Tomato Sauce Ingredients:

3 big tomatoes beaten in the blender with little water
3 tablespoons preserved tomato sauce
5 cloves chopped garlic
4 big tablespoons vinegar
1 glass of water
3 tablespoons oil
salt for taste

Kamounnia Sauce Ingredients:
4 cloves garlic chopped
1/4 glass of water
1 tablespoon cumin powder
2 tablespoons vinegar
oil
salt for taste

Onion Slices Ingredients:

1 large onion thinly sliced
shallow oil for frying

Rice And Lentils Method:

1. Clean, wash and soak the rice in water for an hour and then drain well. Clean and wash the brown lentils then boil them until nearly tender. Keep aside and don't throw lentil boiling water. Fry the onions that are finely chopped in little oil. Add the paprika and spices of your choice. Add the rice that was washed and drained well. Add the semi-boiled lentils and stir slowly, then add the lentil water, one Maggie cube and salt. Water should only cover the rice and lentils. Wait until you see water bubbles, then cover well and cook on very low heat for 1/2 hour. Keep aside.

2. Macaroni Method:

Boil the Macaroni with 1 tablespoon oil and salt. Drain well and keep aside.


3. Tomato Sauce Method:

Stir garlic in oil for 2 min., then add the tomato juice, water, preserved tomato sauce, salt and vinegar. Cook on medium heat for 1/2 an hour and add water if needed. Don't add water after 1/2 an hour and leave it until the sauce thickens. Keep aside. You can use part of this sauce to put on the macaroni.

4. Kammounia Method:

Stir garlic with cumin powder in oil for 3 min. Add 1/4 cup of water and let it boil for 10 min on medium heat. Add vinegar and salt according to taste. Keep aside

5. Onion Slices Method:

Cut onions into thin slices and shallow fry them until they become dark brown. Keep aside.
6. Preparing one Kosharee plate: In a dish put the lentils and rice first. Then the macaroni and finally the brown onion slices. Serve with tomato and Kammounia sauce.

Note: Sometimes Kosharee rice is cooked separately from the lentils but I prefer this method. Also, you might add some boiled chickpeas.

San Marzano Passata Gathers People Together

By Jackie Gamble

The San Marzano tomato is truly unique among tomatoes. Its long, thin bulbous shape and fleshier fruit have, for generations, brought Italians together to make passata, a special, pressed form of tomato sauce. They gather when the fruit has ripened under the hot July and August sun, the ideal time for pressing San Marzano passata.

Different in texture from tomato paste and tomato sauce, passata is a rich and chunky sauce sought after by cooks for use in recipes as varied as soups, stews, and pizza toppings.

The Italian word passata translates literally to pass through; the tomatoes are passed through a sieve to remove the seeds and skin. Many use a food mill for sieving while other perhaps more serious canners use a passata machine called a mouli.

In scanning recipes and articles about passata, there appears to be some debate over how authentic passata is made. The debate centers on starting with cooked or uncooked tomatoes, and whether passata should be seasoned or natural. There are certain to be recipes that would benefit from a fresh texture or rich sauce or the hint of basil.

The origin of the San Marzano has been traced from Peru to southern Italy. It has special heirloom status in San Marzano, a commune in southern Italy renown for growing the tomato. You will often find a DOP stamp on cans of San Marzano passata di pomodoro as it also called. DOP stands for Denominacion de Origen Protegida or Protected Denomination of Origin, and is used on when the tomato is grown according to Italian agricultural laws. If you prefer to grow your own, San Marzano tomato seeds are widely available.

At one time, ripe San Marzanos signaled the fare la passata, a widespread ritual that was common in many Italian homes in times past where huge amounts of the tomato were sieved and bottled and stored for future use. Today, with the many and quality commercial offerings of passata on the market, the ritual of canning crates of the tomato is not so widely done.

You have choices when it comes to passata: have your own fare di passata and put up canned passata, or choose from the commercial offerings available at your local supermarket or specialty food store. If you choose to can your own, sterilize the bottles and carefully follow procedures in a canning guide to seal the bottles.

san marzano passata

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Friday, July 16, 2010

Crock Pot Recipes

By Owen Jones

Have you ever used a crock pot? Or what we call a slow cooker in the UK? My father gave me a crock pot for Christmas twenty-five years ago and I only had to replace it, because it got stolen. Some thief must have heard the were great and pinched it for his wife.

It was good-looking enough to leave out on the work top and I guess that is how it caught my burglar's eye. It was stoneware, really nice.

That is one of the points I would like to make in this article, some of the crock pots from the better manufacturers are pretty enough to take to the table. The other point I would like to make is that crock pots are not only for making soup or stews in.

I have recipes in the house for bread and cheesecake. Really, most people just do not believe me when I tell them what you can actually do with a crock pot, especially the modern programmable ones.

To prove it, I have reproduced one of my cheesecake recipes below. If you can not be bothered to make, just take it from me that it is gorgeous, simple enough to make and practically automatic to make. Those of you do get around to making it will agree with me, I am sure.

APPLE-NUT CHEESECAKE

Crust:

1 cup (scant) graham cracker crumbs 1/2 teaspoon cinnamon 2 tablespoons sugar 3 tablespoons butter, melted 1/4 cup finely chopped pecans or walnuts

Filling:

16 ounces cream cheese 1/4 cup brown sugar 1/2 cup granulated white sugar 2 large eggs 3 tablespoons heavy whipping cream 1 tablespoon cornstarch 1 teaspoon vanilla Topping: 1 large apple, thinly sliced (about 1 1/2 cups) 1 teaspoon cinnamon 1/4 cup sugar 1 tablespoon finely chopped pecans or walnuts

Combine the crust ingredients and pat into a 7-inch spring form pan. Beat the sugars into the cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on the medium speed of a hand-held electric mixer. Pour the mixture into the prepared crust. Combine the apple slices with the sugar, cinnamon and nuts and then spread the topping evenly over the top of the cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let it stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool it thoroughly before removing the pan sides. Chill before serving; store leftovers in the refrigerator for any normal shop-bought cheesecake, but yours will be better..

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Cooking: Five Top Tips On Cooking

By Owen Jones

There can not be many individuals who do not like their food, but the human race, being what it is, I expect that there are a few of them. However, for the remainder of us, cuisine is a font of daily enjoyment and, like drink, it is frequently used to denote a celebration. not only that, but various foodstuffs are used for the various meals or distinct celebrations.

Festive meals were unquestionably planned around the seasonal foodstuffs available, but some foodstuffs were transported enormous distances for the benefit of those who could pay for them. For instance, my father thought it a great treat to be given an orange in his stocking on Christmas Day sixty years in the past. How the times have changed! Very few kids would judge an orange a present, special or not, any day of the year these days.

Yet, the storage of food is still a daily affair and subsequently, I have listed a few good guidelines on preserving foodstuff underneath, so that you will obtain the best from what you have bought or grown in your garden even a long while later.

Chicken Stuffed With Spoons: a great way of preparing chicken to be eaten at a cold buffet or in sandwiches, is to put as many spoons as possible into the cavity of the chicken (not silver or plated ones though). Then, place the chicken in a large saucepan or pot and bring the water to the boil slowly. Simmer for 10 minutes, cover and leave until the water is room temperature. The spoons will retain the heat and cook the chicken from the inside out. it will be one of the most succulent chickens you have ever eaten.

Roasted Crisp And Light: if you like crisp-skinned roasties, it is best to parboil them first, but that is only half the story. so, boil the potatoes for five minutes and drain thoroughly. Put the lid on the pan and shake it about violently. Bang it hard on the chopping block several times. The harder the better. Then put the parboiled potatoes in the baking tray with the meat or fowl to cook as you would normally.

Salad Soup: Do not throw away salad that has been soaked in salad dressing. Whisk it up in a food processor with a can of tomatoes of tinned soup. Add lots of garlic to taste and adjust the thickness to suit your taste. Chill it down and you will have one of the most delicious summer soups ever.

Curdling Cure: if your mayonnaise has curdled there is one sure fire way to bring it back to life. stir in a couple of tablespoons of Hellmann's mayonnaise and your problem will be over.

Simply Scrumptious Topping: a really, quick, delicious and almost infinitely variable topping for a savory pie can be made in seconds. Choose the flavour you want from the crisp rack; puncture the bag to let our the air and then crush the contents in the gag. it really adds something to a pie. The same trick can be used on the bottom of a potato pie a Texan housewife told me.

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Tuesday, July 13, 2010

Versatile Chile And Beans Recipe

By Daniel Perez

Chili con Carne and traditional chili that you get at a hot dog stand are worlds apart from traditional Mexican-styled chili beans. The jalapeno is the chile of choice in this time honored chile and beans recipe which has been handed down by word of mouth, from one generation to another.

Chile and chili's are two different things. There is a huge difference between preparing chili con carne and preparing Mexican Chile beans. We're referencing the latter for the basis of this recipe. Where does this recipe come from? It comes from Arizona, where great beans are blessed with the blended influence of Mexican, European and Native American cooking methods.

Secret recipes are passed from generation to generation through word of mouth. So here, shall that tradition continue as we hand off the real core essence of every recipe known to all in the Southwestern United States, simply as "chili beans". This recipe has been kitchen tested thousands of times. But this is the first time it has been written down for others to learn from.

The first thing you should know is that there is absolutely no chili powder in 100% chili beans. Chili powder is for Chili con Carne, but it is never to be used when making a traditional Mexican bean pot. Why? Because traditional chili beans are based on the 'bean' and not the chile.

Clean the bean! The soaking process will help clean dried beans but it is essential to sort and remove any stones, dirt, debris and 'bad' looking beans before soaking. This means that you'll actually need to look at each bean! It may seem like a daunting task, but once you've sorted through Pintos a few times, the process becomes easier and faster. Don't skimp, simply sort! Place good Pintos into a Dutch oven or large soup pot and fill the entire pan with water. Soak overnight. Come morning, drain all of the water and rinse the beans with cold water thoroughly. Fill the pot up with water again and soak for another six hours. Drain and rinse thoroughly again with cold water. Be sure to wash the soaking pot and rinse it completely before cooking! Return the soaked Pintos to the pot and again and fill the entire pot with fresh water.

Bring to a boil. For a basic bean, prepare as follows: Drop in one to two pork chops or the leftovers of a pork roast. DO NOT ADD BACON! Add 2 tablespoons each of onion powder and mashed fresh garlic. Also add 1-2 teaspoons of cumin seed and black pepper. Then, add approximately five ounces of jalapenos and one half of a large jar of your favorite prepared salsa.

Stir the pot from the bottom to distribute the chiles and keep the beans from sticking. Add a small pork roast, port leftovers or a few pork chops to the Pinto pot. Check water level throughout the entire cooking process and add water to keep the pot full at all times. Also add a few teaspoons of cumin seed, salt and pepper to taste, in addition to chopped garlic and onions. To cut down on time and expense, add onion or garlic salt or powder. The final taste will remain the same. Powders are also used for those who do not like biting into a piece of garlic or a piece of onion.

Cooking times will vary depending on the type of cooking vessel used, the type of stove used and even the weather can have an impact on how long the beans will need to cook and how much water will need to be added to the pot during the cooking time. If you want a hotter taste to develop during refrigeration, simply leave the cooking water in the pot during refrigeration and remove beans with a slotted spoon. Otherwise drain beans after cooking and store in a glass bowl covered with plastic wrap. Cut up the cooked meat, used to season the bean pot, and serve in a burrito or taco. Refrigerate leftovers for several days. If you prefer to freeze leftovers, do so in a plastic airtight container and retain some of the bean broth to keep the finished product from dehydrating. Enjoy this traditional chile and beans recipe and make it your own by mixing up different spices each time you make it!

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Monday, July 12, 2010

A Great Coffee Bean That Demands A Drink

By Evan Finn

During a recent encounter with an old friend who was visiting from California, the subject of coffee came up. We're both avid drinkers and enjoy discussing some of our favorites.

One of the places I chose to mention was a new establishment near my apartment that genuinely served up the best cup of coffee I've ever tasted. He had never tried this place, but insisted that the best cup of coffee I'll ever have was at a place near his house in California. He even promised to mail me some beans.

These were so good in fact that he would have them delivered to his home. He couldn't imagine drinking anything else at this point and he even craved it while he was away.

Naturally, I became curious and wanted to know if this coffee was in fact as good as he claimed. He was nice enough to mail me a package with a generous portion of coffee beans to share his favorite kind with me.

Lo and behold, a package arrived at my door a few days ago with a return address from San Francisco. He had sent me a large bag of these coffee beans, and they came from a company called the Blue Bottle company.

He had even gone out of his way to crush the beans. Since I go out to buy my coffee hot, I don't have a coffee maker at home and had no other way to make this.

Was it as good as he said it was? After reading many online reviews, I came to learn that he's not the only person who absolutely loves this brand, so I was really excited.

I have to say that this was some great coffee. While I'm not sure that it's the best I've ever had, it's definitely up there. Anyone on the West Coast or anyone willing to mail order some coffee beans would do fine to try this company's beans.

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Sunday, July 11, 2010

Facts About Green Tea

By Chandrasekaran Rajamani

Green tea can be defined as the tea that has undergone minimum oxidization during the processing period and which is made solely with the leaves of 'Camellia sinensis'.

Now green tea is cultivated throughout south Asia wherever the climatic conditions are suitable for it's cultivation,though it originated in china.

The qualities and properties vary depending upon the soil of cultivation,climatic conditions obtaining at the place of cultivation and the process of cultivation.

Green tea is famous for it's taste as a beverage and also for many medicinal properties it has.

If taken regularly,it improves the overall health of the person who drinks it.

The problem with green tea is the presence of plant compounds such as caffeine.

Some people are sensitive to caffeine which may trigger allergic reactions.Only those who are immune to caffeine can enjoy a cup of green tea.If you are sensitive to caffeine it is better to avoid it.

To increase the potency,three top varieties of organic green tea leaves are blended in right proportions to increase the medicinal properties and taste.This blend is called Tava tea which effectively combines the healing properties of three high quality organic green tea varieties.

This potent blend consists of three top varieties namely organic Wuyi Cliff Oolong green tea,Puerh green tea and Sencha green tea..All these three varieties are acclaimed for their medicinal and healing properties.

The organic green tea Wuyi Cliff Oolong also contains powerful polyphenols that play the role of potent antioxidants that stop free radicals from damaging the cell walls.This tea also acts as metabolism booster to burn excess body fats quicker.Regular consumption of this tea helps burn calories two times more effectively compared to other varieties of green tea,thereby helping weight loss.

The Puerh green tea is also known as medicinal tea.The Chinese people have been consuming this tea for hundreds of years.This tea is taken after meals as it has anti-bloating properties and also helps digest fat.Taken regularly, this green tea brings down the cholesterol levels.

The Sencha green tea contains high quantities of powerful antioxidants called Catechins that has the properties of lowering the risk of heart diseases.

The Tawa green tea by blending these three top quality green teas has acquired all the combined medicinal properties and so has become very effective in improving overall health.

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Improve Your Hunger Pangs With Some Excellent Crab Cake Recipes

By John Payne

Crab cakes are one of the few delicate cuisine items that the U. S. Can claim as one of their own. This delicacy is very prominent among the East coast and the Northern west coast. Due to the many different crab varieties in these geographical locales, there are many different ideas about what a real crab cake is.

Crab cakes are traditionally composed of a few simple ingredients that include crab meat, mayonnaise, eggs, bread crumbs, and seasonings. But these are not necessarily the only items that you will find in crab cakes, as there are many different variations to these components. When these items are mixed together they form a glutinous mass that is moldable into patty shapes. These formations can then be fried, baked, or even grilled.

There are three major styles of crab cakes. Those who claim to be the original makers of crab cakes come from the Chesapeake Bay area of Baltimore Maryland, and these cakes are loosely termed Maryland crab cakes. The other two types are called the Boardwalk and the Restaurant crab cakes. While there may be different names, they are all closely related, with the primary component being crab. Now to the recipes:

Recipe 1: Lightly saute onion (1/4 cup) and celery (1/4 cup) in three tablespoons (tbsp.) of butter until translucent and set aside to cool. Combine 2 eggs, 1/4 mayonnaise, and 1/4 of regular, light, or fat free sour cream. To mixture add 3/4 cup of pepper jack cheese a palm full of freshly diced dill, a tbsp. Of Worcestershire sauce, and a healthy pinch of Old Bay seasoning. Fold in 1 1/2 to 2 pounds of lump Blue crab meat and form palm-sized patties. Lightly saute patties in olive oil for 5-8 minutes per side

Recipe 2: In a large bowl combine 1 egg, 1/3 cup of mayonnaise, 1 teaspoon (tsp.) of Worcestershire sauce, 1/8 cup of each freshly chopped dill and parsley, Old Bay seasoning and salt and pepper to taste. Mix well and then add 1 to 1 1/2 pounds of lump or canned crab, 1/2 cup of bread crumbs, and approximately 1/2 cup of crushed saltine crackers, and mix by hand. Refrigerate for at least 30 min. Or longer and form mixture into a patty form. Deep fry patties in hot oil for about a minute and then finish in a 350-degree oven.

Recipe 3: Prepare 2 cups of homemade bread crumbs and add 1/3 cup of crushed oyster crackers. In a separate bowl, combine 1/4 cup of mayonnaise, 1/3 cup of yellow mustard, 2 eggs, a tbsp of lemon or lime juice, and a tbsp of Worcestershire. Combine wet and dry ingredients and then fold in 2 pounds of Dungeness crab meat, 1 small diced plum tomato, 1/8 cup of each chopped parsley and cilantro, and add salt and pepper to taste. Refrigerate mixture until firm and form palm sized patties. Grill over hot coals approximately 5 minutes per side.

There are many different ways that crab cakes can be made. The subtle differences can make for an excellent home dining experience.

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Saturday, July 10, 2010

10 Great Tips On Cooking Meals

By Charles Carr

The world is a busy place and if you are like most you are always seeking out ways to create meals for your family that are quick, easy and not too expensive. The following cooking tips can help.

1. Cook your meals for the week in one day. It may take several hours right now but later in the week, you will be grateful. Your nightly meals will be ready in minutes as you pull your pre-made meals from the refrigerator or freezer. A few ideas you might try include cooking a large roast and making several meals from one cut, combine roast and veggies, make beef sandwiches or add it to a stir-fry. You can do the same thing by frying several pounds of hamburger, freezing it for later, defrost, and add to chili, tacos or a casserole.

2. When you come in from a trip to the supermarket take a few moments to clean the fruits and vegetables before you put them away. Now, when it is time to cook dinner all you have to do is cut them up and add them to your soup or salad.

. You can get a ton of information from cooking shows on television. These shows can provide many cooking tips for quick healthy meals.

4. If you do not have a recipe file, purchase one and make it a revolving file. Planning a month's worth of meals can be overwhelming and a recipe file will ease the burden. Make this a family event with each member adding a favorite recipe or two to the file. Once your file is, ready all you have to do is flip to the appropriate day for a great recipe.

5. Enlist the help of the members of your family. As soon as the kids are old enough divide up the cooking responsibilities. Let everyone take turns with specific tasks or the whole meal. Pair these meals with fruit and veggies that have already been washed and cut-up and you are ready for dinner.

6. Friends and neighbors can be a great help as well. People get together, cook four or five of their favorite dishes, and then trade them. Of course, this will only really work when everyone shares the same basic tastes in foods. This is a fantastic way to quickly put together a week's worth of meals.

7. Coupons can be a very helpful for keeping the costs down on convenient meals. You can purchase entire meals both fresh and frozen however they can be somewhat expensive. Clipping coupons may be one of the best cooking tips you could ever get, when everyone is super busy, a frozen entre can be a life saver.

8. It's O.K. to eat out from time to time. Clip coupons for these occasions and if you have kids keep a look-out for the places that have special prices for children. Some of the fast-food restaurants are trying to offer item choices that are a little more healthy.

9. Larger cities often offer the option of ordering your meals prepared for you. At first, it might seem expensive but whether you are providing for one person or a whole family this is a convenient choice. You will find these businesses offer a varied menu and can even provide for a special diet. At the end of the day, simply compare the money you spend on groceries and eating out with a delivery service and find what works best for you.

10. Combine several or all of the above cooking tips and eventually you will find a plan that will make your life easier.

You can have wonderful hot meals every evening without spending all your time in the kitchen all you need are a few cooking tips and a little planning.

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Friday, July 9, 2010

Make Restaurant Night At Home With Recipes

By Jeanne Stewart

We are always hearing that we are what we eat and changing our diets is the fastest way to change ourselves. For many, it is not a lack of interest in changing a diet that is the problem; it is the inexperience with cooking that stops many from fully engaging in a diet revolution. Recipes exist for millions of meals and starting from the most basic you will become more inclined to learn more and more techniques. Cooking can transform your life.

The internet is teeming with, most likely, millions of websites and blogs dealing with the subject of food. Food reviews, the process of growing food, and of course the ballet of creating meals out of food. These sites are authored by both the professional and amateur. Starting out with simple recipes would be the best place to start for the novice chef.

Rather than insult you by saying you should start by learning to boil water, it is indeed a good starting point in the creation of hard boiled eggs. In fact, eggs are a tremendous learning food because of its inexpensive price and ease of preparation. Once you have worked your way through the gauntlet of egg recipes, salads can be a next step as they are simple, but full of complex flavors.

As with anything, the more you practice, the more assured you will become. Another good course of action is to find recipes for your favorite dishes that are a low fat version and as such will be better for you than what you would get from a restaurant.

The more you are exposed to spices, the better you will understand their addition to a dish. Don't be afraid to experiment. If you feel too bogged down in instruction just remember that some of the greatest dishes most likely came about by accident.

Food is fun. This is a statement that you will come to realize. The act of creating a meal can be cause for celebration, so it is smart to try and recruit your friends into trying their hand in the kitchen. Create a cooking club so that you and your friends can meet once a month for good food, good drink, and good conversation.

Some of the most satisfying meals you will ever eat are the ones that you create. Also, as time goes by you fill find the joy in cooking and realize that the love you put into it is reflected in the outcome.

Perhaps, most importantly, the more recipes you make the more aware you will become of what you put into your body and the bodies of your family. Eating well and living better is just one meal away.

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Thursday, July 8, 2010

The Most Amazing New Ice Cream Flavors

By Nicholas McMillan

I've always been a big fan of ice cream. For as long as I can remember, I've had a love for a nice cone of ice cream with a few sweet, dripping scoops. The toppings are just as enjoyable to me, and nothing beats a nice ice cream sundae or a banana split.

Besides the classics, there are also plenty of newer ice cream flavors that'd be pretty easy to miss if you weren't getting it as often as I do. While I love the classics and they'll never get old to me (chocolate is still my number one flavor when it comes down to it), there are some great newer flavors worth trying out.

I've had a number of different ice cream binges this year. It's been a stressful one, and ice cream definitely helps out with that. I've spent a lot of my time trying out new flavors because I've read good things about them. Here are a few that really stand out to me.

First of all, the brown sugar flavor at Haagen Dazs is probably the most realistic thing I've ever tasted when it comes to ice cream. It tastes great, but you must be a fan of brown sugar in order to appreciate this.

Another can't miss flavor is fleur de caramel, also from Haagen Dazs. The name is fancy, but I'll break it down into more simple terms. It's like a salty caramel. Imagine a pretzel dipped in caramel.

It's a great contrast when you blend the sugar and the salt together and it's very different from your usual ice cream. Highly recommended in my book.

Sticky toffee pudding is another flavor that I truly find to be amazing. If you're a toffee lover, this will hit the spot.

The last one I'll mention before you run out and get ice cream now is Oreo Outrageous. Baskin Robbins makes this flavor, and it's truly one of my new favorites. Much better than cookies and cream in my book.

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Tuesday, July 6, 2010

The Benefits Of Home Made Bread

By Chandrasekaran Rajamani

Bread is a popular food in most societies.

Bread is one food that has history behind it and people have been consuming bread for hundreds of years.

The development and consumption of leavened bread had been in vogue for hundreds of years.

The preparation of bread is done by making dough first by mixing flour,water and other ingredients of our choice and baking the prepared dough.

People made bread at home before mass production factories took over the job of making bread.

The process of bread making was messy and time consuming so people chose commercial bread and stopped making bread at home.

Unfortunately the quality of the commercial bread available in stores is not always what is claimed to be.

The commercial bread has many disadvantages.

The presence of unhealthy substances such as preservatives,additives,bromides,anti-fungal chemicals,pesticides,insecticides,aluminum and others in commercial bread makes it's consumption harmful.

These contaminants cause allergic reactions,disturbances in the bowel movement process and interfere with the digestive system thereby adversely affecting our health.

They may also create uncomfortable symptoms such as diarrhea,bloating,headaches and general lack of energy.

It is also found that these harmful substances may play havoc with body's hormone system thereby causing hormone related ailments.

The solution is simple. Make your own bread at home.

The health advantages of home made bread are many compared to commercial bread.

Since you have control over the whole process,home made bread is bound to be healthier when compared to commercial bread as the purity of the ingredients is in your hands.

Home made bread is fresh and the purity of ingredients in our control. We can have variety of dishes of different tastes by changing the ingredients according to our choice.

Home made bread is healthier because it has naturally occurring nutrients unlike commercial bread in which all natural nutrients are stripped off during the manufacturing process. Even if commercial bread is enriched with vitamins and minerals it can not match the naturally occurring nutrients present in home made bread.

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Friday, July 2, 2010

Gourmet Coffee Products-Tasty Beverages For Your Breakfast Table

By Jessica Cage

Are you in search of something warm and steamy in this rainy atmosphere? If yes, then treat yourself with a big cup of delicious Coffee! These russet coffee beans offer a wide variety of tastes. A steaming morning Coffee will surely refresh the mood of a die-hard coffee lover. If you love adorning your breakfast table with mouth-watering eatables and drinks, you may go for diverse varieties of gourmet coffee products. They will efficiently suit the dissimilar tastes of your visitors. These flavorful coffees shall grant a brawny "Caffeine Kick" for a perfect day.

In this article, I shall highlight some luscious products manufacture by Gourmet as well as, update you with the different sorts of coffee preparations.

1. Cafe latte
This is a delicious espresso, comprising of steamed milk and garnished with foamy froth.

2. Espresso
Preparing an Espresso requires extraordinary skills and patience. This lip-smacking drink is fashioned by putting in high pressure (worth nine bars) on small amount of coffee powder, approximately eight grams. The brew is then heated up to ninety degree Celsius for thirty seconds. Thus, a scrumptious, chocolate brown and creamy topping is created for your beverage.

3. Cappuccino
It comprises of steamy, foamed milk seasoned with a rich layer of dark chocolate or cinnamon.


Some Tasty Beverages Available in the Market

1. Roasted Coffee Beans
Roasting is a process that transforms the natural characteristics of emerald coffee beans into delicious, tanned products. Thus, it fashions an aromatic and a tasty cup of coffee! The shade, taste and fragrance of these olive colored beans transforms into a typical coffee like savor. After getting roasted, these beans expand in size and, are finely crushed to create our coffee powder.

2. Flavored Coffees
You can jazz up the usual taste of your beverage by adding some yummy savors. Famous flavors include Vanilla, Hazelnut and Irish Cream. These flavored coffee products cost worth $8.00. They come in ornamental gift packages.

Some well-recognized tasty beverages include-

- San Francisco Bay Hazelnut Crme
- Pleasant Hill Farms Premium Selection Blend
- The DEAN and DELUCA Coffee etc.

Some ornamental, colorful and yummy coffee gift packages consist of the "Blue Mountain" variety and the well-known "Kenya and Kona" brand.

An alluring, appetizing and toothsome cup of coffee does not demand a huge price. These succulent products are especially created to suit the tastes of the sensible coffee connoisseurs. A well decorated coffee package is makes a wonderful birthday present for your spouse and buddies. These well-known brands are recognized and well-appreciated by the experts. So, what are you waiting for? Just go ahead and avail this opportunity!

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The Coffee I Won't Stop Drinking

By Alan Curtis

I'm a New Yorker and I love the coffee in this city. There are so many great options, many of which I can get within a few minutes with a simple walk outside. Unfortunately, there's not enough time in the day to try them all.

It was just last week when I stumbled upon my favorite new coffee. In fact, this is the best coffee I've ever tried in my life. That's a really bold statement when you consider how much coffee I actually drink.

While Stumptown Coffee Roasters was formerly a coffee maker with a presence limited to the Pacific Northwest, the a personal move by the founder to the East coast has led to a New York presence.

Many patrons of Stumptown praise the high quality of the entire menu, but I've stuck with the regular house brew so far and it's excellent. The cafe lattes and the cappuccinos are said by many to be even better than the regular coffee.

You'd be surprised to know that Stumptown coffee doesn't really cost any more than you'd pay at a major chain, which happens to be a great thing. The atmosphere, though it lacks seating in this particular location, also seems to be one entirely based around the quality of the coffee.

Amazingly, Stumptown Coffee Roasters almost has a cult-like following. Those who've tried it swear by the brand and refuse to drink any other kind of coffee.

Many reviewers online state that Stumptown makes the best cup of coffee out there. Some of these people happen to be from Seattle, considered by many to be the mecca of all coffee.

I can only envy those on the West coast who've been fortunate enough to have a Stumptown in their city for the last decade. As for me, I'll definitely be making the most of my new found obsession.

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