Spain's rich history and cultural regions provide a wide assortment of foods.
Spain has a rich food history that incorporates foods and flavors borrowed from the Phoenicians, Greeks, Romans, French, Germanic tribes and Moors. In addition to their historic variations, Spanish food also displays regional flavors.
Spanish Ingredients
Spanish cooks use goat cheese in their preparations.
Typical Spanish meals include almonds, ham and beans. They also use cheese from goats and sheep rather than dairy cows. The Atlantic Ocean and the Mediterranean Sea provide a selection of seafood and shellfish. From the New World, Spanish cooks added tomatoes, potatoes and chocolate. They also rely heavily on olives.
Olives
Olives and olive oil play an important role in Spanish food.
Olives play a significant role in Spanish meals. The Spanish eat them cured and include olives in their entrees. They cook almost exclusively with olive oil. Olives are included as a tapas selection.
Tapas
Tapas are for sharing among friends as a snack or a meal.
Tapas is the Spanish tradition of small portions of food consumed before a meal to awaken the taste buds. Tapas include plates of Serrano ham and cheese or vegetables and bowls of almonds or olives. Diners order several selections and share among friends.
Paella
Paella is a flavorful, dish.
Paella is a classic Spanish entree from Valencia, made of rice and seafood or meat. This dish is slow cooked. The seasonings and flavors infuse with each other. In a restaurant, be prepared to wait 40 minutes to an hour.
Champagne, synonymous with celebrations and special occasions, is ideally served at 45 degrees Fahrenheit. And properly chilling it to that temperature will ensure that the bubbly's delicate flavor is preserved. But before we get to chill, remember that champagne should be stored at room temperature and chilled only in the hours before opening. Storing champagne for an extended length of time in the refrigerator or in a place where temperatures can fluctuate (i.e. in a wine rack placed near a stove or dishwasher) will turn the flavor of the bubbly into something resembling sweaty feet. And really, who wants to drink that? For the steps to proper chilling, read on!
Instructions
1. Champagne can be chilled in an ice bucket or in the refrigerator, but never in the freezer.
2. If you choose to chill in the refrigerator, simply place the bottle in the fridge either upright or on its side. It can take up to 3 hours for the champagne to be properly chilled; the bottle should stay in the fridge for no more 6 hours to 8 hours.
3. To rapidly chill champagne (an impromptu celebration, perhaps?), place the bottle in an ice bucket filled with equal parts crushed ice and cold water. Using this quick chill method it will still take 25 to 45 minutes for the champagne to reach its ideal serving temperature.
Turkish restaurants in , California serve all types of kebabs.
Orange County is a sprawling area of over three million people next to Los Angeles County in southern California. Residents and tourists visiting the county's famous attractions like Disneyland, can dine at restaurants in "the OC" featuring cuisine from all over the world. Those who enjoy Turkish food can eat at establishments serving traditional eastern Mediterranean fare like baba ghanoush, kebabs and dolmades.
Tosh's Mediterranean Cuisine
Tosh's Mediterranean Cuisine, located in Huntington Beach, is owned by a Turkish-American couple. The restaurant serves traditional Turkish dishes including baba ghanoush, pirasa and meat dolmades. The menu features over 30 appetizers. Main dishes include selections of kebab plus chicken and lamb dishes. Special dishes include bakla, a dish of fava beans and yogurt. As of 2010, entrees at Tosh's ranged in price from $9 to $15. The restaurant is open sevens days a week. Lunch is available from 11 a.m. to 2:30 p.m., Tuesday through Friday.
Tosh's Mediterranean Cuisine
16871 Beach Boulevard
Huntington Beach, CA 92647
714-842-3315
Doner G
Doner G is a Turkish and Mediterranean grill in Anaheim. It features cuisine from all over Turkey and many vegetarian dishes. Appetizers include dolmas, hummus and falafel, as well as Turkish soups and salads. Entrees include several types of kebabs, doner (marinated beef or chicken), ground lamb dishes and meat wraps. Entrees at Tosh's ranged in price from $5.99 to $7.99, as of 2010. Deserts include baklava and kadaifi, a pastry with nuts and syrup. Every Thursday from 6 p.m. to 9:30 p.m. Doner G has an open buffet. As of 2010, the buffet is $15.99 per person and $7.99 for kids over 8. Children under 8 eat for free. The restaurant also sells frozen pastries and entries for home preparation. Customers can order take-out online. Doner G's website includes recipes for Turkish dishes. The restaurant is open seven days a week.
Doner G
2139 E. Ball Road
Anaheim, CA 92806
714-956-0123
donerg.com
Bravo Avo
Bravo Avo has two locations in Orange County. One restaurant is in Huntington Beach and the other is in Foothill Ranch. Both restaurants serve traditional Turkish appetizers like hummus and eggplant dip. The Foothill Ranch location is more informal with a cheaper menu that includes many soups, salads and sandwiches, as well as daily lunch specials from 11:00 a.m. to 3 p.m. during the week. The Foothill Ranch location is open seven days a week.
The Huntington Beach location does not serve lunch and features complete dinners at $25 per person as of 2010. The dinners include vegetarian, kabob and seafood combos. Customers can also order wine with dinner. Desserts include traditional Turkish sweets as well as creme brulee and tiramisu. Turkish coffee is also available. Bravo Avo is only open for dinner Wednesday through Sunday. The restaurant hosts private parties and offers catering services.
Bravo Avo Foothill Ranch
26696 Portola Parkway, Suite B
Foothill Ranch, CA 92610
949- 916-0707
bravoavo.com
Bravo Avo Huntington Beach
7391 Warner Ave.
Huntington Beach, CA, 92647
714-841-7585
bravoavo.com
Tags: Huntington Beach, Foothill Ranch, Orange County, , Mediterranean Cuisine, Tosh Mediterranean, Tosh Mediterranean Cuisine
Gourmet coffee shops offer tantalizing drinks containing different types of flavored syrups. To achieve the same results at home, make different flavored syrups to complement and sweeten your coffee. These syrups can be made with fresh ingredients or flavor extracts in any number of varieties. Add them to hot coffee and cream or blend ice and coffee with the syrups to create a cool confectionery treat. These simple syrups take little time to make and you can mix them into coffee and iced tea or add them to ice cream and other desserts.
Instructions
1. Bring 2 cups water to a boil over medium-high heat in a 2-quart pot. Add 2 cups sugar to the boiling water. Stir the mixture continuously until the sugar dissolves completely.
2. Add 1 cup of freshly washed raspberries or blueberries to make fruit-based syrup. Simmer the fruit until it becomes soft, stirring occasionally. Remove the pot from the heat. Strain the syrup through a sieve.
3. Add 4 cinnamon sticks to the syrup base to make cinnamon syrup. Remove the pot from the heat. Steep the cinnamon sticks in the hot syrup for 20 to 30 minutes. Strain the syrup through a sieve. To add a boost of flavor, add one-half teaspoon of cinnamon extract to the syrup while the sticks are still steeping.
4. Create chocolate syrup by adding 1 cup unsweetened cocoa powder, 1 teaspoon vanilla extract and one-eighth teaspoon of salt to the syrup base. Stir well. Simmer the mixture until the syrup thickens, stirring occasionally, for about 10 to 15 minutes.
5. Add 2 teaspoons of vanilla extract to the syrup base for vanilla syrup. Split a vanilla pod lengthwise with a knife and scrape out the seeds. Add both the pod and the seeds to the sugar and water mixture. Simmer for 15 minutes. Remove the pot from the heat. Strain the syrup through a sieve.
6. Create a hazelnut, coconut or almond syrup by adding 2 teaspoons of flavored extract to the syrup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat.
7. Make orange syrup, for use in coffee, by adding 2 teaspoons of fresh or dried grated orange rind and 1 teaspoon orange extract to the base. Simmer for 15 minutes, stirring occasionally. Remove the pot from the heat. Strain the syrup through a sieve.
8. Cool the syrup to room temperature for each type of flavor. Pour it into a glass jar or bottle. Store it in the refrigerator for up to one month. Shake slightly before using; the syrups remain liquid, although slightly thicker, when refrigerated and do not require reheating before use.
Homemade sushi is among the most interactive meals you can prepare. Cutting, searing, rolling and intricately placing each piece in its place ends in a visual (and edible) work of art. Tuna sushi is among the most popular of fish sushis, but the key to proper tuna sushi is to barely cook it -- that is, it should be somewhat raw on the inside. Two minutes is all the cooking time necessary. You should begin with only the freshest of tuna to ensure safety in consuming raw fish.
Instructions
1. Select your tuna. Always use fresh tuna for sushi. Ahi, big eye or yellowfin usually work well for grilling. When purchasing tuna, always make sure to ask your fish monger when the fish was caught. This is crucial when preparing sushi tuna, as it is semi-raw in the center after grilling. Choose thick pieces; each steak should be about a half-pound.
2. Rinse the tuna steaks and let dry. Using a small basting brush, coat all sides in olive oil. You do not need to add anything else to the tuna, though freshly ground pepper adds a nice, light spice. Let the tuna sit under plastic wrap at room temperature for at least 30 minutes before grilling.
3. If using a barbecue grill, clean all carbon residue from the grill before beginning. If using gas, crank the temperature up as high as possible. If you are using a stove top to sear the tuna, prepare a flat grill or cast iron pan, turn the temperature on high and allow it to heat up.
4. Sear the tuna steak. You will need to work quickly as sushi tuna is raw on the inside. Only allow each side to sit on the grill surface for one minute, 1 ½ minutes at the most. Do not overcook your tuna or it will no longer be appropriate for sushi. Remove from the cooking surface immediately after each side is seared. Allow to briefly cool.
5. Slice in thin diagonal pieces, about a quarter-inch thick. As the tuna is yet somewhat raw, cutting will be difficult unless you use a very sharp knife.
6. Make the sushi. There are virtually two types of sushi: nigiri sushi, which are bullet-shaped balls of sticky rice draped in fish; or maki sushi, which is the more iconic rolled sushi that is cut into disks. You can use your grilled tuna for either. Serve tuna sushi with slices of cucumber, pickled ginger, wasabi paste and soy sauce for dipping.
Tags: tuna sushi, , , sushi among, sushi among most
Powdered sugar donuts are delicious but it's hard to eat one without ending up with the sugar on your face and everything else. This is not a great look for the office--or worse, a meeting. And should someone say something funny at an inopportune moment, you can end up inhaling the sugar and practically choking.
Instructions
1. Have a beverage handy to help wash down the sugar, especially if you might have to say something in the middle of your tasty snack.
2. Grab a plate or spread a napkin in front of you before you take a bite. Sugar will most definitely fall off. White is a good color to help camouflage the mess you are making.
3. Pick up your donut using only your thumb and index finger to contain stickiness. Or break off a small piece and pop it in your mouth.
4. Lick when no one is looking, or wipe your fingers and face with a napkin. Sneak a peek in a mirror to make sure you don't have any residual powder on . Brush off your clothing to get rid of all powdered sugar evidence.
Smoked kielbasa is a versatile Polish sausage that can be used in any recipe that calls for sausage or meat. It's also great grilled on the barbecue and served on a bun. Making your own smoked kielbasa does take some specialized equipment and some time, but it can also be fun and rewarding, especially if you enjoy sausage but are worried about health concerns like high sodium or high cholesterol. Making it yourself means you can substitute lower salt or fat ingredients and still end up with a good-tasting sausage.
Instructions
1. Prepare the casings by rinsing them and soaking them in water overnight. The water can either be warm (90 degrees F) and be allowed to cool slowly overnight in a cooler, or the water can be cold and allowed to sit in the refrigerator instead.
2. Grind the pork through the coarse disk (1/4-inch plate).
3. Grind the beef through the fine plate.
4. Combine the meat with the other ingredients. At this point you can mix it by hand, or send it through the grinder again.
5. Stuff the prepared casing with the filling and tie off the end.
6. Measure out 8 inches (or the desired length) and pinch the sausage casing, pushing the filling out of that space.
7. Twist the sausage clockwise.
8. Measure out another sausage, pinch and twist counter clockwise.
9. Continue to make sausage links by pinching and twisting alternately clockwise and counter clockwise until you reach the end of the tube.
10. Refrigerate the sausages for 24 hours to let cure.
11. Place in the smoker and smoke for 2 hours at 90 to 100 degrees F.
12. Raise the temperature in the smoker or smokehouse gradually until it reaches 170 degrees F.
13. Cook until the internal temperature of the kielbasa sausages reaches 150 degrees F.
Picking peaches is a somewhat challenging yet very rewarding task. A fresh peach picked straight off the tree tastes much better than almost any peach you can buy in a grocery store. Peaches lose most of their sweetness when they are transported from the field to the grocery store, because this process can take upwards of a month or more, so most of the peaches available in grocery stores are already stale. These steps will show you pick your own peaches to ensure freshness and great taste.
Instructions
1. Carry the proper equipment. You will want to use a picking basket that is the right size. You will not want it to be too large so that it becomes too heavy to carry as you fill it with peaches. If you intend to pick a lot of peaches, it is best to use a smaller pick basket that you dump into a larger bin or box as you fill it.
2. Feel the peach before you pick it. You will want to gently squeeze the peach to check for ripeness. A peach that is ready to be picked will be neither hard nor mushy. Instead, your fingers will just barely sink into the skin as you lightly squeeze.
3. Look at the peach. A ripe peach will have a nice red or peach color, depending on what kind of peach you are picking. For instance, a Dixie Red will typically be a bit smaller with a very red tone. A Centennial will be on the larger side with a very peachy orange color. You will not want to pick a peach that has any green on it.
4. Slowly twist the peach as you pull to pick it. This will reduce the amount of broken twigs on the tree as well as cut down on the number of peaches you knock off the tree as you pick. If you start to twist and the peach does not easily pull off the branch, then it is most likely not ready to pick.
5. Be aware of where you are putting your feet in the peach orchard to ensure you do not step on a snake or a fallen peach.
Tags: will want, , grocery store, peach that, twist peach,
Wheat berries, sometimes also called wheatberry, are whole wheat kernels. Their appearance is similar to that of brown rice, and some people use them to grind into whole wheat flour. Others boil wheat berries and use it in soups or by itself as a side dish. These whole grains are also usable in salad. Those who eat wheat berries usually compare the flavor to nuts. The Mayo Clinic recommends people eat whole grain choices as part of a healthy diet, so buying wheat berries can be a potentially tasty and life-enhancing food option. Fortunately, buying these grains is a fairly easy process whether you choose to go to a brick-and-mortar store or purchase them online.
Instructions
1. Decide how you wish to buy wheat berries.
Food purchases made at a local health food store have the advantage of allowing you to view the product before spending money.
On the other hand, online ordering offers its own set of advantages such as potential savings and convenience. Additionally, some towns do not have health food stores that carry wheat berries.
2. Stop by your local health food store if you selected this option.
Otherwise, visit the websites of merchants such as Amazon, Wheat Montana, and Nuts Online (see Resources section). Use the website's search function and type in "wheat berries."
3. Select wheat berries that appeal to your eyes as well as your budget whether you're visiting a store in person or online.
4. Pay for the purchase as directed by the clerk at a brick-and-mortar store or online.
Amazon accepts checks (that are approved by an electronic transaction checking system), credit and debit cards and Amazon gift cards. Nuts Online and Wheat Montana accept only credit and debit cards for website purchases.
If you don't have these payment methods, contact the merchant at its customer service number to make arrangements to mail a money order to complete the transaction.
5. Take your wheat berries home or wait for their delivery if you ordered online. For the first time using them, you may wish to incorporate the grains into a salad or boil them in salty water. You can also add them to your favorite soup or chili recipe!
Tags: health food, food store, health , wheat berries, wheat berries
Cheese curd is a good choice for frying in fondue oil.
Although fondue usually consists of thick cheese dips, broths or chocolate dipping sauces, you can also use your fondue pot as a fryer. Foods that can be fried in a fondue pot include meats and tempura vegetables. Cheeses such as breaded mozzarella, Mexican cheese and farmer's cheese can also be deep fried and come out well as long as you take a few extra precautions to make sure your fondue pot is stable and won't splash oil.
Instructions
1. Cut the various cheeses into 1/2-inch cubes and put them in the freezer for about 1/2 hour prior to deep frying. This will help retain the shape of the cheese when cooking.
2. Place your fondue pot in a place where it will not slip or tip, such as on a silicone pad on a flat surface so that the oil is less likely to spill or splash.
3. Pour canola oil into the pot until it is two-thirds of the way full leaving room for more than one piece of cheese at a time. Filling the pot two-thirds of the way also keeps oil from splashing out of the pot when in use.
4. Turn on the fondue pot and preheat to at least 325 degrees Fahrenheit. Test the heat by dropping just a bit of cheese into the pot and watching the time it takes to fry. If the cheese burns in under two minutes, the oil is probably too hot, but if it floats and doesn't seem to cook well, the oil is obviously not heated enough. Unbattered cheese about one to two minutes to fry and breaded mozzarella should take two or three minutes.
5. Push fork securely into a cube of cheese and place it into the pot. If it is not secure, it will slip off the fork more easily as it melts. When the cheese gets a browned appearance -- or in the case of the breaded mozzarella, begins to bubble or float, remove the fork from the oil.
6. Hold the cheese over the pot for a few seconds to allow excess oil to drip from the cheese. Rather than bringing the cheese directly to your mouth, put it on a paper towel that is folded on your plate to drain excess oil and make sure it's cool enough to eat without burning .
Tags: your fondue, breaded mozzarella, make sure, should take, will slip, your mouth
Gone are the days of drowning shrimp in deep stockpots and poaching it until it gives up. Cooks today prefer to sear shrimp over burning coals or on a sizzling grill so that the delicate juices get trapped inside a delightfully semi-crispy coating. Serving grilled shrimp also presents no problems. Serve it in place of poached or fried shrimp in any standard recipe.
Instructions
1. Prepare a salad of field greens, shaved Parmesan cheese, grape tomatoes and roasted red peppers. Top with grilled shrimp. Drizzle balsamic vinaigrette over the salad and serve as a light weekday meal.
2. Make Southern-style po'boy sandwiches, substituting grilled shrimp for the fried oysters. Stuff the grilled shrimp into a split, buttered Louisiana baguette. Top with shredded lettuce, slivered tomato, sliced sweet pickles, mayonnaise and Creole mustard.
3. Skip the greasy pepperoni and hefty portions of mozzarella on your next pizza. Instead, roll out pizza dough and bake just to crisp. Drizzle it with olive oil and sprinkle with snipped chives, halved , shaved garlic and pitted kalamata olives. Top with grilled shrimp and return to the oven for an additional five minutes.
4. Toast a buttered 12-inch tortilla in a non-stick skillet just to crisp the outside. Stuff one side of the tortilla it with grilled shrimp, chunks of feta, chopped green onions and diced plum tomatoes. Fold over the other side and warm in the oven until the cheese melts.
5. Serve grilled shrimp Italian-style the next time you make shrimp Parmesan. Prepare the usual tomato sauce. Spread sauce on a sub roll or mix it with buttered linguine. Then top with grilled shrimp.
Tags: grilled shrimp, with grilled, with grilled shrimp, grilled shrimp, grape tomatoes, just crisp
Luhr Jensen is a brand that produces electric smokers. Its machines have made it easy for those living in suburbia to perform the ancient method of curing meats by smoking them. Traditionally, this would have been done by digging a hole, burying the meat underground and lighting a fire; now you need to only plug the Luhr Jensen in to a power socket. To make jerky in your Luhr Jensen, cut lean meat into thin strips and marinate it for a couple of hours in jerky marinade.
Instructions
1. Put wood chips in the smoker box at the bottom of your Luhr Jensen electric smoker. It is best to use a hard wood, such as mesquite, hickory or alder.
2. Fill the water pan to just below the brim.
3. Lay your marinated jerk strips out on the Luhr Jensen's shelves. Make sure the jerky strips are evenly spaced and do not overlap.
4. Plug your Luhr Jensen smoker into the plug socket and turn it on.
5. Set the thermostat to 150 degrees Fahrenheit.
6. Leave the jerky to smoke for 10 hours. Check the water pan and smoker box every couple of hours to check if either needs refilling.
Tags: Luhr Jensen, your Luhr, your Luhr Jensen, , electric smoker, Jensen brand, Luhr Jensen brand
The cockle is a bivalve in the mollusk family that many coastal fisherman rely on for food and to earn a living. With over 200 species of cockles--which look similar to the oyster--fisherman around the world harvest thousands per day. Learn harvest cockles and what tools are necessary for success.
Instructions
1. Understand where cockles are harvested. The majority of the cockle harvest happens on the coastal areas in Latin America and western Europe--mainly England. Depending on where the harvest takes place, the time of harvest varies. Some locations offer special seasons dedicated to the cockle harvest, due to other seafood harvesting like shrimp or lobster. Other areas harvest cockles year-round, dedicating 15 to 20 days per month to harvesting cockles.
2. Know that cockles are harvested in muddy and sandy areas. Muddy areas include swamp regions just inland of the coast. Sandy areas are right on the coastline.
3. Realize the best time to harvest cockles is at low tide. Cockles stay in shallow water to feed and when the tide recedes, they burrow a few inches under the sand. In a muddy area, the cockles are under a few inches of mud and must be dug out using special tools or your hand.
4. Gather the necessary tools used to harvest cockles. In primitive areas, the fisherman uses a bucket to hold the cockles and his hand to dig them up to the surface. In a commercial setting, are used to harvest cockles. The "jumbo" is a plank of wood with handles on either side that is used to disturb the sand. This encourages the cockles to come to the surface. The "rake" is used to gather all cockles that come to the surface and to sort cockles by size. Small cockles are left in the sea to grow. A "craam" is a 3-pronged iron fork that scoops cockles out of the sand. Generally, a bucket or nylon bag is used to contain the harvested cockles.
Tags: harvest cockles, cockle harvest, cockles harvested, come surface, special tools, , tools used
Check your connections for dust before concluding that a piece of RAM is bad.
Memory problems are not always due to a bad piece of RAM. It is important to identify if it is the RAM (Random Access Memory) or the connection to the RAM that is causing the problem. Windows 7 comes with a memory diagnostic tool to make troubleshooting RAM problems a lot easier than with earlier versions. If you have installed new software or hardware immediately before discovering a memory problem with your computer, remove it and turn on your computer again before following these steps.
Instructions
1. Turn on your computer and click "Start." Type "MdSched.exe" in the search window. Press "Enter" to launch the Windows Memory Diagnostics Tool.
2. Select "Restart now and check for problems" to launch the diagnostics tool. Wait for Windows to shut down and restart your computer. The diagnostics tool will run automatically. When it is finished, the computer will shut down and restart again.
3. Read the message window that appears when your computer restarts. If a problem is detected, continue to the next step. If it does not find a memory problem, it is unlikely you have a bad RAM chip.
4. Turn off your computer and unplug it. Open the case according to the manufacturer's instructions.
5. Press down on each memory stick to see whether they are seated firmly. If there is any movement in the stick, this is most likely the problem. When the computer heats up and cools down, this sometimes loosens connections. If this is the case, close the case and test your computer again beginning at Step 1. If not, continue to the next step.
6. Remove all the RAM. Blow on the connections to clear away any dust. Then, replace one stick of RAM. Close the case and turn on the computer. Run the again from Step 1. Note whether the diagnostic tool reports a memory error or not. Repeat this step with each stick of RAM to isolate the bad RAM. In some cases, dust in the connections may have been the problem.
7. Check your documentation to see whether your RAM is under warranty. Then, have any bad sticks replaced.
Blackberry jam is a wonderful way to preserve blackberries for the winter months. I use wild blackberries from a nearby field that is not sprayed with pesticides. The blackberry jam is better than anything you can buy at the store!
Instructions
1. Place the blackberries and sugar in a large stockpot.
2. Cook the berries and sugar over medium low heat. It should be at a slow boil for 35 minutes. After 35 minutes, the mixture should begin to thicken.
3. Ladle the hot blackberry jam into sterilized canning jars. Using a jar funnel makes this process easier. Leave 1/2 an inch of space in the top of each canning jar.
4. Seal the jars with sterilized lids and rings.
5. Place the jars of blackberry jam in a water bath canner and process for 20 minutes. Remove the cans from the canner and allow them to sit undisturbed overnight. The jars should seal after they cool.
6. Check to ensure each of the jars have sealed by pressing on the top of the jar. Label the jars "blackberry jam" and include the date it was prepared. Blackberry jam will last a year in a cool dark pantry.
This preparation is admittedly a little out of left field, but the results are amazing. By roasting a whole prime rib encased in a salt crust, the meat retains most of its moisture and roasts very evenly. The salt actually protects the meat from the harsh heat of the oven and regulates the heat as it penetrates. The best part is that you get to crack it open with a hammer when it's done. It's too unwieldy to do at home with large rib roasts, so the roast in this recipe feeds up to 8 people.
Instructions
1. Add a quantity of the salt to a large metal bowl.
2. Add some of the egg whites, and stir together. You may need to use your hands as it will be rather difficult.
3. Continue alternating adding salt and egg whites.
4. Stop when you've reached a very thick, cement-like consistency.
5. The crust mix should be thick enough to pack into a ball that holds its shape.
6. Exact measurements aren't necessary, but you'll need enough to coat the rib roast.
7. Heat the oven to 325 degrees F.
8. Line the bottom and sides of a roasting pan completely with heavy-duty aluminum foil.
9. Place a layer of the crust mix in the bottom of the pan in a shape that matches the dimensions of the roast. This base layer should be about 1/2-inch thick.
10. Place the roast on top, and then cover all of it with a 1/ layer of the crust mix so that it is completely encased.
11. Place the roast in the oven, and cook for about four to five hours. Figure 25 to 30 minutes per pound for medium rare.
12. Let meat rest in the crust for 30 minutes.
13. Crack the crust open with a hammer, and discard it. Serve the meat.
Tags: 2-inch thick, , open with, hammer, Place roast, with hammer
Kellogg's has been in the breakfast business for over 100 years.
More than a century ago, the quest for healthy breakfast food led to what would become a globally recognized and respected brand name. The Kellogg Company started as a manufacturer of toasted wheat cereal, and over the years added crackers, cookies and various other cereals to its ever-expanding product line.
The Founder
Will Keith Kellogg, the founder of the Kellogg Company, began his career with a sixth grade education. A job assisting his physician brother in food research paved the way for Kellogg to create a cereal that would forever change the breakfast world. An astute business man, Kellogg packaged, marketed and expanded his products, always keeping nutrition and health at the forefront.
How It Began
As with many discoveries, Kellogg created his cereal by mistake. Attempting to improve the vegetarian foods at the sanitarium where he worked, Kellogg and his brother boiled wheat, hoping to make a digestible bread substitute. The pot was accidentally left to stand too long; Kellogg processed it anyway, resulting in flakes. The flakes were served to patients and quickly became a favorite.
Continued Success
Kellogg's business took off as patients continued to request the cereal after departing the sanitarium. Mailing the cereal to these patients blossomed into a packaged food enterprise. As the business grew, the company developed innovative packaging for its products, expanded its distribution overseas, and continued to offer new food creations. Today the remains a leading producer of convenience foods from cookies to waffles, and of course, cereal.
Frying pans were originally designed without a lid. The sides are slightly flared outwards rather than straight. Different kinds of frying pans exist today, though the electric ones are a rare buy. The frying pan is often referred to as a skillet in modern cookbooks, as a means of making the frying pan sound more exotic. But they are the same.
How a Frying Pan Cooks
A frying pan is intended to be used to cook food quickly and close to the pan's surface. Frying pans do not work well with thick meats but can be used with sliced meat, fish, poultry, pork chops and chopped or diced vegetables. Frying pans are good at working with Chinese style foods, which consist primarily of sauce, fried vegetables and sliced meats. Browning foods is ideal with a frying pan, and many Western style meals can be prepared this way as well. Pan frying foods is best done with a tablespoon or more of oil. Battered foods, such as breaded fish, do not require oil on top of the food, but only on the surface of the pan.
Types of Frying Pans
The design of a frying pan allows heat to distribute across the surface of the pan evenly, and its flared edges allow for easier draining than regular cooking pans and reduce the possibility of spilling food when draining liquids from the pan. Modern frying pans are made of steel or stainless steel and sometimes aluminum or aluminum with a copper center, although the cast iron or copper frying pans are the choice of master chefs across the globe. Cast iron frying pans are heavier than the steel or stainless steel frying pans but do not require a nonstick coating, as use of the cast iron frying pan becomes stick resistant over time and from frequent use. Nonstick metal frying pans are coated with Teflon or polytetrafluoroethylene. This chemical coating is what makes the home cooking pans resistant to sticking. The downside is that one must be careful not to use cooking utensils that are made of sharp metal. A wooden spatula will suffice.
Frying Pan Maintenance
Frying pans made of cast iron work better if they're not washed with water. Wiping with a dry cloth will prevent the cast iron frying pan from rusting. Also, the nonstick finish that naturally builds up on a cast iron frying pan will be ruined by washing in soap and water. If the frying pan is partially constructed of copper, the pan will need to be polished when tarnish appears on the pan. Using the stainless steel frying pan is virtually maintenance free. Nonstick, Teflon coated frying pans should not be exposed to extreme temperatures, such as holding the cooking side of the frying pan over a fire to dry it. Overheating will cause the Teflon to melt and can ruin both the pan and dinner.
Tags: iron frying, cast iron, cast , stainless steel, cast iron
Pineapple and mandarin oranges may be enough to satisfy that candy craving.
Whether you're trying to lose weight or add healthier foods into your diet, you may find that it's often difficult to satisfy your sweet tooth. Fortunately, fruits such as pineapple and mandarin oranges are packed with natural sugars. By varying the ingredients you add, you can turn two ordinary fruits into salads designed to satisfy those cravings.
Instructions
Mandarin Orange & Pineapple Salad With Strawberries and Yogurt Topping
1. Pour boiling water into a medium-sized bowl. Immediately empty the packet of orange gelatin into the boiling water and stir until completely dissolved.
2. Add mandarin orange segments and crushed pineapple to the mixture. Mix well. Allow the mixture to thicken.
3. Mix banana yogurt and whipped topping together in a separate bowl. Spread the topping on top of the thickened gelatin.
4. Place strawberry slices on top of the yogurt topping.
5. Sprinkle the almond slices on top.
6. Refrigerate overnight. Cut into 2-inch squares to serve.
Mandarin Orange & Pineapple Salad With Bananas and Sour Cream Topping
7. Pour into a medium-sized bowl. Immediately empty the lemon gelatin into the boiling water and mix well, stirring until completely dissolved.
8. Add mandarin orange segments and crushed pineapple to the mixture. Mix well. Allow the mixture to thicken.
9. Mix 2 cups of sour cream in with 2 tsp. vanilla and spread it on top of the thick gelatin mixture.
10. Add banana slices to the topping. Sprinkle the topping with toasted flaked coconut.
11. Refrigerate overnight. Cut into 2-inch squares to serve.
This Japanese dish is very similar to a hot pot and closely related to sukiyaki, where vegetables and meat are served traditionally with dipping sauces. However, shabu shabu is a less savory and sweeter dish. Although a common winter dish, shabu shabu now is enjoyed year round.
Instructions
1. Purchase well-marbled sirloin beef from a butcher and have it sliced paper-thin. Reduce these slices to approximately 8 by 3-inch bites. Lamb loin rib can be substituted for beef, if desired.
2. Place the thin beef strips on a platter so that each slice can be picked up with a fork or chopsticks. Arrange another platter with thinly sliced vegetables.
3. Fill a large pot halfway with boiling water. Place kelp in pot and allow steeping for 3 to 4 minutes. Vegetable broth can be substituted for the kelp if it is unavailable.
4. Pick up a piece of beef or vegetable and swish it through the broth until desired doneness is achieved. Alternate between meat and vegetable.
5. Dip each portion of meal into dipping sauce, if desired.
6. Spoon remaining broth into small serving cups at the end of the meal and garnish with green onions and lightly salt.
Multipurpose tools like the Leatherman can be helpful in many situations.
You can make beautiful works of art, accessories and clothing from leather, such as belts, bracelets, boots, pouches and knife sheaths. The Leatherman is a multipurpose utility tool that has numerous uses and devices, such as pliers, a saw, a bottle opener, screwdrivers and a knife blade. Though most Leatherman tools are purchased with a case, if you lose it, you can make your own pouch for your Leatherman out of leather.
Instructions
1. Place your Leatherman tool in its closed position onto a piece of stenciling paper. Draw the outline of the tool directly onto the paper and add 1/2 inch of space around the outline. At this point you should have a small vertical rectangle.
2. Extend the outline on top by 2 inches. Extend the outline on bottom by the same length as your original outline. The bottom piece will be folded up to form the pouch, and the top will be used to close and fasten the pouch.
3. Cut your stencil out and place it onto the leather. Trace the stencil onto the leather, then cut the pattern out using a utility knife.
4. Place your Leatherman on the pattern, then fold up the bottom. Press down the edges on both sides and bottom to visualize how you want to position the Leatherman in the pouch. Mark your stitch lines with the overstitch wheel. Run it down both sides and along the bottom with the Leatherman still in place.
5. Drill through each stitch hole using a drill press or a hand drill. After you're done drilling you can stain or dye the leather if you prefer.
6. Take the Leatherman out, then apply to the perimeter in between your stitch holes. Fold the pattern back and line your stitch holes back up. Allow a few hours to dry.
7. Thread the stitch holes using a hefty sewing needle and a hefty waxed nylon thread. Ensure that you thread each hole securely and tightly.
8. Cut out a 1/2-inch wide piece of leather to make the welt. This piece should be in the shape of the pouch perimeter, excluding the top portion. The welt mimics the area you stitched and glued
9. Turn the pouch over and place contact cement along the perimeter, over your stitched lines. Place the welt onto the cement, and press together firmly or place a heavy object such as a brick on top and wait a few hours for it to dry.
10. Sand down the edges using a belt sander on both sides and along the bottom. Smooth out the edges using a fine grit buffing file.
11. Fold the top flap back down over the pouch and use a needle to mark the center where you want to place your button. Use a rivet press to press in the top and bottom buttons on the flap and pouch.
12. Turn the pouch over and mark on the back where you want to place your belt loop. Cut out a small piece of leather to make the , then place it onto the back of the pouch. Outline your belt loop, then roughen the top and bottom area where the belt loop will be cemented.
13. Drill four stitch holes into both top and bottom of the belt loop and pouch. Place contact cement over the and press the leather together and allow it to dry. Thread the holes using the waxed nylon thread.
Tags: belt loop, stitch holes, both sides, contact cement, your Leatherman, your stitch, along bottom
Next time you're feeding half a dozen guests, consider one of the most popular dishes on national restaurant chain The Melting Pot's menu. Preparation is so fast, you'll be handing out fondue forks over a bubbling cauldron in record time. Mojo Fondue isn't just tasty; it's also a great dish to serve if you're cooking for folks on gluten-free diets. Try this recipe next time you're in a Caribbean state of mind and while you're getting your cooking mojo on, feel free to dig out your skimpiest swimsuit since this body-friendly meal won't heap on the pounds.
Instructions
1. Chop up the cilantro up and place it in a medium-sized sauce pan. Add the juices, broth and seasonings to blend.
2. Bring the mojo broth to a boil. Reduce the heat, simmer for 20 minutes and pour the liquids into a fondue pot.
3. Thoroughly wash zucchini, broccoli, cauliflower, mushrooms, peppers and other veggies of your choice and cut them into big chunks. If desired, prepare scallops, large shrimp, chicken chunks and other meats by cutting them into separable chunks.
4. Light a flame under the fondue pot. Bring the broth to a slow boil. Place the hot pot and plates of veggies, meats and seafood on the dining table and hand out the fondue forks for dipping.
5. Try variations of the by experimenting with these ingredients in addition to those on the ingredient list: Chopped onion, sliced fresh garlic, ¼-cup of rum, ¼-cup of brown sugar or add chunks of potatoes to your veggie tray. There's very little you can do to ruin this tasty, healthy dish, so have fun with it.
Some NYC Armenian restaurants stick to traditional entrees.
Though New York City's roster of Armenian restaurants isn't as plentiful as it has been in past decades, discerning foodies still seek out authentic Armenian cuisine, known for its flavorful simplicity and savory dishes. Intrepid Big Apple diners will indeed find a few hidden Armenian eateries---if they know where to look.
Armenia Restaurant
Armenia Restaurant in the heart of Brooklyn features an extensive and authentic Armenian menu served in an open, modern and elegant environment. The kitchen offers traditional Armenian dishes such as dolma (stuffed vegetables), calf liver, kyufta (meatballs) and shish kebab accented by Armenian-style salmon and trout. This restaurant also features standbys such as yogurt soup, borsch, bozbash (mutton soup), bean salad and Armenian dessert pastries. On the beverage end, meals are coupled with Armenian coffee, Jermuk mineral water and a respectable regional wine list. On most nights, local musicians including (Armenian violinist Hovannes Meghrikyan) perform live music and encourage patrons to dance. In addition to single menu items, Armenia Restaurant features multicourse banquet meals. Make reservations over the phone or online.
Armenia Restaurant
1794 Sheepshead Bay Road
Brooklyn, New York, NY 11235
718-648-2121
armeniarestaurant.com
Sevan
Sevan restaurant in Queens serves Armenian cuisine in a cozy environment. In addition to the restaurant, Sevan connects to a delicatessen, bakery and grocery store section, for those seeking Armenian food to prepare at home. Lunch and dinner menu items at Sevan include traditional dishes such as tanabour (yogurt soup), manti (beef dumplings in garlic tomato sauce), shish kebab, lahmajun (flatbread), Armenian-style barbecue with vegetables, hummus, tabbouleh (finely chopped herb salad) and carrot salad. An Armenian wine list accents the main courses, while a small stage provides live entertainment.
Sevan
21607 Horace Harding Expressway
Bayside, NY 11364
718-281-0004
Garden Bay Café
At this informal Armenian café in Brooklyn, outdoor tables overlook a green garden complete with a waterfall. Much of the Armenian cuisine at this New York café comes off the grill, including their blackened trout (recommended by the Village Voice newspaper), lamb chops with onions, shish kebabs and double-thick pork chops in red sauce. The menu also features noodle purses and satsiva (cold chicken salad with walnut sauce), and though the offerings are meat-heavy, vegetarian selections include eggplant flutes, seasoned fried potatoes and cheese dishes.
Garden Bay Café
1788 Sheepshead Bay Road
Brooklyn, NY 11235
718-648-2225
Tags: Armenia Restaurant, Armenian cuisine, , , authentic Armenian, dishes such
Waffle irons cook batter in a waffle mold. The iron heats both sides of the waffle to produce a light and airy cake. The nonstick surface of the iron allows for easy removal of the waffle from the iron.
The Mold
The mold leaves a series indentations that covers the waffle. The indentations aid in cutting the waffle and they also evenly disperse the syrup and toppings across the waffle.
How the Waffle Cooks
The griddle beneath the mold does the cooking. The griddle is powered by an electrical outlet and it uses the power from the outlet to heat a series of electrical tubes beneath the griddle. Though the griddle is nonstick, some form of butter-based non-stick spray is often put on the surface to eliminate the chance of sticking--the griddle gets really hot. It also helps you create a perfect waffle.
The Timer and Thermostat
Waffle makers incorporate timers to gauge the cooking time and thermostats to heat the batter at uniform temperatures. Temperatures and cook times can be adjusted to alter the internal and external texture of the waffle.
Whether you're dieting, counting carbs, eating more protein, or just looking for a quick and easy meal, try a turkey burger. Turkey burgers are a prefered option for almost any diet because they are low in fat and calories, high in protein, very easy to prepare, and they're quite delicious.
Instructions
1. Remove the lean ground turkey meat from its packaging. With your hands, mold the turkey meat into 2.5 oz. patties.
2. Place a layer of sliced pepperoncinis on top of a 2.5 oz. patty. Then place a second patty on top, pinching the edges together, sealing the pepperoncinis inside. You now have a 5 oz. patty. Repeat with the remaining turkey patties.
3. Place the 5 oz. patties inside a pre-heated George Foreman grill. (Note: Don't forget to place the plastic tray underneath the George to catch the run off from the cooking turkey meat.)
4. Cook inside the George Foreman for about 3 minutes. Flip the burger and cook for another 3 minutes.
5. Remove from the George Foreman and serve. Recommended albeit optional accouterments include: muenster cheese; stone ground mustard; ketchup; whole wheat hamburger bun; lettuce; cucumber slices; kosher dill pickels.
Tags: George Foreman, turkey meat, Foreman grill, George , patties Place
How does a hard boiled egg differ from a soft boiled egg?
Have you ever wondered what the difference is between a soft boiled egg and a hard boiled egg? For starters, hard boiled eggs are great when added to a salad, deviled, in tuna salad, egg salad, eaten plain and died for Easter. Soft boiled eggs are eaten either in the shell or in an egg cup.
make a hard boiled egg
Place eggs in a small pot and cover with water. Use the smallest pot eggs will fit into to prevent them from banging around and cracking in the boiling water.
Bring water to a boil for 15 minutes. Covering the pot will make the faster.
Remove from heat and allow to cool. Pouring out hot water and and ice cubes will let the eggs cool faster.
make a soft boiled egg
Place eggs in a small pot and cover with water. Use the smallest pot eggs will fit into to prevent them from banging around and cracking in the boiling water.
Bring water to a boil for 5 minutes. Covering the pot will make the water boil faster.
Remove from heat and allow to cool. Pouring out hot water and water and ice cubes will let the eggs cool faster.
Tags: water boil, adding cold, adding cold water, allow cool, , around cracking, around cracking boiling
Rice is a popular and tasty side dish that goes with many different main dishes. Cooking white rice in the microwave with a rice cooker can simplify the rice-cooking process. By measuring and pouring the water and rice into a special rice cooker designed for microwave use, a chef can have tasty rice done to perfection in a short amount of time.
Instructions
1. Measure the rice needed and pour it into the colander. Use 3/4 cup rice to make 1 cup of cooked rice. Use 1 1/2 cups rice to make 2 cups of cooked rice. Use 2 1/3 cups rice to make 4 cups of cooked rice. Rinse the raw rice well under cold running water and shake the colander to remove excess water.
2. Assemble the rice cooker according to any specific instructions or recommendations from the manufacturer.
3. Pour the rice from the colander into the rice cooker. To make 1 cup of cooked rice, add 1 1/3 cups water and 1/8 tsp. salt. To make 2 cups of cooked rice, add 2 1/2 cups water and 1/4 tsp. salt. To make 4 cups of , add 3 1/2 cups water and 1/2 tsp. salt.
4. Place the lid onto the rice cooker. If there is more than one lid, place the inner lid on securely, then the outer lid. Put it in the microwave.
5. Set the microwave timer to 11 minutes to cook 1 cup of rice. Set the microwave timer to 13 minutes to cook 2 cups of rice. Set the microwave timer to 15 minutes to cook 4 cups of rice. If your microwave is 1,000 watts or more, cook the rice at 70 percent power. If your microwave is less than 1,000 watts, cook the rice at 100 percent power.
6. Allow the rice to stand for 5 minutes after the cooking time elapses and then check to see if the liquid has absorbed. If there is still unabsorbed liquid, microwave for an additional minute or two. Allow the rice to stand for 2 to 3 minutes and then check again.
You can make your own gel fuel for your indoor fireplace.
An indoor fireplace adds a sense of coziness and ambiance to a home that is certainly enjoyable, but it can also be messy and hazardous. Gel fuel is growing in popularity as way to keep the home fires burning without the hassle.
Composition
The main ingredients in gel fuel are isopropyl alcohol, calcium acetate, water and cooking oil. The latter three ingredients create a flame, and when combined with the alcohol, add the satisfying "crackle" sound. You can make your own gel fuel or purchase it in canisters.
Considerations
Gel fuel is clean and burns without any fumes. No ventilation is required for your fireplace. It is inexpensive compared with purchasing real firewood. It gives the appearance of a real wood fire, and produces around 3,000 BTU of heat per hour, enough to warm a small room.
Benefits
Your current fireplace can be converted to a gel fuel burning unit. This fuel can be used in outdoor fireplaces and in portable fire burning units, such as personal decorative fireplaces in any room where you would normally burn a candle.
As young cabbage leaves grow and push up from the soil, they have a tendency to trap small particles of dirt and debris. Trapped debris from the field can include small rocks, pieces of sand and even dead insects. When unwashed cabbage is used raw in a cole slaw or salad, the particles can give the dish an undesirable, grainy texture. Thoroughly wash cabbage to remove unwanted grit while maintaining a crisp texture for cole slaw.
Instructions
1. Peel off any of the cabbage's outer leaves that are dark green or wilting.
2. Make a circular cut approximately 2 inches deep around the base of the cabbage head with the tip of a chef's knife.
3. Set the knife down and twist the dense cabbage core with your fingers until it releases from the head.
4. Discard the core and set the cabbage head on a cutting board.
5. Slice the cabbage head in half lengthwise then proceed to cut both halves into narrow 1/8-inch strips.
6. Dump a tray of ice into a large bowl and fill it to the halfway point with cold water.
7. Slide the cabbage strips off the cutting board and into a colander.
8. Lower the colander full of cabbage strips into the large bowl of iced water.
9. Add cold water to the bowl if there is not enough to completely submerge all the pieces of cabbage.
10. Stir the pieces in the cold water with your fingertips and allow them to soak for 10 minutes.
11. Lift the colander above the bowl and let it drain away the excess water for a minute.
12. Dump the clean cabbage onto a counter or table covered by two clean kitchen towels.
13. Lift the corners of the towels to form a sack that holds all the cabbage strips.
14. Gently shake the kitchen towel sack to remove as much moisture as possible from the surface of the cabbage.
Pasta vongole is a traditional dish that originated along the Amalfi Coast in Italy, and it is a perfect pasta dish for warm summer days. While some traditional recipes call for canned clams, most chefs believe that provide a flavor and texture that is far superior to canned ones. Pasta vongole is only as good as its ingredients, so using the freshest seafood possible is a must.
Instructions
Make Pasta Vongole
1. Scrub and clean the fresh clams, remembering to discard any that are already open. These are not safe to eat. Drizzle the clams with lemon juice, and allow clams to marinate for 1 hour in the refrigerator.
2. Combine the white wine and fish stock in a small pot. Keep this mixture over a low flame so it will be warm when added to the recipe. Adding cold liquids to hot food will slow cooking.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and clams and cook for 2-3 minutes.
4. In a large pot, begin to boil water for the pasta.
5. Add the shrimp, squid, and mussels to the frying pan and cook for an additional 2-3 minutes. Add another tsp. of olive oil if needed.
6. Add the white wine and fish stock to the frying pan slowly. Cover the pan, and bring to a boil. Reduce the heat once the liquid boils, and simmer for 7-9 minutes.
7. Add the pasta to the boiling water and cook for 7-9 minutes.
8. Plate the pasta and spoon the sauce over it. Sprinkle the chopped tarragon leaves over the top.
Tags: cook minutes, fish stock, fresh clams, Make Pasta, Make Pasta Vongole
Oh, no, your pie dough cracks and sticks to the board! Be comforted: Rolling out dough is actually a simple task that, when done properly, will give you the best results in your pastries.
Instructions
1. Ensure that the dough is chilled and has rested for at least 30 minutes, unless otherwise directed in your recipe.
2. Have your other ingredients ready to finish the recipe, such as pie or tart pans and fillings.
3. Clean off your work space to allow enough room to roll the dough.
4. Ensure that the work surface and the rolling pin are clean and dry.
5. Lightly dust the work surface with flour.
6. Unwrap the dough and turn it out on the work surface.
7. Lightly dust your hands, the dough, and the rolling pin with flour. Only a little is necessary; too much and you'll have a mess.
8. Pat the dough down with your hands if the dough is not already shaped in a thin patty.
9. Position the rolling pin in the center of the dough and roll it away from you to slightly flatten half the dough.
10. Reposition the pin in the center of the dough and roll towards you to slightly flatten the other half.
11. Use even pressure on the rolling pin.
12. Always roll from the center of the dough.
13. Use several passes to roll it to the desired thickness. Don't try to flatten it all the way in one pass.
14. Keep the dough at an even thickness as much as possible. Make sure it's at one even level of thickness before flattening it further.
15. Dust with more flour as necessary.
16. Work fast but don't rush. Try to roll out the dough before it has a chance to warm up.
Tags: , work surface, center dough roll, dough roll, Ensure that, hands dough
Glucose (also called dextrose) is a sugar found naturally in foods and is the fundamental energy source for humans and animals. You can use a glucose substitute in food in order to reduce calories and limit a glycemic response in order to prevent or mitigate diabetes. Most sugar substitutes are significantly sweeter than conventional sugar, which recipes must account for in substitution directions. The FDA recommends a moderate daily intake of only 5 mg to 50 mg of artificial sweetener.
Saccharin
Saccharin is the oldest FDA-approved sugar substitute. Discovered in 1879, saccharin helped compensate for sugar shortages during the first world wars. Research in the 1970s associated saccharin with bladder cancer in rats. Today, however, the American Cancer Society and the American Medical Association both find saccharin use acceptable. It is more than 300 times sweeter than white sugar.
Aspartame
Found during research for anti-ulcer medication, aspartame was an accidental discovery in the 1960s. Digesting aspartame produces methanol, formaldehyde and formate in the body, but not at levels nearly high enough to have a strongly negative health impact. It is roughly 200 times sweeter than sugar, does not contribute to tooth decay and may particularly enhance fruit flavors.
Sucralose
Made from cane sugar treated with chloride, methanol and other chemicals to convert it into is a calorie-free sweetener, sucralose that is 600 times sweeter than sugar. Discovered in 1976 during tests to create a new type of insecticide, sucralose has been available on the U.S. market since 1999. It also stays stable under heat and can be used for baking and cooking similarly to normal white sugar. To date, no long-term studies exist on the effects of sucralose on humans.
Stevia
Stevia is an herb originally from South America, currently cultivated in China, Japan, Brazil and Paraguay. The dried plant leaves provide a calorie-free alternative to sugar that is 30 to 50 times sweeter than glucose. Stevia may also improve digestion by encouraging probiotic growth in the intestines. It is currently approved as a dietary supplement, but not as a sweetener, by the FDA.
Tags: sweeter than, times sweeter, than, glucose substitute, sweeter than sugar
Grapes are a delicate fruit with a relatively short shelf life even when you refrigerate them properly. People typically eat grapes fresh but you can preserve them through general home canning procedures.
Preparing the Jars
Thoroughly wash the jars to remove any dirt or contaminants as these can compromise the canning process and cause the grapes to mold or spoil. Since whole grapes are packed in room temperature liquids, the jars do not require tempering.
Preparing the Grapes
Remove the grape stems and discard any broken or blemished grapes. Seedless grapes are better to can than ones with seeds because the seeds may become bitter and affect the grape flesh during storage. Plump, firm grapes hold up well in canning jars.
Canning the Grapes
Pack the grapes into and cover with grape juice or light to medium heavy syrup. Gently shake the jar to settle the contents. Carefully submerge the uncovered jars in boiling water for 30 minutes, adding syrup as necessary. Leave a quarter inch of head space at the top of the jars before sealing them with a canning jar insert and rim. Place the jars in boiling water at 212 degrees Fahrenheit, allowing 10 minutes for pints and 12 minutes for quarts to process.
Kale is a healthy vegetable that is often called a "super food." Kale is a sturdy vegetable and holds its crisp texture well in a salad. The leafy green is also mild in taste so you can mix it with almost any fruit or vegetable and still have delicious kale salads. Kale is a good source of calcium and iron as well as an excellent source of vitamins A and C. Eating a kale-based salad is one of the best ways to combine taste and nutrition.
Instructions
Kale & Vegetable Salad
1. Slice the garlic clove in half and rub it on the inside of the salad bowl. This gives a subtle taste of garlic to the salad.
2. Mix the kale, beet, carrot and olives together in a bowl.
3. Toss with the oil and vinegar dressing.
4. Top with crumbled feta cheese and enjoy.
Kale & Fruit Salad
5. Mix the kale, peach, plum and blueberries in the bowl.
6. Add the honey and oil and vinegar dressing to a small cup and whisk together. The honey sweetens the dressing slightly, which helps it pair nicely with the fruit in the kale salad.
7. Add the dressing to the salad and toss together.
8. Sprinkle the pecans on top of the salad and serve.
Whatever you are selling, you want to unload as much of your product as possible. With food items, like fudge, you should display the fudge pieces or bars so that customers can't miss them and can't resist them. Creativity, color and flourish will draw in customers and make your sale a success.
Use Multiple Levels
Using risers or different leveled platforms or serving trays will give a sale table a dynamic look and over. Put a fresh, clean tablecloth on your display table, then place risers, cake stands or multi-layered appetizer stands cleverly around the entire table. Make stands go in a snaking pattern, put tall risers in the back of the table and shorter ones in the front or alternate short and tall risers or stands. Bring extra tablecloths and surround risers with linens to give your table a banquet look.
Servers
Employ servers, friends or yourself to work the sale by handing out small, free pieces of fudge displayed on a silver platter or modern white ceramic tray. Make sure whoever is serving the fudge is well dressed in all black, in black pants and a white shirt or a dress that is appropriate for the event. To keep fingers off the fudge, place each piece in a white paper candy cup.
Cookie Cutters
Use cookie cutters to pieces of fudge into fancy shapes like flowers, birds, hearts or fish. Wrap fudge in multiple colors of plastic wrap and even draw details on the plastic wrap with marker if you wish. Display your fudge in a whimsical way by making bouquets of flowers or a large school of fish. Enhance your theme with the real thing by putting fresh flowers on your table, using a bird-themed tablecloth or decorating with paper hearts.
Sophisticated Packaging
Show your customers the beautiful packages they will be receiving by displaying fancy boxes suitable for taking fudge home in. Purchase customized cupcake holders in different colors or have see-through windows in the boxes. Tie a silver ribbon around each box. In larger boxes with see-through lids, put individually wrapped fudge bars in different colored plastic wrap for an exciting-looking package.
When preserving vegetables for long-term storage, many people choose to can the vegetables with a pressure canner. Canning with the cold pack method involves processing either fruits or vegetables and placing them into jars while the food remains uncooked. Use this method to cold pack hot peppers and you will be able to enjoy these tasty and spicy peppers throughout the year because they will stay fresh and delicious in the jars.
Instructions
1. Place the hot peppers into the colander and wash them. Transfer the peppers to the cutting board and slice off the tops of the peppers with the sharp knife. Cut the peppers in half from top to bottom. Remove the seeds if you desire (retain the seeds if you want your peppers extra spicy). Collect the sliced peppers in a bowl as you prepare them.
2. Wash the glass jars and inspect them for cracks or chips. Discard any jars you find with damage.
3. Fill the saucepan with water and bring the water to a brisk boil on the stove top. Remove the saucepan from the heat after the water boils.
4. Place the prepared the jars, filling the jars to within 1 inch of the top with peppers.
5. Pour the boiling water over the peppers in the jars, leaving 1 inch of free "headspace" at the tops of the jars.
6. Place the lids and rims onto the jars, tightening them gently with your hands (avoid over tightening).
7. Add 2 inches of water to the pressure canner and place the canner on a burner. Simmer the water and then add the prepared jars to the canner.
8. Close the canner and watch the lid to see when steam starts to escape through the valve on the top of the lid. After 10 minutes, close the valve.
9. Begin timing the canning--allow the peppers to process for 35 minutes with the pressure gauge at 10 lbs. Turn the burner down if the gauge exceeds 10 lbs. and turn it up if it falls below 10 lbs.
10. Turn the burner off after 35 minutes and leave the canner undisturbed until the pressure gauge reaches zero again. Open the valve on the top of the canner first to release pressure and then carefully open the lid to remove the jars.
Turmeric is a spice best known for its use in curries and other Indian cuisine. It also serves as a nontoxic natural food coloring and a versatile medicine employed in India, China and other Eastern countries against a variety of illnesses and conditions. In recent years, Western medicine has taken an interest in turmeric's healing properties.
The Turmeric Plant
Turmeric (scientific name Curcuma longa) is a member of the ginger family (Zingiberaceae). Like ginger, turmeric has a thick, horizontal underground stem, or rhizome, that is often miscalled a root.
Appearance
Turmeric rhizomes look something like slim fingers of ginger from the outside. Inside, the flesh ranges from bright yellow to carrot-orange.
Natural Range
and related species grow naturally throughout high-rainfall areas of South and Southeast Asia and Asia. India is the world's largest producer of turmeric.
Other Producers
Growers have raised turmeric successfully in other hot, humid regions, including Central and South America, East and West Africa and the Caribbean islands.
Spice Production
After harvesting and washing, turmeric rhizomes are typically boiled in a slightly alkaline solution of water with sodium bicarbonate or sodium carbonate. After a drying period of several days to a few weeks, the rhizomes are ground into powder.