Fish For Sardines

Sardines make good bait for larger saltwater fish.

Sardines make good bait to catch larger fish, such as sailfish, wahoo, king mackerel, grouper and snapper. One of the quickest and simplest ways for the recreational angler to fish for sardines is with a cast net. With a properly sized net, the correct casting technique and a little good fortune spotting sardines schools, you can quickly catch enough to place in your live well for your entire fishing trip. Of course, if you don't catch anything with your sardines, you can always eat them instead.

Instructions

1. Select a net that you can handle easily. Typically, cast nets used for sardines range from 6 to 8 feet in radius. Sardines average from 6 to 12 inches long. Choose a net that has a mesh size between 1/2 and 5/8 inch wide.

2. Observe the seawater for signs that sardines are schooled near the surface. Watch for spray and movement over the surface of the water and for sea birds, fish or dolphins feeding.

3. Secure the hand line loop to your wrist to avoid losing the net when you cast. Grasp the horn collar of the net and allow the weights to drop to the deck, pulling the braille lines through the horn to open the net.

4. Gather up the net in one hand. Grasp the leading edge of the lead line at the bottom of the net with the other. Observe the sardines and move your boat as close to the school as possible.

5. Cast your net over the sardines by rotating your body and throwing the lead line outward to form an umbrella shape with the net, releasing the gathered net in the other hand at the same time.

6. Allow the net to drop to the end of the hand line to trap as many sardines as possible under the net. Pull up on the hand line to pull the braille lines through the horn and close the bottom of the net around the trapped sardines.

7. Pull the net up onto the boat deck. Hold the net over a 5-gallon bucket. Pull the horn collar up to open the net and allow any sardines within to drop into the bucket. Remove any unwanted fish. Pour the remaining sardines into your live well.

8. Repeat this process until you have sufficient sardines for your fishing trip.

Tags: hand line, braille lines, braille lines through, fishing trip, good bait

Ideas For Backyard Barbecues

A barbecue provides an occasion for family and friends to get together and spend time with one another. Whether it is just a simple weekend with family or a large party, a barbecue provides a casual, pleasant setting for the get-together. The atmosphere and the food you can serve provide a lot of variety, so that every barbecue you host can be different.

Pig Roast

A pig roast is a good way to feed a crowd. This is usually a two-day event with the men digging a hole in the ground, getting the pig (through purchase or by hunting), and preparing the pig for roasting on the first day.Start a fire in the pit on the first day and allow it to reduce to hot coals. Wrap the pig in wet sheets, place on top of the coals, and cover with dirt. The pig will slowly cook for approximately 15 hours.

On the second day, prepare the side dishes to accompany the roasted pig. Salsa and chips, potatoes, pasta salad, beans, watermelon, pies and other dishes are served to all the guests as they visit and enjoy each other's company.

Southern Brisket

Beef brisket is a popular meat for a barbecue. Cook a brisket on a charcoal or propane grill for several hours until the meat is tender. Use a dry rub, barbecue sauce or other marinade on the meat for flavor. During this type of barbecue some people like to have smoked sausage or hot dogs cooking to the side of the grill for anyone who wants to nibble on something before the main meal is ready.

Side dishes could include potato salad, corn on the cob, baked beans and apple cobbler. You can ask guests to bring an additional dish for the barbecue so the menu is varied.

Small Events

For barbecues just for family or a small group, rib eye steaks, salmon, pork ribs, chicken breasts or jumbo shrimp are popular meats. Side dishes include garden salad, corn on the cob and/or grilled squash and zucchini.

No barbecue is complete without the necessary utensils and plates. Use decorative disposable plates and utensils with a theme that corresponds to an event or season to reduce time spent in the kitchen doing cleanup.

Bamboo tiki candles with citronella, music playing in the background, abundant beverages, games for children and comfortable seating are all essential to a successful backyard barbecue. Host a backyard barbecue to get to know the neighbors if you or they are new to the community, or hold one to stay connected to friends and family any time of the year.

Tags: backyard barbecue, barbecue provides, salad corn, Side dishes

Make Spice Rubs

Play around with a variety of spices to make your own unique rub.

Spice rubs are great for adding flavor to any entrée, be it fish, chicken or beef. You can even use spice rubs on vegetables before sautéing or tossing them on the grill. Making your own spice rubs at home can be a cheap and easy way to add your own personal flavor to the food you serve. If you want to add your own personal touch to your next meal, learn make some easy spice rubs in order to serve up a delicious dish.

Instructions

Beef Rub

1. Mix ½ cup of brown sugar with one tablespoon of chili powder in a bowl. This will make for a good base for your beef rub.

2. Mix in ½ tablespoon of garlic powder, ½ tablespoon of ground mustard, ½ tablespoon of thyme, ½ tablespoon of oregano, two teaspoons of salt, and two teaspoons of pepper.

3. Place the mixture in plastic bag or container and shake it up well, to ensure it mixes completely. You can then rub it into a steak or beef round. Store in a kitchen cabinet or the refrigerator.

Chicken Rub

4. Peel the zest of two lemons and chop it finely. Place in a bowl or plastic bag.

5. Add ½ tablespoon of salt and one tablespoon of crushed pepper. Add to container.

6. Shake up the mixture and store in the fridge, in order to retain the zest's freshness. This also makes a great fish rub. To lengthen the lifespan of this rub, dry it out in the oven on a baking sheet for about six hours at around 250 degrees, then stir it up with a fork, cool, and return to container.

Fish Rub

7. Mix one tablespoon of salt with ½ tablespoon of black pepper. This will serve as the base for the rub.

8. Add two teaspoons of onion powder, one teaspoon of cumin, two teaspoons of garlic powder, one teaspoon of paprika, and two teaspoons of basil.

9. Put mixture into bag or container and shake it up. Store in the refrigerator, or in a cool, dark cabinet.

Barbecue Rub

10. Mix ¼ cup of brown sugar with two tablespoons of paprika powder. Add a tablespoon of salt.

11. Add one teaspoon of nutmeg, two tablespoons of chili powder, two teaspoons of dried mustard, two tablespoons of garlic powder, and two tablespoons of black pepper.

12. Mix the rub in a bag, then store in a cool, dry place for use at your next barbecue. This rub is great for barbecuing any meat, be it chicken wings, pork ribs, or beef ribs.

Tags: garlic powder, tablespoon salt, black pepper, brown sugar, brown sugar with, chili powder

Low Calorie High Energy Foods

Low Calorie High Energy Foods

Many of us want to eat healthier, but we find it hard when we aren't sure which foods will benefit us the most. There are multiple foods you can eat that are low in calories but also provide you with energy. This means you can have a quick snack and then get back to your day without feeling sluggish or regretting all the calories you just consumed.

Cereal High in Fiber

A whole grain cereal that contains no more than 6 grams of sugar is a great low-calorie, high-energy food. Mix your favorite whole grain cereal with skim milk. You can also boost your energy level even further by adding some fresh fruit.

Apples

Apples are a great choice when you want something low in calories that will also give you some energy. You can eat a plain apple or you can spice things up by dipping it in peanut butter or even cinnamon.

Peanut Butter

You can add a tablespoon of peanut butter to crackers or even a banana for a quick pick-me-up without worrying about counting calories. This great tasting snack will give you a boost of energy and leave you feeling satisfied.

Leafy Greens

Leafy green vegetables are a great choice for low-calorie foods. They are healthy and also help supply energy to your body, leaving you feeling refreshed and ready to begin again. These leafy greens include but are not limited to kale, arugula and even spinach.

Nuts and Seeds

Both of these should be ingested raw to reap the benefits you are seeking. Such seeds and nuts include pecans, walnuts, sunflower seeds, sesame seeds and almonds.

Tags: Calorie High, Calorie High Energy, Energy Foods, grain cereal, great choice

Kinds Of Glass Required To Bottle White Wines

White wine manufacturers favor colored glass.

White wine has less natural protection against UV light than red wine, as the dark color of red wine makes it more resilient. Amber or green glass should be used for white wine, and the labels should be placed in such a manner that they block out a substantial amount of light. Manufacturers often favor one shape of bottle over another for their customers to be able to identify them, but there are no rigid rules. Therefore, always check the label to ensure that you are buying the wine you want.

Bordeaux Wines

White wines from Bordeaux are bottled in light green glass, but sweet wines which tend to have a deeper yellow color are bottled in clear glass. These bottles have tall shoulders and the sides are straight.

Burgundy Wines

Wines from Burgundy are bottled in thick green glass. They are heavy bottles that are slightly wider than other bottles. This shape is also used by New World chardonnay producers.

Alsace Wines

Alsace wine bottles are made with dark or medium green glass, although some producers use amber-colored glass. The bottle is narrower than most other types, with a very slight slope at the shoulders and a tall stem.

Rhine Wines

Rhine wines are usually bottled in amber or brown glass, though some producers favor green. The shape of the bottle is similar to that of Alsace wines, though not quite as narrow.

New World Wines

Wines from the New World (the Americas and Australia) often adopt the bottle shape of the area they are inspired by; a Chilean Bordeaux will have a light green bottle and straight sides. Wines from New Zealand and Canada tend to be bottled in clear glass and usually have a screw cap rather than a cork.

Tags: green glass, bottled clear, bottled clear glass, clear glass, light green, shape bottle

Drink Cordials

A cordial is a distilled spirit that is flavored and sweetened. Also called liqueurs, cordials were first concocted by medieval alchemists and used as medicines. Some are still used for this purpose, although most people simply enjoy the taste.

Instructions

1. Serve cordials after dinner, either with or instead of dessert.

2. Sip slightly chilled cordials from small, stemmed glasses. You can also serve them on the rocks. The cooler the cordial, the less sweet it will taste.

3. Sip room temperature or warmed cordials from brandy snifters to better enjoy the aromas.

4. Make mixed drinks using cordials. Experiment by using a new flavor of cordial in a well-known recipe.

5. Make a cordial frappe by mixing a cordial with ice in a blender.

6. Make a flambe by igniting the alcohol in a cordial and serving it still flaming.

7. Use cordials in layered drinks. Carefully pour different flavors into a glass so each lies on top of the previous flavor instead of mixing with it. Carefully sip the drink so you can enjoy the flavors one at a time.

Tags: cordials from

Cottage Cheese & Flaxseed Oil Diet

The Cottage Cheese and Flaxseed Oil Diet was devised by Dr. Johanna Budwig, a German biochemist and physicist, in 1951. It is now used as an all-natural treatment and preventative for cancer and other ailments. The diet has many followers, especially in Europe. The published works of Dr. Budwig feature many testimonials from cancer patients who say they were cured by the diet.

The Diet

The diet consists of eating 4 ounces of organic cottage cheese mixed with 1 ½ ounces of organic linseed or flaxseed oil each day. Honey can be used as a sweetener. The combination should be mixed until the oil is no longer visible.

Patients also are encouraged to stay away from hydrogenated, partially hydrogenated and polyunsaturated fats. Sugar, salad oils, butter and margarine are all on the taboo list. Along with a healthy, low-fat diet, patients are encouraged to drink fresh vegetable juice and to eat yogurt mixed with two spoonfuls of flax seeds.

How it Works

During her career, Dr. Budwig conducted research studies on fats and oils and the combination and interaction of sulphurated proteins and flaxseed oil. Many of Dr. Budwig's clinical trials involved seriously ill patients. She reported that the blood of cancer patients was a greenish-yellow color, a sign the blood was oxygen-deprived.

Dr. Budwig developed the cottage cheese and flaxseed oil diet as a way to replenish blood cells with needed oxygen. According to the diet's promoters, the proteins in the cottage cheese bind to the electron-rich fats in the flaxseed oil. The combination makes the fats water-soluble and creates electrons that are able to pass through cell walls and provide the cells with oxygen. When the food combination was taken over a three-month period, Dr. Budwig said, tumors and many of the symptoms associated with the cancer disappeared (See Reference 3).

Effectiveness

There are no published studies that confirm the claims of Dr. Budwig or her supporters. Testimonials from cancer patients who state the diet cured them of cancer are published at budwigcenter.com.

Reports by supporters state that the diet is used in Europe as a cancer treatment and preventative, and that it is used to treat cardiac infarction, stomach ulcers, arthritis, arteriosclerosis, strokes, eczema and immune deficiencies.

Other Research

Current research confirms the benefits of using flaxseed oil and a low-fat diet to treat cancer. In 2007, researchers at Duke University Medical Center announced their findings that flaxseed could inhibit the growth of prostate cancer.

Researchers studied men with prostate cancer who were scheduled for surgery. They found a slower rate of tumor growth after surgery in study participants who had eaten flaxseed or eaten it with a low-fat diet than in men who had eaten only a low-fat diet or were in the study's control group.

Tags: low-fat diet, cancer patients, cottage cheese, cells with, Cheese Flaxseed Diet

Grow Salad Vegetables

Growing salad vegetables from home is easy and relaxing.

Growing garden vegetables from home is a rewarding process; however, it takes preparation to successfully start a vegetable garden. Salad vegetables from the store cost dollars per pound while most seed packets cost a fraction of that for the potential to grow over 50 to 100 plants. With a few simple supplies and a little spare time, you can grow your own salad vegetable garden.

Instructions

1. Fold three paper towels in half and lay them on a working surface.

2. Place 30 iceberg lettuce seeds on one half of a paper towel and then fold the paper towel in half again. After folding the paper towel in half again, place the paper towel into a plastic bag. Label the bag "Iceberg Lettuce" so you do not get it confused with the other plants. Repeat this process with both the tomato plant seeds and the cucumber seeds.

3. Pour a small amount of water into each plastic bag to moisten the paper towels. There should be a little bit of excess water inside the bag after the paper towel has absorbed its capacity. Press all of the air out of the plastic bags and zip them closed. Place on a warm, sunny windowsill for 10 days.

4. Place a layer of river rocks on the bottom of each pot. These rocks will allow the soil to properly drain water so that it does not cause root rot to the plants.

5. Fill the pots with potting soil, stopping approximately 2 inches from the top of the pot.

6. Open the plastic bags and inspect the seeds. Some of the seeds should have roots beginning to grow from them. Set these seeds aside and discard the seeds that did not root. You should have at least six rooted seeds of each type of plant.

7. Poke three 1/4-inch-deep holes into the potting soil in each planter using a finger. Space the holes out evenly in the planter so that the plants do not grow too close to each other.

8. Place one seedling into each hole, the root portion facing downward and the portion with the seed facing upward. Cover the seedling with dirt, filling in the hole. Group the seeds by type; there should be two pots with three seedlings growing in them for each type of plant.

9. Water each pot, wetting the soil thoroughly. Do not soak the soil so that water sits above ground level.

10. Place the pots in a warm and sunny area to allow them to grow. Water the plants when the soil becomes dry. If you live in a cold climate you might need to grow the plants indoors; they should never be exposed to frost.

11. After three to four months you should have healthy plants producing salad vegetables ready for use.

Tags: paper towel, should have, vegetables from, each type, each type plant, from home

Grow Peanut Pumpkins

Peanut pumpkins (Cucurbita maxima "Brode D'Galeux Eysines") are actually winter squash -- smaller than a pumpkin, but with a similar shape. When fully ripe they are light orange and covered in tan growths that resemble peanut shells. They can be used in cooking and also make interesting fall decorations. Peanut pumpkin seeds can be planted directly into the garden in spring, when there is no longer a threat of frost. The selected planting location should receive full sun and have fertile soil that doesn't remain excessively moist.

Instructions

1. Loosen the garden soil to a depth of 10 to 12 inches using a tiller or garden fork.

2. Spread 3 to 4 inches of organic compost over the planting site. Apply 10-10-10 fertilizer at a rate of 1 lb. for every 100 square feet of garden space. Mix the amendments well with the turned soil.

3. Create hills for planting using a garden hoe. Leave 3 to 4 feet between each hill.

4. Sow four to five seeds in each hill and cover them with 1 inch of soil.

5. Water at the time of planting, until the soil feels evenly moist. Continue to water each week when the weather is dry. Apply moisture at soil level so that it doesn't pool on the leaves, which may lead to fungal disease.

6. Remove all but the strongest two or three seedlings when they are 3 to 4 inches tall.

7. Remove weeds from around the peanut pumpkin vines regularly. The weeds can be pulled by hand or removed with a garden hoe. Use a scraping motion if hoeing and avoid disturbing the soil too deeply so that the roots of the plants aren't damaged.

8. Contact your local extension office for suggestions about insecticides safe for use on food crops if insects cause a problem.

9. Harvest the peanut pumpkins in early fall, when the fruits develop a uniform color. Leave 2 to 3 inches of the stem intact and store the fruits in a dry, well-ventilated location.

Tags: each hill, that doesn

Stop Snow From Sticking To Snowshoes

Don't let snow clump on your snowshoes, and you'll have a better hike.

Snowshoes allow hikers and adventurers to explore areas with deep snowfall without falling through the snow. One issue that you most likely will encounter, whether the snow is well packed or freshly fallen powder, is snow sticking to your snowshoes. Apply wax or petroleum jelly to the snowshoes to prevent the snow from sticking.

Instructions

1. Purchase a wax or petroleum-based substance. Find wax at most sporting goods stores, or buy petroleum jelly at your grocery store.

2. Ask for assistance at your sporting goods store. Inform the store employee that you are looking for a wax that is user friendly and will not create much mess. Look at glide wax, which thickens the layer of water between the snowshoes and the snow, preventing the shoes from sinking into the snow; and grip wax, which works for either very hard snow or soft snow that is slightly melting on the surface.

3. If your wax comes in liquid form, use an old cloth to apply three or four thin layers of it to the bottom of your snowshoes. The wax will harden after the application.

4. For harder waxes, rub either a household iron or a waxing iron on the bottom of the snowshoes to heat up the metal. Rub the hard wax over the bottom of the snowshoes. Rub the iron over the bottom of the snowshoes again to create an even layer.

5. If you use petroleum jelly, use an old cloth to smear a thin layer to the base of your snowshoes and boots. Take liquid wax or petroleum jelly and cloth with you on your trip because you likely will need to reapply a coat or two to keep the snow from sticking. Do not take hard wax with you unless you will have access to something you can use to melt the wax.

Tags: petroleum jelly, your snowshoes, bottom snowshoes, from sticking, jelly cloth, likely will

Use A Krups Food Processor

A Krups Food Processor Blade

Krups is a German company that makes kitchen appliances. Although Krups is well-known for its world-class coffee machines and coffee makers, the company also makes a wide selection of food processors. There are several models of Krups food processors. They all have the ability to chop, dice, cream and mash a variety of different foods.

Instructions

1. Select which blade you would like to use on your food processor. This will depend on which food you are inserting into the processor.

2. Place the plastic or glass bowl and the lid on top of the food processor. Your food processor is ready to chop, dice, mash, or cream.

3. Place cooked potatoes in your food processor and turn the machine on to get whipped mashed potatoes in seconds.

4. Use a chopping blade to turn shelled nuts into a delicious ice cream topping. Continue chopping peanuts or almonds until they turn into fresh nut butter.

5. Remove stems from fresh basil leaves and place in the food processor. Pulse until the leaves are finely chopped and put into salads, pesto, or tomato sauce.

6. Clean the food processor by wiping down with a soapy rag. In most models, you can put the lid and food processor bowl in the dishwasher.

Tags: food processor, chop dice, food processor, food processors, Krups Food Processor, your food

Make Guava Jelly

Guava fruit growing and maturing on a guava tree.

Make guava jelly with sweet guava fruit. The guava fruit grows from evergreen guava plants. The plant is popular in areas in Florida and Hawaii due to their warm tropical climate. The fruit is a bright yellow hue and has a strong, sweet smell. When the fruit boils and is strained with a muslin cloth, the juice left behind contains the key element to make guava jelly. Making guava jelly is easy because it only requires a few ingredients.

Instructions

1. Inspect the guava. Pick fruit that is ripe and include guava that is ripening. Guava fruit that is still in the ripening stage contains more pectin than ripened guava. Pectin is a thickening substance that helps create thick jelly.

2. Wash guava under warm water. This removes any dirt, debris and pesticides are present on the guavas.

3. Slice the guava into medium sized cubes. Add guava to a saucepan. Pour just enough water in the saucepan to cover the guava fruit.

4. Boil guava for one hour. Keep boiling guava until the fruit softens.

5. Allow the water and guava fruit to cool. Place a damp muslin cloth over a bowl. Strain the fruit through a muslin cloth to remove any unnecessary pieces of the fruit. The juice that is left behind will contain the sweet flavoring that makes the guava jelly, and will reside into the bowl under the muslin cloth.

6. Gently squeeze any juice left in the muslin cloth. Throw away the fruit's pulp.

7. Measure the liquid left behind in the bowl. Add cup of sugar and tbsp. of lime juice for every cup of guava juice.

8. Stir the guava sugar mixture. Add the mixture to a saucepan and bring to a boil.

9. Simmer the mixture under low heat. Continuously stir the mixture until it becomes thick. The jelly will drip slowly from the spoon. Allow the guava jelly to cool for 30 minutes.

10. Pour the guava jelly into sterilized canning jars. The guava jelly is still warm, and the heat seals the jars. However if the jars do not seal automatically, you can seal the jars by vertically placing them in a saucepan of water that covers 2 inches of the jars. You will hear a clicking sound when the jars seal.

Tags: muslin cloth, guava fruit, guava jelly, guava jelly, left behind, fruit that

Make Garden Potato Salad

Nothing says summer quite like potato salad, unless, of course, it is garden potato salad. This hearty salad takes plain old potatoes to a new level with fresh garden veggies that even the pickiest eater will find hard to resist.

Instructions

Prepare the Potatoes

1. Wash, peel and cut potatoes in half. If you are using new potatoes from the garden, scrub with a vegetable brush to remove peelings.

2. Fill a dutch oven with 2 quarts of cold water, add the potatoes and bring to a boil. Always start potatoes in cold water to retain flavor. Reduce heat to maintain a slow boil and cook for 20 minutes. Test potatoes by piercing with a fork. Potatoes should be tender but not be mushy.

3. Drain potatoes and set aside to cool.

Prepare the Eggs

4. Boil eggs in a small pan for 10 minutes.

5. Remove pan from the stove and drain eggs.

6. Cover the eggs with cold water and let sit for 5 minutes.

7. Crack the shells on the side of the pan and dip the hard-boiled egg into the cold water. The shell will slip off easily.

8. Set eggs aside to cool.

Making the Salad

9. Chop the cooled potatoes and eggs into irregular pieces and mix together in a large bowl. Irregular-shaped pieces provide more flavor and texture to your salad and allow the flavors to blend together.

10. Add 1/2 of the mayonnaise and mix well.

11. Peel and chop the cucumbers into coarse pieces. Add to the potato and eggs and mix.

12. Cut tomatoes in varying shapes and add to the salad, mixing well.

13. Mince the onion as fine as you can. Minced onion provides plenty of flavor that won't turn off the onion haters in your family.

14. Add the remaining mayonnaise to the salad mixture and stir throughly. Add minced onion and peas and stir again, being sure to spread the onion and peas throughout the salad.

15. Add salt and pepper to taste.

16. Cover tightly and refrigerate for 1 hour before serving.

Tags: cold water, aside cool, onion peas, potato salad

Varieties Of Quiche

There are a variety of quiche flavors.

Although quiche is often considered a French delicacy, it originated in Germany from the medieval kingdom of Lothringen. When French travelers brought the kuchen, German for cake, back to their country, they renamed it quiche and started adding new ingredient combinations to the mix. There are now too many varieties of the dish to name individually, and many popular flavors are labeled by their filling, such as cheddar broccoli quiche or crab asparagus quiche.

Lorraine

The name quiche Lorraine comes from the French version of kuchen Lothringen. This original German version of quiche contained eggs, bacon and custard. While the French eventually added cheese to the mixture, the name stayed the same, and today quiche Lorraine may or may not contain cheese. This is arguably the most popular of all quiche flavors.

Alsacienne

Alsacienne quiche is the same as quiche Lorraine, except it has onions added to the mix. This flavor is so named because it was created in Alsace, France, which is known for its Germanic-inspired cuisine.

Florentine

Quiche Florentine is so named because it was inspired by the cuisine of Florence, Italy, where food often incorporates spinach. Generally this quiche flavor includes little more than cheese, spinach and onions.

Provencal

Quiche Provencal is similar to the Florentine variety in that it is named for the region associated with this type of food. This quiche incorporates zucchini, tomatoes and basil, which are all traditional Provencal flavors.

Other Flavor Combinations

These days, just about anything can be included in a quiche. Some common ingredients include tomatoes, bacon, ham, onion, goat cheese, zucchini, spinach, shellfish, salmon, broccoli, peas, mushrooms, eggplant, prosciutto, brie, parmesan, Roquefort, chorizo, Monterey jack, peppers and asparagus.

Tags: quiche Lorraine, named because, quiche flavors

Nutrients In Kidney Beans

Nutrients in Kidney Beans

Kidney beans are one of those humble foods that no one raves about or pays extra for in restaurants. But they're an amazing food. They're inexpensive, especially in dried form, and found in almost all cultures around the world. Once you know how nutritious they are you'll keep kidney beans stocked in your pantry.

Analysis

A cup of kidney beans is high in good-quality protein (containing 15 g, according to the USDA National Nutrient Database), fiber (11 g) and healthy carbohydrates (40 g). This serving provides healthy doses of folate (230 mcg), Vitamin K (15 mcg), thiamine (.283 mg), iron (4 mg), magnesium (74 mg), phosphorus (244 mg), potassium (717 mg) and manganese (.761 mg). Kidney beans contain almost no fat (less than 1 g), sodium (2 mg) or cholesterol.

They also contain trace minerals, such as molybdenum, which is necessary for biological nitrogen fixation and helps detoxify the body from sulfur products used in preservatives. A cup of these beans contains more than the daily recommended allowance of this mineral.

Health Benefits

According to the Mayo Clinic, kidney beans' fiber content alone is beneficial for several reasons. Fiber helps curb calorie intake because it keeps you feeling full; soluble fiber reduces cholesterol and slows the release of insulin, thereby helping diabetics prevent blood-sugar spikes.

Healthiest Sources

Kidney beans are widely available, but know which sources are healthiest. Canned goods are exposed to high temperatures and often include salt and other flavorings. If you can find a canned variety of kidney beans without salt, it will do in a pinch. The best, and cheapest, kidney beans are dried. Nothing was added to them and you reconstitute them easily with water.

Gas Prevention

One of the obvious side effects of eating beans is the resulting gas. Some of the natural sugars in the beans are broken down by bacteria in the digestive tract. The resulting gas can be avoided or minimized by draining the beans of their soaking and cooking water before using them in a dish. Also, never add any salt or acid to the cooking water of beans until they are soft.

Preparation

Because kidney beans are low in fat, carbohydrates and sodium, avoid adding these substances to recipes when you cook with kidney beans. Some healthy recipes include turkey chili, kidney bean burgers, pickled bean salad, kidney bean hummus and bean-and-tomato stew. Children will love eating them as-is with their fingers due to the beans' bright red color and fun shape.

Tags: kidney beans, cooking water, kidney bean, Nutrients Kidney, Nutrients Kidney Beans

Dry Apples

Dry Apples

Dried apples are a healthy snack and can be stored and refreshed for use in pies, applesauce and cakes. Note that 1 c. dried apples yields about 1 1/4 c. cooked apples.

Instructions

Dehydrator or Oven Drying

1. Pick pesticide-free, ripe, firm apples.

2. Wash, core and peel the apples.

3. Cut apples into wedges and slice into 1/4-inch-thick slices, or slice the apples into rings.

4. Dip apple slices in an ascorbic acid mixture (1/4 c. lemon juice to 1 qt. water) - to keep them from turning brown as they dry.

5. Place the slices one layer deep on kitchen trays. Do not overlap the slices.

6. Dry at 115 degrees F for 6 to 8 hours.

7. Turn the slices after 4 hours and rotate the trays if needed.

8. Test for dryness after 6 hours and then every 2 hours until no moisture remains in the center of the slices.

Sun Drying

9. Prepare the apples as described in steps 1 to 3 above.

10. Dip apple slices in an ascorbic acid mixture (1/4 c. lemon juice to 1 qt. water) to keep them from turning brown as they dry.

11. Lay treated slices on trays.

12. Cover with cheesecloth and place in a well-ventilated area in full sunlight.

13. Turn slices every few hours.

14. Take trays inside at night. Drying takes two to three days.

Tags: acid mixture, acid mixture lemon, after hours, apple slices, apple slices ascorbic, apples into

Uncork Wine

Removing a cork from a bottle of wine takes practice

Uncorking wine can be quite simple or complicated. Nowadays there are dozens of different types of corkscrews on the market, some of which remove the cork from a bottle of wine with a flick of the wrist. The best corkscrew to use is one used by waiters, known as, aptly enough, a waiter’s corkscrew. It can be easily folded and put into a pocket and contains a knife to remove the foil from around the neck of a bottle as well as a lever (which can sometimes double as a bottle opener) and a worm (also known as the screw).

Instructions

1. Open the waiter’s corkscrew so the knife is free and locked into place.

2. Hold the neck of the wine bottle firmly with one hand.

3. Run the knife around the rim of the foil around the top of the bottle, keeping your thumb on the rim for control.

4. Remove the foil you have cut off, revealing the cork underneath.

5. Fold the knife inward, hiding it in the corkscrew.

6. Pull both the worm and the lever out of the corkscrew. The worm should be at a 90-degree angle to the corkscrew.

7. Place the pointed tip of the worm on the center of the cork.

8. Twist the corkscrew, driving the worm into the cork. Make sure that you continue down the center of the cork and do not begin to go sideways. Stop driving the worm down into the cork when the worm has nearly disappeared into the cork. Make sure to not drive the worm in so far that it comes out on the bottom side of the cork, as small pieces of the cork can end up in the wine.

9. Position the lever onto the lip of the bottle.

10. Pull upwards gently on the end of the corkscrew opposite the lever. This action is what draws the corks out of the bottle.

Tags: into cork, bottle wine, center cork, cork from, cork from bottle, cork Make, cork Make sure

Homemade Pretzels

The next time you're in the mood for a salty snack, head to your kitchen instead of the convenience store. Pretzels are a versatile snack because they can be eaten alone or combined with savory or sweet ingredients. They are a twisted, baked yeast-based dough that you can whip up at home to indulge your cravings.

Ingredients

Basic pretzel dough consists of active dry yeast, water, salt, sugar and flour. Although the ingredients are simple, the mixing process needs to be precise. When making pretzel dough, use a thermometer to ensure any water you use is between 100 and 110 degrees F. If the water is too cold, the yeast will not dissolve properly and will result in a dough that is tough and nearly impossible to handle and shape. Add the yeast in the water with salt and sugar. You'll know when the yeast is ready because it will become foamy, usually within 10 minutes. Do not add any flour until the yeast is dissolved. When you do mix in the flour, only add it in small portions (about 1/2 cup) at a time to ensure that it evenly distributes and does not weigh down the dough.

Handling the Dough

Knead the mixed dough to get the right consistency. Kneading is the process of manipulating a sticky dough until it starts to come together and be firm, yet pliable. Use the heel of your hand to press into the dough on each side and repeat about 10 times or until the dough is smooth, not sticky. Before you can shape the dough, cover it and leave it to rise until it doubles in size, approximately 45 to 50 minutes. If you don't allow rising time, the pretzels will be dense. After the dough is ready, cut it into the number of pretzels you desire. Roll each piece into thin strips about 15 to 18 inches long. You can leave the strips as is to make pretzel sticks. For a traditional rounded pretzel, practice shaping with a piece of string or rope first to prevent messing up the dough. Make a loop by bringing each end up and crossing them in the middle so the ends overhang and face away from you and the rounded bottom is near you. Bring the remaining ends back down and cross them so they meet in the middle of the loop, then lightly press them down to seal.

Baking

Don't put the pretzel dough directly into the oven or they will be dense and white. Prior to baking, boil the pretzels for 30 seconds to 1 minute depending on their size. Coat the pretzels with a mixture of one egg beaten with a small amount of water (about 1 tbsp.), then top the pretzels with coarse salt. The boiling will soften the pretzels, while the egg coating will make them more golden and help the salt stick. For soft pretzels, bake them at a high temperature for a shorter amount of time (about 450 degrees F for 15 minutes). If you want crunchy pretzels, use a lower temperature and longer bake time (about 350 degrees F for 1 hour).

Tags: pretzel dough, about degrees, dough that, pretzels with, salt sugar, time about, time about degrees

Make Fried Corn Bread

Corn bread is a popular side dish, especially in the South. In the Southwest, corn bread comes with jalapenos inside, while in the Southeast, the bread is sweet and served with honey. Try frying corn bread in patties for individual servings. The crisp corn patties are inexpensive and easy to make.

Instructions

1. Sift the corn meal into a fine powder.

2. Boil 2 to 3 cups of water in a small saucepan over a high heat.

3. Mix the corn meal, baking powder, flour, salt and bacon grease until combined.

4. Continue stirring and add the boiling water until the mix is thick and mushy. All of the boiling water does not have to be used.

5. Scoop out a handful of the mush and use your hands to form small patties.

6. Pour 1/2-inch of oil into a skillet and place over medium heat. When the oil is hot, fry each side of the corn bread patty to a crispy brown. Another option is to use a deep fryer instead of a skillet.

7. Remove the patties from the oil. Drain on a paper towel and serve.

Tags: boiling water, corn bread, corn meal

The Sweetest Sweet Potato Plant

Cut open one of the sweetest sweet potato varieties and you'll find white flesh, not orange.

Most sweet potatoes grown commercially in the U.S. yield tubers with orange flesh and high levels of carotene. Orange-fleshed varieties don't provide the sweetest flavor. Older varieties with yellow or white flesh produce more sugar, but won't match the yields or vitamin content of popular orange types. Most white varieties grow best in the Deep South and may be hard to find in other areas.

Sweet Potato Types

Different varieties within the same species produce the two main types of sweet potatoes, with either dry or moist flesh. These terms refer to the texture of the potato and not to the actual moisture content. All sweet potatoes convert some starch to sugar during storage. Orange or moist-fleshed sweet potatoes produce more sugar from stored starch during cooking. Not all white varieties contain high amounts of sugar.

American Varieties

Orange sweet potatoes first became popular in the U.S. in the 1900s because of high yields and extra nutritional value. Worldwide, most sweet potato varieties yield tubers with yellow or white flesh. Regional preferences favor different levels of sugar content. White sweet potatoes popular in South America contain higher starch levels, but white and yellow varieties from the southern U.S. yield tubers sweeter than the orange strains. Look for O'Henry for a sugary white American sweet potato with a bushy growth habit; and try Nancy Hall for a yellow-fleshed sweeter heirloom variety. Both O'Henry and Frazier White require only three months to produce crops, but Nancy Hall needs a longer 120 days of warm growing weather. Southern Queen, another long-season white sweet potato with high sugar content, needs 110 days.

Asian Varieties

Purple-skinned Korean sweet potatoes, also well known for their sweeter flavor, yield the typical white flesh of the drier or firmer sweet potato types. This variety requires only 90 days to mature a crop. Don't confuse the Korean Purple Sweet Potato with the Hawaiian Purple Sweet Potato if you're looking for the sweetest flavor. The Hawaiian sweet potato with purple skin and purple flesh originated in Okinawa and has the moist flesh of the familiar orange varieties.

Environment

Sweet potatoes of any variety need storage time to develop their full flavor. After digging, the potatoes convert some stored starch to sugar. Eaten as new potatoes straight from the garden the roots taste less sweet. Store sweet potatoes in a humid space with temperatures between 80 to 85 degrees Fahrenheit for six to 10 days before cooking, suggests Andy's Garden. Maturation times also play a part in sugar content. Growing a long-season variety in a short-season climate won't allow roots to mature to full size or to full flavor.

Tags: sweet potatoes, white flesh, potato with, sugar content, sweet potatoes, yield tubers

Keep Weevlis Out Of Coffee

Have you ever opened up your pantry, or wherever you keep your coffee, and little brown bugs flew out? If you have seen them and wonder where they are coming from, they are either coming from your coffee or any flour based product.

Instructions

Keeping Weevils Out of Your Coffee

1. Find the weevils. The first time you see weevils, you probably won't know what they are. You might just think they're some sort of pesky, flying bug. But, when you see them coming from your pantry or around your home, you will probably start asking your family or friends if they have any 'tiny flying bugs in their kitchen'. Your family and friends might know what these bugs are and tell you, "Oh, those are weevils and they live in flour, rice and beans, and coffee." You'll want to know get them out of your kitchen. This is something your family and friends might not know do, until they read this article or you can tell them.

2. Purchase bay leaves. Bay leaves are sold at any grocery store or organic food store. The bay leaf is found in the Mediterranean and is known as the Sweet Bay or Sweet Laurel. This is also one of the most widely used herbs. Bay leaves are added to many main dishes. The Bay Leaf, after being placed in a meat sauce or used as a marinade, give off a extended flavor while a meal is being cooked. However, the Bay Leaf should be removed from your cooked meal as these leaves are toxic. The Bay Leaf also does not move too well though your digestive system. It is also a good idea not to break up a whole bay leaf as it will be very hard to take out all the little pieces.

3. Add a bay leaf to the coffee. Before you ever see a weevil in your coffee, whole or ground, it is best to open your coffee and place a single or sprig of bay leaf in the coffee. Remember the bay leaf is full of toxins and is indigestible which is probably why weevils will stay away from this herb.

4. Use a Tupperware type of container and put your coffee in it. It never hurts to have your coffee in a sealed container. Once you purchase your coffee, whole or ground, as nice as it may look in the original packaging, weevils will be born and fly out of their "nesting place". Having your coffee, whole or ground, in a sealed container, plus adding a bay leaf, will insure that no weevils, of any species, hatch their eggs and fly around your kitchen or home.

5. Put your coffee in the refrigerator. Another method of keeping weevils at bay is to put your coffee, whole or ground, in your refrigerator. Not only will your coffee stay fresh, but it will keep those pesky weevils at bay. It never hurts to keep your coffee fresh and weevil free.

Tags: your coffee, your coffee, coffee whole, coffee whole ground, whole ground, your coffee whole

Grow Wheat For Flour

You don't need a field in order to grow wheat; your backyard will do.

With the price of wheat on the rise, more and more people are looking for ways to grow their own. A surprisingly small space is all that is required to grow wheat for flour, which can then be made into bread. A plot of land 10 feet by 10 feet will produce a yield of up to 25 loaves of bread. The best type of wheat to plant is winter wheat which is more nutritious than spring wheat, protects the soil in winter and does not have to compete for nutrients with as many weeds.

Instructions

1. Prepare the ground for planting. Use a shovel and a rake to flatten down the ground until it is fairly even. Plant winter wheat at the time when winter dormancy has not yet set in, but summer and its accompanying flies and pests are long gone.

2. Plant the wheat seeds. There are three choices when it comes to planting. Either sprinkle 3 oz. of seed over every 100 square feet or choose the more labor-intensive route of creating a hole every 6 inches and placing a few seeds in each. The third choice is to spread the seed up and down the plot in tightly packed rows.

3. Rake the patch over once the seeds have been planted to protect them from birds. You may wish to erect a scarecrow of some description or purchase a bird scarer to further protect your seeds.

4. Weed your beds while your crops are growing, especially when the plants are very small. The soil needs to be kept moist, so additional water may be necessary during dry spells. Overwatering, however, will damage your crop.

5. Cut down the stalks once they have turned a golden color with a few streaks of green still present. A scythe is ideal for cutting them down. Tie the stalks into bundles with string and leave them upright in the patch of garden so they can continue to ripen and turn a deeper golden color on their own.

Tags: down stalks, golden color, grow wheat, winter wheat

Grow A Mandarin Orange Tree

Grow your own mandarin oranges.

Mandarin oranges are a tropical fruit. If you like mandarin oranges but hate paying for them at your local grocery store when they are in season, consider growing your own, whether or not you live in a warm climate. Not only will a mandarin orange tree provide you with a supply of fresh fruit, it will also add visual appeal to your house or yard.

Instructions

1. Pot your young plant or seeds in a large container so that you do not have to re-pot it later as it grows. Fill the pot with a rich, composted soil. Plant the seed so that its distance from the surface equals two lengths of the seed. Plant a young tree deep enough so that the tree will be stable in the pot--about 1/3 of the way up from the bottom.

2. Place the container in a warm location that gets direct sunlight, where the humidity is between 30 and 60 percent, such as in front of a bathroom window. Alternately, use a humidifier or place some bowls of water near your plant; they will provide humidity as the water evaporates.

3. Water your plant daily until it drains from the bottom of the pot.

4. Add a water-soluble fertilizer to your plant four times a year to ensure the plant has the nutrients necessary to flower and grow fruit. Sprinkle a fertilizer made specifically for citrus plants on top of the soil. Follow the specific product's recommendations for quantity, as different fertilizers contain different levels of plant nutrients.

5. Move the tree outdoors during the summer months, when the temperatures are appropriate for the tree, and move it back indoors when the temperatures dip below around 60 degrees Fahrenheit.

6. Trim the plant every couple of years so that it does not get too large for its pot and your indoor space. Cut back branches shooting outward off the trunk so that your mandarin orange tree does not get too wide for your indoor space. Do this outside during the warmer months to avoid making a mess inside your home and choose an appropriate tool for the job; trim small growth with pruning scissors, and use a saw for thicker branches.

Tags: your plant, from bottom, indoor space, mandarin orange tree, mandarin oranges, orange tree, plant nutrients

Get Gouda Cheese In "The Mouse Hunt"

Gouda cheese is used as bait in "MouseHunt." Its main function is to attract mice to your trap in later areas of the game, such as the Tribal Isles. Players purchase from the Cheese Shoppe in Cape Clawed for 600 gold per piece. While this is more expensive than cheese used in earlier areas, this cheese offers the best attraction rate for cheese purchased with gold in the Tribal Isles. To access this area of the game you must have first crafted the Ocean Navigation Kit.

Instructions

1. Go to the "MouseHunt" game web page.

2. Click on the "Travel" button on the left side of the main menu bar. Click the "Tribal Isles" tab and then click on "Cape Clawed." Click the "Hunt Here" button.

3. Hold your mouse cursor over the "Shops" tab and then select "Cheese Shoppe" from the dropdown menu.

4. Scroll down to the Gouda cheese and enter the quantity you want to purchase into the text field on the right side. Press "Buy" then confirm your purchase.

Tags: Tribal Isles, Cape Clawed, Cheese Shoppe, cheese used, Gouda cheese

Grill Salmon Fillets

Salmon has a great taste when grilled slowly to perfection. A working grill and good seasoning bring out a unique flavor in the salmon fillets. You do not need to be a professional chef to prepare tasty salmon fillets, just follow the simple steps below.

Instructions

1. Wash the salmon fillets under cold running water. Place them in a strainer to remove all moisture. Season them with a mixture of your favorite spices. Cover the salmon with foil and let marinate.

2. Prepare your grill for cooking. Set a gas grill at a temperature of 300 to 325 degrees F. When using a charcoal grill, light the grill and wait until the coals become bright red and the flames have almost subsided.

3. Take a small brush and apply a layer of mayonnaise on one side of the salmon and place it on the hot grill. This prevents the fish from sticking to the grill. Coat the other side with more mayonnaise before turning.

4. Turn over the salmon after three to five minutes depending on the thickness of the fillets. Once cooked on both sides, place the fillets on the hottest part of the grill for one minute each side. This helps transfer grill marks to the salmon to create an interesting and professional look.

5. Use a different approach. Place seasoned salmon fillets in a brown paper bag and tie it up with a string. Dip the tied fish in cold water and promptly transfer to the hot grill. The paper will blacken but the fish will remain intact and cook to your taste. Turn the bag over after 3 to 5 minutes. Place the bag on a plate and carefully cut the string and tear off the paper.

Tags: salmon fillets, transfer grill, Turn over

Cook Northern Pike Fish

One Northern Pike fish is enough for a large dinner.

The Northern Pike is a species of fish commonly found in fresh and brackish water throughout Europe and North America. The Northern Pike can grow up to 60 inches in length and weigh as much as 68 pounds. Pikes dwell in muddy water and, as a result, their meat has an unappetizing muddy flavor. However, if you prepare a Northern Pike properly, you can extract its muddy flavor and turn it into an appealing dish. Preparing the pike will require 24 hours before you can bake the fish.

Instructions

1. Cut deeply behind the gills of the pike, slicing off its head. You might have to turn the fish over and make an incision on the other side to remove its head fully, depending on the size of the pike. Discard the pike's head.

2. Work the knife beneath the fish's flesh on one side, separating the fish from bone. Begin at the exposed end where the head was and cut down to the tail, creating a large fish fillet. Repeat with the other side.

3. Lay the fillets out flat on a table and work your knife between the flesh and skin of the fish. Remove and discard the skin from each fillet. Lay the fillets skinned side up.

4. Locate a white strip down the center of the fillets; this is the top of the fish's ribs, or Y bones. Slice beneath these bones, all the way down the fish, without cutting clean through the fillet. Make a second cut above these bones, down the fish, removing the ribs in a triangular piece of fish. Repeat with the other fillet.

5. Combine 4 cups milk and 1 cup mayonnaise in a large bowl and immerse the fish fillets in the mixture. Cover the bowl with a sheet of plastic wrap and refrigerate for 24 hours. The milk draws out oils and the mayonnaise binds to the oils so they do not re-enter the fish. This removes the distasteful muddy flavor of the Northern Pike.

6. Preheat an oven to 350 degrees Fahrenheit.

7. Rinse the milk and mayonnaise off the pike fillets with cool water and discard the remaining mixture. Use a paper towel to pat the fish dry.

8. Coat the fillets with butter, completely covering both sides of the fish. Sprinkle 1 tsp. salt and 1 tsp. pepper over each fillet. Set each fillet on a sheet of aluminum foil.

9. Pour 1 tbsp. lemon juice over each fillet and wrap in the aluminum foil.

10. Place the wrapped fillets in a baking pan and cook for 30 minutes. Allow the pike to cool for 5 minutes before serving.

Tags: Northern Pike, each fillet, muddy flavor, aluminum foil, bones down, bones down fish, down fish

What To Do With Cork Stoppers

Cork stoppers are used to cork bottles of wine which have already been opened but not finished, as well as other containers like test tubes. These stoppers are inexpensive to purchase and can be used for a wide variety of things in work and around the house.

Wine Stopper

While an unopened bottle of wine is initially corked, it is a tall order sometimes to drink the whole thing, especially if you just want a glass with dinner. A wide variety of covers, caps and plastic stoppers are sold for bottles of wine in grocery and liquor stores, but a cork stopper will do just as good a job as most of these, as long as the wine is consumed within the next few days. Considering most of the best wine is bottled and preserved using cork, keeping the tannins and flavor alive with a new cork on seems to make the most sense. Corks are also good to use on the openings of decanters.

A Peephole

Holes can be made in doors to look out to see who is on the other side but such holes often hurt the aesthetics of the door. It's also good to cover the peephole so someone on the outside can't see in very easily to know if there is a light on and anyone is home. Cork stoppers offer a novel and cute way of covering the hole in your door. Simply attach the cork to the hinged side of the door frame with a string or chain and remove it when you want to look out.

Furniture Protectors

Cork, being soft yet resilient, is one of the perfect materials to attach to the feet of a chair or table that would otherwise wear into a hardwood floor. Finding the cork stopper which is the exact size of the chair and attaching that stopper with either a screw or incredibly strong super glue is probably the best approach. These furniture bottoms will receive an incredible amount of wear and tear, so it is important that they are properly connected.

Tags: also good, bottles wine, cork stopper, wide variety

Baked Chicken Marinara

Serve baked chicken in marinara sauce atop a bed of hot pasta.

Baked chicken marinara is a delicious and satisfying meal to serve on any occasion. Juicy chicken pieces are coated in a flavorful breading and baked in a savory marinara sauce. Serve the spicy Italian-style baked chicken alone or on top of hot pasta, such as penne, spaghetti or linguini. The dish's red sauce makes it a festive Christmas or Valentine's Day meal, but you can make it to please your family on an ordinary weeknight as well.

Instructions

1. Mix together 3/4 cup seasoned breadcrumbs and 3/4 cup grated Parmesan cheese in a bowl. Place 2 beaten eggs in one small bowl and 1/2 cup all-purpose flour in another.

2. Heat 4 tbsp. olive oil or butter in a large non-stick skillet over medium-high heat. Dip 9 boneless chicken breasts into the beaten egg and coat them first with the flour and then with the breadcrumbs. Place the breaded chicken breasts in the skillet and cook for four minutes on each side.

3. Arrange the fried chicken in a baking dish. Pour 1 24-oz. bottle of marinara sauce over the chicken. Or make your own sauce by combining 28 oz. crushed tomatoes, 4 sauteed garlic cloves and fresh oregano and basil and simmering the ingredients in a saucepan.

4. Preheat an oven to 350 degrees Fahrenheit. Top the chicken marinara with 1 cup shredded mozzarella cheese. Bake the chicken for 15 minutes or until the cheese is melted; an instant-read food thermometer should read 170 degrees Fahrenheit when inserted into the thickest chicken breast.

Tags: marinara sauce, baked chicken, chicken breasts, chicken marinara, degrees Fahrenheit

Buy Soy Sauce

Soy sauce remains one of the most essential cooking ingredients for both Asian and non-Asian foods. Determining which brand of soy sauce to buy gets complicated with so many options available. Let these tips guide you in choosing the brand that's best for you.

Instructions

1. Decide how you're going to use soy sauce. Some people use it as a dipping sauce for dumplings or vegetables. Some use it as a cooking ingredient, especially in glazes.

2. Read the label on the bottles of soy sauce the supermarket sells. Find one with the least amount of sodium if you intend to use it raw. Buy one with the highest sodium content if you want to use it in cooking.

3. Examine the label to see how long the soy sauce was aged. Choose the sauce that was aged for the longest time because aging produces superior flavor in soy sauce.

4. Find a Japanese soy sauce. The Japanese manufacturers use pure mountain water and ferment the soy mixture in cedar barrels for a long time, producing a more flavorful sauce.

5. Buy a more expensive brand of soy sauce rather than the best-selling market brand. Pricier soy sauces taste better because their manufacturers brew them slower and longer than the less expensive brands.

6. Test several different brands. Simmer each separately in a medium-sized soup pot until the sauce turns to a glaze. Taste each to determine which has the superior flavor. Use this sauce when cooking glazes, such as Teriyaki.

Tags: brand sauce, superior flavor

Sell Pecans

Pecans are a favorite snack and recipe ingredient especially in the South. A wide variety of pecans grow easily in most climates and people sell them in bulk through large nut companies or individually at roadside produce stands or flea markets.

Instructions

1. Evaluate the potential stock of pecans to sell. Whether dealing with an orchard full of productive pecan trees or a small backyard crop, there is a market for pecans. To target the correct market it is important to take stock of the size of the crop and the amount of work to be done in preparing it.

2. Research the local pecan market or branch out into the larger state or national market. If the local market is desirable, look for bustling flea markets or bazaars, county fairs and produce stands interested in selling pecans. For larger-scale operations, many companies or farms specializing in pecans and other nuts are willing to buy from individuals with quality crops.

3. Harvest the pecans. For small businesses this can be as simple as gathering the nuts from the ground in the backyard. Larger businesses often require mechanical assistance in harvesting pecans. Specialized machinery can shake the trees and gather the pecans, thus eliminating the need for extensive labor.

4. Clean the pecans. Hand-held shellers are easily purchased at hardware and department stores across the country. Larger operations may require shelling machines that quickly and efficiently strip the hulls from the nuts and sort them into varying sizes and weights.

5. Package pecans for sale. Packaging depends largely on the method of sale. If pecans are sold in bulk it is often appropriate to leave them in the shell. If the target buyer is unlikely to shell the pecans by hand, place the cleaned pecans in a sealable plastic bag.

6. Price pecans for sale. Pecans are a popular food and they are widely available from supermarkets and individuals. Research the market to get a feel for pricing in a particular area. Pecans are also considered a holiday food by some, so prices may rise around select holidays like Thanksgiving and Christmas.

7. Consider shipping pecans. Depending on the size of the target market and the available crop, shipping pecans is an option and increases the ability to sell. Be familiar with shipping and sanitation regulations. Regulations and advice are available from a number of growers' associations and state pecan foundations.

Tags: available from, flea markets, pecans sale, produce stands, shipping pecans

Disney Aladdin Snack Ideas

Hummus is a traditional Arabic dish suitable for an Aladdin theme party.

Disney has produced many movies that have been based off of classic tales and folklore. One of those movies is Aladdin, which is the Disney and thus modern version of the Arabian Nights tale of a boy who finds a magic lamp and has his wishes granted. The tale is charming and magical, making it a good theme to use as a party idea. Creating and using snacks that have the look and feel of the movie and tale itself will help make your party a success.

Finger Foods

Finger foods work well at any party, and using items closely associated with Arab cuisine can help bring the theme of your Aladdin party together. Simple finger foods that work well include bowls of olives placed all around the party. Place bowls of toothpicks nearby for easy access. Place baskets of toasted pita bread, cut in to triangles, close by to the other food items. You can also use flat breads in various flavors, which also are keeping with the theme.

Adult Options

Setting up a snack station of foods more in tune with adult taste buds is optional when hosting an Aladdin party. Dips and spreads common to Arabic and even Persian culture are based in part on vegetables. To use these types of appetizers in conjunction with other items set out at the party, opt for dips and spreads that go well with the pita points and flat breads used. Perhaps one of the best known dips associated with Arab cultures is hummus. The flavorful, chickpea-based spread works well and can be flavored in a variety of ways. Make an assortment of hummus flavors to suit all tastes. Have one bowl of traditional hummus, flavored with garlic and lemon along with other, more jazzed up variations including roasted red pepper hummus, dill hummus and even spicy red pepper hummus. Fava beans are also an option and can be used as the basis for tasty appetizers. Though kids may not be apt to sample such exotic foods, some may give the snacks a try.

Fruits

Grapes and other fresh fruits are central to Arabic cuisine and are always a staple item at both everyday meals and social gatherings. Get your Aladdin party in the swing of healthy eating by placing around bowls of easy to eat fruits such as grapes. To give the food table an even more Arabian Nights feel, leave the grapes on the stem and have the bunches sitting around the party area. You can even decorate tables with grape bunches. Other fruit options are fresh fruit cubes placed on skewers for easy handling and consumption. Apple slices can be cut in to the shape of swords, making them easy to pick up and eat.

Sweet Treats

Though more of a fruit, figs are another food associated with Arabic culture and suitable for an Aladdin theme party. Place bowls of both fresh and dried figs, sweet in taste, around the area where the main dessert is located. For the highlight dessert, consider a cake design pulled right from the tale of Aladdin itself. One option is have a cake shaped like a flying carpet and decorated with lively and bright colors. Or create a three-dimensional cake made in the shape of a a magic lantern and decorated in gold. Additional sweet treat options include cookies cut out and decorated as the movie's animal characters: Apu the monkey, Iago the parrot and Rajah the tiger.

Tags: Aladdin party, associated with, theme party, Aladdin theme, Aladdin theme party, Arabian Nights

What Kinds Of Peppers To Plant For Dried Red Chili Flakes

Make your own red chile pepper flakes for spices that are fresh and inexpensive.

Red chili flakes are made from just one kind of pepper--the red chili pepper, which give an extreme amount of heat and spice when cooking. To prep, wash your peppers and dry them. Cut into long strips and remove any seeds. Place strips on a cookie sheet into a preheated oven set at 200 degrees Fahrenheit and allow to roast for six hours. You'll know the peppers are ready when they appear dry and brittle.

Chili Pepper Varieties

Many chili pepper varieties exist. All are good choices to plant for your own chili flakes. Experiment with different varieties or choose peppers according to the seed packet's information indicating how spicy they are.

Some varieties of the red chili pepper include: Santa Fe Grande, Anaheim, Poblano, Ancho and Aji.

Grow Your Red Chili Peppers

Red chili peppers like hot weather and sun and light watering. Temperatures in the 70s to 80s are ideal. However, transplanting should be done during cool weather to avoid shock or wilting.

Make Your Dried Flakes

Roast your peppers in the oven at a low temperature, 200 to 250 degrees Fahrenheit, for at least six hours. Cool on a rack and blend in a food processor for a few pulses. The fewer the pulses, the larger the flakes will be. One pound of peppers will equal about a half a cup of fresh flakes.

Tags: chili flakes, chili pepper, degrees Fahrenheit, your peppers

Make French Rambol Cheese

Making your own French cheese invites cultural and rich flavors into your kitchen.

A soft cheese suitable for spreading, French rambol cheese proves easy to make at home. Using minimal ingredients and some determination you can present homemade cheese to be served with fruits, crackers and wine. Making French rambol cheese introduces you to making your own processed milk products, allowing you to take control of the ingredients you use for a healthier lifestyle.

Instructions

1. Fill the bottom reservoir of the double boiler with water. Insert the top boiler basket into the pot.

2. Pour the gallon of milk into the top reservoir of the double boiler. Heat the milk on the stove on a low heat for 10 minutes. Stir in the smokehouse flavoring.

3. Empty the rennet capsule into the simmering milk, stir it with a plastic spoon until it disperses throughout the whole milk. Rennet is used to help curdle the milk to make cheese.

4. Simmer the milk for an additional half hour so it can form curds.

5. Strain the milk and curds through the cheesecloth, separating the curds from the whey.

6. Wrap the cheesecloth around the curds and squeeze firmly, expelling excess moisture. Form the cheese curd into a solid ball.

7. Place the mound of milk curd onto a paper plate, and drape the cheesecloth over it. Put it somewhere dark and cool such as a kitchen pantry or cabinet. Let it sit for two months. Every four days, dab a strip of cheesecloth with warm beer and wipe the aging cheese with it. This forms the thick, yellowing rind that French rambol cheese displays.

Tags: double boiler, French rambol, French rambol cheese, rambol cheese, reservoir double, reservoir double boiler

Get Zucchini Chips Crispy

Zucchini chips are a nice change from potato chips.

Crunchy fried zucchini chips can be a novel break form the more common french fries or onion rings. Coat them with batter, dredge with flour or fry them like potato chips. Use yellow zucchini for a change of pace. No matter what kind of summer squash you fry, the results should be crispy chips. Unfortunately that's not always the case. But you can crisp up fried zucchini chips with a few simple tricks.

Instructions

1. Cut the zucchini as thin as possible, no more than 1/4 inch thick. Use a mandolin for even thinner slices. The slices should cook quickly. Thinner slices fry more quickly than thicker ones. Additionally there's less moisture in a thin slice than in a thick slices. Dry the slices off with a paper towel. Wet zucchini slices take longer to cook.

2. Heat the oil to the proper temperature 360 degrees F. Don't put the slices in until it's been reached. If your fryer doesn't have a temperature gauge use a cooking thermometer. Frying food evaporates the moisture from the outside creating a crisp coating. If the oil isn't hot enough the chips will turn out soggy.

3. Load the basket in a deep fryer with no more than 1 cup of slices. If you're using a frying pan, only add enough zucchini slices so they float freely and the pan is not crowded. Lower the basket into the deep fryer slowly. The oil will bubble up; if you lower too quickly, the oil could overflow and burn you.

4. Remove the zucchini chips with a slotted spoon when they are nicely brown. Shake off the spoon to get rid of excess oil. If you're using a fryer, shake the basket several times. Drain the zucchini chips on paper towels. Or you can put the chips in a paper bag and shake it. As the oil cools the chip loses crispness. Removing excess oil keeps the chips crisp. If you're adding salt, add it when the chips are hot.

5. Put the chips in a preheated 300 degrees F until all the chips have been fried and are ready to be served.

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Get Upgraded Suites In Las Vegas

According to "Forbes Traveler," Las Vegas hotels are in a cycle of one-upping each other when it comes to creating outrageously luxurious suites. Upgraded suite options in Las Vegas range from junior suites, which provide a little extra room in the form of a sitting area, all the way to a fantasy palace containing its own pool and basketball court. Although the most extreme suites are beyond the reach of most of us, there are quite a few Las Vegas hotel suites available to the average traveler. You just have to know go about getting one.

Instructions

1. Ask to speak to the casino host when making your hotel reservations. Avoid attempting to negotiate room upgrades with reservations clerks at the hotel's front desk or main telephone number.Try to place your call during the local Vegas morning hours when hosts tend to be less busy. Form a relationship with the host, indicating you seek to become a long-term repeat customer of the property.

2. Be flexible in your travel plans; upgraded suites are very difficult to come by during holidays, weekends and major Vegas events. Ask the casino host which travel time is most conducive to receiving an upgrade at their hotel.

3. Have the host sign you up for the casino's frequent player club or program. Indicate to the host whether you will play blackjack, slots, roulette or other table games. Avoid mentioning interest in sports betting or poker--casinos will not give "comp" credits for play within those arenas. Introduce yourself in person to your host immediately upon arriving at the hotel.

4. Always use your slots player club card during each session. Give your player club card to the pit boss prior to initiating all table game play. Focus the majority of your play within the casino at the same hotel where you are staying. Exhibit loyalty to one property if you engage in repeat visits to Las Vegas.

5. Ask for an upgraded suite towards the end of each day of your stay even if you were initially denied one. Put your request in during the early evening after the day's normal check-in time has expired. Advise your host that you are amenable to change rooms to an upgraded suite at any time one may become available.

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