Try oysters raw on the half shell with lemon juice and mignonette.
Whether you are serving oysters on the half-shell, oysters Rockefeller, pan-fried oysters, oyster stew or any other oyster recipe, opening the oyster shell is not an easy or simple task. Oysters not only create pearls, but they are an excellent addition to your diet. You will find that oysters are high in protein, carbohydrates, fats and they contain a plethora of vitamins. Learn open them, safely, and try them in a variety of ways until you find a recipe to suit your palate.
Instructions
1. Run the oysters under cool water and scrub them vigorously with a stiff bristled brush to remove any grit or dirt.
2. Place an oyster partially inside of a clean kitchen towel with the point or hinge side facing toward you.
3. Hold the towel-wrapped oyster firmly in place with your non-dominant hand and insert an oyster shucking knife through the hinge, pointing down toward the cup of the oyster.
4. Twist the knife once you feel it sink into the oyster to pop the hinge. Return the knife to a flat position.
5. Scrape the blade around the top of the shell to separate the abductor muscle. Rotate the oyster as you do this until the is on the far side of the oyster, facing away from you.
6. Remove the top shell and discard. Slide the knife under the oyster to separate the meat from the bottom shell. Repeat with any remaining oysters.
would plant squash between corn rows for weed control.
food encompasses a wide range of tribal traditions and customs. The food available to each tribe depended on its location, environment and chosen lifestyle. Most tribes did some farming; others traded for crops with neighboring tribes. Any animal that moved was fair game as a food source, but the types of animals available varied by region, according to Native Languages of the Americas. Food was simple and usually eaten very fresh.
Three Sisters
Corn or maize, beans and squash form the trio of staples that anchors many American Indian diets. Most tribes either grew corn themselves or traded with their neighbors for it, according to NLA. They would grind the corn into meal or flour to make tortillas and cornbread or eat corn-on-the-cob, popcorn and hominy. Native American Resources provides recipes for baked black beans and lima bean succotash. The Manataka American Indian Council suggests a three sisters stew, along with many other squash-based soup recipes, that may be similar to what was brewing over the cooking fire in many American Indian camps.
Crops
Farming was an important source of food for many American Indian tribes. Pumpkins, sunflowers, wild rice, potatoes, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, and chocolate were commonly found in their gardens and fields. Pumpkins, like other squashes, were stirred into soups and stews, made into bread or baked. Vegetables were eaten raw, mixed into a salad or baked over hot coals. Hot chocolate was a popular drink in some tribes. Berries could also be made into puddings or included in pastries.
Herbs
Although NLA states that American Indians did not use many spices in their foods, Native American Resources reports that they did make tea with herbs such as clover, wild roses, elder shrub and wintergreen.
Gathered Foods
In addition to farming, foraged and gathered much of the food they consumed. Gathering parties would collect eggs, honey, maple syrup, sugar and salt. Peanuts, pine nuts, cashews, hickory nuts and acorns, as well as fruits such as cranberries, strawberries, blueberries, raspberries, chokecherries, wild plums and persimmons, and many types of beans, roots and greens could be easily carried in pouches and eaten as they walked along on a hunt or foraging party
Breads
Corn flour or acorn flour was the basis of many traditional American Indian breads. You may be familiar with Indian fry bread, but The People's Path points out that there are many tasty variations among different tribes: Pueblo oven bread, wild sage bread, cracklin bread, fried Cherokee squash bread, huckleberry bread, Hopi piki bread, sun bread and more.
Meat
Hunting was another common way that American Indians could obtain food. Many types of meat were on the menu, including buffalo, elk, caribou, deer, rabbits, salmon, ducks, geese and turkeys. Coastal tribes could feast on clams and marine mammals like seals or even whales. Native Americans would generally roast meat over a campfire or grill it on hot stones.
Tags: American Indian, American Indians, many American, many American Indian,
The difference between ultra-pasteurized cream and regular pasteurized cream for butter-making is in how well the two creams whip. Whipping ultra-pasteurized cream into butter will take longer and prove to be a harder task than using pasteurized cream.
Pasteurization
Pasteurizing is the process of heating the cream up to 161 degrees F, then removing the cream from the heat and cooling the pan in a bath of cold water. Ultra-pasteurized cream is the same process; however, the milk is heated to 138 degrees F for a fraction of a second before being cooled.
Pasteurized Cream For Butter
Pasteurized cream is used in making butter as it will whip much easier and faster than ultra-pasteurized cream. The end result is also richer flavor, texture and appearance.
Ultra-Pasteurized Cream For Butter
Ultra- not whip as nicely as pasteurized cream and will impose more of a hassle for the home cook. Ultra-pasteurized cream also yields a more cooked flavor than pasteurized cream and will look and taste significantly different.
A Caesar salad can be eaten alone or as a side meal. Caesar salads are easily made at home, and there are different variations to the salad. Some are served plain, with chicken, with anchovies or with anchovy paste.
Instructions
1. Wash the lettuce in a sink. Use a knife to cut the lettuce into bite size pieces and place in a large bowl.
2. Grate the Parmesan cheese directly over the lettuce and toss in a bowl to evenly distribute ingredients.
3. Add the croutons to lettuce and cheese, and toss again to even distribute.
4. Pour Caesar salad dressing over salad to taste. Dressing can be purchased at most supermarkets, or made at home.
5. Grilled chicken or anchovies can also be added to any Caesar salad. Simply grill a boneless chicken breast and cut it into slices. Lay the pieces of grilled chicken over the top of the salad. Anchovies can be purchased at most food markets and added to the top of your salad.
is a classic American picnic dish, made from cut up, seasoned chicken parts, coated in breading and either pan fried or deep fried. Fried chicken is enjoyed both hot and cold, sometimes with hot sauce or gravy. It is often lightly-crusted, and special considerations must be used if a cook wants an extra crispy skin. Using a proper cooking technique, and different cooking times for the different parts, you can make excellent .
Instructions
1. Marinate the chicken parts in buttermilk for at least four hours. This not only flavors the chicken and keeps it moist while cooking, but also helps the crust adhere.
2. Season the chicken with salt, pepper and other preferred spices like garlic powder and cayenne pepper, then dredge the parts in flour. Shake off the excess and dry on a cooling rack so the flour forms an initial crust.
3. Beat eggs together to form an egg wash, then prepare another flour dredge with seasoning, cornmeal and/or bread crumbs. Dredge the chicken parts again, then put back on the rack for the parts to form a crust.
4. Heat a heavy 12-inch skillet up halfway on medium-high with cooking oil. Pan frying gets a better crust than deep frying. Turn the parts halfway through cooking and drain thoroughly on the wire rack to make the crispy crust hard when the chicken finishes cooking.
Red bell peppers are the most common variety of roasted peppers.
Roasting peppers produces a sweet, softened treat with mellow flavors. While tasty on their own, roasted peppers can be incorporated into a wide variety of dishes. Enjoy them in warm or cold dishes infused with the peppers' sweet, smoky flavor. Adding roasted peppers to dishes allows you to control the amount and style of peppers to your liking. are versatile, so get creative with them. Add them to your favorite foods, or try out something new to showcase their flavor.
Instructions
1. Purchase jarred roasted peppers at the grocery store, or roast them at home. Slice peppers in half and remove the seeds. Place in the broiler until the skin bubbles and blackens. Seal in a plastic bag to steam for 15 minutes, then peel the skin off before using.
2. Make a roasted pepper puree to top pasta, or serve alongside meat and vegetables. Place the peppers in a blender or food processor with a few tablespoons of olive oil and water or broth. Add a pinch of salt and puree until smooth.
3. Finely chop roasted peppers and mix into store-bought hummus. Serve chilled with chips, slices of toasted pita bread or raw vegetables.
4. Add sliced roasted peppers to your usual lunchtime sandwiches for an extra kick; or, toss the slices into cold salads or cooked pasta. Place slices on top of burgers, or use grilled portobello mushrooms for a vegetarian alternative.
5. Sprinkle a few peppers on top of homemade or frozen pizza before baking. You can make a Mediterranean-style pizza using pita bread. Add roasted pepper slices, sliced olives and other meats and veggies to . Top with feta cheese, then bake until cheese is warm and lightly browned.
Some people sprinkle wheat bran on cereal for added fiber.
is available either prepackaged or in the bulk bin aisle of the supermarket. Because most people only use a tablespoon or so at a time, storing wheat bran can be a bit tricky. But keeping it fresh not only provides a healthier product, it also reduces the chance that the bran will turn rancid over time or attract pantry moths to your cupboard. When properly stored, can stay fresh for up to one year.
Instructions
1. Store wheat bran in an airtight container, preferably a glass or food-grade plastic container with a tight-fitting lid. Sealable plastic bags, such as freezer bags, will also work.
2. Place the in the refrigerator or freezer for best keeping. The cold prevents the bran from turning rancid and spoiling.
3. Keep the wheat bran in a tightly sealed container in a dark, cool corner of the pantry or cupboard. This will work if refrigerator or freezer space is not available.
Israel is a Mediterranean country with Jerusalem as its capital city. According to FoodbyCountry.com, Israel is home to people from 70 different countries. FoodbyCountry.com also sites that Jerusalem's most popular foods are derived from North African, , and Jewish descent. These various cultural influences are what makes Jerusalem's cuisine so unique.
Pita Bread
Pita bread can be used to make sandwiches.
Israeli-Food-Guide.com identifies pita bread as the national bread of Israel. Pita bread originated in the Middle East, and PitaPitInternational.com confirms that it has been a staple food for centuries. Pita bread has a hollow center that can be split open to make sandwiches. In fact, FoodbyCountry.com claims that the most popular Israeli fast food is falafel, which is a pita bread sandwich filled with chickpeas and pickles.
Sabich
Sabich is a pita sandwich overflowing with fried eggplant, hard-boiled egg, salad, and a mango pickle. It is another fast food item that can be purchased from local food stands throughout Israel. GemsinIsrael.com states that the sandwich is not original to Israel but was brought to Israel by Iraqi immigrants. GemsinIsrael.com goes on to say that the founder of the first kiosk selling this Iraqi food did not know what the sandwich was called in Iraq, so he used his business partner's Iraqi name, Sabich. The local name caught on, and Sabich has attracted both Israelis and tourists with its unique taste.
Meorav Yerushalmi
GoJerusalem.com harolds Meorav Yerushalmi as a Jerusalem favorite. The name means "Jerusalemite mixed grill," and is made of a variety of chicken parts, which may include liver, kidneys, or heart. The meat is grilled and served with a topping of onions and Middle Eastern spices. On December 2, 2009, WorldRecordsAcademy.com announced that Jerusalem had produced the world's largest quantity of Meorav Yerushalmi ever recorded. Nine Jerusalem chefs gathered to set the world record and grilled 70 lbs of meat that was topped with 3 lbs of spices. The event took place on an annual cultural festival with hopes that it would also be used to promote tourism to Jerusalem.
Tags: Meorav Yerushalmi, , fast food, make sandwiches, Middle Eastern, most popular, pita bread
Spanish cuisine consists of an assortment of dishes, varying by geographic region, climate and cultural influences. Among recipes that are part of Spanish cuisine, several can be identified as iconic and common throughout the country. These include paella, gazpacho and migas, the basic recipes for which are included below.
Seafood Paella Recipe
Seafood Paella is made with saffron braised rice and seafood--shrimp, lobster, mussels and fish.
Gazpacho Recipe
Gazpacho is a cold tomato soup with numerous variations. Base ingredients include chopped tomatoes, bread, cucumbers, onions, minced garlic, bell peppers and olive oil.
Migas Recipe
If you find yourself with leftover bread, make migas. Stale bread forms the basis of the recipe, which also includes bacon, chorizo (Spanish sausage), eggs, olive oil, and spices.
Regional Examples
Catalonian cuisine is very rich and characterized mostly by rice dishes and seafood. The most popular dish of the region is Catalan cream, which is a custard dessert similar to crème brûlée. A famous dish in Madrid is Cocido madrilène, a hearty chickpea stew prepared with potatoes, vegetables and meat. The cuisine of Galicia is famous for emapanadas, as well as several seafood dishes made with octopus and cod.
Popular Chefs
Many chefs from Spain are powerful influences in the culinary world. Those most prominent have been awarded three stars from the Michelin Guide. They include Ferran Adrià, Juan Mari Arzak, Santi Santamaría, Martín Berasategui and Carme Ruscalleda. Another famous Spanish chef, José Andrés, is the host of the "Made in Spain" television show on PBS.
iMacs are the streamlined, compact desktops offered by Apple. Unlike other desktop computers that include a stand-alone tower and separate monitor, the iMac computing system, speakers, microphone, webcam and screen are built into one compact frame that rests on your desk. Now in its fifth generation, the iMac boasts a larger screen (up to 27 inches), two terabytes of hard drive space and two specific models with four setup options from which to choose.
Display Specs
The iMac computer line is offered in a 21.5- or 27-inch display, both of which are lit by LED and displayed in HD. Resolution on the 21.5 is 1920 by 1080 pixels, while the 27-inch version boasts 2560 by 1440 pixels.
Processor and Storage
The 21.5-inch model can be equipped with either a 2.5 or 2.7 GHz quad-core Intel Core i5 processor, and has either 500 megabyte or one terabyte of hard drive storage space. The upgraded 21.5 model can be configured to a 2.8 GHz i7 processor with an additional one terabyte of storage space.
The 27 inch model can be equipped with either a 2.7 or 3.1 GHz quad-core Intel Core i5 processor with one terabyte of hard drive space. The upgraded version of the 27 inch can be configured to a 3.4 GHz i7 processor with another terabyte of hard drive storage.
Dimensions
The 27-inch model is 20.4 inches tall, 25.6 inches wide, 8.15 inches deep and weighs 30.5 pounds. The smaller model measures 17.75 inches tall, 20.8 inches wide, 7.42 inches deep and weighs only 20.5 pounds.
Connections and Expansion
The connection ports on the rear of both models are the same, save for the extra Thunderbolt port equipped on the 27-inch model -- allowing for two strings of high-performance data devices such as laptops, external hard drives or additional displays to be linked to iMac.
Tags: hard drive, processor with, terabyte hard, , 27-inch model
Use a fresh orange to make homemade orange extract.
If you often use orange extract to add a strong citrus flavor to baked goods, you may find the small bottles you purchase at the grocery store to be expensive. For the price of one orange and a little vodka, you can make a whole cup of orange extract at home. Commercial orange extract contains alcohol, water and orange oil, but you can use orange zest in place of the oil to make homemade orange extract.
Instructions
1. Zest an orange thoroughly, but avoid removing the white part of the peel. If you don't have a zester, use a vegetable peeler or a small sharp knife to carefully remove the orange part of the peel.
2. Measure 1/2 cup vodka and 1/2 cup water into a glass jar and add the orange zest. Screw the lid on the jar and gently shake to mix the contents.
3. Allow the mixture to steep for at least three days, and for as long as five days, before using it. Place cheesecloth or a coffee filter over another jar and pour the extract through if you want to strain out the zest.
4. Store the orange extract for up to a year in a sealed jar.
Tags: orange extract, homemade orange, homemade orange extract, make homemade, make homemade orange, orange zest, part peel
For the gourmand or casual dinner, Italy offers some of the finest restaurants in the world.
Osteria Francescana
Voted the world's 13th-best restaurant in S.Pellegrino's The World's 50 Best Restaurants, Osteria Francescana offers the "most cutting edge food in Italy," according to the guide.
Ristorante Cracco
Earning three Michelin stars before any other Italian chef, Carlo Cracco opened Ristorante Cracco in 2007. Milan chic at its finest, at No. 22, offers innovative simple and light food that combines Milanese tradition with current culinary trends.
Falling six places, tireless and peerless Tuscan food can be found in this Livorno restaurant, overseen by self-taught head chef Gambero Rosso.
Combal.Zero
Creating charming simplicity and incisive elegance, chef David Scabin uses "a brand of hyper-creative and experimental cooking," according to the guide. It's good enough for 42nd place.
Dal Pescatore
Helmed by Nadia Santini, one of Italy's most celebrated female chefs, No. 48 Dal Pescatore comes complete with its own heliport for guests who have to make a quick getaway.
La Calandre
Keeping things harmonious is La Calandre's aim. It's a place where the senses are constantly stimulated under the watchful eye of Massimiliano Alajmo, the youngest Italian chef to earn three . At 49, La Calandre just edges in.
To make potato chips, the potatoes must be thoroughly washed and peeled. Hand peelers are relatively inexpensive and can be purchased at your local kitchen store or grocery store, but they can be difficult to use. If you're going to peel potatoes in bulk, you may want to look into a commercial peeler--the potato is placed on a stake or stand and the potato is rotated with a handle as the skin is peeled off. You can purchase commercial potato peelers online (see Resources section) or at a restaurant-supply store.
Regardless of how you peel your potatoes, try to keep their shape while removing any impurities, like small brown spots or holes. If these impurities are left in, you will see them in the finished .
Slicing Potatoes
Potatoes can be sliced by hand or with a . If you are only slicing a few potatoes, slicing by hand is probably the easiest method. Use a sharp knife to slice the chips as thin as possible. The thinner you slice the chips, the more crispy they will be. You can use a serrated knife to create ripples in your chips.
If you choose to purchase a commercial slicer, you can buy one at a restaurant-supply store. Usually, a commercial slicer will involve placing several potatoes into the slicer at once, and they will all be sliced in one motion. The slicer typically includes a lever, but if it's used in a chip-manufacturing plant, the slicer may slice automatically once the potatoes have been loaded. If you would like to get thinner slices but do not want to buy a commercial slicer, you can use a vegetable mandolin to cut your potatoes into thin chip slices.
Frying Potatoes
Potato chips need to be fried for only a few seconds, because they are so thin. If you do not have a fryer, heat up the oil of your choice until it bubbles. Peanut oil is known among cooks as the best and most expensive cooking oil, but other oils you can use include vegetable oil and canola oil, which are less pricey. Carefully place the potato chips in the oil, flip them over after several seconds, and after several more seconds, use a spatula to place them on a drying rack. You can use paper towels to dab off excess oil, if desired.
If you have a commercial fryer, fill the fryer with oil and set the temperature to 375 degrees. Once the temperature has been reached, place the potato chips in the fryer basket and lower the basket into the oil. Leave the chips in the basket for 10 seconds, then lift the basket out of the fryer and place it on a plate lined with paper towels. The chips are ready to eat as soon as they are cool, and toppings such as salt and pepper can be added.
Tags: commercial slicer, potato chips, after several, Chip Making, Chip Making Process, Making Process, paper towels
This vanilla souffle is a light and airy dessert served with a rich creme anglaise sauce. Don't be intimidated by all the steps. It's really quite easy. Serves six.
Instructions
Making the Creme Anglaise
1. Split the vanilla bean lengthwise and scrape out the small seeds with the back of a knife. Reserve the seeds.
2. Place the bean pod, cream and 3/4 c. milk in a small, nonreactive saucepan and heat over low heat until steaming.
3. Whisk the 3 yolks and 1/4 c. sugar together until well blended, then, while whisking briskly, slowly pour a ladleful of the steaming into the yolks.
4. Slowly whisk in another ladleful, then switch to whisking the hot cream and slowly pour the yolk/cream mixture into the saucepan.
5. Stir constantly over very low heat for 7 to 10 minutes, until the cream has thickened and coats the back of a spoon. Test by dragging your finger across the spoon. If it leaves a path through the sauce and the sauce doesn't run, it's done. Shut off heat and reserve. Discard the bean pod.
Making the Souffle
6. Heat the oven to 400 degrees F.
7. Butter six individual ramekins and coat the insides with some extra sugar.
8. Melt the butter over medium-low heat and add the flour. When the flour foams, cook it for 1 minute, then add the remaining 1 c. milk, 1/2 c. sugar and reserved vanilla seeds.
9. Bring the mixture to a simmer and cook until extremely thick, about 3 to 5 minutes. Shut off the heat.
10. Meanwhile, separate the eggs, making sure not to get any yolk in the whites.
11. When the flour/milk base is cool enough to touch comfortably but still slightly warm, beat the yolks into it.
12. Whip the egg whites with a pinch of salt in a clean bowl, using a clean whisk. When the egg whites begin to increase in volume, add the remaining 1/2 c. sugar a little bit at a time. Beat the whites until they reach medium peaks. Check by scooping some out and holding them upright. The "tail" or peak should just topple over. The whites should still be smooth and shiny. If they're dry and grainy, you've overwhipped them.
13. Fold 1/3 of the whites into the base. When just combined, fold in the remaining whites.
14. Spoon into the ramekins, filling each one 2/3 full.
15. Bake about 20 minutes, until the souffles have risen and the tops are golden.
16. Serve warm. Open the tops with a spoon and pour in some of the reserved creme anglaise.
Tags: about minutes, cream slowly, minutes until, ,
Keep your delicious pecans fresh and ready to use in recipes by learning store pecans properly. Use these tips to store pecans whether you've got a batch in the shells or out of them.
Instructions
1. Pick a spot to that you haven't hulled that's cool and free of moisture, since the dampness could shorten the nuts' longevity. If you store pecans in a dry place, they'll remain usable for about twelve months.
2. Store pecans that are no longer in the shell in the refrigerator until you're ready to roast, eat or use them in recipes like salads or desserts. If you store pecans in containers with secure and tight-fitting lids (like glass jars), they'll remain fresh for about nine months.
3. Freeze shelled pecans by first wrapping them in plastic freezer bags that you've sealed to keep out the moisture. This will keep the nuts recipe ready for two years. If you store pecans in a resealable bag, you can simply remove the amount of pecans you need to use and then close the ziplock bag up again to refreeze.
4. Try to eat the pecans that you've removed from the refrigerated storage within a few weeks to ensure they don't lose their texture and crunch.
Tags: pecans that, store pecans, store pecans, they remain
It can be a struggle to decide what appetizers to take to a gathering or what to serve at your own party. The best choices are classic flavors that appeal to a variety of palates. These three options are a snap to make and require minimal ingredients. They are so quick and easy, you might even be tempted to make all three.
Instructions
1. Prepare smoked sausage and jalapeno in juice marinade. Thinly slice smoked beef or turkey sausage and place in a bowl. Pour a 16-ounce jar of sliced jalapenos, including the juice, over the sausage. Cover and let the mixture marinate overnight, or at least several hours. Serve with toothpicks.
2. Mix an artichoke dip to serve with chips or toasted slices of baguette. Combine 1 cup mayonnaise and 1 cup shredded Parmesan cheese. Add chopped green onions. Drain a 16-ounce can of plain artichoke hearts and chop coarsely. Stir well to combine with the other ingredients. Sprinkle the top with pepper. Bake at 350 F until the top is golden. Double the recipe for a larger gathering.
3. Make a cheesy tomato dip to serve hot with tortilla chips. Saute 1 pound of ground beef and drain the fat. Cube a 2-pound box of processed cheese and melt it in a 2-quart saucepan. When it's warm, add a can of seasoned diced tomatoes with chilies. If you are taking this dip to a party, you can keep it hot in a slow cooker.
A stir-fry is an easy dish to make, especially if you use pre-mixed seasonings.
Stir-frying -- cooking meat, vegetables and spices in a wok over high heat -- is a common cooking method that originated in Asian traditions and has since gained mainstream popularity in America because of its quick preparation. You can make a stir-fry even quicker by making your own instant stir-fry seasoning mix and sauce. Every good stir-fry recipe starts with good seasoning. There are only a few ingredients used to season a basic stir-fry and mixing them takes very little time and effort.
Instructions
Dry Stir-Fry Mix
1. Place all of the a small bowl and stir until thoroughly combined.
2. Pour the a and seal the container tightly.
3. Store the container at room temperature for up to a year.
Stir-fry Sauce
4. Mix the cornstarch, brown sugar, ginger, garlic and red pepper in the .
5. Add the vinegar and soy sauce to the container, seal and shake vigorously.
6. Add the sherry, broth and water and shake again. Seal the container. Store it in the refrigerator for up to two weeks.
Many Asian seasonings are some of the world's most ancient herbs and spices. For centuries, various Asian nations from India to China have used the same spices in culinary dishes. The spices and herbs are often key ingredients in Asian cooking, making dishes such as curries, pulses, pilaus, chutneys and more. Some of the most popular Asian seasonings include ginger, cardamom, coriander, cumin and turmeric.
Ginger
Ginger is made from a root and comes from China and India. The spice is used in many forms, such as fresh, pickled, powdered or ground ginger. The ginger root looks simple but the spice is flavorful and spicy when a lot is used. Asian cooking primarily uses fresh ginger in cooking items such as curries and chutneys. Pickled ginger is paired with sushi in Japan as a way to cleanse the palate.
Cardamom
Cardamom is originally from India and is an ancient spice that has been used for centuries in Asian cultures. True cardamom is rare and expensive, and many people end up cooking with a cardamom substitute. Indian recipes use cardamom in pod form with pulses or use the seeds in curries or sweet dishes. The spice can be eaten like a nut and is enjoyed in this manner across Asian nations.
Coriander
Coriander is a spice that comes from the Middle East but is used in many Asian dishes. Coriander leaves are used in soups and sauces, or sprinkled into salads as an Asian seasoning. The seeds of the coriander plant can are ground with other spices to create curry powder or to make garam masala.
Cumin
Cumin is a very strong spice that has been used for centuries in India and China. The spice is popular in Asian dishes, where diners prefer spicy food. Cumin seeds are first roasted and then ground before being mixed into curry powders or other spice blends. The spice is also often used to flavor rice or paired with lamb and chicken dishes. Cumin is added to chutneys as well since it has a slight pickling quality.
Turmeric
Turmeric is a as for over 4,000 years across Asian nations. Turmeric is a very cheap spice and colors dishes yellow, much like saffron does. Turmeric is often included in curry powders to give curry its yellow color. You can use substantial amounts of the spice since it does not have a strong flavor. Fish curries use turmeric to hide the fishy smell and the spice is also added to sweet dishes in India.
The Salton rice cooker comes with a rice bowl, glass lid, heating plate, base, measuring cup and spatula. The rice cooker makes it easier for you to make the perfect rice every time. The Salton automatic rice cooker can be used to prepare different types of rice using many different recipes and ingredients. Before you start using the rice cooker, you need to know add the ingredients and set the rice cooker to cook the rice.
Instructions
1. Wash the spatula, measuring cup, and cover with a mild soap and dry with a lint free cloth towel before using the cooker. The base must never be washed or submerged in water, you can clean it with a damp cloth as needed.
2. Wash the rice. This is a matter of preference. Place the rice in the rice bowl and rinse with cold water, then drain all of the water out of the bowl.
3. Measure the amount of rice you will use by using the measuring cup that comes with the cooker. Measure the amount of water you need. Place the water and rice into the rice bowl. Place the rice bowl in the base and cover with the glass lid. To make 2 cups of rice, use 1 cup of dry rice and 1-1/2 cups of water. If using a measuring cup other than the one that comes with the unit, use 2/3 cups of rice and 1 cup of water.
4. Plug the power cord into a household outlet (120 volt). Press the switch at the bottom of the base faceplate to start cooking the rice. The light will turn red to indicate the rice is cooking. When the rice cooker is done, the light will turn to amber indicating the cooking time is done and the cooker is holding the rice warm.
5. Fluff the rice with the spatula when the red light turns to amber. You can keep the rice on warm for no more than two hours. Manually turn off the warm cycle using the switch and unplug the unit from the power source.
6. Remove the rice bowl from the base and serve the rice.
Gardeners can choose from many varieties of red potatoes.
Potatoes can be grown in all regions of Texas--from the High Plains to the Upper Coast and Rio Grande Valley. Depending on the area of the state in which you live, planting dates for potatoes may be as early as December or as late as April. Red La Soda and Viking are red potato varieties grown commercially in Texas, but other red potato varieties are available to the home gardener. Early- and mid-season varieties are the best red potatoes to grow in hot climates such as Texas because they mature before stressed by the heat of summer. Does this Spark an idea?
Red La Soda
Red La Soda has been in cultivation since the early 1950s, when it was developed by the Louisiana Agricultural Experiment Station. This mid-season potato has red skin and medium-depth eyes. It is good for baking or boiling and has a drier, fluffier texture than other red-skinned potatoes. Red La Soda receives high ratings in taste tests. This potato can be reliably grown in Texas as long as it's planted at least 90 days before temperatures regularly reach 90 F.
Viking
The Viking variety is a mid-season potato with smooth skin and shallow eyes. Its flesh is white while its skin is light red. Viking potatoes are round to oblong in shape and have some resistance to potato scab. They mature in 90 days and will produce reliably in Texas if planted three months before hot weather sets in.
Norland
The Norland potato was developed by the North Dakota Agricultural College and released to growers in 1957. This early-season potato matures in 60 days. In certain areas of Texas, it may be planted as late as April and still have high yields. Norland potatoes have smooth, medium-red skin, shallow eyes, and white flesh. They are considered good for roasting, boiling and making potato salad. According to the Idaho Potato Commission's website, they are moist and have an "excellent potato flavor." Baby Norland potatoes usually sell at a higher price than regular-sized Norland potatoes. This variety shows some resistance to rhizoctonia and potato scab.
Sangre
Sangre potatoes are a mid-season variety with dark red skin. They should be planted one to two weeks before the average last frost date in your part of Texas, and they will be ready to harvest 90 days later. Sangre potatoes have shallow eyes and white flesh, and they are rated high in vitamin C. These potatoes are oblong to oval in shape and have a low incidence of hollow heart defects. They store well and are good for boiling or baking.
Precise measurements are critical when substituting corn starch for flour.
Cornstarch is an effective, quick and efficient substitute for flour-based thickening agents. Flour-based thickeners, such as roux and beurre manie, require approximately 30 minutes of simmering for the starch granules to gelatinize -- the process that prompts them to swell and thicken the sauce or soup. Cornstarch, however, thickens after only a few seconds when added to a liquid with a minimum temperature of 203 degrees Fahrenheit -- a temperature usually reached with the medium setting on a stovetop. Cornstarch thickeners, commonly referred to as slurries, give sauces and soups a velvety finish, an appealingly glossy appearance, and serve as an ideal substitute for flour.
Instructions
1. Find the amount of flour needed for the preparation.
2. Divide the amount of flour called for in half by volume. For instance, if the recipe calls for 2 tbsp. of flour, measure 1 tbsp. of corn starch.
3. Mix the corn starch with an equal amount of water by volume. For example, if you're thickening a sauce with 1 tbsp. of corn starch, mix it together with 1 tbsp. of cold water to form a slurry.
4. Whisk the slurry vigorously into the sauce or soup to prevent lumps.
People who consume bubble tea are curious about its ingredients and make it. One way to get your questions answered is to ask the employees working at bubble tea shops about what goes in the drinks.
What Exactly Is Bubble Tea?
The drink contains tea, milk, a variety of other flavors (like pineapple syrup or orange juice, depending on the recipe), ice and tapioca pearls, which are shaken together before serving.
What Kind of Milk Is Best?
Whatever milk you prefer to drink---soy, skim, low-fat, whole milk or even cream---is acceptable.
Which Teas Can Be Used?
Whatever tea you like---orange pekoe, chamomile or cinnamon---is fine. Tea shops commonly use red or black tea with recipes that have an earthy taste, and jasmine green tea for mixtures that taste fruity.
How Long Do Tapioca Pearls Stay Fresh?
It's recommended that the pearls are consumed within 4 hours of being cooked; by the end of the day they usually aren't very chewy, which is the reason they are added to the tea.
What Are Jellies?
For added texture, some teas are made with slices of cooked coconut meat that are flavored with items like almond or coffee.
Do You Need Carbonation to Make Bubble Tea?
No. Unlike sodas or sparking water drinks, bubble teas aren't carbonated.
Peppers can be eaten raw, stuffed, or sauteed as the base for soup.
Peppadew peppers have made quite a splash in the food industry lately, appearing in recipes for sandwiches, salads, spreads and dips. Food Network celebrity chef Guy Fieri features Peppadews in his aioli, potato salad and relish recipes. The Peppadew is relatively new to the food scene, and many people have yet to taste them. It has consumers wondering what a Peppadew is, what it tastes like and substitute for it in recipes.
Peppadew
A Peppadew is a variety of small piquante pepper found in South Africa. The name Peppadew is trademarked by the company of the same name, and is the brand name for their particular pepper and brining combination. The Peppadew doesn't have much flavor in its raw state, but jarred in a sweet and sour liquid, it becomes a sweet, hot, tangy pepper. Peppadews have a complex flavor and add incredible flavor to a variety of dishes. Specialty grocery stores and online stores sell the peppers.
Cherry Pepper
Strips of sweet cherry peppers are used to stuff green olives.
Cherry peppers are the best substitute for Peppadews. Slightly larger than a Peppadew, they are typically sold as pickled peppers and come in sweet, mild and hot varieties. The sweet variety of pickled cherry pepper is the most similar to a Peppadew, and is delicious when stuffed with feta cheese or sliced in a salad.
Roasted Red Peppers
Roasted peppers are made by first charring the skin.
Roasted red peppers are readily available in most grocery stores, and cooks commonly use them in Italian antipasto platters and salads. Though they are not spicy, they mimic the sweetness found in Peppadews and will add a bright red color. If you wish to use roasted red peppers in lieu of Peppadews, add a few dashes of your favorite hot sauce or a pinch of dried red pepper flakes to mimic the Peppadew's spiciness.
Red Bell Pepper
If you cannot locate Peppadew peppers, or roasted red peppers, and still wish to make a certain recipe, you can always substitute red bell peppers. With their juicy crunch and innate sweetness, they will do as a substitute in a pinch. Before adding them to the recipe, saute strips of red bell pepper in a bit of olive oil and sugar. This will soften the pepper slightly as well as amplify its sweetness. To add heat, simply toss in a few dried red pepper flakes.
Most of us don't like warm beer, especially on a hot summer day. And most people hate having to wait a few hours for just-purchased beer to get cold in the refrigerator before we indulge! By following these tips to chill beer quickly, you can speed up chilling - and enjoy it sooner! Add this to my Recipe Box.
Instructions
Chill the Beer
1. Pour a layer of ice in the bottom of the cooler. Depending on the depth of your cooler, this layer should be about two inches deep.
2. Place the beer on top of the ice. You can center the bottles or cans in the ice to prevent them from falling over.
3. Cover the beer with more ice. Fill the cooler if you can; if not, add at least enough ice to reach the neck of the bottles (or about 3/4 of cans, whichever you prefer.)
4. Fill the cooler with enough cold water to cover the beer. This can be done with a hose or sink faucet. If the cooler is too heavy to lift, you can fill a pitcher with water and transfer the water to the cooler in the pitcher.
5. Place the lid firmly on the cooler and place it indoors or in a shady spot outside.
6. Do not open the cooler for at least fifteen minutes. Depending on the temperature of the beer when placed in the cooler, your beer should be cold enough for consumption after about fifteen or twenty minutes in the ice bath. Enjoy!
The original Popsicle was invented by an eleven-year-old child named Frank Epperson in 1905. Young Frank accidentally left a mixture of water and soda outside and it froze, giving him the million dollar idea that he would later introduce as the "Epsicle" and eventually call the Popsicle you know and love. You can make delicious icy treats similar to Popsicles in your own home freezer and customize them with your gang's favorite flavors.
Instructions
1. Fill the wells of an ice-cube tray approximately 3/4 full with juice or flavored drinks made from powdered mixes.
2. Wrap a sheet of aluminum foil over the tray. Secure it tightly.
3. Poke a Popsicle stick though the foil into the center of each cube mold. The foil helps keep the stick erect while freezing.
4. Transfer the tray into the freezer for four to 24 hours, or until the juice is completely frozen.
5. Remove the foil and pop the frozen cubes from the tray.
Bake sweet potatoes whole, cut them up for french fries or mash them for a tasty alternative to traditional mashed potatoes. Sweet potatoes are rich in complex carbohydrates, dietary fiber, naturally occurring sugars, protein, vitamins A and C, iron and calcium. Eat them just as they are or add butter, cinnamon sugar, brown sugar, marshmallows and even a touch of salt.
Instructions
1. Bake your sweet potatoes. Preheat oven to 350 F and wash and scrub the thoroughly. Dry in paper towel and puncture each sweet potato in several places. Tightly wrap in aluminum foil and bake 1 hour. Remove from the oven, cut down the middle and top with butter, brown sugar, marshmallows or cinnamon sugar.
2. Make french fried . Wash and scrub the potatoes thoroughly, dry in paper towel and then cut the sweet potatoes as you would ordinary french fries. Heat oil in a large skillet and fry sweet potatoes until golden brown and crispy. Remove from the oil and place fries on paper towels to absorb the excess grease. Sprinkle with salt, or seasoned salt, and serve.
3. Prepare mashed sweet potatoes by peeling off the skin and cutting the sweet potatoes into small pieces. Add to boiling water and cook until the sweet potatoes are soft. Move the sweet potatoes to a bowl, add butter to taste and whip with a mixer until smooth. For a holiday dish, top with marshmallows and bake 20 minutes at 350 F, or until marshmallows turn golden.
Tags: sweet potatoes, sweet potatoes, sweet potatoes, brown sugar, brown sugar marshmallows
White potatoes are the most common potato used in the home.
The potato is a cool season vegetable that, along with wheat and rice, is one of the most important staple crops in the human diet, according to University of Illinois Extension. Red and white potatoes are the potatoes used for cooking.
Features
White potatoes, such as the Green Mountain potato, have rough skin and are commonly used as a baking potato. They are irregularly shaped with numerous eyes. Red potatoes are smooth with bright pinkish-red skin. They have very few eyes and are often fried or used in potato salad.
Selection
When selecting potatoes of any variety, the skin should be firm and without bruises or soft spots. Do not eat potatoes that have begun to sprout. Avoid potatoes with green skin. These potatoes have received too much sunlight and will not be as flavorful. The skins contain a mild toxic chemical, called solanin. Solanin can cause headaches, stomach cramps and dizziness even in small amounts.
Benefits
Red potatoes are lower in calories and higher in protein than white potatoes. They are both fat-free and high in fiber and potassium. They also contain vitamin C, iron and calcium.
Tags: most common, potatoes most, potatoes most common
Smoking a brisket will produce a juicy and tender centerpiece for your BBQ
Preparation and time are the two big factors in smoking a large piece of meat such as a brisket. The proper way to cook a beef brisket in a smoker is low and slow, cooking the brisket for an hour per pound at 220 degrees Fahrenheit. The main concern will be drying out the brisket during the course of smoking. If you take the proper precautions to keep the brisket from drying out, you will end up with a tender and juicy brisket.
Instructions
1. Select a brisket that has not been frozen, has good marbling (white fat mixed in with the deep red meat) and still has the 'fat cap' intact. Do not use a trimmed beef brisket, as the fat is a large source of flavor and moisture during the smoking process. The brisket should be between eight to eleven pounds, as larger briskets can be difficult to slow cook.
2. The night before you intend to smoke, prepare the brisket for the smoker. Trim the fat cap to 1/4 inch thickness, You can either use a rub (blends of powdered spices) or marinades (liquid spices) to flavor the brisket. If you use a run, use a little mustard on the brisket first to create a sticky surface for the rub. You can purchase ready-to-use rubs in grocery stores. Once fully rubbed, wrap the brisket in clingwrap and allow it to sit in your fridge overnight.
3. Let the brisket sit for an hour outside the fridge before you start smoking. Soak your wood chips (for the smoker) in cold hour during this hour prior to grilling.
Once ready, place the brisket fat side up on the smoker, placing wood chips on either side of the brisket. Set up your smoker for indirect heat (so that the brisket is not sitting directly over the wood). If you are using a wood smoker, you can choose from a variety of woods including popular choices like mesquite and hickory. Smoke the brisket for an hour per pound at 220 . Baste the brisket every 45 minutes with a mixture of apple juice and olive oil.
4. Remove from the smoker and allow to rest for 30 minutes, then slice the brisket against the grain.
The high fiber in brown rice helps keep intestines scrubbed and healthy.
Brown rice is a whole grain, like cracked wheat, oatmeal, popcorn, barley and others. Eating brown rice has health benefits, and researchers continue working to find more. All grain kernels contain three parts: the outer shell, called "bran," the endosperm and the germ. Kansas State University researcher, Mary Meck Higgins, PhD, states, "The outer bran layer is full of fiber, B vitamins, 50 to 80 percent of the grain's minerals and other health-promoting plant substances called phytochemicals." Eating brown rice can help lower blood pressure, improve digestive health and manage body weight.
Lowers Blood Pressure
The American Heart Association website states that 1 in 3 adults in the United States has high blood pressure (hypertension). To combat this condition, which can cause heart disease and strokes, many patients take ACE-inhibitors. These prescription drugs relax the artery walls to increase blood flow through the heart. Rats are useful in the study of hypertension because they can develop a condition similar to it. In 2003, scientists at Tohoku Univerity and Japan's National Research Institute of Brewing, found that feeding rats rice bran lowered their blood pressure without producing the side effects that medication often generates, including dizziness, allergies and a chronic cough.
Helps Manage Body Weight
The Cleveland Clinic recommends replacing highly-refined starches with whole grains like brown rice. People need at least 6 ozs. of grain per day, and 3 ozs. should be whole grains. An ounce of whole grain is equal to one slice of bread, 1/2 cup of brown rice or a cup of cold cereal. In addition, a healthy, weight-loss diet should include two servings of fruit, 2 and 1/2 servings of vegetables, 5 and 1/2 ozs. of lean meat or beans, three servings of milk or milk substitute, and small amounts of unsaturated fats such as olive or canola oil.
Increases Digestive Health
Brown rice produces a detergent effect during travel through an intestinal tract. This process scrubs away bits of debris left behind from routine digestion, massaging and invigorating the walls of the intestines and stimulating healthy motility. It also adds bulk to digestive material, which keeps it moving along before it can form harmful substances. The Cleveland Clinic rates brown rice as one of the 35 "power foods," and second in grain power. Barley is number one. Brown rice is a good source of vitamins and minerals, including B1, B6, niacin, magnesium, selenium and zinc.
Tags: brown rice, , brown rice, Brown rice, Cleveland Clinic, Eating brown
Many party planners make chocolate fountains a part of their dessert or appetizer selections. Guests have a tendency to finish off all of the dipping options that come along with a chocolate fountain. Once you have set up the chocolate for the fountain, you can work on choosing and arranging the dippers.
Instructions
1. Pick the type of dippers that you want to surround the chocolate fountain. For parties, consider a mix of items, including fruits, cookies and pretzels.
2. Cut up the fruit. Keep each fruit item separate and clean the board between cutting each item.
3. Choose the tray that you are going to use to arrange the dippers. Typically, a flat round serving platter works the best. When you use this type, you can set the chocolate fountain in the middle and arrange the dipping items around it.
4. Put the fruit on one side of the tray. Place additional dippers on the opposite side. Additional dipping options include the cookies, pretzels and marshmallows that you chose.
5. Arrange each food item right next to each other. Your display should not leave space between the different dippers.
Tags: chocolate fountain, chocolate fountain, cookies pretzels, dipping options
Blue potatoes have been around for a long time, but their "odd" color has put people off buying and growing them. Blue potatoes were first introduced to the United States in the 1970s and heirloom varieties were grown long before that. These interesting-looking potatoes are rich in antioxidants and offer colorful variety on the table. They encompass all shades from true blue to purple and are slowly gaining traction in the marketplace.
All Blue
All blue is the most commonly available variety of blue potato. The medium-sized potato has a dark blue skin that verges on purple. The texture is a little grainy but the flesh is firm and moist, making it suitable for cooking, baking and mashing. The all blue potato also goes under different names, such as Eureka purple and Fenton blue.
Adirondack Blue
Adirondack blue is an early-maturing, versatile potato. Use it for baking, boiling and mashing, or to add color to salads. Potatoes are large in a round or rectangular shape; the flesh and skin are both purple in tone. According to the Cornell University extension service, this variety can suffer from potato scab but is resistant to golden nematode.
Less Common Blue Potatoes
A wide variety of blue potatoes can keep you cooking with blue throughout the entire potato season--if you can get hold of them. AC blue pride stores well and has white flesh with a smooth, purplish-blue skin. The potatoes are oval to oblong. Mayan gold has long potatoes with yellow flesh and partly blue skin. It is a late-maturing potato. True blue works for boiling and baking and produces oblong tubers with dark purple, tan-flecked skin and purplish-blue skin; it can be stored for up to nine months. The flesh is purplish-blue.
Tags: blue potato, Blue potatoes, blue skin, purplish-blue skin,
Cut off the ends of each yam before slicing the middle in half.
Yams, also known as sweet potatoes, are a versatile vegetable that can be cooked in a variety of ways. For example, yams can be roasted or grilled, mashed, sliced and added to stir-fry, grated and used raw in salads, or cut into sweet potato fries. Many people use yams to make fries because they taste good and contain a great source of Vitamin A. If you know cut yams into , you can eat them as an tasty alternative to french fries.
Instructions
1. Wash the yam thoroughly to rinse of any dirt. Failure to do so could directly transfer bacteria to the yam's inside flesh. Washing the yam will allow you to eat its skin, which provides a variety of nutrients, including fiber.
2. Peel the yam if you don't want to taste its skin. Use a good, sharp swivel peeler to remove the skin.
3. Put a yam on the cutting board and cut off the ends. This will allow you to better slice the yam into sticks.
4. Chop the yam in half lengthwise. Use a sharp knife because it can be difficult to cut a yam, which is typically very hard before it has been cooked. Cutting the yam in half will provide a steady working surface for you to cut the yam into smaller slices. Be careful not to cut off your fingers.
5. Cut the yam lengthwise into slices. Cut the slices as thick as you want. Consider a variation in size to produce both soft and crunchy sweet potato fries.
6. Divide the slices lengthwise two or three more times, depending on the size of the of the original cut. Even though thin matchstick fries are good, thicker slices are better because they offer more flavor.
Tags: potato fries, sweet potato, sweet potato fries, because they, into sweet
Hibiscus tea has been enjoyed for its sweet flavor and medicinal properties since the Pharaohs of the ancient Nile Valley drank it as a refreshment from the desert heat. The hibiscus plant produces tiny pink flowers, which fall off, leaving seed pods behind. Fleshy red calyxes grow around the pods, which are dried to be used in hibiscus teas. The calyxes are often referred to as "flowers," and are high in vitamin C and antioxidants. According to The Journal of Nutrition, a study conducted by Tufts University showed that drinking three cups of hibiscus tea each day lowers blood pressure.
Instructions
1. Purchase dried or fresh organically grown hibiscus from a reputable herb or health food store. You can also purchase hibiscus in tea bags.
2. Wash 1 cup of loose hibiscus in a strainer to remove dirt and insects. Spread the hibiscus on a paper towel and let air-dry. Transfer the dried hibiscus to an airtight jar with a tight lid for storage.
3. Add 1 tbsp. of loose hibiscus and 2 cinnamon sticks to a large bowl or pot. Bring 1 cup of water to a boil in a teapot, and pour the hot water over the hibiscus and cinnamon. You can also place the loose hibiscus inside a tea ball. Keep the pot covered, and allow the hibiscus to be fully immersed in the water for five minutes. Steep one or two minutes longer if you prefer a stronger tea.
4. Strain the liquid from the pot into a tea cup. Discard the used hibiscus. Add 1 tsp. of honey and 1 tsp. of lemon juice for extra flavor. Other flavorings you can add to the hibiscus tea are orange rind, mint, peppermint, dried grapefruit rind and catnip.
Reheating creamed spinach should be done with care to prevent scorching.
Creamed spinach may contain other vegetables and spices to personal preference, but it will always contain cream or sour cream. Whether the creamed spinach is homemade or brought home from a deli, you'll need to take care when reheating it to keep the consistency as smooth and delicious as the first time it was cooked. Dishes that are creamed have a greater risk of scorching if cooked too quickly on heat that is too high.
Instructions
Stove Method
1. Place the creamed spinach into a sauce pan. Place the pan on a stove burner.
2. Turn your stove burner to a low heat setting if you're using an electric stove, or turn it to a low flame if you're using a gas stove. Using is too high can lead to scorching the spinach.
3. Stir the creamed spinach as it warms. If lumps form from the cream sauce, use a whisk to smooth it out.
4. When steam begins to rise from the creamed spinach, place a food thermometer in it. If it has reached 165 degrees it is safe to serve and eat. If it has not yet reached this temperature, keep cooking it on low heat until it does.
Microwave Method
5. Place the creamed spinach in a microwave-safe container.
6. Cook it on medium heat for one minute, if the amount of creamed spinach leftovers is at least 1 cup. If it is less than that, cook initially for only 30 seconds.
7. Turn off the microwave. Stir the creamed spinach with a spoon or whisk. If steam is already rising from the dish, take the temperature of it with a food thermometer; otherwise, put it back in the microwave and cook it for another minute before stirring again.
8. Continue cooking it at one minute intervals until you are able to get a 165 degree reading when inserting the food thermometer into the center of the creamed spinach.
Tags: creamed spinach, creamed spinach, , heat that, heat that high, , Method Place creamed
The only effective way to escape the effects of high altitude is to go down to a lower altitude. Short of that, you can take steps to adjust to altitude and minimize symptoms associated with acclimatization. Whether you are hiking up a "fourteener" or moving to a high-altitude location, use techniques to get acclimated.
Stay Hydrated
Drink 3 to 4 quarts of water a day, according to Rick Curtis, who is an expert on altitude acclimatization from Princeton University. When you go to , the body loses fluids, but you may not feel thirsty. Dehydration worsens the effects from increased altitude, so it is critical you stay well hydrated. When hiking, bring more water than you think is necessary because the air is typically cool and dry. Hydrate before and after exercise. Even when you fly to a high-altitude location, drink plenty of fluids.
Slow Down
Suppose you are traveling from Texas to Denver. Don't plan a drive up to the mountains or an extended hike on the day you arrive. Your body must acclimate to the change. It is better to increase altitude in planned stages. Several thousand feet a day in elevation is recommended for lower altitudes. If more than 10,000 feet, then only increase 1,000 feet a day. If you are climbing a mountain, hike high but come down low to rest.
Eat Carbohydrates
Eat plenty of carbohydrates. When hiking up to high altitudes, you want your meals to be 70 percent calories from carbohydrates, according to Rick Curtis. It is also wise to limit salt intake and eat foods high in iron like lean red meats. Tuna and green leafy vegetables are also good sources of iron.
Avoid Respiratory Depressants
At higher altitudes, your body actually hyperventilates due to less availability of oxygen. This is a normal adaptation, and it is especially true at night when respiration slows down. So drinking alcohol or using diuretics can aggravate the problem, as can drinking caffeine. To properly acclimate to altitude, do not abuse these substances.
Tags: according Rick, according Rick Curtis, , high altitudes, high-altitude location, Rick Curtis
The Flame Vertical Chicken Roaster makes moist, tasty chicken with little fuss.
The Flame Vertical Chicken Roaster gives you various options for cooking your chicken. You can put it on a barbecue grill, under the broiler or into your oven for great, crispy chicken. The design of the roaster makes seasoning your poultry a snap by adding beer, wine or juice. The bottom of this pan catches all the drippings for making flavorful gravy. For those who cannot find the Flame Roaster locally, a Bundt pan is a functional alternative.
Grilling Technique
Buy a chicken that fits on the Flame Roaster inside your barbecue grill when the lid is closed. Rinse the whole chicken completely. Season with salt and pepper. For a juicer bird, take a small peeled orange and insert it into the cavity near the wings. Lightly oil the interior of the roaster for easier clean up, then put the bird leg end down onto the middle of the pan. Preheat the barbecue to 350 degrees. Cook, turning the chicken every half hour for about 1.5 hours, or until it reaches an internal temperature of 160 degrees. Remove the pan from the heat and let the poultry rest for 10 minutes before carving.
Oven Method
Preheat your oven to 450 degrees. Meanwhile, rinse, pat and season the exterior of the chicken. Gently loosen the skin in the center of the breast and slip a pat of butter underneath for even greater moistness. Pour a blend of beer, wine or juice with your favorite poultry seasonings into the center of the Flame Roaster. Secure the chicken over top of the receptacle, legs down. Cover the tips of the wings with aluminum foil to keep them from getting overdone. Move the roaster into the oven for 15 minutes, watching for a rich, brown color in the skin. Turn the heat down and continue to cook until the chicken reaches an internal temperature of 160 degrees. On average cooking time equates to 16 minutes of roasting time, including browning, per pound of bird.
Preparing Other Food
The Flame Vertical techniques are adaptable to other foods. The design is similar to a bundt pan, meaning you can use it to bake cakes. Other options include using the pan as a meatloaf form or gelatin mold. The design cooks heated food evenly without burning and the center opening makes a perfect spot for garnishes once you release your finished food from the pan. Just remember to treat the surface of the roaster before using it for baking or cooking for faster clean up.
An electric skillet can safely fry foods to perfection.
Safety in the kitchen is always important regardless of the cooking ware used to prepare a meal. Frying with an electric skillet, while safer than an ordinary frying pan, still requires caution. If grease happens to catch on fire, the fire can spread quickly beyond containment. Grease that splatters on the floor poses hazards, making yourself and others susceptible to slips and falls. High temperatures run the risk of causing burns if someone touches the skillet while hot. Improperly plugging in the unit can create hazards as well leading to electrical shocks or fires.
Instructions
1. Inspect the cord to the electric skillet before you plug it in. Make sure the cord and plug is completely dry and there are no cuts, nicks or tears in the cord. A wet plug can cause electrical shock in addition to short-circuiting the electricity in your home. Cust, nicks or tears in the cord may result in electrical shock and shoot sparks, causing a fire.
2. Pour your oil into the pan before turning it on and setting the temperature. If you pour cold oil into a hot pan, especially if there is water in the pan, the oil will splatter and usually results in flames shooting up out of the pan. Shooting flames can catch nearby surfaces on fire, especially surfaces that have oil on them. In addition, shooting flames can burn your face, arms or catch your clothing on fire.
3. Stick a food thermometer in your food to verify the temperature. Food cooking at high temperatures can burn your hand or your lips if you attempt to determine whether the food is cooked long enough without a viable aide. A food thermometer will keep your hands out of the skillet and provide you with an accurate reading.
4. Lift the electrical skillet by using the handles. Do not touch any hot surface of the skillet as this can cause serious burns requiring medical attention. Keep children out of the kitchen when using the skillet to help prevent accidents.
5. Refrain from using the electrical skillet near hot burners or open flames. This can melt the cord, causing a fire or electrical shock.
6. Move the skillet only when the oil has cooled down. If you move the skillet with hot oil in it, you can accidentally spill or splash the oil on yourself or others, causing dangerous burns requiring medical attention.
7. Turn off and unplug the skillet when finished. Leaving the skillet plugged in or turned on can cause the skillet to remain hot and if you forget, you may burn yourself when attempting to move it for washing.
8. Remove the cord from the skillet before washing. You should never expose the cord to water or any other type of liquid as doing so can damage the cord and create a safety risk when plugging it in next time.
Tags: electric skillet, electrical shock, burn your, , burns requiring medical
"Wii Bowling" simulates the sport of ten-pin bowling.
"Wii Bowling" is part of the popular Nintendo Wii game "Wii Sports." The game challenges players to perfect their bowling technique using the Wii controller, or WiiMote. Ten sets of ten frames of pins make up a game of Wii Bowling, with the object being to bowl a "perfect game" by knocking down every pin on the first attempt. If you work on your technique, this is a goal within reach.
Instructions
1. Use the D-pad to move your character all the way to the right side of the lane if you are right-handed, or the left side of the lane if you are left-handed. The dashed represents your player's aim should be flush with the gutter nearest to you.
2. Press "A" and use the D-pad to change the angle of your aim so the dashes fall between the headpin (the lone pin in the front row) and the pin closest to you in the second row.
3. Point the WiiMote directly in front of you, then press and hold the "B" button.
4. Draw the WiiMote behind you, keeping the front face pointing directly toward the television.
5. Swing the WiiMote underarm toward the television in a fast, smooth motion. Do not tilt the controller sideways as you swing.
6. Release the "B" button when the WiiMote is pointed directly at the television screen. If you have swung the controller straightly and smoothly, your character will release the ball in a line that knocks down all of the pins.
7. Repeat this motion for all the frames to bowl a 300-point perfect game.
Tags: , side lane, toward television, your character