Xanthan Gum Uses

Xanthan gum (or zanthan gum) is a polysaccharide which derives its name from the bacteria used in its formation, Xanthomonas campestris. The production process begins with the fermentation of sugars. It functions as a food additive, food thickening agent, emulsifier and even medicine. Available in either powder or liquid form, xanthan gum is found in everyday products such as salad dressing, toothpaste and ice cream.

Thickener

Xanthan gum is mainly used to thicken foods. The bacteria which is used in the fermentation process creates the thickening substance. Although some individuals may be allergic to the gum, the bacteria used in its creation is not harmful. Just a little gum can thicken a great amount of product. In baking breads and cakes, xanthan gum is sometimes added to the flour to change the consistency of the batter. It is often used in conjunction with other thickeners.

Stabilizing Agent

Xanthan gum is a recognized stabilizing agent which keeps ingredients from separating from one another. As such, it is used to bind different particles in cosmetic products, salad dressings, pastries and sauces. It also keeps solid particles suspended in liquids formations. Manufacturers sometimes add xanthan gum to toothpaste so the water content binds with the other ingredients. When you add xanthan gum to ice cream, it lessens the ice crystals and makes the ice cream last longer.

Health

Xanthan gum also has medicinal purposes. According to WebMD, xanthan gum can potentially lower blood sugar in diabetes patients and decrease your cholesterol levels. It also functions as a laxative. WebMD explains that when taken as a laxative, the gum swells in the intestine and pushes stool further through the digestive tract. The World Health Organization advises that your intake of xanthan gum should be no more than 10mg per day in foods, and 15g per day when taken as a laxative.

Industrial Purposes

Xanthan gum has numerous functions in the oil and construction industries. For instance, xanthan gum keeps particles suspended in drilling fluid and thickens concrete. When lubricating their oil pumps, companies add xanthan gum to water to ensure a better lubricating product. The thickness of this lubricant also ensures that more oil is extracted from the well. Companies choose xanthan gum because it is not affected by the pH of its environment and because it can withstand extremes in temperature.

Tags: bacteria used, particles suspended, taken laxative, when taken, when taken laxative

Xanthan Gum Side Effects

Xanthan gum is a food and medical additive with bulk-forming qualities. The product was discovered in the 1960s by the Department of Agriculture during research of biopolymers. The side effects are not severe when used properly according dosage directions.

Identification

Xanthan gum is created through the mixture of fermented sugar and certain bacteria. It is similar to cellulose, with additional trisacharides. The resulting product is a gel that is slimy in appearance.

Uses

Xanthan gum is used in the production of medicine and also as a gluten-free food additive. It creates a bulk-type laxative used in the treatment of constipation. In foods it is used as a thickening agent and fat substitute to produce a full feeling. Xanthan gum lowers blood sugar and cholesterol in diabetic patients, according to WebMD.com.

Side Effects

Side effects of xanthan gum include excessive gas production and bloating. Exposure to the powder may cause lung and breathing problems along with flu-like symptoms.

Warning

Do not use xanthan gum if you are pregnant or nursing a child. It is also not recommended for patients with appendicitis, intestinal stenosis or blockage of the bowel. Xanthan gum is a bulk laxative and requires additional water intake to prevent problems.

Intake Amount

The World Health Organization lists 15 grams a day as the safe maximum dose of xanthan gum. Diabetic patients should limit their consumption to 12 grams a day.

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Cook With Scotch

Scotch makes good cocktails, but can also be used in cooking.

When most people think of Scotch whisky, they think of cocktails or scotch served straight in a highball glass over lots of ice. But while scotch is fine for drinking, it can also be used to create a variety of savory and sweet dishes in your home kitchen. The flavor of scotch is intense, so in most cases you will need only a tablespoon or so, unless you are making a marinade. If you are interested in cooking with scotch, there are a number of techniques you can experiment with.

Instructions

1. Pick the best all-purpose scotch. A blended scotch is inexpensive with a mild flavor, making it a good choice for cooks on a budget. Single malt is too expensive and complex to use for cooking, as the flavor is going to be altered by the heat of the cooking process. In particular, you will likely want to avoid Islay single malt scotches, which have a very smoky taste because of the peat-smoke used in the distilling process. This can make it difficult to pair with certain foods when cooking.

2. Deglaze the pan with a couple of ounces of scotch to create a sauce after sauteeing meat. Known as "fond" by chefs, the tasty browned bits of meat left on the bottom of a pan after sauteeing pieces of meat may be small, but are intensely flavorful. The scotch will loosen up any browned bits of steak, chicken, or pork from the skillet that you can reduce down into a pan sauce with scotch and a little bit of stock and some butter. This sauce can be poured over the cooked protein or over a side dish of mashed potatoes.

3. Temper sweet desserts with a little scotch. Butterscotch pudding is an obvious example of this, but a few teaspoons of scotch can also be folded into icing, whipped cream, cake batter or cookie dough to add depth of flavor to any dessert. Creamy or chocolaty desserts are best for this technique; fruity desserts with scotch are not as palatable.

4. Create a marinade for chicken, beef, or pork using scotch, vinegar and your choice of herbs and spices. One marinade recipe calls for 1/3 cup each of brown sugar, scotch and soy sauce whisked together with 2 tbsp. of Dijon mustard, 1 tbsp. of chopped onions and 1 tsp. of Worchestershire sauce. Use this to marinade steaks overnight.

Tags: after sauteeing, also used, browned bits, desserts with, with scotch

Order A Turducken In Tulsa Oklahoma

The Turducken is a unique poultry dish, which consists of a boned chicken, stuffed inside a boned duck, which is then in turn stuffed inside a whole turkey. The original Turducken was conceived by Hebert's Specialty Meats in Louisiana. Many families enjoy it as a dish for holiday meals and family gatherings, including Thanksgiving dinner. Hebert's Specialty Meats has a location in Tulsa, Oklahoma, making it easy to order a Turducken in this city.

Instructions

1. Peruse the various Turducken offerings online before placing your order. As of April 2011, Hebert's has more than 12 types of Turducken available, ranging from the large Turducken with Pork Sausage and cornbread dressing to the Turken, which is a Turducken without the duck. Knowing all the options you can choose from before consulting with a salesperson at Hebert's will be helpful for planning your meal.

2. Call Hebert's toll-free at 1-866-298-8400. The salesperson can assist you if you have any questions about what size Turducken to order for the size of your gathering, and can make suggestions about cooking time and side dishes.

3. Place your order online at HebertsMeats.com. You can also phone in your order using the toll-free number above. However, Hebert's requests that you use the online shopping system on its site to place an order. Orders placed over the phone will be filled out online by the salesperson, so ordering via the Web yourself is the preferred method.

4. Visit Hebert's in person to place or pick up your order. In Tulsa, the Hebert's Location is managed by Cajun Ed's. The address is:

Cajun Ed's Hebert's Specialty Meats

2101 East 71st Street South

Tulsa, OK 74136

This location is open from 10 a.m. to 7 p.m. Monday through Wednesday, and from 10 a.m. to 8 p.m. Tuesday through Saturday. This location is not open on Sunday. Lunch and dinner are both served at this location, giving you the opportunity to taste test items you were thinking about ordering.

Tags: your order, Hebert Specialty, Hebert Specialty Meats, Specialty Meats, location open

Bake An Apple Walnut Tart With Butterscotch Glaze

Topped with Vanilla Bean Ice cream...Wow!

Tarts, the European equivalent of American pies, have become very popular in the U.S. over the last few decades. Besides tasting great, they're very beautiful topped with colorful apples arranged in geometric patterns and glazed to a high shine. This deep dish tart is a wintertime favorite for the festive holiday season. The unsweetened fruit and rich butterscotch glaze create a happy interplay on the tongue. the walnut pieces add crunch and a pleasant toastiness. Serves 12.

Instructions

1. Pre-heat the oven to 375 degrees.

2. Lay the unbaked tart shell gently over the top of the tart pan with at least 1-inch overlapping the edge on all sides. Work around the pan, gently lifting the edges of the dough so that it settles to the bottom of the pan and against the sides without stretching. Gently press the dough against the sides of the pan and into the corners.

3. Peel and core the apples. Cut them into 1-inch slices. Toss half of the apples slices together with the walnuts, and put them into the tart shell in the pan. Take the remaining apple slices and layer them in circular shingle-style around the complete top of the tart.

4. Bake until the shell is golden and the apples are tender, about 1 hour and 20 minutes. Set aside to cool.

5. To make the glaze, combine all the remaining ingredients in a heavy bottom saucepan and bring to a boil. Continue boiling until the mixture smokes. Remove from the heat and cool until the glaze begins to thicken, 5 to 10 minutes.

6. Spread the glaze over the fruit. Serve warm or at room temperature.

Tags: against sides, tart shell, them into

Make Fabric Bowls

Create these delightful and useful bowls in different colors, prints and shapes. Perfect for gifts, or as as containers for a themed gift basket, or to hold fruit or pencils. These are decorative pieces of art, perfect for recycling those odd pieces of fabric into something pretty and different.

Instructions

1. Choose a glass bowl and turn it over, dome side up, onto a work table covered with a plastic table cover or newspapers. Cover the glass dome with plastic wrap all around so that it reaches the table. (This is to protect the bowl and will be peeled off later).

2. Lay a strip of fabric over the center of the dome so that it reaches from one rim of the bowl to the other. Don't worry about the ends at the moment. Holding the fabric down in the center against the dome with one hand, apply a coat of Mod Podge adhesive with the foam brush on the fabric strip with the other, covering it completely on both sides of the glass bowl. Continue laying and overlapping strips of fabric over and around the bowl, securing the strips with Mod Podge. Let dry.

3. Remove the fabric bowl off the glass dome. Peel off the plastic wrap and discard. With scissors, trim off the excess fabric pieces to make a neat edge.

4. Measure the bias tape to fit around the perimeter of the newly created fabric bowl and cut excess with scissors. Open the bias tape and generously apply Mod Podge with the foam brush. Fit the bias tape with the adhesive over the edge of the bowl and around so the two ends meet neatly.

5. Apply a coat of Mod Podge on the inside of the fabric bowl to seal and to strengthen it. Let it dry.

Tags: bias tape, fabric bowl, coat Podge, dome with, fabric over, foam brush, glass bowl

Substitutes For Jelly Roll Pans

Pans are interchangable as long as cooking time and heat are reconsidered.

A jelly roll pan is a baking sheet with sides that are 1 inch deep. They typically are made of aluminum steel, since this makes them more rust resistant. Aluminum also is ideal for cooking, as it distributes heat evenly when baking. The raised edges of the pan help prevent juices from leaking into the oven from some dishes, and are good for baking items with liquid batter such as cakes and other desserts. Substitutions can be made as long as a few changes are made when baking.

Cookie Sheets

If the item being baked does not have a liquid batter or excessive juice, replace a jelly roll pan with a flat pan, such as a cookie sheet. Cookie sheets generally have one raised edge or a low border, and are ideal for cookies, toasting granola and dry roasting vegetables.

Cake Pans

Typical sizes for substitutable cake pans include a 9-inch square cake pan, two 8-inch round cake pans, or an 8x3-inch spring form pan. A cake pan can be substituted for a jelly roll pan, as long as a few changes to baking time are made. For example, if the intended confection is a cake, using a pan with less surface area would require a longer baking time, as the batter will lay thicker in the pan. If a larger pan is used, then the baking time must be reduced as the batter will lay thinner in the pan.

Foil Packet

If the jelly roll pan was the cooking vehicle used to steam or grill vegetables or a piece of fish, then a foil packet is a clean substitute for a pan. Simply lay a piece of foil on a counter, place the food in the center, and wrap the edges of the foil up and around, making a small foil basket. Place this in the oven to cook, then discard the foil when finished.

Tags: baking time, jelly roll, batter will, liquid batter, long changes, when baking

Homemade Cheese

Homemade cheese making is often affectionately referred to as both an art and a science. Great cheese can often be made using ingredients found at a local grocery store and many tools needed are common kitchen items. Cooking schools offer introductory and advanced courses in cheese making but, there are simple recipes for some easy to make cheeses that can me made at home.

Equipment

An essential tool for homemade cheese making is a heavy stainless steel pot with a lid. Stainless steel is important as acidifying milk can dissolve aluminum. The pot should have a heavy bottom in order to prevent scorching and evenly disperse heat. Measuring cups ranging from ¼ cup to a quart are needed as well as an accurate thermometer as precise temperatures need to be reached during cheese making in order to create an environment conducive for optimum bacteria action. A whisk will be required to mix starter and rennet. White non-terry cotton dish towels or plain white cotton handkerchiefs can be used as a cheese cloth. For making hard cheeses a cheese press is required.

Ingredients

Ingredients may obviously vary dependent upon the type of cheese that is being made but most beginner cheeses can be made using pretty simple ingredients. Essential to any cheese is milk. Cheese can be made using any pasteurized milk such as cow's milk, sheep's milk and goat's milk. Calcium chloride may need to be added to the milk in order to aid in coagulation. A starter will be needed in order to acidify the milk and often buttermilk or yogurt will suffice. Rennet is essential in forming the cheese and can be found in the pudding section of the grocery store. These simple ingredients can be the beautiful beginning of a simple cheese.

Varieties

The easiest cheeses for beginners to attempt are Neufchatel, Blue Cheese and American Mozzarella. Once some of the easier cheeses have been mastered one can move on to Ricotta, Swiss, Italian Mozzarella, Feta or Gjetost. Once one becomes comfortable with the cheese-making process the possibilities are really endless.

Benefits of Making Cheese at Home

There are many benefits to making homemade cheese. It is possible to make the cheeses using only local farm or organic products potentially eliminating any harmful hormones or additives often found in store-bought dairy products. Cheese making also allows freedom and flexibility in trying new cheeses and this is especially true when making imported cheeses that are expensive at stores. The calorie and fat content can also be adjusted to suit ones preference and a fresh, healthy cheese is guaranteed once the proper cheese-making method has been learned.

Purchasing Supplies

The supplies listed in this article are quite sufficient in making some of the basic cheese mentioned. However, if the desire is to step out into more complex and challenging cheese making some of the following resources are highly regarded amongst the cheese-making community: New England Cheesemaking, Glenngarry Cheesemaking & Dairy Supply, The Grape and Granary and Danlac Cheese Making Supplies.

Tags: cheese making, made using, cheese making, cheeses that, grocery store

Wine Clubs In Indianapolis Area

Collecting wine is a hobby of many wine club members.

When initially thinking of wine hotbeds, the city of Indianapolis, Ind., does not immediately come to mind. However, Indianapolis is the capital of a booming wine industry throughout the state of Indiana. Vintage Indiana, a wine & food festival, that celebrated its 11th year in 2010 is a good place for wine enthusiasts to meet, interact, and sample many delicious vintages from local wineries. Those who enjoy partaking in wine collecting and tasting all year can join one of the many local wine clubs that Indianapolis has to offer. From small gatherings to large events, wine clubs in Indianapolis are available for anyone seeking to learn more about the delicious alcoholic beverage.

The Indianapolis Wine Aficionados Meetup

The Indianapolis Wine Aficionados Meetup group has 665 members and a 4.5 out of 5 star rating from its members. The group keeps a calendar of various wine tasting throughout the city, and also plans events for it's actual members. Some events include free tasting at local wine shops or wineries while other events are paid. The group even does events at people's houses. Not only do they meetings but they also provide information and tips to people about put on a successful wine tasting, where the best wine stores in the city are, which wine connoisseur websites people should frequent, and which of the latest vintages are hot commodities. Membership is free.

meetup.com/wine-337

Wine Styles Store

Wine Styles stores are located all over the country including Indianapolis. They have their very own wine club for people who often frequent their favorite Wine Styles location. Membership to the taste club is $34.99 per month and the learn club is $49.99 per month. Each month, two specially selected bottles of wine will be given to each members and they will also be invited to the Wine Style clubhouse for wine tastings and events. Wine Styles is located in the Indianapolis suburb of Carmel.

WineStyles - Carmel #279

1950 E. Greyhound Pass

Carmel, IN 46033

317-844-9463

winestylesstore.com/club

Chateau Thomas Winery Wine Club

The Chateau Thomas Winery was created in the 1970s by Dr. Charles Thomas, who wanted to expand his wine-making hobby into a full-blown operation. Joining the Wine Club at Chateau Thomas Winery, located in the Indianapolis suburb of Plainfield comes with many benefits such as a 20 percent discount on case sales, an invitation to the annual VIP reception and special offers on limited release, premium, and library wines.

Chateau Thomas Winery

6291 Cambridge Way

Plainfield, IN 46168

chateauthomas.com/club

Tags: Chateau Thomas, Chateau Thomas Winery, Thomas Winery, Wine Styles, Aficionados Meetup, Club Chateau, Club Chateau Thomas

Supplies For A Bar

When building a home bar for the entertainment of your guests, having the right bar tools and supplies can transform your bar from good to great. Knowing which tools and drinks to have on hand and use them enables you to mix cocktails that rival those served by professional bars for a fraction of the cost. Keep your bar stocked to guarantee that your friends will return again and again to your home for social gatherings.

Mixing Tools

A drink recipe is hard to mix properly without a jigger, a small cup used to measure alcohol and mixers in small proportions for the perfect drink. Bar spoons are another necessity for stirring drinks, and a muddler is used to crush mint and fruit for specialty cocktails. No bar is complete without a shaker and a Hawthorne strainer, which can be used to quickly mix and chill your drinks. If your bar is not in your kitchen, keep a cutting board, knife, bottle opener and ice bucket nearby.

Glassware

Having the right glass for the right drink makes a big difference when impressing guests. Use martini glasses for serving martinis and cocktails. A rocks glass is used for whiskey, bourbon and other dark liquors, either neat or "on the rocks." For mixed drinks, use a highball glass; the higher volume of the highball glass allows you to add more soda and other mixers to flavor the drink. Keep a small supply of red and white wine glasses, champagne flutes, brandy snifters, margarita glasses, shot glasses and beer pint glasses handy. Most cocktails do not require these glasses, but if you want to serve a glass-specific drink, you will need the proper equipment.

Mixers and Garnishes

Mixers and garnishes add flavor to your drinks; the more you have, the more drinks you can make. Keep a good supply of sodas behind your bar. Tonic water, club soda, cola, ginger ale and cream soda are popular mixers in a variety of drinks. Citrus and tropical juices are commonplace in many fruity drinks, so stock orange, lemon, lime, cranberry, melon and pineapple juices if your guests like fruit-flavored drinks. Keep garnishes such as mint, lemon, lime, cilantro, olives and maraschino cherries on hand.

Alcohol

No bar is complete without a wide selection of alcohol. The wider the range of alcohol in your bar, the wider the variety of drinks you can prepare. Keep a bottle of each kind of basic liquor in your bar, including vodka, rum, whiskey, tequila and gin. Add variety to your selection of liquor by purchasing flavored vodkas and rums, a small range of fruit-flavored bitters and specialty liqueurs such as coffee-based or cream-based drinks for more complex mixes. Stock a small variety of beer and wine for guests who don't drink cocktails, and keep a bottle of champagne handy for special occasions.

Tags: complete without, drinks more, highball glass, lemon lime, variety drinks, your drinks, your guests

Make Fried Chicken Strips

You can make restaurant-quality chicken strips in your own kitchen.

Fried chicken is a popular dish throughout the world. In the United States, the term "fried chicken" usually refers to chicken fried bone-in. Fried chicken strips, on the other hand, have all the flavor and crispness of fried chicken without the hassle of dealing with bones. The process of cooking fried chicken strips is not difficult; as long as you have the right oil and pan, you can easily prepare it in your own kitchen.

Instructions

1. Slice the chicken breasts lengthwise into strips. You can cut them to your own desired thickness; many cookbooks recommend slicing the chicken breasts into fourths.

2. Scramble some eggs in a large bowl. Crack the eggs into the bowl and use a fork to whisk them until the liquid is completely yellow.

3. Add milk, salt and pepper into the scrambled eggs. Add approximately 1 tsp. of milk for every egg you scrambled, and salt and pepper to taste. If you want to include other types of spices, such as paprika or cumin, add them to the egg mixture as well.

4. Pour flour into another large bowl, enough so that you cannot see the bottom of the bowl.

5. Prepare the frying oil in the frying pan. Turn the burner to medium and heat the pan without the oil. Slowly add in the oil. Add enough oil to completely cover the chicken strips when you add them later.

6. Dip the chicken strips in the egg mixture.

7. Dip the chicken strips that are covered in egg mixture into the flour. The flour should stick to the chicken strips so that all sides are covered.

8. Place the chicken strips in the frying pan.

9. Fry the chicken strips for seven minutes.

10. Turn the chicken strips over and fry for another seven minutes.

11. Remove the chicken strips from the pan, letting the oil drip off and back into the pan before placing them on a plate for consumption.

Tags: chicken strips, chicken breasts, chicken strips, chicken strips that, large bowl

Make Punjab Ka Methi Murgh

Made with pan-roasted fresh fenugreek leaves, this is the home version of a popular restaurant-style dish from northern India. It looks superb, keeps well, and tastes even better the next day.

Instructions

1. In a food processor, process the fenugreek leaves until minced. Transfer to a cast-iron or nonstick wok or saucepan. In the same food processor, process together the yogurt and water until smooth.

2. Place the wok with the fenugreek leaves over medium-high heat and cook, stirring, until all the moisture dries up (there is always some water clinging to the leaves after they are washed). Reduce the heat to medium-low, add 1 tablespoon oil and roast, stirring the leaves, until they are fragrant and much darker in color, 15 to 20 minutes. Remove to a bowl.

3. Add the remaining oil to the same wok and cook the onions over medium-high heat, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili pepper, stir 1 minute, then mix in the chicken, coriander, 1 teaspoon garam masala, paprika, turmeric, and salt. Cook the chicken, stirring as needed, until it is golden on all sides, about 7 minutes.

4. Mix in the cooked fenugreek leaves and the yogurt-water mixture and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook, stirring as needed, until the chicken is very tender, the sauce thick, and the oil separates to the sides, about 20 minutes. Transfer to a serving dish, garnish with the 1/4 teaspoon garam masala, and serve.

Tags: fenugreek leaves, about minutes, cook stirring, food processor, food processor process, garam masala, leaves until

Make Bean Puree

These scallops are atop a green fava bean puree.

Find out all the ways you can use beans beyond an addition to chilis or soups. Pureed beans are a kitchen secret used by chefs and home cooks to thicken soups, to add nutrition to casseroles, for a chip dip, for homemade baby food or to spread on sandwiches. Cooked beans such as white beans, chickpeas, black beans or pinto beans are good choices for making bean puree. Save time with drained and rinsed canned beans for making the easiest bean puree possible.

Instructions

1. Pour the contents of the cans of beans into a colander to drain.

2. Rinse the beans in the colander under running water to get rid of excess salt from the canning process.

3. Transfer the beans to a food processor or blender.

4. Puree the beans in the food processor or blender until smooth, and optionally add the vegetable oil or chicken broth to the beans while the blender or food processor is running to thin the puree to your desired consistency.

5. Serve the bean puree in recipes, as a dip or for baby food.

Tags: bean puree, food processor, baby food, beans food, beans food processor, food processor blender

Make Summer Garden Bean Salad

Make a delicious and summer garden bean salad with fresh and canned beans. The garden fresh beans and a light vinaigrette dressing make this salad so refreshing during the summer. But this is a great year round salad, because it's packed full of vitamins and it's a great source of high fiber and protein. Here are a few tips to make a summer garden bean salad.

Instructions

1. Remove the ends of a half-pound each of fresh green beans and yellow wax beans. Slice the beans in half, on the diagonal. If summer is long gone and fresh beans aren't available, buy whole frozen beans that are not fully cooked, only blanched.

2. Heat a large pot of salted water to boiling. Blanch the fresh beans by boiling them for only a minute or two and removing them immediately from the boiling water. Immerse the blanched beans in ice cold water to retain the color. Drain the fresh beans well. If you are using whole frozen beans, let them thaw but do not blanch again.

3. Slice 3 or 4 scallions, including the firm part of the greens, into fine slices. If you don't have scallions, a finely sliced leek is a good substitute in this summer salad. Wash the leek thoroughly to remove fine dirt particles.

4. Drain 1 cup each of kidney beans, garbanzo beans and black beans. Any canned beans will do, but try to vary the colors of the canned beans. If you don't have garbanzo beans, you can substitute lima beans or great northern beans.

5. Mix all the ingredients for the summer garden bean salad together in a large salad bowl. Season the salad with salt and pepper to taste. Add the vinaigrette and toss lightly. Allow the bean salad to marinate at least an hour in the vinaigrette; the longer the salad marinates the better the flavor.

6. Make a quick and easy raspberry vinaigrette by mixing vinegar with raspberry syrup to taste; use raspberry syrup found in the syrup section or ice cream toppings aisle. Raspberry vinaigrette is a delicious option for the summer bean salad. Red wine vinaigrette or a light balsamic vinaigrette is also delicious.

Tags: bean salad, fresh beans, canned beans, garden bean salad, frozen beans

Kinds Of German White Wines

Kinds of German White Wines

Germany has been producing high quality white wines since the Romans introduced vineyards to the region around 100 BC. By the 17th century, Germany had become famous for its wines, particularly its white varieties produced in the north. By the late 20th century, however, vine disease, war and economic ruin had all but decimated the German wine industry. Only now, in 2009, are the wines of Germany making a comeback, with white varieties leading the way.

Riesling

Riesling, the most planted grape variety in Germany, is grown in the Mosel-Saar-Ruwer area, Alsace, and the Spotlese and Auslese regions. Nearly all popular white wines from Germany contain at least some of this grape variety. The slate soils of the Mosel area are reflected in the flavor of its wines, while wines from the warmer Alsace region tend to have less soil character and more peach and apricot influence. Liebfraumilch, a very popular German export, is an example of a late-harvest, sweet Riesling. The taste and bouquet of Riesling wines are often compared to floral and fruit blossoms, apples, limes, slate and minerals.

Classification and Rating

Quality classification of the highest-rated German wines is largely based on ripeness level at harvest. Wines not based on ripeness level are Tafelwein (table wine), Landwein (landwein) and wines having the lowest rating of "Q." The next level, QbA, includes inexpensive, easy-drinking wines grown in one of the 13 grape-growing regions of Germany. The final, highest level, QmP, is based on six levels of ripeness, and includes the following: Kabinett-light-bodied, low to medium alcohol content, and the driest of the QmP classification: Spatlese-a fuller, more intense body (due to later harvesting). Though not as dry as Kabinett, Spatlese is still considered one of the drier of the QmP class. Austesse-harvested later than Spatlese, results in a sweeter, fuller-bodied taste. Beerenauslese-grapes affected by botrytis (noble rot) are selected-grape-by-grape-to produce this sweeter and more expensive group of wines. Trockenbeerenauslese-the latest harvest of the QmP classification is also the sweetest.

Wine Experts' Favorites

IntoWine.com asked a panel of wine experts: "What's the one German white wine you'd recommend seeking out?" Here's how they answered: Tony Connell, personal wine consultant for Montesquieu Wines, chose a 2007 Steinadler from the Mosel region, calling it "a pleaser in every way, and my go-to wine for spicy food pairings." A 2007 Gutzler Blanc de Noir White-Pressed Pinot Noir-a non-Riesling-was the favorite of Cezar Kusik, fine wine specialist, Fourcade & Hecht. "The wine is great by itself as a refreshing aperitif or with a wide range of seafood," said Kusic. Loren Sonkin, founder/winemaker of Sonkin Cellars, chose Selbach Oster Riesling Spatlese Wehlener Sonnenuhr, as the best representative of the Spatlese classification and a personal favorite. Said Sonkin, "It can be found for about $28, and is a great wine to sip on its own or matches well with a wide variety of foods."

Tags: based ripeness, based ripeness level, German White Wines, grape variety, Kinds German, Kinds German White, ripeness level

Make The Best Cheese Log As A Gift

Strong cheeses are best for a cheese log gift.

Cheese logs are the perfect treat to take to a birthday or Christmas party. There is little chance a cheese log will not be gratefully received, as long as the seasonings are fresh and the cheese is strong. Added bonuses of this recipe are that it is simple to make and simple to adapt for the individual tastes of its recipients.

Instructions

1. Grate cheddar cheese into a mixing bowl; add cream cheese and milk. Beat until both cheeses are well mixed.

2. Drain the pimientos and add them to the cheese mixture. Add the onion, Worcestershire sauce, a pinch of salt and a pinch of red pepper flakes. Add 1/2 cup walnuts and half the bacon to the bowl. Juice the lemon and add 4 tsp. of the juice to the mixture. Mix well.

3. Pour mixture onto plastic wrap and form into a log. Cover completely with the wrap and place in the refrigerator to chill two hours.

4. Chop the fresh parsley and place in a pie plate. Add the remainder of the bacon and walnuts to the parsley and mix thoroughly.

5. Remove the cheese log from refrigerator and roll in the walnuts, parsley and bacon. Cover log in fresh plastic wrap and keep in fridge overnight.

Tags: plastic wrap, walnuts parsley

Use Cilantro For Medical Purposes

Cilantro

Cilantro, also known as coriander, is an herb that has been used for about 3,000 years. It has been used in funerals, spiritual rituals, cooking as well as medicine. Cilantro has tiny flowers ranging from white to mauve and red. The leaves are rounded toward the bottom of the stem and become more feathery on top. It is often referred to as Chinese parsley. The medical uses for cilantro range from aiding treatment of indigestion to pain for arthritis. Read on to learn use cilantro for medical purposes.

Instructions

Cilantro Tea for Indigestion and Colic

1. Fill teapot with water.

2. Bring water to boil.

3. Steep crushed coriander leaves and seeds in hot water.

4. Allow to cool to desired temperature.

5. Drink a glass to ease indigestion. Make tea a bit weaker and give to children for ease of colic.

Poultice for Arthritis Pain

6. Crush desired amount of dried cilantro in mortar and pestle until it is a thin powder.

7. Add water in small increments until a thick paste is formed.

8. Lay out a clean cloth usually of muslin, linen, gauze or breathable cotton. The cloth should be big enough to cover the area.

9. Spread the paste over the cloth.

10. Clean desired area with hydrogen peroxide or rubbing alcohol.

11. Place cloth on desired area.

12. Wrap clean cloth around poultice and fasten to keep secure.

Prevent Infections

13. To make use of cilantro's anti-viral and anti-fungal properties on open wounds first take some dried cilantro and crush it.

14. Sprinkle the crushed cilantro on the open wound.

15. Wash wound with soap and water.

16. Dry and bandage.

Tags: been used, clean cloth, desired area, dried cilantro

Make A Chocolate Lover'S Pumpkin Pie

Chocolate lover's pumpkin pie will serve up a blast of chocolate flavor big enough to satisfy even most ardent chocoholics at your dinner table. The custardy pumpkin blends deliciously with the creamy chocolate in this pie, making it an excellent recipe for any season.

Instructions

Chocolate Pumpkin Pie Filling

1. Prepare the pie crust (see recipe below) ahead of time and allow it to cool.

2. Preheat the oven to 425 degrees F.

3. Whisk the eggs in a large mixing bowl for about a minute, or until they become slightly foamy. Whisk in the pumpkin, cocoa powder, brown sugar, salt, vanilla extract and the spices until the mixture is smooth, then add the milk as you continue whisking.

4. Pour the pie filling into the cooled pie crust and bake it for 15 minutes.

5. Reduce the oven temperature to 350 degrees F and bake the pie for an additional 30 minutes, or until the filling still jiggles slightly and a knife poked into the center of the pie comes out clean.

6. Cool the chocolate pumpkin pie on a wire rack, then cut and serve.

Graham Cracker Pie Crust

7. Preheat the oven to 350 degrees F.

8. Combine the melted butter, graham cracker crumbs, spices and sugar together in a medium mixing bowl and stir until it's thoroughly mixed.

9. Press the crumbs into the sides and bottom of a pie pan, and bake the crust for 12 to 15 minutes, until it's just beginning to turn golden brown.

10. Allow the pie crust to cool on a wire rack before filling.

Tags: minutes until, mixing bowl, oven degrees, Preheat oven, Preheat oven degrees, wire rack

Types Of Waxy Potatoes

Red potatoes are a type of waxy potato.

There are over 4,000 types of potatoes in the world, and they can all be classified into three categories: floury, all-purpose and waxy. Floury potatoes are high in starch and good for mashing or baking. All-purpose potatoes are medium in starch levels and can be used as either floury or waxy potatoes. Waxy potatoes are relatively low in starch and ideal for use in salads. They hold their shape well when boiled or roasted.

Fingerling Potatoes

This type of waxy potato is small (usually 2 to 4 inches in length), narrow, and elongated, resembling a finger. Fingerling potatoes can be a variety of colors, from red to purplish-pink to yellow. Fingerlings cook more quickly than larger potatoes, maintain their shape well when cooking, and generally are aesthetically pleasing on a plate.

Red Potatoes

Red potatoes, also known as Red Jacket Potatoes, are medium-sized waxy potatoes with white flesh and red skins (or jackets). Red potatoes are often sold "new," or immature. As mature potatoes, they are low in starch and are a top choice for boiling. Red rounds are the most common waxy red potato.

White Round Potatoes

White round potatoes contain medium to low starch levels, so they can be classified as either waxy potatoes or all-purpose potatoes. These potatoes maintain their shape when boiled or roasted, and are also ideal for mashing or baking. Some types of white potatoes include Saxon and Cara potatoes.

Yellow Potatoes

Yellow potatoes, such as the Yukon Gold, can also be classified as either waxy potatoes or all-purpose potatoes. Like white round potatoes, yellow potatoes typically maintain their shape when roasted or boiled, and can also be used to make mashed or baked potatoes.

New Potatoes

The term "new potatoes" technically refers to any immature potato harvested in spring or early summer, but is often used to describe all small waxy potatoes. New potatoes can be distinguished from fully mature potatoes by their flimsy skins which can be peeled off using just fingers. They are ideal for boiling or roasting, as they maintain their shape particularly well when cooked whole.

All-Purpose Potatoes

Some potatoes fall into the all-purpose category rather than either the "waxy" or "floury/mealy" category. All-purpose potatoes have medium starch levels and are good for baking, mashing, and boiling. They maintain their shape when boiled better than floury potatoes but not as well as waxy potatoes. These include Yellow Finnish and Peruvian Blue potatoes.

Tags: their shape, maintain their, maintain their shape, waxy potatoes, either waxy

Why Add Rock Salt To Ice For Ice Cream

If an ice cream maker requires ice, add salt to it

Without rock salt to lower the freezing point of the ice, it would not be possible to make ice cream in a hand-cranked or traditional electric ice cream maker. Ice naturally melts at 32 degrees Fahrenheit, which is too warm to create ice cream.

Process

According to sendicecream.com, rock salt forces the ice surrounding the can of ice cream to melt, creating a brine solution that lowers the ice cream's temperature to help it freeze.

Temperature

Without adding rock salt, the ice would melt at 32 degrees Fahrenheit. The ice cream must be at least 27 degrees Fahrenheit in order to freeze. The ice lowers the melting point of the ice to between eight and 12 degrees Fahrenheit.

Ratio

According to sendicecream.com, you need one cup of rock salt for every five cups of ice in your ice cream maker.

Table Salt

Some scientists who participated in the the "Ask a Scientist" column at newton.dep.anl.gov believe table salt can be used instead of rock salt to make ice cream. One scientist, however, suggested that table salt may lower the brine temperature too quickly, causing ice crystals to form in the ice cream.

No Salt

If an ice cream maker requires ice, you must use salt. If the ice cream maker does not use ice, it lowers the temperature of the ice cream automatically without a salt brine.

Tags: cream maker, rock salt, degrees Fahrenheit, According sendicecream, cream maker requires, make cream

Make A Wax Seal Pendant

Sealing wax and embossed seals were used to securely close correspondence in the days before letter and envelope adhesives were invented. Kings and aristocrats had signet rings or seals, often embossed with coats of arms, which when pressed into wet wax, let the letter's recipient know who sent and sealed the letter. Decorative pendants are a charming way to use sealing wax and seals. The crafter can design the pendant with a desired seal and color of wax, giving the jewelry old-world charm.

Instructions

1. Spread a piece of wax paper on a flat surface. Light a match and light the wick of the sealing wax stick.

2. Drip two or three drops of wax onto the wax paper. Blow out the match and the wax sealing stick.

3. Form the polyester cord into a loop and cross the ends, pressing the cord into the wax drops on the wax paper to hold it. Allow the wax to cool.

4. Light the wick of the sealing wax stick again. Drop a dime to nickel-sized spot of wax over the crossed ends of the cord loop, leaving a small loop over the top of the wax "glob," which will eventually become the pendant. The necklace chain will slide through the loop to hang the pendant.

5. Press the seal into the center of the wax circle and hold the seal in place, very still, for thirty seconds. Gently lift the seal upwards from the wax and allow the wax to cool.

6. Peel the pendant from the wax paper carefully. Slip the necklace chain through the cord loop and hang the necklace with the wax seal pendant around your neck.

Tags: sealing stick, cord into, cord loop, loop hang, necklace chain, wick sealing

Soul Food Restaurants In Savannah Georgia

Look to the Peach State for the best Soul Food around!

There's no better cooking in the South than the cooking that comes from the soul, or from your mama's kitchen. Savannah is one of the best places to eat soul food; it's in the deep South, life is slow-paced, and the food is full of love. The best soul food restaurants in Savannah stay true to their roots, and don't take cooking lightly.

Sweet Potatoes Kitchen

Sweet potatoes--a Southern staple.

Sister restaurant to the Toucan Café, Sweet Potatoes cooks traditional Southern soul food, but cuts out the butter and grease. The Southern charm begins in the kitchen and extends to the staff and the ambiance. Each day, the restaurant features a different dish made from sweet potatoes, from salad and soup to stuffing, chili and cornbread---all featuring the revered root vegetable.

The restaurant offers classic like fried green tomatoes, okra, green bean casserole and apple cobbler. Entrees include a peach-glazed BBQ chicken and fried catfish. Sweet Potatoes also serves up fried chicken and macaroni and cheese, but only on Tuesdays, Thursdays and Saturdays. Prices are reasonable at Sweet Potatoes; entrees are priced from $5.50 to $8 and come with two sides and a biscuit. The restaurant is open from 9:00 a.m. to 11:00 p.m. Monday through Saturday.

Sweet Potatoes Kitchen

6825 Waters Ave., Savannah, GA 31406

912-352.3434

toucancafe.com/sweetP.html

The Olde Pink House Restaurant

Don't miss the Southern sushi.

Chef Vincent Burns serves up Southern soul food-influenced gourmet dishes in Savannah's cherished 18th-century mansion. The Olde Pink House is also home to the Planter's Tavern, where patrons may enjoy live music. In addition to the restaurant, the Old Pink House hosts parties, caters, and provides banquet facilities.

For dinner, appetizers include crab cakes and fried green tomatoes with remoulade sauce, "Southern sushi," made of smoked shrimp and grits, blackened oysters with watermelon relish and blue crab beignets. Entrees include a BBQ grouper with grits and pear and apricot chutney, pecan-crusted chicken and bourbon molasses pork tenderloin with sweet potatoes and collard greens, among many other elegant soul food dishes. The Olde Pink House is open for lunch every day from 11:00 a.m. to 3:00 p.m. and for dinner Sunday through Thursday 5:00 p.m. to 10.30 p.m., and Friday and Saturday until 11:00 p.m.

The Olde Pink House Restaurant

23 Abercorn St

Savannah, GA 31401

912)-232-4286

americascuisine.com/georgia/savannah/TheOldePinkHouse.aspx

Alligator Soul

Enjoy the slow-paced way of life in Savannah.

Founded in 2003 by owners Hilary and Maureen Craig, Alligator Soul offers innovative Southern dishes made with local ingredients, while reminding diners that the most important part of the plate is its soul. The ambiance at Alligator Soul is romantic and elegant without losing its Southern charm. It is located below-ground, so it is rather easy to miss.

Executive Chef Chris Dinello offers, in addition to daily specials, fried green tomatoes, crusted in parmesan, Oysters Rockefeller, with collard greens, and a foie gras torchon, served with a brandy peach compote. For entrees, the menu features "Day Boat Snapper;" shrimp and grits; "Gumbo's Back Baby," a Creole dish; the "Little Hilbo," a Cajun-spiced steak dish named after the restaurant's late owner and a "Filet of 'Soul:" the menu's ultimate tribute to soul food, a tenderloin filet wrapped in bacon and grilled, served with mashed potatoes. For dessert, among other traditional dishes, the menu offers two very soulful choices: an Amaretto Peach Bread Pudding, a tribute to the Peach State, and Alligator Soul Banana Beignets.

Dinner at Alligator Soul is a little pricey; appetizers are around $11 and entrees are around $28. Alligator Soul is open, only for dinner, seven days a week from 5:30 to around 10:00 p.m.

Alligator Soul

114 Barnard St

Savannah, GA 31401-3277

912-232-7899

alligatorsoul.com

Tags: Alligator Soul, Pink House, soul food, Olde Pink, Olde Pink House, fried green

Shop In A Grocery Store

Smarter shopping simplified

Heading to the grocery store to pick up a few things? Before loading the kiddos into the car, think about how you can improve your grocery shopping habits. Not only can you save time and money by knowing behave in a grocery store, you can also save yourself some aggravation. Grab your cart, not the one with the wobbly wheel, and let's go shopping!

Instructions

Preparing to Grocery Shop

1. Eat before you head to the grocery store. Nothing will make you behave "badly" at the grocery store more than a growling tummy. If you leave right after breakfast or dinner, you won't be hungry and you'll be able to avoid the crowds. Make sure to allow yourself plenty of time to shop and get back before your favorite TV show comes on.

2. Save the local grocery store flyers and coupons from the mail or newspaper. Read through these advertisements for bargains and then plan your menu for the week around these sales.

3. Clip the coupons you will need and only bring the ones for items you plan on purchasing. Extra coupons will only tempt you to buy too much because it is such a bargain, even if you have no need for 16 rolls of toilet paper this week.

4. Check your refrigerator, freezer and pantry to see what you already have. No use buying extra pizzas if you have five sitting un-eaten in the freezer already.

5. Make your shopping list and add one or two items as treats. With treats on the list you won't be tempted to impulse-buy whatever is attractively displayed on the end of aisle 5. Your list should be arranged based on the location of items in the store. If you're not familiar with your grocery store's layout, ask customer service if they have a copy of their floor plan for customers or take a little notebook and make yourself a sketch of the store for next time.

Shopping at the Grocery Store

6. Shop the produce section first. Produce is usually located as soon as you pass the main entrance to the grocery store, so save your feet some walking by picking up your fruits and veggies first. Check all items for freshness and then place them in baggies.

7. Hit the staple items, located on shelves in the middle part of the grocery store. Pull out your coupons so you can make sure to get the correct items. Check that an item isn't cheaper if you buy an off-brand by checking unit price, not the listed price, since items may come in different size containers. Watch for damaged cans and boxes, which can lead to spoiled goods.

8. Look up or down for better bargains because the most expensive items are usually placed at eye level.

9. Go ahead and pick up your non-food items while you're getting your staples. Dog food, toiletries and such can be had for bargain prices without going to the discount store if you watch for specials and coupons.

10. Put on your jacket and roll on over to the refrigerated sections. As you purchase these perishable supplies, check expiration dates.

11. Pick up the frozen items last, right before you go to checkout. Don't forget the ice cream, one of the must-have treats on your list.

Tags: grocery store, coupons will, Grocery Store, such bargain, your grocery

Vanilla Beans To Beer

Add Vanilla Beans to Beer

Brewing beer at home tends to be a highly experimental hobby. Home brewers do not have any customers to please, so unlike commercial brewers they can freely experiment with unusual or costly ingredients. One such ingredient that can be employed successfully is vanilla bean, which can impart a warm and full mouthfeel to beer as well as a spicy-sweet flavor.

Instructions

1. Wash and sanitize the knife, cutting board, jar and lid with the home brewing sanitizer. Follow the instructions on the sanitizer for the maximum effectiveness to ensure that no unwanted microorganisms from your kitchen are introduced into the brewing beer. Thoroughly wash the outside of the vanilla bean to remove any dirt or debris, but do not use the sanitizer on it as it may soak into the bean.

2. Cut the vanilla bean in half lengthwise and chop it into small pieces. The more of the interior of the vanilla bean is exposed, the more vanilla flavor will be released into the beer. For even more vanilla flavor, after you cut the bean in half use the tip of your knife to scrape out the pulp and seeds, then chop both the pulp and the shell up into small pieces.

3. Place all the pieces of the vanilla bean into the jar. Add enough vodka to the jar to completely immerse all of the pieces, then seal the jar and shake it.

4. Leave the jar to sit in a cool and covered place for a day. Shake it up periodically through the day. This will essentially create a very fresh and pure vanilla extract, as the alcohol in the vodka absorbs the vanilla flavoring compounds from the bean. It is possible to add the bean pieces directly to the wort without soaking them in vodka, but the vanilla flavor will be significantly diminished as the beer will not have sufficient alcohol content to absorb much of the flavor from the bean.

5. Add the entire contents of the jar to the wort, taking care to avoid splashing as you add them so as not to introduce more oxygen than is necessary into it, which can affect the flavor of the finished beer. Let everything sit undisturbed in the secondary fermenter for two weeks before bottling or kegging the finished beer to get as much of the vanilla flavor out of the bean pieces as possible.

Tags: vanilla bean, vanilla flavor, bean half, bean pieces, Beans Beer

Fix Oversalted Beef

Thinning out salty gravy reduces the salt taste in your meat dish.

Salt brings out the full flavor of food, but too much salt can turn beef stew, braised beef or steak on the grill into an unpleasant experience. You can throw out the beef and start again, but before you waste food, try to correct the over-salted beef. There are a few different ways to save over-salted meat dishes. Choose the best option that complements your meal then try to correct the flavor. You might not end up with the exact original dish you wanted to make, but you can get something edible nonetheless.

Instructions

1. Thin out beef stew or gravy by adding 1 cup of beef or chicken stock. If you don't have stock, add water to the gravy to thin it out. This dilutes the salt concentration of the dish to correct the flavor.

2. Toss cooked rice, couscous or noodles into the dish. Continue to cook the beef for a few minutes so the grains absorb the beef flavor and some of the salt. Alternatively, add sliced vegetables and cook until the vegetables are tender. The grains or vegetables will have soaked up much of the salt to even out the flavor of the dish.

3. Add vinegar or lemon - the acid cuts the salt flavor - and a dash of sugar or brown sugar to combat the excess salt. Use 1 tbsp. of whatever vinegar works best with the flavor of your dish, then taste and add more if necessary. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry.

4. Cut off the exterior of the meat to see whether the interior has a less salty taste. If it does, just remove the exterior and serve the interior with your sides and sauce.

Tags: beef stew, correct flavor, much salt, vinegar with

Make Irish Mashed Potatoes

Mashed Irish potatoes is most everyone's favorite side dish. It's easy to make regular mashed potatoes, but gussy it up a little for a traditional Irish dish that's not limited to St. Patrick's Day. This Irish side dish is easy to make, very delicious and you can enjoy it with your favorite meals throughout the year.

Instructions

1. Peel potatoes using a vegetable peeler.

2. Use a knife to cut the potatoes into small chunks. Cut potatoes into similar sized pieces for even cooking.

3. Place the potatoes in a large pot and add cold water to cover the potatoes. Add a sprinkle of salt to the water to help flavor the potatoes during cooking.

4. Put the pot on a burner on the stove and turn the burner to high. Bring the water to a boil and boil the potatoes for approximately 15 minutes or until done. To check for doneness, pierce a couple of the potatoes with a fork. If they're tender, the potatoes are ready to mash.

5. Mix the milk and the butter in a saucepan on the stove. Heat the saucepan over medium heat to melt the butter and heat the milk. Add the scallions or leeks to the saucepan and cook for several minutes to soften the vegetables. Add salt and pepper to taste.

6. Drain the cooked potatoes in a colander and return the potatoes to the hot pot, and let the potatoes dry out.

7. Add the mixture from Step 5 to the cooked potatoes a little bit at a time. Mash the potatoes and milk, butter and vegetable mixture with a potato masher. Continue to add the mixture from Step 5 until the potatoes are at the desired consistency.

8. Season the Irish mashed potatoes with additional salt and pepper, and pass them around the table for everyone to enjoy.

Tags: cooked potatoes, dish easy, dish easy make, easy make, from Step

Natural Sugar Alternative

As more people discover the dangers of chemical-laden artificial sweeteners, natural sweeteners are growing in popularity. Stevia is a wonderful natural sugar alternative. While stevia has been used in other countries for many years, its appearance in the United States has had some trials with the Food and Drug Administration. Nevertheless, the World Health Organization evaluated stevia and found no evidence of it causing carcinogenic activity. Coca Cola and Pepsi Cola have announced that they will soon be using stevia in some of their products.

Stevia Qualities

Although it contains zero calories and carbohydrates, stevia does contain nutrients and trace minerals. Non-fermentable, stevia maintains high heat stability and has a long shelf life, which makes it ideal for use in processed foods and beverages.

Offering sweetness 300 times stronger than sucrose, stevia is often combined with natural bulking agents and fiber to make it easier to use. While some forms of stevia may have a tendency to taste bitter, new methods have allowed stevia manufacturers to isolate rebaudioside-A from the stevia plant, thereby eliminating a bitter aftertaste.

The trade name for this new product made from stevia is "rebiana." Brands containing rebiana that can be purchased at the grocery store include Truvia and Pure Via. Interestingly, the company that makes Equal makes Pure Via Sweetener as well.

Stevia Use Around the World

Stevia is used to sweeten medicinal teas. In Brazil and Uruguay, it is used in a treatment plan for type-2 diabetes. As consuming stevia has no effect on blood sugar levels, stevia is an attractive natural sweetener for diabetics.

Japan, China and Korea all use stevia in soft drinks, gum and ice cream. While aspartame and saccharin are widely used in the United States, they have both been completely banned in Japan.

Stevia Benefits

While sugar is known to damage teeth, stevia has the reputation for doing the opposite. According to Purdue University and the Hiroshima University School of Dentistry, stevia slows bacterial growth and the development of plaque on teeth. Stevia has also been noted to help minimize sugar cravings and hunger sensations, as well as aiding in digestion by nourishing the pancreas.

Tags: from stevia, United States

Make Spa Water

Getting the recommended eight glasses of water a day can be difficult, but with refreshing spa water you can make your intake of water more interesting. Spa water is not your average H20, but with a few steps you can create your own version.

Instructions

1. Fill the bottom of a clean pitcher with your ingredients. You can make any flavor you choose, the ingredients dictating the measurements. For instance, citrus spa water made from lemon, lime, orange or grapefruit will require only one sliced fruit, but cucumber may require two whole vegetables.

2. Place a few ice cubes to the top of your ingredients. You also can slice your fruits or vegetables and place them in the freezer for about 4 hours before adding them to your pitcher.

3. Pour sparkling or plain mineral water over your ingredients and shake the pitcher gently to release the flavor from your fruits or vegetables. For best results, allow the pitcher of water to set in the refrigerator for about 1 hour before drinking.

4. Garnish your glass with slices from your fruit or vegetable. Pour and serve. Strain the water as your pour to remove any large pulp.

Tags: your ingredients, from your, fruits vegetables, water your, your fruits

Buy Japanese Beer

A lot of beer drinkers think that the only beer to drink is the kind that comes from the cooler at the grocery store. But for the discerning beer aficionado, there is a whole different realm of taste to be found in beers from around the world, from Europe to South America and even Asia. Here are some tips for buying Japanese beer.

Instructions

1. Know what you like. Before buying Japanese beer determine what kinds of tastes you like in a beer. Some beer drinkers like light beers with crisp or fruity flavors and may enjoy the Asahi Super Dry with its extra dry flavor. Others prefer a dark lager with a heavier, richer flavor and would enjoy the Sapporo Premium, one of Japan's most popular lagers featuring a distinctive steel can. Knowing what you are looking for in a beer will help you identify the Japanese style of beer that will best suit your tastes.

2. Talk to an expert. One of the best ways to learn about Japanese beer before buying it is to talk to a beverage expert about the distinctions of Japanese beers and what sets them apart from their American counterparts. Many Japanese breweries have started looking for ways to make beer healthier which has led them to produce low-malt varieties, like the Goku-nama and it's dark counterpart, Nama-kuro. Some beers are being made with no malt at all; Nodogoshi-nama is made with soy protein instead of malt or barley. If there is a local wine and beverage shop near you, ask its manager for information about beers around the world and learn everything you can about beers from Asia. If there is not a store like this in your area it may help you to do some research online and ask some fellow beer lovers questions online.

3. Consider alcohol content. Many foreign beers and liquors have alcohol contents that are very different from American ones. Take this factor into consideration because the alcohol content will affect not only the potency of the beer, but its flavor. The alcohol content in the beer may also affect the laws limiting which foreign alcoholic beverages may be imported into the country.

4. Attend a tasting. Many local wine or imported food stores have wine and beer tasting events that allow you to try beverages from around the world. Acquainting your palate with new tastes at an event like this will not only let you try lots of new tastes until you find one you like but will also give you another chance to ask other beer lovers and experts about their opinions on Japanese beer.

5. Buy in moderation. If you are buying online or buying a beer that you haven't tasted before, buy your Japanese beer in moderation. You don't know definitively if you are going to enjoy it, so spending a lot of money to buy a large amount could be wasteful. Buying online means that it must be shipped to you, and purchasing a smaller quantity will help prevent breakage during shipping.

Tags: Japanese beer, alcohol content, around world, about beers, beer drinkers, beer lovers

Bake Donuts

Home-baked donuts are best served warm, shortly after baking.

Donuts are traditionally deep-fried, which makes them more unhealthy than other baked goods. While they won't taste exactly the same, homemade baked donuts are still likely to win over your co-workers at the office. You can also extol their comparative virtue as a breakfast food since they aren't deep-fried. Not only that, but the mess they make in your kitchen is much smaller than the mess made by deep-frying donuts on your stove-top or in a countertop deep-fryer.

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Mix dry ingredients together in one mixing bowl, and then mix wet ingredients together in the other mixing bowl. Mix each set of ingredients until they are thoroughly combined.

2. Begin combining ingredients by pouring the dry ingredients a little at a time into the bowl with the wet ingredients. Stir vigorously after each addition so that you make a smooth, uniform batter with no lumps of dry ingredients.

3. Spray your baked donut pan with nonstick spray. Ladle donut batter into the depressions in the pan so that they are about 3/4 full.

4. Bake for 12 to 15 minutes or until brown on top and solid to the touch -- but not hard. Remove gently with tongs and place on the wire cooling rack for a few minutes before decorating and serving.

Tags: ingredients together, mixing bowl

Homemade Turkey Stuffing

Homemade turkey stuffing is a welcome addition to any holiday meal.

Turkey stuffing is often one of the most anticipated dishes of any holiday dinner. Although boxed turkey stuffing can be quite tasty and easy to prepare, it can never replace the taste of homemade turkey stuffing. Even if you're not very good in the kitchen, you can make a homemade turkey stuffing that is sure to please your friends and family.

Easy Stuffing

You can make this simple herb-based turkey stuffing just minutes before you serve your holiday meal. You will need 1 teaspoon each of crushed, dried rosemary flakes, parsley flakes and thyme flakes. You will also need 1 can chicken broth, ¼ cup margarine or butter, ¾ teaspoon sage, and 6 cups store-bought croutons.

Add the chicken broth, herbs and butter to a large pot, and bring the mixture to a boil. Remove the mixture from the heat and stir in the croutons until they are just coated with the mixture. Do not over-stir the mixture or it will get mushy. Cover the pot and let the mixture stand for approximately 10 minutes. Fluff the stuffing with a fork and serve immediately.

Fruit and Nut Stuffing

If you enjoy a sweet and crunchy turkey stuffing, you'll enjoy this fruit and nut recipe that gets stuffed into the bird. You'll need ½ cup finely chopped dried apricots, ½ cup each of pecans, Brazil nuts and almonds, 2 cups bread crumbs, 1 tablespoon each of rosemary and thyme, 3 diced spring onions and 1 diced orange and its grated rind. You will also need salt and pepper to taste.

Begin by toasting the nuts in a 200-degree oven for about 10 minutes. Allow the nuts to cool, and mix them in a bowl with the spring onions, orange flesh and rind, herbs, apricots, bread crumbs and salt and pepper. Spoon the stuffing into your turkey and bake it according to the directions on the bird.

Rustic Stuffing

This traditional stuffing can be baked in the oven along with your holiday turkey. You will need 8 cups diced French bread with crusts, 4 cups diced corn bread, 2 cups turkey or chicken stock, 2 tablespoons chopped fresh thyme, 3½ tablespoons chopped fresh sage, 1½ cups chopped celery, 2½ cups yellow onion, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper and ½ pound unsalted butter.

Preheat your oven to 350 degrees. Place the diced corn bread and French bread into the oven and toast for approximately 10 minutes. Remove the bread from the oven, bring it to room temperature, and then pour it into a large mixing bowl. Melt butter in a large saucepan, add in the onions and celery and sauté them until tender. Add your herbs to the pan, and cook the mixture for 1 more minute. Pour the mixture over the bread, add in the remaining seasonings and stock and mix thoroughly. Pour the mixture into a buttered baking dish, and bake for approximately 45 minutes.

Tags: approximately minutes, also need, bread crumbs, butter large, chicken broth, chopped fresh, corn bread

Buy Cooking Wine

The first thing to know about cooking wine is that you should probably avoid it. High levels of added salt make cooking wine unpalatable for drinking. Therefore, there are no age restrictions on purchasing cooking wine, and you can find in any grocery store. Unfortunately, it doesn't add the flavor of wine to your cooking. Instead, it too often adds the flavor of salt. However, this doesn't mean that you can't find a good wine appropriate for cooking. In fact, any good drinkable wine is a good cooking wine. You just need to know what to look for.

Instructions

1. Shop where drinking wine is sold if you want to use a grape wine in your cooking. If only liquor stores sell wine in your state, forgo the grocery store and head to the liquor store instead.

2. Consider the recipes you'd like to make with the wine to choose the best type. Generally, red wines are best for hearty dishes and red sauces, while white wines are best for lighter sauces and flavors. Overall, you'll want to choose dry wines for cooking---unless you're using the wine in a dessert. In that case, a sweet wine may be ideal.

3. Peruse the less expensive wines to find one for cooking. Though you want to purchase drinkable wine, there's no need for you to buy expensive wine. Much of the subtlety of the wine's flavor will dissipate as it's cooked.

4. Find the boxed wine or gallon sizes for economy, especially if you plan on using wine often in your cooking. Unlike wine for drinking, you don't need to use cooking wine quickly; its flavor will still be good for cooking after a few weeks. However, if you know you won't use that much wine in a month or two, purchase a smaller bottle.

5. Visit an Asian supermarket or specialty shop if you want to use mirin in your recipes. Unlike Western cooking wines, this low-alcohol sweet rice cooking wine generally has little salt and few preservatives in it. Mirin does, however, have high sugar content. Read the labels of the mirin offered at the store to find one with the fewest and most natural ingredients.

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When Does Cheese Spoil

Time Frame

Standard American cheese slices should last about six months in the refrigerator. For block cheeses, the more moisture a cheese has in its consistency, the less time it will keep. Fresh mozzarella generally will last a week to 10 days before it starts to spoil. The life span of cream cheese can be determined by the expiration date; after it's been opened, you have about two weeks to use it.

The freshness of cottage or ricotta cheese also can be based on the expiration date, but you probably should use it within a week. You usually have about two weeks from the day you open it to use soy cheese. Soft cheeses, such as brie and camembert will keep for around the same period of time as mozzarella. Harder cheeses, made from cow's or goat's milk, will keep for about six months unopened or about a month if they've been exposed to the air.

Function

To keep cheese fresher longer or at least to its standard "shelf life," you can wrap them tightly in plastic and store them in the cheese tray of your refrigerator. It's best to try to get as much air as possible out of the packaging after opening and refrigerating. For cheeses that come in a liquid, such as mozzarella, it is recommended that you change the water every couple of days.

Effects

You don't need to get rid of a cheese if it has been left out. It is acceptable to refrigerate a cheese after it has been kept at room temperature for an extended period of time. A couple of days might be pushing it, but an evening is fine. Many of your finer cheeses should be brought to room temperature before they are served to bring out their full flavor.

Misconceptions

Mold on a brick of cheese doesn't necessarily mean you need to throw it out. Because cheese is created by a controlled molding process, you can slice about a 1/2 to 1 inch around the area where the mold has formed and it will be fine. However, the same principle shouldn't be applied to cream cheese, cottage cheese, ricotta cheese or mozzarella. If those types of cheese are molding, throw them away. And don't try trimming off mold on a cheese made from soy. Vegan cheese is made from a different process, so when it's moldy, don't salvage any portions.

Considerations

If you're unsure how long a cheese has been in your fridge, you can use your nose. Cheese is a dairy product, so you usually can tell if a cheese is bad by smelling it. If it's one of those pungent cheeses, the date you bought it will come in handy.

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What Are Split Peas

Split peas come in yellow and green varieties.

Split peas are winter harvested legumes that come in yellow and green varieties. These seeds from the Pisum sativum, originally round when harvested and dried, measure approximately ¼ inch wide. When husked and split, these peas cook more quickly.

Nutrition

Split peas provide a source of protein and dietary fiber. Vitamins include A, K, folate and thiamine. Minerals include iron, phosphorus, potassium, sodium, manganese, copper and magnesium.

History

The history of split peas may include uses in the Near East to Central Asia. A version of hot pea soup existed in the Greek Empire, where legumes were cultivated about 500 to 400 BCE.

Preparation

After measuring the amount of dried split peas, place them in a strainer where you can sort and remove any small stones and other debris, then rinse with cold water until clear. An option to pre-soak the peas overnight can reduce cooking time. Cooking times range from 30 minutes to two hours to cook depending on methods used. Because peas absorb water, replenishing liquid during cooking can prevent drying. Peas can cook until tender or cook further for a smoother texture.

International Uses

The variety of uses for split peas includes soups, stews, casseroles, dips, spreads, stuffing and desserts. In Europe, Latin America and North America, these seeds go into split pea soup. A dish known as dahl is popular in Guyana, Trinidad and the Fiji Islands. In China, these peas provide table snacks and pudding.

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