Food tips and guide

Recipes -- Healthy Snacks by: Vicki Churchill

In today's hectic life style it probably feels like there is no time for healthy eating, or you simply can not find recipes that are both healthy and quick to make. As a result it is tempting to reach for the quick and easy snacks such as potato chips or candy.

Do you ever run out of healthy recipes for snacks, or find them to time consuming?

Snacking is a major part of our lives, especially when it comes to kids. This article looks at why healthy snacks are important for all the family and will provide you with some straightforward and interesting recipes.

Foods with natural colours are on the whole good for you, like red apples, yellow bananas or orange carrots. Possibly the most important thing to remember is variety, a balanced diet will keep you healthy and fit as well as feeling good.

First of all I am going to give you some snacking tips.

Always make your snacks interesting

A rice cake is better than a packet of potato chips but is probably considered boring, so why not spread peanut butter and raisins on the top, or find some quick recipes for a salsa.

Prepare snacks in advance When you have some time chop up carrots, celery sticks, cucumber portions and other vegetables, place them in a sealed container in the fridge so as soon as you feel like snacking you can reach for the healthier option

Keep snacks with you To save yourself getting caught out needing a snack when you are out keep snacks with you in your bag. Again the easiest and quickest are fruit and vegetables.

Swap food When shopping always think of a healthier alternative to what you pick up. Instead of potato chips go for low fat crackers or rice cakes. If you want biscuits chose one that contains fruit alternatively make your own (see recipes to follow)

Buying packed or ready made food and snacks usually means it will be less healthy than making your own. I will now provide a few easy recipes to make that are both tasty and good for you

OAT BISCUITS Melt in Microwave - 1 dessert spoon golden syrup1 dessert spoon cold water4oz margarine Stir in 1 teaspoon bicarbonate of soda(It will become frothy)Now add - 1 cup oats1cup SR flour 3/4 cup sugar

Mix together dried and melted ingredients.Roll into balls the size of a teaspoon.Put onto a greased tray and squash balls. Cook 125 degrees 10 - 15 minutes, until light golden brown.

QUICK SMOOTHY RECIPE You will need

2 x bananas

1 tablespoon of honey

2 cups of milk

1 x tablespoon of yoghurt

Method Peel the bananas, break them up into pieces and place them in a large bowl

Take a fork and mash the banana so that it changes from lumpy to soft squidgy and creamy.

Add the honey and yoghurt, mix well with a fork until it's all creamy

Place the milk into the bowl and whisk the mixture with your fork until everything is mixed and pour into glasses.

MUSTARD AND LEMON CHICKEN 4 skinless chicken breasts halved

1.5 tablespoons of Dijon mustard

2 teaspoons of margarine

2 tablespoons of lemon juice

½ teaspoon of tarragon

Method

Preheat oven to 375 degrees. Place chicken in a shallow oven proof dish

In a saucepan, melt the margarine, add the mustard, lemon juice, and tarragon. Stir well and pour over chicken.

Bake in the oven for 30-45 minutes or until cooked

There are simply heaps of quick, easy, fun and surprisingly nutritious recipes for all the family to enjoy.

Tea: What Makes For A Quality Tea Experience? by Marcus Stout

Tea is more than a beverage - it is a way of life that leads to well being and satisfaction and it is healthy and tastes good as well.
To start the day with a steaming cup of your favorite tea puts the rest of the day in a better perspective and to end that day with a final cup makes the experience that much better. In the mind of many tea drinkers the day just seems better with tea in it.
It only follows therefore, that the higher the quality of the tea, the better the experience.
Many people ask - what is the best way to have a quality tea experience?
First - start with tea that you like. Although tea comes from one plant, there are many varieties of tea depending on how it is processed and whether it is flavored or blended. Country of origin is also important.. In addition tea is grown in many areas of the world under varying conditions so environmental forces are important. Chose a quality tea that not only tastes good but leaves one with a feeling of wellness and contentment.
From quality comes satisfaction and there are many levels of quality. Since tea is a commodity, the price you pay for high quality is usually not significantly more than low quality tea particularly considering the benefits.
What are the benefits of high quality tea?
First the flavor should be satisfying and memorable with a light but unique taste that is pleasant and satisfying.
Next the tea should enhance good health in the drinker. Fresh, quality tea can reduce stress and minimize the effects of free radicals thus promoting an aura of good health.
Quality tea also promotes a tea lifestyle where the drinker makes tea an important and healthy part of their life and that life becomes stress free and enjoyable.
Tea is also a very adaptable drink that can be served hot or cold depending on the ambient temperature and it can also serve as a cooking medium. There are many recipes for cooking with tea.
Remember that the benefits are enhanced as the quality increases and loose , whole leaf tea is often preferred by knowledgeable tea drinkers.
How is Quality Ensured?
There are two important elements in ensuring a quality tea experience: quality of the tea and quality of the preparation. Quality of the tea is part and parcel of purchasing tea from a supplier with a culture of quality. Since individual shipment of tea from the exporting tea garden can and do vary in quality, deal with an importer who cups or tastes each shipment as part of an overall quality control program.
There are a number of factors in a high quality tea offering:
* Location and reputation of the tea garden * Environmental factors such at temperature and humidity * Time of the year for tea plucking * Quality of processing * Blending/ recipe for flavored and blended tea
Tea cupping of each shipment by the supplier will ensure consistent high quality.
Quality of preparation is as much of an art as it is a science but the elements of preparation is to use bottled water of high quality (purified water is best) and steep the brew not more than four minutes in order to avoid bitterness from the release of tannic acid. Serve in high quality tea ware with good friends and the experience will be memorable.

Coconut Shrimp Recipes by Isabel da Silva

Are you looking for coconut shrimp recipes or delicious shrimp recipes? Here are three shrimp recipes using coconut milk:
Shrimps with Coconut Milk
1 medium onion, finely chopped1 tablespoon oil1 tablespoon butter2 cloves garlic, finely minced1 pound tomatoes, peeled, seeded and blended in blender or food processor1 pound shrimps, peeled and deveined1 cup unsweetened coconut milk1/2 tablespoon crushed chili peppers Salt to taste
In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes. Add tomatoes, season with salt and cook under low heat for 15 minutes. Add shrimps and chili peppers. Cook until shrimps are done (around 10 minutes) and the sauce is thickened. Add the coconut milk and cook for 2 minutes more. Serve with rice.
Shrimp Skewer with Coconut Dip
24 large cooked shrimps, peeled and deveined4 tablespoons light soy sauceJuice from one orange3 tablespoons dry Vermouth1 tablespoon lemon juice1 small pineapple1 bunch scallions24 cherry tomatoesFreshly ground black pepper Oil to fry
For the Dip:1/2 cup unsweetened coconut milk1 cup whipping creamSalt, pepper, cayenne pepper1-2 teaspoon lemon juice
In a bowl, mix the soy sauce, orange and lemon juice, and Vermouth. Add the shrimps, mix well, cover and let marinate for 30 minutes. Peel and core pineapple. Cut into bite-size pieces. Wash and clean scallions. cut scallions crosswise into 2-inch pieces. Wash and dry cherry tomatoes. Take the shrimp out of the marinade. Thread the shrimps, pineapple, scallions, and tomatoes alternately on skewers. Season with salt and pepper. In a frying pan, heat oil and fry for 4-6 minutes per side or until until the shrimp are cooked through. Serve with coconut dip.
Dip: Mix the coconut milk with the whipping cream. Season with salt, pepper, cayenne pepper, and lemon juice.
Coconut Shrimp Scampi
1 cup unsweetened coconut milk1 pound medium shrimps, peeled and deveined4 ounces cream cheese 2 cloves garlic, finely minced3 1/2 ounces grated Parmesan cheese 1/2 cup whipping cream1/2 cup cornstarch2 1/2 cup milk1 tablespoon butterOlive oilSalt to taste
In a saucepan, heat olive oil; sauté shrimps and garlic. In another saucepan, mix the milk, coconut milk, butter and cornstarch. Cook, stirring constantly over medium heat until thickened. Add whipping cream and Parmesan cheese. Stir in cream cheese and shrimps. Season with salt. Transfer to baking dish and bake for 10 minutes. Serve immediately with rice.
Enjoy your meal !!

Using Herbs In Your Cooking by Mary Lorainne

We may have gone to fancy restaurants or have had dinner in a friend's house where we have tasted certain dishes that just seem to be oozing with personality. What I mean here is that they just taste so downright delicious that we immediately ask that friend for a recipe. The success of creating a dish is a combination of several factors. You have to consider the abilities or skill of the person cooking and the most important of them all is the right combination of ingredients that make a dish delectable.
One of the factors that could definitely add flavor to any simple food for that matter would be herbs. Almost everybody who cooks use herbs in making their food taste scrumptious. The use of herbs can turn your simple dishes into fancy gourmet meals. The use of a certain herb or combination of several herbs can make or break the outcome of your dish. It can definitely add taste and zest to your recipes for your family to definitely savor every bite. Herbs may be in dried forms that are contained in bottles but fresh herbs are still best. Utilizing herbs in your cooking is great whether you are making a pot roast, a soup, a salad or even bread.
If you are a beginner at cooking or is not so familiar with what herbs goes with what, it is best that you add bit by bit or better yet start slow until you think you have gotten the right taste. Usually there is a rule of thumb with regards to what herb goes best with what but do not limit yourself to this because you can put your imagination at work and make your very own combination. You just need to experiment and for sure you'll get that combination that suits you and your family's taste.
To give you an idea just take note that the herb rosemary goes well with lamb. Oregano is great to add to sauces that you will be making. Basil brings out the flavor in tomatoes and chives go well when mixed with cream cheese or butter.
Herbs are great also for marinades, soups and most especially salad dressings. They are great to making a dish look great when used as a garnish. Fresh herbs can be stored in the refrigerator but not for long. You should freeze your fresh herbs and once frozen you can only use them for cooking.
There are lots of herbs and the varieties of the combinations are infinite. You'll be cooking dishes tasting like those served in restaurants in no time.

Top 3 Foods For Long Life by Debbie Fontana

Copyright (c) 2007 Debbie Fontana
We spend so much of our time trying to avoid foods that are supposed to be bad for us.
But it may be just as or even more beneficial to put foods in our diet that may help us to lead healthier and potentially longer lives.
As the citizens of Crete have shown, you can eat a high-fat diet, but still have low rates of heart disease. What can possibly account for that?
Although I won't name the specific studies here, there are a number that have shown these 3 foods to be some of the best if you want to live a longer life:
1. Cabbage
Cabbage is believed to boost immune function as well as decrease the risk of cancer, especially colon cancer.
If you don't like cooked cabbage, you can eat coleslaw or shred raw cabbage on your salad. You should eat some of your cabbage raw anyway because cooking can reduce some of the health benefits.
An old folk remedy for treating ulcers is to drink cabbage juice. But make sure you talk to your doctor first. Especially if you take antiseizure or thyroid drugs. Because cabbage doesn't mix well with those medications and can cause adverse consequences.
2. Olive Oil
In Crete, a small island near Greece, the citizens have one of the longest life expectancies in the world. They also have some of the lowest rates of heart disease and cancer.
But as I said earlier, this occurs even though they eat high-fat diets.
So maybe high-fat diets don't cause heart disease after all. Or maybe putting the right foods in our diets can offset the bad effects of high fat. After all, the French also have high-fat diets and low rates of heart disease.
Some researchers believe the large amount of olive oil consumed by the Cretans is responsible for their good health. But choose extra virgin olive oil for best results.
Olive oil is believed to raise HDL cholesterol (the good one), reduce LDL cholesterol (the bad one), and decrease the chance of clots and blockages. It also may lower blood pressure.
Be careful, though. Olive oil may have a slight laxative effect.
3. Yogurt
You need to eat yogurt that contains "active cultures." Acidophilus is considered to be one of the most healthy cultures, so check the label to see if your yogurt contains acidophilus.
If eaten regularly, yogurt may decrease your chances of getting colon cancer. It also may make you more resistant to dysentery, an intestinal illness, and the flu.
Also, if you've been on an antibiotic for a while, yogurt can help to rebalance the good and bad bacteria in your colon. That's the reason it can have a laxative effective, but still relieve diarrhea.
Yogurt may also boost your immune system, kill certain bacteria, and decrease your cholesterol.
And if that's not enough, yogurt may help to prevent ulcers.
It's also an excellent source of calcium and protein.
Important Disclaimer: This information is provided for educational purposes only. It's not medical advice and it's not a substitute for any advice or treatment from your physician. Always see your physician for the diagnosis and treatment of any disease or medical condition.

The Basics In Buying And Cooking Fish by Mary Lorainne

Fish is not only healthy but tasty as well. However, most people think that preparing a fish meal is difficult. Then there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated. In fact, it is simple. I will give here some tips that would be helpful when you will be buying and cooking fish. Our major concern in buying fish is basically its freshness. Fresh fish smells like the sea. I would have to say that if you live far from the sea, looking for markets that sell fresh fish would really be hard since most likely majority if not all of it would definitely be selling frozen fish. Sometimes in supermarkets they indicate that the fish is fresh when actually it isn't and has just not been frozen.
It is important that you also observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fish's eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist. If you do not have any source of truly fresh fish then the frozen alternative would be the next best option. Most fishing boats actually freeze the fishes at sub zero temperatures after a few hours of catching and it maintains the quality and freshness almost near that of a fresh fish. Always check the packaging and make certain that there are no discolorations on the flesh of the fish. When cooking fish the most important thing that you need to remember is never to overcook it or have it over done. Especially if the fish is fresh, having it just slightly done preserves its strong flavor and soft texture. We don't want our fishes to taste flavorless and dry. This is what usually happens when you overcook your fish. We want our fishes to be juicy and palatable.
There a lot of variables that we need to consider in cooking fish like its thickness, the temperature of the cookware in which the fish is cooked in and basically your personal preference. Fish is sufficiently cooked when it is firm and its meat is flaky. It is just important that irregardless on whether you'll fry the fish, roast, grill or whatever way you would to cook it, always preheat in advance the cooking equipment to avoid the fish from sticking to the pan and losing much of its moisture. Cook fish using simple methods. With the appropriate fish and the right recipe, I'm pretty sure that your family will enjoy the meal you prepared.

Mighty Mushrooms by Caley Walsh

Every time my family ordered pizza when I was a kid, my dad would find some way to sneak mushrooms onto a corner of that pizza, possibly tucked under a layer of cheese per special instruction to the pizza parlor. He loved them but I was stubbornly convinced that a single mushroom would ruin the entire pizza. Now that I'm older and have developed a more refined palate (ok fine, I still love Cinnamon Toast Crunch), I've come to understand how just special mushrooms are in the world of cuisine. They provide an extraordinary variety of texture and flavors which seem to adapt to any kind of dish. And, as a bit of icing on the cake, I've learned how mushrooms are truly wonderful for your health. Consider this my ode to the mushroom.
Health Benefits
When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking: · Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness. Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin. · Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portabella mushroom has more potassium than a glass of orange juice or a banana. · Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments.
White mushrooms actually range in color from white to light brown, and come in many different sizes. The smaller varieties of white mushrooms are called button mushrooms and are easily the most popular mushroom in cooking, found in most grocery stores. Freshly picked white mushrooms have a mild or delicate flavor. As the caps darken, they develop a richer taste. · Recent studies have shown that white mushrooms can reduce the risk of breast and prostrate cancer.
Grilled Lemon Shrimp and Mushrooms Teriyaki Mushrooms and Steak Green Bean Casserole Mushroom Antipasto Pasta Salad Thyme Beef Stroganoff Mixed Mushroom Stir-Fry Bowties with Chicken and Mushrooms Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese Candied Tomatoes and Mixed Green Salad with Sautéed Vegetables Lemon Chicken Coq Au Vin Roasted Mushroom Salad
Crimini/Cremini/Italian Brown
Crimini mushrooms are similar in appearance to white mushrooms, but are a darker color, ranging from light tan to dark brown. They have a firmer texture and a stronger, earthier flavor than white mushrooms. These make a great substitute for white mushrooms in any recipe and work especially well with beef. · Crimini mushrooms are an excellent source of selenium, which is needed for the proper function of the antioxidant system in the body. Selenium works to prevent colon cancer, arthritis, and even asthma. Crimini mushrooms are also exceptionally good as a source of zinc, a critical mineral for the immune system.
Crab-Stuffed Filet Mignon with Whiskey-Peppercorn Sauce Chicken in Ale Barbecued Seafood Skewers Warm Chicken Salad with Mustard Vinaigrette Red Wine-Braised Rabbit with Wild Mushrooms Beef Filet Mignon with Wild Mushroom Sauce Asian Grilled Shrimp Quesadillas Grilled Veggie Kabobs Vegetarian Hobo Dinner

Delicious Fishes by Alison Anton

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Fishes are indeed delicious, and with all the health research backing their ability to combat heart disease and cancer, fish are becoming an increasingly popular staple food for people all over the globe. Most health experts agree: eating more fish is a good thing.
But with our world's fish stocks disappearing from our seas because of over-fishing and the use of damaging fishing practices, the need to purchase seafood from fisheries that use ocean-friendly methods is imperative for turning the tides and keeping our oceans from their current downward spiral.
The Quandary of Farmed Fish
To counteract the depletion of our ocean's food supply and to eliminate many of the hardships of the fishing industry, off-shore fish farming (open ocean aquaculture) was implemented. Open ocean aquaculture refers to offshore fish farms located anywhere from three to 200 miles off of the coast, where fish are raised in giant cages or net pens. Hundreds of varieties of fish are raised in this way, the most common being salmon, red snapper, cod, tuna and halibut.
The recent upsurge of farmed fish available in food markets everywhere has put many consumers into a quandary. Which is better for health and the environment - farmed or fresh? Most of us want to do the right thing, but we might be confused as to what the "right thing" actually is.
The Pros and Cons of Farmed Fish
Farmed fish can provide an economical, year-round supply of seafood that does not deplete the available stock of wild fish. That's good, but according to Food and Water Watch, a non-profit organization that supports sustainable fishing practices, ocean aquaculture poses several problems:
- Waste from thousands of fish in a relatively small area passes freely into the surrounding environment, polluting the wild habitat. Pollutants include feces, excess food, antibiotics fed to the fish and algae-prohibiting chemicals placed into the cages. These waste products pass on disease, and some of the chemicals are suspected to cause immune suppression in marine mammals like dolphins, seals and sea otters.
- Farmed fish can escape from the cages and interbreed with wild fish of the same species. Many farmed fish are fed hormones and antibiotics which can jeopardize the health and hardiness of wild fish. Worse yet, some species of farmed fish have been genetically modified to conform to certain market traits. If these GMO fish breed with the natural fish in the wild, the gene structure in the offspring will in turn be altered, affecting the constitution of the wild fish population.
- The commercial feed for the farmed fish contains high levels of chemical pollutants, including PCBs, which are known carcinogens. Studies indicate that the farmed fish themselves have higher concentrations of these chemicals within them. Most of these fish are also fed antibiotics. Since "you are what you eat", this can pose a health threat to the humans who consume them.
The Solution: Sustainable Seafood
According to Whole Foods Market, 60 percent of the world's marine stocks are either depleted, over-exploited or recovering at a slow rate. With the demand of seafood growing, it is crucial that sustainable seafood practices are followed to ensure that our oceans maintain their diversity and that the waters (and the food, plants and animals that live in them) are clean, safe and healthy for our future generations.
Whole Foods describes sustainable seafood as "seafood that comes from fishing practices that allow a depleted or threatened fish population to recover to healthy levels [and] that prevents healthy fish populations from becoming depleted."
Sustainable seafood comes from well-managed sources where fishermen follow specific practices set by The Marine Stewardship Council, (MSC) an international organization focused on implementing sustainable fishing standards for fisheries around the globe. Fisheries certified through MSC ensure that the fish provided by them were not over-fished or harvested in ways that harm the ocean's environment. Noted fisheries certified under MSC are the Alaskan salmon fisheries; in fact, Alaska's state constitution requires that the salmon habitat be conserved and protected. Way to go Alaska!
Fish certified by the Marine Stewardship Council will be labeled and promoted by the store providing them. Look for their white and blue oval label.
Mercury in Fish
Unfortunately, higher than desired levels of mercury from the runoff of power plants are increasingly contaminating our waters. Fish absorb the mercury in the water by feeding off aquatic organisms. Smaller fish eat plants that are contaminated, and the larger fish eat the smaller fish that are contaminated. Since the larger fish live longer lives and feed on larger amounts of contaminated organisms, they are the fish that accumulate the highest levels of mercury.
High risk fish: king mackerel, shark, swordfish, tilefish and tuna (fresh, canned and frozen).
Lower-risk fish: catfish, cod, crab, flounder/sole, grouper, haddock, herring, lobster, mahi-mahi, ocean perch, oysters, rainbow trout and farmed trout, salmon, sardines, scallops, shrimp, spiny lobster, tilapia.
Mercury is most harmful to the developing brain of unborn children and young children. It may also affect the nervous system and kidneys. For pregnant women, women who want to become pregnant, nursing mothers and children, the FDA recommends avoiding the high-risk fish completely, and to limit the low-risk fish to one meal per week. All others should significantly lower their consumption of high-risk fish, and eat a wide variety of low-risk fish in moderation, no more than two meals per week.
Buying Fish
Taking all of the above into consideration as we find ourselves at the fish counter, how do we know which species of fish are thriving? Which ones are depleted? And how do we know which seafood was fished with the appropriate ethical and environmental factors considered?
There are hundreds of varieties of fish out there, and no one expects anyone to remember every kind of fish that is being depleted or fished in an indecent manner. To make it easier for consumers, several environmental agencies have created handy little pocket guides for fish buying that can be whipped out at the fish counter. Red means no, yellow means caution, and green means moderation. Download yours now!
Monterey Bay Aquarium Fish Buying Pocket GuideAudubon Society Fish Buying Wallet Card
There are a few general fish buying guidelines we can remember, though. In general, Food and Water Watch reminds us to eat a variety of fish and to choose wild, sustainably fished seafood over farmed (look for the Marine Stewardship Council label). Buy local if you can, but if you don't live near the coast, try to stick with US fish, as these will travel less distance and will be fresher. They also remind us that we have a right to know where our seafood comes from and to get in the habit of asking the fishmonger or restauranteur about any fish before we buy it.

Baking With Chocolate by Andrei Petunin

One of the most indulgent ingredients in baking is chocolate. There are many types of chocolate that you can bake with including dark chocolate, milk chocolate, semi-sweet chocolate, and baker's chocolate, which is bitter. You can add chocolate to any baked good and it will instantly give the food more flavor. For many, using chocolate when cooking is the essence of most of their recipes. When they are baking at home, they create many desserts using chocolate as an ingredient or as a topping. Since some people are allergic to chocolate or they can no longer eat large quantities of it, using imitation chocolate is sometimes necessary.
When cooking with chocolate, you will have to first decide which type of chocolate to use. For cakes and cookies, more people use semi-chocolate chips or baking chocolate. When using baker's chocolate, it is important to add sugar in order to make the chocolate sweet. Many people use this type of chocolate because it is dense and easy to work with. When chocolate is the main ingredient, dark chocolate is oftentimes used. This chocolate is rich and compliments other ingredients very well. A lot of the times working with chocolate when cooking is the essence of many recipes. There will be few ingredients besides the chocolate. These desserts are usually very sweet and heavy. They should be eaten in small quantities.
Once you have decided which chocolate you would like to use, then you will have to find a recipe that will let chocolate be the star ingredients. There are many baking recipes that rely on chocolate as its main attraction. If you would rather the chocolate play a supporting role, then using chocolate as a topping instead many be the answer. Melting the chocolate down and drizzling it over a bunt cake or on top of ice cream is a wonderful way to use the chocolate.
However you decide to use the chocolate, you will find that you can add it to almost any recipe. If you do not want to buy chocolate bars, you can buy chocolate powder, chocolate chips, chocolate squares, and also chocolate spoons to use with dessert coffees. There are many possibilities to choose from when you are planning a party or quiet get together. Chocolate is used often in Christmas baking and for other holidays.
In addition to different types of chocolate, there are also different grades of chocolate that you can choose from. Some chocolate contains more sugar than other chocolates. Expensive chocolates have a higher concentration of coca bean than less expensive brands. Depending on what you are planning to bake, you may want to invest in a higher grade of chocolate. It will change the way your desserts will taste, but is not necessary for all of your desserts. For example, chocolate chip cookies can be made with less expensive brands of chocolate and taste just fine. You should experiment with different types of chocolate until you find the grade that suits your baking needs when creating desserts.

St. Pat's Corned Beef Plus Sauerkraut Equals Sensational Reuben Sandwich by Femi Cole

Bear Creek, Wis. - As millions of Americans revel in St. Patrick's Day celebrations, the maker of the country's leading Sauerkraut brands, Silver Floss® and Krrrrisp Kraut®, has the solution to corned beef leftovers - the perfect Reuben sandwich.
The Reuben combines grilled or toasted rye bread with the hearty flavor of corned beef, a St. Patrick's Day staple. Swiss cheese, sweet and tangy Thousand Island dressing, and crunchy Sauerkraut help make for a delectable sandwich.
"We're inundated with requests for Reuben sandwich recipes this time of year," said Ryan Downs, co-owner of Great Lakes Kraut Co. "Reuben fans also crave our recipes for Sauerkraut Reuben Balls, Reuben Pierogies, and Reuben Soup."
Reubens and other sandwiches are eaten at home more than any other entrée, according to a 2006 study by consumer trend researcher The NPD Group. More than one of nine homemade dinners includes a sandwich, the study said.
Tracing the Reuben's origin sparks emotionally charged debate. Some people say the first Reuben was created by Arnold Reuben, a Manhattan delicatessen owner; others credit Omaha grocer Reuben Kulakofsky. But there's no disputing that the Reuben's tantalizing taste is made mouthwatering with Sauerkraut, which is gaining its own fan base as a healthy food.
Recent scientific studies link the natural compounds in Sauerkraut to improved health and resistance to colon, lung, and breast cancer.
REUBEN SANDWICH
8 slices rye bread ¼ cup butter, softened ¾ cup Thousand Island dressing ½ lb. thinly sliced corned beef ½ lb. sliced Swiss cheese 1 lb. Krrrrisp Kraut or Silver Floss Sauerkraut, drained
Preheat oven broiler. Lay bread slices on 9" x 13" baking sheet. Spread one side of each slice evenly with butter. Turn the slices over and spread the other side evenly with dressing. Layer corned beef, Swiss cheese, and Sauerkraut on four slices and top with remaining slices. Place baking sheet under preheated broiler and broil until browned, turning once, two minutes. Serves four.
Silver Floss and Krrrrisp Kraut Sauerkraut, winners of the ChefsBest™ Award as America's best-tasting Sauerkraut, are manufactured by the world's largest Sauerkraut producer, Great Lakes Kraut Co., LLC, Bear Creek, Wis. With processing facilities in Bear Creek and Shortsville, N.Y.--the best cabbage growing regions in the world--the company combines modern technology and four generations of Sauerkraut-making expertise to produce the country's leading brands. Silver Floss canned and jarred Sauerkraut is found in the canned vegetable section of grocery stores in the East, South, and Midwest. Krrrrisp Kraut refrigerated Sauerkraut is located in the meat department at grocery stores nationwide.

Exploring Organic Food Delivery by Michelle Bery

With the rise in convenience services throughout the world, we - as a society - have gotten quite used to acquiring what we need with minimal nuisance. For many, drive through food establishments, banks, and even dry cleaners has reduced our weekly errands to one car trip. And for city dwellers - where every conceivable convenience sits just outside the door - there is hardly a service or commodity we must do without. In the spirit of such advancements, and in an effort to appease the health conscious among us, organic food delivery has now become available in nearly every city and town throughout the world.
Organic food is produced by a growing crop of organic farmers committed to chemical-free practices. Fresh fruits and vegetables are grown without the use of pesticides and are not chemically altered in any way. Organic dairy products are produced by animals that are fed organically and not given any supplements common to traditional agricultural farming. Organic food, while growing in popularity, can still be difficult to find in some parts of the world. Organic food delivery businesses, eager to meet these challenges, opened their doors; their purpose is to bring fresh and natural organic food right to your front door.
For some, organic food delivery is simply a convenience; the ability to get what we need without having to visit the store. Like any other convenience service, organic food delivery can save busy professionals substantial time. For others, organic food delivery is a necessity because of logistical obstacles. There are those are vehemently committed to eating organic but because of where they live find it difficult to find this specialty food. Organic food delivery removes the struggle of finding organic food within driving distance and brings it straight to the customer's door.
Finding businesses that specialize in organic food delivery is as close as a click of the mouse. The Internet provides a comprehensive listing of organic food delivery services. In most cases, you can even place your order online for delivery within a few days. The nominal price of delivery - most organic foodies will tell you - is well worth it.
For those interested in enjoying tremendous health benefits - with an environmentally friendly bonus - try organic food - delivered straight to your door!

Not All Slow Cookers are Crock Pots® by Terry Kaufman

My family has lived in the same house for the last 25 years. Styles have changed, the furniture rearranged (not my husband's favorite mode of recreation), walls have gone through the colors of the spectrum - you get the idea. But, there is one thing that has not differed by even a fraction of an inch. And what would that be? My slow cooker, sitting on its ceramic-tiled throne of honor, aka the kitchen counter. Yes, indeed. My Crock Pot® has been the one appliance or piece of kitchenware that has survived the parade of forward-looking technology.
Going back 50 plus years, as the United States was recovering from World War II, Baby Boomers and their families were looking for a way to make their lives happy ones. Dad went to work every morning, leaving home just after breakfast and coming home every afternoon to a loving wife and two children, clamoring for Daddy's attention. Mom was the epitome of the "Donna Reed" generation, always perfectly groomed and with a big smile for everyone. After all, life is all about family. She sought any way possible to have extra time to be with her children and hubby, instead of being shackled to the stove to make that perfect dinner.
Voila! The pressure cooker appeared on the scene, promising Mom the leisure time she and her family deserved. Now, dinner could be cooked in just one pot that did not have to be watched with a wary eye on the clock.
As time marched forward, the pressure cooker improved year by year. By the late 1960s and early 1970s, life styles tended to "hang loose" and subscribed to the philosophy of "doing your own thing." Nobody wanted to be stuck at home, spending many hours at the stove, when they could be out and around. Women had a newfound freedom to take a job away from the house. With the advent of the SLOW COOKER came the opportunity for Mom to assemble the ingredients for dinner, place them in the slow cooker, and drive off to work without worry about dinner. Just one thing less to juggle into your daily schedule. After leaving the food to cook all day in the slow cooker, all Mom had to do when she came home was to set the table (better yet, have the kids do it), call the family to dinner, and sit down with her family, making dinner a quality time experience.
Along came late 1970, and with it came Rival Industries' acquisition of another company which made a small kitchen appliance called the "Beanery." This cooking device, in reality a basic bean cooker, was made of white steel, with a glazed brown crock liner, and an aluminum lid.
With experimentation, cooks and chefs determined that the small bean cooker cooked meat better than it did beans. And there bloomed a cheerful relationship between man and machine.
The initial slow cooker from Rival was called the CROCK POT®; because of trademark considerations, only a slow cooker made by Rival was entitled to be called a Crock Pot®. The name Crock Pot® has become so familiar to the American public, many people do not realize that Crock Pot® is not a generic name for all slow cookers. Along the same lines, unless it is a product of Kimberly-Clark, a facial tissue is not a piece of Kleenex®. Not all adhesive bandages are Band-Aids®. That wiggly, translucent gelatin dessert is not necessarily Jell-O®. In the playroom, those small plastic building bricks, deadly to an unshod foot (ouch!), may or may not be Legos®. And, the malleable, multicolored pseudo-clay that children adore, can be homemade or from a can of Play-Doh® from Hasbro.
What Exactly is a Slow Cooker and How Does it Work?
The components of a slow cooker include a round or oval pot of ceramic material, a thermostatically regulated heating element surrounded by a metal housing, and a transparent lid allowing the crock's contents to be seen without the need to lift the lid and thus losing valuable steam. The ceramic pot does double duty as a cooking container, as well as acting as a heat reservoir. Available in a range of sizes, the capacity of a slow cooker can be as small as 16 oz. and as large as 6 quarts.
The heating element of a slow cooker is on the bottom. Because of the increased heat at the bottom of the crock, it may be occasionally necessary to stir the contents to prevent sticking to the bottom. Generally, the slow cooker has a thermostat that allows a range of cooking temperatures.
The Crock Pot® has its heating element, found around the side of the crock, in a housing made of plastic or an alloy with an aluminum liner. It usually has a crockery insert, also known as the crock. Since the entire Crock Pot® cannot be submerged in water for cleanup, the crock is usually removable for easy washing. The Crock Pot® usually has two heat settings, high and low.
Both the Crock Pot® and slow cooker work on rather simple principles. Food and a liquid that is mostly water (water, wine, stock, but not oil with water) are put into the crock. Next, put on the lid and switch on the cooker. The heating element, along with the thermostat, will cause the contents of the crockery pot to rise up to a steady cooking temperature of 175º - 200º F (80º - 95º C). Because the lid is non-hermetic (non-sealing), the cooking temperature can never rise above the boiling point of water, as the lid prevents the build up of pressure. Since the low temperature will not allow much production of vapor, the inside of the crock lid gets surrounded by condensed vapor, and the rate of evaporation remains very low. The condensed vapor falls back into the crock, allowing the contents to remain hydrated.
The heat from the pot wall is delivered to the food by means of heat transfer through the liquid in the pot. The lid must remain closed, for every time it is lifted, it will necessitate prolonging the cooking time because of heat loss.
When loading the slow cooker or Crock Pot®, remember to first put your cut-up vegetables in a layer on the bottom and next, along the sides of the pot. Add your meat last. When my husband makes his beef and veggie special in our Crock Pot®, he always sets aside enough vegetables to make a layer atop the meat. That might not be exactly following the "rules" to a T, but they taste mighty fine distributed that way.
What you can cook in a Crock Pot® is only limited by your imagination. Have fun creating a "Mystery Meal for your family to decipher. No matter what foods you put in your slow cooker, there really is no way to make a bad meal.
Look for your inner culinary adventurer and go out there and create.
Experiment!

Homestyle Thai Cooking by Alison Anton

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I'm no Thai chef, but I sure have made my share of Thai green and red curry in this life! To me, there's nothing like the taste of these curries, with their rich exotic flavors of coconut, lemongrass, ginger and chilis.
Many of the ingredients that give Thai food its distinct flavors can be purchased here in the West, and not just in the Asian markets either. True, the really good stuff you'll be able to find only at the Asian stores or online, but decent substitutes for those of us who do not want to drive all over town can be found at natural foods stores and even some conventional stores around the US.
If you can't get (or if you just don't want to get) the fresh ingredients for Thai food at home, sometimes all it takes is to purchase a good jar of curry paste, which contains many of the exotic flavors, like galangal, kaffir lime leaves, lemongrass and chilis, that give a Thai dish its authentic taste (see recommendation below).
To make it easy for a fast and flavorful lunch or dinner, I created a simple Thai Formula that can be used for a number of coconut and curry based dishes. Once you remember the basics of the Thai Formula, you can't really go wrong. Along with brown jasmine rice with a stick of ginger in the rice cooker, your meal is ready in 30 minutes. And the flavors only get better through time - your left-overs tomorrow will be richer and creamier than your dinner today.
Here's a few of the mandatory pantry ingredients needed for authentic Thai cooking at home:
Thai Fish Sauce - This distinctive sauce is a must-have for Thai at home - it adds just the right flavor to take your so-so curry and make it authentic. Have you ever wondered, "why doesn't my coconut curry taste like the ones I get in the restaurants?" This is why. Fish sauce has concentrated flavors so only 1-3 tablespoons are needed for most dishes. It can be found at most natural foods stores, specialty stores and of course Asian markets.
Thai Curry Paste - Good Thai curry paste should give the dish a rich, pungent flavor without taking over. Not-so-good curry paste will be over stimulating (i.e. your mouth and lips will burn) but the curry ends up lacking depth and overall flavor. Kasma Loha-unchit, Thai chef and cooking instructor from the Bay Area, recommends Mae Ploy brand curry pastes that come in plastic tubs rather than jars or cans. Red, green and yellow curry pastes are the most popular.
Coconut Milk - Coconut milk is a blend of the meat from the coconut with the coconut water (or sometimes plain water). It imparts a very rich, sweet succulently exotic flavor and a creamy texture to Thai and Indonesian food. Choakoh is the milk of choice of many Thai chefs and Cook's Illustrated. Find coconut milk on sale and stock up, you'll need it if you want to start experimenting with Thai cooking.

5 things you MUST know before you buy live Maine lobsters by Ian Reardon

Not all lobsters are created equalEvery company online claims to sell live Maine lobsters, but the truth is that most lobster comes from all over New England, and even some from Canada. Lobsters are shellfish, which filter water and therefore their taste is dependant on water temperature and quality. The colder, and cleaner the water, the better the lobster. It is recommended to purchase lobster form a source in Maine, New Hampshire or Canada, where the water is cold and the pollution is minimal
Know what you're paying for. Shipping or Lobsters?If you try to compare the prices of lobster online one of the first things you'll notice is that the prices are all over the place. Some retailers include shipping, some retailers charge a flat rate, and some charge the actual shipping cost. This can make it incredibly confusing when trying to find the best prices. To find the best price, you should calculate the price of two chicken lobsters (1.0 - 1.25 pound) with shipping. This can be hard because many sites like to hide their shipping cost until you're just about to finish the order!
Lobster price and quality can differ throughout the yearNew England weather, and the life cycle of a lobster, cause the price and quality of live Maine lobster to be quite different throughout the calendar year. In the winter months, especially January, February and March, the cold weather in New England hinders fishermen's ability to catch a large quantity of lobster. As a result, the price is extremely high during those months. The price is the lowest in the late summer and early fall, when fishing is easier and the lobsters are plentiful. A lobster also molts it shell, causing the shell to be harder and softer at different times of the year. Lobster shells are the hardest in the spring.
Check the stores return policy because lobsters can die!Make sure to check the return policy before you place your order. Lobsters are shipped live, and while they don't often die, it does happen. Make sure that you can get your money back if this happens. Some websites only refund the lobster prices, and not the shipping. You may even want to call and ask what the refund policy is before you place your order.
Find out how the lobsters will be shippedShipping is a large percentage of the overall live lobster purchase. Make sure the store you buy from uses a reputable carrier. In our experience, FedEx is far more reliable than UPS or DHL. Their customer service and ability to deliver on time is far superior to any other carrier. Some stores even contract with a shipping logistics company to ensure that your packages are routed to their destination in the most efficient way. This is extremely important when purchasing anything that is alive and perishable.
In conclusion, buying lobsters online can be a large investment, so make sure you're using the best company possible. Unlike non perishable merchandise, the manner in which lobsters are caught, handled and shipped can have a huge impact on the quality. If you make sure to follow these guild lines, you should have a great experience with live Maine lobsters.

Wine Connoisseurship Revealed by Amy Goodman

First of all the most basic of questions. What indeed is wine? Wine is nothing more than fermented grape juice. Wine has been known and documented to mankind since Noah of the great flood fame. Genesis 9:24 Covenant of the Rainbow. " When Noah awoke from his wine," Every culture on earth except for the Eskimo's in the frigid north, where the climate was too cold for normal fermentation , learnt to develop simple alcoholic beverages.
Biologists have long noticed that not only primates such as chimpanzees and man are naturally drawn to the smell of ethanol produced by fermented fruit but also birds. Have you not noticed birds feeding on your fruit or apple trees? They are there for that sensation that fermented fruit will give them. This sensation arises from the alcohol in this fermented fruit, The birds are drawn to your fruit trees much as your "neighborhood drunk" is drawn to the local tavern or even your fully stocked liquor cabinet and wine cellar.
Humans certainly took an early interest. In fact, historical records provide detailed information on wine and wine growing areas which began in ancient Mesopotamia and Egypt. Today, France and Germany, Hungary, Italy and many other European countries proudly boast wine histories dating all the way back to the Romans.
Wine itself in the end can be made of almost anything not only grapes. Wine can be derived from grape, elderberry juice, dandelions, peach, and apricots and of course apples and even crabapples.
What about the color of the wine. The color of the wine is the result of the length of time the skins remain with the juice doing the fermentation process. Basically wine comes in three colors- red ( reddish purple to light brown), whites ( whitish pale yellow to amber) and the mid range blush: which is of peach to light pink coloration.
Most wines are naturally dry. "Sweetness occurs when the fermentation is interrupted before all of the sugar can be converted to alcohol during the fermentation process. The producer of the wine can also add unfermented grape juice or a sweetener such as sugar or honey to the wine in process. Usually this is done for ease with a liquid form of the sweetener.
Most wines are unfortified. That is they contain only the alcohol that was provided for in the fermentation process itself. However there are some wines - for example "Port"," Sherry" and "Madeira" that have their alcohol content increased artificially. This can be done by the addition of anything from simple addition of straight alcohol to the softer form of brandy.
Lastly wines can be bubbly themselves or have no effervescence. In the first category are "Sparkling" which have effervescence .These wines are bottled in thick heavy -set bottles with wire bound corks to keep the pressure in , whereas "Still" wines are wines bottled without Carbon Dioxide (CO2) and therefore have no bubbliness or effervesce. Still wines can be found bottled in ordinary bottles with ordinary corks.
In the end though it is safe to remember that wine is nothing more than fermented grape juice of different colors and bottled in different colors and shapes of bottles. Everything else is just "filler".

The Numbers Behind Caffeine by Anthony Chatfield

There are a lot of tools in the trade of waking up and getting started in your day. Everyone wants you to think their product will knock you out of your sleep stupor first, but there's no doubt that coffee and more specifically caffeine, is the best way to get your brain pumping. There are so many different options for getting that daily dose of caffeine that it's hard to know where to go.
For those on the go, there's the single cup coffee maker. For those at home there's the staying power of a classic brewer. If you're a fan of a stronger brew, or want the ability to steam milk, the at home espresso machine is an option. And for everyone else, and there are a lot of us, there's your friendly neighborhood barista. How do you know which option to take though - that triple shot caramel latte, or a cheap at home single brew.
First off, how much caffeine will you be getting in each of your drinks? Caffeine itself is found in over sixty plants the world over, in the leaves and beans, usually acting as a natural pesticide. The more important thing to us humans though is that it's a stimulant when ingested. From coffee to tea, kola to cacao, caffeine inhabits many of the plants we refine and eat everyday.
Let's take a look at what you're getting in those drinks though. A typical cup of coffee is going to hit you with 100 mg of caffeine, whereas a single shot of espresso is around 40-60, depending on the variety. Tea has about half as much as that drip coffee and energy drinks - those ridiculous shots of energy you pick up to stay up another hour - are filled with 80-300 mg of caffeine. Throw in the fact that these Guarana packed aluminum cans don't taste very good and it would seem like a poor decision to make.
So, when you're picking up your double tall mocha from Starbucks, you're getting about as much caffeine as a typical cup of strong drip coffee. The difference is in the taste no doubt, but for those of you interested in a quick and easy option to getting up in the morning - something like a one cup coffee maker - who are worried about getting enough caffeine, you're getting just as much in your single cup as you would stopping at Starbucks for that mocha. As an added bonus, you save four dollars a day.

Hydroponic Gardening - Getting Great Results with Your Hydroponic Vegetables! by Tony Buel

Did you ever wish to have the type of garden which would produce delicious vegetables, fruits, and flowers throughout the whole year? Did you even know that was possible? Well it is - if you do hydroponic gardening! And you can create a hydroponic garden in your own home.
The secret to successful and productive hydroponic vegetable gardening year round is in finding the right well-balanced nutrient solution. The nutrient solution that you use to circulate around the roots of your plants will create for you a happy and healthy vegetable plant or it will kill it. The proper nutrient levels must be found and maintained. Here is a quick checklist of items that should be checked and maintained to create an environment conducive to a healthy thriving plant.
The pH level of the plant determines the type of nutrient solution they need. The plants that thrive on acid need a pH level below 7 while other plants will need a pH level above that.
Also, to maintain optimal absorption of the nutrient solution, it is necessary to make sure proper air circulation is occurring at the roots of the plant. A waterlogged plant will certainly not thrive!
Pre-mixed nutrient solutions can be found from a variety of sources and can even be made by the home gardener. But if you are a beginner at hydroponic gardening you may want to opt for the pre-mixed nutrient solutions.
The basic ingredients for any hydroponic solution contains a proper mix of potassium phosphate, potassium nitrate, calcium nitrate and magnesium sulfate. These must be fully dissolved in the mixture before being circulated through the vegetable plants' root systems.
Micro-nutrients such as boric acid, manganese chloride, zinc sulfate, copper sulfate and iron sulfate are often used in the nutrient solution as well.
The nutrient solution can be used for a maximum of two weeks when plants are small. Once plants have matured the nutrient solution should be replaced every week.
Many hydroponic plants are grown in a greenhouse. The correct mixture of carbon dioxide in the air is necessary in order for these plants to thrive. This can be done a number of ways that includes: - burning hydrocarbon fuels - dry ice - decomposition of organic matter - compressed bottled carbon dioxide
Maintaining a proper temperature is also very important for their survival. The ideal temperature for your plants is normally between 40 to 95 degrees Fahrenheit. The ideal temperature for a particular plant growing will vary however.
In addition, if it is too humid it may not be healthy for your plant. A very dry climate is not good for most plants either.
The amount of light your plants receive can cause your plant to thrive or it can doom your plant. Too much light will dry out your plants while too little light will be ineffective. Different plants will respond differently to light and many hydroponic gardeners will have to experiment with different light to attain the ideal environment for the plants' growth.
Some plants may be affected by air pollution while others are not. If this is an issue, you may want to grow plant species that are not bothered by air pollution,
In summary, plants are affected by the following elements: pH balance, light, air, water, temperature, and pollution. If you take all of these things into consideration in your particular hydroponic vegetable garden your plants will be sure to thrive.

Make Brewing Easy With Espresso Coffee Pods by Masni Rizal Mansor

For anyone who enjoys coffee and espresso drinks, having to go to your local café every time you want to enjoy a quality drink can be cumbersome and expensive. Equally as cumbersome is the process of making espresso drinks at home. The time it takes you to measure out the espresso, press them into your machine, make your drink and then clean up can be quite cumbersome.
Fortunately for café fiends, there is a middle road between your nearest barista and brewing your own espresso. Espresso coffee pods are a quick way for you to brew quality espresso/coffee drinks without a lot of work or clean up. And they certainly won't break your bank like purchasing a latte every morning on your way to work.
What Is An Espresso Coffee Pod?
Espresso coffee pods are like pre-packaged coffee filters. The espresso or coffee is sandwiched between the filter paper, forming a pod about two inches in diameter. You use them in the same way that you would brew coffee in a traditional home coffee pot, only without the hassle of having to measure out grounds. You just pop the espresso or coffee pod into a compatible machine, and your work is done. Clean up is just as easy, since the only thing you have to do is throw away the espresso/coffee pod and rinse out your machine.
Equipment
If you already own an espresso machine, you're in luck. Espresso coffee pods are designed to work with your existing equipment, so there's no need to have to purchase anything new. Basically espresso coffee pods are just making the process a lot faster and easier for you. If you don't currently own an espresso machine, and were deterred from making an investment in one because of the work involved, you can now consider owning your own machine and using espresso coffee pods.
With the growing popularity of espresso coffee pods, you should be able to find most of your favorite espressos and coffees available in pod form. Everyone from Nestle to Starbucks has started packaging coffee in this way. Espresso coffee pods save you time, without skimping on quality. You can still brew quality espresso or coffee, and you can enjoy that fact that is has already been packaged for you to brew right away. What are you waiting for? Start enjoying great espresso without all the hard work!

Choosing Food For Wine Parties by Simone

Oh, the choices! Just like everything else about wine, the possibilities are endless. So, what does one do when choosing food for a wine party, or alternately, choosing wine for a food party?
*First, determine what your comfort level is, in terms of budget, how many people you wish to entertain and how proficient you are in the kitchen. Don't lose sight of the fact that parties are supposed to be fun for everyone, host and hostess included. So if you've got some experience under your belt, go ahead and mount a four course feast with two wines per course. But if you're still gaining experience, perhaps a tapas party with several rounds of light appetizers would be appropriate.
*Second, begin to focus on specific wines for each course. See the Food and Wine article for suggestions of pairing strategies and the order in which to serve wines. Remember to use the anchor wine categories in the Choosing Wine article to guide you in choosing the style of wine you desire. *Third, make a list of dishes that you are comfortable preparing. Compare them to the emerging wine list and start matching dishes with wines.
Luckily, you have a secret tool to help your party be successful. It's called the Psycho-Sensory Phenomenon. In the realm of food and drink, not only do genetics come into play, determining how we taste and smell things, but also, a strong psychological response is at work. This means that the atmosphere of the party (good people, conversation, music, lighting) will exert a great influence over the perception of pleasure. It is a fine blend of biology and psychology.
Here are a few more hints to help you successfully pair food with wine.
*Tannic wines can taste more tannic when paired with salty foods and less tannic when paired with protein-rich, fatty foods like steak or cheese. They can also diminish the perception of sweetness in food.
*Sweet wines can taste fruitier and less sweet with salty foods. They can make salty foods more appetizing. And surprisingly, they can go well with sweet foods.
*Acidic wines can taste less acidic when served with salty foods or slightly sweet foods. They can also balance oily or fatty foods. Also, they can go well with acidic foods. Be careful, though. They can make salty foods taste saltier.
*High alcohol wines can overwhelm light or delicate foods. However, they can be paired with slightly sweet foods.
As you gain experience pairing wine with food, keep good notes. Here are some things to look for:
*Does the food exaggerate a characteristic of the wine?
*Does the food diminish a characteristic of the wine?
*Does the food or wine obliterate the other?
*Does the pairing create new flavors not apparent in the food or wine alone?
*Does the pairing create a gestalt, where the sum is greater than the parts? If so, you're on the right path.
The wine and food balancing trick, demonstrated by Master of Wine Tim Hanni, works especially well with aggressive wines such as powerful Chardonnays and burly Cabernet Sauvignons. You simply salt your food lightly and squeeze some fresh lemon over it and the food and wine almost always comes into balance.
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History Of American Barbecue - A Long Tradition by Chris McCarthy

The history of American barbecue is strongly entrenched into its sociological history. The word barbecue simultaneously brings to our mind the US and vice versa. But BBQ is more a passionate factor in the southern states of USA than any other place. Its origin dates back to the times of the Civil War and even before it. Thus, the history of American barbecue is almost the history of America itself.
To make a long story short, though the history of American barbecue states that it originated in the south, nevertheless there is no single taste prevalent there. The taste, ingredients used and sometimes even the method of cooking varies from state to state and even town to town. It would be convenient to understand if the region is divided into the South, East Coast and Central South sections.
In the South, the meat is not at all what the original barbecue used to be made of, and they usually use mutton and beef cooked only in the slow cooking method. They also have a complete range of BBQ sauces to go with their bar-b-q that can vary between a sweet tomato sauce or a fiery red-hot one.
The East Coast however holds on to its original beginnings and has pork for its BBQ meat and vinegar sauces to accompany it. The side dishes that are a common favorite are coleslaw and hushpuppies - a cornmeal pastry. The vinegar sauces however see many variations like vinegar sauces rich in tomato, or a yellow mustard based sauce, with side dishes like bread and stew or hash with rice.
In the Central South, the meat remains to be pork and its ribs, but the way it is cut differs, in the sense it is pulled rather than chopped. They are slow cooked, shredded by hand and covered with ample amounts of sauce. The ribs are greased with sauce or covered with a mix of sharp spices before pit cooking. The sauce here however is a sweet tomato sauce with a hint of pepper and molasses. It is usually served with coleslaw, French fries, baked beans and cornbread. Further, in the west beef gets more preference over pork.
The history of American barbecue narrates a tale that has modified itself with the times, but even now, if you want a bite of the all-original American barbecue, it would do you good to visit any of the Southern states.

Baking Tips - 5 Lessons Learned In Mom's Kitchen by Jill Seader

1. Good baking requires patience. If you try to rush it, you will end up with a mess. A good cake, pie, cookie, the list goes on and on, cannot be rushed. Things tend to turn out half-baked (yes, literally) or so badly that they are not edible. People tend to frown at you when serve them burnt cookies. (Hey, at least I tried.)
2. You do not have to always follow the recipe. I have started to learn to cook and bake by feel and taste more than by following a recipe. If you do not like one thing that is in the recipe but you do like everything else that is in it, take out the thing you do not like. I tend to add more of things I like into a recipe (chocolate) and take out things I don't (not chocolate). I have been known to add double the amount of chocolate chips to a cookie recipe and omit the nuts entirely. (Really, who needs all those nuts getting in the way of a good chocolate chip cookie!)
3. The devil is in the details. Little things like adding ingredients in the proper order can make all the difference. I have learned from very painful experience that putting the ingredients in the wrong way can easily ruin a baking recipe. The baking powder has to go in before you put it in the oven. (Who knew?)
4. It does not have to be complicated to taste good. Some of the best baking recipes that my mom ever made were ones that had five ingredients or less. If you are like me and do not have the patience to squeeze a million tiny dots onto a cake in order to make pretty frosting, it is nice to know that I can make something that is simpler and still tastes good. (Anyone have a recipe for dipable (yes, I just made up that word) frosting? Lets skip that whole thing of having to frost the cake entirely.)
5. Always mix in some love. I am convinced that this is why store bought sweets never taste as good as homemade ones. Machines do not know how to inject this special ingredient. All baking recipes at the very minimum need at least one cup of love to be any good at all.
I wish you all happy baking with lots of love baked in!

All about Harvesting Coffee by Adam Akelis

Depending on the county where the coffee is being grown, the coffee beans could be harvested as little or much in year depends on the county's plant and the climate. Coffee plant flowers and fruit are dependent on the cycle of rainy seasons. Growing coffee beans closer to equator gives you more and more opportunities to harvest.
Each year coffee is normally harvested during the dry season only, when the coffee cherries are very bright red, glossy and firm enough to be harvested. Ripe cherries could be either picked by hand, stripped from the tree with both unripe and overripe coffee beans or even all the beans could be collected using a harvesting machine. These processes are known as careful picking, stripping and mechanical harvesting, respectively.
To maximize the amount of coffee harvesting it is extremely necessary to selectively pick the ripe beans form the tree by hand and leave the unripe beans behind to be harvested at a later time. In Brazil, harvesting the coffee beans from the same tree several times is more expensive than separating and discarding the unripe or overripe cherries. Therefore, Brazil naturally harvests coffee using the stripping method when 75% of the crop is completely ripe. Stripping method is feasible and cost effective in Brazil due to the uniform maturation of Brazilian gourmet coffee.
In stripping the coffee beans are pulled from the tree and fall to the ground where they are further caught by sheets. These coffee beans are removed from the tree by tossing the coffee in air allowing the wind to take away sticks and leaves. Then the coffee is put in 60 L a green basket that is the tool measurement used by coffee producers to determine wages. Some estates in Brazil have computerized system to determine wages that keeps the account for the amount of coffee collected by each person. About 12-20 kg of export ready coffee would be created from every 100 kg of coffee cherries harvested.

What has Thai Food got to offer for Vegetarians? by Tony Ailton

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.
A glance at the menues of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal. Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.
Below, you will find a vegetarian meal from Central Thailand.
Vegetarian Thai StewIngredients:2 sweet potatoes2 carrots2 onions3 cakes of tofu (bean curd)250 grams of ricestraw mushrooms15-20 small cherry tomatoes150 grams of green beans1 tbsp of light soy sauce1 tbsp of dark soy sauce3 cups of vegetable stock2 tbsp of arrowroot starchsalt and peppervegetable oil
Wash and cut the tomatoes into pieces and then fry them in the oil. Cut the carrots into 1-inch pieces and the onions into quarters. Wash the mushrooms and cut them into halves. Cut the tofu into flat pieces, about 1/2-inch thick. Marinate the tofu in dark soy sauce for about 20 minutes. Fry the marinated tofu until it's brown and firm. Add the vegetables, soy sauce, salt and pepper. Mix the starch with water and add it to the stew. Boil the stew for a few seconds and serve it in a warm bowl.

WineMaking Equipment Knowing What To Buy by Carmel Baird

Winemaking equipment is not complicated equipment. You may have some of what is required to make wine already in your cupboards. With the beer and wine making supply stores that have opened in recent years, getting the right wine making equipment should not be a problem. You can purchase a winemaking kit to go with your wine equipment from these stores and then all you will need is the bottles and a wait of about 28 days. Sounds good!
You can check out what equipment is in a winemaking equipment kit by either taking a look at your local brew shop or do a search online and then list out what the kit includes. Take a look at your cupboards and see if you already have some of the equipment, depending on how much you have, compare the prices for the extra you would need to see if the equipment kit would be a better option. Remember, anything plastic you use must be food safe quality, that's most important. Often times by purchasing the winemaking equipment kit you will come out in front and the other thing to remember is many of the items will be that purchase only, you won't have to replace each time you make your wine.
A good winemaking recipe book could be included in the equipment kit but if not then you may need to purchase one of these. You could finish up with many of them after a time, they are a little like cookbooks there is always a better recipe in the book on the shelf, you know "the grass is always greener". When you are starting out with your winemaking, then these wine making recipe books will not go to waste. You will soon get into your own way of making your own wine.
Your winemaking equipment kit should include these items or something similar:
· A 30-liter or larger food-grade plastic container (similar in shape to a garbage can) with a non-airtight lid and a mark at the 23-liter point · A 23-liter glass or food-grade plastic carboy · An airlock and bung (a rubber stopper with a hole in it) for the carboy · A hydrometer to check the specific gravity (sp. gr.) of the wine · A long, narrow tube or jar to hold the wine while you're checking its specific gravity (generally the tube the hydrometer comes in works fine) · A dairy thermometer · A long piece (at least 1.5m or five feet) of food-grade plastic tubing · A long spoon that can fit into the neck of the carboy and reach to the bottom · A wine thief to remove the developing wine from the carboy without having to tip it
You will also need apart from the grape juice or whatever you have chosen to make you wine with the following:
· Good quality water, this normally means filtered water, not the chlorinated water from many town water supplies.
· Wine Yeast, this is best tailored for the type of wine you want to produce, use bread yeast only if you can't get the wine yeast. The results with bread yeast are generally not as good.
· A wine 'settler', you can use sterilized bentonite or isinglass and they should be readily available from the winemaking stores.
· Potassium sorbate, to stop fermentation, you can get this also at the winemaking supply store.
· Bottles and corks
· Campden tablets, these are used to help kill all the naturally occurring wild yeasts and undesirable bacteria in must, but they can also be used to make a sanitizing solution.
Winemaking can be such an enjoyable experience, get your winemaking equipment together and get going. Once you make your first batch and you enjoy the taste then you will be well on your way to becoming a home vintner

The Different Kinds Of Salad Dressings by Low Jeremy

You would initially think that salad dressings are all the same, that the dressing for a particular salad tastes good once mixed with a different salad. If you do think so, then you are most definitely wrong. There are various types of salad dressings to make each salad's taste perfect and more delicious.
If you are thinking of having a yard salad served on your get-together, then you must know that yard salads require its special kind of salad dressing. You have to prepare a tablespoon of raw honey. Do not risk your life trying to evade stings of bees for raw honey can now be bought in grocery stores. You will also need 1/3 cup of lemon juice; fresh ground pepper for that awesome taste; a teaspoon of minced fresh tarragon; and 2/3 of cup that contains olive oil.
Dissolve the honey in lemon juice first. After that, add the tarragon and pepper, and then stir. Afterwards, add the olive oil in a cruet. Shake the cruet vigourously to prevent any clotting of the mixed substances, and also for a better blend. Once done, just acquire of a few tablespoonfuls for your yard salad, the remains can be used for later use.
Things will be different for parsley dressing. You will be needing, not one, but three tablespoons of olive oil; two tablespoons of lemon juice and another two for chopped parsley; and ¼ of a teaspoon that holds onion powder. Once you are done preparing the ingredients you need for you self-made parsley dressing, beat the olive oil, lemon juice and onion powder well. Afterwards, add the chopped parsley. When you already want to serve it, confident that your parsley dressing tastes good, do so on lettuce wedges.
Making a honey mustard dressing is another story. You must prepare a half cup of spring water, so it is supposed that you need to go hiking for a fresh water spring; a half cup of olive oil; one teaspoon of mustard powder; 1/8 teaspoon of garlic powder; two tablespoonfuls of honey; and a pinch of white pepper. The ingredients do not change if you want to make a peppercorn dressing, but you just need to add up 1/8 of a teaspoon of white pepper.
There is also such thing as a lime, oil and garlic dressing. You just need ¼ teaspoon of kosher salt, and you may add a little more if you think it is necessary; one teaspoon of garlic which you have chopped into fine pieces; two tablespoons of finely chopped shallots; one cup of extra virgin olive oil; 1/3 cup of lime juice, you may use lemon if you have no supply of the former, you may also add more if needed; and freshly ground black pepper.
Use a small bowl and whisk the salt, garlic and shallots in it, together with the lime juice. Continue doing so and do not stop until the salt is dissolved. Slowly whisk in the olive oil until the mixture is emulsified. Taste it to be sure if it is the kind of mixture that you want. Season your creation with pepper and a little more salt, and add a little more lime juice.
There are even more styles of salad dressings and each one is perfect for a particular salad. Making these various salad dressings are very easy, all you need is patience. It is very easy to look for the aforementioned ingredients, but what is not easy is when you are already making it. You have to be patient when making salad dressings because the processes used for them may take some time. If you are not patient, then your salad dressing will not taste good.

Guide To Espresso Coffee by Masni Rizal Mansor

Espresso coffee is a coffee that is brewed by a high-pressure technique in which hot water under pressure is made to pass through grounded coffee. Espresso is an Italian word that means "pressed-out". The first espresso coffee machine rolled out in Italy around the early 1900 and since then it has seen a whole lot of changes. Today, espresso coffee machines are so sophisticated that they can prepare coffee using different hot water pressures, extracting different coffee tastes from the grounds in accordance with an individual's choice. The person who operates an espresso coffee machine is deemed to be a coffee expert and is referred to as a "barista". Espresso coffee machines are equipped with levers, which are pulled by baristas when they want to produce a cup of coffee. This act of pulling the lever is termed as "pulling a shot".
The most important extract in espresso coffee is the "crema". Crema is the reddish foam that you can see floating on top of the espresso coffee. It is a combination of natural ingredients - oils, proteins and sugar - present in the coffee grounds. The crema along with the caffeine in the natural coffee produces a thick syrupy liquid that is rich, full of heavenly aroma, and great to taste. Normally, it takes a barista about half a minute to pull a shot of espresso coffee. A freshly brewed espresso coffee must not be stored, as it will lose its original taste and flavor.
Essentials Of A Great Espresso
You probably have downed many espresso coffees in your lifetime and may feel that you are numero uno in telling a great espresso coffee from a routine one. Maybe you are right, but here are the essentials that a coffee drinker should know: (i) The roasted beans used should not be more than 2-4-days-old. (ii) The beans should not be roasted dark; else they will lose their natural ingredients. (iii) The beans should be evenly ground in a good quality grinder. (iv) The beans should be freshly ground, preferably 30 seconds before producing a shot. (v) The water that a barista uses in an espresso machine has to be filtered. (vi) The espresso cup must be preheated - not from the shot poured into it, nor from the espresso machine. The cup should have thick walls and a narrow mouth so that it preserves taste and aroma of the espresso coffee.
Maybe you should check with your barista if he is aware of these factors. In the end, just as there is a slip between the cup and the lip, there is nothing like a perfect espresso. So long as you get a good-quality espresso coffee, you should be happy.

The History of Caviar by Anthony Chatfield

Caviar has long been around as one of the premier delicacies offered as hors d'oeuvres or spread on an appetizer for the delight of Emperors, Czars and now party goers the world over. From its roots in the Persian culinary arts, the Roe of most often a Sturgeon has a long and noble history.
The first people known to have eaten Caviar were the Persians living in what is now Azerbaijian in the glory days of the Persian Empire. The name of the delicacy as they called it, "Chav Jar" translates to "Cake of Power", no doubt a pun of sorts on the manner in which it comes and those that are able to eat it. The delicacy was soon exported and as powers rose and fell in the world, so too did those that were able to afford and consume the fine dish.
The economic value and power of a jar of caviar continued well through the Roman Empire's reign. It's said that when caviar was served to the Emperor, it was brought in among garlands of flowers and heralds trumpeted its arrival. Czars of Russia were among the only given the luxury of its consumption during the glory days of their power, especially after Russia took control of the area in which the Persians first discovered the treat.
As far back as the 2nd century, during the highest power of Rome, a jar of Sturgeon Roe cost the same amount as 100 sheep. If you fast forward a couple thousand years to the turn of the 19th century, it was possible to find caviar in every bar, pub, and restaurant in New York served along side peanuts at half the cost. Of course, like any natural resource, the results of such ample supply are usual seen in the rapid loss of population in the animal from which it is produced.
Overfishing of the sturgeon has led to the sharp uptake once more of the premium on Caviar with the cost not quite approaching that of 100 sheep, but still costing a tidy sum in most countries. America produces nearly 75% of the world's caviar right now, though it is to be noted that the labeling restrictions in the United States aren't nearly as strict as in places such as France, where only the Roe of Sturgeon can be labeled as Caviar. Of course, the kind of fish from which the roe is harvested is always marked on the label on US produced caviar.
The fish itself, the sturgeon is nearly extinct because of the overfishing and rampant demand for its roe. As such, the premium for true caviar from the sturgeon is significantly higher than that of Salmon or Lumpfish. Since the dawn of its discovery, the Sturgeon has been a very special fish, hailed for the delicacy hidden inside in its Roe. World leaders for nearly 3000 years have partaken of the incredibly rare treat and shall continue to do so for many more.

Health Benefits And Disadvantages Of Alcohol by Ethan Armitage

As confusing as it may seem, in small quantities, alcohol can be benefic for health. But excess can produce so much damage, that any trace of a benefit is erased. Moderate use of alcohol includes two drinks for a man and only one for a woman per day, under the age of 65. Together with his doctor, a person will establish whether to enjoy a glass of wine or a beer, or this can seriously affect health.
In small quantities, the following benefits can result from alcohol:
- It decreases the risk of cardiovascular problems - Decreases the possibility of lethal heart attack - Sometimes, alcohol reduces the possibility of ischemic or other kind of strokes - Diminishes the possibility of gallstone - It may reduce the diabetes danger
In large quantities, or in excess, the consequences may be terrible:
- The pancreas, the mouth, pharynx, esophageal, breast and liver are more likely to be affected by cancer - Pancreatitis may appear, especially in youth - Stroke - Atrophy of the brain - Cirrhosis - Pregnancy problems, like spontaneous abortion - Possible malformations and other birth problems of the fetus - Car accidents - Suicidal tendencies - Sudden death in case of cardiovascular problems - Cardiophaty generated by alcohol
There are certain diseases that forbid the affected person to drink at all, such as:
- Conditions of the liver - Affection of the pancreas - Precancerous stages affecting the digestive system - A record including a previous hemorrhagic stroke
Pregnant women or people whose family has an alcohol related background must be extremely cautious and, if possible, not to drink at all.
One drink each day is permitted to persons over 65 years, because in their case, a higher consume is more dangerous; the process of absorption needs more time, the effects are stronger, and the risk of intoxication is a real one.
Alcohol must not be used during the following medications' administration:
- Anticoagulants - Medication for diabetes - Beta blockers - Antihistamines - Antibiotics - Antidepressants - Pain relievers - Sleeping pills
Alcohol should not interfere with medication at all, because in combination to aspirin increases its stomach damaging action and the possibility of gastrointestinal hemorrhage, if combined with acetamine damages the liver.
Both he positive effects of a reduced quantity and the dangerous, negative ones must be taken into consideration. Also, a person shouldn't be influenced to drink, because no doctor will give such piece of advice. Consumed with responsibility and moderation, in case of healthy persons, the alcohol doesn't need to be completely eliminated.

Microwaves The Future Of Cooking by David Fishman

It's true, the microwave oven can help make cooking and food preparation quicker. In fact, the microwave oven of today has even taken the place of most cooking appliances at home. Microwaves and microwave convection ovens are used in many commercial businesses because of the large food preparation like, reheating, cooking and melting. When using a convection oven you can see a decrease of cooking heat by 27 to 35% and a 25% decrease in cooking time when you compare this with conventional ovens.
Many homes have microwaves included, this is actually good because when you need to prepare a quick meal you have the tools to do this. For people who will not use microwave ovens for cooking but just wanting the benefit, the best option is small microwave oven. Today you can by most microwaves in different colors, white which is very popular, black which is becoming more popular, silver, stainless which you see a lot in kitchens today.
The first thing to consider is the main purpose of the microwave oven, are you going to use this without an oven in the kitchen, if you are going to rely on the microwave to do most or all of your heated cooking you should try to purchase the more pricey models because these will come with more features and usually have better warranties. The microwaves in the pricier range have a lot more features like convection ovens, under cabinet mounting and in the wall mounting.
The microwave offers more convenience today and has many new and exciting features, the performance has been greatly improved over older models which makes cooking foods even a greater joy. The day of the microwave oven has certainly come, and today you can find a huge market of these microwave ovens with different features and tools you can use, when the microwaves just started appearing on the market they had some problems and their baking quality was not perfect, some microwave ovens did not have proper timing features and power regulators, today this is no problem, all microwaves are not the same each varies in heat and many have different features like a convection oven built into it. Look for microwaves that will give you convenience, features and affordability, this will help in determining which microwave you should look at. There are so many different models and brands in the market; they have many different features which will make cooking meals much faster and easier. Some built-in ovens combine that of the convection with attached features.
Using the proper tools and kitchen appliances you can cook almost everything in the microwave, when using a microwave you need to make sure that food and liquids do not splash or bubble up when cooking, it is a good idea to cover these items either with a lid or a napkin to stop this from occurring.
If you are pressed for time and you don't have time to cook meals because of your busy life you are a perfect candidate for a microwave. It is very hard to find homes today that do not have a microwave in the kitchen.

Your Morning Cup of Coffee May Have Healing Benefits by Aldene Fredenburg

Coffee has gotten a bad rap over the years, having been accused of causing high blood pressure, insomnia, ulcers, and a host of other problems. All of this has been contradicted by folk healers for years; early twentieth-century psychic Edgar Cayce recommended black coffee for various ailments, and the beverage has been a popular remedy for Cayce aficionados ever since.
Now science is catching up to Cayce. Researchers are beginning to find medicinal benefits in coffee, and are discovering that some of the supposed detriments are not as bad as previously believed. Taken in moderation, coffee can be a healthy addition to one's diet.
Among the benefits of coffee is its ability to stop an asthma attack in its tracks-- Hot coffee acts as a bronchodilator, opening the bronchial tubes and alleviating the symptoms of the disease. It also has a synergistic effect on pain medication, speeding and enhancing the pain-relieving effects. Some studies suggest that the caffeine in coffee can actually improve physical performance for athletes and others who engage in a variety of physical activities--and we all know about the pick-me-up effects of a cup of coffee.
Of course, there's such a thing as too much of a good thing; an overindulgence in coffee can cause insomnia and nervousness, and people susceptible to stomach pain can feel like a grenade went off in their stomachs. But for most people who use a moderate amount of coffee daily, the beverage can be an enjoyable and healthy addition to their day.

Organic Food vs. Genetic Engineering by Denise Palmer

It's always helpful to step back and take a look at things from an objective perspective, especially when we are personally involved.
Creating and sustaining an organic lifestyle means we are in the "center" of that activity, daily. Among all the other things going on in our daily lives, as moms, we are also trying to develop new habits for our family in regards to their health and well being.
So I thought it would be helpful for us all, myself included, to just take a step or two back and revisit the basic questions and reasons why we are pursuing an organic lifestyle to begin with.
What Is Organic Food?
Certified organic food is most commonly described as food grown and packaged without the use of chemicals, preservatives or additives. Food that is either completely or at least 70% all natural.
Another way to explain it, from a bigger picture standpoint is:
"Organic food is produced through a system that is based on ecological balance and humane care for the plants, animals and people that make up the farm environment."
One important reason to consider organic food, and an organic lifestyle, that I've not read much about previously, is genetic engineering. The Sierra Club site states:
"Eating organic food is one way you can avoid genetic engineering. All certified organic produce and ingredients are produced free of any genetic engineering"
What Is Genetic Engineering?
In layman's terms I would translate it to be the taking of genes from one species of plant and injecting another plant with those genes to force certain characteristics. For example, if you had a corn plant that was delicious and seemed to be resistant to pests, you would take its' genes and inject it into another plant of a different variety, in the hopes to force the taste and/or pest resistance onto the other.
Doesn't sound too bad, but when you understand the "risks" associated with genetic engineering, it doesn't sound so good either.
Here's a more technical description of genetic engineering and the associated risks:
"In genetic engineering technology, genes are isolated and transferred using a "gene gun" or a viral vector from one species into a foreign species, crossing over what is called the "species barrier." An example is the transfer of an insect-resistant gene from a soil bacterium (called Bacillus thuringiensis or Bt) into corn plants to confer insect resistance. This kind of genetic transfer never occurs in nature and cannot be achieved through traditional plant breeding methods. The new gene lands in a random spot in the genome of the recipient organism, and can disrupt normal functioning of that organism in unpredictable ways."
Risks of Genetic Engineering
Non-target insects, including ones that are beneficial to farmers are harmed by genetically engineered crops.
Genetically engineered organisms have harmed soil microorganisms, leading to stunted or killed crops.
Plants engineered to be insect- or herbicide-resistant can lead to resistance in weeds and insect pests. This means more chemicals or new genetic engineering.
New allergens and toxins are the potential result of genetically engineering food. Some are detected before market approval while others are not.
Pollen from genetically engineered crops can drift into wild environments and breed with wild relatives of crop plants.
The effects of this genetic pollution cannot be predicted. Once genetically engineered organisms are released into the environment they cannot be con-trolled and they cannot be recalled. Genetic pollution is irreversible.
So we can conclude that organic food is grown WITHOUT the use or need for genetic engineering. And if organic farming can help us avoid "genetic pollution", AND it's better for our health and well being, doesn't it just make good sense for everyone?
The Sierra Club article goes on to conclude that:
"The industrial approach is to "improve nature" and make food products exempt from natural systems and laws. Harmful consequences are corrected using new and more technologies, usually leading to further problems. In contrast, the organic approach is to understand these laws as much as possible and work with them. Organic farmers practice prevention, not correction."
I think any reasonable consumer, without a financial interest in the mass production of genetically altered foods would agree that when it comes to the foods we eat and the environment we need, "an ounce of prevention is worth a pound of cure".
Organic farmers, like organic moms, care about the food and sustaining the land for future generations. We all know, whether we want to admit it or not, what the large corporations who mass produce traditional food crops are most interested in.

Guide To Coffee Vending Machine by Masni Rizal Mansor

When on the run, many of us do not have time to stop and get a real cup of coffee. When we are in those time crunches we often have no choice but to get a coffee from the infamous coffee vending machine. For as long as we can remember vending machines have been all over. The first vending machine was said to have been invented in 215BC. A Greek mathematician named Hero invented this astonishing item where if you put a coin into it would dispense holy water. I am sure coffee lovers today really think of Hero as a coffee Hero as he helped pave the way for us to have our caffeine anytime and anywhere in our beloved coffee vending machine. Vending machines were not introduced to the United States until some time in 1888.
It All Began In The Big Apple
New York city was the first to have them and they proudly displayed them in the subways dispensing gumballs. Today, you can find most anything in a vending machine but the most popular is still the coffee vending machine. They offer a full range of beverages including coffee, espresso, mocha chino, hot chocolate, tea and broths. Unlike the vending machines from way back when, a coffee vending machine today offers a cup of freshly ground coffee served with whatever condiments you like such as milk, skim milk, half and half or the ever popular sugar and artificial sweeteners.
A coffee vending machine usually offers a choice of cup sizes and will even dispense such items as stir sticks. Your choice of condiments is dispensed right into the cup along with the coffee. These types of vending machines can be customer ordered to meet any size facilities need. A coffee vending machine can dish out from five cups to one thousand cups per day. So no matter the size and demand or your coffee crowd, there is a coffee vending machine that is right one for your needs.
You still see them mainly in facilities near break rooms or the ever-famous spot of the hospital waiting rooms. Coffee is a necessity when in a waiting room of a hospital as one might need that extra dose of energy to get them through a long night. Whether your waiting in the waiting room for that bouncing baby to arrive or your awaiting the subway to get you to work, you can count on the coffee vending machine to get you through the day.