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Energy Sports Drink to Warm up your Body

February 23rd, 2009 at 08:14pm Under Uncategorized

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An energy sports can be very helpful especially for the athletes and enthusiasts who want to try out sports. Most athletes have relied upon energy sports to give them extra stamina so that they can practice all day.

People who treat sports as their profession surely force themselves to take energy sports so that they can increase their performance and work. Some of these sports player are basketball players who are exposed to lots of warm ups and trainings.

They even spend a whole day and continued practice just to put their body in good condition and master their shooting skills. The runners are also some of the athletes who take energy sports . They need speed and endurance and they should not tire off easily because they will lose it.

Running is not a joke because you give off all your strength and rest for a little while and hit the tracks again. However helpful, it has been said that energy sports do not give a good effect to the human body. Some people know it but they know that they dont have a choice but to it to give them the power and strength they need.

If you are quite concerned enough, you can try to look at the ingredients and contents of the energy . If you are still young, you should not energy sports because it might not bring a good effect to your body and to your health as well. Most of these athletes can also experience side effects in their body.

Some may not feel it at once but as time goes on and with continued use, probably they will feel it when they grow older. It may even shorten a persons life or cause sudden death if taken more than the usual. But that is only a probability because there are no proofs that it had brought dangers to a person.

If you are into sports, it is true that you need the energy sports . But as long as you can handle the pressure, you can try to bring out the very best in you. If not, choose an energy sports which has low caffeine because it is known to men that said ingredient may bring side effects to your body.

Also, as much as possible, do not it excessively. Drink it only when you need it to save your body from too much caffeine contamination. If you energy sports at the desired dosage, it may be helpful to a persons build up. The only hazard is when a person s too much.

Energy sports have been known and proven to increase activity of the body, brain activity, performance and endurance. This will make a person finish a long days activity without wearing easily. If you have kids, make sure that they dont energy sports like you do because it will damage their health the most.

These s will surely increase your energy but make sure that you know how to handle your body properly to keep you healthy and in shape. Want to start the day and end the day right? Get an energy sports and warm your body up.

This content is provided by Low Jeremy and may be used only in its entirety with all links included. For more info on Energy Drinks, please visit http://energy-.articlekeep.com

Author: Low Jeremy
Keywords: energy , energy s
Power by History of the Computer | Computer safety tips

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Organic Food

February 23rd, 2009 at 08:14pm Under Uncategorized

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Organic is generally considered to be produced without the use of artificial fertilisers, without synthetic pesticides or antibiotics, hormones or other growth promoters. There are thus standards to which organic is produced, traditionally on small family run farms, but there are some larger operations emerging since evidence has emerged that organic farming is more environmentally friendly and more sustainable that many contemporary farming techniques. There are also benefits for the people who eat organic farm produce.

The advantages of organic for the consumer include higher nutritional levels, and over the long term studies have found the health benefits to be substantial. It is perhaps for this reason that organic baby has become very popular. A university of Washington study found that preschool children fed regular diets had six times more metabolised organophosphate pesticides in their bodies than children who had been fed on organic diets. Organic fruit vegetables and juices as a part of a healthy balanced diet can considerably reduce exposure to harmful pesticides.

When shopping for organic s to complete the cooking formulas of your favourite organic recipes, look out for the organic certification of a product. The certification of organic is done to protect the consumer in the growing market for organic s. This prevents a producer from defrauding a consumer, or tricking you into eating what you dont want to. There are, however, various certification bodies with different criteria, so this should be kept in mind. Also remember that the certification of a product is primarily a marketing drive by the producer, who is trying to get you to buy the product.

When visiting an organic shop, sometimes called a health store, you will notice that the prices seem slightly inflated. These organic suppliers ask more for their products because most of the time the farm that supplies them is a small scale operation. This means that the cost cutting benefits of mass production are usually not applicable to organic s. Consumers who value the ethics and benefits of organic are usually willing to pay a bit extra for their organic groceries.

In the United States the sales in organic s have increased between 17 and 20 percent over the past few years, while so called conventional products have seen a considerably lesser growth of 2 to 3 percent over the same period.

There has even been an increasing trend amongst those who enjoy spoiling their pets to such a degree that they are bying organic dog . According to the Organic Trade Association, sales in organic pet s have risen to three times the growth rate of organic products made for human consumption.

Organic is far healthier that non organic

Author: Marius Bezuidenhout
Keywords: organic ,organic shopping,organic recipe,organic shop,organic supplier
Power by History of the Computer | Computer safety tips

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Sugar Cookie Recipes: Decorating Bonanza

February 23rd, 2009 at 08:14pm Under Uncategorized

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In the world of cookie baking, there is no more core creation than the sugar cookie recipe. Like the peanut butter cookie, the sugar cookie is endlessly malleable, lending itself to all manner of flavors for all manner of occasions.

Anyone who’s ever gone through a Christmas cookie baking session also knows the other great thing about sugar cookie dough: It lends itself readily to being molded into a countless number of shapes. From Christmas trees to wreaths to snowmen and angels, there’s no holiday-related shape you won’t find. There are even contests each year awarding prizes for the most creative and/or outlandish sugar cookie designs.

The usual decoration used on these cookies is colored sugar. You can either buy pre-made colored sugars or make your own by putting a few drops of coloring into a jar full of sugar and shaking thoroughly. Be sure not to fill the jar too full or the sugar won’t have room to move around and combine.

Candies are another great decoration tool. Cinnamon red hots come in handy for buttons on a snowman, ornaments on a Christmas tree or dozens of other uses. Chocolate shavings make great hats for snowmen or branches in a wreath. Even the ever-popular chocolate chips can come into play as eyes on the snowman or other tree ornaments.

If you really want to get fancy, mix up some brightly colored icing and use it to illuminate the edges of the cookies or draw in details of your design. You can use thick, puffy icing that will make your cookies three-dimensional, or make thin glazes that will color either the whole cookies or just a section. Experiment with making a wreath-shaped cookie in red and green alternating bands, for example.

If you’re going to be packing your cookies either for shipment or as part of a cookie swap, bear in mind that you’ll need to take that into account in your decoration. Puffy icings or especially delicate decorations may not make the trip.

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Sugar Cookie Recipes
Power by History of the Computer | Computer safety tips

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Spanish Foods

February 23rd, 2009 at 08:14pm Under Uncategorized

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Spanish and wine is very much diverse in character, with variations in the cuisine culture stemming from geographic, cultural and climatic differences. One could say, however, that typical Spanish is influenced heavily by the fact that the country has extensive access to the sea, giving the culture a Mediterranean soul. Spains long history and diverse cultural influences combine to give culinary enthusiasts thousands of Spanish recipes and tastes to choose from.

When looking at the history of Spanish , the considerable evidence of Jewish and Moorish influence comes to the fore. For centuries the Moors held a strong influence over Spain and up until today Spanish reflects this. Pork, however, has proved to be very popular for hundreds of years in Spain, possibly linked to the Christian identity which characterised Spanish culture; since neither Jews nor Muslims eat pork.

Modern Spanish would not be the same without tomatoes, potatoes, peppers or beans; ingredients sourced from South America during the Spanish colonial era. Indeed it is the Latin American touch which differentiates Spanish dishes from the Mediterranean norm. Spain is responsible for some 44 percent of the worlds olive oil production, so it is not surprising that olive oil is a vital ingredient in Spanish .

Across the country traditional Spanish is still made by hand using fresh ingredients bought from the market. These ingredients can be purchased in Spanish shops around the world, or you can pick them out from a selection of grocery stores. Handmade home cooked , fresh from the market is less commonplace in the urban centres, such as Madrid; however the rural areas are lucky enough to enjoy the open air markets which give a cultural flavour to the region. The is often cooked outside over a fire, many times in a brick or clay oven.

Another cultural convention in Spain is to provide snacks whenever a is served, the snacks are known as tapas, and can come in the form of olives, cheese or pork. In many bars tapasare included in the price of wine, sherry or beer.

For the sweeter tooth there is a traditional favourite, the churro, a fried pastry dough snack which is served with hot chocolate to dip it in.

Although there is very much varieties within Spanish , the following character traits generally run across the board:

1) Olive oil is used to cook in, but can also be used in its raw state.
2) Sofrito- a mix of garlic, onion and tomato cooked in olive oil - is often used as a point of departure in preparing a meal.
3) Garlic and onions are the two most popular seasonings.
4) Drinking wine during a meal is a cultural norm in Spain.
5) Bread is served with almost all meals.
6) Salads are extremely popular, especially in the summer months.
7) For dessert the Spanish will often serve a dairy product or a piece of fruit, keeping cakes or tarts for special events or occasions.

More info on delicious Spanish Foods

Author: Marius Bezuidenhout
Keywords: Spanish recipe,traditional spanish ,spanish shop,typical spanish ,spanish wine
Power by History of the Computer | Computer safety tips

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Take A New Look At Sugar Cookie Recipes

February 23rd, 2009 at 08:14pm Under Uncategorized

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The only kind of recipe that may be more common than peanut butter is sugar cookie recipes. Sugar cookies are the ultimate simple sweet, without much flavor of their own other than the sugar and a light, pleasing texture that makes it possible to munch them by the handful.

During holiday time, when everyone’s cookie factories crank up in their home kitchens, sugar cookies are turned out by the tens of dozens. Because the dough is so simple to make, large batches are usually prepared at once and kept refrigerated until it’s time to dish them onto the baking sheet. Some people even make the dough weeks ahead of time and freeze it until it’s time to bake, although the results from that can be mixed.

This year, before holiday time, do a little experimenting. Sugar cookie dough is cheap to make, so you won’t be risking any major investment doing so.

First off, try some flavorings. Almond extract is a great flavor to try, just a teaspoon or so per batch. For an extra special touch, place a slice of almond on top of each cookie right when they come out of the oven, while the top of the cookie is still hot and a little bit sticky.

Vanilla is a classic flavor, as is lemon. In fact, many sugar cookie recipes have lemon or vanilla extracts already listed as ingredients. For a change of pace, try amaretto, peppermint or any other extract you’d like to explore. The only limit is your imagination.

Add-ins are another great way to explore. Be careful here, though. Sugar cookie dough isn’t as durable as chocolate chip cookie dough, so you can’t cram in quite the volume of extras you would normally. But that’s fine, as you want the flavor of the cookie to come through with your addition. Try chopping up dried or candied fruits to add flavor and color. A little ground or chopped almond, pecan or walnut is also a great choice. Again, your options are as varied as your creativity can make them. Don’t be afraid to explore!

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Sugar Cookie Recipes
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The 10 Fullest Foods

February 23rd, 2009 at 08:14pm Under Uncategorized

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Let’s begin by stating that there are no good or bad foods. No food exist that can make you thinner or fatter because you simply decided to try it. But what is true is that there are certain types of foods that have to be consumed in larger quantities due to their low concentration of fat and because they are rich of nutritional substances, in comparison to those that contain higher percentage of fats and low percentage of nutritional substances.

The foods included in the following list were selected based on their nutrition levels and the amount of vitamins and minerals they contain.

White of the egg - Albumen: The white of the egg, also known as albumen, has the highest level of protein absorbency, scoring 3.9 out of 4. Of course, the egg’s crocus has also a very high absorbency level due to the nutritional substances it contains. These assist in the creation of blood cells, brain cells, muscles and bones; mainly during children’s development stage.

Diary products: Excellent source of calcium and magnesium, diary products are considered essential for a balanced diet and the normal function of the body. Try to select those with lower levels of fat, since the amount of fat taken out through the factory processes is actually 98-99 percent of those harmful triglycerides.

Dry goods: A variety of flakes comes to mind when one mentions dry foods, such as oats, barley, wheat, soya, etc. Abundant in cellular fibers, these types of foods are vital for the normal function of the human large intestine.

Chicken and turkey: These types of white meat are the best possible choice one can make to receive proteins, which are high in nutrition value, and at the same time avoid the consumption of red meat that has high levels of fat and cholesterol.

Vegetables: The types of foods categorized under the culinary term vegetables are an exceptional source of trace elements that are vital for the activities performed by the human body, since they also contain a large quantity of cellular fibers. Fibers are useful for the movements performed by the intestines and due to their low amount of calories they give a feeling of one being full without adding weight to our figure.

Pasta: Whole grain pasta is rich in complex hydrates and at the same time an excellent source of vegetal protein. In addition, nutritionists include pasta in diet plans, since it is widely known that those who consume pasta are in a good mood.

Fruits: The sweet delight with the lowest calories. Since they include mainly water, the feeling of fullness they provide is not guilty of adding any inches to our waistline. Full of cellular fibers and trace elements, fruits are nature’s sweet treats. Exception to this category is Avocado due to the fats it contains.

Fish: These sea creatures add culinary pleasure to our tables apart from having a high level of protein absorbency and low fat levels; the fats found in fish actually decrease bad cholesterol and protect blood cells.

Brown rice: One of the best natural sources for minerals and fibers, rise is high in complex carbohydrates that are absorbed gradually and help the body balance its energy levels.

Kadence Buchanan writes articles on many topics including Food, Travel, and Outdoors

Author: Kadence Buchanan
Keywords: Foods, nutritions, vitamins and minerals
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Hot Soups Steakhouse NYC to Enjoy the Perfect Soup

February 23rd, 2009 at 08:14pm Under Uncategorized

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If you think that all there is to a steakhouse is a great piece of beef then you are sadly mistaken! Many people frequent a favorite steakhouse in search of their premium dish of surf & turf. Surf & Turf satisfies two lusts at once: a great piece of aged Angus beef preferably in the form of a porterhouse steak and the butter-soaked 2lb lobster. Now what connoisseur can possibly resist this combination? And at the far end of the table a deep bowl approaches. Yes, its the soup of choice, French Onion. The dripping cheese over a brown caldron of spiced soup coming to quench your appetite for this delicacy . Yes, there are a variety of menu items to attract the New York gourmet at a steakhouse!

If you are fortunate enough to live in New York then you have a steakhouse in every direction you can walk. This can lead to endless questioning of which steakhouse to visit tonight. Restaurants come in different classes and a steakhouse is no exception. When I look for a steakhouse for the evening I often think about what mood I am in first because you can find a steakhouse for every mood that exists. Is it going to be a young crowd or an old stogy group full of wisdom and wine? Once I have narrowed down my steakhouse choice of evening then its on to the wine choice. Will it ever end?

The best way to get the biggest bang for you buck out of a steakhouse is to plan ahead, way ahead! Dont expect your favorite steakhouse to be ready to take you off of the street. A premium steakhouse will be booked weeks ahead which will leave you on the curb settling for the mediocre steakhouse down the block with the health violations, just kidding. But seriously folks, you need to plan for a great steak adventure. You wouldnt just pop up at the airport for a marvelous time without a reservation so dont try it with your steakhouse either.

Depending on the degree of cooking the taste and look of the steak differs vastly. So if you love to eat your steaks cooked rare, then ask the steakhouse specifically to cook your steak rare. For steak lovers a rare steak is something they just love. Steak lover believe that the more juice a steak retains, the tastier it is to eat. However there are some people who are just put off by the very thought of a steak being not cooked properly. They feel that eating meat that has blood retention is not at all healthy.

Every city has its quirks about steak and New York City is certainly no exception. We name our side dishes with the word steak in them like: steak fries, beefsteak tomato and steak shakes. Okay, maybe the last one is a stretch but you get my point. The compliment of the right side dish to accompany your steak is so important that I make the best choice, which is to let my waiter decide, and then they always pick the perfect dish. After all, my specialty in life is not serving up the best meal, its enjoying it!

The internet is also another good option for you to find out a good steakhouse in NYC that serves you hot soups of different kinds. The simple click of the mouse can open up the whole world to you. Check out the steakhouses and see if they serve what you want to eat. Having hot soups in a steakhouse in NYC will surely be an enjoyable occasion for you if you select the best combination of wine, steak, soup and the perfect side dish.

Neil Folley holds a Masters Degree in Hotel Management. He loves good and arranging private parties. He is working for Markjosephsteakhouse. To book for Sunday private parties and enjoy Hot Soups visit #1 Rated Steakhouse in New York http://www.markjosephsteakhouse.com

Author: Neil Folley
Keywords: #1 Rated Steakhouse in New York,Best steakhouse new york,steakhouse nyc,steakhouse New York
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Variations On Peanut Butter Cookie Recipes

February 23rd, 2009 at 08:14pm Under Uncategorized

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The venerable peanut butter cookie recipe is one that almost every cook has in his or her arsenal. They are generally among the simplest of creations, with just a few ingredients and a bullet proof cooking method that achieves a high degree of success. But the simplicity of the recipe leads to one inescapable end: Eventually, they get a little boring.

Fortunately, the very simplicity of the recipe lends it to nearly endless experimentation. For inspiration, you can draw from your own likes and dislikes in the sweets world or even go into savory cuisine for great ideas.

One of the most popular variations is the chocolate kiss placed in the center of a half-baked cookie, which is then finished while the chocolate melts. This is known by many different names based on your region or ethnic background. But why stop at kisses? Take that half-baked canvas and write your own flavorful signature on it. Try blobs of jelly, chunks of candy bar or other sweets. One intrepid cookie adventurer even uses bits of cooked bacon on top, in homage to the ever-popular peanut butter and bacon sandwich.

That last is an example of savory inspiration crossing the line into peanut butter cookie recipe heaven. What are some other flavors you’ve heard of using with peanut butter, or with peanuts themselves? Ethnic and world cuisines use peanuts a lot, because they are abundant especially in warmer climates and a relatively cheap source of protein.

For starters, dust off that tin of curry powder in your spice cabinet and try a shake or two on just a couple of the cookies in a batch. There are many different types of curry powder, from mild to the scorching hot Vindaloo, and all of them make interesting and delicious additions.

If you want to be a little more conventional, cinnamon is a great addition, too. Let your mind wander! Make a full batch and add a different flavor to each of them to see what you like. Just make sure to keep track of which is which!

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Peanut Butter Cookie Recipes
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Finding A Good Peanut Butter Cookie Recipe

February 23rd, 2009 at 08:14pm Under Uncategorized

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If you go searching for a peanut butter cookie recipe, Google may not be your friend. Type any combination of those words in and you’d better stand back, because you’re going to come up with billions of hits, from corporate sites for the major peanut butter manufacturers to kids putting their mom’s recipes on their MySpace pages.

It helps if you can narrow your search a bit before you even really begin looking. This is where some of the online cooking sites can be very useful. A lot of them offer user ratings, where people who have tried the recipes will give their opinions on the quality. It’s always a good idea to check the comments on each recipe, too, as people will often post modifications they’ve made to the recipe, ways they’ve fixed things that were wrong with it or other ingredients they’ve added.

Cookbooks are another great source, but don’t limit yourself to the major market publishers. Betty Crocker and Southern Living have great recipes, of course, but there is a whole world of other small-press cookbooks out there that you may have never explored. Just about every church, Junior League and Lions Club has put together a cookbook at one time or another, and cookie recipes are their stock in trade.

You may not even need to go out and buy these cookbooks, either, although you’d be supporting good causes if you did. Usually, local libraries have a good selection of the area cookbooks in their collections. Never thought of the library as a place to find a cookbook? You should! Cookbooks are reading and learning material just like literature and research books.

Of course, the best way to find a good peanut butter cookie recipe is to make your own. Start with the most basic recipe you can find and use your own cooking knowledge to work from there. Fortunately, peanut butter cookies are fairly inexpensive to put together, and you can make half or quarter batches of your basic dough while you’re varying your ingredients and trying new things. You might find yourself to be quite the kitchen chemist!

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Peanut Butter Cookie Recipe
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Accessorize Your Oatmeal Raisin Cookie Recipe

February 23rd, 2009 at 08:14pm Under Uncategorized

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The oatmeal raisin cookie recipe is a marvel of cookie engineering, with a hearty texture, balanced sweetness and even some health benefits. It may be America’s favorite lunchbox cookie, because it allows moms to give their kids a sweet treat that’s not all just empty calories.

The flavor is one that defies description, and the aroma of them baking is one that will turn even the most modern of kitchen spaces into a Donna Reed-era cooking emporium. Don’t be surprised if you find yourself fighting the overwhelming urge to tie on a gingham apron while the mixing and baking process takes place.

But even a recipe this classic can get boring after a while. It’s hard to imagine looking at a freshly baked cookie and thinking, Not THIS again, but it will eventually happen. The urge to invent is something integral to the human mind, and there’s just something about a cookie that brings it out.

The basic oatmeal raisin cookie recipe is fairly airtight, but there is still room to add and subtract to change the flavors and texture.

The oatmeal chocolate chip cookie is sort of the hedonistic cousin of the raisin version, with rich chocolate chips taking the place of the healthy raisins. What many cooks don’t think of, however, is that you can have both! Cut back a bit on the raisins, and replace them with an equivalent amount of chocolate chips. You may want to tinker with the recipe a bit until you get the balance you like.

Frosting an oatmeal cookie may seem like an insult to the health benefits therein, but it’s delicious. At a deli in Houston, Texas, big oatmeal cookies with a sour cream frosting much like that found on carrot cakes fly out of the cases almost as fast as they’re made.

Get out your own favorite oatmeal cookie recipe, get out your favorite cookie add-ons and toppers, and experiment. You might come up with the next cookie sensation!

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Oatmeal Raisin Cookie Recipe
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How To Put On A Great BBQ

February 23rd, 2009 at 08:14pm Under Uncategorized

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Want to throw a party for extraordinary event, and then barbecue party is the one of the type that will make the whole event a memorable one! As eating outdoors is a much loved activity liked by everyone and planning the event can help make it more memorable and tranquil for the host. A barbecue party requires an adequate amount of planning and preparation to ensure that everything is laid out properly whether big or small. The very first thing that you should plan about is the theme of the party that could range from Hawaiian motif, nostalgic seventies get-together, or, if you are near the sea, opt for a beach barbecue party and then plan all aspects of the party such as the food, games and decorations can be fashioned around a central theme.

The other important aspect of the party is planning the menu, as most guests will be looking forward to an array of lip-smacking roasted meats dripping in barbecue sauce, it should be inline with the theme of the party.

Barbecue on the Beach Anyone?

Barbecue bash on the beach could be one memorable event that your guests will be looking for from you in future as well. The whole process of grilling and barbecuing as a cooking technique is that it’s fun, exciting and very rewarding and if done on beach, it is certainly going to double the enjoyment, as the beach pretty much radiates the same atmosphere. You can also plan some interesting games and add extra fun and exciting to the activities that you do at the beach. It’s a place where people can be themselves in their ‘bare essentials’ and the relaxation factor is definitely rewarding. Putting these two brilliant concepts together, a barbecue on the beach is pretty much a recipe for a great time!

Make before you pack your stuff, gear up your grill and hit the sand for one hell of a barbecue on the beach party sure that you are aware of the various safety procedures and other rules governing beach areas and if not so it would be best to consult authorities and secure the proper permissions before you even think about organizing a beach barbecue party.

Once you have finalized on the venue the next step in line would be preparing for your barbecue on the beach. There are various grill types that you may use for barbecuing on the beach - you have the wood or charcoal grill, gas grill or you may also use a campfire tripod. Be sure to station your grill in a stable spot, away from any flammable material and secure from people probably knocking into it.

Bring your marinated meat, poultry or seafood in a cooler and take them out only when you’re ready to start barbecuing to avoid spoilage. Further, the last seasoning you would want on your barbecue on the beach is sand right? So keep them covered!

And of course, don’t forget to pack those barbecue sauces and hot sauces to spice up your barbecue dishes. Treat yourself and your friends’ taste buds to their line of extremely hot products; they would definitely go well with a good beer. Now that’s what I call one unforgettable barbecue on the beach party!

Jakob Culver is founder of the website Nutritional Food Info and has a solid background in health and nutrition education. To find out more information about this topic visit our website.

Author: Jakob Culver
Keywords: bbq, health, food, sausage, steak, meat, healthy, health food, nutrition, barbecue, barbecues
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A Wedding Menu

February 23rd, 2009 at 08:14pm Under Uncategorized

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Some of your wedding guests may be traveling great distances to get to your wedding. Some may even be flying to get to your wedding. Should you serve them the same type of meal that they got on the plane or should you serve them something better? I have included a menu below which is presented as an alternative to the usual wedding menu of baked chicken or broiled fish, vegetable, and roll.

This menu was served at a great price. Our caterer is exceptional. He has experience in some of the best restaurants in Washington, DC. Because of this, he likes to prepare more complicated meals than the usual wedding menu. He worked with my future wife to prepare this menu. I am hoping that you will find some great ideas from it. For example, we are having cupcakes presented on a tiered fashion that looks like a wedding cake instead of the wedding cake. Why? Our wedding is outdoors. We have many children in attendance. Finally, we wanted to end the meal in a less formal manner.

Enjoy the menu.

Hot and Cold Hors d Oeuvres

Croque Monsieur Black forest Ham and Gruyere Cheese Baked finger Sandwiches

Smoked Salmon in Pastry cup with Cream cheese and capers

Cilantro Shrimp on Skewers

Crab meat spoons-drizzled with marry rose and mango, pear, peach, honey and sake salsa served in Chinese spoons

Creamed Roquefort and toasted walnuts on crostini

Petite Quiche Prosciutto and Florentine

BUFFET DISPLAY

SALADS

Harvest Salad

Poached Pears atop red baby mixed green, Belgium endive drizzled with honey mustard vinaigrette and sprinkled with walnuts and dried cranberries

Salad Louisette Wedges of Iceberg Lettuce and Radicchio topped with Gorgonzola Cheese Crumbles, crispy Bacon and Julienne of Red Peppers in French dressing

Dalmatino Caesar Salad Topped with freshly grated Parmesan and Garlic Croutons with home made dressing

COOKING CORNER

Display of Scottish smoked Salmon Served with the traditional Condiments

Grilled Chicken Marinated with Garlic, Olive Oil and fresh Thyme served with a Madeira Mushroom Sauce

Marinated Grilled Flank Steak Creamy horseradish sauce and Dijon Mustard

Roasted Leg of Lamb With Rosemary Au Jus

Pasta Station

Penne Pasta With your choice of toppings Meatless marinara, Bolognese or Basil Pesto made to order

VEGETABLES AND SIDES

Saffron flavored Rice Pilaf

Marinated Medley of Grilled Vegetables

Crisp Asparagus, Fresh baby Carrots, Yellow and green Squash, Italian Eggplant, Grilled baby Artichokes, Portabella Mushrooms and Roasted Red Bliss Potatoes topped with a Roasted Pepper Confetti

String Beans Almandine French Green beans sauted with Shaved Almonds

Assorted Breads, Rolls and Butter

CAKE: Cup Cakes (chocolate cup cakes made with dark chocolate white icing and slightly yellowish tinting each decorated separately)

Assortment of Home made Brownies, Lemon Squares and Chocolate chip cookies

Will be presented on separate table in a shape of wedding cake with floral decoration.

BAR SET UP

Beer

Non-Alcoholic Lemonade and Iced Tea

Cabernet Sauvignon

Chardonnay

Champagne for toast

The menu prepared for the wedding of Andrew Horan (www.myhoran wedding.com ) prepared by Executive Chef Vinko Marinkovic (www.dalmatinocatering.com )

Author: Andrew Horan
Keywords: chef,vinko,marinkovic,horan,caterer,holiday party,wedding,corporate party,salmon,chicken,party
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Behind The Popularity Of The Oatmeal Raisin Cookie Recipe

February 23rd, 2009 at 08:14pm Under Uncategorized

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The oatmeal raisin cookie is the icon of the Baby Boom generation, especially those who came of age in the ’60s, when the previously alien concept of health began to infiltrate the public consciousness. People started looking for ways to add fiber and grains into their diets, and the idea that a cookie could help with that was an almost irresistible lure.

And unlike many health claims that came out of the original health craze, this one actually has some facts to back it up. There were dozens of s that were touted as being good for everything from your heart to your charkas, the mystical energy centers of the body, and over time most of them have been either disproved or at least damped down. Such crazes continue to today, although they are more likely to be sparked over a new drug or herbal tablet that has a higher profit potential than over something anyone can make at home.

Let’s start with the oatmeal. If you’ve seen Wilford Brimley lately, you’ve heard his claims about the health benefits attributable to oatmeal. The thing is, they’re true. Oatmeal is high in fiber, which carries any number of health benefits. It helps your digestive system, helping protect you from any unpleasant consequences from your occasional overindulgence in greasy s. Fiber has also been linked to improved heart health and even to a lowering of bad cholesterol levels in the bloodstream.

Oatmeal also takes a while to digest, so a couple of cookies make a snack that will stick with you and prevent a recurrence of the hunger munchies.

Raisins are little bundles of good stuff on their own. They, like their undried grape form, are packed with phenols, powerful antioxidants that protect the body and are believed to be cancer preventers. Also, despite the fact that they are sticky and sweet, raisins actually help prevent tooth decay. One of their phytochemicals kills the bacteria that cause tooth decay.

So eat your cookies they’re good for you! Find your favorite oatmeal raisin cookie recipe and get started.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Author: Ann Krause
Keywords: Oatmeal Raisin Cookie Recipe
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How to Test Puffball Mushrooms for Edibility

February 23rd, 2009 at 08:14pm Under Uncategorized

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I was sure I’d found puffballs (Calvatia and Lycoperdon) on yesterday’s hike.

I followed my own rules for identification and edibility. Last night I matched features of the mushrooms with my field guides, notes and trusted sources. Finally, a couple of hours after dinner, I cooked and ate one small piece of what know is edible.

This morning, I ate two more tiny pieces and if I continue to feel fine, lunch will be a sauted mushroom omelet.

Once again, I have Wildman Steve Brill to thank for personally encouraging me to apply my foraging skills to mushrooms - and for posting detailed information on his website.

In the field, I gathered little mushrooms growing out of buried, decaying logs. They were soft and when I broke them open their inner flesh remained white. That was enough to put them in paper bags and take them home. Once I got them out again, I matched their qualities and shapes with my field guides and Wildman’s website.

I knew the worst case scenario is that the poisonous look-alike would cause digestive distress, but not death. I also knew that they turn black inside a while after you break them open.

Once I was sure I had pear-shaped puffball (Lycoperdon pyriforme), I looked for recipes. Wildman suggested simple preparation, because the mushroom’s flavor is delicate, despite the strong aroma.

Yesterday was one of those rare perfect weather days. With a storm coming, I took advantage of the time for a long hike. I saw a red-tail hawk, fresh coyote scat, nearly walked into a doe and her fawn, and even found a tiny chicken mushroom and a few wild summer greens.

The painted turtles were back on the log; recent rain has cleared the vegetation from the lake surface. I’ll get a little hike in today before the predicted tropical storm arrives.

If the weather forecasts are accurate - heavy rain followed by warm, sunny days - then conditions will be perfect for mushrooms to disseminate their spores. With any luck, I’ll be in the right place and the right time to continue my studies.

Writer and naturalist JJ Murphy has been eating wild s since her farmer parents pulled weeds from the veggie garden and she ate the weeds. JJ continues to forage and write in Harriman, NY, posting recipes and resource information at http://www.WriterByNature.com

Author: JJ Murphy
Keywords: mushroom identification, mushroom hunting, wild mushrooms, edible puffball mushrooms
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African and African American Cuisine The Tie that Binds

February 23rd, 2009 at 08:14pm Under Uncategorized

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In your lifetime you may have enjoyed such fare as jollof rice, highly seasoned greens and around Thanksgiving a delicious succulent piece of sweet potato pie. But do you know the origin of such dishes? Do you know where the inspiration for flavors such as these comes from?

This is African cuisine adapted to African American cooking. Passed down from one generation to the next African American cuisine tends hold in its history the flavors of the foods from Africa.

Many people from West Africa are farmers and have been so for hundreds of years. As a result much of the cuisine of West Africa is based on such food stuffs as African yams, corn, peanuts and other fresh vegetables and grains.

Meat which is not always available in large quantities is transformed into savory stews and soups seasoned with spicy peppers and fragrant spices.

Grains and tubers are often pounded into fluffy starches used to scoop up the flavorsome dishes or transformed into porridges eaten at breakfast time.

There are many foods that we eat in America that are native to Africa. Think of black-eyed peas, garbanzo beans, dark leafy spinach to name a few. Okra and eggplant and the list could go on and on.

So the next time you partake of gumbo or cornbread think about the history that brought this food to you. The heart of African American cuisine is in African Cooking. The food is hearty and savory and the possibilities are endless.

To explore more of West African cooking visit www.ethnic-cuisine.com/yoruba-cooking.html

O Quinn, who traveled extensively in her former life, is now a stay at home mom who loves cooking ethnic cuisine for her extended family. Visit her at www.ethnic-cuisine.com/yoruba-cooking.html

Author: O Quinn
Keywords: africa, african cooking, african cuisine, ethnic cooking, cooking, travel
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Chew Your Tea and Finish That Fugu

February 23rd, 2009 at 08:16pm Under Uncategorized

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Have you ever had one of those cream of tartar is the same thing as tartar sauce disasters? Well you certainly know now that if you mix those two up, your chiffon will not be a tasty dessert. While Recipe4Living has many expert cooks, we have probably all had a time in our cooking explorations when we have come across an ingredient and thought what the heck is that? As fellow gastronomers, gourmets, and gourmands, finding out about new foods is almost as fun as sampling them. In that spirit, here are some of the rarer, odder, and more exotic foods from all over the world. While I wouldnt really recommend all of these, Im not here to judge; haggis just might be someones absolute favorite.

Bubble Tea/Boba- Boba is a Taiwanese drink that comes in a variety of flavors. Large marble-sized balls of tapioca, sometimes made from sweet potato, form the bubbles in this often fruity drink. The bubbles are sucked up though a large straw and chewed. Tapioca drinks like this are popular in many Asian restaurants throughout the states. I love them!

Ceviche- This immensely popular dish in Mexico varies, but always consists of a raw fish or shellfish chopped up and marinated in lime juice overnight. The most popular choice is red snapper, while shrimp ceviche is becoming increasingly common in restaurants in the U.S.

Conch- That pretty horned shell found on the beach, the one you can hear the ocean in, was probably once home to an animal called the conch. While protected as an endangered species in the U.S., this edible snail is a popular food throughout the Caribbean, but must be tenderized because of its toughness. Vendors in the Bahamas serve the shellfish right on the water by chopping up the raw conch and marinating it in lime juice. Its delicious!

Durian- This football-sized fruit covered in spine, from a tree native to Southeast Asia, is the definition of irony. The smell from the custard-like flesh of the fruit is absolutely horrendous, often compared to rotten meat or sewage, but the taste is extraordinarily good. Many call it the king of fruits. Public signs in many places in Southeast Asia outlaw bringing a durian onto public transportation.

Fiddlehead Ferns- This one sounds safe enough, being simply the sprouting tops of new ferns resembling violins. These are served as a delicacy in the northeast United States and western Canada. But strangely enough, fiddleheads contain a toxin that can cause symptoms similar to food poisoning from undercooked meat. Adequate cooking does destroy this toxin, but many restaurants still make the mistake of quick-sauting fiddlehead ferns.

Fugu- Did you ever see that Simpsons episode where Homer eats the dangerous sushi? There was truth in that. In Japan, a certain pufferfish called the Fugu is enjoyed as a delicacy even though it is highly poisonous. Specially trained sushi chefs prepare the fugu so that a small amount of poison gives a desired sensation to the tongue. Still, several hundred people die in Japan each year from eating poisonous fugu.

Fried Candy Bars- Ok, I know what you are thinkingthis artery-clogger is just the invention of American state fairs looking for the craziest and most unhealthy food creations. Actually, Scotland might be able to take credit for this one. In fish and chip shops throughout Scotland, fried candy bars are very popular, battered in the same flour and milk mixture used to fry fish, black pudding, and other foods.

Haggis- This Scottish dish is made by stuffing a sheep or other animals stomach with a mixture of minced organs (heart, lungs, etc.), oatmeal, vegetables, and other seasonings. Ironically, some modern companies have started producing vegetarian versions of haggis. How is that possible?

Hkarl- This one truly makes you wonder why. Putrefied or rotten shark makes up this classic Icelandic dish. The shark meat is actually buried for several months to ensure proper decomposition and then left in a drying shack for several more. When fresh, the shark meat is poisonous due to a high concentration of uric acid. This one has to be enjoyed, or rather, endured with shots of the equally strong Icelandic drink called Brennivin.

Inago- Another Japanese dish compliment of the inland area of Nagano, Inago are cooked and often candied grasshoppers. They taste crunchy, of course, but also quite sweet from living off the rice fields. Many consider them quite tasty.

Kimchi- (gimchi or kimchee) This traditional Korean food is fermented cabbage. Soaked in salt and red pepper for several weeks, the fermented cabbage takes on a hot vinegar taste.

Kishka/Kishke- This Eastern European food popular among Russian Jews is a kosher beef intestine stuffed with matzo, fat, and spices. In another variation, kishka can also be a stitched kosher chicken neck holding similar ingredients when preparing a chicken broth.

Lobster Butter- I do not mean butter mixed with lobster meat. Rather, this term refers to the green, mucus-like substance found in the head of a cooked lobster. While it doesn’t look appetizing, many lobster connoisseurs consider this the best part of a lobster meal. Next time you want a lobster tail at a fancy meal, consider the whole thing instead.

Pt de Foie Gras- French for fatty liver, this delicacy is made from the livers of uniquely fed and fattened geese or duck. Unfortunately, this often involves the practice of force-feeding the animal, making pate a controversial food. Recently, Chicago became the first place in the United States to ban pt de foie gras from restaurant menus.

Scotch Egg- You’ve got to hand it to the Scots for this one. A Scotch egg, popular also in English and Irish Pubs, begins with a hard-boiled egg. The egg is wrapped in sausage meat (or bacon), rolled in bread crumbs, and finally fried to heart-stopping goodness.

Sild- Varieties of pickled herring are found throughout Scandinavia. Left in outdoor barrels, the fish marinate for around three months in vinegar and spices. If not gutted first, the fish turn a dark red and have an even stronger musty taste (red herring).

Surstrmming- This rather-famous Swedish dish is fermented herring. Unlike pickled herring, the fish is left unsalted to allow it to ferment while remaining in those outdoor barrels for several months. Because of the extremely pungent aroma, this dish can only be enjoyed outdoors. Do not, under any circumstances, open a tin of packed surstrmming indoors.

Tequila Worms- True to those gaudy Cancun t-shirts that boast, I ate the worm, the little tequila worm, the gusano, lives on the Mexican agave plant used to make tequila. The worm, more correctly a caterpillar, never actually appears in Mexican-bottled tequila. Rather, the worm was added to bottles of another agave liquor mezcal in the 1940’s as a genius marketing ploy, and the myth evolved on its own. And you are supposed to eat the worm in the bottle of mezcal. In a strange twist for the tourists, some shops sell tequila-suckers; tequila flavored lollipops complete with worm.

Truffles- You may have heard of this expensive food as part of fine gourmet or French cooking. A truffle is an edible fungi, like the mushroom, and has a strong aroma and flavor. White truffles are much stronger, while black truffles have a more refined taste. Uncooked truffle shavings or paper thin slices are added to many different dishes. Strangely enough, the truffle in open fields has a compound strongly resembling the sex pheromone of male pigs, which explains why female pigs are often used to find truffles.

Vegemite- This smelly, salty sandwich spread is made from yeast extract and has a slight taste of beer. Marmite is actually the British version without the added vegetable extracts. Vegemite is most popular in Australia and New Zealand (its practically a national tradition), but actually originated from an American company.

Recipe4Living.com features more than 10,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at www.recipe4living.com.

Author: Caley Walsh
Keywords: odd,food,drink
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A Story Of Japanese Aizu Jidori

February 23rd, 2009 at 08:16pm Under Uncategorized

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The word jidori in Japanese means locally produced free-range chicken in each area of Japan.

It is an old-fashioned name and sounds like that the local chicken is really traditional strain kept in restricted area for long times, therefor, Japanese restaurant owners and farmers want to call it jidori to obtain much more profit.

However, you know that not of all jidori brands advertised in Japan are really traditional strain with delicious taste.

Actually, some of the strain was newly generated from the progeny strain of various local chicken from various region of Japan, in addition, sometimes bred with Korean or Chinese strain.

Here I will write about Aizu Jidori, which is one of the most famous and traditional jidori in Japan north area.

Aizu area is very famous as the place where Heike family and followers who were occupying western half of Japan for 200 years and the lost it at country-wide Samurai conflict in 12th century.

Aizu jidori is orally traditional chickens taken by Heike family from the capital city Kyoto to Aizu at that period and said to be handed down to now.

But in literature, the first one describing about Aizu jidori is found in a reference written in 1570s.

It is written in the reference that Aizu jidori feathers are very important decoration of the wears used in spring time festival Aizu Higan-jishi festival in Aizu area.

Yes, you can enjoy that traditional festival in March, and you can confirm that a lot of beautiful Aizu jidori feathers are used in traditional wears of dancers.

This is the reason why we believe the Aizu jidori is really traditional local chicken, at least 400 years history, and may inherit old taste for 800 years.

To be honest, when this Aizu jidori was recognized its value and researched in 1987, there were only a few numbers of birds kept in a few small farms.

So the investigators in chicken farming centers of Fukushima prefecture intensively took care of expansion of Aizu jidori number for 10 years, and thanks to them, now we can enjoy Aizu jidori taste in many restaurants.

You are suspicious about that are those chickens kept in a few farms were really the direct progeny of Aizu jidori, aren’t you? Don’t mind about that.

There are another famous jidori in the south side of Japan, Satsuma jidori, and the genomic DNA of both strain were sequenced and compared to each other, and were proven to be quite different ancestor chickens they derived from.

Yes, we Japanese are somehow paranoiac about the tradition or blood purity, probably because we give priority on the family than individuals ;).

Now these Aizu jidori is kept in large breeding farms in country side of Aizu, just like as they were in hills and fields in ancient days, a lot of natural exercise, appropriate time sun-bathing, natural s and may have no stress.

Thanks to the farmers effort to keep Aizu jidori in organic style, we can enjoy Aizu jidori taste robably almost the same or better condition than 400 years ago.

In most famous Aizu jidori producing center Mishima town, the jidori farmers ship chickens at 120 days within a few days delay.

A hundred and 20 days are twice longer than the feeding time of broiler chicken usually kept until shipping.

There is a reason why, because the balance of the glutamic acid and inosinic acid in chicken meat is the best at 110-130 days old.

The glutamic acid and inosinic acid are known to affect the taste of meat synergistically better if those amino acids are included rich in the meat in good balance, and the best balance ratio developing timing was clarified to be 110-130 days by Fukushima chicken farming center.

Different from broiler chicken kept in small cages for 60 days without exercise, Aizu jidori grow in a large field with natural exercise and organic s under the sun.

Such a breeding style presents you the best hardness and good smell of chicken meat when you put them into your mouth in Aizu jidori restaurants.

Good taste and good appearance with beautiful feather color, Aizu jidori is one of the best chicken you can find in Japan.I am very grateful to the staffs of chicken farming centers of Fukushima prefecture!

Here you can find the original article in Japanese and a picture of Aizu jidori.

sakanabiyori.blog57.fc2.com/blog-entry-92.html

Author: Hiyori Sanaka
Keywords: JIDORI chicken Japanese AIZU JIDORI
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Barbecues

February 23rd, 2009 at 08:16pm Under Uncategorized

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Theres nothing like a good weekend barbecue with family and friends in your own backyard to wash away the stresses of a hard week at work and rejuvenate you for the coming week ahead. It would be great to have a barbecue every weekend, wouldnt it? But as I realized only lately, there are so many other things to consider if you want to aspire for the barbecue. Its not a simple as putting meat on the grill and letting it roast, as I used to think.

First of all, you have to consider your choice of wood because different types of wood give the meat a distinct kind of flavor. The choice of wood is also important considering that some kinds of wood burn faster than most. You may want to consider combining wood and charcoal for better smoke control and a consistent fire.

When it comes to charcoal, using a commercial bag of processed charcoal briquettes is good enough, but for best results you should use lump charcoal instead. Whats the difference? For one thing, lump charcoal has not been ground and shaped as opposed to charcoal briquettes. In addition, lump charcoal is the purer type of charcoal and, obviously, it is the charcoal of choice by barbecue purists who scoff at the use of processed charcoal.

Using a chimney starter matters as well especially if you want to make sure that the heat stays at a consistent level all throughout your cooking. Others also use an electric iron to heat the coals. The lazy ones are prone to soaking charcoal in lighter fluid but though this technique may be quick and easy, it gives the meat an unnatural chemical taste.

Once the coals are covered in ash, usually after 15-25 minutes, you can either barbecue the meat directly (by piling the coals together in the center beneath the meat) or indirectly (by spreading the coals around the grills perimeter and placing the meat in the grills center).

For maximum convenience, gas grills are the way to go because they are easy to light and easy to control. But purists have a bone to pick with this technique as well, claiming that cooking with gas grills lessens the flavor of the meat compared to cooking with wood and charcoal.

Jonathon Hardcastle writes articles on many topics including Food, Fitness, and Nutrition

Author: Jonathon Hardcastle
Keywords: Barbecues Health, Fitness
Power by History of the Computer | Computer safety tips

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Saffron Dear Saffron

February 23rd, 2009 at 08:16pm Under Uncategorized

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Dormivit in sacco croci (He has slept in a bed of saffron) is a Latin expression meaning, He has a very light heart, a reference to the enlivening effect of this most precious of spices. One early writer even warned against ingesting too much saffron lest one should die of excessive joy!

Saffron is expensive because it requires up to 400,000 of the orange-red stigmas of the Crocus sativus to make a mere one-kilogram of the spice. Each flower has only three stigmas, which must be handpicked at dawn during a brief two-week blossoming period in late October.

The saffron crocus grows from five to nine inches tall, with long thin leaves and lilac colored flowers. It is a perennial in zones 6-10 and today is cultivated commercially on a large scale only in India and in seven of Spains 52 provinces. If wintered indoors in a cool place the saffron crocus is easy to grow, even in Canada. It takes about six plants to generate enough stigmas for one recipe. Harvest them early in the morning and dry by simply placing the stigmas on paper towels and storing them in a warm, dry place for a few days until they are brittle. They will keep in a small, sealed glass jar for up to five years.

The flowers of the saffron crocus do not close at night and the stigmas protrude beyond the petals. These features distinguish it from the highly poisonous Colchicum autumnale or Autumn Crocus.

The word saffron is from the Arabic, assfar or zafaran, meaning yellow. The botanical name, sativus, is Latin for cultivated.

Drinking saffron tea will allegedly induce clairvoyance. Also in the magical realm saffron is supposed to be lust provoking and was often added to love sachets. The Roman aristocracy perfumed their homes and baths with it. In Greek myth, the gods wore robes dyed with the spice. The red pigment of the stigmas supposedly developed when Hermes, the messenger god of ancient Greece, felt remorseful after accidentally killing his friend, Crocus. As his blood spilled on to the ground, Hermes turned the drops into the saffron crocus.

Medicinally, saffron has fallen out of favor as cheaper and more effective herbs have become available. During the Middle Ages however, saffron was popular as a treatment for period pain and uterine bleeding and to bring on menstruation. Pregnant women should be wary of ingesting saffron beyond small culinary amounts as in large doses the spice may induce abortion. Saffron has been used to treat indigestion and is still used in Chinese herbal medicine to relieve abdominal pain. Some herbalists do recommend saffron to treat high blood pressure as it contains a blood pressure-lowering agent called crocetin. There is a statistical low incidence of heart disease in Spain, which some people attribute to the nations high consumption of the spice.

Saffron is used in Arabic, Indian and especially in Mediterranean cuisine. It particularly complements fish and seafood and is an essential ingredient in French bouillabaisse and Spanish paella. It also goes well with mild cheeses, eggs, rice and other meat dishes. Powdered saffron is considerably stronger than saffron threads, but the powdered variety is frequently adulterated, so purists stick to the threads. Whether using the threads or the powder, avoid using too much of the spice as this will result in a medicinal taste. Steep the spice in a little hot water before adding to the food, and then add both the saffron and the water.

To accompany Indian food, try the following Saffron Rice:

1 cup Basmati rice
2 cups of water
1 Tbsp. butter
tsp. saffron threads (or one eighth tsp. of powdered saffron)
3 inches of broken cinnamon sticks (pieces should be large enough to facilitate easy removal prior to serving)
3 whole cloves
an onion, chopped
4 whole cardamom seeds
tsp. salt (or more to taste)

Pour about 2 Tbsp. of boiling water on the saffron and allow to infuse for 10 minutes. Melt the butter in a pan and add the cinnamon, cloves and onions. Saut until the onions are translucent. Add the rice, water, cardamom, salt, saffron and its water. Bring to the boil then cover and simmer for about 25 minutes about 45 minutes if you use long grain brown rice.

In France, rabbit is often cooked with mustard. Following is a variation of a traditional French rabbit recipe using saffron as the spice with a resultant agreeable color and flavour.

Rabbit with Sherry, Cream & Saffron

1 rabbit, cut into six or eight pieces
cup of heavy cream
cup medium dry sherry
1-2 cloves of garlic
4 Tbsp. Dijon mustard
1 tsp. salt (or more to taste)
Pinch of cayenne
tsp. saffron threads (or 1/8 tsp. saffron powder).

Pour about 2 Tbsp. of boiling water over the saffron in a small dish and allow this to infuse for 10 minutes. Place the rabbit in a reasonably tight fitting, ovenproof, lidded casserole. Place all the other ingredients into a blender including the saffron and water after infusion and blend well. Pour over rabbit. Cook in preheated oven at 350F for about 60 minutes until well done. Check for doneness before serving. Rabbit can take a deceivingly long time to cook. Overcooked rabbit done in a sauce is perfectly acceptable. Undercooked rabbit is not. Serve with rice.

Author: Bruce Burnett
Keywords: Saffron, saffron recipes
Power by History of the Computer | Computer safety tips

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For You There’s Rosemary and Rue

February 23rd, 2009 at 08:16pm Under Uncategorized

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For you theres rosemary and rue; these keep Seeming and savor all the winter long.

Shakespeares words from The Winters Tale seem to indicate mild Elizabethan winters. Rosemary is a perennial in zones 6-8, but even mature plants will not survive a severe frost. If one is forecast, mulch your plant heavily. To avoid mildew, plant your rosemary where it will enjoy good air circulation. With adequate light rosemary can be grown indoors and can easily be cultivated as a topiary. The name comes from the Latin Ros maris or dew of the sea. It was later called Rose of Mary or rosemary in honor of the Virgin Mary because it is supposed to be the bush that sheltered the Holy Family on their flight to Egypt. Another rosemary legend dates back to when Sicily was ruled by the sorceress Circe (the same lady who turned Ulysses companions into swine), who caused volcanoes to erupt and plants to wither and die. She also bewitched folks into throwing themselves into the sea. A local blue-eyed heroine became blue-flowered rosemary and clung to the cliffs to remind men of the ever-renewing power of good in the world. Rosemary traditionally symbolizes memory and in Shakespeares Hamlet, Ophelia cries, Theres rosemary, thats for remembrance, pray you love remember. Rosemary is also entwined into brides head wreaths to help couples remember their wedding vows. Medicinally, studies show that rosemary improves circulation, especially to the head, helping to relieve headaches and to improve concentration and memory. A traditional European remedy for those suffering from poor circulation due to illness or lack of exercise is to drink white wine suffused with rosemary. The herb is also recommended for flatulence and heartburn and as an aid to digestion. It helps combat bacterial and fungal infections and makes a good antiseptic gargle for sore throats, gum problems and canker sores. As with all herbs, do not use medicinally when pregnant except under the direction of your doctor. Sustained contact with fresh rosemary or the use of rosemary scented cosmetics may cause contact dermatitis in very sensitive people. In the kitchen, rosemary is superb with lamb, pork and poultry. It also turns plain old spuds into a gourmet dish. Try this:

Roast Potatoes with Rosemary and Garlic

2 lbs. red potatoes
2-3 Tbsp. fresh rosemary
3-4 cloves of crushed garlic
cup of extra virgin olive oil
Salt to taste

Preheat the oven to 375F degrees. Scrub the potatoes and cut them into cubes roughly one to one and a half inches across. Mix all the other ingredients and toss the potatoes cubes in the mixture. Add more olive oil if theres insufficient to cover the potatoes and the bottom of the pan. Folks who dont share my enthusiasm for herbs and garlic may want to reduce the quantity of these ingredients. Spread in a shallow baking pan and bake for about one hour, turning the potatoes once or twice during the cooking. Theres something about the camphor-like flavor and fragrance of rosemary that complements lamb wonderfully. Here is a recipe for lamb shanks that has the meat falling off the bone and will have your guests falling for your cooking:

Romantic Shanks

4 lamb shanks
4 cloves of garlic, finely minced
cup of stuffed green olives
2 Tbsp. of capers, drained
3 Tbsp. of fresh rosemary, chopped fine, or 1 Tbsp. of dried
bottle of dry white wine
cup of chicken stock
tsp. Cayenne
2 tsp. lemon zest
2 Tbsp. fresh lemon juice
Lemon quinoa (recipe follows other grains such as rice or couscous may be substituted)
Fresh parsley sprigs for garnish
Wash the shanks and pat dry. Bake, uncovered, in a casserole at 450 F for about half an hour. Meanwhile, rinse the olives and capers under cold running water then mix all of the ingredients (except for the parsley and quinoa) together. Remove the shanks from the oven and pour the mixture over them. Cover and return to a 325 F oven to cook for a further 3-3 hours. Serve one lamb shank per person, placing it on a bed of lemon quinoa with the sauce poured over top. Garnish with the fresh parsley springs and serve with a green vegetable such as broccoli. Lemon Quinoa Quinoa (pronounced Keen-wa) is not really a grain. It is the seed-like fruit of the Chenopodium quinoa plant (a member of the goosefoot family, which also includes spinach, beets, and chard) that has been cultivated in the Andes since ancient times. Quinoa has great versatility and can be used to replace rice, couscous and other grains. Quinoa is one of the best plant sources of high-quality protein. It contains more calcium than milk, and is rich in B vitamins, iron and other minerals. Quinoa’s quick cooking time is another bonus. Because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear.

1 cup of quinoa, thoroughly rinsed
2 cups of chicken stock
2 tsp. lemon zest
1 Tbsp. fresh lemon juice.
To give the quinoa an even nuttier taste, after rinsing, dry roast the grains in a pan over a medium heat for four to five minutes. Then bring the stock to a boil while slowly adding the quinoa, lemon zest and juice. Reduce to simmer for 20-25 minutes. Remove from heat and fluff with a fork before serving. Rosemary also heightens the flavor of all root vegetables. The following soup is as nutritious as it is delicious.

Cream of Carrot Soup with Rosemary

1 large onion, chopped
12 carrots, chopped
1 potato, peeled and cubed
4 cups of chicken, vegetable or herb bouillon
1 tsp. fresh ginger root, minced
2 tsp. fresh rosemary, chopped
cup of heavy cream
2 Tbsp. of butter
Pinch of cayenne
Sea salt to taste
A few extra rosemary sprigs for garnish

In a large saucepan, saut the onion in the butter until translucent, but not brown. Add the carrots, potato and stock and cook until the carrots and potatoes are tender, about 30 minutes. Then add the ginger and rosemary, allow to cool and blend in a food processor until smooth. Reheat, but dont allow to boil while stirring in the heavy cream and adding salt and freshly ground black pepper to taste. When serving, garnish with the extra rosemary springs.

Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing.

Author: Bruce Burnett
Keywords: rosemary, gardening with rosemary, medicinal use of rosemary, cooking with rosemary, rosemary recipe
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Don’t Use Parsley Sparsely

February 23rd, 2009 at 08:16pm Under Uncategorized

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He has need now of nothing but a little parsley, as the Greeks used to say about someone who had just died. The expression comes from the Greek habit of bedecking new tombs with parsley, because it retains its greenness and freshness longer than other herbs. Like an unwanted guest, parsley is one of the first signs of spring to arrive in the garden and one of the last to leave. However, unlike the guest, parsley makes its presence very welcome. Few herbs can compete with it for versatility and nutrition. Parsley is an excellent source of vitamins A, C and E and iron.

Throughout most of Canada parsley is classified as an annual, but in coastal BC it is grown as a biennial, surviving the mild winters. Second year plants there seem to have finer leaves and a grassier flavour. Few insects or diseases will bother parsley, but unlike most herbs it needs well-fertilized soil and generous watering. If your bed isnt producing enough, side dress with a high nitrogen fertilizer every four weeks or so. Parsley is the ideal breath freshener and will even counteract garlic. Herbalists recommend parsley for the treatment of osteoporosis as the herb raises estrogen levels (it is supposedly a libido booster for women!) and is a good source of fluorine, a bone strengthener. As a diuretic, parsley is also advocated for the treatment and prevention of kidney stones and bladder infections. The European herbal commission, Commission E, suggests making a tea from the parsley root and drinking two to three cups a day. Steep the herb for 10 to 15 minutes, then strain. Topically, parsley is reputed to be effective in the treatment of bruises. Repeated applications of crushed leaves will usually clear up the telltale black-and-blue marks within a day or so. Parsley seeds have a much stronger diuretic action than the leaves and they may be substituted for celery seeds in the treatment of gout, rheumatism and arthritis. Both plants act by encouraging the flushing out of waste products from the inflamed joints. Parsley is safe at normal levels of consumption, but the seeds can be toxic if consumed to excess. Do not take the seeds if suffering from kidney disease or during pregnancy.

The word parsley comes from the Greek, petros, meaning rock. This may refer to the herbs ability to cure kidney and bladder stones or it may simply refer to parsleys natural growing habitat in the Mediterranean. Although the Greeks used parsley medicinally and Homer recorded that warriors fed it to their horses, the Romans were first to use the herb as a food. They consumed parsley in great quantity and made garlands for banquet guests to discourage intoxication and to counter strong odours. Here is a recipe for a parsley sauce, reputedly a favourite of King Henry Vlll’s, for pouring on his roast rabbit. It comes from The Treasurie of Hidden Secrets and Commodious Conceits by John Partridge (1586): Take a handfull of washed Parsley, mince it small, boyle it with butter and verjuice upon a chafing dish, season it with sugar and a little pepper grosse beaten; when it is ready put in a fewe crumbs of white bread amongst the other: let it boyle againe till it be thicke, then laye it in a platter, like the breadth of three fingers, laye of each side one rosted conny [rabbit and so serve them. Heres one thats easier to follow: Parsley Sauce

2 Tbsp. of butter
cup of unbleached white flour
2 cups of milk (non-dairy such as nut milk is OK)
1 handful of parsley, finely chopped
Salt and pepper to taste

Melt the butter in a pan. Remove from the heat, add the flour and stir in with a wooden spoon until you have a roux. Slowly add the milk, stirring continuously; add the salt and pepper to taste. Return to the heat and continue to stir until the sauce simmers and thickens. Add the finely chopped parsley and stir in. This is a pouring sauce. For a coating sauce use twice as much butter and flour. One of the great dishes to use parsley as a main ingredient is the Middle Eastern salad, Tabbouleh. Heres my favourite version: Tabbouleh Salad

2 large bunches of fresh parsley (never use dried!) chopped fine
1 cup of fresh mint leaves (or, if you must, 1 Tbsp. of dried)
1 bunch of green onions chopped fine
5 tomatoes, diced very small
Juice of 6 lemons
cup of bulgur wheat, medium or fine
cup of olive oil
3 cloves of garlic, minced
1 dash of hot red pepper flakes or sauce
Salt and pepper to taste
1 dash of Sumac (optional, but desirable and available in most Middle Eastern grocery stores)

Put the bulgur in a glass container and pour over it half the lemon juice. Add sufficient water to completely cover. Allow it to soak until all the liquid is absorbed. Put the tomatoes, herbs and onions into a large mixing bowl, then add the bulgur. Add the rest of the lemon juice, olive oil, hot pepper flakes or sauce, sumac, salt and pepper. Mix well. My favorite recipe using copious amounts of parsley is the following for roast lamb cooked on a bed of potatoes. Its origin is a Belgian recipe called carbonnade, a beef dish cooked in beer. The French modified the dish using lamb and it is one of those slow-cooked meat dishes dating from the time that household ovens were rare. Villagers sent the dish to be cooked at the local bakery. As soon as the bread was out of the ovens and while they were still very hot the meat dish was put in to cook for three or four hours. By the time the oven was cool, the meat was so tender it could be eaten with a spoon. The French like to lard their lamb with slices of bacon and sometimes other herbs such as rosemary, thyme or marjoram were added to the dish. Another option also is to add other vegetables such as onions, artichoke hearts or fennel to the potatoes. The slow cooking method means that the lamb and potatoes will absorb all the flavors of the herbs and the potatoes will absorb all the fat. Heres the basic recipe that can be modified to personal taste:

Roast Lamb with Potatoes, Parsley and Garlic

1 medium-large leg of lamb
10-12 potatoes, cut into quarter-inch slices
1 cup of chicken or vegetable stock
12 cloves of garlic, minced
2-3 handfuls of fresh parsley (do not use dried!), chopped

Make a bed of the potatoes, garlic, parsley and stock in a large, lidded roasting pan. Set the lamb in the potatoes and roast at a medium-low heat 300-325F for three to fours hours. For a browned roast, simply remove the lid and increase the heat to 350-375F for the last 30 minutes of cooking time.

Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing.

Author: Bruce Burnett
Keywords: Parsley, how to grow parsley, cooking with parsley, parsley recipes
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Why Adults Love Hot Sauce And Kids Fear It

February 23rd, 2009 at 08:16pm Under Uncategorized

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Most of us are familiar with using hot sauce to spice up food. Just a few drops certainly gives a jolt of flavor to many popular items. Hot sauce has also come to the forefront recently as a method for disciplining children. This practice is referred to as hot saucing or hot tongue and refers to a parent punishing a child for bad behavior by putting a drop of the highly seasoned substance on the tip of their child’s tongue.

This may be some parents’ way of trying to make sure that the punishment fits the crime in situations where the youngster has been caught lying, biting, or using inappropriate language. Some other parents choose to use this method of discipline for other types of unacceptable behavior, like hitting.

While this way of dealing with children originated in the traditions of the South, news of it has gone nationwide. No statistics are available with respect to how many parents have tried it, but many experts who deal with children’s health issues on a professional basis are certainly aware that parents do resort to the hot saucing.

The word about hot saucing has been referred to in a parenting guide, a written publication aimed at women of the Christian faith, and on various Web sites. It has been the subject of several heated discussions on Internet message boards.

The controversy hasn’t been confined only to parents. In some states, legislators have waded into the debate. A day care center in Michigan was issued a warning because it was discovered that workers there had used hot sauce as a punishment for biting. The twist to the story is that the mother of the child in question in the 2002 incident had given the center’s employees permission to deal with the child in this fashion.

The state of Virginia has added hot tonguing to its list of unacceptable disciplinary practises, so called bizarre behaviors. Other disciplinary options so described include confining youngsters in closets and making little ones get on their knees on a hard gravel surface.

Not surprisingly, this issue has caused heated debate between those who advocate using hot sauce and those who would not recommend it. Those individuals who have posted message on online discussion bulletin boards have received several responses with other parents enquiring how they can justify using this method for trying to stamp out bad behavior. Those who do try it are quick to point out that they save hot saucing as a last resort, to be used only when other methods of discipline have failed. The other methods tried, without success, are cited as being such methods as time out, negotiation, withdrawing privileges, etc.

It should be noted that child rearing experts do not recommend that parents try hot saucing as a form of discipline. Perhaps we should just keep the hot sauce for our food?

Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as a hot sauces at http://www.hotsaucesonline.com

Author: Gregg Hall
Keywords: hot sauce, discipline, parenting
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Oh Boy! It’s Time For Beef Jerky

February 23rd, 2009 at 08:16pm Under Uncategorized

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With the low carb fashion that has hit the nation beef jerky is again very popular. One of the main reasons that beef jerky is healthy is the fact that to make the jerky last for so long the fat needs to be neat or the beef will go bad unless a lot of salt and preservatives are added.

Considering that there is much more of the beef than the fat in jerky it makes it very high in protein and without a lot of carbs. This is good news to the legions of people that follow the Atkins diet. Also many people that are conscious about their health prefer marinating and then smoking their own meat because it affords them the knowledge of exactly what they are consuming.

If you are looking for a healthy and suitable snack to take anywhere, this is it. It is especially great for camping as it is compact, gives needed nutrients, tastes great, and does not go bad. Many people that backpack carry beef jerky just for these reasons. It is also light and easy to carry. It is often put in vacuum preserved packaging to pack in the freshness so no matter how long you carry the beef jerky for it stays fresh.

Even though its origins are thought to be from South America during the 1800s, Americans love their beef jerky. The Quechua tribe of Indians made a product similar to beef jerky which they called charki which is where the name jerky came from. They used elk, deer, and buffalo meat and added salt to them before drying it out or placing the meat over the fire. This made for the preservation of meat that was needed when food was not as available for whatever reason.

The Spaniards took to making this popular snack as well when they inhabited parts of South America and then introduced it worldwide. American cowboys and the early pioneers took to it as beef jerky became a stable of their diets on the border. The early explorers of the country would construct smoke huts and then they would cut strips of meat to be smoked, dried, or put over a fire. The real beef jerky came along when the meat was first flavored. By adding spices the meat became better tasting.

With more people being wary of what they are eating and at the same time looking for low cost healthy foods, beef jerky is seeing something of a rebirth. Its a great snack for adults and kids alike and everyone has to admit that eating a stick of beef jerky is much better for you and better tasting than a high fat treat.

James L. Paleta is a writer for The Food Magazine. The site provides readers with the latest insights and write-ups on all things on food and other resources.

Author: James L. Paleta
Keywords: beef jerky,charki
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Pour On The BBQ Sauce!

February 23rd, 2009 at 08:16pm Under Uncategorized

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When I was growing up, I loved the flavor of bbq sauce. I ate it on everything from hamburgers to onion rings. Much to my mothers disappointment, bbq sauce graced our dinner table every night. She didnt really like the fact that I slathered all of her good cooking with bbq sauce, but I guess she figured it was good that I was cleaning my plate even if I soaked my dinner in sauce to do it.

As I entered into adulthood, I became a little more discriminating when it came to bbq sauce. I still loved the flavor and bbq sauce was my favorite dip of choice for French fries, but my taste buds became more conventional when it came to my use of bbq sauce. I liked to dip my steak in it or make oven baked chicken basted in a nice hickory bbq sauce.

With my love of any meat cooked with bbq sauce, it was inevitable that I eventually visit the south. The south is the bbq capital of the world. I had heard about the world famous bbqs in the Deep South and my mouth watered in anticipation as I packed my bags. I tried to do a little research to find out where the best bbq sauce was served. Everyone told me that I had to try a pulled pork sandwich and wash it down with sweat tea if I wanted to experience true Southern bbq.

The day I arrived in the state of Alabama, I bundled to the closest bbq joint. You could smell the meat cooking a mile away and as I pulled into the parking lot, I breathed deeply of the exciting scent. I had my moist towelettes. I had a spare shirt. I was ready for the sauciest bbq sauce and a pile of pulled pork. I placed my order and waited impatiently for my dinner to arrive. When the waitress placed it in front of me, I took one look at it and told her she had made a mistake.

There isnt any bbq sauce on my pork. I explained.

The waitress just laughed as she poured me a glass of sugary iced tea. Darlin that is real Southern bbq. We dont use bbq sauce. The secret is in how we cook the meat, we dont want to ruin it by drowning it. She saw my disappointment and brought me some bottled bbq sauce on the side. I did try her traditional pulled pork minus the bbq sauce and it was good, but for me, it tasted so much more familiar when I slathered it with my favorite sauce.

James L. Paleta is a writer for The Food Magazine. The site provides readers with the latest insights and write-ups on all things on and other resources.

Author: James L. Paleta
Keywords: bbq sauce
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Indian Food Forum

February 23rd, 2009 at 08:16pm Under Uncategorized

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Indian is a real passion of mine. There’s an Indian restaraunt nearby that I like to frequent to get my fill when my friend and I feel like going out to eat. There’s so many complex flavors in India cooking that you can never grow tired and bored of this type of . It’s no wonder that so many people are raving about Indian these days when there’s just no other like it. There’s cocunut milk, curry powders, spices, and chutneys that tantalize the most critical taste buds out there. I love to try something new everytime I go out and this is not hard considering that there are over 100 things on the menu at my favorite Indian restaraunt.

If you’ve ever tried to cook Indian yourself, you realize how difficult of an art it is. Just making Nann bread or ghee can be a huge challenge and can result in something less than tasteful. India chefs can command a very generous salarly for their hard work crafting the many delicacies that Indian has to offer. Most dishes start out with ghee and curry powder which is somewhat simple, but where it goes from there is where it gets difficult and really takes a master chef and cooking team. Many restaraunts insist on hiring at least one native Indian to ensure that everything stays authentic and true to the land.

Joann Brooks is an Indian enthusiast and freelance writer. If you have something to say about Indian or you want to learn more about India , drop by her website and chat it up at http://indianforum.com

Author: Joann Brooks
Keywords: Do you love Indian Food?
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