Rocky Mountain Oysters

Rocky Mountain oysters are the culinary name for prepared animal testicles. While the dish is often the brunt of jokes, many cultures around the world include testicles as part of their meals, especially in regions heavily dependent on cattle ranching.

Identification

Rocky Mountain oysters can also be called "prairie oysters," and in North America, they are generally made from sheep, bull, buffalo or boar testicles. They are commonly served as appetizers and are prepared by peeling the skin, coating the testicle in a spiced flour and then deep fried. An alternative recipe calls for the delicacy to be served in a rich brown demi-glace sauce rather than breaded and fried.

Geography

In North America, Rocky Mountain oysters are usually found in areas of the American West and the Canada mountains where the cowboy lifestyle and traditions still hold strong. Idaho, Montana, Arizona, Wyoming and Utah are particularly partial to the cuisine, with the city of Eagle, Idaho holding the world's largest Rocky Mountain oyster festival the first week of June. Clinton, Montana also holds an annual Testicle Festival. In Oklahoma and Texas, also with strong ranching traditions, Rocky Mountain oysters can be found in some bars and restaurants, but may be called "Calf Fries." Central and South American cuisine also features bull and sheep testicles in many dishes.

History

The evolution of the dish known as Rocky Mountain oysters follows the traditions of many cultures around the world that didn't let any part of an animal go to waste. In the ranching world, castrating young bulls or rams was a common practice, both to control breeding and temperament, as well as to allow the animal to produce an optimal amount of beef. Creating edible dishes from such a surplus was a natural step for ranchers, sheepherders, cowboys and families always on the lookout for food sources.

Considerations

Because of the difficulty in getting fresh testicles, most Rocky Mountain oysters are prepared from frozen fare. However, if you talk to your local butcher, he or she can likely place a special order, especially if you live in the American West. Exotic meat retailers online also ship fresh Rocky Mountain oysters all over the country. Keep the package in the refrigerator until you are ready to prepare them.

Expert Insight

Rocky Mountain oysters have a flavor rather like liver, but not a strong taste at all. Pairing the testicles with strong spices and dipping them in hot sauce after they've been deep fried often make them little more than vehicles for the breading and sauce. The texture of Rocky Mountain oysters is often compared to chewy chicken gizzards. While the appetizer is said to be an acquired taste, many people order them as novelty appetizers when on vacation to western states or when they attend festivals where the food is served.

Tags: Rocky Mountain, Mountain oysters, Rocky Mountain oysters, American West, around world, cultures around, cultures around world

Poached Egg Nutrition

Poached Egg Nutrition

Poached eggs are cooked by being simmered in hot water for three to five minutes. Preparing a poached egg does not require added fat, making it a nutritious choice. Some recipes use only water, while other preparation methods include the addition of salt and vinegar.

Benefits

Poaching an egg is nutritionally one of the best ways of serving an egg. Poached eggs contain all the nutrients of an egg without added fat from frying in oil or butter.

Considerations

A large egg contains 75 calories and 5 grams of fat. Poaching an egg adds no calories or fat. Frying an egg will add 20 or more calories and up to 2 grams of fat.

Cholesterol

Cholesterol is always an issue when cooking eggs. A large poached egg contains 212 milligrams cholesterol, which is more than half the daily recommended intake for cholesterol. To help control cholesterol levels, limit your intake to one to three eggs per week.

Vitamins

Raw eggs and poached eggs do not possess major differences in vitamin content. Folate and pantothenic acid are decreased in a very small amount by poaching.

Types

The nutrient value of an egg will differ depending on its size or fortifications. Egg sizes range from pee-wee (15 ounces per dozen) to jumbo (30 ounces per dozen). Eggs fortified with omega fatty acids, for example, will differ in nutrient content of fatty acids from non-fortified eggs.

Tags: calories grams, fatty acids, ounces dozen, Poached eggs, Poached Nutrition, will differ

Make Atomic Hot Wings

Make the chicken wings more "atomic" by adding lots of cayenne pepper

Atomic chicken wings are the spiciest chicken wings that you could possibly make. These wings are for people who love spice--and pain! This chicken wing recipe can be made more or less atomic by adding more cayenne pepper and choosing an appropriately atomic hot sauce. These wings are great for Super Bowl parties and can be served as an appetizer. Just be sure to warn your guests! Beer and blue cheese dressing can help cool you down after eating.

Instructions

1. Prepare chicken by washing thoroughly in cold water and removing wing tips. Cut each wing into two pieces.

2. Preheat oven to 350 degrees. Heat vegetable oil in large skillet over medium heat.

3. Fry chicken wings in vegetable oil for about 10 minutes. Remove them from the skillet and dry excess oil off with paper towel.

4. Melt butter in saucepan over low heat, then combine with hot pepper sauce, salt, cayenne and black pepper, crushed garlic, horseradish and Worcestershire sauce. Mix ingredients thoroughly.

5. Dip each wing in hot sauce then place in glass baking dish. Pour excess sauce over wings.

6. Cover baking dish with foil and cook in oven at 350 degrees for one hour, flipping wings over after about 30 minutes.

Tags: chicken wings, about minutes, atomic adding, baking dish, cayenne pepper, each wing

List Of Gluten Free Ice Creams

Certain flavors of ice cream may contain gluten.

The inclusion of wheat, barley, rye, malt and oat products in food can be a major issue for someone with gluten intolerance. Gluten intolerance can range from mild discomfort to a more serious condition called Celiac Disease. As a result, people who are gluten intolerant need to be aware of food ingredients and look for gluten-free products. Ice cream is naturally gluten free, however, additional ingredients can make certain flavors not gluten free. Fortunately for those with intolerance, there are a wide variety of gluten free ice cream flavors.

Häagen-Dazs Ice Cream

Häagen-Dazs offers a number of gluten free flavors and easily distinguishes flavors with gluten by including "flour" in the ingredients. The only Häagen-Dazs flavors that include gluten are those with additional components that contain gluten, such as cookies or ice cream cones. Gluten free flavors include Vanilla, Coffee, Strawberry, Extraas™ Rocky Road, Chocolate, and Mint Chip.

Ben & Jerry's Ice Cream

Ben & Jerry's offers more than a dozen different gluten free ice cream flavors. For flavors with a gluten component, the ingredients will be clearly marked on the ice cream container. According to glutenfreehelp.info, the following Ben & Jerry's ice cream flavors are all gluten free; Butter Pecan, Cherry Garcia, Chocolate Fair Trade-Chocolate Peanut Butter Swirl, Chocolate Macadamia, Chunky Monkey, Coconut Almond Fudge Chip, Coffee Fair Trade, Coffee Coffee Buzz Buzz Buzz, Creme Brul e, Mint Chocolate Chunk, New York Super Fudge Chunk, Orange and Cream, Phish Food, Strawberry, Triple Caramel Chunk, Vanilla Fair Trade and Vanilla Heath Bar Crunch.

Dreyer's Ice Cream

Dreyer's offers a wide variety of gluten free flavors both in their "Grand Ice Cream" and "Slow Churned Ice Cream" product lines. Gluten free flavors of "Grand Ice Cream" include Chocolate, Chocolate Chip, Coffee, Double Vanilla, French Vanilla, Fudge Swirl, Mint Chocolate Chip, Neapolitan, Real Strawberry, Rocky Road, Vanilla, Vanilla Bean and Vanilla Chocolate. Gluten free options of Dreyer's "Slow Churned Ice Cream" include Butter Pecan, Caramel Delight, Chocolate, Chocolate Chip, Chocolate Fudge Chunk, Coffee, French Vanilla, Fudge Tracks, Hot Cocoa, Mint Chocolate Chip, Neapolitan, Peppermint, Rocky Road, Strawberry, Vanilla and Vanilla Bean.

Tags: Chocolate Chip, free flavors, gluten free, cream flavors, Mint Chocolate

Make Chicken Tortilla Soup

More like a stew, this chicken tortilla soup is a thick, satisfying meal--perfect for chilly autumn and cold winter nights. Even better, its rich, mouth-watering aroma fills the house. Though it takes a little time and effort, this tortilla soup is well worth it. Total preparation and cooking time is 60 minutes. Serves 8.

Instructions

1. Chop or shred chicken. Set aside.

2. Heat oil in large skillet over medium heat. Saute tortillas until lightly browned.

3. Add onion, garlic and cilantro. Cook for 2 to 3 minutes, or until onions are translucent. Remove from heat.

4. Combine diced tomatoes, chicken broth, black beans and spices in large pot. Bring to a boil over high heat.

5. Add skillet mixture (tortillas, cilantro, garlic and onion), chicken, bay leaves and juice from half the lime.

6. Reduce heat. Simmer for 30 minutes.

7. Remove bay leaves and serve. Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.

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Make Potato Soup From Scratch

From my earliest years, my family ate potato soup at least once a week. It is an inexpensive, filling and delicious way to feed your family on a budget. There are several variations, some with onion, some without. This one recipe is my favorite, and has no onion.

Instructions

1. Place the pot of water with butter and salt on the stove. Add the potatoes and bring to a boil. Cook for about 20 mins. When you can stick a fork through the potato easily, they are done. At this point, pour in your cup of evaporated milk, and let it come to a boil again.

2. While the milk and potato mixture is coming to a boil, take the cup of flour and put about half of it in a bowl and add cold water to it slowly making a watery flour mixture. Mix well so there will be no lumps, and be sure that you add enough water so it won't be a thick paste.

3. As soon as the potato/milk comes to a boil, gently pour the flour water mixture in to it. Start stiring with a large spoon, because the flour mixture will cook and thicken the soup. Keep stiring until your potato soup is as thick as you want. Remove from heat as soon as the desired thickness is reached. At this point you can add more salt and butter if you wish. Spoon into bowls and add grated cheese or bacon or spring onion to garnish.

Tags: flour mixture, potato soup, this point

Make Papel Cortado For Cinco De Mayo

Papel cortado means "cut paper," and is a colorful decoration that originated from the Mexican culture. You can see these beautiful decorations at a Cinco de Mayo celebration. Papel cortado involves cutting out various figures using a process similar to that of making snowflakes out of tissue paper. There are a variety of designs that you can make for papel cortado, including flowers, people, animals and abstract shapes.

Instructions

1. Choose bright, festive paper colors appropriate for Cinco de Mayo, such as red, green, yellow, pink and purple.

2. Gather your supplies for the project: scissors, tissue paper, clear tape and enough string to stretch across the walls of the room you want to decorate.

3. Cut the tissue paper into rectangular pieces that are slightly larger than you want the finished pieces to be. Your papel cortado decorations can be as large or as small as you wish. In fact, you might consider making a variety of sizes for a more interesting effect.

4. Fold a sheet of paper in half lengthwise, then fold it in half three to five more times. Be sure to fold the paper from edge to edge.

5. Cut out shapes from the paper. If you want to make specific shapes rather than random designs, sketch outlines onto your tissue paper first, using stencils if necessary. Make sure that you do not cut all the way to the sides of the folded paper, and do not cut off any of the corners. Create further interest by cutting scallops, zig-zags or fringes around the edges.

6. Unfold the tissue paper slowly to display the designs. Be careful not to tear or rip the paper.

7. Attach each papel cortado to the string. To do so, fold the top edge of the paper (about 1/4 inch from the top) over the string and tape it down in back with your clear tape.

8. Make a long streamer or banner by adding additional papel cortado to your length of string. Be sure to leave at least one 1 inch between each decoration so the streamer has room to curve when you hang it. Leave 6 inches of free string at the ends.

9. Display your Cinco de Mayo artwork by hanging the strings of papel cortado on walls, on doors, from the ceiling or even from tree branches.

Tags: tissue paper, Cinco Mayo, clear tape, papel cortado, papel cortado

Quit Being A Vegan

If you have been questioning your decision to become a vegan, perhaps it's time to go about introducing animal products back into your diet. Depending on your reasons for becoming a vegan in the first place, this could be a delicate process.

Instructions

1. Remember why you became a vegan. Maybe your parents raised you that way, or maybe you are sensitive to the way animals raised for food consumption are treated. On the other hand, perhaps you are following a vegan diet for the health benefits.

2. Find animal products grown by local farmers who are sensitive to animals, treat animals with respect and slaughter them while inflicting the least amount of pain possible. This will help ease your conscience if you became a vegan for the animals. If you would rather stay away from animal products with hormones, purchase organic dairy foods, eggs and meats.

3. Introduce animal products back into your diet in small amounts so that you don't upset your stomach. If you drink a gallon of milk and eat a big steak on your first day, you will probably end up with gas, bloating and constipation. In addition, it may take your palate some time to adjust to the flavor of animal products again.

4. Research the health benefits of drinking nonfat milk and eating baked or grilled lean meats. In addition to beans and whole grains, animal products contain protein, which is excellent for building muscle mass and providing energy for people with a high activity level.

5. Learn introduce animal products back into your diet in a healthy way, without going overboard on fat content. Animal products can definitely be a part of a healthy and low-fat diet.

Tags: animal products, animal products back, back into, back into your, into your, into your diet, products back

Margaritas

Margarita, which means daisy in Spanish, is also the name of one of the world's most popular cocktails. Originally a mixture of tequila, lime juice and orange liqueur, over the years margaritas have become a base for experimentation and other flavors. Today, there are literally hundreds of different variations on the original margarita theme.

History

The origins of the margarita are unclear, with many different people laying claim to its invention. Most of these stories date the birth of the margarita to be sometime in the late 1930s or early 1940s. The margarita was "Esquire" magazine's "Drink of the Month" in December 1953. The first machine for making frozen, blended margaritas was invented in 1971 by a chemist named John Hogan.

Geography

The birthplace of the margarita is no more certain than its inventor, but the folklore surrounding the margarita's invention suggests that the drink was developed either somewhere in Mexico or the southern United States.

Features

A traditional margarita consists of tequila, lime juice and triple sec or Cointreau (both orange-flavored liqueurs), served over ice. The official proportions for a margarita according to the International Bartender's Association should be seven parts tequila to four parts triple sec to three parts lime juice. However, simpler proportions (like 1:1:1) are often used, and the drink is sometimes sweetened with simple syrup or made with sweetened lime juice instead of fresh. The rim of the glass may be salted, although some tequila purists believe that this obscures the true flavor of the drink and is a way of hiding poor quality ingredients.

Types

There are countless types of margaritas available today. Every fruit juice imaginable has made its way into a margarita at some point or another, but some of the most popular permutations are strawberry, raspberry, pomegranate, watermelon, mango and peach. Other liqueurs have also been added, resulting in melon margaritas (made with Midori melon liqueur), blackberry margaritas (made with Chambord) and blue margaritas (made with Blue Curacao). Frozen margaritas are a ubiquitous alternative to the traditional on-the-rocks drink.

Considerations

Although using the strong flavors of lime and orange liqueur to mask a cheap tequila may be tempting, quality tequila will make your margarita taste that much better. Also, an authentic margarita should be tart and refreshing, never syrupy.

Tags: lime juice, made with, margaritas made, margaritas made with, most popular, orange liqueur, tequila lime

Make American Pancakes

As American as apple pie (and just as delicious), pancakes are a classic and popular treat, at any time of day. Pancakes are so great that in some regions, they're the last big meal before the long fast of Lent. And while there are several quick options in the frozen food aisle, nothing beats fluffy, hot pancakes fresh off the griddle.

Instructions

1. Sift flour, baking powder, salt, cinnamon and sugar into a large bowl. If you don't have a sifter, pour all dry ingredients into the bowl and mix them with a fork.

2. Make a well in the center of the dry mix, pour in the milk, egg and melted butter, and mix until the batter is smooth but slightly lumpy.

3. Lightly oil a griddle or frying pan and heat it to medium-high.

4. Pour or ladle approximately 1/4 cup batter onto the hot surface. A turkey baster also works fairly well.

5. Let the pancakes cook on one side until the edges become dry and the center bubbles. Then flip and brown the other side.

6. Serve the pancakes hot with butter and warm maple syrup.

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Make A Mop Sauce For Barbecue Chicken

Mop your grilled chicken with a homemade sauce.

Unlike common commercial barbecue sauces, "mops" are watery, vinegary concoctions that are repeatedly sopped onto the meat as it cooks. As a result, the flavor of the sauce permeates the meat and helps keep it moist. Leftover sauce will keep in the refrigerator for a couple of weeks, but don't hang onto any sauce that touched raw meat or was used for basting. If possible, prepare the mop sauce a day ahead to allow the flavors to meld.

Instructions

1. Combine barbecue sauce, chili sauce, ketchup, vinegar, orange juice, ale, chili powder, barbecue rub seasoning, Worcestershire, sugar and hot pepper sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer 15 minutes.

2. Allow mixture to cool. Refrigerate overnight.

3. Remove the chicken from refrigerator about 30 minutes before cooking and bring to room temperature. Remove the mop sauce from refrigerator and divide the mixture into two, setting aside half to serve with the cooked chicken.

4. Prepare the grill for cooking. Drain the wood chips and shake to remove excess water. Sprinkle the chips over hot coals or place in the chip box.

5. Season the chicken with salt and pepper on both sides and baste lightly with the mop liquid. Place the chicken skin-side down on grill rack, away from direct heat. Apply the mop sauce to the other side.

6. Cover the grill and cook the chicken, turning for the first time after about 10 minutes. Turn and baste the chicken with the mop sauce on both sides every 5 minutes until the chicken is cooked through, 30 to 45 minutes depending on the size of the chicken breasts.

7. Serve the chicken hot or cold with reserved mop sauce.

Tags: chicken with, about minutes, both sides, from refrigerator

Make A Sage Butter Seasoning For Thanksgiving Turkey

Use a sage butter seasoning to add a special flair to a traditional Thanksgiving turkey. Sage butter seasoning is inexpensive and very simple to make. The fresh herbs and butter add a mild yet delicious flavor to the turkey. Add only a few minutes to your preparation time when you use a sage butter seasoning for your turkey.

Instructions

1. Set the butter out on the counter 30 minutes prior to preparing the seasoning. Put butter in the microwave for a few seconds when you are running short on time.

2. Rinse and dry the sage. Place the sage on a cutting board. Use a sharp knife to chop the sage to a course texture.

3. Remove the butter from the wrapper and place it in a small bowl. Sprinkle the chopped sage over the butter. Add a pinch of salt and pepper to the bowl.

4. Use a fork to mash the butter and mix the seasonings. Continue to mix until the sage is evenly distributed throughout the butter.

5. Scoop half of the sage butter seasoning out of the bowl with your hand. Spread the butter under the skin of the turkey. Use additional butter to completely cover the turkey flesh.

6. Spread the remaining butter over the turkey skin. Baste the turkey frequently with the drippings and butter mixture throughout it's cooking time.

Tags: butter seasoning, sage butter, sage butter seasoning

Make Chinese Five Spice

Chinese five spice, a common ingredient in oriental cooking, is made with equal combinations of five unique spices that mimic sweet, sour, bitter, salty and pungent. While Chinese five spice can be expensive to purchase, you can make your own at home that will not only be fresher but also less pricey. The ingredients for Chinese five spice can be found, in some form, at most local grocery stores.

Instructions

1. Heat a dry, heavy skillet over medium high heat. Pour in 1 Tbsp. Szechuan peppercorns and toast until you can smell the pepper. This will take approximately three minutes. Remove from the heat and allow to cool.

2. Measure 1 Tbsp. cloves into a spice grinder and pulverize until finely ground. Empty the ground cloves into a small bowl.

3. Repeat the grinding process with the remaining ingredients, grinding 1 Tbsp. of each spice and placing the ground spice into a bowl.

4. Combine the contents of the five small bowls into a small glass jar. Tighten the lid on the jar and shake the spices until thoroughly blended.

5. Store the Chinese five spice powder in a dark cupboard or cabinet.

Tags: Chinese five, five spice, Chinese five spice, Chinese five spice, cloves into

Back To School Bulletin Board Ideas With A Camping Theme

Camping themes for bulletin boards can be fun and creative.

Every fall, after a long summer of freedom and fun, children return to school. Something every elementary school teacher works hard on is an eye-catching, creative back-to-school bulletin board to welcome the children back. There are so many different ideas for bulletin boards, most that can have an entire classroom theme that revolves around them, that it is often hard to choose. One theme that can spark lots of creativity is a camping theme.

What I Did This Summer

A nice, easy bulletin board with a camping theme is to decorate the board with a nice colored background paper, such as green or brown. Staple a border around the edges that features tents or summer fun. Give each child a blank, colored tent and have them write, in a sentence or two, what their favorite summer activity was. Staple all of the tents, at random, onto the bulletin board.

Camping Tales

A nice back-to-school writing project could be to make a bulletin board with a camping theme. Staple some colored background paper and a camping-themed border. Put an appropriately sized tent in the middle with a campfire and maybe even a canoe. Give each child a piece of paper with a story starter on it about their perfect camping trip. Have the children write their stories and display them on the board.

Toasted Marshmallows

Toasting marshmallows over a campfire is a traditional part of camping.

Make a bulletin board with a colored background and a fun camping border. In the middle, make a campfire and some children sitting around it roasting marshmallows out of construction paper. Cut out a bunch of marshmallows from white construction paper. On the first day take each child's picture, after you get parental permission, and glue them to the marshmallows. Let the children decorate their marshmallows, then staple them up onto the bulletin board.

Camping Theme

If having a whole room theme is more appealing, then make a camping themed bulletin board. Have a reading area set up that looks like a campfire area. Include a tent in the corner and fill it with bean bags or comfy chairs for children to use during silent reading. Come up with multiple camping-themed activities in each different subject that goes along with the theme.

Tags: bulletin board, board with, bulletin board with, camping theme, colored background, each child, background paper

Make Gum Paste Flowers

Gum paste is a versatile and useful product for decorating cakes. Flowers are one of the most popular shapes made from gum paste and can be made weeks in advance or minutes before applying to a cake. Learn make gum paste flowers by following these steps.

Instructions

1. Tint the gum paste to the desired color before making flowers. Add color slowly and knead the gum paste until blended.

2. Knead the mixture of gum paste with your hands before attempting to mold into any shapes. The gum paste should have the feel of modeling clay.

3. Roll the gum paste with a rolling pin. Roll it as thinly as possible before cutting into shapes. Thin shapes dry much faster than thick shapes and are just as strong.

4. Cut the gum paste with a sharp object or gum paste tool. Cut it into the shape of a flower petal. Repeat until you have enough petals to create the flower.

5. Shape the petals into petals of the desired flower. Gum paste dries quickly, but you have time to complete an entire flower before it is hard.

6. Put the petals together to form the flower, pinching the bottoms together to keep them attached.

7. Allow the flowers to dry, and then store them or use them to decorate a cake.

Tags: paste with, into shapes

Make Sour Cream Using Lemon Juice Extract

The acid in lemon juice is necessary for homemade sour cream.

If you've ever found that you need sour cream but neglected to purchase it at the supermarket, it is useful to know make it from scratch. Homemade sour cream also eliminates chemicals or artificial ingredients, which might be a concern for family members or guests who are allergic to ingredients found in a commercially made product, Sour cream is a dairy product that is used for a variety of purposes, from baking desserts to dressing potatoes to making salad dressing. Using lemon juice combined with a few dairy ingredients is a quick, simple and natural way to make sour cream at home.

Instructions

1. Measure the proper amounts of milk, cottage cheese and lemon juice and place in an electric blender. You also can use a food processor in place of a blender to achieve the same results.

2. Blend the mixture on a medium speed until it becomes creamy. Make sure that everything is well incorporated and there are no remaining lumps from the cottage cheese.

3. Pour the mixture into a glass jar or bowl, cover with an airtight lid and store in the refrigerator until needed. Use the sour cream within two weeks after making it.

Tags: sour cream, lemon juice, cottage cheese

Make Balsamic Roasted Red Potatoes

If you are looking for a new roasted red potato recipe, this is definitely one to try. The balsamic vinegar in this recipe adds a nice kick without being overwhelming. This roasted red potato recipe is easy to make and sure to become a favorite.

Instructions

1. In a large nonstick skillet, sauté the chopped green onions, red onions and garlic in the oil for two to three minutes.

2. Add the red potatoes, thyme, rosemary, nutmeg and pepper to the skillet. Stir to coat the red potatoes. Sauté the potatoes for another 5 minutes, or until they are warm.

3. Transfer the herbed red potatoes to a baking dish coated with nonstick cooking spray. Place a piece of aluminum foil loosely over the baking dish and bake at 450 degrees for 30 minutes.

4. Add the balsamic vinegar and salt to the roasted red potatoes and toss well until coated. Bake 10 minutes longer, or until the potatoes are tender.

5. You can add some sliced carrots to this roasted red potato recipe for variety. Saute the carrots in the skillet along with the red potatoes, onions and herbs.

Tags: potato recipe, roasted potato, roasted potato recipe, baking dish, balsamic vinegar

Store Potatoes Onions And Garlic

Potatoes, onions and garlic.

Most people have potatoes, onions and garlic in their kitchens, but do not always store them in the best way. It is important to store them properly to keep them fresh and maintain their flavor for as long as possible, and reduce waste. It is a simple process and does not require you to spend money on fancy kitchen storage equipment.

Instructions

Storing Potatoes

1. Healthy potatoes are smooth and even in color.

Check your potatoes for damage and rot; use any that show early signs of rot first to prevent it spreading to the rest of your potatoes.

2. Temperature is key to potato storage.

Store potatoes above 40 degrees Fahrenheit to stop their starch turning into sugars, which results in a sweet taste. The ideal temperature is between 40 and 50 degrees Fahrenheit.

3. Store potatoes in a dark place in paper or hessian sacks; leave the sack necks open to release excess moisture. Never use plastic bags.

4. Empty out bags that have been storing potatoes for a month or so. Check them for rot and look for slugs. If any potatoes have small green patches it is safe to cut the green parts off, but you must use them straight away.

Storing Onions

5. Onions keep for months if stored properly.

Remove shoots and dry skin from your onions. Yellow onions store best; if you have white, purple or brown onions in storage, use them sooner.

6. Place the onions into the feet of new or washed, used pantyhose, tying a knot above each whole onion. Alternatively, a mesh bag works just as well.

7. Hang the pantyhose or bag in a cool, dry, well-ventilated place. A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal. To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.

8. Keep onions away from potatoes, as the onions will absorb moisture from them.

9. Refrigerate a cut onion.

Wrap a cut onion in plastic wrap and store it in the refrigerator until you need to use the rest of it. It will keep for up to four days. Never keep whole onions in the refrigerator because it gives them too much moisture.

Storing Garlic

10. Check that garlic looks healthy before you buy it.

Buy good quality garlic that is firm with lots of dry, papery outer layers and no sprouting. The better it is, the longer it will last in storage.

11. Store garlic in a cool place, away from direct sunlight.

12. Allow your garlic to breathe by investing in a garlic holder that contains holes to let air circulate. A small sized holder stores three bulbs.

13. Keep garlic out of the refrigerator, as refrigerated garlic is likely to go soft and moldy. The same will happen if garlic is stored in a sealed plastic container.

Tags: degrees Fahrenheit, away from, onions garlic, potatoes onions, storage Store

Popcorn Machine Parts

The article is about the history of popcorn makers and the parts that make up the different machines. It discusses find parts if you are in the business of popcorn machine repair. There are many different parts to popcorn machines that help the unit run effectively and many different types of popcorn machines.

History

During the 1600s popcorn was popped using heated sand in pottery. Early poppers were found in Indian sites made of metal, soapstone and pottery. The containers used were often placed directly on the fire to pop the corn. Early popcorn makers were often wire mesh baskets held over the fire with corn kernels in them. They were often made by blacksmiths with long handles and a wide basket to hold large amount of corn. In 1893 the first mobile popcorn machine was created by Charles Cretors. It weighed about 400 to 500 pounds and could be pulled by a horse or person to picnics and fairgrounds. He created electric-powered and steam-driven popcorn machines, the later of which popped the kernels in oil. In 1924 Fred Holk and James Holcomb made industrial popcorn machines that were designed by Dan Tolbert. There are many different types of popcorn makers, such as antique, movie theater, hot air and commercial poppers. All popcorn makers are made of different mechanical parts that fit together to make a working unit.

Significance

To fix a popcorn maker you need to know where to find parts and use them appropriately. There are different types of machines, so knowing the type and manufacturer will help you to find the right parts. If you are in the business of repairing popcorn makers for theaters and businesses this is an important aspect of the job. When you know the specific manufacturer you can often order the parts from it. Manufacturers will be very helpful because they want to help ongoing customers. Buying older machines that don't work is a way to get spare parts for your repair business. It is important to be able to locate popcorn parts from reliable manufacturers and suppliers.and suppliers.

Function

A popcorn stand often supports the popcorn machines and is a separate piece. The kettle is where the popcorn is popped ;it comes in different sizes, from eight to 52 ounces. Kettles come in small, medium and large sizes. They are usually made of anodized aluminum--the best metal for heating popcorn. The switches on the popcorn maker often turn on the motor or power to heat the popcorn. Some commercial popcorn makers have glass panels that can be replaced. Another extra part is a popcorn butter dispenser that squirts butter on your fresh-popped popcorn. This is usually used in commercial popcorn machines. Many popcorn makers have warmer trays to keep popcorn warm, and easy to clean trays that can be removed. Handy popcorn accessories include metal popcorn scoops to get the kernels--available in right- and left handed varieties--and a metal filler funnel to fill the bags.

Types

There are many types of commercial popcorn machines for businesses. There are older antique machines made of metal and tempered glass panels found at antique vendors and suppliers. There are many different commercial popcorn movie theater machines made of metal and tempered glass; some come with mobile carts and stands. The carts are usually extra for businesses that need to transport the machine to the sales venue. Hot air machines are great for businesses that need some popcorn but sell other products. There are microwave poppers that fit in your microwave and pop great popcorn in minutes. This might be handy for an occasional fundraiser of home use. All have different parts, and you need to know the vendor, manufacturer or supplier of each.

Size

The size machine you will need depends on the size and type of business you operate. When determining the size you need do some research. Talk to the manufacturer or vendor that sells the product to get some advice on the best size for your planned purpose. Another tip is to find out before buying a popcorn maker if it has replaceable machine parts.

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Bistro Md Diet Food Delivery

Bistro MD Diet Food Delivery promises fully prepared meals delivered each week to your residence. All the low-fat meals and snacks feature lean proteins and healthy carbohydrates to keep your blood sugar levels constant. Bistro MD food was featured on the television show "The Biggest Loser."

Invented

Bistro MD was created by Dr. Caroline Cederquist, the medical director of the Cederquist Medical Wellness Center. She holds a medical degree from the University of Miami and is board certified in bariatrics, or medical weight management. In addition to her role as a physician, Dr. Cederquist works as an editor for a local NBC TV affiliate for health and wellness issues. Dr. Cederquist was featured as a guest expert on "Dr. Phil" and "Rick Lake." She wanted to make weight loss easy and tasty for her patients, since many of them complained about the low quality of frozen diet entrees currently on the market.

The Facts

The daily calorie intake on the Bistro MD diet plan averages about 1,200 calories.

The price of the Bistro MD plan ranges from $130 to $180 a week, plus about $25 for shipping costs. Customers have four options: the Work Week plan, the Work Week with Snacks, the Full Week without Snacks and the Full Week with Snacks. All 5- or 7-day plans include access to dietitians and a weekly program guide.

Features

Bistro MD features a color coded system for six weekly meal rotations. However, you don't have any options for customized menus. For example, a sample menu with three meals could include: a vanilla walnut protein muffin for breakfast; a chicken fajita with green sauce and a black bean and corn medley for lunch; and stuffed chicken with sundried tomatos, rice and salad for dinner. The two snacks for mid-morning and mid-afternoon may include a chocolate shake or a soy protein bar.

Function

You can order the Bistro MD diet plan online at the official website, or you can can call in your order at 1-866-401-DIET (3438). If you order online, then you will receive two confirmation emails, one at the time of sign-up and another one when your order ships out. You will receive your order from Fed-Ex within a week. Bistro MD sends the food in insulated coolers with dry ice to ensure freshness.

Benefits

Bistro MD states that the vacuum sealed packets should keep the food's taste and texture from deteriorating. The meals are easy to prepare. You heat up Bistro MD's meals before eating by microwaving or simmering the packets in hot water. Then cut open the packets, arrange your meal and enjoy. You can keep a defrosted packet in your fridge for up to two days. If you're not planning to use the packets immediately, freeze them.

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Avocado

About Avocado

One of the most unusual fruits in existence, the avocado is a food staple for many cultures worldwide and contains high levels of monounsaturated fat and numerous vitamins and minerals. The avocado has gained popularity across the United States, with more than 40 percent of all American households buying avocados on a regular basis. An avocado is a flavorful addition to almost any dish, making it a versatile and valuable food source for millions of Americans.

History

The avocado tree is native to Central and South America, where evidence suggests that it originated between 7000 and 5000 B.C. Artifacts found in Mexico and Peru indicate that the cultivation of the avocado did not begin until much later, around 750 B.C. Aztec Indians in Mexico prized the avocado for its fat content and even made a version of modern-day guacamole out of the fruit. It was from the Aztec word for the fruit, ahuacatl, that the name avocado was derived.

When Spanish conquistadors arrived in Mexico in the 1500s, they too enjoyed eating the avocado, and its popularity increased as it was introduced to other parts of the world.

The avocado was introduced to the United States in the 1870s. Today, the avocado is widely available and commonly eaten across the country.

Geography

More than 90 percent of the domestic avocado crop is now grown in California, primarily in the area between San Luis Obispo and the U.S.-Mexico border. Mexico is the world's largest avocado producer, followed by Indonesia and the United States. Avocado trees require subtropical conditions, with no freezing temperatures or high winds, and well-aerated soil. Parts of the United States, Mexico, Indonesia, Colombia, Brazil, Chile, the Dominican Republic and Peru all well-suited for the cultivation of avocado trees.

Types

There are hundreds of avocado cultivars. The most popular types of avocado grown in the United States include Bacon, Fuerte, Gwen, Hass, Lamb Hass, Pinkerton, Reed and Zutano. The Hass avocado is by far the most common avocado found in the United States, comprising more than 95 percent of the California avocado crop.

Features

Hass avocado trees produce avocados year-round. Typically, a Hass avocado has a lengthier shelf life than other avocado cultivars. This avocado is pear-shape and its skin starts out green and then turns purplish-black when ripe. An avocado does not ripen on the tree; rather it falls off or is picked when it is mature and then ripens either on the ground or in coolers on the way to market.

The flesh of the avocado is greenish yellow to yellow and has a high monounsaturated fat content, which is unusual for a fruit. When exposed to air for lengthy periods, an avocado generally begins to turn brown, so many avocado recipes call for an addition of lemon or lime juice to stave off the browning of the dish.

With its smooth, creamy texture and fat content, the avocado is a frequent addition to salads and sandwiches, sushi rolls and sauces. Perhaps the most well-known dish made from the avocado is the popular Mexican dip guacamole. Guacamole dates back to the time of the Aztecs in Mexico and is a simple, yet flavorful dish made from roughly mashed avocado, salt, onion, tomatoes and chile peppers. In Mexico this avocado dish is served with warm tortillas, while in the United States it is generally served with tortilla chips.

Size

A mature avocado tree measures between 20 and 30 feet in height and takes between four and seven years to produce its first avocado. California avocado trees produce, on average, about 150 avocados each year. There are more than 7,000 avocado groves in California, with the average grove size only 10 acres.

A Hass avocado is considered a medium to large avocado and typically weighs from 5 to 12 ounces.

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Soy Bean Salad

Soybeans serve as the main feature of this salad.

Soybeans add protein to your diet and are a tasty alternative to traditional meat dishes. Tossing the soybeans in a salad with herbs and other ingredients makes a quick salad suitable for lunch. You can even add the marinated soybeans to lettuce or spinach and create a larger meal. The secret is to use rehydrated dried soybeans to add a homemade touch to the salad.

Instructions

1. Pour the dried soybeans on a flat surface and check for any stones in the beans. Place the soybeans in a bowl and add enough water to completely cover the beans. After two hours, drain the excess water and pour the beans into the stockpot. Cover the beans with more water and cook for 90 minutes. The soybeans should be soft, without feeling mushy to the touch.

2. Combine the wet ingredients: honey, vinegar, extra virgin olive oil, balsamic vinegar and Dijon mustard in a small bowl and beat with a whisk. Add the salt, minced garlic and fresh cracked pepper and whisk until well combined.

3. Toss the soybeans into the seasoning mixture and stir. Bring the liquid up from the bottom of the bowl to mix with the beans. Make sure that the soybeans are thoroughly coated with the sauce.

4. Add the onions, pickles, celery and tomato to the salad. Tear basil leaves into thin strips and add to the salad for a fresh taste.

5. Cover the top of the bowl loosely with plastic wrap and store in the refrigerator. Keep cold for at least fours, stirring the mixture once an hour. Once the flavors marinate, serve the salad as-is or serve a scoop on a bed of lettuce or spinach.

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Make Caramelized Shallots Basil Dressing

Shallots are small, delicately flavored onions often used in sauces because they dissolve into liquid. Creating a shallot salad with an herb dressing requires making the two components separately, combining only when ready to serve, to maintain the integrity of the shallots. Caramelizing the shallots, done by cooking in sugar, adds a bit of sweetness further developed with a touch of ginger. The sweetness pairs well with the more bitter flavor of the basil and lemon dressing.

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Melt 3/4 stick of butter in a heavy, ovenproof skillet. Add two pounds of shallots and three tablespoons of sugar. Cook for 10 minutes, stirring, until shallots are brown. Add two tablespoons of red wine vinegar, 1 teaspoon ground ginger, 1/2 teaspoon of ground basil and salt and pepper, to taste. Stir to coat the shallots. Place the pan in the oven and roast, uncovered, for 20 minutes.

2. Add to a blender one cup fresh basil, two cloves of minced garlic, 1/4 cup lemon juice and 1/3 cup olive oil. Blend until smooth. Remove the shallots from the oven, place them in a small bowl, and pour the basil dressing over them. Toss to coat well.

3. Serve the shallots in dressing over a bed of lettuce, using the excess dressing to coat the salad.

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Carve Bottle Stoppers

Having extra bottle stoppers around is a great way to save your wine from going flat. Carved bottle stoppers are cheap and easy to make with old cork bottle stoppers and an X-Acto knife. The end result makes for a great gift, and allows you to reuse those old corks.

Instructions

1. Choose the design you wish to carve out of your cork bottle stopper. It shouldn't be too intricate or elaborate, especially on your first time. Try to avoid designs with many angled corners.

2. Take the fat top of your cork, and use your pencil to draw your design onto your cork.

3. Poke the tip of your X-Acto knife along the design outline you drew.

4. Trace along your design with your X-Acto knife.

5. Angle the X-Acto knife as you trace, working your way around the design. Try to keep the X-Acto knife at the same level to make the designs even in their depth.

6. Use the X-Acto knife to chip away at the design once it has been traced. You will want to break each piece out, little by little. Use your nails to pull out any other pieces.

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