This red wine is known by two names. If the wine is produced in Australia or South Africa, it is known as Shiraz. If it comes from France, the United States, Argentina or Chile, it is called Syrah.
Appearance
Shiraz/Syrah grapes are a very dark red in color, so dark in fact that they are often described as black.
Taste
Shiraz as it is made in Australia is a big, bold wine with flavors of blackberry, plum, chocolate and spice. French Syrah shares the same flavor profile as its Australian cousin, but the structure is subtler.
Cellaring
Australian Shiraz is a wine that is meant to be drunk while it is young, preferably within the first five years after bottling.
Serving Shiraz
Serve Shiraz slightly chilled at about 64 degrees F. Pour Shiraz into large glasses so you can enjoy the fragrance of the wine. Shiraz is ideal for beef, and is also an excellent choice for the spicy cuisines of Mexico and India.
Fun Fact
Forty percent of all wine produced in Australia is Shiraz, making it the country's most popular wine.
Tags: produced Australia, wine produced, wine produced Australia, wine Shiraz
Just about everyone that has appreciated a good glass of wine has indulged in the idea of creating their own vintage. Few ambitious individuals actually attempt the process. By following this not so intimidating process, you will see that creating your own homemade stash of delicious wine is not so daunting.
Instructions
1. Rinse fruit thoroughly and remove stems.
2. Mash fruit with potato masher or a blender. Add a bit of water if using blender so as not to burn out the motor.
3. Pour mashed fruit (called "must") into a plastic bucket.
4. Simmer 10 lbs. of sugar in about 1 gallon of water until it is a clear syrup. Stir in the fruit. Put this mixture in the bucket. Add enough water to almost fill the bucket. Be sure to leave 4 to 6 inches of space from the top for it to rise under the lid.
5. Scoop out about 2 cups of the warm must and put in a large plastic bowl. Pour in one packet of wine yeast. Stir the mixture well. Add this mixture back to your bucket of must.
6. Stir the must with a long wooden spoon once a day for 7 days.
7. Strain the must through a colander or strainer. Try to squeeze as much of the juice as possible before discarding the pulp. After straining, fill the legs of the panty hose with the goop and hang over a bucket. Let it filter for 2 hours and then help it along by squeezing. This is the messiest part of the process.
8. Pour the murky liquid into a clean bucket. Add enough water to almost fill the bucket, leaving about 2 inches from top. Cover with a lid, or a sheet of plastic wrap. If it is a really tight seal, poke a couple of holes with a straight pin to keep the pressure from building.
9. Leave the bucket sitting undisturbed for 1 month in a dark, warm place.
10. After a month, siphon off the top contents, leaving the fruit sediment on the bottom.
11. Pour your homemade wine into bottles and cap tightly.
Tags: almost fill, almost fill bucket, bucket enough, bucket enough water, enough water, enough water almost
Red Tomatoes have a bolder taste than the green varients. It is frequently used on top of chicken, meat, or fish. A chutney recipe based on red tomatoes combines that taste with various spices to form a versatile condiment. It can be spread over any of those meats, or used as a dip.
Instructions
1. Using a paring knife, cut an X in the skin at the bottom of each tomato.
2. Fill a bowl with ice water. Fill a saucepan with water and bring it to a boil. Using a slotted spoon, drop 1 tomato at a time into the boiling water and leave it in for 30 seconds. Transfer the tomato to the bowl of ice water.
3. Cut off the peels of the tomatoes. Cut the tomatoes into small chunks.
4. In a large nonreactive saucepan, combine the tomatoes, vinegar, onion, bell pepper, and garlic. Bring them to a boil over medium heat. Add the cinnamon, salt, dry mustard, gingerroot, cloves, red pepper flakes, brown sugar, and molasses. Reduce the heat to medium-low. Cook, stirring frequently, for 35 to 40 minutes or until the mixture thickens. Add the cilantro and cook about 3 minutes longer.
5. Let the chutney cool completely. It can be stored tightly covered in the refrigerator for up to 1 month, or frozen in a tightly covered plastic container for up to 3 months.
Tags: chutney recipe, tightly covered, tomatoes into, with water
Green tomatoes will die and go to waste if not picked before the first frost.
Fried green tomatoes are considered a Southern dish, but food historians believe the unusual recipe may have come to American through Jewish immigrants. The dish is typically prepared near the end of the growing season, because gardeners are left with under-ripe, green tomatoes that won't ripen before the first frost.
Fried Green Tomatoes as a Side Dish
Fried green tomatoes are traditionally served as a side dish along with any meat-based or vegetarian main course. To prepare fried green tomatoes, slice the green tomatoes horizontally into 1/2 inch thick slices. Next, batter the slices by coating them in flour, then dunking them in an egg and milk wash and coating with bread crumbs. Fry the slices in hot oil until browned. Pair the side dish with a roast and mashed potatoes, or along side a vegetable pot pie.
Fried Green Tomato Parmesan
Fried green tomatoes can also stand up on their own as a main course. One way to serve them as a main course is to substitute the eggplant in eggplant Parmesan with fried green tomatoes. To give them an appropriately Italian flavor, season the bread crumbs used to batter the slices before frying with oregano, rosemary and thyme. Serve the tomato slices on top of spaghetti or angel hair pasta, and top the whole dish with tomato sauce and sprinkle with shredded Parmesan cheese. Pair with a side salad and garlic bread.
Creole-Inspired Fried Green Tomatoes
Another creative way to serve fried green tomatoes is to pair the dish with shrimp remoulade. Remoulade is a spicy sauce that originated in New Orleans and is made by combining lemon juice, onion, celery, garlic, horseradish, mustard, ketchup, salt and cayenne pepper in a food processor and allowing it to chill overnight. The next day, grill some shrimp coated in the remoulade sauce and prepare the fried green tomatoes as usual. To serve, top the fried green tomatoes with grilled shrimp and drizzle the dish with the remoulade sauce. Pair the meal with rice drizzled with remoulade sauce.
Fried Green Tomatoes for Breakfast
Fried green tomatoes can also be part of breakfast. One possible way to serve the tomato slices is in place of the English muffin found in eggs Benedict. Fry the green tomato slices normally, and top one slice with a poached egg, a slice of Canadian bacon, Hollandaise sauce and another fried tomato slice. Serve the meal like a sandwich, with a knife and fork for diners, and pair with grits for a hearty and truly Southern-inspired meal.
Tags: green tomatoes, dish with, fried green, fried green tomatoes, main course, remoulade sauce
Pickles are simply fermented cucumbers. Fermentation is the process of allowing bacteria to grow on the cucumbers. This bacteria does not harm the cucumber, it merely digests the cucumber's sugar and converts it into lactic acid. This changes the flavor of the cucumber and produces the sour taste that is characteristic of pickles. Due to the high lactic acid content, the pickles have an indefinite shelf life, even when left unrefrigerated for long periods of time.
Instructions
1. Scrub the fresh cucumbers under running water with a vegetable brush. Cut the ends off of the cucumbers.
2. Add 1/8 cup of pickling spices and 1 bunch of dill to the 5-gallon bucket.
3. Add the cucumbers to the bucket.
4. Add 1 cup of white vinegar and 3/4 cup of pickling salt to the bucket. Pour approximately 1 gallon of water into the bucket.
5. Add 10 fresh peeled garlic cloves, 1/8 cup of pickling spices and 1 bunch of dill to the bucket so that they float on top of the cucumbers.
6. Place a plate that is slight smaller than the diameter of the bucket on top of the mixture.
7. Fill a 1-quart jar with water and place the jar on top of the plate. If you don't have a 1-quart jar, any weight will work. The plate serves the function of holding down the cucumbers to ensure that they stay submerged. If the cucumbers do not remain submerged, they will rot. Make sure that whatever weight you use is strong enough to keep the plate or the cucumbers from floating.
8. Cover the bucket with a towel. Store the bucket at room temperature. Check the bucket each day for a film forming at the top. Skim off this film if it is present.
9. Allow the cucumbers to ferment 2 1/2 to 3 weeks. The pickles are done when they are evenly colored and translucent.
10. Strain the liquid mixture from the bucket with a cheesecloth.
11. Pour the strained liquid into a large pot.
12. Place the pickles into glass jars up to 3/4 inch from the top.
13. Boil the strained liquid.
14. Pour the strained liquid into each of the jars up to 1/2 inch from the top. Remove any air bubbles by stirring with a thin spatula.
15. Screw on the lids to the jars. Set the jars in the pot of boiling water for 15 minutes to properly remove all air from the jars.
16. Allow the pickles to ferment inside the jars for at least 1 week before eating.
Tags: strained liquid, bucket with, bunch dill, inch from, jars inch, jars inch from
Raw-foods diets have been increasing in popularity. In a raw-foods diet, you eat only raw, uncooked whole foods or foods that have been heated no more than 112 degrees. Coconuts are particularly popular parts of the raw-food diet because they are easy to eat uncooked and are high in fiber, vitamins and essential nutrients. There are many raw-food recipes that use coconuts, including a versatile recipe for raw coconut milk.
Instructions
1. Cut open the coconut. Don't try to cut around the top of the coconut in a circle, like you would a pumpkin. Cut four lines through the top in the shape of a square---this is easier to do. You may need to do this more than once to get through the top.
2. Open the lid. Use a knife or a spoon to pry the lid off if necessary. The coconut may be filled to the top with coconut water, so be careful when you open it that you don't spill any.
3. Pour out all the water into your container. You can use a bowl or a large glass or cup. The amount of water in the coconut will vary, but in general your container should be large enough to hold 3 or more cups of water.
4. Scoop the meat from the inside of the coconut using your spoon. The meat inside of raw Thai coconuts is soft, so any sturdy metal spoon should be able to get the job done.
5. Place your coconut meat into another container.
6. Add the coconut water and coconut meat to your blender.
7. Blend the two together until you have a smooth milk.
8. Store your milk in a pitcher, jar or other resealable container.
Tags: coconut meat, coconut water, have been, more than, water coconut, your container
Green chilies are the basis of the yummy casserole.
Anytime you a quick dish for a potluck supper, a family dinner, or a party with a Mexican theme, try super-easy chile relleno casserole. Not only is it easy to prepare, it's really tasty. If you use mild chilies, it's a great recipe for the kids. If you're a little more adventurous, you can use medium or hot chilies or add a few jalapenos to the mix.
Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray casserole dish with non-stick spray, making sure to coat bottom and sides well.
3. Combine longhorn and Jack cheese, and sprinkle half of the mixture in the bottom of the casserole dish.
4. Drain the green chilies, and lay them flat in the bottom of your casserole dish on top of the layer of cheese.
5. Sprinkle the remaining longhorn and Jack cheese over the chilies.
6. Beat together eggs, milk, flour, hot sauce, salt and pepper until foamy. Pour over the layers of chilies and cheese.
7. Bake in 350-degree-F oven for 30 to 40 minutes or until egg mixture begins to pull away from edges of casserole dish. Let sit for 15 minutes, then cut and serve with refried or black beans and flour tortillas.
Tags: casserole dish, Jack cheese, longhorn Jack, longhorn Jack cheese
Silicone baking trays bring ease to baking like no other baking pan has. These pans are pliable, easy to clean and simple to use. They come in a variety of sizes, styles and shapes. They also don't hold heat after removing them from the oven the way traditional baking pans will. They can also be used as molds in the refrigerator or freezer.
Instructions
1. Wash the silicone pan in warm water and soap prior to use. Dry thoroughly and spray with non-stick cooking spray.
2. Pour your batter, filling each well 1/2 to 3/4 full. Place the silicone pan in the oven on a baking sheet or wire rack. Bake the recipe as directed.
3. Remove the pan from the oven and place it on a cooling rack. Let it sit for a minute or two. Turn the silicone pan on its side and tap it against the wire rack so the baked goods fall out of the pan.
4. Release any baked goods that didn't come out of the pan by turning the pan over and gently pressing the center of the back of each cup with your thumbs.
5. You can use these pans to make ice cubes or popsicles in the freezer. Pour the juice into the wells and add a popsicle stick to each one. Let them freeze and remove the cubes or popsicles using the same release method as described above.
Tags: baked goods, cubes popsicles, from oven, They also, wire rack
Keep your turkey moist and juicy as you cook an extra large turkey. Extra large turkeys are good for large family gatherings, like Thanksgiving, or for a large event where you have many invited guests. Turkey is generally roasted in the oven and served with stuffing on the side. The main difference between cooking an extra large turkey over a smaller turkey is the amount of cooking time and stuffing needed. If you adjust for both and prepare your turkey in a bag, you will enjoy a succulent meal.
Instructions
1. Tear one loaf of stale bread into small pieces and place into a mixing bowl. Peel and then quarter one yellow onion. Crush one glove of garlic. Add 3 teaspoons of sage, and 1 cup of water. Mix with your hands.
2. Preheat the oven to 350 degrees Fahrenheit. Remove the giblets and the neck from inside the turkey. Rinse the turkey under cool running water and rub all debris from inside and outside the turkey. Pat it dry, and then rub it with salt and pepper.
3. Open the turkey. Take a handful of the stuffing and insert it inside the turkey. Push it toward the back as you fill the inside cavity.
4. Put 1 teaspoon of flour inside a baking bag made for an extra large turkey. Grasp the top opening and shake the bag to get the flour on all sides. Put the turkey inside the bag and add 3 tablespoons of butter to the bag. Pull the top together and use the tie clasp to close the cooking bag.
5. Line a large baking pan with tin foil. Place the turkey, breast side down, into the pan. Place it on the bottom rack and remove all racks above it. Set the timer for 3 ½ hours for an extra large turkey. Estimate 15 minutes per pound of turkey as turkey tends to cook faster inside a bag.
6. Remove the turkey when the timer goes off. Make a small slit in the bag. Allow the juices to drip into a sauce pan placed under the slit. Turn the turkey, breast side up, and slit the bag down the center. Pull the sides of the bag apart and place the turkey back into the oven for another 30 minutes to brown.
7. Remove turkey from oven once done. Spoon out the dressing into a bowl. Slice the turkey for your meal. Make gravy with the drippings and giblets, if desired.
Tags: large turkey, extra large turkey, breast side, extra large, extra large
In America, we frequently hear the words "bourbon," "scotch" and "whisky" used interchangeably, but in reality, bourbon and scotch are two very different things. Born in different parts of the world, with different histories, different ingredients and differing ages, a true connoisseur will be quick to point out that the two have very distinctive characteristics.
Country of Origin
Scotch is a hard liquor specifically made, and exclusive to, the country of Scotland. Bourbon whiskey is a distinctly American liquor.
Names
Scotch is named for its country of origin, Scotland, while American bourbon whiskey is named for the county of Bourbon, Kentucky, long a central hub for American whiskey making.
Age
Scotch has a very old history, with some records of a similar distilled liquor evident in Celtic history, and it first makes its appearance in Scotch legal records in the 1600s. Bourbon whiskey is first mentioned in law codes in the United States in the 1700s.
Ingredients
Scotch must be distilled in a Scottish distillery from water and barley, while the main grain ingredient of bourbon whiskey is corn.
Aging
Scotch is legally required to be aged in oak barrels for at least three years. Bourbon whiskey must, by definition, be aged in charred oak barrels for a minimum of two years, although good whiskeys are typically aged for more than four years.
Set it and forget it. The slogan chimes with the convenience that a Crock-Pot allows a home chef, but it leaves out the merits of flavor that the Crock-Pot creates when foods are slow cooked together in the same vessel. Meats become tender, vegetables become savory and sauces become more complex.
Meats
Large pieces of meat, such as pork ribs, beef roast, guinea hens or whole chickens can be roasted using Crock-Pots. Cover the meat with broth, wine or tomato puree and cook in the Crock-Pot for five to six hours. Fish can be cooked the same way, but reduce the cook time to two hours on a low setting.
Chili
Chili can be made with ground beef, pork, or shredded chicken or turkey. Begin by sauteing the meat, one diced onion and one diced red pepper in a skillet and cook until the meat is browned. Add this mixture to the Crock-Pot along with pinto, black or kidney beans, chili powder, two cloves of garlic, one can of crushed tomatoes, 2 cups of frozen corn and freshly cracked black pepper to the Crock-Pot. Simmer for up to four hours and serve each bowl of chili topped with sour cream, shredded cheese and fresh coriander. For vegetarian chili, leave out the meat or substitute with textured vegetable protein, which is a vegetable-based ground beef alternative.
Stew
Start by searing your favorite meat in a skillet. Add the meat to a Crock-Pot that has been lined with hearty vegetables, such as carrots, potatoes, onions, fennel or mushrooms. To create a sauce, pour 1 qt. of broth into the Crock-Pot and complement it with ingredients such as tomato paste, garlic, thyme, bay leaves, salt and pepper. To adapt the recipe to make beef Bourguignon, start with cubes of beef and add a burgundy wine to the sauce before putting the pot on the heat.
Rice
Measure two parts water for each part rice and cook on low heat for two and a half hours. Once the rice is finished cooking, turn off the heat. A sealed Crock-Pot can keep rice warm for up to three hours. For more flavorful rice, add herb butter to the recipe or replace half of the water with your favorite broth. This method also works to create full meals. If you use the same slow cooker to cook meat, fish, seafood and vegetables along with the rice.
Soup
Add the soup ingredients to the slow cooker first, then add water only to cover. If thinner soup is desired, add more liquid at the end of the cooking process. Dairy, such as milk or cream, is likely to break down during an extended time in the Crock-Pot and should only be added to the soup 15 minutes 30 minutes before the end of the cooking time.
Tags: along with, ground beef, slow cooker, that Crock-Pot, your favorite
There are a few ways to get rid of turkey neck or double chin. As people get older they become prone to turkey neck because skin loses its elasticity from the aging process. Sometimes people lose a lot of weight, and suddenly turkey neck has made an unwelcome appearance under their chins.
To avoid invasive cosmetic surgery to get rid of turkey neck, there other things people can do to eliminate a double chin and smooth out their skin.
Instructions
1. To get rid of turkey neck, ask your doctor for a prescription for Retin-A. Retin-A is prescribed for acne; however, even if you don't have acne, Retin-A will help renew and tighten a double chin. It boosts collagen production, which helps tighten a turkey neck. If you travel out of the United States, check pharmacies. Many countries sell Retin-A without a prescription. Start out with .25 strength Retin-A. It's also possible to purchase Renova, a non-prescription equivalent to Retin-A. You should see results within a few months. As an added bonus, besides eliminating turkey neck, Retin-A will help reduce fine wrinkles.
2. Start exercising regularly to get rid of turkey neck. Regular anaerobic and strength training exercises help tighten skin and keep it smooth. Regular exercising boosts collagen levels and reduces toxins in the body, which helps skin stay tight and helps eliminate a double chin.
3. Make sure to drink plenty of water to help your body stay toned to get rid of turkey neck. Drinking plenty of water helps moisturize and keep skin smooth. Replace soda and alcohol with water. Soon the fat under your chin will start disappearing and your skin will have a nice glow.
4. If you want a no incision neck lift to get rid of turkey neck, think about talking with a dermatologist about Titan. Titan is a popular non-surgical treatment that boosts collagen production and tightens skin. The cost of Titan is low compared to cosmetic surgery. Costs vary from $500.00 to $1,000.00 or more depending on how large the area. You'll see results with Titan within a few weeks. Results typically last six months to one year. Check out the resource section below for more information about Titan.
5. Ask your dermatologist about neck liposuction for getting rid of turkey neck. Through small incisions behind the ears, fat can be suctioned away from the neck giving it a more youthful appearance. See the resource section below for information regarding neck liposuction.
Tags: turkey neck, double chin, boosts collagen, about Titan, boosts collagen production
Edamame beans are green soybeans common in Japanese cooking. The name edamame is Japanese with "eda" meaning branches and "mame" meaning beans, because the beans are harvested as pods hanging on branches. Edamame beans are available fresh during the late summer harvest season or in the ethnic freezer section of most grocery stores. Most Japanese dishes prepare the beans by boiling them, however, roasting the beans creates a crunchy texture with the addition of seasoning.
Instructions
1. Prepare the oven by making sure the racks are in the lower position and preheat to 400 F.
2. Mix an 8- to 10-ounce package of shelled frozen or fresh edamame beans with 1 teaspoon olive oil and ½ teaspoon kosher salt.
3. Add spice to beans by mixing together 1/2 teaspoon chili powder, 1/4 teaspoon each of dried basil, onion salt, and ground cumin, and 1/8 teaspoon each of paprika and black pepper. Mix the spices with the oiled edamame beans.
4. Place the beans in a single layer on a shallow baking sheet. Place the pan in a hot oven and roast for 12 to 15 minutes. Watch the beans closely and toss several times to prevent burning.
5. Serve the beans warm as a vegetable side dish or cool as a snack. Store any leftover beans in a refrigerator.
Tags: Make Roasted, Make Roasted Edamame, Roasted Edamame, teaspoon each
Chicken noodle soup provides benefits beyond just tasting good. Chicken, and other ingredients found in chicken noodle soup, such as onions and carrots, act as productive cough agents and offer antioxidants, according to Dr. R.A Rennard of the University of Nebraska Health Center. But you don't have to be sick to enjoy chicken noodle soup. Simply pair a creative sandwich with your steaming bowl of goodness to please your taste buds and immune system.
Turkey and Cheese
Toast two slices of whole wheat bread and spread honey Dijon mustard on each piece. Add your choice of cheese and three or four slices of turkey. Grill the sandwich for an extra boost of warmth or pile on veggies you could potentially dip in the soup, like tomato slices.
Apple and Ham
Combine several thin slices of green apple with a few pieces of ham for tart and savory sandwich combination. Slather each piece of bread with low-fat sour cream or light mayo to secure the items inside the sandwich. Add a slice or two of cheese if you like, or stick with just the apples and ham.
Veggie Delight
For those who prefer chicken in their soup, not their sandwiches, the veggie delight is a flavorful and healthy choice. Spread pesto mayonnaise on both pieces of bread and add two slices of the same cheese or two different varieties for a greater flavor explosion. Place green veggies like avocado slices, baby spinach and kale on top for a green-themed addition to your chicken noodle soup.
Roast Beef & Onion
Spread barbecue sauce on each piece of bread and lay down several slices of roast beef. Sautee or grill 1/4 cup of sliced onion rings and place them on top of the beef. For an extra serious sandwich, place two slices of cheese on either side of the roast beef and onions and grill or fry the entire sandwich.
Tags: noodle soup, chicken noodle soup, each piece, chicken noodle, each piece bread, piece bread
Raspberries are an antioxidant food, which means they help prevent damage to the body by protecting its cells and membranes. They contain several phytonutrients that do everything from preventing bacterial growth in the intestines to preventing cancer, in addition to giving raspberries their beautiful color. You can enjoy the health benefits of raspberries by eating them fresh or by preserving them in food products such as homemade raspberry vinegar.
Raspberries
When making raspberry vinegar, there are simple methods and those that are a bit more complicated, but for both options, you will obviously need raspberries. You can use fresh or frozen berries for raspberry vinegar, but if you get frozen, be sure they do not have added sugar, as it will alter the taste of the vinegar and detract from some of the many health benefits that raspberries offer. Rinse off your raspberries before using.
Easy Raspberry Vinegar
A simple recipe from the Old Farmer's Almanac directs that you pour 1 quart of distilled white vinegar into a glass jar or bowl, and then add 1/4 cup of crushed raspberries. Allow the berries and vinegar to steep overnight at room temperature. In the morning, pour the vinegar and berries through a sieve or a cheesecloth to strain the pulp and seeds out. The vinegar does best stored in a clean and sterile glass jar or bottle.
More Raspberry Vinegar
For a slightly more sophisticated vinegar, place 1 quart of raspberries in a saucepan with just enough water to cover them. Stirring continuously with a wooden spoon, bring to a boil and then immediately remove from the heat. Strain the liquid through a cheesecloth into a glass container. Allow the raspberry juice to sit for 1 hour, then add the juice to 2 cups of apple cider vinegar. You can also use distilled white vinegar for this method if you wish.
Gift Ideas
While you will definitely want to keep some raspberry vinegar for yourself, it also makes a thoughtful homemade gift for someone else. Fill a painted or decorated jar with your raspberry vinegar, and add a gift tag to it, with directions on make the vinegar, recipe tips (for example, combine it with olive oil for a delicious salad dressing), or a short explanation of the health benefits of raspberry vinegar.
Tags: health benefits, distilled white, distilled white vinegar, Homemade Raspberry, Homemade Raspberry Vinegar, into glass, raspberry vinegar
Cheese, a by-product of milk, has been made for centuries. Only a few types of cheeses are consumed immediately. Most cheeses are aged or undergo a process called ripening; the aging or ripening period varies from a few weeks to a couple of years.
As the cheese ages or ripens, it becomes harder. Each cheese develops a unique flavor, depending on the type of bacteria used and the amount of ripening. The color of the rind and cheese varies, as well, and it can be yellow, white or brown. The maturity of the cheese is monitored by touch, smell, sight and taste.
Blue Cheese
This cheese has a characteristic blue-green veining, so it is called blue cheese or bleu cheese. It is made from the milk of cows, goats or sheep, and has a sharp, robust and tangy flavor. To make blue cheese, molds or fungi, such as penicillium roqueforti and penicillium glaucum, are stirred into milk and left to ripen. The fungi require oxygen to flourish, so needles are pushed into it as the milk sets. The fungus draws in the oxygen, leaving a blue-green line both externally and internally. The cheese is ripened from seven or eight weeks to three months before consumption, depending on the strength of flavor desired. Common blue cheese varieties are Roquefort, Stilton, Gorgonzola and Cabrales.
Stinky Cheeses
This type of cheese is named for its strong smell and sharp taste. You can smell stinky cheese from quite a distance. The main characteristics of this cheese are a sticky orange rind and pungent smell. Some of the most popular varieties of stinky cheese are Limburger, Vieux-Boulogne and Epoisses de Bourgogne.
Stinky cheese is a soft cheese and has a smell and flavor similar to mushrooms, earth, wet hay, overripe fruits and even rotten eggs. In most stinky cheese, Brevibacterium linens is used to ripen the milk. In the Vieux-Boulogne and Epoisses de Bourgogne varieties, beer is brushed on the rind to make the enzymes react in a particular way so they impart a pungent smell. The smell of stinky cheese can be so overwhelming that in some places in France, carrying it on public transportation is banned.
Hard Cheese
Generally considered a "grating cheese," hard cheese is pigeon-holed and packed with interesting and unique flavors. The usual maturation period is years instead of weeks or months. To produce this cheese, only the best quality cultures, milk and rennet are used. The cultures are stirred into the milk, and once the curd is set, it is pressed or cooked to remove as much whey as possible. Hard cheese has a grainy, crystalline texture and intense flavor. Types of hard cheese are asiago and Parmesan.
Tags: into milk, blue cheese, Epoisses Bourgogne, pungent smell, smell stinky, smell stinky cheese
Roll-up appetizers make fabulous finger foods, look attractive on a platter and are generally simple to make. There is a seemingly unlimited number of recipes available for roll-up appetizers, which shows just how versatile and successful they are. Whether using classic flavors or showcasing unique ingredients, you can't go wrong with the best roll-up appetizers.
Asparagus & Prosciutto Roll-Ups
These elegant appetizers couldn't be easier to prepare. Trim asparagus, then add to boiling water for a few minutes until crisp-tender. Remove from water and cool in an ice bath. Dry with paper towels. Roll a piece of prosciutto around each stalk until fully covered except for the tip. Heat a grill pan over medium-high and brush with oil. Briefly grill each stalk, browning all sides. These stalks look beautiful on a platter garnished with lemon wedges.
Salmon & Cream Cheese Roll-Ups
Layer cream cheese, smoked salmon, fresh chives and dill in a tortilla or piece of flatbread. Roll tightly into a cylinder. Slice into pinwheels, securing each with a toothpick if necessary. These roll-ups are equally at home at a brunch, dinner or cocktail party. Substitute any smoked fish for a different flavor.
Mediterranean Roll-Ups
Spread a tortilla or flatbread with hummus. Sprinkle crumbled feta cheese on top. Then add roasted red pepper, chopped cucumber, kalamata olives, sun-dried tomatoes, basil leaves, spinach or diced red onion. Squeeze half of a lemon over the whole thing, then wrap tightly and slice into pinwheels. A side of balsamic vinaigrette dressing makes a tasty dipping sauce.
BLTA Roll-Ups
Crisp bacon, lettuce, chopped tomato and sliced avocado layered over a tortilla or flatbread smeared with mayonnaise makes a delicious roll-up appetizer. For a flavor twist, stir in some minced garlic, dried herbs like oregano and thyme or paprika to the mayonnaise before spreading. Cheddar or jack cheese also make good additions. Roll up, slice into pinwheels and serve.
Sausage Pastry Roll-Ups
For a simple appetizer that can be served hot or at room temperature, start with your favorite gourmet pre-cooked sausage and a sheet of pre-made puff pastry, thawed and rolled thin. Cut smaller sheets to fit around each sausage and brush pastry with an egg wash to seal the ends and to help it brown. Cook according to the pastry package directions until the pastry is puffed and golden. Serve whole or sliced into bite-sized pieces.
Fig Gorgonzola Roll-Ups
These sumptuous Italian-inspired roll-ups are sweet and savory. Thinly roll out a sheet of pre-made puff pastry and cover it with a generous layer of fig jam or preserves. Crumble Gorgonzola cheese over the jam. Roll the pastry up into a tight cylinder, then slice into pinwheels. Place pinwheels on a greased baking sheet, brush with egg wash and cook according to pastry package directions until pastry is golden-brown and cheese is melted.
Tags: into pinwheels, slice into pinwheels, according pastry, according pastry package, around each
With the Internet becoming more data-intensive, users in rural areas find themselves in a pinch. Most rural areas don't have the population density to support a wired broadband network such as the cable or DSL systems used in cities. Phone lines and dialup connections don't offer enough speed to watch videos or download large files. Satellite Internet and cell cards (mobile broadband) offer two solutions, and each has advantages and disadvantages.
What is Satellite Internet?
Satellite Internet connections use a two-way satellite dish to send and receive data directly to and from a satellite orbiting the Earth. That satellite is connected to the broader internet, allowing the owner of the dish access to data from anywhere that has a line of sight to the satellite. A satellite connection can be as fast or faster than DSL or cable.
What is a Cell Card?
A cell card (often known as an "internet stick" or just as "mobile broadband") is a card that fits into an expansion slot, PCI slot, or USB port on your computer and connects to the local cellular network. Once connected, it sends and receives data on that network, allowing you to get online wherever there is cellular coverage.
Coverage
Satellite Internet has a wider coverage range. As long as you can find a spot for the dish that has a view of the southern sky (most satellites orbit the equator) you can use it in even the most remote spot. Cell cards, by contrast, depend on the presence of a cellular tower nearby.
Price
Satellite connections are more expensive. The dish itself can cost between several hundred and several thousand dollars. On top of the equipment cost, data fees are substantial, especially if they are based on usage. Mobile broadband connections are more widely used and generally cheaper. Always check to ensure that an "unlimited" plan doesn't have hidden caps beyond which usage charges accumulate.
Connection Speed
Mobile broadband and satellite connections have comparable connection speeds. The speed of your cell card will depend on whether the local cell provider has upgraded the network to the latest standard. If so, it may be possible to get mobile broadband at speeds much quicker than satellite connections can offer.
Reliability
Both types of connection suffer from reliability issues. Like any cellular phone, cell cards can drop their connection when the network is overloaded. Satellite connections can be disrupted by rain, and even thick clouds can cause problems.
Mobility
Cellular cards are usually small USB devices that can be carried in a pocket and plugged into a laptop whenever you need to use it online. Portable satellite systems are much less portable, as they involve unfolding a small dish or large antenna. They also cost a great deal of money.
Pumpkin flowers, like other kinds of squash blossoms, can be used as a vegetable in their own right. Once cleaned, they may be fried, baked, stuffed or just cut into thin strips to put in a salad. Harvest the blossoms sparingly, removing just one or two at a time from each vine. The blossoms are very perishable, so harvest them the same day they'll be used.
Instructions
1. Reach into the pumpkin blossom and pinch out the internal organs, leaving the flower empty in the middle. Rinse lightly under cold water to remove any insects or visible soil, and pat dry on paper towels or spin in a salad spinner.
2. Cut off the stem end of the blossoms. Lay the petals on top of one another and roll them up into a tight cigar shape. Cut across the rolled up petals as finely as you can, to make narrow shreds of pumpkin blossom. Sprinkle on top of vegetable or cream soups at the last minute for a colorful garnish.
3. Stir fry strips of pumpkin blossom with shallots, ginger and garlic. Remove from the wok, and fry the yellow Thai curry paste in a small amount of oil until it is fragrant, then add the coconut milk. As soon as it is hot, stir the blossoms back in and serve over rice or noodles.
4. Fry strips of pumpkin blossom in a small amount of butter or olive oil. Toss with hot, cooked pasta and the cream sauce of your choice. Keep back a few strips of plain, uncooked pumpkin blossom to use as garnish.
5. Chop the blossoms coarsely and add them to a bowl of sweet or savory fritter dough. Deep fry until golden, and serve hot or cold as appropriate.
6. Fill the pumpkin blossoms with ricotta and shredded Parmesan, and place them in a baking dish. Cover with cream sauce or tomato sauce, and top with shredded Parmesan or mozzarella. Bake until the sauce and cheese are hot and bubbly.
Natural homemade deodorants are a health-conscious alternative to commercially prepared products.
Many consumers have concerns about the health risks of using commercial deodorants and antiperspirants, since many contain ingredients whose safety for use on the human body is controversial, such as aluminum and parabens. An antiperspirant blocks the sweat from the body, while an deodorant changes or masks the odor. Consumers can purchase natural deodorants. Another option is to make your own. It is possible to make your own natural stick deodorant, but even simpler to make a natural deodorant powder mostly of common household ingredients.
Instructions
1. Sift together, or mix with a wire whisk, 1/2 cup of baking soda and 1/2 cup of corn starch. You can also put the two powders in a closed container and shake until they are thoroughly mixed.
2. Add a few drops of essential oil. Since bacteria cause the odor in perspiration, lavender is a good choice for its antibacterial properties as well as its gentleness on the skin. Add four or five drops of essential oil and mix into the powder thoroughly, breaking up any clumps made by the oil.
3. Place the powder in an 8-oz. jar with a lid for storage. Attractive vintage cosmetic jars can be found in thrift stores. Use the product by dipping a cotton ball or powder puff into the powder and apply it to your underarms.
The Rotel RB-1050 is a dual channel power amplifier. Rated to provide 70 watts per channel, it is somewhat unique in that it features an extremely robust power supply, large heat sinks and a toroidal power transformer. Rotel has also added line-level outputs, which allow the RB-1050 to operate in a multi-room installation where one music signal needs to pass through multiple amplifiers.
Power
The RB-1050 consumes 250 watts of power and can produce 70 watts per channel into a speaker with a standard 8 ohm impedance rating. It produces this power across the audible spectrum of 20 to 20,000 hertz, and can do it in both channels at the same time.
Distortion
With only 0.03 percent total harmonic distortion at full power into one channel, the RB-1050 is what most audiophiles would call a "clean" amplifier. Its distortion rating when both channels are driven at full power is only 0.06 percent, still well below where most people would be able to hear it.
Noise
Not only does the Rotel RB-1050 have low distortion, but it features a low noise floor. With a signal-to-noise ratio of 116 decibels, it is essentially silent. One hundred sixteen decibels is equivalent to the difference between a quiet office and sticking your ear in an operating jet engine.
Inputs and Outputs
The RB-1050 includes left and right positive and negative large binding posts for speakers. It also has a single stereo line-level input for signals from a preamplifier. For use in custom or multi-room installations, it features a 12-volt trigger with pass through so that it can be automatically turned on, as well as a line-level stereo output so that it can be daisy-chained with other amplifiers. It has a two-bladed non-grounded AC power connection for use with the included power cord.
Measurements
At 17 1/8 inches wide, the RB-1050 will fit in most standard 17-inch audio racks. It is also 13 1/8 inches deep and 3 5/8 inches tall, although its front panel is only 3.1 inches tall. It weighs almost 18 lb.
Tags: both channels, full power, inches tall, line-level stereo, only percent, pass through, Rotel RB-1050
You can't open a health magazine or talk with your doctor without hearing how vegetables are important to good health and you should eat more of them. Vegetables are a good source of many vitamins and minerals. They are rich in antioxidants and fiber. They give your body many nutrients that it needs for good health.
A green salad with many different vegetables mixed in is a perfect way to increase your vegetable intake. There's just one problem. Many types of vegetables give people gas after a meal, and that's unpleasant.
Fortunately, you can prevent salads from giving you gas.
Instructions
Prevent Gas
1. Take a daily probiotic supplement. Probiotics deliver friendly bacteria to your intestine where digestion takes place. These bacteria help your body to better break down foods, which can reduce the amount of gas you experience. In a review of studies published in the September 2009 issue of Nursing Standard, author Jocelyn Gage discusses the growing number of studies showing that the use of probiotics can promote better digestion and relieve discomfort.
2. Take an enzyme supplement directly before a meal that includes a salad or other vegetables that cause you gas. Most gas is triggered by complex sugars contained in vegetables and beans. The right kinds of enzymes break down these sugars more completely, reducing gas. For these enzymes to be effective, you have to take them before you begin eating. There are many over-the-counter enzyme supplements that help break down the sugars in question. The most popular supplement of this type is Bean-o.
3. Chew your food more thoroughly. Digestion begins with chewing, and poor chewing habits can lead to more problems with gas. Try setting down your fork between bites. This small change can extend the amount of time that you chew. Don't take your next bite until you've finished the bite that's in your mouth.
Tags: break down, Avoid With, Avoid With Salads, good health, meal that
Cherries have been a longtime favorite fruit. Not only are they tasty, but they're packed with antioxidants that are thought to reduce the risk of diseases such as cancer. Cherries are fat-free and packed with vitamins, and some say that the minerals in 20 cherries can provide serious pain relief. There are many ways to enjoy them, including in juice form.
Instructions
1. Wash and pit all the cherries. Put the cleaned cherries and the sugar in a large saucepan. Cover and let sit at room temperature for two hours. This will help the cherries absorb the sweetness. (The final mixture will be diluted with water before you drink it.)
2. Add water. Mix until the sugar is dissolved.
3. Move the pan to the stove, and bring the mixture to a boil. After simmering for 15 minutes, strain the liquid part of the mixture into another saucepan. Be sure to press all the moisture from the cherries before discarding them.
4. When you continue to simmer the liquid you've just strained from the solid remnants of the cherries, it will begin to thicken. Continue to boil it until it's the consistency of maple syrup. Once it has thickened, remove the pan from the stove and let it sit at room temperature to cool. Once cool, transfer it to a sealed container and store it n the refrigerator.
5. The syrup forms the base of your cherry juice. The final product is formed from a spoonful or two in a glass of sparkling water. You might have to experiment to get the right ratios of syrup to water, but once you begin to experiment you'll find it easy to adjust the amounts to individual tastes.
Beef gravy made with either pan drippings or bouillon is almost a necessity with mashed potatoes or the meat itself. Unless you are planning to serve the gravy "au jus" style, you will want to thicken the sauce before serving. You can thicken beef gravy by different methods and each depends on what ingredients you have on hand in the pantry. You can use these methods to make a thick, rich gravy with water, broth or milk.
Instructions
Thicken with Flour
1. Measure 1/4 c. of beef pan dripping and pour it into a saucepan.
2. Mix 1/4 c. of flour with 1/4 c. of water in a small jar. Place the lid on the jar and shake vigorously to mix thoroughly.
3. Heat the pan drippings in the saucepan over medium high heat.
4. Pour in the flour mixture and stir to incorporate it into the drippings.
5. Continue to stir until thick. Add in up to 1 c. of water, broth or milk and keep stirring until the mixture thickens to the desired consistency.
Thicken with Cornstarch
6. Mix 2 tbsp. cornstarch with 1/4 c. of water in a measuring cup or small bowl. Use a whisk to remove any lumps that may form.
7. Pour the bouillon into a saucepan and add the cornstarch mixture.
8. Bring the liquid to a boil, whisking constantly.
9. Continue to whisk the liquid until it becomes thick enough to serve as gravy.
Tags: with water, broth milk, into saucepan, serve gravy, Thicken with, water broth
Blue cheese is made from milk by separating whey and curds. Some whey is kept with the curds, which are then cubed and fermented. The fermenting process for blue cheese and Roquefort is a different process than most other types of cheese, because it is usually not pasteurized or homogenized. Instead, a mold is introduced into the milk or curds; then the product is salted and stored. It ferments for three months or longer.
Significance
Blue cheese is a general category of semisoft cheeses with blue or blue-green veins running through their creamy white foundation. Roquefort cheese is a type of blue cheese, native to Roquefort-sur-Soulzon, France. There is a special type of mold that grows in the village's caves called Penicillium roqueforti. Under declaration from the French government, only certain permit-holders are allowed to use these caves, and only cheese made from Penicillium roqueforti can be labeled Roquefort cheese.
Types
Blue cheeses are made from the milk of cows, sheep, goats or a combination of them. Each type of milk creates a different taste and texture, which is a distinguishing factor for each type of blue cheese. For example, Danish blue is made from cow's milk, while Roquefort is made of sheep's milk. Within the blue cheese classification, some types are more crumbly or tangy than others, depending on the amount of whey reserved, mold used and geographical location of production.
Geography
According to a French government mandate, at least 75 percent of the grazing material for sheep producing milk used in Roquefort cheese must be native to the region. Sheep not fed this special diet are not eligible to produce milk for certified Roquefort cheese. Only Laucane sheep in a 65-mile radius of the village caves make up the Roquefort milk donor group.
Uses
An acquired taste, blue cheese is most famous for its presence in salad dressing. True Roquefort dressing is less common, but the terms are often used interchangeably, without distinction. A wedge of blue cheese or Roquefort is acceptable on a cheese plate or served with fruit as an appetizer or as accompaniments on a salad. An assortment of cheeses usually has at least one blue cheese included, and because Roquefort has such a strong, bold flavor, it is often chosen to represent this group.
Identification
When cooking recipes for any dish refer to blue cheese, any type from the category is acceptable unless specified by name. The very common Danish blue is often referred to simply as "blue cheese" and is less expensive than Roquefort. Danish blue is more dry and crumbly, whereas Roquefort is more moist and holds together better. Though still tangy, Danish blue is milder in flavor. Both varieties pair well with red or dessert wine and neither has a rind.
Tags: blue cheese, Danish blue, made from, Roquefort cheese, blue cheese, from milk
Enjoy all the ingredients of a taco in a portable bag.
Whether you are cooking for a tailgate party or a quick meal on the go, a walking taco is a hearty dish that is both entertaining and efficient. Walking tacos repackage the ingredients of a regular taco inside a bag of corn chips. Instead of taking small bites of a taco encased in a tortilla and risking spilling food everywhere, you eat a walking taco with a fork or a spoon, which makes it more convenient if you are not sitting at a table.
Instructions
1. Cook the ground beef in a large frying pan. As it begins to brown, mix in the packet of taco seasoning.
2. Stir in chopped onion, salsa or beans, if desired, once the meat is cooked through. Remove the pan from heat.
3. Prepare all of the ingredients that you will be putting on top of your walking taco. For example, dice tomatoes, shred lettuce and cut slices of jalapeno.
4. Crush a bag of corn chips so that the chips are in small pieces. Cut off the top half of the bag.
5. Assemble your walking taco. Scoop in the ground beef mixture and add whatever extra toppings you like. Use a fork or a spoon to mix it all together and eat your portable taco.
Tags: walking taco, your walking taco, corn chips, fork spoon, ground beef, your walking
The Amish are known for many food traditions, one of them being the hand rolled and twisted pretzel. Authentic Amish pretzels come in soft and hard varieties, with or without salt. They can be found in farmer's markets in and around Philadelphia and at markets and restaurants in Lancaster County.
Instructions
1. Start your search for authentic Amish pretzels at Philadelphia's historic Reading Terminal Market. Fisher's Pretzels is one of the many Amish vendors at the market. See young girls roll, twist and dip pretzels, brush melted butter on those that come out of the oven, and do it all with flair and ease. Pretzels come with or without salt. Different mustard selections are available at the stand.
2. Travel to Lancaster County, PA, for an authentic Amish experience. Visit the historic Julius Sturgis Pretzel Bakery in Lititz, PA--the oldest commercial pretzel bakery in the United States. While in Lancaster County, visit Intercourse Pretzel Factory to have hands-on experience in making pretzels. Visit Harrisburg, the state's capital and go to the Broad Street Market where you'll find Amish pretzel stands
3. If touring Lancaster County, ask the tour guide to stop at a local store or market for fresh pretzels. He will know the best place in the area.
4. Look for local cooking classes that offer instruction on Amish specialties. Some bread baking classes feature pretzel recipes as the dough is similar to bread dough.
5. Look for Amish or Pennsylvania Dutch festivals in the Lancaster County and Kutztown area. There are many festivals in that area each year and you'll undoubtedly find homemade Amish pretzels.
Tags: Lancaster County, Amish pretzels, Authentic Amish, with without, with without salt, without salt
Before envelopes were affixed with adhesives for sealing, letters were folded, dripped with wax and sealed with a stamp formed by a signet ring or other metal embossed seal pressed directly into the wax. The imprint would be a symbol representing the letter's sender, often a Coat of Arms. Wax is dripped from wax sticks or from wax pellets melted in a spoon. Today you can purchase wax and seal/stamp sets in finer stationary stores or in online specialty shops.
Instructions
1. Place the envelope to be sealed onto a flat surface with the back flap facing you. You can seal a folded letter as well; fold the letter in three equal folds with the center fold facing you to be waxed and sealed.
2. Light a match and light the wick on the wax stick. Blow out the match. Hold the wax stick over the flap of the envelope allowing wax to drip onto the envelope flap.
3. Allow a nickel-sized circle of wax to accumulated. Hover the lighted wick of the wax stick close to the wax if it begins to harden before you're ready, and then extinguish the flame of the wax stick.
4. Grasp the handle of the seal and push the seal into the center of the wax dollop. Hold the seal in place for 30 seconds and then lift straight up to remove.
Serve chips and dip for a simply prepared party classic.
Whether for a party or a snack, chips and dip are a simple appetizer certain to please almost everyone. One of the benefits of having chips and dip on the menu is its flexibility. Mixing and match chips and dips for an almost endless variety of snacking options
Fiesta Favorites
For an easy Mexican-style chip and dip appetizer, serve fried corn tortilla chips with salsa or guacamole. Or, create a seven-layer Mexican dip by spreading a base of refried beans on the bottom of a serving platter and topping them with equal layers of shredded cheese, shredded lettuce, guacamole, salsa, sliced olives and sour cream. Arrange a ring of corn tortilla chips around the edges of the serving platter for scooping up the dip. For added color, serve the dip with white and blue corn tortilla chips.
Sweet Cream
Sweetened sour cream or yogurt dip is usually served with fresh fruit, but apple chips made from fried or freeze-dried apple slices offer a crunchy texture of chips with the healthy profile of apples. Look for these chips in health food stores or larger supermarkets in the produce or snack food section. Make a dip of 8 oz. softened or whipped cream cheese, 1/2 cup brown sugar, 1 cup sour cream and 1 cup thawed whipped topping and chill it well before serving it with the chips. This dip also complements the slightly sweet taste of sweet potato chips without added flavorings.
Hummus and Pita
Pureed chickpeas mixed with olive oil and a sesame paste called tahini creates the base for a hummus dip. Other ingredients can be added, such as red peppers or garlic. Serve the hummus dip with toasted pita bread pieces, a Middle Eastern flat bread available in most supermarkets, or with pita chips. Pita bread is sold fresh and in fried chip form. Prepared hummus dip is available at delis or in the refrigerated section of Middle Eastern grocery stores or larger supermarkets.
Blue Cheese
Blue cheese dip pairs with spicy Buffalo chicken wings or vegetables. Use these common sides as inspiration for the type of chips to serve with the blue cheese dip. Look for Buffalo-flavored potato chips or sprinkle hot wing sauce on top of tortilla chips and bake the chips in a low-heat oven until crisp and dried. Alternatively, place a single piece of boneless Buffalo-flavored chicken on top of each tortilla chip for dipping into the blue cheese dip.
Apricot kernel oil is extracted from the dried kernels of apricots, and is easily absorbed by the skin. The oil contains poly-unsaturated fatty acids and helps nourish the skin. Apricot kernel oil is used in lotions, balms and cosmetics.
Massage
Apricot kernel oil is a popular massage oil for invigorating to the skin. The oil's anti-inflammatory properties are helpful for sore muscles. The oil's moisturizing and revitalizing properties also are beneficial in facial massages.
Skin
Apricot kernel oil is high in Vitamins A and C. Both vitamins are good for sensitive and mature skin. Apricot kernel oil contains essential fatty acids that increase elasticity, suppleness and clarity. It is a key ingredient in skin care products due to its moisturizing properties. The anti-inflammatory effects cool and soothe irritated skin.
Scalp
Use apricot kernel oil to nourish the scalp. The anti-inflammatory and softening benefits effectively treat dermatitis and dandruff. Massaged into the scalp and roots of the hair, it can prevent hair loss. Apricot kernel oil also is used in shampoos and conditioners.
A traditional Asian rice bowl does not necessarily need other ingredients.
Many picky eaters enjoy foods presented in a colorful, visually interesting manner. While plain rice seems dull and bland to many kids, rice proves a versatile ingredient, and creative parents can easily create an exciting rice bowl their kids will love. Some rice bowl ideas draw from Asian culture, while others use ingredients commonly seen in American cuisine.
Culture of the Rice Bowl
Rice holds a key place in many dietary cultures, especially in Asian countries like Japan. "Gohan," the Japanese term for ready-to-eat rice, translates literally into "honorable food," and rice appears in "bento boxes" -- Japanese lunch boxes -- as well as in many other forms. Japanese dinners have bowls used specifically for rice. These bowls can have plain colors, elegant designs or cute pictures for kids like rabbits and birds.
Benefits
Parents can use rice bowls to introduce their kids to various cultural cuisines at an early age while promoting healthy, affordable eating. The versatility of rice bowls allows for the addition of various meats, vegetables and sauces. Additionally, parents can buy cute bowls to designate as their kids' rice bowls, making the experience more fun.
Asian-Themed Ideas
Layer short-grain white rice with broccoli, carrots, red peppers, green onions and bean sprouts. Top the mixture with chicken, beef or pork and season with teriyaki or soy sauce.
Alternatively, layer short-grain white rice with green peppers, red peppers and pineapples. Top this mixture with chicken and serve with sweet-and-sour sauce.
Other Ethnic Ideas
For a Greek-themed bowl, layer white or brown rice with spinach, black olives and tomatoes before topping the mix with chicken or shrimp. Garnish the bowl with feta cheese crumbles or lemon herb sauce.
Layer diced tomatoes, green onions and green peppers with scrambled eggs and a Mexican rice blend for a Mexican-themed huevos breakfast bowl.
Create an Indian-themed bowl using brown or basmati rice, green peppers, red peppers and chickpeas. Add shrimp or chicken and top with curry sauce or mango chutney.
Regional American Ideas
Top white or brown rice with peppers, onions, corn and grilled chicken to create a Southwest fajita bowl. Add shredded cheese and salsa.
For a Cajun-themed bowl, mix white or brown rice with celery, onions, peppers and popcorn shrimp. Garnish the bowl with chopped tomatoes.
Add corn, tomatoes, beans and pulled pork to white or brown rice to form a basic Southern barbecue bowl, topped with your favorite barbecue sauce and diced onions.
Contemporary American Ideas
Top white or brown rice with onions, mushrooms, shredded cheese and crumbled ground beef to create a cheeseburger rice bowl. Garnish with pickle relish.
Create a pizza bowl by adding mushrooms, onions, garlic, tomatoes, mozzarella cheese and sausage crumbles to white rice. Top with tomato sauce.
For a roasted turkey bowl, mix white or brown rice with onions and roasted turkey strips. Top with turkey gravy or cranberries.
Tags: rice with, brown rice, white brown, white brown rice, brown rice with, green peppers, rice bowl
The combination of beans and rice provides the basis for meals that are potentially high in fiber and nutrients, while low in fat. If you use beans and rice as the basis for many of your meals and prepare them yourself, you can eat a healthy diet, creating the basis for sustainable weight loss.
Healthy, Low Fat Beans and Rice
To prepare a low fat version of Mexican beans and rice, substitute olive oil for lard as your cooking fat, and use no more than necessary. If you're using canned beans, saute onions, garlic and hot or mild chilis in a little bit of olive oil, and then add the canned beans. If you're cooking dried beans, you can add the onions, garlic and chili directly to the beans early in the cooking process, and use no cooking oil at all. Serve your beans with brown rice, which has more fiber and nutrients than white rice and will make you feel more full and satisfied, lessening your craving for additional food.
Low Fat Condiments
For satisfying, low fat condiments to enjoy with your beans and rice, you can prepare a variety of salsas. For tomatillo salsa, roast fresh tomatillos and hot or mild chilis, and then puree them with cilantro, vinegar and salt. For a roasted tomato salsa with no added fat, roast tomatoes and hot or mild chilis, then puree them with cilantro, vinegar, and salt. For a tasty raw pico de gallo, finely mince ripe tomatoes and chilis, and then mix them with chopped red onion, lime juice, cilantro and salt. Shredded cabbage is another fat-free topping for beans and rice. Slice it as thinly as possible, and toss it with lime juice and salt before serving it over beans and rice.
Healthy Variations on Beans and Rice
You can try varieties of beans and rice from many different cultures, using the general principle of preparing your flavorings with little or no oil and then adding them to your beans. The Indian staple of basmati rice and dhal, or curried lentils, is a type of beans and rice, as are many Mediterranean variations on lentils and rice. Tofu is a high-protein food made from soy beans that is often served with rice in Chinese and Japanese dishes, and you can make a low-fat version of the Cajun staple red beans and rice. Beans and rice are the basis of healthy, low-fat diets all over the world. The possibilities are limitless.
Tags: beans rice, chilis then, mild chilis, them with, your beans, beans rice
Rennet helps produces curds used in the cheesemaking process.
Rennet has been used in the cheesemaking process for many generations. It is a compound of enzymes that decompose casein, a protein found in milk. Once it is activated, milk curdles to produce curds and whey. Curds are the main ingredient found in cheese. Sources of the enzymes can be from animal, vegetal, recombining or microbiologic. Commercially available rennet can be found in liquid or tablet forms. Custard desserts can also be made using rennet.
Fresh Cheese
Making fresh cheese involves combining the curd produced by a process of acidification and rennet. The cheeses produced are typically white and a milk sour taste. Rennet aids in breaking down the casein protein found in the milk. An example of a cheese made in this fashion is caprino.
Soft Cheese
Using only rennet produces a softer cheese and these cheeses are divided in two main categories. The difference in the two groups is the seasoning time period. The water content is around 45 percent to 55 percent and matures in as little as a few days. Younger cheeses are more white in color and becomes more yellow as it matures.
Custard Desserts
Rennet can also be used to make custard desserts, different flavors are found at the grocery store in the pudding aisle. Recipes can be found on packages of rennet dessert mixes, such as Junket brand. Most of the instructions call for making the custard mix then chilling to set. Available flavors include vanilla, raspberry and chocolate. If you can't find it at your local grocery store, a few online stores carry the product.
Rennet History
Rennet is a combination of enzymes originally derived from the lining of animal stomachs. Rennin is the active enzyme found in the stomach. Since one of its actions is to help breakdown casein, it was originally harvested from the stomachs of animals that were still consuming milk. Vegetable sources have been used since about 1990. Modern rennet is produced by recombinant bacteria that produce the protein. The result is a product accepted by vegetarians with a lower cost to produce. The liquid form is better-suited for making cheese in large quantities while solid tablets are best for smaller home batches.
Tags: been used, casein protein, casein protein found, cheesemaking process, found milk, grocery store, protein found
There are several alternatives to roasting garlic that still give food the same flavor.
Roasted garlic is one way to give food the garlicky flavor you want, but sometimes you may not have the time to roast it, or perhaps you just want to try something different. Exploring different types of garlic and ways to prepare it can give you the same flavor, in a different way.
Korean Black Garlic
Korean Black garlic feels very much like roasted garlic. The only difference is that the taste is a bit more tangy. Also, the garlic cloves are black, not white. You will most likely find this used in sauces like aioli.
Toasted Garlic
Slice the garlic cloves into thin, but not too thin, slices, about 3-5mm . Throw them onto a skillet and lightly toast them. Do not put oil, butter, or anything else on the skillet as it needs to be dry to get the proper toasting effect.
Minced, Bottled Garlic
You can get bottles of minced garlic. This is much less work for you and it means that you will not have to do the work or preparing the garlic. The acids in the jar enable you to keep the garlic for a long time. Put a teaspoon of this in your food per clove that you would normally use.
Tags: garlic cloves, give food, Korean Black, same flavor
With more than 300 species of shrimp, seafood aficionados have many choices when it comes to enjoying shrimp. Shrimp is a popular food for frying, grilling, skewering on kabobs and eating cold in cocktail dipping sauce. It is commonly served as an entree alone, mixed with pasta or in stir-fry dishes, or as an appetizer, such as with shrimp cocktail. When shrimp is bad, you'll know it right away so perform a few quick sensory tests before you serve it at your next dinner party to make sure your shrimp cocktail is pleasing, as opposed to putrid.
Instructions
1. Remove your shrimp from the refrigerator. Rinse off any cocktail sauce under cold water if you have already dipped the shrimp in sauce and need to check their freshness.
2. Place the rinsed shrimp 1 inch from your nose and sniff. Detect whether there is a fishy or ammonia scent to the shrimp as fresh shrimp emit either no smell or only a slight salty, seawater scent.
3. Look at the color of the skin on the shrimp; discern whether it is translucent, has any black spots or rings, or is pink in color, which indicate spoiling (except for tiger shrimp which have gray coloration with black rings).
4. Look at the expiration or sell by date on the original shrimp packaging. Discard shrimp you purchased fresh after 24 hours; do not eat or serve shrimp which you purchased as thawed-but-previously-frozen after three days. Discard frozen shrimp after three weeks in the freezer.
5. Feel the shrimp to determine freshness. Poke the shrimp with your index finger as fresh shrimp is firm while unsatisfactory shrimp has a softened or mushy texture.
Tags: your shrimp, after three, fresh shrimp, shrimp cocktail, shrimp fresh
Body butters are a soothing balm for even the most dried and cracked skin. They include naturally moisturizing oils that hydrate and condition the skin.
Body butters can be quickly made at home with simple ingredients found at local grocery and department stores. You can customize the scents to complement your own perfume. You can also add essential oils for aroma therapy purposes. These two basic recipes will show you how.
Instructions
Your Favorite Scent Shea Butter
1. Heat the 1 1/3 cup of shea butter in a double-boiler on low heat.
2. Add the 1/2 cup of olive oil once the shea butter is liquid and stir well.
3. Turn off the heat and let the mixture sit.
4. Add 1 teaspoon of vitamin E oil and a few spritzes of perfume when the mixture is only slightly warm.
5. Use an electric blender to whip the mixture until light and fluffy and store in an airtight container.
Essential Oil Body Butter
6. Heat 1 1/3 cups of shea butter, 2 oz. cocoa butter and ½ cup olive oil on low heat in a double-broiler until liquid.
7. Let sit until almost cool and add 1 tsp. vitamin E oil and three drops of essential oil if you like a lot of scent and one drop if you only want a little scent.
8. Whip with an electric mixer until smooth.
9. Store in an airtight container.
Tags: airtight container, Body Butter, Body butters, Butter Heat, shea butter
Wine storage cubes are sideways boxes used to store wine for long periods of time. Just taking crates and turning them on the side will usually make good wine storage cubes, but bisecting them with a board is better. It will hold the wine more securely, make the boxes more stable, and create a more attractive wine rack. Follow these steps to create a storage unit for your wine collection.
Instructions
1. Get several plastic crates. Often, you can find these lying around on the street, or behind your local grocery store. Try to get them all in the same size, if possible.
2. Make sure that the plastic crates are large enough for a bottle to fit inside comfortably. If they aren't, go find some bigger ones.
3. Turn one plastic storage crate on its side. The open end should be facing horizontal, towards you.
4. Measure the distance diagonally across one of the plastic crates. Stretch a tape measure from the top right corner to the bottom left corner. Try to get the measurement as accurate as possible.
5. Measure how deep the plastic crates are. Measure along one of the edges from the open end to the bottom of the crate.
6. Cut out a rectangular piece of wood to bisect the plastic storage cube. Make one side equal to the length of the diagonal of the crate, and the other side equal to its depth.
7. Stick the piece of wood inside the crate. It should bisect it diagonally. Secure it in with a little bit of craft glue.
I love making Jello with kids. It is a very simple recipe with quick results, and children are able to participate in almost every step of the process. Not only can you use special molds to tailor your Jello shape to a holiday or event, but the below recipe tastes great and is a healthy after-school snack, too!
Instructions
1. Begin boiling a cup of water.
KIDS' STEPS: List the ingredients that you will be using, and ask your child to bring things like the juice container out of the fridge, the bowls you will be using out of the drawer, etc.
2. Place 1 cup cold water into bowl and mix in the gelatin (or agar agar). Set aside.
KIDS' STEPS: Place your child's hands about a wooden spoon. Wrap your hands around theirs. Gently mix the liquid together.
3. Pour the sugar into your container of juice.
KIDS' STEPS: Mix this together with your child, as before.
4. Pour the boiling water into the sugar and juice mixture. Then, pour this mixture into the cold water/gelatin (or agar agar) mixture.
KIDS' STEPS: Ask your child to prepare the Jello mold during this step. (Bring it to the counter top, and line the counter top beneath it with paper towels or a cloth).
5. Pour the Jello mixture into the Jello mold or molds that you have chosen.
KIDS' STEPS: Your child can hold the mold as you slowly pour the mixture in. Make sure that your child is wearing mitts, as the container can become a little bit hot to the touch.
6. Refrigerate your mold or molds until the Jello is firm. This should take about 30 minutes. Children can get impatient, so be sure to be patient with them. They are just excited for their treat!
KIDS' STEPS: Play with you!
7. Eat up! Jello is such a fun food to play with. Let your kids eat with their hands, if you'd like. This enhances young children's sensory development and is so very FUN.
Tags: KIDS STEPS, your child, agar agar, boiling water, cold water
Blanch carrots before freezing to preserve texture, color and taste.
Freezing fresh or store-bought vegetables is an economical way to enjoy produce after the peak growing season. Baby carrots must be blanched before freezing to stop the production of enzymes, which could cause discoloration or loss of flavor and texture. Consider how you will use the carrots -- whether in stews, casseroles or cooked whole -- to determine the amount of chopping needed before freezing. Carrots will store in the freezer for up to 12 months. When ready to cook them, just remove them from the freezer without thawing and cook until tender.
Instructions
Blanching Carrots
1. Bring about 4 quarts of water to a boil in a large pot.
2. Fill a large bowl with cold water and ice cubes.
3. Add up to 1 lb. of carrots to the boiling water. Baby carrots may be blanched whole or chopped, depending on how you intend to use them.
4. Bring the water back to a boil.
5. Boil carrots for 3 to 5 minutes.
6. Plunge carrots quickly into the bowl of ice water for another 3 to 5 minutes.
7. Remove carrots from the ice water. Drain and dry them well.
8. Package carrots in freezer bags or containers, leaving 1/2 inch of head space and freeze.
Spain may bring sun, sangria and great foods such as tapas and paella to mind, but Spain is a country with a rich history that has influenced the world in both cuisine and cookware. For example, much of the ceramic cookware and tableware still used today has its origins from Spain.
Types
Although kitchens in Spain contain many of the same items that you can find at any kitchen appliance store, they often have some unique olive wood cookware such as bowls (single and multi-compartment), mortar and pestles, salad servers, salad bowls and cooking utensils. You can also find some stovetop and oven cookware, such as paella pans, cazuelas, roasters and ollas.
Features
Spain has many olive trees, so the wood is readily available. Olive wood contains distinctive swirling colors of tan, brown and black, and it is hard, heavy and strong. Cookware and cooking utensils made of olive wood have a very smooth finish and a waxy feel to them. The stovetop and oven cookware come in a variety of materials. Traditionally, oblong two-handled paella pans are made of carbon steel, but the modern pans are enameled for easier cleaning. The two-handled cazuela pans are oblong-shaped shallow ceramic pans. Roasters are oblong or rectangular deep terracotta ceramic pans and generally contain a lid. Finally the two-handled ollas are round-shaped deep terracotta or iron pots that contain lids.
Function
The olive wood cookware is generally used for cold foods, which the exception of the cooking utensils. Because the wood is hard, it can take the heat for stovetop dishes. Paella pans are used for paella, which is a dish made of different combinations of meats, seafood, vegetables, rice and saffron. Cazuela pans are used for tapas, but can also be used for paella. Tapas, the Spanish version of an appetizer, come in a variety of different combinations of meats, seafood and vegetables. Roasters are used for roasting meats and vegetables, but they can also be used for dishes that are created with cazuela pans. Ollas are used for bean or stew dishes, but they are also frequently used for storage.
Geography
Olive wood cookware, paella pans, cazuela pans, roasters and ollas are used throughout Spain, however they originate from different areas. Olive wood cookware originates from the Navarra region of Spain, paella pans originate from the Murcia region, cazuela pans originate from the Girona region and the ollas originate from the Valencia region.
Size
Olive wood cookware comes in a variety of shapes and sizes. Paella pans generally range from 8 to 39 inches in diameter. Cazuela pans generally range from 4 to 14 inches in diameter. Roasting pans come in a variety of shapes and sizes, and many have lids. Finally ollas generally range from three to eight quarts.
Tags: wood cookware, originate from, come variety, cooking utensils, generally range, generally range from