Soul Food Restaurants On South Street In Philadelphia

South Street's soul food restaurants offer ribs and other classic southern-style dishes.

South Street, a historic street in Philadelphia, Pa. offering hundreds of unique stores and restaurants, is one of the city's most popular destination spots. Among the 60-plus eateries lining the street are four popular soul food restaurants, offering an eclectic variety of southern-style meals.

Ms. Tootsie's Cafe, Bar and Lounge

Ms. Tootsie's Cafe, a BYOB establishment which opened in 2000, is one of the most highly rated soul food restaurants on South Street. Their menu features southern classics such as macaroni and cheese, fried chicken and candied yams, as well as desserts including sweet potato cheesecake. The cafe is adjacent to Ms. Tootsie's Lounge, a bar which hosts live entertainment on a weekly basis.

Ms. Tootsie's RBL

1312 South Street

Philadelphia, PA 19417

215-985-9001

kevenparker.net/

Percy Street Barbecue

Percy Street Barbecue is one of Philadelphia's top barbecue restaurants. Its signature dish is the slowly smoked brisket, but the menu also includes a variety of other barbecue dishes including spare ribs, sausage, pork belly and chicken. The restaurant offers a wide selection of side dishes, including collard greens and green bean casserole, as well as some surprises such as vegan chili. Percy Street also serves beer and cocktails. The restaurant is closed on Mondays, and open for brunch and lunch on the weekends.

Percy Street Barbecue

900 South Street

Philadelphia, PA 19147

215-625-8510

percystreet.com

Jamaican Jerk Hut

The Jamaican Jerk Hut is a casual BYOB with outdoor and indoor seating, specializing in Caribbean food. In the traditional style of "jerk" cooking, all their meat is spiced and cooked over an open fire. In addition to their specialty, a jerk chicken platter served with coconut rice and beans, the restaurant offers several vegan and vegetarian specialties, and seafood dishes. To drink, a variety of fresh juice drinks are available. The Jamaican Jerk Hut can be seen in the Cameron Diaz movie "In Her Shoes."

Jamaican Jerk Hut

1436 South Street

Philadelphia, PA 19146

215-545-8644

Ron's Ribs

Ron's Ribs is a casual South Street restaurant specializing, unsurprisingly, in ribs. The restaurant cooks all its food fresh every day, and for this reason they are praised for their high quality, yet criticized for often running out of their main product. Ron's Ribs also features chicken, pigs feet, and macaroni and cheese.

Ron's Ribs

1627 South Street

Philadelphia, PA 19146

215-732-3561

Tags: South Street, South Street Philadelphia, Jamaican Jerk, Percy Street, Street Philadelphia, Percy Street Barbecue

Make Smoked Deer Jerky

Analyze the grain structure of this jerky strip.

Make deer jerky with fresh venison. Dehydrate venison by choosing one of several dehydration methods to create smoked deer jerky. Deer jerky is a popular snack in the Appalachian states. Hunters often transform their venison into jerky, and supply friends and family with the delectable snack. Venison is a lean meat that has to cook appropriately to ensure that bacteria do not grow. Deer jerky is easy to make, and only requires a little preparation time.

Instructions

Make Smoked Deer Jerky in the Oven

1. Slice venison into 1-inch-wide strips. Cut the strips with the grain of the meat, and make sure the slices are the same thickness. Try to cut all the strips into ¼-inch slices. Remove fat and tissue. Rinse away hair or debris.

2. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, garlic powder, ground pepper, salt, and red pepper flakes in a plastic bag, and add the venison strips. Liquid smoke is a seasoning made from water that has captured a smoked flavor. Shake the bag until the seasoning mix saturates the strips of venison. Allow the venison to marinate overnight.

3. Preheat the oven to 165 degrees. Place a pan or container in the bottom of the oven to catch any drippings that fall from the meat.

4. Distribute the strips onto a rack in the oven, and carefully separate in order to prevent them from touching each other. Allow the meat to dehydrate for 6 to 8 hours in the oven, and the venison will transform into deer jerky.

5. Check the jerky to ensure that it is finished cooking. Make sure that there is no pink in the meat, and that it does not easily crumble when touched.

Make Smoked Deer Jerky in a Smoker

6. Prepare the smoker by allowing the coals or wood to burn for at least 30 minutes. Inspect smoker to ensure that the racks are clean and free of debris.

7. Slice the venison into strips that are an inch wide and ¼ inch thick. Clean the venison of any remaining fat and dirt.

8. Season the venison with your personal choice of seasonings. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, ground pepper, salt, and red pepper flakes for an easy seasoning mix. Allow the venison strips to marinate at least an hour before placing them onto the smoker racks.

9. Add wood chips or pellets to the coals to increase the smoked flavor of the venison. Keep stirring the coals and adding more wood chips when necessary. The smoker will require constant attention to ensure the quality of the jerky.

10. Cook the venison for 4 to 6 hours in the smoker. Keep checking the texture of the jerky. The deer jerky will not easily fall apart, or appear pink, when it is finished cooking.

Tags: ensure that, Make Smoked, Make Smoked Deer, Smoked Deer Jerky, venison into

Cooking Time For Lobster Tails

Ah, the succulent taste of lobster tails drenched in melted butter and lemon juice. The meat of a perfectly cooked lobster tail will be slightly sweet and firm to chew, but never rubbery, which is a sign of overcooking. Follow these strategies for cooking lobster tails in three popular ways. Bon appetit.

Boil the lobster tails

Most lobster tails are sold frozen, so thaw them completely in the refrigerator no matter how you wish to cook them. Don't run the lobster tails under hot water to thaw; this can hurt the delicate texture of the delicious meat inside the tail shell.

Boil lobster tails for 6-7 minutes per 8 ounces. A 1-pound lobster tail should be boiled for 12-14 minutes. The tails are ready when the shells turn bright red and the meat is firm and opaque.

Broil lobster tails in the oven

Use larger lobster tails weighing at least a pound when broiling in the oven. A 1-pound tail should be broiled in a preheated oven for 12-14 minutes until sizzling and bright red. Don't check the tails while broiling unless you smell fire. Just put them in the oven and leave them alone for 12-14 minutes, then serve immediately.

Grill lobster tails outdoors

Grill lobster tails over white-hot coals for 12-15 minutes per pound, turning once. Check for firmness by pressing the underside of the tail. The shells will turn a glistening red when the meat is ready. Serve immediately with melted butter, lemon wedges, and grill-roasted corn on the cob.

Tags: lobster tails, 12-14 minutes, Boil lobster, Boil lobster tails, butter lemon

Make A Graham Cracker Candy House

Graham crackers make sturdy supports for a candy house that you can use on your holiday table as a centerpiece. The fun comes in building the house, then using candy, cookies, and pretzels to decorate the house. Not only do you get to nibble on the ingredients while you work, the house itself is edible when the festivities are over.

Instructions

1. Cover a 10-inch square of cardboard with aluminum foil. This will be the base and serving plate for the graham cracker candy house.

2. Combine 1/4 teaspoon cream of tartar with 3 egg whites in a bowl. Beat using the highest setting of your electric mixer until the egg whites become frothy and expand. Then start adding powdered sugar a little at a time. Continue beating until the mixture forms hard white peaks that do not collapse when you stop beating. Divide the frosting into as many smaller portions as you want different colors. Place each portion in a separate bowl and drop in food coloring and stir until you are satisfied with the color. This frosting is the glue and mortar for your graham cracker candy house. It will harden pretty quickly so now you need to work fast to assemble your house.

3. Carefully divide one graham cracker into two equal pieces along the middle of the widest side. Take two whole graham crackers and the two halves. Spread some of the frosting with a butter knife along all of the edges of the graham crackers. Form the four walls of your house by sticking the graham crackers together. Each whole graham cracker will touch both halves to end up as a rectangular free-standing cube.

4. Reinforce the base of the house by spreading a bead of frosting along the base of each wall to connect it to the aluminum foil covered cardboard. Do this by scooping some of the frosting into a zippered plastic freezer bag. Then cut about 1/8 inch or less from a corner of the bag. Squeeze the bag to push out a line of frosting.

5. Use pretzel sticks connected and glued together with frosting to form an A-frame for the roof. Then cover the roof with two pieces of shredded wheat cereal, which looks like old fashioned thatch. Glue the cereal in place using more of the frosting. Stack a few cookies or candies on top of the roof for a chimney- use frosting to hold the chimney together and in place.

6. Add siding, bricks, stones, windows, doors, and decorative carving to the walls of your house by sticking assorted small pieces of candy, cookies, cereal, and pretzels to the graham crackers with more of the frosting. You can make your graham cracker candy house as elaborate as you have time, patience and imagination to do.

Tags: graham cracker, graham crackers, cracker candy house, graham cracker candy, your house

Make Empanadas De Cazon

Empanadas are a staple of Spanish tapas bars. They are made of light pastry wrapped around meat, cheese or vegetables, which can be quickly consumed with a variety of beverages. Empanadas de cazon use the meat of a shark or similar type of game fish (such as a dogfish). They're trickier to make than many Spanish dishes, but the taste is worth it. They make excellent appetizers, buffet dishes and light meals for parties and other get-togethers.

Instructions

1. Place the flour in a bowl with a bit of salt and rub it until it attains the consistency of bread crumbs.

2. Add the wine and butter to the flour and combine until it becomes a dough.

3. Knead the dough on a floured countertop until its consistency is smooth and stretchable. When it is done, you should be able to manipulate it easily, without any of the dough sticking to your hands.

4. Place the dough in a bowl and cover it with plastic wrap. Refrigerate the bowl for at least 2 hours.

5. Heat the olive oil in a saucepan and saute the onion and garlic until they are soft.

6. Add the tomatoes, pimento and olives to the mix, and blend until the mixture thickens.

7. Stir the cazon into the sauce until it is thoroughly blended.

8. Remove the dough from the bowl and roll it out onto a floured surface.

9. Cut the dough into flat, round tortillas, about 4 inches in diameter each.

10. Place one large spoonful of the cazon mixture onto each small tortilla.

11. Fold the tortillas over the mixture and crimp the sides until they are firmly sealed.

12. Add more oil to a skillet and heat it until it sizzles.

13. Place the empanadas de cazon in the skillet.

14. Fry the empanadas de cazon until one side is golden brown, then flip them with a spatula and repeat this process with the other side.

15. Remove from heat and serve. These directions will yield approximately 6 servings.

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Send Wine To The Usa

Shipping wine into the United States is legal, but there are a few things to consider. The Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates alcoholic imports into the country, and each state has their own rules and regulations that must be followed.

Requirements

You do not need a permit or license to import wine, provided you do not intend to resale or redistribute. If that is the case, you must have an importer's basic permit and apply for a Certificate of Label Approval (COLA).

State Rules

States control the sale and distribution of alcoholic beverages across their borders. Often these regulations are more stringent than federal guidelines. You can find a list of these rules at the TTB website (see Resources).

Taxes

All imports are subject to duties governed by the U.S. Customs and Border Protection (CBP). This is in addition to any related federal excise tax.

Quantity

If the amount of wine you send is sizeable and/or repetitive, the CBP may delay approval at the port of entry.

Tips

Contacting the port of entry through which your wine is being shipped can expedite the approval process. Also, check for any additional regulations your particular carrier might have.

Tags: port entry

Vegetable Gardens In Buckets

Make use of old buckets by growing individual bucket plants.

If you think the only way to grow a vegetable garden is on a plot of land in your expansive backyard, think again. Urban gardening and xeriscaping techniques have expanded the way people garden in their homes, and containers have plenty to do with it. Grow some delicious food, and get rid of your old buckets at the same time.

Salsa Vegetable Garden

Plant yourself some ingredients for a fresh salsa or salad fixings all in one bucket. Tomatoes, cucumbers, peppers and pole beans all share a home in this bucket garden.

For bucket gardens, cherry, patio or bush tomatoes work best. The tomato is placed in the center of the bucket and staked to "train" the tomato vine to climb up as it grows. This is done by placing a 4-foot pole in the soil (tall enough for the plant when it's mature) about 3 inches away from the plant. A piece of fabric is used to gently tie the plant to the stake. You can have one tomato plant per bucket.

Cucumber seeds should be planted toward the front of the bucket and trained to grow over the front of the bucket. Once they're long enough, gently place them over the side. Peppers are bushlike plants and should be placed on either side of the tomato plant. Pole beans will be happy near the back of the bucket. A string is tied from somewhere above the bucket to its edge. Train the beans to climb the string by gently tying them to it.

The bucket lives in a secure place where it can't get knocked over but also gets plenty of sunshine. It's watered every few days.

Hanging Wall Herb Garden

A hanging wall herb garden works well for someone with very limited space and limited time for garden maintenance. Herb seeds or cuttings are placed in tiny bucket planters and mounted on a wall that will get plenty of sunshine and partial shade. It's best to watch the sun throughout the day in a given area before placing your garden there. Even a person living in an apartment or condo with a small balcony can accommodate the tiny garden.

If you don't have outdoor space, try hanging your herbs on an indoor wall that gets plenty of sunshine. The herbs need drainage, though, so it's a good idea to keep them in your bucket planter (with drain holes) inside a slightly larger bucket that doesn't have drain holes. You could also create a platform for the planting bucket and place an overflow dish beneath it.

Squash and Melon Hanging Garden

If you don't have a large enough yard to grow some delectable squash and melon, grow them vertically by planting in buckets and training the vines over a trellis system. An arched metal trellis works well, so the veggies will hang from overhead when mature.

It takes just four plants to cover the trellis frame. Plants also get more sunlight and air with this technique, which makes them less susceptible to pests and disease. The fruits also rot less often, since they're not in contact with the ground. The trellis can hold squash and melon fruit, but it's best to use pieces of cotton to support them by tying both ends to the trellis and cradling the fruit in a sling. Trombetta squash is a good variety to try with this garden.

Tags: plenty sunshine, drain holes, front bucket, gets plenty, gets plenty sunshine, squash melon, tomato plant

Types Of English Cheeses

English cheeses are produced and eaten all over the world.

The United Kingdom produces nearly 700 different types of cheese, according to the British Cheese Board. Rich in calcium, protein and vitamin B12, cheese is a healthy addition to snacks, salads and meals, and about 98 percent of all households in Britain are cheese consumers. Many of these creamy and crumbly cheeses come from England and are made in a variety of ways.

Wensleydale

Developed in 1150 by Cistercian monks, Wensleydale is traditionally served with apples or fruit cake at tea time. This cheese began as a farmhouse cheese aged by farmers' wives and originally was stored in the barn. The original Wensleydale developed blue veins due to mold spores in the air because the cheese was stored in the same place as leather goods. The flavor is milky and a bit sour, but as the cheese matures, the flavor becomes slightly honey tasting. Wensleydale is at first a crumbly cheese, but as it ages, becomes more firm.

Cheddar

Cheddar is a staple for almost every English family. Developed in the Somerset region of England during the 12th century, it is aged in the caves of Cheddar Gorge. Cheddar used to be available only to royalty. This sweet and nutty cheese is available at a variety of ages, with the younger cheeses tasting gentler and creamier than the more mature truckles.

Stilton

Sometimes referred to as the "King of English Cheeses," Stilton is a strong flavored and strong smelling cheese. Developed in the 18th century near the town of Peterborough in Cambridgeshire, Stilton is a creamy, blue veined cheese with a slightly acidic taste. Normally served as a desert cheese and a good accompaniment to port, Stilton can also be used for cooking and baking.

Red Leicester

Dating from the 17th century in Leicestershire, England, Red Leicester is similar to cheddar in that its flavor becomes tangier with age. The orange color of Red Leicester is created by using a vegetable extract known as annatto from a tree native to South America. Formed into a flat-wheel shape during production, the rind of Red Leicester should have a powdery textured mold present. This hard cheese is usually aged anywhere from three to 12 months and the flavors range from mildly sweet to sharp and dry depending on maturity.

Double Gloucester

Double Gloucester is produced in many parts of the UK, but originated from the town of Gloucester in the 16th century. Known for its orange color, Double Gloucester is made by adding annatto to the milk. Because of its "double" name, many people believe this cheese was made by farmers adding twice the milk to the cream, once in the morning, and once in the evening. Double Gloucester has four levels of flavor from mild creamy and buttery tastes, to more mature, complex and nutty flavors. Usually, Double Gloucester is aged for at least four months before sale.

Tags: Double Gloucester, flavor becomes, more mature, orange color

Make Pita Pizza

You can make your pizza healthier by using a pita pocket as the crust. It will have fewer calories and more fiber per serving than a regular pizza. Here's a quick and easy pita pizza recipe your whole family will love.

Instructions

1. Pre-heat your oven to 400 degrees.

2. Spread foil over baking sheet. Then spray the foil with a non-stick spray. This will protect your pan from burnt cheese and sauce.

3. Arrange your pita pockets on the foil in a single layer.

4. Dollop a generous amount of sauce onto the center of each pita pocket. Use your spoon to spread the sauce until it almost reaches the edges. Note that the healthier your sauce, the healthier your pizza. Read the back of the tomato sauce jar for its caloric value. Look for one with little or no added sugar.

5. Sprinkle mozzarella onto the top of the pita pizza. Use low-fat cheese, and limit the amount of cheese. A little will go a long way when it comes to flavor.

6. Place in the oven and bake for 8 minutes or until the cheese is golden brown. Serve hot.

Tags: healthier your, pita pizza, pita pocket, your pizza

Season Pinto Beans

Season Pinto Beans

Pinto beans are an excellent source of protein, and they're low in fat and calories. In fact, just a half cup of cooked pinto beans contains 10 grams of protein and only 120 calories! Plus, there's no saturated fat. Additionally, the soluble fiber found in pinto beans can help lower your cholesterol. No one can say pinto beans aren't an incredibly healthy food, and with the right seasoning, they can be mighty tasty, too!

Instructions

1. Soak one pound of dry pinto beans overnight in a large bowl. If you don't have time to soak them overnight, add beans to a pot of water, bring beans to a boil for two minutes, then let sit one to four hours with the lid on.

2. Replace the water the pinto beans are soaking in with fresh water, and add the mixture to a pot. Make sure the water is at least three inches above the beans.

3. Bring the water to a boil. Cover the pot with a lid, and reduce heat to simmer. Simmer the pinto beans for approximately four hours.

4. Add seasoning after two hours of simmering. Start by adding a few pinches of salt and fresh ground pepper. Don't add any salt until the beans start cooking since it will affect the cooking process, making the pinto beans less tender.

5. Chop one large onion and three cloves of garlic using a cutting board and a sharp knife.

6. Heat 1 tsp. olive oil in a frying pan, and add the chopped onion. Stir frequently with a wooden spoon, and cook for a few minutes until the onions start to get soft. Add the chopped garlic, and cook for another minute.

7. Add the cooked onion and garlic to the pinto beans, and mix thoroughly with the wooden spoon.

8. Add a few pinches of onion salt and garlic salt to the pinto beans after about three and a half hours of simmering, or when the beans are almost finished cooking. Onion and garlic seasonings go very well with pinto beans. If you can't use fresh onion and garlic, use about double the amount of onion and garlic salt you normally would.

9. Add a few dashes of crushed red pepper flakes if you want to spice up the pinto beans. Crushed red pepper flakes can be added after about two hours of simmering, and they're an excellent addition if you plan to use the pinto beans in a Mexican-inspired dish, such as burritos or chili.

Tags: pinto beans, hours simmering, onion garlic, after about, four hours, garlic salt

Lose Water Weight

Lose Water Weight

If you are carrying around extra water weight, your legs, ankles, wrists, feet and hands may swell. Water retention is caused by several factors. You may not be eating a healthy diet or drinking enough water, it could be a side effect of medications or even a serious medical condition. Try the following steps to lose water weight.

Instructions

1. Ask your doctor to see if there are different prescriptions for what you may be taking that are causing you to gain extra water weight. Medicines such as steroids or estrogen replacement hormones can cause water retention.

2. Drink lots of water. Water is the best diuretic you can give your body and it's all natural. If you are not drinking enough water during the course of the day, your body will go into survival mode and retain every drop it can, which will cause you to bloat.

3. Limit your salt intake. High sodium amounts in the diet cause you to retain water. Check the nutrition label for the sodium content of your food. Purchase low sodium products.

4. Consider the use of herbs to flush water from your body, which are gentler than prescription or over the counter chemical diuretics.

5. Eat a well balanced diet. Not getting enough protein in your diet can cause your body to retain water and potassium in fruits and vegetables can help prevent or treat water retention.

6. Increase your activity level. Exercises such as bike riding, tennis, walking or running can help your body get rid of excess water in your legs and ankles.

7. Visit your doctor if you continue to retain water, especially if you are retaining water no matter what you do. There may be an underlying health issue that needs to be addressed.

Tags: your body, retain water, diet cause, drinking enough, drinking enough water, enough water

Remove Sand From Live Clams

Any lover of shellfish will attest that the joy of eating a delicious piece of shellfish can quickly be eclipsed by texture. As much as one grain of sand between the teeth will entirely change the focus from taste to texture, and it will cease to be enjoyable. Thankfully it is possible to enjoy a meal of freshly prepared clams without chewing through a mouthful of sand to do so.

Instructions

1. Clean the outside of the clam. Put them in a bowl of cold water, to insure you do not kill them in the process. You will need them alive for the next step. Use a cleaning brush to clean the outside of the clams, rinsing them and placing them in another bowl of cold water until all of the clams appear clean from the outside.

2. Stir ¼ to ½-cup of oatmeal, corn meal, or flour into the bowl of water that contains the clams. Stir vigorously. It is nearly impossible to kill the clams by jostling them.

3. Place the clams in the refrigerator and walk away for 1 hour. The next part is up to the clams.

4. During the hour that they are in the refrigerator, the live clams will take the initiative to spit out all sand and impurities, leaving you will fresh, clean clam meat.

5. After an hour, repeat Step 1. The clams are ready to cook, clean of all sand.

Tags: bowl cold, bowl cold water, cold water

Make Perfect Hash Browns

Instructions

1. Grate the potatoes on a sharp grater, medium-sized shred. This recipe serves two people. Allow one potato per person; increase the recipe as needed.

2. Place the potatoes into the glass bowl. Cover with cold water until ready to use. If you refrigerate them at this point, add a splash of lime, lemon juice or vitamin C. Rinse the potatoes well.

3. Drain the potatoes and dry. Wrap them in either double-thickness paper towels or a clean dish towel. Wring as much moisture out as possible. At this point, the potatoes may be frozen if desired. Put the dry shreds back into the glass bowl. Microwave for about two minutes--long enough to partially cook.

4. Heat the oil in a large skillet, preferably cast iron or nonstick, on medium-high heat. While the pan is heating, mix the desired seasonings with the flour. Stir into the hot potatoes.

5. Press the potatoes down into the pan; spread as thinly as possible. Cook on the first side for about 10 minutes, or until browning at the edges. Flip and cook on the second side for about five minutes or until lightly browned. Season with salt and pepper to taste. Sprinkle lightly with cheese. Remove hash browns and drain on a brown paper bag or paper towel until ready to serve.

Tags: glass bowl, into glass, into glass bowl, minutes until, side about, this point, until ready

Homemade Soy Milk Without A Machine

Soy milk has been made and drunk in Asia for hundreds of years. Before the advent of commercial soy milk production, soy milk was made at home. In many households, it is still made at home. Home-made soy milk is not hard to make and can be flavored to suit your tastes or drunk unflavored. Although there are regional differences in the exact procedure to make soy milk, the basic process is very easy.

Soaking & Dehulling

To make soy milk, soak about 5 oz. of dried soybeans in water for around 12 hours. Knead the soybeans to break up the hulls and flush them off with water. If the hulls don't slip of relatively easily, you may have extraordinarily dry beans and may need to soak the beans longer. For extremely dry beans, you may need to soak for a total of 18 hours.

Heating & Grinding

Heating the beans briefly will help to reduce the "beany" flavor. Heat the beans in a microwave for 2 minutes. Drain the beans and put them in a blender with 4 1/2 cups of water. Blend thoroughly.

Straining & Boiling

Strain the mixture through a cheese cloth. Heat the strained soy milk to a boil and boil for 5 or 10 minutes. Cool the soy milk and store in the refrigerator.

Flavoring

Add a touch of salt to the soy milk for a more pleasant flavor. Also, if you like commercial vanilla-flavored soy milk, add a few drops of vanilla extract and sugar to taste. Almond extract also works well in soy milk.

Tags: beans need, beans need soak, made home, make milk, need soak

Directions For The Welbilt Bread Maker

Bread machines take the work out of making bread.

The taste and smell of homemade bread is hard to top, but many people don't have the time to make their own bread. Bread machines allow you to make many of your favorite breads without having to do anything but mix the ingredients. The Welbilt company manufactures several models of bread machines for home use. Using Welbilt machines is similar to using other brands. The most important step is to add the ingredients in the proper order. After that, the machine does most of the work.

Instructions

Making Bread Without the Timer

1. Remove the baking pan from the baking chamber of the bread machine. Fit the kneading blade onto the shaft in the center of the baking pan. Set the baking pan on a flat surface.

2. Add the liquid ingredients of your bread recipe to the baking pan. Liquid ingredients should be lukewarm or room temperature, not cold or hot.

3. Add the dry ingredients of your bread recipe to the baking pan. Put the salt in one corner of the machine and the yeast in the center so the yeast doesn't touch the salt. If your recipes calls for nuts or dried fruit don't add them yet.

4. Return the baking pan to the machine and lock it in place. Some models require you to twist the pan to lock it in place, but for others you press down to lock the pan into the baking chamber. Close the lid of the machine and plug it in.

5. Press the MENU or the SELECT button to select the type of bread you are baking (white, wheat, sweet, dough, etc.). The button scrolls through a menu or illuminates a light next to a list of bread types. Keep pressing MENU or SELECT until you get to the type of bread you are making.

6. Press the COLOR button for light, medium or dark crust. Press LOAF to select your loaf size. As with the MENU button, these buttons scroll through options. Stop when you get to your choice. Not all models have these buttons.

7. Press TIMER if you want to have the bread baked at a certain time (see Section 2 for directions). Press START/STOP to begin making your bread. If your recipe called for dried fruit or nuts, add them when you hear the first alert beep.

8. Use the oven mitts to remove the baking pan when the bread machine beeps that it is done. Let the pan sit out of the machine for about 10 minutes to cool slightly. Turn the pan upside down and shake gently to get the bread to slide out. Allow the bread to cool thoroughly before slicing.

Tags: your bread, baking chamber, bread machine, Bread machines, bread recipe, bread recipe baking, dried fruit

Hoisin Vs Plum Sauce

Hoisin Vs. Plum Sauce

Hoisin and plum sauces are two of the most popular Chinese condiments, used to flavor vegetable dishes, marinate meat and accentuate egg rolls. Though hoisin and plum sauces are sometimes mistaken for one another, their flavor profiles are not interchangeable.

Taste

Hoisin sauce is an intense combination of salty and sweet flavors. The unaccustomed palette may more readily receive the slightly sweeter, milder plum sauce.

Hoisin Sauce

Traditionally, hoisin sauce is made from sweet potatoes, but most recipes today use soybean paste, adding distilled vinegar, garlic, chili pepper and sugar. Optional ingredients include honey, peanuts and sesame oil.

Plum Sauce

Plum sauce, on the other hand, is built on a base of fruit preserves. Plums are most common, though peaches or apricots may be used as well. Sugar, ginger, vinegar and chili powder enhance its flavor.

Qualities

Both sauces are brown, but hoisin sauce tends to be darker. They are both typically thick, though viscosity can vary with individual recipes.

Fun Facts

Owing to its popularity, hoisin sauce is sometimes referred to as the Chinese version of the American staple, barbeque sauce. Hoisin, which translates to "seafood," is never prepared from fish.

Tags: Hoisin Plum, Hoisin Plum Sauce, hoisin sauce, Plum Sauce, plum sauces

Make A Bacon Narwhal

A narwhal is an aquatic creature that looks like a cross between a dolphin and a unicorn. These sea mammals swim in Arctic waters and are an important part of the Inuit diet. Narwhals can grow as long as 20 feet and weigh as much as 3,500 pounds. You can make miniature versions of these "unicorns of the sea" with chicken and bacon.

Instructions

1. Move the oven rack to the center setting. Preheat the oven to 375 degrees Fahrenheit.

2. Spread one sheet of plastic wrap on a flat surface. Put one chicken breast on the wrap and put a second piece of plastic wrap on top. Repeat this step with the other three chicken breasts.

3. Beat the chicken breasts with the mallet until flat. Remove the plastic and set the breasts on a large, flat plate, smooth side down.

4. Slice two mushroom caps into eight slices. Set them aside and chop the rest of the caps into small pieces.

5. Release the mascarpone cheese into the mixing bowl with the spatula. Press the garlic into the mascarpone and mix them together.

6. Add the parsley flakes, onion, salt and crushed red pepper to the mascarpone. Mix them together.

7. Mix the salad shrimp and chopped mushrooms into the mascarpone.

8. Spread even portions of the mascarpone mixture inside each chicken breast. Roll the breasts lengthwise. Stick toothpicks into the seam to hold the chicken in place.

9. Wrap one piece of bacon over the wide end of the rolled chicken breast, lengthwise along the breast. This will enclose the end and forms the nose of the narwhal.

10. Wrap five slices widthwise around the chicken breasts, from one end to the other. Overlap the slices to cover the entire piece of chicken, and wrap the bacon tightly.

11. Put the bacon-wrapped chicken in the baking dish.

12. Cut four mushroom slices in half. Place one half on either side of the chicken roll and hold it in place with a tooth pick.

13. Put the whole slices at the narrowest end of each chicken roll. Hold them in place with a toothpick.

14. Bake the chicken rolls for 40 minutes. Start on the horn while the rolls are baking.

15. Cut two one-inch thick, lengthwise, slices of pepper jack cheese. Cut each slice in half, diagonally, to make four long triangles.

16. Roll the cheese triangles between your palms to round out the edges. Stick toothpicks into the wide end and leave one inch of the toothpick exposed. Wrap the cheese horns in plastic and put them in the freezer to set.

17.Remove the chicken roll from the oven and let it sit for five minutes. Transfer each roll to a dinner plate.

18. Remove the cheese horns from the freezer and stick them into the wide end of each roll.

19. Press small pieces of black olive into the head of the roll to make the eyes and blowhole.

Tags: chicken breast, chicken breasts, chicken roll, caps into, cheese horns

Times For Cooking Meat In A Fondue Crockpot

Cooking times depend on the kind of food you serve.

Fondue is a unique cooking experience that can be shared with several people at a time. You have the option to cook meat, seafood or vegetables for a main course, and cooking times are dependent upon the kind of food you cook.

Lamb and Pork

Lamb and pork should be trimmed of fat and cut into small, bite-size pieces to allow the meat to cook thoroughly and quickly. Use a separate preparation surface to avoid cross-contamination. You can also marinate the meat to add flavor. Both types of meat should be in the fondue pot for not less than 1 minute.

Poultry

Because poultry can be dangerous if undercooked, it is important to allow any kind of poultry at least 2 minutes to cook in the hot liquid. When preparing poultry, remove the fat and cut into small bite-size pieces. It is important to use a separate preparation surface for poultry to avoid cross-contamination.

Seafood and Fish

Seafood and fish should be washed thoroughly and cut into small pieces. This include de-veining shrimp and cutting jumbo-sized shrimp in half to ensure the piece cooks thoroughly. Fish should be cooked between 30 and 60 seconds, and seafood should be cooked between 2 and 3 minutes. You may also cook seafood using a dry wine or champagne instead of oil to improve taste.

Beef

Similar to lamb, pork and poultry, beef should be trimmed of fat, cut into small pieces and marinated to your specific taste. You have the option of cooking your beef to three different levels: rare, medium-rare and well-done. For rare beef, cook for 15 to 20 seconds. Medium-rare beef should be cooked between 25 and 30 seconds, and well-done beef should be cooked between 40 and 45 seconds.

Vegetables

Vegetables should be trimmed, washed and cut into small pieces. Dense vegetables such as potatoes should be pre-cooked into a crisp tender before cooking in the fondue pot. You may also wish to squeeze fresh lemon juice over prepared vegetables to prevent browning during the cooking process. Vegetables should be cooked between 3 and 5 minutes.

Considerations

The liquid in the fondue pot should be brought to a temperature of around 375 degrees Fahrenheit, just below the boiling point. Prepare the liquid on the stove top and bring the pot to the fondue heater to keep it at a consistent temperature. To avoid bubbling and spattering of the liquid in the pot, do not fill the pot more than 1/3 full. If a fire erupts, smother the flame with the lid instead of using water to put it out.

Tags: cooked between, into small, should cooked, should cooked between, beef should

Uses For Pinto Beans

Pinto beans contain trace mineral molybdenum.

Pinto beans are small oval, pale pink beans with red brown streaks or splotches, according to Food.com. Their streaks give them their name, "pinto" which means "painted" in Spanish. Red-brown markings disappear upon cooking and beans turn solid pink. A good source of fiber, use pinto beans in soups, stews, salads and chilies.

Soups and Stews

Pinto beans may be used in a variety of soup recipes including vegetarian recipes such as hearty pinto bean stew from "The Kind Diet" by Alicia Silverstone. Stew includes tomato soup, crushed garlic, oregano, crushed red peppers and other seasonings. Pinto beans can be utilized in meat stew recipes such as pinto bean and andouille sausage stew, which features andouille sausage, bacon, smoked paprika, peppers, onions and tomatoes. Frijoles is a pinto bean recipe from Mexico that is served as soupy broth or mashed and fried. Pinto beans and salt pork are used in both versions.

Chili

Chili is another use for pinto beans, with vegetarian and non-vegetarian recipes available. Pinto bean chili can be made with ground beef and crushed tomatoes, celery ribs and onion or try a vegan version with dried New Mexico chilies, bell pepper, garlic, onion and diced tomato. More mild versions include those with vegetable stock, mild green chilies, corn kernels, fresh cilantro, red miso paste and smoked tofu. Leftover Thanksgiving turkey can be utilized to create ground turkey white pinto bean chili.

Dip

Pinto beans can be utilized to create pinto bean dips, such as one with fresh rosemary, olive oil, chopped garlic, ground pepper, lemon juice and parsley leaves with pureed pinto beans. Another version includes shredded cheese, green chilies, chopped tomato and a dash of hot pepper sauce. A coriander and chili pinto bean dip combines beans and coriander in a blender with paprika, vinegar, olive oil, cayenne pepper, and can be served with flat bread crackers.

Salads

Pinto beans are featured in a variety of salad recipes such as pinto bean salad with chopped tomato, thinly sliced red and green onions, fresh cilantro, fresh lemon and lime juice, salt, olive oil and garlic clove. Pinto bean salsa salad is another option and includes chili powder, orange or yellow bell pepper, avocado, corn kernels and cilantro. Celebrity chef Emeril Lagassi makes an organic tomato, spinach and pinto bean salad featuring carrots, celery, chicken stock, tomatoes, baby spinach, yellow onion and chopped garlic.

Tags: pinto bean, Pinto beans, recipes such, andouille sausage, bean chili, bean salad

Uses For Pesto Sauce

Pesto goes well with tomato and mozzarella.

Pesto is traditionally a green paste made of basil, garlic, cheese, pine nuts and olive oil, a recipe that originated in Genoa, Italy. Pesto is uncooked, so it needs to be fresh. It goes bad quickly and ends up molding, so if you have a jar of it around, it's best to use it quickly. You can use pesto sauce for all sorts of dishes.

Pasta

Pasta is the most traditional way to use pesto and it makes a good alternative to tomato or Alfredo sauce. Toss in a few tablespoons of pesto with hot pasta and a little bit of the cooking water, mixing them together until the pasta is well-coated. You can add some produce to the mix for added flavor, such as tomatoes or artichokes.

Garnish

Pesto makes a good garnish. You can top some broiled fish or steamed veggies with pesto and let it melt to add a kick of flavor. Or, stir a little bit into a bowl of soup. It works especially well in tomato or minestrone soup.

Spread

Pesto works well as a spread on breads and crackers. You can put it on top of toasted slices of French bread, popping it into the broiler to make the pesto melty. Try it on crackers with goat cheese as well. Consider topping both options with some chopped tomatoes.

Dip

Use pesto as a dip for fresh produce. Chop some cherry tomatoes in half and provide it to your guests with a bowl of pesto sauce as a healthy snack that's different from the typical fare of nachos and cheese or a bowl of chips.

Sandwich Sauce

Use it in a sandwich. Grill up some chicken breasts and slice them into strips. Spread them on some bread -- toasted or untoasted -- and coat one side of one of the pieces of bread in pesto sauce. Add a little salt and pepper to taste. You can try this with other meats as well, or make it the main sauce in a vegetarian sandwich filled with fresh veggies.

Pizza

Make some pesto pizza. Create the pizza as you normally would with whatever cheese, toppings and crust you want and use pesto in place of tomato puree.

Tags: pesto sauce, makes good

Making Chicken Soup

Making Chicken Soup

Vegetables

A combination of onion, celery and carrots, also known as a "mirepoix," helps build the flavor foundation for stocks, stews and soups, including chicken soup. These aromatic vegetables are chopped so that they can more easily give their flavors to the soup. The entire mixture will be made up of two parts chopped onion, one part chopped celery, and one part chopped carrot. The onion is sautéed in oil at the beginning of the cooking process. This will bring out the onions' natural sweetness, which will then combine to the added stock.

Herbs and Spices

Parsley will add a fresh, vibrant aroma and flavor to the soup. Curly leaf parsley is more bitter than the sweeter Italian flat leaf parsley, although curly leaf is more common. Either can be used in chicken soup. Bay leaves are used primarily for the aroma they add to chicken soup. It adds a slightly bitter, sharp and somewhat pungent scent and flavor. Pepper will add a bright, mildly spicy taste. Salt will help sharpen while also combine the soup's flavors.

Chicken

Although chicken is shredded when you see it in the final soup, the chicken is actually cooked in the soup whole. Every part of the chicken will add flavor to the soup, especially the bones. The entire chicken is placed, whole, into the pot and covered with water. As the soup simmers, the chicken flavors the broth.

The process

Tie three parsley stalks and one bay leaf stem together to make a bundle. Warm 2 tbsp. oil or butter in a large pot over medium heat. Add one chopped onion and sauté the pieces until they are translucent. Rinse and place a whole 4- or 5-lb. chicken into the pot, breast-side up. Add two chopped celery stalks, one chopped medium carrots, the parsley and bay leaf bundle, salt and pepper to the pot. Add enough water to cover the chicken. Bring the water to a boil, then lower the heat to a simmer. Skim out the fat and foam that floats to the surface. Cook the chicken for about 1 hour. Remove and discard the parsley and bay leaf bundle. Taste the broth to see if it's flavored to your liking. If you want more chicken flavor, cook the soup for another 30 minutes to an hour. Once done, remove the chicken set it aside. Shred the meat off the chicken bones, discarding the skin and bones. Skim any more fat or foam that may have floated to the top of the soup and return the shredded chicken meat to the soup. Taste the soup to see if it needs more salt or pepper before serving.

Tips

If you want to add noodles, cook them in a separate pot of water and add to cooked soup before serving. You can cook them directly in the soup for the appropriate amount of time needed before serving, but the starch from the noodles will affect the taste. Instead of cooking the chicken for an additional 30 minutes after the initial hour, you can use the flavor-rich bones to add more flavor. Shred the meat off the bones, tie the bones in cheesecloth and add them back to the soup. Cook them in the stock for an additional 30 minutes, then remove and discard them. If the fat is difficult to skim out and you want to make this soup as low-fat as possible, you can let the soup cool completely or even refrigerate it overnight, which will turn the fat into a solid that you can just lift out of the pot.

Tags: before serving, chicken soup, additional minutes, chopped celery, chopped onion, cooked soup, flavor soup

Use Enameled Cast Iron Pots

Enameled cast iron cookware lasts for generations with proper care. It is different from cast iron cookware because of the enameled surface that is placed over the iron, making it rustproof and easier to clean. Here are some tips for using this cookwear.

Instructions

1. Understand how enameled cookware works. It heats slowly and cools slowly. The big advantage is that it holds an even heat during cooking and requires little stirring.

2. Use enameled cookware on any kind of stovetop. You also can use it in the oven.

3. Preheat the cookware on a low heat for stovetop use. This allows the cooking surface of the pot or pan to increase to cooking temperature. Then raise the heat to the desired level.

4. Keep the cookware clean, and it can last for generations. Use detergent and a sponge. Use a plastic scrubber for the tough stuff. Dry thoroughly.

5. Cool the enameled cookware before cleaning. Letting it return to room temperature helps prevent warping.

6. Protect the enameled surface by avoiding breaks and scratches. Use wooden or plastic utensils. Place a small amount of cooking oil on places that have chipped so they don't rust.

Tags: enameled cookware, cast iron, cast iron cookware, enameled surface, iron cookware

Remove A Cast Iron Bathtub From The Bathroom

Creative uses can be found for old cast iron bathtubs

Cast iron bathtubs are often built into a bathroom, having been set in place before the walls were studded and finished. This is because a cast iron tub weighs between 300 and 400 pounds, with dimensions greater than the average bathroom door. Finished walls and tile work may actually sit on the edge of the tub. There are two methods to remove a cast iron tub from a bathroom: whole or in pieces.

Instructions

Whole Cast Iron Bathtub Removal

1. Detach the cast iron tub plumbing drain and overflow assembly from underneath the bathtub using a pipe wrench and pliers. Use a hacksaw to cut old fittings that will not move.

2. Remove the three finished walls surrounding the tub. Use a hammer, chisel and saw as necessary. Tile and backer board must be demolished where they connect to the cast iron bathtub. Do not remove the wall studs.

3. Determine if you have enough room to both stand the cast iron bathtub upright and position helpers to maneuver the bathtub out of the bathroom.

4. Wear gloves and move carefully so that none of the workers pinch hands between the walls and the tub. Lift the cast iron bathtub slowly and remove.

Destructive Cast Iron Bathtub Removal

5. Disconnect plumbing fittings, overflow drain and drain using a wrench and pliers. Saw any fittings that cannot be detached.

6. Remove items hanging on adjacent walls. Protect other fixtures and finishes from flying debris with plastic sheeting. Drape a tarp or dropcloth over the bathtub to contain debris and dust.

7. Wear safety glasses and a dust mask. Wear work gloves. A cast iron tub is made of cast iron and glass glaze, so it is brittle and broken pieces are dangerous.

8. Using a 12-pound sledge hammer, hit the cast iron bathtub in the middle of the side. Swing hard. It might take a couple swings to break the tub in half. The cast iron bathtub might break into multiple pieces.

9. Remove the pieces of the bathtub. Use caution and wear gloves: the edges and broken glass glaze will be extremely sharp.

Tags: cast iron, cast iron, cast iron, Bathtub Removal, Cast Iron, cast iron bathtub, cast iron bathtub

Seaweed To A Diet

Kombu is a kelp, a brown seaweed used in Japanese diets. It may be purchased from supermarkets in the Asian food aisles or on the Internet. Kombu and other seaweed products are being currently being researched for their cancer-fighting agent called Lignans.

Instructions

1. Choose your product. Kombu seaweed is rich in protein, calcium, iodine, magnesium, iron and folate. Kombu may be purchased in pre-packaged dried strips. Nori seaweed may be purchased in pre-toasted sheets and is most commonly used in sushi products. Both seaweed choices offer flavorful and healthy benefits. Wakame is another seaweed currently being examined for healthy benefits. The seaweeds have been noted for possibly reducing the risk of breast cancer and providing a boost to those suffering from an underactive thyroid.

2. Add seaweed to your diet. Kombu and Wakame seaweeds are easy to use. They are most commonly sold as dried strips. Boil a few strips in water to make a seaweed tea or broth. Another way to add seaweed to your diet is to add chopped strips into a pot of legumes, such as pinto beans, and simmer. The nori toasted sheets may be used to wrap around cooked shrimp, fish or chicken as well as in sushi recipes.

3. Use caution. As with any natural product, moderation is the key. Consult your doctor if you are pregnant or nursing or if you have a thyroid condition. Japanese nutrition is based on a balance of key diet choices, including soy. Just a little can go a long way.

Tags: currently being, dried strips, healthy benefits, most commonly, seaweed your, seaweed your diet, your diet

Cook Fettuccine Alfredo

Adding a simple garnish to your final product can help impress a special someone.

Named after the chef who first created it, Alfredo is a white, cream-based sauce prepared by slowly reducing the ingredients to a thicker consistency. Countless recipes are available, each with varying degrees of difficulty. Typically, more complicated recipes take longer to prepare and involve more complex flavors. However, a simple recipe may yield an equally pleasing meal. It's simply a matter of preference, skill and time available. Alfredo is typically served over fettuccine pasta, but it's delicious in many different settings. Try using the sauce to make pizza, or serve it as a dip to go with toasted Italian bread.

Instructions

1. Combine heavy whipping cream, butter, minced garlic, Italian seasoning, and salt and pepper to taste in a medium-size saucepan.

2. Place pan over medium heat. Leave uncovered, and stir occasionally. Allow temperature to rise to a mild simmer. Do not let the sauce boil vigorously, as it will burn. Adjust temperature as needed.

3. Fill medium or large pot with hot water, and heat to rolling boil.

4. Add 13 to 14 oz. fettuccine, olive oil (which keeps pasta from sticking together once drained) and a little salt to the water. Cover the pot, but stir regularly. Cook to al dente, a little over 10 minutes.

5. Mix grated cheeses together thoroughly, and slowly add them to sauce in small increments (roughly a tbsp.). Stir continuously as you gradually add the cheese. It is important to be patient, because adding the cheese too quickly creates a gritty Alfredo texture due to unmelted cheese. Repeat this process while the pasta boils.

6. Drain al dente pasta in colander or strainer. Add a small amount of olive oil, and stir, if necessary, to keep pasta from sticking. Set aside in a covered serving bowl.

7. Remove the Alfredo sauce from heat once it has reduced to the desired consistency--it should be thick and creamy with a smooth texture.

8. Pour sauce over pasta, and mix evenly. Do not to add too much Alfredo, because of its rich flavor. You may have extra sauce remaining.

Tags: from sticking, pasta from, pasta from sticking

Freeze Whole Cranberry Sauce

Freezing cranberry sauce gives you the ability to store your sauce for future use.

Whole-berry cranberry sauce is the lumpier, full-bodied version of gelled cranberry sauce. It tastes delicious, tart and sweet when paired with holiday meats such as turkey, goose or ham. Freezing whole cranberry sauce at home gives you the ability to store your homemade sauce for future use, or it allows you to prepare it as a cold, sorbet-like dessert. The endeavor is easy and doesn't take very much time, resulting in a conveniently frozen and packaged sauce for your enjoyment. Freezing cranberry sauce, whether it's homemade or canned, gives you the ability to keep it on hand for a variety of culinary uses.

Instructions

1. Pour the whole-berry cranberry sauce into the freezer bag. Choose a durable, thick-plastic zipper bag for this recipe.

2. Hold the bag up and allow all of the sauce to settle at the bottom of it. Lay it flat on the counter surface to squeeze out the excess air.

3. Snap the zipper-lock closed to secure the bag.

4. Roll the bag up tightly and put it in your freezer. The whole cranberry sauce should keep for anywhere between six months to a year.

Tags: cranberry sauce, gives ability, ability store, ability store your, Freezing cranberry, Freezing cranberry sauce

Does Wine Go Bad In The Fridge

A glass of wine is refreshing with a nice meal; however, what do you do once you've uncorked that bottle? Wine doesn't immediately go bad in the fridge, but once you've popped the cork, oxidation hits the wine and softens the flavors and aroma. Oxidation is when oxygen interacts with substance molecules in the wine, changing the flavors and chemical makeup from its original compound. Eventually, all good wine will go bad, but time is on your side.

Which Wine in the Fridge

White and sparkling (champagne) wine is vulnerable to light and heat and should be stored in a cool area such as the refrigerator. Red wine should never be chilled; however you can preserve it in the fridge after it's been opened. Any wine should not be stored at temperatures above 55 degrees Fahrenheit or below 40 degrees.

Storing Unopened Wine

Once you refrigerate a closed bottle of wine, you prevent it from aging properly. Store unopened white wine in the refrigerator to chill it before drinking. Never store unopened red wine in the refrigerator because red wine is typically served at room temperature. Store wine sideways to keep air from entering through the cork, which prevents air from entering into the bottle.

The experts at The Food Network say that when you store unopened red or white wine, keep it in temperatures no higher than 58 degrees, away from light, vibrations and odors to preserve the wine's natural state.

Storing Opened Wine

Practice the three-day rule with opened wine. Wine, like milk and fruit, goes bad once it's exposed to air. Wine typically goes bad after three days. Although you can purchase wine stopper inserts that remove the air from the bottle, you are better off drinking it within the next few days.

According to Wine Spectator columnist Dr. Vinny (find him at http://www.winespectator.com/), once you pull the cork, oxidation begins. He says that some wines initially improve from being exposed to air but after a day or two, will fade and the freshness diminishes.

Both red and white wines benefit from refrigerator storage once they've been opened. Dr. Vinny says that wines that have a higher acid content such as crisp whites or dessert wines last a little longer.

The Food Network experts say to keep your refrigerator temperature consistent, about 15 degrees Fahrenheit. Also, store and maintain your opened bottle of wine much like you do your unopened bottle. Keep it away from light, vibrations, odors and store it sideways with the cork tightly jammed into the top of the bottle.

Tags: away from, away from light, been opened, cork oxidation, degrees Fahrenheit, Food Network, from entering

How Large Is A Magnum Of Wine

How Large Is a Magnum of Wine?

The American wine industry has blossomed in just a few decades as vines have matured and wine science has gained a foothold in the U.S. Wine has replaced distilled spirits in many social situations, and most of us still rely on our wine seller for information about wineries and vintages. We can be a little more knowledgeable, though, if we learn about the bottles that store these tasty results of the vintner's art. Let's start with the most common sizes: the bottle and the magnum.

Size

A standard wine bottle holds 750 milliliters (ml) of wine (or Champagne, cognac or other type of wine). Although some variations occur (500 ml bottles for some ports), 750 ml is the standard for wine. Every other size is measured from this standard. A magnum holds two bottles (1,500 ml), or 1.5 liters (L). A liter is equivalent to about 1.06 quarts.

Types

Along with volume, the wine industry observes certain general standards for bottle shapes. These shapes carry through to magnums as well. A Rhine wine will generally be narrow with a tall neck, while French whites and reds are usually bottled in straight, fairly short-necked bottles. Champagne, the bubbly wine of the region of the same name, is bottled in a distinctive bottle of its own, while a Champagne cognac like Remy Martin is put into a similar shape with shorter body and a bit longer neck. Although some vintners use exotic shapes and some design their own distinctive bottles, most follow a traditional shape for the origin of their wine. This shape is used no matter what the volume, so some magnums, like the Riesling pictured with the Champagne bottle in the previous section, may be as much as 20 inches tall.

History

Until the eighteenth century, wine was drawn from the barrel in which it was aged. Every manor had a cellar with barrels, and servants drew off wine into pitchers for the table. Beginning in the eighteenth century, glassblowing became widely -enough practiced to provide bottles for wine for transport. Legend has it that the standard 750 ml size was established by the size of one "blow" by the bottle maker. The French came up with the names for the standard bottle sizes. Although differences in naming have persisted that have their roots in the competition between the Champagne and Burgundy regions, the magnum's equivalency to two "bottles" remains unchanged.

Identification

Magnum means "great" or "extra-large" in Latin. According to some wine experts, magnum bottles also allow wine to age more gracefully, developing complexities not possible in the smaller bottle size. Magnums are most commonly used for Champagne. The magnum's popularity is based on its ease of handling and availability. Every bottle, no matter what size, must have its volume marked on its label.

Misconceptions

Wine is not cheaper by the magnum--unless it is an inferior wine. Good wines are frequently more expensive by the magnum. Champagne (and Methode Champenoise) wines are bottled only in 750 ml bottles, magnums and double magnums (Jeroboams). The "splits" (quarter bottle) and massive "Nebuchadnezzar" (20 bottles) are drawn from pressurized tanks for distribution.

Tags: Although some, Champagne cognac, drawn from, eighteenth century, Large Magnum

Bread Chicken Fingers For Deep Frying

Chicken fingers consist of lengthwise strips of chicken breasts that are sometimes breaded and fried. Eat fried chicken fingers alone or put them in a bun, a sub roll or a large flour tortilla, and add tomato slices, lettuce or pickles for a flavorful meal. Make your own breaded and fried chicken fingers. Breaded properly, they will be just as tasty as the ones you buy in restaurants.

Instructions

1. Mix the egg and water in a small bowl.

2. Put the plain flour and salt into a 1-gallon-sized plastic food storage bag. Shake the combine the flour and salt.

3. Pick up a strip of chicken with the fork and place it in the bag. Shake it until coated with the flour and then shake off excess flour. Pick it up again with the fork.

4. Put the chicken strip into the egg mixture and turn to coat completely; then put it back into the flour mixture. Coat the strip with the flour and shake off the excess.

5. Lay the breaded chicken on a large plate and repeat the procedure with each chicken strip.

Tags: breaded fried, chicken fingers, chicken strip, flour salt, fried chicken, fried chicken fingers

Can Apple Chutney

Canning your chutney ensures that you have your favorite spread all through winter.

Apple chutney can vary in flavor from a sweeter caramelized jam to a full-on spicy spread. The varieties of taste are up to you. Canning chutney has been a method of preserving the apple harvest for centuries. With a few kitchen utensils you can have your favorite apple chutney all year long.

Instructions

1. Cook the apple chutney according to your taste and recipe. Set the chutney aside to cool for 30 minutes before canning.

2. Fill your canning jars with chutney until there is a half inch left at the top of the jar.

3. Wipe the rim of the jar clean and screw the lids and rings on.

4. Place the wire rack at the bottom of the stock pot before filling the stock pot with water.

5. Boil water in the stock pot on the stove. There should be enough water to cover the lids of the canning jars.

6. Lower the lidded jars into the boiling water with tongs and place them on top of the wire rack. Leave the jars to boil for the appropriate processing time according to your altitude (see Tips).

7. Remove the jars after the processing time with tongs and let them sit on a dry towel until cool before storing them. Assure that you have a proper seal by pushing on the lids -- if they pop up and down they are not properly sealed.

Tags: according your, apple chutney, canning jars, have your, have your favorite

Bacon Spices

Add some spices to give your bacon an interesting kick.

While bacon often comes from the store or the butcher with plenty of flavor of its own, you might want to add some extra spices for a special occasion. Add some seasonings to make spiced bacon bits or wraps for chicken and scallops. Or, you can simply season the bacon itself to give it an unexpected kick at the breakfast table or as an appetizer. Whatever you use it for, spiced bacon is sure to be a hit with your friends and family.

The Spice

Dry mustard, ground cinnamon, ground nutmeg, cayenne pepper and ground allspice are all great additions to bacon. Mix these dry ingredients together in a bowl and add some black pepper until the combination tastes right to you. The combination of savory, peppery and sweet spices will result in unforgettable bacon.

The Sweet

Dark brown sugar, light brown sugar and raw sugar are great additions to the spice combination. Mix them all together with slightly higher levels of sugar than spice for the perfect ratio. The addition of sugar to the spice mixture will result in a caramelized candy-like coating, making your bacon even crispier than usual.

The Sauce

If you plan on cooking you bacon in a skillet, you may want to add a bit of liquid so the spice mixture is evenly distributed. You can use maple syrup or honey in place of sugar for added sweetness. Worcestershire sauce is another great addition to the recipe to keep it wet. Or, if you don't have dry mustard, try using Dijon or spicy brown in its place. Adding liquid to the mix is best suited for bacon that is being cooked on the stove top; if you are baking it, omit the liquid and just sprinkle the spices and sugar on top.

Tags: brown sugar, great additions, spice mixture, spiced bacon, will result

Serve Guests Mashed Potatoes

Mashed potatoes make a hearty dish that works well for Fall and Winter dinner parties.

Mashed potatoes are a popular comfort food, but they can also be elegant enough to serve to guests. Mashed potatoes complements any meat or poultry main dish, and can even go well with meaty fish such as salmon. Cooking mashed potatoes is simple, but does require more time than instant potato flakes. If you plan your menu ahead of time, you will be able to serve an elegant mashed potato dish at your next dinner party.

Instructions

Prepare the Potatoes

1. Fill a stockpot 2/3 full of water. Add a generous dash of salt and put the pot on the stove over high heat. Cover with the lid.

2. Thoroughly wash the potatoes under cold water.

3. Use the vegetable peeler to peel the potatoes, if desired. Leaving the skins on gives the finished dish a more rustic appearance. Peeling the potatoes gives a more uniformly creamy dish.

4. Cut the potatoes to a uniform size. This will ensure that they cook evenly.

5. When the water is at a full rolling boil, add the potatoes. Cook until they are soft enough to slide a knife to the center, but not mushy. The exact time will depend on how many potatoes you are cooking.

6. Drain the potatoes and return them to the pot. If you are planning to whip the potatoes in a stand mixer, place them in the mixer bowl at this point.

7. Mash the potatoes with a hand masher, or whip them in a stand mixer for 30 seconds on medium high.

8. Add one tablespoon of butter, 1/4 cup of half and half or cream, and two or three cloves of roasted garlic per pound of potatoes. Mix thoroughly until the butter is melted and the garlic and half and half or cream are fully incorporated. Taste the potatoes and add salt, pepper or garlic to taste.

Serve the Potatoes

9. Spoon the potatoes into the serving dish, if you are serving the dish family style. Use the back of the spoon to smooth and round the pile of potatoes. If you are plating the potatoes in the kitchen, leave them in the mixing bowl or pot and cover the bowl with aluminum foil until you are ready to serve.

10. Top the potatoes with a teaspoon of butter and clove or two of roasted garlic just before serving or when you plate the potatoes. Sprinkle them with chopped chives.

11. Insert the serving spoon into the potatoes or place it to the side of the serving dish, if you are serving family style.

Tags: Mashed potatoes, serving dish, dish serving, family style, half cream, half half, half half cream

Recipes

Recipe to make country wilted lettuce. This is an easy recipe for cooking country wilted lettuce. Prepare and serve country wilted lettuce for family or friends tonight!

Instructions

1. Step one in making your Country Wilted Lettuce with this recipe is to wash and drain the lettuce.

2. Then, step two in cooking your Country Wilted Lettuce with easy recipes like this one, is to tear the lettuce into bite-sized pieces. Place in large salad bowl and chill.

3. Dice bacon before cooking. Cook bacon in heavy skillet over medium-high heat until crisp; drain on paper towels.

4. Remove all but ? cup bacon drippings from skillet. Whisk in vinegar, water, and sugar; bring to a boil and cook until smooth.

5. The final step to make Country Wilted Lettuce with this recipe is to season dressing with salt and pepper. Sprinkle green onions and eggs over top of lettuce. Add bacon and toss with warm dressing. Serve immediately.

Makes 4-6 servings

6. Country Wilted Lettuce Recipes are good recipes to learn to cook with. This Country wilted lettuce recipe helped me learn to cook.

Tags: country wilted lettuce, Country Wilted Lettuce, Lettuce with, Wilted Lettuce with, your Country Wilted

Make Selfrising Flour

Self-rising flour rises during baking due to the addition of salt and baking powder.

Self-rising flour is simply all-purpose flour with leavening agents added to help baked goods rise. As self-rising flour costs more than all-purpose flour, many people do not keep it on hand. In addition, the shelf life of self-rising flour is a year, so it's likely the bag will go bad before you've used it all. It's easy to make self-rising flour at home with just a few ingredients you likely already have in your cupboards.

Instructions

1. Fill 1 cup with all-purpose flour. Drag the back of a butter knife across the top of the cup to level it. Use a measuring spoon and remove 2 tsp. of flour. Put the excess flour back into the flour bag.

2. Pour the scant cup of all-purpose flour into the bowl. Measure 1 1/2 tsp. baking powder and 1/2 tsp. salt into the bowl.

3. Using a mixing spoon, stir the baking powder and salt into the flour mixture. Stir until the ingredients are combined.

4. Place the self-rising flour into a plastic zip-close bag or storage container with a tightly sealing lid. Moisture and heat does ruin the flour, so it's important to keep it cool and dry until you use it.

Tags: all-purpose flour, baking powder, self-rising flour, baking powder salt, flour into, into bowl

Use A Chef'S Knife

The chef's knife is typically the largest knife in the kitchen. Usually eight to 10 inches long, the chef's knife is so versatile that you don't actually need any other type of knife. Made from stainless steel or carbon steel, there are many sizes and types of chef's knives to choose from. Find the knife that suits you. Follow these steps to learn use it.

Instructions

1. Visit a kitchenwares store and try out several chef's knives to find the one that feels most comfortable in your hand. Purchase the knife you like.

2. Grip the chef's knife in your dominant hand with all fingers on the handle of the knife.

3. Curl the fingers of your other hand under to the first knuckle with the thumb and little finger behind the other fingers. This position will serve as the stabilizer and guide while you are using the chef's knife.

4. Place the blade of the chef's knife against the curled fingers of the other hand and begin chopping with a rocking motion.

5. Keep the blade of the chef's knife in contact with the cutting surface at all times and chop with the back portion of the blade and not the tip.

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Can Cockatiels Eat Popcorn

Popcorn is not harmful for a cockatiel provided it contains no butter and salt.

It is perfectly okay for cockatiels to eat popcorn, as long as it is unsalted, unbuttered and given as a treat. Cockatiels require a diet that gives them adequate amounts of vitamins, minerals and proteins. So, just feeding a seed diet is not sufficient to have a healthy bird. A seed diet is high in fat and low in Vitamin A, protein and calcium. A typical diet for cockatiels should contain 65 percent cereals and grains, 20 to 25 percent vegetables, 5 to 10 percent fruit and the remaining protein.

Popcorn without Salt and Butter

Cockatiels can have unsalted and unbuttered popcorn occasionally. Added salt and butter, which also contains salt, could lead to a condition known as salt toxicity. This causes increased intake of water and increased urination. If your cockatiel has a mild kidney problem, it may end up consuming large amounts of salt. Adding salt and/or butter to the popcorn could lead to kidney failure, which causes a build up of fluids in the body, heart failure and neurological problems. Baby cockatiels fed too much salt experience poor feathering and growth.

Bird Pellets

While bird pellets are fine for a cockatiel, supplement them with other foods, such as vegetables and fruits. Most commercially available bird pellets provide cockatiels with the necessary vitamins and minerals, especially calcium. If you do not provide pellets to your cockatiel, keep a cuttlebone in the cage as a source of calcium.

Cereals and Grains

Feed your pet cockatiel with unsweetened breakfast cereals, cooked pasta, corn on cob, cooked rice, corn, barley and oatmeal, unsalted crackers, taco shells and wheat bread. The seed mixes provide the bird with some amount of carbohydrates, but they should never be their sole source of nutrients. That is why give your cockatiel popcorn as a treat on and off.

Vegetables and Legumes

Vegetables such as carrots, greens, broccoli, beets, green peppers, squash, zucchini, asparagus, ripe tomatoes, spinach, bean sprouts, Brussels sprouts and kale are healthy for a cockatiel. Just wash the vegetables well before feeding the bird. Legumes along with freshly cooked lean beef, chicken, fish and tofu is a healthy diet for cockatiels. Avoid giving your bird milk and iceberg lettuce. Cockatiels suffer from lactose intolerance and may get diarrhea on drinking milk. Iceberg lettuce has no nutritional value for birds.

Fruits

Cockatiels love to nibble fruits, such as apples, pears, bananas, peaches, kiwi fruit, grapes, berries and citrus fruits. Make sure to remove the seeds of apples, peaches, cherries and pears, as they are toxic to cockatiels.

Tips on Feeding Cockatiels

Remove uneaten meats within an hour to avoid bacterial infections. Remove uneaten fruits and vegetables from the cage after three to five hours. You can keep dry foods the whole day in the feeding bowl. So, you can keep the popcorn in the cage the entire day.

If you are feeding your pet cockatiel with just grains, cereals, fruits and vegetables, then dust some vitamin and mineral supplement on the food. Refrain from adding vitamin supplements in the bird's drinking water as it could cause proliferation of harmful bacteria. Also, if the bird takes a bath in the water, the chemicals could damage the feathers.

Tags: your cockatiel, cockatiel with, could lead, diet cockatiels, fruits vegetables

Make A Delicious Punch For Any Occasion

Punch is an easy-to-make beverage for any social gathering or occasion.

When throwing a party for any occasion, an easy drink option is non-alcoholic punch. Guests of all ages can enjoy a tasty punch recipe, and serving is a breeze; all you need is a punch bowl, ladle and cups. There are numerous varieties of punch recipes, and it is easy to customize the punch's flavor to your own favorite fruits. Just change the flavor of the juice or sherbet and you can create your own recipe.

Instructions

1. Scoop the sherbet into the bottom of the punch bowl using an ice cream scoop.

2. Pour the orange juice into the bowl. Pour slowly and directly over the sherbet to begin melting it.

3. Pour the fruit juice into the bowl. Pour slowly and directly over the sherbet.

4. Pour the lemon-lime soda into the bowl. Pour carefully and not too fast so that the soda does not cause the punch to fizz over the edge of the bowl.

5. Place a ladle in the bowl and cups next to the punch bowl for serving.

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Use Sweet Orange Oil As A Flavoring

Sweet orange oil has a variety of uses for flavorings, including candy and baked goods.

Sweet orange oil is a citrus-based essential oil with a wide variety of applications including flavoring in foods, lip glosses, massage oils, household cleaners and perfumes. The flavor in essential oils is much stronger than that of extracts. While oils can be substituted for extracts, you will need to use considerably less. In foods the oil is most frequently used to flavor candies; its potency tends to overwhelm other flavors in foods. Additionally, because it is oil-based, it can withstand the high heat needed for candy making.

Instructions

1. Use it in hard candy. Bring sugar, 1/4 cup of water and corn syrup to a boil; cook until it registers at least 300 degrees (or the hard ball stage) on the candy thermometer. Remove from heat and add a few drops of the sweet orange oil. Experiment with the amount of oil you use in subsequent batches. Pour the mixture into candy molds, a baking sheet or other flat surface to harden.

2. Add it to baked goods to add a tangy flavor. With most baking recipes, you'll first mix the dry ingredients and then add the wet ingredients such as butter, oil, eggs and water. Add the orange oil with the wet ingredients to make sure it mixes in as well. When making small batches, add only a drop or two. Try orange oil in biscotti, zucchini breads and muffins.

3. Make orange-flavored lip gloss. Melt beeswax and add almond oil and honey until the mixture reaches the consistency you prefer for lip gloss. More almond oil will make it glossier, less will make it more like a lip balm. Add two to five drops of sweet orange oil for flavor. Pour the mixture into small containers and let cool completely before using.

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Braise Anything

Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs, and sometimes for vegetables. The food cooks in liquid, similar to stewing, and the result is meltingly tender.

Instructions

1. Make sure that whatever cuts of meat or vegetables you're using are roughly the same size so they cook evenly. (See tips below for which cuts work best for braising and why.)

2. Heat a heavy frying pan, then add a little oil and heat that, too.

3. Season the meat or vegetables on both sides with salt and pepper, or whatever seasonings your specific recipe requires.

4. When the pan is nice and hot, add the meat or vegetables and saute at high heat to quickly brown the outside. This adds color and flavor. Without browning, meat would look gray and lifeless, and vegetables limp, at the end of the cooking time.

5. When nicely browned, add enough liquid to the pan to come about halfway up the sides of the meat or vegetables. Liquid used for braising is usually water, stock, wine or a combination.

6. At this point you have two options; you can lower the heat and simmer the recipe slowly until everything is tender, or you can place the whole pan (provided it's ovenproof) in the oven and bake it. That's up to you; what's more important is that the meat or vegetables cook slowly in the liquid and that the liquid never evaporates. (See tips below to decide whether to cover the dish.)

7. Check for doneness according to what you're cooking. Be aware that braising is a slow-cooking method. Most braised dishes take from 45 minutes (for smaller cuts of meat and poultry) to 6 hours for really tough shanks and ribs.

Tags: meat vegetables, cuts meat, shanks ribs, tips below