Proper technique lets you make fluffy pancakes indoors and outside.
People have been making pancakes with flour, sugar and eggs since 13th-century Europe. In fact, cultures throughout the world produce a variation of the pancake. The slightly sweet and fluffy American version of this beloved breakfast food originated during the 19th century, earning the name "flapjacks." Hundreds of years later, and the pancake still maintains its signature fluffy consistency. Making your pancakes rise requires more than just cooking the correct ingredients on a griddle.
Instructions
1. Combine the pancake mix, milk and beaten egg into a large mixing bowl and mix gently with a whisk. Leave a few lumps in the batter. Vigorously mixing your pancake batter until smooth removes all the air produced by the leavening, mix and egg whites. Pancake mix includes leavening already such as yeast or baking soda. Smooth batter hardens quickly and won't rise properly.
2. Cook your pancakes within 1 to 2 minutes of mixing the batter. Gases from the leavening agent quickly evaporate if the batter sits, especially in the refrigerator. Even if you can't cook your pancakes right away, do not wait any longer than one hour later or your pancakes will be hard and flat.
3. Heat the griddle optimally. Pancakes reach their maximum rise at 375 F over a few minutes of griddle time. Temperatures below 375 F don't provide the heat necessary for rising, leaving your with a stunted batch of pancakes. An overheated griddle, on the other hand, will begin cooking the batter before the pancake rises completely.
Low fat cooking is one of the best ways to reduce the total amount of fat in your diet, especially unsaturated fat. Eating a low fat diet can dramatically affect the risks of heart disease. Methods of cooking and the types of food eaten are areas where you will reduce the fat in your diet. Here's a look at alternatives for vegetable oil in cooking.
Instructions
1. Use cooking spray to coat your pans instead of cooking in butter or regular cooking oil. Cooking sprays are available at the grocery store and now come in many flavors. Although they have some fats in the spray, you can reduce the amount by using only the minimum amount of spray needed to coat the pan.
2. Substitute Enova oil in your recipes. Although Enova is not low fat oil, its blend provides less unsaturated oil than other vegetable oils on the market. One of the main reasons for moving to a low fat diet is to reduce or eliminate the amount of unsaturated fat that our bodies digest. Less unsaturated oil is better for reducing the risk of heart disease.
3. Make use of coconut oil as a substitute for other oils in recipes. Coconut oil can be replaced volume for volume in your recipes. It is important to use pure, unrefined and unprocessed oil to obtain the benefits. Coconut oil is the only oil found in nature that the body processes as a carbohydrate and not as a fat.
Candied pecans are a tasty treat, combining the delicious flavors of a buttery nut with sugary sweetness. Because candied pecans are simple to make, they don't have to be just for holidays or special occasions. Try these steps for making candied pecans.
Instructions
1. Crack the pecans if using fresh-in-the-shell ones. It takes about 2-1/2 pounds of shell pecans in order to get 1 pound of nutmeats. Be sure to remove any of the dark brown material that can be found in the crevasses of the nuts, as this is bitter. Otherwise, purchase one pound of shelled pecan halves.
2. Pre-heat the oven on low at 225 degrees Fahrenheit.
3. Separate one large egg. Add the egg white to one teaspoon of cold water. This forms an egg wash.
4. Cover the pecans with the egg wash.
5. Combine 1 cup of sugar, ? teaspoon of salt and 1 teaspoon of cinnamon. Mix this with the pecans.
6. Distribute the pecans in one layer on a cookie sheet and place in the oven. Let them cook for 45 minutes, stirring every so often.
7. Raise the oven temperature up to 275 degrees, keeping the pecans in the oven for another 15 minutes.
When you buy a bottle of white wine, or receive one as a gift, it is important to know keep the wine so that it produces the best, most intense flavors when you are ready to drink it. Storage techniques such as chilling preserve the freshness and crispness of a quality white. Make sure that you know about these techniques prior to hosting a dinner party so you can avoid any white wine blunders.
Instructions
1. Store an unopened bottle of wine in a dark place that is slightly cool. Your kitchen pantry will do. This storage location is suitable if you do not intend to open the bottle for a week or longer. Or, if you have a temperature-controlled wine cooler, store your bottles of wine in there.
2. Position the bottle on its side to keep the cork moist. A dried-out cork affects the way the white wine tastes, and makes it difficult to get the cork out. If your cork is dry, pieces of it can flake off into the white wine, and you will need to use a strainer to get them out.
3. Put the bottle of white wine in the refrigerator or your wine cooler the day that you plan to drink it. The cooler the bottle of wine is when you drink it, the better. White wines, which contain more acids than red wines, are best served chilled or cold because it is more pleasurable to drink acidic beverages when they are cool, according to an article in "Food and Wine" magazine.
4. Store open wine bottles in the refrigerator. Do not put them back into the pantry, even if you do not plan to drink the remainder of the bottle for another week. Once a bottle is open, it needs to stay chilled to preserve the taste.
5. Stick the cork back into the bottle so it fits tightly. If the cork was damaged upon opening, use a decorative cork to seal the bottle.
Tags: white wine, back into, bottle white, bottle white wine, bottle wine, plan drink
Sardines are a healthy option for meals. They contain high levels of omega-3 vitamins and virtually no mercury. They can be eaten on their own or included in more elaborate dishes. Best of all, sardines are cheap, and a single can usually costs less than $3. With many different brands of canned sardines on the shelf, knowing which to buy can be confusing. Some companies do not use environmentally sustainable methods of catching fish, and different brands can have a different taste. A few simple considerations can help you pick the right brand of sardine.
Instructions
1. Consider where the sardines were caught. Check the label and see if the country is listed. If not, check the company's website. Knowing where the fish was caught can tell you about the practices that were used to capture it. Check fishing laws to see if that country uses methods you're comfortable with. It can also help you identify what kind of sardine you like, as regional differences affect the taste of the fish.
2. Check the brand. Different brands may use different fishing methods, and will likely have a reputation. You can check websites such as EcoFirms.org that will tell you which brands are sustainable.
3. Look at the price. If your main concern is money, go for the cheapest brand. Ensure that the cheapest brand uses fishing methods and packaging that you're comfortable buying.
4. Look at the packaging. Check to see if there is excess or unnecessary packaging that could hurt the environment. Ensure everything is recyclable.
5. Check the nutritional label and compare. If nutrition is your primary concern, comparing labels will help you select the healthiest brand of sardine.
Tags: brand sardine, cheapest brand, fishing methods, packaging that
Glug is a hot drink of red wine, fruit, spices and brandy.
Glug (also called "glog" or "glogg") is Scandinavia's more potent cousin to mulled wine. It's a steamy ruby-hued brew of red wine, spices, fresh citrus peel, dried fruit (specifically raisins), slivered almonds, and a generous pour of a mischievous distilled spirit like brandy. Glug is a liquid blanket for chilly nights and a festive drink for holiday gatherings. While it simmers on your kitchen stove, it fills your home with the scent of oranges and cloves. When ready to sip, it soaks your insides with a pleasing sweet-spiked heat. Think heaven--with a delicious kick--in a cup.
Instructions
1. Place wine, brandy, spices, orange peel and dried cherries in a pot. Simmer for about twenty minutes until heated through (make sure not to boil the glug; boiling will burn off the alcohol and can alter the taste).
2. Add 1/2 cup of brown sugar and stir until dissolved. Taste. If more sweetness is desired, add 1 tablespoon of brown sugar at a time until your sweet tooth is satisfied. To remove fruit and spices filter with a strainer.
3. Sprinkle a teaspoon each of golden raisins and slivered almonds in the bottom of a ceramic or glass mug. Pour glug in mugs and enjoy. Skal! (That's Swedish for cheers).
Tags: brandy Glug, brown sugar, fruit spices, peel dried, raisins slivered, raisins slivered almonds, slivered almonds
Chicken livers are the mildest and most delicately flavored organs of the major domestic meat animals. They are smaller and more tender than pork, beef or calves' livers, and their low-key flavor makes them more versatile as well. You can make chicken livers into tasty canapes, elegant pate, a flavorful sandwich spread or many entrees. In each case, removing the small veins and membranes from the livers will give the dish a more finished, professional look.
Instructions
1. Place the livers on a cutting board. Pick one up and examine it. You will see that it consists of two delicate lobes, held together in the middle by a piece of membrane and some small tubing. Some livers may have a small lump of fat adhering to one end.
2. Pull the fat, if any, from the first liver. Place it on your cutting board and turn it so that the membrane joining the two lobes is facing upward.
3. Cut lightly around the veins and membrane on the smaller of the two lobes. Pinch the connecting tissues against the blade of your knife with a thumb, and pull them out with a steady, gentle pressure.
4. Repeat the process with the other lobe. No visible remains of the connective membrane or blood vessels should remain. If any small pieces remain in the liver, free them with the tip of your knife and pull them out.
5. Peel off any surface membrane and any globules of fat attached to the livers. Some livers may have a small green-tinged patch from the gall, which should be cut away.
6. Place the first liver in a bowl and repeat with the remainder. When finished, rinse the livers gently under cold running water and pat them dry on a paper towel. Use immediately, or package for refrigeration or freezing.
Tags: cutting board, delicately flavored, first liver, have small, livers have, livers have small, pull them
There's nothing like a steaming mocha to make you feel warm. Whether you're grabbing a quick mocha on your way to work or enjoying a pick-me-up in the middle of a hectic day, learning to make your own mocha will save you money while you enjoy that comfortable feeling. Read on to learn make a mocha.
Instructions
1. Place approximately 1 oz. of quality chocolate syrup in the bottom of a 12 oz. cup. You can purchase this syrup at chocolate retailers or any local coffee bar.
2. Brew espresso without an espresso machine by adding 1/4 cup of your favorite coffee to your coffee maker. Use 1/2 cup of cold water and brew as you normally would. The result will be slightly less than 1/2 cup of espresso.
3. Pour in one shot glass of brewed espresso. If you want you can add more than one, but most purchased mochas are traditionally made with one shot of espresso.
4. Fill your mug nearly to the top with steamed milk. While mocha espresso drinks do not generally incorporate foamed milk, you can foam yours by whipping vigorously if you desire.
5. Top off your espresso drink with a generous serving of whipped cream.
6. Drizzle your mocha espresso drink lightly with more chocolate syrup.
Tags: chocolate syrup, espresso drink, mocha espresso, your mocha
Collecting wine can be a fun hobby as well as a highly lucrative investment. A single bottle of fine wine can eventually earn you large amounts of money. Before investing in a wine collection, you should learn about winemaking, which will give you a better idea about determine which wines will age best and make you the most money.
Instructions
1. Speak to a sommelier, a person who maintains and orders fine wines that are served in restaurants. A sommelier is not only a great resource for information about wine values, but will also offer their expertise on how a wine is made and how it is priced. The International Sommelier Guild website offers free registration and provides discussion boards about the wine industry, new wines and recommendations for investors.
2. Investigate which winemakers and vineyards have the best reputations around the world. Once you know that a particular wine producer or vineyard has good standing, you will know that it is worth investing in their product.
3. Consider the longevity of the wine you would like to buy. There are many wines made today that are not meant to be consumed after a few years. Wines with a short lifespan will not be a good investment choice, as their value will not increase with time.
4. Buy wine that will prove to be a good investment, not just wine that is expensive. Many bottles of wine are priced extremely high simply because they are "in vogue" or happen to be in demand at the moment, not necessarily because they are quality wine or a good investment choice. On the other hand, many rare wines do not taste good at all, however make great investments because they are difficult to find.
5. Choose extravagant labels. A bottle of wine sporting a gold embossed label can greatly increase the investment value of the bottle, regardless of its quality.
Tags: because they, good investment, about wine, good investment choice, investment choice
The ingredient guaraná is appearing on the labels of more and more health and energy products, but what is it? Guaraná is a berry of the Amazon rainforest that has been harvested for energy and medicinal purposes for centuries. The seed of the berry contains a high level of caffeine. However, there is much more to guaraná culturally and botanically than just its properties as a stimulant.
Guaraná Berry
Guaraná is indigenous to the Amazon Basin, located in the northern parts of Brazil and Venezuela. The name comes from the Brazilian Guarani tribe who was the first to harvest the plant. The botanical name for guaraná is Paullinia cupana, named for the German scientist C.F. Paullini who first discovered the plant along with the Guarani tribe in the 18th century. It is also known as Brazilian cocoa. Guaraná is a climbing plant of the maple tree family; it produces large flat leaves and red berries that grow to about the size of a coffee bean.
Chemical Composition
Guaraná extract is taken from the seed of the berry. The seed contains a stimulant known as guaranine, which has a chemical structure identical to caffeine. The amount of gauranine (i.e. caffeine) in guaraná, averaging 5.5 percent, is nearly twice the concentration found in a coffee bean. The remainder of the seed contains nearly 50 percent vegetable fiber, 8.3 percent starch, 7.6 percent water, nearly 6 percent guaraná acid, 7.5 percent pectin and trace amounts of malic acid, mucilage, dextrin and salts, colorant and acids.
Guaraná Seed Extract
Guaraná extract, usually a light brown powder, is water soluble. The extract is often used mixed with water or juice. You'll find guaraná powder a key ingredient in popular energy drinks, such as Rock Star, Cult and Sobe, and in energy pills. The powder extract is also a flavoring for other food items such as chewing gum, chocolate, ice cream and alcoholic beverages. Stores that carry herbal supplements usually sell guaraná powder. As a stimulant, guaraná reduces fatigue, sharpens perceptions, reduces appetite and relieves muscle tension and hangover effects.
Cultural Roles
In Brazil guaraná is popular in soft drinks for its flavor. Guaraná Antarctica is the most popular brand of guaraná soft drink, though in recent years many alternatives have tried to compete for the market with little success. Outside of Brazil, guaraná is known for its chemical effects as a stimulant, not for its unique taste.
Warning
The active ingredient guaranine may aid in the suppression of appetite, though it is not considered a weight loss drug. Guaraná powder extract can be used as part of a weight loss program or regime, though not for any nutritional supplementation. As with all stimulants, addiction or overdose is possible. Though to reach a dangerous level of consumption one would have to consume 100g of pure guaraná seeds or extract at a single sitting.
If you're like most people, you've probably reached in the cabinet and found your rarely used brown sugar in one big block. Not to worry, you don't have to throw it away. Here are a few ways to loosen brown sugar so you can still use it in your recipes.
Instructions
1. Prevent brown sugar from hardening in the first place. Place an apple into a sealed bag or container with the brown sugar. Leave the apple for a few days, and then change it out for a new one. This also works after the sugar has hardened, although sliced apple works better in this case and you need to leave the slices in for a few hours to overnight.
2. Grate brown sugar with a hand grater, preferably one which makes small granules. This works well if you only need a small amount of brown sugar for your recipe.
3. Place brown sugar into a covered microwave-safe container. Measure out 1 cup at a time so you do not melt the sugar. Place it in the microwave, cover and heat for about 30 seconds.
4. Repeat 1 cup at a time until all of the sugar you need has been softened. When you need less than a full cup, follow Step 3 with no less than half a cup for 15 to 20 seconds until softened.
Your credit score can determine whether you are approved for an auto loan, a mortgage, a credit card or a cell phone plan. If you do qualify for a loan, your score determines the interest rate. It also factors in to whether you qualify for an apartment and if you can get utilities without putting down a deposit. The higher your credit score, the better it is for you.
What Is a Credit Score
Your credit score is a tool lenders use to determine whether you are a good risk. Your actual score is a three-digit number calculated by a mathematical formula, based on your credit history. The scoring system that most creditors view is the Fair Isaac Corporation (FICO) score. According to the MyFICO website, 90 percent of the largest banks use your FICO score to make decisions.
Numbers
FICO scores range from 300 to 850. What lenders consider a good or a bad score, fluctuates with the economy. As of 2009, a FICO score of 760 to 850 puts you in the "excellent" category. Scores between 725 and 759 are "very good," according to Bankrate.com. To qualify for a premium credit card, for example, you would need to be in the very good category or above. If your score falls below 620, you might have a difficult time getting credit, says Steve Ely of Equifax, one of the three major credit bureaus.
Know Your Score
You have several ways to determine your credit score. You can obtain a free copy of your credit report once every 12 months through AnnualCreditReport.com, and pay an extra fee for your credit score. Alternatively, you can buy your FICO credit score at the MyFICO website or use a FICO score estimator at Bankrate.com (see the Resources section).
Breakdown
Your credit history receives one FICO score from each of the three credit bureaus, which are TransUnion, Experian and Equifax. The data is based on five categories, each weighted differently. Payment history, which includes your account payment information and any delinquencies, is responsible for 35 percent of your score. The amount you owe is 30 percent of your score. This also includes how much available credit you have. If you are maxed out, your score is lower. Other categories are length of credit history (15 percent), types of credit used (10 percent) and new credit (10 percent), meaning how much credit you apply for and recently opened accounts.
Significance
Bankrate.com demonstrates the importance that 200 points on your credit score can make. Suppose you have a $100,000, 30-year mortgage. A person with a score of 520 will pay 4.36 percentage points more than someone with a score of 720. The difference is $110,325 in extra interest over the course of the loan, which comes to about $307 more per month.
Tags: credit score, FICO score, your credit, your credit score, your score, credit history
A person's credit scores show up in many different parts of her life. Of course, when she applies for a loan, credit card or mortgage the lender reviews the credit report and the credit scores. Other companies review a borrower's credit score, even without the borrower's permission. Employers often review an applicant's credit history as part of a background check, and insurance companies sometimes base a policy's costs on a credit history and credit score review. Knowing what a "good" credit score and what a "bad" credit score is and change them is important.
Credit Score Ranges
The three major credit bureaus companies are Equifax, TransUnion and Experian. These three companies use information provided by creditors, public records and other data to calculate a credit score, often called a FICO score. The credit score predicts how well a person will repay a debt in the future based on their past credit history. Experian's scores range between 330 and 830. Equifax scores fall between 300 and 850, while TransUnion scores are between 150 and 934. Each company uses its own formula for calculating credit scores.
Credit Score Classifications
Higher scores are better than lower scores. As credit markets change, guidelines for defining "good," "excellent" and "bad" credit changes. Typically, "excellent" credit begins at 740 or higher. Good credit ranges between 680 and 740. Average credit includes credit scores of 620 to 679. Credit scores less than 620 are usually considered bad. Some mortgage lenders will not lend to anyone with a credit score less than 620. Each lender defines "good" and "bad" scores differently.
Negative Credit Items
Many items drive credit scores down. These include late payments on current debt. Missing payments hurts credit scores immediately. As the late payment ages, its effects diminish but are still felt for 24 months. Creditors view the amount of credit used compared to the maximum credit line amount when determining scores as well. People who use their entire credit card limit usually have lower credit scores than those who use 30 percent to 50 percent of their credit limits. Other negative items such as bankruptcy, collection accounts, judgments and foreclosures severely lower a credit score.
Turning "Bad" to "Good"
Raising a credit score takes time and effort, but is achievable. Make every payment on time. Missed payments hurt credit scores, but payments made on time help credit scores. Pay down high credit card debt to less than 50 percent of the maximum credit line. Avoid paying off the credit card to drive up credit scores. Having too much credit available can hurt the score as well. Ideally, credit card balances should be between 30 percent and 50 percent of the total credit line. Keep older credit accounts and avoid opening new accounts, as the age of the accounts on your report is also important. Check your credit reports for errors regularly (at least annually) and take advantage of your free yearly reports.
Tags: credit scores, credit card, credit history, credit line, credit score, credit score, less than
If you go to Chicago and ask what the city's best food is, you might hear a rundown of deep-dish pizza places. In New Orleans, you might be told about several famous Creole restaurants like Commander's Palace or Arnaud's. And in Memphis, you'll hear the same few barbecue restaurants mentioned over and over again. These wildly popular places offer some of the best barbecue available anywhere, and they have grown to become famous for their Memphis-style offerings.
Charlie Vergo's Rendezvous
In Memphis, you won't get much argument from anyone if you claim that Rendezvous has the best barbecue in the world. That's because in Memphis, Charlie Vergo's Rendezvous is king. Just stop by anytime it's open and check out the crowd waiting at the back alley entrance, and you'll see how crazy the locals and tourists are about this barbecue joint.
Charlie Vergo started Rendezvous in the basement of his diner in 1948. A coal chute he discovered in the basement gave him the idea to start making ribs instead of the ham-and-cheese fare he'd been offering upstairs. The charcoal smoking method led to a barbecue legend. The bricked walls are covered in memorabilia ranging from antiques to humorous signs, and the light smell of smoke is likely to set any barbecue lover's stomach to growling. In addition to the ribs, the menu includes huge sandwiches like the chopped chicken or pork shoulder. Beef brisket and barbecued shrimp also are among the menu offerings.
Neely's
Neely's BBQ is more famous today because of its affiliation with Pat and Gina Neely and their regular appearances on the Food Network program "Down Home with the Neely's." But Neely's barbecue ribs and pulled pork were famous long before the television show began. In 1988, the Neely rothers -- Gaelin, Tony, Mark and Pat -- started a downtown Memphis eatery that consisted of a few tables and chairs and one pit. By 1992, they had to open a new East Memphis location to keep up with demand. In 2001, the Neely's decided to expand outside of Memphis and put a location in Nashville. Today, all three are successful barbecue restaurants that feature slow-cooked meats and sauces crafted by the Neely's themselves.
The original Neely's is located in the historic downtown area of Memphis and is filled floor to ceiling with family photos, memorabilia and everything you'd ever want to know about the founding family. The menu features a high-stacked pulled pork sandwich as well as barbecued bologna, smoked sausage, ribs and chicken.
Corky's
If you are a serious barbecue fan, there is a good chance you've heard of Corky's, which has restaurants in Tennessee, Mississippi, Louisiana, Arkansas, Indiana and New Jersey. It all started on Poplar Avenue in Memphis. Perhaps the most well-known brand of Memphis barbecue, Corky's features pulled pork and ribs smoked with a combination of hickory wood and charcoal. Corky's serves smoked meat in slabs of mouth-watering ribs, giant pork and chicken sandwiches dripping with sauce and Southern-style cole slaw. You can even order a concoction known as barbecue spaghetti, which is much better than it may sound. To make it, Corky's smothers spaghetti noodles in barbecue sauce, shredded pork and vegetables.
Tags: Charlie Vergo, pulled pork, barbecue restaurants, best barbecue, Charlie Vergo Rendezvous, Memphis location
The African kola nut is a bitter-tasting nut that has an oval shape. Originating from evergreen trees in tropical Africa, it comes in a wide range of colors--from brownish-white and light green to pink and dark purple.
Traditional Use
The African kola nut is an integral part of West African culture--a sign of hospitality and goodwill. Traditionally, a host welcomes a male guest in his house by offering a kola nut. It is also used during elder or town meetings.
General Use
The nut is popular in West Africa because it is believed to generate a sense of well being. This constitutes traits such as reduction of fatigue and increase of energy. For centuries, African armies used kola nuts as part of their ration on long marches.
Properties
African kola nuts are believed to contain more caffeine than coffee. Other kola constituents include glucose, starch, betaine and protein.
Trade
The majority of kola nut production has always been in sub-Saharan Africa, particularly the west African region.
Use Outside Africa
Kola nuts in the West are often used to produce soft drinks and pharmaceuticals.
Walleye roe, or hard roe, is the fully matured internal ovary, or egg mass, of breeding-age female fish and develop in the spring. Although the flavor of fish roe is usually considered to be an acquired taste, it is found to be not only palatable but quite delectable by many people.
Walleye eggs can be used as either cooked or raw ingredients in many dishes, but can also be served as caviar. This caviar pie recipe calls for inexpensive fish roe, such as walleye eggs. Although the layered spread or dip is a bit time-consuming, it isn't difficult to prepare and the resulting delicacy will be worthy of your finest occasion.
Instructions
1. Make a small slit in the membrane surrounding the roe sac and empty the walleye eggs into a colander in the sink. Rinse the eggs thoroughly and set them aside to drain well.
2. Drizzle 2 tbsp. of lemon juice over the walleye eggs in the colander. Toss them to flavor all of the eggs slightly with lemon juice. You now have walleye caviar. Drain again, then put the caviar into an airtight plastic container and refrigerate it immediately.
3. Spoon ½ cup of mayonnaise into a mixing bowl and fold in the chopped hard-boiled eggs. The mixture will be very thick. If it's too dry to be spreadable, just add a little more mayonnaise. Set this aside.
4. Beat the sour cream and cream cheese together in a separate bowl until very smooth.
5. Lightly grease the springform pan with butter or margarine. Spread the egg and mayonnaise mixture evenly over the bottom of the pan. Sprinkle the minced scallions over it. Use a spoon to drop dollops of the sour cream mixture on top, and spread it gently and evenly over the layer of scallions. You may need to dip the spoon in water if the sour cream mixture is too sticky to spread easily.
6. Cover the dip tightly with aluminum foil and refrigerate it for at least 4 hours, preferably overnight.
7. Remove the dip and the container of walleye caviar from the refrigerator just before you're ready to serve the dip. Spread the walleye eggs evenly over the top, and garnish with chopped chives or parsley, if desired.
Serve amaretto coffee as a dessert drink with sweets.
Amaretto is an almond-flavored Italian liqueur used to prepare an array of cold and hot cocktails. Amaretto adds nutty and aromatic flavors to a mixed drink and can be served as a bar mixer or afterdinner spirit. Amaretto drinks pair well with holiday foods and desserts that have nutty and warm spice undertones of cinnamon, clove and nutmeg. With taste pairing concepts in mind, serve amaretto concoctions with spiced meats, breads and cakes or sip amaretto cocktails for a refreshing beverage.
Instructions
Amaretto Sour
1. Dip the rim of an old-fashioned glass into lemon juice and then into a bowl of sugar.
2. Fill the glass halfway with ice.
3. Squeeze half of a fresh lemon into a shaker.
4. Add 2 ounces of amaretto liqueur and 1/4 cup of ice to chill the mixture, and shake the contents.
5. Strain and pour the mixture into the glass.
6. Drop a maraschino cherry into the glass and wedge an orange wheel on the sugared rim.
7. Place a cocktail straw in the glass and serve.
Godfather
8. Fill a rocks glass halfway with ice.
9. Pour 1 1/2 ounces of scotch into the glass. Add 1/2 ounce of amaretto.
10. Place a cocktail straw in the glass and serve.
Bocci Ball
11. Pour 1/4 cup of ice into a rocks glass.
12. Add 2 ounces of amaretto and fill the rest of the glass with orange juice.
13. Garnish the drink with an orange wedge. Place a cocktail straw in the glass and serve.
Amaretto Coffee
14. Pour 1 1/2 ounces of amaretto into a regular or Irish coffee mug.
15. Fill the mug with 8 ounces of hot coffee, leaving about 1/2 inch of head space.
16. Stir the mixture with a coffee stirrer. Top the amaretto coffee with a swirl of whipped cream. Garnish the cream with coffee beans and serve with a stirrer and spoon as an afterdinner drink.
Tags: cocktail straw, cocktail straw glass, glass serve, into glass, ounces amaretto, Place cocktail
Species of fish with skeletons comprised of bone are classified as bony fish.
The bony fish class includes all Osteichthyes, which encompass a large number of subspecies. Their name comes from the fact that all bony fish skeletons are mostly comprised of bone instead of cartilage. Bony fish come in various shapes and sizes and have adapted to almost every habitat on Earth, according to the Courtenay Museum.
Oarfish
The oarfish is the longest bony fish in the ocean. They can grow to lengths of 50 feet. Because this fish lives in deep waters along the ocean floor, live sightings of oarfish are rare. They are only seen when a dead fish washes ashore or a dying fish rises to the surface. These fish are not hunted for food; their meat isn't considered edible, but occasionally fishermen will catch them for sport. Because of the size and rarity of this fish, they are believed to have spawned sea serpent legends.
Devils Hole Pupfish
This is one of the rarest species of fish in the world and definitely the rarest bony fish. The only place to see a Devils Hole pupfish is in Ash Meadows National Wildlife Refuge in Nevada. Here the pupfish spawns in a 400-foot deep cave which is where it gets its name. The Death Valley cave maintains water at a constant temperature of 93 degrees Fahrenheit, which is vital for the Devils Hole pupfish to survive. The Nevada Department of Wildlife has put forth a large effort toward saving this rare bony fish species.
Zoarcid Fish
The zoarcid is a bony fish rarely seen unless you stumble upon its unusual habitat. These fish are top predators in their ecosystem and grow up to 2 feet in length, according to the National Science Foundation. They live near underwater hydrothermal vents and they eat smaller sea creatures such as shrimp, crabs, mussels and tubeworms. These fish are eel-shaped and white or silver in color. They swim slowly so as not to exert too much energy, because they don't get a lot of food.
Russian Sturgeon
The Russian sturgeon has only recently become a rare fish. Hunted and displaced almost to extinction, these bony fish are harvested for their eggs, which are served as fine caviar. The Russian sturgeon can grow up to 6 feet and lives in saltwater for most of its life but must travel upriver to spawn. The migration is what makes sustaining this species difficult. Because of hydroelectric dams, loss of habitat and over fishing, populations of Russian sturgeon have decreased by 90 percent over the past 40 years, according to the IUCN Red List.
Tags: bony fish, bony fish, Devils Hole, Russian sturgeon, These fish, bony fish, comprised bone
Whether you have celiac disease, have gluten sensitivity, or are just looking to bake with something different, you can bake without wheat flour. It can be confusing at first since almost all recipes use white flour, a processed version of wheat flour. With some modifications, you can transform your favorite recipe into a wheat-free recipe.
Instructions
1. Decide what flour you'd like to bake with. Sometimes it's helpful to combine two or more wheat-free flours and substitute the combination in recipes in place of wheat flour.
2. Combine white rice flour, potato starch, and tapioca flour for a versatile wheat-free flour. Mix one 1/2 cup tapioca flour with 1 cup potato starch and 3 cups rice flour. Use this mixture in a 1:1 ratio to replace wheat flour in a recipe.
3. Don't use an egg replacement product. Sometimes you'll find tasty recipes that don't use wheat flour or eggs, but adapting recipes to fit these requirements is more difficult. Don't try to replace eggs when you're also replacing wheat flour in a recipe. The end result will usually not hold together well.
4. Jot down any recipe changes you make and keep notes of what substitutions work well and what substitutions fail. Refer to these notes every time you bake in order to improve your culinary creations.
5. Store wheat-free flours in sealed containers in your refrigerator to maintain freshness.
6. Pay attention to expiration dates. Place a label on your containers so you know how long the flour is good for.
7. Realize that some recipes will not work without wheat flour no matter how hard you try.
Sodium is a common ingredient in prepared or processed foods. Sodium is known to control blood and fluid volumes as well as regulate your body's blood pressure. For numerous heath reasons, some health professionals prescribe a low sodium diet consisting of less than 2,000 milligrams or 2 grams of sodium per day. A low sodium food items includes 140 milligrams of sodium or less per serving. There are plenty of low sodium food items you can consume on a low sodium diet.
Fruits and Vegetables
Consume a variety of fruits and vegetables on a low sodium diet. Fruit and vegetables are naturally low in sodium and should be a healthy part of your diet. Make sure to eat a rainbow of food so you benefit from the range of nutrients each colored food provides. Season your vegetables with fresh ground pepper or herb flakes. One teaspoon of salt is over 2,300 milligrams, so season your vegetables with low sodium alternatives.
Beans and Legumes
Eat a variety of beans and legumes. Red kidney, black and white beans are all delicious eaten with a vinaigrette of balsamic vinegar and olive oil. Season the beans with chopped fresh herbs. Legumes like lentils are very savory cooked with no-sodium chicken broth and chopped fresh herbs. Add chopped roasted vegetables for a delicious legume and vegetable stew.
Dairy
Select your dairy products carefully. There can be hidden sodium in many items. Some low sodium items you can eat on a low sodium diet are whole and skim milks, Swiss cheese and plain yogurt. Be careful of certain cheeses like herb spreads, American cheese or cheddar cheese; they can have many grams of hidden sodium.
Losing weight and enjoying wine are no longer incompatible. In fact, the medical community has found wine helps your body maintain good health and fight cancer, heart disease and ulcers. Dieticians at the University of Michigan suggest using wine in cooking, specifically as a substitute for salt, noting that the alcohol burns off during the cooking process, reducing the calories and leaving behind only the flavor. There is no reason that the joy and health benefits found in wine cannot be incorporated into any diet regime.
Instructions
1. Choose wine with few calories. The killers in any diet are the calories. The calories in wine come solely from the alcohol content. One serving of wine with a normal proof---a percentage measure of alcohol by volume in the bottle---has 80 calories. The higher the proof, the more calories there will be per glass. Remember wine does not contain fats and has only a trace amount of protein.
2. Look for wines with resveratrol. Reducing the caloric intake of wine does not mean smaller portions are necessary. Stay in the red family to enjoy the benefits of cholesterol-reducing resveratrol. There is a simple formula to determine calories in a glass. A x O x 1.6 or alcohol content times the ounces drunk times 1.6.
3. Enjoy wine for carbohydrate diets. A carbohydrate dieter can enjoy wine with a meal too. All wines have residual sugar content, as fermented products do. Sugar equals carbohydrates, and wines rarely list this information on a label. Carbohydrates can range from a low of .5 grams to over 4.2 grams per serving. The lower numbers can be found in dry white and red wines.
Tags: wine with, alcohol content, found wine, wine does
If you eat Chinese food, then you may want to learn make your own steamed rice. When you steam rice instead of frying it, it becomes a healthier, lower fat alternative. The only things that you need to steam rice are a pot, rice and water.
Instructions
1. Rinse the rice with cold water. Make sure that you drain it well before you continue.
2. Place the rinsed rice into a clean pot with a tight-fitting lid. Rice expands when cooked, so the pot must be large enough to accommodate the amount you're preparing.
3. Add water to the pot. Use double the amount of water as rice. For example, if you use 1 cup of rice, add 2 cups of water.
4. Bring the rice and water to a boil over high heat with the pot uncovered.
5. Cover the rice and reduce the heat to a simmer. Let the rice steam for 10 minutes before checking it. Test the consistency to see if it's soft enough. If the rice is too hard, cover it and add a few drops of water. Check the rice again in 5 minutes.
6. Remove the rice from the heat and fluff it with a fork. Serve the steamed rice immediately.
Adventure sports can help control your adrenaline production and condition your stress response.
Adrenaline is a powerful hormone which your adrenal glands release into your bloodstream in response to stress. This flood of adrenaline creates ideal conditions for a "fight or flight" response. This enables you to physically perform better than you ever could under normal circumstances. Adrenaline has medicinal uses in treatments for cardiac arrest and anaphylactic shock (allergic reactions). Excess adrenaline remaining in your bloodstream in response to constant stress can make you chronically sick.
Endocrine and Nervous Systems
When it perceives a threat, your brain stimulates your sympathetic nervous system to stimulate the endocrine system. The adrenal medulla--the area inside the adrenal glands, which are walnut-shaped structures atop the kidneys--releases a great burst of adrenaline and other stress hormones into your bloodstream. The nervous system immediately becomes desensitized to pain.
Circulatory and Respiratory Systems
The adrenaline rush sends a barrage of oxygen-rich red blood cells to the heart, lungs and muscles to prepare them for quick action. The heart pumps harder to get more blood flowing faster. The bronchioles of the lungs relax, allowing them to move oxygen faster than normal.
The Musculoskeletal System
The muscles contract harder than they do normally, dilating your pupils, causing your hair to stand erect and imbuing your skeletal muscles with sometimes superhuman strength. Emergency workers, such as firefighter Chris Hickman of Ocala, Fla., are a perfect example of how adrenaline creates that burst of strength: when responding to a motor vehicle accident in 2008, Hickman lifted a Chevrolet Blazer a foot off of the ground so that other firefighters could free the driver pinned between the truck and the pavement.
Adrenaline Fatigue
Constant stress can cause your body to hum along at a low-level state of alarm all the time. Your adrenals leak adrenaline and another stress hormone, cortisol, into your blood, causing anxiety, fatigue, weight gain; this may also lead to heart disease and stroke.
Adrenaline to Combat Stress
Engaging regularly in activities that produce an adrenaline rush, including adventure sports such as mountain biking and rock climbing, conditions your body to respond positively to stress. This can happen when adrenaline responses become routine and are associated with positive feelings. Your adrenal glands also learn to produce adrenaline at the right times instead of constantly producing low levels of the stress hormone.
Tags: adrenal glands, into your, your bloodstream, adrenaline creates, adrenaline rush, bloodstream response, into your bloodstream
Nowadays, it's not always easy to find time to cook for your family. The mornings can be particularly difficult as you are often in a rush to get to work, school or other activities. If you want to serve up a delicious, homemade breakfast, but find you are short on time, a make-ahead casserole may be just the thing for you. Prepare the bulk of the dish the night before and then just pop it in the oven the next morning. You'll be able to smell the wonderful aroma of homemade goodness while you are getting ready for your day.
Instructions
1. Grease the 9 x 13-inch glass baking pan with butter.
2. Lay the slices of bread in the pan, completely covering the bottom of the pan, overlapping them only if necessary.
3. In a large bowl, whisk together eggs, milk, half and half, vanilla and cinnamon. Pour egg mixture over the bread slices.
4. Cover the baking dish with plastic wrap and refrigerate overnight.
5. The next morning, pull the dish out of the refrigerator and allow it to set out while you preheat the oven to 350 degrees.
6. Flip each piece of bread over in the baking dish, cover the pan with foil and pop it into the oven once it is preheated. Bake for 20 minutes.
7. While the toast is baking, in a small saucepan, combine butter, brown sugar and corn syrup. Heat over medium high heat until bubbling.
8. Once the 20 minutes is up, pull out the casserole and pour the butter sauce over the bread and egg mixture.
9. Pop the dish back in the oven, uncovered this time and bake for 20 minutes more. Serves 8 to 10.
In a 33 gram serving, turkey tenderloin has 34 calories and one gram of fat. Due to the low fat and calorie content in relation to fattier meats like beef, turkey tenderloins are a good food for dieters. This same serving contains one gram of carbohydrate and six grams of protein.
Best Methods of Cooking
Since a turkey tenderloin is very low in fat, it can dry out very quickly if not cooked properly. The best way to cook a turkey tenderloin is on a medium high heat on the grill or roasted in an oven set on 375 degrees F. All turkey must be cooked to 165 degrees for safety reasons. If a turkey tenderloin is cooked under this temperature, you run the risk of food poisoning if the turkey was not handled properly down the food supply chain.
Grilled Turkey Tenderloin
One of the most delicious ways to cook turkey tenderloin is with a dry rub and then grilled on a hot grill. Take one tablespoon each of garlic powder, onion powder, dried thyme, sage, kosher salt and fresh ground pepper and mix in a small bowl. Rub this mixture onto a turkey tenderloin and wrap in plastic wrap or put in a sealed bag in the fridge for at least two hours (overnight is best). Rub your grill with vegetable or canola oil and then preheat your outdoor grill on medium high. Place seasoned turkey on the grill and roast for five minutes each side. Check the temperature with a meat thermometer to make sure the temperature is up to 165 degrees F. Pull the turkey off the grill and let rest for five minutes to let the juices rest back into the meat.
Roast Turkey Tenderloin
Preheat an oven to 375 degrees F. Meanwhile, rub the turkey tenderloin with a tablespoon of ground sage, ground thyme, salt and pepper. Grease a cookie sheet or roasting pan with olive oil. Place the turkey tenderloin on the roasting pan and place in the middle of the oven. Close the door and roast the turkey for 30 minutes. Check the temperature to make sure it reaches 165 degrees F for safety reasons.
Brined Turkey Tenderloin
In a bowl, mix four cups of water with 1/4 cup of salt and 1/4 cup of brown sugar. Add a tablespoon of ground pepper, ground garlic and smoked paprika. Place the turkey tenderloin in the brine mixture and let the brine flavor the tenderloin for at least two hours. This brine can be used for up to six hours before cooking, Brines help retain the moisture of lean meats as well as flavor meats that are low in fat.
Curried Turkey
Mix one tablespoon of each of the following spices: turmeric, garlic, coriander, yellow curry powder and a pinch of salt and pepper. Rub this curry mixture onto the turkey tenderloin and grill outside on a medium high heat. Cook for about five minutes on each side and check the temperature to make sure the meat reaches 165 degrees F.
Tags: turkey tenderloin, five minutes, make sure, medium high, Check temperature
There are several different types of biopsies that may be performed on a mole. Which type is ultimately chosen will be dependent upon several factors, like the reason for the biopsy, the patient involved, the type and size of the mole, where the mole is located on the body, and the patient’s family history.
Instructions
Have a Mole Biopsy
1. Determine if the mole is considered "atypical." Sometimes patients want moles removed for cosmetic or comfort reasons. Other times, they want them biopsied because they believe them to be atypical or in some way suspicious. In some instances, the patient simply doesn't know whether or not the mole could be dangerous and opts to err on the side of caution.Most medical insurance will cover approximately 2 instances of an atypical mole biopsy. Beyond that, it may be dependent upon the patient’s individual history, their family history or a series of other factors. Therefore, it sometimes becomes important for the patient to prove that the mole is atypical. This can only be accomplished by a physician with expertise in that particular area of medicine.
2. Determine which type of biopsy should be performed.If a mole is determined to be atypical, a biopsy is always recommended. However, which type of biopsy procedure should be used can be in question. This can be determined by a physician with expertise in that specific area of medicine. While it is also possible and in some instances even advisable to biopsy typical moles, the remainder of this article deals specifically with atypical type moles.
3. Decide who will perform the biopsy. In some instances, a single physician can handle a mole biopsy. In other situations an entire team of specialists may need to be brought on board. In the event of melanoma, the team or some part of it, may get involved in total removal of skin within the area of the mole. This is done in order to make certain that the cancer does not spread further. It is also often critical in situations where the cancer has already spread.
4. Submit to a dermascopy test before a biopsy, if recommended. In some instances where the physician is uncertain that the mole in question is genuinely atypical, he or she may request a test called a dermascopy. The test is simple and painless, involving special equipment that acts very much like a magnifying glass. Sometimes, physicians are able to rule out atypical moles using this methodology, thereby negating the need for a full biopsy.
5. In some instances the patient may be allowed to choose the form of biopsy used, but in most cases that decision must be made by the physician. There are several different biopsy choices. Which one is decided upon will depend on a number of different factors. Such factors include the patient’s individual medical history, the type, size, shape and color of the mole, where the mole is located on the body, and any other unusual conditions, concerns or situations made known at the time of the biopsy.
6. Proceed with the chosen form of biopsy which will likely include one of the following. An excision biopsy is generally chosen whenever a mole is suspected of being cancerous. In this procedure the mole is removed from the skin under local anesthetic. Following the procedure, the skin may either be sutured or cauterized to close the wound. Laser biopsies are often reserved for moles that involve entanglement with blood vessels. It is a safer and cleaner procedure in that instance than simple excision. It, too, can be done under local anesthetic. However, in severe situations, it can require that the patient be put to sleep in order to ensure no movement during the procedure.A punch biopsy may also be done under local anesthetic. In this process a small amount of the skin around the mole is also automatically cut out. The wound is generally closed with stitches.Shave biopsies are generally reserved for atypical moles that stand away from the skin's surface. They, too, are done with local anesthesia. The procedure is called a "shave" biopsy because the mole is simply removed above the skin area rather than by cutting into the skin below the mole's protrusion. The process may be done either my scalpel or by electrolysis. However, this type of biopsy is not recommended when skin cancer is suspected because it does not remove the skin area below the protrusion.
7. Wait for the mole, or parts of or around it, to go to the lab for testing. If results return indicating suspicious skin cells or definitive cancer, one of two things may occur. The physician(s) may go ahead and do further skin excision, cutting away layer by layer of skin around the mole area until the returning lab samples come back clean. In the event that skin and tissue removal becomes too deep or too broad, or the area in question is located in a sensitive area of the body, the physician may close the wound and refer the patient to another physician specialist for further examination and possible additional surgery and/or treatment.
8. Submit the mole and or skin and tissue for additional lab testing.Since the initial biopsy results are sometimes deceiving, additional lab tests may be required. If anything unusual shows up, the physician may outline additional treatment or surgery needs. This could include an extended surgical process referred to as a "wide local excision." It essentially requires that more skin and tissue be cut away from the area where the mole existed until the remaining skin and tissue is found to be cancer free. This may be done either under local or general anesthetic, depending on the patient, the area of the body and a number of other factors. The wound is ultimately closed by stitches, unless the skin area is excessively large. In such situations, it may be necessary for the patient to have skin grafted onto the wound from another area of their body.
Tags: some instances, skin tissue, under local, local anesthetic, skin area, type biopsy, under local anesthetic
Smoothies are a nutritious and easy way to enjoy the recommended daily servings of fruits and vegetables. By making smoothies at home, one will ensure the delicious drink contains healthy ingredients rather than fattening additives and corn syrup. The first step to making a great smoothie is to prepare the fruit and vegetables.
Instructions
1. Decide what ingredients will be in the smoothie. Try to mix both frozen and fresh fruit for the perfect frozen delicacy.
2. Rinse fresh fruit and vegetables under running water to remove harmful bacteria. It is not advised to use soap or cleaning solutions on the food. There are fruit and vegetable washes that can be purchased to spray on the produce.
3. Remove dirt from the produce by using a soft, bristled brush. Do not bruise the fruit by applying too much pressure.
4. Check produce for damaged areas that could be hiding harmful bacteria that can cause illness. Cut out and dispose of damaged areas.
5. Cut the fruit in half. Remove any pits or seeds before blending.
6. Chop the ingredients. The smaller the pieces, the smoother the consistency. Ingredients can be cut with a knife, a blender or a food processor.
Tags: damaged areas, fresh fruit, fruit vegetables, harmful bacteria
Chips and salsa is the perfect no-fuss snack, but it can get boring after a while. Skip the jar and make a dip of your very own to serve up with a bag or tortilla chips. There are plenty of alternatives to salsa and dips are endlessly customizable. Get inventive and incorporate your favorite ingredients for a unique snack.
Beans
You can make a quick dip by pureeing beans with a few flavorful ingredients. Drain and rinse a can of black beans or white beans. Add the beans to a blender or food processor with 2 tbsp. of lime, lemon or orange juice. If you don't have juice, balsamic, cider or red wine vinegar will work in a pinch. Toss in a clove of garlic, a de-seeded jalapeno, or 1/4 cup of chopped red onion or scallions. Season the whole thing with a tablespoon of fresh cilantro (or a teaspoon of dried cilantro), a teaspoon of cumin and salt and black pepper to taste. Puree the dip until it is smooth and store it in the refrigerator for up to one day.
Cheese
A cheese dip can take the place of salsa while mimicking the flavors of nachos. Combine two parts shredded cheddar cheese along with one part cream cheese and one part mayonnaise or sour cream. Add flavor with diced scallions, jalapenos or jarred hot peppers. Season the dip with salt and pepper, then store it in the refrigerator for an hour or so to allow the flavors to develop. Make a warm cheese dip by substituting processed cheese product for the cheddar, cream cheese and mayonnaise. Heat the dip in the microwave on medium heat in a double boiler or a slow cooker.
Vegetables
Mix together canned and fresh vegetables for a filling, nutritious dip. Rinse and drain a can of corn, then combine it with diced avocado, peppers, onions, tomatoes and anything else you can think of. Stir in minced garlic or cilantro for extra flavor. A tablespoon or two of olive oil and lime juice or vinegar rounds out the dip. Add salt and pepper to taste and serve immediately. If you like, you can mash the veggies with a potato masher for a smoother, creamier consistency.
Meat
Pair tortilla chips with cooked meat for a filling lunch or crowd-pleasing appetizer. Make a chicken salad by combining shredded chicken, chopped onion, peppers, and corn. Mix it together with a few dollops of sour cream and some lime juice, then season it with salt and pepper. You can substitute canned tuna for shredded chicken, if you wish. Ground beef is the perfect base for an inexpensive, warm dip. Combine a pound of cooked ground beef, a can of refried beans and 1 1/2 cups of processed cheese product in a saucepan. Add flavor with canned hot peppers or tomatoes, chopped onion, or minced garlic. Heat the dip over medium heat until the cheese melts, then serve immediately.
Whether you're on a low-carbohydrate diet or are just trying to reduce or balance your carb intake, you'll be glad to know that there are a number of foods you can enjoy that are naturally low in carbs. Try some of these low-carb foods at your next meal.
Meat
Any kind of meat--beef, poultry, pork or fish--is naturally low in carbs because meats are mainly made up of protein. Opt for cuts of meat in their natural state, as meats that have been processed, such as lunch meats, hotdogs and chicken nuggets, contain sugar solutions or breading that increases the carb content.
Green Vegetables
Generally, the greener and leafier the vegetable is, the lower in carbs it is. Lettuce, endive, celery, peppers, asparagus, spinach, cucumbers and zucchini all contain 3 net carbs or less per serving.
Berries
Just because you're eating low-carb doesn't mean you have to give up fruit. Berries, such as blueberries, raspberries and strawberries, are among the lowest-carbohydrate fruits you can eat, with 10 carbs or less per half-cup serving.
Eggs
Eggs make a nutritious low-carb snack or meal. The white of the egg is protein, while the yolk of the egg is fat, and each egg contains less that 1 carb gram. If you are concerned about fat content, try reducing the use of egg yolks and opt for egg salad or an omelet made with egg whites instead.
Sprouted Wheat
If you just don't know how you'll live without bread, give sprouted wheat bread a try. Sprouted wheat is all-natural bread that forms a complete protein and has much less of an impact on the blood sugar than other wheats and grains. It is 12 grams of carbs per slice, very hearty, very filling, and it breaks down very slowly in the body.
Soul food restaurants can be found throughout New Jersey.
The early 20th century saw the migration of over a million African Americans from southern regions in the United States to northern states, such as New Jersey, in what came to be known as the Great Migration. Accordingly, they brought food traditions to their new northern homes, and today, a number of soul food restaurants can be found in New Jersey, a reflection of the southern roots of African Americans in New Jersey.
Soul Flavors
The Soul Flavors restaurant is located in Jersey City, convenient to New York City by way of the regional railroad service, the PATH. Soul Flavors creates soul food cuisine that encompasses multiple southern influences, including the Cajun tastes of Louisiana. Appetizers include garlic and chili broiled shrimp, Aunt Nita's cod fish cakes and mini Cajun salmon cakes with Creole remoulade, in addition to a soup of the day. The restaurant has a menu of "soul" specialties, Soul Flavor's interpretation of soul food classics. Buttermilk-marinated fried chicken, pan-blackened catfish and jerked chicken are just a few of the selections. Soul Flavors also makes a vegetarian option, a meatless vegetarian strudel. Aunt Dot's macaroni and cheese, black-eyed peas, and homemade biscuits and cornbread are among the sides, and choose from carrot cake and peach cobbler among the dessert selections.
Soul Flavors
354 Grove Street
Jersey City, NJ 07302
201-217-3004
soulflavors.com
Delta's Restaurant
Delta's Restaurant, in New Brunswick, has a prolific menu of Southern-inspired, soul food cuisine. Collard green dip, fried gator and catfish fingers are among the appetizers while main dishes include meat, chicken, fish and seafood. Pecan-crusted salmon, smothered pork chops, and fried whiting over shrimp as well as chicken jambalaya grits are a few of the entrées that characterize the taste of the American South. Candied yams, collard greens and fried okra are among Delta's sides. The restaurant also has a lounge hosting live music acts on select evenings.
Delta's Restaurant
19 Dennis Street
New Brunswick, NJ 08901
732-249-1551
deltasrestaurant.com
Aunt Berta's Kitchen
Aunt Berta's Kitchen, in Oaklyn, was ranked as the best family-owned business in southern New Jersey at the 13th Annual New Jersey Family Business of the Year Luncheon. Specialties include smothered pork chops and a pig's feet platter, in addition to a host of other entrées, like the rib platter, crab cakes and fried chicken. Aunt Berta's also offers a number of sides, including cabbage, candied yams, mashed potatoes and collard greens. Finish your dining experience by enjoying a selection from the dessert menu, like bread pudding, peach cobbler or sweet potato pie, among others.
Dip is one of those things you simply can't do without at a party. Crackers and dip are a delicious, easily prepared snack, but you want to make sure you get the right crackers. A light, buttery cracker might sound great, but may not be durable enough for a heavy dip. Whether you're dunking in cheese, bean, spinach or any other delicious dip, try out a variety of cracker brands and choose your favorite.
Ritz
If you're looking for a light, buttery cracker to dunk into your favorite dip, Ritz crackers are the perfect size and shape. One serving size of regular Ritz crackers (16 g.) has 60 calories and 4.5 grams of fat. If you're worried about your waistline, there's also come a reduced fat variety, which has 70 calories in one serving (15 g.) and 2 grams of fat. Ritz is also available in Honey Butter, Roasted Vegetable and Whole Wheat. Because these crackers are so light and crispy, they may not be best for heavy dips.
Wheat Thins
Wheat Thins are a thinner cracker with a bigger crunch. Their small square size makes them ideal for sandwiching your favorite dip or spread. Wheat thins are a healthy alternative to other crackers because they're toasted, not fried. They also have 11 grams of whole grain per serving (31 g. or 16 crackers). Regular Wheat Thins have 140 calories and 5 grams of fat per serving, and the reduced fat variety has 3.5 grams of fat. If you want a flavorful cracker for dipping, other Wheat Thins flavors are Sundried Tomato and Basil, Ranch, and Multigrain.
Triscuit
If it's a very durable, crunchy cracker you seek, Triscuit may be the winner. They come in squares, like Wheat Thins, but are larger, so they hold more dip and they're more durable. If you have a thick dip, these are your best bet. One serving size (28 g.) has 120 calories and 4.5 grams of fat. Triscuit crackers also come in reduced fat and eight other flavors, including Rosemary and Olive Oil, Cracked Pepper and Olive Oil, and Fire Roasted Tomato.
Kashi TLC Crackers- Original 7 Grain
Kashi makes crackers that are natural and suit a healthy lifestyle. Their Original 7 Grain TLC Crackers are minimally processed and packed with seven whole grains. Their durability and crunch makes them an ideal cracker for dunking in your favorite dip, and you can feel good while doing it. One serving size (30 g. or 15 crackers) has 120 calories and 3.5 grams of fat. Kashi also makes its TLC crackers in flavors like Country Cheddar, Fire Roasted Veggie and Honey Sesame.
Tags: calories grams, Wheat Thins, your favorite, serving size, also come, also come reduced
Wine jellies are great as unique holiday gifts that everyone will love. They are easy to make and dress up in wine glasses or dessert dishes. Sealed with paraffin, the jellies will last several months. For a deep red jelly, use a port of a dark red. For a soft-colored jelly, choose a light red or rose. Use a berry or fruit wine to give the jelly a fruitier taste.
Instructions
1. Mix the wine and sugar in the top of a double boiler over rapidly boiling water.
2. Cook the wine and sugar mixture, stirring constantly for about three minutes, until the sugar is complete dissolved.
3. Remove the hot double boiler from the stove. With the jelly still over the hot water, stir in the liquid pectin and mix well.
4. Remove the foam on top of the hot jelly with a metal spoon.
5. Quickly ladle the mixture into hot, sterilized wine glasses or dessert dishes. Do not fill completely: Leave a half-inch at the top for a paraffin wax seal.
6. Seal the glasses or dishes with a thin layer of paraffin once the jelly has cooled and set.
A buttery Chardonnay refers to its texture and taste. Many use the term "buttery" to describe how the wine feels in the mouth.
Significance
Buttery-flavored Chardonnay describes rich, full-bodied, oak-aged, tannic wines. The wines are usually aged and fermented in a barrel for an extended period.
Considerations
Some of the finest and most popular buttery Chardonnays are from California. They are excellent when paired with pasta and seafood.
Types
Bernardus Chardonnay 2005, Cakebread Chardonnay 2005, Chateau St. Jean Sonoma County Reserve 2004, La Crema Sonoma Chardonnay 2005, and Raymond R Chardonnay 2004 are all buttery Chardonnay wines.
Additional Wines
Cambria's Katherine's Vineyard Chardonnay 2005, Divas Uncorked Chardonnay 2005, Stag's Leap Wine Cellars KARIA Chardonnay 2005, and Beringer's Private Reserve Chardonnay 2004 are more buttery options.
French Wines
French wines from the Burgundy region produce excellent buttery Chardonnay wines. Wines from the Melon de Bourgogne grape are good choices.
Expert Insight
Buttery Chardonnays are a bit more expensive, but the extra price is apparent in its quality and taste. This wine is too rich for dinner every night, but it is perfect for a romantic dinner for two.
The spice traders who have come through Ethiopia since the 1400s have influenced Ethiopian cuisine by introducing nonindigenous ingredients such as chili peppers and ginger. Indian spices have also been introduced, and thus Ethiopian cuisine today involves bold spices and flavors. The mix of Christian and Muslim people there also influences Ethiopian food in that vegetables are a large part of the cuisine, and pork is not used. Rather than utensils, Ethiopians use injera, a pancake-like food, to pick up their entrees. Below are instructions on make injera and wat, the national foods of Ethiopia.
Instructions
1. Make injera by mixing the teff and water in a bowl. Cover with a dishtowel and let stand in room temperature until it bubbles and turns sour. This fermentation process can take three days. When fermented, it should have the consistency of pancake batter.
2. After fermentation, stir in salt to the desired flavor. Typically, stir in a bit of salt at a time until the sour taste diminishes to the point were you can barely detect it.
3. Lightly oil the skillet and heat over medium heat. Pour in enough batter to cover the skillet, about ¼ cup. Spread the batter by rotating the skillet in the air, similar to the way you would when cooking crepes.
4. Cook until holes form and the edges lift from the pan. Remove the cooked injera and set aside to cool.
5. Make the wat by first chopping the onions and the garlic. Add them to the pan, without adding oil or water, and sauté over high heat until the onions are translucent. Add 1 cup of olive oil and lower heat to medium. Simmer, uncovered, for 10 minutes.
6. Add the hot paste or the savory paste. Stir until blended. Continue stirring while adding 1 tbsp. salt and curry powder, cardamom, cloves, oregano, basil and cinnamon. Reduce heat to low and simmer another 10 minutes.
7. Add in tomato paste and stir until blended. Simmer another 10 minutes. The wat should have a rich red color. At this point, you can add in cut-up pieces of chicken (bone-in) or beef to braise in the wat until cooked. Allow about one hour for the chicken and 10 to 15 minutes for the beef. Stir the minced beef slowly and constantly to prevent clumping.
8. Place one injera on a plate and scoop wat in the middle of the injera. Using your hands, tear off a piece of injera and use it to pick up pieces of meat in the wat.
Tags: another minutes, Ethiopian cuisine, should have, stir salt, until blended
Tarragona is on the Costa Duarada on the Mediterranean coast of Spain in the Catalonian region. This town is most well-known for its location on the beach, its seafood cuisine and ancient Roman heritage. Most evenings in Tarragona are spent strolling the plazas and enjoying tapas and wine, along with the town's fantastic scenery.
Location
Tarragona is in eastern Spain on the Mediterranean coast. It is about a 100-kilometer drive south from Barcelona to Tarragona.
History
Tarragona was originally known as Tarraco when occupied by the Romans beginning around 218 B.C. The Romans continued their occupation of the city until the Moors arrived in 714 A.D. Tarragona's Christian heritage dates to the 12th and 13th centuries with the construction of the city's cathedral, which was built on a site that was previously used as a Roman temple to Jupiter and later a mosque used by the Moors.
Getting There and Around
Tarragona can be accessed by car or bus via the AP-7. Tarragona is also easily accessible by train from major cities, including Barcelona and Valencia. The train ride from Barcelona takes between 50 minutes and an hour and a half. Trains from Valenica take between two and three and a half hours. The main station in Tarragona is in the Plaza Pedrera.
Things to Do
Activities in Tarragona include touring the city's many Roman ruins, spending time at the beach swimming or sunning, and strolling around the city streets.
Things to See
Among the highlights of the sights in Tarragona is the Tarragona National Archaeological Museum. This museum, located in the Plaza del Rey, was begun in the 19th century. It houses materials excavated from the nearby Palaeo-Christian Necropolis. The museum is open Tuesday to Sunday.
Other Sights
Other sights in Tarragona include a Roman amphitheater, forum and circus. Another sight to explore is the medieval Tarragona Cathedral.
Tags: from Barcelona, Mediterranean coast, sights Tarragona, Tarragona include
When it comes to the varieties of port, a sweet fortified wine from Portugal, vintage port may command the spotlight for its rarity and exorbitant pricing, but tawny port also has its champions among port aficionados. Tawny port's mellow character, consistency, lower cost and durability make it a better introductory port for budding wine lovers than its attention-grabbing sibling.
Making Tawny Port
All port begins with the fermentation of juice from a blend of any of the numerous grape varietals permitted by Portuguese regulations. Before all sugars from the juice convert to alcohol, vintners fortify the wine with aguardente, a flavorless spirit similar to brandy. This halts fermentation, leaving behind enough residual sugar to give port its sweetness. Whereas other varieties of port age just a few years in wooden barrels before bottling, tawny port is left to age much longer -- sometimes for decades. Some producers shortcut the process by blending white and ruby varieties and labeling the mixture tawny port; the resulting product lacks the complexity of barrel-aged tawny ports.
Age and Quality
Regarding the quality of tawny port, wine experts reserve their praise for what some call "aged tawny ports." To create this type of tawny port, skilled vintners blend different vintages of long-aged, high-quality wine to achieve a flavor profile consistent with the style of their respective port houses. These tawnies sport labeling such as "10 years," "20 years," "30 years" and "40 years" on their bottles, indicating not so much the exact time in the barrel, but rather whether the wine has the characteristics of a youthful or older tawny port.
Characteristics
Tawny port gets its name from its hue. Due to the porosity of wood, the wine slowly oxidizes during its time in the barrel, changing color from ruby to amber. Younger tawnies taste of red fruit. With age, the fruit gives way to richer flavors -- hinting of nuts, caramel and raisins -- and the wine becomes more concentrated. For tawny ports that strike a good balance between the vibrancy of younger wines and complexity of older ones, port specialist Richard Mayson recommends seeking out the 20-year-aged variety.
Serving and Storing Tawny Port
Although the French and Portuguese often drink tawny port as an aperitif, those who prefer to indulge in sweet things after supper may find it makes a better ending than a prelude to a meal. Tawny port pairs well with desserts featuring caramel, dried fruits, nuts or warm spices and serves as a sugary foil to salty cheese courses. Slightly chill tawny port, suggests "Wine Enthusiast Magazine" writer Roger Voss, and it turns into a refreshing summertime quaff. Producers bottle tawny port when ready to drink, so these wines require no cellaring. Unlike most other wines, which fade soon after opening, tawny port is drinkable for several weeks after opening when stored in the fridge.
Tags: tawny port, tawny port, tawny ports, years years, after opening
The 1960s were a golden age for cocktails. The early part of this decade was a high point for drinking culture with many cocktails created during this period. The 1960s were also a period when vodka first gained popularity. Recently, the television show "Mad Men" has led to a renewed interest in the drinks of the 1960s.
Screwdriver
A fairly simple, staple cocktail, the screwdriver is made by pouring 2 oz. of vodka into a tall glass half filled with ice, topped off with orange juice. Stir the drink and add an orange wedge on the edge for garnish.
Blue Hawaiian
For a tropical twist, pour 1 oz. blue curacao, 1 oz. light rum, 1 oz. cream of coconut and 2 oz. pineapple juice into a blender with 1 cup of ice. Blend the ingredients for a minute and pour the mix into a highball glass. Garnish the drink with a pineapple slice and a cherry.
Moscow Mule
Begin this sweet drink by pouring 1 1/2 oz. vodka over ice in a copper mug or a cocktail glass. Add 1 tsp. sugar syrup and 1/2 oz. lime juice. Fill the glass with ginger ale or ginger beer and stir. Garnish with a lime slice and mint sprig.
Perfectly roasted potatoes make a healthy side to a variety of main courses, such as steak, baked chicken, grilled portobello mushrooms and fish dishes. Oven-roasted spuds have all of the flavor of their fried counterparts, but with a fraction of the fat and calories because they require less butter or oil for cooking. You can add extra flavor by sprinkling dried herbs and seasonings onto the potatoes prior to roasting them. For the best results, start with high-quality, unblemished potatoes that are recommended for roasting.
Instructions
1. Rinse 1 1/2 lbs. of small red- or white-skinned potatoes under cool tap water. Dry the potatoes thoroughly with paper towels. Preheat the oven to 400 degrees Fahrenheit.
2. Place the potatoes on a cutting board and cut each one into quarters. Transfer the potato pieces to a large mixing bowl.
3. Add 1/8 cup of extra-virgin olive oil, 3/4 tsp. of sea salt and 1/2 tsp. of ground black pepper to the bowl. Sprinkle in minced fresh rosemary, thyme or parsley leaves, or chili or garlic powder to taste.
4. Toss the potatoes with the oil and seasonings until each piece is well coated. Place the potatoes on a non-stick baking sheet and arrange them so no pieces are overlapping.
5. Roast the potatoes in the oven for up to 1 hour, or until the insides are fork tender and the outsides are golden brown and crispy. Turn the potatoes over with a spatula halfway through the roasting process to ensure even browning.