Believe it or not, the rice cooker can be used for much more than preparing a pot of rice. Its culinary uses span entire neighborhoods and it \ 's flexibility to see you hang the early worries, as you \' ll have only one pot to wash. A rice cooker steamed food, and as such is fully operational cooking deserts, boil eggs, preparing dim sum, steam fish, meat and vegetables and steam until 'the perfect plate of rice. Steaming is a very healthy way to cook food, as well as saving time and energy on compensation, you \ 'will have more energy for your free time! Here are some favorite recipes of some enthusiastic owners rice cooker worldwide.

Chinese
For a Chinese pot wonder, it is easy for a family party with very little effort. Start with the aroma of rice with soy sauce, a pinch of dried Shitake mushrooms and a quantity of grated ginger. After the rice is cooked for some time (the top is no longer in water) instead of the finely cut strips of meat on top. Either chicken or beef works well and eat some layer on top of that. You will find that meat cooked to perfection a call for tenders and vegetables, and you have a tasty dish ready to serve in a moment.

Indian
A rice cooker can cook enthusiastic water vapor to a perfect pot of saffron rice to eat flick of a switch. There are other favorites of fragrant rice that can accompany a delicious dish. Try adding flavor with turmeric and Madras added to the paste of rice and a few whole green cardamom pods. Once the rice was fortunate steam and use part of the water, place a slice of seasoned fish on top, such as trout or salmon and let steam. The addition of curry leaves inside the fish gives a subtle taste to accompany the spicy rice.

Jamaican
For a taste of Jamaican sunshine in a nice hot rice pot, use your rice cooker with a big helping of imagination. Try substituting the water needed for steaming with coconut milk and add garlic, all spice and plenty of salt and pepper to flavour the rice. For a proper Creole type dish, finely chop chicken, onions, tomatoes and pepper and add to the dish to steam with the rice. Just before the end, pop in a good helping of red kidney beans. All that\'s left is to tuck in and enjoy!

Spanish
This dish can be a variation of a Creole type dish, and it can be adapted to make tasty paella with the addition of seafood such as squid, shrimp and octopus. The basic flavours of garlic, onion and pepper are added to the rice, but in this instance, use passata as the liquid for steaming. This is a good dish to be eaten on its own or you can add chopped spicy sausage; for an authentic Spanish feel why not try Spanish chorizo. Serve the dish up with a basket of freshly baked bread and a glass of the finest Spanish Red wine. What better way to fiesta after a siesta!

Dominic Donaldson is an expert in the catering industry. Find out more about how to buy a rice cooker for versatile and tasty recipes at Ascot Wholesale.

Fans of the pizza will undoubtedly have a favorite combination trim regularly and choose the same pizza on the basis of their preference. When you find the perfect pizza, it is difficult for any risk on a new lining in May as you regret your decision if the choice you make is wrong.

Pizzas are like women - you have a type. You prefer a thin crust or deep pan, but then your head can be transformed by the arrival of the exotic stuffed crust. It is difficult to keep the eyes of this wonderful invention, but your taste will generally take you to your original choice. Once the base is selected, the trim equation and the cause of arguments throughout the world forever.

I will ignore the two most obvious lining pizza, although some people choose to delete, or cheese or tomato sauce. These two ingredients may vary greatly depending on two and preferably where you buy pizza. Tomato sauce is usually highly seasoned and can contain garlic, pepper or many other options to adapt the style of pizza.

Cheese varies depending on the pizza-type, but is usually mozzarella, cheddar, provolone or Parmesan. The cheese and tomato is the basis of most pizzas, although this simple combination is a popular choice among pizza lovers who have little imagination. This is called Margherita and is generally consumed by children for fear of strange and vegetarian flavors.

For the best pizza, toppings must compliment each other and so most pizza parlours tend to sell the same flavour combinations. In almost every pizza outlet you will find the Hawaiian (ham and pineapple), Pepperoni (sliced spicy sausage), BBQ Chicken (chicken pieces and barbeque sauce) and the Meat Feast (lots of meat of all kinds).

A pizza needs a few ingredients added to the cheese and tomato base to elevate it above a pretty boring meal. Combining a tender, juicy selection of meat with some colourful, flavoursome vegetables can make a pizza delicious and appetising to look at.

The use of peppers on pizzas serves as both a flavour-enhancer and to attract the eyes as well as the stomach. The sweetness of the cooked peppers compliments the thick chunks of chicken or beef that so often find themselves sprinkled over the pizza base.

Fans of hot food will enjoy the opportunity of adding some heat to their pizza, with jalapeno peppers also a popular choice in most pizza parlours. Spicy meat, such as beef, can add an extra dimension to this already fantastic meal.

Pizzas are adaptable and diverse, offering the eater a great meal that can be made to suit their needs and wants. With so many ingredients used to create the final piece, the pizza is an amalgamation of ideas, flavours and styles. Enjoy the choice and stay away from the monotonous margherita the next time you grab a slice.

About the Author

Patrick is an expert Research and Travel consultant. His current interest is in Luton airport hotels, Hilton Heathrow and airport parking.

With the price tag that attaches to coffee granules today, it isn't adequate that you merely place them in a jar and place them on the kitchen table. With the sort of money that you pay for a gourmet coffee granule, it is crucial that you ascertain how to properly store your coffee.

But what is the right way to store ground coffee granules?

Some say that you will be able to freeze them or refrigerate them to extend their life. Other people suggest that you put the coffee granules in packets or jars and to seal them off as tightly as possible. Other people have another storage advice for whole bean coffee and another one for a ground coffee granules? Will the storage method matter?

Green beans

For green coffee beans, all you need to do is to just put them inside a tightly-sealed jar and keep them in a location that is cool and dry, this is because they have the best shelf life and they are very easy to store properly store your coffee. If you store them properly, they can last for more than a year.

However there are only a few people who are using green beans maybe because it is a bit much work to prepare them. Prior to that you have to grind and roast them first before you are able to in reality be able to drink. This isn't great with people who are so used to instant mixes.

Store Fresh Coffee Beans

The shelf life of a roasted whole bean is much better than those that aren't roasted. A roasted whole bean can last for about 1 to 2 weeks. It is nevertheless crucial to keep fresh coffee beans in standard room temperature and be locked in an air-tight containers or canister. If it is possible, use glass canisters and keep off using plastic ones as the flavor perhaps compromised in some manner by the plastic material.

Remember though to utilize dark-colored glass as these beans shouldn't be exposed to light in any way. Metal containers should not be used too. Another good options are ceramic ones.

Anyway method to properly store your coffee is every two to three days, open the canister to release the gas that is produced by the roasted beans. One choice to eliminate the problem of gas is to use valve bags, which allow the carbon dioxide to escape. But one disadvantage is that these bags can be very expensive and quite rare.

It is important to store the coffee in the refrigerator and freeze them if unfortunately your whole bean coffee is still not finished with two weeks. By properly store your coffee like this, the lifespan of the coffee beans is going to be between a month or two. Use a plastic wrap to cover the beans. If you would like to use the beans, just grind them frozen. You can't use them again if they are thawed.

About the Author

A few persons like roasting green coffee beans in their households because few coffee companies choose to do their own roasting to enable them to assure the way the coffee beans are prepared, to know more please go to roasting-green-coff

It pays to have a good cook and it also saves money. Dining out at fancy restaurants will siphon up all your pay check, you know what I mean. The day is no longer a good day because of high gas prices, mortgage woes, inflation rates, and many more. So the special instinct that every man should uphold is to save at this time. Why do we have to save? Because who knows when will the sky fall upon us. To tell you folks our situation causes a lot of effects. I no longer have to enumerate all of them. Look at our health care, our businesses, and our homes that will lose its value. Come to think of it.

The number one thing is the stomach. How could you be able to secure the pangs of hunger if you yourself don’t have the urge to save? If you don’t save, you cannot eat, if you cannot eat because you have no money to buy for food, you die, as simple as that. Save and save and be wise to realize the power of promo codes or popularly called discount codes. By the way now that you are convince on how saving your money will save your bellies. Here is another deal, can you cook?

Being very busy with our careers, kids, and other things had wane down our valued talent, cooking. Now, it’s back to basics if you find yourself to be a born again-cook. To help you smoothen out your transition to be a master cook in your house. Try peering at cook books to review the ways, healthy foods, cooking terms and so on and so forth. Generally speaking we have to expand our knowledge on the basics of cooking. Cook books are really helpful to people who are first timers in the kitchen as well as those veterans from oven heat.

Cook book promo codes which can be found in www.cook.com are tremendously good because they offer these books at discounted price. You no longer have to travel to down town just to search for these things.

Behind all that money saving and all that stuffs to earn the title of being a good cook at home. Bear in mind that saving money is the prime deal. Cook book promo codes will help you out saving a big deal of money.

To help you more on many promo codes that can be found in one setting try our promo codesite for more details.

David Stack is a computer programmer and web developer, and a weekend writer. He has been operating Coupon Saver for over a year now. Get more online coupons, free shipping and promos by visiting Coupon Codes Blog.

by DAVID STACK

A successful culinary arts student will require a dash of hard work and a pinch of talent to make a great recipe for a career in the wonderful world of cooking. A fast-paced cooking environment that will require culinary arts students to obtain knowledge quickly and study hard to retain a good amount of information in a very short period of time to accomplish their goals. A cooking profession that revolves around a kitchen environment, there are many colleges and universities around the world that offer degrees and certificate programs to prepare and solve a students career challenge. For the students culinary career, they will learn various skills and cooking techniques while studying the art of cooking. Students in culinary arts can choose from a variety of different cooking programs, also various specialties, and these different specialties have unique techniques and skills necessary for a students career.

Specific types of chefs and their specialties are the order of authority, and are typical in a restaurant kitchen environment. An executive chef has the highest position in the restaurant, and his/her responsibility is in the planning and preparation of the food and meals that are being served to their customers. A typical executive chefs duty is to create a menu, make sure the quality of the food is up to standard and deciding how much food is required for the service. Food preparation and managing a staff are some of the skills students will have to learn and acquire, if their goal is to become an executive chef.

In restaurants, directly supervised by an executive chef, most times, are sous-chefs and they will assist executive chefs with their daily restaurant duties, requesting food and kitchen supplies, planning the restaurant menu. Some of the responsibilities of the sous-chefs are to teach new skills and techniques to a kitchen staff. Supervision of other kitchen personnel such as specialty chefs and cooks are a sous-chefs responsibility. While students study at culinary colleges and universities to become the next future sous-chefs, they will have to learn different cooking techniques and also teaching skills.

Specialty chefs also work in kitchens, and they can specialize in many areas of food including all the meat classes like beef, veal, lamb, poultry and fish to other areas from appetizers to pastries. Specialty chefs will prepare total and complete meals, to decorative food trays, and food garnishes for presentations to customers of the restaurant. Specialty chefs will help supervise other cooks and various staff members in the restaurant kitchen. At culinary arts colleges and universities, students who would like to become specialty chefs will study and learn about all the various aspects and techniques in cooking where they can make a decision on their specific specialty while at college or university.

Part of the professional kitchen staff are normal cooks who do most of the grunt work in regards to the cooking in kitchen restaurants. Cooks will prepare complete meals and then supervise other staff and help in the kitchens. It is a team effort from all kitchen staff to make a restaurant successful. Executive chefs and sous-chefs will start their culinary career as a kitchen cook in restaurants or other cooking locations, and it is usually one of the first steps into a successful culinary career once a student graduates from a culinary arts college or university.

To become aspiring professional chefs in this competitive world, students will prepare and learn all about the various aspects of culinary cooking. The proper techniques in cooking different types of foods, learn what food ingredients compliment one another and more. One of the most important parts of cooking is food safety and food safe courses are taken to make the cooking process food safe. Learn how to prepare food safely, learn proper cooking temperatures for various types of foods and the nutritional benefits, health aspects of different types of foods. Students have to know while preparing food, what is in the foods and how it will affect certain types of people with different health risks.

While fine tuning their cooking skills that students already possess, students at culinary colleges and universities will learn all about these important aspects of the art of cooking.

by JAMES MURRAY

Many studies prove Illness is a consequence of wrong diet, and nervous and mental tensions caused by selfishness, pride and ever-spreading materialism; whereas vegetarianism is the solution to the world's serious hunger problems. When Latin American countries - like Argentina - realise this, they will grow wheat, barley, millet and other cereals and soya in their vast territories not yet under cultivation.

In the United States , vegetarianism is usually synonymous with ovo-lacto vegetarianism; and will sometimes be assumed to tolerate some meat, for instance, chicken (or "at least" fish).

Vegetarianism is a major dietary therapy in the alternative treatment of cancer. Other conditions treated with a dietary therapy of vegetarianism include obesity, osteoporosis, arthritis, allergies, asthma, environmental illness, hypertension, gout, gallstones, hemorrhoids, kidney stones , ulcers, colitis, premenstrual syndrome , anxiety, and depression. Even stricter form of vegetarianism is fruitarianism. Fruitarianism excludes all food but the fallen botanic fruits of plants.

Vegetarianism is a good idea for anyone, whether young or old, healthy or sick. Reasons supporting vegetarianism are inarguable since becoming a vegetarian is scientifically proven to improve one's lifestyle in several different ways. And there are interpretations of religious scriptures which support this, saying that vegetarianism is a very high ideal. Most of us have a pretty good idea of what vegetarianism is-no meat with or without also eschewing animal derivatives such as eggs or dairy products. Beyond this simple definition, vegetarianism is mostly a self-identified appellation that varies from person to person.

Current recommendations are that vegetarians eat a wide variety of foods during the course of a day. Eggs and dairy products are good sources of protein, but also try nuts, peanut butter, tofu, beans, seeds, soy milk, grains, cereals, and vegetables to get all the protein your body needs.

Lacto-ovo-vegetarians will eat eggs and dairy products; lacto-vegetarians will eat dairy products but not eggs; and pesco-vegetarians will eat fish as well as dairy products.

Vegans abstain from all foods of animal origin. In contrast, we believe that studies relating to the dietary patterns of vegetarian populations who enjoy optimal health are valuable and valid sources of information, and can be used in developing a model of healthful eating.

Although it is much disputed and not always popular, vegetarianism is a very positive and productive dietary plan. Eating vegetarian is considered by many to be very healthy.

Some studies, along with anecdotal evidence that has been gathered, indicate that a mostly raw food vegetarian diet is helpful in breaking the cycle of suffering of several maladies. On the other hand, plant-based vegetarian diets can deliver excessive amounts of omega-6 fatty acids, another class of essential fatty acids found in vegetable oils made from corn, soybeans and grape seeds, whole-grain breads and cereals. Omega-3's and omega-6's are both "good" fats but a high omega-6/omega-3 ratio promotes inflammation and other imbalances that can lead to disease. People who follow vegetarian diets can get all the nutrients they need. However, they must be careful to eat a wide variety of foods to meet their nutritional needs.

Studies conclude that a vegetarian diet contains sufficient protein and is high in carbs and low in fat, making it ideal for athletic performance. One of the top considerations for any athlete that starts a vegetarian lifestyle is to be cognizant of vitamins and minerals, especially B12.

The most common types of vegetarian diets are vegan, lacto, ovo, and lacto-ovo. The vegan, the strictest type of vegetarian, does not eat any animal products. Obesity On average, people who follow vegetarian diets are leaner than meat eaters, and people who switch to a vegetarian diet commonly lose weight. Only 15 percent of vegetarian Seventh-day Adventists are overweight, as against 30 to 40 percent of meat-eating Adventists and 40 percent of the average American population. The influences of these aspects of vegetarian diets are the subject of the new field of nutritional ecology that is concerned with sustainable life styles and human development.

Vegetarian diets are also high in fiber. Fiber is the part of fruits, vegetables, and grains not broken down by your body. Vegetarian diets are lower in saturated fats, cholesterol, and animal protein. They’re also high in folate, anti-oxidant vitamins like C and E, carotenoids, and phytochemicals. Although vegetarian diets are higher in total iron content than nonvegetarian diets, iron stores are lower in vegetarians because the iron from plant foods is more poorly absorbed. The clinical importance of this, if any, is unclear because iron deficiency anemia rates are similar in vegetarians and nonvegetarians.

Semi-vegetarian diets are diets that primarily consist of vegetarian foods, but make exceptions for some non-vegetarian foods. These diets may be followed by those who choose to reduce the amount of animal flesh consumed, or sometimes as a way of transitioning to a vegetarian diet. Vegetarian diets are classified in various ways: The LACTO-OVO-VEGETARIAN avoids meat, poultry and fish. The lacto-ovo-vegetarian diet, which includes fruits, vegetables, eggs and dairy products can be nutritionally adequate by following . Researchers have also suggested that the health benefits of vegetarian diets are due, at least in part, to other healthy lifestyle choices that often accompany vegatarianism, such as increased physical activity and not smoking.

If the lactovegetarian and the ovo-lactovegetarian diets are planned well, they will contain all the vitamins and minerals the body needs for good health. Vitamins and minerals that may be lacking in the vegan diet are vitamin B-12, vitamin D, riboflavin, calcium, zinc, and iron. On the other hand, vegetarian diets are much richer in vitamins C and E, both important antioxidants. They are also much richer in important minerals like magnesium and manganese, which are often lacking in Western diets. Persons consuming vegetarian and semivegetarian diets are found to have lower rates of chronic diseases such as cancers, heart disease, and diabetes.

This article continues here http://www.GoodHealthInfo.info

Let’s break down the title, “why are Americans obese?” a bit and make it more up close and personal. Let’s take your favorite aunt – call her Martha – and ask, “Why is Aunt Martha obese?”

The obvious answer is that she eats too much and exercises too little.

Martha certainly has plenty of company. There is ample evidence that documents the connection between eating, exercising and obesity. Consider:

** The recommended daily caloric intake for adult men averages about 2,700; for women, about 2,000. A recent survey indicated that the average daily caloric intake for Americans is about 4,000. Small wonder, then, that:

** 64 percent of people in the U.S. are overweight.

** 27 percent of Americans are obese. (People have traditionally been considered to be obese if they are more than 20 percent over their ideal weight.)

** Americans’ diet IQ seems to be dangerously low. For example, another recent survey showed that far more Americans are concerned about the fat content of their diets than are concerned about the total number of calories they consume. This line of thinking leads to obesity no matter what food is eaten, and it has played a huge role in supersizing Aunt Martha.

Aunt Martha may scrupulously avoid fats, meats or alcohol, but she’ll eat huge amounts of other foods. She buys foods that read "Fat Free" on the label. But although that big plate of pasta, or that fat-free cake or sweetened cereal she regularly eats might not have much fat, each is loaded with calories. And the calories that are not burned off through physical exercise turn into – you guessed it – fat. And Martha NEVER exercises. Too many calories and too little exercise is a deadly combination, in many cases literally so. And yet Aunt Martha complains that she just can’t seem to lose weight, even though she “eats right.” (The “Aunt Martha Mentality” is so prevalent that the obesity that is causing a major health problem in America seems at times to defy resolution.)

** Meanwhile, as the calories pile up, the amount of exercising Americans do is left behind in the dust. Americans are just “too busy” to exercise. They are too busy watching television, surfing the Internet or playing games on the computer, they’re too busy at work – you know the drill. (As an aside, it should be noted that Americans walk and bike far less than Europeans do.) And even if they do lose weight, the vast majority of dieters tend to regain the weight they have lost within 12 months. It would be much easier to maintain weight loss if they exercised regularly: three to five times a week for about 30 minutes each. But … well, pop another donut with that coffee and we’ll worry about exercising tomorrow.

There are other reasons that may factor into Aunt Martha’s excessive girth:

** Food subsidies make fattening foods such as dairy, meat, and bread cheaper, while fruits and vegetables are more expensive.

** Serving sizes have grown. A small drink at a movie theater (or a small bag of buttered popcorn for that matter) these days is the size of what an extra large was when Aunt Martha was a kid 20 or 30 years ago.

** Cheap meals when you eat out are fattening. Fast food under the arches is extremely unhealthy and has far too many calories.

** Finally, in what may be the most damning fact of all, public health officials in this country, aside from sounding the alarm once a year or so, don’t seem to be doing much about obesity in America. (Even American kids are getting fatter these days.) As one researcher noted, “No one is doing anything about all these problems.”

So yes, Aunt Martha is a wonderful lady, and you love her a lot, but you’d better enjoy her while you can.

Because she might not be around much longer.

About Author

Dave Tishendorf is a former fattie who has worked hard (and rather successfully) to avoid breaking his bathroom scale. If you’re interested in learning more about weight loss, you can weigh in here or go to Dave’s blog.

Let me tell a true story, a little while ago I invited the family round for a BBQ. I got in from work about 6pm went straight outside and lit the BBQ, or rather tried too. I threw the charcoal into the grill, poured on a load of lighter fluid, stood back and threw a lit match onto it. After a great pyrotechnic display, lots of smoke and flames, I was left with coals that were a bit white and patchy. I threw the burgers on the grill and banged the lid on. Sat back and opened a beer.

Ten minutes later I looked, the burgers were still cold, the coals had all but gone out. So off come the burgers and on goes more lighter fluid, lots more smoke and flames. Once that dies down a session of frantic wafting follows, fingers crossed. On go the burgers, and the same happens.

Well this continues for about 3 hours, by which time we're all starving. Finally at 9:30 the food is ready.

There must be a better way I thought. What I found was a BBQ starter chimney, this a steel tube with a grill part way up, there is no bottom but holes around the base. Lighting the coals is then easy, crumple a sheet of new paper and stuff it into the bottom section or place some fire lighters underneath the chimney, then fill the top chamber with charcoal. I prefer lump wood charcoal. Set the chimney in the empty BBQ and light the newspaper through the holes in the bottom. The paper burns in the bottom of the chimney and lights the lower coals, as these get hot, air is drawn in fans the flames and within 30 mins all the coals are glowing red. The coals are ready for the BBQ once the coals are covered with a thin layer of ash.

If you use lumpwood charcoal you will have a nice hot bed of coal to work with that is good and even.

Since Pune refers to the cultural and educational center of India, every year thousands of people step into this city to fulfill their dreams. In fact, this city is rich in every aspect; be it culture or education, this city has a lot of wonders to amaze every visitor. This city is also famous for its exotic tourist places and supreme restaurants; these restaurants not only serve the great taste of Indian cuisine but also delight your tongue with continental and Italian flavor. The biggest specialty of restaurants in Pune is that every restaurant serves its own different flavors; moreover, you will observe that in Pune each restaurant possess an ambience and personality of its own.

This city always welcomes everyone with open arms and provides him or her with every possible luxury and taste. In fact, some restaurants in Pune are incredibly good; one can never imagine such hospitality and services even in restaurants of metro cities. There are n numbers of restaurants and cafes that serve pure flavor of Maharashtra, their menu include every sweet and sour taste of this state. If you are not comfortable with Maharashtrian food then also you can find the perfect taste of your region and sate with these restaurants. For people, who come to visit this city all the way from abroad, having food in restaurants in Pune can be the most memorable moment. Since international tourists get food according to their taste, they really praise this city and its restaurant a lot.

So what if your kids do not like Indian food? They can also enjoy every aspect of this city and can make their trip most happening and mouthwatering as there are many fast food centers like McDonald’s, Pizza Huts and Domino to delight them. If you are worried about the exact location of these restaurants, then you can get a comprehensive idea about restaurants in Pune through internet. Since these restaurants also offer home delivery services, you can also enjoy their delicious cuisine without stepping out of your hotel. You just need to search for the available list of these restaurants as with this list, you will also find links to browse their own websites. By following these links you can get comprehensive idea about these restaurants including menu, rates and delivery modes.

However, by this way you can miss the exotic environment of these restaurants but as it seems to be quite convenient this can be kept as an alternative. In fact, no other place in India can beat the hospitality and services of restaurants in Pune. These restaurants also offer golfing, tennis, racquets and swimming to pass the idle hours; these restaurants are not only the perfect way to unwind on a weekend but also the great place to spend a romantic and quiet evening. However, some of these restaurants take their time to serve up but the food is really worth waiting. Therefore, do not restrain yourself anymore and visit this city to delight your tongue with a large variety of mouthwatering cuisines.

About the Article Author

Amit Bhalla works to help all those who want information about the latest and the best, most happening places in the city. To know more about MyQuest,local search India,local search Delhi,restaurants in Pune visit www.myquest.in

Toasters are every kitchens need. We share with you the necessary information that you may require on this subject.

Have you ever imagined over the morning breakfast that the toast you really enjoy comes from a toaster which seems a lesser complex device but indeed a small box of wonders. An electric toaster is not very much a complex machine, but there's more going on in that little
slotted box then you probably think of.

The basic principle of bread getting into the slot, slot gets hot, toast pops out is easy enough to follow, but what's really going on beneath the toaster cover is a bit more complex and quite interesting to understand.
Here's how it works. A rider present in the slot holds the bread. When the handle is depressed the rider carries the bread down into the slot.

Grates close around the bread to center it and an electromagnet holds the rider down until the timer goes off.

At the same time a pair of contacts are forced together, sending current through nichrome wire that is crisscrossed over a mica sheet. This causes the highly resistant nichrome to produce a great deal of heat very quickly.

The bread is toasted (i.e. lightly charred) by infrared radiation produced by these heated coils. When the timer, i.e. the toaster's Darkness Setting, goes off the electromagnet is deactivated, causing the spring-loaded tray to pop up and disengage the contacts, which in turn breaks the circuit and stops the current from flowing through the heating element.

Now the next time you go to buy a toaster you don't really need to keep this in mind but in reality what you have to consider is the other functional aspects of the toaster. Here are some features to look for when deciding which toaster is the best choice for you.
* Slice #: 2 slice toaster or 4 slice toaster.
* Slot Size: Standard size slot or extra wide slots.
* Removable Crumb Tray: Handy for cleaning.
* Defrost Function: To unfreeze frozen bread.
* Bagel Setting: To perfectly toast bagels.
* Reheat Option: Warms without browning.
* Browning Controls: For precise browning.
* Cancel Button: Stops toasting immediately.
* Self-Centering Bread Racks: For even toasting
* Extra High Rack Lift: For easy removal of small items
* Toaster Cover: Keeps unit clean/protected when it's not in use.

On the second hand find out more about the toasters which suit the criteria. Short list the toasters and read their reviews. Also compare them on their prices before you make your decision.

A good toaster is the open which is functional, easy to clean, fits in your budget and comes with a warranty.
Discount toasters are also available in many stores and online portals wherein you can find the best toaster within the reach of your pocket. You can find the best of discount toasters online at toaster-oven.net, amazon.com, smartbargains.com, cheaptoasters.com etc.

The recommended toaster brands are Dualit 2-Slice Toaster, Krups, KitchenAid, Braun, Oster, Cuisinart etc. So the next time you buy a toaster review the product carefully, compare the prices and get yourself the best bargain with discount toasters.

About the Article Author

Discount toaster ovens, professional bakeware and kitchen mixers at Toaster-oven.net!

Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty, well presented appetizers.

About the Article Author

www.dishadvice.com

Nowadays Italian food is getting popular day by day all over the world. People of every country have started liking this food. If you are one of them who like pasta very much then you must love this cooking because this is one of the main ingredients of most recipes. As with all ethnic foods, this eating uses its own group of spices. These are a number of most popular spices which are used in this cooking; these spices are garlic, oregano, basil and thyme. If you will use fresh spices in your cooking then it will really add a special touch to any dish, but if you are unable to find fresh and then you can use the dried spice. You can buy these spices in small quantities and you need not keep them stored in a cool, dark place, not over your stove on a rack.

The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.

Following are some ingredients that you need to have in your grocery list.

1) Tomato Sauce:

Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.

2) Pasta:

It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.

3) Parmesan Cheese:

Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.

4) Olive oil:

Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.

About the Article Author

Steve Buchanan writes article for www.italianfood-recipes.com/ and italianfood-recipes.blogspot.com/

The verdict is in: Tea is good for you.
Now, researchers continue to study tea and its healthy constituents such as polyphenols, tannin, catechins and other antioxidants. The science is progressing on parallel tracks in research institutes and universities around the world, quantifying and qualifying the effects of tea on cancer, high blood pressure, cardiovascular health, microcirculation and even weight loss.

Beyond the health benefits, there are purely personal (and pleasurable) reasons to drink tea, and choosing the right one (or two, or three) for your particular life goals and wellness plan is something you should consider carefully. This is not because there is any risk involved with picking the “wrong” tea. The fact is, however, that choosing the right tea(s) will ensure that you are experiencing the maximum possible health benefits from the beverage and its ingredients.

Reading the tea leaves for health
There are several different factors to consider when choosing the right tea for your life and health profile. Although most teas have some range and amount of various beneficial elements, particular teas contain certain substances that may not suit certain individuals. The primary one to watch out for, of course, is caffeine. Some people are surprised to discover that tea can be very high in caffeine, as if it were not itself a “natural” product. Caffeine is a natural product that occurs in many foods, including the renowned kola (cola) nut, from which a famous soft drink with about 100mg of caffeine is made.

Ordinary teas contain beneficial properties such as alkaloids and catechins that help refresh the mind, strengthen the heart, eliminate toxins in the system and relieve inflammation and its associated discomfort. Polyphenols can actually protect people from radioactive material, counter the ravages of arteriosclerosis and actively assist the blood flow through the capillaries (called microcirculation).

In fact, the anecdotal evidence that tea is a good hangover cure has been backed by scientific studies showing how improved blood flow and other effects of tea’s ingredients are important in restoring normal functioning following the ingestion of alcohol. Any tea is good for these tasks, and you can choose from among a great variety of simple or complex teas, both herbal and standard types.

Studies on the antibacterial properties of tea have shown conclusively that it disrupts a key step in the replication of the bacterium’s DNA chain. Therefore it can be considered a safe and effective antibiotic that can fight infections and tooth decay. That it also contains vitamins and fluoride makes tea an even better bet for an addition to your program of dental hygiene and general health. A good, strong green tea would be an excellent choice for general antibiotic and hygienic purposes.

Choosing teas for taste
Choosing the right tea for you may be as simple as the change of seasons. Spring is considered the season for flower teas, summer is for green teas and autumn is a season of changes, perfect for a Oolong tea (between black and green). Cold winters are perfect for any of them!

You can also choose to drink certain teas according to the time of day. Morning time can be great for green tea because it does contain an average amount (60-70mg per cup) of caffeine. Chrysanthemum tea can be a good tea for the afternoon because it helps relieve and counter depression, stress and anxiety. In the evening it’s nice to relax with a tasty Medlar tea, as it is rich in B-1, vitamin C, calcium and iron and can also help relax the body after a long day.

There are so many types of teas too choose from, it can be difficult to decide which ones are right for you. Although not based on any scientific findings, anecdotal evidence over centuries has helped some health practitioners to develop a list of teas associated with different people. At the very least, it is an interesting exercise, trying to match people and their unique needs to the vast range of teas in the world, and the vast number of properties and effects that have been observed in their use.

Just for fun, try picking a tea from the following list and trying it out. In fact, try a variety of teas, at different times of day and in different settings. Chances are you will quickly discover which are best for your needs.

Office workers: Chrysanthemum tea and green tea
Sports lovers: Oolong tea and black tea
Those averse to sports: Green tea and flower teas
Those exposed to heavy air pollution: Green tea
Smokers and drinkers: Green tea
Meat lovers: Oolong tea
Those suffering constipation: Honey tea
Those wanting to lose fat: Oolong tea, Pu'er tea and green tea
Those with a weak spleen and stomach: Oolong tea and flower teas
Those hoping for longevity: Oolong tea and black tea

Remember, this is not medical advice of any kind. However, you are ultimately responsible for your own health and wellbeing, so stay educated on the subjects that impact your life and diet, and remember the importance of getting a good balance of scientific facts, anecdotal evidence and educated opinions (the last from your primary healthcare provider). There is a place for tea in your wellness plan, without a doubt, but it doesn’t mean you can’t find the one that tastes the best to you, and gives you the effects, both pleasurable and medical, that you want.
By: Jeffrey Lorien

Zhi Tea is a leading retailer of top-grade Oolong teas online. They provide a full line of organic and Fair Trade teas teas and organic tea gift baskets from around the world for you to enjoy.

Single-serve coffee systems and one cup coffee makers were first introduced in the late 1990s, and have become more and more popular with each passing year. If you are considering a one cup coffee maker for your house or office, there are a number of things you should consider in making your decision.

Types of Single Serve Coffee Makers

These days, a one cup coffee maker is more than a just a miniature drip coffee maker. There are many different kinds of coffee makers that only make one or two servings of coffee at a time. They include some of the oldest types of coffee makers in the world - the French press and the steam mocha pot, for instance. However, when most people refer to one-cup coffee makers today, they're talking about automatic coffee makers. These fall into two different types of machine - a drip coffee maker that serves up one cup of coffee at a time, or the so-called single-serve coffee systems that use pods, cups or some other sort of special delivery system for coffee.

The first thing to consider when deciding on a single cup coffee maker is whether you're willing to be limited in your choice of coffee. The major brands of single serve coffee makers - Senseo, Tassimo, and Keurig - all require that you use coffee that is specially packaged for their machines. If a wide selection of coffees is important to you, or if you have a specific favorite, you'll either want to be sure that the coffee maker you choose offers your favorite brand of coffee or choose a standard drip coffee maker that brews a single cup at a time.

What to look for: One-Cup Drip Coffee Makers

There are only a few considerations if you're choosing a one-cup drip coffee maker. They include:

• Does the coffee maker require paper filters, or does it use a permanent filter?


• Does the coffee maker dispense coffee into a regular sized mug?


• Can the height be adjusted for a larger mug or does it come with a thermal travel mug for easy dispensing?


• Can you make two or more cups immediately after one another?


• Can it be set to start your coffee automatically on a timer?

What to look for: Single Serve Coffee Systems

All single serve coffee systems have a number of things in common - they all have a reservoir to hold water, a boiler or heater to heat water, and some sort of specially designed coffee-and-filter combination through which the water is either pumped or dripped to extract the coffee. The major difference between the brands is in the coffee holder/filter mechanism. Each of the major brands uses a different kind of system.

The number one food to avoid are fried and fatty meats. They tend to take longer to digest and can put more pressure on the stomach. Fried foods like fries and onion rings should also be avoided as well. Onions should really be stayed away from in all forms if your serious about acid reflux food to avoid.
Large food portion before bedtime can lead to acid reflux. . Large amounts of food at any meal can put a lot of pressure on your abdominal walls. As this pressure builds up, the lower esophageal valve starts to weaken and can eventually open, allowing food and acid to move up into your esophagus causing that unpleasant burning feeling centered in the chest.

Coffee And Alcohol- An Acid Reflux Food To Avoid

Caffeinated drinks and beverages don't work well with acid reflux. Other acid reflux food to avoid includes certain spices, caffeine and citrus fruits as these can cause episodes of acid reflux. Avoid drinks that are known to trigger your illness.
caffeinated drinks can increase acidity in stomach. Limit your consumption each day to two cups of coffee or less if possible. Coffee and tea are both acid reflux food to avoid when it comes to drink list for acid reflux. It makes no difference if they are caffeinated or decaf.

Processed Foods-An Acid Reflux Food To Avoid

Processed foods are among the acid reflux food to avoid. Avoiding them is necessary in order to maintain good health and wellbeing. Eating foods that are full of digestive enzymes will lead to less chance of acid reflux occurring. Always buy lean meat and stay away from frying. Fish can be steamed and things like beef and pork can be grilled.

To treat acid reflux symptoms, its important to include fibre in your diet as this helps. You may get enough fiber from oatmeal or sprinkle a powdered fiber supplement over your food or drink. Fiber is in whole grains, some fruits and vegetables, beans, nuts and seeds. Foods that are unprocessed are great with acid reflux

Gassy Fruits And Vegetables- An Acid Reflux Food To Avoid

Gassy fruits and vegetables are also an acid reflux food to avoid. Stay away from fruits and vegetables that are gassy. Unfortunately, this means that some healthy choices are not a part of your food plan. Fruits and vegetables are generally alkaline forming and should be taken in adequate quantities. Tomatoes and tomato based products are yet another thing to be avoided. There are fruits that have high acid content, such as lemons,grapefruits,tomatoes and oranges. These acid content can make your situation worse and should be avoided by anyone with digestive problems.

Try to understand what food type helps you maintain a healthy LES valve. Let the esophagus heal by not eating the same foods in the same way that caused the damage. Losing weight, exercising, chewing properly, drinking sufficient amounts of water and elevating the head at night, are all simple things that anyone can do to improve this condition.

Its important to keep a journal or any record of food that triggers your acid reflux symptom.Learn to immediately identify the symptoms early and get treatment as soon as possible.

By: Amaechi Ekufu

For more related articles on acid reflux visit http://www.acidrefluxworld.com/acid-reflux-symptoms/natural-cure-for-acid-reflux.php

Wine is nothing but a mixture of wild species of grapes, rice and different types of yeasts without the use of sugar, enzymes or any lactic acids. The word "wine" is a Latin word derived from indo-European countries.

Composition of wines: Wines consist of water to a large extent. In addition to this, wines also contain variety of acids such as lactic acids, ethyl acid, minerals such as iron, calcium, sodium, potassium, sulphates and vitamins such as vitamin A and vitamin P.
There exist different types of wines according to the base product, two of which are listed below:
1) Fruit wine: ex-apple, berries
2) Vegetable wine: ex- wheat, barley

The production of wines was first found in places of Georgia and Iraq at around 6000 BC to 5000 BC. Traces of wines were also found in Greece, ancient Europe.

Cultivation of wines was started in North East areas at around 3000 BC. Cultivation of red and white wine, as we know them today, first started in Egypt, but wide-scale cultivation of wines began in Rome, which produced the best quality wine. They produced different flavors of wine.

Dry wine is one of the most popular types of wines. During fermentation, when sugar is converted into alcohol, the toxic alcohol kills the yeast and the resulting wine is called as dry wine. Wines are mainly produced from the grape species known as Vitis vinifera.

There exist different types of wines like red wine, white wine etc. They are distinguished on the amount of sugar used and the time required for fermentation.

A few types of wines are listed below:
1) Vintage wines: In order to produce a vintage wine it is a must that at least 95% of the volume of grapes used, are produced in a single year. They are mostly produced in USA.

2) Non vintage wines: They are produced from vintage wines itself. In these, at least 50% of the grapes used should have been produced in the same year.

3) Organic wines: Organic wines are produced from grapes without the use of fertilizers and pesticides. They do not contain any harmful material and are used to cure a number of diseases.

4) Red wines: They are produced from black grapes and are red in color. It prevents cancer and heart diseases because of its anti-inflammatory properties.

5) White wine: They are produced from white grapes; and they are pale yellow in color.
When alcohol is added in a wine it is called as fortified wine. Taste of wines depends on the drinker's palate.

Vintage wines are costliest of all wines. They can cost thousands of dollars per bottle.
Some of the most expensive wines are Bordeaux and Cult wines.
Production:
France is the largest producer of wines. Italy is the second largest producer.
Italy is the largest exporter of wines.

Uses: Wine is the most popular beverage, and can also be used as a flavoring agent.
Wines also have a good effect on cardiovascular problems. Wines can also used for religious and ritual purposes.
--
James Copper is a writer for http://www.cecwine.co.uk

We all know how wonderful the cone part of an ice cream cone is when it is used in its natural setting, which is to be part of the treat that an ice cream cone is for kids as well as adults. Whether you like the sugar cone, the traditional waffle cone or another variation, that shaped “cookie” is almost as delicious as the ice cream that is on top of it. In fact, if you stock the cones at home don’t be surprised that some cones disappear as the kids get into eating them even without ice cream just because they are that delicious.

The fact that the cones themselves are so tasty means that when you combine those delightful cones with a good cupcake pan and a few recipes, you can come up with some wonderful and colorful treats that fit many festive occasions. The cones hold up to a baking cycle nicely so they can be used to become a shell for a cupcake that replaces the paper wrapping that is traditional with that desert.

The recipe is simple. You take a cupcake pan and put one cone in each pan. Now there are specialized pans that are made to work with ice cream cones but even an ordinary cupcake pan will do. After mixing up the cupcake batter, you just fill each cone to just below the flared out part. The top of the cone will become filled with cupcake during the baking and rising process. Then you bake the cupcake cones following the same instructions as you would with normal cupcakes.

This recipe by itself is a delight but there are tons of ways you can use the cupcake in a cone for decoration for lots of different events. You can cover the top with brown icing and then insert short plastic candy daises and other colorful flowers to create a bouquet that looks like it is in a pot of soil. But the pot is cupcake and the flower candy so every part of that table decoration can be eaten.

The roundness of the top of a cupcake in an ice cream cone offers the chance to transform it into a great Halloween decoration. By covering the entire cupcake, cone included, with orange icing, it can become a miniature version of pumpkin. Now fashion eyes, a nose and a big grin with green or white icing to put on the rounded top and you have the perfect cake version of a jack-o-lantern that makes a great treat to give out at the door or to have at a Halloween party.

These are just a couple of the creative ways you can adapt the fun combination of ice cream cone and cupcake using your standard cupcake pan. By varying the color and flavors of the cake inside, that opens up lots of variety and ways you can use these fun and interesting little treats to all kinds of celebrations and parties. And since the ideas of ways to adapt these small cupcake cones to occasions is limitless, this a recipe that will get lots of use in your kitchen throughout the year.

Jo enjoys creating value and helping people meet their needs. Get more ideas and discounts for your celebrations and occasions at http://celebrations.giftsoccasions.com.

CONTENTS

SQUASD APPLE CASSEROLE

CHOP SUEY

PINEAPPLE SMOOTIE

HURRICANI SCAMS

VIRUSUS, TROJANS

LIGHTSIDE

THE USES OF FOOD

BASE FORMING ACID-FORMING FOODS

VEGAN

VEGAN BURGERS

WATER

BAR MIXES

SQUASD APPLE CASSEROLE

This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.

2 ½ cups fresh winter squash, cut into ½ inch slices
1 ½ cups cooking apples, pared and cut into ½ inch slices
1-teaspoon nutmeg
2 teaspoons cinnamon
Alternate layers of squash and apples in an 8"x 8" pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving.
SERVES: 4.

CHOP SUEY

2 cups Elbow macaroni.
1/2 pound hamburger.
1 (10 oz) can stewed tomatoes.
Cook macaroni as directed on package.
While it is cooking, brown and drain the hamburger.
Drain macaroni.
Mix macaroni, hamburger and stewed tomatoes in large pot and heat through. Serve.

PINEAPPLE SMOOTHIE

1 can (14 oz/398 ML) sliced pineapple in juice
2 cups (500 ML) plain yogurt
1/2-cup (125 ML) skim milk powder
1/2 cup (125 ML) ice cubes
In blender, pineapple and juice, yogurt, skim milk powder, honey, and ice until smooth.

HURRICANE SCAMS

After every disaster, scammers come out to take your money. Now websites that claim to be legitimate Hurricane Gustav relief organizations have been created. These websites ask people to donate money by giving your financial information.

They will have official looking URL’S for you to click on like Red Crossrelief.org. If you click on the supplied link some scammer has your money and financial information. If you want to make a donation through the Red Cross or another disaster relief organization, type in the URL yourself, like RedCross.org. Never just click on a link supplied. Phone, get their URL Address, and type it in yourself. Better still if you can get to their office, make your donation there.

VIRUSES, TROJANS

While on the subject of disasters scammers send out e-mails with pictures attached.

Never open attachments these often contain viruses, which spy on your computer or can get complete access to your PC. Unless you know who is sending the attachment and you are expecting it don’t open it till you can check it is your friend who is sending it.

LIGHTSIDE

Wives will outsmart you every time. I told my wife ”50 years ago we had a cheap suite, no car, a black and white TV, but I got to sleep every night with a hot 23 year old gal. Now I have a million dollar home, a $80,000.00 car, plasma screen TV, but I am sleeping with a 65 year old woman”.

My wife is a very reasonable woman. She told me to go out and find a 23 year old hot gal and she would make sure that I once again would be living in a cheap suite, no car, sleep on a sofa bed, and watch the news on a 10 inch black and white TV.

THE USES OF FOOD

To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.

To furnish the body with energy for work and play. (Heat is a form of energy).

To regulate the body processes; to keep the body in good working order.

To promote the growth and to keep the body healthy.

BASE FORMING, ACID-FORMING FOODS.

Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.

Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.

VEGAN

Vegan: A person that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don't eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.

A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and healthy oils.

People choose to become vegan for various reasons, the most popular include;

-Ethical views concerning animal rights
-Concern for the environment
-To improve personal health

VEGGIE BURGERS

You want to try veggie burgers; they are great imitations of the real thing. Many companies now make them in a variety of tastes and styles. Some mimic meat; others are intentionally grain like. All are lower in calories and fat than a conventional burger and higher in fibre. Many have a respectable amount of protein, too. Their weakness is sodium: The rated burgers have 250 to 500 milligrams. (The recommended daily limit is 2,300 milligrams)

BUGER VEGGIE, Calories 110, Fat (4g), Protein (10g), Sodium 360(mg).

BEEF VEGGIE, Calories 177, Protein 17(g), Fat 11(g), Sodium 360.

WATER

A variety of emergency situations, from floods to earthquakes to toxic spills, could contaminate the local water supply and leave you without access to water. As a result, it's important to know how to safely store and treat water of uncertain purity during an emergency.

The best way to treat water is often a combination of methods, as boiling and disinfection will kill most microorganisms but only distillation will remove other contaminants. Boiling is the safest method of treating water. Keep water at a boil for 10 minutes for maximum effectiveness.

Disinfection with regular household liquid bleach can also kill microorganisms. Use only liquid bleach that contains 5.25 percent sodium hypochlorite as the active ingredient. DO NOT USE scented bleaches, colour-safe bleaches or bleaches with added cleaners.

Add one to two drops of bleach per litre of clear water. Stir and let stand for 30 minutes. If the water does not have a slight bleach odour, repeat the dosage and let stand another 15 minutes.

Distillation involves boiling water and then collecting the vapour that condenses back to water.

RECALL ALERTS
Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumers Products Safety Commission. You can check by phone: 800-638-2772, or visit www.cpsc.gov

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

NON- ALCOHOLIC DRINKS

ORGEAT FIZZ

1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass. Add ice cubes. Add soda to glass. Serve with straws.

TEA PUNCH

3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.


Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

Guam food Guide serves as a very informative directory of numerous reputable food establishments on Guam, from Fast Food to Fine Dining, we cover almost every food establishment on Guam.

Guam Food Guide is owned and operated by a few Guam residents, who have a genuine love for food. We are a group of seasoned business people, with an over dose of creativity. More so, we love to use the internet to communicate information.

The reason we exist is so that everyone and anyone can find the food place they are looking for easily, with in a matter of minutes, using our website. Thanks to the internet, we can bring an entire line up of food establishments directly to people’s home, work, and mobile phones…right on their computers.

We also wanted to create more than just an ordinary directory, giving more than just phone numbers and an email address. We went beyond the norm to offer more information about each food establishment, such as the attire required, price range of food dishes, downloadable menu’s, and exact location maps.

The truth is, on our website, you receive the real story, not a bias representation of a single establishment. We do not shed our opinions on this website…we simply make the establishments more accessible to you, so that you can be your own food critic.
Author: GUAM FOOD GUIDE

Champagne is regularly served as an aperitif or as a toast at the end of a meal, so it is often overlooked when it comes to food. However, because Champagne is naturally acidic, it makes a really good food match - and not just for oysters and caviar as you might expect, but for a number of different foods.

Non Vintage Champagne

This is the cheapest and probably most common type of Champagne available. Non-vintage Champagne is blended from wines from several years and, in doing so, this ensures that a consistent style is achieved. Non-vintage Champagne is younger and, generally, fruiter than other Champagnes, so is a perfect match for slightly lighter foods, such as egg or mushroom based dishes, hard cheeses, pasta or risotto (particularly with a cream or mushroom based sauce), vegetables, fish and seafood. Strange as it may seem, non-vintage Champagne also goes really well with fish and chips, as the acidity of the Champagne helps cut through the oiliness.

Vintage Champagne

Vintage Champagne is made from a blend of wines from a particular year, when the quality of the wine is good enough to declare a vintage. Because it has been aged for a few years, it has as slightly more complex structure than a non-vintage Champagne, so can stand up to stronger, fuller flavours. For example, all types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match for vintage Champagne, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce.

Blanc de Blancs

Champagne is made from Pinot Noir and Pinot Meunier, which are red grapes, along with Chardonnay, which is a white grape. Blanc de Blancs, however, is Champagne which is made exclusively from the Chardonnay grape. This is a rare style of Champagne and goes well with lighter style foods and, in particular, sushi, oysters, goat’s cheese, gently flavoured white fish and vegetables.

Blanc de Noirs

This is Champagne made from just the red grapes, Pinot Noir and / or Pinot Meunier. If you come across a bottle, try teaming it with full flavoured foods such as meat and cheese.

Demi Sec

Demi sec style Champagne is sweeter than traditional brut champagne and is a good match for foie gras or foods that have a slight edge of sweetness to them. It also goes well with desserts (as long as they aren’t too sweet), as well as red berries - particularly strawberries.

Rosé

Rosé based Champagne goes very well with seafood, including prawns and lobster, or slightly pinker style meats including lamb, ham and game.

Louise Truswell works in and writes about the wine industry. To find out more about Champagne and to choose from a wide selection, featuring vintage, non-vintage and rosé styles visit www.virginwines.com

Bread is an essential part of our meals. We all love breads due to its nutritious and easy to digest nature. There are different variants of bread. Wheat is essential ingredient of bread, but its other ingredients like fruit extracts, chocolates or cream that defines the variety of breads. People from all over the world eat breads. Some prefers home made simple breads, whereas some people prefer eating breads made by popular bakeries. Baking bread is not as difficult as many people think. But making delicious breads like Mexican bakeries you need extra expertise. Mexican bakeries are very much popular due to the variations in types and taste of breads.

Some most popular examples of breads from Mexican bakeries are as follows:

Conchas – Conchas are the most traditional products of Mexican bakeries in breads segment. It is a most popular and easily visible type of bread found on the family table for breakfast and even dinner. Conchas are made in different colors like chocolate, pink, white and yellow. It is prepared from dough rich in sugars, butter and eggs, which results in unique taste and soft texture. It is formed by hand then covered with a sweet paste made of different flavors, using a mold to mark the figure of a shell.

Bolillos - The Bolillo is probably the most popular and recognizable bread made by Mexican bakeries. It is basically a French-roll cut with a knife. Bolillo, popularly called as "Pan De Labranza" is the only bread produced by Mexican bakers was the Bolillo for thousands of years. The Bolillo is baked directly on the hot floor of the oven, producing a thick and crunchy crust. At baking time the Bolillo is required to be placed uniformly in the oven allowing the heat and vapor to circulate freely.

Empanadas – This is an example of traditional breads being eaten in many countries. This product is characterized by the filling made up of a large variety of fruits and is distinguished for its flavor of lightly sweetened dough. The original shape is made by hand, giving the edges a curly trim.

In the world over, people are becoming conscious of their eating habits and so turning into a vegetarian is the 'in thing' now.

Vegetarian Recipes are flashed over the net, on the TV, and almost every magazine has one or two vegetarian recipes encouraging people to be vegetarian. One such website filled with Vegetarian Recipes is VideoJug.com, so I would take a look at that to get some ideas of what meals you can begin to create to suit your vegetarian lifestyle.

Vegetarian recipes are definitely not bland They are tastier and healthier. Another beauty of vegetarian recipes is that you could mix any number of vegetables to make one vegetarian recipe. This results in ensuring that one dish has all the required nutrients.

It is essenial that as one advances in age they shift to eating vegetarian food as far as possible. My sincere advise is that you should not shift to vegetarian diet suddenly, but do so very gradually so that your digestive system will be tuned to eating only vegetarian food. Vegetarian food is very light on the digestive system. It keeps you alert all day unlike non vegetarin food that makes you feel lethargic.

Author: jdobson

One of the most attractive parts about life in Austin is our ability to be outdoors almost the entire year round. Austin's restaurants reflect this outdoorsy aesthetic, with many of them providing attractive and fun al fresco dining. Here are some of the best patios to be found around Austin.

Old Alligator Grill - This casual South Austin staple has a large, wooden patio. Specializing in oysters, shrimp, and other Cajun delicacies, the OAG even has live music periodically. The patio, although adjacent to the parking lot of a mall, features enormous trees for shade, and the people watching is premium. A great beer selection and an unbelievable happy hour make this South Lamar spot an oasis for all. (3003 South Lamar, Austin, TX 78704)

Eastside Cafe - This East Austin treasure has long held to a local, natural, and partially vegetarian menu, and their patio has the unique distinction of being adjacent to the garden from which they harvest much of their daily ingredients. Walking through the converted house gives diners the impression of being at a very special party, and the beauty and serenity of the patio enhances their celebrated food and wine greatly. (2113 Manor Road / Austin, TX 78722)

Four Seasons - A splurge for some, the Four Seasons' menu is superb, and although it is pricey, the beauty of their patio, overlooking Lady Bird Johnson Lake (formerly Town Lake) makes this a special destination with a uniquely Austin feel. Enjoy the patio for dinner, or for their famous buffet brunch, featuring eggs Benedict; carving, griddle and omelette stations; fresh seafood and salads, and more. (98 San Jacinto Boulevard / Austin, TX 78701-4039)

Fino - Couch-style seats are available on the patio/terrace of this centrally located gem, with plenty of gorgeous old oak trees providing shade and scenery. Fino is open for lunch and dinner, and specialized in small, creative plates. With an excellent wine list, this patio is perfect for a relaxing meal above the fray. (2905 San Gabriel Street / Austin, TX 78705)

Texican - Although technically in Cedar Park, the north location of this Tex-New-Mex stalwart allows diners to sample their justifiably famous cabrito, enchiladas and margaritas on one of the area's nicest decks. The large, covered patio is tiled, and has ceiling fans every few feet - a nice touch during the summer. (11066 Pecan Park Blvd. / Cedar Park, TX 78613)

The Oasis - Known as the "Sunset Capitol of Texas," this Lake Travis institution offers some of the most spectacular views of the lake and its surrounding hills. At one point the Oasis featured thirty-two separate decks, all facing west, and although a lightning fire caused serious damage, they reopened within three days and continue to rebuild and refurbish. The beauty of the views from the patios makes this a popular choice for wedding receptions and other romantic occasions, but all are welcome to enjoy their diverse menu and specialty cocktails while watching the sunset over the lake. (6550 Comanche Trail / Austin, Texas 78732)

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Ki is a real estate broker. He runs a site dedicated to Austin real estate and provides a graphical search for Austin homes.

French candy is rich in history and tradition as well as being very tasty. You can take a whole tour of France just by tasting these unusual candies - each with its unique story. Enjoy your bonbons.

Le Calisson

A calisson is a little treasure of a candy to be savored slowly with much appreciation. These diamond shaped candies are made from a jelly of ground almonds and melon and are topped with white royal icing. They are a speciality of Aix in the south of France and at one time in history even served as the eucharistic bread in Catholic churches in the area.

Les Marrons Glaces

These are whole candied chestnuts and are a speciality of the Ardeche region in the south of France. They are meant to be eaten whole just as as they are although you can also find jars of broken ones used for cooking. In France, candied chestnuts are eaten mostly at Christmas time. Le Nougat de Montelimar

The Nougat of Montelimar comes from the south of France and is sanctioned by an AOC (Appellation d'Origine Controlee). A product that marks itself with the appellation must contain a minimum of 30 percent almonds (or 28 percent almonds and 2 percent pistachios) and 25 percent honey. This sticky nougat also characteristically features egg whites which makes an airy, light candy. Nougat is often featured as one of the thirteen desserts at Christmas eve celebrations in Provence.

Les Pastilles de Vichy

These hexagonal hard candies were developed as a digestive aid by a pharmacist working in Vichy in the 1800's. They incorporate the mineral salts contained in Vichy water and come in mint, lemon and anise flavors. Perhaps you would enjoy trying them as an accompaniment to your next ten course French meal.

Les Cachous

These licorice drops were invented by a pharmacist, Leon Lajaunie, working in Toulouse in the late 1800's. The success of this candy is attributed as much to its innovative packaging as to its taste. Lajaunie had the brilliant idea of marketing his licorice drops in a special little yellow box that persists to this day, with more than 10 million tins sold each year.

Le Berlingot de Nantes

A berlingot is a hard candy with an unusual tetrahedron shape that invites you to turn the candy over and over in your mouth. It comes in just about any flavor you can imagine and is a speciality of the city of Nantes, in north western France. There is also a striped berlingot that hails from Carpentras and the two cities like to contend which was the originator of this fun candy.

La Betise de Cambrai

These candies were supposedly invented as a result of an error or stupidity (the French word betise does not have a perfect English translation) committed by an apprentice candy maker in the 1800's in the northern town of Cambrai. They are white mint flavored hard candies with a strip of caramel on the side to sweeten their taste.

La Bergamote de Nancy

The town of Nancy in the north east region of Lorraine is renowned in France for its bergamot candy. Bergamot is a sort of orange tree that produces a very sour orange, and it is the essence from the peel of this orange that is used to make these square, slightly sour candies.

L'anis de Flavigny

These hard candies have a surprise at their center - an anise seed. They come in several enchanting flavors including rose, orange, anise, licorice and mint. These days there is only one company making these candies which are a speciality of Flavigny-sur-Ozerain in the Burgundy region of France.

Le Negus de Nevers

Another candy from the Burgundy region, this one features a soft chocolate center encased in a hard, clear candy coating. These candies are difficult to make and must be made by hand, considerably adding to their mystique. They were invented by a candy maker for the World Expo in 1901 and are named after the ruler (or negus) of Ethiopia who was visiting France that year.

Kim Steele writes Easy French Food, a wonderful source of not only French recipes and French food, but also French culture. If you want to taste even more French treats, try these French Dragees or these Candied Violets. A bientot.