Setting out to find a new cheese to add to your life is a great way to
spend a weekend afternoon. There are some great spots in just about
every city to explore new tastes. Once you find your new cheese, having
it loose its flavor or dry out before you can share it with others is a
sad moment. So let’s talk about caring for the cheese.
As a rule, you shouldn’t slice up your hunk of cheese before you are
ready to use it. Unpasteurized cheese will begin to loose subtlety and
aroma once it is sliced and more area is exposed to the oxygen in the
air. So keep them in hunks as long as you can.
Find out from your cheese vendor, or from searching the Internet, what
conditions were used to mature your new found cheese. Storing your
cheese in the same conditions is often the best way to keep it
flavorful. For hard, semi-hard and semi-soft cheeses the normal storing
temperature is about 8-13 C (about 46 degrees Fahrenheit) for example.
Cheese stored in the refrigerator should be removed about an hour and a
half before serving, letting the cheese warm up allows the flavor and
aroma to develop.
Keeping your cheese wrapped in waxed paper is much better than a plastic
wrap or plastic container. Waxed paper, inside a loose-fitting storing
bag will not lose humidity and will maintain air circulation. Plastic
will often condense air and trap moisture. One exception to this would
be blue cheese. Mould spores from blue cheese spread quickly and easily.
If they stayed on the cheese that would be fine, but they don’t, and
quickly spread to anything close to them. Cheeses contain living
organisms that must not be cut off from air, yet it is important not to
let a cheese dry out.
Most cheese are like sponges for other strong smelling odors, so you
don’t want to store cheese next to the garlic dip, or anything that
might damage the cheese’s flavors.
So what cheese should we be looking for? Really it depends a great deal
on what we might be serving with the cheese. If wine is on the list,
then that may make it a bit easier to narrow down a good new cheese to
bring home.
The rule of thumb for finding cheese to serve with wine is: the whiter
and fresher the cheese the crisper and fruitier the wine. White wines
normally go better with more cheeses than reds wines do, but a dry fresh
red wine goes very well with soft cheeses, especially goat milk types.
Light fruity red wines are often the best matches for other cheeses, but
the heavier reds are a hard match with cheese. Sweet wines a great with
the cheeses that have a high acidity, the contrast in tastes is often
very enjoyable. Dry champagnes a great choice with bloomy white rinds.
The matching of cheese and wine is such an old culinary tradition that
when you are first starting out on the matching exploration of these
two, try combinations which include cheese and wine from the same
geographical regions. There are probably good reasons they make the
cheese and wine they do.
Personal enjoyment is the last and final line of judgment. So enjoy
yourself and have a great time exploring new tastes.
bio = Jerry Powell is the Owner of a Popular site Know as
Gourmet911.com. As you can see from our name,
we are here in the business to help you learn more
about different kinds of Gourmet Food and Wines,
from all around the world. http://www.gourmet911.com
The coffee plant has two main species. There is the Coffea Arabica, which is the more traditional coffee and considered to be superior in flavor, and the Coffea Canephora known more commonly as Robusta. Robusta tends to be higher in caffeine and can be grown in climates and environments were Arabica would not be profitable. Robusta is also typically more bitter and acidic in flavor. Because of this Robusta tends to be less expensive. High quality Robusta is also used to blend espresso for more bite, and to lower costs.
A little known fact is that some coffee beans improve their flavor with age. It is the green unroasted beans which are aged; the typical length of time is 3 years, though there are some houses which sell beans aged to 7 years. Aged beans have a fuller flavor and are less acidic.
Growing conditions, soil types and weather patterns during the growing season all contribute to the flavor of the bean, creating the differences in flavor from points of origin, such as Kenya or Brazil. However, roasting adds its own flavor, sometimes to the point that it is difficult to tell where the beans originated from, even by experienced cuppers.
The lighter the roast the more the natural flavor of the bean remains. This is why beans from regions such as Kenya or Java are normally roasted lightly, retaining their regional characteristics and dominate flavors. There is a method of roasting in Malaysia which adds butter during the roasting producing a variety called Ipoh White Coffee.
Beans roasted to darker browns begin to taste more like the method of roasting than the original flavors. Dark roasts such as French or Vienna Roasts tend to completely eclipse the original flavor. Roasting to whatever degree, while adding stronger flavor does not effect the amount of caffeine of the bean.
Fry pan roasting was popular in the 19th century, since the beans were normally shipped and purchased still in their green state. You simply poured the green coffee beans in a frying pan and roasted them in the kitchen. This process took a great deal of skill to do in a consistent manner. Fry pan roasting became much less popular when vacuum sealing pre-roasted coffee was perfected. However, in order to vacuum seal roasted beans, you had to wait for them to stop emitting CO2, as roasted beans do for several days after the roasting process. What this meant was that vacuum sealed coffee was always just a little stale as the flavors begin to turn bitter and deteriorate in just about a week after roasting.
Home roasting is once again becoming popular with the creation of computerized drum roasters which help simplify the process. There are some people who have found methods of effectively roasting beans using their hot air pop corn makers.
The region the bean is from as discussed before is a primary factor to the type of flavor you can expect from the brew, though it is very true that ‘new’ or unexpected tastes come from every region.
Arabia and Africa grow their coffee beans in high altitudes in the rich black soils of Kenya, Zimbabwe, Ethiopia and Tanzania. The flavors of these beans are distinct and of legendary status.
The Americas coffees are grown in near rainforest conditions in areas such as Colombia, Costa Rica and Guatemala. Coffees of the Americas tend to be very well balanced and aromatic.
The Pacifics includes coffees from Sumatra, Java, New Guinea and Sulawesi, which are as various in flavor as the islands they come from.
Then there are the exotics such as certified Jamaica Blue Mountain and certified Hawaiian Kona. These are rare indeed and can go for as much as $60.00 per pound.
Let’s face it EVERY cook makes mistakes (yes, even us professional bakers make boo boo’s).
I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?
But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgetting about your bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommend you invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refrigerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread and they all use one specific flour for each recipe.
So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.
The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don’t let the bread mistake blues get you down ever again.
bio = Beth teaches recipes and baking so simply that ANYONE can follow her directions. Visit her website now to grab your FREE subscription to her baking & recipe tips newsletter at: http://apt-publishing.org/Breadmaking/opt-in/index.html
First, let’s start with a really quick history. Coffee was first decaffeinated by Ludwig Roselius, a German coffee merchant, in 1905 after he received a coffee shipment that had gotten soaked during a storm at sea. He experimented with the brine-soaked coffee, and found out that benzene could be used as solvent to bond with the caffeine. Since caffeine is water-soluble at temperatures above 175ø, he could boil the solution to separate the caffeine from the coffee. With his process, the coffee was decaffeinated, but it had lost much of its flavor.
For the record, Ludwig improved on his process and went on to sell his discovery under the Sanka brand name. Benzene is no longer used, as it is not considered safe for human consumption.
Today there are 3 commonly used methods available for removing caffeine from coffee, with dozens of variations of those methods. Two common variations are Direct and Indirect Method.
European or Traditional Process - Direct Method:
The direct process involves softening the beans by steam first, then washing them for about 10 hours with either a methylene chloride or ethyl acetate solution to absorb the caffeine from the bean. The solution is discarded, the beans are re-steamed to remove any remaining solvent (methylene chloride boils away at 114ø; ethyl acetate at 104ø), then the beans are dried to their original moisture content.
European or Traditional Process - Indirect Method:
Instead of being steamed, the coffee beans are soaked in very hot water, which extracts the caffeine along with many of the oils. This solution is then treated with either methylene chloride or ethyl acetate, which bonds with the caffeine. Then the solution is heated to the temperature at which the caffeine and either methylene chloride or ethyl acetate compounds evaporate. The oils are then reintroduced to the beans, and the beans are then dried.
About 80% of decaf coffees are processed by the Traditional, or European Process, and many serious coffee drinkers believe this method makes for the best-tasting coffee. Others worry about the chemicals involved. Methylene chloride is considered a superior solvent since it can evaporate at a lower temperature and leaves virtually no trace in the beans, but it is an environmental hazard to workers at decaffeination plants, and it is known to harm the ozone layer. Ethyl acetate can be extracted from various fruits and vegetables and so it is considered a “naturally-found” chemical, but most ethyl acetate used for decaffeinating is synthethically produced.
The Water or Swiss Water Process:
Also known as the water process, this process uses no chemicals, but rather hot water, steam and osmosis to remove the caffeine from the coffee in two steps. In the first step, which is similar to the Traditional, Indirect Method, the beans are soaked in a hot water solution to remove the caffeine and the flavor oils. The beans used in this step are then discarded. The solution is run through activated charcoal filters to remove the caffeine, but leave the flavor oils. A new batch of beans is then soaked in the solution. According to the laws of osmosis, the caffeine leaves the beans to go to the uncaffeinated solution, but the flavor in both the solution and the beans is equal, so no flavor leaves the beans.
The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it less flavorful.
The Hypercritical Carbon Dioxide Method:
In this method, which is not as popular as the other methods, the beans are soaked in a solution of liquid carbon dioxide to remove the caffeine. The get to a liquid state, the carbon dioxide must be highly pressurized (73 to 300 atmospheres), which makes the logistic cost of this method a bit higher than the other methods. After the caffeine is absorbed by the carbon dioxide, either the pressure is reduced and carbon dioxide is allowed to evaporate, or the solution is run through a carbon filter to remove the caffeine. Although more expensive, the advantage of the Carbon Dioxide Method is that since carbon dioxide is not a harmful gas, the method is not harmful to health or the environment.
Other Methods:
Since there’s no consensus best-way to remove caffeine from coffee beans, there are still new methods being developed.
One new method is the Triglyceride Process. In this method, green coffee beans are soaked in a solution or hot water and coffee to draw the caffeine to the surface of the beans. Then, the beans are transferred to another container and immersed in coffee flavor oils that were obtained from spent coffee grounds. The flavor oils contain triglycerides are a naturally-occurring combination of fatty acids and glycerol, and , after several hours at high temperatures, they are able to remove the caffeine from the beans while not affecting the flavor.
Another new method, and possibly the future of decaffeinated coffee, is the cultivation of Naturally Caffeine-Free Coffee from trees that have recently discovered in that produce coffee with no caffeine. Depending on the variety of coffee, the caffeine content already varies significantly, from about 75 mg to 250 mg per 6 oz. cup. Arabica coffee varieties normally contain about half the caffeine of robusta varieties, and dark roast coffee usually has less caffeine than lighter roasts since the roasting process reduces caffeine content of the bean. An arabica bean containing a tenth as much caffeine as a normal bean has been found, so the possibility of developing or finding a bean with no caffeine is probably a matter of time.
bio = Paul Ballenger writes for the web site http://www.coffeemakersetc.com, which sells coffee makers, espresso machines, coffee grinders and coffee.
Setting Up Business On the Net is Getting Harder Each Day.
So many people claim they have “the answer”. So many scam artists are out there to take your money.
Take our case for example, my wife and I wanted to start a business in Import/Export Brokering. We searched for a reputable company to help us,and eventually thought we had found the ideal company.
They promised resources of brand name articles, at below wholesale cost,and a mentor program at our disposal, for at least the first 50 deals/sales.
We were delighted, but sceptical, so we checked with a Business Bureau, and got back a favourable report, we also checked out other clients that gave scripted reports, which were very favourable. (at the time we did not know they were scripted).
Wow, were we happy, and so we trustingly gave them $10,000 of our hard earned cash, for their program, thinking we were on our way to great success. But, you guessed it, the company is gone, and so is our money!
We were hurt, not only financially, but in our hearts we felt that we were the rubes being taken again. We thought we had done our due diligence, we thought we had a “safe bet”, after all, we did our homework.
We had no recourse, and no way of recovering our investment. We had zip!
I am sure that there are hundreds of stories like ours out there, people being scammed, everyday.
So, what do you do? Do you venture out into the big bad world of the Internet market place with no umbrella, no firm grip on your wallet, or, do you arm yourself with the proper knowledge?
Well, if you are smart, you will get the proper knowledge.
Okay, that sounds logical enough. But, where do you go? Who do you approach? How do you find your way through the maze?
Your best bet is to find someone who is already a success, has been successful, and still is successful, and growing strong. So you ask, “where do I find these successful people?”
There are hundreds and hundreds of “guru’s”, so which “guru” should you follow?
You need to target, and stay focussed on your search, find the person who, in the eye’s of the other “guru’s” is “The Main” person to follow. A good example of someone who has this kind of presence can be found at: http://www.MarketingManuscript.com/g.o/bambazonkie
When you find the person who you feel can give you what you are looking for, you would be wise to devour everything they say, and put into practise the thoughts and principles they suggest to create a successful, prosperous, online business. Remember, duplication is one of the keys to success.
If you do what the guru’s do, you too can succeed!
You’ve heard somewhere or read somewhere that wine must be served in the best crystal to get its full advantage, well not necessarily but there are a few basic principles to remember when choosing glasses that will help you get the best from your favorite bottle.
It is true however that the appearance, smell and even the taste can be enhanced by using the proper glasses. The oldest surviving wine glass with a stem and foot are 15th century enameled goblets that holds more than four ounces of liquid. Towards the end of the 16th century in Germany, wine glasses are sophistically engraved as decoration . Meanwhile The earliest surviving English wine glasses that were produced near the end of the 16th century were made by Verzelini, there were diamond-engraved. Around the 1740s plain straight stems and air twist stems gained popularity . France introduced fine crystal glasses towards the end of the 18th century.
Wine glasses during the 19th century were often produced in sets of a dozen each, each set for port and sherry, burgundy and claret, champagne glasses and liqueur glasses. In the 1950s, Riedel Crystal and other manufacturers have refined the design of wine glasses with unique size and shape for almost every wine variation.
When choosing glasses, always remember to first choose a plain glass to set off your best wines, stay away from colored or even those that have tinted stems or bases. The effect of light on the wine, specifically the “legs” and “tears’ on the inner wall when you swirl the wine and the way aromas are captured within the wine glass and finally presented to your nose while drinking are one of the most important things to consider when choosing wine glasses. Glasses with a wide bowl that tapers toward the mouth will allow the aroma of the wine to be released generously. This is because the deeper bowls allow more room for swirling and the narrow opening channels the aroma to your nostrils efficiently. A big flared opening will disperse the aroma rather quicker.
Red wines are traditionally served in bigger glasses than white wine, this is because red wines needs more space to breathe and develop, remember, a wine glass can never be too big. Sparkling wines should be served in think glasses with straight side or flutes so that the fizz is preserved.
Realizing the plight of budget restricted consumers, the California Wine Institute has developed an all-purpose wine glass. It is five and one half inches tall with a one and three quarter inch stem. Its clear, tulip-shaped bowl holds a capacity of up to eight ounces.
Setting of wine glasses at a dinner party should also be taken into consideration when serving different types of wine throughout each course. The glasses should be arranged in the order they are to be used and right to left. Typically wine is poured from the right, while food is served from the left. You might want to begin with tall stemmed glass for whites followed by a large wine goblet for reds and ending with short smaller glass for port or sherry. Finally remember that you need to leave room to capture the aroma as it rises from the swirled wine and allowing room for it to be tilted to evaluate the color of the wine, therefore it’s best to fill the wine glass at one third to one half full at the most.
bio = Stop by wine-blog today for the latest information about the wine world, with great wine articles, wine in the news and more.
http://www.wine-blog.net/
A time honored Southern tradition, the infamous “Cat Head” biscuit has become as much an icon of
southern cooking as fried chicken. Just say the words “Cat Head Biscuits” almost anywhere in the
South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.
Born of humble beginnings, the “Cat Head Biscuit” was never anything fancy. Just a few simple
ingredients, usually mixed and “patted” out by hand, these delicacies bring back wonderful memories
like no other food can.
What makes a “Cat Head Biscuit” so special; it’s just a biscuit after all, right? I can’t honestly
say why they are loved so much or why just the mention of the name sparks such comforting memories.
Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning
stoves, lovingly preparing food for their families or maybe it’s that first bite fresh from the
oven. This is the very definition of “Comfort Food”. From that first savory taste of butter as you
bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!
As in days gone by, the “Cat Head Biscuit” is enjoyed with almost every meal. In fact this
versatile bread can easily be eaten in a different way with every meal or become a meal in itself.
Here are just a few ways to enjoy them:
Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them
hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over
the brown sugar and creates a breakfast food that no store-bought brown sugar and cinnamon toaster
pastry can even touch. This is what my grandmother would fix me for breakfast as a child.
Split open or torn into small pieces and smothered with one of the delicious southern gravies such
as Chocolate Gravy, Sausage Gravy, or one of the homemade fresh “Fruit Jams”.
Not much in the world of food is as good as a sandwich made out of a big ol’ “Cat Head Biscuit” with
a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.
“Cat Head” biscuits also make great desserts when served warm and covered with your favorite
berries, ice cream, and whipped cream. This is also a very easy way to make a wonderful strawberry
shortcake.
Another way I remember eating them was to cream butter and honey or butter and molasses together and
spread over the hot biscuits.
The list goes on and on. Bake up a big ol’ batch for yourself and you will find that the “Cat Head
Biscuit” is one of the most versatile and delicious foods ever to come out of your oven.
Cat Head Biscuits (as big as a cat’s head)
2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk
Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a
soft dough. Pinch off about a lemon-sized ball of dough for each biscuit and pat out with your
hands. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. Remove the
biscuits form the oven and rub butter on the tops of the hot biscuits to coat.
c Copyright Joe Harris - http://www.cat-head-biscuits.com - All Rights Reserved
Going to college is a grand experience. It’s the first time many young adults get the chance to begin taking care of themselves, no matter what the consequences. One of the main things that worries parents when their child heads out into the world of college is, of course, their diet. What are they going to eat if the cafeteria closes too early? What if they don’t like the cafeteria food? What if they didn’t even sign up for cafeteria meals?
Parents needn’t worry. College students today have developed their own underworld of cuisine, involving quite the array of foods, time-tested by students in the past, and catered specifically to college needs by clever manufacturers.
The main staple of dorm life these days is, of course, the microwave. College students take microwave food to a whole new level. The smell of microwave popcorn is right at home in a dorm, even at 3 am. I had a roommate at college who ate microwave popcorn for breakfast. Quick, easy, cheap and filling- what more could you ask for?
There is also the infamous instant Japanese noodles (the Japanese name for this product does in fact translate to “student cuisine”). One of the biggest things I learned at school was how many ways there are to eat this ubiquitous, 25 cent meal. There’s the traditional method of boiling it into soup, of course. There’s also the option of straining the water out before adding the seasoning, creating a haphazard pasta meal. A friend of mine used to give away his seasoning packets to those who liked their soup extra salty, and then use the noodles mixed with cafeteria vegetables to create his own vegetable soup. There is, in fact, an entire culture devoted to forming recipes around these instant noodles. And college students might be the most creative consumers of all.
But the need for so much creativity is not as dire as it once was. Nowadays microwaves are ridiculously cheap to own, and many college students don’t think twice about having one in their dorm room. This has caused manufacturers to cater to the college students’ needs like never before. Macaroni and cheese that doesn’t involve buying milk, and rice dinners in a bag that include all the seasonings, are a huge step forward for students living at school, where access to milk and butter (and having somewhere to keep them if you buy them) is not as easy as it looks.
Sure, not all of this instant and easy food is healthy. Some of it is downright bad for you. But parents needn’t worry too much. Your child might spend a few semesters believing the food groups consist of salt, fake chicken, cheese in a pouch, and potato chips… but it will make them appreciate you all the more when they come home.
bio = Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net
As the spring and summer seasons are upon us, many of us turn our thoughts to being outdoors and firing up the BBQ. If you are BBQ addicted, as many men and women are that we know, you are always looking for an excuse to fire up the grill and try a new recipe or make an old favorite.
For the BBQ connessoir, this is your lucky time of year. This is one of the best times of year to shop for the newest and best BBQ equipment and to surf the web for new BBQ and grilling recipes.
So, go window shopping, but if your old equipment can last a bit longer, you might want to wait before making any purchases. Most stores begin putting out BBQ equipment when there is still 2 feet of snow on the ground. They know how to get you. You are tired of the cold weather and are ready to be outside in your bare feet and shorts hovering over your grill.
As you have this dream of being outside calling you to the store, many of you will pay full price for everything. The trick is to be patient. Just as the stores put these items out early for you to buy, it won’t be long before they start putting these items on sale and even clearance. For many stores, July 4th seems to be the magical date. Once this day passes, you will slowly begin to see stores marking down their BBQ and grilling equipment. This means, you might be able to buy a new grill or grilling equipment for 30%-50% off and still have about 3-4 months of prime grilling time left depending on where you live.
If, however, the BBQ bug has bit you and you just feel like there is no way that you can wait until July to buy some new grilling items, we encourage you to check out an online auction site for new or nearly new items at awesome prices. You see, just as you feel the need to buy something new to curb your BBQ habit, others feel the same way too. They are trying to clear out the old and bring in the new, which might make it your lucky day.
Listen up you BBQ kings and queens, there is a way you can have your BBQ and eat it too. Try to be patient and wait for sale or clearance items to begin showing up at your store. If you must buy something now, look online for deals on new or nearly new items. You will be outside grilling and barbecuing with all kinds of new gadgets before you know it.
Chicken is one of the most popular choices amongst grilling and barbecue enthusiasts. It’s versatile - it goes well with a variety of seasonings, sauces, side dishes, and toppings. It’s cheaper than steaks too, making it an ideal option for barbecue parties. And of course, chicken is also healthier. Did you know that skinless, light-meat chicken when cooked is 33o 80eaner than trimmed cooked beef (though it may of course vary on the cut and grade of the beef). In addition, chicken absorbs flavors easier than pork or beef that you can marinate it for as little as half an hour and off you go, ready for the grill.
Chicken Barbecue - The Best Parts…
Virtually any part of the chicken makes for a great barbecue. You can even cook an entire chicken on the grill if you have the time. However, popular choices for individual servings include the breasts, thighs, drumsticks, marylands (i.e., the thigh and drumstick in one piece) and wings.
Chicken breasts are considered white meat. As such, they are considered to be the healthiest part of the chicken for a barbecue. Compared to dark meat, they are quicker to cook and easier to dry out when over-cooked. Also the largest portion of the chicken, they are available bone-in or boneless. Using either direct or indirect heat, bone-in chicken breasts require 10 to 15 minutes of cooking time per side, while boneless breasts only needs 6 to 8 minutes per side.
The thigh is the darker, more succulent meat. Thighs are also available bone-in and boneless. Barbecue cooking time for the bone-in variety is 10 to 15 minutes on each side and 6 to 8 minutes on each side of a boneless thigh.
Chicken legs or drumsticks can be barbecued for about 10 minutes on each side. Check doneness using a skewer instead of going by its color. You might need to move it on a cooler part of the barbecue grill to ensure that it cooks through. Marylands or leg quarters may take 10 to 15 minutes for each side to cook on direct heat. Again, use skewers to test for doneness by checking if the juices are clear. Also, to ensure that it cooks right through, it would be a good idea to slash the chicken to the bone.
Lastly, chicken wings can be skewered for easy turning and can be placed on the barbecue for a total of 25 to 30 minutes using direct heat, and 35 to 40 minutes using indirect heat.
For more information on cooking chicken and for great chicken grilling recipes, visit the InsaneChicken website and check their wide variety of dry rubs, marinades, and sauces for intensely flavorful and insanely spicy chicken barbecue dishes.
bio = Chris McCarthy is the owner of InsaneChicken’s Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa’s from around the world. The site also has a Recipe of the Day section. Visit thier website www.insanechicken.com
View their website at: http://www.insanechicken.com
“The hot sauce is hot” is a gross understatement. Even a drop of the hottest hot sauce will leave you gasping for breath. But then, there have never been a dearth of people who like to live on the edge and even the hottest hot sauce gets lapped up in no time. Trust the hot sauce to come up with trumps every time.
The hot sauce is a tangy sauce with vinegar and chili peppers (fruits of plants of the Capsicum lineage) as its main ingredients. And it is the substance capsaicinoids occurring in peppers that imparts the characteristic spicy taste.
Given the popularity of the hot sauce in cuisines across the world, especially Mexican, Cajun and Asian, it was not long before the various brands of hot sauces started vying for the top slot. The yardstick, the Scoville Scale came into being to test the limit of hotness. 16,000,000 Scoville units is what the hot seat costs.
Hot sauces are abundant in the market, each with claims to be the hottest hot sauce in the world. However these are not just tall claims. There are actually hot sauces packed with enough heat to leave you dizzy.
The Source Hot Sauce is easily the hottest hot sauce with a 7.1 Million Scoville Units rating. So hot it is that its package carries a disclaimer. A disclaimer for a sauce? Incredible!
Its title has a captivating past. Ancient cultures believed that all things, good or bad, were fuelled by energy. And the keys to this Source of energy lay with the God of Love. When forced to side with the evil forces, he hid this Source. When he refused to divulge the Source’s whereabouts, he was exiled. He took the secret of the Source’s location to his grave.
The Source Hot Sauce claims to be that coveted and long-lost Source. The hottest hot sauce is definitely blue blooded. The Source Hot Sauce was adjudged the Best Super Hot Label in the 2002 International Fiery Foods Show and the 2003 Scovie Awards.
Close in the heels of the Source Hot Sauce is the 1 Million Scoville Pepper Extract. The name reveals all. The disclaimer sounds menacing. It forbids its use as anything but an additive and claims to be injurious if in contact with bare skin. Not only this, you have to vouch for your sanity and integrity when you buy this product. Whew! You definitely have a livewire in hands.
The 1 Million Scoville Pepper Extract has to be used only in trace amounts. It promises enough heat to bring you down to your knees.
Heating up the race for the hottest hot sauce are Poison Pepper Co’s Cool Million Pepper Extract and Mad Dog’s Revenge, both pegged at 1 million Scoville units. They are also to be used in minute quantities, if you do not want your tongue and guts to go up in flames.
The mad rush to become the hottest hot sauce is on. Prepare to have your taste buds assaulted.
bio = Chris McCarthy is the owner of InsaneChicken’s Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa’s from around the world. Visit thier website www.insanechicken.com
View their website at: http://www.insanechicken.com
After selecting the best ingredients you can get your hands on, marinating your meat, seafood or poultry is the next important step anyone could take to guarantee a sumptuous barbecue dish. Marinades are seasoned liquids made from a variety of ingredients used to add flavor and tenderize meat, seafood or poultry by soaking them into it prior cooking. It’s typically made of herbs, spices, sweeteners, which all contribute to the flavor, acids that help break down the meat, and oils to keep the meat from drying out while grilling.
Using Marinades the Right Way
Using marinades properly is the key for great-tasting barbecues. Having said that, here are a few marinating tips to remember.
Acids and other tenderizers, though important in the marinating process may cause the meat to become overly soft. As such, don’t leave your meat soaked for too long in marinades especially if it uses a lot of acids. A good timeframe is anywhere between 30 minutes to overnight, depending on the desired effect. Chicken, compared to pork or beef does not require lengthy soaking as it easily absorbs flavors.
Refrigerate marinated meats, seafood or poultry and leftover marinades until you’re ready to barbecue as a marinade, no matter how great it may be, has a short shelf life. If the meat, seafood or poultry is not entirely soaked, be sure to turn them several times to ensure that all sides are properly coated or covered with the marinade.
Do not use aluminum pans for marinating or for storing leftover marinades. The acids on the marinade may react with the aluminum. Good examples of non-reactive containers include glass, ceramics, plastic ware and even re-sealable plastic bags.
Lastly, and most importantly - NEVER REUSE YOUR MARINADE. Whatever it is that you marinated, there could be bacteria left on the marinade that can cause severe sickness. In addition, reusing marinades may also cause undesirable tastes and flavors. If you wish to use your marinade for basting while grilling, set aside a portion of the marinade before putting in the raw meat, seafood or poultry on the barbecue grill. But after that, throw away any left-over marinade.
BBQ Tips from InsaneChicken for an Enjoyable Feast
A genuine American favorite, the roots of barbecuing can be traced to the southern part of the country. Throughout the years, Americans have continued to take pleasure in barbecuing while enjoying the outdoors. But in the midst of it all certain barbecuing tips can help make it a more memorable and delectable experience for everyone. Aside from their mouth-watering array of bbq sauce products, InsanceChicken offers food safety barbecuing tips from the grill to the table.
. Before cooking, be sure that meat to be barbecued is completely defrosted to facilitate even cooking. Be sure to cook food thoroughly to avoid bacterial contamination. As much as possible use a meat thermometer to ensure that food is cooked at the appropriate temperature.
. Take off any visible fat in order to avoid burning and also prevent flare-ups due to oils. Avoid serving cooked food in the same container where the raw meats were placed in order to avoid contamination.
. Planning an outdoor bbq party? Prevent bugs from landing on your bbq sauce and biting guests by lighting up some citrus candles. You can even buy some bamboo outdoor torches and light them using citronella oil to keep ‘unwanted bugs’ at bay.
Lastly, do not forget that a barbecue party is supposed to be casual and fun! So what if some bbq sauce landed on the tablecloth?
bio = Chris McCarthy is the owner of InsaneChicken’s Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken sells hot sauces, bbq sauces, bbq rubs and salsa’s from around the world. The site also has a Recipe of the Day section. Visit thier website www.insanechicken.com
View their website at: http://www.insanechicken.com
Here are 3 simple tips that will make a difference in every single cup you drink.
Tip #1 Clean Coffee Pot
A clean pot is essential and can make a world of difference in the taste of your coffee. Old oils from previous batches of coffee and soap residue left on the pot makes coffee taste bad.
Baking soda and water work well for cleaning coffee mugs and pots. Be sure to rinse extra good so no residue is left behind.
Tip #2 Clean Filtered Water
The water you use for your coffee will affect the taste more than anything. Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that will affect the taste of your coffee.
Using stainless steel or gold mesh filters instead of paper filters will also make your coffee taste better. Paper filters release dyes, chlorine and bleach that affect taste. If you insist on using paper filters buy the unbleached, brown paper filters.
Tip #3 Use Fresh Quality Coffee
Quality coffee costs more but will consistently produce better tasting coffee.
For the best results use quality, whole bean coffee and grind the coffee beans just prior to use. You might think it’s an inconvenience compared to ground coffee, but once you taste the difference you’ll never go back.
If you still want to use ground coffee, make sure you use a good, drip grind coffee.
Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread the grounds evenly in the coffee filter so full brewing is achieved.
Drink your fresh coffee right away for the best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.
A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting the flavor.
If you follow these 3 simple tips, every cup you brew will be perfect coffee.
Copyright c 2004. Perfect Coffees.Com. All rights reserved.
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This article may be re-published “as is” (unedited) as long as the author’s bio paragraph (resource box) and copyright information is included. The URLs in the resource box should be set as hyperlinks if used on a web page.
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bio = About the Author
Gary Gresham is the webmaster for http://www.perfectcoffees.com where you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. He offers a free monthly coffee newsletter with interesting coffee articles, brewing tips, coffee trivia and recipes at http://www.perfectcoffees.com/newsletter.html
Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with “tapas” at a
welcoming bar.
If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as “boquerones” but,
depending on the area, can also be called “anchoas”.
Boquerones are small, fresh anchovies. Accompanied by crisp,
fresh Spanish bread, a glass of ruby-red wine or refreshing
Asturian cider, they are a delight to eat. Moreover - as with
many traditional Spanish dishes which comprise the renowned
Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed
full of proteins and minerals, protecting against heart disease,
and “good” for cholesterol. What’s more, in many areas of Spain -
in particular the Mediterranean coast - fresh anchovies are
extremely cheap.
On first coming to Spain, I happily enjoyed many tapas of
boquerones, completely unaware of one fact … all those little
anchovies I had eaten were not cooked! For a moment, I deeply
regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day!
She frog-marched me to the local fishmongers, bought a kilo of the
little fish, took me home and showed me “her way” of preparing
them. They were so delicious that I quickly recovered my passion
for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family
to family. However, the basic principles are always the same.
You first have to clean and fillet the fish, which is simple
enough, but rather tedious until you get the hang of it.
Next, you soak the fillets, either in white wine vinegar or a
mixture of half vinegar and half water. The vinegar will clean
and bleach the fish and also soften any remaining little bones.
Some people sprinkle the fish with salt; others (myself included)
feel that the fish is salty enough already.
The fish has to be left for a good few hours soaking in the
vinegar. Again, this tends to vary, with some Spaniards leaving
them overnight in the fridge and others just waiting a couple of
hours. Also, some families change the vinegar/water-and-vinegar
mixture once during this process, whilst others don’t bother.
Once you have thrown away the vinegar, the bleached fillets are
covered with a good quality virgin olive oil, which will preserve
them. You can add as much, or as little, sliced garlic as you
wish, plus freshly chopped parsley.
So … here is the actual recipe.
BOQUERONES
Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.
It is so pleasant to find something in life that is a delight to
the senses, affordable, healthy and does nobody any harm
(apologies to any vegetarians out there and, also, the little
anchovies …). So … do make the most of fresh anchovies
whilst you are in Spain and enjoy!
bio = After living in Spain for 20 years, Linda Plummer decided
to compile the information-rich website:
http://www.top-tour-of-spain.com
with its FREE monthly newsletter, “The Magic of Spain”.
Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.
But … who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don’t think it
would tickle anybody’s fancy to then have to tuck into a
piping-hot soup!
For this reason, the Spanish came up with their wonderful,
ice-cold soup - gazpacho - beautifully colorful, packed with
goodness, cheap and simple to prepare, no cooking and … most
important of all, an absolute delight to drink.
Traditional gazpacho originates from romantic Andalucia - that
large, exotic southerly region of Spain which is home to such
extensive Arabic influence.
The chilled, raw soup was originally made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric blender renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!
The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely chopped peppers, cucumber,
onion … even hard-boiled eggs and croutons, if you feel up to
it! Guests will then sprinkle what appeals to them on the soup.
Traditional gazpacho is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.
Do you suffer from insomnia? Could be that drinking gazpacho is
the answer, for in Pedro Almodovar’s 1987 film “Mujeres Al Borde
De Un Ataque De Nervios”, various characters help themselves to
the soup and promptly fall asleep!
However, don’t fall asleep just yet as you haven’t read over the
recipe!
1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.
Gazpacho is best enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!
bio = Linda Plummer is webmistress of the site:
http://www.top-tour-of-spain.com
which provides a wide range of information regarding Spain and
the Spanish language.
It certainly is a poor man or woman who cannot find a few eggs, a
couple of potatoes and an onion in their store cupboard!
The ever-practical Spaniard realized this and thus created their
marvellous “tortilla” - an easy-to-make dish that could be
savoured by rich and poor alike.
Not only cheap to make the tortilla, or Spanish omelette, is
immensely adaptable: you can eat it hot or cold, depending on
the weather and your mood; you can enjoy a small slice as a
“tapa” (snack) in between meals; or, accompanied by a multi-
coloured mixed salad and crusty, fresh Spanish bread, you have a
marvellous main meal!
Should unexpected guests come knocking at your door … just whip
out the ever-adaptable tortilla, pour them a glass of smooth,
Spanish wine and they are bound to be delighted!
Unlike the better-known French omelette, which should be made
quickly and over a high heat, the Spanish omelette needs to be
cooked more gently, so that the middle is not too runny.
The French omelette is best eaten straight away and always hot.
Its Spanish counterpart, on the other hand, improves if left to
rest for at least five minutes before eating, keeps well for a
couple of days in the fridge, and can easily be re-heated in the
microwave, unless you prefer it cold.
As with the French omelette, the Spanish tortilla is made in a
frying pan (preferably non-stick) but, unlike the French version,
both sides need to be browned. For this reason, it is possible
to buy special tortilla frying pans - a sort of double pan which
allows you to swish the omelette over to cook the other side!
I have to say, I prefer the traditional method of placing a plate
on top of the pan, turning the tortilla out and then returning to
the pan to cook the underside. But the simplest method is to
place the frying pan under the grill to brown.
Whichever way you choose to prepare it, once cooked, leave it to
cool a little, cover with a large plate, then gently ease out the
omelette. It should be circular, about an inch-and-a-half thick,
and it is usual to cut it in slices or wedges.
Having said that, you can divide it into small cubes, pop
cocktail sticks on top, and serve along with other “bits and
pieces” as ap‚ritifs.
Spanish recipes for tortilla vary from region to region - also
what you have in the fridge and what you fancy! You can replace
the potato with, say, spinach, leave out the onion, add a bit
more garlic, etc, etc. Just use your imagination!
Below is a recipe for traditional potato-and-onion tortilla.
TORTILLA - Spanish Omelette
Ingrediants:
Olive oil.
1 large onion, chopped.
1 clove garlic, crushed with 1 teaspoon salt.
2 medium-sized potatoes, peeled and diced.
Black pepper.
6 eggs, beaten.
Method:
1. Heat 2 tablespoons oil in a pan.
2. Add onion, garlic/salt, pepper and potatoes.
3. Gently fry until golden-brown and potatoes slightly softened.
4. Tip potato-and-onion mixture into bowl containing beaten eggs.
5. Stir and transfer to large frying pan containing clean oil.
6. Cook over low heat for 10-15 minutes.
7. Transfer pan to preheated hot grill until top is browned.
8. Carefully tip onto plate and slice as you would a cake.
bio = After 20 years of living in Spain, Linda Plummer decided to
create the information-rich website
http://www.top-tour-of-spain.com
with its FREE monthly newsletter, “The Magic of Spain”.
Looking for a traditional Spanish recipe? Without doubt, the
best-known is going to be the prodigious paella … that tasty,
adaptable, gregarious dish famed throughout Spain and the World.
And, what an impressive choice of recipes exist for a pleasurable
paella: seafood, chicken, rabbit … or a mixture of all three!
Perhaps you are non-meat eating … well, just opt for one of the
several vegetarian paella recipes. Bit of a health fanatic?
Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use
plenty of rice and imagination along with a tasty stock, plus
whatever you can find in the cupboard! I have certainly enjoyed
many paellas where there have been more bones/shells than meat/
seafood! And, very tasty they have been too, the richness of
the company more than compensating for any paucity in the
ingrediants.
So … how do you go about making the perfect paella? First of
all, you need to choose your rice. The short-grained rice from
Valencia - where most Spanish rice originates - is fine for
making paellas. However, the “bomba” rice grown in the
neighboring region of Murcia, is the “king” of paella rice: again,
short-grained, it has the ability to absorb the stock whilst
remaining firm.
Another “must” is to use saffron (”azafr n”) to create the gentle,
yellow color for which this delectable dish is renowned. Yes, it
is possible to buy cheaper, artificial colorings but … go for
the traditional - it will bestow a wonderful aroma and unique
flavor.
Many Spaniards swear a perfect paella can only be achieved when
using a tasty, home-made stock. Whatever you decide, allow at
least double the amount of liquid to rice. If, during cooking,
the dish becomes a little dry, just add a dash more water or
stock.
Another tip I have been told, on more than one occasion, is to
gently fry the rice for a few minutes before adding the stock,
ensuring that it is well-coated in oil. I think all Spaniards
would agree that, once cooked, it is best to leave your paella to
stand for a good five minutes before serving.
Perhaps the most important ingrediant for making that perfect
paella, is to use lashings and lashings of love whilst preparing
it - for surely, that is something we can all afford - and to
enjoy to the full the marvellous company of those who will share
it with you.
I shall now have to choose a paella recipe to offer you as an
example! I think I will opt for a seafood paella, typical of the
region of Valencia, where I live. The ingrediants are for a
hearty four servings. If you are not a hefty eater, or on a diet,
then reduce the amount of rice/stock slightly.
Paella Valenciana - Paella From Valencia
Ingrediants:
- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.
Method:
1. Saut‚ garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach the seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
bio = After living in Spain for 20 years, Linda Plummer
decided to compile her information-rich site:
http://www.top-tour-of-spain.com
with its FREE monthly newsletter, “The Magic of Spain”.
Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refrigerator. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I’ll give you my vanilla ice cream recipe, follow the instructions carefully and you’ll get wonderful results.
Vanilla Ice Cream
You’ll need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.
For more great recipes go to: http://hop.clickbank.net/?workgirl15/vjjepub
bio = I’m a self made entrepreneur, and an affiliate for numerous sites. For more information contact me at: sweetstuff245@hotmail.com
Or go to my web site: http://www.moreinfo247.com/8744660
With a multicultural background that consists of Chinese, Malay, Indian and minority ethnic groups from both East and West Malaysia, borrowing and adapting from each other’s cooking techniques and ingredients that spice up the kitchen, it is hardly surprisingly that Malaysian cuisine is often considered as one of the most well known in the region and has increasingly became popular throughout the world.
Many of the dishes are moderately spicy and rich in flavors from a mixture of ingredients including coconut, coriander, cumin, ginger, mint, nutmeg, pepper, tamarind, turmeric and many others.
Amongst the various spices mentioned, we’ll be looking at one particular ingredient that has been widely used by the locals and one that has earned international recognition over the years and is now synonymous with quality in the spice trade – “The Sarawak Pepperâ€.
Pepper, the “King of Spicesâ€, originated from the south-western part of India and was first introduced to Sarawak by Spencer St John in 1856. The tropical climate of Sarawak is ideal for pepper cultivation, and is often available in white and black, ground or whole.
Over the past 100 years, Sarawak pepper has been exported throughout the world and has earned numerous awards and recognition and often featured in their culinary creations by top gourmet chefs all over the world due to its distinctive aroma and flavour.
This absolutely delicious dish is very easy to prepare and your family, friends and guests will, without a doubt, find it most palatable.
Ingredients:
500 g of fish fillet ( eg. cod )
1 tablespoon of olive oil
Dressing:
2 tablespoons of crushed black peppercorns
1 teaspoon of sugar
4 tablespoons of good quality oyster sauce
3 tablespoons of sweet cooking wine (or sherry)
Preparation:
Pour the tablespoonful of olive oil into the frying pan and gently heat up the oil.
Now place the fish fillet into the frying pan and fry the fillet on both sides until cooked. Remove the cooked fillet onto the serving dish, leaving the excess oil in the frying pan.
Add the crushed black peppercorns into the remaining oil in the frying pan and turn up the heat slightly and stir fry until you smell the distinctively and spicy aroma rise from the pan.
Add the oyster sauce into the frying pan and continue to stir. Add a little water if the sauce appears too thick. It should be slightly runny.
Add the sugar to give it that little taste of sweetness to tame the pepper.
Lastly, add the cooking wine / sherry to give it the final sweet peppery flavour.
You are now ready to pour the hot mixture over the cooked fillet and serve.
When you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over the open fire?
Of coarse both are true, but they are still very much in use today and as for the Dutch oven, the possibilities are endless.
Dutch ovens can be used for frying, baking, boiling, and steaming as well.
Purchasing Your Dutch Oven
When purchasing your Dutch oven, make sure the lid has a raised ridge.
This is to hold your heat source, which will be briquettes.
This will help you to reach the proper temperature needed for whatever cooking you are wanting to do , with the exception of boiling or frying.
In which case you would want all the heat on the bottom.
Heating Fundimentals
If you are planning on baking, you need more heat on the top than on the bottom.
Put one briquette on the bottom for every 3 on the top of the lid.
For preparing stews, use one on the top for every 4 on the bottom. When roasting, put briquettes on the top and bottom evenly.
Best Temperature
To understand the temperature and number of briquettes needed takes a little math.
Each briquette adds about 25 degrees of heat.
A good starting temperature is 350 degrees F.
To figure out how many briquettes to use, take the size of the oven in inches, and subract three to get the number of briquettes for under it, and add three to get the number of briquettes for the top.
Preparing To Cure Your Dutch Oven
Now that you understand the basics of using your Dutch oven you need to prepare or cure your oven before using it.
Some cast iron ovens have a protective covering which you will need to remove .
You will need to do some scrubbing with a non-abrasive scubber.
Once the covering is removed, rinse and dry the oven and then let it air dry.
Curing It
To cure your oven, pre-heat your kitchen stove to 350 degrees. Place the Dutch oven on the center rack, with the lid open slightly.
Allow it to heat slowly until it is too hot to handle. Apply a thin layer of salt free cooking oil with a clean cloth to the Dutch oven inside and out.
Place your oven back inside the stove with the lid slightly open. Bake your oven for about an hour.
.Repeat
After baking , allow the Dutch oven to cool slowly.
When it is cool enough to handle, repeat the oil again the same as before and bake again.
When cool enough apply a third layer of oil, but this time it is ready for use.
Preparing your Dutch oven in this way prevents rust and makes for much easier cleaning as well
Cleaning
To clean your oven after use, scrape it out, add warm water, without soap, and heat it in the oven until the water is almost boiling.
For any food that sticks a little, use a non-abrasive scrubber.
Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.
Val and Robin Shortt are experienced campers and own three outdoor websites For more tips like these and to register for their Free newsletter visit: http://www.goodnightcampingequipment.com
