by: Levi Reiss
If you are looking for fine French wine and food, consider the Languedoc-Roussillon region of south central France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Viognier.
Among the eleven wine-growing regions of France Languedoc-Roussillon ranks largest in actual area and is number four in wine grape acreage. This area, which includes the Midi, was once known for producing huge quantities of questionable quality wine called vin ordinaire. Times change and partly because of Australian winemakers, this region produces an increasing number of fine wines. Unlike most other regions of France, many Languedoc-Roussillon wines, such as the one reviewed below, are identified by their grape variety on the label.
Don't think of this region as being uniform. For example, Languedoc is mostly flat, but Roussillon tends to be hilly. Furthermore, several select areas with their own unique combination of microclimate and soil (terroir) make their own AOC (Appellation d'Origine Controle) wines, which are usually more expensive. Sooner or later we'll be looking at some of these wines in our series. There are almost 50 AOC wine appellations in Languedoc-Roussillon; covering the entire range, red, white, rosé, sparkling, and sweet. This diversity comes as no surprise; the region is home to more than thirty grape varieties.
About forty years ago the Viognier grape came close to extinction. At that time it was down to a measly 35 acres in France. Times have changed and this grape is now grown in California, Italy, Australia, Chile, and Canada, with more countries on the way. The classic Viognier wines come from the Northern Rhone Valley of eastern France, but we probably won't be reviewing them because of their limited availability and high cost.
Of course the Languedoc-Roussillon region has many places to visit. Here we focus on the city of Carcassonne, population 45 thousand. Talk about location. This city lies on a hilltop on the route leading from the Atlantic Ocean to the Mediterranean Sea. And it's not far from the Spanish border. Small wonder that it dates back well over two thousand years. The Romans fortified it about 100 BC. Carcassonne has the longest standing city walls in all of Europe. Its name comes from Dame Carcas, who fed the last of the city's wheat to a pig in clear view of the French Emperor Charlemagne. He mistakenly believed that the besieged city was in no danger of starvation, and called off the siege.
The Aude River divides the fortified upper town, La Cité, from the newer lower town, La Basse Ville. The upper town is basically closed to private cars. Among the upper town sites to see are the Fortress, the Bascilica of Sainte Nazaire, Museum of Chivalry, Arms and Archery, and the Museum of the Middle Ages, focusing on military history. The lower town has a fine arts museum and, in season (April to mid-November), an Australian Animal Preserve with kangaroos and emus.
Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Huitres de Bouzigues (Oysters from Bouzigues). For your second course savor Bourride (Fish with Aïoli, a local mayonnaise). And as dessert indulge yourself with Creme Colane (Dessert Cream with Lemon, Vanilla, and Dill Seed).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Domaine des Salices Viognier 2005 13% about $12
Let's start by quoting the marketing materials. During the last ten years or so, the Viognier grape has been quite successful in the vineyards of Languedoc-Roussillon (a.k.a., Midi). Once confined to vineyards in northern Rhône, today Viognier is thriving not just in the Midi, but throughout other warm climate regions around the world. Enjoy this fruity, low acid, aromatic wonder with lightly spiced seafood dishes, turkey breast or grilled salmon.
My first meal consisted of baked chicken leg with the skin on in a medley of spices (garlic, onion, cumin, and uncharacteristically tame Moroccan Harissa), rice, and green beans. I tasted apples, pears, and something floral tasting in this wine. I liked the acidity and the way that it cut the tasty grease of the chicken skin. The wine was a good accompaniment to fresh pineapple. I tried an off-the-wall combination by finishing my glass with jalapeno roasted almonds. The wine went dead. I don't blame the Viognier for this mismatch.
The next meal was an omelet with brown mushrooms, red onions, and American cheese (a mistake). The Viognier was moderately acidic and just a bit sweet with the taste of light fruits. Frankly, I preferred sipping the wine to this combination. There is a well-known rule when pairing a wine to dessert: make sure that the wine is sweeter than the dessert. I broke the rule with a homemade cheesecake that simply denatured the wine. On the other hand, the wine held up better with a homemade chocolate cake that wasn't as sweet.
My final meal was vegetarian. It included a somewhat spicy broccoli and mushroom (but no cheese) quiche. The wine was very refreshing and almost ethereal. The other dish was a sweet potato, olive, and rustic potato concoction held together by crushed crackers. The wine was somewhat less exciting than before but still fine. As often with vegetarian meals, I was still hungry. Always on the lookout for an unconventional pairing, I tried dried, lightly sweetened cranberries. They killed the wine. Why stop there? Candy-coated peanuts went better. They turned up the wine's acidity but the combination was good enough to go back for seconds.
The first cheese was a goat's milk cheese, a Palet de Chevre from the Poitou Charentes region of central-western France. This cheese looked and tasted more like a Camembert than like a goat's milk cheese. But the wine was quite fruity and pleasant with it. My next cheese was a Swiss Gruyere with a nutty taste. As previously the wine was fruity and a bit acidic. Just before the wine and cheese tasting I went to the local supermarket. On the cheese shelf was a local Asiago, a sharp cheese originally from northern Italy. Usually I don't taste local cheeses with these wines, but because I actually preferred this local Asiago to the imported version, I thought that I'd make an exception. The combination was quite good; the wine came out fruity and lightly acidic. Slices of fresh tomato perked it up even more.
Final verdict. I liked this wine and intend to buy it again, even more so at its relatively low price. I'll let you in on a secret; this is the first Viognier wine that I liked to any extent. I plan to taste other Viognier wines in this series. I don't promise that I'll try the top-of-the-line offerings from the northern Rhone Valley; they are quite pricey.
Rabu, 13 Agustus 2008
How to Prepare and Cook the Perfect Chicken and Turkey
by: Kevin McCarthy
People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well.
Here are a few of the best chicken cooking tips available.
• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.
• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.
• You should always marinate poultry in the refrigerator. Never leave it out in the open.
• Do not use the poultry marinade for basting.
• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.
• Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination.
Here are some chicken cooking tips for storing your poultry:
• Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird.
• Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs.
• Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze.
• You should never freeze stuffed poultry.
Some of the most important chicken cooking tips involve proper thawing of the bird.
It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws. When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.
The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately.
Now for the Turkey!
Turkey is a long time favorite of many families and now there are some great cooking tips tricks that anyone can learn and use to better prepare these wonderful birds.
Selecting the proper size: You should plan on about 3/4 pound per person for generous servings. You should understand that this will not leave much in leftovers. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person.
Hens or Toms: It may surprise you but the only real difference between a hen and tom is the size. Hens are classified under 16 pounds and toms are over 16 lbs. A somewhat secret cooking tips tricks is that both will be a young turkey, just a few weeks old at the time of processing. They will be equally tender and moist.
Roasting your bird: Remove the neck and giblets from the neck and body cavities. Rinse the turkey inside and out with cold water. If you want to stuff the bird, you should loosely stuff the body and neck cavities and then fasten the leg clamp back onto the legs.
Cooking tips tricks: Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose tent of foil. Remember to remove the cover for the last hour for browning.
Cooking tips tricks for Roasting Times: Roast in a preheated, 325 degree Fahrenheit oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. However, it is always best to follow the instructions that come with the stuffing and the turkey. You oven temperature may vary as well which will require you to adjust your time, either upward or downward.
Cooking tips tricks for Basting: One of the most useful tools you can have is a suction basting tube. These inexpensive tools can make basting your turkey a snap and they can also help decrease the time that the oven door is open, which leads to losing oven heat. Baste your bird about every hour or so. This will help make it brown and tender.
People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well.
Here are a few of the best chicken cooking tips available.
• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.
• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.
• You should always marinate poultry in the refrigerator. Never leave it out in the open.
• Do not use the poultry marinade for basting.
• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.
• Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination.
Here are some chicken cooking tips for storing your poultry:
• Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird.
• Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs.
• Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze.
• You should never freeze stuffed poultry.
Some of the most important chicken cooking tips involve proper thawing of the bird.
It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper. You can place it on a tray to catch any drips that may fall as it thaws. When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.
The other alternative is to leave the bird in its wrapper and put it into a heavy paper grocery bag. Close up the bag and put it into a cool room. You will need to check it frequently, and once the bird is thawed, you must cook it immediately.
Now for the Turkey!
Turkey is a long time favorite of many families and now there are some great cooking tips tricks that anyone can learn and use to better prepare these wonderful birds.
Selecting the proper size: You should plan on about 3/4 pound per person for generous servings. You should understand that this will not leave much in leftovers. If you like to have more leftovers, plan on 1 to 1 1/2 pounds per person.
Hens or Toms: It may surprise you but the only real difference between a hen and tom is the size. Hens are classified under 16 pounds and toms are over 16 lbs. A somewhat secret cooking tips tricks is that both will be a young turkey, just a few weeks old at the time of processing. They will be equally tender and moist.
Roasting your bird: Remove the neck and giblets from the neck and body cavities. Rinse the turkey inside and out with cold water. If you want to stuff the bird, you should loosely stuff the body and neck cavities and then fasten the leg clamp back onto the legs.
Cooking tips tricks: Place the turkey in a roasting pan with the plastic timer unobstructed. Cover with a lid, or fashion your own cover with a loose tent of foil. Remember to remove the cover for the last hour for browning.
Cooking tips tricks for Roasting Times: Roast in a preheated, 325 degree Fahrenheit oven. Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time. However, it is always best to follow the instructions that come with the stuffing and the turkey. You oven temperature may vary as well which will require you to adjust your time, either upward or downward.
Cooking tips tricks for Basting: One of the most useful tools you can have is a suction basting tube. These inexpensive tools can make basting your turkey a snap and they can also help decrease the time that the oven door is open, which leads to losing oven heat. Baste your bird about every hour or so. This will help make it brown and tender.
Different Types Of Refrigeration
by: Glenn Day
Each and every day, millions of people in the United States use a refrigerator. Many businesses depend on them as they are crucial to maintain our foods safety. When it comes down to it, refrigerators are so commonplace in our day, it is hard to imagine people would add chemicals or use ice to keep things cool. Beyond the refrigerator in a home setting, most people never even think of the extensive technology required to keep commercial and industrial food appropriately cooled at all times. Generally speaking, equipment is needed to protect and store goods, largely food, during shipping by road, rail, air and sea. Without the ability to do this, food would have no way of being moved from one area to the next without spoiling.
Domestic vs. Commercial Refrigeration
Domestic Refrigeration: This type of refrigeration is one that is familiar to most homeowners. Refrigerators and freezers that you keep in your home fall under this category. This is the type of unit that is used to keep food cold in a residential environment.
Commercial Refrigeration: This type of refrigeration holds and displays frozen and fresh food in retail stores, as well as other like establishments. In most cases, this type of refrigeration is farther advanced than refrigerators that you would find in residential homes. As you can imagine, it is crucial that many commercial establishments keep their refrigerators up to date with food safety regulations. This ranges from retail stores to restaurants and many more.
Food processing and Storage: This type of refrigeration is used to preserve process and store the food from its source to the wholesale division. If you are not in the food industry, you probably do not have much knowledge on this type of refrigeration. But even though you may not know about this, it still affects you in more ways than you can imagine. After all, you want your food to be fresh when it finally arrives at your home, right?
There is also a large variety of specialized equipment that may be required to protect and store foods when being shipped by road, rail, air, and sea. In other words, the food cannot thaw out just because it is in transit. Instead, special equipment is used to make sure that food is kept at the appropriate temperature regardless of transportation method.
All in all, there are many different types of refrigeration that help to ensure the overall quality and safety of food.
Each and every day, millions of people in the United States use a refrigerator. Many businesses depend on them as they are crucial to maintain our foods safety. When it comes down to it, refrigerators are so commonplace in our day, it is hard to imagine people would add chemicals or use ice to keep things cool. Beyond the refrigerator in a home setting, most people never even think of the extensive technology required to keep commercial and industrial food appropriately cooled at all times. Generally speaking, equipment is needed to protect and store goods, largely food, during shipping by road, rail, air and sea. Without the ability to do this, food would have no way of being moved from one area to the next without spoiling.
Domestic vs. Commercial Refrigeration
Domestic Refrigeration: This type of refrigeration is one that is familiar to most homeowners. Refrigerators and freezers that you keep in your home fall under this category. This is the type of unit that is used to keep food cold in a residential environment.
Commercial Refrigeration: This type of refrigeration holds and displays frozen and fresh food in retail stores, as well as other like establishments. In most cases, this type of refrigeration is farther advanced than refrigerators that you would find in residential homes. As you can imagine, it is crucial that many commercial establishments keep their refrigerators up to date with food safety regulations. This ranges from retail stores to restaurants and many more.
Food processing and Storage: This type of refrigeration is used to preserve process and store the food from its source to the wholesale division. If you are not in the food industry, you probably do not have much knowledge on this type of refrigeration. But even though you may not know about this, it still affects you in more ways than you can imagine. After all, you want your food to be fresh when it finally arrives at your home, right?
There is also a large variety of specialized equipment that may be required to protect and store foods when being shipped by road, rail, air, and sea. In other words, the food cannot thaw out just because it is in transit. Instead, special equipment is used to make sure that food is kept at the appropriate temperature regardless of transportation method.
All in all, there are many different types of refrigeration that help to ensure the overall quality and safety of food.
Champagne or Sparkling Wine?
by: Evelyn Whitaker
Many people don't realize it, but there is a difference between sparkling wine and real champagne. Champagne is only champagne if it comes from a certain area of France and it actually says "Champagne" on the label.
Beside the fact that Champagne is only made in France, there are other strict guidelines to how Champagne is made.
Unlike most wines, champagne goes through a secondary fermentation process which is done in the bottle. That's what causes natural carbon dioxide gas to get caught inside. This trapped co2 is what causes the bubbles.
Sparkling wines do not go through a secondary fermentation process. Sparkling wine is made from regular wine with co2 injections. This is done the same way as when they make coke or any other type of soda.
But does sparkling wine taste the same as champagne? The answer to this is that they may taste close, but the real difference can be told with a taste test. Champagne is bubblier and a bit lighter and sparkling wines will always carry a taste from the region they are from. Most people tend to prefer the real champagne.
The best way to chill champagne is not in the freezer, but rather in the refrigerator for not more than a couple of days. Better yet, 30 minutes before you are ready to drink the champagne, put it in a champagne cooler that is filled with equal parts ice and water and chill.
When you are ready to open the bottle, make sure that it is always pointed away from yourself and anyone else. To be on the safe side, keep your thumb on top of the cork and with your other hand separate the wire from the bottle. Hold the cork and top part of the bottle firmly in your hand while holding the bottom of the bottle with your other hand. Slowly turn the bottom of the bottle. You do not want the cork to pop, but in case it does and champagne comes pouring out of the bottle do not turn the bottle upright, but rather at an angle which will stop the flow of champagne.
So how do you know what to look for when choosing your champagne? Assess the bubbles. How many are there, how big are they and how fine are the beads? A young champagne will have lots of bubbles where as an older champagne will have less bubbles. Vintage champagne is any champagne that has a date on the label. It means all the grapes were picked in that same year. Non vintage champagne is a mix of various years and a mix of different kinds of grapes.
Labels can tell you more than whether the champagne is a vintage or not. You can also tell how dry the champagne is. For example, "Brut" is the driest of champagnes with almost no residual sugars. Extra Brut, Brut, Extra Dry and Dry are the four different levels of dryness you can get. It can be misleading because by the time you get to "Dry" you are actually drinking champagne which is more on the sweet side.
What type of glass should you use to drink champagne from? It all depends on how many bubbles you want your champagne to have. Narrower glasses or flutes keep the bubbles in the best. If you were to pour champagne from a flute to a martini glass, you would see almost of all the bubbles disappear. But this does not mean your champagne has gone flat. Pour it back into the flute and the bubbles will come back.
Many people don't realize it, but there is a difference between sparkling wine and real champagne. Champagne is only champagne if it comes from a certain area of France and it actually says "Champagne" on the label.
Beside the fact that Champagne is only made in France, there are other strict guidelines to how Champagne is made.
Unlike most wines, champagne goes through a secondary fermentation process which is done in the bottle. That's what causes natural carbon dioxide gas to get caught inside. This trapped co2 is what causes the bubbles.
Sparkling wines do not go through a secondary fermentation process. Sparkling wine is made from regular wine with co2 injections. This is done the same way as when they make coke or any other type of soda.
But does sparkling wine taste the same as champagne? The answer to this is that they may taste close, but the real difference can be told with a taste test. Champagne is bubblier and a bit lighter and sparkling wines will always carry a taste from the region they are from. Most people tend to prefer the real champagne.
The best way to chill champagne is not in the freezer, but rather in the refrigerator for not more than a couple of days. Better yet, 30 minutes before you are ready to drink the champagne, put it in a champagne cooler that is filled with equal parts ice and water and chill.
When you are ready to open the bottle, make sure that it is always pointed away from yourself and anyone else. To be on the safe side, keep your thumb on top of the cork and with your other hand separate the wire from the bottle. Hold the cork and top part of the bottle firmly in your hand while holding the bottom of the bottle with your other hand. Slowly turn the bottom of the bottle. You do not want the cork to pop, but in case it does and champagne comes pouring out of the bottle do not turn the bottle upright, but rather at an angle which will stop the flow of champagne.
So how do you know what to look for when choosing your champagne? Assess the bubbles. How many are there, how big are they and how fine are the beads? A young champagne will have lots of bubbles where as an older champagne will have less bubbles. Vintage champagne is any champagne that has a date on the label. It means all the grapes were picked in that same year. Non vintage champagne is a mix of various years and a mix of different kinds of grapes.
Labels can tell you more than whether the champagne is a vintage or not. You can also tell how dry the champagne is. For example, "Brut" is the driest of champagnes with almost no residual sugars. Extra Brut, Brut, Extra Dry and Dry are the four different levels of dryness you can get. It can be misleading because by the time you get to "Dry" you are actually drinking champagne which is more on the sweet side.
What type of glass should you use to drink champagne from? It all depends on how many bubbles you want your champagne to have. Narrower glasses or flutes keep the bubbles in the best. If you were to pour champagne from a flute to a martini glass, you would see almost of all the bubbles disappear. But this does not mean your champagne has gone flat. Pour it back into the flute and the bubbles will come back.
Barbacoa – Grilled Sheep From Mexico
by: Chris McCarthy
Barbacoa – the name itself sounds as if it is time to celebrate. It is an open fire grilling process where a whole sheep is made to roast slowly so that each fleshy part acquires that flabbergasting taste of barbeque bonfire. However, the sheep can also be grilled traditionally in a pit covered with leaves. This barbeque specialty was developed in Mexico just after the Spanish conquest and it was referred to as Barbacoa de cabeza.
Regional discrimination in the art of cooking
In U.S, some portions of the head of the cow become the item to be grilled. In Northern Mexico, again it is the head of the cow, though goat meat or Cabrito is more preferred here. Lamb is the choice of the Central Mexicans and it is Cochinita Pibil (pit-style pork) in traditional Yucatan gastronomy dictionary.
Barbacoa and Barbeque
The word barbeque is an adoption from the word barbacoa. In both cases, meats are cooked following a proper grilling or roasting process. The flesh is allowed to roll well over the grilling equipment to allow the heat touch every part of the fleshy item. This helps to build that simmering and spicy experience which often makes you feel as if there is no end to an appetite.
South Texas Style Beef Barbacoa
Five brothers together make one palatable dish. Yes that’s the way it’s done. Garlic powder, black pepper, dried oregano, chili powder and salt – all mixed well and rubbed thoroughly and evenly on all sides of the meat. Your requirement is three quarts boiling water in a water pan, which allows the beef to be exposed to smoke at least for four hours and at a temperature between 225 to 275 degrees. Once you are to change the boiling water of the pan. After this is over, keep watch that the internal temperature of the beef does not exceed 160 – 170 degrees.
The next step would be to lay the beef in a foil-baking pan, seal it well with heavy-duty aluminum cover, and carefully place it in a preheated oven at a temperature of 325 degrees. The baking should continue for one hour and forty-five minutes. After everything is done just test the meat. You will see that the flesh tends to fall apart from the bone - yes, proper broiling method can really make the meat soft.
Now, it is the time to serve. The meat is chopped and shred into small pieces and then dished up with guacamole, salsa, and hot tortillas.
The queen of the Mexican bistro
Outside Mexico City, there are several places serving palatable barbacoa de borrego (lamb barbeque) and other provincial cooking varieties in a dozen of unbounded restaurants. Arroyo, one of Mexico’s famous restaurants is noted for its supply of pit-roasted barbacoa de borrego and consomme de Borrego. Such dishes are well complimented by soup made from the drippings of the roasting lamb and sheep.
Mexican barbacoa – a Mexico magnificence that can make the heat of an occasion rise to an extent when the rest of the party dance wildly with the pulsating music. When hot barbeque accompanies the heat of an occasion, nothing else is required to make the party more enjoying.
Barbacoa – the name itself sounds as if it is time to celebrate. It is an open fire grilling process where a whole sheep is made to roast slowly so that each fleshy part acquires that flabbergasting taste of barbeque bonfire. However, the sheep can also be grilled traditionally in a pit covered with leaves. This barbeque specialty was developed in Mexico just after the Spanish conquest and it was referred to as Barbacoa de cabeza.
Regional discrimination in the art of cooking
In U.S, some portions of the head of the cow become the item to be grilled. In Northern Mexico, again it is the head of the cow, though goat meat or Cabrito is more preferred here. Lamb is the choice of the Central Mexicans and it is Cochinita Pibil (pit-style pork) in traditional Yucatan gastronomy dictionary.
Barbacoa and Barbeque
The word barbeque is an adoption from the word barbacoa. In both cases, meats are cooked following a proper grilling or roasting process. The flesh is allowed to roll well over the grilling equipment to allow the heat touch every part of the fleshy item. This helps to build that simmering and spicy experience which often makes you feel as if there is no end to an appetite.
South Texas Style Beef Barbacoa
Five brothers together make one palatable dish. Yes that’s the way it’s done. Garlic powder, black pepper, dried oregano, chili powder and salt – all mixed well and rubbed thoroughly and evenly on all sides of the meat. Your requirement is three quarts boiling water in a water pan, which allows the beef to be exposed to smoke at least for four hours and at a temperature between 225 to 275 degrees. Once you are to change the boiling water of the pan. After this is over, keep watch that the internal temperature of the beef does not exceed 160 – 170 degrees.
The next step would be to lay the beef in a foil-baking pan, seal it well with heavy-duty aluminum cover, and carefully place it in a preheated oven at a temperature of 325 degrees. The baking should continue for one hour and forty-five minutes. After everything is done just test the meat. You will see that the flesh tends to fall apart from the bone - yes, proper broiling method can really make the meat soft.
Now, it is the time to serve. The meat is chopped and shred into small pieces and then dished up with guacamole, salsa, and hot tortillas.
The queen of the Mexican bistro
Outside Mexico City, there are several places serving palatable barbacoa de borrego (lamb barbeque) and other provincial cooking varieties in a dozen of unbounded restaurants. Arroyo, one of Mexico’s famous restaurants is noted for its supply of pit-roasted barbacoa de borrego and consomme de Borrego. Such dishes are well complimented by soup made from the drippings of the roasting lamb and sheep.
Mexican barbacoa – a Mexico magnificence that can make the heat of an occasion rise to an extent when the rest of the party dance wildly with the pulsating music. When hot barbeque accompanies the heat of an occasion, nothing else is required to make the party more enjoying.
Menu Planning When You're Short on Time
by: David P. Owen
When my wife and I were engaged, we envisioned the romantic daily routines of married life: waking up together in the morning, taking walks together and of course – making and eating great food together. Of course our house would be clean, our fridge fully stocked, and our daily menus perfectly planned.
Then reality set in.
I was finishing school and had a job on top of that, and of course she was working as well. We barely had enough time together to remember we were married, not to mention go through all the planning required to have that perfectly organized home you read about in all those magazines. We struggled to decide what to eat every night, and even though we always bought a cartload of groceries every week at the supermarket, we usually ended up throwing out much of it when it spoiled.
After two years of eating out, we eventually grew tired of all the restaurants in town and decided to try cooking again. We were visiting a friend and noticed a chart on their refrigerator: they had planned out dinner menus for two weeks of meals, and they would rotate a menu every other week. Monday was pasta, Tuesday was Chinese, etc. Below the menu they listed all the ingredients they would need for the meal and that served as their shopping list. So once a week they would go through the list, check off anything they already had, and then go shopping. We found out that they were spending about half as much on food every month as we were.
So we decided to try it. We sat down and planned dinners for three weeks. We tried to make one meal from the leftover ingredients of the night before, and we usually had enough leftovers for lunch the next day. It worked wonderfully! We saved hundreds of dollars a month, and by choosing easy recipes we saved time as well.
Not too long ago I started working for a company called DVO Enterprises. They have created a cookbook software program that makes things even easier. We can drag and drop recipes into a menu and the program automatically generates a shopping list, organized by store aisle. I can then look at the leftover ingredients from a meal and get suggested recipes for them. We even imported some of our favorite cookbooks into it, and some recipes from their site that looked good. I don’t buy software very often, but this one has paid for itself many times over. It’s called Cook’n, and is available here: http://www.dvo.com/cookbooksoftware.html
Good luck with your menu planning!
When my wife and I were engaged, we envisioned the romantic daily routines of married life: waking up together in the morning, taking walks together and of course – making and eating great food together. Of course our house would be clean, our fridge fully stocked, and our daily menus perfectly planned.
Then reality set in.
I was finishing school and had a job on top of that, and of course she was working as well. We barely had enough time together to remember we were married, not to mention go through all the planning required to have that perfectly organized home you read about in all those magazines. We struggled to decide what to eat every night, and even though we always bought a cartload of groceries every week at the supermarket, we usually ended up throwing out much of it when it spoiled.
After two years of eating out, we eventually grew tired of all the restaurants in town and decided to try cooking again. We were visiting a friend and noticed a chart on their refrigerator: they had planned out dinner menus for two weeks of meals, and they would rotate a menu every other week. Monday was pasta, Tuesday was Chinese, etc. Below the menu they listed all the ingredients they would need for the meal and that served as their shopping list. So once a week they would go through the list, check off anything they already had, and then go shopping. We found out that they were spending about half as much on food every month as we were.
So we decided to try it. We sat down and planned dinners for three weeks. We tried to make one meal from the leftover ingredients of the night before, and we usually had enough leftovers for lunch the next day. It worked wonderfully! We saved hundreds of dollars a month, and by choosing easy recipes we saved time as well.
Not too long ago I started working for a company called DVO Enterprises. They have created a cookbook software program that makes things even easier. We can drag and drop recipes into a menu and the program automatically generates a shopping list, organized by store aisle. I can then look at the leftover ingredients from a meal and get suggested recipes for them. We even imported some of our favorite cookbooks into it, and some recipes from their site that looked good. I don’t buy software very often, but this one has paid for itself many times over. It’s called Cook’n, and is available here: http://www.dvo.com/cookbooksoftware.html
Good luck with your menu planning!
Learn How To Bake Like A Pro
by: Nancy Batson
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals.
Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.
These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.
Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.
Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.
Using these cooking tips will make almost any baked goodie turn out great.
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals.
Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.
These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.
Baking powder and baking soda are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.
Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.
Using these cooking tips will make almost any baked goodie turn out great.
Acai Berries Are The New Superfruit
by: Hillary Marshak
Berries and chocolate. Generally a great combination, right? What if there was a berry that had a cocoa flavor in it? Well as nature would have it, there is. This extraordinarily nutritious berry is called the acai berry (pronounced a-sigh-ee). While it doesn’t exactly taste like pure chocolate, the bitterness of cacao is incorporated into acai’s intense flavor. The flavor is actually hard to pinpoint as some of its juices have been compared to bitter raspberries while others claim acai produces a salty aftertaste (like say, olives.) Ok, I'm the one that said that. But the flavor is not the only thing that makes acai so unique.
>From the rainforests of the Amazons, acai berries have been consumed by Brazilians for centuries. But recently, more and more of these grape-sized berries are falling from the South American palm trees into juice bottles around the world.
Labeled the antioxidant superfood, it’s known for its substantially large amounts of antioxidants and nutritional value. Acai has double the cancer-fighting power of blueberries, the formerly known antioxidant contest frontrunner. Consumption of the berry not only helps prevent and attack cancerous cells, but it is said to boost energy and overall immunity as well. Actually, the list of supposed and even validated benefits is virtually endless from improved digestion to better circulation, and even better sleep. It is based on these extraordinary characteristics that acai has been referred to as the most healthful fruit in the world.
But, if you’re a juice producer looking for a new venture, many juice and smoothie producers have already jumped the gun on capitalizing on the healthful fruit. While the trend is still fairly recent, grocery store shelves are already well stocked with the likes of organic acai juices, yogurt drinks, smoothies, and even teas.
And the bottles of these products make many a pretty promise. I’m actually drinking an “Organic Acai Antioxidant Superfood Smoothie” right now that claims it’s sufficient for a meal replacement. Is that true? Well, it sure seems to satisfy my nutritional needs as the Nutrition Facts label shows sufficient amounts of protein, carbohydrates, fat, potassium and even omega-3 fatty acids! And…actually it’s the only thing I’ve eaten today so far and I don’t think I’m hungry! Maybe this stuff really does work (Don’t try this at home though folks, acai shouldn’t be the only thing you eat all day.)
Acai has also shown promises of preventing heart disease, as it has 10-30 times the amount of cardiovascular-fighting phytochemical called anthocyanin found in red wine. You may have heard of these phytochemicals from the French Paradox that enumerates the oddity of heart disease’s rare occurrence in France despite their high fat intake. The concept bears the phytochemicals in the red wine responsible for their continued health.
With all these benefits filling the air, the fruit sounds perfect right? Well I'm not here to tell you that it isn't, but I am here to tell you to be cautious about how much acai you consume. There is such a thing as an antioxidant overdose that has adverse effects such as weakness, fever and toxicity. So, with a fruit so jam-packed with antioxidants, one must be careful. Experts suggest discussing with your doctor what your optimal dosage of antioxidants is.
Sources:
Acai Berry Fruit Guide
Sambazon SuperGreens Revolution
Mona Vie Acai Drink
Berries and chocolate. Generally a great combination, right? What if there was a berry that had a cocoa flavor in it? Well as nature would have it, there is. This extraordinarily nutritious berry is called the acai berry (pronounced a-sigh-ee). While it doesn’t exactly taste like pure chocolate, the bitterness of cacao is incorporated into acai’s intense flavor. The flavor is actually hard to pinpoint as some of its juices have been compared to bitter raspberries while others claim acai produces a salty aftertaste (like say, olives.) Ok, I'm the one that said that. But the flavor is not the only thing that makes acai so unique.
>From the rainforests of the Amazons, acai berries have been consumed by Brazilians for centuries. But recently, more and more of these grape-sized berries are falling from the South American palm trees into juice bottles around the world.
Labeled the antioxidant superfood, it’s known for its substantially large amounts of antioxidants and nutritional value. Acai has double the cancer-fighting power of blueberries, the formerly known antioxidant contest frontrunner. Consumption of the berry not only helps prevent and attack cancerous cells, but it is said to boost energy and overall immunity as well. Actually, the list of supposed and even validated benefits is virtually endless from improved digestion to better circulation, and even better sleep. It is based on these extraordinary characteristics that acai has been referred to as the most healthful fruit in the world.
But, if you’re a juice producer looking for a new venture, many juice and smoothie producers have already jumped the gun on capitalizing on the healthful fruit. While the trend is still fairly recent, grocery store shelves are already well stocked with the likes of organic acai juices, yogurt drinks, smoothies, and even teas.
And the bottles of these products make many a pretty promise. I’m actually drinking an “Organic Acai Antioxidant Superfood Smoothie” right now that claims it’s sufficient for a meal replacement. Is that true? Well, it sure seems to satisfy my nutritional needs as the Nutrition Facts label shows sufficient amounts of protein, carbohydrates, fat, potassium and even omega-3 fatty acids! And…actually it’s the only thing I’ve eaten today so far and I don’t think I’m hungry! Maybe this stuff really does work (Don’t try this at home though folks, acai shouldn’t be the only thing you eat all day.)
Acai has also shown promises of preventing heart disease, as it has 10-30 times the amount of cardiovascular-fighting phytochemical called anthocyanin found in red wine. You may have heard of these phytochemicals from the French Paradox that enumerates the oddity of heart disease’s rare occurrence in France despite their high fat intake. The concept bears the phytochemicals in the red wine responsible for their continued health.
With all these benefits filling the air, the fruit sounds perfect right? Well I'm not here to tell you that it isn't, but I am here to tell you to be cautious about how much acai you consume. There is such a thing as an antioxidant overdose that has adverse effects such as weakness, fever and toxicity. So, with a fruit so jam-packed with antioxidants, one must be careful. Experts suggest discussing with your doctor what your optimal dosage of antioxidants is.
Sources:
Acai Berry Fruit Guide
Sambazon SuperGreens Revolution
Mona Vie Acai Drink
All About Italy's Spicy Marinara Sauce
by: Chris McCarthy
Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.
Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.
Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer.
Origins of Marinara Sauce
Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.
Preparation of marinara sauce
Ingredients
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Seasonings - Added according to taste
Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt
Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.
Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.
Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.
If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.
Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.
Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.
Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer.
Origins of Marinara Sauce
Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare.
Preparation of marinara sauce
Ingredients
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Seasonings - Added according to taste
Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt
Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold.
Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes.
Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick.
If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.
Red Wine Glasses
by: Bjorn Ingbrandt
Red wine glasses are characterized by their rounder, wider bowl, to give the wine a chance to breathe. The more mature and full-bodied the wine, the wider the bowl of the wine glass. The wider bowl not only promotes oxygenation or breathing but also the development of the aromas.
Since most red wines are meant to be consumed at room temperature, the wider bowl also allows the red wine to cool more quickly after hand contact has warmed it. The stem of a red wine glass is an important feature as it provides a way to hold the glass without warming the wine from body heat. It also prevents fingerprints from smearing the wine glass, and makes the glass easier to swirl.
Red wine glass sizes usually vary from under 9 ounces (270 ml) up to 14 ounces (415 ml). The shape of the red wine glass is very important, as it concentrates the aroma (or bouquet) to emphasize the varietal's characteristic. The shape of the red wine glass also directs the wine itself into the best area of the mouth from the varietal. In general, the opening of the red wine glass is not wider than the widest part of the bowl. Whereas shape can greatly enhance the enjoyment of the wine, design can make the experience a visual feast.
The large tulip or narrowing goblet is the most useful as it allows swirling but has a narrow opening to concentrate the aroma or bouquet. Many wine drinkers call this shape their red or all-purpose glass. These glasses are mostly used for Bordeaux, Cabernet Sauvignon and Merlot.
Large format glasses allow the maximum exposure to air for a big or closed wine. They also add a note of drama to the table when a very special wine is served. This is often the only glass for big red aficionados. Also considered a chardonnay glass because of the white Burgundy lineage. These glasses are mostly used for Burgundy, Grand Cru, Pinot Noir and Syrah.
There is also an ISO red wine glass, ISO stands for International Standards Organisation. The glasses are made to a particular size, shape and standard for a specific use. It's rounded shape and smoothness gives an ideal relationship between surface area and volume. The tapered bowl allows free circulation of wine and the funnelling of its vapours. The ISO glass is mostly used for wine tasting. The glass is maybe a little bit small for drinking wine.
Orrefors Glassworks and other glassworks that makes hand blown glasses, have refined the design of wine glasses with unique size and shape for most wines. Orrefors red wine glasses are crafted to match the varietal quality of an array of red wines. The proper red wine glass has the ability to highlight the regal flavor of Cabernet Sauvignon, the elusive perfume of Pinot Noir, the fruity Pinotage, and the brooding power of a Burgundy.
Hand blown wine glasses with design has been popular because of the visual beauty and feeling. Hand blown red wine glasses results in a better vessel, with a thinner lip, and is usually acceptable for casual wine drinkers. If you're looking for red wine glass ideas for your home, visit http://www.midnightsun-designs.com
When you have to clean the wine glasses, try not to use soap. Instead use hot water and rinse thoroughly. Soap can become trapped within the glass release soapy odors.
You ca see samples of hand blown wine glasses at Midnightsun Designs.
Björn Ingbrandt
http://www.midnightsun-designs.com
Red wine glasses are characterized by their rounder, wider bowl, to give the wine a chance to breathe. The more mature and full-bodied the wine, the wider the bowl of the wine glass. The wider bowl not only promotes oxygenation or breathing but also the development of the aromas.
Since most red wines are meant to be consumed at room temperature, the wider bowl also allows the red wine to cool more quickly after hand contact has warmed it. The stem of a red wine glass is an important feature as it provides a way to hold the glass without warming the wine from body heat. It also prevents fingerprints from smearing the wine glass, and makes the glass easier to swirl.
Red wine glass sizes usually vary from under 9 ounces (270 ml) up to 14 ounces (415 ml). The shape of the red wine glass is very important, as it concentrates the aroma (or bouquet) to emphasize the varietal's characteristic. The shape of the red wine glass also directs the wine itself into the best area of the mouth from the varietal. In general, the opening of the red wine glass is not wider than the widest part of the bowl. Whereas shape can greatly enhance the enjoyment of the wine, design can make the experience a visual feast.
The large tulip or narrowing goblet is the most useful as it allows swirling but has a narrow opening to concentrate the aroma or bouquet. Many wine drinkers call this shape their red or all-purpose glass. These glasses are mostly used for Bordeaux, Cabernet Sauvignon and Merlot.
Large format glasses allow the maximum exposure to air for a big or closed wine. They also add a note of drama to the table when a very special wine is served. This is often the only glass for big red aficionados. Also considered a chardonnay glass because of the white Burgundy lineage. These glasses are mostly used for Burgundy, Grand Cru, Pinot Noir and Syrah.
There is also an ISO red wine glass, ISO stands for International Standards Organisation. The glasses are made to a particular size, shape and standard for a specific use. It's rounded shape and smoothness gives an ideal relationship between surface area and volume. The tapered bowl allows free circulation of wine and the funnelling of its vapours. The ISO glass is mostly used for wine tasting. The glass is maybe a little bit small for drinking wine.
Orrefors Glassworks and other glassworks that makes hand blown glasses, have refined the design of wine glasses with unique size and shape for most wines. Orrefors red wine glasses are crafted to match the varietal quality of an array of red wines. The proper red wine glass has the ability to highlight the regal flavor of Cabernet Sauvignon, the elusive perfume of Pinot Noir, the fruity Pinotage, and the brooding power of a Burgundy.
Hand blown wine glasses with design has been popular because of the visual beauty and feeling. Hand blown red wine glasses results in a better vessel, with a thinner lip, and is usually acceptable for casual wine drinkers. If you're looking for red wine glass ideas for your home, visit http://www.midnightsun-designs.com
When you have to clean the wine glasses, try not to use soap. Instead use hot water and rinse thoroughly. Soap can become trapped within the glass release soapy odors.
You ca see samples of hand blown wine glasses at Midnightsun Designs.
Björn Ingbrandt
http://www.midnightsun-designs.com
Malaysian Cuisine
by: Liz Canham
Malaysia is situated in south east Asia and is rather unusual in that one part lies south of Thailand on the south east Asian peninsular, with Singapore at its tip. This is where the capital, Kuala Lumpur, is to be found. The other part lies across the South China Sea and forms the northern one third of the island of Borneo, surrounding the Sultanate of Brunei.
Malaysia has a mixed history which reflects in today's cuisine.
In the 15th Century, the southwest (April to October) and northeast (October to February) monsoons brought the ships of the Arabs, Indians and Chinese who traded in spices, silk and precious stones. Many of the traders remained behind and married local women. A slow conversion to Islam began, which meant that pork was excluded from the Malay diet.
The 16th Century saw the arrival of the Portuguese, who brought chillies with them, the Dutch and the British, all of whom remained for some time to rule the country.
During the late 18th and 19th centuries, Great Britain established colonies and protectorates in the area and brought in more Indians and Chinese to work in the tin mines and rubber plantations. Many of these Asians stayed too and from all these influences, current day Malay cuisine evolved.
Originally, Malay cooking consisted of fish flavoured with shrimp paste, pepper, ginger, turmeric, lemon grass or tamarind. Rice was always a staple in this area and being a major part of Indian and Chinese food too, remained as central to the diet. Muslim Malays excluded pork and Indian Hindus excluded beef but delicate Chinese flavourings, Indian spices and herbs from South East Asian made an appearance.
Nasi means cooked rice in Malay and Nasi Goreng, that well known Indonesian dish, is cooked rice, usually fried with flavourings for breakfast. For special occasions it has a fried egg on top. But I digress, Malay Nasi dishes include Nasi Kander, much influenced by Indian cuisine and consisting of both fish and meat curry, rice and hard boiled eggs. This dish used to be bought from an itinerant salesman who carried his wares in baskets suspended from a pole over his shoulder (kinder means shoulder in an Indian dialect). A bit of everything would be placed on a banana leaf and the sauce dripped over the hard boiled eggs.
The Malays adopted some Indian recipes and in return the Indians started to add galangal, lemon grass and coconut to their food. Then came the food of the Nonyas which resulted from the marriage of Malay men to Chinese women which introduced Chinese seasonings such as star anise and salty soy sauce.
The resultant cuisine is a pleasant mix of hot and spicy with mild and perfumed.
Malaysia is situated in south east Asia and is rather unusual in that one part lies south of Thailand on the south east Asian peninsular, with Singapore at its tip. This is where the capital, Kuala Lumpur, is to be found. The other part lies across the South China Sea and forms the northern one third of the island of Borneo, surrounding the Sultanate of Brunei.
Malaysia has a mixed history which reflects in today's cuisine.
In the 15th Century, the southwest (April to October) and northeast (October to February) monsoons brought the ships of the Arabs, Indians and Chinese who traded in spices, silk and precious stones. Many of the traders remained behind and married local women. A slow conversion to Islam began, which meant that pork was excluded from the Malay diet.
The 16th Century saw the arrival of the Portuguese, who brought chillies with them, the Dutch and the British, all of whom remained for some time to rule the country.
During the late 18th and 19th centuries, Great Britain established colonies and protectorates in the area and brought in more Indians and Chinese to work in the tin mines and rubber plantations. Many of these Asians stayed too and from all these influences, current day Malay cuisine evolved.
Originally, Malay cooking consisted of fish flavoured with shrimp paste, pepper, ginger, turmeric, lemon grass or tamarind. Rice was always a staple in this area and being a major part of Indian and Chinese food too, remained as central to the diet. Muslim Malays excluded pork and Indian Hindus excluded beef but delicate Chinese flavourings, Indian spices and herbs from South East Asian made an appearance.
Nasi means cooked rice in Malay and Nasi Goreng, that well known Indonesian dish, is cooked rice, usually fried with flavourings for breakfast. For special occasions it has a fried egg on top. But I digress, Malay Nasi dishes include Nasi Kander, much influenced by Indian cuisine and consisting of both fish and meat curry, rice and hard boiled eggs. This dish used to be bought from an itinerant salesman who carried his wares in baskets suspended from a pole over his shoulder (kinder means shoulder in an Indian dialect). A bit of everything would be placed on a banana leaf and the sauce dripped over the hard boiled eggs.
The Malays adopted some Indian recipes and in return the Indians started to add galangal, lemon grass and coconut to their food. Then came the food of the Nonyas which resulted from the marriage of Malay men to Chinese women which introduced Chinese seasonings such as star anise and salty soy sauce.
The resultant cuisine is a pleasant mix of hot and spicy with mild and perfumed.
End Tables – The Secret To Completing Your Space
by: Jesse Akre
People might not know it, but when you really want to bring the look and feel of your space together, it is the little things that make it all happen. Like, the paintings on the wall and the little personal touches throughout your entire space. So, these little things cannot be overlooked and one important little thing that every home needs are fabulous end tables, because without them, your space will not be complete.
When it comes to end tables, there are many different styles, designs, and shapes to choose from. The basic design of one will include a table top area or base that is supported by four legs. Over the years, there have been many variations made to this design including ones that have a pedestal design with just a single supporting stand to others that even nest within themselves. Some will even have drawers, shelves, and cabinets that are perfect for stowing away any items that you might have. They can also be crafted from many lovely materials including wood, like pine or oak, along with metal, glass, stone, and some will even have leather coverings. With these different materials comes many lovely decorative looks that would surely enhance the appearance of your space. For a quick way to see all of the selection, do not make the mistake of hopping into your car and going to the furniture store. Instead, just turn on the family computer and do some online shopping on the Internet. It is fast and makes comparison shopping a breeze.
All of the different options mean that you can easily find the end tables that will perfectly fit into your space. Like in your living room for example, maybe you have a vintage vibe going on with the furnishings that you already have an antique look and feel to them. Then, a great choice for you are ones that are crafted out of wood, featuring an antique cherry finish along with intricate detailing and scrollwork. Or, maybe your living room has more of a contemporary feel to it. A lovely option for you would be one that features the same contemporary design that is made out of metal and glass with a bold, eye-catching appearance that is sure to please. All in all, there are many options to choose from including those that are plain and simple, to others that are very, very elaborate and everything else in between. And, along with being a wonderful choice for your living room, you could also place one at the end of a hallway, in an office, dining room, or bedroom area.
So, if you really want to bring your space together, then you need to have the little things in place, especially end tables. Not only do they provide a nice decorative touch to the rooms in your home, but they are also a practical item for storing and displaying your stuff. Really, every home needs them and without them your space just would not be complete.
People might not know it, but when you really want to bring the look and feel of your space together, it is the little things that make it all happen. Like, the paintings on the wall and the little personal touches throughout your entire space. So, these little things cannot be overlooked and one important little thing that every home needs are fabulous end tables, because without them, your space will not be complete.
When it comes to end tables, there are many different styles, designs, and shapes to choose from. The basic design of one will include a table top area or base that is supported by four legs. Over the years, there have been many variations made to this design including ones that have a pedestal design with just a single supporting stand to others that even nest within themselves. Some will even have drawers, shelves, and cabinets that are perfect for stowing away any items that you might have. They can also be crafted from many lovely materials including wood, like pine or oak, along with metal, glass, stone, and some will even have leather coverings. With these different materials comes many lovely decorative looks that would surely enhance the appearance of your space. For a quick way to see all of the selection, do not make the mistake of hopping into your car and going to the furniture store. Instead, just turn on the family computer and do some online shopping on the Internet. It is fast and makes comparison shopping a breeze.
All of the different options mean that you can easily find the end tables that will perfectly fit into your space. Like in your living room for example, maybe you have a vintage vibe going on with the furnishings that you already have an antique look and feel to them. Then, a great choice for you are ones that are crafted out of wood, featuring an antique cherry finish along with intricate detailing and scrollwork. Or, maybe your living room has more of a contemporary feel to it. A lovely option for you would be one that features the same contemporary design that is made out of metal and glass with a bold, eye-catching appearance that is sure to please. All in all, there are many options to choose from including those that are plain and simple, to others that are very, very elaborate and everything else in between. And, along with being a wonderful choice for your living room, you could also place one at the end of a hallway, in an office, dining room, or bedroom area.
So, if you really want to bring your space together, then you need to have the little things in place, especially end tables. Not only do they provide a nice decorative touch to the rooms in your home, but they are also a practical item for storing and displaying your stuff. Really, every home needs them and without them your space just would not be complete.
Teak Patio Furniture – The Perfect Choice For Furnishing Your Deck, Porch, Or Patio
by: Jesse Akre
You have this huge, multi-level deck and patio area. It is the perfect place to host parties and entertain guests and friends. However, as fantastic as the space is, you might not have the high end furnishings to match. If you find yourself in this dilemma, then it might be time to toss out what is out there now and invest in some magnificent teak patio furniture, the perfect choice for any outdoor area.
With teak patio furniture, there are many options to choose from giving you a lot of options when it comes to what kind of look and feel that you want for your outdoor space. For example, like with that lavish backyard deck area that you have, you probably want a space that is in tune with hosting fabulous outdoor parties. So, you probably want to get some comfortable seating in place and some good choices are Adirondack chairs along with club chairs or deep seated single chairs. Then, throw in a couple of end tables for nice places to set down drinks and other items. And, do not forget about having an area to dine at, which would be taken care of by purchasing a fabulous patio table and chair set. An umbrella would also be a nice addition to the space as well, providing your guests with some lovely shade during those sunny, hot afternoons. Quite simply, there are a wide variety of items to choose from and if you want to see them all, just hit the internet and shop the online stores.
One of the greatest features about teak patio furniture is the teak wood that it is crafted from. Teak is one of the most highly sought after woods in the entire world because it is a hardwood that is virtually indescribable and it has natural oils that make it extremely resilient to the weather. Rain, hail, sleet, even snow will not cause it to rot or breakdown in any way, which is ideal if you live in a climate that has a wintery offseason and do not have any indoor storage space. Along with its durability, teak has a beautiful golden tone that is very pleasing to the eye. Over time, this golden tone will fade to a sophisticated silver-gray color. But, if you want your furniture to keep the natural golden tone that it has when it is new, all you need to do is to apply a teak protector or teak oil to it at the beginning of each season. Other than that though, teak requires no other significant maintenance.
So, if you have this fantastic outdoor space, but furnishing that does not match it, then you need to invest in some fabulous teak patio furniture. Extremely long-lasting, beautiful, and comfortable, it is a good choice for any deck, porch, or patio. Get some today, many years from now when you are relaxing in your old age, you will be glad that you did.
You have this huge, multi-level deck and patio area. It is the perfect place to host parties and entertain guests and friends. However, as fantastic as the space is, you might not have the high end furnishings to match. If you find yourself in this dilemma, then it might be time to toss out what is out there now and invest in some magnificent teak patio furniture, the perfect choice for any outdoor area.
With teak patio furniture, there are many options to choose from giving you a lot of options when it comes to what kind of look and feel that you want for your outdoor space. For example, like with that lavish backyard deck area that you have, you probably want a space that is in tune with hosting fabulous outdoor parties. So, you probably want to get some comfortable seating in place and some good choices are Adirondack chairs along with club chairs or deep seated single chairs. Then, throw in a couple of end tables for nice places to set down drinks and other items. And, do not forget about having an area to dine at, which would be taken care of by purchasing a fabulous patio table and chair set. An umbrella would also be a nice addition to the space as well, providing your guests with some lovely shade during those sunny, hot afternoons. Quite simply, there are a wide variety of items to choose from and if you want to see them all, just hit the internet and shop the online stores.
One of the greatest features about teak patio furniture is the teak wood that it is crafted from. Teak is one of the most highly sought after woods in the entire world because it is a hardwood that is virtually indescribable and it has natural oils that make it extremely resilient to the weather. Rain, hail, sleet, even snow will not cause it to rot or breakdown in any way, which is ideal if you live in a climate that has a wintery offseason and do not have any indoor storage space. Along with its durability, teak has a beautiful golden tone that is very pleasing to the eye. Over time, this golden tone will fade to a sophisticated silver-gray color. But, if you want your furniture to keep the natural golden tone that it has when it is new, all you need to do is to apply a teak protector or teak oil to it at the beginning of each season. Other than that though, teak requires no other significant maintenance.
So, if you have this fantastic outdoor space, but furnishing that does not match it, then you need to invest in some fabulous teak patio furniture. Extremely long-lasting, beautiful, and comfortable, it is a good choice for any deck, porch, or patio. Get some today, many years from now when you are relaxing in your old age, you will be glad that you did.
Summer Food
by: Christie Gray
Once the warm weather hits, if you're like me, you don't like to cook. The stove heats up my whole house, and since I don't have air conditioning, this is a major problem!
There are some dishes however, that I love to prepare and enjoy in the summer time.
Here are my top ten summer dishes!
1) Gazpacho
This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, http://www.thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.
2) Pasta Salad
Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn't bother you as much.
3) Broccoli salad
This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner ;) You can find a good recipe here.
4) Veggie Dogs
Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I'm 7 again.
5)Tomato, mozzarella and basil with olive oil and balsamic vinegar
A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.
6) Alfalfa sprout, tomato and mayo sandwich
My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!
7) Corn on the Cob
Here in Guelph we have Strom's corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.
8) Summer Rolls
You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai. There are a wide range of rice wrappers, from plain to sesame seed and much more.
You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro.... the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.
To assemble:
Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.
Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! http://www.thymetocook.ca
9) Portobello mushroom burgers:
Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I'm willing to admit that I am a converted mushroom lover.
For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!
10) Grilled Fish
fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.
If you're looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!
You can still eat well when it's too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!
Next entry I am going to cover Raw Food and some recipes anyone can try!
Once the warm weather hits, if you're like me, you don't like to cook. The stove heats up my whole house, and since I don't have air conditioning, this is a major problem!
There are some dishes however, that I love to prepare and enjoy in the summer time.
Here are my top ten summer dishes!
1) Gazpacho
This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, http://www.thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.
2) Pasta Salad
Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn't bother you as much.
3) Broccoli salad
This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner ;) You can find a good recipe here.
4) Veggie Dogs
Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I'm 7 again.
5)Tomato, mozzarella and basil with olive oil and balsamic vinegar
A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.
6) Alfalfa sprout, tomato and mayo sandwich
My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!
7) Corn on the Cob
Here in Guelph we have Strom's corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.
8) Summer Rolls
You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai. There are a wide range of rice wrappers, from plain to sesame seed and much more.
You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro.... the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.
To assemble:
Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.
Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! http://www.thymetocook.ca
9) Portobello mushroom burgers:
Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I'm willing to admit that I am a converted mushroom lover.
For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!
10) Grilled Fish
fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.
If you're looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!
You can still eat well when it's too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!
Next entry I am going to cover Raw Food and some recipes anyone can try!
Wine And Cheese Parties Are Positively Delicious!
by: Ken Finnigan
If there is one thing we all love I think we can all agree it would be food. In many cultures around the world food is a very important aspect of life with special occasions and food intertwined with each other. Food is a social and fundamental part of society. Face it going to dinner with a friend is much more fun than eating dinner alone. Perhaps that is why dinner parties are such a genius idea, the notion of a group of people getting together to share a meal as well as stimulating conversation while sipping a glorious wine is nothing short of sublime. Putting together such a gathering of companions does not need to be a daunting task, which often seems to be one of the main reasons many people do not host as many soirees as they would like. A much more simple wine and cheese party can give the same jovial atmosphere as a dinner party with less work, less expense and above all less stress on the host or hostess.
Not much is required for having a wine and cheese party compared to holding a dinner party. Decor can be relatively simple and often works best as such. Fancy plates and glasses are not obligatory either. While it is important to make sure that you have proper wine glasses, do not go out and buy glasses just for the occasion. As stated in an earlier article, Essential Wine Accessories, red wines tend to be served in a larger bowl style glass than whites because of their bigger bouquets, but many wine glass companies nowadays manufacture a more universal wine glass which is suitable for both reds and whites. Don’t feel obliged to buy red wine glasses if you only drink white and vice versa because if you would only get use out of them occasionally when you had an event like a wine and cheese party it is not worth the expense.
Plates are much the same as wine glasses. If you do not plan on throwing many events it is not worth the expensive of going out and purchasing small serving or even mingling plates. Mingling plates are special plates that have a hole in one side to side in a wine glass so that while a person is eating and drinking they do not have to worry about balancing their glass or setting it down somewhere. Instead you can opt for a much less expensive yet still fashionable idea of cocktail napkins. Go down to your local party supply store and pick up a variety of small cocktail napkins in different colors and patterns. Using a variety of cocktail napkins not only is less expensive but also means you can better color or theme coordinate if you are having a themed wine and cheese party.
The most important part of a wine and cheese night is of course the wine and cheese! It is important to pair the two as best as possible, even if neither you nor your guests are sommeliers. Wine and cheese from the same regions tend to go very well together, but this does not mean you have to serve a French wine with a French cheese. Some of the most basic and most popular pairings for wine and cheese are:
Brie with Merlot, Champagne or a Sweet Sherry
Camembert with Chenin Blanc or Cabernet
Sharp Cheddar with Cabernet, Sauvignon Blanc or Rioja
Cream Cheese with White Zinfandel
Muenster with Beaujolais or Zinfandel
Roquefort with Tawny Port
Swiss with Gewurztraminer
So as you can see having a wine and cheese party is very simple, inexpensive and just as enjoyable as a full on dinner party! Don’t stress if you don’t have the right sort of glasses or plates, the wine and cheese party is meant to be a stress free social event with friends and loved ones.
If there is one thing we all love I think we can all agree it would be food. In many cultures around the world food is a very important aspect of life with special occasions and food intertwined with each other. Food is a social and fundamental part of society. Face it going to dinner with a friend is much more fun than eating dinner alone. Perhaps that is why dinner parties are such a genius idea, the notion of a group of people getting together to share a meal as well as stimulating conversation while sipping a glorious wine is nothing short of sublime. Putting together such a gathering of companions does not need to be a daunting task, which often seems to be one of the main reasons many people do not host as many soirees as they would like. A much more simple wine and cheese party can give the same jovial atmosphere as a dinner party with less work, less expense and above all less stress on the host or hostess.
Not much is required for having a wine and cheese party compared to holding a dinner party. Decor can be relatively simple and often works best as such. Fancy plates and glasses are not obligatory either. While it is important to make sure that you have proper wine glasses, do not go out and buy glasses just for the occasion. As stated in an earlier article, Essential Wine Accessories, red wines tend to be served in a larger bowl style glass than whites because of their bigger bouquets, but many wine glass companies nowadays manufacture a more universal wine glass which is suitable for both reds and whites. Don’t feel obliged to buy red wine glasses if you only drink white and vice versa because if you would only get use out of them occasionally when you had an event like a wine and cheese party it is not worth the expense.
Plates are much the same as wine glasses. If you do not plan on throwing many events it is not worth the expensive of going out and purchasing small serving or even mingling plates. Mingling plates are special plates that have a hole in one side to side in a wine glass so that while a person is eating and drinking they do not have to worry about balancing their glass or setting it down somewhere. Instead you can opt for a much less expensive yet still fashionable idea of cocktail napkins. Go down to your local party supply store and pick up a variety of small cocktail napkins in different colors and patterns. Using a variety of cocktail napkins not only is less expensive but also means you can better color or theme coordinate if you are having a themed wine and cheese party.
The most important part of a wine and cheese night is of course the wine and cheese! It is important to pair the two as best as possible, even if neither you nor your guests are sommeliers. Wine and cheese from the same regions tend to go very well together, but this does not mean you have to serve a French wine with a French cheese. Some of the most basic and most popular pairings for wine and cheese are:
Brie with Merlot, Champagne or a Sweet Sherry
Camembert with Chenin Blanc or Cabernet
Sharp Cheddar with Cabernet, Sauvignon Blanc or Rioja
Cream Cheese with White Zinfandel
Muenster with Beaujolais or Zinfandel
Roquefort with Tawny Port
Swiss with Gewurztraminer
So as you can see having a wine and cheese party is very simple, inexpensive and just as enjoyable as a full on dinner party! Don’t stress if you don’t have the right sort of glasses or plates, the wine and cheese party is meant to be a stress free social event with friends and loved ones.
Korean Cuisine
by: Liz Canham
It is probably true that Korean cuisine is the least well known of the Far Eastern cooking styles, featuring heavily the use of garlic chillies and fermented bean pastes.
Korea is a small peninsular attached to the eastern coast of China and separated from Japan by the Sea of Japan. Many Koreans are of Mongol descent, while both China and Japan have ruled Korea (now divided into North and South) at one time or another. Japan's rule was from 1910 to 1945 and little Japanese influence has been allowed to remain. The Chinese influence is, however, a little more noticeable in culinary terms.
As in many other Asian countries, the predominant flavourings are soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, red chillies, garlic and soya bean pastes known as jangs.
Korean legend has it that Korea was born from a union between the son of the creator, a bear and twenty cloves of garlic. The god gave the bear garlic so that it could become human. After hibernating for 100 days, the bear reappeared as a woman who had a son Tan'gun with the god and that son founded Korea. As a consequence, garlic is imbued with divine power and the Koreans eat it in every possible way imaginable at any time of the day or night. It is frequently pickled, sometimes raw and sometimes grilled and is nearly always to be found in stews and marinades.
Korean food is hot, hot, hot as a result of the extensive use of red chillies, usually dried in strips or ground into fiery chilli powder, which is a really bright red colour.
Soya bean pastes (jangs) vary from very mild to fiery hot, depending on the ingredients. Doen jang is a fairly plain bean paste similar to Japanese miso but with a stronger bean flavour, while gochu jang (red bean past) contains chilli powder and is extremely hot. These jangs are used to flavour many different dishes.
Both the chillies, whether dried or powdered, and the jangs are stored in tall ceramic jars and every courtyard or balcony will be home to several of these.
Pickle (kimchi) is another staple of Korean cuisine and is really the national dish. It can contain any variety of vegetables but the most common is shredded Chinese cabbage mixed with white radish or cucumber and flavoured with garlic, onions, ginger, chilli, water and vinegar. This mixture is packed in a jar and left to ferment until it is sour at which time it is served with every single meal, including breakfast.
Being surrounded by water on three sides, various fish as well as shellfish and squid are commonly eaten, although beef was introduced to the diet relatively recently. Pork and chicken are also used and occasionally buckwheat noodles substituted for rice.
A typical middle class meal in Korea would consist of sticky rice, served with a stew (usually very spicey), a stir-fried or grilled dish, a vegetable simply dressed with sesame oil, soy sauce and roasted sesame seeds, and of course, the ubiquitous kimchi. The meal is eaten with thin metal chopsticks, similar to knitting kneedles and long-handled metal spoons.
Liz Canham:
As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.
It is probably true that Korean cuisine is the least well known of the Far Eastern cooking styles, featuring heavily the use of garlic chillies and fermented bean pastes.
Korea is a small peninsular attached to the eastern coast of China and separated from Japan by the Sea of Japan. Many Koreans are of Mongol descent, while both China and Japan have ruled Korea (now divided into North and South) at one time or another. Japan's rule was from 1910 to 1945 and little Japanese influence has been allowed to remain. The Chinese influence is, however, a little more noticeable in culinary terms.
As in many other Asian countries, the predominant flavourings are soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, red chillies, garlic and soya bean pastes known as jangs.
Korean legend has it that Korea was born from a union between the son of the creator, a bear and twenty cloves of garlic. The god gave the bear garlic so that it could become human. After hibernating for 100 days, the bear reappeared as a woman who had a son Tan'gun with the god and that son founded Korea. As a consequence, garlic is imbued with divine power and the Koreans eat it in every possible way imaginable at any time of the day or night. It is frequently pickled, sometimes raw and sometimes grilled and is nearly always to be found in stews and marinades.
Korean food is hot, hot, hot as a result of the extensive use of red chillies, usually dried in strips or ground into fiery chilli powder, which is a really bright red colour.
Soya bean pastes (jangs) vary from very mild to fiery hot, depending on the ingredients. Doen jang is a fairly plain bean paste similar to Japanese miso but with a stronger bean flavour, while gochu jang (red bean past) contains chilli powder and is extremely hot. These jangs are used to flavour many different dishes.
Both the chillies, whether dried or powdered, and the jangs are stored in tall ceramic jars and every courtyard or balcony will be home to several of these.
Pickle (kimchi) is another staple of Korean cuisine and is really the national dish. It can contain any variety of vegetables but the most common is shredded Chinese cabbage mixed with white radish or cucumber and flavoured with garlic, onions, ginger, chilli, water and vinegar. This mixture is packed in a jar and left to ferment until it is sour at which time it is served with every single meal, including breakfast.
Being surrounded by water on three sides, various fish as well as shellfish and squid are commonly eaten, although beef was introduced to the diet relatively recently. Pork and chicken are also used and occasionally buckwheat noodles substituted for rice.
A typical middle class meal in Korea would consist of sticky rice, served with a stew (usually very spicey), a stir-fried or grilled dish, a vegetable simply dressed with sesame oil, soy sauce and roasted sesame seeds, and of course, the ubiquitous kimchi. The meal is eaten with thin metal chopsticks, similar to knitting kneedles and long-handled metal spoons.
Liz Canham:
As well as a love of Asian cooking as you can see in her Asian Food and Cookery website, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz website.
Sweets and Savouries for Diwali
by: Liz Canham
Entertaining family and friends is a large part of Diwali, so every home needs to be prepared to provide tasty nibbles for guests at a moment's notice.
Diwali is a time of celebration and apart from the oil lights and candles which decorate homes, the puja and the prayers, special sweets, savouries and snacks are central to the festival.
Sweets “mithai”, of which the Indians are inordinately fond, are given as presents”. These sweets are made with a combination of any of paneer (similar to cottage cheese), semolina, chickpea flour, thickened milk, wheat flour, coconut, grated carrots and spiced with any of cardamom, nutmeg or cinnamon with nuts and raisins added for texture. Here’s a favourite.
Kalakand
Ingredients:
500g paneer
1 tin condensed milk
2 heaped tbsp full cream milk powder
Flavourings to taste
1 silver leaf (optional)
Mash the paneer coarsely with a fork and add the milk powder and condensed milk. Mix well.
Heat the mixture in a thick bottomed pan. Cook over a medium heat, stirring constantly until the mixture thickens.
Remove from the heat and spread onto a greased baking tray. Sprinkle cardamom powder or slivers of almonds or pistachio nuts on the top.
Top with the silver leaf if using. Cool and cut into squares.
Makes: 15-20 pieces
Preparation time: 20 minutes
Sweet and savoury snacks are consumed at home and might include pooris (deep fried bread, which puffs up almost to a sphere, made with cumin and green chillies or with sugar and cardamom), samosas (pastry triangles stuffed with spicy peas and potato), half-moon shaped pastries, filled with coconut, nuts, raisins and spices. Here’s a taste of both sweet and savoury.
Besan Laddus
Ingredients
250g Gram flour (besan)
300g Powdered sugar
400g Ghee or butter
3tsp Cardamom powder
2tsp Almonds, chopped
2tsp Pistachio nuts, chopped
Method
Heat the ghee or butter in a frying pan. Add the gram flour and stir well to mix. Fry on a low heat until it is pale brown and the flour is cooked. Allow to cool.
Add the powdered sugar, cardamom powder, chopped almonds and pistachios to the flour mixture and form into small balls with your hands.
Murukku
Ingredients
90g rice flour
120g cup white gram flour
1 tsp Sesame seeds
½ tsp Cumin seeds
½ tsp Chilli powder
½ tsp Asafoetida
3 tbsp Oil
Salt
Oil for frying
Method
Mix the flours together and add the spices, seeds and salt. Rub in the oil and add water to make a thick dough. Twist the dough into circular shapes.
Heat the oil until a pinch of the dough dropped in, rises to the top with bubbles around it.
Fry until golden brown, turning occasionally and drain on kitchen paper.
Cool and store in an airtight container.
Another favourite snack, which is quick and easy to prepare for guests is Masala Cashew Nuts
Just deep fry large cashew nuts in ghee or oil, drain on absorbent paper and sprinkle with a mixture of salt, red chilli powder and garam masala. Be sure not to try to fry too many at a time or the ghee may initially bubble up too fiercely then cool too quickly, leaving the nuts very greasy.
Entertaining family and friends is a large part of Diwali, so every home needs to be prepared to provide tasty nibbles for guests at a moment's notice.
Diwali is a time of celebration and apart from the oil lights and candles which decorate homes, the puja and the prayers, special sweets, savouries and snacks are central to the festival.
Sweets “mithai”, of which the Indians are inordinately fond, are given as presents”. These sweets are made with a combination of any of paneer (similar to cottage cheese), semolina, chickpea flour, thickened milk, wheat flour, coconut, grated carrots and spiced with any of cardamom, nutmeg or cinnamon with nuts and raisins added for texture. Here’s a favourite.
Kalakand
Ingredients:
500g paneer
1 tin condensed milk
2 heaped tbsp full cream milk powder
Flavourings to taste
1 silver leaf (optional)
Mash the paneer coarsely with a fork and add the milk powder and condensed milk. Mix well.
Heat the mixture in a thick bottomed pan. Cook over a medium heat, stirring constantly until the mixture thickens.
Remove from the heat and spread onto a greased baking tray. Sprinkle cardamom powder or slivers of almonds or pistachio nuts on the top.
Top with the silver leaf if using. Cool and cut into squares.
Makes: 15-20 pieces
Preparation time: 20 minutes
Sweet and savoury snacks are consumed at home and might include pooris (deep fried bread, which puffs up almost to a sphere, made with cumin and green chillies or with sugar and cardamom), samosas (pastry triangles stuffed with spicy peas and potato), half-moon shaped pastries, filled with coconut, nuts, raisins and spices. Here’s a taste of both sweet and savoury.
Besan Laddus
Ingredients
250g Gram flour (besan)
300g Powdered sugar
400g Ghee or butter
3tsp Cardamom powder
2tsp Almonds, chopped
2tsp Pistachio nuts, chopped
Method
Heat the ghee or butter in a frying pan. Add the gram flour and stir well to mix. Fry on a low heat until it is pale brown and the flour is cooked. Allow to cool.
Add the powdered sugar, cardamom powder, chopped almonds and pistachios to the flour mixture and form into small balls with your hands.
Murukku
Ingredients
90g rice flour
120g cup white gram flour
1 tsp Sesame seeds
½ tsp Cumin seeds
½ tsp Chilli powder
½ tsp Asafoetida
3 tbsp Oil
Salt
Oil for frying
Method
Mix the flours together and add the spices, seeds and salt. Rub in the oil and add water to make a thick dough. Twist the dough into circular shapes.
Heat the oil until a pinch of the dough dropped in, rises to the top with bubbles around it.
Fry until golden brown, turning occasionally and drain on kitchen paper.
Cool and store in an airtight container.
Another favourite snack, which is quick and easy to prepare for guests is Masala Cashew Nuts
Just deep fry large cashew nuts in ghee or oil, drain on absorbent paper and sprinkle with a mixture of salt, red chilli powder and garam masala. Be sure not to try to fry too many at a time or the ghee may initially bubble up too fiercely then cool too quickly, leaving the nuts very greasy.
A Diwali Banquet
by: Liz Canham
Apart from the sweets and savouries which are eaten at Diwali, the main meals vary depending on the region of India.
Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.
The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.
A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:
* Channa - chick peas and potatoes simmered in a sauce of sautéed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
* Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
* Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
* Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
* Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
* Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
* Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
* Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
* Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
* Various pickles and chutneys
* Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.
Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.
Apart from the sweets and savouries which are eaten at Diwali, the main meals vary depending on the region of India.
Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.
The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.
A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:
* Channa - chick peas and potatoes simmered in a sauce of sautéed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
* Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
* Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
* Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
* Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
* Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
* Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
* Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
* Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
* Various pickles and chutneys
* Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.
Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.
A Diwali Banquet
by: Liz Canham
Apart from the sweets and savouries which are eaten at Diwali, the main meals vary depending on the region of India.
Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.
The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.
A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:
* Channa - chick peas and potatoes simmered in a sauce of sautéed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
* Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
* Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
* Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
* Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
* Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
* Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
* Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
* Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
* Various pickles and chutneys
* Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.
Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.
Apart from the sweets and savouries which are eaten at Diwali, the main meals vary depending on the region of India.
Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.
The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.
A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:
* Channa - chick peas and potatoes simmered in a sauce of sautéed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
* Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
* Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
* Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
* Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
* Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
* Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
* Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
* Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
* Various pickles and chutneys
* Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.
Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.
Okra - A Vegetable or Not?
by: Liz Canham
You might think that okra is a vegetable but it is actually a flowering plant from the mallow family. Known as ladies fingers (a translation of the Igbo - spoken in Nigeria), okra is grown in tropical areas and it is actually the seed pod of the plant which, when picked young, is used as a vegetable.
Although okra is used in eastern Mediterranean and Arab countries, usually in stews and in the USA, breaded and fried, it is in Indian cuisine that it is best known. Called bhindi in Hindi, ladies fingers should be about the size of the ring finger of a small woman; any larger and they will be too tough and hairy to use.
Okra is very versatile and can be stuffed, steamed, curried and fried, but here are a few suggestions for tasty dishes.
Fried Okra
Serves 4 as a side dish
300g okra, cut into pieces
1 medium onion, finely sliced
3 tbsp oil
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp garam masala
2 green chillies, split
Lemon juice
Salt
Heat the oil and fry the onion over a medium heat until lightly browned. Add all the powdered spices and continue frying for a couple of minutes. Add the okra, lemon juice and salt to taste. Mix well, cover and cook for another five minutes until the okra is cooked but still firm.
Okra Curry
Serves 4 as a main or 6-8 as a side dish
500g okra, cut into 2cm pieces
500g potatoes
4 tomatoes, chopped
3 onions chopped
25g root ginger
2 cloves garlic
3 green chillies, halved
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
2 tbsp oil for frying
Salt
Peel the potatoes and either par boil and cut into 2cm dice, or leave raw and cut to about 1cm by 2cm.
Peel the root ginger and the garlic and make into a paste with a little water. You can use a small food processor or just elbow grease and a pestle and mortar if you prefer.
Heat the oil in a heavy pan and add the cumin seeds. Have a lid handy as these may spit. Add the onions, the green chillies, the garlic and ginger paste and fry until the onions are lightly browned. Add the tomatoes, coriander, turmeric, chilli powder, potatoes and ladies fingers, cover and cook, stirring occasionally, until the potatoes are done.
Crispy Okra
Serves 6-8 people as a side dish
Oil for frying
500g okra, cut lengthwise into thin strips
1 small onion
2 small tomatoes, seeded and chopped
1 tbsp chaat masala (see spice mix below)
Lemon juice
Salt
A large bunch of coriander leaves
To make the chaat masala dry roast 1 tbsp coriander seeds, 1 small dried red chilli,1 tbsp cumin seeds and 2 tbsp black pepper corns. Grind to a powder and mix with 1 tbsp dried mango powder. Store in a small airtight jar.
Deep fry the okra in small batches until crisp and drain on kitchen paper. Toss with the onion, tomato and coriander leaves. Squeeze over the lemon juice and season to taste with the chaat masala spice mix and salt.
You might think that okra is a vegetable but it is actually a flowering plant from the mallow family. Known as ladies fingers (a translation of the Igbo - spoken in Nigeria), okra is grown in tropical areas and it is actually the seed pod of the plant which, when picked young, is used as a vegetable.
Although okra is used in eastern Mediterranean and Arab countries, usually in stews and in the USA, breaded and fried, it is in Indian cuisine that it is best known. Called bhindi in Hindi, ladies fingers should be about the size of the ring finger of a small woman; any larger and they will be too tough and hairy to use.
Okra is very versatile and can be stuffed, steamed, curried and fried, but here are a few suggestions for tasty dishes.
Fried Okra
Serves 4 as a side dish
300g okra, cut into pieces
1 medium onion, finely sliced
3 tbsp oil
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp garam masala
2 green chillies, split
Lemon juice
Salt
Heat the oil and fry the onion over a medium heat until lightly browned. Add all the powdered spices and continue frying for a couple of minutes. Add the okra, lemon juice and salt to taste. Mix well, cover and cook for another five minutes until the okra is cooked but still firm.
Okra Curry
Serves 4 as a main or 6-8 as a side dish
500g okra, cut into 2cm pieces
500g potatoes
4 tomatoes, chopped
3 onions chopped
25g root ginger
2 cloves garlic
3 green chillies, halved
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
2 tbsp oil for frying
Salt
Peel the potatoes and either par boil and cut into 2cm dice, or leave raw and cut to about 1cm by 2cm.
Peel the root ginger and the garlic and make into a paste with a little water. You can use a small food processor or just elbow grease and a pestle and mortar if you prefer.
Heat the oil in a heavy pan and add the cumin seeds. Have a lid handy as these may spit. Add the onions, the green chillies, the garlic and ginger paste and fry until the onions are lightly browned. Add the tomatoes, coriander, turmeric, chilli powder, potatoes and ladies fingers, cover and cook, stirring occasionally, until the potatoes are done.
Crispy Okra
Serves 6-8 people as a side dish
Oil for frying
500g okra, cut lengthwise into thin strips
1 small onion
2 small tomatoes, seeded and chopped
1 tbsp chaat masala (see spice mix below)
Lemon juice
Salt
A large bunch of coriander leaves
To make the chaat masala dry roast 1 tbsp coriander seeds, 1 small dried red chilli,1 tbsp cumin seeds and 2 tbsp black pepper corns. Grind to a powder and mix with 1 tbsp dried mango powder. Store in a small airtight jar.
Deep fry the okra in small batches until crisp and drain on kitchen paper. Toss with the onion, tomato and coriander leaves. Squeeze over the lemon juice and season to taste with the chaat masala spice mix and salt.
Thai Cookery in a Nutshell
by: Liz Canham
Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west.
Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own.
The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:
Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best.
Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.
Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery.
Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery.
Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour.
Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour.
Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion.
A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.
Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west.
Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own.
The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is the country's staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:
Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best.
Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.
Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery.
Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns. It is a pale brown liquid used much as soy sauce is in Chinese cookery.
Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour.
Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour.
Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion.
A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.
Barbecue an American Tradition
by: Emma Snow
Barbecue is as American as apple pie. It's aroma evokes memories of baseball games, swimming and family vacations. Mouths water when the grill is fired up. Preparing meat for the barbecue is just as important as the cooking itself. Marinating infuses flavor into the meat, ensuring a delicious family meal that will not be easily forgotten.
Marinating is the process of steeping meat in a mixture of an acid (i.e. vinegar, lemon juice, or wine) and spices (i.e. salt, pepper, and herbs.) The acid tenderizes the meat causing it to hold more liquid, making it juicier and more flavorful. Care must be taken when making the marinade, as too much acid will toughen the meat. When marinating poultry, poke holes in the meat with a fork, or use a needle injector. Removing the skin allows the marinade to fully penetrate the meat. (Leaving the skin on compromises the flavor.) Poultry can be refrigerated in a covered container for up to 2 days in a marinade. (Meat should always be covered in the refrigerator.) The time for marinating depends on the size of the pieces as well as the kind of meat. Chicken breast takes longer than steak because it is firmer. To reduce the amount of time needed for marinating cut the meat into smaller pieces. You can also pound chicken flat to cut time.
There are a variety of containers appropriate for marinating. Metal, plastic, and glass bowls all work. My favorite containers, however, are plastic bags. When a bag is used a smaller amount of marinade is needed because the air can be squeezed out. The meat is covered completely which allows for the flavors to be infused more quickly and evenly. Plus, the bag can be tossed when the job is done, making clean-up fast and easy.
There are a few safety tips to remember when marinating poultry, meat and seafood. Raw meat and fish contain juices which may harbor harmful bacteria. To avoid contamination never reuse a marinade. Do not reuse containers without carefully washing them with dish soap. Don’t marinate meat past the grocer’s "use-by" date. And finally, always marinate in the refrigerator--never at room temperature.
Italian Chicken Marinade Place 2 lbs. sliced chicken in a plastic bag. Add 8 oz. Italian dressing, the juice of 1 fresh lemon, a few turns of fresh pepper, and a little salt. Marinate a few hours in the refrigerator. Remove from the bag and place on a heated grill. During the last few minutes of grill time, lay thin slices of lemon over the chicken. Serve the grilled chicken with a small amount of the unused Italian dressing.
Barbecue is as American as apple pie. It's aroma evokes memories of baseball games, swimming and family vacations. Mouths water when the grill is fired up. Preparing meat for the barbecue is just as important as the cooking itself. Marinating infuses flavor into the meat, ensuring a delicious family meal that will not be easily forgotten.
Marinating is the process of steeping meat in a mixture of an acid (i.e. vinegar, lemon juice, or wine) and spices (i.e. salt, pepper, and herbs.) The acid tenderizes the meat causing it to hold more liquid, making it juicier and more flavorful. Care must be taken when making the marinade, as too much acid will toughen the meat. When marinating poultry, poke holes in the meat with a fork, or use a needle injector. Removing the skin allows the marinade to fully penetrate the meat. (Leaving the skin on compromises the flavor.) Poultry can be refrigerated in a covered container for up to 2 days in a marinade. (Meat should always be covered in the refrigerator.) The time for marinating depends on the size of the pieces as well as the kind of meat. Chicken breast takes longer than steak because it is firmer. To reduce the amount of time needed for marinating cut the meat into smaller pieces. You can also pound chicken flat to cut time.
There are a variety of containers appropriate for marinating. Metal, plastic, and glass bowls all work. My favorite containers, however, are plastic bags. When a bag is used a smaller amount of marinade is needed because the air can be squeezed out. The meat is covered completely which allows for the flavors to be infused more quickly and evenly. Plus, the bag can be tossed when the job is done, making clean-up fast and easy.
There are a few safety tips to remember when marinating poultry, meat and seafood. Raw meat and fish contain juices which may harbor harmful bacteria. To avoid contamination never reuse a marinade. Do not reuse containers without carefully washing them with dish soap. Don’t marinate meat past the grocer’s "use-by" date. And finally, always marinate in the refrigerator--never at room temperature.
Italian Chicken Marinade Place 2 lbs. sliced chicken in a plastic bag. Add 8 oz. Italian dressing, the juice of 1 fresh lemon, a few turns of fresh pepper, and a little salt. Marinate a few hours in the refrigerator. Remove from the bag and place on a heated grill. During the last few minutes of grill time, lay thin slices of lemon over the chicken. Serve the grilled chicken with a small amount of the unused Italian dressing.
Vegetarians at the BBQ
by: Emma Snow
It would seem that nowadays there are a lot of options for vegetarians. Meatless alternatives seem to abound everywhere, from the neighborhood deli, to the sushi shop, to the hamburger joint. The hamburger joint? Yes, you heard correctly. With the introduction of several brands of meatless “burgers,” vegetarians can brave the very den of carnivorous pleasure. Once viewed as an eccentric oddity, vegetarians have moved from the fringe to the mainstream. However, the truth is, all too often the meatless menu option isn’t vegetarian at all…it’s just a menu item, minus the meat. Unfortunately, a white hoagie bun topped with iceberg lettuce, pickles, onions, mayonnaise, and mustard is about as unappealing to the vegetarian as it is to the carnivore counterpart.
So what about the vegetarian at the barbecue?
With its increased popularity, it’s highly likely you have friends or family members who’ve adopted this lifestyle. Don’t let this cause you angst the next time you invite them over for barbecue. With the tips below, you can be assured they’ll be licking their fingers and singing your praise as enthusiastically as your steak-loving comrades.
The first rule of thumb when barbecuing for vegetarians is that veggies are not just a sideshow anymore. Don’t doom your vegetarian guests to pick and choose among the sides to make their meals. Potato salad, relish plates, and devilled eggs? Consider. You offer steak, chicken, and fish to your meat-loving friends, but the vegetarian in attendance is offered only corn on the cob? Lame! If you want to really impress your vegetarian guests, you want to offer at least one meat-free main dish. While there are a few meat substitutions out there I advise you to think outside the box. A quick search on the internet will reveal literally hundreds of recipes for preparing veggies on the grill. A short-list of the easiest to prepare, and most popular vegetables would include potatoes, corn, tomatoes, and zucchini. If you’re willing to put in a little more effort, you can prepare a bowl of pasta to serve with the grilled veggies. Don’t blame me if your meat-loving friends fill up on this entrée and you have to make more!
The second tip to hosting a vegetarian-friendly barbecue is presentation. While a pile of juicy steaks thrown on a platter straight from the grill may look tempting, a pound of potatoes doesn’t quite have the same appeal. Take a few minutes to peruse a few vegetarian cookbooks, or preview the photographs of the recipes you check out on line. You may be surprised how tempting a plate of Stuffed Tomatoes looks with a sprig of fresh herbs and a sprinkling of balsamic vinegar, grated cheese, or drizzled oil. Let your creative juices flow freely, and watch how mouth-watering the vegetarian alternative suddenly becomes.
This article wouldn’t be complete without a word on quality. Time after time I’ve found this to be the big difference between a veggie-lover and a veggie-hater. Usually the veggie-hater has never been exposed to good quality vegetables. If you want your vegetarian entrée to come out tasting like a champ, it’s worth the effort to find the freshest produce available. Barbecue season also happens to be the best season for vegetables—so check out your local farmer’s market or neighborhood vegetable stand. Of course, the best place to get vegetables is straight out of the garden, and there are great recipes that even use the veggies you may otherwise throw away. (For example, the green tomatoes that get knocked off the vine grill up firm and tangy!) Trust me, everyone will love a vegetable that has been ripened by the sun, and picked in season.
There you have it! Take these tips with you to the grocery store and the vegetable stand, and I have no doubt your barbecue will be a big hit—for everyone!
It would seem that nowadays there are a lot of options for vegetarians. Meatless alternatives seem to abound everywhere, from the neighborhood deli, to the sushi shop, to the hamburger joint. The hamburger joint? Yes, you heard correctly. With the introduction of several brands of meatless “burgers,” vegetarians can brave the very den of carnivorous pleasure. Once viewed as an eccentric oddity, vegetarians have moved from the fringe to the mainstream. However, the truth is, all too often the meatless menu option isn’t vegetarian at all…it’s just a menu item, minus the meat. Unfortunately, a white hoagie bun topped with iceberg lettuce, pickles, onions, mayonnaise, and mustard is about as unappealing to the vegetarian as it is to the carnivore counterpart.
So what about the vegetarian at the barbecue?
With its increased popularity, it’s highly likely you have friends or family members who’ve adopted this lifestyle. Don’t let this cause you angst the next time you invite them over for barbecue. With the tips below, you can be assured they’ll be licking their fingers and singing your praise as enthusiastically as your steak-loving comrades.
The first rule of thumb when barbecuing for vegetarians is that veggies are not just a sideshow anymore. Don’t doom your vegetarian guests to pick and choose among the sides to make their meals. Potato salad, relish plates, and devilled eggs? Consider. You offer steak, chicken, and fish to your meat-loving friends, but the vegetarian in attendance is offered only corn on the cob? Lame! If you want to really impress your vegetarian guests, you want to offer at least one meat-free main dish. While there are a few meat substitutions out there I advise you to think outside the box. A quick search on the internet will reveal literally hundreds of recipes for preparing veggies on the grill. A short-list of the easiest to prepare, and most popular vegetables would include potatoes, corn, tomatoes, and zucchini. If you’re willing to put in a little more effort, you can prepare a bowl of pasta to serve with the grilled veggies. Don’t blame me if your meat-loving friends fill up on this entrée and you have to make more!
The second tip to hosting a vegetarian-friendly barbecue is presentation. While a pile of juicy steaks thrown on a platter straight from the grill may look tempting, a pound of potatoes doesn’t quite have the same appeal. Take a few minutes to peruse a few vegetarian cookbooks, or preview the photographs of the recipes you check out on line. You may be surprised how tempting a plate of Stuffed Tomatoes looks with a sprig of fresh herbs and a sprinkling of balsamic vinegar, grated cheese, or drizzled oil. Let your creative juices flow freely, and watch how mouth-watering the vegetarian alternative suddenly becomes.
This article wouldn’t be complete without a word on quality. Time after time I’ve found this to be the big difference between a veggie-lover and a veggie-hater. Usually the veggie-hater has never been exposed to good quality vegetables. If you want your vegetarian entrée to come out tasting like a champ, it’s worth the effort to find the freshest produce available. Barbecue season also happens to be the best season for vegetables—so check out your local farmer’s market or neighborhood vegetable stand. Of course, the best place to get vegetables is straight out of the garden, and there are great recipes that even use the veggies you may otherwise throw away. (For example, the green tomatoes that get knocked off the vine grill up firm and tangy!) Trust me, everyone will love a vegetable that has been ripened by the sun, and picked in season.
There you have it! Take these tips with you to the grocery store and the vegetable stand, and I have no doubt your barbecue will be a big hit—for everyone!
Different Types of BBQ Grills
by: Emma Snow
Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.
Cost
If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.
Ease of Use
The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.
Additional Features
Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.
Flavor
If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.
Portability
When portability is the most important requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.
Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.
Cost
If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.
Ease of Use
The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.
Additional Features
Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.
Flavor
If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn't so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.
Portability
When portability is the most important requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.
The Humble Beginnings Of The Devilish Beverage From Ethiopia Called “Coffee”
by: Connie Limon
Do you realize the intricate and varied history of coffee as you sip on a cup of coffee? There is a long and entertaining story of how coffee was invented, how it migrated to your particular cup and an unending effort to produce the many flavors of coffee that continue to make it such a popular beverage.
Each country has added its taste preference and its own way of brewing as coffee spread around the world. This has resulted in a plethora of coffee drinks for us all to savor and enjoy. The unique customs across cultures has also added to this ritual of drinking coffee.
Where is your favorite coffeehouse? Coffeehouses became very popular as news about the magical powers of coffee spread from Ethiopian shepherds and monks in Ethiopia to all corners of the world.
Despite the popularity of the coffeehouses, they were at times deemed immoral. They were accused of drawing men away from their obligations to their homes and religious beliefs. Coffee drinking was even forbidden periodically because of these evils. However, the bans on coffee drinking did not last long due to the strong appeal of the pleasurable drink. The suppression of coffee drinking based on religious and political grounds was only a moment in time and coffee became a universal drink in the Arab lands. Coffee was eventually considered a moral and sober alternative to wine and spirit drinks. Coffee became a household word and was adopted into social customs as a featured beverage.
In Arabia, coffee was thrown at the feet of the bride as a religious offering. In the country of Turkey, coffee became a staple in the home. Failure to keep a supply of coffee for one’s wife in the home was considered grounds for divorce in Turkey.
As travelers from Europe returned home they brought with them tales of the exotic coffee beverage. Coffee was regarded by some Westerners as the devil’s hellish brew. Despite this horrible reputation of coffee for some Westerners, it became a Christian drink with the blessing of Pope Clement VIII who loved the taste of coffee.
For centuries coffee distribution was controlled by the Arabs. They held a tight and zealous monopoly on the cultivation of the coffee plant until the 17th century. In the 17th century Dutch traders managed to steal some viable seeds and started commercial plantations in Indonesia.
It was not long until a French officer under the rule of King Louis XIV felt that the coffee plants should grow equally well in the French colonies of the West Indies. Gabriel Mathieu de Clieux and a gardener stole a cutting from a coffee plant in King Louis XIV’s botanical gardens. He planted the cutting in a glass trunk and sat sail for the West Indies. His journey was not easy. More than once Clieux placed his life on the line for his precious cargo. He fought off a Dutch spy who managed to tear off one of the plant’s limbs. He shared his ration of water with the plant when all the sailors were near to perishing of thirst. Clieux finally arrived at the island of Martinique and this one single plant started commercial coffee plantations that successfully rivaled the plantations of the Dutch. It is ironic to note that the initial cutting was taken from the coffee plant that was given to King Louis XIV as a gift from the Dutch!
King Louis XIV had a passion for coffee and enjoyed preparing it for guests in his golden coffeepot. After plantations started in Martinique a few years later a young Portuguese officer from Brazil charmed the French governor’s wife in French Guiana. She secretly saved some coffee cuttings to present to him as a token of her love for him. The Portuguese officer planted the cuttings in Brazil and began what are now the largest coffee plantations in the world.
This article is FREE to publish with the resource box.
© 2007 Connie Limon All Rights Reserved
Do you realize the intricate and varied history of coffee as you sip on a cup of coffee? There is a long and entertaining story of how coffee was invented, how it migrated to your particular cup and an unending effort to produce the many flavors of coffee that continue to make it such a popular beverage.
Each country has added its taste preference and its own way of brewing as coffee spread around the world. This has resulted in a plethora of coffee drinks for us all to savor and enjoy. The unique customs across cultures has also added to this ritual of drinking coffee.
Where is your favorite coffeehouse? Coffeehouses became very popular as news about the magical powers of coffee spread from Ethiopian shepherds and monks in Ethiopia to all corners of the world.
Despite the popularity of the coffeehouses, they were at times deemed immoral. They were accused of drawing men away from their obligations to their homes and religious beliefs. Coffee drinking was even forbidden periodically because of these evils. However, the bans on coffee drinking did not last long due to the strong appeal of the pleasurable drink. The suppression of coffee drinking based on religious and political grounds was only a moment in time and coffee became a universal drink in the Arab lands. Coffee was eventually considered a moral and sober alternative to wine and spirit drinks. Coffee became a household word and was adopted into social customs as a featured beverage.
In Arabia, coffee was thrown at the feet of the bride as a religious offering. In the country of Turkey, coffee became a staple in the home. Failure to keep a supply of coffee for one’s wife in the home was considered grounds for divorce in Turkey.
As travelers from Europe returned home they brought with them tales of the exotic coffee beverage. Coffee was regarded by some Westerners as the devil’s hellish brew. Despite this horrible reputation of coffee for some Westerners, it became a Christian drink with the blessing of Pope Clement VIII who loved the taste of coffee.
For centuries coffee distribution was controlled by the Arabs. They held a tight and zealous monopoly on the cultivation of the coffee plant until the 17th century. In the 17th century Dutch traders managed to steal some viable seeds and started commercial plantations in Indonesia.
It was not long until a French officer under the rule of King Louis XIV felt that the coffee plants should grow equally well in the French colonies of the West Indies. Gabriel Mathieu de Clieux and a gardener stole a cutting from a coffee plant in King Louis XIV’s botanical gardens. He planted the cutting in a glass trunk and sat sail for the West Indies. His journey was not easy. More than once Clieux placed his life on the line for his precious cargo. He fought off a Dutch spy who managed to tear off one of the plant’s limbs. He shared his ration of water with the plant when all the sailors were near to perishing of thirst. Clieux finally arrived at the island of Martinique and this one single plant started commercial coffee plantations that successfully rivaled the plantations of the Dutch. It is ironic to note that the initial cutting was taken from the coffee plant that was given to King Louis XIV as a gift from the Dutch!
King Louis XIV had a passion for coffee and enjoyed preparing it for guests in his golden coffeepot. After plantations started in Martinique a few years later a young Portuguese officer from Brazil charmed the French governor’s wife in French Guiana. She secretly saved some coffee cuttings to present to him as a token of her love for him. The Portuguese officer planted the cuttings in Brazil and began what are now the largest coffee plantations in the world.
This article is FREE to publish with the resource box.
© 2007 Connie Limon All Rights Reserved
Save Time Cooking
by: Emma Snow
Does the idea that good food has to take a long time to make keep you from spending time cooking? There are many ways to help speed and efficiency in the kitchen. The arrangement of your kitchen, as well as the tools you use, make all the difference. Don't give up on trying to expand your skills and abilities. Try these suggestions to make gourmet cooking well within your time constraints.
You might have heard the old adage, "a place for everything and everything in its place." This is a great time saving practice. Put the same things in the same place in your kitchen and work area. You will not waste time trying to find things and get frustrated. Tools and items that are frequently used should be placed accessible and easy to get. The bowl or platter you only use at Thanksgiving can be placed in the basement or in the back of the cupboard. It is also worth noting that you won't know if something works until you try it and you might make changes as time goes by. Don't be afraid to reorganize or adjust.
The smell of bread baking alone is enough to make the senses ripple with pleasure. Don't deny your home of the enticing aromas of fresh baked goods that relax and invigorate the soul because you think they take too long. If you are among the population that think making homemade bread is a horribly long process that you do not have time for, invest in a mixer, it does all the work! While the ingredients combine you can spend your time checking a recipe, loading the dishwasher, or making a call. When choosing a mixer consider the quart size capacity of the bowl and wattage of the mixer. This is important because a smaller, less powerful machine will not be able to handle some quantity of ingredients. More time will be spent mixing by hand and cleaning up than if you would have done it without the machine to start with. Another important thing to note about a free standing mixer is their ability to do so many different tasks. Whipping, whisking, blending, and kneading, can all be done without you participating at all. Not only does this save time, but it also saves effort, freeing up up energy for other aspects of preparation.
Another time saving product that will help you cook like a pro is a food processor. Different jobs need different sizes and so it is recommended to have a smaller and larger capacity processor. Chopping onions, garlic, tomatoes, peppers, nuts, etc. is quick and easy. Those items you frequently use do not need to take so much time to prepare. Use the tools that speed your work and you will be more apt to do more of it.
One of the most frustrating and time taking occurrences is running out of measuring cups or spoons because they are dirty. More than one set is needed to cook efficiently. If a cup is only used for dry ingredients it is not a problem, or if you can do all the dry ingredients first and then the wet, you solve the problem, but usually they are interchanged as you cook. Two to three sets will allow you to be quick in measuring without having to stop and wash (and then thoroughly dry) measuring tools while you cook. Having a set of odd sized cups and spoons makes cooking and baking faster and easier also. A two cup, one and a half cup, 2 tablespoon, half teaspoon measures are a great time and ease saver.
These products are worth the space they take up. The time saved making delicious dinners, breads and treats will allow you to spend time that you want to working or playing without sacrificing making good food yourself. Cooking gives so much more to a person that food on the table. It allows for relaxation, contemplation, creativity and enjoyment. Free up unnecessary time spent in your kitchen and become the gourmet cook you have always wanted to be, but thought it just took too much time.
Does the idea that good food has to take a long time to make keep you from spending time cooking? There are many ways to help speed and efficiency in the kitchen. The arrangement of your kitchen, as well as the tools you use, make all the difference. Don't give up on trying to expand your skills and abilities. Try these suggestions to make gourmet cooking well within your time constraints.
You might have heard the old adage, "a place for everything and everything in its place." This is a great time saving practice. Put the same things in the same place in your kitchen and work area. You will not waste time trying to find things and get frustrated. Tools and items that are frequently used should be placed accessible and easy to get. The bowl or platter you only use at Thanksgiving can be placed in the basement or in the back of the cupboard. It is also worth noting that you won't know if something works until you try it and you might make changes as time goes by. Don't be afraid to reorganize or adjust.
The smell of bread baking alone is enough to make the senses ripple with pleasure. Don't deny your home of the enticing aromas of fresh baked goods that relax and invigorate the soul because you think they take too long. If you are among the population that think making homemade bread is a horribly long process that you do not have time for, invest in a mixer, it does all the work! While the ingredients combine you can spend your time checking a recipe, loading the dishwasher, or making a call. When choosing a mixer consider the quart size capacity of the bowl and wattage of the mixer. This is important because a smaller, less powerful machine will not be able to handle some quantity of ingredients. More time will be spent mixing by hand and cleaning up than if you would have done it without the machine to start with. Another important thing to note about a free standing mixer is their ability to do so many different tasks. Whipping, whisking, blending, and kneading, can all be done without you participating at all. Not only does this save time, but it also saves effort, freeing up up energy for other aspects of preparation.
Another time saving product that will help you cook like a pro is a food processor. Different jobs need different sizes and so it is recommended to have a smaller and larger capacity processor. Chopping onions, garlic, tomatoes, peppers, nuts, etc. is quick and easy. Those items you frequently use do not need to take so much time to prepare. Use the tools that speed your work and you will be more apt to do more of it.
One of the most frustrating and time taking occurrences is running out of measuring cups or spoons because they are dirty. More than one set is needed to cook efficiently. If a cup is only used for dry ingredients it is not a problem, or if you can do all the dry ingredients first and then the wet, you solve the problem, but usually they are interchanged as you cook. Two to three sets will allow you to be quick in measuring without having to stop and wash (and then thoroughly dry) measuring tools while you cook. Having a set of odd sized cups and spoons makes cooking and baking faster and easier also. A two cup, one and a half cup, 2 tablespoon, half teaspoon measures are a great time and ease saver.
These products are worth the space they take up. The time saved making delicious dinners, breads and treats will allow you to spend time that you want to working or playing without sacrificing making good food yourself. Cooking gives so much more to a person that food on the table. It allows for relaxation, contemplation, creativity and enjoyment. Free up unnecessary time spent in your kitchen and become the gourmet cook you have always wanted to be, but thought it just took too much time.
Beans, Beans and More Beans
by: Emma Snow
Dry beans are among some of the healthiest foods on the planet. Beans are not only a complex carbohydrate, which provides sustained energy throughout the day, but also have many important nutrients such as, calcium, potassium, protein and folate. Plus, you get these benefits without the fat and cholesterol that meat or dairy products might contain. Many Americans do not get the recommended daily fiber they need (25-30 grams a day) and beans are an excellent way to meet these requirements. A cup of cooked black beans contains 8 grams of fiber and a cup of cooked pinto beans contains 12 grams.
One concern when cooking beans is the amount of time they take to fully process. There are a few things that can be done to help with this problem. The first is soaking beans over night. Soaking overnight will help the beans absorb moisture and shorten the time needed to cook them. Another excellent idea is to cook beans in the crock pot over night on low. In the morning they are fully cooked and ready to use or store. They can be rinsed, drained and stored up to a week in the refrigerator or frozen for several months. When cooking or soaking beans do not add salts to the pot or bowl, as salt will prevent the beans from fully cooking and will result in hard beans.
What do you do with your beans? There is no end to the healthy, useful ways to use dry beans in your everyday cooking and baking. The traditional and most frequent use of beans is simply cooked and placed in soups or chili's, mixed with rice or used as a side dish. Although those are excellent ways to incorporate beans into your diet there are many other ways as well.
One of the best kept secrets about beans is their ability to be ground into a fine flour. White beans are recommended as the best choice for bean flour. Bean flour can be substituted for 25% of flour in any recipe. For example, if a recipe calls for 2 cups all purpose flour, 1/2 cup bean flour may be used. For those whose families might not be receptive to beans on the table this is a great way to sneak them in. All the benefits of beans will be received in every day items like cookies and bread and no one will be the wiser. It is not recommended to tell them either as this might influence their interest in the items prepared. Bean flour can also be used to make soups creamy without dairy. To make 4 cups of "cream" soup simply heat 2 cups of water in a pan (do not boil) and 4 tsp chicken bouillon (or bouillon of choice). Combine 2 cups cold water with 1 cup bean flour and whisk until there are no lumps. Combine this flour paste with the heated water and bouillon and simmer of low for 10-15 minutes, stirring occasionally. To make a thinner soup use less bean flour. Spices, vegetables or meat may be added to the soup base for a delicious and nutritious creamy soup without the calories, fat and dairy, plus this creamy soup has all the health of beans. This recipe may also be substituted for creamy condensed soups in casseroles or other dishes.
The other best kept secret is the use of pureed white beans in place of shortening, butter or margarine in baked goods. After the beans are cooked simply drain and place in a food processor, blender or mash with a fork to create a puree. It should be about the consistency of the fat you are replacing and may be substituted cup for cup or simply for half the fat in the recipe. If the beans are too thick and/or dry, just add a little water and stir in completely. Many ask, "how does it taste" [in cookies, etc.] and the answer is, you can't even tell! The foods are delicious and nutritious!
Beans will be filling, satisfying and incorporate many necessary nutrients into the diet. Combined with rice they are a complete protein and provide all the 8 amino acids for the body. They are inexpensive and packed full of flavor. It doesn't get much better than beans.
Dry beans are among some of the healthiest foods on the planet. Beans are not only a complex carbohydrate, which provides sustained energy throughout the day, but also have many important nutrients such as, calcium, potassium, protein and folate. Plus, you get these benefits without the fat and cholesterol that meat or dairy products might contain. Many Americans do not get the recommended daily fiber they need (25-30 grams a day) and beans are an excellent way to meet these requirements. A cup of cooked black beans contains 8 grams of fiber and a cup of cooked pinto beans contains 12 grams.
One concern when cooking beans is the amount of time they take to fully process. There are a few things that can be done to help with this problem. The first is soaking beans over night. Soaking overnight will help the beans absorb moisture and shorten the time needed to cook them. Another excellent idea is to cook beans in the crock pot over night on low. In the morning they are fully cooked and ready to use or store. They can be rinsed, drained and stored up to a week in the refrigerator or frozen for several months. When cooking or soaking beans do not add salts to the pot or bowl, as salt will prevent the beans from fully cooking and will result in hard beans.
What do you do with your beans? There is no end to the healthy, useful ways to use dry beans in your everyday cooking and baking. The traditional and most frequent use of beans is simply cooked and placed in soups or chili's, mixed with rice or used as a side dish. Although those are excellent ways to incorporate beans into your diet there are many other ways as well.
One of the best kept secrets about beans is their ability to be ground into a fine flour. White beans are recommended as the best choice for bean flour. Bean flour can be substituted for 25% of flour in any recipe. For example, if a recipe calls for 2 cups all purpose flour, 1/2 cup bean flour may be used. For those whose families might not be receptive to beans on the table this is a great way to sneak them in. All the benefits of beans will be received in every day items like cookies and bread and no one will be the wiser. It is not recommended to tell them either as this might influence their interest in the items prepared. Bean flour can also be used to make soups creamy without dairy. To make 4 cups of "cream" soup simply heat 2 cups of water in a pan (do not boil) and 4 tsp chicken bouillon (or bouillon of choice). Combine 2 cups cold water with 1 cup bean flour and whisk until there are no lumps. Combine this flour paste with the heated water and bouillon and simmer of low for 10-15 minutes, stirring occasionally. To make a thinner soup use less bean flour. Spices, vegetables or meat may be added to the soup base for a delicious and nutritious creamy soup without the calories, fat and dairy, plus this creamy soup has all the health of beans. This recipe may also be substituted for creamy condensed soups in casseroles or other dishes.
The other best kept secret is the use of pureed white beans in place of shortening, butter or margarine in baked goods. After the beans are cooked simply drain and place in a food processor, blender or mash with a fork to create a puree. It should be about the consistency of the fat you are replacing and may be substituted cup for cup or simply for half the fat in the recipe. If the beans are too thick and/or dry, just add a little water and stir in completely. Many ask, "how does it taste" [in cookies, etc.] and the answer is, you can't even tell! The foods are delicious and nutritious!
Beans will be filling, satisfying and incorporate many necessary nutrients into the diet. Combined with rice they are a complete protein and provide all the 8 amino acids for the body. They are inexpensive and packed full of flavor. It doesn't get much better than beans.
Working up an Appetite
by: Emma Snow
One of the greatest experiences of being human is to be out in nature. There is just something about being in the fresh open air of the wilderness that makes a person feel more alive, more grounded. The stresses and responsibilities of life lessen in the great outdoors and it is less complicated. After a long day hiking or on the river even if exhaustion is felt, it is refreshing and invigorating. Along with the hard work comes a hearty appetite and a good meal is welcomed by everyone. Even food tastes better when enjoyed in nature and it is received with enthusiastic appreciation. The supper that is tasty is all the more satisfying. A cook can really get rave reviews at a camp. If some thought and a little preparation are made a great meal can be enjoyed and increase the quality of the outdoor experience. Here are some suggestions.
The first thing to note is that all three meals are not created equal. Breakfast and dinner are the meals that more time is put in. The first meal should be filling, one that will stay with you all day. Whole grains probably fit this requirement the best.
Even if you are not normally a cook, camping is a good place to be willing to put in some effort and time. With all the energy burned you will truly appreciate a meal that will fill you up and keep you going. Oatmeal is the first option. For those who want something hot, with little effort, oatmeal fits the bill. It will "stick to your ribs" and keep you full longer, but this breakfast seems to be a popular one on trips and because of that it gets a little old. If that is all the further you want to go in your culinary efforts you can still spruce it up a little. Add dried fruit into the mix. Raisins seem to be the old stand by, but there is a plethora of other choices. Any fruit is an option. Try mangos, apples, strawberries etc. and a little dry milk mixed in. Your regular old oatmeal just turned into fruit and cream, much more satisfying. If you are a little more adventurous pull out the pan for your camp stove. Whole wheat pancakes with freeze dried fruit are amazing. Even syrup is not necessary for these delicious creations. They will be the hit of the camp so be sure to bring plenty. When planning pancakes bring oil in a spill proof container and pour a little into the pan before each cake (about 1 tsp).
A non-stick pan is also recommended for pancakes. These cakes are filling and delicious. Freeze dried fruit is recommended over dried for pancakes because they hydrate as they cook and return to a fresh-like berries rather then staying chewy in your pancakes like dried ones would. Prepackaged meals are fine camping, but you can make your own. Not only will it be cheaper, but it will last for many trips (and even at home). Large cans (#10 size) can be purchased of the berry you prefer. Mix up the pancake's dry ingredients at home (including dry milk and dry eggs) then all you have to add is water when you cook them at camp. During the day when you are on the river you probably do not want to pull off and unpack all the gear for lunch. This is a good time to have trial mix, granola bars and jerky.
Dinner is another time that it is worth putting in the effort. Meals in the can are not recommended frequently while camping because of the trash it creates. What gets brought in, gets brought out. Instead try a box of pasta with dry packs of sauce and then add a can of tuna or chicken. Dried vegetables added to this meal would be delicious. Just rehydrate them in a little water for 10 minutes or so before cooking and you have an entire dinner in one dish.
A few last notes to make. Do not pack you fuel in the dry bags with your food. If the fuel leaks, the food will not be good. If you are going to make something new on your trip, try it at home first. Better to learn when you have more food to try again. Instead of bringing trash bags bring plastic grocery bags with you. They are smaller and even if you use a couple, because of their size, they can be stuff in corners easily. Another suggestions about these plastic bags is that it is easy to double up on them for your trash to prevents leaks and such. Do not sacrifice food on your trip, make it delicious and you will enjoy the outdoors even more.
One of the greatest experiences of being human is to be out in nature. There is just something about being in the fresh open air of the wilderness that makes a person feel more alive, more grounded. The stresses and responsibilities of life lessen in the great outdoors and it is less complicated. After a long day hiking or on the river even if exhaustion is felt, it is refreshing and invigorating. Along with the hard work comes a hearty appetite and a good meal is welcomed by everyone. Even food tastes better when enjoyed in nature and it is received with enthusiastic appreciation. The supper that is tasty is all the more satisfying. A cook can really get rave reviews at a camp. If some thought and a little preparation are made a great meal can be enjoyed and increase the quality of the outdoor experience. Here are some suggestions.
The first thing to note is that all three meals are not created equal. Breakfast and dinner are the meals that more time is put in. The first meal should be filling, one that will stay with you all day. Whole grains probably fit this requirement the best.
Even if you are not normally a cook, camping is a good place to be willing to put in some effort and time. With all the energy burned you will truly appreciate a meal that will fill you up and keep you going. Oatmeal is the first option. For those who want something hot, with little effort, oatmeal fits the bill. It will "stick to your ribs" and keep you full longer, but this breakfast seems to be a popular one on trips and because of that it gets a little old. If that is all the further you want to go in your culinary efforts you can still spruce it up a little. Add dried fruit into the mix. Raisins seem to be the old stand by, but there is a plethora of other choices. Any fruit is an option. Try mangos, apples, strawberries etc. and a little dry milk mixed in. Your regular old oatmeal just turned into fruit and cream, much more satisfying. If you are a little more adventurous pull out the pan for your camp stove. Whole wheat pancakes with freeze dried fruit are amazing. Even syrup is not necessary for these delicious creations. They will be the hit of the camp so be sure to bring plenty. When planning pancakes bring oil in a spill proof container and pour a little into the pan before each cake (about 1 tsp).
A non-stick pan is also recommended for pancakes. These cakes are filling and delicious. Freeze dried fruit is recommended over dried for pancakes because they hydrate as they cook and return to a fresh-like berries rather then staying chewy in your pancakes like dried ones would. Prepackaged meals are fine camping, but you can make your own. Not only will it be cheaper, but it will last for many trips (and even at home). Large cans (#10 size) can be purchased of the berry you prefer. Mix up the pancake's dry ingredients at home (including dry milk and dry eggs) then all you have to add is water when you cook them at camp. During the day when you are on the river you probably do not want to pull off and unpack all the gear for lunch. This is a good time to have trial mix, granola bars and jerky.
Dinner is another time that it is worth putting in the effort. Meals in the can are not recommended frequently while camping because of the trash it creates. What gets brought in, gets brought out. Instead try a box of pasta with dry packs of sauce and then add a can of tuna or chicken. Dried vegetables added to this meal would be delicious. Just rehydrate them in a little water for 10 minutes or so before cooking and you have an entire dinner in one dish.
A few last notes to make. Do not pack you fuel in the dry bags with your food. If the fuel leaks, the food will not be good. If you are going to make something new on your trip, try it at home first. Better to learn when you have more food to try again. Instead of bringing trash bags bring plastic grocery bags with you. They are smaller and even if you use a couple, because of their size, they can be stuff in corners easily. Another suggestions about these plastic bags is that it is easy to double up on them for your trash to prevents leaks and such. Do not sacrifice food on your trip, make it delicious and you will enjoy the outdoors even more.
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