The Urban Appetite

Why is French Food better than all the rest?

2009-04-18T19:25:00.000-07:00

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.

Preparing Lobster Tails

2009-04-06T11:31:00.000-07:00

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven
Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.

Cooking Lobster Tails On The Grill
Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

About the author:

Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

Pear and Walnut Salad with Roquette and Parmesan

2009-03-30T18:58:00.000-07:00

This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.

The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’).

If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.

Serves four

Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful roquette
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan

Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.

Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.

Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.

Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper.

About the author:
Fred Fisher is an experienced chef who has worked with TV chef Rick Stein, among others. He runs relaxed friendly hands-on cooking holidays in the Dordogne, France. Contact him at enquiries@cookinfrance.com or visit the website at www.cookinfrance.com

3 Methods For Perfectly Melted Chocolate

2009-03-22T10:14:00.000-07:00

As you read every word of this article, you will discover easy gourmet recipes used by many top chef's today.

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

Get your hands on other Easy Gourmet Recipes

About the author:
Lee Dobbins is editor of http://www.online-gourmet-foods.com where you can learn more about gourmet food and find out more about gourmet chocolate.

A Chicken Recipe for Every Occasion

2009-03-16T19:29:00.000-07:00

If you love chicken recipes, these helpful ideas will add zest to your meals.

It taste just like chicken.

That line’s become a part of our culture to describe meat dishes that aren’t made with chicken, but none the less, taste almost exactly like our favorite poultry meat. And why do we think that many of these alternative white meats (including tofu substitutes) taste like chicken?

Because most of us have grown up eating chicken in every conceivable way, shape, and form. Chicken is by far the most versatile meat used in recipes and will continue to be so as long as it remains relatively inexpensive and easy to prepare.

To give you an idea of the vast variety of chicken recipes, I’ve dug up a few favorites that folks are often looking for online:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and dumplings, baked chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken noodle soup, chicken salad, chicken and dumplings, chicken breast, white chicken chili, fried chicken, chicken tortilla soup, chicken cordon blue or bleu, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken casserole, chicken stew, curry chicken, fried chicken.

And that’s just a small sample of the wonderful chicken recipes you can find online. It doesn’t matter if you’re not the greatest cook in the world or if you love to cook but short on time. You’re bound to find several chicken recipes that fit your budget, schedule, and level of cooking expertise.

You can bet your sweet chicken noodle that somewhere right now there’s a cook putting a chicken in a pot, oven, pan, or casserole dish getting ready to create another delicious chicken inspired dish.

About the author: Donna Monday Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Chicken_bestrecipes

Wine making from scratch

2009-03-10T18:53:00.000-07:00

As you go along on your wine making procedure there could be a time at which you have a batch of fruit that you believe would to become a superb batch of wine. If you don't have a recipe on hand you could be compelled to randomly throwing different ingredients together and making an original wine recipe. If you have been creating wine for a while, this isn't usually a an inconvenience so long as you ensure that you add important ingredients like sugar and yeast.

The goal is to make sure that you accomplish balance within the wine. If you are using an ingredient that is very strong or contains a high volume of acid then you'll have to ensure that you balance it with water to dilute it. Generally, the stronger the fruit, then you'll need less of it. If you used the same amount of elderberries to distill a batch of wine that you use to making grape wine, you will likely find yourself with a batch of wine which is practically intolerable.

To make up a standard five gallon batch of wine, however, you'll have to add enough water to equate to 5 full gallons. If you are making use of wine grapes, you usually do not need to add any water in the east to make for the complete 5 gallons. But, if you're using something such as ginger root, that is a much stronger taste, in that caste you will need to make use of a decent bit of water as you will probably be using less of the real ingredients.

You will also need to figure out how much, [if any], sugar you will have to add to your developing recipe. With enough produce, you may not actually have to put any sugar because the produce may have a sufficient amount by itself to reinforce the fermentation process. If you are uncertain whether the ingredients you're employing needs to have any sugar added, use a gravimeter to test it. This is a very simple and easy to use device that features a scale called the 'Potential Alcohol' scale. The gauges the potential amount of alcohol that can be produced by the juice through terms of percentages from 0-20.

So, if you're receiving an indication of 4 on the hydrometer that's when you know you have enough sugar to generate four percent alcohol content within the wine. that isn't enough alcohol for most people, so you would have to include a bit of sugar. If you want to increase that level to around 12 percent then in that case you'll have to start adding sugar bit by bit and testing at intervals until you test it and the hydrometer returns a value of 12. In the majority of instances, a pound of sugar will heighten the alcohol level by about one percent. Don't attempt to create a wine then that has an alcohol measure of higher than thirteen percent because higher alcohol content could interfere with the stability and it's taste.

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Healthy Weight Loss

How to enjoy Chicken Soup

2009-03-03T21:59:00.000-08:00

Common cold

According to food historians chicken soup was prescribed as a cure for the common cold in ancient Egypt. A pot of soup can banish the blues, warm the soul and may even banish the common cold. Some researchers suggest that substances in chicken soup reduce the inflammation associated with the common cold, thus providing some relief of symptoms.

Cold symptoms

Health experts agree that chicken soup can help alleviate cold symptoms, but only to a certain point. Rennard theorized that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms. In order to prove it's healing effects, Rennard took his wife's family recipe into his lab and discovered chicken soup slows cold symptoms.

Neutrophil chemotaxis

Another current study demonstrates a statistically significant inhibition of neutrophil chemotaxis by chicken soup. The diluted chicken soup by itself had a minimal effect in stimulating neutrophil chemotaxis. The inhibitory effect of chicken soup on neutrophil chemotaxis, moreover, was observed at dilutions as low as 1:200.

Coconut milk

Asian restaurants also create there own version of tasty chicken soup. Many Asian restaurants make at least two kinds of chicken soup using coconut milk, galangal and kaffir lime leaves. It's a satisfying blend of flavors: chicken soup with coconut milk, galangal for a gingery kick and lime juice. If you want to experiment at home, get a soup pot, heat coconut milk with chicken stock over medium heat and bring to a boil. The end result, is warm, zesty and full of exotic flavors.

Soul: stories

Lastly, for those of us that need a soothing story along with our soup. Check out Chicken soup for the writer's soul: stories to open the heart and rekindle the spirit of writers. If you are an avid traveler, like me, try reading Chicken soup for the traveler's soul: stories of adventure, inspiration, and insight to celebrate the spirit of travel. Finally, if you are dealing with the loss of someone close, read Chicken soup for the grieving soul: stories about life, death, and overcoming the loss of a loved one.

Chicken soup and short stories will always warm the heart and nourish the body.

The Diabetic Diet

2009-02-24T21:04:00.000-08:00

Diabetes may be a culinary inconvenience but you can still enjoy fine food it's just there are a few rules about what you can eat. A healthy diet is not only a way to lower your chances of getting diabetes; it is also a proven method of reducing the effects if you do have it. It is not difficult; by sticking to your diabetic diet the chances are you will have a much more normal life.

An important aspect of being a diabetic is weight and the aim is to lower it and keep it low. Another important thing to remember is to eat a healthily from all four food groups and keeping to you diabetic diet.

Eating healthily means sticking to your diabetic diet and eating those foods that can help reduce complications associated with diabetes including strokes and heart disease. A diabetic diet is essentially a healthy, low-fat, balanced eating plan that helps the patient feel better and more energetic, and achieve some control over the symptoms like fatigue, thirst, blurred vision.

Eating healthy involves eating a wide variety of foods that encompasses the whole diet spectrum with the help of the diabetic food pyramid of vegetables, whole grains, fruits, non-fat dairy products, beans, lean meats, poultry, and fish. A low-carb dietary plan is also available where foods like, fish, meat, poultry are still ok along with cheese, eggs and particular vegetables such as kidney beans, avocados and carrots. The diabetic diet has been designed to reduce the amount of saturated fat and cholesterol you consume and ensure that your poultry is skinless as well as eating fresh fruit and vegetables.

When measuring foods for your diabetic diet, it is important to weigh the food also to get the right amount of daily caloric intake. When buying the food that are needed for a diabetic diet, it is important to read the labels, it is especially important since most food labels show daily values based on a 2,000 calorie diet.

When on a 2,000-calorie diabetic diet, the ideal breakfast should consist of two slices of bread or two rice cakes or half a cup of pasta, one cup of skimmed milk or a cup of sugar-free yogurt, one egg in any form, boiled or poached or scrambled and surely a serving of one's favorite fruit. For those diabetics on a 1,800 calorie plan your breakfast might contain the following; a couple of slices of bread with a cup of skimmed milk, a tablespoon of cheese and a serving of some fresh fruit like apple, banana orange.

The afternoon snack can consist of a fruit, two to three crackers, and half a cup of tea or coffee made with artificial sweetener. Alternatively you could always have a cup of skimmed milk or yoghurt to replace the tea or coffee. There is no reason for you to believe that you can no longer enjoy your food if you're restricted to a diabetic diet, there is plenty of variety if you know you plan and use your imagination.

Promote Natural Nutrition with Cranberry Juice and Dark Chocolate

2009-02-17T11:41:00.000-08:00

Recent studies done at The Johns Hopkins University School of Medicine and Bloomberg School of Public Health divulge that the biological in cocoa beans has a chemical influence similar to aspirin in reducing platelet clumping, which can be fatal if a clot forms and blocks a genealogy container, causing a core raid. Diane Becker, M.P.H., Sc.D., a professor at The Johns Hopkins University School of Medicine and Bloomberg School of Public Health says that these findings are not proposed as a remedy to eat enormous amounts of chocolate candy but that they are nutritional suupplements.

Large amounts of chocolate candy also hold greater amounts of sugar, butter and cream. However, as little as two tablespoons of dark chocolate a day may be of assistance to our fitness. Dark chocolate is the purest form of the candy and is made from dried quotation of roasted coca beans. Eating a little quantity of chocolate or having a slurp of hot cocoa as part of a ordered diet is probably good for your vigor. Be wise and do not eat too much chocolate, specifically too much of the kind with lots of butter and sugar. Dark chocolate in tiny amounts is tolerable and constructive to increasing natural nutrition in persons who practice good health.

The body part most benefited by small amounts of dark chocolate, according to these researchers' findings is the "spirit." The results sincerely point out that a eating nutrition foods can have a huge impact on family and potentially on the strength of an individuals elevated risk of mood swings. Researchers highlight the fact that one specific fitness and dietary practice cannot be abandoned. We must balance our unimportant quotidian amounts of "dark chocolate" with exercise and other strong lifestyle practices to reap the rewards of a healthier heart.

Another easy way of promoting good shape with diet nutrition is by having a daily consumption of cranberries. Cranberries are among the top foods with proven physical benefits, according to Amy Howell, a researcher at Rutgers University. Cranberries are full of antioxidants. Antioxidants are instrumental in protecting cells from damage from molecules called "free radicals." Research on the cranberry's effects on emotion disease, yeast infections and additional conditions such as pest, whack and virus-related infections has so far initiate that drinking cranberry fluid can block urinary infections.

A compound named "proanthocyanidine prevents tile structure on tines. As a findings of this verdict containing the compound proanthocyanidine are developed to prevent periodontal disease. Studies have also shown that in some populace set cranberry liquid consumption for months can kill the H.pylori bacteria, which can foundation abdominal disease and ulcers. Drinking cranberry nectar per diem may upsurge levels of HDL, or good cholesterol and cut levels of LDL, or bad saturated fatty acid.
Cranberries may also prevent tumors from mounting quickly or starting in the original place.

So I guess the moral to this article is to add dark chocolate to your health nutrition diet and lifestyle practices plus gulp a glass of cranberry juice daily. I wouldn't op to use up those two items at the same time; on the other hand, you might eat some dark chocolate in the morning with your morning decaf and numerous hours later, sip a glass of cranberry extract. That sounds easy enough!

Wine Tasting - The Basics

2009-02-10T18:37:00.000-08:00

Today, many individuals hosts wine tasting parties to celebrate the wonderful beverage that is wine. It is a great way to taste all the different kinds of wine and a good excuse to throw an in home wine tasting party. Nonetheless, you may not know the first thing about wine. Surely you wouldn't want to be the laughing stock at the party just because you don't know how to taste wine properly. So, here are some basics on how to taste wine.

The first think is not what you might think, looking at the wine and not drinking it is the correct step. Only fill your wine glass up to half way. The reason for this is that when it is time for you to rim test the wine, you will need to tilt the glass to take a look at its color. Now, you can't tilt a wine glass if it is full of wine, can you?

The correct way to hold the glass is with the step and not the bowl. .The heat from your hand can change the temperature of the wine so this is the reason we hold the glass by the stem even thought it might feel a little uncomfortable. Another reason is to avoid blurring the color of the wine with your fingerprints.

The next step after looking at the color is to swirl the wine around your glass. The reason we do this is to release all the flavors from the wine but to also release the aroma.

Smelling the wine is the next step, after you have swirled the wine all the scents are released. Place the glass just under your nose and take a deep breath through your nose. The smell of the wine will also indicate its age or its origin. The quality of the wine may also be determined by the smell alone.

After that, you are now ready for tasting the wine. Tasting the wine doesn't involve gulping everything inside the wine glass at once. You only need to take small sips to really get the full flavor of a wine, after all you are only tasting the wine.

After having wine inside your mouth, you need to roll the wine around your tongue. There are three things that you need to remember when you taste the wine. The first is the first impression or what the wine tastes like when it enters your mouth, the second is the taste or the flavor of the wine when you are actually swirling the wine around your mouth and the third is the aftertaste, which is the lingering flavor after swallowing the wine.

These are the things that you need to remember when you taste wine. By remembering these few tips as a wine spectator, you will surely be an accomplished taster at your next wine tasting event.

Wine Charms

2009-02-05T18:53:00.000-08:00

If you attend any trendy cocktail party today, it is important to give your hostess a wine gift. There are dozens of elegant wine accessories that would please the eye. However, the ideal gift would be Wine Charms. It is as magical as it sounds. Perfect for dinners, get-togethers, parties, intoxicant relishing events and theme parties. The attractive wine charm allows you to continuously track your glass, as it will be tagged with an elegant charm. It can also be used for beer mugs and other glasses. Wouldn’t it be fun to tag a Monopoly wine charm to a wine bottle? Hit pieces such as Free Parking, Community Chest and Go To Jail, would surely make superior conversation. At a poker game, you could select the poker intoxicant charm, which comes with six different cards. Are you going to a bridal shower? Or a wedding party? Carry along a set of Pewter Wine Charms. It is a comestible hit on a wedding car and cake, a wedding invitation and a bride and groom! It is ideal for the occasion. Do you choose gold and eloquent metal beads? It is comestible on a silver pouch. For the equal cost you can buy gambler charms, mythical charms and prowess charms. If you are look for elegance and a small class, then multi-colored string should be your choice. For those who enjoy the sea, there is a boating intoxicant charm. It has various attachments such as an anchor, roll and sail. For the beach lover, beach wine charms command finish with sun, sea and surf! Or maybe you prefer a BBQ intoxicant command or a Big Money Pewter Wine Charm, both available a low price. A perfect gift for a woman would be a flower based wine charm, which looks so attractive you would want to carry it with you forever. If you are an individual that horde stargazing, the celestial wine charm is best suited. Thither rattling is a command for every occasion. You call it and a person has already created it. Such a kind is difficult to find in other products. Eventually intoxicant charms are made hit such precision and care that digit would think it should be more expensive. However, wine charms are rather low-cost and you could find one that suits your taste. For example, a linksman could go for the golf wine charm command and an artist crapper go for the prowess wine charm. You crapper still feel intoxicant command that relate to different countries in the world. The Egyptian wine charms command comestible hit colored beads. Abiding the merry season of Christmas, the Christmas intoxicant command is rattling apt. Thither are wine accessories founded on dogs, cats, insects, pets, wild animals, medicine, winter… the list goes on. .

Food Preparation Guidelines

2009-01-28T21:35:00.000-08:00

In order to become a great cook, sometimes all you have to have is a few outstanding cooking tips. Cooking suggestions help you side step the many problems in cooking and make dish preparation easier. You don't have to have the most experience, the best patience, or a wealth of knowledge, as a few small suggestions can make you look like master chef in no time. Following are just a few cooking suggestions that will ultimately help you in the kitchen.

Healthy Food Tips

Buying fresh food is the number one way you can make sure that tastes great. When you buy food at the supermarket or produce market, make sure you view each item you buy, checking it for freshness or ripeness. Expiration dates will help you for pre-packaged foods, though you will have to look at each of the fruits and vegetables on an individual basis. Few skills are as helpful as being familiar with the general produce, and having the ability to understand what is quality produce in your local supermarket. Any meat that you purchase - be it beef, poultry, or fish - should be fresh as well. Proper cleaning of the utensils and storing of the meat in refrigerators are essential for having fresh and safe meat in your meals.

When serving your meals, make sure that they are cooked thoroughly and reach a safe temperature. Cooked foods should be checked with a cooking thermometer to make sure they have reached temperatures of at least 140 degrees F. Similarly, foods that are chilled should always be stored in the refrigerator at less than 40 degrees F.

It All Gets Easier With the Correct Tools

A good car mechanic always uses the proper tools to fix a car. Likewise, an additional cooking suggestion is that you make sure your kitchen is stocked with items that will make the preparation and cooking of your dishes easier. This includes a good set of knives, pots, pans and measuring cups so you might also want to invest in a nice blender and food processor.

Healthy Cooking

For low fat cooking, many people automatically assume it means that the food will be bland or tasteless. Despite this popular belief, low fat foods can be prepared in a way that makes them colorful and extremely tasty. You just need to use an array of fresh spices, herbs, and olive oil, along with plenty of thought about which dishes you make. For example, you can make almost any dish a low fact dish just by ensuring the least amount of oil is used, and selecting lean cuts of beef and pork. Generally chicken, turkey, and fish are great options for any low fat dishes, and you will likely save calories also.

Selecting The Drink

One last cooking suggestion: remember a meal includes not just the perfect food, but the beverage as well. Even an otherwise dull meal can be spiced up with a great beverage. The next time your meal seems incomplete, try adding wine, mineral water, or a cocktail.

The Wonderful Wok: Stir Frying Basics

2008-08-14T08:56:00.000-07:00

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.

Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.

Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.

Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.

Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.

Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

Vegetarian: The Difference Between Vegan & Vegetarian

2008-08-13T12:42:00.000-07:00

If you recently started reading about vegetarian diets, you have probably read all sorts of strange vegetarian terms and categories like "vegan," "ovo-lacto vegetarian," and "semi-vegetarian." You probably wondered what the big deal was. Afterall, what is so conceptually tough about not eating meat?

If you recently started reading about vegetarian diets, you have probably read all sorts of strange vegetarian terms and categories like "vegan," "ovo-lacto vegetarian," and "semi-vegetarian." You probably wondered what the big deal was. Afterall, what is so conceptually tough about not eating meat?And you were right!The distinctions between these sub-categories of vegetarian are actually small, but each is very important to members who belong to the groups. For them, these distinctions aren’t arbitrary lines; they are important dietary or ethical decisions.Let’s take a look at some of these groups:VEGETARIAN:Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood. This grouping includes vegans and the various sub-categories of vegetarian; however, it generally implies someone who has less dietary restrictions than a vegan.SEMI-VEGETARIAN:The term semi-vegetarian is usually used to describe someone who is not actually a vegetarian. Semi-vegetarian generally implies someone who only eats meat occasionally or doesn’t eat meat, but eats poultry and fish.OVO-LACTO-VEGETARIAN:Ovo-lacto vegetarians are vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of vegetarians.OVO-VEGETARIAN:Ovo-vegetarian is a term used to describe someone who would be a vegan if they did not consume eggs.LACTO-VEGETARIAN:Lacto-vegetarian is a term used to describe someone who would be a vegan if they did not consume milk.VEGAN:Vegan is the strictest sub-category of vegetarians. Vegans do not consume any animal products or byproducts. Some even go as far as not consuming honey and yeast. Others do not wear any clothing made from animal products.Take some time to figure out what group you will belong to when you become a vegetarian. You will want to consider both dietary and ethical reasons for choosing this lifestyle.
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ABOUT THE AUTHOR

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!

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What Is A Raw Food Diet?

2008-08-11T08:06:00.000-07:00

Raw food is food that is uncooked and unprocessed. It still contains important enzymes which assist in the digestion and absorption of food.

Only this kind of food has functional “live” enzymes, which die when food is cooked over 118 degrees F.

Foods that have been changed from their original state, by processing, additives, heating, preservatives, salt, sugar or colorings, are not raw. Raw foods are any fruits, vegetables, seeds, nuts, grains, sprouts, and other organic foods that are in their original state, that have not been processed. As a general rule, anything that comes in a package from the grocery store is probably not a raw food.

Our bodies absorb raw foods and can utilize their maximum nutritional value, according to Raw Foodists and Scientists, because they haven't been destroyed by cooking or chemical additives.

Eating raw foods increases energy, reduces weight, detoxifies the body and boosts the immune system. Less energy is consumed in the body in attempt to break down and digest cooked foods, freeing up energy to focus on cleansing, rebuilding and overall health. Eating raw food can protect against the onset of serious chronic diseases like cancer and heart disease. Many Raw Foodists say they feel more in touch with themselves, grounded and healthier, and focus better, after switching over to a raw food diet.

The raw food diet is also environmentally friendly. There is less waste because no energy is needed for preparing the food and the waste left over after preparation can go straight to a compost pile to be used for organic fertilizer. Cooking time and energy is greatly reduced, leaving time and energy for other things that matter in life.

There really isn't any food healthier than raw food.

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

Alan LeStourgeon along with his wife Jean run the web site www.ezHealthyDiet.com where they explore what it means to eat a healthy diet, have a healthy home and live a healthier life.

Chefstyle Dinner Set

2008-08-10T14:05:00.000-07:00

The Campbell's Soup Company purchased 200 Campbell's Soup paperweights for their executives. Food Network is planning on using a huge Rosenthal assortment for the show "Iron Chef America". Chef Charlie Palmer uses the Gourmet Collection at the restaurant Auerole. Chef Daniel Bouloud uses Loft in his food presentation.

Top restaurant Chefs from NYC to San Francisco now put as much time into selecting their tabletop as they do in selecting their ingredients. We thought we'd share with you a little of what goes on behind the scenes Paul Newman & Joanne Woodward selected Loft and Nido for their new restaurant "The Dressing Room" with chef Greg Drescher.

The Campbell's Soup Company purchased 200 Campbell's Soup paperweights for their executives. Food Network is planning on using a huge Rosenthal assortment for the show "Iron Chef America". Chef Bobby Flay was in the Rosenthal Showroom together with Jill Novatt, Senior Culinary Producer at Food Network, to make a pre-selection. The first production was in October 2006. Thomas Keller's restaurant Per Se, in the Time Warner Buiding uses Thomas Loft and Rosenthal Monbijou white in its food presentation. Chef Lydia Shire, who has been named among the "top five chefs in the U.S.," chose the Andy Warhol glass collection for her restaurant Biba in Boston. Shire is known not just for culinary perfection, but extraordinary food presentation.

Twin Farms resort recently selected the Christina Norsig New York collection for its food presentation. Todd English, Chef of Olives in New York and Bonfire in Boston, selected pieces from the Gourmet Collection for food presentation. Chef Emeril Lagasse selected Sambonet cutlery for all his restaurants. The Mandarin Oriental selected Loft for its food presentation. Lydia Bastinich uses Sambonet cutlery in her restaurant. The restaurant 11 Madison Park uses pieces from the Gourmet Collection for its food presentation. Chef Charlie Palmer uses the Gourmet Collection at the restaurant Auerole. Chef Daniel Bouloud uses Loft in his food presentation.

Chef Wolfgang Puck selected Sambonet cutlery for his restaurant. Chef Michel Richard uses Loft in his food presentation. Chef Kerry Simon, of Simon Kitchen & Bar in the Hardrock Hotel selected Loft porcelain & glass for his upcoming segment on The Food Network. Dinner Sets, Glasses, Gifts are available here. Please purchase on online http://www.etabletop.com

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ABOUT THE AUTHOR

Representing Chefstyle Dinner Set in the website http://www.etabletop.com

Pasta Carbonara - A Little Taste Of Italy, Very Simple For You To Prepare At Your Home

2008-08-09T09:00:00.000-07:00

If you are looking for a classic Italian dish then this is the one for you. It is fairly easy for anyone to cook if you just follow the directions. To make it the traditional way you will need to use prosciutto or pancetta which is Italian bacon. I prefer to use good American bacon most of the time just because I like the flavor of our pork products. However if it is going to be the classic Italian dish then the other type of pork fat needs to be used.

Ingredients list: 1 lb of bacon if you are going to prepare the US version, 1/4- 1/2 lb of pancetta or prosciutto, they both have a very strong flavor so use sparingly depending on your tastes. 1 lb of linguine, 2-3 eggs, 1/4-1/3 cup of Italian parsley fresh if available, a really good parmesan cheese grated, salt and fresh ground pepper to taste.

1. Cut your pork products into lard-on strips, or 1/4" strips and then saute/render your pork product that you desire in you dish. You want to get the pieces crisp but not too done. Remove the cooked pork with a slotted spoon and pat dry and hold for later.

2. You will get your water going for your pasta. Follow the instructions on the box for your pasta. Just remember to salt your water. Stir in the pasta and make sure it is fully covered with the water. Cook until done but not overcooked. You will still want some bite to the pasta or al dente- firm to the bite. You can bite into the pasta, look at the center and you will see whether it is done or not by noticing the center. If it is not the same color all the way through then it is still not done. Practice makes perfect on this step. But you will definitely now if it is overcooked, it will be mushy and will fall apart on you.

3. You will first want to have a separate pot of simmering or close to boiling water. You will want to add the eggs to this water only for about 20-30 seconds to kill any bacteria such as salmonella. Remove from the water and rinse and then immediately break into bowl. Beat the eggs very well or thoroughly in a mixing bowl that you can serve this dish in.

4. When the pasta is fully cooked, drain it and try to remove all excess water. Do not rinse!

5. Put the drained pasta into the serving dish with the eggs and toss the pasta into the egg mixture. The heat from the pasta will cook the egg mixture. Just make sure you stir well, but be careful not to cut your pasta.

6. Add your pork products, parsley and cheese at this point and give it another toss. Plate it up, pour yourself and guest some wine, and break bread together.

This is a very classical Italian dish as I stated before. Just take precautions when preparing the egg mixture. And I hope that you enjoy this dish, if you like you can use bacon or sausage and eat for a breakfast meal served with danish or some type of bread. Ciao!

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ABOUT THE AUTHOR

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

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Gourmet Coffee - What Makes it So Special?

2008-08-07T23:31:00.000-07:00

How would you define the term "gourmet coffee"? We discuss what is different about gourmet coffee and why you would want to buy it.

From the time it was first uncovered, coffee has been one of the most sought-after drinks around the globe, primarily for it's aromatic flavour and pick-me-up qualities.

Until recently, coffee vendors offered few alternatives other than your usual, short black, long black, latte, cappuccino, vienna and further choices among these. From mild Italian espresso to thick strong Turkish coffee, the only option for flavour was pretty much still coffee with milk and sugar.

But today's coffee consumer has become far more discerning. Coffee now comes in almost any flavour, strength or combination to satisfy even the fussiest coffee lover. No longer are gourmet coffees only reserved for a special occasion, but an growing number of people keep gourmet coffees stocked in their cupboards for any occasion.

So What is Gourmet Coffee Anyway?

Gourmet coffee is simply regular coffee to which has been blended compatible flavours that actually enhance its coffee aroma and taste. The basic coffee taste, texture, aroma and pick-me-up effect is still present, but with a hint of, let's say, mint, caramel, bacon, vanilla, chocolate or any other tantalizing possibility. Add to that, the subtle differences in flavour and texture of coffee beans from selected parts of the planet with varying climates and elevation and you have the ideal combination for gourmet coffee.

This is what gives gourmet coffee its distinction.

Most of us have at some time enjoyed a nice cup of coffee with something to nibble. Perhaps it was choc-mint buscuits, cheesecake, nuts, savoury snacks, pizza or any other prefered combination. With a gourmet coffee, you can imagine you're enjoying both, without actually consuming the food.

Where Can I Buy Gourmet Coffee?

Gourmet coffee is available in most grocery stores but the most convenient way to access a wider selection, is to purchase online. Numerous gourmet coffee websites are waiting for you to order from their extended range.

Gourmet coffee has become a very popular gift idea. They're great for housewarming parties and are the perfect business gift. Many vendors, such as Boca Java, offer gift arrangements which include not only the coffee, but also accessories to add to the appeal.

The definition of gourmet is a fine food or drink that has been assessed by a recognized authority to be excellent. Today, the coffee industry is becoming more like the wine industry, where experts put their credibility on the line to evaluate quality. Bottom line is, if they say it's good, it must be good. Gourmet coffee has earned its reputation.

One of the most expensive gourmet coffees, is Jamaican Blue Mountain, mainly because it is so rare due to the effect of hurricanes on the crops. Its beans are not only used for brewed coffee, but are also the flavor base for the famous Tia Maria coffee liqueur. Most online suppliers of any standing will include Jamaican Blue Mountain on their selection list.

The term "gourmet coffee" not only refers to just the coffee beans themselves, but includes all of the aspects, activities, techniques and experience that produces that type of coffee. From the selection of the beans, the masterful roast, adding unique flavour... to the final product. Gourmet coffee is the result of a complete and specialised process.

Can you smell the aroma now?

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ABOUT THE AUTHOR

Peter enjoys great coffee. For further information about online gourmet coffee providers, visit http://bocajavareview.com

Four-Star Gourmet Food in Paris - Part III

2008-08-05T09:45:00.000-07:00

If there's one thing the French know how to do well, it's food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of paris-eiffel-tower-news.com if I did not go and seek out Paris's finest gastronomic glories for you. Sampling the following is not an option – it's a must!!!

Now in this third part, as icing on the cake (no pun intended), I've uncovered two more Parisian gastronomic wonders, including for dessert Berthillon's simply outstanding range of ice creams and sorbets on the charming St-Louis island.
BE – Tasty and ClassyBoulangépicier, or 'BE' for short, is owned by two of Paris's most famed and respected chef and baker: Alain Ducasse and Eric Keyser, respectively. BE's name and concept result of the fusion of 'boulanger' (baker) and 'épicier' (grocer). Its culinary creations are inspired by simple, traditional French recipes.

BE is housed in a smart, typically Parisian building located not too far from the Arc de Triomphe, and close to the Parc Monceau. This makes it an ideal spot for a take-away lunch near one of Paris's loveliest green expanse.

On sale is a carefully selected range of fine products and a tempting selection of sandwiches, homemade soups and fresh salads as well as pastries and desserts, whether to take away or eat in (there is a seating area that takes about ten).

On the grocery front, BE sells a range of gourmet goods (unusual spices, condiments, jams, chocolate, candy, pasta etc.), and a small selection of organic produce and dairy products. On the bakery front, they sell Mr. Keyser's renowned breads, made on the premises, whether as a loaf to take home or in the mouth-watering array of ready-made sandwiches. I had never actually tasted Keyser bread, and was genuinely surprised to find that it was far superior to almost anything I tried from other Parisian bakeries, including the famous Paujauran bread. The array of breads is carefully displayed; they are made from various combinations of high-quality ingredients and are all at once tasty, crusty, fresh and moist, a welcome break from the ubiquitous mass-produced chewy white bread.

I was particularly intrigued by their concept of 'Sandwich Brochettes', an assortment of mini-sandwiches on skewers. After much deliberation, I went for the 'Brochette Riviera', which was comprised of little buns of black olive bread filled with tapenade (olive paste) and slices of fresh goat cheese; tomato buns filled with tomato 'caviar' and basil turkey; and then basil buns filled with pesto and sun-dried tomatoes. Wise choice.

I washed down the lot with a bottle of Orezza, a sparking mineral water sourced from springs near Rappagio in Corsica. I'd never tasted it before, and had expected to find the more common French mineral water brands such as Chateldon and Badoit, but it was a pleasant surprise – Orezza has a fine flinty aftertaste and delicate levels of natural gas.

Naturally, this 'designer food' isn't the cheapest: sandwiches start at 5 euros, and my Brochette Riviera set me back 7.5 euros. But it was worth every cent.

Tuck into BE's tasty and classy food on the go or to take away at 73, boulevard de Courcelles, 75008 ParisAnd Now for a Spot of Dessert...

I think it's safe to say that Berthillon sets the standard for ice cream and sorbet... Not only in Paris, but all of France – and quite possibly, the world. Berthillon's typically Parisian ice cream parlor is located right in the middle of the Ile St-Louis, a small island on the Seine River which is itself a major tourist attraction. The St Louis Island is a charming little miniature Paris with quaint restaurants and hotels. In the early 20th century, its inhabitants fancied their specificity, and 'seceded' from France to become the 'Republic of the St Louis Island'. One of those French loopy ideas!Most of the food stores, tea parlors, and restaurants on the St-Louis Island advertise that they stock Berthillon ice cream. Yet there's only one Berthillon tea parlor. The company is owned and operated by the Chauvin family, descendants of the eponymous Monsieur Berthillon who opened the first shop in 1954. The parlor is smart, wood-paneled inside and out, an elegant version of Friendly's in America. Berthillon sells its ice cream in bulk and by the scoop from its parlor, but many other retailers in Paris sell their ice cream in cones and cups, and some grocers sell larger amounts.

Any guilt you may feel at indulging can be laid to rest because Berthillon's fame derives in part from its use of natural ingredients. Their sweets contain absolutely no chemical preservatives, sweeteners, or stabilizers. The ice cream is made with nothing else than milk, cream and eggs, and the flavorings are natural: cocoa, vanilla, fruit etc.

In terms of flavor, we go way beyond 'Chunky Monkey' and 'Fish Food'. Get ready for something altogether more refined and, in the final analysis, much more tantalizing for the old taste buds (which should be stimulated rather than assaulted). We're talking pear sorbet that tastes to me more of pear than an actual pear does; green apple; wild strawberry ("fraise des bois"); coffee; honey nougat; prune Armagnac... All to die for.

Keep in mind that the French don't scoff, they 'déguste' (savor with relish) – so if you're expecting large Ben & Jerry's portions like you get in the US, you'll be disillusioned. But then again, that may not be so bad as far as our waist-lines are concerned...

Unfortunately, Berthillon's excellence is no secret. There is always a long line of eager customers no matter when you go, and it's even worse during hot weather. Trust me though, the trip is worth it. I do like their hours though – open from 10 am with a late 8 pm closing time, I know my evening cravings will be catered for – well, at least from Wednesday to Sunday, as sadly they are closed the rest of the week. Also, much to my chagrin, I found out the place is not opened for business during a large part of the summer holidays (a relatively common occurrence in France). Yet all is not lost since we can always get our Berthillon fix from the other ice cream shops and tea parlors on the Island!For a taste of Bertillon's habit-forming, gourmet glories, get onto Ile Saint-Louis: walk down the left side of Notre Dame; at the back of the Cathedral, cross the bridge to your left onto Ile Saint-Louis; then, hang a right on Rue St-Louis en l'Ile, and go to number 31 on the right side of the street. Or go by Metro and get off at the Pont Marie station, and cross the bridge. When you get to the central street of the island, make a hard left, and the shop stands right there, on the opposite sidewalk.

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ABOUT THE AUTHOR

Phil Chavanne shares many useful advices on how to visit Paris at http://www.paris-eiffel-tower-news.com/paris-landmarks.html. This travel guide offers free information about Paris hotels, restaurants, tours, museums, shops and other sites.

Four-Star Gourmet Food in Paris - Part II

2008-08-04T10:56:00.000-07:00

If there's one thing the French know how to do well, it's food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of paris-eiffel-tower-news.com if I did not go and seek out Paris's finest gastronomic glories for you. Sampling the following is not an option – it's a must!!!

In Part I, we discovered real French bread at Poilane's and the Raspail organic food open street market. Now, we uncover the top level Lafayette gourmet food court, and Paris's finest fromageries in Androuet's 5 Parisian cheese shops to you.
Lafayette Gourmet – a Riot of Tastes and ColorsThe Galeries Lafayette is one of the most distinguished and famous shopping landmarks in Paris. Their high-fashion displays and grand old-world architecture (including a very fine stained-glass dome) make any shopping there a remarkable experience. I have to admit though that I tend to spend most of my time loitering around its breathtaking Gourmet food court. The food court is located on the top floor of the Galeries, and is a veritable riot of tastes and colors. There you'll find everything and more to tantalize the dedicated gourmet: a bakery with a dizzying array of specialty breads and pastries (testament to France's continuing love affair with baked goods of every description); a cheese counter with at least a hundred different varieties of cheese (both French and imported); meats and seafood; a deli offering the very best specialty foodstuffs; and fruit and veggies of every origin from all around the world — all products flawlessly fresh.

There is even a large section dedicated to every spice imaginable. The luxury chocolate and candy displays are worth a prolonged visit. I usually stock up here on all kinds of European chocolates when I'm in town as many brands can't be found in the US and all of them are sold cheaper in Paris.

To top things off, Lafayette Gourmet also boasts a 'wine library' unlike any other: 1,800 of the world's finest wines, classified and presented with enough loving attention to satisfy demanding wine connoisseurs.

40, boulevard Haussmann 75009 PARISMetro: Chaussée d'Antin La Fayette Say Cheese!Beside wine, what else are the French obsessed with? Cheese! The French passion for cheese and the proliferation of the stuff in their country is frankly unsurpassed. A famous quote from Charles de Gaulle goes, "How can you be expected to govern a country that has 246 kinds of cheese?"The French are as serious about their cheese as they are about their wine, and so it comes as no surprise that, like wine, French cheese is protected by AOC laws (appellation d'origine contrôlée, name of a controlled origin). These laws allow only certain limited quantities of a particular cheese to be produced in order to prevent mass production ruining the subtle variations in French regional cheeses.

So, in search of the ultimate cheese repast, I asked my Parisian friends where the cheese crème de la crème (no pun intended) was to be found in France's capital. The answer was unanimous: "Androuet!"And Androuet it was. I wandered over to their fromagerie (cheese shop) at 37, rue de Verneuil and was greeted with the most tantalizing displays of cheeses – you have to see it to believe it! The cheeses look a far sight different than what they laughingly call cheese in supermarkets – this is the real enchilada. Family owned and run, Androuet was founded back in 1909 by the current owner's grandfather, and since then its people have been cultivating the art of the maître fromager affineur (cheese maturing master). The name is famous worldwide. Today, and to the great benefit of the Parisian population, the house of Androuet actually comprises 5 fine cheese shops in Paris alone and plans to open another one in the new Roissy airport! They even have a branch in Stockholm, Sweden's capital.

Androuet's cheeses hail from more than 200 different locations and are all exclusively made with raw milk. Each cheese is unique, cured and matured under the supervision of maîtres affineurs (masters in cheese ripening), and aged or prepared in curing cellars. You'll find Androuet's shops in all Parisian tourist guides, and I was told that their clientèle comes from all over the world – from the US to Japan.

Cheese is best accompanied with bread and wine, and Androuet specializes in the best. They provide a wide range of wines, from red Sancerre to Chateau Neuf du Pape, and work with two Parisian bakeries to supply you with some very decent bread to go with your cheese.

So you can get your cheese, your wine and your bread all in one fell swoop, as well as excellent advice on all three free of charge. The staff speaks English, and a variety of other languages, so communication shouldn't be much of a problem... failing that, animated gesticulations punctuated by the odd use of random foreign words have always worked wonders for me abroad...

For those who want to take some of this priceless loot back home, Androuet provides air-tight and vacuum-sealed packages.

For Americans, you can check the US Customs & Border Protection website for the latest on food importing rules at help.cbp.gov, or the US Department of Agriculture's website (www.usda.gov). At the moment, they confirm that cured cheeses (i.e. hard cheeses like parmesan and cheddar) are generally admissible if imported for personal use, although this is subject to change depending on disease outbreaks. Keep in mind that you should declare them. Ask for advice from Androuet's staff – they'll be in the know about this.

A buffet-size assortment goes from 35 to 70 euros, and they do themed gourmet gift baskets, boxes and chests too. They even cater for private or business cheese-themed buffets with the whole nine yards: fresh and dried fruit, Poilane or Poujauran breads (see below), wine, candles, floral decorations etc.

Androuet in Paris (normal working hours Tuesday to Saturday, and they all close at 7:30 pm):37, rue de Verneuil - 75007 Paris Metro: Rue du Bac, Solférino (line 12).134, rue Mouffetard - 75005 ParisMetro: Censier Daubenton (line 7).1, rue Bois le Vent - 75016 ParisMetro: La Muette (line 9), Passy (line 6).17, rue des Belles-Feuilles - 75016 ParisMetro: Victor Hugo (line 2), Trocadéro (lines 6, 9).23, rue de la Terrasse - 75017 ParisMetro: Villiers (lines 2, 3).

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

After 30 years spent in Paris, Phil Chavanne gives scores of tips and advices on Paris hotels, restaurants, and monuments in his free city guide: http://www.paris-eiffel-tower-news.com/paris-restaurants.html

Four-Star Gourmet Food in Paris - Part I

2008-08-03T08:39:00.000-07:00

If there's one thing the French know how to do well, it's food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of paris-eiffel-tower-news.com if I did not go and seek out Paris's finest gastronomic glories for you. Sampling the following is not an option – it's a must!!!

Real French BreadIn France, almost anyone will tell you that Poilane bread is the pinnacle of Parisian baking. First established 75 years ago, Poilane is now run by Lionel Poilane, who took over the business from his father about 30 years ago and boomed it: the shop sells 15,000 loaves of bread each day, i.e. 2.5% of all bread sold in Paris, by weight.
The secret of Poilane bread is steeped in tradition. Lionel himself conducted an extensive research project on the 'ethnography', as he put it himself, of his craft. Poilane bread is made from wheat grown only on farms employing sustainable techniques with sea salt from the French Atlantic Coast. It's baked for over an hour in Poilane's specially designed wood-burning ovens, and will easily keep for a week in its original white and green paper bag. Poilane bread traces its heritage back to the genuine regional French bread, but the business is remarkably modern. Today, the family manages a new shop in London and a 'manufacture' on the outskirts of Paris producing the goods that are sold in more than 2,500 restaurants and shops in Paris alone, and about 20 countries around the world. Poilane is one of the few 'global bakers' today, taking advantage of the Internet and the large FedEx hub near the Roissy-Charles-de-Gaulle airport to ship the bread worldwide. The goods land on dinner tables within 48 hours of their cooking. The bread itself is decidedly old school: thick, chewy, and rich with a dark, fire-tinged flavor. Traditional French bread is not the ubiquitous white bread used in baguettes. It used to be a dark, wholesome stuff eaten by poor people when they could not afford anything else. It almost disappeared from French tables because of its very history. So much so that the old saying "He ate his white bread..." means that he mused and fooled around instead of working diligently, and now he's in for hard times (and only dark bread).

After World War II, the height of chic was white bread, imported from Austria. Poilane is very unique in that in a city where you can't walk two blocks without running into a baguette, he refuses to produce any! Poilane's bread has won him famous fans over the years: Frank Sinatra and Lauren Bacall used to enjoy a loaf from time to time, and Robert De Niro is a customer. There's one person in the shop who speaks English, who confirmed taking bread back to the US is no problem.

Poilane's famous bread can be found at 8, rue Cherche Midi, 75006 Paris. The closest metro station is Sevres-Babylone.

Go Organic Parisian StyleParis is renowned for its local street food markets, which can be found in nearly every one if its quartiers (districts). The Rue Cler market is a very famous one, the Rue de Levis is another one almost as famous. The wonderful symbiosis of 'traditional and parochial' with the 'grand and capital' undoubtedly lends Paris its unique character. Personally, Parisian street markets appeal to me because they offer a rare respite from the bland, cookie-cut supermarket retail experience and because, just like the proverbial box of chocolates in Forest Gump, 'you never know what you're gonna get'. Not only do I always seem to discover something I never even knew existed, but the quality and freshness of the produce is high and the whole experience in general is less clinical and more... well, fun.

Parisian open street markets usually operate off touristy alleys and are held either on a weekly or bi-weekly basis. The stalls get set up early in the morning, and the end-of-day sales begin in the early afternoon, although timing really does vary from one market to the other so I recommend doing your homework, and checking the schedules published by the city hall of the local district.

Of all of them, the organic Marché de Raspail is probably my favorite. It is held on Sunday mornings from 9:00 am to 1:30 pm on the center divider along Boulevard Raspail, between Rue de Rennes and Rue du Cherche Midi (stop off at the Sèvres Babylone metro station). The Sunday Marché de Raspail caters only to organic ('biologique' or 'bio') food, and many of its products are just a cut above the rest. Indeed, French fresh produce are renowned, and I must say that every time I come back to Paris, I'm quite baffled to find that I actually forgot what a real cucumber tastes like... The market's stalls number about 100 and are spread out over 200 yards, and they are run by anybody and everybody – from organic producers to various resellers, and some pretty interesting characters!They sell just about anything that's organic. I walked away smugly with some very rustic lavender honey, loads of cheese and a delicious organic chicken that was roasted before my very eyes...

The service is usually very friendly. You will appreciate the way French vendors actually bother to ask when you actually plan to eat their produce. They can select it for you accordingly (i.e. so that it ripens neither too early, nor too late). All in all, a healthy treasure trove, well worth getting up early for on a Sunday morning – even if only for an education in what fresh fruits and veggies are actually supposed to taste like...

The Raspail non-organic market runs on Tuesdays and Fridays, between 7:00 am and 2:30 pm.

Once again, the Marché Raspail can be found in the 6th quarter, on the corner of Boulevard Raspail and Rue de Rennes. Closest metro station: Sèvres Babylone.

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ABOUT THE AUTHOR

With thirty years of on-the-ground experience, Phil Chavanne has helped many travelers to make the best of their stay in Paris. Phil publishes his advices and tips on hotels and restaurants, sightseeing opportunities, museums and monuments at http://www.paris-eiffel-tower-news.com/paris-hotels.html. Information which is available for free.

Kids Healthy Recipes To Make Guests' Mouths Water

2008-08-02T09:04:00.000-07:00

Gourmet food doesn't come from cans, but did you know that processed food is also unhealthy for you and your loved ones?

As a child I thought that natural healthy food organic recipes had to taste horrible to make me healthy. Fortunately my parents didn't tell me that natural health food included oranges, and apples, and prickly pears, and guavas, and mulberries, and raspberries, and prunes, and pears...

My parents tell how when I was 3 years old they noticed that some pest was chewing all the peas on the vine, leaving only the stringy bits still hanging on the plant. They had never heard of a pest that did this, so they kept watch, and spotted me enjoying the peas, which I didn't know how to remove from the plant. I was the pest.

I've spent many happy hours gathering mulberries from the roadside trees, and blackberries, and carob beans, and raspberries, and strawberries, and English gooseberries. Some of these delicious fruit even reached the container because I couldn't eat them as fast as I picked them.

Of course your healthy food breakfast should have a bit more than just fruit. Vegetables are also great. I used to wander my organic garden and gather whatever struck my fancy. Some of it was suitable for breakfast such as Daikon radish, Florence fennel, purslane, Chinese cabbage, cabbage, nasturtium flowers, pansy flowers, day lily flowers, parsley, garlic greens and so on.

Of course your healthy food breakfast should have a bit more than just fruit. Vegetables are also great. I used to wander my organic garden and gather whatever struck my fancy. Some of it was suitable for breakfast such as Daikon radish, Florence fennel, purslane, Chinese cabbage, cabbage, nasturtium flowers, pansy flowers, day lily flowers, parsley, garlic greens and so on.

Now I have hardly any teeth left I prepare this healthy food breakfast. It doesn't take me very long at all. I start by drinking 1.2 litres of water.

Into my 1.5litre blender I put three driied shiitake mushrooms, half an orange with the skin still on it, a tomato, a carrot, three florets of broccoli, 2 cloves garlic, 2 tablespoons powdered ginger root, 2 tablespoons brewer's yeast, one apple, handful of raisins, 50ml coconut oil, 600 ml (1pint) water. While it is blending I crack 2 jumbo-size eggs into a glass ready to pour into the blender.

When everything is blended to my satisfaction I add the two eggs and blend for another ten seconds, then drink everything from the blender, to save on washing up.

I finish my breakfast with a good handful of dried bananas. Not only are these cheaper than fresh bananas, but recent research indicates that they are more healthy than fresh bananas.

In the middle of the morning I snack on a tablespoon of apricot kernels, because even if they don't protect me from cancer, I like their flavor.

For lunch I have 200 gm red cabbage and some fruit. In the middle of the afternoon I drink 400 ml of water, and a mug full of cocoa with dried stevia powder as a sweetener. The cocoa makes me feel good and suppresses any pangs of hunger, just as chocolate does, but the stevia is a better sweetener than sugar.

For the evening meal I have a stew made of kangaroo mince, and seaweed, and garlic, and onions, and 1.5 litres of coconut oil. In the evening I munch of almond nuts and three Brazil nuts, and perhaps some raisins.

My natural healthy food organic recipes are based on the idea that as a general rule you can put together any tasty food into a recipe and end up with a tasty recipe.

There are exceptions to this rule when a food is too tasty. You wouldn't want to put in too much chille pepper, or garlic, or curry powder, or even salt, but if you can enjoy a food eaten alone, then you can use unlimited quantities in a recipe.

Use un-bleached sea-salt that looks grey. Sea salt has lots of trace elements present that the manufacturers try to remove to make it look better. Then they bleach it, and add chemicals to make it flow well in the salt cellar. You can add some cornflour to the salt to make it run freely.

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ABOUT THE AUTHOR

Be popular with your kids. Learn to produce healthy and deliciously natural recipes.from http://healthyrecipes4u.com

Lasagne - the real Italian dish

2008-08-01T09:43:00.000-07:00

Do you think of lasagne as a sublime gourmet sensation or a stodgy school food staple? Forget about microwave meals, and discover the gourmet pleasures of lasagne eaten in its homeland of Italy.

In Tuscany I've tasted exquisite layers of meltingly tender, fresh pasta fusing into a poem with creamy béchamel and a sparing distribution of rich ragù. This traditional meat sauce of central and northern Italy is made with finely minced beef and chicken livers or pancetta and simmered gently for hours until the flavours mellow. In spring the delicate pasta sheets have been layered with tender artichoke hearts, béchamel and ham, a marriage of delicate flavours to delight the most gourmet palate.

Lasagna (having replaced its plural e with a singular a) is however a dish that has left home and travelled the world. It has made it into the mainstream of microwave meals, supermarket suppers and been massacred in the process. Thick, stodgy sheets of pasta sandwich oozing quantities of sauce and bear little resemblance to their Italian forbears.

To taste the real Italian lasagne that I'm describing, you must take a gourmet trip to Italy, visit the hills of Tuscany or Emilia Romagna with its rich, butter-based cuisine and multitude of fine restaurants. In Ferrara, Bologna or Parma or any other of its beautiful cities, you will be able to appreciate the delicacy of flavour, the melting texture with which genuine Italian lasagne can delight the palate.

Here the lasagne is only a part of a leisurely meal. In autumn you might have started with an antipasto of Parma ham and ripe figs, tasted some fettuccini with truffles, then sampled the lasagne, leaving enough room for your main course of a bistecca ai funghi porcini, steak with fresh porcini mushrooms harvested from the wooded hills around you.

Lasagne is a dish designed for feasting - to make it properly is time consuming: rolling out your own freshly made pasta to make sheets that are thin enough not to be stodgy, boiling it briefly a few sheets at a time; making fresh meat sauce and allowing it three or four hours to simmer unhurriedly; stirring a béchamel sauce carefully so it doesn't burn; lastly assembling all the different components and layering them, judiciously spreading just the right amount of sauce for the pasta to absorb and have a bit left over; adding in freshly grated parmesan to get the balance of flavours just so; baking it all in the oven for just the right amount of time for the flavours to meld into a divine whole. It is a labour of love made at home for special occasions or ordered in a restaurant where you know they do it well.

If you want to try your hand at making an authentic lasagne from Emilia Romagna, seek guidance from Marcella Hazan. Her cook books are the best I know to help you reproduce the flavours of Northern Italy at home. I confess to not having the patience for making my own fresh pasta and so do without lasagne altogether at home. I'm just waiting for an opportunity to get back to Italy so that I can indulge in a gourmet holiday, feasting on lasagne, porcini mushrooms and...

Copyright 2007 Kit Heathcock

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ABOUT THE AUTHOR

Kit Heathcock, writer and photographer, provides editing, writing and proofreading services to web developers from http://www.original-orange.com . Check out her work for online luxury travel magazine http://www.justtheplanet.com and download some of her beautiful flower pictures from http://www.aflowergallery.com.

A Brief History Of Cheesecake

2008-07-31T11:31:00.000-07:00

What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was created! Turns out, you’d have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America. It seems that every region of the globe has embraced cheesecake in one form or another, adapting the recipe to local tastes and adding local flavors. In America, cheesecakes are typically made with a cream cheese base, but even here we vary the recipe by region. New York cheesecake is famous for its ultra-smooth texture and decadently rich flavor– achieved by adding extra egg yolks and a hint of lemon – and you’ll find other regional variations from Chicago-style to Pennsylvania Dutch. Many American bakers add sour cream for a creamy cheesecake that can be frozen without compromising taste or texture. Italian cheesecakes generally use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and airy consistency. The Greeks might use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans typically rely on cottage cheese or quark. The Japanese incorporate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and I’ve even heard you can find cheesecake in vending machines in Japan. Now why didn’t I think of that? You’d be hard pressed to find a culture that doesn’t – or didn’t – enjoy a good cheesecake. Culinary historians cite cheesecake recipes dating back to the first century AD, with additional recipes floating around from the centuries that followed. You’ll find every imaginable flavor and topping in today’s cheesecake recipes, but the basic premise, baking creamy cheese with wheat and sweetener, has stood the test of time. And let’s not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other tasty cheese-friendly flavors, or vegan versions of cheesecake-like desserts made with tofu. With so many varieties, you’d need a lot more than a “Cheesecake of the Month” club to sample them all! Clearly, cheesecake has lived long and continues to prosper. Whether it’s a birthday cake, anniversary treat, or just a “Make-Everyday-Special” indulgence, cheesecake is an ancient delight that will never go out of style! Cheesecake aficionado Nick Watson believes that researching the history of cheesecake is a great way to perfect your own cheesecake recipe. Find the perfect birthday cake with a http://www.sayitwithcheesecake.com

Pasta Perfect

2008-07-30T14:25:00.000-07:00

When you go shopping it can be easy to be overwhelmed by the number of different pastas available. There is the all time favorite spaghetti but there is also rotelle, bavette, penne, linguine, fettuccine… Well the list goes on. Let’s take a look. The long, thin pasta shapes like spaghetti, bavette and linguine are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces that are based on cream, tomato or oil and without large chunky pieces. This allows the sauce stick to the pasta, and you don’t end with a big bowl of sauce at the end. The long ribbon shaped pastas such as fettuccine, tagliatelle and pappardelle are suited best to the cream or butter based sauces. These sauces will cling to the pasta and yum. When cooking chunky meat or vegetable sauces it is best to use pasta with hollows and groves so that the sauce clings to the pasta. Try penne rigate, conchiglie (shells), fusilli (spirals) and macaroni for a hearty family meal. And when it comes to soups use pasta about the same size as the other ingredients. Try ditali rigati in chunky meat or vegetable soups. For salads you need pasta that will hold some of the dressing and vegetable. Our favorites are the ones with hollows such as conchiglie (shells), rotelle, fusilli (spirals) and farfalle (bows). Use the different colored pastas for a more colorful salad. Of course the stuffed pasta like tortellini and ravioli are great with most sauces, just ensure the sauce complements the stuffing. And well, lasagna sheets are used for lasagna or anything else that requires layers. As for cannelloni tubes, they are great for stuffing with cheese sauces, my favorite being ricotta and spinach. Now that we have chosen our pasta, we need to ensure we store it correctly. For dried pasta keep it sealed in a cool dry place and it should keep well for a couple of years. The egg varieties will not keep as long, so it is best to check the label. Fresh pasta, which is my favorite, on the other hand should be used within a few days. Until our next cooking tip together. Enjoy! Lisa “The Crock Cook” Lisa along with husband Neil, loves cooking and shares their own Crock Pot Pasta Recipes(Yes, you can cook pasta in your crock pot) with you at http://www.a-crock-cook.com/crock-pot-pasta-recipes.

Okra - A Vegetable or Not?

2008-07-29T09:00:00.000-07:00

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.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.

Delicious Cocktails To Please Your Guests

2008-07-28T09:20:00.000-07:00

When having a dinner party, a large aspect of its success is determined by the cocktails that you make available. You can really turn your party into a night to remember if you can expose your guests to some delicious drinks that they'll never forget. In this article, we'll relay some cocktail recipes that can surprise and impress your guests. A commonly-used twist on a classic drink is known as the "Purple Haze". Based off of the Long Island Iced Tea recipe, the drink gets its name from the famous Jimi Hendrix song since it is purple in color. While the drink shares many of the same ingredients as a Long Island, it features a distinct taste that provides a good dose of alcohol while still tasting delicious. To make a Purple Haze, you're going to need the basic liquors that go into a Long Island - tequila, rum, vodka, and gin. In addition, you're going to need the secret ingredient that gives the Purple Haze it's color - Chambord, which is a raspberry-flavored cordial. You'll also need a lemon-lime flavored soda and sweet and sour mix. To make a single Purple Haze, mix ½ oz of the four Long Island liquors with ½ oz of Chambord. Add in an ounce of sour mix, and top it off with a splash of lemon-lime soda for a little carbonation. That's all you have to do! The result is a drink that packs a punch while still being very delicious. Are you looking for an adventurous cocktail that can really add some flair to the evening? The Flaming Dr. Pepper can be a great addition to an evening, especially for a Tiki-themed party. Be forewarned - the drink involves lighting a liquor on fire. The end result will shock you and your guests, however - it tastes almost exactly like Dr. Pepper! To make a Flaming Dr. Pepper, you're going to need a bottle of 151 proof rum as well as a bottle of amaretto and plenty of light beer. The preparation of the drink can be easily ruined, so take heed for the following directions: Take a shot glass and fill it ¾ full with amaretto. Top the shot with 151 - it should end up layered on top. Fill a pint glass halfway full with light beer. Now comes the showmanship part - using a lighter, carefully light the top of the shot on fire. The 151 will burn off the top of the shot, and once it's lit, you need to drop it into the pint glass. The concoction will fizz up, and you need to down it as soon as you can. By some act of God, the drink actually tastes amazingly like Dr. Pepper - shocking, considering there isn't a single non-alcoholic ingredient in the mix! These two drinks can add a delicious and exciting aspect to your next get together. Exercise caution when making the Flaming Dr. Peppers, and be sure to take the keys of anyone who has been drinking too much. Enjoy!

Food Gifts with Flair - Gourmet Food Gift Ideas From the Holiday Gift Lady

2008-07-26T08:39:00.000-07:00

Are you bored with spiced drink mix or layered soup in a jar? Let me inspire you with some new food gift ideas! I like making treats in the kitchen because they are cheap and don't take much time shopping for. My family likes them because they taste good and are consumable - no clutter! Here are some of the themes I use for inspiration in choosing the right recipe for each person: Family History or Country of Origin - Introduce a person to a food that originated in the place your family is from. My husband's family is from Hungary so every year they make small crescent shaped nut filled cookies called Kieflies to give as gifts. It becomes a family event as we grind the nuts, roll out dough, and sprinkle the finished cookies with sugar. Then we pack them up in boxes to send off to relatives in California and deliver them personally to nearby family and friends. Ethnic Dinner in a Basket - Gather a variety of ethnic food items into your own gourmet food gift basket. To our family who lives in upstate New York (but is originally from the Southwest), we send enchilada sauce and our family's favorite canned salsa. Add a bag of flour tortilla mix, Spanish rice mix, and some dried beans and you have the beginnings of a fiesta. Hobbies - Does this person you know sit around playing Japanese video games all night? Give them Japanese treats. If they go participate in Civil War Reenactments, find a historical recipe book and cook them up some hard tack for the next camp out. If they like to scrapbook, put together a basket of healthy snack foods such as spiced almonds or pecans, dried fruit, pretzel mix and homemade or gourmet mustard for them to share with friends at the next photo cropping marathon. Favorite Food - Think of a person's favorite food and then make several varieties of it. My friend Julie likes muffins so I could make her blueberry muffin mix, apple spice muffin mix, struesel muffin mix, and cranberry orange muffin mix. My neighbor Tony likes hot stuff so he might enjoy pickled peppers, hot salsa, and my mother-in-law's famous spicy asparagus spears. Using these ideas for inspiration, you will have fun mixing up some food gifts for this holiday season and have your family and friends asking for more of your gourmet treats. Happy Holidays! Melanie Farkas is the Holiday Gift Lady. She has gift ideas from all over the world at her website http://www.uniqueholidaygiftideas.com

Organic Lecithin Has Health And Food Processing Benefits

2008-07-25T10:00:00.000-07:00

Lecithin or phosphatidycholine (PC) is a phospholipid, first discovered in the 1800s by a French scientist called Maurice Gobley. He extracted the compound from an egg yolk and in 1850 the compound was named lecithin from the word lekithos, which is the Greek term for egg yolk. This lecithin was first used commercially as an emulsifying agent for a number of years. It could extend the life of many processed foods so the food industry began to add it to all kinds of food products including baked goods, nut butters, candies, chocolates, protein drinks, prepared foods and instant soups. The lecithin would also be added to recipes for flavor and also to be an emulsifying agent. In the 1930’s when there was a boom in soyabean consumption, the byproduct of the soyabean processing was discovered to include 1.8 percent of hydrophosphatides. If this sludge was put through a process called “degumming” organic lecithin could be extracted and it would be an alternative to the lecithin from eggs. With this new development, lecithin really gained in popularity. In fact the organic lecithin from the soybean turned out to be a safer product. The animal’s lecithin goes through the kidneys and may come in contact with all sorts of toxins. The soyabean lecithin hasn’t got that kind of potential pitfall so presently soybean lecithin makes up the main part of lecithin sold commercially. Aside from food, organic lecithin has a multitude of other uses and has been added to paints, metal tape, animal feeds and cosmetics. In addition to that, it is sometimes used as a supplement in things such as capsules, granules or pills. There are a number of effects that are related to lecithin. For one, it keeps fat dispersed in food. It prevents the oils from separating. In fact, one theory is, that it in this way it may help keep the cholesterol levels in a body low in the same way. This is still a theory though. Lecithin allows the fat content in foods to be reduced while maintaining the taste. Organic lecithin is comprised of ethanolamine, insotil, phosphatides of choline and other lipids. All living organisms have these substances which are necessary in the human for the muscles, liver and the reproductive tract. Lecithins must be studied further by the medical research community. It may be a potential treatment for high cholesterol. It keeps the fat in the bile and disperses cholesterol. Right now lecithin has been added to a number of dietary supplements for weight loss. Organic lecithin holds great promise in the weight loss and cholesterol control fields of medicine. In addition it is very important to modern day food processing. Sarah Thomas is an established freelance writer. You can find more of her writing at http://www.lecithinguide.com

From Scavengers of the Sea to… Delicacy

2008-07-24T11:18:00.000-07:00

DID YOU KNOW in the 1800’s lobster was known as a “poor mans food”? Poor colonial families, prisoners, servants and children often ate lobster because of its huge abundance and easy accessibility. Yes, it is hard to imagine, but there was a time when this seafood delicacy was embarrassing to eat and often shunned upon. You see, in the 1800’s people with money could afford healthy meat such as cattle and beef, but for people living along the coast, lobster and other seafood were seen as a cheap, attainable way to feed the mouths of their hungry families. Instead of throwing away lobster shells with the rest of their trash, colonial families dug holes in their backyard to dispose of the lobster shells in hopes that no one would notice last night’s meal. Not only was lobster used for a poor family’s dinner, but for fish bait and fertilizer for Native American crops. Lobster was so plentiful that they could pile up to 2 feet high on the shores of Plymouth where people would gather them by hand. These were not 2-pound lobsters we are familiar with today, these lobsters could weigh up to 40 pounds and measure about 4 feet in length. They would crawl out the ocean’s waves onto the shore and lay there upon the thousands. Can you imagine if this was the case today? It would be impossible to find a space on the beach! Needless to say, the degrading lobster nicknames like, “Poor Man’s Chicken” and “Scavengers of the Sea” did not last long. In the 1850’s lobster trap fishing became a profession where men would go out and hunt for these scorpion related species in boats that circulated salt water to keep their lobsters alive and by 1885 the lobster industry was thriving and selling for 10-12 cents a pound. Now, everyone from New York to Chicago was enjoying Maine lobsters and expensive restaurants were using them in their pies and sauces. Today, lobster is one of the most expensive items on the menu and is not cheap to buy in markets either. Now, branded as a delicacy, lobster is featured all over the world on cooking shows and prepared in exotic assortments in world-renowned restaurants. So enjoy your “Scavenger of the Sea” or “Poor Man’s Chicken,” whatever you call it….it’s delicious! Top 13 Things to Know about Lobsters: 1. Once lobsters catch their prey, they use the teeth in their stomachs for chewing 2. Summer and Fall are peak lobstering seasons 3. The largest lobster was found in Nova Scotia in 1977 weighing 44lbs and 4 ft long 4. Maine is the largest lobster producing state in the country 5. Lobsters “molt” or shed their shell hundreds of times before their death 6. Lobsters’ sense of smell is their greatest trait in helping them find food 7. For every 1 pound a lobster weighs, they are 5-7 years of age 8. Lobsters are most closely related to the insect family 9. Lobsters have no vocal chords 10. Humans are the main predators of lobster 11. A wild lobster will continue to grow its entire life 12. Lobsters eat other lobsters 13. In bright light, a lobster is nearly blind Jimmy Faro is the Owner of Lobster Clam Bake or http://www.lobsterclambake.com, a division of Constitution Seafood. A fourth generation Lobster & Seafood New Englander born in the business in a small seaside town in Massachusetts, he and the staff at Lobsterclambake.com work directly with lobster boats and seafood dealers from Maine to Rhode Island to give you the freshest lobsters and seafood that you would expect from New England's pristine coast and pure cold Atlantic waters.

Types of Vegetarian

2008-07-23T21:42:00.000-07:00

In a typical setting, with some typical people, I came up with my typical confession that I have become a vegetarian. Very typically, someone will pause for a second, then ask:"Oh! But you do eat fish right?" My typical respond would be a firm "no". Arrgh! There are many types of vegetarian. A typical one would be a Vegan. They are the most religious of all. Not only does not eat meat, but also abstain from garlic, chives, shallots, ginger, daily products like eggs, milk, cheeze, etc.... its the most difficult to practice and easiest to give-up because of it's regidity. But I do admire them because it takes determinations, lots of great determination, to sustain. Another type would be those that practice being a Vegan on certain days of the month. Easiest to follow since just a few days every month. But let's not stop here. There is more to be done. Go! Vege! Go! One type to watch out for are those that abstain from one or more types of meat. For example pork, beef, seafood (for these I suspect its more due to religion, mental or physical). Nevertheless, some form of abstain is a good beginning. A typical goumet like me settle for becoming a Lacto-Ova Vegetarian. One that omits meats but eats anything else edible. So long as it does not promotes killing. Its the easiest to stick to and also most widely acceptable among other practices. We still want to enjoy deliciously cooked saliva dripping food, don't we? Nah... So much for attachments! You can chose one of the above style that typically fits in your daily routine to begin with. But whichever you chose, bare this in mind: The spririt of giving brings joy. But the joyous gift of all is the gift of life! Cathy Liew http://govege.blogspot.com