The wine making terminology is quite extensive. It encompasses references for the actual processes of making the wine as well as the distinct qualities of wine, such as appearance, taste and when good wine goes bad.
Wine Components
Wine contains acetic acids, ethyl alcohol, ethyl acetate, residual sugars from the grapes, tannins (which give wine the tart flavors), tartaric acid and yeast (which ferments the sugars into alcohol).
Wine Tastes
When producing different types of wines, winemakers focus on the aftertaste, body , and dryness of the wine to ensure that the wine tastes as it should. The aftertaste, or finish, is the lingering flavor of the wine after a sip, and the body of a wine refers to the impression of the weight of the wine on the palate. The dryness of wine is how perceptible sugar is to the palate.
Wine Appearance
Appearance terms regard the clarity of the wine, not its color. Some of these terms include brilliant, cloudy and hazy.
Bad Wine
Corked means the wine has gone bad, usually from a flawed cork from the maker. Oxidized wine has been exposed to air for too long and usually becomes brown in appearance and tastes like old apples.
Winemaking Processes
Winemakers perform a variety of tasks to perfect their wines, including clarification for cloudiness, cold stabilization to filter out solids, decanting, fermentation, fining for sediment in the wine, Méthode Champenoise to create champagne, and must, which extracts unfermented juice from grapes by crushing them.
Recipes are what make or break a barbecue business.
A mobile food stand that sells barbecue can be a profitable business endeavor if done the right way. Research, precision and patience are key components in a mobile barbecue stand owner. Rushing the process, prematurely spending money and thinking profits will come right away are common mistakes in starting a mobile food stand.
Instructions
1. Master an exceptional barbecue recipe. Learn slow-cook meats---whether pork, beef or chicken, depending on the state---and create a recipe for a unique, tangy and addictive barbecue sauce. The way meats and sauces are cooked is half the battle in opening a mobile barbecue trailer. You'll learn a lot about yourself as a cook and, if for some reason you change your mind about opening the stand during this process, you haven't spent much money yet.
2. Purchase a trailer made for concessions. Certain companies tailor a trailer to specific needs for a higher cost. Do not settle for less than needed. Keep looking until you find the right one for your budget.
3. Tweak the food trailer for efficiency, looks and advertising. If a bigger refrigerator is needed, get one. Put up adequate signage that explains what is being served, what foods are offered in a way that makes people want to stop and eat.
4. Research the busiest parts of town and places with the most foot traffic with minimal mobile food stands. Go to these places and observe the demographic, the reason people flock to these areas and how your business would go over in these spots. Take notes and compare them later on.
5. Get a food handler's permit from the health department, business license and sales tax permit from the county clerk and a federal tax ID from the IRS. You'll have to take a test to obtain a food permit.
6. Select a spot for the barbecue trailer and jump through any hoops necessary to obtain that spot. You must not slow down traffic, so it must be in a spot clear of the flow of traffic. If not on a public street, ask the lot owner if you can sell food there. You will have to pay rent.
7. Build a menu for people to look at, set prices and begin selling food. If business is slow, do some basic advertising, but if the product is good, your spot is busy and you're friendly, you should do well.
Tags: mobile food, barbecue trailer, food stand, mobile barbecue, mobile food stand, permit from
Ginger beer has been around for several hundred years. Originally a European drink, it has since been circulated to most parts of the world. As the name suggests, it is mainly flavored with ginger, though it rarely contains alcohol. It is similar to ginger ale but with a spicier ginger flavor.
History
Ginger beer was first brewed in Britain in the 1700s. It was originally made with alcohol but is now a non-alcoholic soft drink. It became popular in North America and other European nations in the early 1900s. The British army introduced the drink to the Ionian Islands. Ginger beer is still popular in east Africa and can be purchased as a product of the Coca-Cola Company.
Ingredients
The main ingredient in ginger beer is water, followed by ginger. The ginger actually comes in two forms: the ginger beer plant and ground ginger. Other ingredients include sugar, cream of tartar and a slight amount of lemon juice. The lemon juice is optional but helps bring out the flavor of the brew.
Ginger Beer Plant
The ginger beer plant is actually a fungus that contains the yeast Saccharomyces florentinus and the bacterium Lactobacillus hilgardii. This composition is gelatinous and can easily be transferred from one fermenting substance to another. While the ginger beer plant can be somewhat hard to find, a simple yeast culture can provide almost the same function.
Benefits
Ginger has been used medicinally by Asian and Arabic cultures since ancient times. Today it is still used to treat a variety of ailments. The most common medicinal use for ginger is to combat nausea associated with motion sickness, but it can also be used to help relieve nausea due to pregnancy or chemotherapy as well. Ginger can also be used to reduce inflammation, such as arthritis or ulcerative colitis and can calm digestive problems.
Considerations
Ginger beer is typically carbonated. Carbonation combined with the expansion caused by the fermentation process can be hazardous if you're bottling ginger beer at home. Ginger beer should be properly sealed before storing. Also, because there may be a slight alcoholic content in some ginger beers, intoxication may occur if drunk in excess.
The two major types of hot meat sauce, Asian and American, use ground meat and hot chili to create a multipurpose spicy condiment. Customize either of these hot meat sauces to create a complex flavor that complements meat and vegetable dishes. Impress friends and family by adding a sauce from the east and a sauce from the west to your cooking arsenal.
Instructions
American Hot Meat Sauce
1. Cook the ground beef with the onions and salt in skillet over medium-high heat until the meat is almost completely browned.
2. Add the minced garlic and water or stock and remove from the heat. Hold the handle of the skillet and slowly tilt the contents into one side of the pan.
3. Use your free hand to fully submerse the mixing blade of a hand blender into the meat mixture and blend the meat and water into a smooth sauce.
4. Return the skillet to the stove and turn the heat to medium-low, then add chili powder, beef bouillon, ground cumin, tomato paste and honey. Stir the mixture together with a wooden spoon, and cover the skillet.
5. Simmer for 20 minutes, taste the sauce, and add black pepper to taste. Remove the lid, turn the heat to low, and continue to simmer until the sauce has thickened to desired consistency.
Asian Hot Meat Sauce
6. Melt lard in skillet over medium heat and add ground pork to begin browning. Use a wooden spatula to break the pork into smaller pieces.
7. After about two minutes, the pork will be nearly cooked. Increase the heat to high, add minced garlic and scallions, and stir-fry the meat and aromatics together, using the spatula.
8. Reduce the heat to medium low and add soy sauce, hoisin sauce, chili sauce, sugar, tomato paste and pork stock to the pan. Replace the lid.
9. Simmer, covered, for five minutes. Add dry sherry and sesame oil, and stir them into the sauce.
Fort Worth, located in central Texas about an hour away from Dallas, is most famous for its stockyards and cowboy-flavored downtown. However, for wine connoisseurs, Fort Worth is also home to a variety of wine-tasting events. Some wine tastings benefit humanitarian groups, such as Big Brothers Big Sisters, and Fort Worth boutique wine shops hold weekly wine tastings.
The Big Taste
The Big Taste is an annual wine tasting event in Fort Worth that is held to raise funds for the youth mentoring organization, Big Brothers Big Sisters. The Big Taste is typically held at the Fort Worth Hilton on Main Street, and offers gourmet food from local restaurants and eateries, live entertainment and an auction. Wine for the tasting comes from several nearby wineries and restaurants, including Kiepersol Winery, Brushy Creek Vineyards and Winery and The Wine Frog. People who wish to attend the Big Taste without purchasing tickets can call to ask about volunteering opportunities.
The Big Taste
Fort Worth, TX 76102
888-887-BIGS
kdiggs@bbbstx.org
bbbs.org
WineStyles
WineStyles, located in Fort Worth, is an old-world styled winery with affordable wines. WineStyles regularly holds complimentary wine tasting events, which you can check out on the Events page on their website. Customers to WineStyles can ask for a wine tasting, and they'll be given the opportunity to taste six different styles of wine, or purchase a bottle of wine and have a glass while at the store. WineStyles can also host wine-tasting events for weddings and receptions, or customers can subscribe to their wine-tasting club and receive three wine bottles a month to taste. In 2010, WineStyles is open most days from 12 p.m. to 9 p.m. and is closed on Sunday.
WineStyles
2600 7th St., 144
Fort Worth, TX 76107
817-332-9463
winestyles.net
Put a Cork in It
Put a Cork in It is a wine shop that holds wine-tasting events four to six times a week. The wine shop was voted "Fort Worth's Best Wine Shop" in 2009 by readers of "Ft. Worth, TX Magazine." Wine tastings are held in 2010 on Friday and Saturday from 3 p.m. to 9 p.m., and the shop is open from 11 a.m. to 7:30 p.m. Monday through Thursday, and 11 a.m. to 9 p.m. on Friday and Saturday. The shop also sells specialty and boutique wines and has a monthly wine club.
Smoking fish or meat can be as elaborate or as simple a process as you wish. The Caribbean inventors of barbecue would simply hang meat over the fire on sticks. In stark contrast, many restaurants spend thousands of dollars and countless hours on smokehouses. The smoker outlined below is somewhere in the middle. Made out of an aluminum trash can, it may not look pretty. However, it will give you succulent smoked fish and meat that can stand up to the best.
Instructions
1. Drill a hole near the bottom of your trash can to run the hot-plate cord through. This need only be large enough to accommodate the hot plate's power cord. File down the edges of the hole so that the sharp aluminum will not pierce the electrical cord.
2. Place the hot plate in the center of the trash can's bottom. Since the idea is to heat the wood chips, rather than the metal skin of the trash can, make sure the hot plate is centered. Its filament should not touch the edges of the trash can. Run the cord out of the pre-cut hole.
3. Set your charcoal box on top of the hot plate. Nothing needs to separate the hot plate from the charcoal box, since the box is designed for even higher temperatures than will be pursued here.
4. Fill the charcoal box with wood chips that have been soaked in water for three to four hours. Hickory chips can be purchased at any grocery store, although you may want to try different types of wood to produce different flavors. Soaking the chips in water will allow them to last longer in your smoker.
5. Place your round grill inside the rim of the trash can. It should sink a few inches below the rim of the trash can before catching. The grill should be large enough that the narrowing trash can diameter holds it more than 2 feet over the hot plate.
6. Drill a hole in the trash can's lid for a thermometer. A standard meat-probe thermometer will work perfectly, since the probe can be lowered into the trash can, leaving the reader sticking out of the lid's top. Optimal temperature for smoking is between 210 and 230 degrees.
7. Add your fish or meat and plug in the thermometer. Meat should be cooked to an internal temperature of 140-150 degrees. This process typically takes four hours of slow smoking. Keep the lid on tight to preserve the all-important smoke.
Tags: fish meat, Drill hole, four hours, large enough, wood chips
The Social Security disability program is meant for those who are unable to work due to physical or mental illness. Thus, people who qualify for disability do not qualify for unemployment as they cannot return to work. However, some people attempt to "double dip" by claiming unemployment for as long as possible and then filing for disability once their employment benefits run out. These people should not be eligible for unemployment in the first place, but may get away with it because of poor cross-referencing between unemployment and disability applications.
Prohibited Activity
In most cases, double dipping is prohibited, as eligibility for disability requires the worker to be unable to work, while he must be available for new full-time employment to be eligible for unemployment benefits. Thus, if the disability office discovers that a claimant is double dipping and reports the activity to the unemployment office, the claimant may be ruled to have been ineligible for unemployment and have to pay back unemployment benefits that he received.
Exception
Those who qualify for disability may work part-time; they are only disqualified if they work full-time. If a person qualifies for disability, she may make up to the national average wage index --- as of 2011 this is $980 a month. Thus, if an employee earns less than $980 per month, she still qualifies for disability. This employee may also qualify for partial unemployment if she began working part-time after being let go from a job.
Private Disability Insurance
If a person who is receiving unemployment applies for private disability insurance, it is not considered a double dip. Private disability insurance policies have their own standards, which may or may not conflict with the unemployment office eligibility requirements. Unemployed workers receiving private disability insurance benefits, however, must report the benefits each week when they re-certify for unemployment, and the unemployment office must consider whether the person is able to accept new work due to the disability.
Accommodations Requirement
Workers who have disabilities must communicate with their employers about those disabilities and allow the employer the opportunity to attempt to make accommodations for the worker. If the employer cannot make suitable accommodations, the employee may be eligible for unemployment if he is fired. This is not a double dip situation because the employee can search for a new job, which provides accommodations for him rather than applying for disability insurance benefits.
Carefully monitor the melting jam while stirring to prevent it from boiling.
Gritty freezer jams result from either crystalized sugar or improperly melted granulated sugar. The method for correcting gritty jam or jellies is the same in either case. Some recipes for freezer jam require cooking while others do not. No-cook freezer jam often produces a gritty texture, particularly if improperly mixed. Reheating the jam in a controlled manner melts the crystalized sugar and allows it to reset without altering its flavor, gelling properties or consistency.
Instructions
1. Attach a candy thermometer to a sauce pan. Place the gritty jam and 1 tbsp. of water in the saucepan and adjust the heat to medium.
2. Set the heat to low and allow the temperature to reach 105 degrees Fahrenheit. Adjust the heat as needed to maintain a temperature between 105 degrees Fahrenheit and 110 degrees Fahrenheit.
3. Stir the jam with a whisk until smooth, approximately 15 minutes. Continue heating the jam for 10 minutes.
4. Pour the jam in the jar or food storage container and allow it to reach room temperature. Place the jam in the refrigerator to chill for two hours before placing in the freezer.
Using proper packaging techniques ensures your shipped items will arrive unharmed.
Packaging techniques are essential when sending a package through the mail, or when moving it from one place to another. To ensure that your items arrive at their destination fully intact, take the time to properly pack your box. In general, items should be in a sturdy box, firmly packed so that they do not rattle, but not overly stuffed. Each item should be individually wrapped in paper, and separated from the others with some type of padding. Apart from these general guidelines, each type of shipped item has certain packaging specification.
Fragile Items
When packing dishware, china and glassware, wrap each item individually in paper or tissue paper. Stack like items, but place a thick layer of paper between each item. Crumpled paper or bubble wrap should also provide a layer of cushion between the wall of the box and the dishware. Packaging for other fragile items should follow suit: They should be wrapped with thick packing paper to provide as much cushion as possible during movement of the box.
Electronics and Small Appliances
When possible, electronics such as televisions, stereos, and DVD players should be repackaged in their original box before shipping. If this is not possible, it is preferable that a professional at a shipping store package the box for you. If you prefer to do it yourself, the electronics should be wrapped in bubble wrap. Small appliances can be wrapped in paper or bubble wrap and shipped together, as long as they are stacked largest to smallest.
Artwork
Artwork should be packaged by a professional. If this isn't possible, it should be wrapped with bubble wrap, then cushioned in the box with more bubble wrap, crumbled paper, foam, packing peanuts and/or other form of padding. It is preferable that it be shipped in a package made specifically for shipping artwork, such as a wooden crate.
See Reference 1
Tools
Because tools are not particularly fragile, they do not require much padding to keep them safe, but they do require padding to prevent them from breaking through the box. When possible, tools should be bound together with a rubber band or a strong string, and wrapped in paper or bubble wrap. Regardless of the size of the tools, they should be packed into as small a box as possible because you don't want to overfill a large box with heavy tools.
Lamps
To package a lamp, first take out the bulb and remove the lamp shade from the base. Wrap the base in paper or bubble wrap, and place it at the bottom of the box. Pad the surrounding area with more paper before placing the lampshade (wrapped only in tissue paper, not in newspaper) into the box. More than one lamp can be packaged in the same box, as long as there is adequate padding between the lamp bases.
Tags: bubble wrap, paper bubble, paper bubble wrap, should wrapped, wrapped paper, each item, items should
Mussels are a popular seafood, especially in coastal areas. With their open black shells, mussels are an attractive appetizer or entree, often served in a pot of bubbling spiced stew. Like all seafood, you need to take care when preparing mussels, in order to avoid unhealthy contamination or unpalatable textures and flavors. Freezing live mussels is not recommended.
Mussel Preparation
Chefs and seafood experts agree that you should not freeze live mussels. When you purchase mussels for cooking, they should be alive and tightly closed. If a mussel shell is slightly open, you can cool it on ice or lightly tap it. A live mussel will slowly close in such situations. Any mussels that are open, have broken shells or seem to be full of mud must be discarded before cooking.
While you can not freeze mussels, you should keep them cool prior to cooking. Mussels have a limited shelf life. You should cook them within two or three days for optimal taste and freshness. Mussels will remain safe to eat for up to 14 days after packaging, but taste and safety decline with every day in storage. Store your mussels in a cool (but not freezing) environment. Leave the packaging open, with air vents so that oxygen can flow through the shellfish. Do not soak the mussels in water, as fresh water will quickly kill mussels. If you need to clean the shells, scrub the mussels in small amounts of running water.
To cook mussels, prepare the sauce ahead of time, and then add the mussels to the already heated pot and sauce. Steam the mussels with a closed lid for about five minutes, or until the shells are mostly open. The meat should be only lightly attached to the inside of the shell. Discard any closed shells.
Freezing Mussels
While you can not freeze live mussels, you can freeze mussels that you have cooked. Cook the mussels as described above. Freeze the mussels in the shell as soon as possible, and seal the container tightly. The ingredients in your sauce may not freeze well, so plan your sauces accordingly. If you freeze the mussels immediately after cooking and properly seal the container, your mussels can keep for up to four months.
Tags: live mussels, freeze live mussels, freeze mussels, mussels that, seal container, While freeze
The rich flavors of marinara and mozzarella complement the crispy coating of the meat when you make chicken Parmesan. Most of the effort in a pan of baked chicken Parmesan is in the preparation. Making the recipe ahead of time and freezing it for later provides a quick meal solution that requires very little effort from freezer to table. Proper freezing and cooking ensures the crumb coating remains crunchy and doesn't become soggy.
Instructions
1. Spray a disposable foil cooking pan with nonstick spray. Use a pan large enough to the amount of chicken you are preparing in a single layer.
2. Beat an egg for every two pounds of chicken you are preparing. In a second bowl, mix ½ cup bread crumbs with 1 cup Parmesan cheese for every two pounds of chicken. Add oregano and basil to taste.
3. Dip the chicken in the egg to coat. Lay the chicken in the crumb mixture then flip it over so the entire chicken breast is coated in the Parmesan crumbs.
4. Lay the breaded, uncooked chicken breasts on the bottom of the pan. Arrange the chicken so the sides touch but do not overlap the chicken pieces.
5. Cover the pan with aluminum foil. Freeze the chicken for two hours.
6. Place 2 to 3 cups of marinara sauce in a freezer storage bag. Place 1 ½ cups of shredded mozzarella in a second bag. Squeeze the air out of the bags and seal closed.
7. Peel the foil back from the frozen chicken. Lay the sauce and cheese bags on top the frozen chicken breast. Replace the foil cover.
8. Write the cooking instructions on the foil with a permanent marker and return the pan to the freezer. When ready for use, remove the pan from the freezer and allow all of its contents to thaw. To cook, remove the sauce and cheese packets from the pan. Bake the uncovered chicken at 350 F for 30 minutes. Top with sauce and cheese, then bake an additional 10 minutes.
Tags: sauce cheese, chicken breast, chicken Parmesan, chicken preparing, every pounds, every pounds chicken
Place the eggs into an empty pot and fill until 1 inch of water is above the eggs. Remove the eggs, place a lid on the pot and bring the water to a full, rolling boil. Place the eggs into the pot, ensuring that they are still covered by at least 1/2 inch of water. Cover with the lid and remove the pot from the heat.
Steeping
After two minutes of steeping in the just-boiled water, the thin outside of the egg white next to the shell begins to turn opaque and solidify, but the deeper part of the egg white and yolk are both still runny. One minute later, the entire egg white is white rather than transparent, but the portion nearest the yolk is still runny, as is the yolk. At five minutes of steeping, the egg whites are solid, but they are not cooked firm, yet. The yolk remains runny. Most people prefer to remove the eggs from the pot at the seven minute mark, when the egg whites are cooked and the yolk is runny but thickened. Only after seven minutes can the eggs be peeled; until then, the whites are not solid enough to maintain the shape of the egg.
Shocking, Peeling and Serving
Remove the eggs from the hot water in the pot at exactly the seven minute mark and carefully transfer them to an ice-water bath. This immediately stops the cooking process of the egg by cooling the egg whites. Once the egg whites are no longer hot, the egg yolk stops cooking. Shocking the eggs in ice water for one solid minute also causes the eggs to slightly constrict from the cold inside their shells, which makes peeling easier. Gently tap the eggs on all sides on a flat counter top to create a series of tiny cracks across the entire shell. Remove the egg shells under cold, running water. Heat eggs that are too cool by placing them back into the pot with the hot water for two to three minutes, then serve.
Tags: Boiled Boil, eggs from, eggs into, inch water, Long Should
Many dogs love to taste whatever their owners are eating, and popcorn is no exception. Popcorn can be a very safe, affordable and enjoyable treat for medium- to large-sized dogs.
Considerations
When offering your dog any snack, including popcorn, do so in moderation, as overfeeding can lead to obesity. Offering popcorn to your dog also could cause an allergic reaction.
Feeding
Be sure all kernels are popped fully. The popcorn should be plain---unsalted and unbuttered. Do not feed your dog popcorn that has any type of dye in it.
Benefits
Popcorn is an excellent reward for specific obedience training or tasks. The treat is also an excellent reward to use when teaching your dog tricks.
Warnings
Popcorn treats are not advisable for small, or toy, breeds, as the kernels and hulls can become lodged in either esophageal or rectal passages.
Misconceptions
It's often assumed that eating popcorn can cause a dog to become overweight, but plain popcorn is extremely low in calories.
Fruit salads are tasty and, when prepared with fresh fruit, are healthy too.
Fruit salads can be healthy or unhealthy. Not all fruit is created equal when it comes to providing important vitamins and antioxidants. Adding sugar or high-calorie dressings to a fruit salad diminishes its health value. Fruits especially high in vitamins and antioxidants are blueberries, raspberries, blackberries, apples and raisins. Salads made with fruits that are in-season have the greatest chance of having natural sweetness, and do not need an added sweetener. Honey used on a salad made with fruits not in season adds a nice sweetness.
Apple Peanut Salad
Today's global market means that some type of apple is always in season and in the market. Apples that are good for use in salads are Baldwin, Braeburn, Cortland, Criterion, Fuji, Gala, Golden Delicious, Granny Smith, Jonathan, Macintosh and Winesap. An easy apple salad recipe can be made by dicing 3 medium golden delicious apples and adding 1/2 cup diced celery, 1/2 cup chopped peanuts and 1/2 cup raisins. The dressing for this salad is made by mixing 1/3 to 1/2 cup mayonnaise with 3 tbsp. peanut butter. Serve this salad on a bed of lettuce.
Pear Salad
Pears are in season and in the produce department in grocery stores in late summer through October. Anjou and Asian pears are both good in salads. A quick and tasty fresh pear salad is made by placing a leaf of Boston lettuce on a salad plate to fill the diameter of the plate. Put 1/2 cup cottage cheese on top of the lettuce and half a peeled pear on top of the cottage cheese. Add a sprinkle of cinnamon or crumbled blue cheese to the top for added taste.
Blueberry Salad
Blueberries come into season in the summer, and are a powerful source of antioxidants and high in vitamin C and fiber. A simple blueberry salad is made by combining 10 oz. of your favorite greens with a pt. of blueberries and ¼ cup chopped walnuts. Make your own salad dressing by mixing 3/4 cup olive oil with 2 tbsp. balsamic vinegar and 1 tbsp. red wine vinegar. Add to this 1 tbsp. mustard, 1 crushed clove of garlic, 1 tsp. light brown sugar and ½ tsp. sea salt. When mixed thoroughly, add ¼ cup feta cheese.
Mixed Berry Salad
Raspberries are in season from May to November, strawberries for three to four weeks from late May to late July, and blackberries in June in the south and July in the north. This mixed berry salad takes advantage of the health benefits derived from these fruits. Combine 1 cup hulled and sliced strawberries, blueberries, blackberries and raspberries. Sprinkle with organic cane sugar to taste and enjoy.
Tags: salad made, cottage cheese, Fruit salads, good salads, made with
White wine begins to deteriorate as soon as it's exposed to air.
Unopened bottles of white wine can last indefinitely as long as they are stored in a cool, dry, dark place and the integrity of the bottle and cork or seal remain intact. Once opened, however, the flavor components of the wine begin to change immediately. This is due to a process known as oxidation, in which the oxygen in the air that has entered the bottle reacts with the chemicals in the wine.
The Rule of Thumb
Knowing how long an opened bottle of white wine will last can be tricky, as the wine does not spoil immediately, but loses its characteristic flavors and aromas over time. The general rule for keeping an opened bottle of white wine is three days. After three days, the level of oxidation in the wine is typically high enough to cause noticeably unpleasant flavors and aromas in the wine.
After Opening
It is important to recork or replace the lid on the bottle of white wine immediately after opening and serving. The cork or lid prevents any extra air from flowing into the bottle and further oxidizing the wine.
Refrigerate After Use
Any leftover wine should be refrigerated immediately, as the cool temperature of the refrigerator helps to slow down the oxidation process. The wine should be stored in an upright position in the refrigerator and can be stored in the original closed or recorked bottle, or can be decanted into a smaller glass bottle with a lid or a stopper.
Special Tools
There are several tools available that claim to help slow the rate of oxidation in an opened bottle of wine. Special pumps and bottle stoppers can create a slight vacuum inside the bottle, while other gadgets are designed to float a layer of gas over the surface of the wine. These tools are widely available in wine shops and specialty stores.
Serving Leftover Wine
To serve any of the leftover refrigerated white wine, remove the bottle from the refrigerator, uncork or remove the lid and pour into a wine glass. White wine is best served chilled and does not need to be brought to a warmer serving temperature as with red wines.
Tags: white wine, bottle white, bottle white wine, opened bottle, flavors aromas, opened bottle white
The Scotch bonnet is a tiny, thin-skinned pepper that closely resembles a habanero. Considered one of the hottest peppers the world over, the Scotch bonnet has a Scoville heat rating that can reach as high as 300,000 compared to the 2,500 to 8,000 range of the jalapeno. The Scotch bonnet is often used as a flavoring for Jamaican and Thai cooking, but it can be used in many other dishes as well. The Scotch Bonnet is also the ideal pepper to use as the basis of a hot sauce that packs a wallop. Learn how you can make your own Scotch bonnet peppers to add a little kick to your meals.
Instructions
1. Place eight Scotch bonnets, three small diced carrots and five whole peppercorns into a blender. Add a medium sprig of thyme and a pinch of salt, then blend on high until the ingredients form a paste.
2. Add 1/4 cup of papaya and 1/4 of mango to the paste and blend on high until the fruit becomes liquid and blends with the paste.
3. Add 1/2 cup of vinegar to the mix and blend on high for one minute. Cider vinegar is best, but you can use balsamic vinegar, too.
4. Pour your sauce into a medium saucepan and heat on low for five minutes, gradually stirring in 1/2 cup of sugar. Stir frequently while the sauce is over heat.
5. Remove the sauce from the heat, and let it stand for five minutes, then pour it into a sealed container or a canning jar. This recipe will make about a half-cup of Scotch bonnet sauce, which should go a long way. It's extremely hot and requires only a few of drops at a time.
Tags: blend high, blend high until, five minutes, high until, Scotch bonnet, Scotch bonnet
Hollandaise sauce is a key ingredient in eggs Benedict.
Whether you're eating meats or vegetables, a complementary sauce brings out new flavors and allows you to experience your food in new ways. While some sauces share similar ingredients, like bearnaise sauce and hollandaise sauce, they are markedly different in flavor, composition and history. Confusing the two sauces may result in tastes you may not expect or enjoy, so pay close attention to the ingredients you use and the steps you take when preparing them.
History
Sometimes referred to as a "mother" sauce to bearnaise, hollandaise sauce did not always have the same name. It was once referred to as "sauce Isigny" for a town in France. But when butter production ceased during World War I, the butter used in this sauce was imported from Holland, leading to the name "hollandaise." Bearnaise sauce, on the other hand, was first created in Paris in the 19th century. It was named for Henry IV, who was born in Bearn, France.
Ingredients
Hollandaise and bearnaise sauces contain different ingredients.Hollandaise is prepared using egg yolks, lemon juice, butter, salt and cayenne, with variations including ingredients like shallot and thyme. Bearnaise contains these same ingredients, but may also include chervil, crushed peppercorns, tarragon and white-wine vinegar. Both hollandaise and bearnaise are heated in saucepans to produce thick, creamy sauces.
Serving
Because of their slightly different ingredients, hollandaise and bearnaise sauces are served with different foods; mixing them up may result in unconventional combinations. Bearnaise is typically served with beef, steak or shellfish. It may also be used as a dip for bread. Hollandaise, however, is generally served with vegetables or eggs. Eggs Benedict is a dish in which hollandaise sauce is poured over eggs, English muffins and Canadian bacon.
Taste
Hollandaise sauce is a thick emulsion sauce with a taste of eggs and cayenne; you may use more or less cayenne to taste during the emulsion process. Bearnaise, however, is creamier and not as thick as hollandaise. While it retains the egg flavor, the addition of peppercorns, vinegar and shallots gives it a more distinct, pungent flavor that may be too strong for some palates.
Tags: hollandaise sauce, served with, bearnaise sauces, different ingredients, ingredients like
Richer, creamier and more nutritious than traditional yogurt, Greek yogurt is becoming increasingly popular and more widely available in U.S. supermarkets. Unlike traditional yogurt, Greek yogurt is a delicious substitute for sour cream (as opposed to the less-tasty, low-fat option of traditional yogurt) or buttermilk, and is a satisfying breakfast on its own or with cereal. Here are some steps to try Greek yogurt in your cooking.
Instructions
1. Make your own Greek yogurt by straining traditional yogurt. It's the reduced whey content that makes Greek yogurt so thick and creamy. Put the yogurt in the cheese cloth and hang it over the sink or over a bowl for at least 3 hours, or let it strain overnight in the fridge.
2. Try yogurt with salty foods. Americans tend to eat yogurt sweetened with fruit, but yogurt with meat or vegetables is common in Mediterranean cuisine. Be adventurous and add a spoonful of yogurt to your dinner plate.
3. Mix one or two cloves of pressed garlic and a teaspoon of salt with a cup of Greek yogurt for a fast, delicious and healthy topping for pasta or ravioli.
4. Substitute Greek yogurt for sour cream and/or mayonnaise in your favorite dip mixes for a tasty, low-fat option. Your guests probably won't even notice the difference.
5. Don't overheat yogurt or cook it too quickly, as it will curdle. This doesn't really affect the taste, but it doesn't look nice.
Tags: Greek yogurt, traditional yogurt, low-fat option, sour cream, traditional yogurt Greek, yogurt Greek, yogurt Greek yogurt
Making mud pies remains a gleeful, if messy, childhood activity. But today, when most people think of "mud pie," it's Mississippi mud pie. This messy and rather gloppy dessert is a holiday favorite around the country, and with good reason. Mississippi mud pie is a chocolate pie, with a crackled crusty top that looks a bit like mud. The dessert has found its way into homes and hearts, and also into the finest restaurants.
Mississippi Mud Pie Dessert
There are two variations of the Mississippi mud pie dessert theme. The first is a pie with an ice cream or pudding filling. The second is a cake- or brownie-like dessert. Sometimes the two are combined, using a cake or brownie crust under the classic ice cream topping. The key ingredients whipped cream and chocolate are used in all versions of Mississippi mud treats.
Origins
Mississippi mud pie, in both forms, first appeared in the 1970s. Recipes for cakes and pies featuring chocolate, brownies, marshmallows and pecans were all labeled Mississippi mud pie or Mississippi mud cake in cookbooks, magazines and newspapers of the time. Nearly all of these recipes shared a chocolate frosting or icing that crackled, resembling the mud of the Mississippi riverbanks.
Making Mud Pie
Modern Mississippi mud pie is an easy dessert. Start with a chocolate wafer crust in a deep pie pan. Put this in the freezer for several hours. Fill a bowl the diameter of your pie pan with coffee ice cream and allow it to set up in the freezer. Invert the bowl onto your crust, using a rubber spatula to scrape the ice cream into the crust. Pour chocolate fudge sauce thickly on top of the ice cream and cover with plastic wrap. Chill the pie in the freezer until its ready to serve. Serve topped with whipped cream and additional chocolate sauce.
Mississippi Mud Cake
Create a more complex and delicious version of Mississippi mud pie by replacing the crust with a rich, fudgy pecan brownie, baked in an 8x11-inch pan. Make your brownie from scratch or use a mix. Allow to cool thoroughly, then top the brownie with coffee ice cream. Cover with plastic and freeze until set. Top this with fresh whipped cream and a drizzle of chocolate sauce and return to the freezer until you are ready to serve your Mississippi mud pie...or is it cake?
Modern Interpretations
Pastry chefs and home cooks have created upscale variations on this down-home classic. The ice cream may be flavored with southern bourbon or bitter espresso. The single crust can be replaced with a double crust to form a gourmet ice cream sandwich. The top layer of chocolate mud can be accented with homemade marshmallows, toasted to perfection. However you make and eat Mississippi mud pie, there is no doubt that this dessert from the 1970s remains a treat to the modern palate.
Slender Japanese eggplant are delicious when pickled.
Japanese eggplant are similar to traditional eggplant but tend to be smaller and thinner. Their purple skin is so thin you do not need to peel it before serving and it yields a beautifully colored pickle. Japanese eggplant can be pickled in less than 0 minutes and can be flavored with garlic, ginger or other seasonings and spices. Pickling Japanese eggplants is a simple way to prepare and serve your farmer's market haul or garden harvest.
Instructions
1. Wash the eggplant under cool running water.
2. Slice the eggplant as thinly as possible using either a mandolin or very sharp knife.
3. Put the eggplant slices and salt in a colander. Stir together and let sit for 15 minutes or until the eggplant slices no longer release any liquid.
4. Rinse the eggplant slices again under cool running water.
5. Place the eggplant slices in a bowl along with the sugar and vinegar. Enjoy immediately.
Tags: eggplant slices, Japanese eggplant, cool running, cool running water, running water, under cool
The strong and complex flavor of sage has slightly bitter hints of camphor and lemon. Prized for its medicinal and culinary uses, sage is most common in turkey stuffing on Thanksgiving and Christmas. But the zesty flavor of sage is too good to use just during the holiday season.
Instructions
1. Soak fresh sage leaves in olive oil, and store the bottle in the refrigerator for use in cooking for about 2 months. Pull the leaves from the oil and use them in your favorite recipes, or use the oil for sauteing or in vinaigrettes.
2. Use dry sage--the preferred preparation of the powerful herb--as the dried leaves have a lighter, less overpowering flavor. Dry the leaves, and store them in a sealed container in a cool, dark place. Rub the dried leaves between your hands to crush just before cooking.
3. Add sage to fatty meats such as pork, goose, sausage and lamb, as it stimulates digestion and adds a unique flavor. Sage can also be added to stuffing, potatoes, rice, beans, cheese and tomato sauces.
4. Complement the flavor of sage by cooking it along with oregano, bay leaf, rosemary, thyme, as well as onions and garlic.
5. Mix sage into the early stages of cooking for a more mellow flavor, or add in the last few minutes for a more full-bodied flavor.
Vinaigrette is one of many delightful uses for sweet and tangy blueberries. Blueberry vinaigrette has a piquant flavor and is especially delicious on spring greens, grilled chicken, and even grilled or roasted asparagus. Make a blueberry vinaigrette to add a lovely purple splash of color to any dish.
Instructions
Tangy Blueberry Vinaigrette
1. Saute the shallots and garlic in the olive oil, and allow to cool for a few minutes.
2. Mix in all of the remaining ingredients except the blueberries. When the mixture is smooth, add the blueberries.
3. Place the mixture in a blender or food processor and pulse it several times, just until the blueberries are blended.
4. Chill and serve.
Simple Blueberry Vinaigrette
5. Place the blueberries, balsamic vinegar, salt and pepper in a blender container.
6. Blend until the mixture is creamy and smooth.
7. Add the oil and continue to blend until thoroughly mixed.
Mustard is a condiment of choice for hot dog lovers, sandwich eaters and pretzel dippers alike. But in some cases, a taste of this spicy, yellow condiment can result in a severe reaction. Symptoms of mustard allergies are easy to identify if you know what to look for. As with all food allergies, consult a physician if any symptoms manifest or you suspect that you have an allergy to mustard.
Prevalence
According to the "Prospective Study of Mustard Allergy" published in the journal "Allergy" in April 2003, about 1.1 percent of children with food allergies are allergic to mustard. Mustard is found not only in the condiment but also in sausages, deli meats, salad dressings, barbecue sauces and some topical ointments for pain relief.
Minor Reactions
Minor reactions to mustard typically include an itchy palate (the soft part of the roof of the mouth) and a rash or burning near the lips. These are histamine reactions and are the body's way of fending off a potential invader or toxin. In some cases, minor symptoms may result only in a person's aversion to mustard (such as not liking the taste or finding it foul-tasting), and in other cases, symptoms may progress to more severe reactions.
Severe Reactions
In some severe cases, a reaction to mustard can result in painful, sensitive rashes on the skin of the back or abdomen, stomach cramps and vomiting. In these cases, the reaction is the body's attempt to remove the offending substance or to purge the body of toxins. Often, reactions this severe will only get more severe as exposure continues.
Life-Threatening Reaction
In rare cases, an allergic reaction to mustard can prompt an anaphylactic response. Anaphylaxis can include dizziness, shortness of breath, difficulty breathing, swollen tongue, rapid heartbeat, dramatic change in blood pressure and fainting. If you experience these symptoms, you must be seen by a physician immediately.
Prevention/Solution
The best prevention of a reaction to mustard is to avoid contact with the seed, its powder and other products containing mustard. In some cases where a patient has experienced life-threatening reactions, a doctor may prescribe an "epi pen," which is a one-use injection of epinephrine. It is used in instances of accidental exposure to arrest the worst symptoms and buy time for the victim to get to a hospital.
Tags: reaction mustard, some cases, cases reaction, food allergies, more severe
Guacamole, a dip made from ripe avocados, can be served alongside tortilla chips, crackers or fresh vegetables. Guacamole can also be used as a topping for tacos, enchiladas, fish and other dishes featuring Mexican flavors.
History
Guacamole originated in the Aztec culture. Its name is derived from a word in the the Aztec language that translates to "avocado sauce." Aztecs made guacamole by mashing ingredients in a mortar and pestle called a "molcajete."
Ingredients
Mashed avocado is the main ingredient in guacamole. Other common ingredients include salt, pepper, lime or lemon juice, chopped onion or scallions, minced garlic, chopped cilantro, chopped tomatoes and minced serrano or jalapeno chiles.
Variations
Avocado dip is similar to guacamole but includes sour cream or mayonnaise, which gives the dip a creamier texture. The addition of such ingredients to traditional guacamole adds extra fat and dilutes the avocado flavor. Prepared guacamole sold in supermarkets is better characterized as avocado dip.
Crawfish are a variety of shellfish that look like small lobsters. They live in the fresh water areas of the southern United States, particularly in Louisiana. One of the staples of Louisiana cuisine is boiled crawfish, in which the shellfish are boiled whole and served on platters lined with newspaper. Since crawfish are typically boiled in large amounts, you may have leftovers. They can be difficult to reheat properly because they become rubbery and flavorless if overcooked. If you want to reheat boiled crawfish, you only need to use just enough heat to barely warm them through.
Instructions
1. Transfer the boiled crawfish into your refrigerator if it is frozen. Keep the crawfish in your refrigerator until it completely defrosts. If your crawfish is refrigerated, you don't need to do any additional preparation.
2. Fill a large pot on your stovetop with 4 to 5 cups of water. Set your stove to "high" and let the water heat until it begins to boil.
3. Transfer the leftover boiled crawfish gently into the boiling water. Boil them for about 45 seconds.
4. Line a platter with newspaper or paper towel. Use a slotted spoon to remove the crawfish from the water, then place them onto the platter.
5. Grip the tail of a crawfish and twist it firmly to loosen it from the body. Touch the inner meat with your finger to ensure it is lightly warmed through. Return the crawfish to the boiling water for an additional 15 seconds if the meat is still cold, then remove them.
Tags: boiled crawfish, boiling water, with newspaper, your refrigerator
Small farmers in Africa are planting less maize and more cassava because it's less susceptible to drought
Staple foods are foods that are eaten regularly enough to produce energy and nutrients. In terms of energy, the United Nations lists the average African diet as 46 percent cereals, 20 percent roots and tubers, and 7 percent animal products. Staple foods that grow in Africa have to be able to thrive in nutrient poor soil and withstand drought and very hot weather. Several humanitarian groups are working to help small farmers in Africa enhance local crops to provide more food and cash to meet family needs.
Millet and Sorghum
The primary cereal staple in Africa is millet. The advantages of growing millet are that it is drought resistant, keeps well and, according to the Vegetarian Society, contains higher levels of protein and iron than many other cereals. The second most important cereal crop is sorghum, a corn-like grain with waxy leaves that is well suited to the subtropical and arid climates of Africa. Sorghum is drought resistant and has 90 percent of the nutritional value of corn. Rice and maize are also important staples. The International Institute of Tropical Agriculture (IITA) has developed intercropping methods of cowpeas and cereal crops because cowpeas fix the nitrogen need in poor soils.
Cassava
IITA lists cassava as a security crop because the roots can be stored in the ground for two to three years and it can be grown in nutrient poor soils. It has starchy roots that can be eaten boiled or raw, or made into flour or paste. Cassava leaves are eaten as a green vegetable and are a good source of protein and vitamins A and B. Africa produces 54 percent of the world's cassava crops. Itai Madamombe, writer for "Africa Renewal," states that many families are turning from planting maize to planting cassava because it does not wither as quickly in drought conditions, and harvests are more available in historic times of hunger like the beginning of the rainy season.
Groundnuts
Groundnuts, also called peanuts or bambara nuts, are important sources of fats, carbohydrates and protein and are grown throughout many developing nations. The tubers are dried or roasted and used to make soups, flour and porridge. In western Africa, groundnuts are highly valued by women because they can use some of the cash profits to send their children to school. In addition, groundnuts are good sources of energy and protein for their children, as well as good sources for cooking oil and everyday food. Scientists at Michigan Technology Institute report that many humanitarian agencies are working to expand groundnut production as a way to solve malnutrition and empower women.
Yams
Yams are an important staple crop in Africa because they can be stored for up to 6 months without refrigeration, and according to the Global Crop Diversity Trust, they serve as a good safety net between growing seasons. Yams are high in vitamin A and carotenoids, important antioxidants in human nutrition. IITA is working closely with Nigerian researchers to come up with new ways of yam seed production.
Tags: because they, cassava because, drought resistant, farmers Africa, foods that, good sources, nutrient poor
The best thing about growing arugula indoors is that you can garden the delicious green year round. It's not a fussy plant and is tolerant of indoor growing conditions, making it a great choice for the sunny kitchen window garden. Arugula appeals to impatient gardeners by delivering table-ready salad greens in as little as four weeks after sowing the seeds. This plant is so easy to grow inside from seed that even the greenest novice will succeed.
Instructions
1. Fill a 6-inch pot to about 3/4 inch below the rim with a good commercial potting soil. Set the pot in a shallow container of water until the surface feels moist to the touch. Take it out of the water and allow it to drain freely for about 30 minutes.
2. Sow arugula seeds about 1 inch apart on the soil surface. Cover with ¼ inch of soil. Fill a plastic spray bottle with water and spritz the soil surface enough to evenly moisten it.
3. Pour some small stones into a plant saucer and set the pot on the stones. This will allow the arugula to drain well and keep the pot out of water. These plants don't like wet feet and will rot quickly if allowed to stand in water.
4. Set the arugula in the brightest spot in your home. Pick a cool room, if possible. Your arugula seeds will sprout in about two to seven days.
5. Water your arugula enough to keep the soil moist but not soggy or wet. Don't allow the soil to dry out.
6. Harvest your arugula when it's about 28 to 40 days old and the leaves are still tender. Pick the outer leaves off at the base of the plant. Allow the inner leaves to continue growing.
Tags: about inch, arugula indoors, arugula seeds, soil surface, year round
Doctors recommend eating saltines to relieve nausea and upset stomach because they are dry and salty, and settle the stomach. Medicinal purposes aside, they have a place in every course from appetizer to dessert with a little creativity.
Appetizer
For an appetizer, brush the saltines with melted butter, top with grated cheese and cayenne pepper. Place them under the broiler until the cheese is bubbly and serve. Omit the cayenne pepper and this makes a quick lunch or snack for children.
Soup & Salad
Crumble saltines up and put them in soup to thicken the broth. They are especially good with chili and chicken soup. Just be careful you do not add much salt to the soup as the saltines will add a considerable amount.
To make a salad using saltines, add tomatoes, pepper, onions, cheese and mayonnaise and chill before serving.
Main Course
Main course uses include crumbling them up for use as a coating on chicken, fish or pork or crushing them finely and adding to a meatloaf. Combine saltines with chicken, cream soup, broccoli, mayonnaise, lemon juice and butter to make a chicken broccoli casserole.
Dessert
Saltines are so versatile they even work for dessert. Melting some butter and sugar, pouring it over the saltines and baking for 10 minutes before adding the toppings makes for a sweet, yet salty, dessert.
According to Allwomenstalk.com's helpful article on French cheese, about 600 French cheeses are currently in production. While all this variety may be appealing to the cheese connoisseur, it can also be a bit overwhelming for the casual buyer or tourist. Here are some basic facts about French cheese to aid in selecting the perfect "fromage" for your palate.
What is Cheese?
According to Artisanalcheese.com's description, cheese is basically curdled milk. First, a culture is added to milk, which raises its acidity. Then, an enzyme is added, which causes the milk to separate into curds and whey. The type of enzyme used in this step of the process is what distinguishes "real" cheese from cheeses such as sour cream, mascarpone and creme fraiche. "Real" or "true" cheeses, such as Cheddar and Swiss, use acid and an enzyme called rennet to separate the milk. Others only use an acid such as lemon or vinegar. Rennet is an enzyme found in the stomach of young animals. The final step in the process (only required for true cheese) is the aging and maturation of the curd. The whey is either discarded or used to make other kinds of cheese, such as ricotta.
Cheese in Ancient Cultures
Frenchcheese.co.uk provides a helpful and informative account of the development of cheese throughout the ages. According to this site, the production of cheese dates back to 3,000 years before the birth of Christ, making cheese a 5,000-year-old treat. Cheese is mentioned in the writings of Homer and was a staple in the diet of the Roman people.
The Rise of Monastery Cheese in France
According to Frenchcheese.co.uk, the real development of French cheese began in the Middle Ages, in French monasteries. Most monasteries were rural and an essential facet of monastic life was raising livestock and tilling the land. Bread and cheese were the most basic staples of most monks' diets. By the year 1550, according to the website, French monks had successfully created more than 50 kinds of cheese. Munster cheese is perhaps one of the most famous cheeses developed by the monks; the name "munster" is derived from the Greek and Latin words for "monastery." Other famous monastery cheeses include Port Salut, Maroilles, Saint-Nectare and Livarot.
Soft Cheese in France
The French are perhaps most famous for their soft cheeses, such as Brie and Camembert. According to Frenchcheese.co.uk, soft cheese was preferred by inhabitants of the northern and eastern regions of France. Metro.ca's helpful article on the history of cheese states that 1850 marked the beginning of increased production of soft cheeses. However, soft cheeses were popular before this time. In 1217, for example, a Frenchwoman named Blanche de Navarre gave the king of France (Philippe Auguste) 200 blocks of Brie cheese. According to Metro.ca, the cheese was intended for the women he was courting.
French Cheese in Modern Times
With the rise of industry, French cheese began to enjoy widespread popularity and new innovations. Louis Pasteur developed the pasteurization process in the 1860s, which, according to the Enotes.com article on cheese production, greatly influenced the distribution of cheeses. However, many cheese experts claim that the quality of pasteurized cheese is lower than that of unpasteurized cheese. Although U.S. regulations encourage pasteurization, French cheeses distributed in European "fromageries" (cheese shops) are often unpasteurized, but safe to eat. There are now many mass-produced French cheeses on the market, one of the most popular being Boursin.
French Cheese Varieties and Geographical Backgrounds.
Here is a quick guide to some of the most popular French cheeses, including their geographical background and a short description. The list originated at Cheese-france.com's 10 Most Popular Cheeses.
1. Camembert: A semi-hard cheese originating in Normandy
2. Brie: A soft cheese from the Ile de France in eastern France
3. Roquefort: A sharp, blue cheese from Roquefort in the Auvergne region
4. Boursin: A fresh, creamy cheese from Normandy
5. Reblochon: A creamy, soft cheese from the Alps
Tags: cheese from, French cheeses, cheeses such, soft cheeses, about French, According Frenchcheese
A hearty, healthy, thick oatmeal shake makes for a nutritious, high-fiber morning meal prepared in less than 10 minutes. Oatmeal shakes are a common part of South American diets and have the potential to reduce unhealthy cholesterol. Additionally, these shakes can be made with soy or almond milk, making them an alternative breakfast choice for dairy-intolerant individuals. To save time in the morning, do away with the cumbersome bowl of cereal and, instead, slurp down this tasty breakfast shake on-the-go.
Instructions
1. Pour the quick oats and 2 cups of water into a small pot and cook until the mixture is thick.
2. Remove the oatmeal pot from the stove and allow it to cool for two minutes.
3. Pour the oatmeal into a blender along with 1 cup of milk, 1 cup of ice, 3 tbsp. of sugar, 2 tsp. of ground cinnamon and grind until the mixture is smooth.
4. Place the shake in the refrigerator to chill, serving it in a glass, over ice.
Pad Thai is a well-known dish that incorporates many spices and flavors.
Thai food is known for having a mix of flavors that explode across the taste buds. The list of ingredients in many Thai dishes can seem intimidating to many home chefs, but once the basic flavors and spice components are understood, the dishes are much less complicated. Experiment with the spices and seasonings that you like best to create authentic Thai recipes from the standard taste combinations of salty, sour, spicy and sweet.
Salty
In most cuisines, salt is an important spice that is used to add zing to other flavors. Thai food is no exception; salt is used frequently to season the food. Standard table salt is used in addition to fish sauce, which takes much of its salty flavor from the natural saltiness of the fish used for processing.
Sour
Sour spices used in Thai cooking include Kaffir limes and their leaves, mandarin oranges, lemongrass and citrons. Some of these items are available in the U.S. at international grocery stores while others, such as the citron, are rarely available outside of Thailand. The spicing of Thai food is rounded out by these flavors as they mix with other components to create flavorful dishes not typically found in other types of cuisine.
Spicy
Chili is the main spicy ingredient utilized in Thai cooking, with more than 10 varieties used. These range from somewhat mild to extremely hot, depending on the nature of the chili pepper and the quantity being used. Cumin, garlic, onion, shallots, cinnamon and ginger can also be considered spicy seasonings used to create some of the famous Thai flavors. Black, white and green peppercorns are commonly used to provide a certain amount of kick in Thai cuisine.
Sweet
Sweet spices play the final role in balancing the flavors of Thai cuisine. Manglug, also known as lemon basil, is a sweet tasting herb with a slightly peppery taste. Jasmine is used in drinks and to flavor many dishes. Mandarin oranges provide a slight sourness along with a sweet flavor, and are often found in Thai desserts. Sugar is added to many dishes to offset the spicy or sour flavors that are predominant in the dish. Cardamom, clove and basil can also be considered sweet flavors in many curries and other dishes.
Tags: flavors Thai, Thai food, also considered, flavors Thai food, flavors that
Melt any flavor of chocolate chips to coat pretzles, but be aware that the melting points of each type differ.
Chocolate has come a long way from its introduction in a bitter drink that the ancient Mayans and Aztecs served during ceremonial and religious rites. Today, chocolate is used in everything from gooey desserts to savory dishes, and the sweet-and-salty combination of chocolate-covered pretzels is especially delicious. Melting store-bought chocolate chips to cover pretzels is a convenient and easy process that can be done at home.
Instructions
Stovetop Method
1. Heat 1 inch of water in a saucepan over low heat. If it begins to simmer too rapidly, lower the heat so the water doesn't splatter.
2. Set a dry, snug-fitting bowl atop the saucepan.
3. Pour the chocolate chips into the bowl.
4. Stir the chips with a dry spoon as they begin to melt. Continue to stir until the chocolate is smooth and all the chips are completely melted.
5. Remove the bowl from the saucepan, taking care not to get any water in the bowl.
Microwave Method
6. Pour the chocolate chips into a microwave-safe bowl.
7. Microwave the chips on high for 1 minute.
8. Remove the bowl from the microwave and stir the chocolate.
9. Return the bowl to the microwave and heat in 30-second increments, stirring after each time, until the chocolate is smooth.
From major chains to small local diners, Chinese take-out restaurants offer American food with an ethnic twist. Although chefs debate over the authenticity of American Chinese food, restaurants serve dozens of items with slightly different choices that cater to everyone's tastebuds. You always want to do a little homework on a place before you order, so stop in to the restaurant to see the menu and check out the food. Otherwise, you might not know what you get when you order.
Knowing the Menu
From egg rolls to vegetable dumplings, Chinese take-out restaurants offer similar items across the country. The menu usually categorizes items by appetizers, soups, sides such as fried rice or soft noodles, meats such as chicken, pork or seafood, and vegetables. Additionally, the menu also includes lunch specials, dinner plates or combo platters. Common dishes on these menus include lo mein, chow mein, egg foo young, sweet and sour chicken or pork, beef and broccoli or house special items.
American vs Authentic
The Chinese food served in America is actually very different from authentic Chinese cuisine. American Chinese cuisine dishes include General Tso's chicken, sesame chicken, chinese chicken salad, chop suey, chow mein, chow fun, crab rangoons, fortune cookies, royal beef and yaka mein. Fortune cookies actually were invented in San Francisco, not in China. Chinese restaurants in America typically want to include several regions or varieties of food in their menus to appeal to different tastes, which means that restaurants have dozens of variations of noodle and sweet and sour dishes. Chef Ming Tsai, the owner of Blue Ginger, an American Chinese restaurant in Wellesley, Massachusetts, told CNN in an interview that American Chinese food is actually more sweet and thick than authentic Chinese food.
Chain Chinese Take-Out Restaurants
As Chinese food tries to cater to all sorts of tastes, from fried chicken to mixed vegetables, chains of take-out restaurants developed over time. Popular chain restaurants include Panda Express, Manchu Wok, P.F. Chang's China Bistro and Stir Crazy Fresh Asian Grill. These restaurants are found across the United States and offer websites to find restaurant locations. While P.F. Chang's is a sit down restaurant, the chain also has a take-out menu and allows you to call in orders for pick up.
Placing Orders
Picking up a menu or ordering online is essential to placing orders at a Chinese take-out restaurant. Newer or local Chinese restaurants do not always have a website, so in these cases, you need to go in and pick up a menu for future ordering from home. Before calling, write down what you want to order, starting with appetizers and moving on to the main dishes. For example, order fried wontons or spring rolls, then give your order for main dishes like a sweet and sour pork combination. Also, the menu tells you if your dinner plate includes side options. To save time, look up the side options before ordering, so you know to order fried or steamed rice, pork or vegetable egg rolls and so forth. For a busy lunch break, call your take-out restaurant ahead of time to get your egg rolls in a hurry.
Tags: Chinese food, American Chinese, Chinese take-out, sweet sour, take-out restaurants, American Chinese food, chicken pork
Wine is most enjoyable when you take the time to appreciate it properly. Having the right equipment and practicing a few tasting techniques can make the experience more rewarding. Make the most of the next bottle of wine you crack open.
Instructions
1. Choose a glass with a thin stem and a delicate lip. The shape of the glass has a psychological effect and can increase your enjoyment of the wine.
2. Don’t fill up the glass. You’ll need room to swirl the wine and to catch the aromas as they release. Pour only a third of a glass. You can always go back for seconds or thirds.
3. Smell the wine immediately after you pour it. Put your nose in the glass, and breathe in deeply. Try to identify the aromas that you smell. Does it remind you of berries, citrus or vanilla?
4. Rest the glass on the table and swirl it three or four times.
5. Smell the wine again and notice how it has changed. As more air gets into the wine, more aromas are released. Swirl again and smell again, if you wish.
6. Take a sip, not a gulp. Move the wine around your mouth to hit all of your taste buds, and swallow slowly.
7. Pair wine with foods that will complement it. Reds go well with red meat and tomato-based dishes. White wines pair nicely with fish, light chicken dishes and sometimes dessert.
Making oven fries is a great way to use up leftover sweet potatoes. They do not become crispy in the oven as regular potatoes do, but the flesh becomes tender and the edges begin to caramelize, resulting in a sweet flavor. This recipe yields approximately eight servings of sweet potato oven fries, with each serving consisting of eight fries.
Instructions
1. Preheat the oven to 400 degrees F. Lightly grease a 9-by-13-inch baking sheet with rimmed edges using vegetable oil.
2. Thoroughly scrub each sweet potato in running water to remove any dirt. Cut each sweet potato into quarters lengthwise using a sharp kitchen knife. Cut each quartered piece into three or four large spears.
3. Place the sweet potato fries with the skin side down onto the prepared baking sheet. Drizzle them with approximately 3 tablespoons of vegetable oil, and then sprinkle with pepper and salt.
4. Place the baking sheet in the oven and bake for 30 to 45 minutes, or until they are thoroughly cooked. Check the the fries by sticking a fork or knife into the thickest part. If it is easily penetrated, the fries are done.
5. Remove the pan from the oven, and serve immediately with ketchup, yogurt or your favorite dipping sauce. Store leftovers in a covered container in the refrigerator, and reheat in the oven at 400 degrees F for 10 to 15 minutes, or until heated through.
Tags: baking sheet, sweet potato, each sweet, each sweet potato, fries with, Make Sweet, Make Sweet Potato
Figuring out which wine goes with which food can be a dilemma. When it comes to pairing food with wine, it is essential that you know if your wine is sweet, tart or bitter. The basic rule is white wine goes with fish and chicken, and red wine goes meat. Beringer's sparkling white zinfandel is a medium-bodied sweet wine, which means the alcohol content is less than 13 percent. Beringer's zinfandel has a smoky taste, and smells like flowers.
Instructions
1. Drink zinfandel to offset spicy food. Mexican and Thai food have the perfect amount of spice to be paired with Beringer's zinfandel.
2. Drink zinfandel and nibble on chocolate. Paring the two of them is sweet/sweet satisfaction.
3. Eat smokey foods with Beringer's. The zinfandel's smoky undertones will complement the food.
4. Eat pork or ham with Beringer's sparkling white zinfandel for a sweet/salty mix.
5. Drink a glass of Beringer's zinfandel with mildly sweet brie cheese. The sweet/sweet is a good match.
No matter the season, chili is an American favorite. Served with guacamole and sour cream at a summer picnic, or with hot cornbread on a cold winter evening, this chili recipe with carne asada steak is sure to become a fast favorite. The secret ingredient will keep guests guessing and make your chili unforgettable.
Instructions
1. Trim the round steak, discarding fat and sinew. Cut the steak in half, then start cutting it into thin strips about 1/2 inch thick. Place in a plastic zip bag or freezer bag. Add the lime juice, a sprinkling of sea salt and the chopped cilantro. Seal the bag, getting as much air as possible out of the bag. Turn the bag over a few times to coat the steak with herbs and juice. Place in the refrigerator for at least one hour.
2. Heat olive oil in the bottom of a large stew pot. Add the onion, garlic and celery and cook, stirring often until the onion is tender. Remove the steak strips from the bag, draining off the juice and add to the pot. Cook on medium-high to brown the meat, then reduce heat to medium.
3. Add V-8 juice, tomatoes and beans. Cook on medium until bubbly. Add the sugar, spices and chocolate and reduce heat, or place in a crock pot on medium heat. Allow to simmer for at least one hour, or you may allow it to cook up to eight hours in the crock pot.
Fontina cheese is a semi-hard cheese made from the whole milk of cows in the Aosta Valley of northern Italy. It has a vibrant history beginning with the settlements in the valley, and the name Fontina has since been protected by Europe's DOP. Fontina cheese has a buttery and nutty flavor. It is a good source of protein, vitamins and minerals, but it also has a high level of fat. Add this to my Recipe Box.
Production
According to Fontina.org, the milk is not allowed to sit for long before it is used in the production of Fontina cheese. During its production, nothing else is added or taken away. Online Britannica states that it is stored in cheese wheels, approximately 13 to 15 inches across. The cheese wheels are occasionally coated in wax, which contributes to Fontina's naturally tough rind.
History
According to Fontina.org, Fontina cheese dates back to 1200 with the beginning of Aosta Valley's foundation of castles. The word Fontine, of which Fontina is a derivative, was first used in a hospital in 1717. As history progressed, the word began to be used in many areas of the Aosta Valley, and it soon became synonymous with products of the area. Cheeses in that area were available before 1267.
Name Protection
According to Fontina.org, after Europe developed the DOP, or Denomination of Protected Origin, Fontina cheese was one of the first cheeses to receive their qualifications. This means that in the European Union, Fontina cheese is only produced in the Aosta Valley. Anything else is not considered genuine Fontina cheese from Aosta. True Fontina cheese, therefore, comes with a stamp stipulating that it is indeed from Aosta Valley. Other areas create their versions of Fontina cheese; however, because it is not from the Aosta Valley, it does not receive a stamp. It may, however, be labeled as Fontina.
Flavor and Texture
The flavor of Fontina cheese varies per area. According to Gourmetsleuth.com, Fontina cheese is both buttery and nutty. Overall, it is very savory. Italian Fontina cheese is normally pungent. In the United States, Sweden and Denmark, Fontina cheese is much milder. It is semi-soft and has small holes in it. Italian Fontina cheese has fewer holes than American, Swedish and Danish Fontina cheeses and it is also harder.
Nutrition
According to NutritionData.com, 1 cup of Fontina cheese has 513 calories, 361 of them from fat. For a 2000-calorie diet, 1 cup of Fontina cheese has 63 percent of your daily fat need and 127 percent of saturated fat. It also has 34 g of protein, which is 68 percent of your daily value (DV), and 2 g of carbohydrates. Fontina cheese is also a great source of vitamins and minerals. One cup gives you 73 percent DV of calcium, 46 percent of phosphorous, 24 percent of vitamin A, 37 percent of vitamin B12 and 31 percent of your DV of zinc.
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