Bake Halibut & Salmon At The Same Time

Both halibut and salmon are two popular fish entrees, and sometimes your family might demand both. The problem is that these fish cook differently because of their fat content. Halibut is a low-fat fish, with about 2 percent fat content; salmon, on the other hand, has about 12 percent fat content, one of the highest. Even though they cook differently, you can bake both fish together to save yourself time and work.

Instructions

1. Purchase your fish, trying to keep the thickness of all the halibut even, and the thickness of all the salmon even. How long you cook a fish depends upon its thickness. For salmon, the rule of thumb is 10 minutes per inch in a 350-degree F oven. For halibut, it will take 14 minutes per inch of thickness at the same temperature.

2. Use a ruler to measure the thickness of your halibut and your salmon. You'll need to calculate how long each fish will need to be in the oven. Usually, the halibut will need to go in first, the only exception being if the salmon is significantly thicker than the halibut cuts. To calculate, multiply the halibut measurement by 14 minutes, and the salmon measurement by 10 minutes, to find out how long each will need to cook. For example, if your halibut is 1 1/4 inches thick, you would calculate 1.25 X 14. The answer is 17.5, so your halibut needs to cook 17 1/2 minutes. If your salmon is 1 1/2 inches thick, multiply 1.5 X 10, and you would get the answer 15 minutes.

Add an additional minute or two to the cooking time of the fish that goes into the oven first, to account for opening the oven and letting out the heat when you put in the salmon. So if your halibut needs to cook for 17 1/2 minutes, and you add 2 more minutes to allow for the heat release, that would make a total cooking time of 19 1/2 minutes for the halibut. You would put the salmon, which only needs 15 minutes in our example, in the oven approximately 4 1/2 minutes after putting in the halibut.

3. Preheat your oven to 350-degrees Fahrenheit. Set a large baking tray aside. Cut some pieces of heavy-duty aluminum foil, a little more than twice as big than each piece of fish. Lay each piece of fish on the sheet of aluminum foil.

4. Brush your fish with melted butter or olive oil on all exposed surfaces. Season each fish to your desired taste. You may wish to sprinkle only salt and pepper on them. Some other good options are lemon pepper seasoning, Old Bay seasoning, citrus slices or chopping some fresh dill to sprinkle on them.

5. Starting with the fish that is going into the oven first, fold each piece in its aluminum foil to create a pouch. Pinch the edges of the foil together along the top and each end, and fold the edges over to seal the pouch. Place these pieces on one side of the baking tray and place them in the oven. Be sure to note the time you put it in, and calculate how long before the rest of the fish will be put in the oven.

6. Fold the foil for the remaining pieces of fish into pouches. When it's time to put them into the oven, put on your oven mitts, take out the baking tray and rotate it around so that the edge that was in the front of the oven is now in the back of the oven. Place the second fish pouches onto the other side of the baking tray. Put them in the oven and cook for the length of time the second fish needs to cook.

7. Remove the baking tray from the oven and allow the fish to rest for a couple of minutes. When you open the pouches, steam will escape, so keep your head back and protect your hands with oven mitts.

Use a spatula to transfer each piece of fish to its plate.

Tags: baking tray, each piece, your halibut, aluminum foil, each piece fish

Measure Fresh Vs Dried Herbs

It happens all the time. You're almost done with a recipe, and suddenly see that it calls for fresh basil instead of dried, which is all you have on hand. Should you run to the store to buy fresh? If you use the dried, how should you measure it? Are dried herbs stronger than fresh?

Substituting fresh herbs for dry, or dry for fresh, is actually quite easy. You just need to know measure each kind, and keep in mind the basic ratio for dry vs. fresh herbs.

Instructions

1. Read the recipe and note which herb, or herbs, the recipe calls for, and how much. Take note of whether it asks you to use dry or fresh herbs.

2. Do the math to convert your measurements. One tablespoon equals three teaspoons. The ratio of using dried herbs instead of fresh is one to three. One tablespoon of fresh herb equals one teaspoon of dried. Therefore, if the recipe asks for one tablespoon of fresh oregano, you may substitute one teaspoon of dried oregano. The reason for this ratio is that dried herbs are more concentrated than fresh.

3. Crush dried herbs in between your fingers and smell the herb. The dried herbs lose flavor quickly; if the scent is still strong, your herb is still strongly flavored. But if the scent is light, your herbs have lost flavor and you'll need to measure out slightly more than the recipe calls for. The herbs should also look nice and green, and not changed in color. Taste the dish after adding the herb, and add more as needed.

Tags: dried herbs, fresh herbs, recipe calls, tablespoon fresh, teaspoon dried, than fresh

Enter Memphisinmay Barbecue Cooking Contest

The Memphis-in-May World Championship Barbecue Cooking Contest is part of a month-long internationally recognized celebration in Memphis that includes food, arts and crafts, vendors and a focus on an international country. The cooking contest is by far one of the most renowned highlights of Memphis in May. It is a fun experience for contestants, judges and visitors. Read on to learn more.

Instructions

1. Visit the Memphis-in-May website to find out more about the current plans for this year's festival. While the details of events may change from year to year, the website is updated annually.

2. Find the cooking contest dates, which may change from year to year. Some events take place throughout the month of May, but the cooking contest is usually 3 days long in the third week of May. In 2008, the contest takes place May 15 to 17.

3. Decide what categories you would like to enter. Awards are given for best ribs, shoulders and whole hogs as well as smaller categories like best tomato sauce, mustard sauce, vinegar sauce, beef, poultry, seafood and other elements of barbecue cuisine. New participants may choose to do the general Patio Porkers division rather than another category.

4. Budget for your entry fee and rental booth. The entry fee is $60 per competition entry, but teams also have to pay between $700 and $2,600 to rent the necessary booth space. Cooking supplies and ingredients also add to the overall cost of the competition.

5. Download the necessary entry forms from the Memphis-in-May website. Click on the left side of the screen on the tab for "World Championship Barbecue Cooking Contest." Underneath the tab, you can choose times and dates as well as team information. Call the festival information center at (901) 525-4611 with any questions about submitting team forms.

6. Be aware that contest rules prohibit cooking on anything other than wood or charcoal. Gas or other substances may be used to ignite the fire, but not to cook.

7. Design an attractive and exciting booth as well as a team t-shirt that reflects your home state or country. There are Best Booth and T-Shirt Design contests in addition to all of the cooking categories.

8. Book your accommodations well in advance for this event, which attracts more than 90,000 visitors, and pack comfortable shoes for the 3 days of cooking. The festival runs from 10 a.m. to midnight each day, and you may be on your feet all day cooking, greeting visitors touring the booths and talking to the press and TV networks covering the event.

9. Be aware that health regulations prohibit contest participants from selling or serving food to festival visitors. The contest is judged for large cash awards and prizes, but if you would like to sell food you must file for participation as a vendor.

Tags: Barbecue Cooking, Barbecue Cooking Contest, Cooking Contest, cooking contest, aware that, Championship Barbecue

Grow Pimentos

Pimento and pimiento are two common names for a strain of Capsicum annuum, or sweet peppers, commonly grown across Spain and Portugal. The small, heart-shaped fruit bear a resemblance to bell peppers, to which they are closely related, but the flesh possesses a stronger flavor and they are seldom eaten raw. Like all species of peppers, pimentos grow effortlessly from seed and will bear harvestable fruit in 80 days. The plants are susceptible to sunburn and must be lightly shaded once they set fruit to keep the plants vigorous and healthy.

Instructions

1. Start pimento seeds six to eight weeks before the last frost in spring to ensure the plants are well-established when planted in the garden.

2. Fill 4-inch peat pots with sterile potting soil. Arrange the peat pots in a 1-inch-deep tray. Pour 1/8 cup of water into each pot.

3. Sow two pimento seeds 1/4 inch deep in each peat pot. Firm the soil over the seeds.

4. Set the tray near a large window where the pimento seeds will receive six to eight hours of direct sun each day.

5. Apply bottom heat to the peat pots using a propagation mat set to 75 degrees F. Lower the heat to 65 degrees F at night.

6. Spray each peat pot with a plant mister whenever the soil dries out just below the surface. Maintain a moderate level of moisture in the soil during germination.

7. Watch for sprouting in seven to 10 days. Remove the less vigorous of the two pimento seedlings from each pot.

8. Prepare a bed outdoors for the pimento seedlings once temperatures top 70 degrees F during the day and all danger of frost has passed.

9. Work the soil of a sunny, draining bed using a rotary tiller or hand-held cultivator. Amend the bed to a depth of 6 inches with an equal measure of compost if the soil is clay-based.

10. Plant the peat pots 25 to 30 inches apart once the pimento plants grow to at least 6 inches in height.

11. Hang 30-percent shade cloth above the pimento plants as soon as daytime temperatures reach 78 degrees F. Suspend the cloth 24 to 48 inches above the plants.

12. Water the pimento plants regularly to maintain moderate in the soil at a depth of 2 inches. Apply a 1-inch-thick layer of mulch around the base of each plant to decrease the amount of water needed.

13. Feed the pimento plants as soon as they set fruit. Apply a 12-12-12 ratio fertilizer to the soil around the base of the plants. Follow the label directions for the best results.

14. Harvest the pimentos approximately 80 days after seeding. Gather them as soon as they turn solid red and take on a shiny, lustrous skin texture.

Tags: peat pots, pimento plants, pimento seeds, around base, depth inches, each peat, pimento plants soon

Ultimate Caesar Salad

Spend an extra few minutes to make the ultimate Caesar salad.

Traditional Caesar salads, with their leafy romaine and signature dressing, rank as one of the most popular types of salad. By handcrafting croutons and dressing, you can make a Caesar salad exit the realm of ordinary and become ultimate.

Croutons

Cut a roll of ciabatta bread into cubes, place them on an oven tray and drizzle them with olive oil. Bake the cubes in an oven for four or five minutes until golden.

Dressing

In a bowl, combine 1/4-cup vegetable or olive oil, 3 tbsp. of mayonnaise, 2 tbsp. of grated Parmesan cheese, 1 tbsp. of white wine vinegar, 2 tsp. each of Dijon mustard and anchovy paste, 1/2 tsp. each of salt, pepper and Worcestershire sauce and two chopped cloves of garlic. Combine until smooth.

Combine

In a bowl, place one chopped head of romaine lettuce and toss the lettuce with the dressing. Top with croutons and Parmesan cheese. If desired, add bits of cooked bacon.

Tags: Parmesan cheese

Chinese & Sushi Bar Restaurants In Danbury Ct

Incorporated in 1702, Danbury, Connecticut, with a population of 80,000, is 44 miles northeast of the Bronx, New York, and 58 miles southwest of Hartford, Connecticut. A variety of restaurants make their home here, including several that specialize in Asian cuisine. Among these are both Chinese restaurants and Japanese sushi bars, which serve familiar favorites as well as innovative new recipes derived from the traditional recipes.

Taipei Tokyo

Taipei Tokyo is located in the Danbury Square shopping mall, adjacent to the Danbury Municipal Airport. The menu incorporates both Japanese and Chinese cuisine. The latter portion of the menu features 20 appetizers like egg rolls, pork dumplings in Szechuan hot sauce and cold noodles in sesame sauce. Chef's specialty Chinese entrees include tangerine beef, Peking duck with scallion pancakes, salt and pepper shrimp and General Tso's chicken. The restaurant also features sushi by the piece, combination sushi and sashimi platters and maki hand rolls, such as the eel and asparagus or the shrimp and cucumber. Another signature sushi roll is the dragon, which consists of crab, avocado rolled in nori seaweed and then in rice, all topped with baked eel. Taipei Tokyo serves lunch and dinner daily. Reservations are accepted, and casual attire is suggested.

Taipei Tokyo

15 Backus Ave.

Danbury, CT 06810

203-792-8888

No Website

Izumi Japanese Restaurant

Izumi Japanese Restaurant is located to the north of downtown Danbury. Sushi is the specialty of the house at the restaurant. In addition to a la carte sushi and sashimi selections, a number of sushi combination platters are available. One example is the roll combination, which comes with spicy tuna, yellowtail tuna and salmon maki rolls. The love boat platter consists of 16 pieces of sashimi, eight pieces of sushi, a tuna roll and one specialty roll of the day. The sushi bar also offers a variety of signature rolls, including the house special Izumi roll, salmon, white tuna, avocado, caviar and rice rolled in white nori seaweed. Izumi Japanese Restaurant is open for lunch and dinner daily. Reservations are accepted and casual attire is the norm.

Izumi Japanese Restaurant

30 Padanaram Road

Danbury, CT 06811

203-798-8100

No Website

Koo Restaurant

Koo Restaurant specializes in fusion Asian cooking and features Chinese dishes as well as sushi on its menu. Chinese entrees include sesame chicken, Peking beef in sweet and spicy sauce, chicken with cashews, beef in garlic sauce and basil shrimp with mixed Asian vegetables. Twenty a la carte sushi items are avaialable, such as sweet shrimp, white tuna, striped bass and sea urchin. One dozen specialty hand rolls are also featured like the Mexi-koo made from yellowtail tuna and jalapenos topped with a creamy wasabi sauce. A full bar is available, including a variety of specialty martinis like the Koo Royale, made from pineapple vodka, sake, Chambord raspberry liqueur and ginger ale. Koo Restaurant serves lunch and dinner daily. Reservations are highly recommended. Business casual attire is suggested.

Koo Restaurant

29 East Pembroke Road

Danbury, CT 06811

203-739-0068

koodanbury.com

Tags: Izumi Japanese, Izumi Japanese Restaurant, Japanese Restaurant, Taipei Tokyo, casual attire

Make Delicious Japanese Fried Rice

You can add toppings like shrimp to Japanese fried rice.

Rice is a staple of the Japanese diet and frying it is method of preparation that adds flavor. Japanese fried rice is found at Japanese steakhouses in the West, but can be recreated at home for a delicious appetizer, side or even main course. The recipe can be adjusted to your taste. Add meat like beef, shrimp, chicken or pork or make vegan Japanese fried rice by removing the eggs and substituting the tonkatsu sauce with vegan Worcestershire sauce.

Instructions

1. Steam the white rice. Before you fry the rice, you must steam it in a rice cooker or in a covered pot. The process takes between 20 and 40 minutes on average. When the rice is soft and edible, it is ready.

2. Coat the frying pan with oil. Add the garlic and simmer for approximately 30 seconds.

3. Add the carrots, yellow onions and green onions to the frying pan. Cook for two to three minutes. Stir frequently.

4. Drop peas and rice into mixture. Continue to stir. Cook for another minute.

5. Add salt, pepper, soy sauce and tonkatsu sauce. Stir for one minute.

6. Push the rice mixture to the edges of the frying pan and crack the eggs into the center of the pan. Stir the eggs gently for about two minutes or until they begin to scramble. Mix the eggs into the egg mixture and fry for one to two minutes more. Serve the rice.

Tags: fried rice, Japanese fried, eggs into, into mixture, Japanese fried rice, tonkatsu sauce

Make Pinwheel Cookies

Pinwheel cookies are a rolled cookie with an attractive pinwheel pattern. You simply spread seedless jam over the dough, then roll it up and slice it into cookies. The jam gives the cookies great flavor and moistness. This recipe makes about 25-30 cookies.

Instructions

1. Beat butter until creamy in a large bowl, then stir in sugar and baking powder until thoroughly blended and stir in the milk and egg.

2. Add the flour and stir well.

3. Wrap and chill dough for several hours.

4. Place the jam and cornstarch in a small saucepan and stir well until the cornstarch dissolves. Break up any lumps.

5. Place the saucepan over low heat and stir. It will thicken as it comes to a simmer. When it simmers, shut off the heat and set aside.

6. Cut chilled dough in half and place one half on a lightly floured surface. Return the other half to the refrigerator.

7. Lightly flour a rolling pin and roll the dough into a very thin 13-by-9-inch rectangle. Lightly dust with more flour if the dough starts to stick.

8. Spread a thin layer of jam over the rectangle, but only spread it to within 1/2 inch of the edges.

9. Carefully roll the dough up the long way, so you have a 13-inch-long log. Don't squeeze it or you'll press out the filling. If any filling does run out, wipe it off with your finger so it doesn't stain the dough.

10. Repeat with the other half of the dough.

11. Lay the logs seam-side down on large pieces of plastic wrap, then wrap them and chill overnight.

12. Heat the oven to 375 degrees when ready to bake.

13. Gently unwrap the logs and use a very sharp thin knife to slice them into 1/4-inch-thick pieces. After each cut, place the cookie on a nonstick or parchment-lined cookie sheet and wipe the knife with a damp cloth.

14. Bake cookies for about 10 minutes or until the edges start to brown.

Tags: other half, roll dough, stir well

Grow Almonds

An almond is a nutritious nut grown inside the fruit of an almond tree. The almond tree has the same classification as a peach tree. It is natively grown in Southwest Asia. An almond tree grows from 13 feet up to 30 feet tall. Growing your almond tree is fairly easy but requires two to three years to reach maturity. Read on to learn grow almonds.

Instructions

1. Pick an area for the almond tree that receives full sunlight. The soil around the almond tree needs to be rich with nutrients.

2. Dig a hole for the tree that is large enough to bury the roots of the tree as well as any soil surrounding the roots from the tree's container.

3. Remove the tree from the container. Be careful not to harm any roots. Spread the roots out in the hole that you have dug. Fill in the hole around the tree.

4. Place plenty of compost or fertilizer over the tree roots and water thoroughly. Add more soil around the roots if needed.

5. Stick a small pipe or piece of wood into the ground to brace the tree. The almond tree grows quickly in the first year, but the trunk will not hold up to strong winds. Tie the almond tree to a pole or piece of wood.

6. Fertilize the tree with compost or fruit tree fertilizer. This is a good way to spike the growth of a new tree.

7. Maintain the almond tree by pruning the branches every year. This is best done in late winter or early spring before the new growth appears. When pruning, cut off dead and unhealthy branches first and then thin out areas where growth is bushy. Prune the bushy areas to allow sunlight and air to penetrate the tree, helping the overall growth of the tree.

8. Harvest the tree. The almond tree produces a small fruit during it's blooming season. When the fruit dies, it splits to reveal the pit, which is the almond. This is the ideal time to harvest the tree.

Tags: almond tree, tree almond, tree almond tree, almond tree grows, growth tree

Boil Peanuts In The Shell A Southern Delicacy

Green boiled peanuts are the official state snack of South Carolina.

Boiled peanuts are a flavorful snack popular across the deep South of the United States. Although no one is really sure when this Southern culinary tradition started, it may date back to the Civil War. The Confederate army, for example, often faced food shortages, and boiled peanuts provided an important source of nutrients. While boiled peanuts can be difficult to open and messy to eat, most enthusiasts believe that they are worth the effort.

Instructions

1. Purchase only green or raw peanuts in the shell when making boiled peanuts. While you can use any type of peanut, most buyers choose the Virginia and Valencia varieties because they have large seeds and the best flavor. Green peanuts are readily available for purchase between May and November in the Southern United States.

2. Wash 5 lbs. of peanuts thoroughly in cool running water. Allow them to soak in cool water for approximately half an hour. While the peanuts are soaking, add 5 gallons of water to a large saucepan or stock pot. Mix 5 cups of salt in the water to create a brine. You can adjust the amounts by using an approximate 1:1:1 ratio. For every pound of peanuts, use approximately 1 gallon of water and a cup of salt. For example, if you are boiling 3 pounds of peanuts, boil them in 3 gallons of water and 3 cups of salt. You can add more or less salt, according to your taste.

3. Add the peanuts to the brine and bring the mixture to a boil. Make sure that the peanuts are completely submerged by at least 2 inches of water. Add more water if necessary. Bring the mixture to a boil. Cover the pot and boil the peanuts on high between two and seven hours, adding additional water when needed in order to make sure that the peanuts stay below the water line. Cooking time will vary depending upon the amount, the type of peanuts and the age of the nuts.

4. Taste the peanuts frequently for desired flavor and texture. They should have a bean or pea-like texture when thoroughly cooked. Some people prefer their peanuts firm and crunchy, while others enjoy them with a softer consistency.

5. When the peanuts are thoroughly cooked, remove them from the stove and drain them in a colander. You can place them in a large serving bowl and eat them immediately, or refrigerate them and eat them cold.

Tags: boiled peanuts, cups salt, gallons water, mixture boil, peanuts thoroughly

Make Homemade Grape Jelly

If desired, skin the grapes and blend the skins with 1 cup of sugar in a food processor; add the skin mixture to the crushed grapes before straining.

Grape jelly is a childhood favorite that can easily be made at home. Kids can even help by washing the grapes in cool running water, picking out all the grape stems or crushing the grapes with a potato masher. Store the finished jelly in sterilized canning jars with lids and enjoy with toast, in peanut butter and jelly sandwiches or on a tasty homemade biscuit.

Instructions

1. Place the clean grapes in a large, heavy pot. Use a potato masher to crush the grapes. Add about 1/2 cup water to the pot.

2. Bring the grapes to a full, rolling boil over medium heat, stirring often; cook for about 15 minutes. Turn off the heat. Strain the grapes through a mesh strainer or over cheesecloth placed inside a colander; place the strainer or colander over a large bowl to catch the strained juice. Measure the amount of juice; you should have about five cups.

3. Pour the grape juice into the large pot and add the sugar. Bring the mixture to a boil.

4. Boil the jelly mixture over low heat 20-35 minutes, skimming the foam off the top as necessary and stirring frequently.

5. Test the jelly with a candy thermometer; the temperature should be 220 degrees.

Tags: potato masher

Make Jello Cheesecake

Take the fuss out of an elaborate cheesecake dessert by making a no-bake variety that is quick, easy and delicious, and is healthier than the high fat version. Another advantage of a Jell-O cheesecake over the traditional version is that you don't need to use the oven, so this is a great dessert for a young cook. With just 20 minutes of preparation time, you will have a creamy, rich-tasting dessert that will have your guests asking for more.

Instructions

Make Jell-O Cheesecake

1. Crush the vanilla wafers into fine crumbs; either place them in a large storage bag and use a rolling pin to pulverize them or use a food processor. Stir 4 oz. of melted butter or margarine into the crumbs.

2. Press the vanilla wafer crumb mixture into the bottom of a 9-inch spring form pan and place in refrigerator to cool and become solid. The harder you press the crumbs into the pan, the firmer the crust will be.

3. Dissolve one package of strawberry Jell-O in 1 cup boiling water. Set aside to cool.

4. Mix softened cream cheese, yogurt and Jell-O solution together and stir until fluffy.

5. Pour the filling into the spring form pan and spread it evenly over all the vanilla wafer crust. Place in refrigerator and allow it to cool until firm, about 90 minutes.

6. Remove the ring from the spring form pan, slide the cheesecake (still resting on the bottom of the pan) onto a serving tray. Slice and top each piece with fresh or frozen strawberries.

Tags: spring form, vanilla wafer, will have

Great Ideas For Pasta Salads

Pasta salad is often served at potlucks and picnics.

It's hard to go wrong when it comes to creating a tasty pasta salad. Although you can serve them hot, one of the handy things about pasta salad is that you can prepare it 24 hours ahead of time and chill until needed. In fact, most pasta salads taste better after marinating for several hours.

Bacon Spinach Pasta Salad

Combine the salty taste of bacon with the sweet taste of baby spinach to create a filling pasta salad. Cook and drain bow-tie pasta. Toss the pasta into a bowl with shredded baby spinach, diced red onions, chopped tomatoes and sliced celery. Drizzle the salad with Catalina salad dressing and mix well. Cover the bowl and chill in refrigerator for at least two hours. Cook bacon until crispy and pat away excess grease with a paper towel. Remove the pasta from the refrigerator, crumble the bacon into the salad, mix well and serve.

Healthy Pasta Salad

Boost the nutrients while preserving the flavor to create a tasty and healthy pasta salad. Cook and drain whole wheat macaroni pasta. Toss the pasta, diced cucumbers, diced tomatoes, diced celery, diced onions, diced carrots and diced baby squash together in a large bowl. Drizzle light Italian salad dressing, minced fresh parsley and lemon juice over the salad. Mix the salad well, cover the bowl and chill in the refrigerator for at least two hours before serving.

Spicy Ham Salad

Balance spicy and sweet flavors in a filling pasta salad with a little help from honey ham and brown mustard. Cook and drain mini pasta shells. Add pasta and diced ham lunchmeat to a large bowl. Mix spicy brown mustard, mayonnaise and lemon juice together in a small bowl. Pour the dressing over the salad and toss to coat. Toss shredded cheddar cheese, diced red onions and diced celery in the salad. Cover the bowl, place in the refrigerator and let salad chill for at least four hours before serving.

Classic Italian Pasta Salad

Go with traditional Italian flavors to create a pasta salad that both kids and adults will enjoy. Toss cooked corkscrew pasta into a large bowl with sliced pepperoni, diced salami, shredded mozzarella, sliced black olives, diced tomatoes and sliced green onion. Mix olive oil, red wine vinegar, garlic paste, parsley, sugar, pepper, salt and shredded Parmesan cheese together in a small bowl. Drizzle and mix the dressing into the salad. Cover the salad and chill in refrigerator for at least four hours before serving. Mix well before serving.

Gourmet Greek Pasta Salad

Artichokes, feta and olives are three calling cards of Greek cuisine and a flavorful addition to a pasta salad. Cook and drain tricolored corkscrew pasta. Mix the pasta, sliced black olives, diced artichoke hearts, chopped tomatoes, chopped onions and crumbled feta cheese together in a large bowl. Stir Italian salad dressing, mayonnaise, lemon juice, garlic paste and minced cucumber in a small bowl. Pour the dressing over the salad and mix well. Cover bowl and chill salad in fridge for at least four hours, stirring once before serving. Garnish salad with fresh basil and toasted pine nuts before serving.

Tags: before serving, Cook drain, large bowl, bowl chill, chill refrigerator

Make A Wine Barrel Cabinet

Oak barrels encourage an oak flavor to aging wine.

Many wine makers choose to store their wine in oak barrels. Oak barrels not only have a vintage appeal, but they provide a specific taste to wine as it ages over time. Oak barrels that are filled with wine are often heavy, and shouldn't be moved every time one enters a cellar. A cabinet for wine barrels offers organization, and a safe storage spot to provide security for the wine. Cabinets also offer the option of racking the barrels in the dining room or kitchen for easy access.

Instructions

1. Lay two 4-by-4 boards flat, parallel, and 28 inches apart. Screw a 35-inch 2-by-4 flat and perpendicular to the 4-by-4 boards so the bottom edge of the 35-inch board is flush with the bottoms of the 4-by-4 boards. Screw another 2-by-4 26 inches from the first 2-by-4 so that it is parallel with the 2-by-4. Repeat this process with the other two 4-by-4 boards and 2-by-4 boards. Use 3-inch screws for this step.

2. Stand both sets of 4-by-4 boards upright so they stand 60 inches tall. Position them so they are parallel and so the 2-by-4 boards are between them. Space them so the 4-by-4 boards of each set are 27-inches apart. The 2-by-4 boards at the very end of the 4-by-4 boards should be on the floor. Screw each 35-inch side of your 3/4-inch plywood to the 2-by-4 boards starting at the bottom. This is your first shelf. Screw the next 3/4-inch sheet of plywood to the 2-by-4 boards directly above. Use three inch screws for this step.

3. Screw your 35-by-60-inch plywood to the 35-inch-by-60-inch sides of the cabinet. One on each side, and use 1-inch screws for all of the 1/4-inch plywood. Be sure the corners are flush.

4. Screw one of the last two 60-inch pieces of plywood to the back of the cabinet, making sure all the corners are flush.

5. Screw hinges to the outside left edge of the front of the cabinet. There should be one 4 inches from the top left edge, one 4 inches from the bottom left edge, and one 30-inches in on the middle of the left edge. Screw the last 60-inch sheet of plywood to the hinges so the door can close and all the edges are flush.

6. Screw your last sheet of plywood to the top of the cabinet. Screw into the tops of the 4-by-4 boards. Be sure all the plywood edges are flush.

Tags: 4-by-4 boards, 2-by-4 boards, left edge, flush Screw, inches from, sheet plywood

Where Does Pepper Come From

Pepper is a spice found in most cultures. It is used in cooking and sometimes for medicinal purposes. It was a major commodity that was traded in early history. There are several types of pepper, and the origin of pepper and how it is grown is the backbone of how the industry operates today.

History

Pepper has been used as a spice since the prehistoric period. The plant is from the country of India. It spread to Southeast Asia. It has been used in Indian cooking since 2000 B.C. Peppercorns were a traded commodity that were used as money, and were called "black gold." Black pepper found in Europe, the Middle East and Africa came from India's Malabar region. This is the western coast of South India. During the sixteenth century, pepper was grown in Java, Sumatra and Madagascar. In the Middle Ages, pepper was a spice primarily used by the rich. In the twentieth century, pepper was grown on plantations in Vietnam, China and Thailand. India produces about 50 percent of the world's pepper. In the early days, Arab traders had a monopoly on the pepper trade. In Central Europe, the water pepper was used as a substitute for real pepper in bad economic times.

Function

Black pepper is the most used spice in the world. It is used quite extensively in Thai cooking, in stews and other dishes. In Vietnam, it is used in soups and as a table condiment. In Europe, fresh strawberries with green pepper is very a common dish. A pinch of mild pepper on fruits tastes good and recently chocolate with a pinch of pepper has appeared in the European market. Peppered sweetmeats were common in ancient Greece and Rome. It is also used in spice mixtures like curry and several Arab spice mixtures. White pepper is used in Creole cooking, and can be cooked a long time without losing flavor. It is used in spicy meat stews, sauces, steaks and vegetables. In the United States and Europe, the flavor of pepper and lemon juice are popular on poultry and fish. It is best ground directly onto food or added towards the end of cooking. At times, it is used to treat fever and chills.

Types

Black pepper is the fruit of the pepper plant harvested unripe but not far from ripening--called the peppercorn. The fruit around the seed shrinks and darkens as it's dried, forming black pepper. A form of black pepper is produced in all countries that grown it. Black pepper that is produced only in India is known as Telicherry pepper. Fully ripened pepper fruits are used to make white pepper (it is the seed with the fruit removed). White pepper is more expensive than black due to the cost of processing. Green pepper is harvested pepper that is not ripened yet. It is processed to avoid fermentation of any kind. It has a fresh herbal flavor. Green pepper is used in Western cooking. It is mixed in mustard, pepper steak and sauces. White pepper is often used in cream-based sauces.

Features

Pepper gets its spicy flavor from the piperine compound, found in the outer fruit and the seed. The strongest flavor is in the white pepper, and weakest is in the green variety. It contain about 3 percent essential oils. In trade, pepper is identified by the growing region, and the most important Indian grade is Malabar, which is regular black pepper with a green hue. The other is Tellicherry, which is a type of black pepper that is more flavorful than other types.

Identification

Pepper grows on climbing vines with very large leaves. The plant can reach a height of 35 feet or more. The plant has broad green leaves and white flowers that grow on spikes. Flowers eventually produce small green berries that look like grapes. When they ripen, they turn yellowish-red in color. The pepper plant needs a rainy, humid environment with shade to grow well. Often new plants are grown from cuttings that are put near trees or poles. It takes 2 to 5 years for the new plant to produce any berries. The different types of pepper come from same plant, but are harvested at different times. Black peppercorns are picked when they start to turn yellow and are dried in the sun. Sometimes they are put in boiling water for 10 minutes to start fermentation (that is why they turn black).

Tags: Black pepper, pepper grown, pepper that, pepper used, used spice, about percent

Make Homemade Vodka

While many people brew their own beer and experiment with wine making, far fewer tackle the challenge of making their own hard liquor. Distilling vodka requires only simple ingredients but somewhat more substantial equipment. Allow space, time and room for failure as you learn to make vodka. Once you can successfully make homemade vodka, experiment with adding flavors and creating infused vodkas.

Instructions

1. Assemble your vodka still. A still should have a heat source, a boiling chamber, cooling pipes and a collection bottle. Thoroughly sterilize all equipment using bleach or a sanitizing solution made for baby bottles and similar items. Be sure to also sterilize your stock pot and any utensils you will use to make your mash.

2. Fill a large stock pot with 23 liters of tap water to make your homemade vodka. Add 2 tsp. of gypsum to this water and mix well. Test the pH and adjust, if needed, with citric acid. Add citric acid 1/4 tsp. at a time until it's reached a pH of 5.8 or 6.0. Place the pot on the stove, cover and allow to heat to 165 degrees F.

3. Remove from heat and stir in 8 liters of flaked winter wheat. Stir for approximately five minutes, then every five minutes until the temperature is 152 degrees F. Add 1.5 liters of malt to this mixture. Leave for 90 minutes, stirring occasionally. The mixture then may be left overnight to allow it to cool to fermentation temperatures.

4. Use the hydrometer to check the originating gravity of the clear liquid on top of the mash once the mixture has thoroughly cooled. The measurement should be around 1.060-1.070. Transfer the mash to the fermenter and pour quickly from one fermenter to the other four to six times to aerate the wheat mash. Add a packet of vodka yeast and stir well. Allow the mixture to ferment for 72 to 84 hours.

5. Strain the mash and place into the still. Heat the mash. The alcohol will evaporate and collect in the collection bottle. Be sure to filter through a carbon-based filter. Dilute at a ratio of 3 parts vodka to 4 parts water and bottle in sterilized bottles.

Tags: citric acid, collection bottle, experiment with, five minutes, homemade vodka

Visit The Three Stooges' Graves

If you are a Three Stooges fan or just want to pay your respects, you can visit their graves. Although they are one of the most famous entertainment groups, they were not laid to rest together. However, they are all buried in California so you can visit their graves all within a relatively short period of time.

Instructions

1. Recognize that you'll need to visit four different cemeteries to find the graves of all various members of the Three Stooges. The most common lineups were of "Larry, Moe and Curly" and "Moe, Larry and Shemp." Moe Howard, Larry Fine, Shemp Howard, Curly Howard and Joe Besser are all buried around Hollywood, California. Whenever possible, get a map of the particular cemetery (they may be available at the entrance) to find your way around.

2. Head to Hillside Memorial Park in Culver City, California to find the grave of Moe Howard. Howard's crypt is located in the outdoor mausoleum "Garden of Memories." It's in a small, triangle courtyard that you can get to through the "Court of Love." The crypt is on the back wall, two up from the bottom.

3. Visit the Home of Peace Cemetery in East Los Angeles to find the graves of Curly and Shemp. Shemp's grave is located in the mausoleum, the second row from the bottom. Curly is buried in the Western Jewish Institute section of the cemetery in Row 5, Grave 1.

4. See the final resting places of Larry Fine and Joe Besser at the Forest Lawn Glendale. Larry's crypt is within the Freedom Mausoleum on the bottom floor. His crypt is No. 22247 and it's within the Sanctuary of Liberation at the far south end on the bottom row. Joe Besser is buried outside in the Dedication section, L-4404, Space 2A.

5. Go to Valhalla Memorial Park in North Hollywood to see the grave of Curly Joe Da Rita. Da Rita's grave is located near the southern entrance to the cemetery. Look on the east side of the lawn by the entrance in Block D, Section 338, Lot 19.

Tags: Three Stooges, Besser buried, find graves, from bottom, grave located, Larry Fine

Buy Silicone Bakeware

Silicone bakeware is an innovative product that keeps your food from burning. In fact, your food bakes and cools evenly. It's ideal for making brownies, breads, muffins and even gelatin molds! Silicone bakeware is completely non-stick. It's so flexible, you can pop your baked good right out of it. It can also be rolled up and goes from the freezer into the microwave with no problems.

Instructions

1. Decide on a color. Silicone bakeware doesn't fall into the boring bakeware category. You can get red, blue, green or yellow--any color to match your kitchen or your personality.

2. Research several brands. Cooks & Chefs and Cuisine Magic are two companies that produce silicone bakeware. Most of it can handle temperatures ranging from -40 degrees F to more than 480 degrees F.

3. Price out your options. You can buy individual pieces of silicone bakeware or an entire set. A ten-piece set is relatively inexpensive. It includes a Bundt pan, cookie sheet, muffin pan, hot pads and utensils.

4. Go to your local kitchen store or hit the web. There is tons of silicone bakeware out there. If you do a lot of baking with your children, bring them along. They'll love to pick out a fun color.

Tags: silicone bakeware, Silicone bakeware, color Silicone, your food

Microwave A Potato

Nothing goes better with a rare steak than a steaming hot baked potato. But unless you plan ahead, your steak will be done long before your baked potato. Follow these steps with your microwave to ensure that they'll appear on your plate at the same time.

Instructions

1. Wash your potato and scrub away dirt and "eyes" with a potato or vegetable brush.

2. Poke holes into your potato using a fork. Be sure to make several on each side of the potato. Without the holes, your potato will explode.

3. Place the potatoes, in the microwave on high for 5 minutes. If cooking 3 or more potatoes, expand this to 7 minutes. Note, this is for an average-sized potato. Adjust time accordingly for size.

4. Let the potato cool for 1 to 2 minutes after it is finished microwaving.

5. Remove the potato from microwave and test it by sticking your fork inside the potato. If it passes through easily, then your potato is ready. If you feel resistance and the potato is still hard inside, microwave for another 2 minutes.

Tags: your potato, baked potato

Special Wine Gifts

Wine gift

A special wine gift can be anything from a single bottle of exceptional Bordeaux, to a gift basket of several bottles combined with a variety of fruit and cheese. A special wine gift might even include a unique and useful accessory alone or in combination with wine and gift baskets.

Special Wines

A special wine

A bottle of fine Bordeaux such as Chateau Latour, Chateau Mouton Rothschild, Chateau Margaux or Chateau Lafite Rothschild would make a wonderful gift for a wine lover. Depending on the vintage and the rating from notable wine critics such as Robert Parker, Jr., these wines can command high prices. Fine wines from Italy, Spain and California should also be considered.

Champagne

Champagne celebration

Champagne, the ultimate celebratory wine, has ushered in each New Year for centuries and has toasted wedded couples equally as long. Champagne can make a special gift when it's from a top producer such as Louis Roederer Cristal, Dom Perignon or Krug Clos Du Mesnil. These champagnes can command prices of more than $100 to close to $1,000 per bottle, depending on the vintage and rating.

Vintage Port Wine

Vintage Port

Vintage Port Wines are essentially sweet, fortified dessert wines from Portugal that can make a different and special wine gift. Similar to champagne, vintage port is used to commemorate special occasions. Because they can age for many years if stored properly, vintage port is sometimes purchased as a gift to celebrate a child's birth in a particular year and then held for as many years as desired to reach an anniversary date. The major Port houses are Graham's, Fonseca, Dow's and Taylor Fladgate. They usually fetch the highest prices depending on availability and the vintage year.

Wine Accessories

Wine accessories

A wine accessory can make a special wine gift alone or be included in a gift basket. You may include anything from a special wine opener to a temperature-controlled wine refrigerator costing more than $100 would make a special gift for the wine aficionado. Fine crystal stemware for all types of wines should also be considered. You can find any of these items without having to leave your keyboard. Just go online to find one of several wine accessory retailers who will gift wrap and ship anywhere to an appreciative recipient.

Tags: special wine, special wine gift, make special, wine gift, also considered, anything from, gift basket

Make Homemade Fudge Brownies

Top the brownies with additional chopped nuts, if desired.

Fudge brownies are undoubtedly delicious, but making them from scratch may seem like a daunting task. Instead of reaching for a boxed brownie mix, try this easy recipe. It doesn't require any special equipment or ingredients or even a lot of time - it's sweet and simple, just the way brownies are meant to be.

Instructions

1. Preheat the oven to 350 degrees and lightly grease a 9-inch square or 9-inch-by-13-inch baking pan.

2. Mix the sugar and 1/2 cup of butter in the mixing bowl of a standing mixer or with a hand mixer. Add the eggs one at a time and beat the mixture until well combined. Stir in the vanilla extract.

3. Bring a double boiler to a simmer. If you do not have a double boiler, fill a large pot with 1 to 2 inches of water and bring the water to a simmer; place a heat-proof bowl over the pot. Place the remaining 1/2 cup of butter and the chocolate in the top of the double boiler or the heat-proof bowl. Allow the butter and chocolate to melt, stirring constantly. Let the mixture cool to room temperature, then stir it into the butter and sugar mixture.

4. Combine the flour, nuts and salt in a mixing bowl. Sprinkle the flour mixture into the chocolate mixture slowly, stirring constantly. Pour the mixture into the prepared baking pan.

5. Bake 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies; when removed, the toothpick should have just a bit of brownie batter on it.

Tags: double boiler, butter chocolate, heat-proof bowl, mixing bowl, mixture into, stirring constantly

Clean Foggy Wine Glasses

Drinking wine out of foggy wine glasses is an unpleasant experience. Not only are foggy wine glasses unattractive, but also the soap residue that remains on the glass can affect the integrity of the wine you are drinking. Fortunately, with a little bit of effort and only a few basic household ingredients, you very easily clean wine glasses, restoring them to their original shine.

Instructions

1. Fill the pot with white vinegar.Make sure that that the bowl is full enough to cover a wineglass if it is laid across the bottom of the pot.

2. Immerse as many glasses as possible into the vinegar bath. You may have to repeat this process more than once if you can only fit one or two glasses into the bath.

3. Allow the glasses to soak in the vinegar bath for up to three hours, turning if necessary to ensure that all parts of the glass's surface get a thorough soaking.

4. Remove the glasses from the vinegar bath.

5. Wash the glasses gently in warm water with a clean cloth, using only a drop of mild liquid detergent per glass. Be sure to use a great deal of water to avoid the liquid soap clinging to the sides of the glass and leaving marks again.

6. Rinse the glasses thoroughly with warm water, giving extra attention to the interior bottom of the glass where soap often collects.

7. Soak the glasses in a vinegar bath again for another two hours if you find that any residue remains.

8. Dry the glasses very gently with with a soft cloth and let stand to dry completely.

Tags: vinegar bath, wine glasses, foggy wine, foggy wine glasses, warm water

Grate Fresh Wasabi

Served with sushi, wasabi adds heat to a dish.

Fresh wasabi root is difficult to locate outside of its native Japan, but the spicy flavor of freshly grated wasabi is second to none for accompanying sushi. Like horseradish, wasabi has a biting pungency that is enhanced by grating it just before use on a fine sharkskin grater. Sharkskin graters resemble pads with sandpaper on them. This sandpaper-like substance is sharkskin, which has the gritty texture needed to finely grate the wasabi to the perfect consistency for use with sushi.

Instructions

1. Cut the wide crown end off of the wasabi root to produce a flat spot for grating.

2. Peel 1 inch of the wasabi root down from the crown end using a vegetable peeler.

3. Rub the bottom portion of the wasabi in a circular motion over a sharkskin grater or fine-tooth grater.

4. Serve the grated wasabi immediately before the pungency and flavor dissipate.

5. Dampen paper towels and wring out the excess water. Tightly wrap the leftover whole wasabi with the dampened paper towels. Cover the wrapped root with a layer of plastic wrap. Store the wasabi in the refrigerator for up to one month or until it becomes limp, at which point you should discard it.

Tags: wasabi root, grated wasabi, paper towels, sharkskin grater, with sushi

Obtain A Liquor License To Make Limoncello

Limoncello---that light, refreshing lemon-infused liquor from Southern Italy---is as easy to make as mixing the ingredients in a bottle and letting them steep on the kitchen counter. However, obtaining permission to distribute, sell or even produce limoncello in some regions is a serious matter. Limoncello can be every bit as potent and dangerous as other liquors; as a result, the individual who wants to make and distribute limoncello must follow a certain path of legal research and paperwork.

Instructions

1. Decide which liquor will be the base for your homemade limoncello. Due to its relative absence of flavor, vodka is a highly popular liquor for limoncello production. Other stronger liquors may be used as well, such as grain alcohol.

2. Determine the liquor laws in your state or municipality. In some regions, it is illegal to produce your own alcoholic product, let alone sell it for any type of commercial gain. Additionally, the type of alcohol that you want to use may be illegal in your area---many states prohibit the sale of 190 proof (95 percent alcohol) products.

3. Decide which type of liquor license (if any) that you need to obtain. Different regions distinguish a variety of venues and purposes for alcohol production and distribution. If you do not want to sell your limoncello but want simply to produce it for yourself and family and friends, then, depending on local laws, you can probably either waive the necessity to obtain a license or apply for the simplest license that your local government permits.

4. Apply for the appropriate licenses and permits before beginning your limoncello production. Laws in your area might prohibit and even punish the production of alcoholic beverages before the proper permissions have been obtained.

5. Acquaint yourself with the laws of the regions and territories to which you might want to distribute your limoncello. If you used 190 proof alcohol, then it will likely be illegal to ship your limoncello to states where that particular product is illegal. Additionally, some states---such as Maryland, for example---do not allow their residents to purchase alcohol through the mail and via the Internet.

Tags: your limoncello, Decide which, license that, limoncello production, some regions

Ingredients To Make Concord Grape Wine

A high volume of grapes must be used to make wine.

The ingredient list for Concord grape wine, as with other types of wine, is very small and simple. Two ingredients, Concord grapes and yeast, are essential for making Concord wine. A third optional ingredient, sugar, is used to change the taste and the alcohol content of the finished wine. The grapes that are used in Concord grape wine must also be freshly harvested and free of bugs and rot.

Concord Grapes

The Concord grape is quite different from the grapes used in traditional wines such as Merlot and Chardonnay. Concord grapes are native to America and are usually used to make grape juice and grape jelly. Although they are not typically used in wine, they work just as well as any other grape. During the wine making process, Concord grapes are crushed and fermented either with or without their skins, depending on the style of wine desired. Concord grapes can be grown in a backyard garden or purchased in bulk from retailers.

Wine Yeast

Yeast is an ingredient added to Concord grape wine to create alcohol. It is important to use yeast that is specific to winemaking applications. Yeast creates alcohol by consuming the sugars that are present in the grape juice and converting it to carbon dioxide and alcohol. The carbon dioxide is released into the atmosphere while the alcohol remains in the wine. Wine yeast is commonly available through winemaking supply stores.

Sugar

The addition of sugar is an optional ingredient in making Concord grape wine. If added during the fermentation process, sugar can increase the overall alcohol content in wine. When added after the fermentation process, sugar can increase the sweetness of the wine. Plain, regular sugar that can be bought from any grocery store is the sugar of choice for winemakers.

Tags: Concord grape, Concord grape wine, Concord grapes, grape wine, alcohol content, carbon dioxide, fermentation process

Make Mozzarella Cheese

Mozzarella cheese is commonly used in pizza, lasagna and some salads, such as caprese. While mozzarella is found in most grocery stores, the texture and taste may not be as good as the fresh handmade version. Here's how you can make fresh Mozzarella cheese at home.

Instructions

1. Pour a gallon of unhomogenized whole cow's milk into a large, stainless-steel pot. This kind of milk can be found at a dairy or health foods store. Mix three teaspoons of citric acid into one-half cup of cool water, then add that mixture to the milk. The citric acid will act as a preservative.

2. Heat the milk at medium low until it reaches between 88 and 90 degrees F. The milk should start to curdle. Stir some liquid rennet into the curdling milk for about 30 seconds. The rennet is the enzyme that will help form the Mozzarella's shape and texture.

3. Turn down the heat to low so that the milk curd can continue to form. This should take anywhere from five to 15 minutes to ensure firmness.

4. Use a knife or a large spoon to cut the curd into one-inch squares while it's still in the pot. Notice a yellowish-colored whey that forms with the curd. Transfer the curd into a colander so that the whey can drain into the pot or a separate bowl.

5. Microwave the curd in a heat-safe bowl for about one minute. Pour out the excess whey while preserving the curd in the bowl. Knead the curd, then reheat it in the microwave twice for 30 seconds each. Wear rubber gloves to handle the curd since it may be too hot to touch.

6. Knead the curd in the bowl, then transport it to a bread board. Continue kneading the curd on the board as if you're making bread, and reheat it in the microwave if necessary to maintain the firmness. The curd will turn into Mozzarella once it becomes smooth like taffy.

7. Add salt to the Mozzarella to give it some flavor. Form the Mozzarella into several balls and refrigerate them in a bowl of cold water. Eat the mozzarella after it cools, or save the cheese in plastic wrap and refrigerate it.

Tags: citric acid, curd bowl, curd into, Knead curd, Mozzarella cheese, reheat microwave

Take Salt Out Of Food

Take Salt Out of Food

Too much of anything is usually bad, and this is certainly the case with salt. High sodium intake causes heartburn, osteoporosis, certain kinds of cancer, and hypertension (high blood pressure), which can lead to stroke. So lowering the sodium intake in your diet is always a good idea. Try low-sodium salts, or simply remove the salt shaker from the table to avoid automatically reaching for it. Out of sight, out of mind! And here are a few other easy ways to desalt your diet.

Instructions

Reducing Salt

1. Check for low-sodium versions of canned products. If low-sodium is not available, take the food out of the can, drain well, then cover with water and let sit for 10 minutes. Drain again, then cover with fresh water for another 10 minutes. The water will leech the salt out of the food. Taste the food after each change of water so you can stop before it gets too bland. This technique works well for canned vegetables of all kinds, and for canned meats such as spam, salmon, Vienna sausages, chicken, ham, etc. These can be extremely salty, as salt is a main ingredient used in food preservation.

2. Try adding a sweet or acidic ingredient (honey, sugar, vinegar, lemon juice, etc.) to offset the salty taste. But remember, this does not decrease sodium levels. Once salt has dissolved in liquid, it cannot be taken out. Although it is conventional wisdom to use potatoes to absorb salt, this is not the case. Potatoes (or apples, bread, rice, etc.) do not absorb only the salt; they absorb liquid as well, leaving the original amount of saltiness.

3. Combine low-salt and no-salt versions of foods. This tip is especially useful if you don't like the "no salt" version but find that even the "lightly salted" contains too much sodium. Look for varying salt levels of microwave popcorn, chips, nuts, pretzels, and snack crackers, readily available in the snack aisle. This method also works with no- and low-sodium soups, condiments, salad dressings, peanut butter, etc. But remember, the best way to cut back on salt is not to use it in the first place, so try substituting garlic, oregano, cumin, thyme, rosemary, and other herbs, spices, and flavors in its place.

Tags: cover with, sodium intake, Take Salt, Take Salt Food, then cover, then cover with, your diet

Get The Best Late Night Dining In Dallas

Whether you experienced a night of jazz and blues in its trendy Deep Ellum neighborhood, cheered at a Mavericks basketball game or celebrated the popular Cinco de Mayo, the city of Dallas has a lot of culture and entertainment to offer locals and visitors alike. Famous for its barbecue, Mexican, and Tex-Mex food, Dallas is home to some great food, but finding a place open after hours can be challenging. Here are some suggestions in finding some tasty fare in the wee hours when you just can't call it a night.

Instructions

Get the Best Late Night Dining in Dallas

1. Go to Cuquita's Restaurant, 2326 N Henderson Ave, (214) 823-1859 for some delicious, affordable Mexican food, sometimes with accompanied by a mariachi band). It's open until 4:00 AM on Fridays and Saturdays and 3:00 AM during the week, Cuquita's, once a house is cheerfully decorated if not a little well-worn, and all the food is homemade, even the tortillas and hot sauces. Try the posole, (a kind of stew), the Chicken Mole Enchiladas, the Chilaquiles con Chorizo ( fried tortillas strips, cheese, peppers, tomatoes and sausauge), or if you're brave, the beef tongue.

2. Stop over at Ten Spots Grill, 1302 Main Street; (214) 748-1010 for a good deal. It recently won the "Big Portions, Small Price Spot 2008" on Citysearch. Known for its numerous screens airing spots and serving up great burgers in a fun atmosphere, Ten Spots Grill's kitchen open to 2 AM on Fridays and Saturdays. The restaurant has daily specials such as its Friday Nights Lights, where you can get any 2 Super Bowls for $10 such as Chicken and Sausage Gumbo, Cobb Salad, or its signature (and very filling) Big Ten Bowl, which has mashed potatoes, corn, and chicken tenders covered in cream gravy and cheese. They also have some delicious and decadent desserts like cheesecake, sundaes, ice cream floats, and best of all, a Chocolate Peanut Butter stack. Think milk chocolate and caramel layered twice on brownie cake and then topped with honey roasted peanuts. You can also order from the website!

3. Pop into Nandina, 5631 Alta Avenue, (214) 826-6300, for Asian Fusion. Open until 3:00 AM daily, Nandina has some great sushi and sashimi choices (try the crunchy roll) as well as Asian tapas like Tulip Dumplings, noodle dishes (try the Drunken noodles), poultry dishes like Tamarind Chicken (you can specify how spicy you want it) and a unique dish of Kobe beef strips covered in Camembert cheese and laid on a bed of green apple sticks. There is a full bar with a flat-screen TV, patio seating, delivery service and a waterfall room for romantic dining.

4. Enjoy the Moonlight Breakfast on Fridays and Saturdays starting at midnight until 3:00 AM at Avanti Ristorante, located at 2720 McKinney Avenue, (214) 871-4955. Located near the Arts Districts, Avanti offers a number of elegant dishes, beginning with starters like Italian Ceviche or Stuffed Mushrooms Florentine and moving on to entrees like the Avanti Omelet, stuffed with Italian sausage, mushrooms, green peppers and feta cheese, or the Filet Mignon Sandwich served with french fries. They also serve their regular (and more expensive) dinner menu until 3:00am as well.

5. Listen to live music while you dine at Sambuca Uptown located at 2120 McKinney Avenue, (214) 744-0820. Open until 2:00 AM on the weekend and midnight on weekdays, you can sit inside amid Far Eastern influences like Balinese carvings or sit outside when it's pleasant. Either way, there's plethora of specialty drinks, like the Wedding Cake Martini made with vanilla vodka, tuaca (an Italian liquor) and pineapple and cranberry juices. In addition to salads and wood-fired pizzas, try their signature dishes like Zebra Pasta (shrimp, scallops and lobster in a cream sauce), Aussie Lamb Chops or Sea Bass in Miso sauce.

Tags: Fridays Saturdays, Best Late, Best Late Night, Dining Dallas, dishes like, Late Night

Thaw Frozen Rice

Many cooks choose to save time by cooking large batches of food on the weekend and freezing individual portions for homemade frozen dinners that can be thawed and reheated for a quick weeknight meal. Rice lends itself perfectly to this technique, since it can take up to an hour to cook long-grain brown rice and it freezes well. In order to properly thaw it properly, you need to take some steps before you freeze it for the best results. You can reheat rice directly from the frozen state, but if you are using it for a cold application such as a salad or pudding, you can simply thaw the rice. Instructions for both are below.

Instructions

1. Measure out 1/2- to 3/4-cup portions of rice into each zip-top freezer bag. Squeeze out the excess air and seal. Place the bags into the freezer until ready to use.

2. Remove the number of bags from the freezer you need for a single meal. This will prevent you from thawing out too much rice. Repeatedly thawing and refreezing of any food will degrade its texture and taste.

3. Place the bags into the 2-quart bowl of cold water. Pour out the water every 10 to 15 minutes until the rice is completely thawed. The length of time will depend upon the number of portions of rice you are thawing. Warm or hot water will not cause the rice to thaw faster, but it will start to cook the rice on the outside of the bag, leaving the inside rice still chilled.

4. Put the bowl beneath the faucet and run cold water over the bags of rice to speed thawing. Do not use hot water, which will begin to cook the rice.

5. To cook the rice directly from the frozen state, place the bags of rice into a pot of boiling water for 5 to 10 minutes or until hot.

Tags: cook rice, bags into, bags rice, cold water, directly from, directly from frozen, from frozen

Cook Frozen Omelettes

Frozen omelettes reheat in minutes with a microwave or oven.

Omelettes no longer have to be only for leisurely weekend breakfasts. Cook extra individual omelettes one day and freeze the rest for quickly reheating on a hectic weekday morning. The same technique for reheating the frozen omelettes will also work with commercially frozen products sold in supermarkets.

Instructions

Microwave Method

1. Arrange a single frozen omelette on a microwave-safe plate.

2. Cover the omelette with a paper towel.

3. Heat the omelette on high power for two minutes.

4. Leave the omelette covered in the microwave for one minute to finish cooking through. Heat the omelette for an additional one minute on high power if needed, but avoid over cooking.

Oven Method

5. Spray a baking sheet with cooking spray. Preheat the oven to 400 degrees Fahrenheit.

6. Place the omelette on the baking sheet.

7. Tightly cover the baking sheet with aluminum foil.

8. Bake the frozen omelette for 20 minutes or until heated through.

9. Let the omelette rest for two minutes on the baking sheet before serving.

Tags: baking sheet, baking sheet with, frozen omelette, Heat omelette, high power, sheet with

Make Moroccan Couscous

Couscous is a food from North Africa.

Couscous is a staple food of North Africa made from the wheat kernel. It's versatile and simple to cook, and occupies a place on many dinner tables much in the way rice and pasta do. The flavorful ingredients in Moroccan couscous make it a delicious main dish that includes vegetables, protein and, of course, couscous.

Instructions

1. Place a large, heavy-bottomed pot over medium heat. Pour the spices into the pot and gently toast until fragrant, about two to three minutes.

2. Stir in the oil and onion, and cook until softened. Add the bell pepper and zucchini, and cook for five more minutes.

3. Toss in the meat and orange juice. Turn the heat to high and bring the ingredients to a boil until the meat is cooked. Stir in the raisins.

4. Once the mixture is boiling, stir in the couscous and remove from heat. Cover the pot and let stand for five minutes.

5. Before serving, fluff the couscous with a fork.

Tags: North Africa

Get Lots Of Free Samples And Products In The Mail

Mailbox

Budgets are tight these days. It's hard to justify going out and buying products you have never tried, also who doesn't like free stuff and free samples? I am going to share in this article get piles and piles of free samples, products and coupons in your mail box everyday! I have received free food samples, free beauty samples, free kids samples and more using the steps below! Have fun!

Instructions

1. Do an internet search. You can find free samples of products just by searching on the internet for them. Search for things like "free cleaning samples" "free food samples" "free beauty product samples." Just go to the sites and fill out the form.

2. Join a freebies group. You can find these groups on all types of free networking sites. Facebook, cafemom etc. I get daily emails from my groups with the latest free samples and giveaways so I don't have to search for them.

3. Find a good freebie or giveaway blog. You can search for "freebie" or "free sample" blogs and find a bunch of them. They typically have hundreds of giveaways categorized for you and updated constantly. these are great because many companies use these blogs only to promote their products and offer samples and giveaways just for the readers.

4. Register as a product tester. This can be tricky but it can be done. If you are able to get accepted as a product tester you will get a flood of free products and samples. Just search for "product tester registration" or "become a product tester."

5. Search for freebie sites. Like blogs freebie sites have a ton of free samples listed by category and can be a very good resource. Just search for "freebie site" "free sample site" etc.

Tags: product tester, samples free, free samples, food samples, food samples free

Get Frozen Ravioli Apart

Seemingly nothing is more frustrating than opening the freezer to grab a few ravioli from the bag for dinner than to find they are all frozen together. You know you don’t want to cook them all, but they are so solidly frozen, it seems impossible to break them apart. But there are a few tricks you can try to break the individual frozen ravioli apart.

Instructions

1. Make sure the bag is sealed tight and drop it on the floor. You may have to do this several times. This should break the ravioli apart.

2. Remove the desired amount of ravioli from the bag. Use a butter knife to gently pry each individual one apart.

3. Let the ravioli set on the counter for approximately 5 minutes. This should be long enough for you to separate the ravioli. Refreeze the remainder immediately.

4. Break apart as much of the frozen ravioli as possible with your hands. Drop the ravioli into a pan of boiling water. As the ravioli cook, they will separate.

Tags: frozen ravioli, ravioli from, This should

Baked Pork Chops Recipes

Pork chops baked in the oven is a simple way to create a meal. Unlike frying, the pork chops can be cooked with other ingredients, which makes for easy one-dish meals. Because pork chops usually are less than an inch thick, an oven meal can be prepared in less than 60 minutes. Baking also is healthier than frying, which is a wise choice for you and your family.

Simple Baked Pork Chops

Combine together in a shallow bowl, 1 egg, 1 tablespoon red wine and 2 tablespoons soy or Worcestershire sauce. In a separate shallow bowl, place dried plain or seasoned bread crumbs. Grease a shallow 9-by-13 baking dish with nonstick cooking spray or oil. Dip the pork chops one at a time in the egg mixture, then into the bread crumbs, making sure the pork chop is thoroughly coated. Lay the pork chops in a single layer in the baking dish. Bake at 350 degrees F for 30 minutes, then turn the chops over and cook for another 10 to 15 minutes until golden brown and fork-tender.

Creamy Rice And Pork Chops

In a 9-by-13 baking dish, combine 1 can of cream of mushroom soup, 1 cup of milk, 1/2 cup of dry onion soup mix, 3/4 cup of uncooked brown rice and 2 cups of thawed frozen broccoli or peas. Stir with a fork until combined. Lay 4 to 6 pork chops in a single layer on top of the mixture. Season with salt and pepper if desired. Cover the dish with aluminum foil and bake at 375 degrees F for 45 minutes. Remove the foil and cook for an additional 15 minutes or until the chops are browned and fork-tender.

Pork Chops and Potatoes

Combine 1 can of cream of celery soup, 1/2 cup milk, and 1/2 cup sour cream in a 9-by-13 baking dish. Add 1 pound frozen hash browns and 1/2 cup shredded cheddar cheese to the mixture. In a heavy skillet, heat 2 tablespoons of oil and brown 4 to 6 pork chops on both sides. Place the pork chops on top of the mixture and cover the pan with foil. Bake at 350 degrees F for 40 minutes, then remove the foil. Sprinkle the dish with another 1/2 cup of shredded cheddar cheese and cook for another 10 minutes or until the cheese is bubbly.

Tags: baking dish, 9-by-13 baking, 9-by-13 baking dish, degrees minutes, dish with, minutes until

Create An Authentic Mexican Buffet

Mexican food is rich is taste, color and texture. From crunchy tacos and nachos, to soft warm fajitas, Mexican cuisine provides the wonderful assortment of sweet, salty and spicy dishes that every buffet needs. In order to create a fantastic buffet, sure to please even your most finicky guests, just follow these simple instructions.

Instructions

1. Set out the appetizers and munchies. Tortilla chips can be store bought, or fry up your own. Simply tear flour or corn tortillas into bite size pieces, then saute in a bit of butter or oil, until light and crisp. Serve crisp tortilla chips with assorted condiments, cheeses, meats and vegies, for a great beginning to your Mexican buffet.

2. Concoct your own condiments. Salsas can range in taste from very hot, to mild and sweet. A tomato salsa is made with fresh chopped tomatos, green and red chilli's, diced onion, and green pepper. Prepare tomato salsas in both hot and mild varieties, and be sure to label them clearly. Another salsa which simple to prepare, and sure to be a hit at your buffet, is an authentic pineapple salsa. Mix equal parts of diced fresh pineapple, with diced, fresh ripe tomatoes. Chop several tablespoons of fresh cilantro. Add a few teaspoons of diced onion or green pepper, if you desire. This sweet salsa is a wonderful compliment to tortilla chips, as well as other Mexican dishes. Also be sure to have plenty of hot peppers, and cool sour cream on hand, as well. Guacamole adds a festive look to the buffet, and is a wonderful compliment to appetizers and main dishes.

3. Offer several meat selections. Use warming pans, or chafing dishes to keep the meat hot.-Chicken breasts may be cut into strips, then seasoned with salt, pepper, cumin, and a bit of chili powder. Saute in a skillet with slices of green, yellow, and red pepper, and sliced or diced onion. -Seafood, such as shrimp or crab, can be cooked in a small amount of butter or oil, and served with a squeeze of fresh lemon, and a touch of cilantro.-Season ground beef with cumin and chili powder. Add a dash of Tabasco for fire, if you prefer.-Cut steak into thin strips and cook with bell peppers and onions.

4. Serve up a variety of breads. Soft flour and corn tortillas can be warmed prior to serving. Wrap each tortilla in a festive colored napkin after heating. After heating, place crunchy taco and tostada shells on an electric skillet, and set the temperature to low.

5. Grate spicy pepper jack cheese, sharp cheddar, and Colby longhorn. Place within easy reach of appetizers and main dishes.

6. Shred lettuce into a large bowl. Arrange next to diced tomato, onion, green or red bell peppers, jalapeno peppers, and black olives.

7. Heat refried beans in a large bowl. Top with grated cheddar cheese, as well as diced onion, tomato and green pepper.

8. Spice up your dessert selections. Coffee cakes and spice cakes work very well to complete the perfect Mexican meal. If you can manage it, consider serving a Cinnamon and sugar topping with plain vanilla ice cream as well.

Tags: diced onion, green pepper, onion green, appetizers main, appetizers main dishes, bell peppers

Serve Ciabatta Bread

Enjoy crisp and chewy ciabatta bread with diverse foods such as soups, pastas and salads.

Ciabatta is popular slipper-shaped Italian yeast bread with a porous crumb. This crisp yet chewy bread can be baked with various ingredients, including milk, olive oil, salt, rosemary or marjoram. Ciabatta bread is commonly used by Italians to prepare paninis or sandwiches. You can also enjoy this rustic, handmade bread in several tasty ways.

Instructions

1. Serve ciabatta bread as an appetizer with extra-virgin olive oil or flavored oil dips. Offer ciabatta bread alongside bowls of different flavored oils such as chili, basil, oregano and garlic.

2. Substitute your usual burger bread with ciabatta bread. Spread mayonnaise on toasted ciabatta bread slices. On one slice, place a vegetable or meat burger, two lettuce leaves and two slices of tomato. Cover with the other slice of ciabatta bread and serve.

3. Serve ciabatta bread with chicken and fish salads, pasta and pureed soups for a wholesome meal.

4. Enjoy hearty meat and vegetable stews with ciabatta bread as an accompaniment instead of rice or other breads.

Tags: bread with, ciabatta bread, ciabatta bread, ciabatta bread with, crisp chewy, Serve ciabatta, Serve ciabatta bread

What Is Foi Gras

Slice of foie gras

"Foie gras" is the enlarged liver of a duck or goose. It is an expensive delicacy, because it is labor intensive to produce. Foie gras is prepared in a variety of ways, and has its modern culinary origins in French cooking. The liver is enlarged through forced feeding of the birds. This has led to complaints from animal-rights activists that the rearing of ducks and geese for foie gras constitutes animal cruelty.

Culinary Origins

Foie gras was consumed by the ancient Egyptians more than 4,000 years ago. They discovered that migratory geese had enlarged livers due to the additional feedings in preparation for their annual flights. Goose livers enlarge due to extra carbohydrates being stored. Because the taste of the livers was prized, the Egyptians domesticated geese (and later ducks), overfeeding them to mimic migratory overeating and the resulting enlarged livers. The consumption of goose and duck livers was brought into Europe in the 13th century by Jews, who had incorporated foie gras into their culinary tradition.

Method of Production

The fowl whose livers will be harvested (either ducks or geese) are force-fed a meal of grains and minerals through a tube with a cone at the end. Called "gavage," which is French for "stuffing," this method of overfeeding forces the fowl to enlarge their livers to 2 pounds in order to store fat; they are then slaughtered and the livers harvested. Each forced feeding can last two to three seconds using a pneumatic pump, or for up to a minute using traditional techniques. Ducks and geese are raised from chicks to adulthood, and are subjected to gavage for just under two weeks prior to slaughter, according to "Europe and Me" magazine online.

Preparation and Nutrition

Foie gras is sold whole or in slices. It can be prepared and eaten in a variety of ways, from appetizers to a main dish. Many dishes with foie gras call for a sweet accompaniment, such as fruit or a fruit reduction sauce. Other recipes use foie gras as part of a savory dish.

A sweet white wine can be drunk to complement the foie gras. Foie gras typically contains (per 100 g) over 300 mg of cholesterol and over 400 calories. It is not meant to be consumed on a regular basis, but as an expensive luxury dish.

Controversies

Foie gras production is opposed by animal-rights groups because of the claim that the forced-feeding of geese and ducks represents cruel treatment of animals. Force-feeding of animals is prohibited by law in several countries. Foie gras producers counter that many farms which raise fowl for foie gras allow the birds to roam free until the final few weeks when undergoing gavage. They also point out that force-feeding simply mimics the overconsumption of food the birds practice in the wild.

Centers of Production

France produces approximately 80 percent of foie gras. While force-feeding is banned in many countries, foie gras production is protected under French law. There is currently a method (practiced mainly in Spain) which allows geese to freely eat in conditions on a farm which reproduces their natural habitat. When cold weather ensues, the geese instinctively overeat, naturally engorging their livers.

Tags: foie gras, foie gras, Foie gras, ducks geese, enlarged livers