Make Sample Food

Dipping sauce is easy to pass around with food samples.

Many restaurants, businesses and stores offer sample food to customers either to promote a new dish, to show their appreciation for their customers' business or to encourage the customer to stop by and purchase a larger portion of the sample food. Individuals can also serve up various food samples at their events and parties. Organizing the presentation of the food samples is almost as important as choosing what foods will be made and then preparing them for guests, coworkers, friends or family members.

Instructions

1. Choose recipes that you think will be easy to slice into small portions and serve. For example, lasagna or chicken pot pie may be difficult for guests or customers to sample. Instead, plan to prepare food that hold together well. Gather all the ingredients for your chosen recipes.

2. Prepare the dishes. Make the dishes first that may require cooling, such as baked goods, to allow time for cooling, slicing and serving. Also, food that needs to be marinated should be prepared in advance. Make dishes that should be served while they are hot last.

3. Carefully cut the food into bite-sized squares, triangles or circles if they are not already bite-sized and place them on platters, serving trays or on napkins. If also serving sample drinks, pour the drinks into small, sample-sized cups.

4. Push a toothpick through one of each kind of your samples and lift the food off of the platter. If the sample does not cooperate or hold together while being lifted, use utensils when serving those samples. For the food samples that do hold together with the toothpick, stick toothpicks through the center of all of the samples for serving purposes.

Tags: food samples, hold together, food that, into small, Make dishes, sample food

Moroccan Spices

Moroccan spices add flavor to dishes.

Moroccan cooking is marked by intense flavors and long cooking times to allow spices and marinades to mingle and fuse together. Moroccan cooks generally use many spices in one dish, and they often mix up different spice blends using similar spices for most of their culinary creations. For example, the Moroccan tagine, which also refers to a special cooking pot, is a slow-cooked stew made with a variety of spices.

Cumin

Cumin has a warm, mild flavor that adds a subtle distinction to cooked dishes. It is used in many Moroccan recipes and it adds complex flavor to salads and vegetable stews. Cumin can dress up plain rice or couscous, and it is an essential ingredient in the Moroccan eggplant salad, zaalouk. Cumin seeds, which are sold whole or ground, are the fruit of an annual plant in the parsley family.

Ginger

Ginger has its origins in China and India, and is used in everything from cakes and cookies to poultry, fish and pasta. Ginger is also mentioned in the Koran, and is widely used in Arab recipes such as Moroccan Essaouira fish, where it is blended with parsley, cilantro, cumin, rosemary, garlic and pepper.

Cinnamon

Cinnamon is native to Burma and Sri Lanka. It comes from the bark of a tree which is rolled and sold in stick form or ground for cooking. In American cuisine, cinnamon is generally used in desserts, however, Moroccans blend cinnamon into savory stews and use it to season poultry. Cinnamon is a feature of Moroccan pastilla which is a sweet and savory dish of stuffed meats, vegetables and nuts.

Coriander

Coriander is an herb that is actually a member of the carrot family. It is used in Middle Eastern, North African, Southern European and Mexican dishes. The coriander leaves are used in the traditional Moroccan tomato and lentil soup, harira.

Turmeric

Turmeric, which comes from the root of a plant in the same family as ginger, has a strong, yellow color. Turmeric is widely used in Moroccan cooking, most notably to add flavor to lamb as well as tagines. It can also be used as a digestive aid.

Tags: comes from, Moroccan cooking, widely used

Make A Great Drink

Mixing drinks is an art form that can be mastered if you pay attention to a few important details. Remember to always use fresh, cold ingredients and chilled glasses.

Instructions

General guidelines

1. Start with immaculate glassware. Handwashing and drying with a clean, lint-free towel gives the most sparkling results.

2. Use the highest-quality liquor you can afford without going into premium brands that are best sipped alone.

3. Use fresh lemons, limes and other fruit for mixing and garnishes.

4. Use bottled water for mixing and making ice if your tap water doesn't taste good. Or buy ice from a source that uses better water.

5. Choose the correct size and shape glass for each drink. We all know a martini or a cosmopolitan goes in a stemmed cocktail glass - but there's also the tall, 8- to 10-oz. highball glass for drinks such as whiskey-and-soda; the squat, stemless 8- to 10-oz. old-fashioned glass for drinks such as the old-fashioned and the 2-oz. shot glass for sipping premium liquors.

6. Chill glasses well, either by placing in the refrigerator until cold or by filling glasses with crushed ice while mixing the drink.

7. Don't splash more alcohol into a drink than the formula calls for - it may throw off the taste, you'll run out of liquor sooner and your guests' well-being won't benefit by it.

Blend, Shake, Layer or Stir

8. Add ingredients to a cocktail shaker or mixer in this order: fruit juices, then liquor, then other ingredients.

9. Shake or stir the drink, then strain it into a cocktail glass to serve "straight up."

10. Add ice, then liquor, then mixer when using a blender. The alcohol melts the ice, making it easier to blend.

11. Shake 4 to 5 times when using crushed ice and 8 to 10 times when using cracked ice.

Garnish and Serve

12. Skewer half an orange slice with a maraschino cherry to make a flag.

13. Cut fruit slices about 1/4-inch thick with a slit cut toward the center so the slice can rest on the rim of the glass.

14. Make a twist by slicing only the colored part of the rind of a lemon, lime or orange. There's a special zester available from cookware and bar suppliers that makes this cut easily.

15. Rub the twist over the rim of the before dropping it into the drink.

16. Pour drinks as soon as you make them.

Tags: when using, cocktail glass, drinks such, glass drinks, glass drinks such, into drink, liquor then

Identify Risk Factors For Gingivitis

Identify Risk Factors for Gingivitis

Gingivitis is an inflammation of the gums. It's known as the beginning stages of gum disease. Proper oral hygiene is the best way to prevent developing gingivitis. For some people proper hygiene isn't enough. There are some risk factors that increase the likelihood of developing gingivitis. Knowing the risk factors will help you to be pro active to prevent gingivitis. Here are a few gingivitis risk factors.

Instructions

1. Quit smoking. Although non-smokers are subject to get gingivitis, smokers run a higher risk of developing gingivitis. Chewing tobacco, cigarettes, pipes and cigars all increase the risk of developing gingivitis. They promote bacteria growth and weaken your immune system thus allowing gingivitis to thrive.

2. Keep your diabetes in check. An elevated sugar level increases your risk of developing gingivitis. Keeping a close check on your sugar levels will help to minimize growth of the disease.

3. Watch your diet if you're pregnant. Pregnancy is a time when women should watch what they eat for more than one reason. The utmost importance is nurturing and giving birth to a healthy baby. Secondly, proper diet will help you to prevent the growth of gingivitis. Your growing baby will take what it needs to grow and your body will survive on what's left. Eating a healthy diet will provide enough nutrients for both you and your baby and reduce the chances of developing gingivitis.

4. Visit your dentist regularly. The best way to treat gingivitis is not to get it in the first place. Brushing your teeth twice a day, flossing and visiting your dentist regularly will help you to avoid developing gingivitis.

Tags: developing gingivitis, will help, risk developing, risk developing gingivitis, risk factors, dentist regularly, diet will

Can Zucchini Relish

Zucchini can be used to make a very delicious relish that can be used on breads, meat dishes and sandwiches. It's easy to grow in your home garden, and you can can it. Canning your own relish is cost-efficient and stretches the shelf life of the food. It will also enable you to consume zucchini even after the season has ended. Prepare a suitable zucchini relish before canning to preserve the best flavor.

Instructions

1. Chop the zucchini, onions and dice the celery, bell peppers and green peppers.

2. Add 1/2 cup salt to the mixed and cut vegetables, and let it stand overnight. Drain the excess liquid in the mix the next day and wash it and drain again using a colander. Remove as much water as possible from the vegetable mix. Do this by pressing a bowl on the mix.

3. Take a big pot and add the sugar, vinegar, starch, salt, turmeric, dry mustard, and bring it to a boil. Add the vegetables to this and let it come to a boil again. Now, reduce the heat and allow the mix to boil slowly for about 20 minutes.

4. Prepare sterilized jars and pour the mix into these jars, leaving a few inches of space at the top. Process it in a water bath canner for about 20 minutes. Remove the jars from the water bath and leave it undisturbed for a day. Wipe the jars and store them in a cool and dark place for a year.

5. Allow the relish to set for at least six weeks, as this will improve the flavor, though it tastes good right from day one.

Tags: about minutes, water bath

Make Jack Daniels Sauce

Make Jack Daniels Sauce

TGI Friday's makes that Jack Daniels sauce that is to die for - and now you can make it right in your very own kitchen! Here is make Jack Daniels sauce that you can use on chicken, steak, wings, or anything else:

(Yields approximately 1 cup of sauce)

Instructions

1. In a small sauce pan, add in the liquid ingredients: ¼ cup of water, 2 tablespoons of red vinegar, 2 tablespoons of Worcestershire sauce, and if you like, Tabasco sauce. Tabasco gives the sauce a bit of a smoky kick, which some people might not like.

2. Put the sauce pan on the stove and turn the heat to medium. Stir well.

3. Add in the dry ingredients: 1 teaspoon onion powder, 2 cups of brown sugar, and 4 cubes of beef bouillon. Stir well to dissolve ingredients; it will take awhile for the sugar and the bullion to dissolve completely.

4. Bring the sauce to a boil for a few moments after the sugar has completely dissolved.

5. Bring the heat back down to a low simmer; allow the sauce to simmer for 15-20 minutes to cook off the alcohol in the whiskey.

6. Remove from heat and serve immediately. Don't allow the sauce for sit for too long, or it will develop a skin and may begin to harden. If this happens, pop the sauce in the microwave for 15 seconds to make it liquid again.

Tags: Jack Daniels, allow sauce, Daniels sauce, Daniels sauce that, Jack Daniels sauce, Jack Daniels Sauce, Make Jack

Pickle Cucumbers & Onions In Vinegar

Slice your cucumbers for quick pickling.

During the warm spring and summer months, chilled dishes ease the burden of the heat. A popular barbecue and picnic selection, pickled cucumbers with onions is just such a chilled dish. Prepared through a quick pickling process, cucumbers and onions do require light cooking, so plan ahead for around 20 minutes of preparation and four hours of chilling. When ready, the sour, acidic flavors of your pickles pair well with fried food and barbecue selections.

Instructions

1. Slice your cucumbers and onions. Slice size can vary on personal taste, but thinner slices will pickle more thoroughly, so shoot for a 1/2 inch or less in thickness.

2. Place sliced onions and cucumbers in a mixing bowl with a pinch of salt and 2 tbsp. of dill sprigs, if you choose to use them. Set bowl aside.

3. Pour your vinegar, sugar, salt and allspice berries into a small pot and place it over medium-high heat. Stir the liquid as the sugar dissolves and it comes to a simmer.

4. Remove pot from from heat and pour the contents over the onion and cucumber mixture. Stir contents to ensure an even coating, then cool the mixture to room temperature.

5. Cover the pickled mixture, once cooled to room temperature, and refrigerate for no less than four hours before serving.

Tags: four hours, quick pickling, room temperature, Slice your, Slice your cucumbers

Use A Corkscrew

The first thing to do when using a basic corkscrew is to make sure you have a good one. The twisted metal spiral that you insert into the cork is known as a worm, and an ideal worm should be 1 ? to 2 inches long. The worm should also have smooth, rounded edges so that it won't mangle the cork as you try to remove it. Now comes the tricky part: actually extracting the cork.

Instructions

1. Center the tip of the worm on top of the cork. Centering the worm is crucial for ensuring that your cork comes out intact.

2. Insert the tip only into the cork. Keep the corkscrew at an angle while you push the very end into the cork.

3. Hold the corkscrew vertically above the cork once you have inserted the tip.

4. Twist the corkscrew until it is fully inserted into the cork. Do not let the worm extend beyond the bottom of the cork.

5. Pull the corkscrew up, gently twisting as you go. Since extracting a cork is approximately equivalent to lifting 100 pounds, actually getting the cork to come out can be difficult. If you have inserted the worm correctly, though, you should be able to pull, twist and remove without an excessive exertion of effort.

Tags: into cork, extracting cork, have inserted, worm should

Wine Making Tips

Making your own wine is a hobby that many people do in their spare time to create gifts for family and friends, or for their own consumption. Beginners to wine making should start with a kit for their first attempt. Wine making requires experimentation and knowledge, but in time the hobbyist can employ advanced techniques to create an even finer quality wine.

Start with a Kit

Kits can be purchased through a wine making site online or at a winery, which sells kits to the public. A good place to start is with a mid-priced kit, ranging from $45 to $60. This will produce wine that has a much better taste than a cheaper kit. Also, because it is moderately priced, you won't waste too much money if the wine does not turn out well.

The kit should contain all of the ingredients necessary to ferment and make the flavor wine that you desire. Some wine kits include oak chips or other flavorings that will give your wine a distinctive flavor.

There is an initial investment of equipment that can be purchased in a kit as well. These kits vary in price from under a hundred dollars to over a couple of hundred dollars. Bottles, corks and labels are also necessary to get started with home wine making. The wine kits will contain the juice and additives to make several gallons of wine from the ingredients in the kit.

Progressing in Wine Making

After spending time with wine making kits, many home wine makers move on to making wine with juices. Each progression in wine making moves you closer to working with grapes and making your own wine directly from the fruit.

Juices can be purchased from a winery online and are made from some of the finest wine making grapes in the world. You will also have to purchase the other additives for your wine as well such as yeast, bentonite and other ingredients.

Making Wine at the Winery

Some wineries offer their facilities to the public and teach about wine making. This is a good way for a beginner to start learning about wine before they attempt their first kit at home. A winery has experts available to answer any questions and help you with any of the more difficult aspects of the wine making process, such as bottling and corking.

The winery will provide you with everything you need to make bottles of wine as gifts for friends and family, or to have on hand in your home. Make a case of wine to bring home and serve to your guests when they stop by your house.

Wine Making Clubs and Forums

Joining a wine making group online and subscribing to wine making magazines is also a way to keep up-to-date on new techniques and discuss wine making issues with others. It is also a good way to learn from other home wine maker's experience, which will improve the quality of your homemade wine.

Tags: your wine, home wine, wine making, about wine, hundred dollars, their first, wine kits

Barbecue Sauce Made With A1 Steak Sauce

The thrill of the grill.

A1 Steak Sauce is a Kraft Foods product, made of tomato puree, raisin paste, orange puree, garlic, onions and spices -- along with colors and preservatives. This popular meat condiment has been successfully employed as an ingredient in barbecue sauces.

Cola Sauce

Barbecue sauces made with cola drinks are popular recipes using A1. Cooked in a non-reactive saucepan, the ingredients are -- roughly speaking, BBQ sauce recipes are an art not a science -- a cup of cola, a cup of ketchup, a quarter-cup of Worcestershire sauce, 3 tablespoons of the A1, salt, garlic, black pepper and onions. The cola sauces keep for months when they are refrigerated.

Super Sweet Sauce

Honey Barbecue sauces using A1 typically use honey, of course, and A1 Sauce. A cup of honey, a quarter-cup of A1, brown sugar, ketchup, cinnamon, and black pepper make this one tangy and super sweet. These are popular barbecue dipping sauces.

The Doctor's Sauce

Dr. Pepper barbecue sauces are a deep South specialty. A couple of tablespoons of the A1 is all you will need for these. A whole cup of Dr. Pepper is then combined with the juice of a lemon, 3/4 cup of ketchup, 3 tablespoons of Worcestershire sauce, salt, pepper and a shot of vinegar.

Tags: Barbecue sauces, barbecue sauces, black pepper, Steak Sauce, Worcestershire sauce

Turn Sugar Into Powdered Sugar

Make powdered sugar at home and use them on all your favorite recipes

Powdered sugar dissolves easily and is commonly used to make desserts and beverages. If you have run out of powdered sugar and do not have time to run to the grocery store, make your own powdered sugar using granulated sugar and a food processor. The recipe yields 4 cups of powdered sugar or confectioner's sugar. Cornstarch acts as a binding agent and help the powdered sugar mix easily with other ingredients. It, however, does not effect the taste in any way.

Instructions

1. Place the sugar and cornstarch in the food processor bowl. You may use a blender if you don't have a food processor.

2. Switch on the machine on high and continue the process until the mixture turns into a fine powder.

3. Test the consistency by stirring the mixture with a spoon. This is important as sugar might cling to the sides of the bowl and not get powdered.

4. Use the powdered sugar as your recipe requires. Store the leftovers in an airtight container or zip-top bag.

Tags: powdered sugar, food processor, powdered sugar

Brew Simple Wild Berry Wine

If you want to impress your guests at your next dinner party, try serving them each a glass of your own home brewed wild berry wine. This wine is fun to prepare, nice to drink and a pleasure to serve. Read on to learn brew simple wild berry wine.

Instructions

Prepare Your Wine

1. Clean the berries, discarding any that are not perfectly ripe. Place the cleaned berries into two or three cheesecloth straining bags, separating each type of berry. Tie the bags closed and put them into the pail.

2. Add 6 lbs. of sugar to 1 1/2 gallons of water in a large pot. Put the pot on high heat on the stove and stir it well. Remove the pot from the heat as soon as the sugar dissolves.

3. Crush the berries and pour the sugar water over them. Add 2 tsp. of the acid blend, 3 tsp. of the yeast nutrient and another gallon of water. Cover the pail and let it sit until the mixture cools.

4. Stir in three crushed Campden tablets, cover the pail again and let the mixture sit for 12 hours. Stir in the 1 1/2 tsp. of pectic enzyme. Cover the mixture and let it sit for another 12 hours.

5. Mix in one packet of the wine yeast, stir well and recover the pail.

6. Uncover the pail twice a day for the next five days to squeeze the bags. This will help extract the juice from the berries. Remove the bags of berries from the primary after five days.

7. Squeeze the bags once more to extract the maximum amount of juice. Add the juice to the pail and let it sit overnight to let the sediment settle to the bottom.

Ferment Your Wine

8. Insert a fine mesh screen into your funnel to catch any large bits of sediment. Stir the wine and pour it through a large funnel into a fermenting bottle. Fit the bottle with an airlock.

9. Wait seven days. Top off the wine with water and refit the airlock. Repeat after one month, two months and finally, after three months. Wait three more months before completing the final step.

10. Taste your wild berry wine, add sugar or honey if necessary, let it sit 10 days and pour it through your funnel into wine bottles. Enjoy.

Tags: berry wine, wild berry, five days, funnel into, pour through

Aioli Uses

Filling the center of an artichoke is one use for aioli.

Mayonnaise at best is thick, creamy and bland, but swap out mayonnaise with a garlicky aioli and the flavor intensifies. Aioli is basically garlic-flavored mayonnaise. It can be made from homemade or bottled mayonnaise, but the garlic is a requirement. This flavorful thick sauce can be used at every stage of food preparation. Expand your culinary horizons by incorporating aioli into your go-to ingredients list.

Baste for Meat

Instead of marinating meat for hours in an acid-based marinade, Red Bone Alley suggests spreading aioli onto the surface of meat just before cooking. The aioli seals the moisture into the meat and adds flavor. Use this technique to jazz up bland boneless, skinless chicken breasts, lean pork roasts or white fish fillets.

Oven-fried Meats

Take a simple aioli-coated piece of meat to the next level and add a crunchy coating. Spread a thick coating of aioli on both sides of chicken. Dip the coated chicken into crushed crackers, cereal or breadcrumbs to create a crunchy coating that is baked instead of fried. Bake the chicken or 45 minutes at 350 degrees Fahrenheit or until the meat is cooked through. This application is similar to oven-fried chicken recipes using mayonnaise, but substitutes aioli for more flavor.

Fish Stew

Enhance the flavor of fish stew with a dollop of aioli on top of the stew, as the Chow website recommends. As you eat the stew, the aioli mixes in with the soup base, adding a creamy texture and garlicky flavor. Bon Apetit magazine published a recipe on the website Epicurious that featured a Mediterranean fish stew served with a side of aioli for the diner to either spread on toast points or mix into the stew as desired. Further this application and spread aioli onto toasted bread. Cube the bread and use the cubes as croutons to top a fish stew. The bread and aioli add body and flavor to the stock in the dish.

Fried Food Dipping Sauce

French fries have ketchup, chicken fried steak has gravy, and beer-battered fried asparagus has garlic aioli. Though this last pairing might not be the first to come to mind, chef Guy Fieri has a recipe showing that it should. His recipe combines crunchy, fried asparagus with a creamy, garlicky aioli spiked with cayenne pepper. The aioli adds moisture and flavor to the fried asparagus. Asparagus is not the only fried food with which aioli could be combined. Any fried food that would taste better with garlic can be dipped into aioli. Try fried fish with aioli instead of tartar sauce or use it as a dipping sauce for fried or steamed artichokes. Even french fries can be dipped into aioli creamier alternative to tomato ketchup.

Sandwich Spread

Update a regular BLT sandwich with a smear of aioli instead of mayonnaise, as the website Chow suggests. You can also replace the mayonnaise in a tuna salad recipe with aioli for a more robust-tasting sandwich filling. Pair aioli with your favorite meats and cheeses, especially drier, lean cuts of meat such as turkey or chicken breast or fish. Spread a fried fish sandwich with aioli instead of tartar sauce for a twist, or try it on a hamburger for a garlic-lovers improvement on plain mayonnaise.

Tags: aioli instead, fish stew, fried asparagus, with aioli, aioli instead tartar, aioli more

Types Of Champagne Bottles

Champagne bottles should be opened carefully.

All champagne bottles, while they may come in different sizes, are the same type. The champagne bottle, no matter its size, is made of medium to dark green glass, though the bottle for ros champagne can be clear. The bottle must be wide, with thick walls, sloping shoulders and a long neck. It's closed with a cork, which used to be hammered into the neck of the bottle. The bottle also has a punt, or an indentation at the bottom.

Strong Bottles

Because of the rituals of champagne making and because champagne is under so much pressure after it's bottled due to fermentation gases, champagne bottles have to be more durable than bottles for other wines. Before he learned to make his bottles strong enough, Dom Pierre P rignon, the cellar master of the Abbey of Hautevillers near the end of the 17th century, lost half of his champagne because the bottles burst.

Riddling

The bottle must survive riddling, where sediment left over from winemaking has to be consolidated and then removed. Riddling was invented in the 19th century by Veuve Cliquot, a wealthy widow from Riems, France. The process must remove the sediment without removing the bubbles. First the bottles are put at a 45 degree angle with the cork pointed down in racks called pupitres. The bottles are gently shaken and twisted every day, a process called remuage, then returned to the pupitres. After a month and a half or two months, the bottle is pointed straight down (sur point) so the sediment settles on the cork. The bottle is ready for disgorgement.

Disgorging

The disgorging process involves removing the sediment from the champagne bottle. The neck of the bottle is frozen, and when the bottle is opened, the plug of dirty ice shoots out and leaves clear, clean champagne behind. Because the wine is so dry at this point, a little wine and sugar might be added to it.

Bottle Sizes

The larger sizes of champagne bottle can be unwieldy, though according to "The Antique Wine Company" wine in bigger bottles lasts longer and tastes better than wine matured in standard sized bottles. The bottle sizes are:

Quarter 18.75 cl

Half bottle 37.5 cl

Bottle 75 cl

Magnum 1.5 l

Jeroboam 3 l

Rehoboam 4.5 l

Mehuselah 6 l

Salmanazar 9 l

Balthazar 12 l

Nebuchadnezzar 15 l

Very large bottles might have the riddled and disgorged champagne of smaller bottles simply poured into them.

Tags: champagne bottle, bottle must, champagne bottles, neck bottle, with cork

Care For An American Eskimo

Care for an American Eskimo

Affectionate, intelligent and great with children are all traits that describe the American Eskimo (sometimes called Spitz). And since "Eskies" come in all sizes--Toy, Miniature and Standard--you can find one to fit any household or lifestyle. Another interesting fact about American Eskimos: some live to 20! The following tips will hopefully help your Eskie reach a ripe old age--who knows--maybe even the "Big 2-0."

Instructions

1. Take your American Eskimo for regular checkups, including eye exams. Do a monthly home exam of the skin, eyes, ears, nose, teeth and gums.

2. Stay current on vaccines, flea and heartworm preventative.

3. Spay/neuter your American Eskimo. Spaying your female before the first heat will prevent breast cancer and uterine infections. Neutering your male at a young age will prevent testicular cancer, help maintain a healthy prostate and curb aggression.

4. Have your Eskie's teeth cleaned professionally; usually once or twice a year is sufficient. Check with a vet or teeth-cleaning professional for a recommended schedule.

5. Feed your American Eskimo a quality diet with the proper balance of protein, carbs, fats, fiber, vitamins and minerals. If feeding a commercial dog food, choose a quality natural brand.

6. Provide your American Eskimo with daily walks and space to run and play. They are energetic and active indoors and will do well in a house or apartment; however, they tend to get bored and gain weight easily if not exercised enough.

7. Start training your American Eskimo early (if possible) and be gentle and consistent. Since some Eskies tend to be strong-willed you will need to be firm, but never harsh. Due to their intelligence and desire to please, they are normally easy to housebreak, do extremely well with obedience training and have an aptitude for agility and tricks.

8. Bathe your American Eskimo about every three months. They are good about grooming themselves in the meantime. You can also blow dry and brush out their white coat when it starts to show dirt in between baths. Every three months should be a good schedule for nail trimming as well.

9. Brush your American Eskimo regularly to prevent matting and do it more frequently during their heavier shedding periods. American Eskimos shed a lot. A metal bristle brush works best on their thick, double coat.

Tags: American Eskimo, your American, your American Eskimo, American Eskimos, Care American, Care American Eskimo, three months

Choose Cheese For A Wine Tasting

Few things go together better than cheese and wine. If you are hosting a wine tasting or simply attending one, you want to make sure that you pick a cheese that enhances the wine you are tasting in order to have the best wine tasting experience possible. Keep reading to find out how you can choose cheese for a wine tasting.

Instructions

1. Locate a nearby store that offers a wide selection of cheeses from around the world. Many gourmet stores and even some upscale grocery stores offer quality cheeses that will be perfect for your wine tasting. Look for cheeses that have a good color and fresh aroma.

2. Choose a creamy and light cheese to go with white, blush and lighter red wines. Cheeses such as Gouda, Mozzarella, goat and sheep cheeses, Brie and Camembert can be paired well with wines such as Chardonnay, Sauvignon blanc, Riesling and Pinot Gris for the best experience.

3. Pair hard and stronger flavored cheeses to go with heavy red wines. Buy Cheddar, Parmesan and Asiago to be paired with wines such as Merlot, Shiraz, Cabernet Sauvignon and Zinfandel at the wine tasting.

4. Pick the creamy Brie cheese as the perfect companion with sparkling wines and champagnes. This light cheese goes perfectly with the bubbles.

5. Buy local cheese to go with local wines. This is a great flavor combination that can really showcase both local wine and cheesemakers.

6. End the wine tasting with a port matched with a hard flavorful cheese for a rich sweet end to a wonderful night of wine tasting.

Tags: wine tasting, cheese wine, cheese with, cheeses that, light cheese, wine tasting

Foods To Avoid That Make You Bloated

There's no rhyme and little reason to foods that can make you feel bloated. The culprits aren't just greasy fast foods like burgers and fries. Some of the healthiest foods around, like broccoli, can fill your stomach with gas. It all boils down to glitches in the digestive process, or the inability to process certain foods.

Greasy Foods

Greasy fast foods like burgers, French fries, fried chicken, or anything else cooked in oil can cause bloating because it takes the stomach much longer to break down the fats and properly digest them. This extra time allows gas to build up, causing bloating.

High-Sodium Foods

Salt is a big culprit when it comes to bloating. Foods with high amounts of sodium--from canned soup to soda--cause the body to retain water, which leads to a bloated feeling.

Artificial Sweeteners

Diet soft drinks, sugarless gum, and anything else that relies on artificial sweeteners can lead to bloating or, worse, to Irritable Bowel Syndrome. Problem sweeteners include aspartame, saccharin, sorbitol, xylitol, maltitol, mannitol, cyclamates and sucralose. These artificial sweeteners linger in the stomach because they cannot be digested, and after enough buildup they act as a platform for the fermentation of bacteria, leading to production of hydrogen gas.

Sugars and Starches

Sugars and starches also can cause gas, and there's a certain sugar called raffinose that really tends to inflate the belly and make you feel bloated. Raffinose is found in otherwise healthy vegetables such as asparagus, broccoli, Brussels sprouts, cabbage, and cauliflower, as well as in beans and peas.

Dairy Products

Dairy products, from a glass of milk to a scoop of ice cream, can make your stomach swell if you happen to be lactose-intolerant. Lactose intolerance is a condition in which your stomach is unable to digest the lactose, or milk sugar, in dairy products. Many adults have this problem, particularly as they get older, because as people age they produce less lactase, the enzyme our bodies use to digest lactose. Without enough lactase, the lactose ferments, creating gasses that make you feel bloated.

Carbonated Drinks

Any carbonated drinks--tonic water, club soda and soft drinks--can cause bloating because the carbon dioxide trapped in the bubbles creates gas in the stomach. Burping can relieve some, but not all, of the gas.

Tags: feel bloated, make feel, make feel bloated, your stomach, anything else

Make Sugar Free Cookies With Splenda

If you are a diabetic, it can be difficult to find foods to fit into your sugar-free lifestyle, especially if you have a sweet tooth. With new products on the market, you can make sugar-free desserts. Sugar-free cookies can be made at home with Splenda. Splenda is a low-calorie sugar substitute that is safe for diabetics to use. This recipe for sugar-free cookies is both free of sugar and fat. The cookies are low-calorie and make a light treat for the end of a meal or a midday snack.

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees.

2. Place the egg white substitute in the metal mixing bowl and use the mixer on high power to beat it for 2 minutes.

3. Add the cream of tartar and beat it on high for another minute.

4. Add the Splenda, salt and vanilla and beat until stiff peaks form. To test for the peaks, pull the whisk out of the bowl and hold it upside down. If the batter on the end of the whisk remains upright, the batter is done.

5. Drop tablespoonfuls of batter onto the parchment paper. Bake them in the oven at 350 degrees F for 10 to 15 minutes, or until they are golden brown. Let them cool completely.

6. Place a small spoonful of sugar-free peanut butter or jam onto the bottom of one of the cookies. Place a second cookie on the other side of the filling to make a sandwich. Repeat with the remaining cookies and serve.

Tags: oven degrees, parchment paper

Korean Barbecue Restaurants In The Fort Lauderdale Area

Gogi gui, also known as Korean barbecue, is becoming increasingly popular with diners in the United States. The standard fare includes marinated and non-marinated cuts of beef, chicken, and pork served family style along with sticky rice and small side dishes called banchan. Customers traditionally cook their own meals tableside on a gas grill. Portions are typically large, so the experience is best enjoyed with a group. Several of South Florida's Korean barbecue restaurants can be bound in the greater Fort Lauderdale area.

Da Mee Rak Korean Cuisine & BBQ

Da Mee Rak's extensive menus (note the plural) exemplify the restaurant's split personality. In addition to serving up heaping plates of galbi (short ribs) and a variety of Korean stews, Da Mee Rak also offers a full Japanese menu. Diners hungry for barbecue should specifically request the Korean menu and a grill table.

Da Mee Rak Korean Cuisine & BBQ

7225 W. Oakland Park Blvd.

Fort Lauderdale, FL 33319

(954) 572-9197

Gabose

Like Da Mee Rak, Gabose offers both Korean and Japanese fare. Even vegetarians should find something to suit their taste buds. While navigating menus and language barriers with restaurant staff can be a challenge for Korean barbecue neophytes, Gabose has a reputation for welcoming first-time diners.

Gabose

4991 N. University Dr.

Lauderhill, FL 33351

(954) 572-4800

Myung Ga Tofu & Barbecue

Barbecue comprises only a mere portion Myung Ga's menu, which includes favorites like bibimbap and kimchijeon. The restaurant foregoes tradition and prepares all of its dishes in the kitchen, which may make it an ideal choice for single diners and couples.

Myung Ga Tofu & Barbecue

1944 Weston Rd.

Weston, FL 33326

(954) 349-7337

Tags: Fort Lauderdale, Korean barbecue, Korean Cuisine, Myung Tofu, Myung Tofu Barbecue, Tofu Barbecue

Make Your Ears Not Stick Out

Whether you are a child or an adult, having ears that markedly stick out from your head might not be fun. It can make you feel self conscious and uncomfortable, not to mention that you feel like the whole world is staring at your ears. Fortunately, there are a number of things that you can do to make your ears not stick out. It's important to keep in mind though that most of these techniques don't actually make your ears not stick out, but simply help to give the appearance that they don't.

Instructions

1. Grow your hair long enough to cover your ears. This is one way that many people choose to make their ears not stick out so much. If your hair has some body or curl to it, this will work even more in your favor when it comes to covering up your ears.

2. Wear a beautiful necklace and top to draw people's attention away from your ears. The art of moving people's attention to what you want them to see rather than what they tend to look at is one way to make your ears appear smaller.

3. Purchase a stretchy hair band and wear it so that it covers and holds your ears close to your head. Since many women wear headbands, even to keep the ears warm in the winter, this is an easy fix.

4. Get an eyebrow and or nose piercing. Both of these will draw attention away from your ears and to other parts of your head.

5. Have cosmetic surgery to have your ears pinned back. This should only be taken as a final step if you find that you aren't happy with your ears no matter what you do.

Tags: your ears, from your, make your ears, your ears, your head, attention away, attention away from

Send Wine Baskets

Fill a basket with wine and items such as cheese and crackers.

Send a wine gift basket to your friend or loved one for a special occasion or as a surprise gift. If you purchase a gift basket online or through a mail-order company, they will do all of the packaging and shipping for you. However if you want to send a homemade gift basket, you will need to know both prepare and package the basket. Fill the basket with several types of wine or one bottle of wine with complimentary snacks and treats.

Instructions

1. Decide on the wine to be included in the basket, as well as other items, such as a wine glass, cheese and crackers or gourmet chocolate.

2. Select a basket large enough to fit your items as well as a filler. Fillers can be practical, such as a linen napkin, or decorative, such as crumpled tissue paper or raffia.

3. Place the liner in the basket. Fill the basket with the filler items, larger items in back and smaller items in front.

4. Cover the basket with a gift-basket wrap, and tie with a ribbon.

5. Prepare your shipping box by first placing the wine basket upright in the box and then filling the box with cushioning material, such as foam peanuts or crumpled newspaper. Bring the box to the shipping center or post office to have it sent.

Tags: basket with, Fill basket, Fill basket with, gift basket, basket Fill, basket Fill basket, cheese crackers

The History Of Bunuelos

Bunuelos are Spanish-speaking countries' answer to doughnuts or fritters. These bits of fried dough come in all sizes, shapes and flavors, ranging from savory to sweet. Around the world, people are enticed by these little balls or flat cakes of dough, typically crispy on the outside and soft on the inside. They are also called bimuelos, birmuelos, bermuelos, burmuelos or bunyols.

History

Culinary historians have traced the origin of bunuelos to ancient times. Europe's Iberian Peninsula is consider the birthplace of the bunuelo. Oaxacan historian Ruben Vasconcelos claims, however, that bunuelos are not purely Spanish in tradition, but actually reflect the Arab heritage of settlers on the peninsula. During the Spanish settlement of the Americas, explorers brought the bunuelo tradition with them. From there, many cultures adopted their version of bunuelos, resulting in recipes such as waffles, donuts, churros, funnel cake and cream puffs.

Types

Bunuelos are as diverse as the people in the countries that make them. Most bunuelos share a common origin of consisting of a wheat-based dough. Many people add anise seeds to the dough. The dough is then rolled thin and then cut and shaped into an individual piece. In Mexico, the shape may be a ball or a pancake, and even a thin twisted strip of dough that is then deep fried in oil. Some bunuelos come with sugar or honey on top, while others are filled with jam, cream, cheese or even yams.

Geography

In Columbia, bunuelos are a savory treat and the dough is made with white cheese curd. Mexicans add a brown sugar, guava and cinnamon syrup. Some Latin American countries substitute the brown sugar for piloncillo, a hot sugar cane syrup. Cubans add yucca and malanga to the dough base and twist the concoction into the shape of a figure eight. Nicaraguans also add yucca to the dough, which is then shaped into balls, fried, and served with a light honey. Other countries with their versions of bunuelos are Turkey, the Netherlands, India and Russia. Some Jewish people use matzo meal as the base of the bunuelo dough. In Oaxaca, Mexico, New Year's Eve bunuelos are served on thin china plates that must be smashed against the wall or on the ground while making a wish for the new year.

Misconceptions

Restaurants, street stalls and chefs have taken liberties with the traditional bunuelo over the years, resulting in some confusing overlaps with Native American fry bread and with sopapillas. However, buenuelos are different in that the consistency of the dough is lighter and crispier than the fried dough concoctions made by Native Americans in the Southwest of the United States.

Expert Insight

In her 1972 book, "The Cuisines of Mexico," Diana Kennedy discusses the versatility and popularity of bunuelos: "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America". She revels in the special style of bunuelos made in Uruapan, in which the fried dough is broken into small pieces and then bathed in a warm syrup of piloncillo, a raw sugar. She notes that much of Mexico makes a bunuelo with stiffer dough, allowing the baker to roll the batter extra thin before frying it.

Tags: fried dough, brown sugar, piloncillo sugar, shaped into, their version, their version bunuelos, then shaped

Cook Octopus

Though octopus may be viewed by most as something you don't really want to mess with, let alone eat, it can be quite delectable if cooked properly. You can go to a restaurant and spend a hefty price to try some, or you can pick some up at your fish market and cook it yourself. Use these steps to create a tasty and impressive octopus dish.

Instructions

1. Clean the octopus well by turning it inside out and removing the entrails and stomach sac. Discard these items, then turn it right side out and locate the beak in the middle of the tentacle and cut it off. Wash the octopus well to rinse out any undesirable pieces left behind. If you don't want to do all this, have the fish monger clean and prepare them for you to take home.

2. Tenderize the octopus by allowing it to simmer in a pan over low heat for one and a half hours or roast it in a cool oven for two hours. This is a necessary step to ensure the edibility of the octopus, as it is not a tender meat at all.

3. Grill it. Mix 3 tablespoons dried oregano, 1 tablespoon white wine vinegar, 2 tablespoons olive oil and 1 tablespoon salt in a bowl. Remove octopus from over or water and place into bowl. Turn to coat and allow to marinate for a few minutes. Heat grill to medium, grill octopus turning every five minutes for fifteen minutes. Remove from grill, transfer to plate, cut into pieces and squeeze fresh lemon juice over the top and serve.

4. Saute it. Once cleaned and tenderized (or use baby octopus to avoid the tenderizing step) cut into small pieces, keeping in mind that they shrink, and saute in butter on medium-high heat. Add konnyaku noodles at the end and heat through and allow the flavors to mix. This should all take no longer than three minutes, over cooking the octopus makes it tough.

Tags: octopus well

Mail Order Food Gifts For Christmas

Mail order meats, cheeses and candies are popular Christmas gifts.

Mail order food gifts have been holiday staples since the 1896 Sears catalog began offering groceries, according to Robin Cherry, author of "Catalog: An Illustrated History of Mail Order Shopping." Harry and David Holmes were the first merchants to market their products specifically for the holidays, beginning with the "Fruit of the Month" Club in 1938 and the "Tower of Treats" in 1947.

Meats

Mail order meat gift possibilities include everything from game meats such as bison, elk, antelope, venison and wild boar to country hams, slab bacon, hot- and cold-smoked salmon, sturgeon, trout, halibut and shellfish, salmon jerky, canned salmon and other seafood. Mail order meats are usually canned, smoked, freeze-dried or vacuum-sealed to preserve freshness.

It is illegal to mail canned meats, sausage or red meat from Europe to the United States, according to the Bureau of Customs and Border Protection and the Headquarters of the United States Army in Europe. (See References 2) Do not send pork or pork by-products of any kind to soldiers serving in the Operation Iraqi Freedom or Enduring Freedom theaters. (See References 3)

Sweets

Candies have depended heavily on their packaging to make them transportable, according to Laura Mason, author of "Sugarplums and Sherbet--The Prehistory of Sweets. This affects the amount of candy you get for your price, due to filler and wrappers, as well as the amount you pay for shipping, due to the additional weight of the packaging.

Chocolate and other heat-sensitive candies should not be mailed to soldiers serving in the Operation Iraqi Freedom or Operation Enduring Freedom theaters, where temperatures reach 100 to 120 degrees F or higher. ( See References 5) Pad cookies well to avoid breakage due to shaking, and send other pastries and cakes without icing.

Cheese and Dairy

Swiss Colony began offering cheese by mail in 1926, according to Robin Cherry. Hickory Farms followed in 1959. Other companies that provide mail-order cheese include the Adirondack Cheese Company of New Hartford, New York, BuyCheeseOnline of Broadhead, Wisconsin, and Buckeye Grove Farm of Beallsville, Ohio.

Most hard cheeses will travel well, but soft cheeses such as Neufchatel, feta and ricotta may not arrive in good condition if sent to areas with temperatures above 100 degrees F. Soft cheeses should be eaten within a few days of purchase because they spoil easily, according to Cook's Thesaurus website owner, Lori Alden. (See References 6)

Tags: Mail order, according Robin, according Robin Cherry, began offering, Enduring Freedom, Enduring Freedom theaters, Freedom theaters

Merchants That Sell Elderberry Wine

Bottles of elderberry wine are sold by different merchants.

Elderberries are blue-black in color and grow in clusters much like grapes do. These fruits are used to make not only juice and jelly but wine as well. Elderberry wines are described as a hearty red wine bursting with aroma and flavor and some who have tasted it have referred to it as "instant port." You'll find that some wine retailers will also have elderberry wine in stock along with their better-known wines.

Wally's Wine & Spirits

Wally's Wine & Spirits, in business since 1968, sells a wide range of goods such as wines, spirits, champagne, beer, glassware, cheese, caviar and gift baskets. You'll find kosher elderberry wine made by Manischewitz Winery, which as of 2010, the 750 ml bottle sells for $5.99. Wally's Wine & Spirits also has a gift registry and offers services such as event planning and wine cellar services. Wally's Wine & Spirits is open from Monday through Saturday.

Skyview Wine and Spirits

Honeyrun Elderberry Honey wine is sold by Skyview Wine and Spirits for $13.99. This kosher wine comes in a 750 ml bottle. Skyview, known for its charitable contributions by holding various wine-related fundraisers, boasts as having the largest selection of kosher wines in the United States. The kosher wine and scotch retailer's Leket Israel Wine Club has two different kinds of memberships you can choose from. Skyview Wine and Spirits is open daily.

Kahn's Fine Wines & Spirits

Kahn's Fine Wines & Spirits is an online store that sells Manischewitz Elderberry. The wine is sold by the bottle as of 2010 for $4.99 or by the case with 12 bottles for $56.89. Kahn's also sells Riedel stemware, beers, wine accessories and gift baskets. You can become a member of the Kahn's Kahnoisseur's Klub and you'll be able to receive discounts and invitations to wine country trips and to 12 or more wine tastings a year.

Tags: Wine Spirits, Wally Wine, Wally Wine Spirits, elderberry wine, Skyview Wine, Skyview Wine Spirits, wine sold

Cook Cheeseburgers On The Grill

Cheeseburgers - This ehow articles will show you cook a delicious cheeseburger on the grill. Summertime is almost over and you can still get out there and enjoy some great barbecue meals. The key to enjoying a nice, big, juicy cheeseburger is in the grilling technique.

Instructions

1. Make a pile of the charcoals in your grill. I usually use about 50 coals to make the fire nice and hot.

2. Add some lighter fluid and light the coal. Be careful and watch the flames. Let the coals burn for 20 minutes. After 20 minutes, the coals should be red hot.

3. Place the burgers on the coals and cook on each side for about 3-5 minutes. I put the meat in the center of the grill where the coals are very hot.

4. Add the cheese onto the meat as it cooks and let it melt.

5. Once the burger is ready, place it in the bun and add lettuce, tomatoes, onions and pickles.

6. Do not let the burgers sit for a long time. Eat right away. Yummy!

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Eat Blueberries

Colorful and delicious, blueberries add a sharp sweet taste to cakes and pies. They are also nutritional and even thought to prevent disease. Blueberries can be used fresh or frozen. Follow these tips to eat blueberries in a variety of ways.

Instructions

1. Eat fresh blueberries raw or cover the fresh berries with melted chocolate. You can eat them with the chocolate still warm or you can put them in the fridge until the chocolate cools and hardens.

2. Add blueberries to muffins and cakes. Blueberries taste good in plain muffins, bran or oatmeal muffins. You can also add blueberries to a plain cake mix for extra taste and color. Add blueberries to plain cookies or oatmeal cookies instead of raisins or chocolate chips.

3. Mash blueberries and cook them in a pot on the stove until boiled. Add sugar and pectin according to canning recipes to make jam or jelly. Pour into sterilized jars and seal. Or leave out the pectin to make blueberry sauce and pour over ice cream or pancakes.

4. Roll pastry into a pie shell. Add blueberries and sugar to make a blueberry pie. Bake plain or with other fruit like bananas or lemons. Cover with another pie crust and cook until pastry is flaky.

5. Blend blueberries in a blender or mixer with ice to make cool drinks. Add honey or sugar to sweeten or lemon for a tarter flavor. Combine with milk to make a berry shake.

6. Stir blueberries into vinaigrette for salads. Or combine blueberries with other fruits and nuts and add the combination to a variety of lettuces.

7. Add blueberries to homemade pancakes and waffles. Make the basic pancake mix, add blueberries and cook on a hot plate or in a non-stick frying pan. Serve and sprinkle with sugar, whipped cream or pancake syrup.

Tags: blueberries cook, blueberries plain, make blueberry, with other

Make Peach And Apricot Shower Gel

Make Peach and Apricot Shower Gel

Peach and apricot shower gel is a simple, natural alternative to expensive store-bought soaps and shower gels, and it works just as well as anything that can be found in a retail store. Using natural ingredients that can easily be found in any health food store or online through many specialty retailers, peach and apricot shower gel will also limit your exposure to potentially hazardous chemicals and additives found in many commercial shower gels. Homemade peach and apricot shower gel will keep for about one month from first use.

Instructions

1. Pour the unscented shampoo base into a clean bowl. You can purchase natural ready-made shampoo base at health food stores or through a variety of different specialty retailers online.

2. Add the apricot kernel oil, peach and apricot essential oil. Stir with a wooden spoon or glass stirrer to combine.

3. Add the vitamin E oil and stir until the mixture becomes thick and creamy.

4. Transfer the peach and apricot shower gel to a glass bottle with a tight-fitting lid or a plastic squeeze bottle. Store the shower gel in a cool, dark place for 24 hours before first use.

Tags: apricot shower, apricot shower will, health food, Make Peach, Make Peach Apricot, peach apricot

Make A Vegetable Pasta Salad

Use green peppers and Roma tomatoes in this pasta salad.

Most people enjoy pasta salad, making it a perfect dish for a potluck or other gathering. This refreshing, colorful, cold salad is easy to make and delicious. There are five vegetables in it, giving the salad a boost of nutrition. Pasta salad tastes best if it can sit overnight to allow the flavors to meld. Serve with hamburgers or hot dogs for an easy summer meal.

Instructions

1. Cook the pasta ruffles according to the package directions. While the pasta is cooking, wash all of the vegetables. Once the pasta is ready, drain the water and allow the noodles to cool for a few minutes.

2. Chop the head of broccoli into bite-sized pieces. Chop the red onion and green pepper, and dice the Roma tomatoes. Mix all of the vegetables together in a large bowl.

3. Pour the cooled pasta into the bowl with the vegetables. Add the salad dressing and the salad seasoning. Stir thoroughly and then refrigerate at least 2 hours, preferably overnight.

4. Add cubed mozzarella cheese and the sliced black olives, and then stir the salad well before serving.

Tags: pasta salad, Roma tomatoes

The History Of The Siren On Starbucks

The coffee shop Starbucks opened its doors in 1971. Its logo shows a picture of a siren, the legendary deadly sea creature that lured sailors to their deaths with her sweet song. Today, this logo appears on Starbucks coffee served in more than 42 countries.

Inspiration

The first Starbucks logo was inspired by a Norse woodcut from the 15th century. This image shows the siren with two tails.

Second Revision

Howard Schultz bought Starbucks in 1985, and in 1987 the logo underwent a change. It evolved from a brown cigar-style logo to a cleaner, corporate green logo. Additionally, the breasts of the siren were covered by her flowing hair.

Third Revision

In 1992, the image was changed again, and the siren was shown close up; her belly button and mermaid's tails were no longer visible.

New Blend

In April 2008, Starbucks introduced a new roast blend, Pike Place. With this new flavor came the return of the original logo. The logo has not been replaced on other offerings, but the vintage logo can be seen on all bags of Pike Place coffee.

Siren's Name

The name of the siren featured in the Starbucks logo is Melusine. She is a two-tailed mermaid seen on some German coats of arms during the Middle Ages.

Tags: Pike Place, Starbucks logo

Use Fresh Apricots

Use Fresh Apricots

Fresh apricots are typically ready to pick beginning in mid-May, and the harvest continues for about eight weeks. The versatile, luscious little fruits can be eaten alone as a nourishing snack, chopped and added to salads, or used for pie fillings, jams and preserves. They're even used for enhancing meat dishes and for making wine and brandy.

Choose fresh apricots that are well-formed, plump and fairly firm. They should be a golden orange color and have a delicate, sweet aroma. Refrigerate ripe apricots. If the fruit is too firm, ripen it at room temperature in a brown paper bag with a banana or an apple.

Instructions

Fresh Apricot Bites

1. Cut 12 fresh apricots in half and remove the pits. Chop ½ cup of pistachios or pecans finely. Set these aside.

2. Soften 4 oz. of cream cheese in a mixing bowl, and stir it until it's smooth.

3. Spoon the cream cheese into the apricot halves.

4. Sprinkle the tops with chopped pecans or pistachios.

5. Chill the appetizers at least an hour before serving.

Fresh Apricot Dessert Topping

6. Slice about 12 to 14 oz. of fresh apricots into a mixing bowl so that you have ½ cup.

7. Add 2 tbsp. of Muscat dessert wine or apricot nectar. Toss so that the apricot slices are all coated.

8. Sprinkle 1 tbsp. of sugar over the apricot slices.

9. Chill the topping for at least an hour before serving.

10. Spoon the fresh apricot dessert topping onto shortcake, cheese cake, pound cake, frozen yogurt or ice cream.

Tags: fresh apricots, apricot slices, before serving, cream cheese, hour before, hour before serving

Prepare Halal Food

Halal food, like kosher food, is food that is prepared according to religious dietary rules. Halal food follows Islamic dietary instructions.

Instructions

1. Avoid meat and meat byproducts that are not halal. Pork, carnivorous animals, blood, and gelatin are all off limits.

2. Select meats that are killed in the halal way. This means that they were ritually slaughtered by someone who has said a prayer to Allah and faced Mecca before performing the slaughter. Check the Halal Business Directory for halal butchers, restaurants and shops worldwide. A link is available in the Resources section.

The animal should be slaughtered with a sharp knife to prevent unnecessary pain and bled fully. The throat should be slit, which enables a quick death, and the animal must not be thirsty at the time of the slaughter. "Allah" must be said at least once during the slaughter, and anyone over the age of 13 may perform the halal slaughter.

3. Select any vegetable desired for a halal recipe. All vegetables are considered clean, according to the dietary rules.

4. Avoid preparing any halal food with alcohol. Consumption of alcohol is not permitted in Islam.

Tags: dietary rules, Halal food

Information On Chilli Flowers

Chillis are cut so as to make them look like flowers in Thai cuisine.

Chilli flowers are a type of garnish popular in Thai cuisine. Chillis are cut in such a way as to make them look like flowers, and then they are used to accent dishes. Chilli flowers are part of Kae-Sa-Luk, which is the Thai art of fruit and vegetable carving.

Features

One type of chilli flower carving involves splitting the chilli to form petals, while another involves cutting tiny petals into a chilli in order to make it look like the spiky Kiriboon flower. Scissors are necessary for both types of carvings.

Types

The two main types of Kae-Sa-Luk are skin cutting, which is mostly decorative; and 3-D carving, which is an attempt to make the fruit or vegetable literally resemble a flower.

Uses

The main purpose of chilli flowers and other garnishes is aesthetic, although these objects are also edible.

History

Kae-Sa-Luk is said to date back to the 14th century in Thailand. It is associated with royal feasting.

Warning

When cutting chillis (whether you are making chilli flowers or preparing them for another use), make sure you wear rubber gloves over your hands. This will protect your hands and ensure you don't inadvertently rub chilli oil into your eyes.

Tags: look like, chilli flowers, Chilli flowers, fruit vegetable, like flowers, look like flowers, make them

Make Japanese Candy

Traditional Japanese candies rely on ingredients such as bean paste, rice flour, chestnuts and sweet potatoes. To a standard American palate these treats, or wagashi, may seem unusual or lacking in sweetness. They are, however, an excellent light accompaniment to a cup of green tea and are often quite pretty, especially if you take the time to package your homemade Japanese candy beautifully.

Instructions

make Japanese Candy

1. Combine the mochiko sweet rice flour, coconut milk, sugar, baking powder and 2 cups of water in a large mixing bowl.

2. Beat by hand or with a mixer until the mixture is smooth and free of lumps. If you are mixing by hand, use a wire whisk to create an evenly textured mixture.

3. Add red food coloring until the color you prefer is achieved. A paste food coloring may produce a stronger and truer red than a liquid. For an authentic look, be generous with the food coloring.

4. Spread the mixture in a greased 9-by-13-inch pan and bake for one hour at 325 degrees. Turn the oven off, but leave the candy in the closed oven for 15 minutes.

5. Allow to cool completely and cut into strips. Dust each strip with cornstarch or potato starch. Cut into small rectangular pieces, using a knife wrapped in plastic wrap for easier cutting.

Tags: food coloring, rice flour

Cook A Rattlesnake

You may turn a little green at the idea of eating a rattlesnake, but rattlesnake meat is a delicacy in the southwestern United States and is even available in some restaurants. Most aficionados disagree agree that rattlesnake meat tastes like chicken, but would claim that it has more of a wild taste akin to frog legs, pheasant or elk.

Instructions

Barbecued Rattlesnake

1. Make a marinade by mixing teriyaki sauce, ginger and honey in a small bowl.

2. Marinate the rattlesnake meat chunks in a zip-seal bag or sealable bowl. Refrigerate for at least 3 hours.

3. Roll the meat chunks in sesame seeds.

4. Cook over a medium heat grill until done.

Rattlesnake Fajitas in Pita Bread

5. Make a marinade by mixing teriyaki sauce, seasoned salt and Mexican seasoning.

6. Marinate meat in sealed container. Refrigerate for at least 3 hours.

7. Sear meat in olive oil in a large, heavy pan. Add onion, garlic, tomatoes and bell pepper and saute for about 10 minutes or until the vegetables are tender, but not soft.

8. Cut pita bread in half, butter the inside, and toast until crisp.

9. Spoon the meat mixture into the pita bread. Top with cheese and serve with salsa, sour cream and guacamole on the side.

Spicy Rattlesnake Chili

10. Cook rattlesnake in water and lemon juice over medium heat for one hour.

11. Remove rattlesnake meat from the bones.

12. Place rattlesnake meat and remainder of ingredients in a crockpot.

13. Cook on slow for 6 to 8 hours.

Tags: rattlesnake meat, least hours, Make marinade, Make marinade mixing, marinade mixing, marinade mixing teriyaki

Make A Black Russian

Black Russians are named for the color imparted by the coffee liqueur.

Balancing flavors is the key to creating a successful alcoholic beverage that isn't overpowered by one flavor or too strong to drink. The use of two liquors calms an overpowering ingredient, such as liqueurs, to create a flavorful cocktail. The Black Russian combines the dominating sweet flavor of coffee liqueur with the smooth flavor of vodka to create a drink that appeals to young drinkers. Two-liquor drinks are both fast and easy to make, as the liquors readily blend without the use of a blender.

Instructions

1. Fill an old fashioned glass with ice cubes; the glass should be full. If desired, place the ice cubes in a blender for a refreshing summer beverage.

2. Pour 1 ounce of vodka into the glass. It is important to pour the vodka first because the coffee liqueur has a higher sugar content and will sink to the bottom of the glass, mixing the two ingredients together.

3. Add 1/2 ounce of coffee liqueur into the glass. Serve with a cocktail straw.

Tags: coffee liqueur, Black Russian, into glass

Cooking Fried Chicken In A Deep Fryer

Battering

You can deep fry chicken without coating it in batter, but to do that is to miss the entire point of using a fryer. There are a thousand recipes for making fried chicken batter, so look around to find what works best. In the meantime, the easiest way to make batter is to buy it pre-made at the store (Hooters makes a terrific pre-made batter). You can either directly coat the chicken parts in the batter mix, or you can mix the batter with milk and dip the chicken into a bowl. Battering keeps the juices inside the chicken during frying, adding flavor that will get lost if you fry the chicken plain.

Adding Oil

Before adding oil into the deep fryer, make sure the inside is completely dry. Even just one drop of water inside the fryer can cause the oil to pop out and onto your skin. Unplug the fryer before adding the oil. Never add oil to a fryer that is already heating up as there is the very real potential of getting burned by it splashing out and onto your skin.

Inserting the Chicken

Battering the chicken has the added effect of keeping moisture from dipping into the fryer as you add it. This makes adding battered chicken much less dangerous than unbattered chicken. Regardless, you should always wear oven mitts or some kind of protective handwear when placing chicken into the fryer. Use aluminum tongs to carefully place the chicken all the way into the oil. Do not just drop the chicken into the fryer, and try not to allow your grasp to loosen so that it falls in. Do not stand with your face over the fryer, because you'll run the risk of the hot oil splashing directly onto your face.

Cooking Time

The cooking time for deep frying chicken will vary according to the part you are cooking. A wing will get cooked quicker than a drumstick, and a drumstick will cook faster than a boneless breast. The best way to tell for sure if the chicken is cooked all the way through is to take it out of the fryer and poke it with a fork. If it's not cooked, the juices will run pink. However, on larger sections you may get clean juices even though deepest interior is not cooked all the way. The only way to make sure you that your chicken is entirely cooked is to cut it through the middle of the thickest part. You can use a thermometer, and the USDA recommends that chicken be cooked to 165-170 degrees Fahrenheit.

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Make A Healthy Coleslaw

Cole slaw is a cool, creamy and crunchy side dish served at many backyard barbecues and holiday gatherings. Although the slaw base of shredded cabbage is the same in most any recipe, there are endless variations you can make, from added ingredients to changes in the dressing. Start with the classic base and make the recipe your own by tailoring it to your family's preferences.

Instructions

1. Combine the green and red cabbage in a large bowl. Add two large shredded carrots and 1/2 cup of a combination of dark and gold raisins. Toss in 1/2 cup of julienned apples and 2 tbsp. of finely grated red onions. Choose golden delicious and gala apples or similar flavors for a light sweetness and a tart flavor from the apples. Combine all of the ingredients with a fork.

2. Pour 1 tsp. of lemon juice over 1/2 cup of light or low-fat mayonnaise in a small bowl. Add 1 tbsp. of sugar and 2 tbsp. of red wine vinegar. Whisk the dressing ingredients until everything is thoroughly combined.

3. Pour the dressing over the slaw mixture. Toss the slaw to coat everything evenly with the dressing. Cover the bowl with plastic wrap and place it in the refrigerator to chill through for two to three hours.

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Remove Salad Dressing Stains On Fabric

Most salad dressings are oil-based.

Salad dressing stains are among the most frustrating to deal with. Most salad dressings are oil-based, and those are the hardest kinds of stains to treat. Still, new technologies and old-fashioned elbow grease will remove dressing stains if you catch them right away. The most important thing to remember when you treat dressing stains is to read the label on your clothing or upholstery. It does no good to remove the salad dressing stain if you ruin the garment in the process.

Instructions

Remove Salad Dressing from Clothing

1. Blot the stain by pressing it between two folded paper towels. Keep using fresh paper towels until all of the moisture has been removed.

2. Sprinkle talcum powder or corn starch onto the stain, covering it completely. Press the powder in with a clean paper towel and let it sit for 2 to 3 minutes.

3. Shake the excess powder or cornstarch off into the sink, and blot away the rest with a clean paper towel.

4. Spray the stain with a pre-treating solution that is safe for the fabric. Let it soak for the full amount of time the manufacturer recommends.

5. Launder the stained fabric, either in the washing machine or by hand in the sink, in the hottest water that the fabric will safely tolerate.

Remove Salad Dressing from Upholstery:

6. Removing salad dressing from upholstery is a challenge.

Blot up as much of the stain as you can by pressing on it with clean paper towels. Do not rub at the stain, or you can damage your upholstery.

7. Dampen a paper towel with isopropyl alcohol. Blot at the stain with the dampened paper towel, making sure to use a clean part of the paper towel as soon as the one you are using is discolored by the salad dressing residue.

8. Apply a few drops of dry-cleaning solvent to the stain. Blot it back up with a clean paper towel. Repeat until all the paper towel comes up clean.

9. Fill a small, clean spray bottle with water. Add a few drops of clear, bleach-free detergent and swirl the bottle to mix them. Spray the salad dressing stain and blot it with clean paper towels.

10. Fill your second spray bottle with clear water and use it to rinse the laundry detergent out of your upholstery. Spray it well, and blot with paper towels.

11. Mix together a 1 to 1 solution of water and white vinegar in your third spray bottle, and shake it gently to mix it. Spray this solution onto your salad dressing stain and blot with clean paper towels until all of the detergent and salad dressing residue has come up.

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