Rose Wine History

Rose Wine History

Rosé, whose French name means "pink" or "reddish," is a light red wine whose popularity with wine connoisseurs in the United States has always been tenuous due to its apparent similarity to sweet pink wines like white zinfandel. However, rosé wine is delicate and complex when made in the style of its European progenitors, and recently has once again become popular in the United States as a wine of elegance and versatility.

Description

Rosés get their color in the same way red wines do--by putting the juice from the grapes in contact with the red skins during fermentation. The difference between the two, however, is that the contact is shorter for rosés. Another method, called "saignée" (or "bleeding"), removes some wine while it is going through a primary fermentation for reds. This makes the red wine redder, while retaining some wine at an early contact stage, while it is pink. This is the way that many white zinfandels are produced in the United States. A third method, and one that is highly disputed, is that of combining red and white wines to make pink. The European Union has proposed making this a legal method for obtaining rosé, but it was handily defeated by individual European countries with a long history of rosé winemaking, which argued that this substandard method would endanger the craft behind true rosé winemaking. No wine bearing the name rosé from Europe is thus made by combining red and white wines, although the method is allowed in the United States.

Early History

It is purely for us to speculate about how the first rosés were made. Likely, the Greeks drank a wine that was pink in hue because of a mythological practice in which they diluted red wine with water. In America, rosé wines may have been produced as early as the mid-19th century, as we are led to infer from a letter sent by the father of a man who became a large wine producer in California, Agoston Haraszthy.

Recent History

The fad for rosé wines didn't hit the United States until the 1960s and '70s, when two Portuguese imports became popular. Lancers and Mateus were considered romantic wines because of their soft, sweet flavors, and both had unique bottles that made them quickly recognizable by Americans. Their sales spurred greater production of American pink wines (many of which are, however, only rose in color and often called "blush"), which took over a greater part of the American market. These wines were much sweeter than many of their European counterparts, and during the decades that followed the introduction of these wines, Americans began to associate rosé with a wine that was often cloyingly sweet in character. With those wines a distant memory today, however, rosé wine sales have skyrocketed, and are the fastest growing sector of the American wine market.

Important Rosé Regions

Almost all of the world's wine-producing regions make rosés. A few, however, are notable due to their long-standing tradition of rosé making. The first, and arguably, the most important rosé producer is France. Rosés can be found there primarily in the south in Tavel (which one could call the capital of French rosé) and Provence; and north in the Loire Valley in Anjou, where three types of rosé are produced. Other important regions are Piedmont in Italy, Rioja in Spain, and Styria in Austria.

Rosé Champagnes

Rosé champagnes are the most difficult to produce but are often regarded as the best-of-the-best champagnes. The old method of making these special wines was to let the juice of pinot noir grapes ferment with the skins, but newer methods prefer adding a small amount of (still) pinot noir to the champagne before the second fermentation. While there is a ban on blending for all other rosés, the Champagne region is the only region where blending is permissible in the process of making rosé champagne.

Tags: United States, combining white, combining white wines, pink wines, pinot noir, Rose Wine, Rose Wine History

Vegetable Steamer Instructions

Using a vegetable steamer is a great way to cook your vegetable without using oils and fats. When done right, steamed vegetables taste great and retain a lot of the vitamins and minerals you are eating them for. Vegetable steamers are quick and easy to use.

Types of Vegetable Steamers

A vegetable steamer has an area for water that sits under a tray or basket where the vegetables are held. The tray is usually a mesh or colander-like tray that has holes which allow the water vapor to penetrate and cook the vegetables.

There are three types of steamers: a steamer basket, a microwave steamer, and an electric steamer.

Steamer Basket

A steamer basket is a pot that holds a basket snugly inside. You place water in the pot and allow it to come to a boil, then place the basket of vegetables in the pot, making sure the vegetables aren't submerged. You can place a lid on the pot to keep the steam in and shorten the cook time.

To effectively use a steamer basket, let the water come to a full boil before adding the vegetables. When you add the food, turn the temperature down to medium to keep the heat coming without overcooking the food.

Small vegetables such as asparagus, spinach and carrots should only need four to six minutes in the steamer. Larger vegetables like potatoes and yams will need 12 to 18 minutes.

Micorwave Steamer

A microwave steamer is a round, plastic container with a channel that holds the water. The vegetables sit on a platform above the water and the entire unit is covered with a lid. As the microwave heats the water, it is circulated around the vegetables. As with the steamer basket, more delicate vegetables will cook quickly in a few minutes where larger, dense vegetables will take more time. The microwave is slightly faster than the steamer basket. Remember, it is better to undercook vegetables than to overcook them.

Electric Steamer

An electric steamer resembles a slow cooker and is a standalone system that heats the water and holds the vegetables. It requires the same cooking times as the steamer basket on the stove top. These are simple to use. Plug them in, add the water to the lower section, then add the vegetables to the top section and turn it on. Always make sure the vegetables are not in the water but above it.

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Make Rosehip Wine

Roses produce a fruit called a hip that is usually ready to be picked when it turns red in the fall. There is some difference in opinion on how rose-hip wine compares to grape wine, but all agree that rose-hip wine can be very good once it matures. The following steps will show make about one gallon of rose-hip wine.

Instructions

1. Bring water to a boil. Cut off the ends and stems from the rose hips, and chop them coarsely. Place them in a straining bag and close it. Put the bag into the primary fermentation vessel along with the sugar and boiling water. Stir thoroughly to dissolve the sugar and cover the primary fermentation vessel. Set the must aside to cool.

2. Add the acid blend, enzyme and nutrient when the must cools to room temperature. Replace the cover and set aside for another 12 hours before adding the yeast.

3. Stir the must twice a day for eight to nine days. Squeeze the bag to extract the remaining juice and pour the wine into the secondary fermentation vessel. Fit an airlock and set aside for six weeks in a dark place.

4. Rack the wine into a secondary fermentation vessel, top it off and refit the airlock. Return the wine to a dark place. Repeat this procedure twice more at three-month intervals.

5. Add gelatin if the wine has still not cleared and wait for two weeks. Rack the wine again and bottle. Age rose-hip wine for at least 1 1/2 years in a dark place.

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Make Mikes Homemade Chili

This is how you make Mikes Homemade Chili very tasty with a little bit of spice

Instructions

1. First you will need to put the 2 cans of stewed tomatoes, 3 cans of pinto beans, 1 can of black beans, chili powder, garlic powder, fresh garlic, and beer into the crockpot and mix them together with a wooden spoon and turn the crockpot to high.

2. While this is cooking take the ground beef or steak and toss it in the frying pan with 1 tablespoon of butter sprinkling chili powder and garlic powder on it. cook until the meat turns brown and after the meat turns brown put this in the crockpot.

3. Meanwhile chop the onions, yellow peppers, orange peppers, and celery into small pieces and put in the crockpot and mix together.

4. Let this cook on High in the crockpot for approximately 5 hours then check taste of chili if not enough chili powder to your liking you may add more, switch to low for 3 hours.

5. After this you will add a teaspoon of balsamic vinegar and a few drops of daves insanity sauce and mix together.

Voila, You have a very good chili!!!!!!!!!!!

Tags: chili powder, chili powder garlic, garlic powder, Homemade Chili, meat turns, meat turns brown

Make A Mocha Coffee Drink

Mocha drinks are a dream come true for those who love coffee as much as they love chocolate. While many people feel that adding a bit of instant hot chocolate mix to their coffee is all they need, a true mocha is far more gourmet.

Instructions

1. Brew a shot of espresso. If you don't own an espresso machine, double brew your regular coffee or use instant espresso. Add the espresso powder to hot water and stir well.

2. Heat whole milk in a small pan on low heat, stirring constantly to prevent scalding. Add a few tablespoons of chocolate and heat until the milk begins to expand and the chocolate melts. You can use dark chocolate, milk chocolate or white chocolate.

3. Combine the heated chocolate milk and shot of espresso and stir. You can add extras to your cafe mocha, including whiskey, Irish creme, vanilla or raspberry flavoring or stir your mocha with a peppermint candy cane. Top your mocha with whipped cream and chocolate chips and serve.

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The Best Way To Shell Brazil Nuts

Brazil Nuts

Brazil nuts are both nutritious and tasty. They contain high levels of selenium, a trace mineral that acts as an antioxidant that fights cancer-causing, cell-damaging free radicals. They boost immunity and contain omega-6 fatty acids that helps skin radiance. The best way to shell a Brazil nut depends on the tools you have for performing the task.

Use Your Head

No, don't hit your head against the nut. It might work, but we don't want to get sued. Using your head means asking yourself, "What appliance have I got here so I don't have to buy a nutcracker or a special press?"

You're safe and will be able to enjoy your nut if you have water plus one of the following: microwave oven, stove, hammer, jacknife, knife, universal pliers, kitchen wooden board, or ultimately, one of your house's doors.

Water Plus Imagination

If you let Brazil nuts rest in water over night, the task will be much easier. However, if you're here reading these hints, it means you want to shell it now. Therefore, you might find it useful to heat a small portion of water along with a dozen nuts in the microwave for about two to three minutes. This makes the shelling process much easier regardless of the chosen tool. After this process, hit the top of the nut with any sort of tool and use your fingers to peel the nut after you make the crack on it.

Plan B

If you don't have a microwave or a stove, then you can use a hammer without heating water. Do not use too much force, as it will prove counterproductive. Use a napkin below the nut during the hammering. This helps it from sliding on the surface. If there is no hammer available, you might be desperate enough to think of using the area between your door and its knocker. You can carefully place the nut close to a hinge and move the door so you can smash the nut. Advice: In all scenarios, while using punch-like tools such as a door, beware of your fingers.

Tags: Brazil nuts, much easier, your fingers, your head

Measure A Sweet Potato

Sweet potatoes have a varying measurement of usable content.

Measuring sweet potatoes can be a tricky process, because sweet potatoes come in different sizes and it can be difficult to identify how many potatoes or cans to purchase for any given recipe. Luckily, Texas A&M University has a handy chart for identifying the approximant amount of mashed potato in a can or in an individual potato. Typically, one potato is equal to about ½ to one cup of mashed potato, and one pound cans of sweet potatoes have about two cups of mashed potatoes. Use the guide when purchasing potatoes and always measure the potatoes using the same method for best results.

Instructions

1. Wash the potatoes with a vegetable brush to remove all dirt. Place the potatoes in a baking pan. Cook the potatoes in the oven at 400 degrees for about an hour and a half. You can cook the potatoes directly on the oven rack, but they will probably leak potato juice on the floor of the oven, which can be a pain to clean.

2. Allow the potatoes to cool. This typically takes two or three hours. Remove the peel and discard. Usually you can simply pull the skin off by hand after the potatoes are cooked and soft.

3. Mash the potatoes with the potato masher until there are no lumps.

4. Scoop the mashed potatoes into a measuring cup to measure. Typically, one sweet potato will have about ½ a cup of mashed potato. Larger potatoes may have up to two cups. Push the potato down into the measuring cup with the spatula to eliminate air pockets. If you leave the air pockets, the measurements will be off and your recipe may fail or have a completely different texture.

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Simple Halloween Food Ideas

Use a bat cookie cutter to make Halloween sandwiches.

Make a quick meal as dark as Halloween. Black bread and black beans make up this easy Halloween meal you can have on the table within 30 minutes. Recipes can be increased to serve a crowd for a Halloween party or potluck.

Bat Sandwiches

Spread eight slices of pumpernickel bread with a thin layer of cream cheese. Finely chop 10 to 12 green olives with pimento and divide evenly over four slices, and top with the other four. Use a bat-shaped cookie cutter to cut the sandwiches into bat shapes. Serve.

Black Soup

Combine 2 (15 to 16 oz.) cans drained black beans, 1 (14 1/2 oz.) can low sodium chicken broth, 1/2 cup salsa, 1 tbsp. chili powder and 1/2 tsp. cinnamon in a saucepan and heat through. Simmer for 20 to 30 minutes, until it thickens. Serve with sour cream, lime slices and tortilla chips, if desired.

Alien Milk

Add 6 to 8 drops of blue food coloring to a clear glass of milk and stir for an instant otherworldly beverage.

Tags: black beans, cookie cutter

Ways To Preserve Green Bell Peppers

Green peppers are used in more than salads.

Green bell peppers add a distinctive flavor to many foods. Preserve that flavor to add the taste of peppers to recipes, especially in canning. Chopped or pureed green bell peppers enhance hot dog and hamburger relishes. Add preserved green peppers to casseroles, relishes, salads, salsas, sauces, soups and stew.

Jelly, Salsa and Sauces

Green pepper jelly made strictly with green bell peppers is an excellent accompaniment to almost any meat dish. Beef, chicken, ham and pork go well with green pepper jelly. Add pureed or chopped green peppers to fresh vegetable salsa recipes, barbecue and green chili as well as regular chili sauces that can be canned for future use, or used within 2 or 3 days.

Chutney, Pickling and Relish

Sweet and sour pepper relish makes hot dogs and hamburgers taste like gourmet foods. Chopped green bell peppers added to the flavors of green cabbage and tomato in piccalilli relish is unforgettable. Green tomato chutney just wouldn't be the same without the addition of green bell peppers. The flavor of green bell peppers enhances the elegance and flavor of Caribbean peach chutney. Mixed vegetable refrigerator pickles only require 1/2 cup of green bell pepper strips. Make mixed mustard pickles with 3 cups of chopped green bell peppers and preserve the last of your garden's vegetables.

Freezing and Refrigeration

For convenience and saving time in the kitchen, green bell peppers can be frozen and kept for six months or more. Freeze them in small containers or plastic freezer bags in portions appropriate for a recipe. One large pepper will equal about 1 1/4 cups of chopped peppers. They keep in the refrigerator for a day or two but it's best to freeze peppers and remove them in time to thaw before you use them. You can quickly blanch peppers in boiling water if you like. They can also be frozen whole, with the seeds removed, to use for stuffed green bell peppers.

Dehydrated Peppers

Dehydrate green bell peppers and keep in closed jars or bottles in the spice cabinet. To freshen them for recipes simply place them in a small amount of water an hour or so before you need them. To dehydrate them in the dehydrator follow the manufacturers directions for the equipment. To dehydrate them without a dehydrator place them on trays in a low 130 to 140 degree oven. Prop the oven door open slightly with a pot holder or wooden spoon so the air can circulate. Remove them when they are completely dry.

Tags: green bell peppers, bell peppers, green bell, bell peppers, green bell, cups chopped

Dry Pumpkin Seeds To Eat

Scoop out the inner pulp and separate the seeds.

Pumpkin seeds are an excellent source of potassium and magnesium, which help to maintain a healthy heart (potassium), and a calm, stable mood (magnesium). According to the CBS MoneyWatch website, "magnesium is involved in biochemical reactions that help keep bones strong and promote healthy heart rhythms and nervous system function."

Pumpkins are in season towards the end of fall, and are at their most plentiful around Halloween. The next time you grow pumpkins, or buy some to carve out and decorate the house with their grinning, candlelit faces, don't throw out the inner pulp and seeds. Pumpkin seeds are a nutrient-rich, delicious snack that can be eaten dried or roasted.

Instructions

1. Cut the pumpkin in half and scoop out the seeds and pulp with a spoon. Then separate the seeds from the pulp. Keep the two halves of the pumpkin to cook in a warming winter stew.

2. Boil the seeds in salted water. Add 2 cups of water for every 1/2 cup of seeds, and 1/2 tbsp. of salt.

3. After 10 minutes, strain the pumpkin seeds from the salted water. They will have absorbed extra minerals from the sea salt, and are now ready to be dried.

4. Coat the baking tray with olive oil.

Place the seeds in a single layer on a baking sheet that has been coated with olive oil. Do not worry about removing the outer husks---they can be eaten as long as the seeds have been prepared and dried in the correct way.

5. Oven-dried pumpkin seeds are a healthy, savoury snack.

Bake the seeds in the oven at 375 degrees until they are golden brown, or for about 12 minutes.

6. Allow the seeds to cool before eating.

Tags: healthy heart, inner pulp, pumpkin seeds, salted water, seeds from, seeds Pumpkin, seeds Pumpkin seeds

Make Marshmallow Fruit Salad

Marshmallows make a great addition to your fruit salad.

Fruit salads often pop up around the holidays, but they are a treat that can be enjoyed year-round. They make great snacks and are a quick and easy way to get in a full serving of fruit. This recipe takes very little time to prepare and can last in your refrigerator for up to two weeks. Your family is sure to love this tasty salad, which is loaded with fresh fruit, marshmallows and whipped cream.

Instructions

1. Chop peaches, pears, strawberries and apples into small bite-size pieces and pour into a large mixing bowl. Mandarin oranges and pineapples do not have to be chopped; simply drain the juice and pour these into the bowl.

2. Open your tub of whipped cream and slowly mix it in with the fruit. Stir well.

3. Cut open the bag of marshmallows and add them into the mixture. Use a large spoon for stirring, as this makes a very large batch. The juices from the fruit will settle to the bottom, so make sure to stir it well.

4. Mix all ingredients well and refrigerate for two hours, if time allows. Refrigeration isn't absolutely necessary but will give the juices time to soak into the marshmallows and make the salad taste better. Stir well each time before serving, as juices will settle on the bottom of the bowl.

Tags: make great, settle bottom, whipped cream, will settle, will settle bottom

Is Yogurt Healthy

Yogurt is a delicious snack, and it's also packed with important vitamins and live bacteria to help with conditions such as irritable bowel syndrome (IBS). Yogurt is a dairy product, which is derived from milk. Bacteria cultures are added to milk, which creates a thicker texture and a healthy food. Yogurt can be healthy when choosing low-fat varieties that contain the right bacteria.

Yogurt and "Good Bacteria"

According to the Mayo Clinic, yogurt that contains good bacteria such as lactobacilli and bifidobacteria can promote better intestinal health. People who suffer from IBS may also experience a decrease in symptoms, such as painful bloating and gas, when eating yogurt daily.

Vitamins in Yogurt

Yogurt is packed with important nutrients including calcium, iodine, vitamin B12, zinc, phosphorous and potassium. Yogurt is also a healthy source of protein.

Lower LDL Levels

According to "The Word's Healthiest Foods," consuming 3 oz. of yogurt daily can potentially reduce cholesterol levels. Add a cup of yogurt to your daily breakfast. Sprinkle your yogurt with a little bit of granola or fresh fruit for variety. Yogurt can also be blended with fresh or frozen fruit for a fresh vitamin-packed smoothie.

Immune System Benefits

Friendly bacteria in yogurt may also boost your immune system. The yogurt boosts the cellar immunity's deference, which is responsible for protecting our body against yeast infections and viruses.

Choosing a Healthy Yogurt

According to Yale-New Haven Hospital's dietary adviser, taking advantage of yogurt's health benefits can be tricky. Make sure to choose a yogurt that is low in fat and calories. Also, make sure labels promote live or active cultures. This will ensure that yogurt contains the "good bacteria" that is responsible for health benefits. Choose a product that isn't close to expiration. The closer the product gets to its expiration date, the less bacteria and health benefits that it has.

Tags: health benefits, contains good, contains good bacteria, good bacteria, packed with, packed with important

Customize A Koozie

A koozie is a foam device used to hold beer or soda cans and bottles to keep them cold. Some online companies give you the option to customize your own koozie by selecting a color and inserting your own text and graphics. You can choose from foam can, foam bottle, foldable foam, and foldable neoprene koozies.

Instructions

1. Go to Custom Ink Coozies -- there's a link to the site at the bottom of this article.

2. Select one of the four varieties of koozies. Then choose a color for your koozie.

3. Click on the "add text" link. Type in your text and then click "Next." You have the option to customize your text with a different font, font size, color, shape, outline, and degree of rotation.

4. Click on "add art" when you are finished customizing your text. You can choose from one of the preset shapes and images, or you can upload your own file. If you want to upload a file, click "Upload a File" and choose the photo you want from your computer. If your image has more than one color, the website will inform you of such. Save money by making it one color. If you uploaded a full color photo, special processing may be required, in which case you should contact them.

5. Click "Proceed to color assignment." For quality printing and accurate pricing, they need to know the number of print colors. Choose the colors that most closely match those in your image and click "Continue."

6. Click the "save/send" button at the bottom, or click "get quote" when you are finished making adjustments to your photo. If you are satisfied with the price, click "buy now" and proceed to enter in your billing information.

Tags: your text, choose from, customize your, option customize, option customize your, when finished

Make Root Beer

If you like root beer soda, you can make your own at home. You'll find that it tastes every bit as good, if not better, than the root beer you buy in a can or bottle. Bottoms up!

Instructions

1. Place a funnel on a dry, clean bottle, and pour in one level cup of cane sugar. You also can substitute the sugar with fructose, stevia or an articial sweetener. Adjust the amount to your individual taste. Add 1/4 tsp. baker's yeast.

2. Cap bottle, and shake well. Once the sugar and yeast mixture settles to the bottom, uncap the bottle, place the funnel in the opening and add 1 tbsp. root beer extract. Get the extract from a brewing supply store, not from a grocery shelf.

3. Fill the bottle halfway with cool tap or bottled water. Swirl to mix the ingredients, making sure to wash any root beer extract that may have stuck to the sides of the bottle.

4. Add fresh water all the way to the top of the bottle.

5. Remove the funnel and cap the bottle. Turn the bottle upside down and upright several times to thoroughly mix the contents.

6. Leave at room temperature for 3 to 4 days, until the bottle feels hard when you squeeze it.

7. Refrigerate overnight to chill before serving. When opening, crack the cap slightly to allow pressure to escape before opening fully.

Tags: root beer, beer extract, root beer extract

Make Artichoke Dip

Artichoke dip is always popular as an appetizer at theme restaurants, but did you know you can reproduce the results at home without much hassle? Making your own artichoke dip at home will make it feel like you and your family just went out to eat!

Instructions

1. Preheat your oven to 350 degrees and grease an 8-by-8-inch baking dish before starting this recipe.

2. Mix the mayonnaise, Parmesan and garlic in a bowl. Stir the mixture until it is smooth, but do not mix it until it is whipped. Whipping it can make the dip messy after it's cooked.

3. Add the mozzarella and drained artichoke hearts to the mixture and stir until mixed in completely. Sprinkle a layer of paprika on the top of the mixture. An additional layer of Parmesan or mozzarella also will make your dip more delicious.

4. Bake your dip for about 30 minutes. The surface should be lightly browned and the cheese should be bubbly. If you want a sharper flavor, add a layer of Asiago cheese to the dip just before you take it out of your oven.

5. Consider adding a few extras to your dip before serving it. Another layer of cheese or paprika will give your dip a little more spice. You also might want to stick a layer of tortilla chips inside the cooked dip to break it up and make it easier to serve and eat.

Tags: will make, your oven

Make Garlic Herb Butter

If you are tired of serving the same old slab of butter at dinner, you can jazz up your meal by simply adding a few fresh ingredients. Here is a great recipe for garlic herb butter.

Instructions

1. Remove butter from fridge and allow it soften for about 15 minutes before mixing in other ingredients.

2. Mash garlic by first peeling two cloves, then placing the garlic in a garlic press and squeezing. Once the garlic has come out of the press, place in a bowl and continue mashing with fork until the consistency is soft.

3. Chop parsley and chives and add to bowl with garlic. You will not need a great deal of parsley or chives. About 1 tbsp. of each for this recipe. Be sure to chop these ingredients finely.

4. Include 1/2 tsp. of lemon juice into the bowl.

5. Throw in a hefty dash of pepper. If the butter is unsalted, also be sure to add 1/4 tsp. of salt into the bowl.

6. Combine the now softened butter into the ingredients into the bowl. Stir with a spatula until well mixed.

7. Place in an air tight container and store in the fridge. Your garlic herb butter should last about two months.

Tags: into bowl, garlic herb, garlic herb butter, herb butter, parsley chives

Peel & Split Almonds

Almonds are the seed of the almond tree, which is very closely related to peach and apricot trees. Although almonds are considered to be a high fat food, eating them also provides a number of health benefits. According to WHFoods.com, almonds are known to lower bad cholesterol levels as well as provide protection against diabetes and cardiovascular disease. Once almonds are removed from their shell, they are covered in a brown, paper-like covering that some people prefer to remove before eating.

Instructions

1. Fill a cooking pot 3/4 full of water and place it on top of a stove burner. Turn the stove burner to high and wait for the water to boil.

2. Place the almonds into the boiling water and allow them to cook for three minutes. Remove the pot from the burner; turn the burner off. This process blanches the almonds, making the skin easier to remove.

3. Place a colander in the sink. Drain the water and almonds into it.

4. Fill a bowl 1/2 to 3/4 full with cold tap water. Place the almonds into the water to stop the cooking process.

5. Allow the almonds to sit for one to two minutes. Pour them into the strainer to drain off the cold water.

6. Pick up a single almond in your hand and rub the brown, paper skin between your fingers and thumb. The skin will come off easily and can be discarded. Repeat the process for the remaining almonds to peel them as well.

7. Place a single almond on a cutting board and hold it upright with one hand. Carefully place the blade of a kitchen knife along the edge of the almond. Remove the first hand and press down with the kitchen blade to split the almond. Repeat the process to split the remaining almonds. You do not have to press down hard with the knife, as the almond halves will separate fairly easily.

Tags: almonds into, cold water, Place almonds, Place almonds into, press down, remaining almonds, Repeat process

Order Checks From Chase Bank

You can order checks from Chase online.

There are two ways to replenish your Chase checkbook. If you signed up for online banking, you may order directly through Chase's website. If you don't bank online, you may still order your checks online, but you will have to do it through the vendor's website. Either way, it is an easy process.

Instructions

1. Visit Chase's website if you are an online customer (see Resources). Log in to your online account, and click the tab labeled "Customer Center." Locate "Manage Account," and click "Checkbook Orders." From there, just follow the instructions.

2. Visit the Deluxe website if you are not an online Chase customer, and click "Reorder Deluxe checks online" (see Resources).

3. Fill in your routing and transit number. This is a series of numbers that identifies your bank; you can find it on the bottom, left portion of your check.

4. Fill in your account number. That is the series of numbers to the immediate right of the routing and transit number.

5. Fill in the starting check number for your new order. The check number is on the upper right of your check, as well as to the immediate right of your account number.

6. Enter your email address, and click "Continue."

Tags: account number, Chase website, check number, checks online, Fill your, immediate right

What Is Parafin Wax Used For

According to the Encyclopedia Britannica online (see Resources), "Paraffin wax is obtained from petroleum by dewaxing light lubricating oil stocks." There are many different grades of the substance based on the type of oils and which distillation methods are used. While only the highest grades are edible in small doses, all grades are quite versatile.

Candles

Paraffin wax is the main ingredient in most candles. The wax is melted and additives such as stearin or beeswax are added to harden the candle. Candles are made either by dipping wick in the melted wax or pouring the wax into a candle mold (see Resources).

Canning

Paraffin wax is a traditional seal for canning jars. Today, however, this method of sealing jars of home canned food with paraffin wax is considered unsafe. Better methods include using new mason jar lids in a hot water bath (see Resources).

Batik

Paraffin wax can be melted and applied to natural fabrics in beautiful designs. The fabric is then dyed. The dye will not effect the fabric protected with paraffin wax. Later, the wax is removed from the fabric. This method of decorating fabric is called batik.

Paper

Paraffin wax is used to coat paper. Wax paper has multiple uses in the kitchen. Pastry chefs freeze buttercream and sugar decorations on wax paper for later use. Wax paper is placed between meat patties before freezing, and is sometimes used to line baking pans (see Resources).

Health and Beauty

Paraffin wax is used by some health spas to treat pain. For example, a patient with arthritis in the hands will have her hands dipped in a paraffin wax bath. The wax holds the heat around the hand better than other methods, such as warm towels. An added benefit is the wax makes the skin smooth and supple.

Chocolate

Some types of paraffin waxes are edible, and wax is an ingredient in chocolate. The paraffin wax helps keep the candy glossy and solid at room temperature. It is, of course, used in small amounts. Not all paraffin waxes are edible.

Tags: Paraffin used, paraffin waxes, paraffin waxes edible, waxes edible, with paraffin

Dine Out On A Budget In New York City

New York City is a great dining city. There are restaurants of all styles for everyone, whether you want quick Chinese fast food or the finest of all French cuisine. Even if you're on a shoestring budget, you'll be able to find a tasty meal! New York City is a dining paradise, no matter how fat or thin your pocketbook is.

Instructions

Dining Out on a Budget in New York City!

1. Eat at Pizzerias. New York City is full of amazing pizzerias, from the legendary Di Fara in Brooklyn to all of the Ray's pizzeria restaurants scattered through the boroughs. A pizzera is a very quick and cheap way to get a satisfying meal. From slices of large, cheesy pizza to calzones and strombolis, a New York City pizzeria is a surefire way to get a great meal without spending a lot of money.

2. Stop by one of New York's many legendary diners. New York is full of great diners, such as Moonstruck, where you can get a hearty, warm meal at an unbelievably low price. From grilled cheese sandwiches to exotic Greek delights, what more could you ask for?

3. Swing by a street vendor. Okay, so this might not exactly be classified as "dining out," however, this is one of New York's classic ways to get a quick bite. Hot dogs, falafels, souvlakis. New York's street vendors are a great way to get the quintessential New York "eating experience."

4. Dine at a Chinese buffet restaurant. New York is full of Chinese buffet restaurants with great, unlimited Chinese (and often American) food. You can find these low-priced Chinese buffet restaurants in the Chinatown section, but they're scattered all over the boroughs as well. Bottomless dim sum and spring rolls and maybe even french fries too--what a meal!

5. Try a Thai fast food joint. Thai fast food joints are popping up all over the city as Thai food increases in popularity. Cheap, quick, and like a more flavorful Chinese meal, this is a quick way to gain energy as you prepare for a day of walking around the bustling metropolis of Manhattan.

Tags: York City, Chinese buffet, fast food, Budget York, Budget York City, buffet restaurants

Make A Velvet Browband

Making your own fashion accessories gives you the opportunity to express your individuality with different fabrics and styles. For example, velvet is a luxurious and soft fabric that adds a touch of class to your homemade accessories. Knowing make a velvet browband gives you the ability to coordinate high-quality materials with your daily fashion routine.

Instructions

1. Cut a strip of velvet fabric measuring 12 inches long by 4 inches wide. Select any type of velvet you like such as straight velvet and crushed. An affordable alternative to velvet is velour, which is just as soft and comes in the same array of colors.

2. Lay the strip of velvet fabric in front of you with the longest edge running horizontally and the wrong side of the fabric facing upward.

3. Squeeze a line of fabric glue across the top long edge of the upward-facing velvet fabric. Fold this glued edge inward by 1/2 inch, hemming the top edge of the fabric. Repeat this step with the bottom edge. Squeeze another line of glue along the top edge of the fabric. Bring this glued edge downward to meet the bottom hemmed edge. Press the edges firmly to adhere them.

This creates a tube-like structure with the velvet material, concealing the wrong side of the fabric.

4. Snip a length of elastic from the roll measuring 8 inches in length. Select a wide gauge of elastic, measuring 1 to 2 inches wide. Slide one end of the length of elastic through one of the opened ends of the velvet tube form.

5. Scrunch the velvet material downward as you feed the elastic up through the tube of material. Pull the end you inserted through the bottom of the tube, out the other end. Keep the velvet fabric ruched between both ends of elastic. This makes the form look a bit like a large hair tie.

6. Sew the ends of the elastic together using the threaded sewing needle. Sew the loose ends of velvet to each other, without connecting them to the sewed elastic ends. Tie off the thread using two or three knots to secure the stitches.

Tags: velvet fabric, measuring inches, edge fabric, elastic through, ends elastic, ends velvet, glued edge

Differences Between Gumbo & Jumbalaya

No visit to New Orleans is complete without having sampled gumbo and jambalaya, two essential Louisiana dishes. Though both are single-dish meals, they have some fundamental distinctions.

Louisiana Origins

In Louisiana, though there has been a lot of "cross-breeding" between cuisines. Jambalaya originated in Louisiana's Cajun country, while gumbo originated in New Orleans.

Old-World Origins

Jambalaya has Spanish roots; think of it as a relative of paella without saffron. Gumbo has roots in French bouillabaisse.

Rice

Gumbo is served over rice, but you can't make jambalaya without putting rice in the cooking dish as you go.

Roux

It is impossible to make authentic Louisiana gumbo without making a roux, a cooked flour and oil product that imparts a distinctive flavor to the dish. Jambalaya uses no roux.

Okra vs. Tomato

Authentic gumbo has okra in it, while jambalaya does not. The Creole version of jambalaya contains tomato, while gumbo does not.

Tags: while gumbo

Name A Fast Food Restaurant

Name a Fast Food Restaurant

Fast food is no longer restricted to a couple of burger chains. Everything from Chinese food to sandwich shops to pretzels have taken over some of the market share. But when it comes to naming a fast food restaurant, it can be difficult. After all, your competition is immense.

Instructions

1. Determine the specialty food that you are selling. Most burger joints, chicken places and smoothie shops link their star product to their name. Focus on the star of your restaurant and look to exploit that. It's free advertising in your name.

2. Use the language that helps define the food you are selling. For instance, if you are selling American food, stick with catchy English words. If you are speaking of a Chinese restaurant, use a fusion of American words with the Chinese words we have become accustomed to in this culture. As an example that would be "wok" or "panda." It helps to identify the brand instantly.

3. Tell the consumer something about the experience. Since it's fast food, it needs to sound fast. There are many burger joints or other chains that rely on the speed of the experience as their name. For instance "In and Out" is an extremely popular hamburger chain.

4. Create a completely fictitious word that sounds hip and cool. Sometimes you simply want your fast food restaurant to stand out among the many rivals. Sandwich shops are famous for this tactic. Places like Blimpie's and Quizno's are fun words, though Subway tells you the product right in the name.

5. Test market your fast food restaurant's name. The great thing about a fast food restaurant is that you can franchise it. That means you take one restaurant, and copy it all over a region or country. You want to make sure that the name is catchy, attractive, appetizing and serviceable everywhere. Though the biggest fast food chain in the world is a last name, they created it before franchising. Stick to a name that plays everywhere.

6. Select your fast food restaurant name and move to the marketing phase of your advertising plan. Remember the artwork with which you present your name is as important as the name itself.

Tags: fast food, food restaurant, fast food restaurant, your fast, your fast food, burger joints, Fast Food

Good Ways To Cook Chicken For Salad

There are many tasty ways to prepare chicken for salads.

Leftover or fresh chicken may be tossed into a salad, along with cucumbers, spinach leaves, dressing and cheese for an important part of a well-balanced diet. The addition of chicken to a salad offers a tasty counterpoint to the vegetables. How you cook the chicken determines the character of the salad.

Chicken Salad

Chicken salad provides a nutritious, light alternative to eating a high-calorie lunch or dinner of, say, burgers and fries. Chunks of chicken, prepared a number of ways, tops off a mixed greens, romaine or iceberg lettuce salad. Asian chicken salads feature basil-seasoned chicken with almonds, brown rice and plum sauce. Pepper chicken salad may include nuts, grapes and walnuts. The addition of chicken makes salads attractive to those who wouldn't ordinarily eat a salad as a meal or main dish.

Marinade

No matter how you decide to cook the chicken to make a low-calorie salad, marinate the chicken beforehand. Use a sweet-and-sour, teriyaki or soy-sauce based marinade for grilling or stir-frying chicken for a Chinese, Thai or Indian-style salad. Lemon herb, barbecue, chile pepper and cilantro marinades go with grilled or baked chicken for a southwestern or Mexican salad. Soak the chicken in a spicy jerk marinade for a Jamaican- or Caribbean-style salad. Seal the chicken and marinade in a plastic bag and refrigerate overnight.

Grilling

Grilled chicken is the main ingredient in popular healthful salads such as chicken Caesar salad. Use fresh, moist chicken breasts, preferably grass-fed, free-range chickens for the best taste. Fire up a gas or charcoal grill or burn mesquite, hickory or fruit-tree wood for a smoky taste. Broil or grill the breasts until they are browned and cooked in the centers. Let the chicken rest for five minutes on the cutting board to consolidate the flavor before slicing into strips or chunks.

Baking and Stir Frying

Stir fry chicken in sesame or peanut oil for oriental salads. Chop the chicken into bite-sized chunks or slice it into thin strips. Turn the heat up high to sear the chicken, then finish it with seasonings over a medium flame, constantly swirling and stirring the wok. Bake chicken at 350 degrees Fahrenheit for 25 minutes in a shallow baking pan. Cook the chicken with salsa, barbeque or broth sauces for flavor and moistness.

Tags: addition chicken, Chicken Salad, chicken salad, chicken salads, chicken with, cook chicken

Make Loaded Garlic Mashed Potatoes

Loaded Garlic Mashed Potato

Loaded garlic mashed potatoes are a restaurant favorite. You don't have to wait for a night out to have them, however. You can enjoy loaded garlic mashed potatoes at home. Mix up a few ingredients and you can have this tasty side dish for dinner anytime you want.

Instructions

1. Peel and wash the potatoes and cut them into small slices. Put the potatoes in a large pot with enough water to cover the potatoes completely. Add the garlic powder. Place the pot of potatoes on the stove and cook on high heat for about 15 to 20 minutes or until the potatoes are tender. Drain the water.

2. Place the potatoes into a large bowl and mash them until all lumps are gone. Add the butter, milk or cream, salt and pepper. Stir until butter has melted and the potatoes are creamy.

3. Transfer the mashed potatoes into a large casserole dish, sprinkle them with the chopped onion and bacon. Add dollops of sour cream over the top and sprinkle generously with sour cream. Place the potatoes into the oven preheated to 350 F. Bake for 10 or 15 minutes, or just long enough for the cheese to melt.

Tags: mashed potatoes, Place potatoes, potatoes into, garlic mashed, garlic mashed potatoes

Make Chicken Gravy

A great gravy can enhance a meal, rescue a dinner disaster and cover a multitude of culinary sins. Whether you use flour or cornstarch as a thickener is a matter of personal preference. Practice makes perfect, so experiment with various recipes and methods to get the gravy just right.

Instructions

Chicken Gravy Made with Butter

1. Melt the butter in a small saucepan over medium heat. Add the flour, salt, paprika and poultry seasoning and whisk into the butter to make a roux.

2. Add the broth to the roux a little at a time. Stir constantly to blend well after each addition.

3. Cook the gravy over medium heat for 2 minutes. Stir or whisk constantly to avoid lumps. Serve the gravy hot.

Chicken Gravy made with Broth

4. Heat the chicken stock in a saucepan to boiling. Maintain the heat for a gentle boil.

5. Measure cold water into a small bowl. Add the cornstarch and mix thoroughly.

6. Add the mixture to the chicken stock. Whisk the stock during the addition. Continue whisking while the mixture heats through and thickens.

7. Add the poultry season and continue to cook the gravy for a few minutes. Serve hot.

Chicken Gravy Made in a Blender

8. Put all the ingredients in a blender. Combine on high speed until smooth.

9. Pour the mixture into a saucepan. Stir constantly over medium heat until the gravy is heated through and thickened, about 5 minutes.

10. Adjust the seasonings. Serve hot.

Tags: Chicken Gravy, medium heat, over medium, over medium heat, Chicken Gravy Made

Use Collards In Quiche

Quiche is a very versatile dish.

Quiche is one of those great comfort foods that's delicious for breakfast, lunch or dinner. You can add collard greens to any basic quiche recipe for an unexpected take on the meal. The hearty bitterness of collard greens will add a nice contrast to the soft, creamy texture of the quiche. Although collard greens are most often simmered at length in liquid in American cuisine, you can prepare them quickly to make quiche.

Thin Slices

Remove the thick stems from the greens.

You'll need about 12 large collard green leaves for a quiche. If you're not using any other meat or vegetables, you can use more leaves. Cut the thick stem out of the collard green leaf, making slices on either side so that you are left with two halves of the leaf. Stack a group of halves on top of each other and roll up the stack. Using a sharp knife, slice the greens as thinly as you possibly can. Cut the greens so thin that it resembles shredded lettuce when finished. You may want to chop the shredded pile down the middle to make the strands shorter.

High Heat

Place a wide frying pan over high heat with 1 to 2 tablespoons of olive oil. Add one clove of minced garlic and 1/4 cup chopped onion to the pan. Cook the onion and garlic for about one minute. Add the sliced collard greens in batches, allowing the greens to wilt slightly before adding more. Once all the greens are in the pan, add salt to taste. Cook the greens for about 3 minutes or until they are cooked entirely. You'll know the greens are done when they turn bright green and feel soft to the touch.

Excess Liquid

Allow the greens to cool slightly. Squeeze any excess liquid that the greens may have produced while cooking. Any excess liquid left in the vegetables will cause the quiche to be wet and runny. To remove all the liquid from the greens, squeeze them by hand over the sink and then place them in a dry bowl.

Quiche Assembly

Unroll a pie crust and place it on the bottom of your pie plate. Always add your vegetables first, placing the collard greens directly onto the the pie crust. If you add the greens to the top, they are likely to burn. If you're adding meat or any other vegetables, place them directly onto the pie crust with the greens. Top the greens with shredded cheese, as your recipe calls for. Pour the egg and milk mixture into the pie crust. Bake according to recipe directions.

Tags: collard greens, collard green, directly onto, directly onto crust, excess liquid

What Spices Are In Chinese 5 Spice Powder

Chinese 5 spice is a combination of star anise, fennel seeds, cassia, Szechwan pepper and cloves. White pepper and ground ginger can be added for additional flavor. The amounts of each spice vary, but a standard recipe calls for 1 ½ tbsp. star anise, 2 ½ tsp. fennel seeds, 1 ½ tsp. cassia, ½ tsp. Szechwan pepper and ½ tsp. cloves. It is best suited to greasy meat dishes, in which it is simmered for long periods of time.

Star Anise

Star anise is the key ingredient to Chinese 5 spice. It is native to China and Vietnam. It is found on small Oriental trees in the shape of a five- to ten-point star. In each arm are pods of seeds that are brown and very hard. Star anise is picked before it is ripe, then dried. They are sold whole or in powder form. The taste is distinctly anise, but more intense; use sparingly.

Fennel Seeds

Fennel seeds are native to southern Europe and the Mediterranean region. Fennel is both an herb and a spice. Although similar to anise, the flavor of fennel is far less pungent and smells more pleasant. The seeds are much smaller than that of anise.

Cassia

Cassia bark is also called Chinese cinnamon, but is much more concentrated and not at all sweet. The buds look like cloves. In the Western world, cassia and cinnamon are used interchangeably but, in Chinese cooking, cassia is used for main dishes and cinnamon is used for sweet dishes. It is native to China, Burma, Vietnam and Laos.

Szechwan Pepper

As its name implies, Szechwan pepper is native to the Szechwan province in China. It does not belong to the pepper family but is a dried berry. The spice is made from the empty husks of the seeds. In Japan, the leaves are pickled. Szechwan pepper has a citrus-like aroma.

Cloves

Cloves are native to Indonesia. The spice is obtained from the flower buds of the clove tree. They are dried and sold whole or ground; the flavor is stronger with whole cloves, but both forms require very little for cooking. Many people dislike the hassle of grinding them because they require an electric grinder for good results.

Tags: Szechwan pepper, anise fennel, anise fennel seeds, cassia Szechwan, cassia Szechwan pepper, cinnamon used, fennel seeds cassia

Make Healthy Frozen Banana Treats

Potassium-packed bananas make a tasty frozen treat.

Healthy treats and desserts that actually taste good can be hard to find. Luckily, one of the easiest frozen snacks you can make at home also happens to be tasty. Healthy frozen banana treats take little prep work and can taste as good as store-bought desserts. Making frozen banana treats can be a lot of fun for the whole family, so involve your children when assembling these treats.

Instructions

1. Leave your bananas out until the peels develop brown speckles. Normally if your bananas get to this stage of ripeness, you'd likely toss them in the trash. However, when making frozen banana treats the riper the bananas, the better. As the bananas ripen, they get sweeter but become gooey. The texture won't matter, as they will be frozen anyway.

2. Peel the banana and cut it in half. If it's a small banana, leave it whole if it will fit on your wooden stick. Remove all of the strings from the banana.

3. Skewer the banana gently on the wooden stick. Make sure the stick goes through the center of the banana. Be careful not to put the stick all the way through the banana, as it might break when it comes time to freeze it.

4. Spread some fat-free vanilla yogurt on the sides of the bananas. Roll the coated bananas in a granola-based cereal of your choice.

5. Line a baking sheet with waxed paper. Place the coated bananas on the baking sheet and slide the sheet into the freezer. Freeze the bananas for about an hour until they're firm. Once firm, wrap the bananas individually in plastic wrap.

Tags: frozen banana, frozen banana treats, baking sheet, banana treats, coated bananas

Make Lemon Meringue Cheesecake

lemon meringue cheesecake

Lemon meringue cheesecake makes a wonderful dessert that will wow your friends and relatives. This recipe is sweet, airy, rich, creamy and lemony. It's easy to make by following these steps.

Instructions

1. Preheat your oven to 350 degrees. Wrap the outside of 9-inch springform pan with a double layer of foil.

2. Place the 25 shortbread cookies in a plastic sandwich-size plastic bag. Squeeze out the excess air and seal. Using a rolling pin, crush the cookies. You should have roughly 2 3/4 cups of cookie crumbs. Transfer the crumbs to a bowl. Stir in butter -- you can use margarine instead but butter will make for a creamier mixture -- and add to the pan. Use a measuring cup to press the mixture to the bottom of the pan and up the side of the pan 1 inch. Bake 12-14 minutes until lightly brown and set aside.

3. Beat the cream cheese until light and fluffy on high speed. This takes about 4 minutes. Reduce speed to the low setting and beat in sugar. Increase to high, beat 2 minutes. Reduce to low and beat in sour cream, eggs, yolks, juice, zest and vanilla. Beat until smooth (about another 4 minutes).

4. Pour batter into crust. Place pan into a larger roasting pan. Fill the roasting pan with hot water halfway up the side of the pan. Bake for an hour and a half until the center moves slightly when the pan is jiggled and the cake is set.

Be sure to check after an hour. If cake is browning too quickly, cover loosely with foil.

5. Cool on a rack for an hour, then cover and refrigerate for at least 8 hours.

6. To make the meringue, preheat oven to 375. Remove the cake from the pan. Combine meringue powder with water and half of the sugar. Beat at high speed for 5 minutes. Slowly beat in the remaining sugar. Beat until stiff, another 5 minutes. Use the back of the spoon to spread the meringue over the cake. Bake until lightly browned, about 8-10 minutes.

7. If you like a graham cracker crust instead, use 2 cups graham cracker crumbs, 6 tsp butter and 1/4 cup sugar in place of the shortbread cookies and butter.

Tags: another minutes, Beat until, graham cracker, high speed, meringue cheesecake, minutes Reduce, shortbread cookies

Prepare Mango Juice

Use ripe mangoes for mango juice.

Make mango juice at home for a refreshing and naturally sweet drink. Mangoes are naturally juicy and contain only the pit in the middle, making them easy to turn into juice. Use only ripe mangoes for juice because they will add more sweetness to the drink. Mangoes provide healthy amounts of iron and vitamin C and can aid with anemia and constipation. Homemade mango juice does not last long without a preservative, so drink it within a few days of preparation.

Instructions

1. Peel the mango and put the pulp into a blender and mix until it becomes a liquid. If using premade mango pulp, add the mango pulp to the pitcher.

2. Heat 3/4 cup water in a pot to a boil. Stir in sugar if you want the extra sweetness. Add additional water later if needed to dilute the consistency of the juice. Boil until the sugar completely dissolves in the water. Mix the sweetened water with the mango pulp in the pitcher.

3. Add 1/2 tsp. citric acid to the pitcher for extra tartness and to bring out the flavor. Add 1/8 tsp. potassium metabisulphate to act as a preservative. If adding the preservative, let the mango juice sit for one week in the refrigerator before drinking it. If not, drink within a few days so that it doesn't go bad.

Tags: mango pulp, mango juice, drink Mangoes, drink within, drink within days, mango pulp pitcher, pulp pitcher

Make Fish Stock

Many cooks use the terms broth and stock interchangeably. You will often see recipes that call for a can of broth or a certain measure of homemade stock. There are, however, subtle differences between the two. While broth is merely the liquid in which a meat or grain is cooked, stock is thicker and more substantial, created by simmering ingredients for a long time. Many people make fish stock to use later as a base for chowders or sauces.

Instructions

1. Purchase 1 lb. of fish heads and bones at your local fish market or grocery store. Let the grocer know that you will be using the fish parts for stock and that you would like the fish gutted and the gills removed. For a mild-tasting stock, use the heads and bones of a whitefish.

2. Peel 1 medium-sized carrot and 1 small onion. Chop them, along with 3 stalks of celery, into fine pieces.

3. Cut a bulb of garlic in half, remembering to remove the papery husk.

4. Rinse the fish head and bones thoroughly.

Boil Ingredients for Fish Stock

5. Place the fish parts, 1/2 cup white wine and the vegetables in large stock pot or saucepan.

6. Add 8 cups of water, cover the pot and slowly bring the water to a boil. Slowly simmering the mixture is the best way to extract the nutrients from the fish and vegetables, while bringing it to a boil lets the vegetables get mushy.

7. Reduce the temperature to medium heat and uncover the pot once the stock has begun to boil.

8. Simmer for 15 to 20 minutes. Use a spoon to continuously skim off the foam (or "scum") that will rise to the top.

9. Add six parsley stems and two bay leaves to the stock pot when there is no more scum rising to the top. At this time, you may also add salt and pepper to your preferred taste.

10. Continue to simmer, uncovered, for 20 minutes.

11. Remove the pot from the burner and allow it to cool just enough that you can use oven mitts to pick up the stock pot.

12. Place a strainer or colander over the mouth of a large bowl.

13. Pour the fish stock through the strainer, using a spoon to press on the solid pieces at the bottom of the strainer. This will make sure that the stock will gain nutritive substance from the fish and vegetable solids. It will also create a thicker stock.

14. Let the mixture sit in the bowl for 10 minutes so that any impurities can settle to the bottom. Then transfer the stock to a jar for storage.

Tags: fish parts, Fish Stock, from fish, heads bones, that will

Use Salt Pork In Beans

Salt pork is cut from the belly, fatback or pork side of the pig. It can be meaty or consist entirely of fat. Unlike bacon, salt pork is not smoked, but rather is cured by being packed with salt. Over a course of months, the salt penetrates the meat and acts as a preservative. Salt pork is usually found with the ham at the grocery. It comes as a solid slab or pre-sliced. The pre-sliced variety is easier to work with.

Instructions

1. Cover the beans with water and soak them overnight after sifting through them to check for small bits of debris that may have gotten mixed in during the harvesting process.

2. Drain the beans and put them in a pot. Cover with fresh water.

3. Peel and coarsely chop the onions and the garlic cloves. Add them to the beans in the pot. Add the tsp. of thyme and 6 or 7 twists of fresh pepper from the grinder.

4. Use a very sharp knife to trim away the rind of the salt pork. The rind is the thick skin that's usually along one side of the piece. Rinse the pork and pat it dry.

5. Slice the salt pork if it is in a block and then slice the pieces lengthwise. Cut the pieces crosswise to dice them until you have 1/4 cup. How large the pieces are is a matter of personal preference. Add to the beans in the pot.

6. Bring the beans to a boil and then reduce the heat to a simmer. Cover the pot loosely and let the beans cook for an hour, stirring occasionally. Add water as necessary.

7. Check the beans to see if they are done and continue to cook them until they're as tender as you want. This may take 2 hours. Correct the seasoning if necessary by adding more garlic, thyme and pepper.

Tags: salt pork, them until

Make Kosher Beef

Make Kosher Beef

There are requirements that are set by the Torah, the Jewish holy book, on which animals can or can't be eaten by Jews. It is the practice of keeping unclean or impure food from touching the lips. Cows are approved for consumption but only if they are made kosher first. Having a rabbi bless a cow won't make its meat kosher. Instead, koshering meat involves the practice of shechitah, the ritualistic slaughtering of edible animals in manner acceptable by Jewish law.

Instructions

1. Pick the cow. Only cows that are healthy and free from any deformities are used for consumption. A shochet (ritual slaughterer) will thoroughly examine the animal before it's approved for slaughter. You can find a shochet by contacting your local Chabad chapter (see Resources below).

2. Kill the cow. A shochet will perform the ritual slaughtering, called shechitah. He will use a very sharp instrument whose blade is smooth and free of nicks. With a quick motion, a deep cut will be made across the throat of the cow. This method of slaughtering animals is considered the most humane because the blood supply is cut off from the brain, leaving the animals without the ability to feel pain.

3. Examine the inside of the cow. The lungs will be examined to make sure they are smooth and free of adhesion. If they are not, then that meat can't be used and is usually sold.

4. Remove veins and fat. It is forbidden to eat the principle veins and the fat around an animal's vital organs. The process of removing them is called porging and is preformed by a professional porger. Two knives are normally used, one for the fat and one for the veins.

5. Soak and salt the meat. When the shechitah is preformed, the blood will drain almost completely out. Blood isn't to be consumed, so what little there is left has to be removed. Soak the beef in cool water for about 30 minutes. Take out of water and cover the entire surface of both sides of the meat with coarse salt. This will draw the blood out.

6. Drain the blood. Leave the salted meat on an inclined surface so the blood can flow out and down. This will take about an hour. Next, soak the meat to remove the salt. The blood has to be fully removed within 72 hours after slaughter or the meat won't be kosher. It also has to be done before the beef can be frozen or ground.

Tags: Kosher Beef, Make Kosher, Make Kosher Beef, meat kosher, smooth free, This will

Make Japanese Steamed Rice

Sushi rice is a short-grained, sweet rice used in sushi rolls

Sushi rice is a short-grained Japanese rice with a slightly sweet taste. Sushi rice, as its name suggests, is the type of rice used in sushi rolls. But it can also be served as a side dish or incorporated into meat dishes. Steaming Japanese rice is a simple process that uses hot water and a heavy, short pot with a tight lid.

Instructions

1. Place rice into a strainer. Hold the strainer under a running stream of water, gently turning the rice as it rinses. Rinse until the water runs clear. Allow the rice to sit in the strainer for 10 minutes to dry.

2. Pour the rice into a heavy pot. Add 2-1/2 cups water and put the lid on the pot. Turn heat to low and cook for five minutes. Increase heat and bring to a boil. Decrease the heat once the boil has reached the lid of the pot.

3. Reduce the heat to low and cook for 5 minutes. Turn off the heat and let the rice sit in the pot with the lid on for 10 minutes.

4. Rinse the wooden spoon to make it damp. Shake off the excess water. Remove the lid from the pot carefully, tilting the lid so that the condensation doesn't fall into the rice.

5. Use the wooden spoon to stir and fluff the rice, gently pushing the rice to the sides of the pan down to the bottom. Serve immediately or cover the rice with a dry kitchen towel.

Tags: rice with, Sushi rice, heat cook, Japanese rice, rice into

Make Baked Potato Soup

Baked potato soup will chase away the chills

There's nothing better on a cold day than a bowl of hot soup. This wonderful recipe will remind you of baked potatoes. Chasing the chills away will never have tasted so good.

Instructions

1. Clean potatoes before cutting into pieces. Leave peeling on. Place in large pot with just enough water to cover them. Bring to boil for 1 minute. Drain and set aside.

2. In saucepan, sautee bacon, onions and celery over medium until bacon is slightly crisp and celery is tender. Drain grease and place mixture in large pot. Set saucepan aside.

3. Add milk, water, chicken base and seasonings to large pot. Heat over medium but do not allow to boil.

4. In saucepan used in Step 2, melt butter. Add flour, stirring constantly to make a roux. Allow to bubble about 1 minute, stirring constantly to keep roux smooth. Add roux to soup base, again stirring constantly. Continue to cook until thick and creamy.

5. Stir in potatoes, parsley and cream. Allow to cook on low about 15 minutes or until potatoes are just done. Garnish with cheese, bacon bits and green onions.

Tags: stirring constantly, over medium

Become A Better Cook

Preparing gourmet food or special dishes can be a rewarding hobby or the start of an exciting career in the culinary arts. Follow these steps to upgrade your cooking skills.

Instructions

1. Try new recipes. Perhaps you feel you are inept at cooking but if you haven't experimented with different recipes, this could be part of the problem. Recipes can be found online, in magazines and in cookbooks. Try different dishes to improve your cooking skills in various areas like baking desserts as well as cooking main dishes.

2. Cook easy dishes to begin with and practice. Follow all directions carefully as many recipe errors result from lack of following directions, practice and incorrectly measuring the ingredients. It takes time to learn the culinary arts so be patient and if you fail, try again.

3. Invest in good cooking tools and ingredients. If you have good quality tools, the outcome will improve. Non-stick pans, proper utensils and measuring spoons and bowls will help you follow a recipe and will improve the outcome of your dishes.

4. Cook with a pro. If there's someone in your family or if there's a friend whose cooking skills you admire, ask to spend time in the kitchen with them. This can help you pick up valuable skills and tricks to make a vast improvement on your cooking skills.

5. Take a class. This is entirely optional but taking a class can teach you the technical skills behind cooking. If you want to learn to properly julienne or flambe like a professional, a class is the place to learn these skills. You can check your local classifieds for a cooking school or check in with your local school or recreation center to find out about night courses offered.

Tags: cooking skills, your cooking, your cooking skills, culinary arts, dishes Cook, will improve

Get Ingredients Needed To Make Fried Rice

Fried rice is a popular Chinese dish. There are several different variations of fried rice. For example, there is pork, chicken, shrimp and beef fried rice. The most important thing to making delicious fried rice is the ingredients. Here are some steps on get the ingredients needed to make fried rice.

Instructions

1. Choose the type of rice you would like to prepare. Use any type of rice for fried rice. White rice or Jasmine rice are two commonly used types of rice.

2. Get a sweet onion, a tomato, a bunch of green onions, carrots and peas from the vegetable section of your local supermarket.

3. Look for and gather some eggs, soy sauce, fish sauce, honey and white pepper. Find soy sauce and fish sauce in the international section of most grocery stores.

4. Decide which meat you would like in your fried rice. You can choose pork, chicken, shrimp, beef, lobster or any other type of meat. You can even experiment and combine the meats for combination fried rice. Vegetarians can leave out the meat and add extra vegetables or beans.

Tags: fried rice, chicken shrimp, chicken shrimp beef, fish sauce, fried rice, pork chicken, pork chicken shrimp

Make Cheesy Tater Tot Casserole

Quick and easy Tater Tot casserole is delicious. It is simple enough for children to put together as they are learning to cook and fast enough for a weeknight dinner. Most kids especially like the cheese and Tater Tots, and won't even mind the green beans. If your family doesn't care for cheese soup, you can substitute another cream soup.

Instructions

1. Preheat oven to 350 F.

2. Brown the ground beef, crumbling it as it cooks. Drain away all of the fat.

3. Spread the ground beef in a layer in the bottom of a casserole dish.

4. Drain the green beans well. Rinse the beans if you wish to reduce the salt content. Spread the green beans over the ground beef in the casserole dish.

5. Open the can of cheddar cheese soup. Spread the undiluted soup over the green beans.

6. Arrange the Tater Tots or other potato nuggets in a single layer over the cheese soup. Make sure the Tater Tots are touching but not overlapping.

7. Bake about 1 hour, or until the Tater Tots are crisp. Since the beef is already cooked, the cooking is to heat the casserole and to cook the potato nuggets.

Tags: green beans, Tater Tots, cheese soup, ground beef, casserole dish, potato nuggets

Serve Wine Properly

Wine serving is a tradition that dates back hundreds of years. There are a few specific rules for how wine should be properly served to guests. These rules are not only for etiquette in social situations but can affect the taste of both the wine and the food that is being served with it.

Instructions

1. Wine should always be served by the host. The host is also required to pour the first few drops of a bottle of wine in his, or her, own glass to ensure that the wine served to the guests does not taste like cork.

2. The ladies should be served first.

3. Pour only enough wine to fill each glass halfway. It is the host's responsibility to make sure that each guests glass stays full and to fill the glass when it becomes empty.

4. Always properly prepare the wine beforehand. This means having the wine at the right temperature, allowing it to breathe, and using the correct glasses for each wine.

5. Serve the wine before dinner is served so that guests can taste it. Also leave the bottle of wine on the table so that it can be looked at by your guests.

Tags: bottle wine, served guests

Layers To A Wedding Cake

The hallmark of a memorable wedding cake is its multitude of moist, tender layers. Professional wedding cake decorators know that the secret to creating a beautiful layered cake is taking care to assemble each layer so that the cake sits correctly on its serving platter.

Instructions

1. Freeze the cake before you assemble the layers. This stabilizes the cake and prevents large layers from cracking. If you can't freeze the cake, you must be sure you've cooled it completely.

2. Place the bottom layer of the wedding cake on a cake turntable. Put a cake board under the bottom layer to ease the transfer of the final product.

3. Level the dome of the bottom layer with a serrated knife, cake-leveling tool or piece of floss. Apply icing to the bottom cake layer with an icing spatula.

4. Pick up the next layer of the wedding cake with the help of a spatula and your hands. Place this next layer onto the cake with the bottom of the cake facing down, just as it was in the pan.

5. Match up the leading edge of the two cake layers on one side. Gently lower the top cake layer onto the lower layer.

6. Rotate the cake turntable and inspect the cake to ensure that the layers are even and no overlap occurs. You can trim any uneven spots with kitchen shears.

Tags: wedding cake, bottom layer, bottom cake, cake layer, cake turntable, cake with