Diseases Of Chicken Meat

Most diseases in chicken are eliminated in the cooking process. However, being aware of the possible risk factors and being sure you know properly contain any bacteria will keep your home-cooked meal from turning into home-made sickness for your whole family.

The Facts

Campylobacter is one bacterial pathogen found in most raw chicken, and ingesting it can cause diarrhea, fever and abdominal cramps. In addition, chicken can be contaminated with salmonella, a bacterium that is especially harmful to people with weakened immune systems. Both Campylobacter and salmonella can also be found in the drippings from raw chicken, so when handling uncooked chicken meat you must use great care. (See Reference 1.)

Identification

The USDA or state systems perform mandatory inspections of all chicken products sold to stores. Both the chicken and its internal organs are inspected, and if there are any signs of disease the poultry does not make it to market. Further, the USDA inspects cooked and ready-to-eat products for bacteria, and even traces of bacteria will cause these products to be deemed ineligible for sale (Reference 2).

Illness Prevention

To avoid illnesses caused by diseases in chicken meat, you must follow safe food-handling procedures. First, be sure to wash your hands and all surfaces that are touched by food as often as possible. Be careful not to cross-contaminate, as even a few drippings that fall from a chicken container into a dinner salad can make people sick. Store food appropriately, making sure to return perishable food to cold storage within two hours of purchase (one hour if the weather is extremely hot). Finally, never buy poultry products if the package is dripping or leaking (Reference 2).

Marinades

When preparing meats, it is common practice to marinate the meat, and then reuse the marinade as a type of sauce over the cooked meat. Chicken meat responds well to marinades and takes on great flavors, but be careful not to contaminate your meal with the marinade. After the raw meat is removed from the marinade, you must boil the marinade before it is suitable for consumption. You can then brush the marinade on cooked chicken without worry (Reference 1).

If You Get Sick

If you find yourself with nausea, diarrhea, vomiting, fatigue and/or fever within a few hours of eating questionable foods, you may have food poisoning. Try to stay hydrated, and if your symptoms become severe or you are vomiting for more than two days, seek medical attention. Food poisoning can last for up to 10 days (Reference 3).

Tags: bacteria will, chicken meat, chicken meat must, diseases chicken, from chicken

Mochi Ice Cream Nutrition

Mochi is a Japanese rice cake made from pulverized glutinous rice that is then stretched to form a shape. By adding other ingredients, people use mochi as a dessert, snack, cake, in a soup or a part of a dumpling. Mochi is a specialty enjoyed at New Year's and celebrations such as birthdays and weddings. Mochi ice cream, however, is an East-meets-West twist on the popular Japanese pastry.

Identification

Mochi ice cream is an adorable, bite-size dessert, often the size of a golf ball with a soft, slightly sticky, chewy, outer layer and an ice cream filling. Both the outer casing mochi and ice cream come in a variety of flavors from chocolate-coconut to a more Asian inspired flavor such as green tea-azuki (a sweet, red bean paste often found in Asian desserts). Unlike the traditional ice cream and cone, the clever outer mochi casing prevents the ice cream from melting quickly.

History

Mochi ice cream was created in 1981 by Lotte, a food grocery corporation based in South Korea and Japan. In 1993 it was introduced to the United States by Mikawaya. For years mochi ice cream has been enjoyed in places with a high Japanese population, like Hawaii, but it has recently become popular in the mainland states. You can find it in many Asian grocery stores, as well as, bigger franchises like Trader Joe's and Costco.

Nutritional Value

Generally two main ingredients go into mochi ice cream: sticky rice and dairy. Mochi ice cream provides very little vitamins or nutrients. It is mostly carbohydrate, sugar and fat. It does not contain trans fats. Calories depend upon the flavors of the mochi but generally, one piece of mochi ice cream averages 100 to 120 calories.

Considerations

Unlike traditional American desserts, mochi ice creams are small. People on a diet can still enjoy a small piece of dessert without overindulging on sweets. Also, the sticky rice and milk are both gluten- and wheat-free, so those with celiac disease may be able to eat mochi ice cream.

Warning

People with diabetes or high blood sugar should not eat mochi ice cream. The outer layer is made of sticky rice, which is cooked and pounded until it is completely refined. Any sort of refined white rice is harmful for diabetics. The sugar content, as well, can be up to 30g per piece and will spike the glucose level in the body. Although there are a few soy mochi ice creams available, dairy ice cream is more common.

Tags: sticky rice, mochi cream, Mochi cream, mochi cream, mochi creams

Make Greek Ovenbaked Potatoes

Thyme is found growing wildly abundant in the mountainous regions of Greece.

Greek cuisine is known for piquant spices, the use of lemon as a flavor enhancer, and the incorporation of vegetables in most preparations. The bounty of Greece, both on the mainland and on its more than 300 inhabited islands, includes myriad citrus fruits, innumerable varieties of wild herbs and a varied mix of bulb and tuber vegetables. Potatoes, one of the most widely consumed vegetables in the Mediterranean, serve as an apt representation of the country's vibrant culinary heritage when baked a la grecko, or in the style of Greece. Other ingredients commonly used in Greek cuisine include shallots, thyme and sage.

Instructions

1. Mix together 2 cups olive oil, 5 tbsp. freshly squeezed lemon juice, 2 tsp. kosher salt, 1 tsp. freshly-ground black pepper, two finely-minced shallots, 1 tsp. chopped fresh thyme, 1 tsp. chopped fresh oregano and 1 tsp. chopped fresh rosemary in a mixing bowl.

2. Heat the oven to 425 degrees Fahrenheit. Peel 3 lbs. of Russet potatoes and cut into wedges or scrub 3 lbs. of small red potatoes and cut in half. Add each potato to the mixing bowl and coat with the mixed vinaigrette to prevent oxidation.

3. Toss to coat the potatoes a final time after adding them all to the mixing bowl. Arrange the potatoes in an even layer on a sheet pan lined with parchment paper; place them on the middle rack of the oven.

4. Roast the potatoes until they yield easily to a paring knife inserted in their center (approximately 40 minutes). Finish with 1/2 tbsp. freshly-chopped parsley.

Tags: chopped fresh, mixing bowl, Greek cuisine

Sesame Seeds & Spices

Sesame seeds, seen here on kebabs, add a special taste to your favorite meals

Sesame seeds are usually thought of as a garnish for hamburger buns, but they are actually a very versatile spice and come in a variety of colors, tastes and spice blends. Originating in Africa and India, the sesame plant produces the seeds in pods that can be found in the wild or cultivated. Using the humble sesame seed can help give an ordinary meal an exotic flair and add a bit of zest to your everyday fare.

Sesame Cultivation

The sesame seed pods grow on the sesame plant in Africa and to a lesser degree, India. It grows naturally without cultivation but is grown as a crop in many places. It is tall and thin with small yellow and purple flowers, and greatly resembles the American annual, inpatients. The maximum height for a sesame plant is about 3 feet tall. It is a part of Indian culture in both cuisine and folklore. Seeds come in a variety of colors from cream-white to charcoal black. The variety of seed colors are more prized in Middle Eastern cuisine than in other regions. Smaller seeds have a denser flavor of nuttiness and are therefore prized for their tastiness.

Spices

The sesame seed is valued in eastern culture for its ability to produce a clear, highly flavored oil that has a very long shelf life. It is also used in oriental cooking as a spice in Japan and Korea. It is a vital part of shichimi togarashi, which is an exotic spice of Japan. In a simpler form, gomashio is mixed with 10 percent salt and usually sprinkled over dry rice dishes. The Chinese value the sesame seed as well, using sesame seed paste that has been toasted and used for salad dressings and sauces. In Jordan, the sesame seed is used in the spice mixture zahtar, and in Egypt, dukka has a strong thyme element added.

Sesame Seed Oil

The cold-pressed sesame seed has a very high oil content, as much as 50 to 60percent. It has been cultivated for its ability to produce a clear useful oil for cooking and flavoring and interestingly enough, in Sanskrit, Hindi and languages of North Africa, the name for sesame means "oil" and "liquid fat." Sesame seed oil is so revered in Hindu beliefs that it is used in various rituals and prayers. It is composed mostly of triglycerides and unsaturated oleic acid. Because of its high content of antioxidants, sesame seed oil has a very long shelf life and packs a great deal of taste in each tablespoon.

Care

Seeds of the sesame plant should always be stored in the refrigerator whether they are blended or whole. This is not true of sesame seed oil which can be stored -- even after opening -- in the cabinet. Buying the seeds whole and turning them into your favorite spice or adding them into your cooking is quite easy, and they can be bought in bulk at any number of Middle East, Far East or health food stores, toasted or in their natural state. You can also find dried seeds as well, which are made to make tahini, which gives humus its unusual flavor.

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"Go West Young Man" Birthday Party Ideas

Saddle up for a "Go West, Young Man"-themed birthday party.

A "Go West, Young Man"-themed birthday party should evoke the spirit of Manifest Destiny and the Wild West. Tailor your decorations to reflect the theme, and base your games and activities, invitation style and food-and-drink menu on the various images and symbols of the West during the 19th century.

Invitations

Create handmade invitations for your party inspired by symbols of the Old West. For instance, make paper cutouts of sheriff's badges with each guest's name scrawled across the middle. Or take a black-and-white or sepia photograph of yourself looking solemn in cowboy attire and make a mock "Wanted" poster for your invitation. Include all the important details: the date, time and location of the party, as well as any other special instructions you may have. For example, if you want people to dress to the theme, explicitly note this fact in the invitation and include sample costume ideas.

Decorations

A variety of different options exist for decorating your party space, so choose an inspiration you can easily and cost-effectively replicate. One option involves turning the party space into a saloon: Set up a bar and some poker tables, keep the lighting dim and play old-time stepping music in the background for an authentic feel. Use cardboard to cut out some swinging saloon doors to hang with tape in the doorways, and use the rest of the cardboard to make cowboy silhouettes to place on the walls. To reflect the natural environment, place cutouts of cacti or tumbleweeds around the space, or invest in a few hay bales for extra seating.

Games and Activities

Use the poker tables you set up for the decor as spaces to actually play poker. Provide poker chips and cards, and keep a round of games going throughout the party. Designate a section of the party to take cheesy old-fashioned photographs using a digital camera; edit these photos after the party to be black-and-white or sepia, and then either mail out copies of the images or post them on an image-sharing site online for easy access. If you feel like putting on your dancing shoes, hold a square or line dancing competition.

Food and Drink

Old Western grub was not for the faint of diet, so serve up some hearty dishes such as chili con carne with cornbread, barbecue sandwiches or any variety of grilled meat; for the vegetarians, try making a meatless chili or veggie burgers. For your cake, bake cupcakes with sheriff's-badge cookie toppers, or decorate a large sheet cake to look like a scene straight out of a spaghetti western. Serve these items in rustic dishes, and hand out bandannas to use as napkins.

Tags: West Young, birthday party, black-and-white sepia, party space, poker tables, symbols West

Get The Marble Out Of A Bottle Of Ramune

Fans of Ramune, a type of Asian bottled drink, sometimes want the marble inside the bottle. The marble slows down the flow of the liquid in the bottle. For some, this is frustrating, though it's not necessary to remove the marble to enjoy the drink. The method you use depends on whether or not you want to keep the bottle. While the screwdriver way works, it takes longer than simply breaking the bottle.

Instructions

Breaking the Bottle

1. Remove the cap from the bottle of Ramune. Set the cap aside or throw it away.

2. Pour the liquid slowly out of the bottle and through the stainer. If you use two glasses, stop pouring the Ramune once the glass is almost full. Pour the rest in the second glass.

3. Set the empty bottle into a mop bucket. Tap the lower portion of the bottle with a rubber mallet to break the glass. Put on a pair of work gloves. Pick the marble out of the broken glass. Throw the broken glass in the trash.

Removing the Plastic Guard

4. Pour the liquid out of the bottle.

5. Hold the bottle firmly with one hand. Slip the end of a flat-head screwdriver underneath the lip of the bottle. Hold the bottle so the screwdriver is not pointed toward your face.

6. Pry off the lid. Tilt the bottle and collect the marble.

Tags: bottle Hold, bottle Hold bottle, broken glass, Hold bottle, liquid bottle

Prepare Tomatillo And Mango Salsa

Tomatillos are one of the most important ingredients in this recipe.

Tomatillo and Mango Salsa is composed of tomatillos, jalapenos, citrus fruit, tomatoes and mangoes, all of which give the salsa a zesty, sour-spicy taste. Tomatillos are small, green-colored tomatoes originating in Mexico, and common in Texas. This tomatillo and mango salsa can be served with grilled fish, such as Mahi Mahi as recommended by Aaron Sanchez from the Melting Pot show on the Food Network. Salsa also goes well with shrimp, meat or as an appetizer with tortilla chips.

Instructions

1. Wash all of your fruit and vegetables thoroughly prior to preparing them and dry on a paper towel.

2. Peel both of the mangoes using a peeler or knife, and remove their seeds. The mangoes should be semi-ripe. Dice the mangoes into small pieces with a knife, but keep the two mangoes separate.

3. Cut open the jalapeno and remove its seeds.

4. Use a citrus juicer to squeeze out the juice from the two limes and from the orange, or if you don't have one, squeeze the fruit by hand until you remove as much juice as possible. Pour this juice into a blender, together with the pieces from one mango and the jalapeno.

5. Turn on the blender and blend the ingredients until the mixture is smooth. Pour out into a large bowl.

6. Peel the tomatillos and dice into small pieces. Dice the tomato and the red onion finely. Chop up the cilantro.

7. Add the second chopped mango, tomatillos, tomato, red onion and cilantro to the mixture in the bowl. Mix, and add salt and paper. You will have about three cups of tomatillo and mango salsa.

Tags: into small, into small pieces, Mango Salsa, small pieces, Tomatillo Mango, Tomatillo Mango Salsa, tomatillo mango salsa

The Benefits Of Monavie Juice

An acai-based juice, MonaVie is juice blend of 19 fruits. Containing superior antioxidant levels and other beneficial nutrients, drinking MonaVie is reputed to offer many potential health benefits to the consumer.

About MonaVie

MonaVie's manufacturers would prefer to keep their special blend a secret. Information about MonaVie juice only addresses its main ingredient, the Brazilian acai berry. MonaVie uses a patent-pending form of freeze-dried acai in their juice, which allows the full benefits of the acai berry to be enjoyed.

MonaVie is only sold online or through certified MonaVie distributors.

Nutrients

The nutrients cited by MonaVie makers are all in reference to those contained within the freeze-dried acai capsules. Containing vitamins B1, B2, B3, E, C and potassium, MonaVie also contains minerals such as phosphorous and calcium. Substantial amounts of fiber and amino acid proteins such as HGH, which is vital to hormone production, are also present in MonaVie juice.

MonaVie and Joint Health

There are a few options to choose from in MonaVie blends. One is called MonaVie active, and is intended for use by those who wish to have added benefits of improved joint function through the addition of glucosamine. A naturally occurring amino acid, glucosamine is often taken in supplement form to help relieve pain and stiffness in the joints of arthritis sufferers.

Antioxidant Power

As proven by an independent study conducted by Alexander Schauss and his team of researchers whose findings were published in the Journal of Agriculture and Food Chemistry in September 2008, MonaVie contains the highest level of antioxidant capacity on a gram-for-gram basis of any fruit or vegetable ever tested. One gram of MonaVie has an antioxidant content equal to about 7 servings of fruit.

Antioxidants are measured for their potency by using what is called an ORAC score. MonaVie's high score of 3,800 is believed by researchers to be higher than any other, partially because MonaVie does not clarify or filter their product as most other juice manufacturers do. This allows more of the healthy fats that are found uniquely in acai fruit to be fully used for their antioxidant capacity.

Potential Benefits

The Food and Drug Administration monitors all health claims made by any food or drink manufacturer. Companies such as MonaVie are careful not to make any claims that cannot be backed by research. With that said, one could simply look at the list of nutrients as well as taking into consideration the specific type of antioxidants present in MonaVie juice to determine on their own what potential benefits may be experienced.

Specific antioxidants such as anthocyanins and flavonoids are found in acai. These are the same substances which are present in red wine, and have been studied for disease prevention.

It is widely accepted that antioxidants help prevent cellular damage by fighting free radicals that cause aging and a host of diseases. As MonaVie apparently contains the highest antioxidant value of all fruits, the full potential benefits that can be experienced from drinking MonaVie are most likely yet to be identified.

Tags: MonaVie juice, acai berry, amino acid, antioxidant capacity, contains highest, drinking MonaVie

The Best Beef Cuts To Make Jerky

The Best Beef Cuts to Make Jerky

Beef jerky is a tasty, portable, high-protein snack. But most commercial beef jerky is pumped full of artificial flavorings and preservatives. Making your own beef jerky is a way to control the ingredients that go into your jerky, skipping the preservatives and using quality cuts of meat.

Choose Lean Meat

Lean meat makes the best beef jerky, so choose cuts with as little fat as possible. If you choose cuts that are already lean when you buy them, then you won't waste money cutting away fat that you've already paid for by the pound. In addition, fat tends to go rancid at room temperature and beef jerky should be storable at room temperature. Beef jerky with excess fat can go rancid in a matter of days.

Flank steak is a lean meat that makes excellent beef jerky, and it has a relatively consistent grain so it is easy to slice it thinly, with the grain, to make strips that you can easily dry. Round steak, brisket, and rump roast work well also, but be sure to trim any gristle before you begin slicing your meat for jerky. London Broil, from the top of the round steak, is another good cut for beef jerky. It tends to be sliced in cuts of 1 to 2 inches thick, so cutting thin slices off a cut of London Broil makes strips that are the perfect size for beef jerky, saving you some work.

Choose Fresh, Good Quality Meat.

Fresh, good quality meat makes good quality beef jerky. Beef should be fresh and dark red, with no age discolorations. Pick juicy cuts that smell fresh. Organic, grass-fed meat has superior flavor to mainstream, industrial meat, and will produce a healthier, more flavorful jerky. Grass-fed meat also tends to be relatively lean, which is another important criteria when selecting cuts to make beef jerky. Organic meat is free from growth hormones and preservatives, so you will be creating a healthier, cleaner jerky than the varieties you buy in most stores.

Tags: beef jerky, beef jerky, Beef Cuts, Beef Cuts Make, Best Beef, Best Beef Cuts

What Eat With A Low Carb Diet

Meat has zero carbs.

A variety of foods are appropriate to eat on a low-carb diet. To stay healthy, you need to eat some carbohydrates. Choose carbs that are good for you, such as complex carbohydrates like whole grains, vegetables and fruits. Carbohydrates to avoid are called simple carbohydrates, which are found in refined foods and table sugar.

Meat

Eat meat whenever you like on a low-carb diet -- meat is carbohydrate free as long as it doesn't have sauce or breading. Meat should be grilled or baked so it doesn't pick up carbs through oil or butter. You can eat beef, pork, poultry and seafood. Lunch meat may have additives so check the label before trusting it to be carb free.

Vegetables

Vegetables have carbohydrates, but they are the healthy kind. However, vegetable juice contains more carbs per serving and can be converted into sugar in the blood much faster. It is best to eat vegetables as a whole food. Most vegetables are appropriate to eat on a low-carb diet, with the exception of starchy varieties like corn, peas, beets and potatoes.

Fruits

Fruits have more sugar than vegetables and should be consumed carefully. Fruits that are low in sugar and carbs are berries like cranberries, blackberries and raspberries, and rhubarb and lemons. Fruits that have a moderate amount of sugar and carbs should be limited. These include watermelon, blueberries, apples, peaches, nectarines, oranges, pineapple and grapefruit. Some fruits are very high in sugar and should be eaten rarely. These include grapes, bananas, figs, pomegranates, cherries and dried fruits. Eat whole fruit most often and drink fruit juice sparingly since it is converted into glucose much more quickly.

Grains

Add whole grain foods to your diet. These are slowly digested carbohydrates, which do not cause spikes in blood sugar and are good for you. Beans contain good carbs and are also a good source of protein. Eat brown rice, whole wheat pasta, wheat berries or bulgur wheat as a side dish instead of potatoes or corn. Eat old fashioned oats or a whole grain cereal for breakfast. If you eat bread, choose a whole grain variety and eat it sparingly.

Low-Carb Labels

Due to the popularity of low-carb diets like the South Beach Diet and the Atkins Diet, the market has been flooded with a variety of foods called "low carb." You can buy low-carb ice cream, low-carb snack bars and low-carb bread. These products can make it easier to stick to a low-carb diet, but just be sure to read the entire nutrition label before you buy. Understand what constitutes a serving size and how many carbs and how much fat you will consume with each serving.

Tags: low-carb diet, whole grain, appropriate low-carb, appropriate low-carb diet, carbohydrates which, converted into

Remove A Tap Handle

Remove a Tap Handle

Men have been brewing beer for centuries, while finding ways to enhance aroma, flavor and of course sell it. Beer comes in many varieties and is packaged in numerous ways. The most popular method for brew-houses is to store beer in a keg, tapped to a pour spout. The bar industry at times has to replace kegs and change out tap handles to make room for new beers. Tapping a keg and removing a tap handle is a task most bartenders will perform during their careers in the bar industry.

Instructions

1. Remove the tapping hose from the beer keg. Grab the handle of the tap mechanism and pull it toward you, then lock it into its upward position. Twist the handle counter clockwise to remove it from the keg.

2. Pull the tap handle on the pour spout to release any excess beer or foam stored in the hoses. Let it run into the drain for a minute.

3. Push the tap handle back to the valve lock position. Grab the neck of the tap handle and twist it counter-clockwise. The tap handle will unscrew from the pour spout easily.

Tags: pour spout, Remove Handle

Make A Classic Three Bean Salad

Three bean salad is often served on deli spreads.

The classic three bean salad is a family favorite. This tasty side dish is packed with fiber and protein. Mix up a three bean salad for a picnic or bring it to a party.

Instructions

1. Prepare and wash the beans. During the washing process, remove stems and break beans into 1/2-inch pieces. Skip this step if using frozen beans.

2. Steam the wax beans in the microwave for 5 to 6 minutes.

3. For dry chickpeas and kidney beans, rinse well in cold water. Place chickpeas and kidney beans in separate medium saucepans with 6 cups water each. Bring to a rapid boil. Continue to boil for 60 to 70 minutes with occasional stirring. For canned chickpeas and kidney beans (which are already cooked), simply drain and rinse with cold water.

4. In a large serving bowl mix together green beans, kidney beans, chickpeas, steamed wax beans, onion and green pepper.

5. In small bowl mix together the dressing ingredients. Pour over bean mixture.

Tags: kidney beans, chickpeas kidney, chickpeas kidney beans, bean salad, bowl together

Make Pork Medallions With Cider Reduction Sauce

Apple cider is rich with the flavors of autumn, and its sweetness and tartness match up well with pork. Pork medallions are small pieces of tenderloin, an expensive, lean cut of pork. Because lean pork medallions can dry out, they are very good when braised, or cooked over low heat in a flavorful liquid like apple cider. For a hearty fall or winter meal, serve the pork medallions and apple cider reduction with sauteed spinach and roasted potatoes or squash.

Instructions

1. Season the pork medallions with salt on both sides.

2. Heat the oil in a heavy skillet over medium-high heat. Add the pork medallions and cook for about 5 minutes on each side. Avoid moving the pork until it is ready to turn; this will ensure that a brown, flavorful crust forms.

3. Add the apple cider, wine, vinegar and mustard to the pan. Bring the liquid to a boil, then cover the pan, reduce the heat and simmer for 10 minutes. Turn the pork medallions several times during the cooking process.

4. Remove the pork from the pan. Remove the lid and simmer the apple cider sauce until it is thick and syrupy, stirring occasionally so it does not scorch.

5. Return the pork medallions to the pan to reheat and coat with the sauce. Serve hot.

Tags: apple cider, pork medallions, lean pork, pork medallions

Make Grilled Cheese Sandwiches With Pam

Making Grilled Cheese with PAM is Fun

Did you know you can use PAM to make a grilled cheese sandwich? With this technique, you will be making grilled cheese sandwiches faster than any mom on the block. Forget about all that fatty butter and margarine, making grilled cheese sandwiches with PAM is faster, healthier and delicious. Learn how today.

Instructions

Making Grilled Cheese with PAM

1. Gather supplies. Making grilled cheese with PAM happens fast. You don't want to waste time slicing cheese.

2. Set your skillet to medium and spray one side of a slice of bread with PAM cooking spray.

3. Place the sprayed side of your bread face down in the pan and place a slice of cheese on top of it.

4. Put the second slice of bread on top of the cheese and spray the top of it.

5. Flip the sandwich when the bottom of the sandwich is nicely browned so that the top slice is now facing downward.

6. When both sides are toasty, you're done. Enjoy your grilled cheese sandwich made with PAM.

Tags: grilled cheese, cheese sandwich, cheese sandwiches, Cheese with, Grilled Cheese, grilled cheese sandwich, grilled cheese sandwiches

Make A Fast And Easy Strawberry Pudding Dessert

The foundation of a delicious dessert begins with seasonally fresh ingredients.

Picking up a packet of the instant stuff may seem like an easy option, but homemade pudding is simple, wholesome and takes less than 20 minutes. With the freshness of summer strawberries and delicate sweetness, this dessert is a light finish to any meal.

Instructions

1. Hull the strawberries. In a small bowl, use a potato masher to break apart the strawberries. Reserve the strawberries in the refrigerator to later incorporate into the final pudding.

2. Slice the remaining strawberries into bite-size pieces and reserve.

3. Bring 1.5 oz. sugar and 10 oz. of milk to a boil in a saucepan

4. Combine the cornstarch and the remaining 1.5 oz. sugar in a mixing bowl using a whisk.

5. Whisk the remaining 6 oz. milk and egg yolk to the cornstarch mixture until it is smooth. As the thickening agents in the recipe, it is important that the cornstarch and yolks are evenly incorporated, without lumps.

6. Carefully pour a portion of the hot milk into the egg yolk mixture. This process is called "tempering," and slowly equalizes the temperature of the eggs to avoid coagulation.

7. Return the entire mixture into the saucepan and continue to whisk until it comes to a boil.

8. Remove from the heat and fold in mashed and sliced strawberries.

9. Portion the pudding into desired serving dishes and cover and refrigerate until ready to serve.

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Shelf Life Of An Open Bottle Of Wine

Most fine wines are relatively expensive, especially if the whole bottle is not completely consumed and the leftovers are wasted. With the right steps, you can save wine that has been opened and enjoy it later. But how long can you store open wine?

Effects of Exposure

Once the cork is removed from the bottle and the wine is exposed to air, it will oxidize very quickly. Wine is made from fruit, and fruit will last only so long. Oxidation produces "off" flavors that can negatively affect the taste of your wine.

Unrefrigerated Storage

Generally, you can store wine in its original bottle for three to five days unrefrigerated. Be sure to replace the cork tightly to prevent air from entering the bottle. Also, keep the wine out of direct sunlight to prevent premature aging.

Refrigerated Storage

The shelf life can be extended a couple of days if the bottle is also refrigerated. Cooling slows the oxidation process, thereby extending the time the wine is still drinkable.

Try a Smaller Bottle

You can also add a couple more days beyond that by putting wine into a smaller bottle and corking it. Keep an empty half-sized wine bottle handy for just such occasions.

Considerations

After all that, it's best to finish wine as quickly as possible. You can invite friends over to enjoy it or use it in your cooking.

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Kosher Restaurants Near Augusta Georgia

Since there are no kosher restaurants in Augusta, Georgia, the hungry traveler who observes Jewish dietary laws will have to look elsewhere. Fortunately, within a few hours' drive of Augusta, one can find a number of excellent kosher restaurants. Especially noteworthy are the kosher restaurants in Atlanta, Georgia and Charlotte, North Carolina.

Chai Peking Resturant

The Chai Peking restaurant (chaipeking.com), located some 141 miles away from Augusta in Atlanta, Georgia, offers a delectable menu of authentic Chinese food that is "glatt kosher." The restaurant offers a wide array of Chinese dishes, including won ton soup, egg foo young, moo shu, sweet and sour chicken and hunan beef. Chai Peking also offers a children's menu with such all-American classics as hot dogs, hamburgers, French fries and onion rings. Located in the Toco Hill Shopping Center, Chai Peking is under the supervision of the Atlanta Kashrut Commission.

Goldberg's Bagel Company & Deli

Goldberg's Bagel Company & Deli (goldbergsdeli.net) has four restaurants in Atlanta and one in Marietta, which is located 144 miles from Augusta. True to its name, Goldberg's has a huge selection of bagels, ranging from the traditional to the exotic with banana nut, chocolate chip and sun-dried tomato. In fact, Goldberg's bakes 500 dozen bagels on weekdays and double that on weekends. Not surprisingly, Goldberg's has many offerings with bagels, including sandwiches such as lox on a bagel and side orders like bagel chips. In addition to their bagels, Goldberg's offers a wide selection of homemade soups, sandwiches and side orders. If you can't visit Goldberg's in person, you can visit their website and try their recipes for bagels, challah, brisket and kugel.

OU For U Caf

The OU For U Caf (no website; 1155 Hammond Drive NE, Atlanta, GA; 770-396-5533) is known for its great falafels, delicious soups and fresh salads. A vegetarian restaurant, OU For U has a limited dairy selection. While difficult to find, the OU For U Caf has a devoted following that praises its great service and reasonable prices.

Gleiberman's Kosher Mart and Restaurant

Gleiberman's Kosher Mart and Restaurant (gleibermans.com) is a meat restaurant in Charlotte, North Carolina, 165 miles northeast of Augusta. Gleiberman's menu ranges from such staples as hamburgers, hot dogs and deli sandwiches to such mouth-watering entr es as shoulder lamb chops, grilled salmon and rib-eye steaks. Gleiberman's also offers a full menu of baked goods, including cheese cakes, cupcakes, muffins, apple pies and brownies. Gleiberman's is under the supervision of the Chabad Kashrut Committee and offers wireless Internet in its restaurant. In addition to its restaurant, Gleiberman's has a grocery store and a variety of catering options.

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Ways To Make Cheese Mold Faster

Shredded cheese exposed to outside air molds quickly

If you are doing a science experiment on which cheeses mold the fastest or what causes cheese to mold, you will need to consider the temperature, environment and moisture of cheese. Cheese mold grows fastest in warm, humid and dark environments. Before you begin your experiment, be sure to consider the ingredients in each type of cheese, how it was made and storage suggestions.

Factors Deterring Cheese Mold

Before experimenting with how fast cheese molds, it is important to understand variables that deter the molding of cheese. If cheese is sharp, or more acidic, it will deter the molding process, while mild, base cheeses, if under the same conditions, will mold more quickly. Hard cheeses, which have less moisture, will mold less quickly than soft cheese, which naturally has more moisture. Cheeses with higher amounts of preservatives, such as salt, will generally mold less quickly than cheeses without preservatives. Cheeses left in a warm environment will generally mold more quickly than cheeses left in a cool environment. Finally, shredded and sliced cheeses have more surface area. More surface area means more places for mold spores to attach onto. Generally, shredded or sliced cheeses mold more quickly than block cheeses.

Moisture

If you are looking for ways to make cheese mold more quickly, the first step is to moisten the cheese. Some soft cheeses, such as brie or cream cheese, contain an adequate amount of moisture for a fast growth of mold already. Hard cheese stored properly has a small amount of moisture, deterring many types of mold from growing. Adding moisture to cheese will add the possibility for more types of mold to grow, because different types of mold require different amounts of moisture. Cheese can be exposed to moisture naturally if it is not properly covered and stored in a humid environment.

Temperature

The temperature of stored cheese also affects how quickly it will mold. Naturally, leaving cheese out of the refrigerator for a couple hours exposes it to a warmer climate, which promotes the growth of mold. If you want mold to grow quickly on cheese, do not store it in the refrigerator, which deters the growth of mold. Store it in a cupboard or cabinet, or place it outside, which is warmer and more humid. Mold grows best in dark, humid, warm environments.

Storage

How cheese is stored also greatly affects how quickly it will mold. Covered cheese is exposed to open air less, which deters the growth of mold. If cheese is not covered, it is exposed to open air which often contains mold spores. Mold spores can live in anything that is damp, such as a kitchen sponge or an outside pond. The spores travel with the movement of air. Storage-wise, cheese will mold the fastest is left uncovered in a warm, dark and humid environment.

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The Differences In Grating & Shredding

Many hand graters have surfaces for shredding too.

Many people use the term grating and shredding interchangeably. Actually, the two are different processes that create different results. When a menu calls for grating or shredding, knowing the difference between the two makes your meal more successful. There are all types of graters and shredders on the market, but having one that gives you surfaces for both processes, in varying degrees from fine to coarse, comes in handy.

Size

Grated food differs in size and shape from shredded food. Shredded food has a thread-like shape. Grating creates finer pieces, even as small as powder like Parmesan cheese.

Consistency

Shredding food results in a smoother end product. Grating creates uneven surfaces. The difference in consistency makes each method suitable to different food preparations. Shredded carrots, for example, are fine in cole slaw where the texture of grated carrots in the same dish isn't as pleasant.

Cooking and Melting Time

The difference in the surface area created by grating or shredding changes the speed by which it cooks. For example, shredded cheese melts slower than grated, fine pieces. So shredded cheese best suits the top of casseroles where grated cheese melts quickly for sandwiches.

Tags: grating shredding, cheese melts, Grating creates, shredded cheese

Freeze A Ham Salad

The longer ham is frozen, the greater the chance the quality could suffer.

Whether you are freezing a left over ham salad or a freshly made ham salad, you must properly prepare it for the cold to ensure that it will be safe to eat later on. Almost any food can be frozen, with the exception of eggs in shells and canned foods, according to the USDA. As long as the ham salad is frozen at a constant zero degree temperature, it should be safe for consumption.

Instructions

1. Calculate how long ham salad has been in the refrigerator if you are freezing leftover ham salad. Ham salad in the refrigerator for more than three days may not be fresh enough to freeze. Freshly made ham salad can be frozen immediately.

2. Package ham salad in a freezer bag or freezer-safe plastic container. Add extra layers of freezer storage for the ham salad if you are planning on freezing it for a prolonged time. For example, put the ham salad in a freezer bag and then place the freezer bag in a freezer-safe plastic container.

3. Place the container with ham salad in the freezer and set the freezer at zero degrees Fahrenheit.

4. Follow USDA guidelines for freezing ham-based dishes. The type of ham, such as canned or cooked, in the salad and the size of the ham pieces can determine how long to freeze the ham salad before the quality may suffer. Most salads with fresh, cooked, canned or cured ham can be frozen for one to two months before the taste and quality of the salad could be compromised.

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Use Hot & Sweet Banana Peppers

Banana pepper varieties look similar but vary greatly in their heat.

Sweet banana and hot banana peppers taste similar but the hot banana pepper, also known as a yellow Hungarian wax pepper, packs some heat. The two varieties thrive under similar conditions, but they are commonly separated in the garden to avoid cross-pollination. You can easily add complex flavor or subtle heat to a dish by incorporating fresh or pickled banana peppers. Both hot and sweet banana peppers can be eaten raw, pickled, stuffed and fried, or diced and added to chili, stews and sauces.

Instructions

Pickled

1. Rinse the whole sweet or hot banana peppers under cold running water.

2. Make a 1/2-inch-long incision into the flesh on either side of the banana pepper with the tip of the knife.

3. Combine distilled water, white vinegar, oregano and pickling salt in a saucepan and bring the mixture to a boil over medium-high heat.

4. Reduce the heat to low when the brine reaches a boil and simmer for an additional five minutes.

5. Put the olive oil, garlic cloves and sweet or hot banana peppers in the sterile pint jar, leaving a half-inch space at the top.

6. Pour hot brine into the jar slowly as you move the peppers around with a wooden chopstick to evenly distribute the liquid and release air bubbles. Leave half an inch of unfilled space at the top of the jar.

7. Wipe down the rim of the jar with a paper towel and cover the jar with the sterile lid.

8. Allow the jar to cool for about an hour on the counter before tightening the sterile screw band and moving the jar to the refrigerator.

9. Wait six to eight weeks to remove the jar of pickled banana peppers from the refrigerator and open it. Eat the peppers alone or add them to salads, appetizers and pickle platters.

10. Reseal the jar and return it to the refrigerator for up to a month before using all the sweet or hot banana peppers.

Stuffed

11. Pour the oil into the Dutch oven and place it over medium heat. Insert the candy thermometer to monitor the oil's temperature.

12. Rinse the whole sweet or hot banana peppers under cold running water and place them on a cutting board.

13. Make a single slit that runs the entire length of the pepper on one side, leaving the pepper open yet intact.

14. Scrape out the seeds with the tip of the knife, and then rinse the knife and peppers under cold running water.

15. Dry the inside and outside of all the sweet or hot banana peppers with paper towels.

16. Combine the ground lamb, garlic, feta, salt and pepper in a mixing bowl and stuff the inner cavity of the banana peppers with a couple tablespoons of the stuffing blend.

17.Combine the eggs and milk in a shallow dish using a fork and pour the flour into a separate shallow dish.

18. Dip each stuffed pepper into the egg and milk wash, and then into the flour so that is it fully coated.

19. Lower the stuffed pepper gently into the oil when it reaches 350 to 365 degrees Fahrenheit.

20. Lift the stuffed peppers from the oil with a pair of tongs when they are golden brown. This will usually take between three and five minutes depending on the size of the banana pepper. Place the banana peppers on paper towels to cool and drain for a couple of minutes before eating.

Raw

21. Rinse the whole sweet or hot banana peppers under cold running water and place them on a cutting board.

22. Scrape out the seeds with the tip of the knife, and rinse the knife and peppers under cold running water.

23. Eat the peppers raw or dice them into bite-size chunks to be added to a chili, stew or sauce. The chunks of pepper should cook in the chili, stew or sauce for at least 30 minutes before serving so they soften and impart their flavor to the dish.

Tags: banana peppers, cold running, cold running water, peppers under, peppers under cold

Get Free Rockstar Energy Stickers

Makers of the Rockstar energy drink, Rockstar Inc., are also responsible for the Rockstar stickers. Rockstar stickers reflect the Rockstar energy drink's symbols and trademark image. You can use the stickers as decals on your car, place them on your window, or even stick them to the top of your laptop. Rockstar Inc. sends free stickers to anyone who is interested, providing you live in the United States and send a self-addressed stamped envelope along with your request letter.

Instructions

1. Write your name and address on the middle of an envelope, like you are addressing the envelope to yourself. Place a stamp on the top right of the envelope.

2. Insert the envelope into another blank envelope. Write your return address at the top left of the blank envelope. Write the following Rockstar address in the middle of the envelope:

Rebecca Yops

Rockstar Inc

PO Box 27740

Las Vegas, NV 89126

3. Insert a letter requesting the free stickers inside the envelope. Stick a stamp on the envelope and place the envelope in your mailbox.

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Cook A Hungi

A hungi, also called a hangi, is similar in many respects to a clambake. New Zealand Maoris usually "lay down" a hungi only for special occasions due to the amount of work involved. The flavorful meats and vegetables produced by a hungi make it all worthwhile. Follow these steps to learn how.

Instructions

1. Dig the pit. Make it wide enough to accommodate the baskets with about 4 inches of free space on the sides, and deep enough to hold the baskets just below the dirt line.

2. Choose rocks for the pit. Igneous rocks like basalt and granite hold heat best. If they are not available, bricks also work well in a hungi.

3. Build a lattice of wood over the pit and place your stones on top. Stones will fall into the pit as the wood burns away.

4. While the fire burns, line the wire baskets with soaked muslin or white sheets. Place food inside the cloth-lined baskets. Traditional meat choices for a hungi include pork, chicken, mutton and lamb. You can also add cabbage, pumpkin and root vegetables like sweet potato, potato and onions to the baskets.

5. Quickly remove ash and coals from the rocks when the fire dies down. Spray the rocks briefly with the hose to steam away any loose ash.

6. Rapidly cover the rocks with half of the wet burlap sacks. This provides extra steam and additional protection to the food baskets. Promptly arrange food baskets on top of the burlap sacks in the pit. Swiftly place remaining wet burlap sacks on top of the food baskets for protection from the dirt.

7. Shovel the dirt back onto the pit to trap in the steam as fast as you can. Let the food cook from 3 to 4 hours. The larger the hungi, the longer it will take to cook.

8. Dig up the dirt one more time. Remove the top layer of burlap. Carefully raise up the baskets and take the cooked food out of them. Arrange the meat and vegetables attractively on platters and enjoy your meal!

Tags: burlap sacks, food baskets, baskets with

Grill Mango Shrimp Skewers

Shrimp on the grill is a summer time classic, but with the addition of mango and lime, your shrimp will have a modern tropical twist. The sweetness of the mango and the zest from the lime compliment these grilled shrimp skewers. The best shrimp to purchase for this recipe are the larger frozen shrimp so they don't dry out on the grill. If you only have the smaller shrimp, make sure you don't over cook them.

Instructions

Preparation for Mango Lime Shrimp Skewers

1. Preheat an outdoor gas or charcoal grill to medium-high heat. If you are using bamboo skewers, soak in warm water for at least one hour to prevent burning on the grill.

2. Mix mango preserves, lime zest, lime juice, chipotle powder, cilantro, salt and pepper in a medium bowl then set aside. Reserve 1/4 cup of this mixture in a smaller bowl to toss the shrimp in after they are cooked.

3. Skewer about six shrimp per person on each skewer. Once they are skewered, place on a plate and brush both sides with the glaze. Place shrimp onto the hot grill and cook for about one to two minutes on each side. You will know when to flip the shrimp when they start to slightly curl and turn light pink.

4. Remove shrimp from the grill and place on a clean plate. Brush with the reserved mango and lime glaze and serve immediately.

Tags: mango lime, Shrimp Skewers

Decorating Ideas For Green Salads

Green salads can be dressed up with decoratively cut vegetables.

Green salads are part of many meals and typically include a mixture of fresh greens, assorted vegetables and sometimes, meats. Typical garnishes such as nuts, seeds, croutons, and shredded cheese can make the salad presentation more attractive but there are other decorating options that will make your green salad memorable.

Frills and Chills

Many vegetables can be transformed into decorations with a well-sharpened knife and a bowl of ice water. Cut one end of celery ribs, small peeled carrots or the white end of scallions into small, thin strips to resemble the bristles of a brush, keeping them attached to the uncut portion. Place the vegetables in ice water to separate the pieces and make them 'bloom' into decorative salad garnishes.

Rings and Rolls

Vertically slice a raw carrot into 1/4-inch thick disks, then remove the dark-colored centers with a small paring knife to create rings. Fill the hole with small asparagus spears or blanched green beans so the carrot looks like a napkin ring around the vegetables. You can also just cut the carrots into disks and create a necklace around the perimeter of the salad bowl alternating carrots and pea pods. Roll a thinly sliced piece of cucumber around tiny julienned pieces of carrots and celery and tie them with strings made from green strips of scallion.

Vegetable Bowls

Carefully hollow out whole or halved tomatoes and green, yellow and red bell peppers so they resemble bowls. Fill them with cooked and chilled florets of broccoli and cauliflower trimmed to miniature sizes. Slice the tops off cherry tomatoes, remove the seeds and pulp and arrange little pieces of curl parsley in each one to look like tiny, lacy trees.

Flower Power

Cherry or grape tomatoes can be cut around the top edges to form a petal pattern. Use a razor-sharp knife to remove the skin from tomatoes in one continuous strip from top to bottom. Roll the skins tightly and nestle in a bed of lettuce to create roses. The same technique can be used to cut the flesh of turnips or white potatoes, which can then be tinted with food coloring to makes roses of assorted tints.

Cut Outs

To easily make salad decorations, buy a selection of miniature cookie cutters in simple geometric shapes or ones that reflect holiday characters or symbols. Slice firm vegetables of different colors, such as beets and sweet potatoes, into flat, wide strips, then cut patterns from them with the cutters. For more color, cut the shapes from white potatoes and brush them with assorted food tints.

Tags: them with, Green salads, make salad, white potatoes, with small

Homemade Muesli Cereal

Homemade muesli is an alternative to oatmeal or granola.

Muesli is a type of breakfast cereal made from a variety of whole grains, nuts and dried fruits. This easy-to-make cereal is similar to granola and a healthy alternative to regular cereal or hot oatmeal. Muesli can be eaten with warm or cold milk, mixed into yogurt or sprinkled over ice cream. You can vary the flavor of homemade muesli by adding different types of nuts and dried fruits.

Instructions

1. Pour the quick oats, rice bran, bran flakes and wheat bran into a mixing bowl. Stir the four grains together until blended well.

2. Sunflower seeds add a nutty flavor to muesli.

Add the raw sunflower seeds and sliced almonds to the grain blend. This combination gives your muesli a nutty flavor. It also provides protein to fill you up and give you energy.

3. Stir in 1/2-cup shredded coconut and 2-tsp. ground cinnamon. Mix all the dry ingredients well with your wooden spoon.

4. Honey and orange juice sweeten your muesli cereal.

Preheat your oven to 300 degrees Fahrenheit. Pour the honey and orange juice into a small, microwavable bowl and warm the two ingredients in the microwave for 30-to-40 seconds. Drizzle the honey and orange juice over the dry ingredients. Stir well with a spoon.

5. Cover a cookie sheet with wax paper. Spread the muesli mixture in a layer over the cookie sheet. Bake the muesli ingredients in the oven for 25 minutes. Remove the cookie sheet from the oven and allow the muesli to cool completely.

6. Dried fruits add a chewy texture and sweetness to muesli.

Dump the baked muesli ingredients back into your mixing bowl. Add the dried cranberries, raisins and apricots to the muesli. Stir the ingredients to blend. Place your muesli cereal in an airtight container for storage.

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Keto Diet Food List

Fish, a good source of protein, is an integral part of the Keto Diet.

The Ketogenic Diet, or Keto Diet, is a program designed to help dieters kick their addiction to carbohydrates and unhealthy foods that are filled with preservatives and have little nutritional value. There are a number of food lists to adhere to if you want to follow the Keto Diet in order to get the best results.

Fish, Poultry and Meat

Any type of fresh fish, such as trout, salmon or tilapia, is allowed on the Keto Diet. Canned fish and shellfish are not a part of the diet. The fish must be prepared by steaming, broiling or sauteing, and should not be battered or fried, as this adds unhealthy carbohydrates and fat to the fish. White meat, or poultry, is permitted on the diet as well, but the meat should not be deep fried. Lean cuts of poultry are best, and it's best to trim the fat from red meat before preparing it. Processed red meat, such as lunch meat or hot dogs, is not permitted.

Eggs and Dairy

Eggs and cheese provide more healthy protein for Keto dieters. Eggs can be eaten any way, including scrambled, poached and hard boiled, and both aged and fresh cheeses are permitted. This means that cheddar cheese can be a part of the Keto Diet, as well as mozzarella and parmesan cheese. Cheese made from goat's milk is acceptable while on the Keto Diet as well. However, processed cheese spreads should be avoided, and cream cheese should only be eaten every once in a while. Processed cheeses may also include cheese slices, so dieters should be sure to check the ingredients to ensure that the cheese is not preserved with harmful ingredients.

Vegetables

Vegetables are an integral part of the Keto Diet. Vegetables include salad greens, like romaine lettuce, endive and parsley, as well as spinach, brussel sprouts, cabbage and bamboo shoots. Veggies like radishes, avocado and broccoli should be consumed several times a day on the Keto Diet in order to provide the body with healthy amounts of fiber and vitamin C.

Beverages

It's also important to consume beverages while following the Keto Diet that don't contain large amounts of sugar. Dieters should drink plenty of still and mineral water, as well as decaf coffee or tea. You can also drink club soda on the diet, as well as chicken or beef bouillon broth as a soup.

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Make Apple Jelly

Apples are ready to pick in summer and early fall. You can use blemished apples for jelly. The following recipe yields 3 to 4 eight-ounce jars of jelly.

Instructions

1. Examine jars for cracks and nicks.

2. Wash jars and leave in warm dishwasher or hot water until ready to use.

3. Wash apples and remove stems. (No need to pare or core apples).

4. Cut into quarters or smaller.

5. Place apple pieces into large pan.

6. Add water and cover. Bring to boil on high heat.

7. Reduce heat and simmer for 20 minutes or until apples are soft.

8. Place a large jelly bag inside a colander inside a bowl.

9. Pour cooked apples into bag letting juice drip from colander into bowl.

10. Measure juice into kettle.

11. Add lemon juice and sugar. Stir well.

12. Boil until jelly slides off spoon in a sheet.

13. Remove from heat and skim off foam.

14. Pour into warm jars leaving 1/8-inch head space at top.

15. Wipe top of jars with clean damp cloth.

16. Place vacuum-seal lids and rings on jars.

17.Invert jar for a few seconds.

18. Cool, test seal and store.

Tags: apples into

Make Homemade Polish Kielbasa

Make delicious homemade polish kielbasa quickly with this technique.

Polish kielbasa is versatile. It is used for any meal of the day. People cook kielbasa with scrambled eggs for breakfast, grilled kielbasa with saut ed onions as a sandwich for lunch and fried kielbasa with sauerkraut for supper. Some serve kielbasa as hors d'oeuvres for parties or family events. Those who make homemade Polish kielbasa can control the amount of fat added to the sausage and make healthier versions than those purchased at the store.

Instructions

1. Rinse the hog or sausage casing several times and place it in a small bowl with a lid. Refrigerate the casings until you finish the making the sausage.

2. Cut up the pork shoulder into small pieces that will work with your meat grinder. Grind the meat while it is still cold and place in a large bowl.

3. Add water, peeled and pressed garlic, salt, pepper and marjoram. Using you hands, knead the meat and spices until completely incorporated.

4. Tie a knot in one end of the hog/sausage casing by wrapping the end of the casing around your finger and tucking the end through the loop. Pull the loop tight to form the knot. Feed the open end of the hog/sausage casing onto the funnel's small open end.

5. Spoon a couple of spoonfuls of meat into the funnel. Press the meat into the casing. Squeeze the meat down until it gets to the knotted end of the casing. Repeat until you have used all of the meat. If you prefer kielbasa links, twist the casing at six-inch intervals to form links as you fill the casing.

6. Slide the casing off of the funnel and tie a knot in the end. Roll the kielbasa in a circular spiral.

7. Wrap the kielbasa in plastic or place in a gallon size plastic bag. Refrigerate for up to two days before using or freeze for several months.

8. Cook the sausage until the center temperature is at least 165 degrees F.

Tags: kielbasa with, sausage casing, meat into

Prevent Stretch Marks With Water

Many people experience the skin condition of stretch marks. This condition occurs when there is a breakdown in the middle layer of skin. This layer is called the "Dermis". Stretch marks occur when this area of the skin experiences consistent pulling, tugging, and stretching. As a result, the Dermis tears and leaves behind nasty little scars. These scars are called stretch marks.

Stretch marks can be seen on the outer layer of the skin, or the "Epidermis". These visible trails of skin damage do not cause physical pain; however, many individuals suffer the emotional affects of the scars. Early in development, stretch marks are usually very noticeable by the bright colors they display. Over time, these bright marks will dull and become less noticeable.

Here, you will learn a great deal about prevent stretch marks with water. Many people simply overlook the pure and simple power of water when it comes to stretch mark prevention. Now, you can harness this powerful secret for yourself!

Instructions

1. When researching prevent stretch marks with water, the first thing that you must take into consideration is the power of water. As children, the first element on the periodic table that we learned about was water. Yes, you remember...H2O. Your teachers, parents, and other relatives taught you that you should drink "at least 8 glasses of water a day" to be healthy.

You learned that the Earth was made up of mostly water, our bodies are mostly water, and that all living things require water to live. You learned that water is used in cooking, cleaning, bathing, and even in many exciting outdoor sports, such as swimming and skiing. The importance of water has been reinforced to us time and time again. It is important to have an appreciation for water and all the benefits that go along with this substance.

As you learn about prevent stretch marks with water, you must continue to have an appreciation for this substance. You must know and understand that water is the foundation of life, and that it helps our bodies maintain a healthy balance so that it may function appropriately.

2. It has been determined that stretch marks can be prevented by ensuring that we are properly hydrated. In order to remain properly hydrated, you must be certain to consume large amounts of water on a daily basis. While many medical professionals state that we should consume the "8 glasses a day", many other professionals are now starting to say that it is important to consume at least "10 to 12 glasses a day". If you are looking to prevent stretch marks with water, you should encourage yourself to follow the advice of those that suggest consuming more water on a daily basis.

3. If you are pregnant, notice a few pounds adding on your overall weight, or engage in activities that increase your overall size, you should be concerned about stretch marks. These little scars are normally a result of pregnancy, and rapid weight gain. If you are a teenager, you should also take the fact that you could develop stretch marks into consideration. Teens often have "unannounced" growth spurts that can result in the onset of stretch marks.

By knowing whether or not you are a candidate for stretch marks, you will be able to take the necessary steps to prevent these skin scars. The first step that you can take is ensuring that you are consuming enough water to keep the body properly hydrated. If you fail to do so, and the body dehydrates in any manner whatsoever, you may find those nasty little stretch marks sneaking up on you rather quickly.

4. In addition to preventing stretch marks with water, it is equally important to ensure that you do not consume items that may actually cause you to become dehydrated. One of the biggest culprits of dehydration is the consumption of products that contain caffeine. Caffeine is often contained in products like teas, different types of coffees, as well as sodas. In addition to being a large culprit to dehydration, caffeine has been determined to be one of the leading causes when it comes to the development of stretch marks.

5. When your body is properly hydrated, the skin is able to quickly and effectively repair any damage that it is experiences. In addition to this, the skin is able to retain its elasticity and remain soft and moisturized. This is why it is possible to prevent stretch marks with water. However, if the body is dehydrated, then the skin will also become dehydrated. When this occurs, it is easy for the skin to stretch and break.

6. The next way that you can prevent stretch marks with water is to select skin creams that have large amounts of water in them. You should then use these creams on areas that are prone to stretch marks. These areas normally include the abdomen, legs, arms, and back. The moisture from the water contained in the lotion will work deep within the skin to ensure that it is properly hydrated on the outside. In conjunction with consuming large amounts of water, your body will be properly hydrated from each and every single angle!

Tags: stretch marks, prevent stretch, properly hydrated, stretch marks, stretch marks with

Eat Peanuts & Avocados

Avocados and peanuts can be eated raw or cooked.

Peanuts and avocados are naturally versatile and nutritious vegetarian foods native to the Americas. Both are generally available year-round, can be served either raw or cooked and contain essential minerals, iron and fat. Peanuts are often classified as a type of nut, but the bush-growing bean is a part of the legume family. Meanwhile, avocados are fruits that grow on trees in warm climates and are famous for having a mellow, nutty flavor.

Instructions

Eat Peanuts

1. Buy peanuts. Peanuts can be purchased in shelled and unshelled forms in packages, tins and cans. Peanuts may be sold in a variety of forms, including shelled or unshelled, raw, roasted, toasted, salted, mashed, chopped or sugared.

2. Remove the peanuts from the package.

3. Crack open the peanut shell to eat shelled peanuts. Inside the light brown sinewy shell will rest two off-white kernels encased inside thin, brownish-red seed coats. Discard shells into the compost, if available.

4. Put shelled peanuts on a plate, in a bowl or use as an ingredient for another dish before consuming.

5. Eat kernels individually or in multiples by chewing and swallowing. Eat peanuts as a part of a cultural activity; sporting events such as American baseball games are historically associated with consuming salted, shelled peanuts.

Eat Avocados

6. Acquire a ripe avocado. Either purchase an unripe fruit and allow it to ripen, or purchase a ripe fruit and aim to eat it immediately. Check the color for ripeness. An avocado that is ready to eat will be dark brown or maroon colored. Squeeze; a ripe avocado will give gently under pressure.

7. Cut the avocado lengthwise using a serrated knife on a cutting board. Twist the avocado gently and pull apart. One half of the avocado will have a hole while the other half will contain the avocado seed.

8. Saw the serrated knife directly into the seed until the knife grabs the seed. Twist the knife and lift out the seed.

9. Use the knife to slice each avocado half into a crosshatched pattern that separates the fruit into approximately 1/4-inch rectangular pieces while not puncturing through the avocado skin.

10. Turn the avocado inside out and use your thumbs to push the rectangular pieces of avocado fruit from the skin until they separate and fall on the cutting board.

11. Eat the avocado raw using a fork or with fingers adding with a sprinkle of salt and pepper to taste. Chew and swallow. Avocados can also be mixed with other ingredients to make salad, guacamole, soup or shakes.

Tags: shelled peanuts, avocado will, cutting board, rectangular pieces, ripe avocado, serrated knife

Kobe Beef

About Kobe Beef

Kobe Beef is one of the most expensive and prestigious meats in the culinary world. This meat has a higher fat content than regular beef, and held to high standards of inspection than regular beef as well. Because of the high demand for this beef, it is hard to find. In Japan and the United States Kobe beef is eaten as a delicacy and savored for its buttery flavor.

Origin

Kobe beef comes from a breed of cattle called the Wagyu and comes from Kobe, Japan. The Wagyu cow has a higher percentage of marbling and unsaturated fat than any other breed of cow. It is intricate and plentiful marbling that sets this meat apart from the rest.

Cooking Differences

Kobe beef tastes better with a quick searing method or over an open flame to bring out the flavor. Cooking Kobe meat in the oven or on stir fry too long will result in dull flavored meat. Kobe beef is meant to be cooked so it is crispy on the outside and rather raw on the inside. Cast iron pans or open flame grills are favored to get this effect. On the grill the golden rule is five minutes per side and then it comes off the flame. The beef should then be allowed to rest so the juices can absorb appropriately, this also takes about five minutes on average.

Taste

Kobe takes on a rich buttery but meaty taste. Because of the marbling, fat is highly present in the meat, and some find the taste not very favorable, but the Japanese value it. The tender consistency adds to the taste. The average consumer would do well to have her first taste of Kobe beef in a well respected restaurant , prepared by a knowledgeable chef. The taste of the beef is a direct result of how it is prepared.

Where to Buy It

If you do cook Kobe beef at home be sure to buy from a reputable retailer with good quality cuts of the beef. It is recommended to buy Kobe beef online or through mail order. There are Wagyu cattle ranches in the U.S., but the highest quality ranches are overseas. Online steak retailers can give fair prices and ensure a good quality of meat. Most if not all online retailers of Kobe beef will ensure delivery of the meat right to your door. You can inquire with your local butcher if there are any ranches in your area.

Storage

As a general rule meat if not immediately prepared should be frozen. The meat is usually sold frozen, especially from online or mail order retailers. Kobe beef doesn't require special instructions when freezing so long as the temperature is cold enough to freeze the meat. Other cuts of beef may experience freezer burn after a certain length of time. Because Kobe beef has such a high fat content, it remains unaffected by freezing. Freezing Kobe beef for longer than six months won't affect the taste or texture but most like to eat their beef withing six months to savor the flavor while it is fresh.

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Is Granola Healthy

Is Granola Healthy?

Is granola healthy? The answer isn't a simple "yes" or "no." Granola can be a healthy food when it's loaded with nutrition-packed ingredients. But some granola, especially store-bought ones, are full of things that will send your diet spinning off-track. The key is reading the ingredients; you have to know what to look for and what to avoid.

Sugar

Why is your favorite granola so delicious? Probably because it's loaded with sugar, corn syrup, honey or some other kind of sweetener designed to give it that delicious taste. One serving of Nature Valley Low Fat Fruit Granola, for example, gives you a whopping 18.4 g of sugar. Nobody needs that much sugar for breakfast. Look for granola with 5 g or less per serving, or make your own unsweetened granola and sweeten it with a little agave, which is much better for you.

Fats

Many granola products make heavy use of oils, which gives them a high fat content. Be especially wary of processed fats; look for ingredients such as partially hydrogenated soybean or peanut oil.

Oats

The main ingredient in granola is great for you: oats. They're high in fiber, which helps lower your cholesterol and fight against heart disease. They're also a great source of iron, copper, zinc, selenium, magnesium, manganese and vitamin E. Make sure oats are listed as the first ingredient. Ingredients must be listed from largest amount to smallest amount on food packaging.

Nuts & Seeds

Look for a granola that contains a variety of nuts and seeds---or make your own, and use as many kinds as you want. Just like oats, nuts are a good way to lower your risk of heart disease. They're high in protein, which gives you long-lasting energy for the day. They're also full of fiber, vitamin E and selenium. Pumpkin seeds are one of the highest vegetarian sources of zinc, while flax seeds are a wonderful source of omega-3 fatty acids. Sunflower seeds are full of vitamin E, vitamin B1 and minerals.

Dried Fruit

Although dried fruit is full of nutrients, it's a lot more calorie-dense than its fresh counterpart. If you're concerned about your caloric intake, steer clear of granola that is filled with dried fruits. Instead, top off your granola with fresh fruit---you'll get all the nutritional benefits with far fewer calories.

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What Are Buckwheat Groats

Buckwheat can be a confusing ingredient. Though wheat is in the name, this food contains no wheat or gluten, and it is technically not even a grain. Buckwheat is a seed that is prepared and served like a grain. Groats refer to the cracked kernel of buckwheat and can be a healthy addition to your diet and a change of pace from the usual rice or oatmeal.

Nutrition

Buckwheat groats are a viable option for those on a gluten-free diet, as the seeds do not contain gluten. Buckwheat contains 4.2 grams of fiber and 4.8 grams of protein per 1/4 cup of dry buckwheat. This portion size contains 1.1 grams of fat and 142 calories, making it a healthy option for those watching their fat or calorie intake. Niacin, folate, thiamine, riboflavin, iron and calcium are also present in buckwheat groats in small, but not insignificant amounts. Roasting the buckwheat groats does not change the nutritional profile unless butter or oil is used to roast the groats.

Preparation

Buckwheat groats can be found either as roasted (referred to as "kasha") or unroasted (referred to as "white"). Both are prepared the same way, but roasted buckwheat groats will have a deeper, more intense flavor. Toast white buckwheat groats in a skillet before cooking if you desire the same flavor as kasha. Bring two cups of water or broth to a boil, add one cup roasted or unroasted buckwheat groats, cover the pot, and simmer for 15 to 20 minutes or until the buckwheat has absorbed all the liquid. Increase the amount of liquid and stir the buckwheat during cooking for a creamier dish, similar to polenta or porridge.

Uses

Buckwheat groats can stand in for rice in pilafs or for oatmeal in a breakfast cereal. Prepare buckwheat with two parts water to replace fluffy rice in recipes. Grind buckwheat in a spice grinder or coffee mill to make a flour that can be added to pancakes or breads for an additional nutty flavor and extra nutrition. Buckwheat flour cannot be used to make a yeast-based bread, however, because the bread dough will not have the strength to hold the risen structure. Flour made from buckwheat is also used to make Japanese soba noodles.

Storage

Store buckwheat groats in an opaque container to keep out light and air that might spoil the buckwheat groats. Buckwheat groats should be left intact until ready to be ground into flour, but if you grind the groats ahead of time, keep the flour in a glass, air-tight container in the refrigerator to keep it fresh.

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Types Of Seed Potatoes

Seed potatoes are grown in all 50 states of the U.S.

A seed potato is a potato tuber used for planting. According the U.S. Potato Board, hundreds of varieties of seed potatoes are grown in all 50 states in the United States. These varieties can be sorted into seven main types of potatoes based on specific characteristics.

Russet

Russet potatoes are the most widely used potatoes in the United States. Grown predominately in the Northwest, russets are available all year long. These potatoes have a netted brown skin and white flesh, are high in starch and have a light and fluffy texture when cooked. Although russets are good all-purpose potatoes, they are ideal for baking and mashing. Readily available varieties include Burbank, Norkotah, Ranger and Shepody.

Round White

Round white potatoes have smooth, thin, tan skin and white flesh with a medium to low starch level. The creamy, versatile potato hold its shape after cooking, making it particularly good for boiling, for use in potato salads. This all-purpose potato also performs well steamed, fried or roasted. Major varieties include Atlantic, Katahdin, Superior and Reba.

Long White

Long white potatoes are similar in skin and flesh appearance to round white potatoes except the long white potatoes are oval-shaped. Like the round white, the long white is available all year long, has a medium starch level and a creamy texture when cooked. This all-purpose potato performs well boiled, microwaved or pan fried. Favorite varieties include Kennebec and White Rose.

Fingerling

Fingerling potatoes are small tubers with elongated shapes similar to fingers. They've become increasingly popular in restaurants. Most varieties have yellow flesh, are low in starch and have a firm waxy texture that make them perfect for baking, boiling and steaming. Fingerlings range in length between 5 and 10 cm and in diameter between 2.5 and 5 cm. Popular varieties include Russian Blue, Red Thumb and French Russian Banana.

Yellow

Yellow-flesh potatoes are firm with a cream-to light brown-colored smooth skin. The flesh is golden in color and is dense and creamy with a mild buttery flavor when cooked. Yellow potatoes can be mashed, baked, steamed, roasted and boiled. These potatoes are increasing in popularity and are now available most of the year. Common varieties include Yukon Gold, Sierra Gold and German Butterball.

Red

Red potatoes are best known for their naturally rosy red skin. The flesh can be white, yellow or red. Red potatoes have a firm, smooth waxy texture that makes them great for roasting, boiling or steaming. Reds are also good choices for salads. Popular varieties include Cheiftain, Dakota Rose, La Rouge and Norland.

Blue/Purple

Although originally grown in South America, blue and purple potatoes are gaining popularity in the United States. These uncommon potatoes come in a variety of blue- and purple-colored skins with nutty-flavored flesh that can range from dark blue to lavender to white. Microwaving best preserves the interesting colors, but blue and purple potatoes can also be steamed or baked with excellent results. Major varieties include Purple Peruvian and All blue and are mainly available in the fall.

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