Boil Octopus

Exotic octopus meat is the featured ingredient in many Greek, Italian, Japanese and Hawaiian recipes. No matter what recipe you follow for preparing octupus, you must clean and boil it first. Learn clean, boil and tenderize octopus in five easy steps.

Instructions

1. Prepare the fresh octopus for cooking. Cut off the eyes and beak. Use the opening to turn the head inside out and remove the ink sac and intestines. Rinse the entire octopus under warm running water for one minute.

2. Place the octopus in a stockpot with enough boiling water to completely cover it. Reduce the burner temperature to medium. Cook the octopus by maintaining a water level higher than the meat so it remains completely submerged. Add more water when needed as it evaporates. Sprinkle any spices or seasonings from your recipe.

3. Test for tenderness periodically by spearing a fork through the thickest part of a tentacle. When the meat is fully cooked, the fork will easily pierce through the meat. Boiling time could easily last 1 hour, depending on the size of the octopus.

4. Remove the octopus from the hot water and transfer it to a colander. Rinse the octopus under cold running water. Wipe away the slimy outer tissue of the tentacles.

5. Chop the octopus as needed for your recipe.

Tags: clean boil, octopus under, running water, your recipe

What To Do With Ortho Wax

Ortho wax can help with pain from braces when they cut the gums. Call an orthodontist for severe pain or injury, but for the day-to-day scratching and discomfort, there is easy relief. Use orthodontic wax at home to fix several little problems caused by braces. Most orthodontists give first-time patients packets of wax because it comes in handy.

Loose brackets

The braces, or brackets that are the metal pieces attached to the teeth, can come loose. After eating something hard or sticky, the brackets can come ajar, which can poke the gums and cause discomfort. If it's a few days until the next appointment with an orthodontist, repair the bracket with the wax. If it won't stay on the tooth, simply place wax on top of the whole bracket to cushion the cheek, gum or tongue. Most ortho wax is clear, so it won't be visible.

Broken wires

The wires that string the brackets together sometimes break. It could also feel like one broke if the very tip of it is agitating the back of a gum, cheek or tongue. Between appointments, when a wire is loose or poking mouth tissue, cover it with ortho wax to prevent a sore from forming in the mouth. Don't cut wire from braces, even if it is sticking out, because tiny pieces of wire are easy to swallow and could even get lodged in the lungs.

Pain relief

Sometimes, there is no apparent reason why braces are scraping and hurting the mouth. Remember, there are many moving parts, including your teeth, and it's all in a small area. Any time the brackets are rubbing up against the cheek, try to identify the source of the pain. Dry off the area as best as possible with a lint-free cloth, and place a small ball of wax over it. The wax is flexible and should stick to brackets easily.

Tags: cheek tongue, from braces

Freeze Sea Scallops

Scallops retain flavor even after freezing.

Scallops are one of the most popular types of mollusks, tender to the touch with a mildly sweet undertone to its taste. They are extremely high in protein and contain no saturated fat. A three-ounce serving provides over half of your daily requirement for vitamin B12. Scallops are available in hundreds of varieties, with the bay and sea scallops being the most popular in America. When picking fresh scallops, flesh should be firm and white, and they should have an odorless or very fresh, almost sweet smell.

Instructions

1. Remove scallops from the shell if using fresh ones.

2. Rinse off any sand particles. Pat dry with a paper towel. For pre-shelled scallops, no rinsing is necessary.

3. Wrap the scallops in plastic wrap, or store in a freezer-safe plastic bag or air-tight plastic container.

4. Store scallops in the coldest part of the freezer, away from the door. Scallops can be stored up to three or four months.

Tags: most popular

Stop Nocturnal Flatulence

Releasing flatulence while sleeping is normal.

While flatulence is a normal part of human life, it can often be embarrassing. On average, it is normal to release nearly a quart of intestinal gas each day. Gas in the gastrointestinal tract is either swallowed air or is produced by bacteria inhabiting the intestines. Nocturnal flatulence is a normal circumstance that can be minimized or controlled quite easily. While it is impossible to repress it while sleeping, you can take measures during waking hours to limit it.

Instructions

Instructions

1. Discreetly release any flatulence that occurs during waking hours. Many people are used to holding in flatulence during the day, but this leads to release once you are fully relaxed. For most people, this is during sleeping hours.

2. Stop or reduce your intake of dairy products. Lactose intolerance can cause bowel problems, and limiting or eliminating dairy from your diet may be enough to end nocturnal flatulence. If you notice that your flatulence is eliminated by cutting dairy, tell your doctor that you may be lactose intolerant.

3. Eat fewer foods that are known to cause flatulence. Foods to limit include apples, beans, bran, cauliflower, cabbage, eggs, nuts, onions, raisins and soy products. Do not completely remove these foods from your diet, because they are important to good health. Sweeteners, particularly sorbitol and fructose, should be entirely avoided. Gum chewing and cigarette smoking cause extra air to be swallowed and should be eliminated.

4. Take a flatulence-inhibiting drug, such as Beano or Wind-eze. These anti-flatulent agents dissolve internal gases by allowing gas bubbles to coalesce or by adding enzymes that break down gas in the digestive track. While long-term use should be avoided, they are helpful for short-term elimination of flatulence.

5. Visit a doctor. If the previous suggestions have not made a difference, your nocturnal flatulence could be a symptom of something more serious. Irritable bowel syndrome, infections and intestinal malabsorption could all be culprits. Sometimes it is due to a previous stomach flu, or it might be attributable to the gut not being able to properly digest carbohydrates, fats and proteins.

Tags: during waking, during waking hours, flatulence normal, from your, from your diet, waking hours

The Effects Of Pistachios On Blood Glucose

Diabetes is a health problem that has been in the news a lot over the years. Millions of people are affected by this disease and have to learn to live a different type of lifestyle when it comes to food. People living with diabetes are always looking for healthy answers to healthy eating. They need to eat foods that do not affect their blood sugar levels too drastically, and thanks to many doctors and researchers, there may be an answer. Pistachios have been studied in diabetics and have been found to have positive benefits for them. Eating some pistachios every day may aid you in controlling your diabetes.

What is Blood Sugar?

Blood sugar is the amount of blood glucose you have present in your system. Blood glucose is the energy source that is fed to cells to give us energy. Before meals, blood glucose levels are normally low, especially in the morning. After eating, the levels rise, and for people with diabetes, they may rise too much. This is known as hyperglycemia. Glucose levels that are too low is known as hypoglycemia. People who cannot keep their blood glucose levels normalized are said to have diabetes.

What is a Pistachio?

Pistachios are nuts that originated in the Middle East. They grow on trees in a hard shell, and the nut is typically a green color. They are extremely nutritious with high levels of protein and vitamins. Over the years studies have shown that diets rich in pistachios can lower cholesterol levels, reduce incidents of heart attacks and, most recently, it has been discovered that pistachios help keep blood glucose levels normalized.

Pistachios Help Blood Sugar

Blood sugar levels can fluctuate after eating, especially with certain foods. Too much fluctuation is not good. Blood sugar levels need to be kept as normal as possible. Blood sugar levels tend to spike after eating foods rich in carbohydrates. However, studies have shown that eating pistachios along with these higher carbohydrate foods tends to help keep blood sugar levels lower. There are no extreme fluctuations in blood glucose levels after eating pistachios, so they can be eaten alone or with other foods.

How Pistachios Work to Lower Blood Sugar

Pistachios work to slow the absorption of blood glucose into the bloodstream. This means that blood sugar levels will not spike too quickly. Foods that are rich in carbohydrates tend to be absorbed into the bloodstream quickly, and if the body is not producing enough insulin to counteract the glucose, the glucose levels rise. Pistachios slow this process. Many doctors recommend that diabetics include pistachios in their everyday diet, not only for their nutritious value, but also for their positive benefits on glucose levels.

Considerations

When deciding manage your blood sugar, it is always best to discuss your options with your doctor. If you are considering changing your diet by adding or eliminating certain foods, let your doctor know so he can advise you. Talk to your doctor about pistachios and ask him if he would recommend adding them to your diet. He may want to do tests to see how pistachios affect your blood glucose levels, and make sure they are right for you.

Tags: glucose levels, sugar levels, blood glucose levels, blood glucose, blood glucose

Pickle Dill Pickles

Homemade dill pickles make a tasty snack or a great gift.

Dill pickles make a welcome addition to many sandwiches, hot dogs, hamburgers or are just a great snack on their own. Homemade pickles also make a great gift to give the host of a summer barbecue. You could easily pick up a jar of dill pickles at the grocery store, but pickles can be made at home. The main ingredient in making dill pickles at home is time. By combining cucumbers with salt, water and spices and allowing them time to ferment, homemade dill pickles can be made in your kitchen.

Instructions

1. Mix the salt and water in the pitcher, and stir to dissolve the salt. Remove any blossoms from the stems of the cucumbers. Rinse the cucumbers well and set aside.

2. Add peppercorns, red pepper flakes, crushed garlic, dill seed and and one bunch of fresh dill to the 1-gallon container. Place the cucumbers into the container. Pour the salt water over the cucumbers, covering them completely. Pour the remaining water into the 1-gallon zip-close bag, seal and place the plastic bag on the cucumbers, keeping them submerged. Put the container in a cool, dry spot.

3. Check on the container after three days to see if fermentation has begun. If there are bubbles rising to the top of the container, it is fermenting. Check the crock daily from this point onward and remove any scummy residue that forms. If there is residue on the plastic bag, remove the plastic bag, rinse and replace.

4. When the bubbles have ceased rising and the pickles have a sour taste, fermentation is done. This should take about six or seven days. When the pickles have fermented, cover the container loosely with plastic wrap and move to the refrigerator for at least three days, checking for and removing any scummy residue as needed. Pickles can be stored in the refrigerator for up to two months.

Tags: dill pickles, salt water, great gift, pickles have, pickles made

Easy Vegetable Soup

Vegetable soup is one of those easy-to-make, flexible, healthy and tasty dishes that come in handy for lots of reasons. Soup is a great way to use up odds and ends of vegetables in your fridge, and it is a filling, nutritious meal or side dish, especially when you are trying to save money or lose weight.

Ingredients

Frugal housewives have made variants on vegetable soup for generations. Basically, look in your refrigerator, take out all the leftover veggies, and add some canned, frozen or fresh ingredients, depending on your taste and what you have available. For instance, you might make soup from green beans, diced tomatoes, spinach and corn soup one week, and soup from potato, onion, green pepper and zucchini the next. If you don't have a large variety of ingredients, take what you do have and add a can of corn, a cup of rice or a chopped potato to bulk up the soup and make it more filling. You will also need 2 to 4 cups of vegetable, chicken or beef stock, depending on how many people you need to feed. Adding oil, herbs and spices also will boost the flavor of the soup. Stick to a basic formula of at least one starch, like corn, potato, pasta or rice, and several vegetables. Then use traditional soup herbs like dill, parsley, oregano, basil, thyme and garlic, or stick with one main stronger spice like cumin, rosemary or a pepper blend. See the Resources section for more ingredient combination ideas.

Approach

If your ingredients are all precooked or don't need much cooking, the soup is quick as well as easy. Just add the stock and veggies to a pot, throw in your favorite savory herbs and a tablespoon or two of cooking oil, and bring it to a boil, then simmer for a few minutes and you're done. Longer cooking will result in thicker soup as the water boils off, so if you want more of a stew consistency, let it cook longer. If you are cooking a starch along with the soup, like rice or potatoes, let the soup cook at least 20 minutes to soften and thoroughly cook the raw starches. Another approach is to sauté heavier vegetables if they are raw, such as onion, mushroom, carrot, green pepper, eggplant or zucchini. Then puree them in a blender and use the vegetable puree as a base for your soup. When cooking with mostly frozen veggies, no problem; just expect the soup to take longer to heat up to a boil. With every soup, stir frequently to avoid sticking and uneven heating.

Tips

When you eat canned vegetables throughout the week, drain the packing liquid from around them into a plastic container or jar kept in the fridge for a soup stock. It has vegetable taste, usually salt added, and plenty of nutrients from the vegetables, so rather than pouring it down the drain, add it to your next vegetable soup. If you are making enough soup to freeze, leave out delicate ingredients like greens or eggs; they don't freeze well. Other than that, you can freeze most vegetable soups in small containers for an easy lunch or side dish. Another frugal tip: If you don't end up with enough leftover veggies in a week, freeze the bits you do have and take them out when you have enough for a soup.

Tags: enough soup, green pepper, leftover veggies, side dish, soup from

Instructions For The Arrangement Of Fruits That Look Like A Flower Bouquet

Use fruits like strawberries and pineapples because they do not change color when exposed to the air.

Flower arrangements are one of the most common decorations used to spruce up weddings, bridal showers, baby showers and many other events because of their natural beauty and versatility. However, flower arrangements only serve one purpose: decoration. If you are tasked with organizing a special event, consider designing fruit arrangements to look like their floral counterparts. Fruit arrangements are not only visually appealing, but can be served to hungry guests in a pinch as well.

Instructions

1. Cut a piece of floral foam to fit into the bottom of your decorative vase or basket. If you don't have access to floral foam, you can use a mound of craft clay instead, as long as it can be concealed inside the base.

2. Cut a pineapple into 1-inch slices.

3. Use a flower-shaped cookie cutter to cut a flower shape out of the center of each pineapple slice.

4. Slice your cantaloupe in half and remove the seeds.

5. Use a melon baller to scoop one cantaloupe ball for every two pineapple flowers. The melon balls will act as the centers of your flowers.

6. Cut the cantaloupe balls in half.

7. Push the sharp end of a bamboo skewer through the center of one of your pineapple flowers and slide a melon ball half partially onto the skewer to form a flower; the flat end of the ball should be pressed against the pineapple slice. Repeat this step until you have created all of your flower skewers.

8. Wash your strawberries and remove their stems and leaves.

9. Insert skewers into the center of each strawberry.

10. Attach five or six grapes to one skewer until you have several grape skewers to add to your arrangement.

11. Insert the fruit skewers into your decorative base at different angles. Alternate the skewers so that the different types of fruit are scattered throughout the bouquet.

12. Insert sprigs of parsley or mint leaves between the skewers to make the bouquet appear more full and to conceal any visible craft clay or floral foam, if needed.

Tags: floral foam, arrangements only, center each, craft clay, pineapple flowers, pineapple slice

Hummus Facial Remedies For Age Spots

Age spots are an unfortunate reality for most men and women. They appear as small brown marks on the body and can also be accredited to exposure to UV rays and not wearing proper protection while out in the sun. While it can be difficult to remove age spots completely, hummus masks (ground garbanzo beans) are a natural treatment that will minimize their appearance.

Hummus Mask

Purchase garbanzo beans, preferably from a can. Place about 20 of them on a plate. Use a fork, whisk or other object to mash them up until they appear thick and pasty, like hummus. Add 1 tbsp. of water and stir until the concoction forms a paste. Spread it on your skin and leave on until it dries. Wipe off with warm water.

Mango Hummus Mask

Mash 1 oz. of mangoes until they are totally pulverized. Add 1 oz. of hummus. (It can be homemade or store bought, but it should be plain and without additives such as garlic.) Add 1 tsp. of milk and 1 tsp. of honey (these soften the skin). Stir until the mask has formed a paste. Spread it on your face, concentrating on the age spots. Leave on for 30 minutes and then wash off with warm water to open your pores. Follow by rinsing your face with cold water to close them.

Mask for Acne Scarring or Age Spots

Hummus can also be used to brighten dark spots caused by acne, so this recipe will help with both age spots and acne spots. Purchase plain or garlic hummus (garlic is a natural antibiotic, and it works best if you're putting on the mask to reduce acne or dark spots caused by acne). Mix 2 tbsp. of flour, wheat germ or ground oatmeal with a 1/2 cup of hummus to thicken. Stir until it has become a paste. Spread this on your face and leave on for 20 minutes, and then remove with warm water.

Tags: paste Spread, warm water, with warm, with warm water, your face

Cook Squid Tube

Calamari is commonly served with lemon wedges and cocktail sauce.

Lightly sprinkled with lemon, crispy fried calamari rings are usually a crowd-pleasing appetizer at restaurants. Most people indulge in calamari at restaurants because they don't think it's possible to cook at home. However, most supermarkets have frozen squid parts in the frozen seafood section. Most packages of frozen calamari come with smooth tubes and tentacles, but you may be able to find some packages containing only tubes. Once you bring them home, the tubes can be sliced and fried in a pan.

Instructions

1. Rinse the calamari tubes thoroughly under running water.

2. Slice the calamari tubes into 1/4-inch thick rings.

3. Pour the buttermilk in a bowl and soak the rings in the buttermilk for 20 to 30 minutes. After 20 to 30 minutes, drain the calamari.

4. Place the flour in a separate bowl and add the salt and pepper. Season the flour with other spices if you wish.

5. Add the vegetable oil to a large Dutch oven, filling it about halfway with oil. Heat the oil to 400 degrees.

6. Dredge the calamari rings in the seasoned flour, then drop the rings in the hot oil. Do not overcrowd the pot. Fry in batches if necessary.

7. Fry the calamari for 1 minute, then remove the rings with a slotted spoon.

8. Drain on paper towels, then serve hot with a wedge of lemon and cocktail sauce.

Tags: calamari rings, calamari tubes, cocktail sauce, with lemon

Origins Of Sweet Almond Oil

Sweet almond oil is primarily derived from the white-flowered, sweet almond tree (Prunus amygdalus). The dried seeds of the sweet almond tree are pressed to produce the essential oils of the sweet almond plant without using heat processes. There are two types of almond trees: sweet almond and bitter almond. Some sweet almond oils are made from a combination of both sweet and bitter almond oil.

History

Almonds and almond oil date back to pre-Biblical times and were mentioned in the Bible as well. The benefits of almond oil were well known in Greece and Italy prior to the Christian era. Almonds were mentioned in old Greek mythology, as well as in classical Shakespearean writings.

Domestic almonds are said to have first appeared during the Bronze Age, between 3000 and 2000 B.C. and were one of the earliest domestic trees used for their seeds and oil.

Geography

The sweet almond tree is native to the Middle East. Today it is found primarily in India, Turkey, Israel, Syria and parts of the eastern Mediterranean, northern Africa and southern Europe. In modern times, it has been transported to California.

The United States, Spain and Syria lead in almond and almond oil production today. The almond tree is the state tree of Kashmir.

Physical Description and Processing

Sweet almond oil is clear and pale yellow in color. It is processed by extraction from the reddish-brown powder that is produced from sweet and bitter almond seeds, which are ground in a mill and subjected to water pressure, filtering, bleaching, and exposure to light. Sweet almond oil is odorless and has a dull, nutty taste.

Uses

Sweet almond oil has a variety of uses in cosmetics and as a base oil for soaps and massage therapies. It is also used for medicinal purposes, such as removing excessive earwax, skin smoothing and softening and as a laxative. Manicurists, pedicurists, massage therapists and cosmetologists have all been known to use sweet almond oil in their work.

It has also been used in cooking for stir frying and sautéing and as a salad oil. Sweet almond oil is rich in proteins and vitamins D and E. Sweet almond oil is also considered an aphrodisiac.

Benefits

Sweet almond oil has been known to provide many benefits, including that of improved complexion and suppleness of skin. Almond oil helps the digestive processes in the body and also with cancer prevention. Almonds can also help to lower cholesterol.

Sweet almond oil is a natural, all-around beneficial product with a variety of nutritional, culinary, medicinal and cosmetic benefits.

Tags: almond tree, Sweet almond, bitter almond, sweet almond tree, been known, Sweet almond

Make Pink Beer

In the summertime, beer can get a makeover with a little jazzing up. For instance, you can make an adult version of pink lemonade by serving pink beer. Make this fresh take on your everyday lager to make your summer sizzle.

Instructions

1. Blend four cups of ice cubes in a blender. Crush into fine chips.

2. Purchase your favorite brand of beer as well as a can of frozen pink lemonade. The summery, tangy citrus flavor will liven up the flavor of the beer.

3. Dump the frozen pink lemonade into a pitcher or container with the ice. Using the empty lemonade can, fill it will beer and follow the directions on the side of the lemonade can, making the lemonade with beer instead of water.

4. Mix all contents: the ice, beer and pink lemonade. Serve chilled.

5. Add vodka if you're interested in giving the recipe another kick. Add 2 fluid ounces of vodka for every can of pink lemonade used.

6. Garnish with lemon slices or the slices of another citrus fruit.

Tags: pink lemonade, frozen pink, frozen pink lemonade

Make Sate Chicken

Chicken sate, or satay, is a popular Southeast Asian dish. These skewers, similar to the Japanese yakitori, can either be grilled on a barbecue or cooked under the broiler. The signature peanut sauce can be made from scratch or purchased at a grocery store. Make sate chicken as a snack or as an appetizer for your next party.

Instructions

Make the Peanut Sauce

1. Combine the chili, lime juice, coconut milk and peanut butter in the food processor or blender.

2. Process until the mixture is smooth, using a pulsing technique.

3. Taste the sauce, then adjust the salt and lime juice until the flavor is to your liking, making sure to blend after each addition.

4. Put the sauce in a bowl and cover it with plastic wrap.

5. Set the sauce aside or refrigerate it.

Make the Marinade

6. Peel the ginger with a knife or the edge of a tsp., then mince the ginger with a knife or food processor.

7. Peel and crush the garlic. You can use a garlic press or just whack the garlic cloves really hard with a large knife. You can also mince the garlic with a knife or in the food processor.

8. Mix the garlic, ginger, soy sauce, fish sauce and honey in a bowl or baking pan.

Prepare the Chicken Sate

9. Slice the chicken breasts into long strips. Each breast fillet should yield four strips that are 1 1/2 inches wide and less than 1/2 inch thick.

10. Add the chicken strips to the marinade and toss well to coat.

11. Cover the bowl or pan and let the mixture marinate in the refrigerator for 30 minutes.

12. Turn on the broiler or prepare the grill.

13. Drain the chicken and the skewers.

14. Thread each piece of chicken onto a skewer by weaving it, making sure the skewer runs through the chicken at several points.

15. Cook the skewers for 6 minutes total, 3 minutes on each side. The chicken should be thoroughly cooked and be golden brown on the outside.

16. Serve with the sate sauce.

Tags: food processor, with knife, ginger with, ginger with knife, knife food, knife food processor

The Best Wine Restaurants

Wine lovers can indulge themselves in quality restaurants nationwide.

There many ways to be a wine lover. There are those who prefer quantity over quality, and then there are the true oenophiles who look for just the right wine to accompany their food, regardless of expense. For that reason, restaurants across the country have focused on offering wine as an integral part of the meal. The big metropolitan areas of New York, Chicago and the Los Angeles area have some of the best restaurants that offer outstanding wines to their guests.

Daniel Restaurant

Good food and great service are the keys to running a good restaurant, and Daniel in New York City has that down pat. The ambiance of the restaurant is quite understated; artwork by Spaniard Menolo Valdes, sophisticated flower arrangements and a combination of green and gray provide a soothing yet modest ambiance. Great care is taken with each dish you order and can be paired with an bottle of exquisite wine from the restaurant's cellar numbering almost 2,000 bottles. As of 2010, that cellar boasted bottles ranging in price from $25 for a bottle of Reisling to a Chateau D'Yquem that's a 1918 vintage that sells for $10,000.

Daniel Restaurant

60 E. 65th St.

New York, NY 10065

212-288-0033

danielnyc.com

Alinea Restaurant

When you dine at Alinea Restaurant, you might be eating in the most unusual restaurant in America, with its waitstaff dressed like bankers in three-piece-suits. Entering the restaurant is like going to an art museum with its bare decor, because the chef does not want to to focus on anything but the food. Although Chef Grant Achatz lost his sense of taste because of cancer, he manages to concoct new dishes to tempt his guests and their tastebuds. The restaurant's wine list takes a backseat to none in the country, and its sommelier makes sure that you order just the right wine for your meal.

Alinea Restaurant

1723 N. Halsted St.

Chicago, IL 60614

312-867-0110

alinea-restaurant.com

Melisse Restaurant

Josiah Citrin and his restaurant, Melisse, have been the talk of Southern California since it opened in 1999. As you enter this restaurant, you'll be taken by how well the beige chairs against the smoky, purple walls create an elegant and contemporary ambiance. Citrin is both French and American, and he integrates the two cultures to create a melody of flavors and textures. A tasting menu with multiple courses is available for $105 (in 2010), and there is also a vegetarian version available for less than $100. The restaurant's well-thought-out wine list has received the Best Award of Excellence from Wine Spectator Magazine every year since its opening. Primarily containing French wines, the wine list offers several vintages by the glass.

Melisse Restaurant

1104 Wilshire Blvd.

Santa Monica, CA 90401

310-395-0881

melisse.com

Tags: Alinea Restaurant, wine list, Daniel Restaurant, just right, just right wine

The Best Wine Chillers

Unlike traditional buckets with ice, wine chillers automatically keep bottles cool for hours.

Ever placed a wine bottle into an ice-filled bucket, only to find it lukewarm hours later? Fortunately, wine chillers keep wine cool for hours and help prevent a mess. Chillers are essential for entertainment and service. However, not all chillers are created equal. Selecting a high-quality wine chiller can make or break your next big event.

Vacu Vin Rapid Wine Chiller

Vacu Vin Chillers, which are flexible ice jackets, can be taken from the freezer and slipped over a bottle. "The drink will be chilled after five minutes and stay cool for hours," according the the company's website. The active chiller operates without ice. The wine chillers come in a variety of designs for different occasions.

Prodyne Iceless Wine Chiller

Prodyne's iceless wine chiller enable hosts to keep their wine cool for hours without ice. The chiller does not require advance preparation; the pre-chilled bottle can be placed into the cooler. Its "double wall design allows an insulated chamber of cold air to be created from the chill of the bottle," according to Prodyne's website. The chiller has a thick, clear, acrylic chamber and is stylized with a wide brushed stainless steel rim.

Cooper Cooler Rapid Beverage and Wine Chiller

The Wine Enthusiast's wine chiller was created by Greg Loibl, a Cooper Union engineering student, as his final thesis. The chiller is meant to cool drinks 90 times faster than a conventional refrigerator. The portable machine takes a room-temperature bottle to 40 degrees Fahrenheit in under six minutes. Ice and water is added to the chilling chamber, then the appropriate container setting is selected. The chiller spins the bottle around rapidly until it cools. The chiller comes with an adapter and plugs in both standard household outlets and vehicles.

Oenophilia Wine Chiller

Oenophilia's marble wine chillers are designed to blend with the counter tops of most kitchens and bars. The marble's cooling properties keeps the bottle at a steady temperature for hours. The sturdy, durable chiller is placed in the freezer and taken out when needed. The polished finish can be wiped clean with a damp cloth.

Tags: cool hours, wine chiller, Wine Chiller, wine chillers, wine cool, wine cool hours

Make Ovenbaked Fries

Serve fries as a side dish with any meal.

Try making oven-baked fries if you are tired of frozen store-bought fries or fast-food fries. A healthy alternative, homemade oven-baked fries, also called steak fries, are cooked in the oven rather than in a fryer. Fries cooked in a fryer absorb fatty oils, resulting in a higher calorie count. Oven-baked fries do not take long to prep. Simply wash, cut and season the potatoes before placing them into the oven to bake.

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Spray two large cookie sheets or two 15 1/2-inch-by-10 1/2-inch jelly roll pans with nonstick cooking spray.

2. Scrub 2 lbs. unpeeled potatoes (about four medium-sized potatoes) under cold running water to remove any dirt or impurities.

3. Cut each potato in half lengthwise. Place each half flat side down and then cut lengthwise, creating 1/4-inch-wide slices. Cut each slice lengthwise again, making 1/8-inch-wide sticks.

4. Place potato sticks in a large bowl and toss them with about 1/2 tsp. salt and pepper. Add any other desired seasonings, such as garlic powder, onion powder or thyme. Divide the potatoes evenly between the two sprayed baking pans.

5. Put one baking pan on the lower oven rack and one on the upper rack. Bake for 20 to 25 minutes or until the fries are tender and golden brown. Use a spatula to turn the fries halfway through the baking time and rotate the pans on the racks.

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Teriyaki Sauce Types

From pineapple to wasabi, you'll find a teriyaki sauce to suit any palate.

Teriyaki is a cooking method that originated in Japan. The word comes from the cooking method used to create the shiny appearance of the meat. Now "teriyaki" is used to describe any dish prepared with teriyaki sauce, regardless of cooking method. The sauce has a tangy flavor and a base of soy sauce, usually combined with a sweet ingredient for a twist. A wide variety of teriyaki sauces are available and subtle differences in ingredients can make big differences in taste.

Traditional Teriyaki Sauce

If you take a stroll down the grocery aisle, you will find that most stores offer many types of bottled teriyaki sauces from a number of manufacturers. Kikkoman, Mr.Yoshida's, LaChoy, TOBASCO, and World Harbor are just a few of the companies with teriyaki sauces available. Basic teriyaki sauces made with the traditional Japanese ingredients are often called "original" to differentiate them from sauces with non-traditional ingredients. Basic teriyaki sauce is made from soy sauce, vinegar, Japanese sweet wine, called mirin, sugar and sometimes ginger. The sauce can be used as marinades or glazes for any type of meat, although white meat and fish are standard in Japan. Traditional teriyaki meals are often served with rice.

Non-traditional Teriyaki Sauce

Bottles of honey mustard, garlic and onion, wasabi, and extra spicy teriyaki sauces are common on the grocery store shelves; however, these are not traditional teriyaki sauce ingredients. For a tangier sauce, look for sauces made with pineapple juice, or labeled "sweet and sour." Sauces with molasses or honey, such as Tastefully Simple's Honey Teriyaki Sauce will satisfy diners with a sweet tooth, or add some spice with unusual flavors like Soy Vay's Wasabi Teriyaki Sauce or Mr. Yoshida's jalepeno Teriyaki Sauce.

Low sodium Teriyaki Sauce

A drawbacks of teriyaki sauce is its high sodium content, which hovers at nearly 30% of the daily recommended amount in only two tablespoons of the sauce. This means that eating an entrée doused in teriyaki could easily supply you with over 50% of your daily sodium intake. Many brands are offering low sodium varieties of their sauces, which have less than half the amount of sodium as regular teriyaki sauces. The Low Salt Foods website recommends Garlic Survival Co. Roasted Garlic Teriyaki Sauce (125mg), Miko Teriyaki Marinade & Sauce (125mg), Sable & Rosenfeld Tipsy Teriyaki, 2 tbsp (135mg), and World Harbors Blueberry Teriyaki (125mg) as low sodium options.

Gluten free Teriyaki Sauce

Despite the fact that wheat is often a main ingredient in teriyaki sauces, there are even types of teriyaki sauces suitable with those suffering from Celiac disease or gluten-sensitivities, though they are not as readily available. Seal Sama, San-J, Organicville Organic, Steel's, and Premier Japan are just a few brands that offer gluten-free teriyaki sauce.

Tags: teriyaki sauces, Teriyaki Sauce, cooking method, teriyaki sauce, Basic teriyaki

Excellent Shrimp & Pasta Meals To Make

Peeling and deveining the shrimp before cooking is critical in pasta dishes.

The best shrimp and pasta meals should bring out the natural flavor and consistency of the shrimp. Shrimp does not need to cook for very long, and is done when it has just turned pink. Angel hair pasta is a good match for shrimp because the fine noodles complement the consistency of shrimp meat. Many other pasta types are frequently used with shrimp including bow tie pasta, linguine and penne. Great accompaniments to a shrimp and pasta dish include toasted garlic bread, sauteed asparagus or broccoli and a fresh green salad.

Shrimp Scampi

Bring a large pot of water to boil and add 2 tbsp. of salt and 1 lb. of linguine. Cover the pot, return to a boil, cook for six to eight minutes and drain the pasta. In a skillet, melt 2 tbsp. of butter and 2 tbsp. of olive oil over medium heat, and saute finely diced shallots, two cloves of minced garlic and a pinch of crushed red pepper. Cook for three to four minutes. When the shallots are translucent, salt and pepper 1 lb. of peeled shrimp and add to the skillet. Cook the shrimp for two to three minutes or until they have turned pink, then transfer the contents of the skillet to a separate bowl. Add to the skillet 1/2 cup of dry white wine and juice from one lemon and bring this to a boil. Add 2 tbsp. of butter and 2 tbsp. of olive oil, melt the butter and then add 1/4 cup of finely chopped parsley. Add the pasta, shrimp mixture, salt and pepper to taste, then toss and serve immediately.

Angel Hair Pasta with Shrimp and Cream Tomato Sauce

Bring a pot of water to boil and add 3 tbsp. of salt. Add 1/2 lb. of angel hair pasta and cook for six to 10 minutes or until the pasta is just done. While the pasta is cooking, preheat 3 tbsp. of olive oil in a medium skillet over medium-high heat. Add 1 lb. of peeled shrimp, three cloves of minced garlic, 1/4 tsp. of oregano, 1/2 tsp. of salt and 1/4 tsp. of pepper and cook for one minute. Turn the shrimp one time and cook for one more minute. Drain a 14 oz. can of diced tomatoes and stir into the skillet with 1/2 cup of sweet vermouth. Add 3/4 cup of heavy cream, stir over the heat for one minute, and then stir in 1/2 tsp. of lemon juice. Drain the pasta, top with the shrimp and sauce and serve immediately.

Angel Hair Pasta with Lemon, Garlic and Shrimp

Marinate 12 large peeled shrimp for 20 to 30 minutes. For the marinade, mix a third of a chopped shallot, one chopped garlic clove, 1/8 tsp. crushed red pepper, 1 tsp. thyme, 2 tsp. lime juice, 1 tbsp. Dijon mustard, 2 tbsp. soy sauce, 2 tbsp. rice wine vinegar, 1/4 cup dry white wine, 2 tsp. honey and 3 tbsp. fresh grated ginger. Bring a pot of water to boil and cook 8 oz. of angel hair pasta. Drain the pasta. In a medium saucepan, saute cloves of garlic in 2 tbsp. of olive oil until the garlic is brown. Remove from heat, add 1/2 cup of dry white wine, return to heat and cook one to two minutes or until the sauce is thickened by half. Stir in 1/4 cup lemon juice and one cup diced tomato. Saute the shrimp for one to two minutes per side in a separate skillet. Toss in a serving dish the drained pasta, 2 tbsp. of Parmesan, ground pepper to taste, the shrimp and the sauce. Serve immediately.

Pesto Shrimp Pasta

Bring a pot of water to boil then cook 8 oz. of spaghetti. Drain the pasta when done. Combine in a blender 1 tbsp. of olive oil, 1 cup fresh basil, 1/4 cup fresh lemon juice, two garlic cloves and 1/2 tsp. of salt. Blend until smooth. Trim 1 lb. of fresh asparagus, then cut into 2 inch lengths. Saute the asparagus in a sauce pan with 2 tbsp. of olive oil over medium-high heat until the asparagus is crisp and tender. Add 3/4 lb. of peeled, deveined shrimp and 1/8 tsp. of crushed red pepper to the pan and saute for one to two minutes per side. Place the drained pasta in a serving dish, add the basil mixture, or pesto, and mix well. Add the shrimp mixture and mix well. Serve immediately.

Tags: tbsp olive, water boil, boil tbsp, Bring water, Bring water boil

Lowfat Imitation Crab Salad

Crab salad can make a tasty low-fat dish.

Homemade low-fat imitation crab salad takes just minutes to create, does not need to be cooked and you can serve it in a variety of ways. Your low-fat imitation crab salad can be used as a dip with crackers, scooped onto a roll, placed on a bed of lettuce or mixed in with pasta. This recipe creates a low-fat imitation crab salad but for an exact calculation of the calorie amount, read the labels on your ingredients, add them together depending on the amount you are using and then divide by the amount of servings you have created.

Instructions

1. Chop 1 cup celery and 1 tbsp. green onions into thin bite-sized pieces.

2. Measure out your ingredients. You will need 1 1/2 cups of imitation crab meat, 1 cup of chopped celery, 1/3 cup salad dressing or Miracle Whip, 1 tbsp. chopped green onions, 1/4 tsp. salt and 1/4 tsp. fresh ground black pepper.

3. Combine the chopped green onions, salt, pepper and salad dressing, or Miracle Whip, in a bowl. Stir until the ingredients are thoroughly incorporated.

4. Combine the imitation crab meat and celery into the mixture created in Step 3. Toss the mixture until the ingredients are thoroughly incorporated.

5. Place the crab salad in the refrigerator for at least two hours before serving.

6. Serve the crab salad as is, or mix it with pasta, create a sandwich, as a dip or on lettuce.

Tags: imitation crab, crab salad, green onions, imitation crab salad, low-fat imitation, low-fat imitation crab

List Of The Different Kinds Of Cooking Oils & The Value Of Each

Different oils have different benefits.

Different oils hold different benefits. Some oils are more beneficial for their high smoke point, the temperature where oil breaks down and begins to smoke. Other oils offer more nutritional value, adding heart healthy nutrients to the body. When it comes to cooking oil, it pays to be aware of the different kinds of oils and their values.

Canola Oil

Sometimes referred to as rapeseed oil, canola oil is an all-purpose cooking oil that contains a significant amount of monounsaturated fat. Alpha-linoleic acid, a type of omega-3 fatty, is also present in canola oil, according to the U.S. Department of Agriculture (USDA) National Nutrient Database. Canola oil's smoking point hovers around 400 degrees F, making it a good cooking oil for both low temperature and high temperature cooking, according to What's Cooking America.

Corn Oil

Extracted from corn kernels, corn oil makes an exceptional frying oil because of its high smoke point. Its smoke point reaches 450 degrees F, according to What's Cooking America. The oil also contains plenty of polyunsaturated fat. Manufacturers often use corn oil to make margarine.

Sunflower Oil

Sunflower oil holds similar benefits to corn oil. It has the same smoke point, so it can be used for high temperature cooking. According to The Nibble, sunflower oil also has high levels of monounsaturated fats and vitamin E, adding to its nutritional value.

Olive Oil

Olive oil is a significant source of heart healthy monounsaturated fat. Extra virgin and virgin olive oil, however, are not suitable for high temperature cooking, according to The Nibble. This oil can be used when baking or saut ing foods at low temperatures. Olive oil also can be used uncooked or in sauces. Depending on the type of olive oil, the smoke point ranges from 320 degrees F to 468 degrees F, according to FoodProcessing.com.

Sesame Oil

Made from crushed sesame seeds, sesame oil has a smoke point of 410 degrees F. This oil is beneficial when cooking stir-frys. According to the USDA National Nutrient Database, sesame oil has nearly equal amounts monounsaturated and polyunsaturated fat. It also possesses many vitamins. Sesame oil is a source of vitamin E, iron and vitamin B6, according to FoodProcessing.com.

Peanut Oil

Peanut oil also has a smoke point of 450 degrees F, making it an ideal oil for frying. It's high in monounsaturated and polyunsaturated fat. According to FoodProcessing.com, peanut also contains resveratrol, an antioxidant normally found in grapes. Resveratrol may increase good cholesterol levels and prevent artery damage, according to MayoClinic.com

Tags: smoke point, high temperature, high temperature cooking, temperature cooking, according FoodProcessing

Marinade For Pork Belly

Bacon is pork belly, smoked and sliced.

Pork belly is a cut of pork that can be both juicy and crunchy. Chefs like it for the fat content, and at home cooks like it because it is inexpensive. When pork belly is trimmed, smoked and sliced, it becomes bacon. The cut has layers of meat and fat that make it a delicious main dish.

Preparation

Rinse the pork belly thoroughly under cold running water. Pat dry. Use a sharp knife and score -- shallowly slice the top in a diagonal pattern -- the top of the pork belly. This allows the marinade to penetrate the meat.

Browning

Heat 2 tbsp. of vegetable oil in a large pan over medium high heat. Brown the pork belly on each side. Remove. Use the oil and rendered pork fat as the base of the marinade.

Mix the Marinade

Using the same pan, saute 1 tbsp. of minced ginger, 2 tbsp. of minced garlic and five fresh bay leaves for one to two minutes. Add 2 cups of honey, 1/2 cup of Dijon mustard and 2 cups of aged soy sauce, called tamari. Bring to a low boil and cook for two to three minutes. Remove from heat and cool.

Finishing

Pour the marinade over the pork belly. Cover and refrigerate four hours or overnight. When you are ready to cook the pork, preheat the oven to 250 degrees Fahrenheit. Cook the pork belly for 2 1/2 to 3 hours, basting the meat with the marinade every 30 minutes.

Tags: pork belly, pork belly, smoked sliced, tbsp minced

The Nutritional Value Of Sardines

The Nutritional Value of Sardines

Sardines are a familiar ingredient in Mediterranean and Scandinavian cuisines, but those not familiar with sardines are perhaps bewildered by those rounded rectangular cans stacked above the canned tuna on the supermarket shelves and wonder just what to do with them. Health experts have begun to promote sardines as an essential part of a healthy diet because sardines contain such high levels of omega-3 fatty acids, which might help to reduce the risk of coronary heart disease. Second only to salmon in omega-3 fatty acids, these small fish pack a protein-rich punch, and eaten whole or mixed with a few other ingredients, they might become a favorite heart-healthy snack.

Calories

One portion of two sardines (0.8 ounce), canned in oil and drained before eating, has 50 calories, of which about 24 calories come from protein and 25 calories from fat. A 3.2-ounce can of sardines, drained, is considered one serving for nutritional labeling purposes and provides 191 calories, of which 91 calories come from protein and 95 calories from fat.

Fat

One 3.2-ounce can of sardines contains 10.6 g of fat, of which 1.4 g is saturated. The remainder is a combination of polyunsaturated and monounsaturated fats.

Protein

An entire can of sardines contains nearly 23 g of protein. The USDA food labeling guidelines are based upon recommendations for an average adult following a 2,000-calorie-a-day diet. The daily recommended allowance for protein is 10 percent of total calories consumed, or 200 calories a day of protein. One gram of protein equals 4 calories, so to meet that 10 percent goal, the average adult should consume 50 g of protein every day. A serving of sardines provides nearly 20 percent of this daily allowance.

Cholesterol

One 3.2-ounce can of drained sardines contains 131 mg of cholesterol and provides 44 percent of the recommended daily intake of cholesterol. For those concerned about cholesterol intake, eating a moderate portion of two sardines provides just 35 mg of cholesterol.

Vitamins/Minerals

A can of sardines packed in oil contains 465 mg of sodium, or 19 percent of the recommended daily allowance. Rich in calcium, providing 35 percent of the daily allowance, and a good source of potassium, providing 10 percent of the daily allowance, sardines provide the nutrients that help maintain healthy bones.

Quick Recipe

So, you would like to include sardines in a healthy lifestyle but don't know what to do with them? Here is an easy recipe: Take 1 can of sardines, and drain the oil. In a bowl, mash up the sardines, and add 1 tsp. of Dijon mustard, 1/4 tsp. minced garlic (or more to your liking) and one squirt of lemon juice. Mix it up and eat with low-fat Triscuit crackers or toasted whole-wheat bread.

Tags: daily allowance, sardines contains, 2-ounce sardines, average adult, calories come, calories come from

Make Your Own Party Fruit Tray

Create an eye-catching fruit tray bursting with colors and flavors.

When you are hosting a party or are in charge of creating appetizers or desserts, a fruit tray is a healthy way to go. With a tray and a variety of delicious and nutritious fruit, you can create a stunning fruit tray, similar to those you see in stores or on television.

Instructions

1. Prepare the tray by dividing it into six sections. Place straws vertically in a circular direction. Leave a small circle in the middle of the tray for the centerpiece.

2. Create the centerpiece. Remove the leaf from the pineapple with a knife. If the leaf is too tall or sharp, slice a small amount off of the top. Place the leaf in the open circle on the middle of the tray.

3. Remove the skin from the cantaloupes, pineapples and kiwi using a knife and/or a peeler. Be careful not to remove any of the actual fruit while removing the skin.

4. Cut the fruit. Slice the apples into 1/2-inch-thick slices. Cut the cantaloupe, kiwi and pineapples into small square shapes. Leave the grapes and berries whole, but remove the stems.

5. Place the fruit into the six sections of the tray. Place each type of fruit, except the berries, in a separate section.

6. Sprinkle the whole berries over the fruit; this adds a decorative look to your fruit tray.

7. Remove the straws from the fruit tray.

Tags: fruit tray, circle middle, circle middle tray, into sections, middle tray, tray Remove

Clean Squid

The idea of preparing squid may turn some people off--it has tentacles and is squishy and chewy. It may be hard to know where to begin. Cleaning and prepping squid takes less effort and time when you follow a few simple instructions. This article provides just those instructions--follow them and before you know it you will have clean squid ready to use in any delicious recipe.

Instructions

Clean the Squid

1. Thaw the squid if you purchased it frozen. Cut away the tentacles and set them aside.

2. Firmly hold the squid under water with one hand. With the other hand, grip the head and pull while twisting it side to side. The head and contents of the body will soon slide out in one piece; throw them away.

3. Grasp the pointed tip of the thin cartilage layer inside the body, draw it out and discard it. Shed the body's outer casing and side fins. Keep the fins but dispose of the casing. Clean the squid by rinsing out the inner cavity of the body.

Prepare the Squid for Cooking

4. Chop or mince the squid arms for immediate use or save them whole for another recipe.

5. Leave the body cavity (often called the "mantle") whole for stuffed squid. Rinse it thoroughly, drain and pat dry.

6. Slice across the body cavity to cut it into rings approximately one-quarter inch thick. Pat them dry before cooking.

7. Cut the clean squid into pieces by laying the body flat and slicing down the center. Spread the flaps open and cut into bite-size pieces.

Tags: body cavity, them before

Flavor Homemade Pasta Dough

Flavor Homemade Pasta Dough

There are a variety of different ways to flavor homemade pasta dough, limited only by your taste. Making pasta at home from scratch can be rewarding enough, both as a way to use your resources and save money. Many pasta makers also take pride in creating a meal from scratch that is both tasty and something you can make a last a while, depending on how much you are making. Like using a blank canvas, adding your own flavors to homemade pasta dough is limited only by your imagination.

Instructions

1. Combine flour and salt.

2. Make a well or a "bowl" in center of flour.

3. Add olive oil into center of "bowl."

4. Break in egg or egg substitute and whisk with oil using fork.

5. Add in water by the tablespoonful until dough starst to cling together.

6. Knead dough by hand until you have a tacky consistency

7. Add your flavorings, whether they are vegetables or spices. Tips on using different flavorings are listed below.

8. Form into a little ball, brush with olive oil, and leave covered under wet towel in a warm place for 20 to 30 minutes.

9. Divide dough into managemable sections, usually 4 to 6 sections

10. Roll the pasta. This step depends entirely on what kind of pasta you are making. You can start rolling sections out flat to feed through your pasta machine, or start rolling and cutting by hand if making a different kind of pasta.

11. At this point you can save anf freeze the rest of the dough if you are not using the whole batch. Flour dusted onto wax paper is the best method of freezing pasta dough.

Tags: pasta dough, dough limited, dough limited only, Flavor Homemade, from scratch, Homemade Pasta, homemade pasta dough

Types Of Wine By Taste

Wines may be classified according to taste traits.

In the course of exploring the vast landscape of wine, a wine tasting flavor wheel might come in handy to help guide your analysis of the nuances in the wines you taste. There are a variety of flavor wheels that categorize wines according to particular flavor characteristics and families; within each family type will be more specific attributes, such as "green olive" or "eucalyptus" within the vegetative family. Wines can be chosen according to the flavors they exhibit.

Fruity

Some flavor wheels distinguish a wine's aroma from its taste, however both elements are inherent to appreciating a wine. The aroma is one of the first aspects of a wine that a taster experiences; this complements the subsequent tasting of the wine, which then brings you to the sour, salty, sweet or bitter components of the wine. Red and white wines can be fruity, but the type of fruit character that is exhibited will vary depending on whether it is a red or white wine. The fruits exhibited in white wines may include tropical fruits such as banana, melon or pineapple, or tree fruits such as apple, peach or apricot. Red wines may feature dried fruit flavors such as raisin or figs, or berry flavors like black currant, raspberry or blackberry. Certain wines are associated with different fruits: Pinot Noir is known for its strawberry, raspberry and cranberry notes; Sangiovese displays plum and cherry flavors; the white wine Viognier gives off nectarine and lemon aromas.

Vegetative

Examples of wine with pronounced vegetable or herbaceous essences include white wines such as Sauvignon Blanc and Grenache. The grassiness associated with these wines may be a result of aldehydes that are not metabolized during fermentation, such as hexanals and hexenals. Among red wines, a vegetable or plant-like presence may manifest in flavors reminiscent of tea, hay or tobacco. Red wines with these properties include Cabernet Sauvignon and Merlot.

Woody, Earthy

Within the woodsy and earthy family of tastes, a wine may taste resinous, phenolic or burned. A resinous wine may further exhibit cedar or oak notes; a burned flavor may come across as smokey or toasted. Earthiness is closely adjoined to woody flavors in wines. Red wines in particular may display what may be called "forest floor," "wet leaves" or "barnyard" odors and flavors. Zinfandels and Syrahs are known for their wet wood and earthy qualities. Versions of Pinot Noir can recall truffles and decaying leaves.

Spicy, Floral

Spices and floral scents are also closely allied in wines and may involve clove, black pepper, anise and licorice notes in red wine, and orange blossom, violet and geranium notes in white wine. The white wines Gewurtztraminer and Riesling both evince lilac, jasmine, cinnamon and clove flavors. "Spicy" red wines include the rich and spicy Carmenere from Chile, and the peppery Australian Shiraz.

Chemical or Microbiological

In wines, chemical flavors and tastes may either be desirable or a fault in winemaking. Within the chemical taste family, you might have a wine that hints at petroleum products like tar, plastic or kerosene, sulphur, or pungent chemicals like acetic acid. Some microbiological flavors that emerge may call to mind baker's yeast, sauerkraut, sweat or yogurt. While some of it is subjective and a matter of taste, a wine that smells of skunk or wet dog is not palatable and certain tastes, such as sherry or musty cork, can be signs of a problem, such as oxidation due to poor storage or a bad cork.

Tags: white wines, white wine, wine that, associated with, flavor wheels, fruits such, Pinot Noir

Making A Meal With Tilapia & Apple Cider Vinegar

Ingredients

There are a number of meals using the tilapia fish that one can make that also include apple cider vinegar. One simple recipe is breaded tilapia served along with a mango salsa. The first step is to purchase tilapia fillets (either fresh or frozen) and a box of breading mix. For the salsa, you will need a peeled and diced mango, one cup of diced red onion, one cup each of diced cucumber, red pepper and tomato, two tablespoons of chopped cilantro, four tablespoons of lime juice, three teaspoons of apple cider vinegar and two teaspoons of olive oil. You can also add salt and pepper to taste.

Making the fish

The tilapia fillets must first be rinsed, after which you can season them with salt and pepper or whatever spices you like with your fish. The process is much the same for frozen or fresh fillets. Next, you will want to bread the fillets lightly with the breading mix, making sure to bread both sides evenly. The tilapia fillets should be baked on a cookie sheet at 350 degrees Fahrenheit. Baking time will vary depending on how you like your fish---longer if you like crisper fillets; less time if you prefer your fish to be softer.

Making the salsa

While the fish is baking, prepare the salsa. One of the advantages of this salsa is that if you have already diced all of your ingredients, all you need to do is to combine the remaining ingredients in a bowl. Then, they can be mixed together using a spoon or fork. While the fish is baking, you should keep the salsa in the refrigerator. Once the fish is done, take it out of the oven and let it stand for five minutes before serving. You can use the salsa as a topping for the fish, or you can have it on the side.

Tags: tilapia fillets, apple cider, apple cider vinegar, cider vinegar, fish baking, salt pepper

Nutrition For Mango Salsa

Mango salsa can add a tropical touch to a regular meal of grilled chicken or fish. You can also enjoy mango salsa's unique flavor with tortilla or pita chips while adding more fruits and vegetables to your diet. Learn more about this versatile side dish and enjoy its numerous nutritional benefits.

Nutritional Information for Fresh Mangoes

Fresh mangoes are available during the summer months and are a good source of fiber, vitamins and antioxidants. In North America you can usually find these types of mangoes: Tommy/Atkins, Hayden, Keitt, Kent, Francine and Ataulfo. A whole mango can have up to 107 to 135 calories. The calorie count of each individual mango may vary slightly according to the type and size of the mango.

Homemade Mango Salsa

You can create your own fresh mango salsa using a simple recipe. Most recipes call the basic ingredients of fresh ripe mangoes, chopped green chilis, cilantro, salt and lemon/lime juice. Add one or more of the following ingredients for a variation: chopped cucumbers, chopped tomatoes, garlic, onions, mint, sugar, black pepper, olive oil, vinegar or Asian sweet chili sauce. Letting the salsa sit for a few minutes to "marinate" will intensify the flavors.

Nutritional Information for Homemade Mango Salsa

One whole mango will yield several servings of mango salsa as a side dish. For homemade mango salsa, the calorie count is about 46 calories for 1/3 cup. The more ingredients you add, the more the calorie count will increase. Homemade mango salsa also has a high level of vitamin A and C and potassium, because of the fresh mango. The fat content is low unless you add oil to your salsa.

Bottled Mango Salsa

If you don't feel like making mango salsa, you can also buy bottled salsa. Most prepared mango salsas have tomatoes as the primary ingredient, so the mango flavor is less intense than in fresh salsas. The mango flavor is usually present as mango puree or mango pieces. Newman's Own Mango Salsa and Mrs. Renfro's Medium Hot Habanero Salsa are two popular brands.

Nutritional Information for Bottled Mango Salsa

Bottled salsa is more convenient, but tastes different from homemade mango salsa. The vitamin C content in bottled salsa is quite a bit lower than in fresh homemade mango salsa because of the processing and different ingredients. Newman's Own Mango Salsa has 20 calories for 2 tbsp. Mrs. Renfro's Mango Habanero Salsa has 15 calories for 2 tbsp. The fat content for both brands is low, since both mango salsas contain no added oils or fats.

Tags: calorie count, homemade mango, homemade mango salsa, Mango Salsa, mango salsa, Nutritional Information

Make Flaky Empanadas

Empanadas are a wonderful appetizer for your meal.

Many countries have different versions of empanadas, but all carry the same basic concept -- a bread pastry filled with meats or vegetables. Empanadas do not have to be as hard as you would imagine. With the right ingredients, you can have a filling with wonderful flavor and a flaky crust. Eat the empanadas in salsa, sour cream, guacamole, nacho cheese, or whatever dip you enjoy.

Instructions

1. Brown the ground beef with garlic powder and paprika in the pan over medium heat.

2. Drain the beef in the colander.

3. Place the meat back in the pan and stir in chopped green chilies.

4. Unroll both pie crusts and use the knife to cut each into four wedges.

5. Spoon 2 tablespoons of the meat mixture over half of each wedge.

6. Top hamburger mixture with 1 tablespoon of cheese on each wedge.

7. Preheat oven to 425 degrees Fahrenheit. Brush the edges of the wedges with water and fold over, pinching edges together.

8. Spray cookie sheet with cooking spray and place wedges on sheet.

9. Place cookie sheet in oven and bake 12 to 17 minutes, or until golden brown.

10. Cut each wedge in half and serve with desired dips.

Tags: each wedge, cookie sheet

Make Bologna

Make Bologna

Bologna, also known as baloney, is a widely popular sausage made from a combination of seasoned meats, usually beef and pork. Bologna is often used in sandwiches and is widely available at delicatessens and grocery stores. Although it can be easily purchased, some prefer to make their own bologna.

Instructions

1. Combine all ingredients thoroughly, with the exception of the liquid smoke and oil, in a very large bowl (or on a flat, clean surface).

2. Place the mixture in an airtight container or cover well with plastic wrap and refrigerate overnight or for 5 to 6 hours.

3. Combine the liquid smoke and the oil. Add the smoke-oil mixture into the meat mixture and mix thoroughly.

4. Pack the mixture tightly into oven-safe cylindrical cans. Clean, empty coffee cans are best. Leave approximately ½ inch of space at the top. You will need approximately 8 cans if you use the small ones or 5 if you use the large ones.

5. Bake the cans in the oven for 3 ½ to 4 hours uncovered at 200 degrees Fahrenheit. Make sure the cans are all in an upright position.

6. Let cool for an hour. Drain the excess liquid and wrap tightly in freezer paper. Freeze or refrigerate depending on when you are planning to serve it.

Tags: liquid smoke, Make Bologna

Make A Bleeding Armadillo Groom'S Cake

A "bleeding" armadillo-shaped cake is popular as a groom's cake for weddings. This cake is also a humorous delight for birthdays and anniversary celebrations. Made popular after its appearance as the groom's cake in the movie "Steel Magnolias," the bleeding armadillo cake is time-consuming and laborious to make, but arguably well worth the effort. The trick to making a great bleeding armadillo cake is to get the cake's interior as red as possible, so that it looks like it's bleeding, and to decorate the cake so that it looks as similar to a real armadillo as possible. While creating this fun and artistic cake, you should refer to a picture of a real armadillo.

Instructions

1. Bake your cakes at least one day before you plan to decorate. Bake one cake in a large, football-shaped form pan and one in a 9-inch x 13-inch pan. Follow the store-bought mix instructions to bake the two cakes, adding red food coloring to your batter prior to baking. Mix in red food coloring until the batter is slightly darker than your desired final color.

2. Allow the cakes to cool. Cut the cakes level with the top of the pans, and then remove them from the pans. Cover the cakes with plastic wrap, and store them in the refrigerator.

3. Shape your fondant pieces at least one day in advance as well. Shape the ivory-colored fondant to make a piece for the head and ears. Sculpt the ears toward the back part of the head, making the head approximately four inches long and three inches tall. Insert a dowel rod in the "neck" of the head so you can use it to attach the head to the body.

4. Shape a tail that is about seven inches long using the fondant. Make the tail slightly curved to give it a natural look. Insert another dowel rod into the base of the tail. Also, shape the armadillo's four-toed feet, making the two front feet two inches long and the two back feet slightly bigger, about three inches long.

5. Make the trademark "banding" on your armadillo to make it look realistic. Use a blunt tool like the handle of a spoon or a butter knife to indent rings and "scales" for the armadillo's distinctive armor. Look at a picture of a real armadillo while doing this.

6. Place the 9-inch x 13-inch cake on a covered cake board. Ice the top of the cake with the buttercream icing. Cut approximately one and one-half inches off each end of the football-shaped cake, and center it on top of the 9-inch x 13-inch cake.

7. Cut the 9-inch x 13-inch cake around the football cake so that it is trimmed to the shape as the football cake. Spread a thin layer of buttercream icing over the entire cake, and place in the refrigerator for at least two hours.

8. Cut a rolled-out layer of fondant into a 24-inch circle. Drape the fondant over the armadillo body, and smooth it out. Make the rings or "scales" on the body using the same blunt tool that you used for the head, feet and tail.

9. Attach the head, tail and feet to the body by inserting the dowels. Color the armadillo with an airbrush or petal dust, creating a "mottled" appearance, using shades of brown and green, as well as gray and black. Squeeze a dot of black piping gel for each eye.

Tags: 9-inch 13-inch, inches long, 13-inch cake, 9-inch 13-inch cake, real armadillo

Roast Cauliflower & Broccoli

If you try to incorporate more cauliflower and broccoli into your diet, you may get bored of eating it raw or steamed. Luckily, you can keep those veggies healthy without tasting bland by roasting them in your oven. Roasting cauliflower and broccoli gives them a much deeper, sweeter taste because it caramelizes their natural sugars. Proper roasting will ensure crispy, flavorful vegetables without relying on a large amount of fat.

Instructions

1. Separate the cauliflower and broccoli into florets, discarding the core and tough stems. Make sure the florets are all roughly the same size, trimming as necessary.

2. Spread the cauliflower and broccoli florets in a single layer in a 9-inch by 13-inch baking dish. Drizzle them with 2 tbsp. vegetable or olive oil and stir gently until they are all evenly coated. Add another 1 tbsp. oil if necessary.

3. Sprinkle 1/2 tsp. salt over the florets. If needed, use another 1/2 tsp. salt to ensure that all the florets get a light sprinkling.

4. Cover the baking dish with aluminum foil and place in a preheated 375-degree oven. Roast for 30 minutes, then peel off and discard the foil. Stir the florets with a spoon to redistribute them, then return to the oven for another 10 minutes.

5. Remove the vegetables and stir them again, to keep them from burning. Continue to roast and stir every 10 minutes, just until the florets are lightly browned and feel soft without being mushy (about 30 minutes total while they're uncovered). Serve the roasted cauliflower and broccoli hot for the best results.

Tags: cauliflower broccoli, baking dish, broccoli into, cauliflower broccoli into

What Is Butternut Squash

Butternut squash is a type of winter squash.

Butternut squash is a healthy vegetable and is a member of the gourd family. It grows on a vine and has a yellowish skin. It can be prepared in many ways including roasted, grilled, mashed, or pureed.

Picking

Pick a butternut squash that is firm, sounds hollow, and weighs roughly 2 pounds. Make sure it doesn't have any green tinge or bruises and is yellow or light orange in color.

Storing

Store the butternut squash in a cool, dark and dry place. It can actually be stored up to several months. Avoid storing it in the fridge since the moist atmosphere will help it rot.

Cooking

Peel the squash with a potato peeler. Cut it into half and spoon out the seeds. Cut off the stalk and the flower end. Depending on what recipe you are using you can boil, steam, or roast the butternut squash to perfection.

Recipes

There are many recipes for butternut squash. One of the more popular is butternut squash soup. You can also make casseroles, muffins, breads, stir fry or cake.

Tags: butternut squash, butternut squash, Butternut squash

Make Queso Fresco

Queso fresco is a traditional Mexican cheese with a soft, crumbly texture. The name translates to "fresh cheese" because it is usually made and eaten within five days. It is usually made from fresh or pasteurized cow's milk, although it can also be made with a mixture of cow and goat milk.

Instructions

1. Heat the milk in a large stock pot until it reaches 90 degrees.

2. Stir in the mesophilic starter and allow the milk to set for one hour. Maintain the temperature at 90 degrees.

3. Add the rennet and stir the mixture briskly. Again, leave the mixture alone for approximately 45 minutes to an hour, keeping the temperature at 90 degrees.

4. Cut the cheese into quarter-inch cubes when it has formed a curd. You'll know when it's at the right stage if the surface of the cheese appears firm and you can separate it from the edge of the pot.

5. Let the curds rest for five to 10 minutes longer.

6. Stir the curd and increase the heat, allowing the temperature to rise to 100 degrees. Stir gently every few minutes for 20 minutes.

7. Drain the whey through a cheesecloth or a fine mesh strainer and return the curds to the pot.

8. Add the salt to the cheese curds and stir gently to distribute.

9. Line the cheese mold with a clean cheesecloth and pour the curds into the mold.

10. Press the cheese into the mold by applying weight to it. If you don't have a cheese press, you can improvise one by placing a heavy cutting board over the cheese and placing books or something equally weighted on top of it. You need to press the cheese at a weight of 35 pounds for six hours. After the cheese has been pressed, it is ready to be eaten.

Tags: cheese into, degrees Stir, into mold, temperature degrees, usually made

Make A Christmas Wreath With Pretzels

For a charming Christmas decoration that is ideal for gift giving, consider making a nativity pretzel wreath. Pretzels are inexpensive and easy to work with. Once you learn the secrets of making a pretzel wreath base, you can make all kinds of pretzel wreaths for every holiday and special occasion.

Instructions

Pretzel Wreath Base

1. Arrange 7 small pretzels, salt side down, in a circle with their sides touching. You can use more pretzels to make a bigger wreath, but 7 is a good beginning number.

2. Apply plain white craft glue to the sides (joints) of the pretzels.

3. Add glue to the backs of seven more pretzels. Place each pretzel on the existing base, salt side up. Over lap the top pretzels with the bottom pretzels.

4. Secure the layers with more craft glue on the joints. Let dry completely.

5. Seal the wreath by tying a piece of string around the top of the wreath and dipping it in a bucket of polyurethane or shellac. Let dry overnight before decorating.

Decorating the Pretzel Wreath

6. Purchase miniature nativity scene figures at a craft store or Christmas shop.

7. Weave a length of ribbon through the pretzel. Trim off any access and hold in place with a dab of hot glue on the back.

8. Place the nativity figures on the wreath using hot glue.

9. Add a pretty bow with wire ties or hot glue at the bottom of the wreath.

10. Glue a loop of ribbon on the back for a hanger.

Tags: craft glue, more pretzels, Pretzel Wreath, pretzel wreath, salt side

Make Wine Glass Charms

Wine Glass

If you are looking for an elegant gift that isn't expensive, yet a bit creative - you have found it. Wine Glass Charms are easy to make and can be used again and again.

Instructions

1. At your local craft store you will need to pick up a few essential items. One is the ear ring hoops and mini Split Rings (size #3) and the other is the charm. Your choice of charm could be as simple as a gorgeous jewel or a mini frog charm with an eyelet. Check the selection at the bead isle.

2. You need to purchase enough hoops and charms for six glasses. Be creative and get 3 of one kind of charm and 3 of another - even a different color is cool.

3. To get the charm on the hoop, open the split ring and thread it inside the eye.

4. Attach your split ring to the earring loop and allow it to dangle.

5. Carefully, put a dot of crazy glue in the center of the charm to hold the charm in place. Alternately, you could allow it to be free and create a unique look.

6. Once you have put your charms together, place all of them in a pretty box with tissue paper. These will be a treasured gift!

Tags: Wine Glass, Glass Charms, split ring, Wine Glass Charms

Traditional British Food

The British are not known for their cuisine. British food has a heavy, bland quality associated with it, as it centers around basic staples such as meat and potatoes. Despite its lack of spiciness or tang, however, it remains good, solid food, and traditional British meals have a way of sticking to the ribs that foods from other countries don't.

Warm Foods

Because the British climate is often cold and rainy, British food is often served hot. Gravy, breaded foods and roasted meats often act as comfort food that can stave off the chills.

Mixtures

Many traditional British foods combine meats, potatoes, gravy and other vegetables into a single dish. Shepherd's pie, bangers and mash, and toad-in-the-hole are variations of these staples.

Fish and Chips

The perennial traditional British meal is fish and chips, fish from the waters surrounding the island deep fried and served alongside French fried potatoes. Fish and chips is traditionally served with malted vinegar.

Sunday Dinner

The British Sunday dinner traditionally consists of roast beef, Yorkshire pudding and some form of vegetable. Yorkshire pudding isn't actually pudding, but a type of breaded batter served with sauce or gravy.

Breakfast

British breakfasts apply similar "heavy food" principles: eggs, fried meat, baked beans and mushrooms predominate.

Tags: British food, served with, traditional British, Yorkshire pudding