Posted by admin on May 17th, 2008 — Posted in Eating Fun
Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.
Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.
Great vegetarian recipes can be found in many locations. Search online, in cookbooks, or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.
Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.
Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins, minerals, and sources of nutrition that every body needs. Instead of meat, vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.
Take a look at your health and at the foods you’ve been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life, take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.
Triston Huntsmin loves to cook and share great vegetarian recipes. Discover some great vegetarian recipes for yourself at www.vegetarianrecipeshub.info.
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Posted by admin on May 6th, 2008 — Posted in Eating Fun
Cast iron cookware has been around for hundreds of years, and for good reason. Nothing sticks to seasoned cast iron cookware, it won’t peel or scratch. Plus it is even rust resistant if seasoned properly.
Dutch ovens and Jambalya pots are great to use. They heat evenly which stops hot and cold spots from forming, and prevents burnt food.
Seasoning Your Cast Iron Cookware
The reason you should season your cast iron cookware is so oil can be absorbed into the iron. This creates a non-stick, rustproof finish.
The first thing you should do in order to season your cookware properly is to wash your cookware thoroughly. Use a stiff brush with hot soapy water. You need to wash off the wax coating manufacturers put on the cookware to protect it from rust during storage.
Make sure to rinse and dry completely your cookware. Now oil your iron inside and out with vegetable shortening and lard. Next bake your cast iron cookware in an oven at 350 degrees for an hour, and let it cool slowly.
If you continue to season your cast iron cookware every so often it won’t peel, scratch, or rust for many years.
Read more gas grill reviews from our experts
and read about the cast iron Dutch oven and more.
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Posted by admin on May 3rd, 2008 — Posted in Eating Fun
CaterSense is Mechline’s range of kitchen environment safety
devices designed for safety management in commercial foodservice
premises. New to the range is Mechline’s Carbon Monoxide and
Carbon Dioxide sensor (CO/CO2 Sensor), designed to interface
with Gas Interlock Systems (G.I.S.). Using unique technology,
the wall-mounted CaterSense CO/CO2 sensor will detect a build up
of CO or CO2 in the commercial kitchen, providing a constant
visual indication of underlying levels of harmful gases. If the
air CO or CO2 content exceeds recommended industry levels, the
battery-powered CaterSense CO/CO2 sensor will pulse a signal to
the G.I.S. and shut off the gas supply to the kitchen while
emitting an audible alarm thus ensuring the safety and well
being of kitchen staff. The CaterSense CO/CO2 sensor can be
installed in conjunction with existing Gas Interlock Systems.
Another brilliant safety device idea that can be used easily and
practically in commercial foodservice.
Exhibiting at Hotelympia, 19-23 Feb 2006, in the North Hall,
Stand: N1919, ExCel Exhibition Centre, London, Mechline will
demonstrate its popular brands and launch new, exciting products
guaranteed to be of interest to the Hotelympia visitor. Also at
the show are Mechline’s familiar brands: QuickLink - patented
quick-disconnect systems AquaJet - WRAS approved pre-rinse spray
units, taps and spare parts CaterTap -WRAS approved basin, sink
and mixer taps ideal for contractual opportunities Pegler - WRAS
approved premier manufacturer of basin, sink, mixer and
specialty taps Dormont - specially engineered gas hoses and gas
hose safety accessories for mobile catering equipment; plus
Dormont SWIRL coiled water hose and Dormont Metric FlexTube for
OEMs Delabie - premium pre-rinse spray units; water-saving,
electronic, hands-free and standard taps; and speciality
plumbing components. Look for new, “hands-free” products in the
range to improve hygiene and good practice in the catering
environment–including revolutionary designs to combat the risk
of spreading the potentially fatal Legionella bacteria. Mo-El -
traditional electric grid designed insect killers, plus
attractive adhesive and fan-assisted models, including the
award-winning Insectivoro Mechline GIS - Mechline’s Gas
Interlock System that cuts off gas flow in the event of kitchen
ventilation fan failure, as recommended by HSE Sheet No. 23 -
Gas Safety in Catering and Hospitality CaterSense - reliable
carbon monoxide and carbon dioxide sensor to work with
Mechline’s GIS for the ultimate in air-quality safety in the
Catering and Hospitality sector GreasePak - ecologically
friendly grease management system
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Posted by admin on April 28th, 2008 — Posted in Eating Fun
A few of the coolest of the city’s restaurants are similarly considered to be a few of the best on the planet. Gourmets often do a lot to feed at these establishments and commonly you will be forced to book yourselves a table ahead to get a table, or at least be willing to sit in the bars for a small number of drinks until a dining table is vacant. An important restaurant to eat out in is the Ping Pong restaurant; this place is an attractive, contemporary restaurant to eat at. This flawless and lush spot provides certain of the best Dim Sum cuisines that you’ll ever sample, a delightful spread of scented tea and unbelievable cocktails. Should you love Dim Sum meals, then this spot is probably one of the greatest restaurants to feed in.
Also, Nobu is a fresh restaurant. This is their very first British endeavour and it has done well. Their menu is amazing & granting that the servings are occasionally on the small side, this shouldn’t be a problem, seen as you’ll certainly have lots orders - savour the great professionalism instead of merely the quantity. Principally, this place does unbelievable cuisine, has comely staff & a terrific delivery.
The Electric Birdcage restaurant, situated in Saint James Str. is a spot in which your fantasies can go all over the place. In this fresh restaurant & cocktail bar their menus are based upon new Asian meals and it has been declared as a must visit restaurant - their cocktail drinks are stunning and their best drinks must be tried by every one. The metropolis benefits from heaps of pricey, celebrated places to eat, but on the other hand it similarly contains numerous of cheap venues, these often are considered this city’s small, secluded treasures.
Our capital, as is broadly known, is an example of one of the best locations globally - nevertheless don’t forget it is sometimes a bit pricey. If one is hunting awesome, low priced eating then you’re in a superb location to find it, providing one is roughly around the right area. The city comes with a profuse number of first class outlets - pizzerias, low cost Italian cafes and zillions of vegetarian locations. The Gourmet Burger Kitchen is a tremendous burger joint that’s been inspired by various quality burger joints set up in the U.K. There’s every flavour of burger thinkable, and that means it’s got burgers to cater for every person. GBK is certainly cheaply priced, and of course their dishes are colossal, there is definitely no necessity to order any more at this place. The Masala Zone’s an ambitious bunch of innovative Indians. These are similarly competitive and sell classic Indian Street goodies, fine for those times when you need to dine, but nonetheless folk’s engagement must not linger for very long, or may be good for times when you’re about with a party of mates and you are hunting for a place with magnificent meals and the vibes that’ll match it.
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Posted by admin on April 17th, 2008 — Posted in Eating Fun
A time honored Southern tradition, the infamous “Cat Head” biscuit has become as much an icon of southern cooking as fried chicken. Just say the words “Cat Head Biscuits” almost anywhere in the South and you will instantly conjure up memories childhood and of mouthwateringly delicious meals.
Born of humble beginnings, the “Cat Head Biscuit” was never anything fancy. Just a few simple ingredients, usually mixed and “patted” out by hand, these delicacies bring back wonderful memories like no other food can.
What makes a “Cat Head Biscuit” so special; it’s just a biscuit after all, right? I can’t honestly say why they are loved so much or why just the mention of the name sparks such comforting memories. Maybe it’s the thoughts of our mothers and grandmothers standing in hot kitchens, over wood burning stoves, lovingly preparing food for their families or maybe it’s that first bite fresh from the oven. This is the very definition of “Comfort Food”. From that first savory taste of butter as you bite through the crispy crust to the soft, warm inside; you know you are in for a real treat!
As in days gone by, the “Cat Head Biscuit” is enjoyed with almost every meal. In fact this versatile bread can easily be eaten in a different way with every meal or become a meal in itself.
Here are just a few ways to enjoy them:
Aside from the usual biscuit filled with various homemade jams and jellies, we sometimes eat them hot from the oven, filled with a generous amount of brown sugar and butter. The butter melts over the brown sugar and creates a breakfast food that no store-bought brown sugar and cinnamon toaster pastry can even touch. This is what my grandmother would fix me for breakfast as a child.
Split open or torn into small pieces and smothered with one of the delicious southern gravies such as Chocolate Gravy, Sausage Gravy, or one of the homemade fresh “Fruit Jams”.
Not much in the world of food is as good as a sandwich made out of a big ol’ “Cat Head Biscuit” with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.
“Cat Head” biscuits also make great desserts when served warm and covered with your favorite berries, ice cream, and whipped cream. This is also a very easy way to make a wonderful strawberry shortcake.
Another way I remember eating them was to cream butter and honey or butter and molasses together and spread over the hot biscuits.
The list goes on and on. Bake up a big ol’ batch for yourself and you will find that the “Cat Head Biscuit” is one of the most versatile and delicious foods ever to come out of your oven.
Cat Head Biscuits (as big as a cat’s head)
2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk
Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to make a soft dough. Pinch off about a lemon-sized ball of dough for each biscuit and pat out with your hands. Bake for 12 - 15 minutes at 450 degrees or until the tops are golden brown. Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.
© Copyright Joe Harris - http://www.cat-head-biscuits.com, All Rights Reserved
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Note: This article may be used freely as long as the “About The Author” resource box at the bottom of this article is included and links remain intact.
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About the Author
A Native Of The Blue Ridge Mountains of Western North Carolina, Joe Is Webmaster And Author Of The Critically Acclaimed “Cat Head Biscuits And Garlic Fried Chicken” Southern Country Cookbook Available At: http://www.cat-head-biscuits.com
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Posted by admin on April 13th, 2008 — Posted in Eating Fun
For a coffee addict chocoholic, the thought of a double fix through Chocolate Covered Espresso Beans is almost too much. Being able to buy Chocolate Covered Espresso Beans Wholesale online and have them delivered to my door is like a dream come true. I am a frequent flyer when it come to buying online but what if you are not?
You want to buy Chocolate Covered Espresso Beans wholesale. You know that the Internet is probably THE place to get the best deals and quality products. But what you aren’t sure of is how to go about buying Chocolate Covered Espresso Beans wholesale without risking your credit card numbers or your identity. Everybody’s heard of those horror tales about people getting their identities stolen and their bank accounts cleared out. It can and does happen if you don’t know how to shop online.
Buying chocolate covered espresso beans wholesale online, or any product for that matter, is not as frightening or difficult as you might think. You just need to know the precautions when you start entering your credit card numbers online.
First, always know what you’re buying. Although a Web site may say it has the best chocolate covered beans, make sure to study the seller’s item description carefully, including any photographs they may have. Watch out for fine print and any unusual adjectives that might suggest that what you’ll get in the mail won’t exactly be what they offered online. And remember the old saying, “If something sounds too good to be true….” If those high-grade espresso beans seem too cheap, chances are they might not be as high-grade as you first thought.
The second step is to be careful how you buy. Before making a purchase at any Web site, find out what type of payments the site will accept and how they are going to ship their products. A red flag could be any Web site that asks for your Social Security numbers, your driver’s license numbers, or your bank account information. You shouldn’t have to give these things for some candy. Check to on the bottom of your tool bar, there should be a padlock to indicate security. Any reputable website offering chocolate covered espresso beans will probably have a secure online shop and they will tell you that.
There are extra precautions that you can take though. Record every purchase you make online. That means printing hard copies of all transaction information, including the shipping information including when you are expected to receive your espress beans and any e-mails that the Web site sends you. Keep the name of the Web site, the official online description of the beans you bought (what weight of beans you have ordered, for instance), and the exact date, time, and price of your purchase. These will be very handy if a problem occurs and the Web site shortchanges you.
If the worst comes to the worst, and you still don’t feel secure buying your delicious chocolate covered beans online, most Web sites will also offer an 800 number. That way, you can order your chocolatey beans the old-fashioned way over the phone. Or better yet, have them send you their wholesale catalog.
Lorna Mclaren has an information and resources website at http://www.alove4coffee.com where you can find out everything you need to know about different coffee.
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Posted by admin on April 8th, 2008 — Posted in Eating Fun
The chinese cuisine is fantastic!
It is composed of more that 14000 recipes to date… No other
cuisine comes close to it! If you have never prepared a chinese
menu in your kitchen, so here is your chance to quickly and
easily learn 3 delicious dishes….
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CASHEW CHICKEN
=========================
3 Chicken breasts (boned and skinned)
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
PREPARATION: Slice breasts horizontally into very thin slices
and cut into inch squares. Place on tray. Prepare vegetables,
removing ends and strings from pea pods, slicing mushrooms,
green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil
in skillet over moderate heat, add all the nuts, and cook 1 min
shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often
until it looks opaque. Lower heat to low. Add pea pods,
mushrooms, and broth.
Cover and cook slowly for 2 mins. Remove cover, add soy sauce
mixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.
===========================
HOT AND SOUR SOUP
===========================
2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil
PREPARATION: Combine first seven ingredients in a pot and bring
to a boil. Drizzle the cornstarch mixture into the soup,
stirring to thicken. Then drizzle beaten eggs into soup,
stirring. Top with sesame oil.
=================
EGG ROLLS
=================
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain
and squeeze out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but
egg together. Beat egg. Wrap filling in egg roll skins and seal
with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and
drop in egg rolls. When skin turns light golden brown, remove
from oil and drain. (At this point restaurants refrigerate them
and finish the cooking process as needed.) When cool, drop again
into hot oil and fry until golden brown. Makes 10.
Here are some MUST TRY recipes:
http://www.easy-recipes-secrets.com/easy-chicken-recipes.html
http://www.easy-recipes-secrets.com/easy-appetizer-recipes.html
Copyright 2005 by Jonathan Teng
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