Okay, I’ve Made My Espresso, Now What Do I Do With the Milk?
November 30, 2007
Okay, I’ve Made My Espresso, Now What Do I Do With the Milk?
by: Ben Harris
I did all of the right things to make espresso at home. I bought myself a good espresso machine. I learned which espresso beans have the best taste and how to grind them to the correct fineness. I managed to insert the gadget with the grinds, known as a portafilter, into the espresso machine, lock it into place, turn on the machine and let her rip. Great espresso!
But I wanted a cappuccino. Sue wanted a latte. Time to figure out how to steam the milk.
Sue is always dieting, so she wants nonfat milk. I found out that low fat and nonfat milk foam really easily. Whole milk takes more practice. Same thing with half and half if you want a breve.
Some espresso machines have a built in steam nozzle and some don’t. You may need to buy a separate steamer. I recommend getting an espresso machine with one built in. Saves space.
Three Things That You Should Know About Soups
November 29, 2007
Three Things That You Should Know About Soups
by: Jonathan Teng
Broadly speaking, soups are of three kinds - clear soups, thick soups, and purées.
A clear soup is made by boiling fruit or vegetables (celery, for example) until all the nourishment is extracted, and then straining off the clear liquid. A little sago or macaroni is generally added and cooked in this. When carrots and turnips are used, a few small pieces are cut into dice or fancy shapes, cooked separately, and added to the strained soup.
Here are 2 examples of clear soup recipes:
Barley Broth Soup
1 carrot
1 turnip
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 qts. water.
(The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.)
Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 5 hours. Add the chopped parsley and serve.
10 Wide Open Tips For Food Safety In The Great Outdoors
November 28, 2007
Hiking, camping, and boating are good activities for active people and families. However, if the food isn’t handled correctly, food-borne illness can be an unwelcome souvenir.
1. Choose foods that are light enough to carry in a backpack and that can be transported safely. Keep foods either hot or cold. Since it’s difficult to keep foods hot without a heat source, it’s best to transport chilled foods. Refrigerate or freeze the food overnight. What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and keep it cold — sandwiches, fried chicken, bread and cheese, and even salads — or choose non- perishable foods.
2. Keep everything clean. Remember to bring disposable wipes if you’re taking a day trip. (Water is too heavy to bring enough for cleaning dishes!)
3. It’s not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there’s no way to know what might have fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.
Wine Racks - A Guide To Home Wine Storage
November 27, 2007
Wine Racks - A Guide To Home Wine Storage
by: Caroline Smith
Home wine racks are specially designed for storing bottles of wines in a horizontal position, to help preserve the quality of the wine. Storing your bottles in a wine rack is a great way to prevent the corks from drying out. If this happens, the cork can shrink and let air in, resulting in oxidization, which will spoil the taste. Wine storage racks usually have separate compartments for holding individual bottles, allowing gaps between each one to allow air to circulate. Ideally, wines should be kept at a consistent temperature of around 55 degrees farenheit, with a relative humidity of 70%, away from light.
If your wine collection is growing rapidly and you don’t have a wine cellar, then there is a huge choice of wine racking that’s designed for home use. If you’d like to keep a few everyday bottles within easy reach, then wall mounted wine racks offer a solution. This type of rack is hung on the wall, which saves space, and allows you to always have a couple of bottles on display. Often, these racks come with built-in stemware holders, so you can conveniently keep your glasses in the same place. Wall wine racks are generally pretty cheap to buy, at around $40-$50.
Ediths Cake That Thrilled the French
November 26, 2007
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.
They were stunned. Happily so, it seems. The chef for the president of France said, "Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that."
But the desserts impressed them most. Especially one they couldn’t name. One they described as a light "pain d’epices" (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.
Are All Zone Diet Products Compliant To The Zone Diet?
November 26, 2007
Are All Zone Diet Products Compliant To The Zone Diet?
by: Martin Beans
The ZonePerfect Nutrition Company has continued to expand and is expected to sell in excess of one hundred million dollars worth of ZonePerfect foods this year. These include Zone diet bars, Zone diet meals, protein shakes and powders, supplements and fish oil capsules to be used as supplements. While these products are labeled as Zone Diet products, Dr. Sears does not agree that they are following the Zone Diet principles, and he is not endorsing several of the products.
In fact, Dr. Barry Sears is endorsing a new product called Smart Zone which is a meal supplement bar produced by Hersheys. There have been several lawsuits regarding the use of the Dr. Sears implied endorsement of ZonePerfect products. Dr. Sears is very clear that he does not endorse these products despite the fact that they use the ZonePerfect name.
What is the issue?
Dr. Barry Sears now operates a company called Zone Labs. They have the only Zone Diet products that Dr. Sears endorses at this time. The Hershey SmartZone bars will also carry Dr. Sears stamp of approval as soon as they are marketed.
History of Coffee: Part I - Africa and Arabia
November 25, 2007
History of Coffee: Part I - Africa and Arabia
by: James Grierson
The coffee plant originates from the highland forests of Ethiopia. It is believed that the first plants were found growing wild in the region of Kaffa, where coffee derives its name from. A popular legend tells of a goat herder named Kaldi. One day he noticed his goats behaving in a strange manner. They were full of energy, playfully chasing each other and bleating loudly. He noticed they were eating red berries from the bushes nearby. Feeling tired and slightly curious, Kaldi decided to try some of the berries. To his delight his fatigue quickly faded into a fresh burst of energy.
Kaldi was so impressed by the berries, that he filled his pockets with them and ran home to show his wife. “They are heaven-sent” she declared, “You must take them to the Monks in the monastery”. At the monastery, Kaldi told the Abbot how these berries had had a miraculous energising affect on himself and his goats. The Abbot clearly displeased, hurled the berries into the fire, proclaiming them as the “Devil’s work”.
Seafood Fettuccine Alfredo
November 24, 2007
Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.
Serves 4-6
- 16 ea Prawns (31-35 count)
- 8 oz. Bay scallops
- 1 cup Flour ? all purpose
- 12 oz. Fish (choice of salmon, cod, halibut) ? cut into 1" pieces
- 8 oz. Clams
- 6 oz. Mussels
- 3 oz. White wine (optional)
- 4 Tbsp. Olive oil
- ¼ tsp. Kosher salt
- ½ tsp. Pepper
- 1 lb Fettuccine ? dry then cooked al dente
- ½ cup Parmesan - shredded
- 4 Tbsp. Red bell pepper ? diced
- 2 Tbsp. Fresh parsley ? chopped
- 4 cups Alfredo sauce ? recipe follows
Heat oil in a large sauce or sauté pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.
Sherry - Spanish Sunshine in a Bottle! (part 2 - Vineyards, Grapes & Vintage)
November 23, 2007
Sherry - Spanish Sunshine in a Bottle! (part 2 - Vineyards, Grapes & Vintage)
by: Michael Johnson
THE VINEYARDS
There is in the soil of the 15,000 acres of vineyards of the Jerez country, lime, clay and sand, but in widely varying proportions, mixed quite differently, and ‘peppered’ in an erratic manner with small quantities of various minerals, the importance of which, as regards the quality of the grapes and of the wine made from them, is considerable.
The best Sherries all come from vineyards rich in lime: they are called Albarizas, from albo, white, their soil being chalk white. They are the vineyards upon which the ancient fame of Sherry was built and still stands. Carrascal, Macharnudo, Balbaina and Anina, within a few miles to the north-west and west of Jerez, are the largest and among the best of the Albariza vineyard districts; they are divided among a large number of owners. Nearly two-thirds of all the Sherry-producing vineyards are Albarizas.
The vineyards known as Barros (some 21 per cent. of total), are mostly to the south-east of Jerez; their soil contains a higher proportion of clay: it is richer and darker. Others, called Arenas (17 per cent.), are scattered here and there in what might be called sand pockets; they produce more ‘grapes to the acre, but grapes fit only for making the lighter types of Sherry.
10 Simple Ways To Safely Store Food
November 22, 2007
Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here’s some tips to protect your family and yourself.
Storing Vegetables
1. Vegetables should be stored in the vegetable crisper in the refrigerator. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well ventilated place, but not in the refrigerator. Tomatoes have better flavor if they are not refrigerated. Once cut, tomatoes should be refrigerated like any vegetable.
2. Store vegetables in the refrigerator crisper in plastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open in the crisper as they sweat if stored in plastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.
Storing Fruits
3. Apples and berries should always be kept in the refrigerator for maximum crispness. Summer stone fruits and melons should sit at room temperature until they are ripe, then go into the refrigerator. Grapes & fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.
