Steakhouse Manhattan serves food for the true gourmet
Posted on 31 July 2008 under Uncategorized | No Comments
Steakhouse Manhattan serves food for the true gourmet
By: Neil Folley
A gourmet?s dream would be to find himself in a quality restaurant where everyday is like an ongoing celebration of exceptional food and wine. And if that person happens to be fond of steak then there is nothing that can compare to a steakhouse Manhattan which is home to the finest quality of aged prime steak. A steakhouse which is also known as a chophouse serves not only the premium quality beef steak cooked to suit your taste but also many other kind of meat according to the preference of the patron. A steakhouse Manhattan is the place where you can indulge in steaks, seafood, ribs, chops, salads and more which have been prepared only with the finest quality ingredients and served in an ambience that compliments the food. Although a steakhouse Manhattan will be usually frequented by a confirmed steak lover but a person can also enjoy other kinds of meat like a hamburger, lamb, pork, game, chicken, barbeque, seafood and even pasta.
Steakhouse Manhattan serves steaks that are grilled, broiled or maybe even pan-fried. Although steaks are usually prepared of beef but they may also be made out of red meat or fish depending on the preference of the patron. Also since steaks are prepared on dry heat so the tenderest parts of the animal is used to prepare a steak in any steakhouse Manhattan. This in turn causes the steaks to be sold at a premium and hence a person who frequents a steakhouse Manhattan is also perceived to be holding a good status in society. Also a steakhouse will usually serve the main course with side dishes according to the choice of the diner. A side dish could be rice, pasta, beans or potatoes. Usually a small serving of cooked vegetable also accompanies the main dish and the side dish. The vegetables that are usually preferred are spinach, tomatoes, mushrooms and onion rings. At times only a green salad may be served with the steak.
A Steakhouse Manhattan also serves popular accompaniments such as prawns or lobster tails with the delicious steaks.
Steakhouse Manhattan serves food for the true gourmet
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Steakhouse Manhattan serves food for the true gourmet
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Steakhouse Manhattan serves food for the true gourmet
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Steakhouse Manhattan serves food for the true gourmet
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Steakhouse Manhattan Will Give You A Taste Of Real Steak
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Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1712.shtml
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Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
Posted on 30 July 2008 under Uncategorized | No Comments
Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
By: Jennifer de Jong
Wine is a wonderful beverage with many different facets. Some people only drink wine on special occasions, but if you are like me you enjoy trying as many new wines as possible as often as you can. In order to increase your enjoyment and wine drinking satisfaction there are a series of terms and techniques you should become familiar with. Wine comes in different taste, color and ingredients. Tasting more and more of wines will make you more aware of your specific taste and preferences and the specific characteristics of the different varietals. Tasting wine is a sequence of event that enhances the enjoyment of imbibing. Wine can be an intimidating subject, but becoming familiar with the following terms in regards to the taste, flavors, and ingredients of wine will break down the “snob factor” associated with wine and start you on the road to becoming a true connoisseur. The following are some basic wine words to become familiar with.
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids–tartaric, malic, lactic and citric–found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat.
Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
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Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
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Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapey fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1793.shtml
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Does Coffee Have Any Antioxidant Benefits?
Posted on 29 July 2008 under Uncategorized | No Comments
Does Coffee Have Any Antioxidant Benefits?
By: Aaron Matthews Morgan
Before we get all excited over the recent news about coffee being our new antioxidant, we need to take a look at the entire picture. Is there truly a coffee antioxidant? If there is, how exactly is coffee an antioxidant? Does it become the antioxidant when it’s heated? Does the coffee antioxidant benefit everyone? Are there still dangers to drinking coffee? How much coffee is good for us and when does it become bad for us?
Brewed coffee contains many antioxidants and consumption of antioxidant-rich brewed coffee may inhibit diseases caused by oxidative damages. Antioxidants are said to be an inhibitor of certain types of diseases. However, coffee beans are not all a like. Not all coffee beans are of the same quality or even the same make up. Sort of like comparing tennis shoes to sandals. Both go on your feet, but they are not made up of the same components. You can actually break coffee down into several different water-soluble components. The dietary fiber derived from roasted coffee silverskin. This is one component of the coffee bean that has high antioxidant content. This is how the scientists find out about the antioxidant benfits of coffee in their studies. What they do in fact is the break down the coffee beans into different components. They filter out the components that the coffee antioxidant is found in, and then they test lab rats in a variety of experiments to determine how well they survive with or without the various additives in their diet. When they discover something really swell, like a coffee antioxidant, our culture of coffee drinking addicts suddenly becomes a feverorish mob.
For years and years we’ve heard bad things about coffee. For example: it’s bad for your heart, increases blood pressure, may cause breast cancer, probably keeps you awake at night, and my personal favorite, has a poisonous gas when brewed.When the world of coffee addicts even gets a tiny hint that coffee could have something beneficial, believe me they don’t just drink more coffee, they try to get everyone to join them. So, here we now have scientific studies proving to us that coffee has antioxidants.
Researchers have identified several compounds in coffee that create a coffee antioxidant. Why would this be of interest to us? Because scientific studies are showing that antioxidants may help prevent cancer. You see the connection here. However, until human studies are done, science cannot state exactly how much coffee must be consumed in order gain this protection against colon cancer or any other type of cancer. Before the coffee is roasted the antioxidant benefits are varied. However, once the coffee is roasted and served as a drink things get evened out. They all seem to have the same degrees of antioxidants.
Some studies suggest coffee having other benefits such as added fertility in men and some benefits for those suffering from diabetes. You’ll have to read those studies on your own.
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Coffee alone isn’t the antioxidant, it’s several different components that are part of the coffee bean. Roasting and heating the coffee changes the total antioxidant output. Does it become the antioxidant when it’s heated? It seems that although some coffee beans like green coffee beans may be higher in antioxidants that other more common beans, once they are roasted and heated for consumption, the results are the same regarding the antioxidantal benefits. Does the coffee antioxidant benefit everyone? Honestly, this is NOT a question easily answered. In fact, the truth is it is still unknown just how beneficial coffee antioxidants are for humans. Are there still dangers to drinking coffee? Yes, of course there is. If you have high blood pressure and you have seen how coffee enhances this problem, you know it’s bad for YOU personally. If you can’t get proper sleep or you drive everyone around you nuts because you can’t sit still or shut-up, you know coffee is bad for you.
Use common sense and listen to your body. Coffee is not good for everyone and unknown just how good for anyone. How much coffee is good for us and when does it become bad for us? Again drink coffee in moderation, pay attention to your own body. Exercise and good eating habits are a far better way to get healthy than drinking 10 cups of cappuccino a day. All things in moderation. After reading everything about this new thing called a coffee antioxidant I have decided that there are better ways of getting antioxidants into my blood.
Coffee may have many benefits, but so does water and it is possible to drown from drinking too much water. Yes, I know, you have to really drink a lot to accomplish this, but it’s the principle of the matter. Too much of anything is not a good thing.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1828.shtml
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Taste Another Culture!
Posted on 28 July 2008 under Uncategorized | No Comments
Taste Another Culture!
By: Emilia Marchelewska
A saying: “the way to a man’s heart is through his stomach” seems to be very accurate for Ireland. As the economy has boomed and the influx of immigrants has begun everybody can taste other cultures in ethnic restaurants, take aways and even buy ingredients in fresh food markets and in Irish shops which have started providing food from all around the world such as Asian noodles, French cheese, Spanish meat and Polish soup.
One day a taxi driver surprised me a lot: when he had discovered the fact that I am Polish he straight away shouted out to me his favourite Polish dishes which are bigos (sort of cabbage stew), pierozki (dumplings) and zobrowka (Vodka) with apple juice. This, uncommon for an Irish person, culinary preference springs from the fact that his sister in law comes from Poland and for 25 years now has cultivated Polish cuisine at home.
When I met Gregg Behan, sales manager of Irish Broadband he told me about his colleague, Isobel from France. The other day she discovered a French delicatessen stall at a Fresh Food market in Leopardstown. Next day she served her country delights to her colleagues at work. Gregg points out: That was amazing! Everybody loved it. I would probably pass the stall by not even knowing what all that stuff is. But I liked the food she brought, so probably next time I will ask her to buy some of the nice sausages and cheeses for me.
On the other hand people arriving in Ireland are keen to taste Irishness as well? and not only Guinness but also Irish stew, bacon and cabbage, lamb and of course the famous Irish breakfast. Foreigners are disgusted looking at what we eat for breakfast, but some day they try it, and then when their family or friends come over, probably they will serve them a traditional Irish fry ? Gregg wondered and I had to admit that it is exactly what happens!
People living in Ireland nowadays have an incredible chance to get to know other cultures.
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Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1683.shtml
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Steakhouse Manhattan serves food for the true gourmet
Posted on 27 July 2008 under Uncategorized | No Comments
Steakhouse Manhattan serves food for the true gourmet
By: Neil Folley
A gourmet?s dream would be to find himself in a quality restaurant where everyday is like an ongoing celebration of exceptional food and wine. And if that person happens to be fond of steak then there is nothing that can compare to a steakhouse Manhattan which is home to the finest quality of aged prime steak. A steakhouse which is also known as a chophouse serves not only the premium quality beef steak cooked to suit your taste but also many other kind of meat according to the preference of the patron. A steakhouse Manhattan is the place where you can indulge in steaks, seafood, ribs, chops, salads and more which have been prepared only with the finest quality ingredients and served in an ambience that compliments the food. Although a steakhouse Manhattan will be usually frequented by a confirmed steak lover but a person can also enjoy other kinds of meat like a hamburger, lamb, pork, game, chicken, barbeque, seafood and even pasta.
Steakhouse Manhattan serves steaks that are grilled, broiled or maybe even pan-fried. Although steaks are usually prepared of beef but they may also be made out of red meat or fish depending on the preference of the patron. Also since steaks are prepared on dry heat so the tenderest parts of the animal is used to prepare a steak in any steakhouse Manhattan. This in turn causes the steaks to be sold at a premium and hence a person who frequents a steakhouse Manhattan is also perceived to be holding a good status in society. Also a steakhouse will usually serve the main course with side dishes according to the choice of the diner. A side dish could be rice, pasta, beans or potatoes. Usually a small serving of cooked vegetable also accompanies the main dish and the side dish. The vegetables that are usually preferred are spinach, tomatoes, mushrooms and onion rings. At times only a green salad may be served with the steak.
A Steakhouse Manhattan also serves popular accompaniments such as prawns or lobster tails with the delicious steaks.
Steakhouse Manhattan serves food for the true gourmet
...
Steakhouse Manhattan serves food for the true gourmet
...
Steakhouse Manhattan serves food for the true gourmet
...
Steakhouse Manhattan serves food for the true gourmet
...
Steakhouse Manhattan Will Give You A Taste Of Real Steak
...
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1712.shtml
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The Best Food Cuba Has To Offer
Posted on 26 July 2008 under Uncategorized | No Comments
The Best Food Cuba Has To Offer
By: Emma Lelliott
Cuba is famed for its beaches, diving, lifestyle and dancing. But one aspect of the Cuban holiday which is often overlooked is the Cuban cuisine, which is unfortunate because the mixture of cultures combine to make a truly unique combination of flavours and textures. The country?s cultural influences are so diverse as to create a unique flavour to the food ? a mix of Spanish, Chinese, African, Portuguese, French and Arabic.
Yet these global influences are completed by indigenous local food stuffs ? yucca, malanga and boniato are local root vegetables routinely used in Cuban food. The main meats used in Cuban cuisine are chicken, pork and beef (though the latter is subject to rationing as government property, so is harder to find) usually marinated in citrus juices and slowly roasted until tender. It?s simple, but delicious, and something that will see you hunting out the best restaurants throughout your Cuban holiday.
Cuba is also home to even simpler snacks and light treats. Masitas de Puerco Fritas (lightly fried pork cuts, slow cooked until tender), Pinchos (kebabs) and Fritas (the Cuban hamburger, spiced with shoestring potatoes and onion) all put this country?s fast food to shame not only in terms of value, but flavour. So below is a quick list of some of the dishes to look out for while enjoying a holiday in Cuba.
A quick note of warning for vegetarians, before I begin though: You?re likely to be considerably less gushing about Cuba?s food than your carnivorous friends. The concept of vegetarianism for ethical, health or religious reasons is virtually unheard of. You should still be able to find something, either from the large quantities of local fruit or the handful of rice and bean dishes available, but Cuban cuisine is unlikely to be a highlight of your vacation.
Chicharrones
These are hot thick belly cuts of pork with skin, a layer of fat and meat. The flavours and textures to combine for a tasty (though not necessarily good for you!) snack. You may find these sold in Cuba?s markets and cafes, and are the perfect antidote for a growling stomach while exploring.
Masitas de Puerco Fritas
As mentioned above, these are pork chunks slow cooked until tender and then fried lightly in their own oil. Often these are served with sliced onions and ?mojo? sauce. Surprisingly filling for something considered a lighter snack!
Arroz con Pollo
This chicken and rice dish is actually popular throughout Latin America ? its principally made up of rice, chicken, vegetables, herbs and saffron. It?s not a million miles from Paella, but in Cuba, the dish has a slight variation whereby it includes garlic and tomato ? it can be highly spiced, but not spicy hot. This one is worth trying for the authentic Cuban experience, as it?s a popular Sunday lunch dish on the island.
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Ropa Vieja
Don?t let the Spanish translation of this put you off (?old clothes) ? Ropa Vieja is one of the more popular dishes in the Caribbean, and as ever the Cuban version leads the way in terms of delicate spicing. The basis of the dish is shredded beef, vegetables in a sauce (usually tomato based). As with much Cuba cuisine, local belief is that it tastes better on the day after preparation, when the flavours have had greater opportunity to mingle.
Cuban sandwiches
These make a wonderful lunch food ? and were made popular on the island in the 1930s with sugar cane workers. Using Cuban bread (similar to French and Italian loaves), the sandwich is lightly toasted and typically contains roast pork (sometimes marinated in garlic or citrus), ham, dill pickles and swiss cheese and mustard. Once you have had one of these you will crave them for the rest of your days!
Costillitas
These are mouth-watering babyback ribs, marinated in typical Cuban fashion with citrus, garlic and herbs and then cooked slowly for the best part of an hour to guarantee tenderness. They are then typically served with black bean and rice.
I?ve barely scraped the surface of Cuban food and drink here ? the beverages, for example are unique and the deserts (unsurprisingly for an island with so much sugar cane) are some of the sweetest I?ve ever tasted. Hopefully this should convince you that a holiday in Cuba can be just as focussed on the food as a vacation in one of its more culinary renowned holiday rivals.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1826.shtml
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Working up an Appetite
Posted on 25 July 2008 under Uncategorized | No Comments
Working up an Appetite
By: Emma Snow
One of the greatest experiences of being human is to be out in nature. There is just something about being in the fresh open air of the wilderness that makes a person feel more alive, more grounded. The stresses and responsibilities of life lessen in the great outdoors and it is less complicated. After a long day hiking or on the river even if exhaustion is felt, it is refreshing and invigorating. Along with the hard work comes a hearty appetite and a good meal is welcomed by everyone. Even food tastes better when enjoyed in nature and it is received with enthusiastic appreciation. The supper that is tasty is all the more satisfying. A cook can really get rave reviews at a camp. If some thought and a little preparation are made a great meal can be enjoyed and increase the quality of the outdoor experience. Here are some suggestions.
The first thing to note is that all three meals are not created equal. Breakfast and dinner are the meals that more time is put in. The first meal should be filling, one that will stay with you all day. Whole grains probably fit this requirement the best.
Even if you are not normally a cook, camping is a good place to be willing to put in some effort and time. With all the energy burned you will truly appreciate a meal that will fill you up and keep you going. Oatmeal is the first option. For those who want something hot, with little effort, oatmeal fits the bill. It will “stick to your ribs” and keep you full longer, but this breakfast seems to be a popular one on trips and because of that it gets a little old. If that is all the further you want to go in your culinary efforts you can still spruce it up a little. Add dried fruit into the mix. Raisins seem to be the old stand by, but there is a plethora of other choices. Any fruit is an option. Try mangos, apples, strawberries etc. and a little dry milk mixed in. Your regular old oatmeal just turned into fruit and cream, much more satisfying. If you are a little more adventurous pull out the pan for your camp stove. Whole wheat pancakes with freeze dried fruit are amazing. Even syrup is not necessary for these delicious creations. They will be the hit of the camp so be sure to bring plenty. When planning pancakes bring oil in a spill proof container and pour a little into the pan before each cake (about 1 tsp).
A non-stick pan is also recommended for pancakes.
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Dinner is another time that it is worth putting in the effort. Meals in the can are not recommended frequently while camping because of the trash it creates. What gets brought in, gets brought out. Instead try a box of pasta with dry packs of sauce and then add a can of tuna or chicken. Dried vegetables added to this meal would be delicious. Just rehydrate them in a little water for 10 minutes or so before cooking and you have an entire dinner in one dish.
A few last notes to make. Do not pack you fuel in the dry bags with your food. If the fuel leaks, the food will not be good. If you are going to make something new on your trip, try it at home first. Better to learn when you have more food to try again. Instead of bringing trash bags bring plastic grocery bags with you. They are smaller and even if you use a couple, because of their size, they can be stuff in corners easily. Another suggestions about these plastic bags is that it is easy to double up on them for your trash to prevents leaks and such. Do not sacrifice food on your trip, make it delicious and you will enjoy the outdoors even more.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1740.shtml
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Barbacoa ? Grilled Sheep From Mexico
Posted on 24 July 2008 under Uncategorized | No Comments
Barbacoa Â? Grilled Sheep From Mexico
By: Chris McCarthy
Barbacoa ? the name itself sounds as if it is time to celebrate. It is an open fire grilling process where a whole sheep is made to roast slowly so that each fleshy part acquires that flabbergasting taste of barbeque bonfire. However, the sheep can also be grilled traditionally in a pit covered with leaves. This barbeque specialty was developed in Mexico just after the Spanish conquest and it was referred to as Barbacoa de cabeza.
Regional discrimination in the art of cooking
In U.S, some portions of the head of the cow become the item to be grilled. In Northern Mexico, again it is the head of the cow, though goat meat or Cabrito is more preferred here. Lamb is the choice of the Central Mexicans and it is Cochinita Pibil (pit-style pork) in traditional Yucatan gastronomy dictionary.
Barbacoa and Barbeque
The word barbeque is an adoption from the word barbacoa. In both cases, meats are cooked following a proper grilling or roasting process. The flesh is allowed to roll well over the grilling equipment to allow the heat touch every part of the fleshy item. This helps to build that simmering and spicy experience which often makes you feel as if there is no end to an appetite.
South Texas Style Beef Barbacoa
Five brothers together make one palatable dish. Yes that?s the way it?s done. Garlic powder, black pepper, dried oregano, chili powder and salt ? all mixed well and rubbed thoroughly and evenly on all sides of the meat. Your requirement is three quarts boiling water in a water pan, which allows the beef to be exposed to smoke at least for four hours and at a temperature between 225 to 275 degrees. Once you are to change the boiling water of the pan. After this is over, keep watch that the internal temperature of the beef does not exceed 160 ? 170 degrees.
The next step would be to lay the beef in a foil-baking pan, seal it well with heavy-duty aluminum cover, and carefully place it in a preheated oven at a temperature of 325 degrees.
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Now, it is the time to serve. The meat is chopped and shred into small pieces and then dished up with guacamole, salsa, and hot tortillas.
The queen of the Mexican bistro
Outside Mexico City, there are several places serving palatable barbacoa de borrego (lamb barbeque) and other provincial cooking varieties in a dozen of unbounded restaurants. Arroyo, one of Mexico?s famous restaurants is noted for its supply of pit-roasted barbacoa de borrego and consomme de Borrego. Such dishes are well complimented by soup made from the drippings of the roasting lamb and sheep.
Mexican barbacoa ? a Mexico magnificence that can make the heat of an occasion rise to an extent when the rest of the party dance wildly with the pulsating music. When hot barbeque accompanies the heat of an occasion, nothing else is required to make the party more enjoying.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1718.shtml
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Spices in Filipino Cuisine
Posted on 23 July 2008 under Uncategorized | No Comments
Spices in Filipino Cuisine
By: Carlo Villamayor
It?s no secret that Filipino cuisine is one of the best in the world, but like any good food, it has to have its secrets. Few people have really mastered authentic Filipino food?not the washed-down fare you get in fast foods and diners, but real, home-made native dishes. Although most of us can whip up something when we need to, it can be hard to capture that distinct Filipino taste.
So what really goes into our food? How do you make your food taste truly Filipino? There?s really no single answer, because no one can define our food?we come from a hodgepodge of cultures, after all. But one thing that sets us apart from our Asian neighbors is our heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, we like a big burst of it with every bite.
So that?s the first rule: be generous with the spice. If you want your dish to fit in with other Filipino recipes, get to know the spices that go into them. Here are some of the most common.
Ginger
Ginger is used in most of Asian cuisine, and Filipino food recipes. In the Philippines, it is most commonly used in soups and stews; dishes such as arroz caldo (rice porridge), and tinola (chicken stew) use garlic as their main spice. It goes particularly well with chicken and fish dishes, where it provides a nice contrast to the strong meat flavors. Ginger is used both for flavor and aroma, although the flesh of the root is not always eaten. Most people just crush the root and drop it into the dish, then take it out just before serving.
Chili
We?re not as wild about spicy food as the Thais, but we do like a bit of bite in our food. Virtually every Filipino dish can be spiced up with chili peppers, from rich meat viands to everyday soups and noodles. Sauces like patis (fish sauce) and soy sauce are often mixed with crushed chili and used as dips or marinades. Bicol, a region in southeastern Luzon, is known for using chili peppers in most of its dishes. Perhaps the most popular is Bicol express, made with meat, bagoong (sautéed shrimp paste), coconut milk, and chopped green chilies.
Garlic and onions
These two almost always go together, especially in meat and vegetable dishes. You may be more familiar with Taiwanese and Australian garlic, which have larger cloves and are easier to work with. But if you want a stronger, spicier flavor, go for native garlic. Philippine garlic comes in smaller bulbs, with cloves less than half the size of other types. This makes them hard to handle, but it?s well worth the trouble.
Philippine onions are strong and pungent, making them a great source of flavor.
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Lemongrass
Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. There are several ways to use lemongrass, but the most common method is cooking the fresh leaves (sometimes the entire stalk or bulb) with the food to release the flavor. If you?re using the stalk, take only the soft inner part and chop it up before dropping it in. You can also use dried and powdered lemongrass, especially if you?re in the city and fresh leaves are hard to find.
Pandan
Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.
Bay leaf
The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. The leaf itself is not usually eaten; like ginger, you can take out the leaves once you?re ready to serve. However, most people just leave them in and set them aside when eating.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1772.shtml
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5 Steps to Guilt-Free Dining Out
Posted on 22 July 2008 under Uncategorized | No Comments
5 Steps to Guilt-Free Dining Out
By: Susan Collmorgen
Perhaps dining out is something you and your family really enjoy doing. After all, it?s a great way to spend quality time together and engage in conversation, and you don?t have to be the one to cook the meal or clean up the mess. But can you really enjoy dining out together and still maintain a healthy lifestyle? The answer may surprise you.
When done in moderation, dining out can still fit in with a healthy family lifestyle. So long as you make wise food choices and keep nutritional value in mind, you can enjoy your dining experiences without the guilt. The following are five steps to guilt-free dining:
Step 1.) Skip the appetizers.
Most restaurant appetizers are high in fat and calories. Rich chip dips, mozzarella sticks, potato skins, and Buffalo wings are tempting, but they should be avoided if you wish to feel good about your food selections afterwards. Keep in mind that at many restaurants, the main course will automatically come with bread, salad, soup, or in the case of a Mexican restaurant, chips and salsa. If you simply must order an appetizer, limit it to one to share with everyone at the table.
Step 2.) Choose your entree carefully.
When it comes to your main dish, pay attention to the listed ingredients. Avoid items with cream sauces or high-fat meats. Pass on fried side items like French fries and onion rings as frying adds additional fat. Consider steamed vegetables or rice as a side dish, or ask for the side items to be left off completely.
Step 3.) Control your portions.
I cannot stress this enough. Whether dining out or eating at home, portion control is perhaps the most important factor to consider when trying to maintain healthy eating habits. When you can, order from the lunch menu since the portions are generally smaller. Also consider asking for a to-go box when placing your order so you can split your meal immediately and avoid the temptation of over indulging.
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Step 4.) Avoid alcoholic beverages.
A mixed beverage or beer with your meal may be tempting, but try to limit alcoholic beverages to special occasions. Alcohol is very high in empty calories.
Step 5.) Say no to desserts.
Desserts may be hard to resist, but you?ll thank yourself for doing so. Not only are they very high in calories; they?re generally just as high in fat. If you?re really craving a dessert, make it a point to split one dessert with someone else. That way you?ll only take in half the fat and calories. Of course, on special occasions, it?s alright to cheat a little. Just don?t make it a habit.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1800.shtml
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Variety is the Spice of Life
Posted on 21 July 2008 under Uncategorized | No Comments
Variety is the Spice of Life
By: Emma Snow
People are creatures of habit and largely base choices on that which is familiar. Although some habits are good, cooking the same types of food over and over zaps creativity and breeds indifference in the kitchen. Food is not only necessary for survival, it is also a main source of enjoyment. Making the most of our meals increases pleasure and happiness. If your dinner hour is hum-drum bring something less predictable home from the market. One thing certain to add variety to your meals is broadening your selection of mushrooms. Mushrooms add flavor, texture and nutrition to appetizers, soups, salads and entrées. The possibilities are endless, and the results are fabulous.
Mushrooms are high in fiber and protein, and provide vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals, including iron, selenium, potassium and phosphorus. Maitake, shiitake, and reishi are being researched for the possibility of use for anti-cancer, anti-viral, and/or immunity-enhancement properties.
If you are new to the world of mushrooms, you should know that mushrooms are best when used within a few days of purchase. Like other vegetables, it is best to wait until you are ready to use them before rinsing your mushrooms. Remove mushrooms plastic from their container and store in a paper bag, because if they are stored in an air-tight container the moisture trapped inside will cause early spoiling. It is not recommended to freeze fresh mushrooms, but if they are first sautéed, cooled and stored in an airtight container they may be frozen for up to a month. Care should be taken to cleaning your mushrooms, especially morels.
Shiitake, portabella and morels are great mushrooms to experiment with because they are becoming increasingly more available in local markets. Shiitakes are often dried and sold in packages. These must be re-hydrated by soaking in water about 15 minutes before using. The button of the Shiitake mushroom has a smooth and spongy texture. They are a great addition to any dish. Portabella mushrooms are sold both with the stem or just as caps. They are light tan, rounded, with black, visible gills on the underside. As they age and darken the flavor is richer. They are especially great sautéed in butter and wine, or you can grill or roast them. Portabellas not only enhance the beauty of your dinner, but also add a hearty flavor.
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Cooking mushrooms is easy and there are several ways to prepare them. Mushrooms taste great when seasoned! Use salt, pepper, garlic, or any other spice or herb that complements your meal. Sautéing is probably the most common cooking method. Place 8 ounces of mushrooms in a frying pan with a tablespoon or two of butter. Cook on medium high heat for a few minutes until soft. Don?t put too many mushrooms in a pan because the heat won?t be high enough to brown them. Equally tasty is grilling, roasting, or broiling mushrooms. Coating the mushrooms lightly with olive oil will keep them from drying out. When roasting mushrooms heat in a 450 F oven for about 20 minutes, stirring occasionally. To grill or broil, place your pan about 4 to 6 inches from the heat source and cook about 5 minutes. Oil may be added when turning them to ensure even cooking.
It does not take a lot of effort to make your meal more exciting, and adding variety with mushrooms will spice it up. Changing an everyday item for one that is extraordinary will please every pallet and make you look like a gourmet chef!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1741.shtml
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Southern Cooking - Spice Up Your Southern Dishes
Posted on 20 July 2008 under Uncategorized | No Comments
Southern Cooking - Spice Up Your Southern Dishes
By: Ken Miller
Southern Cooking - Add Some Spice With This New Recipe
Being born and raised in the deep South, I do not know where my recently developed taste for spicy food came from. I do not remember much spicy food being served at the dinner table when I was growing up. Although life has taken me far from the South, my love for the Southern cuisine has never diminished. And, this new love for adding ?spicy? to my Southern dishes has me a little pleasantly surprised.
I was unaware that my taste for spicy food or additives had blended into my daily diet of Southern dishes. But, recently I recognized that I was on to something. Maybe, the rest of the world has been eating like this forever, but it was new to me. And, as I searched the internet to see if anyone was suggesting adding spicy flavor to Southern recipes, I could not find any.
You may argue that cajun food has always been spicy. Some may consider that Southern food, since it originated in Louisiana. And, yes, I agree cajun food is spicy. However, to me Cajun food is a breed of it’s own. It’s not what I would call traditional Southern food.
I’m talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And, Southern fried chicken, hushpuppies and home made biscuits and gravy.
So, when I realized I was enjoying spicy additives with my favorite traditional Southern dishes , I had to step back and ask myself, ?where did this come from??
I have found that adding a small slice of jalapeno pepper to turnip greens and a touch of crushed red pepper to fried okra really enhances the flavor. And, a splash of hot sauce on ?everything? Southern is delightful. Try dipping your chicken in a mild hot sauce before coating with flour for a great Southern fried chicken. Of course, some may call this simply ?hot wings…but not the way I cook it. Hot wings are not cooked Southern style like I cook my fried chicken (free recipe on my website).
I have tried many of the store brand hot sauces, and they are pretty good, but most are too hot or too mild and lacking in flavor. And, I was satisfied until I recently ran across a home made hot sauce recipe that blows all the others out of the water. It is fantastic!
It’s called ?Butt-Kicking? Spicy Lime Sauce (my name for it). And, I want to share the recipe with you. Here’s how to make your own.
Ingredients:
6 large jalapeno peppers (fresh is better, but you can use bottled)
6 garlic cloves
1 small onion
2 cups apple cider vinegar
1/4 cup chopped cilantro
2 teaspoons salt
juice of 2 limes
1 teaspoon black pepper
Remove the seeds and ribs from the peppers and cut into medium chunks. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan.
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Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice.
When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.
Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.
If you want a pure liquid sauce, strain through a medium hole strainer, however, I prefer not to strain. I like the fine pulp in the sauce.
Pour into sterilized jars and refrigerate. The sauce will keep about a month under refrigeration. Makes about a pint.
Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.
This sauce is very unique tasting due to the cilantro and lime juice. I doubt you will find anything like it in your market. And, this is better because it’s fresh. And, you made it yourself.
I put a bottle of this sauce on the table for every meal, including breakfast (it’s great on an omelette). Actually, it’s good on everything. I haven’t tried ice cream yet, but …hummmm.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1690.shtml
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Tips To Making Your Crockpot Cooking Better
Posted on 19 July 2008 under Uncategorized | No Comments
Tips To Making Your Crockpot Cooking Better
By: Jeff Jones
The crockpot may be the perfect cooking appliance for a new cook. It’s no wonder it’s become so popular in so many American Kitchens. You add the ingredients and turn it on. Let the slow cooker do the rest! Plus, it’s really hard to mess up a crockpot recipe.
Here are some tips to make your slow-cooking better.
The best crockpots have a removable liner. The crockpots that have built-in liners are very difficult to clean. You will enjoy cooking in an appliance that is easy to care for. There are many inexpensive models of crockpots available now.
Try to buy a crockpot that’s big enough to hold more than the normal amount of food you will need. That way, you’ll have extra capacity available when you need it unexpectedly.
Make sure not to over-fill the pot when you are adding ingredients. The experts recommend filling it between one-half to two-thirds full maximum. This will facilitate even cooking and avoid the mess when it bubbles over.
Many crockpot recipes call for some sort of meat. Some of the best pot roasts and chicken dishes I’ve had have come from a crockpot! Remember when slow cooking meat to trim off excess fat. Due to the prolonged cooking in a slow cooker, that excess fat can really get cooked in giving your dish an odd taste.
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As for cooking time as directed by recipes - keep in mind that one hour on high in a crockpot is equal to about 2 hours on low. If your slow cooker recipe calls for a four-hour cook time on high, but you want to eat in eight hours, cook your dish on low.
Crockpot cooking can be easy, fun and really tasty. Check out our assortment of crockpot cookers at http://www.searchkitchenappliances.com/Small-Kitchen-Appliances/Cookers-Steamers
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1863.shtml
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To Decant or Not to Decant…That is the Question
Posted on 18 July 2008 under Uncategorized | No Comments
To Decant or Not to Decant…That is the Question
By: Jennifer de Jong
The idea of decanting brings images of blue bloods standing around a cocktail table with dozens of beautiful crystal bottles staring back at them. I used to think that people decanted their wine just to look “fancy”. This may be true for some, but the real reason that wine began being decanted is because there was no filtration system in place for wine back in the day. The wine that would be poured from the barrel would contain a considerable amount of sediment and a system needed to be put in place to remove this before drinking. Now most of our wines are filtered to a very clear state and we don’t have to decant to remove sediment but do it to enhance flavor prior to drinking.
When to decant wine?
1. Decant if your wine has sediment - Wines deposit sediment as a natural part of aging, some more than others. Decanting the wine can help to separate the clear wine from the sediment. Decanting the wine also introduces air into the wine - letting the wine breathe - releasing the aromas and enhancing flavors, particularly useful for red wines that are a little harsh.
2. If your wine has been aging for a long time - Decanting old wines, just prior to serving, helps to ensure that the wines’ clarity and brilliance are not obscured by any deposit that may have developed over time (pour slowly and avoid decanting the last ounce).
3. If your wine if very young - Decant young wines as much as several hours before they are served to give the wine a chance to breath, simulating a stage of development that might normally be acquired after years of aging (pour quickly, even up-ending the bottle - the idea is to expose the wine to air).
4. Just for fun! - I like to decant just to see if mine wine in the decanter tastes different than the wine I poured right out of the bottle. Why not! Decanters are also pretty so if you are having a party why not show them off. Just don’t keep them sitting out for too long.
How to Decant Wine?
How to Decant Aged Wine
For old wines with sediment one needs to be very careful when pouring the wine into a decanter. First, stand the bottle up for several hours to allow the sediment to settle at the bottom. Fine sediment will take longer to settle to the bottom of the bottle.
Use a lit candle or lamp if you can’t see where the sediment is in the bottle. Hold the bottle of wine so that the area just below the neck of the wine bottle can be seen through the light while pouring. Ever so slowly begin pouring the aged wine into the decanter. Be patient. Hold the bottle as much as possible perpendicular to the candle. As the last one-third of the wine is poured, carefully watch for sediment. Stop pouring when any sediment appears in the neck of the bottle.
How to Decant Young Red Wine
For young red wines, splash the wine into the decanter.
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How Long to decant?
If you are decanting your wine in order to let it breathe you will usually want it to sit in the decanter 1/2 hour to 1 hour before drinking. Your goal is for the wine to be giving off aromas. If it’s not releasing flavors into the air, it’s going to taste still and blah. There is however a point where you can let your wine decant too long. You would not want your wine to sit out at room temperature for 8 hours or more. At this point the wine will be come oxidized and begin to taste more like vinegar and/or sherry. Remember, back in the old says wine was kept at about 50 degrees so being at 70+ for a substantial amount of time would be bad for the wine.
What Kind of Decanter?
Wine decanter design varies from the purely function to extravagantly decorated, but sometimes unusual design and functionality can go hand-in-hand as in the Orbital Decanter that, when removed from its base, will sit elegantly on your table while a gentle orbital movement increases the breathing of your wine with minimal disturbance. But the basic point of the decanter is to let air into the wine and to remove the sediment so whichever type you prefer is the one you should chose. There really is no right or wrong decanter.
Of course, you can always let your wine breathe by just taking the cork out of the bottle, but very little air touches the surface and it will take much longer to achieve the desired effect. Some experts prefer to let wine breathe in the wineglass but I personally find it hard to wait patiently once it’s been poured.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1873.shtml
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Bringing Safari Cuisine to the Desert
Posted on 17 July 2008 under Uncategorized | No Comments
Bringing Safari Cuisine to the Desert
By: Gillian Meier
The African Desert brings along with it a number of challenges to the skill of a Culinary Artist. With access to limited ingredients, it’s not as easy to whip up a delightful cuisine as it would be for an urban chef. Getting your hands on those must-have luxury items is a challenge that can only be perfected by a master of the art of experimental cooking.
However challenging, Culinary Artist Theresa Fehrsen has bravely stepped up to this challenge and is set to become the next Culinary Safari Chef Extraordinaire in her role as the new head chef at one of the most luxurious resorts in the Kalahari Desert.
Theresa Fehrsen has a lifelong fascination and passion for artistically tantalizing the palates by creatively presenting an array of culinary delights through inventive cooking. Being raised on a farm since she was a little girl, she always had access to an abundance of fresh produce and natural ingredients. Theresa’s fascination with natures own instilled in her from a very young age, a passion and skill in being able to effortlessly delivery incredible cuisine. The natural flair that she inherited from her mother for experimenting with food lead Theresa to Warwick’s Chef School in Hermanus in the Cape Province where she studied to become a master of the culinary arts.
When luxury ingredients are not always as easy to come by, it becomes essential to tap into the deepest level of intelligent creativity imaginable in order to plan well for the most extraordinary results. With the reserve being located more than 100 kilometers away from the next closest town; this Safari Chef Extraordinaire has to rely heavily on the locals in the surrounding areas. All the vegetables and herbs are organically grown in the safari camps and are protected with shade cloth to keep out the bugs, antelope and the warthog.
In keeping with an eco-friendly culture, the reserve’s waste disposal policy encourages sustainable travel to minimize the impact on the environment. Organic waste is therefore collected and used for the food gardens in a programme designed to maximize production of vegetables for households in remote areas. As further commitment to wildlife conservation, the reserve runs a programme to establish earth worm boxes which process organic waste into compost. The worms are able to process paper effectively as well as food waste. It is no wonder that with such dedication to eco-friendly tourism, that the reserve was honored as this year’s Wildlife Conservation Winner in Condé Nast Travelers thirteenth annual ecotourism World Saver’ Awards.
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Not only has this culinary artist mastered the skill of inspired cooking, she also has a keen passion and interest in liquid refreshments. To compliment the exceptional fine cuisine, she recommends a carefully selected range of quality South African wines. The promise of a superb wine will compliment the delightful cuisine while enhancing the flavors and heightening the appreciation for both the wine and the cuisine.
To add an extra blend of class and sophistication to any safari cuisine, diners enjoy a selection of both alcoholic and non alcoholic cocktails. Even the children can select from a menu of fresh smoothies and non alcoholic beverages to accompany the healthier, but delicious alternatives to hamburgers.
Theresa is looking forward to completing advanced patisserie and nutrition courses, specializing in producing delicious menus for guests with food intolerances and allergies to ensure that her delightful cuisine is all encompassing and pleasing to all her diners.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1766.shtml
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