The Best Way To Store Coffee Is To Go “Green”!
Posted on 31 October 2008 under Uncategorized | No Comments
The Best Way To Store Coffee Is To Go \”Green\”!
By: Ebenezer Heng
The best way to store coffee is a question that is always on coffee aficinados’ mind, but one that is seldom “tackle”. Think about it, in most coffee maker reviews, you have the best brewer, best grinder, best roaster and so on, but have you ever heard of a best container?
Folks all over the world are looking for the freshest brew, but not a lot of people are concerned about storing the coffee, which is actually a key element in the coffee experience. Unless, you have access to a coffee store near your house, and would never buy more than that day consumption. If not, you would definitely have to store the coffee.
So, what is the best way to store coffee? Remember the coffee freshness rule and you would know how long you can store that “coffee”. Raw green coffee beans can be fresh for years, so they are the easiest to store. Roasted beans, which are what you can easily find in Supermarket, would lose their flavour after a week.
And if you were to ground the coffee, the flavour would be lost within hours. And you probably can forget about keeping brewed coffee as it begins to lose its flavour after minutes.
Based on the above, the easiest to store would be green coffee beans and personally, I think they are the best way to store coffee. All you need to do is to store in a cool location, in a tightly sealed container and you can keep it for more than a year!
Sure, you need to purchase a roaster and a grinder in addition to your coffee maker but you would not have to throw away any unused coffee and you would have the freshest coffee.
For roasted beans, it is similar to green beans, store in an airtight container and try to use ceramic as plastic or metal would contaminate the taste of the beans. Keep away from sunlight and try to store in dark places. This allows you to keep the beans fresh for at least 2 weeks.
And if you really want it to keep a longer time, keeping in the freezer can probably last for another 2 more weeks. To use it, just take it out and grind. Do take note that it is to keep in the freezer and not the fridge, never keep coffee beans in the fridge as it would simply absorb the odour of the other food and spoilt your coffee…
If you really want to store the roast and ground which cannot be store past a few days. Keep it with a good airtight container and away from the sun. This would allow the freshness to stay for a week.
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If it is not green beans, the coffee beans would not last more than a month. To me, the best to store coffee is to go “green”, however, let me go through the savings and convince you on this as well!
1 kg of Green beans can last you probably for a year and cost about $25.00. Assuming you have a fully automatic espresso machine which comes with a grinder, you would be buying roasted beans. You would have to buy them every month and it cost about $15.00 per 100g.
In one year, your roasted beans would cost you $150.00. So, between the roasted and the green coffee beans, that is a savings of $125.00. Sure, you have to get a roaster, let say you get a “Fresh Roast” roaster for $70.00, you still have a savings of $55.00.
Now, would you not agreed with me that the best way to store coffee is to go “green”. Storing the Green coffee beans allows you to buy coffee in bulk (get discount from bulk purchase), roast your own coffee and have the freshest cup possible and not forgetting, it saves you some money in the process…
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1833.shtml
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Thai Cookery in a Nutshell
Posted on 30 October 2008 under Uncategorized | No Comments
Thai Cookery in a Nutshell
By: Liz Canham
Thailand is situated in South East Asia, lying south of China and bordered by Burma, Laos and Kampuchea from west to east, with Malaysia to the south. The South China Sea is to the east and the Indian Ocean to the west.
Thai food has been influenced over time by its Chinese, Malaysian and Indian neighbours and has evolved into a very distinctive style of its own.
The contrasting flavours of hot, sweet, salty and sour and the unusual combinations of fruit, chicken, meat and fish or seafood make this a truly fascinating cuisine.
A normal meal for a family of reasonable income will consist of rice, which is the country’s staple food, together with a soup or similar, a stir-fried dish and a salad, all served at the same time. In the north of Thailand, pork and strong curries are popular, with the meat cooked in large pieces, whereas gentler coconut milk flavours the southern curries and the meat is chopped quite small.
In curries, traditional Indian ingredients such as cumin, coriander, turmeric, cinnamon, cardamom and cloves are used in very small quantities but many of the flavourings and spices differ considerably from those found in Indian and Chinese cuisine. The most commonly used of these are:
Galangal - A root or rhizome which looks similar to ginger, but with a flavour all of its own. It can be bought fresh, powdered or dried in slices but fresh is best.
Lemon grass - As its name suggests, this has a lemony flavour but it looks somewhat like a fresh bamboo shoot. The outer leaves are very tough and should be peeled away, but even the inner core is fairly hard and needs to be sliced very finely for cooking or even grinding.
Kaffir lime leaves - These are the leaves of a Far Eastern lime, similar to a Western one but with a knobbly skin. The rind is also used in Thai cookery.
Fish sauce - This is called Nam Pla in Thailand and is made from salted fish or prawns.
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Shrimp paste - Made from fermented shrimp, this can be bought in small pots. Use sparingly as it has a very strong flavour.
Chilli paste - A combination of chillies and fried shallots mixed with sugar and tamarind, it can be bought in jars and may be hot, medium or mild in flavour.
Other, more well known, flavourings commonly used in Thai cookery are fresh mint, basil and coriander, unsalted peanuts, fresh chillies, both green and red as well as chilli powder, lime and lemon juice and garlic.
Noodles of differing types are often added to flavoured broths with vegetables such as bean sprouts or green beans and chicken or prawns, making a flavoursome soup for lunch.
Dipping sauces are a popular condiment to accompany a Thai meal, particularly a deep-fried dish, and usually contain any combination of tamarind, sugar, lime juice, fish sauce, finely chopped chilli, garlic and spring onion.
A Thai meal will usually end with an array of prepared fresh fruit such as mango, pineapple and papaya. Desserts are only served on very special occasions or at banquets.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1733.shtml
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Coffee - Is It Good for You?
Posted on 29 October 2008 under Uncategorized | No Comments
Coffee - Is It Good for You?
By: Peter Halpin
Coffee has been enjoyed by millions of people around the world for at least a thousand years. Apart from it’s wonderful aroma, the attraction of coffee lies in its properties as a stimulant.
In many people, coffee enhances alertness, concentration and mental and physical performance. This is due to its caffeine content. The average cup of instant coffee contains about 60mg caffeine while filter coffee contains about 85mg. For those who are sensitive to caffeine and prefer decaf blends, the decaffeinated beverage contains only 3mg.
Some have worried that coffee is not good to consume during pregnancy, but there is no sound evidence to suggest that modest consumption of coffee has any effects on the wellbeing of an unborn infant. There is also no evidnece that coffee increases the risk of breast, ovary, pancreas or kidney cancer in women.
There is also evidence that coffee protects against colon cancer and some preliminary evidence that it protects against male breast cancer. Some even use coffee for colonic irrigation.
There is no evidence that coffee increases the risk of heart disease. Some have reported heart palpitations and a rise in blood pressure after coffee consumption, but there is no persistent hypertensive effect in the long term.
Others have claimed that drinking coffee promotes indigestion, but this is not the case in the majority of people, although it has been known to produce heartburn in people with gastro-oesophageal reflux problems. But there is no evidence that coffee increases the risk of peptic ulcers and there is some evidence that it protects against gallstones.
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Coffee is rich in anti-oxidants, far moreso than other common beverages. This is due to compounds formed during coffee bean roasting. Anti-oxidants prevent free radicals from multiplying and are a major deterrent of chronic illnesses such as cancer and heart disease.
In recent years the gourmet coffee industry has come of age. Discerning consumers have come to expect distinctive coffee tastes and aromas with all the passion of fine wine connoisseurs.
Coffee lovers all over the world are discovering the experience of the finest gourmet coffees which can be ordered with a few mouse-clicks on the internet and delivered to your door or workplace shortly after. Boca Java gourmet coffee and teas are fast becoming one of the main players in the online coffee market.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1775.shtml
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How To Store Your Wine
Posted on 28 October 2008 under Uncategorized | No Comments
How To Store Your Wine
By: Jennifer de Jong
So, you love wine, you’ve bought a few of your favorite bottles and you store them in a wine rack on your counter or on top of your refrigerator. Then one day your friend brings you a bottle and you get another bottle for a gift and you begin to run out of room on your counter. Then you begin thinking…where is the best place to store my wine. Most wine lovers have seen the day that requires graduating from a couple bottles in a rack to coming up with some sort of system to sort, store, and keep wine accessible. The following are some tips for keeping your wine healthy and tasting good long-term.
Wine is best stored under cool, dark, airy conditions, free from vibration, odors and dampness. A cellar need not be under the house. The single most important factor is temperature stability. Wines stored where the temperature varies gradually with the seasons are better off than wines stored in a room which is heated during the day and then allowed to cool to winter temperatures at night.
The ideal cellar temperature is 12-15oC(53-59F) with a relative humidity of 65-75%. It is worthwhile using a thermometer to monitor summer temperatures. It may be a cause for concern if the cellar temperature goes much over 18oC(64F), as warm conditions will accelerate the development of your wines, possibly reducing the pleasure to be had from them.
Store wine on its side, ideally with the neck sloping slightly upwards so that the cork remains wet, the bubble of air is in the shoulder and any sediment will collect at the bottom of the bottle. This will make the wine easier to decant. Place the bottle with the label facing up or use written neck tags so you do not disturb a wine to identify it. Align the bottles so that the corks are visible - this will allow easy inspection for problems such as leakage.
Depending on the size of your cellar and your budget, your wines can be stored in either racks or boxes. There are various racking and storage systems available ranging from metal individual bottle storage racks through to custom-built wooden systems.
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Air conditioning and refrigeration may effectively reduce temperatures but will also reduce humidity causing cork shrinkage. Buckets filled with water and regularly topped up will usually solve this problem. Alternatively, several companies now offer cellaring cabinets of varying sizes, that are, effectively, modified refrigerators with humidity control and these same companies can also supply humidity control units for rooms.
It is important to note that your wines will mature more quickly if your cellaring conditions are not ideal. If you are like me, you have more everyday style wine in your cellar than anything. These wines are better to drink quickly rather than store for years and years. However, proper storage conditions will keep your wine from spoiling too quick and you may be surprised with the excellent aging results you achieve with some higher end or more complex styles such as Bordeaux or Pinot Noir/Burgundy. Try asking your local wine merchant to suggest some wines for you that age well and have fun starting a collection of age worthy wine to go with your everyday wine.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1792.shtml
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All About Pizza
Posted on 27 October 2008 under Uncategorized | No Comments
All About Pizza
By: Sean Lannin
The term pizza covers a lot of territory. If you want to learn all about pizzas, then you should have a bit of a background on pizzas: specifically the history of pizza, pizza origin, pizza facts, and even pizza trivia such as who invented pizza. The subject also delves into the different types and styles of pizzas. The varieties currently existing defy any attempts at enumeration. Thus, most people who attempt such a task stop at a broad categorization of pizza types according to certain attributes such as crust thickness, crust elasticity, crust baking and cooking procedures, toppings, etc. Aside from general, historical or trivial information, other things are of interest to the pizza lovers. For instance, homemade pizza enthusiasts would like to know certain tips and tricks for making pizza. This includes pizza making techniques, the best pizza crust recipes, pizza toppings, homemade pizza sauce, etc. Some other interesting topics will be frozen pizza dough and where best to attain them, what are the criteria for choosing the, what are the methods for preparing them, etc.
It must be obvious that this article is a mite ambitious for wishing to tackle something entitled “all about pizza.” However, an attempt is definitely warranted, so here goes.
Some pizza facts and trivia
Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the “mother of the pizza crust.” However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won’t be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings.
Now, if you are looking for some topics for small conversation, then you must remember the following trivia. One note of caution, though; you shouldn’t blurt these out just to anybody or you’ll sound decidedly corny and geeky. Make sure you’re talking to someone interested in pizzas before you use the following trivia as conversational gambits.
” Most people in the United States love pepperoni; the least liked toppings are anchovies.
” Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States.
” The first pizzeria in the United States was opened in New York.
” The pizza industry is worth more than 30 billion dollars in the United States alone and Americans consume around three billion units of pizza every year.
” New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza.
(New Yorkers must admit, however, that if water is the unique characteristic of New York pizzas, one who uses water adjusted for hardness and acidity to reflect New York water conditions, adds all the usual New York pizza ingredients and toppings, follows all the procedures strictly but makes the pizza in New Jersey can conceivably make an authentic, New York style pizza. But such an assertion, some would say, is just plain cheek.)
Pizza types and pizza styles
The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza?
Italian pizza is generally lean, although when you add cheese, its fat level generally rises in proportion. There are various kinds of Italian pizza, too. There are Neapolitan pizzas, of which there are two general types: the marinara and the Margherita. There are various combinations of these as well. Authentic Italian pizza, moreover, is supposedly baked on wood-fired or even coal-fired, stone ovens.
New York pizza, as abovementioned, is generally plain. The mainstay of New York pizza is mozzarella cheese - fresh mozzarella cheese to be precise.
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The California style pizza is generally known for gourmet flavors. You can say the California pizza has countless variations. The pizza crust, in this case, is light, crisp and generally well risen. The toppings can be out of this world - generally California pizza makers experiment a lot with all kinds of meat, sea food, breakfast dishes, and vegetable for the toppings.
The Chicago style pizza, on the other hand, is generally crusty and very filling. They are characterized by their raised edges; imagine a pre-baked apple pie crust where you can place the fillings on top. Chicago pizza is usually meaty (some variants come stuffed with cheeses and meat layers) and it is eaten with a knife and fork.
You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant.
Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you’ve found.
Some pizza making tips and techniques
Hand tossing will help you minimize the lumps in your pizza dough. However, this should be done only after sufficient pizza dough kneading. This process lets your pizza dough develop into the right kind of consistency - that which is suitable for stretching and hand tossing. Hand tossing, however, is not advisable for thick pizza crust varieties.
If you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen.
Finally, remember that the protein content of your flour will influence the end product. High-gluten flour will lead to a crisp but chewy crust. Gluten-free flour, however, may lead to very soft dough; additives may have to be used to give the pizza dough strength.
Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1883.shtml
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Top 10 Fruits in Filipino Cuisine
Posted on 26 October 2008 under Uncategorized | No Comments
Top 10 Fruits in Filipino Cuisine
By: Carlo Villamayor
If there?s one thing Filipinos are blessed with, it?s the abundance of tropical fruits in the country. We literally have hundreds of species of fruit, most of them edible and many a vital part of Filipino food and culture. You may not see a lot of them if you?re in the city, but take a drive in the provinces and you?ll see miles and miles of fruit plantations.
Many of our fruits are considered exotic and valuable in other countries, so we?re lucky to have them in our own backyard. If the only fruits you know are apples and oranges, it?s time you broadened your palate. Here are ten of the best fruits in Filipino cuisine.
1. Mangoes
The ubiquitous national symbol of the Philippines, the mango is known for its sweet, tart flavor and juicy flesh. Guimaras mangoes are said to be the sweetest in the world, although the Davao and Zambales varieties are in close contention. If you?re not into sweets, green mangoes might be more to your tastes. Filipinos are the only people who eat mangoes raw?usually with bagoong (shrimp paste), salt, or sugar.
2. Bananas
Philippine bananas can be eaten by themselves or used in cooking, usually for snacks (turon and banana cue) or Filipino desserts recipes (banana cake, pancakes). There are several varieties, from the finger-sized senoritas to the large, spotted Cavendish. The saba bananas, more correctly called plantains, are thicker and often used with soups and meat dishes.
3. Pineapples
Like mangoes, Philippine pineapples are unrivaled when it comes to taste and quality. They?re said to be infinitely sweeter than Hawaiian or Australian pineapples, which are more popular outside the country. While it?s generally sold neatly peeled and sliced, Filipinos consider it a waste of perfectly good flesh. What they do is peel it as thinly as possible and painstakingly take out each ?eye,? so that all of the flesh stays intact.
4. Papaya
This is one of the most widely grown fruits in the country; many people even have trees in their own backyards. Although not as sweet as mangoes or bananas, they?re one of the old-time favorites simply because they?re there all year. Ripe papayas are best eaten fresh and chilled, while semi-ripe ones are often sold with a salt and vinegar dip. Raw green ones are used in many Filipino food recipes, such as tinola (chicken stew) and atsara (pickled salad).
5. Langka
Langka or jackfruit is far from inviting on the outside, with its large, irregular body (it?s the largest tree-grown fruit in the world) and its thick, spiky shell. Outside Asia, it?s usually sold canned and in syrup, but most locals will tell you it?s best eaten fresh. The flesh is sweet and chewy, and the seeds are soft and slightly sticky. Langka seeds are used in many Filipino recipes, often cooked in coconut milk and mixed with meat, vegetables or other spices.
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Top 10 Fruits in Filipino Cuisine
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7. Watermelon
Watermelons are said to be the ultimate summer fruit. The cool, sweet juice and crunchy flesh make it a popular dessert on hot days. Eat it in fresh wedges or use it to make a nice summer cocktail. Red watermelons are the most popular variety, but yellow watermelon is also remarkably sweet and definitely worth a try.
8. Calamansi
Fondly called the Philippine lemon, calamansi is often considered a vegetable because of its wide use in Filipino viands and meat dishes. It?s extremely easy to grow?most households have a calamansi bush in their garden?and can be used in practically every dish. Use it to season chicken and pork, fix quick sauces, or flavor up your tea.
9. Avocado
Avocados go for up to $2 (P100) apiece in the U.S., whereas in the Philippines you can get at least three large pieces with the same value. This sweet, fleshy fruit is currently all the rage in Western countries because of its newfound health benefits?it?s rich in potassium, and vitamins B, E and K. Kids like to eat this sweet, fleshy fruit sweetened with milk or sugar; others use it in shakes, salads and desserts.
10. Durian
Durian is one of those fruits you either love or hate. Many people are put off by its foul odor, but once you get past that, the sweet, chewy flesh is more than rewarding. It?s one of the most valuable tropical fruits; it?s fairly expensive even in the local market. It is usually eaten fresh, but many stores sell durian shakes, durian candy, and even durian ice cream.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1764.shtml
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Experts Discuss the Safety & Benefits of Plant Biotechnology
Posted on 25 October 2008 under Uncategorized | No Comments
Experts Discuss the Safety & Benefits of Plant Biotechnology
By: Ranjana Smetacek
REASON #1: Using GM crops, farmers can reduce pesticide spraying, decrease greenhouse gas emissions and increase yields.
Evidence continues to accumulate about how genetically modified food crops are helping to preserve the environment. “Here we have a very versatile technology, which has the power and the capacity to contribute to a more effective, a more benign, a more sustainable agriculture,” says Dr. Clive James, an agricultural scientist and founder of the not-for-profit International Service for the Acquisition of Agri-biotech Applications (ISAAA).
For example, insect-resistant (Bt) crops offer an alternative to, and reduce the use of, agricultural pesticides such as insecticides and fungicides. Since Bt corn and cotton are able to produce their own protection against specifically targeted pests, farmers can reduce the amount of pesticides necessary to control them. Since 1996, farmers have reduced pesticide applications by 172,000 metric tons as a direct result of genetically modified food crops.
“What’s been amazing to many of us is that we’ve seen advances that even were beyond our wildest expectations,” says Dr. Roger Beachy regarding genetically engineered plants. Dr. Beachy is a researcher and founding president of the not-for-profit Donald Danforth Plant Science Center. “We all knew it was theoretically possible, but to actually do it and deploy it into the field. And then, at the end of four or five years, report that this has an advantage of increasing yields and reduce the use of agriculture chemicals by 50 million pounds a year. It’s an astounding number.”
This reduction in the use of pesticides has consequently reduced the fuel, water and packaging that are used to manufacture, distribute and apply pesticides. Typical savings include the elimination of diesel fuel that is used in manufacturing, shipping and storing insecticides; the conservation of water used by farmers when applying pesticides; the elimination of tractor and aviation fuel also used in applications; and a reduction in the waste generated from the disposal of packaging.
Herbicide-tolerant crops have enabled farmers to use more benign herbicides that rapidly dissipate in soil and water. In addition, herbicide-tolerant crops have spurred the adoption of no till farming ? the reduction or elimination of plowing to remove weeds and disturb the soil for planting. The environmentally beneficial tillage practices conserve topsoil, preserving soil moisture and reducing runoff; reduce the release of greenhouse gas emissions; and create and improve habitats for birds and other wildlife.
Genetically modified food crops also assist in producing more food on the same amount of land, which reduces the need to clear additional land for cultivation. This results in less impact on prairies, wetlands, forests and other fragile ecosystems that might otherwise be converted for agricultural purposes.
“Production in Brazil has increased significantly without great increases in the area required for agriculture. There is great pressure at present concerning certain environments, such as the Brazilian mountainous regions and the wetlands, the Amazon region,” says Dr. Francisco Aragão, senior researcher in Genetic Research and Biotechnology at Embrapa in Brazil. “One of the ways we help preserve these areas is by increasing productivity without having to increase the amount of land used for agriculture.”
Scientists agree that habitat destruction is the biggest single threat to biodiversity. Producing increasing amounts of food without increasing arable land has a major impact on protecting wildlife habitats.
“Biodiversity is essential for all life on earth. And all kinds of agriculture ? including organic farming ? is a threat to biodiversity,” says Dr. Klaus Ammann on the importance of biodiversity. Dr. Ammann is an honorary professor emeritus and former director of the Botanical Garden at the University of Bern in Switzerland. “There are many ways of doing better in agriculture, but one of the most efficient and best ways is biotechnology.”
“I’ve studied this carefully, and the evidence is fairly clear on certain points,” says The Honorable Lord Taverne on the safety of genetically modified foods. Lord Taverne is a member of the House of Lords in the United Kingdom Parliament and founder of the charity Sense about Science. “It’s reduced the use of pesticides. It produces greater productivity. And, if it reduces the amount of farmland you have to use, it can actually be very beneficial to biodiversity.”
REASON #2: Increased yield and income from biotech crops improves the quality of life for farmers in developing countries.
Small- and large-scale family farms worldwide are benefiting from increased yields, reduced production costs, or both in some instances to create significantly improved net economic returns as a result of genetically modified food crops.
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Of the 10.3 million farmers who planted biotech crops in 22 countries in 2006, 90 percent were small, resource-poor farmers from 11 developing countries including Argentina, Brazil, China, Columbia, Honduras, India, Mexico, Paraguay, Philippines, South Africa and Uruguay. In these areas, the increased income from biotech crops makes a contribution to the economics of family farms and the alleviation of poverty.
“Poverty today is a rural phenomenon. 80 percent of the poor people that we have on this planet today are farmers or people that work on farms,” explains Dr. James. “So, therefore, if you can introduce biotech crops that will increase the income of these people, then you are making a direct contribution to the alleviation of poverty.”
“If we give important technologies to grow more food in poor places ? better seed varieties, better ways to manage soil nutrients, better ways to manage plant pathogens ? it’s going to create livelihoods. It’s going to create income in the villages. It’s going to convert what is now sub-subsistence agriculture into commercial farming. ? helping the poorest of the poor to invest in a sustainable future for themselves,” says Dr. Jeffrey Sachs about the pros of genetically modified foods in alleviating hunger in developing countries. Dr. Sachs is the director of the Earth Institute and of the United Nations Millennium Project.
As agricultural productivity increases in the developing world, it also drives economic growth and expands opportunities to trade, resulting in more and better jobs, better health care and better education. “We interviewed 10,000 farmers spread across India,” says Dr. Laveesh Bhandari, economist and director of Indicus Analytics in India. “What our study shows is that the impact on overall development of the household and the community is quite phenomenal in Bt cotton-producing areas. Greater incomes, greater access to healthcare services, greater education, and on many different dimensions ? we find that Bt cotton production makes the farmer, the household and the community better off.”
Global population projections suggest that by 2020, there will be an additional 1.2 billion people on the planet, which is equivalent to the population of Africa and South America combined. “Looking ahead to the year 2050, we will have to produce the food and fiber for something approaching 10 billion people,” says Dr. Norman Borlaug, the 1970 Nobel Peace Prize Recipient for his leadership role in the Green Revolution to increase food production. “Can we do it? I say yes. If we continue to develop technology ? including more widespread application of biotechnology.”
© 2007 Monsanto Company. All rights reserved. The copyright holder consents to the use of this material and the images in the published context only and solely for the purpose of promoting the benefits of agricultural biotechnology.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1825.shtml
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A 2007 Beaujolas-Villages Nouveau
Posted on 24 October 2008 under Uncategorized | No Comments
A 2007 Beaujolas-Villages Nouveau
By: Levi Reiss
This article treats one of the world’s most successful marketing campaigns, the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. This wine is released for sale just after the stroke of midnight on the third Thursday in November. Within 24 hours over one million cases will be sold. During the coming year, consumers all over the world will probably buy more than 65 million bottles. If things work on schedule more than 4 million bottles will be exported to the United States, and 7 million to Japan and to Germany. On the other hand millions of bottles of last year’s production was destroyed prior to the release of the 2007 crop.
Let me present a few tidbits of information before reviewing what may be one of the best Beaujolais Nouveau wines. This wine comes from specially designated areas (villages) in the Beaujolais region of southeastern France. Like its un-villaged cousin it is made from the Gamay grape, which was kicked out of the world-famous, neighboring Burgundy region in 1395. French legislation requires that all grapes in the Beaujolais region be picked by hand. Champagne is the only other French region that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it dates back to ancient times when a somewhat similar wine was produced for slaves. History fails to record their reaction. Let’s take a look at mine.
Before reviewing the Beaujolais-Villages Nouveau wine and imported cheeses that we purchased at a local wine store and a local imported food store, here a few suggestions of what to eat with such wine: Start with Foie Gras au Torchon (Foie Gras in a dishcloth). For your second course savor Roti de Dinde (Roast Turkey). And as dessert indulge yourself with Pommes au four (Oven Baked Apples).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Georges Duboeuf Beaujolais-Villages 2007 12.2% about $16 I bought this bottle a few days after the release of the 2007 Beaujolais Nouveau (November 15, 2007) along with a more plebian French offering and an Italian Vino Novello (new wine), a quite similar Italian rendition. In what I am hoping is not a change in policy my supplier provided no marketing materials. Here are some comments from another supplier: More than one can bargain for, the unusually complex ‘07 Georges Duboeuf Beaujolais-Villages exhibits combined aromas and flavors of ripe tropical fruits and sweet earth. And now for my reactions.
I first paired this wine with a combination of honey garlic and paprika coated barbecued chicken thighs with the skin on, chicken fat-roasted potatoes that melt in your mouth, and Moroccan carrots. The wine refreshingly cut the fat with its mild acidity. The dominant fruit was black cherries. Faced with the spicy carrots this Beaujolais became more powerful and acidic.
The next meal centered around an omelet made with a mild, non-imported white cheese. The wine seemed full-bodied, especially at first but later became weaker.
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Then I paired this wine with beef stew and potatoes. I tasted some fruit and even a bit of tobacco. The Beaujolais-Villages Nouveau was mildly acidic and fairly short. Dessert was homemade sesame seed and sunflower seed cookies slathered in homemade Concord grape jelly. I didn’t make the cookies or the jelly, but I raised the Concord grapes myself. This year’s crop was bountiful, and really delicious. Needless to say, I did not attempt to make wine out of them. Anyway, the Beaujolais-Villages Nouveau wine was considerably less fruity than the jelly. As always, I don’t blame the wine for unorthodox pairings that don’t succeed, but I just had to try my grapes.
The first cheese was a French goat cheese from the Poitou-Charentes region of central western France that is starting to develop ammonia. The cheese and the wine really didn’t meld. The wine became more generic. Then I went to a more delicate, nutty-flavored German Emmenthaler (Swiss-type) that has seen better days. The wine was still fruity but nothing to stop the presses.
Final verdict. Can you guess? It’s happened before and it’s happened again. This Beaujolais Nouveau just can’t justify the price. I can’t say that I was surprised, and I do feel that I gave it a fair chance. Frankly if you want Beaujolais, and why not, you’re better off with one that isn’t Nouveau. Suggestion, why not sneak in such a Beaujolais into your Beaujolais Nouveau party and see which one people prefer?
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1785.shtml
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Spices in Filipino Cuisine
Posted on 23 October 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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Palomino - Minneapolis Minnesota Restaurant
Posted on 22 October 2008 under Uncategorized | No Comments
Palomino - Minneapolis Minnesota Restaurant
By: Scott and Adam
Scott Review…
I rarely tip over twenty percent. The service at the Palomino was so fantastic, the tip reached the forty percent level. We were greeted with a smile, genuine enthusiasm for the food and dedicated to the customer. She was proud to be working at Palomino.
I love the portebella mushroom soup. Finest in the cities. But I do not like the fact I must purchase a large bowl for my appetizer. I have enjoyed the bowl as an entree on a previous visit. I asked if a small cup was available. It was not. To my surprise, I was served a small sample of both the mushroom soup and the seafood chowder. Perfect portions. Wonderful tastes and refreshing to have my simple needs met by a waiter who understood her companies kitchen and how to work for the guest.
The Asiago_almond crusted sea scallops were great. Scallops are always at risk to be over cooked. These eight scallops were moist and presented on a caramelized sweet onions, roasted red peppers, and asparagus. The atmosphere was enhanced by the sun setting on the large room. It was difficult to pass on dessert.
During the cool months in Minnesota, the soup and warmth of the Palomino is inviting. I look forward to going again.
Adam’s Review…
I seldom have good things to say about national chains. Other than Morton’s (which is good in some cities and bad in others) and The Capital Grill, Palomino is the rare exception to this rule. In fact, I remember being surprised to learn they were a national brand after I first ate there, years ago. This place consistently delivers a bang for the buck.
The Rigatoni Bolognese is my favorite dish.
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During my most recent visit, I started with the caesar salad, which was passable. I think the best appetizer is the portabella mushroom soup. It’s a fantastic balance of sherry, cream and earth fungi. You can’t go wrong. Equally exceptional was the soup of the day, a salmon chowder in lobster bisque. I know that sounds like two separate dishes, but the hardy salmon perfectly blended with the sweet lobster. So many lobster bisques fail from being too sweet, too rich, or both. The salmon is the perfect solution.
Cathy, our waitress, was excellent and happy to accommodate special requests.
If you want a night out downtown, allow me to suggest this: Park in the La Salle ramp and go to Palomino after 10pm. Cocktails and bar menu plates are half price. After a couple drinks, have your parking validated and then walk to your next destination, like Chambers or Solera.
Bottom line: I would go here again.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1771.shtml
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Preschool Lunch Ideas-Mimi Pizzas For Kids
Posted on 21 October 2008 under Uncategorized | No Comments
Preschool Lunch Ideas-Mimi Pizzas For Kids
By: Marisa Robinson
A yummy quick lunch that is sure to please everyone’s tummy is mini pizzas.
What you will need:
English Muffins (pre-sliced) Whole Wheat preferred if available.
Store Bought Tomato Sauce for Pizza
Pepperoni
Mozzarella Cheese (already grated)
Spoon
Baking Sheet
Popsicle Sticks
Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.)
Ranch Dressing
This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it.
Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided.
Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce.
Next, give each child a handful of cheese that they can sprinkle on each English muffin halve.
Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden.
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When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping.
This great preschool lunch idea is great served with milk or juice.
Enjoy!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1874.shtml
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Coffee - Is It Good for You?
Posted on 19 October 2008 under Uncategorized | No Comments
Coffee - Is It Good for You?
By: Peter Halpin
Coffee has been enjoyed by millions of people around the world for at least a thousand years. Apart from it’s wonderful aroma, the attraction of coffee lies in its properties as a stimulant.
In many people, coffee enhances alertness, concentration and mental and physical performance. This is due to its caffeine content. The average cup of instant coffee contains about 60mg caffeine while filter coffee contains about 85mg. For those who are sensitive to caffeine and prefer decaf blends, the decaffeinated beverage contains only 3mg.
Some have worried that coffee is not good to consume during pregnancy, but there is no sound evidence to suggest that modest consumption of coffee has any effects on the wellbeing of an unborn infant. There is also no evidnece that coffee increases the risk of breast, ovary, pancreas or kidney cancer in women.
There is also evidence that coffee protects against colon cancer and some preliminary evidence that it protects against male breast cancer. Some even use coffee for colonic irrigation.
There is no evidence that coffee increases the risk of heart disease. Some have reported heart palpitations and a rise in blood pressure after coffee consumption, but there is no persistent hypertensive effect in the long term.
Others have claimed that drinking coffee promotes indigestion, but this is not the case in the majority of people, although it has been known to produce heartburn in people with gastro-oesophageal reflux problems. But there is no evidence that coffee increases the risk of peptic ulcers and there is some evidence that it protects against gallstones.
Evidence is growing that coffee might protect against developing Parkinson’s disease and possibly Alzheimer’s. Diabetes is still under investigation.
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Coffee is rich in anti-oxidants, far moreso than other common beverages. This is due to compounds formed during coffee bean roasting. Anti-oxidants prevent free radicals from multiplying and are a major deterrent of chronic illnesses such as cancer and heart disease.
In recent years the gourmet coffee industry has come of age. Discerning consumers have come to expect distinctive coffee tastes and aromas with all the passion of fine wine connoisseurs.
Coffee lovers all over the world are discovering the experience of the finest gourmet coffees which can be ordered with a few mouse-clicks on the internet and delivered to your door or workplace shortly after. Boca Java gourmet coffee and teas are fast becoming one of the main players in the online coffee market.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1775.shtml
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The Best Nutition To Lower Cholesterol
Posted on 18 October 2008 under Uncategorized | No Comments
The Best Nutition To Lower Cholesterol
By: Stewart Levison
There is a saying that goes. “We are what we eat.” This is so true as the food being consumed may affect the cholesterol levels inside the person?s system. This makes this makes the person prone to high blood pressure or heart disease through age, which could leave the patient, paralyzed or dead.
The only thing to do before it is too late is to make some changes in the individual’s diet. While many of the good stuff that people love to eat have high concentrations of LDL better known as bad cholesterol, this can all change by consuming those that have HDL or good cholesterol. Here are a few examples.
A good way to start a healthy diet is to have a breakfast. Instead of eating bread, the individual can consume oatmeal instead. Studies have shown this can lower the cholesterol in the body by more than 20. This can be purchased at the supermarket and eaten during anytime of the day such as dessert after a light meal or as a snack.
During lunch or dinner, the person must have some vegetables in the meal. Those who order can have fish or poultry instead of eating red meat. Such dishes are not high in saturated fats, which are healthier.
Those who love to cook at home can try mixing some healthy things ingredients in the meal. One example is garlic that has natural properties that can declog the arteries and again lower the odds of succumbing to heart disease.
Having a can of pork and beans is also good for the diet. This is because it contains soluble fibers that can combat the bad cholesterol in the person’s body.
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People are often told that fats are not good for the diet. This isn?t entirely true because this comes in many forms. There are fats that are healthy such as unsaturated ones and omega 3 fatty acids.
Monosaturated and Polysaturated ones are also effective since these are usually found in cooking oils. This means food preparation also plays a big factor in reducing lowering one?s cholesterol levels.
The individual should read the label at the supermarket and read the ingredients to find out if this is healthy for cooking.
Being a bit overweight or noticing a lot of bulges in the body is one way of knowing that the person is potentially at risk for succumbing to disease to high levels of cholesterol in the system.
If the individual is unable to make a proper dietary plan, a specialist can help make one so all the person has to do is follow it.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1746.shtml
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How Healthy and Safe Is Your Dogs Food?
Posted on 17 October 2008 under Uncategorized | No Comments
How Healthy and Safe Is Your Dogs Food?
By: Jeffrey Wolf
This article seeks to give you a solid knowledge base regarding the healthiness and safety of yor dog’s food, no matter what your previous experiences on the topic.
With the issue of the healthiness and wellbeing of your dog’s food inside the last 12 months, the question still stands. How healthy is your dog’s food?
The other issue with dog food is will your dog eat it and will they get tried of eating the same food every day through out their life. I know of numerous dog owners that did just that, fed their dog the same food through out the dog’s adult life until the dog has been eating the same food for over ten years. Then marvel why their dog stops eating their food and start eating table scrappes.
Many world-renowned Doctors of Veterinary Medicine and Published “Dog Care Experts” universally allow any dog that eats commercial dog food is at a much serious threat of failing prematurely and by the time symptoms are noticeable, it’s regularly too late to stop an agonizing death excluding by lethal shot.
We hope that you have gained a clear grasp if the subject matter presented in the first half of this article.
World-Renowned vet and dog care novelist Alfred Plechner, says the meager nutritional politeties of commercial dog food inevitably advance to disease.
Raw Ingredients vs. Cooked Ingredients: People who supply their dogs raw food diets feel that nature planned for animals food vs. cooking human food. That all of the nutrients are still active in cooked food providing healthy meals for animals.
People who consider in supplying their dogs raw food feel that no additives are wanted and that their animals are receiving all of the nutrients they oblige.
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Commercial food advocates say that additives such as omega 3 and 6 greasy acids are central to the dog”s health system, while raw food is gone some central vitamins and minerals.
It is little things, such as this that may aid you in your search. So, sit down and decide which avenue would be best for you to take for your dog.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1805.shtml
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Barbacoa ? Grilled Sheep From Mexico
Posted on 16 October 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.
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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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