Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
Posted on 30 November 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.
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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Wine Tasting 101 - Quick Terms To Enhance Your Tasting Enjoyment
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Wine 101
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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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English Tea - Origin of a Winning Tradition
Posted on 29 November 2008 under Uncategorized | No Comments
English Tea - Origin of a Winning Tradition
By: Korbin Newlyn
Whether you are looking forward to a serving of tea at afternoon tea, using English tea can be an fantastically pleasing addition to your party or in some instances even the party itself. Some individuals might think that these two occasions are both one and the same, but as a matter of fact, afternoon tea and high tea rituals are most certainly not the same thing and originate from totally different origins.
In this article we will explore the differences between each kind of traditional English tea ceremony and discuss their origin, traditions, typical time of occasion and original purposes.
Afternoon Tea
The English tea ceremony tradition goes back to the 19th century England and was began by the Duchess of Bedford. These tea times were the first kind of conventional afternoon English tea rituals that actually started as an in-between occasion when lunch was over but dinner still felt like it was a long way off, and there was a desire for something in-between.
The assortment of tea was typically served with a very small meal of bread and butter, and if it wasn’t for this afternoon meal, the Duchess along with her high society of lady friends would have had to wait until well after nightfall for the next meal and this little feast satisfied that hungry space in-between.
Since that time and up until this day, the afternoon English tea ritual has truly progressed to incorporate numerous other foods such as pastries and scones, however the timing of the event has consistently remained much the same.
High Tea
The event of a high tea is very often referred to as a similar event just like afternoon tea is, nevertheless they are very different indeed. It’s possible high tea sounds like a more proper term, yet this traditional English tea ceremony is in reality the one that was practiced and was started by the common folk back in 19th century England.
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This tradition of English tea was somewhat established so that it could take the place of the rather boring and typical meal with an event of celebration as well as enjoyment of tea, and different than the afternoon tea time of the rich, this event happened around dusk and incorporated much more filling foods such as cheese, meat, eggs and similar items. Additionally, both male and female were included in this meal unlike the afternoon tea ceremony.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1846.shtml
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Low Cholesterol Pizza Recipes? You’re Kidding!
Posted on 28 November 2008 under Uncategorized | No Comments
Low Cholesterol Pizza Recipes? You\’re Kidding!
By: Bretislav Slansky
That is the reaction for most people. But as soon as you try these simple low cholesterol pizza recipes, you’ll know it’s true.
Personally I love pizza. I can’t live without the smell of freshly baked, cheesy tasting pizza with bunch of veggies or other stuff.
Every time I watch movie at home, I have to bake a pizza. Otherwise I do not enjoy myself watching the movie. Which is about once a week.
I think that having pizza once a week is not a bad thing.
If you do not overeat of course. And if you know how to cook low fat low cholesterol pizza, you have nothing to be ashamed for.
Ok, let’s stop talking, put on some chef?s uniform and presto; you have just become healthy pizza chef.
Healthy Pizza Recipe Preparation:
When trying to prepare healthy pizza, start with a fat-free pizza dough or crust. I love to prepare pizza out of pita bread. For all pizza, use substitution like fat-free cheese, fat free tomato sauce, crushed red pepper or garlic (which has cholesterol lowering properties).
Just be creative. Follow the samples of low cholesterol pizza recipes below and let your imagination create something great.
Here are samples of my favorite pizza recipes:
Breakfast Pizza
You can just scramble some egg whites and put it on the top of your pitta bread or fat-free pizza crust.
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Top it with:
-smoked turkey “bacon”
-grated fat-free cheddar cheese
-diced green onions
Bake or broil your pizza until cheese melts. Cool down for a 5 minutes and enjoy.
Vegetable Pizza
Start with a whole-wheat crust. Top it with these:
-fat free mozzarella cheese, shredded
-sliced mushrooms
-diced red and greed peppers
-diced onions
Again bake it as an example above. Until cheese is melted.
Hummus Pizza
On top of your crust spread fat free hummus and top with:
-diced tomatoes
-chopped parsley
-ground cumin
Bake or broil until heated through. About 10 minutes on 350 degrees F.
Like I said before, experiment with these samples and you can create your own low cholesterol low fat pizza.
Hope you will get a lot of good ideas on how to make great tasting, yet healthier pizza.
And remember, you can use pita bread, all vegetables on your pizza. You can also cut skinless chicken breasts on stripes, grill it using something like George Freeman Grill and add that on top of your pizza.
Use your imagination!
Visit Brett Slansky’s web site for more low cholesterol recipes.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1802.shtml
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Different Types of BBQ Grills
Posted on 27 November 2008 under Uncategorized | No Comments
Different Types of BBQ Grills
By: Emma Snow
Summer is here and the steaks are ready to grill, the only problem is that you don’t know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.
Cost
If cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22″ kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home’s gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.
Ease of Use
The easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn’t require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.
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Flavor
If flavor is the most important item on your list, a smoker or a charcoal grill should be your first priority. Smokers are meant to slow cook over time and impart a smoky flavor to meats. You can choose the type of wood to smoke that will give you the flavor you are looking for. The only problem with a smoker is when you want a quick pork chop or hamburger, it isn’t so quick. Consider a gas grill for quicker cook meals and a smoker when you really want to impress the neighbors. Charcoal is the next best in the flavor department with no gas undertone. Gas grills can also impart a good grilled flavor, and now many gas grills have a smoker option on them.
Portability
When portability is the most important requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren’t left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1736.shtml
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Coffee: What Are The Health Benefits?
Posted on 26 November 2008 under Uncategorized | No Comments
Coffee: What Are The Health Benefits?
By: Aaron Matthews Morgan
If you are a coffee drinker, you no doubt have asked yourself how much coffee is it safe for you to consume on a daily basis. This is not surprising since so much has been blamed on coffee. Heart disease, cancer, osteoporosis, you name it. At one time or another, coffee has been made to blame. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that fix in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it’s comforting to know that maybe that cup or two in the morning may be good for you. Here is a statistic to ponder: did you know that there are over 160 million coffee drinkers in the Unites States alone? In terms of consumption, the average American consumes 8.8 lbs. of coffee per year. But consider this: the world leader in terms of consumption is Finland which comes in at nearly 30 lbs per year. That’s a lot of coffee!
Another statistic is that there have been well over 19,000 studies done to analyze the effects of coffee. Now, studies can often be skewed to show whatever the author wants, but here is what is generally agreed: consuming 2 to 3 cups of coffee per day is often considered more beneficial than harmful. Recent studies have shown that moderate coffee drinking can reduce the risk of colon cancer (due to it’s ability to keep you regular), gallstones, cirrhosis of the liver and more, due to the fact the it is loaded with healthy antioxidants. So loaded, that studies have implied that coffee contains higher levels of antioxidants compared to other commonly consumed beverages, such as tea and fruit juice. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that “fix” in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it’s comforting to know that maybe that cup or two in the morning may be good for you. Several studies are also being conducted on Parkinson’s and diabetic Patients. Research has shown that just one cup of coffee per day can halve your risk of Parkinson’s, the brain disease that causes tremors and affects movement. Caffeine may protect the brain cells typically lost to Parkinson’s disease. However, it has been noted that women on hormone therapy do not seem to benefit. It is felt that Estrogen may dilute the effectiveness of caffeine.
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People with asthma who drink coffee can have up to 25 percent fewer symptoms because one of the compounds in coffee - theophylline - acts as a bronchodilator. A recent Brazilian study showed that consumption of coffee promotes better sperm mobility - and now studies are in progress to determine whether caffeine can help infertile men. Coffee contains polyphenols, substances that may reduce the risk of cancer and coronary artery disease. Caffeinated coffee, as opposed to decaffeinated coffee, makes you a better thinker. Studies have shown that coffee keeps you focused, particularly when you are doing not-so-pleasant work. A researcher with the U.S. Army stated caffeine improved scores on a range of cognitive tasks, such as decision making, learning, and attention in the sleep-deprived. Coffee can also boost your mood, probably by making you feel more energetic. A little known fact is that coffee contains antioxidants which have been shown to imporve oveall health. Here is a short list of some benefits which have been shown to be present in coffee:
Reduce symptoms of Parkinson’s Disease
Antibacterial ingredients
Reduce the risk of developing gallstones
Preserve mental accuity
Reduce risk of developing type 2 Diabetes (if you have diabetes, reduce your consumption
If you are free of hypertension, coffee will not likely produce it
Headache relief
Reduce the risk of some types of cancer
Improve physical endurance
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1827.shtml
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How To Store Your Wine
Posted on 25 November 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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New York City Steakhouse Is An Ample Place For Dinning
Posted on 24 November 2008 under Uncategorized | No Comments
New York City Steakhouse Is An Ample Place For Dinning
By: Neil Folley
Anyone staying in a happening city of New York can find many steakhouses in this metro city. It is very exciting to visit your favorite steakhouse to splurge your taste buds. You can plan to visit in your favorite steakhouse with your beloved for celebrating your evening. For this, you take an early break from your office work and then visit there to make your evening memorable. You will surely find this place cool and peaceful to let you experience a mesmerizing evening. If you are visiting a steakhouse that is away from the humdrum of city, then undoubtedly you are going to have a wonderful time. Sometimes, it happens that you can experience one of most captivating and memorable moments of your life. You always mesmerize for all such fascinating moments in your life.
New York City Steakhouse has various options to indulge in either with your friends or colleagues for partying. There are many varieties of food which you can choose to fill your appetite. The waiters are dutiful in adhering you to give a better and satisfactory service. The manager of the steakhouse manages efficiently to make its customers pleased by offering a wonderful service. The ambience of this place is mind blowing to make your mood fresh with excitement and fun. Infact, the complete environment of the place is so much fascinating that guests can become spellbound. The sitting arrangement is properly managed so that visitors find it comfortable to have a good time here. Some people like to visit here in their free time and they stay here for hours to spend their time. In the mean time they order some starters to start their evening.
Varity of food items are available and you can order that you want to start with. Menu card can help you to select that food item which you want to try for new dish. The card has some food categories that contain foods like continental, thai, mexican and many others.
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Basically, it is known among many of us that steakhouse specializes in beef products. But this is not certain as they provide various other items too. Beef items are main foods that they serve for the visitors. These beef products are made from flesh of cows and buffalos and it is really yummy which pulls many people towards itself. These foods are very appetizing and many people do come to steakhouse for tasting these delicious foods.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1745.shtml
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Southern Cooking - Spice Up Your Southern Dishes
Posted on 23 November 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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You Have Me All Warm Inside
Posted on 22 November 2008 under Uncategorized | No Comments
You Have Me All Warm Inside
By: Ken Finnigan
Well it?s finally getting cold; the leaves on the trees have started to change their colours and have begun to tumble to the ground in droves. To some people this is the start to a very beautiful time of year, to others including myself this time of year is probably the most depressing. Why would someone think that the magnificent colour changing leaves be so disheartening? That is easy, it?s a sign that summer is over and winter is on its way. No more BBQs, no more lazy days spent beside the pool or the beach sipping a lovely white wine or sangria (or even a wine cooler if so inclined). So more driving around with the windows down and the breeze in your hair, or picnics in the park, instead now it?s raking the leaves, bundling up with scarves and sweaters and rethinking unnecessary trips out of the house because it?s cold!
But all is not lost I suppose! Even though it might be time to trade in our bikini bathing suits for long underwear and retire our BBQs for another year one can now rejoice in the fact that the time of year for hot mulled wine while snuggling in front of a fire is here!
What exactly is mulled wine? Made from red wine, mulled wine (and its various counterparts around the world such as vin chaud, Gluhwien, Forralt bor and vin brulé) has various spices added to it and usually served hot. Sounds perfect for that cold winter evening doesn?t it? A little known fact however is, that mulled wine was not originally created as a warm and festive alternative to regular red wine. Rather, mulled wine was created as a way to make red wine taste better at a time when it would expire and go rancid rather quickly. The addition of a combination of honey and spices helped flavour and thus allowed wine that had turned slightly to be consumed again.
There are a plethora of recipes online and in cook books that suggest the perfect way to make mulled wine. However, most mulled wines consist of the same basic ingredients: orange, nutmeg, clove a sweetener such as honey or sugar and of course red wine. Some like to add brandy, cognac or Grand Marnier to fortify their mulled wines while others give it a minty kick with a candy cane or two.
The wine does not have to be an expensive bottle; most who make mulled wine themselves will actually suggest to anyone interesting in attempting their first batch to begin by using an inexpensive bottle of wine since you are adding so many other flavours. Remember, the original reason for mulled wine was to mask the flavours of spoiled wine so the original recipes did not use high quality vino.
What recipe is the best to use? Well that is always going to be up for debate.
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If you find the whole idea of combining all sorts of things together with wine a bit daunting and don?t want to worry about making a batch that is positively ghastly, try the little sachets or bottles of mulled wine syrups that are available in retail outlets. Using these are quite simple and the guesswork is taken out for you but still give you a fantastic mulled wine to enjoy with friends and family over the holidays of simply while snuggling with your loved one on a cold winter evening.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1813.shtml
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How to Make Your Kids Love Filipino Food
Posted on 21 November 2008 under Uncategorized | No Comments
How to Make Your Kids Love Filipino Food
By: Carlo Villamayor
Feeding kids can be tricky: let them pick their food and they?ll choose junk, give them healthy food and they won?t touch it. If you?re a parent, you?re probably familiar with the tantrums that come with every meal. But it doesn?t have to be that way, especially if you know your Filipino food. Our dishes are naturally healthy and flavorful, so there?s sure to be something your kids will love.
If they?re really picky, you can always tweak the old Filipino food recipes to match their tastes. Sometimes all it needs is a little extra spice or a change in presentation. Still confused? Here are some things you can do to make your kids love Filipino cuisine, plus some recipes you can try.
Plan your meals together
Have your kids help you with your weekly meal plan. You can choose dinner one some days and let them decide the rest of the week. To help them make healthy choices, let them pick Filipino cooking recipes from a cookbook. The point is to make them feel involved. If they know they?re helping put the meals together, they?ll be more open to your ideas.
When planning your meals, make sure to keep the right balance between your choice and your child?s. Don?t plan for a meat dish the day after they choose pork chops or pot roast. Since the point is to give them control, try not to limit them with your own choices. Let them take their pick first, then add in your own picks to fit around them.
Suit their tastes
Take your cue from the junk foods your child likes. Does he always pick cookies and candies, or does he seem to like salty chips and crackers? If they have a sweet tooth (most kids do), sweeten up your old recipes or serve them sweet dishes such as tocino for breakfast or ginataan for afternoon snacks. If they like things a little spicy, add a couple of chilies to your soup or let them season to their own taste.
Some kids have constantly changing preferences, which might make it a little harder. If your kid likes sweets one day and barbecue the next, stock up on sauces and dips. That way, when they don?t like the food, they can always grab their favorite sauce and turn it into something they like. Here?s a quick dish that?s easy to customize to any child?s tastes.
Barbecue Meatloaf
Ingredients:
½ kg sausage, minced
½ kg ground beef
1 c bread crumbs
2 tsp curry powder
2 onions, chopped
1 egg
½ c milk
1 c water
salt, pepper and parsley
Sauce:
¼ c Worcestershire sauce
½ c tomato sauce
2 tbsp vinegar
2 tbsp lemon juice
1 tsp coffee powder
½ c butter
1/c packed brown sugar
Procedure: in a bowl, combine the beef, sausage, breadcrumbs, curry powder, onions, salt, pepper, and parsley. Lightly beat the egg and add to the mixture. Add the water and milk and mix well.
How to Make Your Kids Love Filipino Food
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Be creative
Most of the time, presentation makes all the difference between foods that children love and foods that go uneaten. Make your food more appetizing by garnishing with their favorite foods, such as cheese slices or hot dog bits. You can even let them design the garnish themselves. Look for Filipino recipes that can accommodate colorful ingredients such as peas, bell peppers and corn kernels. You can even add a bit of food color if the recipe allows.
Fruits make great garnishes for Filipino desserts recipes. Just cut up one of their favorite fruits and layer it over ice cream, cakes, or pies. Better yet, serve a variety of fresh fruits for dessert?it?s healthier, and it doesn?t take much preparation time.
Make trade-offs
If your child is being particularly difficult, try giving them incentives in exchange for eating healthy foods. During meal planning, for example, you can let them pick dessert if they promise to eat their vegetables. Alternatively, you can keep a stack of their favorite desserts and give it to them when they eat right. Don?t overdo it, though?they may get used to getting treats and only eat healthy when there?s something in return.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1796.shtml
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Choosing The Right Commercial Catering Equipment For Your Restaurant
Posted on 20 November 2008 under Uncategorized | No Comments
Choosing The Right Commercial Catering Equipment For Your Restaurant
By: Derek Rogers
Professional catering is not the same as throwing big parties, or even the same as running a restaurant. You must think about several points, serving staff, health department regulations, and logistics being among the most important. The last thing you want to think about is whether you have the right equipment. The second to last thing you don’t want is to run out of anything, a common risk when you start catering before you’re ready.
What kind of catering do you do?
Onsite catering, where you serve only one location, is very different from mobile catering. Indoor and outdoor catering have different needs, wedding caterers will do things differently from large event caterers, and high-class parties are really different from luaus and pig roasts.
* Your first consideration should be refrigeration, especially with mobile and outdoor events. You must be able to keep all your food at a proper, measurable temperature. If you are only catering at your restaurant or another fixed location, this isn’t a big problem. For anything else, you need to have proper refrigeration installed in your catering van. For fixed-location catering, you may need to install additional refrigeration to hold pre-prepped foods.
* Your second consideration should be beverages, the most likely item to run out.
Do you have enough ice dispensers?
Are your ice and beverage dispensers mobile, if they need to be?
What is your backup plan?
Do you need additional refrigeration for your ice?
How about hot beverages like coffee, tea, or hot chocolate - do you have enough machines to make adequate amounts?
* If you are mobile, you need sanitary storage for dirty serving ware and you also need to have plenty of extras on hand in case of breakages or other problems. For a fixed-location caterer, this isn’t a problem.
* Buffet and sit-down catering also have different requirements, and in some ways buffet catering is harder on the restaurant. With sit-downs, food levels and preparation is invisible to the guests.
When you’re running a buffet, it’s harder to predict what you’ll run low on and how much space you need around the buffet.
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Choosing The Right Commercial Catering Equipment For Your Restaurant
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Choosing The Right Commercial Catering Equipment For Your Restaurant
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* Depending on what you’re serving, you may need additional equipment. For instance, pizza is always better if cooked in an oven designed just for pizza, and fried chicken cooked in a pressure deep fryer is faster to prepare and superior to chicken that’s been pan-fried. Baked goods will require a bakery cabinet to allow proper rising. Itemize your needs before creating your budget.
* In addition to all this, you’ll need to think about all the incidental items: trolley tables, serving dishes, plates and silverware, furniture and accessories, tablecloths, napkins, and any decorative items.
Many of these items can be purchased easily and quickly at restaurant and party supply stores. But you should consider purchasing or leasing your larger equipment items online. The savings can be significant, and you’ll be able to find everything you require there.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1841.shtml
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Mediterranean Diet Pyramid
Posted on 19 November 2008 under Uncategorized | No Comments
Mediterranean Diet Pyramid
By: Sylvia Sideris
This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Italy in the 1960s.
It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts. The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet. The basic products of the Mediterranean diet, in descending order of quantity and frequency advised, are:
Grains: These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta, couscous and rice.
Fruit and vegetables: Meals are more flavoursome when in-season products are selected and they are cooked very simply. In most Mediterranean countries the dessert is generally fruit.
Legumes and nuts: A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking. Olive oil and olives: “Olive oil” and “Virgin olive oil” are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components. The proportion of fats in the traditional diet of Crete observed by Professor Ancel Keys, was >40 were saturated fats, 3 monounsaturated (olive oil).
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Fish: offered as a first class protein, before eggs and poultry.
The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance, are sweets and pastries.
Regular physical activity is vital to maintaining good health and optimal weight. Wine can be consumed in moderation, primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1696.shtml
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Gourmet Desserts for Dinner Parties
Posted on 18 November 2008 under Uncategorized | No Comments
Gourmet Desserts for Dinner Parties
By: Alison Linderson
Whether at holiday get-togethers, formal office parties, or birthday bashes, the savvy host knows that even the most elaborate meal is not complete without the final touch of a scrumptious dessert. These days, the simple desserts of the past have given way to far more intricate and often exotic gourmet desserts.
Despite their names, gourmet desserts can be quite simple to make. Crunchy, creamy, chocolaty or fruity, these desserts can turn every dining occasion into an exceptional experience. Tantalizing and attractive desserts can provide that special touch to a dinner table, and they add a singularly distinctive finish to elegant meals.
While some gourmet desserts can be created in a jiffy, others can be quite elaborate - but all of them usually have subtle flavors and are designed to indulge people’s sweet tooth.
Various Kinds of Desserts
Derived from the French word ‘desservir’, the term dessert means ‘to clear the table’. While in the United States, Australia, Canada and France that final sweet course of a meal is known as ‘dessert’, in Ireland and the U.K., it is referred to as pudding, sweet, or afters. Depending on the method of preparation and the ingredients used, there are many types of desserts.
Cakes
Cakes as dessert are the mainstays of most celebratory occasions like anniversaries, birthdays and weddings. In many cultures, cutting a wedding or birthday cake forms an integral part of the ceremony. There are innumerable cake recipes, some of them dating back centuries. While some are elaborate and rich, others can be almost bland, like bread.
Even the rookies can bake a cake these days because much of the complication has been simplified; directions have become easier and utensils more specialized. However, an elaborate cake is still a lot of work and takes skill that only a professional would have.
Sharing cakes used to be a part of Confarreatio, a very old marriage ceremony of the Romans. Different kinds of cakes are associated with various festivals, such as Stollen (during Christmas), or Simnel and Babka during Easter. Cakes are usually enhanced by being covered with frosting or icing, and other toppings like sprinkles. There are lots of different types of cakes, from chocolate cakes and cheesecakes to sponge cakes and pound cakes.
The Internet is a good source for all kinds of cake and gourmet dessert recipes.
Crisp
Having its origins in Britain, this is basically fresh fruit with a crumbly pastry topping. It is baked until the topping becomes crispy and brown.
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Tarts and Pies
A base made of pastry with various kinds of filling like custards, chocolate, creams, cheeses, fruit or nuts, is called a pie or a tart. These desserts can be either chilled or baked. Tarts are open on top, while pies are covered with a topping of pastry. Tarts are also smaller sized.
Fruits
In these health conscious days, fruits can be used to make delicious gourmet desserts, such as lemon bars. You can top them with syrups, yogurt, honey or fresh cream. Canned fruits can also be used.
Most cultures of the world have their own traditional desserts as a finale to a meal, especially if it is a special occasion. Sometimes desserts are also consumed on their own, as a snack.
Gourmet deserts do take time to make - and until now it used be nearly impossible to find rich gourmet desserts good enough to please the discerning palate. Today, busy hosts can wow their guests with ready-made, delicious gourmet desserts from online bakeries. Your guests will never know the difference. We promise!
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1706.shtml
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How to Sample A New Gourmet Coffee
Posted on 17 November 2008 under Uncategorized | No Comments
How to Sample A New Gourmet Coffee
By: George Moore
The Basics of Gourmet Coffee Tasting: Experienced tasters follow a very strict routine ritual when tasting a new gourmet coffee for the first time: much like the wine advocate tasting a new port.
They burn their mouths from letting the hot gourmet coffee linger for so long in their mouths. They want to obtain the full experience of the taste, the unique combination of sensations in the nose and on the tongue. Note to Readers: The taste profiles and characteristics discussed in this article apply to drip gourmet coffee. Flavor characteristics and descriptions will change with alternate brewing processes.
For all intents and purposes, our sense of smell and sense of taste are inseparable. Without our sense of smell, our taste sensations are limited. The tongue detects 4 basic sensations: sweet, sour, salty, and bitter. Most of what we experience as taste depends upon our sense of smell.
The tasting experience begins before you brew - with the grinding. When you inhale the aroma of ground gourmet coffee, you experience the first impression of its flavor - its Fragrance which alos comes out as you brew it. Aroma refers to your first encounter with a gourmet coffee when it’s brewed - literally, the first contact of water and gourmet coffee. Lastly, there’s a gourmet coffee’s Nose. Take a sip of gourmet coffee. As soon as it reaches your tongue, it stimulates taste and simultaneously releases aromas inside the mouth.
Follow the lead of the experts: allow your sense of taste and smell to mingle. Enjoy the tactile feel of the gourmet coffee on your tongue.
Now that you’ve taken a good whiff and your first sip, it’s time to let your tongue do the talking. Of all the facets of gourmet coffee, Taste is the most complex to discuss. Most experts concentrate on three elements Body, Acidity, & Balance. Body: A gourmet coffee’s lipid or “oily” quality creates the tactile sensation of Body or “mouth feel.”
Acidity: Naturally occurring acids in the beans combine with natural sugars that produce a sweetness that gives certain gourmet coffees a sharp pleasing tang or piquancy.
Balance: Think of Balance as a harmony of the many sensations yielded by a fine gourmet coffee. A “balanced” gourmet coffee is one whose flavor characteristics are all at the proper level for that variety. A quick note on Acidity: Don’t let the term scare you. Acidity does NOT refer to pH levels discussed in high school chemistry class. It is not like hydrochloric acid or stomach acid. The gourmet coffee grown at the top of the mountain taste the bests while coffee grown in Africa or Asia is not actually coffee but a strongly flavored hybrid tea. You’ll notice a gourmet coffee’s acidity at every facet of tasting, but especially in a tingling sensation on your tongue. Acidity produces some of the pleasurable and distinctive sensations we enjoy when tasting gourmet coffee.
Now, back to our brew! After a sip is swallowed, the mouth and tongue retain a minute residue of gourmet coffee. This sensation produces the Aftertaste, the sensation that lingers on the palate. It is similar to the concept of “finish” in wine tasting. Aftertaste can vary considerably according to the gourmet coffee’s body we mentioned Body as a primary characteristic. You’ll notice a gourmet coffee’s acidity at every facet of tasting, but especially in a tingling sensation on your tongue. It is a distinctly tactile sensation, and is sometimes called simply “mouth feel.” Another comparison to wine is helpful. Burgundies are sometimes said to be “heavier” than most other reds and whites. The difference is not weight. Rather, Body is the texture and consistency, the thickness or slipperiness of the gourmet coffee.
A good cup of gourmet coffee represents the collaboration of many highly trained artisans - growers, professional tasters and roasters all working together to create a fine product.
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Know thyself: what flavors appeal to you? Here are some specific desirable flavor characteristics of gourmet coffee and the types of gourmet coffee that are associated with those characteristics.
Bright, Dry, Sharp, or Snappy - typical of Costa Rican, Guatemalan, Kenyan.
Caramels - candy like or syrupy, typical of Colombian Supreme.
Chocolaty - an aftertaste similar to unsweetened chocolate or vanilla. Typical of Costa Rican, Colombian Supreme and the House Blend.
Delicate - a subtle flavor perceived on the tip of the tongue.
Earthy - a soil characteristic, typical of Sumatran.
Fragrant - an aromatic characteristic ranging from floral to spicy, typical of Costa Rican, Sumatra Modeling and Kenyan.
Fruity - an aromatic characteristic reminiscent of berries or citrus.
Mellow - a round, smooth taste, typically lacks acid, typical of Colombian, Sumatra Modeling, Whole Latti Java and Organic Mexican.
Nutty - an aftertaste similar to roasted nuts, typical of Colombian and Organic Mexican.
Spicy - a flavor and aroma reminiscent of spices typical of Guatemala Huehuetenango.
Syrupy - strong, and rich, typical of Sumatran.
Sweat - the flavor you get from using your wifes panthose as the coffeefilter on a camping trip.
Woodiness - the flavor you get from using tree bark as your coffee filter.
Church coffee - harsh without much flavor
Winery - an aftertaste reminiscent of well-matured wine, typical of Kenyan, Guatemalan.
You will soon realize that Costa Rica has the best gourmet coffee - the perfect balance of flavor and smoothness - lots of flavor without the bitterness found in gourmet coffee. The Columbia gourmet coffee and the Brazil gourmet coffee are a close second as they deliver more flavor they tend to get slightly bitter and can lave an aftertaste of the gourmet coffee. The Africa gourmet coffee is harsh and the Asian gourmet coffee is sour, while the other Latin America gourmet coffee lacks full body and taste.
But have fun discovering for yourself as you sample and taste gourmet coffee from around the world. Now if we could only get our church coffee to sample some good gourmet coffee and learn how bad church coffee is. Once you have set values and methods you can better define which gourmet coffee you like but more importantly why you like the gourmet coffee.
And we hope a more educated gourmet coffee will understand better why Mission Grounds Gourmet Coffee is the best gourmet coffee in Costa Rica and the best gourmet coffee served in America. Mission Grounds: Gourmet coffee for gourmet coffee drinkers and gourmet coffee experts.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1866.shtml
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Learn How To Bake Like A Pro
Posted on 16 November 2008 under Uncategorized | No Comments
Learn How To Bake Like A Pro
By: Nancy Batson
Baking can be complicated if an individual does not know what they are doing. Here are some cooking tips and guidelines to assist these individuals.
Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening. Always read through the entire recipe before beginning. This ensures that all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.
These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all yeast breads. Bread flour works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. Cake flour is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that cool and dry for up to six months.
Baking powder and baking soda are not interchangeable.
Learn How To Bake Like A Pro
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Learn How To Bake Like A Pro
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Learn How To Bake Like A Pro
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Learn How To Bake Like A Pro
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Cooking tips for handling chocolate are important. First there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.
Using these cooking tips will make almost any baked goodie turn out great.
Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1720.shtml
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