Don't Say Banana - Say Matoke

Uganda is probably the banana basket of east Africa. There are so many types of banana, that there is not one general name for banana in the local language. Here is an introduction to some types of banana from Uganda.

The king of bananas in Uganda is definitely matoke. The term matoke is a generic name for a family of banana that are similar in characteristics. The matoke banana is a small, green banana which grows tightly on large bunches. It is a cooking banana. Ripe matoke bananas are also edible - as a last resort, instead of throwing them away.

The matoke banana tastes best peeled and steamed in banana leaves. It then develops a rich yellow colour. Matoke also tastes good roasted, as a snack.

Its soft, neutral taste is ideal as an accompaniment to fish, meat, groundnut, vegetable and pulse sauces.

Although the matoke has a reputation of not being particularly nutritious, it is very much beloved. It is often preferred to maize meal bread (posho), millet meal bread (kalo), rice, or boiled cassava, sweet potato, yam or arrow root. However, since matoke is expensive, it is often served with one or more of the above.

The price of matoke is one of the most reliable reflections of socio-economic realities. While 20% inflation may sound abstract to many,the same information, stated as the increase in the price of a bunch of matoke from two thousand shillings to twenty thousand shillings, lends immediate relevance and understanding of the state of affairs.

The other popular banana is the bogoya. The bogoya is a long, curved, rather elegant, yellow banana. The bogoya is a fruit banana, eaten yellow and sweet as a snack.

Menvu is the name of a short (finger-length) banana, very yellow and very sweet. And then there isomwenge, which is only fit for brewing banana beer.

As well as lots of red and yellow bananas, which cannot be eaten raw or ripe, but must be roasted or boiled in the peel.

Bananas such as bogoya and menvu are often sold at markets or roadside stands. Matoke is serious business, and has whole sections dedicated to it in many markets. Many roadside eating places also roast bananas alongside sweet potato and cassava as take-away snacks for hungry travellers.

If you are ever walking along such a stand in Uganda, or at a market, you cannot just say banana. You have to say matoke. Or bogoya. Or menvu.

Or a host of other delicious lovely fruit.

Matoke gets an emotional mention in Lamaro Schoenleber's new full-length memoirs; Sauerkraut in Odii - add love to taste, available at amazon.com. https://www.amazon.com/author/lamarolaker

Know How Oxygen Absorbers Enhance the Shelf Life of Food

The presence of oxygen encourages the proliferation of microbial growth. This particular aspect is a concern when it comes to the storage of food and drugs. Using oxygen absorbers can help reduce oxygen from the immediate environment. It is evident from this that while oxygen is required by every living being, in some cases it can cause significant damage. It leads to the deterioration of different types of food items and metals. But by doing away with this gas from the immediate atmosphere, the growth of microorganisms and other bacteria can also be put to a stop. There are various packets and stripes that contain desiccants that absorb oxygen from the air. By using these, stored food products and drugs can be saved from change in taste or color. In the past, expensive methods such as vacuum packing or gas flushing had to be used to eliminate oxygen. But desiccants are a very economical way to carry out the same function in a safe manner. Below are some of the advantages of using oxygen absorbers:

    They help to increase the shelf life of products. This aspect is particularly important in the retail sector where food products need to be preserved for several months. A product with a short shelf life also gives rise to several logistical problems.

    Also, these materials play an important part in preserving the original taste, smell, texture and taste of different types of snacks, dry fruits, grains, tea and coffee etc. As we know, when these products come in contact with oxygen or moisture, they lose their original taste and flavor.

    Foodstuffs contain a number of vital vitamins that need to be preserved. When these vitamins come in contact with oxygen, they get oxidized. So if you need to preserve vitamins such as A, C and E in your food products, you could use an oxygen absorber.

    While certain types of bacteria are acceptable in food products, the presence of pathogens can be a health hazard. If oxygen is not eliminated from the food product in question, pathogens could rapidly breed.

    Also, dairy products are very delicate and perishable. Oxygen absorbers are highly useful in retaining the delicate flavors and texture of cheese, yogurt, and fermented dairy products.

    Apart from food stuff, they are used for protecting diagnostic kits, and other pharmaceutical items.

Purchasing these materials is a small investment, but it goes a long way in ensuring the safety and taste of your food products. However, prior to using oxygen absorbers, it is important to discuss their compatibility with different food and pharmaceutical products. In most cases, they are safe to use because they do not release any toxic gases or harmful chemicals.

I am into moisture absorption and moisture control industry for more than 10 years. Oxygen Absorbers and Case Ready Meat Packaging are perfect solution for all your food safety concerns.

Dunking Bread, Donuts or Whatever

Sticking a piece of bread into some sauce or dressing is known as dunking. This is a simple, almost primal activity. Any nationality or race of man that uses bread as a staple part of that diet will dunk.The specifics will be laid out below. You can dunk during dinner,breakfast, snack time or dessert.

First, the proper substrate. Always dunk with a piece of firm bread.

Dunking should be done with a piece of a slice of bread. That piece should be mostly crust with a small amount of the actual bread. Approximately 2/3 crust to one third bread. This is done to prevent sogginess and maintain maximum flavor of the bread and whatever you dunk in.

If you try dunking with a piece of American Bread, (the rules are there are no rules). But why? When you use that type of bread it gets absolutely mushy. The full effect should be- something soft, yet fairly crispy and firm.

Softening, but not too much from the moisture of the sauce or dressing is essential. I prefer dunking with a piece of Italian Bread.Let's face it, who likes soggy bread? It's like eating a cotton ball.

Dunking allows you to control the ultimate texture of your bread. The longer you place your chunk of bread in the sauce or dressing or juice, the soggier it gets. When a piece of bread gets too soggy, the mixture of flavors goes away. You are in control of the ultimate flavor and texture. You can do it right.

When I was growing up, there was always a pot of tomato sauce bubbling on the stove top on Sunday morning and there was always a fresh loaf of Italian Bread on the counter. I could not and still do not ever resist testing out the tomato sauce. That is my right and obligation as an Italian. (yuk,yuk)

Sometimes, when the salad dressing has a little bit too much vinegar in it, that's the time to dunk. That is one of the reasons for croutons. The bread will lower the acidity of the dressing and therefore, resurrect it. Sometimes my mother was heavy handed with the vinegar. Overall, the meal was great so, who had the nerve to complain?

Breakfast. Dunk a piece of your doughnut or bagel into your coffee, tea or milk. You will be sent to another place by the flavor combination.

Snack time. Dunk your cookie into your glass of milk. Great things happen. I prefer to use Oreos, but I also love using chocolate chip cookies or biscotti.

When you dunk you become a food chemist and your dining room your lab. Dunk whenever you can. You will be that much better for it and you might never stop.

Thank You Very Much For Reading My Article. I hope you enjoyed it.

Would you like to know more about Big Italian Cooking? Grab FREE copies of my Cookbooks, "Big Italian Tight Budget" and "Christmas Eve Italian Style" at:

How To Flavor And Prepare Black-Eyed Peas

Black-eyed peas, also called cowpeas and cousin to the smaller field peas, probably came to America via the slave trade. They had more use as animal fodder before coming to the table of the two-legged. The beans themselves are beige in color, but have a black "eye" that gives them the name. You can buy them canned, fresh (frozen) or dried.

Although more popular in the South, make these potassium and protein rich, fiber-filled peas unique to your own diet by spicing them with your favorite flavors. As with many legumes, they are neutral in taste and easy to enhance with seasonings. In the South folks like to add the flavor of crisp crumbled bacon, along with red or green bell peppers, chopped onions, chili powder and black pepper. To be authentic you should use ham hocks (or a ham bone) or fatback to aid in flavoring. It is the pork's fat and salt that add that special flavor.

There are many recipes for the famous Hoppin' John dish served to celebrate a prosperous New Year. Here are some ideas and things to consider to get you experimenting no matter what the season. If you want to avoid the salty canned peas and avoid the pre-soaking, frozen is the way to go. Otherwise try the easy-to-store dry variety.

If you buy peas dry, you can quicken the cooking time by using a pressure cooker. They may take one to one and a half hours of simmering on a stove top (as do the frozen peas) compared to ten to eleven minutes in the cooker. Don't forget to soak dry peas overnight, but use fresh water before simmering. Cooked peas should be tender enough to squash with a fork. Check them after forty minutes, since some have thinner skins than others, and you don't want mushy peas.

Mix them with rice (half as much rice as peas) for a full meal and serve them with ham. Cook the rice separately fifteen minutes before adding it to the beans if simmering. Or you may cook the rice in a different pan while using a pressure cooker for the peas. Either way let the combined rice and peas simmer and blend their flavors together for an additional five minutes.

Other spices you might try with black-eyed peas are thyme, oregano, cayenne or red pepper flakes. Diced tomatoes and celery are often added. A Cajun or Creole spice blend is a great way to heat things up. Paprika or Liquid Smoke will give it that smoky flavor as will a tablespoon of molasses. Or add spices that you know you like either for their taste or nutrient value, such as cinnamon or cloves.

Many spices supposedly reduce gas, including bay leaves, thyme, cumin, ginger, caraway and mint. Some swear that throwing a carrot in the pot will reduce the side effects, others drink orange juice with the meal. If you eat beans often enough, your body creates the enzymes that aid in digestion and, thus, reduce gas. The good news is black-eyed peas are one of the least problematic of the legumes as far as "gas production" is concerned.

Think of black-eyed peas as you do any bean and consider using them in salads, with Mexican dishes, on nachos or in any hearty stew or chili. Who knows? Yours just might be the winning entry in this summer's chili cook-off.

Copyright 2012 by Linda K Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, you can turn to a food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. To learn more or to sign up for more informative food and flavoring articles go to http://bellwetherbooks.com/

Try Your Hand at Wine Tasting

You don't have to be a serious or highly qualified sommelier to enjoy the art of wine tasting. It can be a great pass time to get enjoyment from whilst being educational at the same time. You can meet new friends at organised classes, or go along with friends and learn something new together.

Wine tasting is as old as the making of wine itself and has been taken to great heights in terms of qualified wine tasters being able to distinguish subtle changes in different vintages even from within the same vineyard. Many professional wine tasters have insured their taste buds for many thousand pounds.

However, for the ordinary person wanting to get more out of their wine experience, an organised group is the best way to start. Attending classes will begin to familiarise you with the terminology and simple analysis used by the experts.

Often at the end of a fixed-term course on wine tasting, students will hold a blind tasting to test their knowledge and see how well they can identify specific wines. Students are taken through all the different stages of being able to recognize a well-crafted wine starting with how the wine looks when first poured into the glass and its general appearance.

While the wine is still in the glass and before tasting it; wine tasters use their sense of smell to savour the aromas of the wine and begin the mind actual tasting experience. The nose is capable of a much wider array of stimuli than the tongue and can pick up on any fruity or woody notes, herbal or floral scents. The usual terminology for the smells that come from the wine are aroma or bouquet.

Before tasting the wine it is advisable to have the right kind of wine glass to allow the full flavour of the wine to be experienced. Glasses which are larger at the base and quite narrow at the top are thought to be ideal. Wide topped glasses are the least ideal. Having your tasting wine at the correct temperature is critical to ensuring that what you taste is going to be at its optimum.

Light bodied red wines such as a Shiraz Grenache should be kept at 10-12 deg C. White wines such as Chenin Blanc should be kept at 6-10 deg C and rose wine such as a Pinotage should be kept at 10-12 deg C. Once you have learnt the basics then you can enjoy years of fine tuning your taste buds and learning more as you go along.

Make sure you have a range of wines available for tasting such as a South Africa red wine, Californian white wine or a New Zealand rose.

Summer Drinking

It's summer, it's hot, and you want to cool down fast with a cold drink. In the refrigerator are many choices and ice cubes in the freezer make them even more enticing. Soda pop and beer are quick and easy. Just pop the top and you are on your way to a fast cool down, right? Okay, you think you know better, so you choose a flavored water or sports drink that would do the trick. Maybe you would prefer a chilled alcoholic beverage like a screwdriver, gin and tonic, or another flavored favorite. And the kids? They can have that childhood favorite of KoolAid, or a juice that comes in a box or pouch. I would like to make the case for why these drinks are not good choices, and the main reason they are not is because of the sugar they contain.

All the drinks listed above contain sugars of varying amounts and types. I would like to first address alcohol. Anything alcoholic is sugar and adding flavor just makes it worse, not to mention the fact that alcohol is very dehydrating. Drinking a dehydrating beverage on a hot day where you are losing fluid through perspiration is not a good choice. It can lead to heat exhaustion and heat stroke, or even something worse. Something like a heart attack, or even death.

Soda pops, juices and flavored waters all contain too much sugar for them to be a good choice on a hot day (or any other day for that matter). Sugar does not quench thirst. It just makes things worse for your body. First of all, your body has to metabolize the sugar. Metabolizing something you drink means increasing heat in your body. Refined sugars and fructose corn syrups are difficult for your body to process and, therefore, require more heat to be able to be digested. These sugars also wreak havoc on your body by pulling nutrients away from places, such as bones, to provide the added nutrients needed to break them down. Another problem these sugars can cause is a fatty liver. Alcoholics are no longer the only people who should be concerned with acquiring this issue.

So what can you do instead? How about good-old water? I'm not talking about the fluoridated and chlorinated stuff that comes directly out of your tap. Those chemicals are way to hard on your body. I'm talking about filtered drinking water. Boring you say? Well, dress it up. Make it an herbal iced tea, freeze some lemon flavored water as ice cubes and add it to your tea. Put a pitcher in your fridge and add lemons (organic if you use the peel) and or cucumbers. You could also add fruits such as watermelon or peaches. Yes, they contain some sugars, but they also contain the other nutrients needed to digest them. Strawberries and other berries also make a plain, boring water just a bit more interesting. Play around with it and see what you like.

It's hot outside. Make sure you make the most of your hydrating and cooling efforts by drinking beverages that support your body, not weigh it down and dehydrate it. Drink plenty of clean water and, if you need to, dress it up for some variety.

Jennifer M. Clark is the owner of Nurturing Wellbeing and creator of YOUR Body Reset. She is a certified Health Coach and is certified by the American Association of Drugless Practitioners as a Holistic Health Practitioner.

You can find out more about Jennifer at http://www.nurturingwellbeing.com and join in on her Facebook page at http://www.facebook.com/NurturingWellbeing.

Groundnut: The Wonder Nut

Have you ever heard of groundnuts? These little-known nuts are a basic source of food for millions of people on the African continent.

Groundnuts are little red sweet nuts, which grow in the ground. They can also be peach-yellow in colour, and a little larger. Their cousin the peanut is much better-known.

The peanut does duty as a snack - roasted with salt or various spices such as wasabi or chili - or served in chocolate, or as a breakfast and sandwich spread in the form of peanut butter.

The groundnut, on the other hand, does heavy duty as a staple food for millions of families.

When freshly harvested, fresh groundnuts can be boiled unshelled with salt. They are a delicious snack to enjoy with, for example, black tea. Groundnuts can also be roasted with or without salt, and served as a snack.

In East Africa, however, particularly in Uganda, the main groundnut harvest is dried for later use. The raw dried groundnuts are pounded and sieved. A cheap but very nutritious sauce can be prepared with the powder.

The nuts are particularly rich in proteins and vitamins. Poor families that include raw groundnut powder in their daily meals can at least meet part of their protein requirements. Especially for children, this is very important if the family cannot regularly afford meat, fish or milk.

Called ebinyewa in the local language, this sauce is particularly nutritious because the cover of the raw groundnut, which contains many nutrients, is included. The sauce is also beloved because small amounts of it are enough to feed many people.

The sauce can be enriched with onions, tomatoes or spices, or cooked just as it is. The sauce is best served with steamed matoke bananas, or alternatively, boiled or steamed sweet potato.

Raw groundnut powder can also be added to various vegetable dishes to elevate their nutritive value, or to vary the taste.

This method of preparing raw groundnuts is common in southern and south-western Uganda. In northern Uganda, the groundnut is roasted, during which process it loses its testa.

The winnowed and cleaned groundnuts are then pounded and ground into a paste - odii. This paste is served as a very filling snack, along with ripe bananas, or boiled cassava or boiled sweet potato.

Mostly, however, the paste is added to boiled vegetables, meat, fish, or pulses. It thickens the sauce and adds a distinctive flavour to any food.

In both cases, the groundnut plays a key role in feeding millions of people, who use it in one form or the other as a staple food.

Some also like to eat groundnuts raw. Caution is in order, however, because raw unprocessed groundnuts easily develop fungi, which may be harmful to human health.

The groundnut is also an economic heavy-weight. Part of the economy of several African countries depend on the growth and trade in groundnuts.

The humble groundnut is nowhere near as famous as the peanut, but keeps many families alive. A real wonder nut.

Read more about groundnuts in Lamaro Schoenleber's new full-length memoirs; Sauerkraut in Odii - add love to taste, available at amazon.com right away! https://www.amazon.com/author/lamarolaker

Finding the Right Career in the Food Industry

In almost every field of practice, both educational attainment and skills are considered by the employers when looking to hire the most promising job-hopefuls. The food industry, however, may be a little lenient especially in the academic department. Many times, it only takes skill, training, and a little bit of experience to get hired in a food retail job. It doesn't even take the highest degree from a world-renowned school to successfully put up one's own pastry shop. All it takes sometimes is an impressive cooking experience coupled with sheer natural talent.

But more often than not such opportunity opens only for the few lucky ones. Everyone's best bet, even for those aspiring to land any career in the food industry, is to go for a formal type of education. This will not only help in honing one's knowledge and skills, but will also provide bigger and better job opportunities in the future.

If you are planning to pursue a career in culinary, enrolling in a duly accredited school will best prepare you for your embarkation on a good job. Of course, you should choose a program that is fitting for your preferred field of duty, budget, and time allowance. Enlisting in a course that trains you in all the unnecessary departments will only be a waste of your time and money.

There are a number of training options in this industry. Just like other professions, one can enroll for an associate's degree program, a bachelor's degree program, or a certificate's program in culinary arts. Whichever degree program you choose, make sure that you choose one that is offered in a school that has been properly authorized by accreditation offices. The degree program requiring the least amount of time is the certificate program which only entails a total of six months to one year of schooling. Next is the associate's degree, requiring two years. The longest is the bachelor's degree, which will take a minimum of four years to accomplish. In addition, there are also masters degree and doctorate degree programs should you wish to go for a higher level of education. Each of these programs takes around six and eight years of schooling, respectively.

The quality and amount of opportunities you receive upon graduation will depend on the type of education that you have acquired. This is because people who have been schooled in a culinary school for a longer period of time would have gained more exposure to essential concepts, and are expected to have a broader cooking experience compared to the rest.

Among the many career opportunities in the food industry are jobs as a nutritionist, a food critic, pastry chef, executive chef, or a position in hotel and restaurant management. If any of these is your dream job, then you can jumpstart your successful career by enrolling in the best culinary school there is for you. Always remember that success cannot be acquired overnight, it is a gradual process which you can start with as soon as you are holistically ready.

For more information on how to maximize your cooking experience, visit our website http://www.crescentcitycooks.com.

What You Should Know Before Attending a Cooking School

The population of people wanting to pursue a career in culinary arts today is steadily on the rise. Every year, more and more people are enrolling in institutes that offer programs and courses in culinary. This is because a degree in culinary arts is usually an advantageous step to a good cooking career. People who wish to pursue a career path in culinary are advised to enroll in a reputable cooking school. Just like any other profession, being a chef also requires passion and skill.

While a formal culinary education is not really a prerequisite to a successful career in cooking, getting a degree in any culinary program can help you choose from a broader set of career opportunities. In this case, your best bet would be to enlist in a good culinary school and choose a course that best suits your capabilities and intelligence. If you wish to work as a full-time chef, then go for a program that focuses on giving the best training for aspiring chefs. However, only the best culinary schools can render a sound training and education in cooking. How would you know if a school is efficient in its goal of educating hopeful chefs? Here are some guidelines:

1. Accreditation
It is very important for any school to be duly accredited in whatever field it specializes in. When you enroll in a cooking school, be sure that it has received all the necessary authorizations from proper offices. This will guarantee that the degree you earn is acceptable and will greatly aid you in finding better career opportunities in the future.

2. Types of Degree Programs
There are three types of programs namely: Associate's Program, Bachelor's Program, and Certificate Program. Of the three, the highest level of education is the Bachelor's degree; however, it also takes the longest. If time and budget are an issue, it is best that you enroll in the shortest course which is the Certificate Program.

3. Externship Programs
Another important consideration that you should take in joining a culinary school is the type of externship program that it offers. This program is offered at the end of the course where you will be tasked to assume responsibilities in an actual work setting.

4. Availability of High-Quality Equipment and Facilities
The availability of proper cooking paraphernalia and facilities is crucial in order to learn effectively. If you are schooled in an institution where facilities are sub-par, you might not be accustomed to work in high-end establishments where facilities are up-to-date, making you less qualified for good job opportunities.

Admission to any degree program in culinary arts can be pretty easy. While admission requirements typically include no more than a high school diploma and a genuine passion for the said career, there are those that are stricter in accepting applicants where an interview or a certification in any professional cooking exposure may be required in order to enroll. Interested individuals must always check the specific requirements asked by the school in order to save time and effort.

For more information about the essentials of getting in a cooking school, visit our website http://www.crescentcitycooks.com.

The Way The Secret Of Coffee Works Out

A cup of coffee is useful when you really need creative ideas. That is the reason why many writers and painters enjoy a superb cup of coffee. If these people are grouped based on their coffee preference, there'd only be a tiny portion of non-drinkers. You will find something in this bittersweet beverage which makes individuals demand more.

It's a drink that people on the run rely on to jump-start their working days. This specific beverage is witness to a new multitude of conversations that transformed the earth. So much so that in the past, in 1675, the Ruler of England banished coffee houses, declaring they were areas where individuals met up to conspire against him. There again, for some reason that coffee triggers individuals to think, to examine, to go over ideas and perhaps later on, to act on it. Whether coffee got a thing to do with it, or was only seen in those essential occasions, we'll can't say for sure. It is a beverage that turns on the mind.

I'd have merely concluded that coffee is really a magical beverage taken to us by fairies, presented by unicorns to stay up and about yet no, science carries a method of outlining why coffee has these kinds of results on consumers.

Coffee has caffeine, a stimulant substance seen in a few plant life. You can find caffeine in green tea leaves among others. This substance influences our nervous system simply by acting as a stimulant which helps fend off sleepiness and reestablishes alertness. The thing is, in the brain, there is Adenosine, a nucleoside or a chemical substance which attaches to Adenosine receptors. Once that happens, it will cause the individual to truly feel drowsy. It's a normal process that occurs in the brain therefore working with a sleep-wake cycle.

Each time a man or woman enjoys coffee, caffeine tip-toes toward adenosine receptors and links to it making adenosine out of place. It is a difference from exactly what our body interprets normally when the pituitary gland feels this, it deems it a crisis situation. After that it will cause the adrenal glands to create adrenaline. Your system frees kept energy to ensure you could use it to the identified crisis and that's why you feel so energized up. Coffee also impacts the dopamine levels within the brain. This will cause elevated heart rate and blood pressure levels. This mechanism increases the oxygen brought into the body which will raise the performance of all the body organs in your body.

The greater oxygen in the brain, the harder it works; the more it works, the higher the ideas. This particular truth should be sufficient to explain why coffee is a lot of people's best ally. It's more reliable and a lot likely accessible whenever you need an "upper". Moreover, having a caffeine-high is completely lawful.

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Comparison Between Jam and Jelly

Fruit spreads are the preferred choice of bread toppings for many people throughout the world. They are available in several varieties and a multitude of flavors ranging from the basics to some quite exotic blends. Jam and jelly are the two main types of preserves used by those who like a naturally sweet dressing.

Interestingly enough, the United States FDA states that the two are the same by their basic definition. Both are preserves that are derived from fruit and form their unique consistency through the additions of sugar and pectin. They differ quite a bit in the way they are prepared, the flavors they deliver, their textures and even their nutritional values.

Both of these spreads are a delicious way to add a fruity flavor to breads without a lot of unwanted excess. In a side by side comparison with butter, jams and jellies deliver nearly half the calories of butter or margarine. They contain no fat and are can be a nutritious and delicious way to get a quick boost of energy. Marmalade and other fruit-based butters are actually just variations of one of these two formulas.

The most significant differences between the two preserves is in the way they are prepared. Jam is created by crushing and boiling entire fruits. Every edible part is included in the mash. As it heats, natural pectin from the skins are released and provide the mix with a firm, gelatinous consistency that is somewhat lumpy.

With this type of spread, there are likely to be several small chunks of fruit left in the mix from the crushing. Pulp helps to give it a more fluid consistency. In many cases, such as with small berries, the seeds will not be strained out because they have certain nutritional values and add an extra pop to the flavor.

With jellies, the fruit is crushed and strained until nothing is left behind but the juice, which becomes the main ingredient. As the liquid boils, both sugar and pectin are added to the mixture. A reaction between the two additives is what causes the concoction to thicken up and allows it to be spread easily and smoothly.

Since only the juice is used, there are no skins to provide natural pectin, thus a substitute must be added to make it firm up and set correctly. It has a tendency to have a sweeter taste than jam because the inherent tartness that comes from whole fruit is not present and the sugar becomes more prominent. With no real explanation why, children seem to be drawn to this smooth spread more than any of its counterparts, and it is said that before the age of 18, the average person will consume close to 1,500 peanut butter and jelly sandwiches.

So, though they are prepared along the same basic concept, there are some significant differences between jam and jelly. It all comes down to individual tastes and whether one prefers smooth to lumpy or tart to sweet. Whichever is the preferred option, either will prove to be a most pleasant culinary experience.

The same Jam Jelly, and sweet breads that we sell at our restaurant we also sell online so you can have them sent right to your doorstep. Click on this link Jam and Jelly to order today, also visit our restaurant site Beckeys Kountry Kitchen

The Best Of Rome Cuisine

If you like travelling and you have a sweet tooth, Rome is definitely one of the places where you should go on holiday. The Colosseum, Trevi Fountain, the Mouth of Truth and countless opportunities to have fun and enjoy the world's best cuisine (according to experts). There is such a long list of Italian dishes that it is easy to get confused. Here a few suggestions to enjoy Rome cuisine in particular. The gastronomic tradition of this city is in fact very special. What are Rome's most famous dishes?

Let's see a list of them with their original Italian names accompanied by a translation/explanation. So you will be able not only to recognise them but also to order them!

Bruschetta: the most popular appetizer in Rome. The Romanesco word means "bread which is lightly burnt", rubbed with garlic and topped with tomatoes and oil.

Abbacchio alla scottadito: simply roasted lamb chops (they are served hot).

Pasta cacio e pepe: pasta in a delicious pecorino cheese and black pepper sauce.

Trippa alla Romana: tender tripe in tomato sauce, served with pecorino cheese.

Carciofi alla Giudia: artichokes which are tender inside and crunchy outside. It is a typical Jewish Roman dish.

Saltimbocca alla Romana: Roman-style veal with ham and cheese. "Saltimbocca" means "jump in the mouth".

Supplì: fried rice croquettes stuffed with cheese and beef ragout.

Fiori di Zucca: zucchini flowers, filled with anchovies and mozzarella cheese.

Maritozzi: soft buns with candied orange peels and raisins, usually filled with cream.

Pasta alla Carbonara: spaghetti served in a sauce made with eggs, bacon, pecorino cheese and a bit of black pepper.

Rigatoni con la Pajata: pasta with ringed veal intestines and pecorino cheese.

Coda alla Vaccinara: oxtail stewed in tomato sauce.

Pomodori con riso: Tomatoes filled with rice, served with delicious roasted potatoes.

Ciambelle al vino: hard cookies to be dipped in wine as an after dinner.

Porchetta: pig roasted, typical from the countryside.

Crostata di ricotta: cheesecake made with ricotta and lemons.

What is the location where history and cuisine come together? The old Testaccio rione is definitely the right place where you can find Rome's most traditional dishes. This area was defined "the belly" of the city, and many butchers used to live there. There is a big Jewish influence in Roman cuisine, because there were many of them in the past. Ancient Roman cuisine included pig's trotters, genitals and brain.

I guess you are ready to experience the Eternal City's entertainment and cuisine. Both traditional and modern dishes will not let you down!

Limo Tours Rome is a first class Rome airport transfer service, providing dock transfers, Rome tours and other professional chauffer services.

Cake Decorating Tips

Cake decorating may be a fun thing for family members to do. Moms and kids may do this for special occasions to make it more memorable. Though it will take lots of practice and experiences before one could prepare a perfectly decorated cake, nevertheless, it will be one great achievement for those who will be able to hone their skills and creativeness when it comes to cake decorating.

Here are some things to remember when decorating cakes for the family, for friends or for others as gifts:

* Before decorating the cake, it is necessary to put it on a serving platter with some strips of wax paper under it. This is needed to protect the platter from getting messy during the decorating process. The wax paper may just be pulled out after.

* Brushing off the extra crumbs from the cake should also be done before spreading the frosting to make it set. The next or the final layer of frosting can be done or the decorations may now be put in place. Leveling the cake before decorating may also do the trick.

* Paste food coloring may be used in order to make the colors brighter and more vivid.

* Cake decorating bags may be filled halfway only to make it easier to work on the decorations. The tip of the cake decorating bags should be held close to the cake before squeezing it.

* It is also necessary to select the proper icing to use. Those who choose butter cream icing should see to it that they have prepared the right consistency in order for the decoration to look attractive.

* Those who would like to make use of fondant have to learn how to do it properly. A smooth and wrinkle-free fondant makes a cake look very elegant and delicious as well. There are some techniques that can be used to cover the cake with fondant perfectly.

* When choosing cake decorating tips, it is necessary to select those that are made of materials that do not rust. Cleaning in warm soapy water and then rinsing the tips with hot water will be helpful in preserving the quality and the life of the cake decorating tips. Other equipment and materials used should also be cleaned and kept properly after each use.

There are lots of recipes as well as designs for various types of cakes. One may start decorating cakes as a hobby and then may think of doing some small business out of it. Cakes are expensive these days but people especially families can still enjoy the best taste and the best decorated ones through their own efforts and creativity.

Get in the business of making people happy with your own cake baking business. You will have fun while servicing others. Learn everything you need to know in setting up a cake business and start making people happy.

10 Of the Best Fruits for Your Health

All fruits are good for you, but here are 10 of the best for your health.

1. Berries

Berries are one of the best fruits for you as they are very low in sugar. Blueberries, raspberries, strawberries and blackberries are full of vitamin C, high in fiber and are low in calories. Berries are also a great antioxidant.

2. Grapes

Grapes a low calorie fruit, 1 cup contains an average 100 calories. Grapes are rich in vitamin C but have lower fiber content than berries. Red grapes are better for you than green, as they contain a higher nutritional value. Red grapes contain flavonoids which protect blood vessels. The darker the grape, the more of these flavonoids there are.

3. Apples

With less than 100 calories per apple, they are a great choice. High in Vitamin C and rich in antioxidants, it has been suggested that a group of chemicals in apples could protect the brain from diseases such as Alzheimer's and Parkinson's. Maybe an apple a day does keep the doctor away.

4. Papaya

Papaya is a great exotic fruit. It is rich in antioxidants and contains Vitamins C, B and E. 1 cup of papaya has around 55 calories. Papaya is good for digestion as it contains papain, which is an enzyme that aids digestion. It is also thought that papaya may help to protect your body against cancer.

5. Avocado

This fruit is high in potassium and is a good source of fiber, Vitamin C, E and B6. Avocado is thought to promote heart health and is a good source of 'healthy' fat. Avocado is great fruit, because its hard outer shell stops pesticides from getting into the fruit.

6. Mango

A medium mango has about 130 calories, they have a higher calorie content than some of the fruits on this list, so should be eaten in moderation. Mangoes are full of vitamins B and C, calcium, iron and potassium. They are also a source of protein.

7. Pineapple

Pineapple is a great tasting tropical fruit, which has around 83 calories per serving. Like many fruits it is rich in antioxidants and vitamin C. Pineapple also contains the enzyme bromelain which breaks down protein and aid digestion. It is also thought that this enzyme has anti- cancer effects.

8. Bananas

Bananas are a great source of potassium, which helps to keep the heart healthy. A medium banana has just over 100 calories. They are a good source of vitamin B6, C and fiber. The consumption of bananas has been associated with the reduced risk of colorectal and breast cancer.

9. Grapefruit

This is a low calorie fruit, with have a grapefruit containing just 39 calories. Studies suggest that the grapefruit may help with weight loss in the obese and could possibly provide protection from diabetes.

10. Kiwi

1 medium Kiwi contains 46 calories, making it a great low calorie choice. Kiwis have a good source of fiber, potassium, vitamins C and E. This fruit also contains phytonutrients which have been proven to repair DNA and act as the bodies protection against some cancers.

Why We Should Eat Organic Food

So, what is so good about "Organic?" Generally, it is seen as an overpriced option in the vegetable aisle of the supermarket, that has probably been produced without using pesticides. Is there more to it than that? YES!

Industrial farming really got going about forty years ago, and since then, it has caused widespread environmental devastation. Industrial farming has been considered responsible for contamination of rivers, streams and groundwater, it has driven small farmers off their land unable to keep up with the high yield opposition. These farming methods have had a terrible effect on livestock farming where animal welfare is often in a poor state. This type of farming is not sustainable and almost works against nature and not with it.

Organic farming is defined as an approach that aims to create agricultural systems that are integrated, humane, and environmentally and economically sustainable.

Organic farming looks to reduce carbon emissions by turning our soil back into an effective living carbon sink. It aims to reduce energy inputs by relying on healthy soil to increase the yields and fight pests, thus potentially cutting down on fertiliser and pesticides by over 90%. This results in reducing pollution which is an obvious benefit to our wildlife, water systems and environment. Organic farming uses water more efficiently by using healthier soils that retain and release water in a way that can cope with droughts and floods more effectively.

Another vital role that organic farming plays is the improvement of animal welfare. An example of this can be shown in dairy cows. A huge percentage of our modern dairy cows are high yield milk machines. They have been bred to produce ten times as much milk as a calf would naturally suckle, which can often lead to lameness, disease, stress and inflammation of the udder. These cows are fed high quantities of cereal based concentrated feed to keep up with their high milk production. In high producing farms, the cattle can often be kept in cubicles with metal or concrete floors and rarely go out into the open air, sometimes only to walk to the milking parlour and back again. When the cows yield drops they are slaughtered, which is usually after about four years. Cows should usually live up to about 10-12 years.

Organic farmers tend to use more native breeds of cow, that don't produce such a high yield of milk but they enjoy more home grown feed like grass, hay or silage, and tend to have less problems with disease and stress. Organic cows generally graze outdoors, and are brought in for the winter and bedded on straw with space enough to walk about. By buying organic meat you can rest assured the welfare of the animal has been of utmost importance throughout its life.

Generally if a product has an organic label, it has been certified by the Soil Association.

Of all the various labels found on food products, like 'freedom food', 'red tractor' and so on, the Organic label seems to do the most to ensure that the product is not only healthy for the planet but healthy for us too - always a good thing.

If a product carries an 'Organic' label you can be sure of the following:

    The product has been produced to a minimum EU organic standard.
    Environmentally friendly - restricted use of synthetic fertilisers, pesticides maintains soil fertility.
    All animals are free range and farmers operate to high animal welfare standards.
    Antibiotics restricted.
    No growth hormones.
    No GM.
    No irradiation.
    Traceability.
    Better for wildlife.

It does not mean:

    That the product has been locally sourced.
    Consistency in standards of certifying bodies.
    Low air miles.
    Sourced from small producers.
    Minimal packaging.

In my eyes, it is essential that when choosing meat and dairy products, you choose organic. Intensively reared dairy cows and farm animals are often fed a cocktail of antibiotics, growth promoting drugs and many other unnatural products, which of course are passed directly on to the consumer. Surely, this is not a good thing.

When we see where this industrial food comes from, how it is made and the consequence of buying it, we tend to lose our appetite for eating it.

The Soil Association reckons that organic food simply tastes so much better. Fruit and veg are full of flavour - and the only way to agree with that is to try it!

For more information on organic certification, head over to the Soil Association where they have a tonne of useful pages, tips and downloads. Or check out the latest campaign Organic Naturally Different.

Come and see us now at http://www.sustainablefoodrevolution.com for more great ideas for eating well, and making healthy and sustainable food choices.

If You Are Visiting Miami, Florida, Check Out These Awesome Cuban Restaurants!

Miami is well known for the sun, hot bodies and delicious dining destinations. If you are traveling to Miami and happen to be in the mood to eat a meal that's totally scrumptious, you should try traditional Cuban food. There is absolutely nothing understated regarding this mouth watering fare. The flavours pop with bursts of garlic herb, onion as well as cumin. The flavor base for the majority of Cuban dishes start out with an authentic "sofrito" that's often times the 1st layer of flavour in many Cuban recipes. Although you'll find a Cuban restaurant or cafeteria in every corner of Miami, there are some eateries you will want to try in order to really have a true appreciation of how scrumptious the food really is. You won't shell out an arm and a leg on your meal either. Most Cuban eating places throughout Miami are reasonably priced and you also get a ton of food for the cash. Sharing is actually strongly advised. For instance I've asked for a Palomilla steak, rice and beans at my favored neighborhood Cuban cafeteria and the huge steak practically hangs over the sides of the dish; it's so big!

The very first place I would recommend for excellent home made Cuban food will have to be "La Carreta". It has been a Miami favourite for years. The service is fast, plus the food is pretty inexpensive. They will start you off with a basket of their homemade Cuban bread that will virtually just melt away inside your mouth. Their food list is usually sectioned by daily special offers. My personal favourite is home-made black bean soup with delicious white rice as well as sweet deep fried plantains. I recommend a few of their authentic Cuban desserts including "tres leches", flan, or torrehas right after supper. Don't forget to order your shot of Cuban coffee right after dessert. That is a definite must within the Cuban culture.

One more great Miami dining spot you may choose to have a look at is definitely Versailles. You may have seen or heard about this Cuban bistro mentioned in the media. It's the same restaurant where presidents and political figures have stopped by to eat and drink whilst campaigning throughout Miami Florida. Whenever there is major nationwide or perhaps local news inside the Cuban local community, journalists go to Versailles to be able to meet with the people whom hang around just outside the cafeteria window gossiping about the latest community happenings. The food is true home made Cuban food "perfection" and so satisfying. You ought to try their "croquets" (minced pork patties with Cuban herbs, rolled in bread crumbs and fried). I know people that drive from locations outside Miami exclusively for the croquets from Versailles! Wash that down along with a rich and creamy "café con leche" (shot of Cuban espresso blended with whole and evaporated milk plus sugar). I suppose that may be the Cuban equivalent to milk and cookies? If you might need a full meal, then try out their chicken with yellow-colored rice, best-known as "arroz con pollo".

Last, but absolutely not least, would need to be Sergio's. The really relaxed, laid back atmosphere shouldn't fool you. The meals are Cuban comfort food at its best. The service is a touch slower, nevertheless worth the little bit of added wait time. If you drop by for lunch, consider their "media noche" sandwich (night time sandwich). It is layered with ham, roast pig, cheese, pickles mayo and mustard with sweet bread. Instead of french fries, they serve deep fried plantain chips on the side along with a "mojo" dipping gravy. This gravy is essentially minced garlic clove, white vinegar, sea salt and olive oil that's truly scrumptious on anything you pour it over.

There is no doubt that if your are coming to Miami, Fl to visit your going to discover some of the best Cuban food around. The mouthwatering and satisfying meals are sure to become your favorite.

If you are traveling to Miami and looking for some fun and enjoyment, you are coming to the right place to accomplish both! Miami, Florida boasts to some of the most delicious Miami dining destinations.

The Vegetarian In Me

I am a vegetarian. I confess the only reason I stopped eating meat was to lose weight, since meat is a very concentrated source of fat. But vanity has nothing to do with my continued commitment to being a vegetarian. Neither do politics or religion. It is a deeply personal choice and sometimes difficult to articulate.

I don't believe I'm on this planet by chance. I didn't create myself. I believe I was created by a force greater than anything I can imagine. I also believe that force created everything and everyone else around me. Including plant and animal life. I'm not so sure that just because we have the know how to oppress and eat animals that we should. I know that sounds a lot like everything we've heard from animal rights groups. But as I said, this is not a political choice for me. I don't do anything just because someone else thinks I should. I always have to process it myself and make my own decisions.

Not eating another living being boils down to compassion. Why would I be so arrogant to think that I have a right to take another living beings life? Even though the meat may be wrapped up in a nice clear plastic package, we cannot absolve ourselves of that animals blood. It is on all of our hands.

Albert Einstein once said: "Our task must be to free ourselves by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty."

I was leafing through an issue of Life magazine and came across some pictures of a little boy who fell into a gorilla cage at a zoo. A compassionate female gorilla cradled the little boy and gently carried him to the gate where she knew her captors (the zoo keepers) would enter. I cried when I read that story. Especially since, when the zoo keepers came, they used high pressure water hoses to keep the gorillas away. I wonder what that female gorilla was thinking? I wonder a lot about what animals think of us. What makes us so sure they don't think? Just because we don't want them to? What do you suppose that female gorilla was doing when she carried that little boy to safety?

I realize we don't eat gorillas. (Thank God) But we imprison them without a hearing. And we're systematically destroying their homes without a single thought to their rights. Mark Twain once said: "The fact that man knows right from wrong proves his intellectual superiority to other creatures. The fact that he can do wrong proves his moral inferiority to any creature that cannot."

As a child, I was taken on many an outing to our city's zoo which was quite famous for having a large and varied animal stock. I will never forget my feeling of sadness and guilt as I looked at those joyless, lifeless creatures who deserved so much more than what they were receiving. The animals were well cared for, but what kind of life is it for a wild animal to live in a cage no matter how large it is? And what kind of life is it to be born, bred and slaughtered just because those hamburgers taste so good?

Who knows? Perhaps, if we ground us up and flattened us into burger shapes, we might be just as tasty.

http://worldpeacediet.org/ For more information on vegetarianism and veganism

http://afriendwithwords.com

Get Healthy With Smoothies

As you can tell from my other articles, I love eating healthily. Smoothies are a great way to get more fruit and vegetables into your diet. They also have other health benefits:

Hydration - smoothies are great for keeping you hydrated as they contain a large amount of liquid.

Packed with nutrients - as smoothies are usually packed with fruit, smoothies are full of essential vitamins and minerals that your body needs to stay healthy.

Weight loss - drinking smoothies can help keep you fuller for longer, stopping you from gorging on unhealthy salty and sweet snacks and when you do feel hungry having a smoothie will keep you satisfied.

Here are some great healthy smoothie recipes to get you started.

If bananas are the fruit you love, here are two great banana recipes sure to tickle your taste buds.

Banana Berry Smoothie

Ingredients:

    1 bannana
    ½ cup blueberries
    ½ cup strawberries
    2 cups yoghurt
    1 cup milk

Banana Lime Smoothie

Ingredients:

    1 banana
    1 cup limeade
    1 cup key lime yogurt
    1/2 cup of banana yogurt
    2 cups of ice

Why not try something more exotic

Tropical fruit smoothie

    ½ can pineapple in its own juice, including juice
    1 cup of Papaya, peeled, seeded and coarsely chopped
    1 mango, peeled, seeded and coarsely chopped
    1 ripe banana, peeled and broken into chunks
    2-3 tablespoons coconut cream
    2-3 tablespoons honey
    1 teaspoon vanilla extract
    1 to 1½ cup plain yogurt
    1 to 1 ½ cup crushed ice

Tropical Pina colada

    1/2 pineapple
    1 apple
    3 Tbs coconut milk
    1 banana
    1 orange

And if you just cant keep away from chocolate. Here are some smoothies that will give you your chocolate fix.

Raspberry chocolate smoothie

    1 cup frozen or fresh raspberries
    1 ripe banana
    2 tbs. instant chocolate pudding powder
    1 cup cream soda (yep, cream soda)
    1 cup milk
    2 1/2 cups ice

Peanut butter chocolate smoothie

    2 cups of milk
    2 tablespoons chocolate milk syrup
    1/2 teaspoon dry chocolate pudding mix
    1/4 cup peanut butter
    1 banana
    1 cups ice

For added protein, why not add a scoop of whey protein power to your milk based smoothies. Protein is good especially if you want to lose weight and tone up as it helps to boost your metabolism, repairs damaged muscles and stops you from being hungry so often.

There are loads of recipes floating about on the web, so you are sure to find a smoothie recipe that suits you. Give them a try, you wont regret it!

5 Tips to Improve Your Cooking Skills

Introduction

Good health starts at home. So as much as possible, you must prepare your own food. The country is already faced with health problems related to obesity and bad food, so stay healthy by opting for home-cooked meals. Besides, they are easier and much cheaper to prepare. It just takes an initiative to improve your cooking skills.

You don't have to be an expert at this. But at least, you should know what kind of dishes taste bad and which ones taste good. After all, you don't want to eat something that doesn't tickle your taste buds. And when you have guests coming, you can be a gracious host by displaying your culinary skills.

How to Improve Your Cooking Skills

There are several ways that you can do to improve your cooking skills. But for now, focus on the following.

1. Don't stop cooking.

You can read hundreds of books that contain good advice and good recipes from renowned chefs, but if you don't practice, you won't achieve your goal. It can sometimes take you countless tries before you perfect a meal, but at least, along the way, you'll definitely pick up things that can help you grow as a cook.

2. Get a mentor.

The importance of having a mentor cannot be overly emphasized. From the fundamentals of cooking up to some advanced techniques, there's so much that a mentor can teach you. Figuring things out by yourself is okay, but you can't rely on DIY forever. If you are serious about becoming a better cook, learn from someone you look up to.

3. Train other people.

Have you heard about the concept of teaching to learn? The idea is simple. When you teach, you'll make an effort to know more about what you're teaching because you don't want to be seen as an incompetent teacher. So you push yourself to study more, and to learn more tricks that you can share with your students.

4. Experiment.

From the ingredients (such as wine and spices) to the methods used in cooking, spend some time to experiment to augment what you know. Who knows, you'll discover a dish that will eventually become famous or stays with you as a family treasure.

5. Invest in the right tools and equipment.

One of the things that you can do to make sure that cooking stays with you is to view it as an investment. To achieve this, you can buy the right tools, a set of knives, and other equipment that can make all your cooking sessions fun and memorable.

For more expert cooking recipes and cooking tips, head over to ChefsCookingExperts.com.

Coffee Shops: What Are All The Types of Coffee I Can Order?

Being a Coffee Lover is very "in" in the 21st century, and of course, so is coffee. Over the last 20 years we have seen a huge boom in the market for coffee shops as both a place to socialise and a place to stock up on caffeinated hot (and even cold) beverages. There was a time when a coffee meant either instant or ground. All the luxury we got in our mugs was if it was filtered. Nowadays, an array of drinks are available on virtually every high street, certainly in the UK and USA. This is great when it comes to choice and variation, but it can be tough to know what to order. Here is a guide to what means what in the world of Baristas and Lattes.

    Espresso - made by forcing hot water through coffee beans, the Espresso is a small (tiny in fact) drink that makes up most of the other drinks mentioned, but can also be consumed on its own for a burst of caffeine.

    Latte - Steamed Milk with a shot of espresso, one of the more commonly ordered coffees on the high street.

    Cappucino - Similar recipe to the Latte, but this time with both steamed milk and froth or foam, a more light and airy drink which is often topped with chocolate dusting (or a corporate logo in the form of chocolate dusting!)

    Americano - With the name springing from its origins in America (sorry to state the obvious), the Americano is the perfect beginner coffee and the one that is most similar to what we make at home most of the time. Americano is an espresso that simply has boiling water added to dilute it. Many people then choose to add milk, but this is entirely down to preference.

The above are the most commonly ordered types of coffee, and form the basis of the drinks you'll probably walk away from the counter with. There are a huge amount of ways that you can then modify your beverage.

    Iced - You can have your coffee made cold and served over ice. Perfect for those summery days and clammy suits or dresses we wear to work!

    With Syrup - You can try a Vanilla Latte for example. Hazelnut, Caramel, Cinnamon and other syrups are often added to drinks to add a twist.

    Skinny - Simply made using lower fat milk, which can make a huge difference when you drink a lot of it! Some prefer the taste too.

That's a rough guide at least! Next time you go to a coffee shop you should be able to tell your Lattes from your Cappucinos and experiment with whatever your favourite drink may be.

Ben is a writer from the UK who runs many websites in the Food and Drink niche including a resource about how to make iced coffee at home.

The Traditional British Pub Is Disappearing

If there is one thing that everybody agrees on in Britain, it is that the number of public houses is dropping rapidly. But nobody knows who to blame, some blame the supermarkets, some the politicians, some the breweries and some even blame the customers and bar staff.

A lot of the problem is that, these days, people go to pubs for a lot of different reasons. The price of alcohol is going up a lot due to the increases in taxation, and related factors, that people who do not necessarily wish to participate in the social atmosphere that a pub has to offer find it much easier and cheaper to get their alcohol from the local supermarket, and then consume it at home in front of the television. However, the publican still has to make a living, and support the local brewery, so they need to put their prices up to compensate for this loss of trade. This, therefore, leaves the social drinker, and that term covers a multitude of sins, having to pay a higher price to drink there.

The average social and casual drinker prefers to have a drink in a pleasant and amicable atmosphere. A lot of people find a pub that they really enjoy going to, like the clientele and the bar staff, and make it their regular place to visit. The casual drinker, coming across a local pub with that kind of atmosphere, will probably revisit, and also take along their friends in the future. Some people go to these places to enjoy a pub lunch, so they are looking for clean and quiet pubs, usually suitable to take children into. There are also the drinkers who just go to pubs to listen to bands or watch sports, and they get disillusioned with the quiet pubs, but as soon as they find one that serves their needs they usually stick to it. But the problem is, if you are new to the area, how do you find the ideal drinking hole for your needs.

These days, as public houses are closing and experienced landlords are leaving the business, it is quite common to walk into a public house and find the locals moaning that it is not the place it used to be, but they still drink there because the customers are still the same. Nearly every public house has had a change of name, even change of brewery, and all this also has to be taken into account.

You might be visiting a town for the first time, or have a favourite public house that you want to shout about, so why not visit pubutopia.com and see if you can find a drinking hole that suits your needs, or tell everybody about one you have found. There is also a site called pubhistory.org, which is aiming to produce an archive about pub history and would appreciate any help in achieving this.

The Herbal Primer - The Culinary Herbs

This, of course, is everyone's favorite cooking topic when it comes to flavor: the culinary herbs.

Cooking with herbs is based on personal taste, so what is perfect for you and your family might be too strong or too little for your neighbor next door. So it helps to experiment, know your herbs and taste, taste, taste!

So what are some culinary herbs to get you started? I like the Italian herbs, because they are easily found and readily available in both dried and fresh versions. Whether you choose to use dried or fresh herbs in your recipes depends on the dish and of course your preference. Just keep in mind that fresh herbs are not as strong as their dried versions, so you will need to use more.

Some great Italian herbs are rosemary, basil, oregano, sage and thyme. If you love Italian food, you have tasted these; But there is also marjoram, dill,and fennel. It's up to you to discover what you like in a flavor profile.

For example, my husband and I always laugh at recipes that call for a pinch of rosemary. We love robust flavors and often use a small handful of rosemary in a dish. Rosemary is a strong pungent herb with a wonderful taste, but may be too strong for some tastes.

On the other hand, fennel is a versatile herb as all of its parts may be consumed. Some people slice fennel for a salad and some use the feathery leaves for flavorings. Fennel has a distinctly licorice taste.

So now you have explored and found your favorite herbs, how can you incorporate herbs into your everyday cooking? Here's some ideas beyond merely tossing them into a recipe.

VINEGARS: One of my absolute favorites. I use fresh herbs and a clean wine bottle (the clear wine bottles make the prettiest vinegars). Place your herbs inside the bottle and fill with white vinegar. Cork it and let sit for several days before using. The longer it sits the more flavor you will have. These should NOT be refrigerated. They look wonderful on your counter and make amazing and coveted gifts. Once your vinegar is made, use it to splash on a salad instead or fat-filled salad dressings; splash on fish before broiling; splash some into your veggies before cooking, etc.

HERB BUTTER OR SPREADS: These are wonderful for spreading on biscuits, rolls or bread. The pungent smell combined with the taste are a delight. I use melted butter that I mix finely chopped herbs into, and then pour into butter or candy molds.

HERB DIPPING SAUCES: These are great for crab or grilled shrimp! Melt butter in a ramekin and add your herbs. This can be done in the microwave at HIGH for about a minute. Some good herbs to use for this would be garlic, fennel, oregano, rosemary, basil, thyme, etc.

FLAVORING HERBS: Some herbs should not be eaten but can be used for flavoring, such as juniper berries. I use these extensively in pot roasts in the crockpot, soups and meats. They should be removed before eating. The ratio I use is 3 berries to a crockpot.

I hope this gets you excited to get a book or chart on herbs and get started on your culinary journey with healthy herbs!

Sharon Bloom is a avid home cook, award-winning artist, herb gardener and the Editor of 'Share Our Garden', a free daily blog which offers readers the opportunity to share their garden, plus inspirations, gardening tips, recycled art projects, virtual road trips, recipes and DYI crafts. You can sign up at http://www.shareourgarden.blogspot.com, and see beautiful photos of gardens from around the world, get wonderful recipes with photos and instructions, gardening tips and articles plus much much more.

Top 3 Misconceptions About Japanese Sake

Introduction

Japanese sake is Japan's ambrosia, or the "drink of the gods." Since time immemorial, this drink has made its way through countless special occasions, events, merry makings, and social gatherings. And if you happen to visit Japan, you'll be asked to drink sake. This gesture is a way of showing the hospitable nature of the Japanese, much like inviting someone for dinner in the United States.

Though Japanese sake has long been in existence in Japan, it was only a couple of decades ago that the world started noticing. But as the world progresses, so does this drink's popularity. Today, many bars across the country (and in many parts of the globe) serve sake. It is mixed with other drinks to make great cocktails, or it can be drank similar to wine.

Top Misconceptions About Japanese Sake

Not many people would agree to drink sake. This is perhaps of the many misconceptions floating around about this Japanese traditional drink. Of course, most of these misconceptions are not true. So if you want to enjoy your first shot of sake, you might want to get your facts straight.

Here are the top misconceptions about Japanese sake.

Misconception #1: Japanese sake is rice wine.

Many people think that sake is wine or beer, but in actuality, it falls in neither category. Wine comes from fruits, and beer contains hops. There may no category that sake falls right into, but it's safe to assume that this drink is a "fermented beverage made from rice."

Misconception #2: Sake contains high amount of alcohol.

Contrary to what many people believe, sake has around 15% alcohol content. Its strong fruity smell does not literally translate to a high amount of alcohol.

Misconception #3: Sake should not be consumed with sushi.

Many people believe that sake does not go well with sushi because both of them are made from rice. But Japanese people think this is an utterly baseless belief. As a matter of fact, some would say that sake compliments sushi and other types of Japanese delicacy well.

People have other misconceptions about sake, but these three are the most common. Thus, it is worth highlighting them to make sure that other people will get all their facts straight.

Here's a final tip for first-time sake drinkers. If you're invited by a friend to drink sake for the first time, you might want to choose the sake variety that is similar or close to what you normally drink. This will give your palate some time to adapt to the taste of sake.

For more information on Japanese sake, Japanese onsen, and all things about Japan, head over to http://www.thesoulofjapan.blogspot.com.

The Best Superfoods

Superfoods are regarded by experts as powerful foods that can protect us from cancer, heart disease, high cholesterol, and much more. There are no nasty side effects and they can improve your health and even your mood. So of course they are going to be impossible to buy and ridiculously expensive, right? Wrong! You can get them at your local supermarket and you may be amazed at what qualifies as a superfood.

A simple change in your diet can make a drastic change to your health and well being. Benefits are far reaching and superfoods are being recommended not only to improve general health but also for specifics such as to maintain a healthy pregnancy.

It is thought that around 50% to 70% of complaints could be treated by the diet we eat and exercise: heart disease, hypertension, diabetes and cancer can all be addressed.

It doesn't involve finding a certain food for a certain condition either. A healthy diet that includes superfoods will help you fight illness, maintain a healthy body weight and even live longer. All superfoods are pure (unprocessed) food. So pizza and fries don't count.

So what are The Superfoods?

Beans
Blueberries -Antioxidant
Broccoli
Cabbage
Oats
Oranges
Pumpkin Seeds
Salmon
Mackerel
Spinach
Tea (green or black) Antioxidant
Tomatoes
Walnuts
Sprouted Seeds
Yogurt
Chocolate (dark chocolate that is)

Blueberries are Queen of the Superfoods full of antioxidants and phytoflavinoids, they are also high in vitamin C and potassium, so they are highly recommended by doctors and nutritionists alike. They can lower your risk of heart disease and cancer and are also anti-inflammatory. When selecting berries, the darker they are, the more anti-oxidants they have. A 1/2 cup serving daily is recommended, in general, the more color a fruit or vegetable has the more antioxidants. For example the darker green leave of the savoy cabbage has 15 times more Beta carotene than that of the lighter green white cabbage. Broccoli is also rich in Beta carotene as well as Iron, Folic acid an vitamin C. Spinach is also rich in a whole range of carotenoids

Oranges - Everyone knows that oranges are a great source of vitamin C, they are also a good source of beta carotenes and bioflavanoids

Tomatoes - Rich in the antioxidant carotenoid family as well as vitamin C and E

Omega 3-Rich Foods -These Superfoods help with heart disease, memory and joints. Research is showing benefits for tackling depression too.

Omega-3s are found most in fatty, cold-water fish such as wild (not farmed) salmon, herring, sardines, and mackerel.

Omega 3s are also found in other foods these include fortified eggs, walnuts and flax seeds. These superfoods can lower cholesterol and are high in monounsaturated fats too, try to include two-to-three servings a week

Oats - These have a high nutritional value and are one of my favorites and here is why, they provide protein, the super important soluble fibre, calcium, magnesium, zinc and well as polyunsaturated fats, vitamins B, C and E.

Pumpkin Seeds - These are high in protein as well as being an excellent source of zinc, iron and calcium

Sprouted Seeds - The magic behind these little delights is that they are highly digestible, which make the phytochemicals, trace elements, amino acids and vitamins that they contain easy for the body to absorb them.

Tea - Much has been written about this British favorite. 2 to 4 cups a day can be a good source of vitamins E and K, plus a few trace elements like manganese. The most important benefit of tea is its antioxidant qualities, especially green tea.

Walnuts - As mentioned earlier are a good source of essential fatty acid omega 3, however they are also a good source of, zinc, magnesium, potassium, and some B vitamins, they are also high in protein, a superfood indeed.

Yogurt - Or should I say, Bio-Yogurt also called live yogurt, as it contain live bacteria very beneficial to the gut. These health giving bacteria help to maintain a good flora in the gut which in turn helps with the absorption of some B vitamins, calcium and magnesium

Dark Chocolate - Like dark vegetables, dark chocolate is high in antioxidants, it also helps lower your cholesterol and blood pressure. It also has a low glycemic index, which means the sugars it contains are released slowly into the blood stream.

Superfoods are just part of a healthy eating and healthy lifestyle. For those who are just about to start improve there lifestyle the hardest part by far is finding good recipes that are fairly easy to put together. After that it is taking regular exercise if you don't already do so.

The Most Alkaline Foods and Drinks

Have you heard of the term "alkaline foods?" These are not related to the alkaline batteries that you're very familiar with. Instead, these are food sources that are rich in alkaline and are the direct opposite of the acid foods that have become popular beginning the previous century. These acidic foods are known to give damage to the body when taken in excessive amounts.

Alkaline foods and drinks are very beneficial to the body. When digested by the body, they are able to give nourishment and the necessary nutrients to ensure good health. Some of the benefits of eating alkaline foods and consuming alkaline drinks are: an enhanced immune system, boosted energy levels and longevity.

So, you might be asking yourself now, "What foods are alkaline and not acidic?"

You might think they are hard to find, but they are not. There are actually a lot of alkaline foods and drinks that you could find. Just as acid foods are abundant, alkaline drinks and food sources are also abundant. You could find them all at a local supermarket and not some special store that is certainly difficult to find. Without further ado, here are the most alkaline foods and drinks that you can have for your options!

Fruits

Nothing beats fruits when it comes to the healthy factor. These foods are rich in vitamins and minerals, and other nutrients that you would need to keep the body strong and healthy. Lemons, for example, are very rich in vitamin C that gives us better immune systems and keeps us away from sickness and other threats to our health. Banana, on the other hand, is a good source of calcium for strong bones. Of course, there's the apple that keeps the doctor away every day. It is rich in fiber that cleans our digestive systems and our bloodstream of impurities.

Vegetables

Vegetables are also rich in alkaline elements, and go hand in hand with fruits in a healthy diet. Most vegetables are alkaline-forming, including potatoes, green vegetables like cabbage, celery, lettuce and broccoli. Sprout vegetables are also alkaline-forming and should be consumed regularly in lieu of acid foods like fast foods and junk food.

Nuts

Although most nuts are very acidic, there are a few that are alkaline and are good for the body. These healthy nuts would include almonds and Brazil nuts. Black olive dipped in oil is also a healthy nut to consume.

With these alkaline foods and drinks, you are assured to have the healthy lifestyle you deserve.

Ross Bridgeford is the owner of energiseforlife.com, the world's leading Alkaline Foods & Alkaline Diet resource. He has been researching & blogging on the alkaline diet since 2004 and has published The Alkaline Diet Recipe Book (2010) and The Alkaline Diet Course (2008), transitioning tens of thousands of people onto the alkaline diet in the process.

An Overview of The Origin Of New Mexican Cuisine

The allure of South-western food is mesmerizing - spicy, flavourful, delicious. Unfortunately, in today's culture, several unique categories of Hispanic cuisines are grouped under the uninviting stereotype of "Mexican food", which couldn't be further from the truth. However, in some way or another, most of us have been exposed to the rich heritage and taste of this phenomenal culture, and today a specific branch of Latin American derived cuisines will be explored - New Mexican cuisine.

New Mexico was conjoined with Mexico till the year of 1848, and was granted the status of being it's on state during 1916. Despite popular belief however, New Mexico is not a part of Mexico anymore. Before the Spanish occupation, several different native tribes resided in the now dubbed New Mexico, and still contain a very large Native American residence. This in fact, has had a large effect on the New Mexican culture, and specifically - food we know today.

New Mexico is known for hot weather, which deems it the perfect place to grow different types of chillies and spices. In fact, this influences a lot of the spicy foods Mexico is known for, as home grown chillies provide an excellent reservoir of flamboyant recipes. In fact, most well-known New Mexican foods utilize home grown foods such as those below:

    A wide array of beans: Kidney, Pinto etc.
    Regional Corn Varieties
    Land animal meats
    Wide array of peppers
    Hot-regional vegetables (e.g. Chile)
    Maza (Corn Flour)

Identity

Although the ingredients play a large factor in defining the identity of New Mexican foods, it is the method of cooking that truly identifies and separates New Mexican cooking from other methods in general. For example, New Mexicans are known to most commonly use regional spices in their cooking the majority of the time, and refrain from using any imported spices to define their own regional dishes (e.g. cumin). Instead, most of their dishes are known to utilize the well known red New Mexican Chile peppers.

The Chile sauce

One of New Mexico's widest varieties of dishes stems from the Chile sauce dish, with hundreds of varieties. Using red or green chillies depending on the time of picking, this New Mexican original is served scorching-hot to amplify the effect of the spices aroma. Usually, the chillies are roasted and chopped, or provided in the form of a powder, depending on the preferences. In addition, local flour is used to provide the thick, creamy taste. In addition, the Chile is usually prepared with a wide variety of beans and vegetables, which enriches the flavour substantially.

Try out some great foods of New Mexico, by browsing a large selection of tasty New Mexican food products here at: NewMexicoChileProducts.com

Considerations When Buying Office Water Coolers

We see water coolers located in many public businesses and offices because they allow you to provide your employees with the regular drinks that they need in order to stay hydrated. Most people enjoy the refreshing taste of ice-cold water, and it can be used to create drinks from cordials too - so a water cooler addition is sure to be a hit in the office, no matter what your employees' personal tastes may be. These appliances can be very convenient to have inside of your workplace because they can provide you with cool drinking water for your whole workforce - and modern models are economical when it comes to energy usage too.

There are several things that you will need to consider before you decide to purchase a water cooler for your workplace. First, you will need to think about the source of water for your dispenser. You will want to understand how you are going to supply your new dispenser. You have the option of connecting the dispenser to the main pipes in your office - these devices will typically include a built-in filtration unit. There are also water coolers that use bottled refills which you can pick up yourself or have delivered to your office. Usually the price for delivery will be included in a rental package.

You will also need to think about how you are going to have your new system installed. Water coolers need to be refilled and maintained. Most coolers that use bottled refills will typically use a five-gallon refill bottle - these can be a little heavy, and you'll need to make space in which to store them. Thankfully, many companies that offer these systems also offer racks in which you can store these bottles.

Water coolers should have a drainage tray available in order to catch spills so that you can keep the area that is around the dispenser dry and safe. You will also need to clean the reservoir chamber which is usually very easy and simple to do.

Sometimes electric water coolers will make a noise whenever they are pumping or cooling down the liquid inside. If the devices are placed in an area that is near to where your employees are working, you may want to consider looking at models that are quieter so that your staff will not be disturbed by the noise - although the noise from modern models is typically minimal anyway.

It is important that you understand that not all water coolers dispense at the same temperature and therefore you will need to think about the level of coolness that you will need before deciding on the type you will need. There are also many new models that dispense at hot and cold temperatures. This is something that you need to consider if you want to provide your employees with an easy way to make hot drinks. These hot-and-cold coolers are typically very popular with staff members, as they can help to reduce queues for the kettle in the office kitchen.

When buying water coolers for the office, there are a number of considerations that the purchaser needs to be aware of. This article looks at some of these important considerations, so employers can purchase a water cooler without worry.