Coconut butter, which is also commonly referred to as Coconut oil, is a fat that consists of more than 90% saturated fat. As it’s name implies, this oil is obtained from coconuts and is commonly used for cosmetics, baking ingredients and cooking oil. The world’s largest exporter of Coconut oil, which is the Philippines, receives 7% of it’s total export income from this product alone.
Coconut oil is rich in a fatty acid and is among the more stable of all vegetable oils. Many consider it to be a healthy product, which may increase metabolism and improve the body’s ability to fight sickness by strengthening the immune system. Once an immune system becomes weakened for any reason, the body becomes susceptible to an array of illnesses. In order to maintain a healthy lifestyle, one’s immune system must remain strong. If it ever becomes weakened, it is essential to rebuild the immune system in order to protect the body against harmful sickness and/or disease. On the downside, because coconut oil is also high in saturated fat, some believe that it may increase the likelihood of cardiovascular and/or heart disease and possibly even diabetes. On the other hand, some international populations who consume large quantities of coconut oil have been shown to have lower rates of heart disease.
In addition to concerns surrounding the health effects, both good and bad, Coconut oil has been tested as a fuel, but has been faced with difficult obstacles due to it’s high melting point. Coconut oil is also used for hairstyling in India, while other individuals find it to be useful as a skin moisturizer. Coconut oil is believed to be both effective and safe when used in connection with skin care. And best of all, it is not believed to carry any adverse reactions to the skin. In fact, some users have actually reported improvements in specific skin conditions after using Coconut oil. Among them, eczema, which is a very uncomfortable rash that develops in the form of small blister-like lesions. These are both painful and may result in scarring.
The information in this article is intended for informational purposes only. It should not be considered as, or used in place of, medical advice or professional recommendations for any type of treatment, cure or remedy to certain skin conditions and/or other illnesses. Prior to beginning any treatment regimen, including that which consists of coconut oil, individuals are urged to consult with their physician and/or dermatologist for proper diagnosis and/or treatment recommendation.
Source: saftillc.com sportflying.com.au pivotab.com Natural Breast Enhancement
Monday 11 July 2011
A Colorful Plate Year-Round
Our family is in the habit of going to a local farmers' market during the summer and fall to get farm-fresh fruits and vegetables. I admit that I have to work a bit harder during the off- season, when seasonal produce is less plentiful, to make sure that my plate is just as colorful. For overall health, eating a variety of fruits and vegetables is essential year-round.
A good starting place in your quest for color is the freezer case. Frozen melon cubes, berries, peach slices and even pineapple chunks are available year-round. Frozen spinach is one of my favorites for convenience-it is washed, cut and ready to be tossed into a soup or pasta dish. From a nutritional standpoint, it has just as much vitamin A and fiber as fresh-cooked spinach.
Next, stop in the canned fruit and vegetable aisle. "Our studies show that the nutrition value of canned fruits and vegetables is comparable to fresh and frozen varieties," notes Barbara Klein, Ph.D., professor of Food Science and Nutrition at the University of Illinois at Urbana. Dr. Klein points out that the canning process does not affect the amount of fiber in fruits and vegetables. Canned pumpkin, apricots, carrots and other orange fruits and vegetables are a rich source of vitamin A. "In fact, vitamin A levels in canned pumpkin are much higher than in fresh cooked because canned pumpkin is less watery and more concentrated," says Dr. Klein.
Finally, visit the cereal aisle. New technology for freeze-drying fruit enables cereal makers to add berries and other types of fruit to their products. A bowl of Total® with Strawberries is a great way to brighten up breakfast. Top with sliced banana, slivers of dried apricots or a medley of dried berries. Dried fruit is a concentrated form of fresh and retains healthy nutrients like fiber and potassium.
Here are a few simple ways to add color to your plate:
• Toss sliced radicchio, red onion and yellow peppers into a green salad.
• Sauté frozen spinach together with minced onion; top with pine nuts, golden raisins and a dash of balsamic vinegar.
• Simmer slices of yellow and red apples and pears with a dash of apple cider and maple syrup until soft. Top with crushed Whole Grain Total® for added flavor and crunch.
• Add frozen mixed vegetables to your favorite soup.
Source: publizone.ro anigaiku.com pureglassmarketing.com offtopix.org
A good starting place in your quest for color is the freezer case. Frozen melon cubes, berries, peach slices and even pineapple chunks are available year-round. Frozen spinach is one of my favorites for convenience-it is washed, cut and ready to be tossed into a soup or pasta dish. From a nutritional standpoint, it has just as much vitamin A and fiber as fresh-cooked spinach.
Next, stop in the canned fruit and vegetable aisle. "Our studies show that the nutrition value of canned fruits and vegetables is comparable to fresh and frozen varieties," notes Barbara Klein, Ph.D., professor of Food Science and Nutrition at the University of Illinois at Urbana. Dr. Klein points out that the canning process does not affect the amount of fiber in fruits and vegetables. Canned pumpkin, apricots, carrots and other orange fruits and vegetables are a rich source of vitamin A. "In fact, vitamin A levels in canned pumpkin are much higher than in fresh cooked because canned pumpkin is less watery and more concentrated," says Dr. Klein.
Finally, visit the cereal aisle. New technology for freeze-drying fruit enables cereal makers to add berries and other types of fruit to their products. A bowl of Total® with Strawberries is a great way to brighten up breakfast. Top with sliced banana, slivers of dried apricots or a medley of dried berries. Dried fruit is a concentrated form of fresh and retains healthy nutrients like fiber and potassium.
Here are a few simple ways to add color to your plate:
• Toss sliced radicchio, red onion and yellow peppers into a green salad.
• Sauté frozen spinach together with minced onion; top with pine nuts, golden raisins and a dash of balsamic vinegar.
• Simmer slices of yellow and red apples and pears with a dash of apple cider and maple syrup until soft. Top with crushed Whole Grain Total® for added flavor and crunch.
• Add frozen mixed vegetables to your favorite soup.
Source: publizone.ro anigaiku.com pureglassmarketing.com offtopix.org
A Brief History of Chocolate
Chocolate has been a favorite of man for thousands of years. Ancient people brewing the seeds of the cacao tree into a yummy beverage was the beginning of the wide assortment of chocolates that we enjoy today.
Once chocolate was discovered by European conquests, it became a treat only the wealthiest could afford. Not only was chocolate expensive, but it was bitter. Sugar and spices used to sweeten it were expensive too and out of the common man's reach. It was in the 1800's that the industrial age and mass production made chocolate candy affordable for everyone.
Chocolate candy became a big hit in stores in the form of the candy bar. It took its place proudly on the general store shelf next to the gum drop, hard candy and candy cane bins of the day. From that meager beginning, the varieties available today are mind boggling. Chocolate candy is available in many different flavors, shapes and with limitless ingredients. Some ingredients such as nuts and fruits are complimentary to the flavor and texture of the chocolate and left whole or diced inside the candy bar. Spices and other flavorings are also added to enhance the chocolate or add interesting flavor notes. Some people can taste a story in their chocolate candy. The flavor medley tells them through their tongue what region of the world each ingredient came from. Travel by chocolate!
Chocolate can also be enjoyed either inside a candy coating or as a coating itself over other yummy treats such as ice cream.
Today many people buy candy online. With the invention of the World Wide Web, you can snack on exotic chocolate candy delicacies made anywhere in the world. Innovations in chocolate recipes and shipping ensure you receive your chocolate candy in perfect condition.
There is also a wide variety of chocolate molds and candy making accessories for you to try your hand at making your own chocolate candy. It's a fun way to get children involved in the kitchen and also a great way to make personalized gifts. The possibilities are endless in the flavors and ingredients to test. A lot of very successful candy companies started this way, as a hobby in a home kitchen.
Who knows, perhaps one day when that chocolate connoisseur boots up his pc and logs on to buy candy online, the website with the interesting flavors to sample that he chooses to order from may be your own!
Source: inversiontableforums.com uiscan.com ohwait.net nomnom.info
Once chocolate was discovered by European conquests, it became a treat only the wealthiest could afford. Not only was chocolate expensive, but it was bitter. Sugar and spices used to sweeten it were expensive too and out of the common man's reach. It was in the 1800's that the industrial age and mass production made chocolate candy affordable for everyone.
Chocolate candy became a big hit in stores in the form of the candy bar. It took its place proudly on the general store shelf next to the gum drop, hard candy and candy cane bins of the day. From that meager beginning, the varieties available today are mind boggling. Chocolate candy is available in many different flavors, shapes and with limitless ingredients. Some ingredients such as nuts and fruits are complimentary to the flavor and texture of the chocolate and left whole or diced inside the candy bar. Spices and other flavorings are also added to enhance the chocolate or add interesting flavor notes. Some people can taste a story in their chocolate candy. The flavor medley tells them through their tongue what region of the world each ingredient came from. Travel by chocolate!
Chocolate can also be enjoyed either inside a candy coating or as a coating itself over other yummy treats such as ice cream.
Today many people buy candy online. With the invention of the World Wide Web, you can snack on exotic chocolate candy delicacies made anywhere in the world. Innovations in chocolate recipes and shipping ensure you receive your chocolate candy in perfect condition.
There is also a wide variety of chocolate molds and candy making accessories for you to try your hand at making your own chocolate candy. It's a fun way to get children involved in the kitchen and also a great way to make personalized gifts. The possibilities are endless in the flavors and ingredients to test. A lot of very successful candy companies started this way, as a hobby in a home kitchen.
Who knows, perhaps one day when that chocolate connoisseur boots up his pc and logs on to buy candy online, the website with the interesting flavors to sample that he chooses to order from may be your own!
Source: inversiontableforums.com uiscan.com ohwait.net nomnom.info
A Beginners Guide To Oolong Tea
Over the last few years green tea has become very popular and is available in most stores and cafés. It is also used in all kinds of products such as shampoo, face cream, candles and many other daily items. Oolong tea is produced from the same plant, which is called Camellia Sinensis. The difference is that Oolong is a semi-fermented brew whereas green tea is unfermented.
The fermentation process is carried out by a skilled worker who can ferment the tea to many different levels to create different varieties. The leaves are stimulated until the oxidization process reaches the desired level and then cooked to finish the process.
The leaves are further processed after the fermentation to enhance the smell, texture and the flavor. This is done by rolling and rubbing the tea. It it possible to achieve many different levels of tea, and when the processing is over a knowledgeable master of Oolong will check the leaves and give them a grade.
The history of Oolong tells us that it was first produced in Fujian province in China. Some of the finest tea still comes from this area although it is now also produced in many other places including Taiwan, Vietnam and Thailand.
One of the reasons that green tea has become so popular is that there are believed to many health benefits which can be obtained by regular drinking. These benefits are also reported to exist in Oolong and are retained even after the tea is processed. Some of the common benefits claimed are the stimulation of the metabolism and the ability to enhance the digestion.
If you are interested in trying some Oolong then it is recommended to find a quality supplier. There are many sellers on the Internet who can supply good tea and many who can supply not so good tea. The stuff in the local Chinese store tends to be of very low quality and not worth buying. Look for a specialist tea merchant and try a few different ones to find the best quality.
Some of the more popular varieties include Gao Shan, Tie Guan Yin, Vietnamese Golden Buds and Formosa Oolong which comes from Taiwan. Don't be afraid to get stuck in and try a few varieties. I can tell you that a good Oolong is really a great tea so if you are not impressed with what you buy then shop around for another merchant because the good stuff is out there.
Source: thedreadpiratesguild.com spectrumhtc.com thclist.com webege.com
The fermentation process is carried out by a skilled worker who can ferment the tea to many different levels to create different varieties. The leaves are stimulated until the oxidization process reaches the desired level and then cooked to finish the process.
The leaves are further processed after the fermentation to enhance the smell, texture and the flavor. This is done by rolling and rubbing the tea. It it possible to achieve many different levels of tea, and when the processing is over a knowledgeable master of Oolong will check the leaves and give them a grade.
The history of Oolong tells us that it was first produced in Fujian province in China. Some of the finest tea still comes from this area although it is now also produced in many other places including Taiwan, Vietnam and Thailand.
One of the reasons that green tea has become so popular is that there are believed to many health benefits which can be obtained by regular drinking. These benefits are also reported to exist in Oolong and are retained even after the tea is processed. Some of the common benefits claimed are the stimulation of the metabolism and the ability to enhance the digestion.
If you are interested in trying some Oolong then it is recommended to find a quality supplier. There are many sellers on the Internet who can supply good tea and many who can supply not so good tea. The stuff in the local Chinese store tends to be of very low quality and not worth buying. Look for a specialist tea merchant and try a few different ones to find the best quality.
Some of the more popular varieties include Gao Shan, Tie Guan Yin, Vietnamese Golden Buds and Formosa Oolong which comes from Taiwan. Don't be afraid to get stuck in and try a few varieties. I can tell you that a good Oolong is really a great tea so if you are not impressed with what you buy then shop around for another merchant because the good stuff is out there.
Source: thedreadpiratesguild.com spectrumhtc.com thclist.com webege.com
24 Inch Bar Stools and Their Uses
Bar stools that are 24 inches in height are often a good choice for a stool, 24 inch bar stools have many uses beyond the typical commercial use. These stools are good for low to medium size counters for grabbing a quick snack, or entertaining, a writing desk or a worktop for the children to do their homework. A 24 inch bar stool can even prove useful in maintain area or working environment.
If you have children, then these stools are twice as effective, as children can’t always sit comfortably on the higher stools when drawing, paint or eating lunch; so having a smaller stool means the whole family can benefit. Seating of any kind is usually designed with adults in mind, so having a taller bar stool that children will find hard to sit on comfortably is just a bad idea. Bar stools of the 24 inch variety are perfect for kids between the ages of 6 and 12.
Another group of people that would benefit from the 24 inch bar stool are artists, an artist would sit for hours on end creating masterpieces and having a comfortable stool to sit on is essential.
Sculptors and painters would also benefit from smaller stools since they have to reach low down when working on a project and a swivel stool makes things all the more convenient.
Many factories and workshops have people sitting at a table or work bench, a 24 inch bar stool is ideal for those lower positions as the stool would come to just below table height allowing for ample leg room.
The kitchen is another room where a smaller bar stool would be an advantage. A 24 inch stool allows for a seated position that keeps your feet on the ground, this is good to maintain extra stability.
Source: taraslone.com zeekafridi.net unlimited-rc.lv spotthenight.com
If you have children, then these stools are twice as effective, as children can’t always sit comfortably on the higher stools when drawing, paint or eating lunch; so having a smaller stool means the whole family can benefit. Seating of any kind is usually designed with adults in mind, so having a taller bar stool that children will find hard to sit on comfortably is just a bad idea. Bar stools of the 24 inch variety are perfect for kids between the ages of 6 and 12.
Another group of people that would benefit from the 24 inch bar stool are artists, an artist would sit for hours on end creating masterpieces and having a comfortable stool to sit on is essential.
Sculptors and painters would also benefit from smaller stools since they have to reach low down when working on a project and a swivel stool makes things all the more convenient.
Many factories and workshops have people sitting at a table or work bench, a 24 inch bar stool is ideal for those lower positions as the stool would come to just below table height allowing for ample leg room.
The kitchen is another room where a smaller bar stool would be an advantage. A 24 inch stool allows for a seated position that keeps your feet on the ground, this is good to maintain extra stability.
Source: taraslone.com zeekafridi.net unlimited-rc.lv spotthenight.com
16 Quick Tips for Eating at Restaurants or Work
Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home.
If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.
Your portions should be spaced out over the course of the day. Water should be a part of every meal.
After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.
When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.
This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.
In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else’s over indulgence as an excuse for your own.
Establish control over your appetite. Most of us feel guilty if we don’t finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest “wrapped to go.”
Always eat something for breakfast and never “skip it.” When you skip breakfast, you will over-consume for it, later in the day.
Eat slowly and thoroughly chew your food.
Make sure your last meal, or last “snack” of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.
In the later part of your day, skip desserts, sugary cereals, bread, and second portions.
If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.
If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.
Source: priacash.org conbravo.com utopiasoftware.net screenplaysolutions.com
If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.
Your portions should be spaced out over the course of the day. Water should be a part of every meal.
After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.
When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.
This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.
In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else’s over indulgence as an excuse for your own.
Establish control over your appetite. Most of us feel guilty if we don’t finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest “wrapped to go.”
Always eat something for breakfast and never “skip it.” When you skip breakfast, you will over-consume for it, later in the day.
Eat slowly and thoroughly chew your food.
Make sure your last meal, or last “snack” of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.
In the later part of your day, skip desserts, sugary cereals, bread, and second portions.
If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.
If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.
Source: priacash.org conbravo.com utopiasoftware.net screenplaysolutions.com
11 Tips to Making the Best Pork Ribs
Barbequing can be a risky business. You invite your friends and family over for some home-cooked goodness -- but how do you know your barbecue is going to turn out good? What if it’s not as good as the last time you made it?
Even for seasoned Barbecue vets, getting your meat consistently good is something that can be more than a little tricky. Well I'm here to tell you that it's totally doable, and here are eleven tips that will help:
1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!
2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!
3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.
4. Always marinate your ribs in the refrigerator, not at room temperature.
5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.
6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.
7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.
8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?
9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.
10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.
11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.
Now the only thing left to do is to go out and implement these tips. Happy barbecuing!!
Source: shadowtraders.com r3vclan.net eloxoph.com myscribeweb.com
Even for seasoned Barbecue vets, getting your meat consistently good is something that can be more than a little tricky. Well I'm here to tell you that it's totally doable, and here are eleven tips that will help:
1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!
2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!
3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.
4. Always marinate your ribs in the refrigerator, not at room temperature.
5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.
6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.
7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.
8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?
9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.
10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.
11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.
Now the only thing left to do is to go out and implement these tips. Happy barbecuing!!
Source: shadowtraders.com r3vclan.net eloxoph.com myscribeweb.com
9 Things You Need To Know About barbecues
Its almost like a tradition but in the spring time of every year people in America blow the dust of there barbecue sets and start to bulk buy all their meats. But how much do we really know about barbecuing?
1) Barbecues originated in pig-pickin’s, before the civil war it was common to throw parties and elaborate meals outside, they would roast an entire pig on an open flame.
2) “Smoking” has been used for over 6 millenia to safely cook and store food. The meat was treated to bellows of smoke and low heat this was done to prevent any bacteria cultivating.
3) Barbecuing is not that common, well not barbecuing as we no it barbecuing is a length cooking experience that cooks at a temperatures similar to boiling water in order to tenderize the meat while preserving the juices. Today the method most commonly used is in fact broiling, cooking at in much less time and a far higher temperature, about 300 degrees higher.
4) According to surveys done by the Barbecue Industry Association, half of all marshmallows consumed in the U.S. have been flame roasted.
5) One of the insanely easy ways to check your gas tank level, use bathroom scales.
6) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.
7) To add a Smokey flavor to food cooked on a gas grill cooked or food that you cook inside the house, use “liquid Smoke.” Liquid Smoke is a condensation of actual smoke, this product is simply added to any barbecue.
8) Brisket, this incredibly dense cut of meat taken from a cow’s chest, cooks in 1 to 2 hours per pound on a barbecue. This works out at an average of 12 hours cooking time on the grill for a basic 8 pound piece!
9) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.
Source: nlideas.com td-soft.net assyrian4all.net theadamgaskins.com
1) Barbecues originated in pig-pickin’s, before the civil war it was common to throw parties and elaborate meals outside, they would roast an entire pig on an open flame.
2) “Smoking” has been used for over 6 millenia to safely cook and store food. The meat was treated to bellows of smoke and low heat this was done to prevent any bacteria cultivating.
3) Barbecuing is not that common, well not barbecuing as we no it barbecuing is a length cooking experience that cooks at a temperatures similar to boiling water in order to tenderize the meat while preserving the juices. Today the method most commonly used is in fact broiling, cooking at in much less time and a far higher temperature, about 300 degrees higher.
4) According to surveys done by the Barbecue Industry Association, half of all marshmallows consumed in the U.S. have been flame roasted.
5) One of the insanely easy ways to check your gas tank level, use bathroom scales.
6) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.
7) To add a Smokey flavor to food cooked on a gas grill cooked or food that you cook inside the house, use “liquid Smoke.” Liquid Smoke is a condensation of actual smoke, this product is simply added to any barbecue.
8) Brisket, this incredibly dense cut of meat taken from a cow’s chest, cooks in 1 to 2 hours per pound on a barbecue. This works out at an average of 12 hours cooking time on the grill for a basic 8 pound piece!
9) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.
Source: nlideas.com td-soft.net assyrian4all.net theadamgaskins.com
Sunday 10 July 2011
5 Ways to Save Money On Organic Food
Grow your own
The cheapest method has got to be to grow your own. The great thing is that it doesn't require you to have much garden space, or even a garden at all!
We grow tomatoes, and strawberries in containers and the extra benefit is that you get total control over the growing conditions.
The best combination is to have organic soil together with organically produced seeds or plants, that way you ensure you get the full flavour and benefit.
Containers can be placed anywhere that receives a reasonable amount of daylight, which means that you can use them on balconies or other hard surfaces.
Look for your local suppliers
One of the most satisfying things to do is to buy organic food locally. That way you get the freshest ingredients for your kitchen and also get to support local businesses. With no transportation costs for the supplier too you should get very competitive prices.
Don't forget that these same businesses will be employing local staff so you are also helping the local economy, everybody wins in this scenario.
Local markets
We visit a big monthly market held on a disused airstrip. Organic food is just one of the variety of items sold there but the prices are very, very good indeed. Of course they are all local suppliers and with several of them in one place we benefit from healthy competition and get to sample a lot of fruit!
Local box schemes
If you are unable to get out of your house or are too busy working to select your groceries by hand then why not subscribe to an organic box scheme?
You will receive, delivered to your door, a weekly selection of fruit and vegetables in season.
Farm shops
Finally, investigate whether any farms near you are operating an organic farm shop. Our local one is operated on an open farm so that you can go and see where the animals are being kept and take a look at the crops being grown.
They actually have a well-designed walking route around the farm which makes a nice day out for the kids too.
If you investigate the options above you should be able to make considerable savings whilst you and your family sample the delights and advantages of organic food.
Source: conbravo.com colony-wars.com believeitanime.net tennismanager.org
The cheapest method has got to be to grow your own. The great thing is that it doesn't require you to have much garden space, or even a garden at all!
We grow tomatoes, and strawberries in containers and the extra benefit is that you get total control over the growing conditions.
The best combination is to have organic soil together with organically produced seeds or plants, that way you ensure you get the full flavour and benefit.
Containers can be placed anywhere that receives a reasonable amount of daylight, which means that you can use them on balconies or other hard surfaces.
Look for your local suppliers
One of the most satisfying things to do is to buy organic food locally. That way you get the freshest ingredients for your kitchen and also get to support local businesses. With no transportation costs for the supplier too you should get very competitive prices.
Don't forget that these same businesses will be employing local staff so you are also helping the local economy, everybody wins in this scenario.
Local markets
We visit a big monthly market held on a disused airstrip. Organic food is just one of the variety of items sold there but the prices are very, very good indeed. Of course they are all local suppliers and with several of them in one place we benefit from healthy competition and get to sample a lot of fruit!
Local box schemes
If you are unable to get out of your house or are too busy working to select your groceries by hand then why not subscribe to an organic box scheme?
You will receive, delivered to your door, a weekly selection of fruit and vegetables in season.
Farm shops
Finally, investigate whether any farms near you are operating an organic farm shop. Our local one is operated on an open farm so that you can go and see where the animals are being kept and take a look at the crops being grown.
They actually have a well-designed walking route around the farm which makes a nice day out for the kids too.
If you investigate the options above you should be able to make considerable savings whilst you and your family sample the delights and advantages of organic food.
Source: conbravo.com colony-wars.com believeitanime.net tennismanager.org
5 Ways To Better enjoy a Barbecue
Since Americans in the South began publicly roasting pigs at parties and get togethers, Barbecues have been a common item in the lives of North Americans.
For most of the population using a grill is a essential part of cooking and for the hard core barbecuers once the summer comes in it's barbecues all the way.
Every barbecue is always a good fun family event. Here are 5 ways to make your routine evening barbecue a more unique experience:
1) Who said you have to only barbecue meat? There is quite a lot that can be done with bread or fruit and veg over a naked grill. One way to make barbecues and grilling more fun to the whole family is to use pastry cutters for what ever it is you are grilling. It is up to you or your kids what design and type of food you use.
2) Try some of those foil packed recipes which cook in less than 20 minutes which are very handy and clean and kids will also love the surprise element. Combos can be great fun as you can mix it up any way you want and it makes a great game for the kids mixing different items of bread, fruit and veg.
3) They say variety is the spice of life so if you only ever cook the same old sausages and steaks why not try something different like a nice bit of cod or a juicy bit of venison. Similarly, try to mix it up with condiments and seasoning.
4) Barbecues should not be rushed, they are supposed to be fun, many of the die hard barbecue fans out there will state that broiling is an insult to the barbecuing criteria. Barbecues should represent a process of slow cooking on low to high heat and while you wait for the food to grill its a great opportunity to have a good laugh with who ever is in your party be it friends and family.
5) When we were all small children are moms told us never to play are food, well there is an except to every rule isn't there? Barbecue games are a great way to have really good fun while cooking. In the game Glutton, every player gets either mashed potatoes, turnip or mac cheese, then they must pick at random a utensil from the kitchen and eat and the first person to eat all of their dish wins.
Source: cyberlistserver.com priyo.com calusablueway.com priacash.org
For most of the population using a grill is a essential part of cooking and for the hard core barbecuers once the summer comes in it's barbecues all the way.
Every barbecue is always a good fun family event. Here are 5 ways to make your routine evening barbecue a more unique experience:
1) Who said you have to only barbecue meat? There is quite a lot that can be done with bread or fruit and veg over a naked grill. One way to make barbecues and grilling more fun to the whole family is to use pastry cutters for what ever it is you are grilling. It is up to you or your kids what design and type of food you use.
2) Try some of those foil packed recipes which cook in less than 20 minutes which are very handy and clean and kids will also love the surprise element. Combos can be great fun as you can mix it up any way you want and it makes a great game for the kids mixing different items of bread, fruit and veg.
3) They say variety is the spice of life so if you only ever cook the same old sausages and steaks why not try something different like a nice bit of cod or a juicy bit of venison. Similarly, try to mix it up with condiments and seasoning.
4) Barbecues should not be rushed, they are supposed to be fun, many of the die hard barbecue fans out there will state that broiling is an insult to the barbecuing criteria. Barbecues should represent a process of slow cooking on low to high heat and while you wait for the food to grill its a great opportunity to have a good laugh with who ever is in your party be it friends and family.
5) When we were all small children are moms told us never to play are food, well there is an except to every rule isn't there? Barbecue games are a great way to have really good fun while cooking. In the game Glutton, every player gets either mashed potatoes, turnip or mac cheese, then they must pick at random a utensil from the kitchen and eat and the first person to eat all of their dish wins.
Source: cyberlistserver.com priyo.com calusablueway.com priacash.org
5 Tips To Drinking Beer Responsibly
Being the most popular alcoholic beverage in existence, beer is everywhere. In certain situations, it is readily available and may present a problem for anyone who is not familiar with its side effects or being responsible in this situation.
In the United States, an individual must be 21 years of age to purchase and/or legally consume beer. When purchasing alcohol, photo identification is required. This can be in the form of a driver’s license or other similar form of identification, which features a photo and birth date of the customer. A number of retail grocers, in the United States, prohibit the sale of beer before 12 p.m. in the afternoon.
If you, or someone that you know, is believed to have a drinking problem, consult a local treatment center for diagnosis and therapy to help overcome the illness. Alcoholism is a disease that often requires professional medical care, which is why proper treatment is critical to its cure.
Source: marketingtribune.nl/nieuws sydneystormchasers.com sydneystormchasers.com/comment frobba.com
- Drink minimal quantities. If you find yourself drinking more than would be used in a social situation, alcoholism may be a lurking illness. The best way to avoid addiction is to drink minimal quantities and know when to stop.
- Drink beer at home. The best way to drink beer responsibly is to simply drink it at home. This will eliminate the danger associated with driving or getting into a confrontation with others.
- Do not drive. If you have consumed beer, it is best not to drive. Not only may it be illegal, but also dangerous. If you need to go somewhere, walk or have someone to take you.
- If you are away from home and have been drinking, give your keys to a friend, designated driver or call someone to pick you up. If you need a ride home, you can call a friend, family member of even a taxi. Anytime that you are under the influence of alcohol, it is pertinent that you not attempt to operate an automobile. This could not only endanger your life, but those of others as well.
- Never leave your drink unattended in a public place. This is especially true of restaurants, bars and/or anywhere that alcohol is served. Leaving your drink unattended may leave you susceptible to someone placing a substance in your drink. If you get up to dance or go to the restroom, order a new glass of beer when you return. If you are just mingling, take your drink with you.
In the United States, an individual must be 21 years of age to purchase and/or legally consume beer. When purchasing alcohol, photo identification is required. This can be in the form of a driver’s license or other similar form of identification, which features a photo and birth date of the customer. A number of retail grocers, in the United States, prohibit the sale of beer before 12 p.m. in the afternoon.
If you, or someone that you know, is believed to have a drinking problem, consult a local treatment center for diagnosis and therapy to help overcome the illness. Alcoholism is a disease that often requires professional medical care, which is why proper treatment is critical to its cure.
Source: marketingtribune.nl/nieuws sydneystormchasers.com sydneystormchasers.com/comment frobba.com
5 Reasons to Hire an Atlanta Personal Chef
If you live in the Atlanta area, why not consider hiring a personal chef? If you think hiring Georgia chefs is too hoity-toity, you may be surprised to discover that more people than ever before are opting to hire a chef for at least some of their meals. Here are five reasons why:
1. Atlanta personal chefs can save you money.
Yes, it seems counterintuitive, but you can actually save money when you hire a chef in Georgia. Think about how much money you spend each week picking up take-out, going out to dinner, and buying groceries at the store. Chances are, you and your spouse spend more than the cost of having a personal chef prepare five days worth of customized meals in your own home.
2. A personal chef can save you time.
Most people think that in-home chefs come to your home every day. In truth, they usually come one day each week and prepare five days' worth of meals at once. They then package and store the other dinners so that all you have to do is reheat and serve. Imagine the time you can save - time that isn't spent running to the store or piling the family in the car to go grab a bite.
3. A chef for hire can reunite the family.
Well, the chef herself doesn't reunite the family, but gathering together for a family meal goes far in helping family members stay connected. With careers, errands, extracurricular activities, and time spent with friends, it's all too easy to spend for family members to scatter to the four winds. With a personal chef, you can spend what little time you have together enjoying good food and catching up with one another.
4. A personal chef brings nutrition to the table.
All too often, nutrition takes a backseat to convenience. Personal chefs provide convenience without sacrificing nutrition. By using the best and freshest ingredients, you can work with a personal chef to come up with menu ideas that are both delicious and nutritious.
5. A party chef takes the stress out of entertaining.
Whether you're having a dinner party for six or a brunch for sixteen, private event chefs in Atlanta can be a godsend. They can whip up exquisite meals that your guests will find memorable, and you can concentrate on ensuring that everyone has a good time. Private party chefs have the experience needed to create dishes that complement one another, as well as the ability to execute those dishes to perfection. If you need other help for the party, such as servers or bartenders, a personal chef should be able to provide you with reliable referrals.
Once you look into the costs and benefits of hiring a personal chef, you'll quickly see that she will not only make your life easier, but will also make your life better.
Source: suckful.net suckful.net/rss boostherbs.com marketingtribune.nl
1. Atlanta personal chefs can save you money.
Yes, it seems counterintuitive, but you can actually save money when you hire a chef in Georgia. Think about how much money you spend each week picking up take-out, going out to dinner, and buying groceries at the store. Chances are, you and your spouse spend more than the cost of having a personal chef prepare five days worth of customized meals in your own home.
2. A personal chef can save you time.
Most people think that in-home chefs come to your home every day. In truth, they usually come one day each week and prepare five days' worth of meals at once. They then package and store the other dinners so that all you have to do is reheat and serve. Imagine the time you can save - time that isn't spent running to the store or piling the family in the car to go grab a bite.
3. A chef for hire can reunite the family.
Well, the chef herself doesn't reunite the family, but gathering together for a family meal goes far in helping family members stay connected. With careers, errands, extracurricular activities, and time spent with friends, it's all too easy to spend for family members to scatter to the four winds. With a personal chef, you can spend what little time you have together enjoying good food and catching up with one another.
4. A personal chef brings nutrition to the table.
All too often, nutrition takes a backseat to convenience. Personal chefs provide convenience without sacrificing nutrition. By using the best and freshest ingredients, you can work with a personal chef to come up with menu ideas that are both delicious and nutritious.
5. A party chef takes the stress out of entertaining.
Whether you're having a dinner party for six or a brunch for sixteen, private event chefs in Atlanta can be a godsend. They can whip up exquisite meals that your guests will find memorable, and you can concentrate on ensuring that everyone has a good time. Private party chefs have the experience needed to create dishes that complement one another, as well as the ability to execute those dishes to perfection. If you need other help for the party, such as servers or bartenders, a personal chef should be able to provide you with reliable referrals.
Once you look into the costs and benefits of hiring a personal chef, you'll quickly see that she will not only make your life easier, but will also make your life better.
Source: suckful.net suckful.net/rss boostherbs.com marketingtribune.nl
5 Reasons To Grow Your Own Fruit And Vegetables
Having your own vegetable patch or fruit garden was once commonplace, but fell out of favour as the food industry become more commercial and supermarkets began to take over. In recent years however, more and more people have started explore growing their own produce again. Here we give 5 reasons why you might consider starting your own kitchen garden.
- Freshness
Fruit and vegetables taste better and are healthier if eaten as soon as possible after picking. Most fruit you buy from supermarkets and the like is picked well before it is properly ripe, to extend shelf life, and this usually has an impact on flavour. Growing your own lets you taste the freshest possible produce as it's meant to taste.
- Quality
Commercially grown crops are often selected for their high yields, uniform appearance and long shelf lives rather than for quality and taste. When you grow your own, you can concentrate on the quality rather than the economics.
- Price
Much supermarket fresh produce is hugely overpriced, despite their advertising claims. Growing your own from seed is about as inexpensive as you can get, and even growing from small plants you buy is likely to provide you better food at a lower cost. With many plants, you can use the seed from one growing season to provide plants for the next - a self sustaining cycle that will cost you only time and effort to keep going.
- Provenance
More and more people have concerns about how our food is produced, with chemical pesticides and GM food a particular worry. With your own vegetable patch, you know exactly where your food is from and how it was grown.
- Variety
There are literally thousands of different varieties of fruit and vegetables, but supermarkets tend to concentrate on only the most profitable and easy to sell. This means that our choice is often limited to a few select varieties of apple, for example, rather than the hundreds of traditional kinds that exist. Growing your own lets you pick the varieties you like the most, and experiment to find new ones you'll rarely see on sale.
There is of course a downside to all this - it takes time and effort. In these increasingly busy times, we might not think we have the time to spare, but starting small with a few herb plants on your windowsill, or even the odd tomato plant, will give you a taste of growing your own and might even be enough to hook you into it for life!
Source: jadoyc.com talkingpointsmemo.com zeblog.com startranking.info
- Freshness
Fruit and vegetables taste better and are healthier if eaten as soon as possible after picking. Most fruit you buy from supermarkets and the like is picked well before it is properly ripe, to extend shelf life, and this usually has an impact on flavour. Growing your own lets you taste the freshest possible produce as it's meant to taste.
- Quality
Commercially grown crops are often selected for their high yields, uniform appearance and long shelf lives rather than for quality and taste. When you grow your own, you can concentrate on the quality rather than the economics.
- Price
Much supermarket fresh produce is hugely overpriced, despite their advertising claims. Growing your own from seed is about as inexpensive as you can get, and even growing from small plants you buy is likely to provide you better food at a lower cost. With many plants, you can use the seed from one growing season to provide plants for the next - a self sustaining cycle that will cost you only time and effort to keep going.
- Provenance
More and more people have concerns about how our food is produced, with chemical pesticides and GM food a particular worry. With your own vegetable patch, you know exactly where your food is from and how it was grown.
- Variety
There are literally thousands of different varieties of fruit and vegetables, but supermarkets tend to concentrate on only the most profitable and easy to sell. This means that our choice is often limited to a few select varieties of apple, for example, rather than the hundreds of traditional kinds that exist. Growing your own lets you pick the varieties you like the most, and experiment to find new ones you'll rarely see on sale.
There is of course a downside to all this - it takes time and effort. In these increasingly busy times, we might not think we have the time to spare, but starting small with a few herb plants on your windowsill, or even the odd tomato plant, will give you a taste of growing your own and might even be enough to hook you into it for life!
Source: jadoyc.com talkingpointsmemo.com zeblog.com startranking.info
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