Gourmet Meat Gifts

A traditional holiday feast, weddings, and religious occasions—the pride of any holiday spread is most likely delicious succulent meat prepared lovingly, relying on old family recipes. Imagine a Thanksgiving without turkey; hard isn’t it? Sustaining life, these celebrations are almost food festivals, bringing people together. Be it Asian, African or American culture, symbolic food plays a vital role in ethnicity.

The culinary repertoire of any society is fascinating; skill and creativity enhanced all the more during religious festivals and pivotal holidays. Eating meat is an old human habit, and asking forgiveness of vegetarians and vegans, extolling the virtues of flavorful meat comes all too easily.

Gourmet meats are ideal gifts, and it is unlikely that they will find their way back to the store for an exchange! Gone are the days when eating meat was a rarity for medieval peasants, except when the calendar provided holidays. In vogue today are unusual meats and exotic cooking methods. The most common meats are poultry, beef, lamb, pork, and seafood. With convenience being the key factor, meat departments and butchers are busy with instant creations, which are ready for the grill or oven. Available meats are usually fresh, smoked, grilled, stuffed, roasted, and cooked in different regional styles with wonderful rich flavors of perfect additives or condiments.

There are gourmet fillets, smoked poultry and ham, spicy sausages, pâté foie gras, rib eye steaks, pork chops, boneless strips, marinated steaks, veal shanks or cutlets, ground meats, different styles of salami, bologna, and bacon. Medallions, ribs, tongue and many more exotic choices such as venison, rabbits, Elk, kangaroo, wild game, snake, alligator, ostrich and buffalo are becoming popular. Great samplers are available for the outdoor enthusiast.

There are prime meat cuts, styles, and seasonings to delight any buyer. The price aspect should be considered before buying gourmet meat. Expensive tender cuts are identifying characteristics of gourmet meat, and one shouldn’t deny oneself this treat! But it is important to have a balanced meal; after all it shouldn’t be like the English clergyman Fuller said, “much meat, much malady”.

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

A low-fat alternative to beef, ground buffalo is becoming increasingly available.
Active Time: 1 hr
Total Time: 2 1/2 hr

Ingredients

For sauce
1 red bell pepper
low-fat buttermilk dressing
1 small garlic clove, chopped
Rounded 1/4 teaspoon hot Spanish smoked paprika*
1/4 teaspoon salt

For pickled onions
2 small red onions (1/2 lb total)
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt

For burgers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
4 English muffins, split in half
Special equipment: about 20 wooden picks

Prepation

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.

Grill onions:

Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.

Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.

Grill burgers:

Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

Cooks' note:

If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary. *Available at specialty foods shops and Tienda.com. **Available at Whole Foods stores.

Nutritional information

Per serving: 356 calories, 15 g fat (6 g saturated), 73 mg cholesterol, 638 mg sodium, 29 g carbohydrates, 2 g fiber, 25 g protein

Amazing Cooking

Beef

Whether making the perfect Sunday roast, the juiciest steak or the meatiest lasagne, beef holds a special place with cooks and consumers alike for its deep flavours and rich textures

When and where to buy

Beef is available all year round. The choice at supermarkets has improved, but usually you'll have to settle for what's on the shelf or at the meat counter (if there is one). Following the BSE ('mad cow disease') crisis in Britain stringent controls were brought into place in beef production and certain products were banned. With the decline of BSE in British herds, most traditional cuts of beef are once again available. However, there are now restrictions on the age of animals from which meat can come for certain products (such as T-bone steaks).

Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing and cooking, and tell you where, and from which breeds, their meat came from - as should producers at farmers' markets. This sort of detail is also often available from mail-order companies specialising in meat.

For organically-raised beef - or beef from breeds noted for succulent meat, such as Aberdeen Angus - you should be prepared to pay more. Regardless, buying the best quality beef you can afford is always worthwhile.

Tips on buying

Colour is often cited as a means of determining quality of beef but can't be used as the main indicator of quality. For example, meat that has been matured traditionally - hung and exposed to the air after slaughter for up to several weeks, or 'dry-aged' - will tend to be deep burgundy in colour with creamy, yellowish fat and will develop a more concentrated, complex flavour as it ages. The ageing process, if done correctly, can increase the tenderness of meat.

The characteristics of aged meat are highly rated by chefs, traditional butchers and many consumers.On the other hand, meat that has been vacuum-packed shortly after slaughter will retain a bright red appearance with white fat for a much longer time. This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef. Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Some supermarkets are now selling dry-aged beef which is clearly labelled as such.

A good butcher will be able to tell you not only how and how long your beef has been aged for, but will also be able to tell you about its provenance.
Brown colouring indicates the meat has been open to the air for some time and shouldn't be taken as an indication of quality. Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat.

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds another layer of flavour. However leaner meat needn't be lacking in flavour if cooked properly.

Organic beef
To many consumers, the provenance of the beef on their plate has become crucially important since the BSE crisis, and there's been an accompanying increase in demand for organic beef and beef from grass-fed herds. So what distinguishes organic beef from the rest?

For a start, an organic beef system allows cattle to graze pasture for most of their lives. Feed must meet organic standards and 60 per cent of the ration must comprise roughage such as grazed grass and clover or conserved fodder such as silage. These feeds are produced without the use of agrochemicals. No artificial growth promoters can be used, and antibiotics for preventative purposes are banned. Animal health and welfare is managed with minimal use of veterinary medicines, concentrating on providing good housing and grazing conditions for the cattle.

Storing and freezing

Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius (inexpensive thermometers can be bought for this purpose). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.

Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure.

Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb).

If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept colds.

source by www.bbc.com/food

Candy of Your Old Favorites

Candy is truly a great gift to this world. It may rot our teeth and make little kids too excited, but it is a great little treat when used in moderation. You may remember the joy you felt in your childhood, when a pocketful of pennies could get you a nice bag of bulk candy. They are just a standard mix of sweets and treats to thrill and amaze. The good news is that most of these old favorites are still around in one form or another, even if they cost more than a few pennies.
Haribo is one of the biggest modern dealers. If it's sweet and gummy, then they are probably the ones who made it. Their biggest product is easily gummi bears though. I really hope I don't have to explain too much about gummi bears. They are little fruit-flavored bears shaped out of gummy gelatin. They generally offer a great mixture of sweet and gummy and they are big favorites with the children. They are also popular with a lot of craft and hobbyists. The little bears last well and are just perfect for the figures in a number of candy art displays. Don't even get me started about gingerbread houses.

Haribo gummi bears aren't the only thing that's still around. If you just take a look at any supermarket you'll be able to find a good selection of your old favorites lining the halls. You may be surprised at the latest marketplace though. There area bunch of places that you can order your bulk candy online. You will have to buy in bulk. They aren't going to send a dollar bag of gummi bears to your house. But the order can be fairly small and still qualify for free shipping. If you really think about it, it makes perfect sense. Candy is pretty hardy and won't spoil. Just keep it fairly cool and unsquashed, and you're fine. This is also a good way to get the good stuff. Everyone should know that some of the best gummi bears are the ones you can get from Haribo at Epcot. Now you can order those new and fresh bears from an online catalog and they'll show up right at your door. What more could you ask for from your candy supplier?
These are just a few basics things to remember when it comes to candy. Just take pride in the fact that a lot of your old favorites are still around for you to enjoy today.

Caramel Apples the Perfect Gift for Any Occasions.

Are you wondering what to give that someone that has every thing? Caramel apples are the perfect gift, especially given the low cost and the delicious taste that leave you licking your lips. Caramel apples can be made in your kitchen or if you don’t have time to take on the task, then they can be purchased on the internet or at your local caramel apple shop. Caramel apples are most often made with granny smith apples; however many people are now using Delicious, Cameo, Fuji and many other varieties to create their favorite treat.

If you decide to make your apples, make sure you use premium ingredients, do not buy imitation chocolate, or flowing caramel because you will be asking for a DISASTER. If you absolutely must make the apples, then purchase caramel in the confectionary store and ask the store clerk for suggestions for which chocolate to use.

If you want to purchase caramel apples, look for apples that are firm and are packaged for gift giving. Caramel apples often come with a variety of nuts, chocolate and other toppings to suit the customers taste. Ask the store clerk if they can provide a ribbon and gift card for the apple. The last thing you want to do is create an impression that you just threw something together, just to say you gave a gift. Apples are great gifts for wedding guest, Christmas, and any occasion where you want to great a great impression.

Food Wallpaper II

Food Wallpaper I

100 Painless Ways to Cut 100 or More Calories

"Losing weight can be as simple as cutting out a meatball here and an egg roll there." ~~Elizabeth Somer, M.A., R.D.

REACHING YOUR FAT-LOSS GOALS may be easier than you think. To lose a pound of fat a month, all you need to do is cut 100 calories a day from your diet, assuming the intake and expenditure of all other calories remains the same. That's because a pound of body fat is equivalent to about 3,500 calories. So if you cut 100 calories a day for 31 days, you're cutting 3,100 calories--or about a pound.

Wait...a pound a month? Isn't that a little slow? Well, mounds of research indicate that you're more likely to keep weight off if you lose it slowly. Besides, losing a pound a month doesn't require drastic changes in your eating habits. It can be as simple as eating two egg rolls with your Chinese stir-fry instead of three. Here are 100 painless ways to cut 100 or more calories a day. As a bonus, they all reduce fat or sugar, which means, calorie for calorie, you're getting more vitamins and minerals.

1. Spread 1 tablespoon of all-fruit jam on your toast rather than 1 1/2 tablespoons of butter.

2. Replace 1 cup of whole milk with 1/2 cup of nonfat milk.

3. Eat 2 poached eggs instead of 2 fried eggs.

4. Replace 1/2 cup of granola with 2 cups of Cheerios.

5. Instead of using whole milk and eggs to prepare 2 slices of French toast, use nonfat milk and egg whites.

6. Snack on an orange and a banana instead of a Snickers candy bar.

7. Munch on 35 pretzel sticks instead of 1 ounce of dry-roasted peanuts.

8. Replace 1 cup of sweetened applesauce with 1 cup of unsweetened applesauce.

9. On your lamb-and-vegetable kabob, replace 2 of the 4 chunks of meat with fresh whole mushrooms.

10. Dip an artichoke in 1 tablespoon of low-fat mayonnaise instead of 1 1/2 tablespoons of regular mayonnaise.

11. Steam your asparagus rather than saut้ it in 1 tablespoon of butter or oil.

12. Instead of a 5-ounce glass of wine, opt for cherry-flavored sparkling water.

13. For a chewy snack, have 1/2 cup of dried fruit rather than 9 caramels.

14. Replace 3 slices of bacon with 3 slices of Light & Lean Canadian bacon.

15. Eat a Lender's egg bagel instead of a Sara Lee egg bagel.

16. Select 1 cup of home-style baked beans instead of an equal serving of baked beans with franks.

17. Replace 2 biscuits with 2 dinner rolls.

18. When making a sandwich, use 2 slices of Roman Light 7-grain bread instead of Pepperidge Farm wheat bread.

19. Eat 1/2 cup of steamed fresh broccoli instead of 1/2 cup of frozen broccoli in cheese sauce.

20. Make a burrito with 1/2 cup of fat-free refried beans and 1 ounce of nonfat cheese instead of the same amount of traditional refried beans and cheese.

21. Replace an apple muffin with a high-fiber English muffin.

22. Reduce a typical serving of chocolate cake (1/8 of a two-layer cake) by one-third.

23. Switch from 1 cup of whole-milk hot chocolate to 1 cup of steamed 1% milk flavored with a dash of almond extract.

24. Replace 1 cup of caramel-coated popcorn with 2 1/2 cups of air-popped popcorn.

25. Switch from 1/2 cup of yogurt-covered raisins to 1/2 cup of plain raisins.

26. Snack on 1 cup of nonfat plain yogurt instead of 1 cup of custard-style yogurt.

27. Top your celery sticks with 2 tablespoons of fat-free cream cheese instead of 3 tablespoons of regular cream cheese.

28. Replace 2 fried-chicken drumsticks with 2 roasted drumsticks and a cup of peas and carrots.

29. Instead of eating 5 chocolate-chip cookies, savor the taste of 2.

30. Lighten your 2 cups of coffee with 2 tablespoons of evaporated nonfat milk instead of 2 tablespoons of half-and-half.

31. Replace a 12-ounce can of cola with a 12-ounce can of diet cola.

32. Thicken your cream sauce with 1 percent milk and corn starch instead of a roux of butter and flour.

33. At the appetizer tray, choose 4 fresh raw mushrooms instead of 4 batter-fried mushrooms.

34. Use 2 tablespoons of fat-free sour cream instead of regular sour cream (on baked potatoes or in stroganoff). If done twice in the day, 100 calories will be cut.

35. Reduce the size of your steak from 4 1/2 ounces to 3 ounces.

36. Grill a cheese sandwich with nonstick cooking spray instead of margarine.

37. Replace 1 cup of chocolate ice cream with 2/3 cup of nonfat chocolate frozen yogurt.

38. Snack on 2 ounces of oven-baked potato chips instead of regular potato chips.

39. Instead of topping your salad with an ounce of croutons, get your crunch from 1/4 cup of chopped celery.

40. Instead of 1 cup of macaroni salad, eat 3 1/2 cups of spinach salad with 2 tablespoons of low-calorie dressing.

41. Cut the peanut butter on your sandwich from 2 tablespoons to 1 tablespoon.

42. Serve your turkey with 1/4 cup of cranberry sauce instead of 1/2 cup.

43. Order a sandwich on cracked wheat bread instead of a croissant.

44. Complement your hamburger with 1 1/4 ounces of oven-baked tortilla chips instead of a side of fries.

45. Split an apple Danish with a friend rather than eat the entire thing.

46. Order 2 slices of cheese pizza instead of 2 slices of pepperoni pizza.

47. Grab a Dole Fresh Lites Cherry frozen fruit bar instead of a Sunkist Coconut frozen fruit bar.

48. Snack on 1/2 cup of fruit cocktail canned in water instead of 1 cup of fruit cocktail canned in heavy syrup.

49. Switch from 1 cup of fruit punch to 1 cup of sparkling water flavored with 2 teaspoons of concentrated orange juice.

50. Instead of eating garlic bread made with butter, spread baked garlic cloves on French bread.

51. Rather than snack on 1 cup of grapefruit canned in syrup, peel and section 1 small grapefruit.

52. Dip your chips in 1/2 cup of salsa instead of 1/2 cup of guacamole.

53. Switch from 1/2 cup of Frusen Gladje butter pecan ice cream to Breyers butter pecan ice cream.

54. Use 1 tablespoon of mayonnaise in your tuna salad instead of 2 tablespoons.

55. Hold the tartar sauce on your fish sandwich, and squeeze lemon on it instead.

56. Replace 3 fish sticks with 3 ounces of grilled halibut.

57. In sandwich spreads or salads, use 3 teaspoons of dijonnaise instead of 4 teaspoons of mayonnaise.

58. Use 2 tablespoons of light pancake syrup instead of 2 tablespoons of regular syrup.

59. Top your pasta with 1 cup of marinara sauce instead of 1/2 cup of alfredo sauce.

60. For each serving of pasta salad you make, reduce the oil or mayonnaise by 1 tablespoon.

61. Replace 1/2 cup of peaches canned in extra-heavy syrup with 1/2 cup of peaches canned in water.

62. Prepare 1/2 cup of steamed peas and cauliflower instead of frozen peas and cauliflower in cream sauce.

63. Cut back on sampling during cooking. The following "tastes" have 100 calories: 4 tablespoons of beef stroganoff, 3 tablespoons of homemade chocolate pudding, 2 tablespoons of chocolate-chip cookie dough.

64. At an Italian restaurant, snack on a large breadstick instead of a slice of garlic bread.

65. Eat a 3/4-cup serving of pudding made with skim milk rather than a 1-cup serving of pudding made with whole milk.

66. Choose 1/2 cup of brown rice instead of 1 serving of frozen rice pilaf with green beans or 1 serving of frozen Oriental rice and vegetables.

67. Compliment your sandwich with 3/4 cup of split-pea soup instead of 1 cup of chunky bean and ham soup.

68. Replace 3 tablespoons of strawberry topping on your ice cream with 3/4 pint of fresh strawberries.

69. Pass on the second helping of mashed potatoes.

70. Eat 3 grilled prawns with cocktail sauce instead of 3 breaded and fried prawns.

71. Make a pie crust with 1 cup of Grape-Nuts cereal, 1/4 cup of concentrated apple juice and 1 tablespoon of cinnamon, instead of using a traditional graham-cracker crust. You'll save 100 calories per slice.

72. Replace 8 sticks of regular chewing gum with sugar-free chewing gum.

73. Snack on a papaya instead of a bag of M&Ms.

74. Substitute 3 ounces of scallops for 3 ounce of lean beef in your stir-fry.

75. Rather than spread 4 tablespoons of cream cheese on two slices of raisin bread, dip the bread in 1/2 cup nonfat apple-cinnamon yogurt.

76. Munch on 1 cup of frozen grapes instead of an ice cream sandwich.

77. Rather than drink a strawberry milkshake, make a smoothie of 2/3 cup of low-fat milk, 1/2 cup of strawberries and 1/2 a banana.

78. Replace 2 brownies with 2 fig bars.

79. Eat 2 meatballs instead of 4 with your spaghetti.

80. On a hot day, quench your thirst with a glass of ice water with lemon or mint instead of a can of light beer.

81. Eat 1/2 cup of black beans instead of 3 ounces of roast beef.

82. Replace 1 1/2 tablespoons of I Can't Believe It's Not Butter spread with 1 1/2 tablespoons of Nucoa Smart Beat margarine.

83. Choose 1 serving of vegetarian lasagna instead of lasagna with meat.

84. Eat 2 Kellogg's Nutri-Grain bars instead of 2 Kellogg's Pop-Tarts.

85. Drizzle 3 tablespoons of low-calorie French dressing on your salad instead of 2 tablespoons of blue cheese dressing.

86. Replace 1 large flour tortilla with 1 six-inch corn tortilla.

87. Eat a turkey sandwich instead of a chicken salad sandwich.

88. Choose 4 1/2 ounces of tuna packed in water instead of 4 1/2 ounces of tuna packed in oil.

89. At Burger King, have a Whopper Jr. Sandwich with regular fries instead of a Whopper With Cheese Sandwich.

90. Order your Quarter Pounder without cheese.

91. At Jack in the Box, eat a regular taco instead of a super taco.

92. Fix 1 cup of turkey chili with beans rather than regular chili with no beans.

93. Use 1 cup of fat-free cottage cheese instead of regular cottage cheese.

94. Order a sandwich with barbecued chicken instead of barbecued pork.

95. Replace 1 cup of corn with 1 cup of carrots.

96. Reduce your helping of turkey stuffing from 1 cup to 2/3 cup.

97. Have a single scoop of ice cream instead of a double scoop.

98. Replace 2 ounces of corn chips with 2 ounces of SnackWell's wheat crackers.

99. Eat 1 hot dog at the baseball game instead of 2.

100. Shred 2 ounces of fat-free cheddar cheese on nachos instead of regular cheddar.

Chinese Food Nutrition

The phrase is a testament to the popularity of Chinese food around the world. Food is an important part of daily life for Chinese people. Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships.

Shopping daily for fresh food is essential for all Chinese cooking. Unlike the fast food society of the U.S., the Chinese select live seafood, fresh meats and seasonal fruits and vegetables from the local market to ensure freshness. This means swimming fish, snappy crabs, and squawking chickens. Even prepared foods such as dim sum or BBQ duck for to go orders must gleam, glisten, and steam as if just taken out of the oven.

Chinese people in general are not as concerned about nutrition as Western culture. They are more concerned with the food's texture, flavor, color, and aroma. These are the crucial points for good Chinese cooking. Chinese daily meals consist of four food groups: grains, vegetables, fruit, and meat. Because of lactose intolerance, Chinese do not consume large amounts of dairy products. Instead, Chinese substitute these with soymilk and tofu, which also contain large amounts of protein and calcium. Vegetables, fruits, and meats are usually fresh. Some exceptions include preserved vegetables such as snow cabbage or mustard greens, preserved eggs, aka "thousand year old eggs" or salted and dried fish. Other exceptions include snack items such as beef jerky, cuttlefish jerky, sweet and sour preserved plums, or dehydrated mango slices. Canned or frozen foods are seldom eaten. Western desserts such as cookies, cakes, pies, and ice cream are eaten only on special occasions such as birthdays and weddings. After dinner, families usually eat seasonal fruit as dessert. Chinese desserts such as red bean soup, sweet white lotus's seed soup, or steam papaya soup are served every so often as a special treat on a hot summer's night.

Ethnic Chinese cooking does not involve a lot of deep fried cooking. The reason most of the Chinese restaurants in America have deep-fried dishes such as sweet and sour pork, almond fried Chicken, and deep-fried shrimp is to promote business and to please western tastes. This clearly reflects why there are more overweight and high blood pressure concerns in Western culture than there are in Chinese culture.

"Yi xing bu xing"

Chinese hardly waste any section of the animal and have found ways to cook nearly every part. Chinese culture believes that "yi xing bu xing," which means by using any shape or part of the animal the same part of the human body can be replenished and strengthened. For example, shark fin soup and bird nest soup (bird's saliva) is served to replenish strength and increase appetite, crocodile meat strengthens the bronchia, dehydrated tiger testicle increases stamina for men, while monkey brains add wisdom. These foods are considered to be delicacies and tonics. Shark fin soup or bird nest soup is often served at special occasions such as at a Chinese banquet dinner. Other items are rarely prepared

Cooking With Fine Italian Wine

Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Also, you should carefully choose an Italian wine appropriate for the dish. Generally, the recipe you choose will come with the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier dishes, including those filled with tasty cuts of meats.

Even though water boils at 212 degrees Fahrenheit, alcohol has a much lower boiling point, around 175 degree Fahrenheit. For this reason, you can quickly remove alcohol in Italian wine. In fact, approximately 40 percent of the alcohol is boiled out in approximately 15 minutes. Eventually, the Italian wine will turn into a thick syrup if it is boiled long enough. This syrup is perfect for use as a glaze with meats or vegetables.

Once the alcohol has been evaporated, the flavors are emphasized. Also, alcohol, including Italian wine, brings out the flavor of tomatoes and other ingredients. Consider adding a bit of white Italian wine to tomato sauces to bring out the flavors.

There are a variety of cooking wines on the market, but you should avoid these products, since they are of lower quality than a fine Italian wine and usually contain a high amount of sodium. However, if you are a collector of fine Italian wine, save these delicious drinks from the heat, since the alcohol will only be evaporated and the importance of the wine will be lost. There are a variety of quality Italian wine on the market that are perfect for cooking. Choose rich, fruity wines for dessert dishes and strong white wines for sautéed or baking dishes.

Cooking Tips For The Beginner Baker

Cooking Tips For The Beginner Baker

By. Paula Radmall

The beginning baker may find that baking can be complicated if an individual does not know what they are doing. Here you'll find some cooking tips and guidelines to assist you if you are one of these individuals. There are a few steps that should be followed first before an individual gets started. These cooking tips will prevent most disasters from happening. The first thing to remember is always read through the entire recipe before beginning. This will ensure that all necessary ingredients are on hand before you start. Check all expiration dates on all non perishable supplies. You don't want to be running to the store in the middle of baking.

Preheat the oven and check with an oven thermometer before baking. Most ovens can run anywhere from twenty five degrees cooler to twenty five degrees warmer. Check your oven to ensure that the proper temperature is obtained for the recipe. Follow all the directions on adjusting your oven racks, prepping baking sheets, and using the right baking pan. Always measure all the ingredients accurately. This means holding it up to eye level especially with liquids. To measure dry ingredients, first over fill and then level off with the flat edge of a knife. Finally, bake with love. If an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients common to baking. There are many different kinds of flour, and they are not all the same. For all yeast breads wheat flour is important. Bread flour works well if you are making yeast loaves. However, if you use bread flour in yeast bread it will turn into a heavy cake. Cake flour is very fine flour. All purpose flour can be used for almost any baking. It is the most common flour used. Bleached and unbleached flours can be used interchangeably. Make sure to put your flour in an airtight container and store it in a spot that is cool and dry for up to six months. Unlike some flours, baking powder and baking soda are NOT interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when it is mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When baking soda mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make your baked goods light and airy. Cooking tips for handling chocolate are important to know. There are different types of chocolate.

Unsweetened chocolate has no added sugar. It is a chocolate liquor that is at least fifty percent cocoa butter. Various amounts of sugar added to it create bittersweet, semisweet, and dark chocolate. Milk chocolate consists of dried milk powder, cocoa butter, and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent of cocoa butter removed and then it is dried and ground into a paste. Chocolate is easy to burn when mel ting, so always mel t it over a very low heat. Chocolate can be mel ted using the double boiler method, the direct heat method, or the microwave oven method. Using these cooking tips will help make almost any baked goods turn out wonderfully delicious.

US approves animal clones as food

.The US government has given the green light to the production and marketing of foods derived from cloned animals.

After six years of study, the Food and Drug Administration (FDA) ruled that meat and milk from cloned pigs, cattle and goats and their offspring is safe.

Lack of data meant the agency could not reach a decision on sheep products.
The FDA does not expect to see a lot of products from cloned animals being sold now, because of cost. It expects clones would first be used for breeding.

The agency released almost identical draft conclusions in December 2006. Since then, new scientific information has strengthened its central view.

After reviewing additional data and the public comments in the intervening year since the release of our draft documents on cloning, we conclude that meat and milk from cattle, swine, and goat clones are as safe as the food we eat every day," said Stephen Sundlof, director of the FDA's Center for Food Safety and Applied Nutrition.

The FDA will not require food derived from cloned animals to be labelled as such.
Low confidence

The agency was criticised by activist groups and by US politicians who were not convinced that enough scientific data was available to justify a decision.

"The FDA has acted recklessly, and I am profoundly disappointed in their rush to approve cloned foods," said Maryland Senator Barbara Mikulski, co-sponsor of a bill amendment passed by the US Senate which asked the FDA not to rule until further research was available.

"The FDA based their decision on an incomplete and flawed review that relies on studies supplied by cloning companies that want to force cloning technology on American consumers."
A survey in 2005 by the Pew Charitable Trusts found that two-thirds of US consumers were "uncomfortable" with animal cloning; nearly half believed food from clones would be unsafe to eat.

Some US food companies have indicated they do not plan to stock products derived from cloned animals.

But Smithfields, which claims to be the biggest producer of pigs and pork products in the country, left the door open to a change of tack, saying it would "continue to monitor further scientific research on this technology" and was committed to improving its products "through careful selective breeding and genetic research".

Breeders themselves expressed their approval.

"The biotechnology industry applauds the FDA for its comprehensive scientific review of this new assisted reproductive technology," said Jim Greenwood, president and CEO of the Biotechnology Industry Organization (Bio), which represents companies and institutions in the biotech field.

"Cloning... can effectively help livestock producers deliver what consumers want: high-quality, safe, abundant and nutritious foods in a consistent manner."

Delayed action

US authorities do not expect to see a wave of products derived from cloned animals on the shelves immediately.

Creating a clone is far more expensive than breeding animals conventionally. The US Department of Agriculture (USDA) believes it is more likely that companies will produce clones with "desirable" traits, breed them, and bring products from the offspring into the food chain.
The USDA is asking companies not to market products immediately, but to continue observing the moratorium they agreed to in 2001 when the FDA began its deliberations.

"USDA encourages the cloning industry continue its voluntary moratorium for a sufficient period of time to prepare so that a smooth and seamless transition into the marketplace can occur," it said in a statement.

The US developments will be watched closely in Europe, where evaulation of cloned animals is at an earlier stage.

Last week the European Food Safety Authority (Efsa) initiated a public consultation on its draft guidance.

The draft concluded, among other things, that:
foods from cloned pigs and cattle are essentially identical to those from conventionally bred animals

animal cloning is unlikely to have environmental impacts
there are health and welfare issues, but these are likely to diminish as technology progresses
The EU has indicated that if products from cloned animals were approved, they would have to be labelled.

This contrasts directly with the US position, opening up the possibility of trade disputes similar to the lengthy and costly row between the EU and US over genetically modified foods.
Richard.Black-INTERNET@bbc.co.uk

Drink Coffee From Around the World

Coffee can be tasted and enjoyed in so many different varieties and ways. There is a plethora of recipes that every coffee lover must try. Below are some of the ones to sample.

Although, unusual, definitely worth it. The first recipe involves baking a coconut at 300 degree Fahrenheit for thirty minutes. Then after it is removed and cooled down, the shell can be broken open and the flesh grated. Then the flesh and milk of the coconut should be combed with about half a cup of regular milk. Then this is all put into a pan and heated until it is thick. The mixture should then be strained. This mixture is then put into a cup of coffee and sipped.

Then there is the mocha, but this one is Mexican is style. It involves a teaspoon of chocolate syrup combined with a dash of cinnamon and nutmeg. Then this is poured into a cup of coffee with sugar added to taste. Whipping cream is the perfect completion to this beverage. Then there is something called the Cubano which is enjoyed straight and shot like tequila. The Americano, which is espresso and hot water, can be diluted using rum or hot milk. However, no more than bout a tablespoon of milk should be added, otherwise the American is ruined.

For a holiday treat, try the Grog. This is when an orange is peeled and then divided into slices. Then the same is done to a lemon. Then a peel about the same size of one orange slice is placed in the bottom of a cup. A little butter, brown sugar, and ground clove should be mixed together with some nutmeg and cinnamon. This is all combined with about half a cup of coffee with some heavy cream to taste.

The Viennese is dark chocolate melted with one tablespoon of light cream. Then about half a cup of coffee is slowly added and whipped until frothy. Once it has settled, then it is sprinkled with cocoa and cinnamon. It should be tasted with the pinky raised in traditional aristocrat style.

The Turkish style is the most simple. The coffee is boiled with the water and not strained. A cup of water is poured into a pot and brought to a boil with about half a teaspoon of sugar. Once it has been removed from the heat then about a teaspoon of coffee is added and should be stirred to remove some of the heat. After a layer of foam appears the coffee should be allowed to settle and cool. Then it can be enjoyed.

Vietnamese coffee is one of the most popular iced coffee beverages. The coffee should be put through a coffee press and then about a tablespoon of condensed milk added into cup at the bottom. Then the boiling water is poured over the press and let to drip. It is all then stirred, cooled down with ice and enjoyed. All of this involves some work on the coffee lover’s part unless they want an invaluable experience and wish to travel the world to get their coffee.