Gyro

Gyros Restaurant Eat Delicious Cook Food D

First and most of all, it is pronounced”yee-ro.”

The spiced meat is often a combination of poultry, beef, pork and chicken. It is most often topped with tomatoes, onions, and tzatziki sauce, which is a mixture of yogurt, cucumbers, onion and garlic.

The gyro is a Greek food, but is served all over the world. In Greece, gyro meat is most popularly beef or pork and the sandwich is served with french fries. In the U.S., gyros are made most often with the tzatziki sauce is often called”cucumber sauce.” The U.S. edition of this sandwich is often over-stuffed, which makes it tough to eat without being a bit cluttered.

The gyro sandwich is also popular in France and Australia. Many countries call gyros by another name. Yiros in South Australia, churrasco grego (or Greek barbeque) in Brazil, doner in Turkey, taco el pastor in Mexico, kebab in Malaysia, and even in Athens, Greece, the expression souvlaki is synonymous with gyro.

Even though the origins of the Greek specialty are not understood, the”father of the Gyros” is regarded as George Apostolou or”Papa George” who was the first person to successfully market and promote the food. Shortly other restaurants became interested in serving the sandwich and finally George sold his restaurant to start Central Gyros Wholesale, a manufacturing company that offered its gyro sandwiches to food-serving institutions across the country.

Once a regional delicacy, the gyro sandwich is fast popping up everywhere as new restaurants grab on to the trend. Now you can visit almost any diner, honest, café, restaurant, etc., and discover gyros on their menu. Just remember to pronounce it properly when you order.

Storing watermelons

Watermelon, Summer, Food, Juicy, Green

Did you know watermelons last longer at room temperature than they do from the fridge? It is true and it’s wiser wise to store them in a cupboard than in the fridge. Imagine that? The report and study shows that the nutritional value of a watermelon is better after being stored at room temp rather than in the refrigerator.

The USDA United States Department of Agriculture revealed better antioxidant and nutrient value. Watermelons have all kinds of great rigid in them such as beta carotene and lycopene. At 70-75 degrees the levels of great stuff was 140% greater than at 41-55 degrees. How long will an uncut watermelon last? Well two to three weeks, but if you keep them in the fridge the decay and loss or nutrients can start in about a week.

Some cultures eat more watermelon than others and scientists have found that their occurrence of cancer is much less. Many folks swear by watermelons and it turns out they are right, watermelons are very good for the human body and human health. The Center for Disease and Control has only great things to say about watermelons. There is quite a lot of advice on the CDC website about this as an issue of fact.

Of course once you cut into the watermelon then it must be kept in the refrigerator and it is better if you eat them within a few days. Next time, you go to the grocery store put a watermelon on the list and then store it in the pantry until you cut it open. Consider all this in 2006.

Corn on the cob

Corn Corn On The Cob Vegetables Corn Corn

Let’s be honest. There’s nothing in the summertime like a great hot dog, hamburger and some fresh corn on the cob. Unfortunately, with the large number of farms going out of business due to rising costs, it is hard to find a farm near by to receive your fresh picked corn. Fortunately, supermarkets are aware of this and are all competing with each other to get the freshest corn possible. The question is, how can you tell if an ear of corn is fresh and how do you keep it fresh? The answers may surprise you unless you’re experienced with this type of thing. Hopefully though, by the time you’re done reading this article, you’ll know exactly how to pick a fresh ear of corn and how to keep it fresh as soon as you get it home.

For starters, the very first thing you have to know is that corn does not stay fresh very long. So the first thing you want to do is be sure you don’t buy your corn before the day you plan on cooking it. That way you’re certain to have the freshest corn potential. Needless to say, that doesn’t mean that the corn you find in the supermarket is going to be fresh. So how do you tell?

Most individuals think they must open up the corn and look at it to see if it is fresh or check the outside husk. For one thing, the husk, which should be green, is often times removed by the supermarket so there is not any way to tell by that method. As far as looking at the corn itself, well, as soon as you start taking away the husk, the corn starts to lose its flavour. If the tassel is soft and silky then the corn is refreshing. It’s that easy. If it’s starting to get hard and brittle or if it’s been removed, then it isn’t fresh.

Okay, so you have found your fresh corn in the supermarket. The problem you currently face is how to keep it fresh when you’ve brought it home. Well, actually, this is very straightforward. For one thing, you don’t need to start up the husk in any respect, at least until you are ready to cook it. After you have done this, place the corn in the boiling water. As soon as you do so, the water will stop boiling. This is again, very easy. You leave the corn in the water for about 3 to 5 minutes. No longer.

By doing this, you are sure to pick not only the freshest but the sweetest corn potential. Contrary to popular belief, it doesn’t matter whether the corn is either yellow or white. It is not the color of the corn which determines sweetness. It is how fresh it’s because the sugar in corn that is not new turns to starch and that is why corn that is not fresh is also not sweet.

Hope these tips help you in picking the freshest and sweetest corn potential.

Buying Fresh Veggies

Market Vegetable Market Farmers Local Mark

Here we’re edging into summer and Farmers’ Markets abound! Every time I visit my local Farmer’s Market, I find the most colorful displays of vegetables and a bounty of great homemade breads and other baked goods from local vendors. Even though you may not reside in or near an agricultural community, here is some basic information to let you know that your vegetables are at their best? Even in the supermarket, this handy little guide will allow you to find the vegetables which are at the peak of their season to guarantee crispness.

Summertime, is absolutely THE time for fresh vegetables. But some vegetables are at their peak during early summer rather than when the season starts changing into early autumn. Some excellent vegetables to select in the early summer include green beans, celery, peppers (red, yellow and green) and asparagus. All these vegetables have a fairly short maturation period which enables them to peak at the start of the mother plant starts to grow ineffective as the weather grows dryer and hotter. This is also the peak time to choose bright yellow summer squash that is a smaller variety of your ordinary squash.

Vegetables with a short maturation period and a long performance period (which means they bear fruit consistently for a longer time) are also prevalent this time of year and into early fall. These vegetables consist of broccoli, cucumbers (long or short ), and berries. Lettuce, spinach and sweet corn are also quite good choices for this time of year because they grow rapidly and many farmers keep a constant crop of them throughout the summer periods. Early fall brings about a bountiful harvest of squash, pumpkins and zucchini.

Since each of these vegetables are at their peak performance period, they can also be purchased cheaply. Especially at Farmer’s Markets since they don’t have to go through rigorous FDA testing criteria and packaging. Each of these vegetables can be frozen either by scalding approaches or freezing directly so that you can enjoy fresh vegetables all year long without paying high costs in the winter once the crops are gone.

Be sure to stop by your local Farmer’s Market! Not only will you be getting the best vegetables your local area has to offer but you will also be supporting your local farmers!

Gummi Candy

Jelly Beans Candy Sour Sweet Teddy Bear Sw

His invention was primarily called the’dancing bear’. The bears became very popular in Germany.

It wasn’t until the 1980s that it would be manufactured in the US. Before that, American high school students learned about the’Dancing Bears’ in their German classes and were the first Americans to know about it. In the year 1981, the Herman Goelitz Company, which is now known as the Jelly Belly Candy Company, started to produce the first American-made Gummi bears. The next year, the Haribo Company saw the major market that was waiting in america and brought their company there. By this time, Gummi Bears were quite accessible to the American public.

Apart from the American bears, the 1980s saw the arrival of a new Gummi character. The pig was the product of a brilliant idea which was to make candy for children that would mildly shock or disgust their parents. The Gummi Worm however turned out to be less disgusting and more of a popular character of the Gummi series. Nowadays, there are lots of different Gummi characters aside from the bear and worm. These Gummi candies can be found in all shapes and sizes.

As a testament of its popularity, Disney created an experience cartoon show for kids in 1985 that showed a family of Gummi bears and their many fun adventures. It was entitled”The Adventures of the Gummi Bears” and lasted 65 episodes.

Plenty of people wonder how they are made when they open a bag of Gummi candies. What most people don’t know is that making these confections is a long process.

It begins with the artists of the company’s company. These artists create a character sketch that they carve into miniature plaster molds. The copies are then sent through a starch powder system where starch powder mold pans are produced. These pans are provided to the factory.

In the candy factory, special ingredients like gelatin, sugar and glucose syrup are poured into large boilers which heat them together and are stirred by large paddles constantly. While stirring, the selected colors and flavorings are added to provide the Gummi candy its signature appearance and taste. After heating, the mix is poured through pipes that move them to the production area of the factory.

At the end of the pipes are nozzles that are used to squeeze the mix out into starch boards which contain countless mould duplicates. The candy is allowed to set for three to five days. Once settled, beeswax is poured on the mould to provide the candy sheen and make it less sticky. Once dry, the Gummi candies are transferred via a packaging machine where they will come out ready to be sent to the different candy stores.

Now, the Gummi Bears, Worms and other candies are popular and well-loved confections appreciated by the world’s children the entire year round.

Grapefruit

Grapefruit Fruit Sweet Food Diet Fresh Org

The grapefruit occupies a high position among the citrus fruits because of its taste, its appetizing properties and its refreshing qualities. The fruit is often very large. The rind is usually quarter to half an inch thick.

The grapefruit is indigenous to Indo-China, Thailand and Malaysia. It’s spread to other popular countries from such lands.

It is nutritive and refrigerant; and possesses very much the very same properties as the orange, lemon and lime. The seedless variety is the best as it frequently contains greater amount of sugar, magnesium and calcium. The grapefruit is frequently used as table salad and is taken together with other vegetables and fruit. It’s sometimes cut into half, and the seeds and the challenging pith removed from then center. The cavity is then filled with sugar that’s also sprinkled over the surface.

Grapefruit is an exceptional appetizer. It promotes salivary and gastric digestion. It’s an important health builder and also a tonic. In spite of its often sharp, sub-acid taste, the fresh grapefruit has an inflammatory reaction following digestion. The citric acid of the fruit is oxidized from the body and hence the effect is to raise the alkalinity of the fluids of the body. Its juice is beneficial in the prevention and treatment of acidity and many diseases caused by too much acid in the body system.

The fruit is also beneficial in relieving constipation. The pulp, when fully removed, provides healthy bulk to assist bowel action. It is beneficial in maintaining the health of intestines and is regarded as a preventative food item against dysentery, diarrhea, enteritis, and other infective diseases of the digestive tract.

When having influenza, the juice of grapefruit is an excellent remedy as it helps to reduce acidity in the system and its bitter properties originating from a substance known as’maringin’, tones up the system and the digestive tract.

The juice of grapefruit is also an excellent diet in most fevers. It quenches thirst and removes the burning sensation produced by the fever.

Grapefruit comprises a natural’quinine’ and hence is valuable in the treatment of malaria. This’quinine’ is also beneficial in feverish colds.

Chocolate cake

Cake Chocolate Sweet Suites Food France Co

Chocolate – the drink of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it is used for many recipes, but none surpasses the chocolate cake – first place in popularity.

A chocolate cake can be made from any sort of chocolate. It can be reached from plain, dark chocolate or”sour” chocolate that contains little or no additional sugar. Cakes made with organic chocolate win hands down for they contain a very large proportion of cocoa solids. However, this sort of chocolate is very expensive.

Innovation is the buzzword in chocolate circles now and along with chocolate you will find varied other ingredients added to the cake to woo your taste buds. There is the orange and chocolate angel cake, the tangy cinnamon cake, the hot spicy chocolate ginger crunch cake made with ginger syrup and chocolate cake topped with a somewhat tempering Banana Sauce to name a few. In fact, it seems that almost everything that’s palatable in the kitchen can be utilized as a flavoring in chocolate cakes. Hazelnut is fantastic in chocolate cake and is beetroot (used in chocolate cakes), redcurrant torte chocolate cake is baked and fantastic chocoate and rasin cheese cake.

Chocolate cakes come with vast selection of toppings and decorations. Since chocolate cake by character has a rich flavor, the toppings are deliberately kept light. You can have dates, almonds, honey toppings, fruit sauces or you could have decorations made out of chocolate. You can peel off chocolate curls, scoop off chocolate balls or make designs with contrasting colored melted chocolate. When it comes to decorating with chocolate, the”Covertures” kind chocolate with a glossy finish is the choice of many. There are plenty of choices when it comes to decorating with chocolate. Anything made out of chocolate is sinfully delicious.

Basil

Noodles, Tagliatelle, Pasta, Raw

Basil

Common Names: Common Basil, St. Josephworth, Sweet Basil

Description: Basil is an annual plant found wild in the tropical and sub-tropical areas of the world; elsewhere it’s cultivated as a kitchen herb. The plant is extremely aromatic.

Basil’s usefulness is generally connected to the stomach and its associated organs. It can be used for stomach cramps, vomiting, intestinal catarrh, and constipation. Basil has also been advocated for headaches.1

Basil is probably among the most common herbs used today. Growing up in an Italian household, fresh off the boat as it were, basil was a staple in our family and not only for pesto. Basil’s earthy aroma permeated our home both inside and out. It grew in pots near the front door, was planted in the vegetable garden, and was prominently displayed on almost every windowsill in my grandmother’s house. I know we used a great deal of basil, but really…

Today, in my own house, basil grows in the garden, in pots near the front door, and in the kitchen window. My grandmother’s obsession with basil was seemingly only a prelude to my own.

Even somebody who lacks a green thumb, and I am thinking primarily of myself, can grow basil. Throw a few seeds in a pot, and voila, you have basil. It is fast growing, easily harvested, and just as easily stored.

Beyond the terrific fragrance, basil is just so plain useful. Rub a basil leaf across an insect bite to ease the itching and redness, or steep the leaves in boiling water to create an fantastic herbal tea to relieve nausea or bloated feeling you get after eating a large supper.

Most of us know that basil is a excellent addition to spaghetti sauces, but did you also know that basil was thought to ward of evil spirits? Basil was strewn across floors, because where it is no bad can live.

I am like my favorite basil recipe for pasta. It’s a sauce which makes up quite quickly and has a wonderfully mild, herbal flavor that’s great during the hot summer months.

Sauce: 1 stick of butter (not margarine)

1/4 cup coarsely chopped onion

12 oz. Spaghetti

Saute garlic and onion in one tablespoon of olive oil, just long enough for the onion to turn translucent. Add butter. Add basil and chopped tomato. Saute this on low for one to two minutes. You don’t want the butter to clarify, but to keep its creamy appearance. After the tomato softens, crush it with a potato masher, thoroughly blending the sauce. Allow this to simmer just until hot, then pour over 12 oz.

A couple of hints:

* To peel the tomato, drop it for a moment in the pot of water you’ve boiling for your pasta. The skin will peel off quickly and easily.

* When preparing pasta make sure to use loads of water, salt and oil. Lots of people feel their pasta lacks flavor, and it’s generally because they don’t add salt to the water. When you sample the pasta to see if it is ready, the pasta should have a sour flavor. If not, add more salt to your water.

Raising Turkeys

Turkey Nature Zoology Animal Bird Portrait

The turkey is a large bird, native to North America. The name turkey was initially applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained. It was called a”peru” in the 18th century. Some common breeds of turkey are: Narragansett, Bronze, White Holland, and Bourbon Red.

The breeder farm is the place where the hen lays the eggs. These eggs are collected and sent to the hatchery. In the hatchery, the eggs are stored in special incubators after cleaning. These incubators provide the right temperature and humidity levels for allowing the eggs to hatch. Normally, turkey eggs take 28 days to hatch. The baby turkeys, also known as poults, are stored in the hatchery until they are moved to the turkey farms. From the fish, the fish turkeys and the tom turkeys are reared separately. The poults should be fed properly and watched carefully, at least until they shed their down feathers and receive the outer feathers. For this, they are put in climate-controlled barns that have soft floors covered with straw or wood chips. They’re fed on a soft powdered mixture of soybean, wheat and corn. Other nutrients such as barley, milk powder, meat meal, lime stone, sodium, vitamin premix, methionine, lysine and insoluble grit may also be added. Adequate water must also be provided.

Today, many advances have been made in the genetics of turkeys. This has helped to increase the size of the bird with lesser feed and in lesser time. The white broad-breasted turkey has been the most common commercially raised turkey breed, since the 1960s. Additionally, there are various breeds of the white broad-breasted turkey that are reared in different parts of North America. Turkeys are bred specially to have more meat in the breast and thighs. White feathered turkeys are usually preferred, since they don’t leave any ugly pigment spots when plucked.

Turkeys take around 4-5 weeks to grow to full size. Birds less than 8 months of age are known as young turkeys. The hen turkeys take 16 weeks to mature completely, and average around 8 to 16 pounds in weight. The tom turkey takes around 19 weeks and weighs anywhere between 16 and 24 pounds. Larger tom turkeys may weigh up to 40 pounds. These take a few more weeks to mature. A breeder tom turkey can create up to 1,500 poults in a hen’s six-month laying cycle.

Turkeys receive a balanced diet comprising mainly of soybean and corn. This is also supplemented with vitamins and minerals. A 30-pound tom turkey (man ) needs around 84 pounds of feed on an average. The cost of the feed is usually 2/3 of the complete cost. Use of growth hormones for Raising Turkeys is banned. The amount of antibiotics to be given and the withdrawal period are determined by the FDA (Food and Drug Administration) and the FSIS (Food Safety and Inspection Service). The turkey’s wellbeing is scrutinized by the United States Department of Agriculture (USDA) or other state systems, and it might also be graded for quality. Turkeys which have been on antibiotics aren’t allowed to be processed for sometime until the residue of this medicine has cleared from the body. Turkey farms are generally comfortable, providing shelter from harsh weather, predators, and disease.

Hot Sauces

Condiment, Onion Chilli, Raw Sauce

There is nothing like a dash of hot sauce to liven up even the blandest of all dishes. In fact, true to the genre of sauces throughout the world, the hot sauce is not simply an accompaniment but also does honors as the prime ingredient in many dishes.

The term hot sauce could not have been more apt for it refers to any hot and spicy sauce made from chilly peppers or cold extracts and vinegar. Thus, you can have sauces made from any type of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) like red peppers, habanera or tabasco.

How hot your hot sauce will be is determined by the type of pepper being used. Therefore, you have the bell pepper with a barely-there flavor at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the opposite end.

The hot sauce is a popular ingredient in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment.

Barbecue sauce is poured onto grilled or barbecued meat. Additionally it is used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and hot elements and also the most popular combination contains tomato flavorings, sugar and vinegar.

Barbecue sauces come in myriad forms, with each region boasting of their native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the tomato and vinegar based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all of the fire they spew, hot pepper sauces are simple to prepare.

Simply take several peppers (the amount wholly depends upon how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, 1 bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with all the ingredients. Lastly, crush this heady mixture in a blender. Your hot pepper sauce is prepared.

Some peppers are nothing short of live ammunition and are known to cause skin irritation and are particularly nasty when they get into the eyes.

There is more to some pepper than just the sweet taste. Peppers are storehouses of vitamins A, E and C, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes that they grace.

The hot sauce retains its own in whatever dish it appears. As the saying goes, like it or loathe it, you just Can’t ignore it

Oranges

Oranges, Citrus Fruits, Citrus Fruit

Oranges have a range of nutrients that encompass more than vitamin C. Oranges contain foliate, fiber, antioxidants, potassium, thiamin calcium and magnesium. It is estimated that one orange can provide up to 2/3 to all of the daily requirements of Vitamin C.

Orange trees can be found in not only sweet orange groves but also as part of an overall landscaping plan. The hearty bitter variety of orange tree tends to be found in landscaping style.

Being the United States third most popular fruit yielding only to apples and bananas is not the oranges only claim to fame. Orange blossoms are pungently sweet and the scent is widely used in colognes, perfumes and soaps.

When buying oranges look for firm round oranges that look heavy for there size.

Some green in oranges may be acceptable. When oranges are left on the tree to ripen they may uptake some of the chlorophyll employed by the tree. This will only strengthen the sweetness of the orange.

Once you get your oranges home they can be held in either the refrigerator or on the counter. Avoid extra moisture when storing oranges store oranges in plastic bags for this will promote growth of mold.

Lemon Juice

Lemons, Yellow, For Sale, Fruit, Buy

Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the use of lemon juice with sugar and water as the best drink to take when you have a fever

When the temperature of the body is elevated, whether from the effects of the sun or from the outcomes of illness, it’s necessary to take regular drinks to be able to prevent dehydration. Sugar isn’t normally a desirable part of a healthy diet, nevertheless it has its part to play lemon, and although there’s no doubt that the addition of honey when available is very much to be preferred.

There’s little sodium, so the fruit is great as a flavoring for those on a low salt diet.

Because in some states the producers of lemons expand their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it’s a wise precaution to wash the lemon with a little unscented soap and rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and may also soothe the bites and stings of insects. If you add equal portions of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the infusion of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A good reason to wait until you eat!

This information is relevant to the notion that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is not any risk in taking any reasonable quantity of lemon juice. Be sure to pick firm, clear colored lemons that haven’t begun to wither. The first signs of ageing can be seen where the stem was once attached to the fruit.

Cheese curds

Image result for pictures of cheese curds

When you have not seen or tasted a cheese curd you might not be anxious to put one in your mouth since”cheese curd” is sort of a strange name and does not necessarily conjure up images of something tasty. However, a cheese curd is very tasty. I believe as soon as you try one you will be eating a lot more of these!

I am from Wisconsin and grew up eating cheese curds (and yes, lots of other cheese too). I thought everyone ate cheese curds and that you could purchase them anywhere. When I grew up and started to travel outside of the country I learned in a hurry that a good deal of things were different and that cheese curds were a specialty item only available in regions that produced cheese. That has changed a little bit today. Cheese curds, along with a huge variety of other types of cheeses, are more readily available in every area of america.

What are cheese curds?

Cheese curds are a very fresh product and have the best flavor if they’re eaten the same day they are created. But visiting a cheese factory and purchasing cheese curds the same day they are made isn’t feasible for lots of people.

Cheese curds are still quite tasty a couple of days after they’re made, but after a week or so they start to lose their flavor promptly. Although”fresh” cheese curds may be available at your neighborhood supermarket, it is likely they’re at least one to two weeks old by the time they get to the shop’s dairy case. Don’t purchase them out of your supermarket or grocery store (unless you’re certain they really are new ). Instead order directly from a cheese factory via the web or phone. Look for a place that ships the cheese curds the exact same day that they are made (do an Internet search for”cheese curds” – there will be lots of choices of businesses that send cheese curds out exactly the same day they create them). You’ll be glad you went to the trouble of purchasing the freshest cheese curds possible.

Cheese curds are available in several flavors. Even though the traditional yellow cheese curds are the most popular and most widely available, I’ve also seen and attempted white cheddar cheese curds as well as the following flavors: garlic, dill, jalapeno (they have a”kick” to them), Cajun (have a”kick” to them), pesto, chipotle (these are spicy too), and paprika. Cheese curds have a smooth texture. They arrive in their natural shape and form that’s small random chunks.

Although most cheese curds are made from cheddar cheese; colby, mozzarella, and monterey jack cheese curds are also offered.

One fun thing about cheese curds is that they”squeak.” A fresh cheese curd will make a squeaky noise as you’re eating it. That’s one reason why kids love to eat cheese curds (and many adults too).

You can purchase special batter mixes made especially for cheese curds, but general purpose batter mixes like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But my personal favorite type of batter for deep fried cheese curds is beer batter (have I said I am from Wisconsin?) .

Happy eating!

Delicious Onions

Onion Cutting Board Food Vegetables Onions

Onions are absolutely among the most delicious and flexible commodities

you use in the kitchen. From savory steaming soups to satisfying

Homemade salsa, onions play an important part in our everyday cooking.

Flavorful appetizers from onion drops to salad dressing, main course

Casseroles, even the onion focaccia bread accompaniment for supper.

Buying onions is a simple job. Search for dry, papery skins without a soft

spots. You should also notice the lack of any strong odor. A Fantastic dry

Onion will have very little to no smell to it whatsoever. If it has a strong

Onion odor the onion has already began to turn bad.

And Walla Walla are mellow enough to eat raw, but they’re excellent

“baked” on the grill and served with grilled steaks or burgers. Try them

In the oven too.

Caramelizing onions during cooking will give a rich sweetness to

Recipes, enhancing kitchen aromas and have everyone asking,”What’s for

dinner?” Followed shortly by”fabulous, perfection and superb.”

Grab an old pair of your wife’s panty hose, cut off the legs. Now you

Simply drop an onion down into the leg of the hose and tie a knot

Directly over the onion. Repeat this process until each onion is

Secured and hang the hose in a cool dry, well ventilated space, out of

To remove the onion, simply cut the hose with a pair of scissors right

Keep your onions for around three months.

Kosher salt is among the best things to use to remove the smell of the

Onion from your hands. Wash your hands using a little dish washing soap,

Any salt will do, I just like

The course feel of the kosher salt. Rinse your hands and repeat if

necessary.

How do you get rid of the tears?

“alleviate your pain.”

You can place the onion in the fridge for about thirty minutes

Prior to chopping or if you are in a hurry toss them in the freezer for

About a few minutes.

possible to expedite your chopping chores.

Strawberry Jam

Graphic, Design, Sign, Symbol, Logo

We are jamming….strawberry jamming.

Musings on small farm dwelling.

So why am I standing at the kitchen counter, blurry eyed at 9 o’clock at night, sorting and chopping organic strawberries, when I should be tucked up on the sofa falling asleep within the most current Katie Fforde? ( I also have several highbrow books and some very interesting and challenging metaphysical reading lined up, but Katie Fforde wins out after a regular day with three children, four dogs, three cats needing various sorts of attention). Well, leaving the city to the country life and a bit of land, you opt to grow something,’cos otherwise you’re just a city slicker pretending to be a country person – like”all of the others are tourists but I am a cultured visitor” mentality. Anyway, so twelve strawberry plants, four years on have now become a commercial (sort of) organic growing business and, two months of the year, my evenings are spent making jam. The best strawberries get sold directly, no probs, but there are half as much again which are rejected because of no fault of their own, a peck mark, slight deformity or whatnot, and what am I going to do together.

The problem is living on a farm somehow brings out all the traditional frugal qualities of our ancestors – waste not want not – everything has to be preserved, frozen, used profitably or else why did you put so much effort into developing them in the first place. So you can’t lob 3 kilos of seconds into the bin, put it out for the rubbish collectors and forget about it. For a start there are no rubbish collectors, it’ll sit there reproachfully until composted, attracting fruit flies, or the chickens will get drunk on fermenting fruit…. So yummy delicious strawberry jam is the outcome.

So chopping strawberries, brain disengaged, do I think how blessed to be surrounded by a lot luscious, decadent, aromatic fruit, or I could never get excited about them again? Are the chickens going to begin laying strawberry flavoured eggs from all the rejected rejects, and if so if I start making strawberry soufflé? Taking a look at the chakra pages on http://www.aflowergallery.com where a red flower is the first chakra, is the strawberry the first fruit chakra? And if so what are all the others….orange – oranges, easy….yellow – lemons or lemons….green – apples….we’re doing good….now it gets harder….blue. . .hmmm. .cliché blueberries (definitely not Smurf blue but still blue)….indigo. . .what about violet…I am getting stuck now and rambling madly off the subject, what was it?

Strawberries and chakras, which leads to health – what did Margaret Roberts say strawberries were good for. . .skin. . .well my two year old daughter used to pick strawberries this past year, until two weeks into the season she came out in a massive skin rash due to excess overindulgence causing an allergic sensitivity, therefore I won’t be rubbing berries into her skin. Rich in antioxidants, killing viruses, lowering blood pressure, helping fight cancer – seems like a miracle fruit to me. I believe I want to be more respectful of them, after all, who can complain of evenings spent in such worthwhile business.

Carrots

Carrot Leek Healthy Carrots Food Nutrition

Have you ever wondered who thought about digging up an orange root vegetable and tasting it? Well somebody did and now we have carrots. Carrots are a wonderful source of vitamin A; one medium carrot can provide double the daily recommended value.

Low in fat, cholesterol free and low in sodium carrots make for a wonderful snack and healthful addition to meals. Salads can easily be garnished with carrot strips made by pealing clean dry carrots with a potato peeler. If you set the carrot strips in the microwave for 30 seconds with a tablespoon of water it is simple to curl the strips for additional flair. This is a wonderful way to introduce carrots to young kids.

To make carrots additional enticing to picky eaters attempt serving carrot flowers. Run a fork length wise down a peeled carrot and slice 1/2 inch slices width wise.

While buying carrots search for carrots that are bright orange to orange-red in colour. The shirts should be a rich dark green with no yellowing around the edges. Once home trim the green tops then rinse and drain the carrots and store in a large sealed plastic bag. Carrots will keep in the vegetable drawer of the refrigerator for up to three weeks. When the carrots start to get limp they’re getting old and must be used immediately or substituted with fresh carrots.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She’s also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday.

Backyard BBQ

Grill Backyard Bbq Summer Party Food Garde

“A excellent way to entertain family and friends in an outdoor setting is with a backyard barbeque party. With appropriate planning and the ideal environment people will be talking about your party all summer. Important factors to consider when entertaining are things like the barbeque grill, seating, lighting, and of course the menu preparation.” The layouts and options are wonderful, there really is a barbecue that fits your personal barbecuing needs. Barbecues come in both natural gas and propane grills. Barbecues can be found in portable fire pit versions excellent for a patio or backyard, giving the sensation of being around an actual fire pit. Other barbecue designs include charcoal-wood grills, portable grills and outdoor stoves. Weber makes a number of the most durable and reliable high quality grills, utilizing stainless steel burners to provide long- wearing even heat and burners with spider and insect screens to keep the burners pest free.
Another great addition to your backyard cooking choices may be a bbq smoker. These bbq smokers are perfect for seafood delicacies and traditional barbecue foods like beef brisket, ribs or pork. They’re also excellent for poultry, seafood or anything needing direct high temperatures. Briquettes are available which burn for up to eight hours providing a wonderful smoked flavor.
A lovely terrace leaves you with the impression that your at a cabin or a wonderful outdoor retreat, the wonderful thing is it is a much more affordable alternative to owning a cottage. With the wonderful selection of patio furniture and accessories available on the market you can design your patio to be your own personal vacation in your backyard. The patio isn’t only a convenient getaway, but also a natural extension of your home’s layout and décor. Black is a popular color for furniture as is antiqued greens with a distressed look. Wooden furniture is again popular, teak being a favorite since it ages so beautifully. Patio furniture is available with armrests, high back chairs and swivel rockers with matching ottomans, all for ultimate comfort. The majority of the outdoor furniture sold today is made with all weather materials; it’s also sensible to choose furniture that will be durable and low maintenance.
When throwing and arranging a barbecue patio party you’ll want to be prepared and know about how many people will be coming. You want to be sure there is enough available seating so everyone is comfortable. You will also want to be prepared for unexpected weather. Awnings are an exceptional option, enabling you to take control of the weather on your deck or patio in a moment; there are also outdoor tents which you can set up using a table inside to shelter yourself from the rain. It’s important to have at least one outdoor umbrella to offer protection and shade for your guests from the hot sun, as well as they also look nice. There’s absolutely no shortage of excellent patio furniture and comfortable outdoor sitting options. Patio heaters are also welcome for cooler evenings after the sun goes down.
It’s important to have a suitable serving or buffet surface for your party, a place where you can have all the food, drinks, plates and utensils. Portable carts or side tables can also work well. You might even have a built-in countertop.
The lighting for your outdoor party will only matter if the barbecue carries on into the evening; no matter the lighting is something which is wonderful to think about as it adds so many ambiences to your backyard setting. There are outdoor solar-powered lights available and other lighting options in several designs. Luminaries, candles, miniature white lights strung between trees or across your terrace, or some lovely white paper lanterns hanging from your trees can make your patio extraordinary.
Bug control is a must in your outdoor party. Burn citronella candles to help keep a variety of bugs away. If yellow jackets are a nuisance in your lawn, traps are available from your garden center or nursery. Remember to cover food, especially the meat and sweet drinks on the table to protect from bugs.
A few other nice additions to your party may be; gift bags for any children attending the party, you can fill the bags with interesting ideas found at the dollar store like glow sticks, crayons and small notepads etc., it’s a wonderful idea to keep the children occupied; patio heaters are great if it begins to cool down in the evening, or for sudden cooler times; flowers in planters or hanging baskets will further increase the appeal of your yard; lastly a nice range of music sets the mood and adds a wonderful overall feeling to your celebration.
Planning the meal is probably the biggest challenge to your celebration. You will want to know in advance if any of your guests have any special eating preferences, allergies, dislikes. You can always go with the standard burgers, veggie burgers (f there’ll be any vegetarians attending), steaks and fries knowing that everyone will be satisfied and full. On the other hand, you might want to surprise your guests with a wonderful honey barbeque grilled beef; a simple marinade can be made with garlic, marjoram, pepper, salt, dry mustard, honey, and balsamic vinegar. The selected steak or chicken can then be kept in the marinade for a few hours in the fridge, next step is onto the barbecue. Excellent side dishes might be some potato salad, a green salad and corn on the cob.
In the summertime cold drinks are essential. You may make some cold lemonade, and have some carbonated beverages on hand. A nice addition to any buffet table is a lovely punch (alcohol or non-alcohol) with a few lemon slices and fresh fruit additions. Always have lots of ice available to keep the drinks cold. For dessert some cut fruit such as strawberries, melon and watermelon slices prove refreshing or a fruit salad can be fine, and of course a wonderful cake or some cookies is always popular. Later on, a bowl of corn tortilla chips served with salsa is well liked.
Obviously your budget will determine how much you can and can’t do as far as decorating at your party. But do not let that dissuade you, it takes time to receive your patio looking exactly how you want it, in the meantime keep your eyes open and look for ideas. A simple picnic table and some plastic outdoor chairs work well also; a barbecue is in fact all about the food and atmosphere generated.
With some planning and the ideal setting your outdoor barbeque party is going to be a success. Whether your party is big or small, a barbeque is a excellent way to get together with your closest friends and family members to enjoy the summer and some great food.

Healthy snacks for kids

Grapes Frozen Fruit Summer Organic Fresh H

Looking for a quick and healthy snack for the children? Here are a few tasty ideas that you can surprise them with, or let them make on their own. Bugs On A Log: They will love it just for the title! Simply spread peanut butter onto celery stalks, then top with raisins (the bugs). Yummy.
2. Scoop the”meat” from watermelon, honeydew, and cantaloupe and serve them on a tray with colorful toothpicks in each one.
3. Quesadillas: You do not have to drive to a Mexican restaurant to enjoy these melted treats. Simply sprinkle shredded cheese onto a tortilla. Fold the tortilla in half and microwave it until the cheese is gooey. Cut the quesadilla to triangle-shaped wedges and dip in salsa.
4. Frozen Grapes: The entire family will enjoy this cool treat once summer arrives. Place a washed bowl of grapes into the freezer for an hour or so. Don’t forget to cut the grapes in half for smaller kids and toddlers.
5. Peanut Butter Squares: Kids will eat just about anything that’s covered in yummy peanut butter! Spread peanut butter on a cracker (or a rice cake). Add a few apple slices then top with another cracker to form a little cracker sandwich.
6. Snackers Delight: Children change their minds with the end, so be prepared with a medley of their favorites! Fill each cup of a muffin tin with different treats such as nuts, raisins, cheese cubes, pretzels, carrot slices and sunflower seeds.

Food mistakes

Shopping Business Retail Shopping Cart Tra

There are a number of common food mistakes that costs dearly in money, health, and time. What are the significant mistakes made? What changes do you have to make? Here are some food errors to avoid.
1. Last minute meal planning or no planning in any way. The outcomes: not knowing what ingredients to consume and/or not having the ideal ingredients. Bad planning for purchasing; not knowing what’s available, what’s in season, what you’re out of, etc.. Result? One buys what isn’t required and spends too much on what is needed.
3. Convenience spending/cooking. Examples are; TV dinners, poultry cut up, items in ready-to-use/serving sizes, etc.. This purchasing habit costs a lot of money. Whole chicken at 49 cents a pound is significantly less than skinned breast at $3.89 per pound.
4. Unplanned excursions for missing ingredients. Buying an item at the last minute means paying full price and buying other items not needed just because you are there.
5. Buying”wants” not”needs”. This habit causes incomplete snacks or meals as meals. Additionally, it results in not having healthy food for meals.
6. Improper storage equals wasted food. A good habit to get into is to properly store food the moment you get home. Make it a family event. Each family member can put things in their appropriate place even if they can’t cut the chicken for freezing, or fix the
Carrots, celery, or anything for serving sizes to be kept in the frig.
7. Trying too hard can lead to giving up. Changing the way you cook or buy can be exciting and frustrating, especially if one tries to do too much at the same time. If you wish to try stir frying, don’t attempt to perform pressure cooking at the same time. Frustration causes some to quit.
8. Surprise! Company’s here! Unexpected company may place the budget in a sling. What recipes can be fixed beforehand and cooked at the last moment? What foods feed a crowd which may be stored year around?
9. Bad diet/bad eating habits. For whatever reason people often simply fall into bad eating habits. Unhealthy foods costs more. Eating too much of certain foods costs more.
One way to spend less and feel better is to take a good look at your purchasing habits. Decide what needs changed . Prioritize. Even if you’re good at sticking to plans everybody is in the habit of doing things certain ways. As you become hurried or worried you may fall back into old habits. Precautions prevent unnecessary spending in food purchasing and preparation.
Spending less money on food and eating better is possible for nearly everyone. Few are doing all they can. But don’t get all caught up with insignificant information. Life is too short. Decide what will work for you, and don’t stress about it. You need to reserve energy for more important things. Avoiding common mistakes may save food, time and money.

Lotus Fruit

Lotus Fruit, Lotus, Seed, Plant, Flower

I’ve seen it growing in gardens in the province of Lakonia in the Peloponnese, Greece. Personally, I’m not a fan of this particular lotus fruit, it is dry and leaves your mouth feeling like it really needs water. It tastes a little like vanilla.
Having tasted this fruit it’s hard to believe that it was this that so enthralled Odysseus and his crew of adventurers. Of course, it’s reasonable to suppose that the ancient Greek hero stayed close to his homeland, but it is unlikely, given the amount of years it took him for home after the Trojan war.
It’s much more probable that he travelled to Asia and encountered the sacred lotus. The sacred lotus, therefore Homer wrote in Book 9 of the Odyssey, caused Odysseus and his followers to forget the purpose of their journey, which is why some commentators have suggested that the lotus eaters partook of the opium poppy.
However, if you have a look at the seed pods you will see they resemble those of the opium poppy. Each pod holds about 24 seeds. In Cambodia, these are valued as a very tasty snack!
The lotus plant is also valued for its medicinal properties, as it comprises nuciferine and aporphine, which can be morphine-like substances. This indicates that the sleep of Lethe might well be triggered if the plant is ingested. No wonder Odysseus too so long for home.
Herodotus, the Father of History, thought the lotus eaters were inhabitants of the Libyan coastal location. However, Herodotus isn’t always a trusted source. From the ancient world eating the fruit of the lotus was believed to cause forgetfulness. Whether this was before or after Homer wrote the Odyssey is open to question.
Perhaps the lotus eaters never really existed. However, they have certainly captured the imaginations of generations. The English poet, Alfred Lord Tennyson, wrote a poem The Lotos – Eaters about them and the notion of them also seized Edith Wharton’s imagination. as can be seen in her novel, ‘The Age of Innocence’. Fans of Rick Riordan books will doubtless recall the subject of the Lotus Eaters in his’Camp Half-Blood Chronicles.’
If you’re curious enough to try the Greek lotus, visit the Peloponnese in fall. I have seen the fruit still on trees in winter (no one appears to harvest it). However, you will have to ask permission to try out the lotus fruit. As it’s cultivated in the gardens of private homes.

Blue Cheeses

Shropshire Blue Cheese, Blue Mold, Mold

Not everyone enjoys blue-veined cheese, probably because it has a strong flavour. Personally I really like it, although my favourite is a creamy Dolcelatte made in Italy. I have noticed that the Italians keep the best of their dairy produce for themselves. So you haven’t tasted the best Italian cheeses unless you have been to Italy.
Let’s consider British blue cheeses though, after all, they are what this article is about.
The most well-known blue cheese in Britain is stilton and of course, there’s a white stilton cheese also. Stilton cheeses have a Certification Trade Mark and they could only be produced from the English counties of Leicestershire, Derbyshire, and Nottinghamshire. The best blue stilton should be crumbly, not hard. However, there are many more that are produced all over the united kingdom. Dovedale is made with cow’s milk, while Harbourne blue is made with goat’s milk. One of the cheeses made from ewe’s milk is that the Scottish cheese, Lanark Blue.
Among the Welsh blue cheeses is Perl Las (Blue Pearl in English), which won the gold medal in 2015 at the World Cheese Awards. This is a special blue cheese that’s handmade with sea salt rubbed into its rind, instead of it being placed in brine like a lot of different cheeses. It has a mild taste, so perhaps even those who profess not to like blue cheese want it. It’s made with cow’s milk.
Dovedale blue is produced only using cow’s milk from the counties of Staffordshire, Nottinghamshire, and Derbyshire. There’s also Dovedale Blue and Black cheese, with the black coming from the inclusion of cracked black peppercorns.
Dorset Blue Vinney used to be made in all Dorset farmhouses before the Second World War. Production began again on Woodbridge Farm, Dorset, in 1980. It is made to a recipe which is over 300 years old. The family that owns the farm have been producing Blue Vinney for over 40 years.
Some blue cheeses have imaginative titles, such as Blissful Buffalo, made from ewe and buffalo milk. Then there is Blue Murder, a cheese from Scotland, made from cow’s milk. That is created by Alex James a former member of the UK band Blur.
There are quite a few other British blue cheeses to sample, though you might need to purchase them online.