The Rouxeny Procedure

The Roux-en-Y gastric bypass surgery is used to reduce stomach size and spur weight loss in people who are significantly overweight. The Roux-en-Y procedure can be performed as minimally-invasive surgery or as open surgery, depending on the condition of the patient. Over 121,000 weight loss surgeries were performed in the United States in 2004, according to the Agency for Healthcare Research and Quality.

Bypass Candidates

According to the Centers for Disease Control and Prevention, obesity increases the risk of developing high blood pressure, stroke, diabetes, infertility, heart disease, osteoarthritis, some forms of cancer, respiratory conditions, gallbladder disease and liver disease. While losing weight can reduce these risks, it can be hard for some people to lose weight on their own. Roux-en-Y surgery is recommended for patients who are 75 pounds or more overweight and have a medical condition affected by obesity, such as diabetes or high blood pressure. People who are 100 pounds or more overweight and have no other conditions may also be approved for the surgery.

The Procedure

During Roux-en-Y surgery, your doctor isolates the top of your stomach from the rest of your stomach with a series of staples. The staples create a small pouch, which will then be the only part of the stomach that you will use. This pouch is connected directly to the small intestine, bypassing the lower part of the stomach. Because the usable area of the stomach is much smaller after the procedure, you won't be able to eat as much and won't absorb as many calories. Bypass surgery can be done as an open surgical procedure or can be performed laparascopically. During laparascopic surgery, several small incisions are made in the abdomen. A tiny camera and surgical instruments are passed through the incisions, allowing your doctor to perform the surgery while watching his progress on a video monitor.

Recovery

It will take some time following surgery until you can eat solid food. For the first 2 or 3 days after surgery, you won't be able to eat all. You will be placed on a liquid diet at a first, progressing to soft foods and then a full range of foods. You may remain in the hospital for 3 to 5 days following surgery and will need to recover at home for 3 or more weeks. During the first 3 to 6 months, weight loss may be dramatic. During this time, you may feel tired and achy, notice dry skin, have mood swings and experience thinning hair. These symptoms occur due to the rapid weight loss that you are undergoing.

Dumping Syndrome

Dumping syndrome is a problem that people who have had gastric bypass surgery experience when they eat sugary foods or high calorie foods. Because these foods enter the intestines more quickly than they did when your entire stomach was being used, diarrhea, nausea and weakness can occur. Limiting these foods or avoiding them completely can help you prevent or reduce the chance of this problem occurring.

Maintaining Weight Loss

While your new stomach size will encourage you to eat less, you will also need to make some changes in order to maintain your new weight. Your doctor may recommend that you eat small meals 6 times per day, rather than 3 large meals. Because you will only be eating a small amount at each meal it is important that the foods you select contain the protein and nutrients you need to remain healthy. Your doctor may suggest that you take vitamin and nutritional supplements in addition to eating healthy foods. Exercise can not only help you maintain your weight, but will help prevent muscle loss during the period of time following surgery when you are rapidly losing weight.

Tags: weight loss, following surgery, your stomach, blood pressure, gastric bypass, gastric bypass surgery, help prevent

Toast Pumpkin Seeds

toast pumpkin seeds

This Halloween when you are carving your jack 0 lanterns and making your scary faces be sure to save the pumpkin seeds. Instead of tossing them create a tasty and healthy snack.

Instructions

1. Start carving pumkin with knife and spoon. Save all the internal guts of the pumkin. Throw away the larger pieces of and start placing seed into a bowl.

2. Add 2 tsp. of butter into a bowl and microwave to 10-15 seconds until melted.

3. Once butter is melted add seeds to bowl and stir so seeds have fine coat of butter on them. At this time preheat oven to 300 degrees.

4. Place all seeds on cookie sheet and spread out evenly so minimal amount are touching eachother. Add light coat of salt (Seasoning salt is a great alternative) to the seeds.

5. Set timer for 35 minutes occasionally stiring seeds during this process. If you want half way take out and add more salt. Once the seed are goldent brown take out and allow to cool.

Tags: into bowl, pumpkin seeds

Stop Tomato Soup From Curdling

Tomatoes and milk do not combine together well when heated, but cream of tomato soups require the combination for thickening. When the acid from tomatoes mixes with the neutral milk, the proteins in the milk gather together in curds. This action mirrors the way cottage cheese makers add acid to milk to separate it during heating. However, you can prevent this from happening to your tomato soup or fix the problem if it occurs with a few simple steps.

Instructions

1. Pour the contents of the condensed soup into the saucepan. Whisk in 1 tbsp. of flour to bind with the proteins in the milk once added. Turn the heat to medium to bring the soup base to a boil. Save the can for measuring out the milk or cream.

2. Turn the heat down to low so the tomato soup base barely simmers. Avoid using a higher heat because the milk will curdle if boiled after its addition.

3. Add 1 tsp. baking soda to the soup concentrate in the saucepan. Wait for foaming to subside. Baking soda cancels out some of the acid in the tomatoes, lessening the chance for curdling.

4. Fill the soup can with whole milk or heavy whipping cream. Use the product you have available with the highest amount of fat. Fats coat the proteins in the dairy, preventing curdling. Avoid using low fat or skim milk. Whisk the dairy into the saucepan with the tomato base.

5. Heat the mixture slowly until the soup heats through, whisking the entire time to prevent curds from forming.

6. Should the soup still curdle after the milk is added, continue to heat, but trade the whisk for an electric stick blender. Blend the soup in the saucepan until it becomes smooth. Serve immediately.

Tags: Avoid using, into saucepan, proteins milk, soup base, Turn heat

Grow Verde Tomatillos

Tomatillos never ripen to red.

The verde tomatillo or tomatillo (Physalis ixocarpa) is also known as the Mexican green tomato, jamberberry and strawberry tomato. It is closely related to the tomato and has similar growing requirements. Grow tomatillos as annual plants and harvest the fruit before the first fall frosts.The ripe fruit, which grows in a papery case, are an essential ingredient of the spicy Mexican sauce salsa verde -- green salsa.

Instructions

1. Sow tomatillo seeds indoors at least six weeks before the last frosts. Plant them 1/4 inch deep in moist potting compost in a seed tray. Keep the pots close to a bright window at a temperature above 61 degrees Fahrenheit.

2. Plant out your tomatillo plants once the temperatures have risen above 65 degrees F. Plant in rows at least 30 inches apart, leaving at least 16 inches between plants. Tomatillos are not fussy about soil type, but favor rich, free-draining soils. Enrich the soil prior to planting by digging in up to 2 pounds of balanced fertilizer per 100 square feet.

3. Water your plants once the surface of the soil has dried out, but before the plants start to wilt. Increase the frequency of watering during hot summer periods, aiming to provide 1 to 1 1/2 inches of water per week. Water the plants in the morning and try to avoid wetting the foliage and fruit to prevent rot.

4. Apply a layer of organic mulch such as straw to the soil around your tomatillos to keep in moisture and prevent weed growth.

Tags: above degrees, least inches, plants once

Make Rennet

Rennet is a mixture of enzymes that mammals produce in the stomach to digest milk, and it is used to make cheese. It contains a proteolytic enzyme, or protease, that causes milk to coagulate and makes it separate into curds and whey, or solids and liquids. For vegetarians, there are non-animal enzymes that can be used to make cheese.

Instructions

1. Clean the stomach of the calf as soon after the animal's death as possible. Do this by using your hands and scrubbing the interior and exterior of the stomach in cold running water and sea salt. Handfuls of salt can be used to scour the entire area prior to adding water, and this will help to preserve the stomach as well.

2. Scratch away any particles of food or bile that may be stuck to the inner walls of the stomach. This task is much easier if the calf has not been fed 12 hours prior to slaughter.

3. Tack the stomach on a wooden frame to dry for 24 hours in direct sunlight. This will help to rid the stomach of any bacteria or fungus that will cause health hazards.

4. Remove the stomach from the frame, and cut it into squares. These squares should be small enough to fit inside a bowl without hanging out. Pack in sea salt and apply the lid for later use.

5. When you are ready to use the rennet, soak a square in cold water for half an hour and wash gently. Once clean, place it in the milk with a string tied around so it can be pulled out without damaging the curd in the cheese-making process.

Tags: enzymes that, make cheese, used make, used make cheese, will help

Ingredients In Black Bean Garlic Sauce

Ingredients in Black Bean Garlic Sauce

Black bean garlic sauce is widely used in Chinese and cuisine and can be used to flavor many different dishes. You can use it to make a simple stir fry a bit more exciting, such as a flavoring for chicken or fish, or as an addition to almost any Chinese-inspired dish.

Soy Sauce

Surprisingly, the first ingredient in black bean garlic sauce is neither black beans nor garlic, but rather soy sauce. This salty sauce, commonly used in Chinese and Japanese foods, was first brewed in China around 2,500 years ago. It is produced by fermenting soybeans with a grain, usually wheat. Today you can find it in most American supermarkets.

Fermented Black Beans

You may wonder how black beans, a staple in Mexican foods, ended up in this classic Chinese sauce. In fact, Chinese black beans (also known as dou chi) are not actually black beans, but rather fermented soybeans that end up taking on a black color.

Garlic

You know garlic as the stinky relative of the onion whose many uses range from flavoring mashed potatoes and garlic bread to warding off vampires. You may not know that garlic probably originated in Central Asia and that several heads of dried garlic were found in Tutankhamen's tomb.

Soybean Oil

If you look at that generic bottle of vegetable oil in your cupboard, you will likely find that the ingredients list reveals soybean oil. Unlike many other oils, such as olive oil and grapeseed oil, soybean oil does not have a strong or distinctive taste, which makes it suitable for many cooking projects.

Rice Wine

Rice wine comes in several varieties. In Japan, it usually comes as either sake, a dry wine used for both drinking and cooking, or mirin, which is sweeter and used almost exclusively in cooking. In China, cooks use Shaoxing wine, which is similar to Japanese sake.

Modified Corn Starch

Modified corn starch is corn starch that has been treated to affect either the texture, the dissolution speed or our ability to digest it. It is commonly used as a thickening agent for soups, sauces and other similar dishes.

Other Ingredients

Water, salt and sugar are also standard ingredients in Chinese black bean garlic sauce.

Tags: black beans, bean garlic, garlic sauce, Bean Garlic, bean garlic sauce, Black Bean

Italian Cheeses & Their Characteristics

Italy is famous for its many delicious types of cheeses.

Italy, famous for its rich, flavorful dishes, produces some of the most delicious cheeses in the world. From soft cheeses to hard cheeses, Italy offers a vast selection, and every cheese lover has a favorite. Italian cheeses are not all alike. Each possesses distinct characteristics that separate them from one another.

Mozzarella

Most Americans associate mozzarella cheese with pizza. Known for its characteristic light, smooth taste, mozzarella serves as a staple food in many households. Italy produces this soft cheese, and the freshness mozzarella possesses allows it to be eaten plain. Originally made in southern Italy, mozzarella is formed of curdled milk. Although early forms of mozzarella were made from goat's milk, in modern times, cow's milk is a more common base.

Gorgonzola

Gorgonzola has a distinctive "stinky" odor. This robust, distinctly sharp cheese overpowers most flavors. Most people either love or hate Gorgonzola; it definitely leaves some sort of impression. Comparable to American "blue" cheese, Gorgonzola pairs beautifully with sweet fruits like pears and grapes.

Ricotta

Ricotta means "to cook again." This processed Italian cheese melts easily due to its ultra-creamy texture. Many popular Italian dishes contain ricotta, including lasagna and cannoli. Ricotta shares similarities in appearance with cottage cheese. The cheese is derived from heated cow's milk, to which citric acid is added to encourage the separation of the curds while solidifying the cheese.

Mascarpone

Mascarpone, a cream cheese, spreads easily on crackers and pastries. Widely known as a main ingredient of tiramisu, this Italian cheese is tender and smooth with a characteristic rich, velvety taste. However, many cheese connoisseurs don't even consider Mascarpone a cheese because of the steps involved to process the cheese. A culture is added to cream skimmed off of fresh milk to make the cheese, much like the way yogurt is made. It is referred to as a cured cheese.

Parmigiano Reggiano

Parmigiano Reggiano, an aged cheese second in popularity only to mozzarella, serves as a popular topper for many dishes. Powerful in flavor, this hard Italian cheese is often shredded on top of pasta. Aged up to 36 months, the rind of the cheese hardens to the extent of rendering it useless, although some creative chefs find a way of incorporating the rind into a dish. Known as Parmesan cheese in America, this Italian cheese possesses a sharp, tangy flavor.

Provolone

Provolone is know for its mild, smoky flavor. This dry cheese manages to maintain its freshness and pairs well with deli meat. Its elastic texture causes it to melt perfectly, leaving it not too creamy nor too stiff. Provolone begins as mozzarella and, after aging for a up to a year, develops into a firmer, rich cheese.

Asiago

A mildly pungent taste sets Asiago apart from other Italian cheeses. A long maturation process, extending sometimes over two years, produces a mildly sharp taste and characteristic tiny holes. Asiago can be grated and used as a condiment. A perfect accompaniment to sweet fruits and desserts, Asiago also adds a little zing to pasta and soups.

Tags: Italian cheese, cheeses Italy, Italian cheeses, Italy famous, mozzarella serves

Hibiscus Flower Care

The hibiscus features a showy, colorful flower.

The Hibiscus genus (Hibiscus spp.) boasts more than 200 species of flowering plants, characterized by showy flowers that feature prominent stamens and large, silky petals. Hibiscus flowers are cultivated as shrubs, annuals and small trees in temperate, subtropical and tropical climates across the globe. With proper care, hibiscus plants will reward the gardener with flowers throughout the growing season.

Location

The amount of sun a hibiscus plant requires depends on the variety, though most require at least half a day of direct sunlight. Many plants will tolerate light shade, although this results in less prolific flowering. Protect hibiscus plants from cold northern winds by planting them behind a fence, building, screen or larger plant. Hibiscus plants are not tolerant of salty conditions and should be protected from salt spray if grown in coastal regions.

Soil

Plant hibiscus in a well-draining soil that is moist, but not water logged or wet. Some hibiscus plants, such as scarlet hibiscus (Hibiscus coccineus), grow naturally in swamps and can tolerate brief periods of flooding. Water regularly and deeply during the growing season, especially during summer droughts. Once a week is sufficient in warm climates. Fertilize about once a month during the growing season to promote healthy flower production.

Pruning

Prune lightly throughout the year in order to remove weak, droopy growth, or diseased or dead branches. More extensive pruning can be done to maintain a healthy, compact shape. Avoid pruning heavily late in the fall or in the winter, as this increases the risk of loping off new flower buds and growth. Pruning late in the season will prolong and reduce flowering. If desired, prune heavily in early spring.

Problems

Hibiscus plants are fairly resilient plants that don't succumb easily to pests and disease. Leaf spots may be caused by several types of fungus, though this can usually be treated simply by removing infected leaves and clearing away debris from around the plant. Southern blight can also become a problem. Prevent the disease by keeping mulch and debris away from the plant's stems. Drought, poor soil and excessive fertilization may cause the plant to drop flower buds.

Tags: growing season, hibiscus plants, during growing, during growing season, flower buds, Hibiscus plants, plants will

Use A Stovetop Smoker

Using a stovetop smoker isn't hard, and once you taste the results of your smoking efforts, you'll want to smoke more of your foods. You only need a few things to get going with your stovetop smoker besides the smoker itself. Don't be afraid to experiment with different wood chips, liquids, and foods as you smoke, that's half the fun. You can find stovetop smokers at most kitchen stores or at your local restaurant supply company. Here's use one.

Instructions

1. Sprinkle your wood chips in the very bottom of the smoker.

2. Add liquid to the chips before you begin cooking, so they soak it up and don't burn during cooking, but smoke instead. You can use beer, wine, water, or any liquid of your choice.

3. Line the drip pan with aluminum foil.

4. Place the drip pan in the smoker over the wood chips.

5. Spray the cooking rack with vegetable cooking spray.

6. Place your food to be smoked on the cooking rack.

7. Place the smoker over a burner, or over two burners on your stove.

8. Close the lid about 2/3 of the way until you see signs of smoke, then close the lid fully and secure it.

9. Test the food for doneness with an instant-read thermometer.

10. Serve and enjoy!

Tags: wood chips, cooking rack, smoker over

Make A Warm Potato Salad With Bacon

Use a little of the bacon drippings to add flavor to a warm potato salad.

Potato salad is traditionally served cold at summer gatherings. But you can also enjoy this comfort food warm. Although potato salad is often heavy with mayonnaise, this recipe is light and creamy using a rich Dijon mustard, vinegar and olive oil dressing. A little bacon gives the salad a smoky flavor and a bit of salty crunch.

Instructions

1. Place bacon slices side-by-side in a cold skillet on the range top. Turn the heat to medium. The bacon initially sticks to the skillet. Allow the bacon to sizzle until it is translucent and releases easily with tongs or a fork. Turn the slices and let them sizzle on the other side until they easily release again.

2. Continue to turn the bacon frequently so it browns evenly on both sides. When it is as crisp as you like, remove from the pan and drain the slices on paper towels. Once cool, crumble the slices into bits and set aside. Reserve 1 tbsp. of bacon drippings in the skillet for step 4. Discard the remaining drippings.

3. Combine the Dijon and whole grain mustards and vinegar, whisking until well blended. Continue to whisk while slowly drizzling in the olive oil to make an emulsified dressing. Set aside for step 6.

4. Scrub the potatoes and place them in a large saucepan. Cover them fully with water. Bring the potatoes to a boil, uncovered over high heat, then reduce the heat to medium. While the potatoes cool, saute the onions in the reserved bacon drippings from step 4 until they are golden. Continue to simmer the potatoes for about 16 minutes.

5. Test the potatoes with a fork. They should be tender but not mushy. Drain and allow the potatoes to cool slightly. Cut the potatoes into quarters and place in a warm serving dish. Distribute the onions and drippings evenly over the potatoes.

6. Pour the dressing, chives and bacon bits over the potatoes; toss lightly with a rubber spatula until the potatoes are evenly coated. Season to taste with salt and freshly-ground black pepper. Toss again and serve warm.

Tags: bacon drippings, heat medium, little bacon, over potatoes, potato salad

Coconut Milk & Peanut Butter Salad

Serve the salad with chopsticks for an added Thai touch.

The rich creaminess of coconut milk and the sweet nuttiness of peanut butter are the perfect combination for a salad dressing. Commonly used in Thai cooking, both ingredients can be combined with several others to create a sweet, creamy and delicious dressing. This can be enjoyed year round as a main salad with chicken or beef on it, or as a side. The dressing can even be used as a marinade for meat before grilling or frying, or as a dipping sauce for sautes and fresh spring rolls.

Instructions

1. Pour the salad greens in the large bowl.

2. Thinly slice the red onion. Add it to the salad bowl, along with the bean sprouts.

3. Peel and julienne the carrots. Place them in the salad bowl.

4. Shred the mint and cilantro leaves using your fingers, and place them in the salad bowl.

5. Place the rice wine vinegar, coconut milk, peanut butter, sesame oil, fresh lime juice, garlic, sugar, soy sauce, fish sauce, water and red pepper flakes in the blender. Set it to high and blend until all the ingredients are incorporated and the mixture is completely smooth.

6. Pour the sauce from the blender into small side dishes.

7. Scoop the salad mixture into salad bowls. Top with a handful of noodles. Place the small side dishes beside the salad bowls, so the individuals eating the salad can top it with as little or as much dressing as they desire. Add several birds-eye chilis to the top of the salad for garnish.

Tags: salad bowl, salad with, coconut milk, peanut butter, salad bowls

Thicken Pea Soup

Create the ideal texture for pea soup by adding the right ingredients.

The steaming goodness of sweet, salty pea soup creates a cascade of savory flavors on the tongue, but the soup can fall flat if it's too thin and watery. Too much water takes away from the flavor of the peas and the consistency of the soup. Incorporating additional mashed peas, thickeners and extra salt can fix thin pea soup quickly and create a thicker texture while preserving the flavors in the pot. Take your time when adding anything to the soup because too much of one ingredient can also ruin the soup.

Instructions

1. Add 4 tablespoons of cornstarch to a 5-quart pot of pea soup, along with 2 extra tablespoons of salt to jazz up the bland flavor of the cornstarch. Add 1 to 2 tablespoons of cornstarch to a smaller pot of soup, and then increase the amount if needed.

2. Allow the soup to simmer and continue cooking; this alone can help evaporate excess water. Continue stirring, and watch the soup gradually become thicker. Test the soup to see if you like the consistency.

3. Add 4 tablespoons of potato flour to a 5-quart pot of pea soup if it still isn't thick enough after adding cornstarch. Potato flour also has a bland taste, so add more salt or spices to enhance the flavor. Smaller pots may only need 1 tablespoon of potato flour. It all boils down to personal preference. Continue tasting the soup as you add small amounts of thickeners, and then add more if you feel the soup still isn't thick enough.

4. Add 1/2 cup of mashed peas to a 5-quart pot of pea soup to create an even thicker consistency if both the cornstarch and potato flour don't do the trick. This is totally optional, and a small pot may not need extra peas. Only add extra peas if the soup still isn't thick enough to satisfy your preferences.

5. Add more salt or spices and continually check the flavor until the soup tastes good enough to serve.

Tags: 5-quart soup, soup still, soup still thick, still thick, still thick enough

Proper Portion Sizes For A Plate

Today's plate size has increased to 12 inches in diameter, which is about two inches larger than it was in the 1980s. Because of this, it's easy to overestimate the proper food portion size and underestimate the amount you eat. If you can reduce your portions, you may be able to reduce your weight.

Plate Formula

The two-third/one-third formula is often associated with proper portion control. Two-thirds of your plate should be devoted to vegetables, grains and fruit, while one-third should be devoted to protein and beans. The two-thirds can be further broken down into one-third for vegetables and one-third for grains, including pasta, and fruit. However, with the current size of plates, even this formula can lead to overeating.

Portion Control

Food labels can also be confusing when determining a proper portion. As such, you can still end up eating two to three times the proper portion. You can determine the proper size by associating proper portion size with common items. Such associations include baked potatoes the size of a standard computer mouse as a proper portion size. Lean protein, such as red meat, chicken and fish, should be the size of either a checkbook or a standard deck of playing cards. Fruits and vegetables have a general guideline to follow. An apple or a serving of cooked broccoli should be about the size of a baseball. A compact disc is the proper diameter for a pancake.

You can also use parts of your hand for measurements. One cup is equal to a fist, and 1 tbsp. can be measured from the first crease on your thumb to the thumb tip. Similarly, 1 tsp. can be measured from the first crease in your pinky to the pinky tip.

Tags: portion size, proper portion, crease your, first crease, first crease your, from first, from first crease

Shell Fresh Pecans

Shell fresh pecans for a delicious, nutty treat.

The freshness and superior quality of freshly shelled pecans is enough to convince many serious cooks to shell pecans when they need them for cooking and baking. Because both pecans in the shell and shelled have a lengthy storage life, you can easily store them in either the refrigerator or the freezer for an extended time. When you need pecans for your next recipe, shell them yourself and prepare to savor the crisp nuttiness of shelled pecans.

Instructions

1. Fill a large bowl approximately two-thirds full with warm water.

2. Place the pecans (in the shell) into the bowl and make sure the water covers the pecans. Soak the pecans for approximately 30 minutes to prepare them for shelling. Drain the water from the bowl after the time elapses.

3. Select a pecan and position the nutcracker over the pecan. Squeeze the nutcracker lightly to crack the shell (but not so hard that you break the pecan inside). Open the nutcracker and reposition the pecan inside the nutcracker approximately one-quarter turn. Squeeze the nutcracker again to crack the shell in another place. Continue rotating the pecan and cracking the shell lightly until you can pull the shell away from the pecan.

4. Set the nutcracker aside and pull the shell pieces from the pecan with your fingers. Discard the shell pieces as you remove them. Continue working until you have removed all pieces of shell to leave the shelled pecan. Place the pecan into the small bowl.

5. Continue shelling pecans using the same technique until you have as many as you desire or require for your recipe. Transfer the pecans to the airtight container to store them for nine months in the refrigerator or two years in the freezer.

Tags: crack shell, from pecan, pecan inside, pecans shell, pull shell, shell pieces, shelled pecans

Make Lemonpeach Sangria

Lemon-Peach Sangria adds a delicate hint of fruity flavor to an old favorite.

Most people associate sangria with red wine and deep hearty fruits. White wine Sangria is a light, refreshing alternative to the heavier red Sangria, and fares well during the hot summer months. Lemon-Peach Sangria adds a delicate hint of fruity flavor without overpowering the gentle fruits already present in the wine.

Instructions

1. Cut orange, lemons and limes into thin slices and set aside. Cut three of the peaches into slices and set aside. Slice one peach in half and discard the pit.

2. Pour frozen lemonade concentrate into pitcher. Squeeze the juice out of both halves of the peach into the pitcher. Discard peaches after they are juiced completely.

3. Add sugar to the concentrate mixture and stir to combine. Let sit for 10 minutes to allow the sugar to absorb into the concentrate.

4. Add two bottles of chardonnay to the pitcher, and add the peach liqueur as well. Stir until combined. Add all of the sliced fruit to the pitcher and gently stir.

5. Place the pitcher in the refrigerator and chill for a minimum of 4 hours, preferably overnight. Stir with wooden spoon and add container of lemon-lime soda immediately before serving. Leave the wooden spoon in pitcher to scoop fruit into wine glass, if desired.

Tags: adds delicate, adds delicate hint, delicate hint, delicate hint fruity, fruity flavor

Make Healthy Restaurant Choices By Cuisine

Dining out Indian? Try chicken tikka for a healthy treat.

Don’t let restaurant meals throw a curve ball into your diet and exercise plan. With a little advance planning, ordering a healthy meal is doable, whether the cuisine is Chinese, Indian, Italian or American. Here’s a rundown of what to choose and what to avoid.

Instructions

1. Chinese: Opt for broth-based soups like won ton, egg drop and hot and sour to begin the meal. Steer clear of deep-fried crab rolls, order steamed rice instead of fried and choose beef, chicken or seafood stir-fries with brown sauce instead of deep-fried entrees like Kung Pao chicken or beef. Ask if MSG is used in seasoning. Don’t add extra soy sauce at the table; it boosts the already-high sodium content.

2. Thai: Select rice or vermicelli-based soups, adding your own fresh herbs and vegetables. Avoid sticky-sweet pudding desserts, fried spring rolls and deep-fried fish and vegetables. Pad thai (veggies and beef or poultry stir-fried in a peanut sauce) is fine, in reasonable portions.

3. Barbecue: Order chicken on the bone, or beef or pork ribs without extra sauce. Skip the french fries, onion rings and potato salad and try coleslaw, baked beans or plain baked potato instead. Hold the honey butter on cornbread.

4. Indian: Pass on the basket of naan bread and order tikka (clay oven) baked chicken or lamb instead of rich, fat-laden curries. Vegetables in Indian restaurants tend to be deep-fried and served in sauce. Opt for fluffy rice as a side instead. Try a glass of tea or lassi, a refreshing yogurt drink, alongside.

5. Italian: Order pasta with marinara sauce and meatballs instead of sausage. Avoid cheese-laden lasagna, deep-fried eggplant parmigiana and deep-dish pizza with the works. Try “white” pizza with olive oil and veggies instead of sausage, pepperoni and extra cheese. Order antipasto to share instead of a basket of garlic bread to begin the meal, and end with spumoni instead of cannelloni.

6. Deli: Choose turkey or roast beef on rye, whole wheat or pumpernickel instead of mayo-laden tuna or chicken salad on onion or challah rolls, and have fresh fruit, slaw or a cup of chicken noodle or matzo ball soup instead of blintzes or potato salad. Avoid straw sandwiches (pastrami or corned beef with Thousand Island dressing and swiss cheese). Deli bagels are usually two to three times the size of a single serving, so order accordingly.

Tags: begin meal, extra sauce, instead sausage, pizza with, potato salad

Make Green Bean Starch Jelly

Green bean starch jelly is a popular Korean side dish known as Chung Pho Mook. This low-calorie recipe yields a bean jelly with the consistency of firm Jell-O and serves eight. Although not difficult to prepare, it's a bit time-consuming, so allow for about 6 to 8 hours before serving.

Instructions

1. Pour 6 cups cold water into a heavy saucepan. Whisk in the green bean starch and the salt, blending well until no lumps are present. Allow this mixture to set at room temperature for about an hour.

2. Bring the starch mixture to a boil, stirring constantly over medium heat. Turn the heat down to simmer. Continue stirring for 3 to 5 minutes, or until the mixture becomes translucent and very thick. Remove the pan of jelly from the heat.

3. Spoon the jelly into an 8-by-8 inch baking pan. Allow it to cool to room temperature for about an hour. Cover the jelly with plastic wrap and refrigerate for about 3 hours.

4. Blend the soy sauce, sesame seed oil, 1/4 cup water, red flaked pepper and minced garlic in a small mixing bowl. Set this sauce aside.

5. Remove the pan of jelly from the refrigerator. Run a knife along the inside edges of the pan to loosen the jelly. Turn the pan upside down to transfer the jelly onto a cutting board. Cut the chilled mixture into three strips. Then cut those strips crosswise into slices about an inch thick.

6. Gently transfer three slices of the jelly to a small dessert dish. Pour 2 or 3 tbsp. of the sauce over the top of the jelly slices. Garnish with chopped scallions and sesame seeds. Serve your green bean starch jelly immediately.

Tags: bean starch, about hour, about hours, bean starch jelly, green bean, green bean starch

Thicken Alfredo Sauce

Serve Alfredo sauce atop al dente noodles.

Alfredo sauce is a rich and creamy blend of butter, heavy cream, grated Parmesan cheese and a variety of flavorful ingredients such as garlic, basil and parsley. You can also enhance the white sauce with grilled chicken or sauteed mushrooms to create a filling meal. The tasty sauce is traditionally served over pasta, such as penne, farfalle and linquine. Since Alfredo recipes don't call for the use of flour or eggs, you'll need to thicken the sauce through the cooking technique or the with addition of other dairy products.

Instructions

1. Add 1 pint of heavy cream and 1/2 cup of butter into a medium saucepan. Bring the cream to a simmer over medium heat.

2. Simmer the cream and melted butter, stirring constantly, for five minutes.

3. Sprinkle a 3/4 cup of freshly grated Parmesan cheese into the sauce, along with salt, ground black pepper, dried parsley or basil, or garlic powder to taste.

4. Whisk the simmering sauce for one minute, or until it thickens. If the sauce is still too thin, add 2 tbsp. of cream cheese to the pan and whisk until the consistency is smooth and creamy.

Tags: grated Parmesan, grated Parmesan cheese, heavy cream, Parmesan cheese

Thicken Soup With Flour

Soup

Homemade soup simmering on the stove can fill the kitchen with wonderful smells and can be a delightful meal. Sometimes a soup does not turn out as thick and hearty as desired, however. Cooks should not despair when a soup is thin, though, because this can easily be remedied with flour and liquid. Learn how easy it is to thicken soup with flour and create exactly the soup you desire to serve proudly.

Instructions

1. Estimate how much soup you have simmering in your pot. It's not necessary to be exact, but a rough estimate is needed to thicken the soup properly with flour.

2. Measure 1 1/2 tsp. of flour for every cup of soup. Place this flour into a small mixing bowl.

3. Add two times as much cold water or broth as flour. For example, if you have a pot full of 8 cups of soup simmering, you will need 12 tsp. of flour (1/4 cup) and 24 tsp. of liquid (4 oz.) mixed together to make a paste.

Mix the flour and liquid well to make a smooth paste.

4. Pour the flour paste into the simmering soup and stir it well to completely incorporate the paste into the soup.

5. Simmer the thickening soup for approximately 10 minutes, stirring constantly. The soup should thicken nicely during this simmering time. Remove the soup from the heat.

Tags: flour liquid, paste into, soup simmering, thicken soup, with flour

Scotch Tasting

There's a whole world out there that goes well beyond the tasting of wine. Almost all of your major spirits and liquors have a form of tasting that allows a higher degree of appreciation for each beverage. One such tasting that seems to be taking flight is that of scotch. So, how do you go about tasting it?

Features

Surprisingly, the largest part of scotch tasting isn't really tasting at all; it's smelling. Not that there isn't actual tasting involved, but the two are basically married in the process. As you take a drink, you'll also take a whiff, or as you take a whiff, you'll take a drink. But, that's only the first part. Along with smell and taste, you'll also engage your sense of touch, so to speak. No, you're not putting your finger in the glass to give it a little feel. Essentially, what you're doing is allowing the scotch to be felt in your mouth and throat -- its weight, its texture, its burn. Now, you've just tasted scotch.

Identification

As you become more and more accustom to the process of tasting scotch, you'll begin to truly discern the aromas in a glass. Aromas for scotch are broken up into two different categories -- production and maturation. Within the aromas from the production of scotch, you'll find three main groupings -- a leafy, sometimes floral bouquet, a more fragrant, fruity scent, a smoky, occasionally burnt fragrance. Within the aromas from the maturation of the scotch, you'll find four groupings -- a vanilla, sometimes alcohol odor, a buttery, yet nutty tang, a honey, almost toffee perfume or a woody, cedar scent. Of course, a scotch may have hints of a number of groupings based on how it was produced and how it was matured.

Types

Taste is a tad bit easier to discern between the varying flavors than that of smell, especially when you're new to tasting scotch. For taste, it all comes down to four very basic flavors, and the word flavor is used fairly loosely -- salty, sweet, sour and bitter. More often than not, all four will be present and fairly balanced in good scotch. As it slides down your tongue, each will be hinted at depending on where it is in your mouth. After the primary taste dissipates, a secondary flavor will move in, and they fairly often match the mix of aromas.

Effects

As the scotch rolls into your mouth, you'll also have a chance to feel its weight, its texture and finally its burn. You'll find some very smooth, others a bit thick. You may have a scotch that bite back, for lack of a better term, or one that is rather dry. You may even find some that are light and spirited or rich and creamy. It runs the gamut, and plays an important role in the tasting of your scotch.

Significance

Of course, another crucial part of tasting your scotch is the glass. And don't go out and buy a "traditional" scotch glass. You should really use a snifter, much like that used for brandy. The snifter is made in such a way that it brings the aromas up to the top of the glass and displaces the scotch across the mouth in a proper way. Who knew there was such a science to a glass, but there is, and it is worth it.

Tags: your mouth, aromas from, aromas glass, find some, scotch find

Make Beef Satay

This beef will knock you over with its incredible flavor combination. It makes a wonderful appetizer for six to eight people, or a main dish for four.

Instructions

1. Stir together one cup coconut milk, chili sauce, two tbsp. fish sauce, coriander and two tbsp. sugar in a large bowl.

2. Slice the beef into thin strips about two inches long.

3. Add the meat to the marinade, stir well to coat, cover, and refrigerate at least three hours or overnight.

4. When you're ready to cook, heat the remaining coconut milk and the curry paste in a small saucepan for four minutes, stirring, over medium heat.

5. Remove sauce from heat and allow to cool. When cool, pulse with the remaining fish sauce, remaining 3 tbsp. sugar, peanut butter, soy sauce, and ginger in a food processor. Set aside.

6. Heat a grill to medium.

7. Thread the meat onto skewers. Grill the skewers until just done, about four minutes.

8. Serve the skewers with the sauce on the side.

Tags: coconut milk, fish sauce, four minutes, tbsp sugar

Skateboard Mini Ramp Trick Tips

Skateboard Mini Ramp Trick Tips

After learning ride on a straight surface and before hitting the pipes, try out new tricks on mini ramps that are available at most skate parks. A mini ramp may provide a straight four-foot slope or can be bent to mimic a portion of a half-pipe. Most of the popular tricks performed on the full-size ramps can be perfected on a mini ramp. At the same time, mini ramps can be an end in themselves, as many skateboarders excel at mini ramp tricks and compete entirely on the short slopes.

Speed

Get accustomed to building up speed while keeping your eye on the ramp in front of you. Tricks on a mini ramp require momentum as you approach the ramp because you don't have the same amount of space to build any motion. Point your toes toward the ramp if you are going to perform front slides. The heels should be facing the ramp on the approach to get into the backslide tricks.

Body Position

Moving up a ramp requires different body positions than straight skateboarding. Practice maintaining a straight body position as you tackle the mini ramp. Experiment with Ollies and spins, paying attention to how you are leaning. The more you practice, the less attention you'll need to land, allowing you to concentrate on adding more tricks.

Ollie

Learn Ollie on the ramp. Most skateboard tricks incorporate an Ollie in their execution. Approach the ramp with knees bent. Push down on your board and feel the bend as it sags slightly under your weight. Begin to jump as soon as you feel that spring at the base of the ramp. Lift the skateboard with the jump, resting your fingers over the front lip of the board and then slide down backward off the ramp. Proceed to other tricks as you become more comfortable with each new movement.

Spins

Pull up on the front of the board as you reach the top of the ramp and turn the board to the left, looking over your shoulder to stay aligned with the ramp for a landing. Twist 180 degrees and land on the middle of the ramp. Straighten up as you slide down the ramp. Work on turning your body mid-air and landing while still standing. Short ramps are challenging because you have little time to spare as you spin.

Kickflip

Kickflips work best on a mini ramp when there is a platform at the top of the ramp on which you can stand. Get ready as if you are going to do an Ollie, but move your back foot toward the tail of the skateboard to perform the kickflip at the top of the ramp. Push down with your back foot until the front rises and you can see the tape under the lip of the front. Grab the board and land on your feet on the platform.

Protection

While you may not have as far to fall on a mini ramp, the fall still can be dangerous. Wear protective gear such as helmets, and knee and elbow pads at all times. Mini ramps are typically narrower than half pipes and full size ramps and newcomers to the tricks can fall off the edges in addition to taking spills directly on the ramp.

Tags: mini ramp, back foot, because have, front board, Mini Ramp, mini ramp

Clean Clam & Oyster Shells Found On A Beach

The shells of clams and oysters may appear dull and crusty before cleaning.

Seashell collectors enjoy combing the beaches for pretty shells. Unfortunately, the shells found on the beach don't always look pretty at first. The effects of the minerals in seawater can obscure the beauty of seashells. Clam and oyster shells are two of the most common seashells found on beaches throughout the world. To fully enjoy the beauty of these unique shells, a seashell collector needs to learn clean them without damaging them.

Instructions

Removing the Animal

1. Rinse all loose sand and debris off the shells with a garden hose.

2. Place the clam or oyster shell in a pot of water on a stove.

3. Bring the water slowly to near boiling. You need to avoid boiling the water or it could damage the shell. When the water has been brought to near boiling, the clam or oyster is usually cooked.

4. Open the shell with your fingers and pull the animal out with an ice pick. Get every bit of flesh out of the shell or it will stink later.

Cleaning the Shells

5. Mix 1 gallon of bleach with 1 gallon of water in a 5-gallon bucket.

6. Soak the seashells in the solution for 10 minutes to three hours. The length of time you bleach the shells depends on the degree of encrustation on the shell. The "skin" that covers the shell will come off in the bleach during this time.

7. Remove the shells from the solution with a pair of salad tongs and pick away any foreign material with the ice pick.

8. Dilute 1 cup of baby oil with 1 cup of paint thinner and brush this solution onto the cleaned shell with a China bristle paintbrush. This causes the shell to shine and brings out the colors.

Tags: clam oyster, near boiling, shell will, shell with, with pick

Tell If A Fish Is Fresh

There is no other food where the general public is more uneasy and uncertain as with fish. More importantly, people aren't sure tell if the fish they are buying is fresh. Because the way to tell is shrouded in mystery, there are a many consumers who would rather forgo buying and cooking fish than trying to learn determine this themselves. That is a shame, because telling if a fish is fresh is easier than you think, and once you know how, fish will be back on your menu again in no time.

Instructions

1. Buy the whole fish, when possible. The easiest way to ensure that you have the freshest fish that's available to you at your local store is to buy fish whole. This doesn't mean that you have to go home and debone the fish yourself. Almost every single grocer and fishmonger in this country will debone and filet the fish for you, for no extra fee. They'll even take the skin off, if you like. What buying the whole fish ensures, however, is that this fish hasn't been around long enough for them to take the time in cutting it up and repackaging it. Those filets of salmon and sole wrapped in plastic have been sitting around a lot longer than that whole fish that's staring back at you from behind the glass. It's quite a bit easier to tell if a fish is fresh by looking at the whole fish, as well.

2. Look at the eyes of the fish. If you look into the eyes of a freshly caught fish, you should see clear black pupils and nothing else. If you look into the eyes of a fish caught a week or several weeks ago, however, the eyes will be much cloudier. The cloudier the pupils of the fishes eyes, the older the fish.

3. Feel the texture of the skin. A freshly caught fish has a firm, tight skin that is shiny. A fish that has been caught and put on ice for several weeks will have a much different feel. The skin will be quite a bit duller and the feel of it will be slick and sometimes even slimy. If you see a fish that has skin that is slimy to the touch, avoid that fish.

4. Smell the fish. The old insult "smells like fish" should really be amended to "smells like old fish." That's because freshly caught fish don't really smell like much of anything. If you put your nose over the top of a whole, freshly caught ackerel, all you would smell would be seawater. A slight, saline scent is the most you should ever smell from a whole fish. If you start smelling something "fishy" or, even worse, ammonia-like odors, that fish is old and might make you sick. Avoid it at all costs.

5. Check the gills. The gills are right behind the "cheeks" of the fish, and are concealed under fin-like flaps. This is how the fish breathe underwater. Freshly caught fish have bright red gills. If the gills on your fish are brown or grayish, don't cook this fish--it isn't fresh.

6. When in doubt, buy frozen. This may sound strange, but freezing technology has improved so much in the last couple of decades that fish that are sold frozen will be fresher than anything you can buy unfrozen. This is especially true with exotic types of fish that are harvested from across the world, like Bluefin Tuna.

Tags: whole fish, caught fish, freshly caught, fish that, fish that, that fish, eyes fish

What Is Hollandaise Sauce Made Of

Tangy, creamy and distinctive, the rich and delicious Hollandaise sauce is a staple of French gourmet cooking. As a unique culinary offering and complex food creation, you may find, if you've ever sampled it, that its ingredient makeup and cooking process are hard to discern from its flavor and texture alone. In addition to containing an interesting mixture of food components, this celebrated sauce has an interesting place in the history of fine European cuisine.

Ingredients

Though the ingredients of a Hollandaise sauce have varied somewhat throughout its history, the most common makeup of the sauce nowadays is a combination of butter and lemon juice or vinegar, emulsified (combined) with eggs or egg whites and seasoned with salt and black or cayenne pepper.

Process

The preparation of Hollandaise sauce is a complex process requiring some care and culinary skill. Since the combination of cream products (butter) and acidic agents like vinegar or lemon juice creates a sauce prone to both separation and curdling, making a successful Hollandaise sauce requires specialized equipment (namely, a double boiler) and careful timing and control of the temperatures of the ingredients.

History

The earliest recorded history of a similar sauce bearing the name "hollandaise" dates back to 1748 in Frangois Marin's "Les Dons de Comus" (a highly influential French cookbook of the 18th century). However, sauces with similar ingredients are mentioned in a Dutch cookbook from 1683.

Uses

Hollandaise sauce is perhaps best known as a key, required ingredient in Eggs Benedict, but it also has many other uses. It is often served over potatoes, vegetables and pasta.

The Name

The name "hollandaise" comes from a French word meaning "from Holland." Though most culinary historians agree that the sauce in its present form is a French creation, the link to Holland is thought to be a reference to that region's historically fine offerings of butter and eggs.

Tags: Hollandaise sauce, lemon juice, name hollandaise

Make My Healthy Version Of Russian Tea

Have you ever heard of Russian tea? Up until recently, I hadn't--but the idea of it intrigued me. It's a spicy black tea blend with a distinct orange flavor. Most versions, however, contain A LOT of sugar. Since I know sugar is bad for me, I knew I had to do something different. I hunted online to find alternatives and couldn't find anything that managed to capture the citrus flavors--so I knew I had to develop my own. Here is what I came up with.

Instructions

1. Purchase the oranges and lemons (organic, if possible) and dry them yourself; this way the citrus oils will be at their freshest.

2. Mix all of the ingredients except for the essential oil and honey in the mixing bowl. Stir gently with a wooden spoon. Add the essential oil and stir.

3. Store in an airtight container away from heat and light.

4. When you want a cup of tea, mix 1 tsp. of the dried tea for each cup of hot water. Let it steep for 5 minutes, then remove the tea leaves. Sweeten to taste with honey.

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Convert A Slow Cooker Recipe

Slow cookers allow you to cook a meal, covered over a very low heat for several hours. This yields tender foods without a lot of effort, but not everyone owns a slow cooker. If you have a recipe that requires a slow cooker, but lack the appliance, you will need to convert it to an oven. This is not as difficult as you might think. By following the proper procedures, you can still prepare your favorite slow cooker recipes in your oven.

Instructions

1. Examine your slow cooker recipe for the ingredients and the total amount of time it will be cooked.

2. Double the amount of liquid in the slow cooker recipe if the recipe is cooked on low heat. Less liquid is needed in a slow cooker recipe since the lower heat and the lid keep moisture from being evaporated from the dish too quickly.

3. Put the meat into a skillet over medium high heat and brown it on the outside, if desired.

4. Add all of the ingredients into the baking dish at the same time. Many slow cooker recipes require that you wait until the last part of the cooking to add rice, noodles, and dairy products, but this is because these break down over extended cooking.

5. Preheat the oven to 325 degrees. Cover the baking dish.

6. Refer to an oven to slow cooker conversion chart and work backwards (see Resources). If the slow cooker recipe calls for cooking on low (about 200 degrees) for eight to 10 hours, or four to five hours on high, you will cook it in the oven for one to three hours in the oven, covered.

7. Check the food with a meat thermometer at the earliest time that it could be done. Insert the thermometer into the thickest portion of the meat, not touching a bone, to determine doneness.

Tags: slow cooker, slow cooker recipe, cooker recipe, baking dish, cooker recipes, slow cooker

Make A Mango Float

Mango is one of the sweetest and most delicious tropical fruits and makes the perfect refreshing treat on a hot summer day. If you want to make your mango into a stunning and delicious dessert for dinner guests or to simply pamper yourself, a few steps can teach you make a delicious mango float.

Instructions

1. Peel a large, ripe mango and then cut it in half. Cut part of the mango into thin strips and then place the other half in a blender. Set the mango strips aside, as you will need them to create your beautiful float. Measure the amount of mashed mango you have, as it will determine how much cream you add.

2. Add the cream to the blender, again, using the amount of mashed mango as a measurement. Double the measurement of cream and mango to determine the amount of sweet condensed milk to add. Add the sweet condensed milk slowly and taste. Depending on your personal taste and the natural sweetness of the mango, you may desire more or less condensed milk.

3. Blend the cream and mango mixture until smooth and then set in the refrigerator to chill. In a separate bowl, crush graham crackers which will be used to layer your mango float. You can use as many graham crackers as you like, or even add a touch of honey if desired.

4. Place some crushed graham crackers in the bottom of a tall, clear glass and then add a few mango slices. Pour a bit of your blended cream and mango mixture on top and then continue layers until you reach the tops of the glass.

5. Garnish your mango float with a dollop of whip cream, a few more mango slices and a sprinkle of crushed graham crackers. Serve, and enjoy.

Tags: graham crackers, condensed milk, cream mango, your mango, amount mashed, amount mashed mango

Make Wine From Frozen Grape Juice Concentrate

A very simple alcoholic wine can be made from frozen grape juice concentrate. While the wine will not win any awards and be snubbed by wine connoisseurs, grape juice concentrate wine is an easy way to make a light wine at home. Grape juice concentrate is very inexpensive and can be purchased at any grocery store.

Instructions

1. Clean the jug or carboy with hot water.

2. Pour the four cans of grape juice concentrate into the carboy using a funnel.

3. Pour in enough water to make 3 1/2 gallons of grape juice/water mixture.

4. Measure 1/2 gallon of water into a large stockpot. Heat over low heat and add the 4 pounds of sugar. Stir until the sugar is completely dissolved. Pour this into the carboy.

5. Measure 3 tablespoons of sugar into a small bowl. Add 1 package of wine yeast. Add 1/4 cup hot water.

6. Pour the yeast mixture into the carboy after the mixture has become bubbly. This should take less than 10 minutes.

7. Secure the airlock and rubber stopper on the carboy. Set the carboy in a spot where it will not be disturbed and the temperature doesn't have a lot of fluctuation.

8. Allow the wine mixture to ferment for approximately one month. When the airlock no longer bubbles when the jug or carboy is tapped, the wine is done.

Tags: juice concentrate, grape juice, into carboy, water Pour

How Long Does It Take To Cook A Turducken

The food phenomenon known as the turducken can be traced back to southern United States cuisine. As a popular dish to serve at Thanksgiving, family events and Christmas, it has spawned many turducken-producing businesses that ship thousands a year. The length of time a turducken takes to cook is entirely dependent on the type of cooking method, though the finished results generally taste the same.

Turducken

To make a turducken, lay out a deboned turkey and begin to layer with duck, a deboned chicken, stuffing, and sausage. You can ask your butcher to debone these meats if you call in advance. Roll up the turkey like a rug with the layers inside and tie the body with a string holding everything together. You can personalize the inside with anything you want as long as you use duck meat and chicken. Some recipes call for Cajun spices, raisins, corn bread dressing or bread crumbs (see Resources). While it's tempting to throw the turducken in the fryer, you must refrain because fried turkey must be hollow to ensure the meat is all the way cooked. Be sure to have a meat thermometer handy for various cooking.

Baking the Turducken

Strategically place four meat thermometers in the thickest part of both of the turkey's thighs, and on the breast. Stick one meat thermometer inside the bird. Set the oven for 225 F. Let the bird cook for 8 to 10 hours until all the meat thermometers read 165 F. The size of your birds, the amount of stuffing you used and the other accouterments that you used for the recipe will dictate the amount of cooking time. Every bird is different and making sure the thermometer gives the proper reading is absolutely essential. If your turkey starts to burn on the top, place a piece of foil just on the slowly burning part. It's best to allow 4 hours of uncovered cooking and the last 4 hours to have the aluminum coat. Let the bird stand for 1 hour before carving so that it retains its juices.

Grilling Your Turducken

Oil the outside of you turducken with either olive oil or butter. Roll aluminum foil around the bird and pack tightly. Poke meat thermometers through the foil so that they are visible. Make sure the grill's heat is at 350 F with a thermometer. Place the turducken on the grill and close the lid. If you purchase your turducken through a store and it arrives frozen, allow two to three days for it to thaw. Never use a turducken that has arrived warm. Your turducken's temperature will reach 165 degrees F after 5 to 7 hours depending on size and weight. It's best to never leave the grill on when you leave the house.

Tags: meat thermometers, meat thermometer

Get Rid Of Chilli Thrips

Chilli thrips are tiny, slender insects with fringed wings that attack roses, vegetables, ornamental plants and feed on all vegetation. They have become a major problem in tropical areas of South Asia. In recent years, the pests have migrated into the Caribbean and north into Texas and Florida. They are very hard to see with the naked eye, but some of the signs are bronzing of fruit or vegetables and dropping leaves and buds. The earlier you get rid of chilli thrips, the better.

Instructions

1. Use garden shears to prune affected vegetation away from healthy plants. This should remove the thrips and their eggs. To prune the correct way, cut the canes at a 45-degree angle, 1/4 inch above an outward-facing bud. Prune down to healthy part of the plant.

2. Place infested plants in a plastic bag to contain the pests. Discard the bag in a trashcan.

3. Buy commercial pesticide at a fertilizer or hardware store. Mix pesticide according to the directions on the package. Put pesticide in spray bottle.

4. Use lawn/pesticide sprayer to spray chemicals all over the infected areas of vegetation. Respray on a regular basis to keep problem from recurring.

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Make Roasted Shallot Vinaigrette

If you want to impress yourself and your guests, try this deeply flavored salad dressing. Shallots are roasted, then pureed into a vinaigrette. The deep, sweet flavor is also good on seafood, roasted vegetables and beef. This recipe yields about 1 1/2 cups.

Instructions

1. Heat the oven to 400 degrees F.

2. Peel and core the shallots.

3. Halve the shallots lengthwise and toss with some of the oil. Be generous.

4. Heat a small ovenproof skillet over high heat. Add a little oil to the pan, then place each shallot half in the pan cut-side down. They should be sizzling rapidly.

5. Cook on the stovetop for about 2 minutes, until the bottoms of the shallots begin to turn golden, then place the pan in the oven.

6. Cook for about 20 minutes, until the shallots brown and soften. Don't let them burn. Let the shallots cool in the pan.

7. Scrape the shallots and their oil into a food processor.

8. Add all remaining ingredients except the chives and the remaining oil. Season well with salt and pepper.

9. Start the food processor. Pour in the oil in a thin steady stream.

10. Shut off the machine, pour the vinaigrette into a container, and stir in the chives.

11. Keep in mind that the dressing will begin to separate after a few hours. Serve it soon, or you can whisk or shake it back together when ready to serve.

Tags: about minutes, about minutes until, food processor, minutes until, then place

Pair Dessert & Wine

Always choose a wine that works for you, despite what any experts say.

To pair a wine with dessert, keep three key things in mind -- the acidity, the sugar content and the fat content of the dish. Your wine must stand up to the flavors present in your dish without overpowering it. Late harvest wines generally pair well with desserts, though chocolate follows its own rules. Experiment ahead of time so you'll know what flavors to present to your guests or that special someone.

Instructions

1. Use rich wines like late-harvest gewurtzraminer or sauternes to cut through the fat content in cheese-based desserts. Complex rieslings and champagne also make good accompaniments to cheesecake.

2. Pour lighter wines like pinot grigio or a drier gewurtzraminer with fruit or fruit-based desserts.

3. Serve muscats with citrus-heavy desserts, such as lemon or lime tarts. The acidity in the citrus kills the flavor of any heavier wines, much like vinegar in salad dressing.

4. Pair coconut flavors with sauternes or late-harvest semillons. Pair rich, sweet dessert with high fat and sugar content, like pecan or other nut pies, with a dark, sweet Madeira or port.

5. Serve port, cognac or a late-harvest zinfandel with chocolate. Sweet reds also complement the muted flavor of rich chocolate.

Tags: flavors present, flavors present your, present your, sugar content, wines like

Make Stuffed Mushrooms

Delight your guests by serving this simple recipe as an appetizer or a side dish to your main entree. Try this stuffed mushroom recipe for a quick but tasty treat for your guests. Make these delicious and easy to create stuffed mushrooms for you next gathering and be prepared for rave reviews.

Instructions

1. Purchase a packet of whole white mushrooms at your local grocery store. Rinse mushrooms with cold water and snap the stems from the mushroom caps. Discard stems.

2. Preheat oven to 350F. Spray glass baking dish with a non-stick spray. Place mushrooms in baking dish, mushroom cap side down.

3. Cover mushrooms with Italian salad dressing. Cut ham into 1/2 inch cubes. Place one ham cube into each mushroom cap.

4. Sprinkle shredded Parmesan cheese liberally over the mushrooms until the ham is mostly covered. Pour the remaining salad dressing on top of the mushrooms until each mushroom is covered with salad dressing.

5. Bake this stuffed mushroom recipe for thirty minutes. Remove from oven and serve from the baking dish with a slotted serving utensil. Provide plates.

Tags: baking dish, salad dressing, baking dish with, dish with, each mushroom

In Which Order Should Wine Be Served

In Which Order Should Wine Be Served?

Wine is fashionable. It's a pleasant alternative to beer or distilled spirits. A knowledgeable wine merchant can serve not only as guide but also educator in the choice of wine but the accomplished host knows serve and in what sort of glass to serve wine, too. A short consultation with a good source on etiquette is useful for formal occasions but today's more informal attitudes toward entertaining have made correct service a bit less intimidating.

History

For centuries, each region of the wine-growing old world specialized in a specific type of grape. The heavy reds of the Mediterranean and the lighter varieties of the North each developed in isolation and were traded infrequently. In addition to unique winemaking methods, each region developed a beaker to use to drink its wine that, over the years, was adapted to enhance the qualities of the wine. Many of these regional beakers, like the Rhine wine glass and Roman chalice, are still available today. The French court set the first absolute rules for dining and order of service in the 17th century and in the 19th century Victorians codified dining etiquette and uniform standards for wine service still in use today.

Types

Wine, such as sherry, which is served before dinner with appetizers, is an "aperitif." Champagne often precedes dinner after appetizers. White wines are traditionally served first with the soup or fish course. Red follows with the meat course. Dessert wines, like port, follow with the sweets and a fine brandy or cognac is served with coffee. Most wine is served in long-stemmed glasses that allow the drinker to hold the glass without holding the bowl and warming the wine. The snifter, used to hold brandy and certain other after-dinner wines, is the exception, built with a short stem and overly large bowl so that the contents are warmed by the diner's hand.

Identification

Aperitifs are served in a variety of small glasses. Champagne or sparkling wine is served in "flutes"---tall, narrow stems that allow the wine to "sparkle" from the base of the bowl. Light wines that are served cool, or at "cellar" temperature, are served in straight-sided stems. Full-bodied wines, usually served at room temperature, are served in larger bowl-shaped stems so that the aroma of the wine can sit in the glass until it is raised to the nose.

Considerations

Most modern entertainment is not nearly as complex as that designed by the Victorians of the late 19th century. Most of us have cocktails or champagne, one wine with dinner and brandy or a sweet drink with coffee. The service of multiple wines with dinner has boiled down to a progression from white to red or sweet to dry. We have retained the custom of serving white wines with fish, chicken or soups and red wines with meats. New varieties and ever-changing tastes, however, have changed the old habits so that today's wines are matched with food based more on complementing the taste of the food with the qualities of the wine rather than any strict rules about the color of the wine.

Expert Insight

Sturdy, general purpose wine glasses in a couple of heights should be an early purchase for the new hostess. These, some inexpensive aperitifs and a couple of brandy snifters will tide her over until, one piece or set at a time, finer stems can be purchased.

Tags: wines with, 19th century, each region, Order Should, Order Should Wine

Make Hominy Casserole

Hominy is a staple in Southern kitchens, but in other regions, many cooks are unfamiliar with hominy. Hominy, simply put, is corn without the germ. Hominy casserole is a departure from the standard bowl of whole-kernel corn served at many meals in homes around the country, yet it is familiar enough to appeal to picky eaters and exotic enough to appeal to those with more refined palates.

Instructions

1. Preheat oven to 325 degrees F.

2. Peel and finely chop 1 medium onion.

3. Saute onion in a non-stick skillet in a stick of butter until the onion becomes translucent.

4. Reserve the butter wrapper.

5. Transfer onion cooked in butter to a large mixing bowl.

6. Add 2 can of drained yellow hominy, 1 can of cream of mushroom soup, 1 small jar of pimento and 1 cup of finely grated mild cheddar cheese to the mixing bowl containing the onion cooked in butter.

7. Stir contents of the bowl, mixing well.

8. Pour hominy casserole mixture from the mixing bowl into a greased 2-quart casserole dish. You may use the paper the butter was wrapped in to grease the casserole dish.

9. Bake hominy casserole for 25 to 30 minutes in a 325 degree oven.

10. Serve hominy casserole hot as a side dish with any meat or poultry. Delicious!

Tags: mixing bowl, casserole dish, cooked butter, enough appeal, hominy casserole

Make Sauce For Hamburgers

Hamburger

Homemade sauces for hamburgers taste much better than store-bought sauce. If you are adventurous and don't mind spending a little extra time to create a sauce that your family is sure to love, then try homemade sauce for a change. There are many different version of this sauce, so you can follow the directions to make a sauce with a basic barbecue flavor. Once you have the technique down, experiment and add or take away some ingredients to get the sauce just the way you like it.

Instructions

1. Spray the frying pan with a no-stick cooking spray.

2. Turn the stove on medium and add butter. Make sure the butter melts before continuing.

3. Dice the onions and celery; using a food processor is helpful. Add them to the frying pan and saute in the melted butter.

4. Add water, ketchup, vinegar, Worcestershire sauce, brown sugar, lemon juice, pepper and mustard. Mix the sauce together with a wooden spoon.

5. Turn the heat on the stove down to low. Simmer the mixture for 20 minutes.

6. Stir sauce every 3 or 4 minutes until the 20 minutes is up.

7. Allow sauce to cool and spoon over hamburgers.

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What Kind Of Snails Do Ducks Eat

Ducks will eat many types of snails.

Ducks don't just eat old bread. Both wild and domestic ducks will eat anything from grain to aquatic plants to insects. Among the foods they are known to enjoy are snails. While ducks' predilection for snails has been a boon for many gardeners and farmers, it has also put some ducks in danger.

Common Garden Snails

Ducks are known to enjoy eating the common European brown garden snails found in many parts of North America. Gardening enthusiasts have exploited this craving and found that keeping a few ducks in the yard will keep plant-destroying snails safely in check. These snails are also edible for humans: they are the same species of snail (Helix aspersa) considered a delicacy in French cuisine. To be safe for either human or duck consumption the snails must be free of pesticide residue.

Golden Apple Snails

Domestic ducks also help farmers in Southeast Asia control invasive golden apple snails, which can cause extensive damage to rice paddies. The snails, originally native to South America, were originally brought to Asia as a possible food source for humans and have since established themselves in the wild and become agricultural pests. Some rice farmers have found that keeping domestic ducks in their rice paddies has been an effective way to keep the snail population in check without pesticides. The ducks have the additional advantage of serving as an extra source of food and income for farmers and their families.

Mud Bithynia or Faucet Snails

Ducks' fondness for eating snails has also put them in danger. In 2008 about 50,000 migrating lesser scaup, a species of duck, had died after feeding on invasive mud bithynia snails in the Upper Mississippi Wildlife Refuge, which straddles Wisconsin, Minnesota and Iowa. The snails, which are native to Europe but now colonize the Great Lakes, host a parasite that proved fatal to the ducks that ingested it.

Watercress Snails

Other types of water snails are eaten by ducks as well. Among these are watercress or spring snails, native to the western U.S. These small snails grow to about 5 mm in length and are eaten by trout and leeches as well as ducks.

Tags: Snails Ducks, domestic ducks, found that, found that keeping, known enjoy, rice paddies

What Is Cream Of Wheat

What Is Cream of Wheat?

Cream of Wheat may no longer lead the market in breakfast food sales but it certainly lands on the top of any longevity list as an American breakfast staple. From a rather desperate chance taken by a small flour mill in North Dakota during tough economic times, Cream of Wheat grew. It has remained very much the same as its first batch in both product content and packaging. Cream of Wheat, a simple and some might say bland food, has graced American tables for more than 100 years.

History

In the economic panic of 1893, a small flour mill in Grand Forks, N.D. somehow managed to survive. When they began to run out of operating funds, one of the millers suggested the owners try making and marketing a hot porridge made from the part of the wheat called farina. The owners agreed and sent a sample to their New York brokers. The product made an impression and the brokers switched their order from flour to porridge. Within five years, the demand for Cream of Wheat grew so much that they had to move from Grand Forks to Minneapolis, Minn. to be nearer to freight options and suppliers. Since its humble beginnings, Cream of Wheat has provided a hot breakfast to generations of Americans.

Features

Cream of Wheat consists of farina, or meal made from wheat. Originally described as made from the first roll, or best cut of wheat, it became very popular as a healthy, hot and wholesome grain food based in part on its white color. Throughout most of the 1800s, white bread had been expensive and only for the wealthy. Grain manufacturing advances had recently made white bread less expensive and people were buying it as a middle-class status symbol as much as for its soft, doughy texture. Cereals at the time were made from whole grain porridge. They were cooked all night and were light brown in color. Cream of Wheat's white color fed into the public's image of white grain foods as a status symbol of comfort, plenty and middle class. It was not until later in the 1900s, after Americans had consumed years of white-flour foods instead of whole-grain foods, that health professionals began to link the loss of whole grain in the diet caused by over consumption of white-flour products to a host of health issues such as obesity and heart disease.

Function

You eat and prepare Cream of Wheat in much the same way as oatmeal. Until recently, oatmeal may have been a healthier choice if you subscribed to the brown, whole grain is better theory. B&G Foods bought Cream of Wheat in 2007 and began a campaign to revive the brand. Along with marketing it on sentimental value and as an inexpensive, easy food choice, the company added whole grains, convenient instant packaging and flavor varieties to appeal to today's market.

Types

Cream of Wheat, depending on the variety chosen, provides whole grain, calcium, iron and B vitamins. Infants to the elderly can eat Cream of Wheat. Much like oatmeal, Cream of Wheat provides everything from small instant packages to 10 minute, cook-on-the-stove varieties. A variety of stir-in products such as fruit, nuts and cheese may be added for additional nutrition and flavor. The Cream of Wheat website provides several recipes for cooking other foods such as muffins.

Theories/Speculation

On the outside of the box of Cream of Wheat, a black chef holding up a saucepan is the brand's familiar logo. From its first packaging in the late 1800s, this character has held a prime spot on every box. Controversy surrounds both the identity of this man and the way in which he was portrayed at various times over the brand's long history. At times, "Rastus", the name given to the character, was portrayed in ways considered inappropriate and racist. However, the same smiling chef placed on the box in that hurried first packaging in the 1890s continues to be on every box to this day.

Tags: Cream Wheat, made from, whole grain, Cream Wheat grew, first packaging, flour mill, Grand Forks

How Do You Heat Pesto

A pasta dish with pesto added has a pleasingly green color.

Pesto is a classic sauce that can be added to a variety of dishes to give them a burst of fresh basil flavor. Whether you are using it as a dip or adding it to pasta it can add a new dimension to almost any dish. Basil, one of the main ingredients, creates a special limitation to cooking with pesto. When attempting to heat pesto, the basil can develop an undesirable bitter flavor. Luckily there are a few techniques that can help you heat pesto indirectly and preserve the flavor.

Instructions

Add Pesto to Pasta

1. Cook pasta and drain.

2. Return the pasta to the pot that you cooked it in.

3. Place a saucepan onto the burner and turn it to its lowest setting. Add pesto and stir constantly just until its consistency changes from thick to thin. Remove from heat immediately so as not to overcook.

4. Add heated pesto to the pasta and toss to coat evenly. Serve hot.

Pesto Bread

5. Cut a loaf of French bread in half lengthwise.

6. Use a spatula to spread pesto in a thin coat over the bread.

7. Lightly brush olive oil over the top of the pesto with a basting brush.

8. Set oven to 450 degrees F. Place the bread directly onto the baking rack.

9. Remove as soon as bread has browned and crisped. Serve with a main course that also uses pesto, if desired.

Tags: heat pesto, with pesto

Roast Nuts

Roast Nuts

There's nothing better than a handful of warm roasted nuts that are slightly salted. Not only do certain nuts contain heart healthy Omega-3 oils, but they are also a great source of fiber and a healthy alternative to potato chips when eaten in moderation. Here's roast nuts.

Instructions

1. Preheat the oven to 425 degrees.

2. Crack or shell a selection of nuts. If the nuts have skins, remove those as well.

3. Spray the baking sheet with non-stick spray.

4. Toss the nuts in the vegetable oil to make sure they are lightly coated. You will need 2 tbsp. of vegetable oil for every cup of nuts you are roasting.

5. Spread the nuts on the baking sheet and sprinkle with salt to taste.

6. Roast the nuts in the oven for 5 to 10 minutes, but be careful not to over roast them. Because they have a high oil content, they will continue to cook internally even after they are removed from the oven. You'll know they are done when the nuts become fragrant and are lightly brown.

Tags: baking sheet, Roast Nuts