How Is Imitation Crab Meat Made

Ingredients

Imitation crab meat is an affordable substitution for real crab. It is made of fish proteins that are reduced to a gel and formed into "surimi" (Japanese for "ground meat), that is then formed into a product that looks and tastes like crab-leg meat. Pollock (particularly Alaskan or walleye pollock) and hake are used most often to make imitation crab because their proteins naturally form a gel.

Refining

Once the surimi is produced, it is repeatedly rinsed with water in a large tank to remove inorganic salt, fats and any water-soluble proteins. Once those materials are removed, the surimi is placed in a refining machine that uses a screen to filter out any remaining bones, scales or inedible portions. The refined surimi then goes to a machine that removes water from the mixture. Sorbitol and sugar are mixed with the surimi to act as flavorings and preservatives to prevent the decomposition of the fish proteins. The surimi is checked by quality control experts to ensure it is thoroughly cleaned and not rancid. Once the surimi passes quality control testing, it is placed into plastic bags and frozen.

Formation

When manufacturers are ready to convert the surimi into imitation crab meat, they defrost the surimi and cut it into thin slices. The slices are ground together with portions of real crab meat, starch, salt, and egg whites to form a paste. The surimi paste is sent to a machine that forms it into thin sheets approximately 10 inches wide and a half inch thick, and then cooked by a heating machine. Once the surimi sheets are heated, they are mechanically sliced into thin pieces and braided into ropes. The manufacturers then add light red or orange coloring and cut the ropes into chunks or sticks which are steamed to resemble the taste, appearance and texture of authentic crab. The imitation crab is vacuum packed and sent out for distribution.

Tags: into thin, machine that, Once surimi, crab meat, fish proteins, formed into

Yellow Leaves On A Green Bean

Green bean plants grow best in warm soil.

Green bean is a warm-season plant with low cold and frost tolerance. The University of Illinois Extension ranks the vegetable as second to tomatoes in popularity as a home garden vegetable. A viral disease causes bean plants to turn yellow.

Identification

Bean plants are susceptible to the bean yellow mosaic virus caused by bean yellow mosaic potyvirus. The virus is transmitted by 20 species of aphids, mostly from clover or other legumes. The pests infect bean plants within seconds of feeding.

Damage

The disease is characterized by sudden bright yellow to green mottling of infected foliage. The discoloration is more pronounced on older leaves. Infected leaves become distorted and wrinkled, and they cup downward. Younger bean plants are stunted in growth.

Control

To avoid the disease that causes yellowing, use resistant varieties of beans. The University of California Extension considers this the best management strategy. In addition, locate bean plants away from perennial legumes like clover and alfalfa. The use of insecticides to control aphids and thus the disease is not effective.

Tags: bean plants, bean plants, bean yellow, bean yellow mosaic, Green bean, yellow mosaic

Moog Ball Joint Instructions

Moog is a very popular brand of aftermarket automotive suspension products. One of the parts they sell in large quantities are ball joints. Ball joints connect the steering knuckle to the control arm(s) and allow for the up and down motion of the vehicle's suspension as well as allowing the knuckle and wheels to be turned by steering wheel input. Over time, the ball joints in your vehicle will need to be replaced due to normal wear and tear. Changing lower ball joints on passenger cars is fairly similar across makes and models. A 2000 Mustang is used as an example.

Instructions

1. Place the wheel blocks in front of and behind the rear wheel opposite the wheel being worked on. Turn the lug nuts counterclockwise with the lug wrench to loosen them without removing them.

2. Place the jack under the frame just behind the front wheel being worked on. Lift the car until the front wheel clears the ground. Place the jack stand under the frame just behind the jack and lower the car onto the stand. Relocate the jack to under the midpoint of the lower control arm. Remove the lug nuts and the tire. Raise the jack until it just makes contact with the lower control arm.

3. Straighten the cotter pin securing the ball joint nut with the long-nose pliers and remove it. Remove the nut by turning it counterclockwise with the wrench or a socket and ratchet. Slide the pickle fork between the lower control arm and the steering knuckle and strike it sharply with the hammer until the ball joint stud is removed from the steering knuckle.

4. Install the ball joint press so as to force the ball joint down and out of the lower control arm. Reverse the tool to press the new ball joint all the way into the control arm. Ensure that the ball joint is properly seated in the control arm. Install the new rubber boot and turn the ball joint stud so that the hole in it faces front and rear.

5. Insert the ball joint stud into the corresponding hole in the steering knuckle and install the nut by turning it counterclockwise on the stud. Make sure the hole still faces front and rear and torque the nut to between 109 and 149 foot-pounds. Insert the new cotter pin in the hole in the stud and bend it over the stud with the long-nose pliers to lock it in place. If the hole in the stud doesn't line up with a hole in the nut, turn the nut clockwise until the holes line up.

6. Lower the jack and relocate it to under the frame again. Hang the wheel on the studs and install the lug nuts by hand by turning them clockwise on the lug studs until they make contact with the wheel.

7. Raise the car off the stand and remove the stand. Lower the car until the wheel contacts the ground. Torque the lug nuts to 100 foot-pounds in a star pattern. Lower the car and remove the jack and wheel blocks.

Tags: ball joint, lower control, steering knuckle, ball joint, ball joint stud

Crack A Walnut

The walnut is a great source of Omega-3 oils, which are heart healthy. They are also a great alternative to eating potato chips with a meal. But if you've ever tried to crack the darn things you know how hard it is to do. Here are some clever ways to crack a walnut. Add this to my Recipe Box.

Instructions

1. Crack the nuts using a nutcracker. While this is the most obvious method, it's also the easiest. Nutcrackers can be purchased at most grocery or home stores like Target, Wal-Mart or K-Mart. This is also a great task to give a little one when you need to crack a bunch of walnuts for a recipe.

2. Place the walnuts in a freezer. Once the water inside the walnut freezes, it expands and therefore cracks open the shell. This method does take a couple of hours, but it also saves your hands from all of that hard squeezing.

3. Put them in a vice grip. This is a great idea if you are in a pinch. Place the walnuts in a vice grip and simply turn the handle (or squeeze depending on the vice grip model) and the walnuts will crack right open.

4. Swing a hammer to crack your walnuts. Make sure the walnut is on a hard surface, then knock it with a hammer forcefully. If the shell does not crack all the way open, insert a screwdriver and pry the shell apart.

Tags: vice grip, also great, Place walnuts

Wine Country Tours By Train

Drink in the scenery and some vintage cabernet.

Whether you are planning a romantic evening out, a girls' night or your birthday party, consider a wine tour. A sophisticated yet fun activity, wine tours give you a chance to enjoy good company and tasty drinks. If you live near an area where several wineries are close to a railroad, look into booking a wine tour by train. Here are just a few options.

Napa Valley Wine Train

The Napa Valley in California is one of the country's prominent wine-producing regions, and the Napa Valley Wine Train is a special way to experience it. Choose from four tour options, depending on which wineries or locations you would like to visit. All tours include wine education from an expert, as well as a delectable three-course meal. The wine train is also available for special occasions, so consider booking your wedding, retirement party or company holiday party here. Check the website for special activities such as murder mystery tours and historic tours.

Santa Barbara Daylight Vino Train

The Santa Barbara Daylight Vino Train, which will whisk you from Los Angeles to Santa Barbara, presents you with the opportunity to visit 12 wineries --- too many for one day. Start with a buffet breakfast on the 1940s-style train, and enjoy the two-hour ride. Upon arrival, the train's wine guide will advise you regarding which wineries to visit depending on your tastes, and you will be able to relax and let someone else do all the planning of your Santa Barbara adventure. After six hours in the town, board the train again and rest your feet while enjoying a light dinner.

Niagara Grape and Wine Tours

California isn't the only place to find wine tours by train. Niagara Grape and Wine Tours offers a train tour in the Niagara wine country. The itineraries on these tours constantly change, rotating visits among 80 wineries in the Niagara, Ontario, area. In addition to day-trip choices for brunch, lunch, dinner or a tasting, you can book vacation packages through Grape and Wine Tours. Choose from more than 10 bed and breakfasts, inns and hotels that partner with the wine train for a great deal on a getaway that includes a "lunch fiesta" wine train tour.

Tags: Santa Barbara, Grape Wine, Grape Wine Tours, Napa Valley, Wine Tours, wine train

Sausage & Cheese Gifts

Recipients can use sausage and cheese gifts when hosting parties.

A sausage and cheese gift is ideal for anyone who loves savory snacks or entertains often. A sausage and cheese gift basket makes a tasty and thoughtful gift for any occasion, from birthdays to holidays. Greet a new neighbor with a convenient gift of cheese and sausage, which they can enjoy while unpacking and settling into their home.

Party Pack

Treat a frequent home entertainer to a basket filled with everything he needs throw a delicious and well-stocked soiree. Fill the basket with an assortment of goodies to appeal to a wide range of tastes. Include easy-to-eat and convenient snacks such as smoked sausage sticks and string cheese. Include a selection of spreadable cheeses, such as garlic and herb, cheddar and port wine, along with gourmet crackers and decorative cheese spreaders. Help the recipient create a tasty cheese tray by including brie, gouda, sharp cheddar, creamy Havarti, pepper jack and mild and spicy summer sausage. Round out the gift with pretzels and a honey mustard dipping sauce.

Italian-Inspired Assortment

Design a hand-crafted gift basket filled with gourmet cheese and sausage treats from Italy. Line the basket with a festive red or green cloth napkin as a decorative touch. Include a sampling of Italy's finest cheese and sausage products. Fill the basket with convenient sliced proscuitto, which can be used to make sandwiches and added to a variety of recipes, and spicy salami. Include taste-tempting cheeses such as sharp provolone, a semi-firm gorgonzola and a high-quality parmigiano reggiano. Complementary snacks, such as a Sicilian eggplant caponata spread, olives, handmade garlic breadsticks and crusty Italian flatbreads will complete the gift. If the recipient has a sweet tooth, you can include tiramisu or Italian cream-filled puff pastries as well.

Picnic Treats

As a romantic wedding or anniversary gift for friends or loved ones, create a picnic basket filled with gourmet cheese and sausage goodies. Choose a woven picnic basket featuring durable straps and plates, cups, wine glasses and silverware for two. Fill the basket with summer sausage, cheddar cheese, brie, port wine cheese spread, a selection of roasted nuts and dried fruit, such as cranberries and apricots, gourmet water crackers, pretzels and a box of chocolate truffles. Include a bottle of red or white wine or sparkling grape juice, depending on the recipients' preferences.

Tags: basket with, cheese sausage, basket filled, basket filled with, Fill basket, Fill basket with, filled with

Size Of A Vanilla Plant

Vanilla plants produce fragrant and flavorful beans.

Vanilla planifolia, commonly referred to as a vanilla plant, grows natively in tropical climates. This plant is a type of orchid and displays attractive, scented blossoms like other members of the orchid family. With more than 150 varieties, vanilla plants display a range of interesting characteristics.

Characteristics

Vanilla is a vine, sending out long tendrils that wrap upward along supports. The vines produce thick evergreen leaves that measure about 6 to 9 inches in length. This plant's ability to produce aerial roots allows it to reproduce new plant segments along tree trunks and other suitable supports. The vines form clusters of flowers that resemble small trumpets. These blossoms may appear in shades of green, yellow and cream.

Size

In its natural habitat, vanilla plants can vine upward as high as 50 to 75 feet. The vines often crawl high up surrounding trees in search of sunlight. Commercial growers often bend the tall vines downward to provide easy access for pruning and harvesting, as well as to encourage additional blossoming.

Uses

While vanilla plants may enhance a tropical landscape or indoor flowerpot, these vines also produce the beans that supply vanilla extract for flavorings and scents. Of the more than 150 varieties of vanilla plants, commercial growers only use two species for flavor and fragrance. The blossoms that often last less than a single day form the bean pods that contain the vanilla seeds. Curing the beans helps to lock in the aroma and reduce the chances of rotting.

Tags: more than, more than varieties, supports vines, than varieties, than varieties vanilla, This plant

Fish With Chicken Livers

Bring home a haul using chicken livers as bait.

For the fisherman who tires of baiting his hooks with meager earthworms or artificial lures, chicken livers are a more substantial alternative. Chicken livers are readily available at your favorite grocery store or in the refrigerated aisle of your local bait shop. Though they are commonly used as a catfish bait, most types of fish will be drawn to them. As fresh livers are quite slippery, a bit of preparation is required for them to stay attached to your hook.

Instructions

1. Open the container of chicken livers and drain the excess fluid into a sink.

2. Spread a sheet of aluminum foil onto a flat surface exposed to direct sunlight.

3. Arrange the chicken livers on the foil so that they are spaced several inches apart on all sides. Sprinkle a liberal amount of garlic salt over the livers so that each one is heavily coated.

4. Allow the livers to dry for at least four hours in direct sunlight or overnight in cloudier conditions.

5. Place the livers in a sealable plastic bag and freeze them until ready for use. If desired, you may sprinkle more garlic salt onto the livers at this point.

6. Bait the liver by piercing its center with your hook and pushing it completely through. The liver should rest in the bottom curve of your hook.

Tags: chicken livers, your hook, direct sunlight, garlic salt

Cook Buffalo Wings

Eat buffalo chicken wings as a snack or meal. Eat wings at sports bars, restaurants and at home. Wings can be served both with and without breading. Chicken wings require little preparation and can be made in 30 minutes. The term "buffalo" comes from the type of sauce used. Buffalo sauce originated in Buffalo, N.Y., where chicken wings were first made. Buffalo sauce has a spicy taste to it. Buffalo chicken wings go well with ranch or bleu cheese dressing.

Instructions

Cook the wings

1. Fill the zipped bag halfway with flour. Add 2 tablespoons of chopped garlic and 2 tablespoons of chopped onions. Zip the bag and shake it.

2. Fill a bowl halfway with milk. Set the raw chicken wings in the milk for about 30 seconds, then put the chicken wings in the bag. Shake the bag.

3. Pour 2 cups oil into a deep pan. Turn the heat on medium. Once the oil is hot enough, take the chicken wings out of the bag and put in the pan. Fry until they turn a golden brown color. Only fry two or three at a time.

4. Put paper towels on a plate. Remove the chicken wings from the oil with a slotted spoon. Set the chicken wings on the paper towels.

5. Blot the oil off with the paper towels.

Sauce

6. Put the finished chicken wings in a container that has a lid.

7. Pour enough sauce in the container to cover the wings.

8. Put the lid on and shake.

Tags: chicken wings, paper towels, Buffalo sauce, halfway with, tablespoons chopped

Eat Glutenfree Foods

People with Celiac Disease cannot eat products with wheat gluten. Many processed and baked goods contain gluten, but there are many other foods that anyone with Celiac can eat. Follow these tips to eat gluten-free food and remain healthy.

Instructions

1. Eat natural foods like fruits and vegetables. Food grown in the garden is naturally gluten-free, tasty and healthy. Fruits and vegetables can be eaten raw or cooked in various ways.

2. Buy gluten-free bread and baked goods. Many grocery stores now carry a variety of gluten-free products. Large grocery stores often have specialty or health sections with gluten-free products.

3. Visit the website for the Gluten-Free Diet resource. Read the gluten-free diet to find gluten-free foods, information on ingredients, nutrition information, ideas and tips.

4. Use food substitutions for products with wheat flour. Try substituting wheat flour with brown rice flour, sweet rice flour, corn starch or potato starch. Check the glutenfreediet.ca website for more substitutions.

5. Make your own homemade baked goods using gluten-free recipes. You can find gluten-free recipes on websites like allrecipes.com.

6. Shop online at a gluten-free specialty store like glutino.com. They sell a variety of products made especially for people who cannot tolerate gluten in their food.

7. Ask cooks in restaurants to provide you with gluten-free dishes. Many restaurant owners are aware of food allergies and sensitivities. Alternatives are often available.

Tags: baked goods, find gluten-free, gluten-free products, gluten-free recipes, grocery stores

Wild Rice Cooking Methods

Wild rice is a mixture of four different grains.

Wild rice, also called Canadian rice or Indian rice, is a combination of four different grains. Wild rice is different from white or brown rice. Wild rice has a hard outer husk that needs to be softened before the grain is eatable. Since the grain is harder, chefs will often add 2 parts to 5 parts white rice or brown rice to 1 part wild rice to soften the texture. However, wild rice can be prepared by itself.

Boil

Rinse the wild rice in cold water. Check the wild rice for any small rocks or other non-food objects that may be hidden in the dry rice. Bring 3 cups of water or broth to a boil in a saucepan. Add wild rice and bring liquid back to a simmer. Cover the rice and simmer for 45 minutes to an hour. The rice's outer shell will bloom, or break open, when finished. Drain any excess liquid and serve.

Bake

Preheat the oven to 350 degrees Fahrenheit. Rinse the wild rice in cold water. Check the wild rice for any small rocks or other non-food objects that may be hidden in the dry rice. Combine 3 cups of broth or water with 1 cup of wild rice in an oven-safe casserole dish. Cover and place in the oven for one hour to one hour 15 minutes. The rice's outer shell will bloom, or break open, when finished. Drain any excess liquid and serve.

Saute

Rinse the wild rice in cold water. Check the wild rice for any small rocks or other non-food objects that may be hidden in the dry rice. Add 1/4 cup of oil or butter to a large skillet. Melt the butter and add 1 cup of dry, wild rice. Saute for 20 minutes, stirring every few minutes, the rice's outer hull will break open when finished. Add 2 cups of broth or water and bring to a high boil for 10 minutes while stirring constantly. Drain any excess liquids and serve.

Microwave

Rinse the wild rice in cold water. Check the wild rice for any small rocks or other non-food objects that may be hidden in the dry rice. Add 3 cups of water or broth and 1 cup of wild rice into a microwavable safe dish with a cover. Microwave on high power for five minutes. Then, lower the microwave's power to medium and microwave for an additional 30 minutes. Let the dish stand in the microwave for another 10 to 15 minutes. Drain any additional liquid and serve.

Tags: wild rice, Check wild, Check wild rice, cold water, cold water Check, hidden rice

Make A Fun Rainbow Cake

Rainbow cakes are extremely fun and unique, especially for kids. And who would have guessed they'd be so extremely easy to make?

Instructions

1. Mix your cake mix as directed on the back of the box. When you're finished with that, separate the mix evenly into six bowls.

2. Add food coloring. In one bowl add red food coloring. In one bowl add red and yellow to make orange. In one bowl add yellow food coloring. In one bowl add blue and yellow to make green. In one bowl add blue food coloring and in the last bowl add blue and red to make purple. Start with a little bit at a time and add more to make the color more vibrant. Don't forget to stir the food coloring in really well so that it isn't streaky.

3. Grease your pans! In the center of one of the cake pans, pour half of the red cake mix. Pour half of the orange in the center of the red, half of the yellow in the center of the orange, half of the green in the center of the yellow, half of the blue in the center of the green, and half of the purple in the center of the blue. Lightly shake the pan from side to side if needed to make sure the bottom of the pan is covered. The measurements do not have to be exact, but try to eye them as close as possible.

4. Pour the rest of the purple mix in the center of your other pan, the rest of the blue in the center of the purple, the rest of the green in the center of the blue, the rest of the yellow in the center of the green, the rest of the orange in the center of the yellow, and the rest of the red in the center of the orange. Again lightly shake the pan from side to side if necessary until the bottom is fully covered.

5. Follow the instructions to bake the cakes. When it's done, let the cakes cool and remove them from the pans. When cooled, frost the top of one of the cakes and stack the other on top to make a rainbow cake. You may have to slice the top off the bottom cake to make it flat so that the top one sits nicely.

Tags: food coloring, bowl blue, coloring bowl, food coloring bowl, blue center

Spanish Snacks For Kids

Spanish tapas offer choices that appeal to young palates.

Healthy snacks provide nutrition for active kids and are an important supplement to regular meals. Tapas, small, Spanish morsels, make an on-the-go snack for Spanish and American children alike. While some traditional tapas items contain strongly flavored ingredients like anchovies, capers and olives, there are many other tapas recipes that fit a child's taste buds. With an almost endless variety of choices, there is sure to be something to please any child, no matter how fussy.

Spanish Tortilla

The Spanish version of the tortilla is quite different from a Mexican corn or flour tortilla. Spanish tortillas are a terrine of potato slices held together with egg, similar to a frittata or a crustless quiche. Tortillas are mild in flavor and contain familiar ingredients, making them a suitable choice for picky eaters. More adventurous children may like tortillas made with spinach or other vegetables.

Empanadas

Empanadas, an iconic Galician food, are small pastries with various fillings. They often contain savory items like minced meat, seafood, vegetables and spices, but some dessert empanadas hold fruit or sweet cheese. Empanadas, with their ingredients encased in flaky dough, are a portable snack. They come in a range of flavors to appeal to a variety of palates.

Fried Croquettes

While fried croquettes are not a low-fat option, they are sure to be an occasional treat that kids will look forward to. Croquettes contain a variety of fillings, such as ham, potatoes or shrimp, finely chopped and mixed with a béchamel sauce. Since they are quite rich and high in calories, children should consume fried croquettes in moderation.

Mini Meatballs

Small tapas meatballs vary in their meat and spices, making them adjustable to kids' preferences. Ground turkey and chicken are healthier substitutes for beef and pork. Clever cooks can include nutritious fillers like whole wheat bread crumbs and quinoa. Children can eat meatballs plain or with a tomato-based dipping sauce. Fancy toothpicks make mini meatballs a more festive snack.

Pan Con Tomate

This Catalan classic could not be simpler to make. Children can even prepare their own pan con tomate. Toast sliced bread and rub with garlic and fresh tomato. Similar to Italian bruschetta, this Spanish version provides an economical use for day-old bread. This snack makes a good accompaniment to saucy dips and chunky spreads.

Tags: making them, Spanish version

Make Kung Pao Pork

Chinese food is one of the most popular types to eat out and make at home. Kung pao flavoring is made with chili paste, garlic and peanuts and is rich in flavor. To make kung pao pork at your home follow these instructions.

Instructions

1. Combine in a small bowl 1 tbsp. sugar, 3 tbsp. water, 3 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. white vinegar, 1 tsp. cornstarch, 1? tsp. dark sesame oil and ? tsp. salt. Stir until blended well and set to the side.

2. Wash and trim the fat off of 1 lb. of skinless pork. Boneless pork cutlets are easiest, or you can use a loin that you slice pieces off of. Cut the pork into ? to 1-inch pieces.

3. Heat a large skillet or wok on the stove top until very hot. Start on a lower heat so that it begins to heat while you work on your other ingredients. Toss the pork with the spice mix from Step 1, cover and refrigerate while the skillet or wok is heating and you work on the next steps.

4. Cut one small red and 4 green onions into ?-inch pieces. Mix with 2 tsp. finely chopped garlic and 2 tbsp. chili paste. Set aside.

5. Add 1 tbsp. vegetable oil to the heated skillet or wok and be sure it is on high (but not the highest) heat. Tilt the pan until the oil coats the bottom. Remove the pork and spice mixture from the refrigerator and place into the skillet or wok. Move the pork around the pan frequently while it cooks.

6. Mix together 1 tbsp. cornstarch, 1 tsp. sugar and ? cup chicken broth while the pork is cooking. Add the pepper and onion mixture from Step 4 to the pork once the pork is no longer pink (about 2 minutes). Stir fry another 1 to 2 minutes until the vegetables are crisp-tender.

7. Stir in the cornstarch mixture until it thickens (less than 1 minute). Remove from heat and mix in 1 cup of unsalted dry roasted peanuts. Serve over about 6 cups of cooked white rice.

Tags: chili paste, from Step, mixture from

Make Garlic Bagel Chips

A small bag of garlic bagel chips can be pricey at grocery stores and specialty food shops. Save money by following a few simple steps to make your own garlic bagel chips. They'll be fresher, and they can be kept in a tightly-sealed container for about a week.

Instructions

1. Preheat the oven to 350 degrees.

2. Use garlic-flavored, unsliced bagels. This spares you from having to put garlic flavoring into the chips yourself, which can be tricky. For example, using garlic salt to create significant garlic flavor on plain bagels can make the resulting chips too salty, and using minced garlic can make the chips soft in the middle.

3. Cut each bagel vertically into six to eight thin slices using a serrated knife. You may find it easier to slice a bagel by laying it on a flat surface and placing one hand on top of it to hold it in place. Hold the knife in your other hand and cut the slices from bottom to top, taking care to keep your fingers out of the way.

4. Spread out the sliced bagels on an ungreased, nonstick baking sheet. Spray the bagel chips lightly with a butter-flavored cooking spray, or use a pastry brush to lightly spread extra-virgin olive oil onto the chips.

5. Enhance the garlic flavor by sprinkling the chips with garlic powder. Add more flavor by sprinkling them with a dried herb, such as basil or oregano. Disperse a little salt and pepper on top of the chips as well.

6. Bake the chips until they are crispy, which will take about 10 to 12 minutes. If you have topped the chips with a dried herb, watch the cooking time carefully so that the herb topping doesn't burn.

Tags: bagel chips, chips with, dried herb, flavor sprinkling, garlic bagel, garlic bagel chips

Why Avocados Are Bad For Birds

Avocados are a superfood for humans but a death trap for birds.

Foods that taste delicious to humans can be poisonous to animals. The avocado is one of those toxic fruits due to chemicals in the skin and pit, though they are not found in the fruit itself.

Toxins

The toxin that dwells in avocados is called persin. It is a polyketide chemical that, while perfectly safe for humans, is incredibly toxic for animals.

Reactions

Persin causes cardiac problems in birds. This can start with breathing problems, followed by heart failure and then, the very unpleasant and sudden death. Sometimes the persin only causes irritation for birds but there is no guarantee this will be the only reaction.

Other Dangers

Avocado is not simply dangerous to birds. Rabbits, horses, dogs and cats are all susceptible to the toxins. While the persin is not in the fruit of the avocado itself, the chemicals can easily seep through the skin or pit into the flesh of the avocado. The safest option for your pets is to refrain from feeding them avocado.

Fun Fact

Studies are showing that persin may kill breast cancer cells when combined with breast cancer medication.

Tags: breast cancer

Single Malt Scotch Glasses

If you've ever been into a specialty kitchen store, you've most likely seen a wall filled with glasses. When you actually step up to the wall, you'll notice the myriad of designs. Well, not all these designs are just for aesthetics. A number of them have a purpose--to enhance the drink that should be served within it. And this goes far beyond wine; even your cocktails and straight-up spirits will have a glass devoted to their consumption. One such spirit Scotch whisky, a tasting experience that is on the rise in popularity across this fine nation.

Function

The type of glass devoted to drinking Scotch is designed to bring out the best in the spirit as a whole. Not only is it fashioned to direct the Scotch into the mouth in the right amount and to the appropriate parts of the palate, it is also crafted to direct the aromas toward the top of the glass. If you know anything about tasting Scotch, you know that it isn't tasting as much as it is smelling. The bouquet of the Scotch enhances both its primary and secondary flavors (secondary meaning the taste left after it is swallowed).

Identification

You should be able to discern a single malt Scotch glass by sight. Typically, the glass will taper in as it moves up from the bowl, but then turn out again as it gets to the rim. It looks somewhat similar to a snifter you would use to enjoy brandy. Sometimes, the glass will also have a long stem similar to a wine glass. This is merely for appearance and has nothing to do with enhancing the Scotch.

Considerations

If you do not have an actual single malt Scotch glass available to you, many people claim that a brandy snifter works just the same. Of course, this is slightly blasphemous to a true connoisseur, and you should really use a glass designed for Scotch to truly appreciate everything about its aroma, taste and texture.

Benefits

Each portion in the design of the glass itself has a benefit. The bowl, which looks slightly rounded to the eye, is crafted for the swirl you would make prior to a drink. This swirl directs the aromas up the glass until they are caught in the taper for you to smell. The flare properly directs the Scotch into the mouth, specifically to the tip of your tongue so you can taste the "sweetness" of the drink.

Types

As with anything on the market these days, single malt Scotch glasses come in varying degrees of quality. They vary not only in what the glass is made of, but the thinness of the actual glass. Most people will recommend you purchase on the higher end of the quality scale where you'd find a thinner glass and a certain percentage of its makeup to be crystal. These are ideal for both tasting and drinking Scotch.

Tags: malt Scotch, drinking Scotch, glass devoted, glass will, into mouth, malt Scotch glass, Scotch glass

Make Crab Cakes With Remoulade

Make Crab Cakes with Remoulade

Crab cakes are an American dish similar to fishcakes that are commonly associated with the Northeastern United States, especially the Chesapeake Bay area. They are typically served with French remoulade sauce, which is very similar to tartar sauce. This recipe prepares eight crab cakes and 1 cup of remoulade sauce, and will serve four people.

Instructions

1. Combine ½ cup of mayonnaise, the Dijon mustard, relish and anchovy paste in a small bowl. Chop 2 tbsp. of fresh parsley and 1 tbsp. of capers, and then add them to the bowl and mix well.

2. Add the dried tarragon and stir. Cover the bowl tightly with plastic wrap, and chill in the refrigerator for 20 to 24 hours. The longer the sauce is allowed to chill, the more flavorful it will become.

3. Combine the fresh bread crumbs, crab meat, scallions, 3 tbsp. mayonnaise, Worcestershire sauce, egg, salt, pepper and mustard in a large bowl. Stir all of the ingredients together, and spread a piece of wax paper out beside the bowl.

4. Cover the wax paper with the dry bread crumbs, and form the crab mixture into eight crab cakes, about 3 inches in diameter. Coat both sides of each of the cakes with the dried bread crumbs.

5. Heat the oil in a large skillet over high heat. Place four of the crab cakes onto the skillet and fry them for 4 to 5 minutes per side, or until golden brown. Fry the remaining four crab cakes, and serve hot with the remoulade sauce poured over the top.

Tags: bread crumbs, remoulade sauce, crab cakes, eight crab, eight crab cakes, four crab, four crab cakes

Make Pickled Beets From Fresh Beets

Beet juice is used as a natural red dye.

When pickling fresh beets, vinegar is a commonly used ingredient. The vinegar, combined with the sweet flavor of the beets and any additional spices, creates a flavorful side dish or relish. Whether you want to make some pickled beets for a special occasion or you want to prepare a large batch that can be canned and stored, you can utilize fresh beets to complete the task. The processes will vary slightly.

Instructions

Side Dish Preparation

1. Wrap whole beets in aluminum foil and roast in a oven at 350 degrees for approximately one hour. Test with a fork for doneness and continue cooking for approximately five minutes if the fork doesn't slide easily into each beet.

2. Remove the beets from the oven, unwrap and place in a colander. Rinse the roasted beets in cold water. Allow to cool slightly. Slip the skin of the beets off with your fingers and throw away. Slice the beets into 1-inch rounds with a knife.

3. Pour 1/4 cup cider vinegar, 1 tbsp. sugar, 1 tbsp. olive oil and 1/2 tsp. dry mustard into a large bowl. Whisk together to mix. Drop the sliced beet rounds into the sauce and toss to coat. Allow to soak at room temperature for approximately 30 minutes.

Pickled Beets for Canning

4. Cut large beets into quarters with a knife before boiling, or place small, whole beets in a large pot. Pour enough water into the pot to cover the beets. Bring the beets to a boil and cook for approximately 15 minutes or until tender.

5. Drain the beets but reserve approximately 2 cups of beet water. Allow the beets to cool and peel the skins away with your fingers. Slice the beets into 1-inch rounds and set aside.

6. Put a rack in the bottom of a large pot and fill the pot half-full of water. Place the empty jars in a jar holder. Bring to a boil and lower the empty jars into the water with the jar holder for at least 10 minutes. Allow the pot to cool, remove the jars and put an equal amount of beets into the jars.

7. Combine 2 cups sugar, 2 cups beet water, 1 quart vinegar and 1 tbsp. pickling salt in a large saucepan. Bring to a rolling boil, remove from heat and pour the mixture equally into the jars. Seal the jars with the lids immediately.

8. Place a rack in the large pot and fill the pot halfway with water. Bring the water to a bowl and lower the filled jars into the boiling water with the holder. Ensure the water is at least 1-inch above the tops of the jars. If not, add more. Bring the pot to a full boil and cover with a lid. Allow to boil for 10 minutes before removing from heat, cooling and storing in dry storage.

Tags: beets into, 1-inch rounds, Allow cool, approximately minutes, beet water

Make A Delicious Moroccan Slowcooker Stew

The exotic Moroccan spices will knock your socks off.

Moroccan cuisine is known for its extensive use of exotic spices, and this delicious cumin-scented stew is no exception. The mouthwatering aromas will fill your house and your head while it's slow-cooking, and once you taste this heavenly dish, you will want it again and again. And that's okay, because it's low calorie and very healthy, too. It can be made either vegetarian style or with chicken, and is an easy-to-make, hearty meal.

Instructions

1. Mince the garlic (or you can use minced garlic from a jar).

2. Peel and chop the onion into 1/2-inch chunks.

3. Peel the squash, slice it in half lengthwise and remove the seeds (see Tips). Cut into 1/2-inch cubes.

4. Coat a small skillet with cooking spray. Add the onion and garlic, then saute for 5 minutes.

5. Place the squash in a slow cooker. Add the sauteed onion and garlic, along with the carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. If using chicken, cut each breast in half and add it to the slow cooker. Stir together lightly.

6. Cover the slow cooker and turn the heat on low for 6 to 8 hours.

7. Add the chickpeas and salt. Stir, then cover and heat for 5 more minutes.

Tags: slow cooker, into 2-inch, onion garlic

What Makes Milk Turn Sour

Milk has a sell-by date usually printed near the top of the container.

It's a rough start to the day when that first sip of milk reveals it has gone sour. Not only can sour milk taste funny or make your cereal crunchy in an unwanted way, it can also smell bad. Milk goes sour when its natural bacteria uses sugar and lactic acid is formed.

Bacteria

Milk contains bacteria that are not initially bad, as well as lactose, a form of sugar. After a period of time, the bacteria consume lactose to produce even more bacteria. A resulting product is lactic acid, which in turn leads to a sour taste. The milk is no longer smooth and now curdles, making it unpleasant to drink or use.

Sour Milk Uses

While sour milk should be disposed of, it has several uses. Sour milk leads to other dairy products, such as cheese and yogurt. However, these products can't be made by letting your milk go sour at home. Cheese and yogurt are made with a special kind of bacteria, one that won't turn your stomach and make you say, "Yuck!"

Sell-By Date

Milk comes with a sell-by date, indicating when it's best to buy the product. This doesn't guarantee the milk will go sour on that date, but is a good indicator when it will lose its good, smooth taste. For best results, buy milk with a sell-by date that's as far in the future as possible and consume it by that date. Milk is often stocked in grocery store refrigerators with the older milk positioned in the front, so look through the available milk to find a sell-by date that's further in the future.

Storage

Milk should always be stored in a refrigerator when not in use. Get in the practice of putting milk back in refrigerator right after pouring it into a glass. Don't leave it sitting out for long periods. Milk will sour at a faster rate the more it is taken out of the refrigerator. To help determine if milk has gone sour, smell it or take a small sip. Stay mindful of the sell-by date, and don't hold onto milk long after that date.

Tags: sell-by date, that date, bacteria that, date that, gone sour

Vegan Restaurants In Pittsburgh

Vegan restaurants prepare cuisine that does not use animal products of any kind. A vegan diet is much stricter than the diet of a vegetarian in that vegans will not consume dairy and egg products. There are over a dozen restaurants in Pittsburgh, PA that specialize in serving vegan cuisine.

Quiet Storm

The Quite Storm is a café that serves organic fair-trade coffee and includes vegan items on its menu. Dinner platters include their popular Veggie Burger.

Quiet Storm

5430 Penn Ave.

Pittsburgh, PA 15206

412-661-9355

quietstormcoffee.com

Hoi Polloi

Hoi Polloi is a neighborhood coffeehouse that offers a "down-to-earth" setting with a large selection of wholesome coffees, teas, juices and food. Soups are made from scratch daily and hummus, salad dressings, and baked goods are all made in-house. Tofu, roasted vegetable & rice, and nachos are all staples of their menu.

Hoi Polloi

1100 Galveston Ave.

Pittsburgh, PA 15233

412-586-4567

hoipolloicafe.com

Abay

Abay is Pittsburgh's first Ethiopian restaurant and offers a preservative-free vegan menu. Traditional Ethiopian custom dictates that meals are served on platters and shared among diners. Meals are served with rice and traditional whole grain flat bread. According to "Urban Spoon," Abay is ranked as the No. 1 vegan-friendly restaurant in the city of Pittsburgh.

Abay

130 S. Highland Ave.

Pittsburgh, PA 15206

412-661-9736

abayrestaurant.com

Nicky's Thai Kitchen

Nicky's Thai Kitchen specializes in Thai food and has a diverse menu that caters to vegans. They have a Gluten-free portion of the menu as well.

Nicky's Thai Kitchen

856 Western Ave.

Pittsburgh, PA 15233

412-321-8424

nickysthaikitchen.com

The Zenith

The Zenith is an all-vegetarian café that features a menu that is 90 percent vegan. Tofishy with vegan tartar sauce is Zenith's most popular dish, and it is served all the time. According to VegGuide.org, this café doubles as an antique shop and vintage clothing shop.

The Zenith

86 S 26th St.

Pittsburgh, PA 15203

412-481-4833

zenithpgh.com

Tram's Kitchen

Tram's Kitchen is a quaint Vietnamese restaurant that offers inexpensive food. The menu here is small but offers around five to six vegan options. A popular choice is their vegan version of Vietnam's famous pho soup.

Tram's Kitchen

4050 Penn Ave.

Pittsburgh, PA 15224

412-682-2688

Tags: Nicky Thai, Nicky Thai Kitchen, Thai Kitchen, Tram Kitchen, menu that

The Effects Of Consuming Carrot Seeds

Carrot seeds contain oil, which is linked to many medicinal properties, therefore having several effects on the body. The effects of consuming carrot seeds can result in preventative measures against harm to the body and can even have beneficial internal effects.

Anti-Bacterial

Consuming carrot seeds helps fight bacteria, which can help reduce inflammation in the digestive tract, respiratory system and urinary system. By the seed oil killing these bacteria, it can also help cure internal infections throughout the body.

Stimulant

Carrot seed oil stimulates the body's circulation and metabolism. It also stimulates hormone and enzyme production, as well as brain and nerve function.

Diuretic

Carrot seed oil is a natural diuretic, therefore consuming carrot seeds will increase urination. This can be a positive effect, as the carrot seed oil can help eliminate toxins through urine.

Antioxidant

The oil found in carrot seed is a known natural antioxidant. Regular consumption of the seed can aid in the prevention of muscle damage, poor vision, joint pain, poor digestion and even graying hair.

Anti-Carcinogen

Consuming carrot seeds can be beneficial in fighting some forms of cancer. The seeds show most effective against cancer of the mouth, throat, stomach and kidneys.

Tags: Carrot seed, carrot seed, carrot seeds, carrot seeds, consuming carrot

Soul Food Restaurants In Columbus Ohio

Columbus, Ohio is home to a surprisingly diverse number of ethnic restaurants. There are restaurants to suit nearly any palate, including those wanting honest-to-goodness, down-home, soul food. These restaurants include dishes like pan-fried onions, sweet potato pie, jambalaya, and "PO Boy" sandwiches.

New Harvest Cafe

The New Harvest Café started out as a community arts center, which expanded into an urban farming initiative, then blossomed into a café. They grow some of the food in their own garden, harvest it, and then serve it fresh in the café. Soul food selections include gravy, greens, meatloaf and an assortment of fried fish. They're open for lunch and dinner Tuesday to Saturday.

New Harvest Café

1675 Arlington Ave.

Columbus, OH 43211

Creole Kitchen

Creole Kitchen is a take-out restaurant. It doesn't offer any sit-down seating unless you're related to Chef Henry Butcher, a good friend of his, or you have advance reservations. In that case, enjoy your table for eight.

But don't let the lack of seating stop you from enjoying the food. The menu is classic Bayou with seafood jambalaya, fried gator, fried catfish and red beans and rice. A catering service is also available.

Creole Kitchen

1052 Mount Vernon Plaza

Columbus, OH 43203

614-872-3333

Johnny Oaks PO Boy & Shrimp Shack

Johnny Oaks PO Boy & Shrimp Shack is not your typical sit-down eatery, either. Johnny operates out of a trailer parked in a lot near the Ohio State University campus. He specializes in "PO Boy" sandwiches, piling them high with loads of shrimp or sausages (which he makes himself) and plenty of vegetables. Johnny says, "If you like me, tell your friends. If not, keep your mouth shut." He also does specialty roasts for large parties.

Johnny Oaks PO Boy & Shrimp Shack

2348 N. High Street

Columbus, OH

614-629-4226

Tags: Creole Kitchen, Johnny Oaks, Johnny Oaks Shrimp, Oaks Shrimp, Oaks Shrimp Shack, Shrimp Shack, Columbus Ohio

Quick Appetizers To Make

Appetizers tease the taste buds and awaken appetite.

Appetizers tease and stimulate the appetite, awakening the taste buds before a diner settles down for a main meal. These tasty morsels feature chicken, beef, pork and seafood prepared in a number of ways. Some are hot; some are cold. Some are very light while others are more substantial. Appetizers are usually quick and easy to make because they contain so few ingredients.

Chicken

Buffalo wings make a nice pre-dinner treat.

Chicken wings come in a wide range of flavors. Classic Buffalo wings provide a taste explosion of heat cooled off by a cold blue cheese dressing and celery. Wings can also be drenched in barbecue, honey mustard, teriyaki and sweet and sour sauces. Another well-received chicken appetizer is rumaki, consisting of chicken livers and almond slivers wrapped in bacon and sometimes marinated in a soy sauce mixture. Chicken salad can be offered on a cracker or bread crust or scooped into a timbale shell. For an afternoon tea, chicken salad in crustless tea sandwiches will be a hit.

Beef and Pork

Nachos make a substantial appetizer.

Meatballs will never go out of style. Swedish meatballs are flavored with sour cream, but guests will also appreciate meatballs in a barbecue sauce or a pizza-flavored sauce.

For casual parties, consider nachos, an easy nosh that is made by sprinkling a taco-flavored meat sauce, cheese, refried beans and other taco goodies over tortilla chips.

For a cold treat, spread cream cheese flavored with horseradish onto thin slices of roast beef and roll into pencil-shaped appetizers. A variation of this includes turning the beef into a paste in the food processor, mixing it with the cream cheese and horseradish sauce, then spreading on a flour tortilla. When chilled, these can be sliced and served with toothpicks.

Seafood

Shrimp cocktail is a well-received appetizer.

Serve a cold shrimp salad made of chopped shrimp, celery, finely chopped walnuts and mayonnaise in baked pastry cups or toasted, hollowed-out dinner rolls. Angels on horseback, oysters wrapped in bacon, are easy crowd pleasers. Offer calimari rings breaded with a beer or tempura batter along with a spicy cocktail sauce.

For a touch of sophistication at a cocktail party, bring out crispy phyllo envelopes filled with smoked salmon, melted brie cheese and sauteed mushrooms. Crab rangoon, made of cream cheese stuffed in a wonton wrapper and fried, will disappear quickly, and for those who love raw oysters, serve them on the half shell with cocktail sauce.

Cheese

Brie can be baked and covered in a sweet or savory topping.

Cheese balls come in as many flavors as there are cheeses. Built on a base of cream cheese and mixed with cheddar, gouda, feta, brie or Swiss cheeses, plus a variety of herbs, these party favorites sit on trays replete with an array of crispy crackers. Casual parties provide a good setting for cheese-stuffed jalapeno peppers. An elegant appetizer is a wheel of brie baked in a crust and served with fruit toppings such as fig preserves, or a sweetened cranberry and nut sauce. Savory toppings can be created using a variety of ingredients including garlicky mushrooms, prosciutto or bacon, sun-dried tomatoes, olive tapenade or pine nuts.

Tags: cream cheese, Appetizers tease, Buffalo wings, cocktail sauce, flavored with, served with

Make Strawberry Mousse

Strawberry mousse makes a great dessert on its own or may be used as a topping for pastries, a garnish for cakes or a base for sliced fruit. This recipe makes about 2 1/2 c.

Instructions

1. Place the gelatin in a small container and cover with ice water. Stir it once and let it soak.

2. Place the berries, sugar and liqueur in a small nonreactive saucepan. Stir them up and let the berries marinate for 30 minutes.

3. Heat the mixture until it begins to simmer, then puree the berries and strain them into a mixing bowl. If the berries are very soft, you may be able to simply mash them in the pan and then run them through the strainer.

4. While the pureed and strained berry mixture is still hot, drain away as much of the gelatin's water as you can.

5. Add the gelatin to the hot berry mixture and stir well.

6. Let the mixture cool to room temperature.

7. Whip the cream to medium peaks. It shouldn't be whipped too stiff (see the Related eHow).

8. Fold one-third of the whipped cream into the berry mixture until it's completely incorporated.

9. Fold in another third and taste; the mousse may not need the remaining cream. If it's too tart, fold in the remaining cream.

Tags: berry mixture, mixture until, remaining cream

Tell If Chili Is Spoiled

Chili is a hearty stew that is made in various ways, depending on geographic location. In Ohio, it often contains a generous helping of beef and cinnamon; in other parts of the country, it is prepared with hot chili peppers and ground pork. Whether you like it spicy, meaty, or vegetarian-style, it is important to know when the product has spoiled. Learn the warning signs in order to ensure that you don't eat spoiled chili.

Instructions

1. Check the calendar. If you made the chili Sunday and it is now Saturday, the chili in your fridge is likely is not safe to eat. Canned chili should be consumed within one week of opening. If you have prepared chili from scratch, consume it within three days. As a rule, homemade vegetarian chili will last longer than a chili con carne, as meat carries a higher risk of food-borne pathogens. However, meat-laden chili freezes better than a bean-based chili, which can get mushy when reheated. In general, frozen chili keeps for four to six months.

2. Give it the sniff test. If the chili has an unpleasant aroma, often a sour smell, toss it out.

3. Look for mold or any type of slimy coating on top of the chili. This is an indication of spoilage. Throw it out.

Tags:

Bake Bread Without Loaf Pans

Many types of bread are made without a loaf pan.

Though loaf pans are useful for making sandwich bread, and essential for quickbreads like zucchini and pumpkin, a pan is by no means necessary when crafting a loaf of bread at home. Many, especially "artesinal-style," breads can not only be made pan-free, but are intended to be made that way. There are many techniques one can employ to make a free-form bread, as there are many baking techniques, but the essential process is actually very simple.

Instructions

1. Warm the water slightly and place it into bowl.

2. Add the salt and yeast to the water.

3. Mix in the flour, at once, using a wooden spoon.

4. Cover the bowl with a lid, and allow the dough to rise at room temperature for 2 to 3 hours.

5. Store the dough in the refrigerator overnight.

6. Preheat oven to 450 degrees, with baking stone in oven.

7. Cover your work surface with cornmeal and sprinkle the dough with flour.

8. Cut off a grapefruit-size piece of dough. With floured hands, stretch the dough towards the bottom, forming a ball. Repeat at each quarter turn, until all the dough has been formed.

9. Allow dough to rest for 40 minutes.

10. Cut the dough into smaller pieces, if making rolls, If making a larger loaf, cut a few slashes on the top of the dough, about 1/4-inch deep.

11. Dust the raised loaf with flour and slash an "x" in the top, about 1/4 inch deep.

12. Fill a measuring cup half-full with warm water and place it in the oven.

13. Place the loaf on the stone and bake for 30 minutes.

14. Allow the oaf to cool on a wire rack.

Tags: with flour

Yeast To Beer

Adding yeast to the cooked grain mixture, or wort, begins the process of fermentation that turns wort into beer. This process is called "pitching" the yeast and it is governed by timing, temperature and sanitation. There are numerous kinds of yeast, both in terms of how they ferment the wort and how they come packaged for use; however, some general principles apply to their use.

Instructions

1. Set out your packet of yeast at room temperature. Depending on the product you are using, you may need to compress the package to break an inner packet and begin activation of the yeast. Other products will require shaking. Follow the manufacturer's instructions on this point.

2. Strain the hot wort into the primary fermenter container. The strainer will remove all the grain and hops leaving only the cooked liquid. Add filtered or distilled water to the wort according to your recipe directions. This usually results in 5 gallons of liquid in the fermenter.

3. Cool the wort and water mixture to 78 degrees F or room temperature.

4. Check the yeast to see that it is active. If you are using a type that comes in a foil pouch, the pouch will be swollen. If it isn't, try placing it in a warmer spot.

5. Wipe the outside of the yeast package with a mild bleach solution to remove any bacterial or fungal contaminants. You want to make sure you inoculate your wort with the yeast only.

6. Shake the yeast package well. Open it slowly to release the gas that has built up. Add the entire contents of the package to the wort in the fermenter. If there are a lot of yeast particles remaining in the package, rinse with filtered or distilled water and pour into the wort.

7. Close up the fermenter and set it in a place where it won't be disturbed. The yeast will begin to reproduce and to ferment the wort. This initial fermentation stage will be completed in about a week.

Tags: distilled water, ferment wort, filtered distilled, filtered distilled water, room temperature, wort into, yeast package

When To Plant Sweet Potato

Sweet potato is a lovely, healthy treat, especially around the holidays. Although sweet potato is relatively inexpensive to buy, cultivating your own is not only cheaper, but more gratifying. Planting your sweet potato crop at the right time of year will contribute to a healthier, fuller yield at harvest time.

THE SLIP

Sweet potatoes are generally planted from slips, or rooted pieces of tuber. To create a slip, cut up a sweet potato length-wise and put the potato in a mound of moist potting soil (be sure to have a few inches of soil above and below the potato). Within 6 weeks, small roots should develop, and leaves should sprout. When the leaves are about 8 inches tall, it is safe to plant the potato . It is not recommended to use potatoes from the grocery store, as they could have diseased roots, instead get them from a certified dealer with certified disease-free roots.

PLANTING

Sweet potatoes thrive in warm weather, so plant the potato as soon as the ground warms after the last frost of the year to give the potato as much time to grow in the warm weather as possible. Plant the slips in mounds about 8 inches high; this technique makes the soil warmer and helps drain water from around the slips more quickly, preventing water-logging. Make sure when you plant the potatoes to plant the rows of mounds 12-18 inches apart, to make room for the vines that will grow along the ground as the potato plans mature.

VARIETIES TO PLANT

Here are a few recommended varieties of sweet potato by the University of Illinois:

Bush Porto Rico takes 110 days to mature and is high-yielding

Vardaman also takes 110 days to mature

Tags: sweet potato, about inches, days mature, plant potato, Sweet potatoes, takes days

Make Sweet & Spicy Seasoning

Sweet and spicy is a common flavor for chicken wings.

Sweet and spicy flavor is common in many different cooking styles. Thai cooking frequently features a combination of sweet flavors mingled with chili peppers, and sweet and spicy chicken wings are an American staple. Its popularity has also resulted in more mainstream sauces and barbecue marinades being offered in a sweet and spicy flavor. A sauce is the easiest way to achieve sweet and spicy seasoning, and making your own sauce at home is simple. When you make the sauce at home, you can adjust the recipe so it has just the right amount of heat to suit your palate.

Instructions

1. Make a liquid base for your sauce from water and white vinegar. The amount of liquid that you use depends on personal preference and how much sauce you want to make. Include more water than you do vinegar, unless you like a very acidic sauce. A typical ratio is one part vinegar to three parts water, although some recipes call for a one-to-one ratio.

2. Pour the liquid into a pan, and heat it up while you mix in your base flavors. Add finely chopped garlic, garlic powder or garlic puree from a food processor to the mixture, along with some salt. Add about one-and-a-half cloves of garlic and 1 tsp. salt per cup of liquid. If you're using garlic powder, a little less than 1/4 tsp. per cup of liquid is about right.

3. Add between 1/2 and 1 cup sugar per cup of liquid, depending on how sweet you want the sauce to be. Heat until the sauce starts to thicken.

4. Mix in chili peppers. This is where experimentation and personal preference really come into play. Everyone's heat tolerance varies when it comes to spicy foods, so play around with the amount of heat that you add into the sauce. You can also experiment with different types of hot peppers to give the sauce a different spin. When chopping peppers, chop them finely and leave the seeds in for more intense heat. You can also grind peppers in a food processor or include dried chili powders in your recipe.

5. Cook the sauce until it reaches the desired consistency. Add a spoonful of cornstarch if you want to thicken the mixture more.

Tags: sweet spicy, amount heat, chicken wings, chili peppers, food processor

Habanero Hot Sauces

The habanero chili is one of the hottest chili peppers in the world. It features a citrus-like flavor that makes it a popular ingredient in hot sauces. There are a range of habanero hot sauces that vary in spiciness.

Howlin' Hollar

The Howlin' Hollar hot sauce from Sizzlin' Sauces blends together red savina habernero and francesca habanero with pumpkin puree and passion fruit. Sizzlin Sauces recommends trying this hot sauce with chicken, pork and seafood. It won an award at the 2007 Hot Sauce Awards.

357 Mad Dog Ghost

The 357 Mad Dog Ghost sauce from Ashley Foods is made from fresh habanero peppers (including the bhut jolokia, also known as the ghost pepper), xathan gum and evaporated cane juice. It is recognized as the third hottest pepper in the world.

Dave's Total Insanity

Dave's Total Insanity hot sauce from Dave's Gourmet, Inc., features habanero peppers in the recipe and was winner of the National Fiery Foods Challenge. It has a garlicky taste and Dave's recommends using only one drop at a time on your plate.

Tags: sauce from, Dave Total, Dave Total Insanity, habanero peppers, Howlin Hollar, Sizzlin Sauces

Make A Checkered Cake

Cakes may look great on the outside, but when you slice into them they are often the same old chocolate or white cake. Make a checkered cake, and your guests will wonder how you made the cake so interesting. Making a checkered cake is almost as simple as making a plain cake. Here's do it.

Instructions

1. Buy a checkerboard cake set at almost any craft or baking store, or online. The set has three round cake pans and a ring divider for seperating the cake mixes.

2. Mix two different colored cake mixes according to the recipes. Mix them each in a seperate bowl and don't combine them.

3. Place the rind divider in the first pan and pour a cake mix in the center ring. Skip a ring and pour the same mix into another ring. Now go back and pour the other color cake mix into the empty rings. Your colors should be alternating when done.

4. Remove the divider ring slowly be lifting it straight up out of the cake mix. The colors will be touching now but shouldn't mix.

5. Repeat these steps exactly for the next cake pan. For the last cake pan, start with a different color in the center of the pan. This pan should have a pattern opposite from the other two.

6. Bake the cake as directed in the recipe.

7. Allow the cakes to cool and then remove them from the pans. The two matching colored pans will be the top and bottom layers while the opposite colored pan will be the middle layer.

8. Stack the cake layers on a cake board. Alternate the colors so when you slice the cake a checkerboard pattern can be seen.

9. Coat the cake with icing of your choice and serve.

Tags: cake almost, cake mixes, checkered cake, when slice

Knead Dough Using A Machine

Baking bread is a challenge, but some appliances can help with the kneading process.

Kneading the dough is a vital step in getting the texture of your bread just right, as it helps capture the bubbles and gases the yeast makes as the dough expands. While kneading dough is traditionally done by hand, bread machines allow you to enjoy your own fresh-baked bread, too. Most bread machines mix the ingredients, knead the dough and bake the bread for you; as an alternative, you may be able to knead the dough in an electric mixer or food processor if the package indicates the machine may be used in such a manner.

Instructions

1. Assemble your bread machine, or if you are using a mixer or processor, attach the dough hook. Do not use the regular blades or mixers.

2. Place a half cup of your mixed ingredients in the mixing bowl or machine and set it to the lowest speed. Allow the mixer to knead until the ingredients are well-mixed and then add another half cup. Continue until all of the dough is in the mixing bowl, machine or processor.

3. Turn up the speed one setting. Watch the kneading process. If the dough is sticking around the sides, add a sprinkle of flour. The dough should become smooth and shiny as the kneading continues. Add flour as necessary. The dough is finished when it is all in one clump and is easy to remove from the hook.

Tags: bowl machine, bread machines, knead dough, kneading process, mixing bowl, mixing bowl machine

Cook Squirrel

Although it is not a popular main course, squirrel can taste great if it is prepared and cooked correctly. The squirrel's age, size and method of preparation will influence whether you enjoy the dish. Learn to skilfully skin, clean and cook squirrel.

Instructions

1. Rinse the freshly killed squirrel in water, ensuring it is entirely saturated. Leave the squirrel in the water long enough to soak to the skin; this will keep the hair together and make it easier to skin.

2. Take out the entrails using a sharp knife. Cut on the belly from just under the ribs, through the abdomen and toward the hindquarters. Remove the bladder first, being careful not to spill any urine on the meat. Open the pelvis and take out the remaining organs.

3. Skin the squirrel by slicing just under the skin from the hind end and over the belly to the squirrel's flanks. Take the tail and pull toward the forelegs, removing the hide.

4. Cut off the squirrel's feet and head. Pull the remaining skin from the legs. Remove the innards as soon as possible. Meat that marinates in the innards will taste gamy.

5. Cook the meat. Squirrels are commonly boiled or fried. To boil, put the squirrel in a pot of water or stock and cook for about 2 hours, until the meat is tender.

6. To fry, cut the squirrel into pieces and dredge in flour and seasonings. Fry in oil until browned and simmer for 30 minutes.

Tags: squirrel water, just under, skin from

Buy A Loaf Pan

Cooks choose loaf pans for baking traditional pound cakes, breads, meat loaves and quick breads. These pans are low-maintenance and relatively inexpensive. With so many brands on the market, finding the one that suits you requires some thought. Let these tips below guide you in buying the best available loaf pan.

Instructions

1. Decide how you want your baked goods to look. You may prefer foods to have browned, crispy exteriors or lighter, softer exteriors.

2. Choose aluminum loaf pans with shiny surfaces if you prefer lighter-looking breads and cakes with soft exteriors. Choose dark, thick metal loaf pans to produce baked goods with darker, crisper crusts.

3. Buy a loaf pan with non-stick coating. This practically eliminates the need for using a non-stick bake spray or lining the pan with foil or parchment.

4. Get a loaf pan with a removable rack insert. Use the rack when baking meat loaf so that the meat does not sit in the juices with fats accumulating at the bottom.

5. Consider that the pan's shape indicates the appearance of the baked goods. Loaf pans come in tall, narrower shapes or short, squatty ones.

6. Reach for the pan that has handles or protruding rims. Handles and rims make it easier to lift the pan out of the oven and later to remove the food from the pan.

Tags: baked goods, loaf pans, exteriors Choose, loaf with

Make Goat'S Head Cheese

Goat head cheese is the Nigerian spin on a traditional farm dish.

Despite its name, head cheese is actually a meat dish rather than cheese dish. It can be made into a dip or spread. The dish was developed on farms, where no part of the animal was wasted. While head cheese is commonly made from pork, goats have been used in some parts of Nigeria for a distinct, regional dish. The same techniques for making pork head cheese can be used for goat head cheese, with some variations in seasoning as desired by the chef.

Instructions

1. Clean the goat head thoroughly, removing its hair, eyes and nose. It might help to ask your butcher to remove these items for you.

2. Place the head and tongue in a large pot and cover it with water or stock. Add chopped mint, onions, garlic, salt, anise, clove and lemon juice.

3. Bring the mixture to a boil, then reduce the heat and simmer for four hours, or until the meat is tender. Skim the surface periodically. Take out the tongue after 90 minutes and remove the root and skin.

4. Remove the meat from the cooking liquid after four hours and discard the rind and bones. Reserve the cooking liquid.

5. Add a some of the cooking liquid to a pan and cook the brains for approximately fifteen minutes, then drain.

6. Chop the meat and tongue into small pieces and place them in a large mixing bowl. Add the cooked brains, chili pepper flakes, coriander seeds, ground cumin, allspice, ground ginger, fennel seeds and tomato puree. Combine until well mixed.

7. Press the mixture firmly into a loaf pan. Add one half cup of cooled cooking liquid to the loaf pan

8. Cover the loaf pan tightly with foil or plastic wrap and place a weight on top of the pan to keep the meat beneath the liquid. Refrigerate for 48 hours before slicing and serving.

Tags: head cheese, cooking liquid, four hours

History Of The Wheaties Box

History of the Wheaties Box

Wheaties is a breakfast cereal first produced for the American marketplace in the 1920s. Over the years, Wheaties has used the figures of celebrity athletes and other prominent people on their cereal boxes to help to sell their cereal since 1934. Basketball superstar Michael Jordan of the Chicago Bulls has been on the Wheaties box a record 18 separate times, with golfer Tiger Woods in hot pursuit with 14 appearances as of 2009.

Time Frame

Wheaties was actually an accidental discovery, made when some bran that was being cooked for sickly patients in a Minnesota clinic was spilled onto a stove in 1922; the mixture turned into cooked hard flakes. The ides of Wheaties quickly took off with many refinements being made to the product until it resembled its present day form. Wheaties went on the market in 1924, sold in boxes. The association with athlete's pictures on the sides of the boxes would not occur until 1934.

Ideas

A marketing executive named Sam Gale came up with the thought of placing an athlete's picture on the side of the Wheaties box to increase sales of the product after realizing how important sports such as baseball were to the average person in the US. Advertising executive Knox Reeves came up with the "Breakfast of Champions" slogan in 1933. In the early 1930s, the invented characters of Jack Armstrong and Betty Fairfield were on the Wheaties box, shown engaging in sporting activities such as playing golf and tennis. They would be replaced by real life athletes famous for their achievements who endorsed the cereal.

Athletes

The initial athlete to grace the recognizable orange Wheaties box was New York Yankees slugger Lou Gehrig in 1934. Other baseball stars soon followed, with greats like Hank Greenburg, Joe DiMaggio, Babe Ruth, and Bob feller depicted on the box. These players, however, were always on the side of the box. It was not until 1958 that an athlete--in this case, Olympic pole vaulter Bob Richards--was placed on the front of the box with the slogan next to him.

Effects

In the early 1950s, Wheaties began to place more emphasis on getting kids to try their product. General Mills, the company that made Wheaties, decided to place well known television icons such as the Lone Ranger and the members of the Mickey Mouse Club on the box. While the number of children eating Wheaties went up, the number of adults went down. However, in 1956, the company returned to the athletic theme of its box to appeal to older customers once more.

Firsts

Over the years, there have been many firsts involving who appeared on the Wheaties box. The initial time a woman made the box was in 1934, with famous female test pilot Elinor Smith having the honors. Babe Zaharias in 1935 was the first woman athlete on a Wheaties box, as she was a standout in the Los Angeles Olympics in track and field. Jesse Owens, in 1936, became the first black athlete on the box after his astounding display at the Berlin Olympics. The first woman athlete to find herself on the front of the Wheaties box was Olympic gymnast Mary Lou Retton in 1984. The 1987 Minnesota Twins baseball team, the World Series winner that year, were the first entire team to make a Wheaties box, which became common practice in the ensuing years with champions from sports such as basketball and hockey also depicted.

Tags: came with, first woman, first woman athlete, History Wheaties, Over years

What To Put In A Trifle Bowl

All sorts of foods are appropriate for a trifle bowl.

A trifle bowl is a large, clear dish that is often used for desserts. The desserts are typically layered so that you can see all of the different ingredients through the sides of the dish. While desserts are the most common uses for trifle bowl, there are other food items that also are perfect for a trifle bowl.

Tiramisu

Tiramisu is one of the classic desserts that people place into a trifle bowl. Begin making your tiramisu by mixing together 1/2 pound of mascarpone cheese with 2 tablespoons of sugar. Mix 3/4 cup of espresso with about 1 tablespoon of rum. Place a layer of ladyfingers, dipped in the espresso and rum mixture, into the bottom of the trifle bowl. Top with the mascarpone mixture. Add another layer of ladyfingers and mascarpone and continue until the trifle bowl is full, ending with the cheese mixture. Top with whipped cream and a dusting of cocoa powder.

Banana Pudding

A Southern favorite for a trifle bowl is banana pudding. Start making your trifle by making a banana custard or banana pudding. You can make homemade custard or use a boxed banana pudding mix. Place a layer of vanilla wafers in the base of your trifle bowl. Mix together 1/4 cup of bourbon and 2 tablespoons of rum and brush some over the wafers. Add a layer of banana slices and top that with a layer of custard. Sprinkle the custard with a layer of crushed toffee candy bars. Continue layering with the wafers and the other ingredients until the trifle bowl is full, ending with the candy bar. Top the whole thing with whipped cream.

Mexican Dip

Trifle bowls are good for more than just sweet treats. Create a layered Mexican dip in your bowl that allows your friends or family members to see all of the ingredients. Start by spreading a layer of refried beans or black beans in the bottom of the trifle bowl. Add a layer of shredded cheddar cheese, a layer of sour cream and a layer of guacamole. Continue with a layer of salsa, followed by a layer of sliced black olives and a layer of chopped tomatoes. Complete your Mexican dip with a layer of sliced scallions or chopped red onions and a sprinkling of cilantro. Omit any ingredient you don't care for or add other ingredients you like better.

Pasta Salad

Use a trifle bowl to create a side dish for your next dinner party or backyard barbecue. Create a layered pasta salad that will be full of bright colors. Colored pasta will add to the look of the dish, but that is optional. Place a layer of cooked pasta in the bottom of the bowl and add a layer of chopped red and green bell peppers, a layer of sliced black olives and a layer of chopped tomatoes. Add a layer of cubed ham, chicken or crumbled bacon if you want some meat in the salad. Drizzle your favorite pasta salad dressing over the top. Continue layering until your trifle bowl is full, ending with pasta on top. Drizzle salad dressing over the whole thing and sprinkle chopped fresh herbs, such as parsley, over the top.

Tags: trifle bowl, with layer, bowl full, bowl full ending, ending with, full ending, full ending with

Buy Kosher Food In The Hamptons

The next time you're looking to buy Kosher food in the Hamptons, plan to spend serious time touring all of the epicurean delights that await. Here're some tips on where to go and what to do to satisfy your tummy, but be forewarned: our descriptions may trigger a dash to your fridge as you anticipate the goodies awaiting you on this trendy real estate. Whether your plan is to cook a feast, order take-out, dwell at a deli or grab dessert, you'll have no problem satisfying your craving in this bucolic area of New York.

Instructions

1. Buy Kosher cold cuts and more at a number of food outlets in the Hamptons. Expect sky-high portions of corned beef, tongue, salami and choice roast beef cuts at shops, cafés and restaurants and add a bowl of matzo ball or cabbage soup to your order. Whether you prefer a take-out or dining experience, find highly recommended eateries in the Hamptons by visiting the Chowhound and Shamash websites (see Resource section) or get your food double-wrapped to go from area favorites such as the Meal Mart or Mauzone.

2. Purchase a wide variety of Glatt Kosher foods from the Chabad Lubavitch of the Hamptons. Whether you're hosting a Shabbat dinner or need a week's worth of provisions, forget about doing the foot work and order directly from the Chabad, then wait for your doorbell to signal delivery. Due to strict kashruth observances, you'll need to place your order by Wednesday for delivery on East Hampton by Thursday or Friday. Each dish will arrive in your choice of conventional oven or microwavable containers for reheating. Prepared under the stringent supervision of the Vaad Harabonim of Queens and then cooked by internationally-trained chefs at Great Neck Glatt, food ordered from the Chabad even includes barbeque. Get more details at http://www.jewishli.com/hamptons, call (631) 329-5800 or drop by any of the Chabad Centers of the Hamptons located at: 13 Woods Lane, East Hampton; 214 Hill St., Southampton; or 40 Winding Way, Watermill.

3. Buy enough Kosher meat to make everyone but the vegetarians at your dinner table happy from the Glatt Kosher Butcher Shop. Beef, veal, lamb and poultry won't be cut until you place your order, so you can be assured of freshness in addition to meat and poultry that's been cleaned and koshered to the highest standards. Choose from these Kosher cuts: bison, dry aged beef, organic beef, beef, chicken, turkey, veal, lamb and duck. Glatt Kosher also prepares "grilling packages." Orders must be placed no later than Wednesday at 5:30 p.m. if you want delivery on Thursday or Friday. That stated, if you're not certain that your appetite for duck will be as strong on Friday as it was on the day you placed your order, grab the car keys and head for Commack Kosher Meats & Caterers at 98 Jericho Turnpike, Commack, New York 11725. Their phone number is (631) 543-2300.

4. Take the Hamptons deli tour when you're looking for casual eateries with overflowing plates of heavenly noshes. Lox, nova, white fish, onions and eggs, beet soup, kreplach, derma, bagels and bialys plus other traditional Kosher foods are available in bountiful portions at these popular Hamptons delis: Ben's Kosher Deli, 235 Alexander Avenue, Nesconset, New York 11767, (800) 439-8770, Delsen's Kosher Delicatessen, 43 East Main Street, Bay Shore, New York 11706, (631) 665-4203 and Zan's Kosher Caterers, 135 Alexander Avenue, Lake Grove, New York 11755, (631) 979-8770. Make it a point to try all three and once you find the one that makes kugel or kreplach exactly the way your Bubbe did, don't keep it a secret.

5. Follow the adage "Life's short: Eat dessert first." Hamptons' residents are loyal consumers of coffee cakes, sponge cakes, macaroons and rugala, whether it's during the Passover or the rest of the year. The Hummel Bakery at 572 Larkfield Road, East Northport, New York 11731, (631) 266-3517 will make sure you leave their shop with bags and boxes of confections, but if you want to go to the place with the most amount of press coverage, visit Crumbs of East Hampton at 35 Newtown Lane or call (631) 329-4883. Check out the bakery's website: http://www.crumbsbakeshop.com and be assured that all baking is done under the watchful eye of Rabbi Harry Cohen of Orthodox Kashrut Supervision Services. Katie Holmes fell in love with the shop's cupcakes so if the shop name sounds familiar, that's probably why. Crumbs Bake Shop offers three sizes of cupcakes. Pick a dozen taste-size (about an inch) or opt for six classics. Find cupcake nirvana by grabbing half a dozen signature cupcakes (4 inches high and 6 ounces of sweet bliss). Check the website for exotic flavors, fillings and icings before you succumb to the fantasy and race to the shop.

Tags: your order, East Hampton, from Chabad, Glatt Kosher, Alexander Avenue