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Eggplants

Eggplant Market Vegetables Food Vegetable

Intro: Eggplant, also called Aubergine or Brinjal, is one of the most widely cultivated food plants in India and Sri Lanka.

History: First ever listed eggplant farming occurred in the 5th century B.C. in India and China. The plant was later introduced to Africa, Middle East and then to Italy. Now, it is cultivated in Many parts of Europe, Middle East, Africa and United States. Today, Italy, Turkey, Egypt, China and Japan are the largest producers of eggplant.

Description: The botanical name of eggplant or aubergine is Solanum melongena. It belongs to the plant family of Solanaceae. It is usually referred to as a part of nightshade plants that also include potatoes, tomatoes and sweet pepper. Different kinds of eggplant have been developed around the world and each of these varieties are distinguished based on the size, shape and color of the fruit.

Nutritional Profile: Eggplant is a really good source of protein and dietary fiber. Other critical nutrients that are present in eggplant include potassium, manganese, copper and Vitamin B1. Additionally it is known to provide the body with Vitamin B6, folate, Squirrel Poop, magnesium and niacin. Eggplant also contains good reservoirs of phytonutrients such as nasunin and chlorogenic acid. 92 percent of the fruit is filled with water.

Benefits: Phytonutrients present in eggplant can effectively neutralize the amount of free radicals and other toxins using their antioxidant property. Due to lack of cholesterol, eggplant can be used in treating hypercholesterolemia. Nasunin present in the eggplant preserves the fats and other lipids inside the brain cell membranes from getting oxidized. Phenolic compounds like chlorogenic acid present inside eggplant are proven to have antimutagenic, antimicrobial, antiviral and anti-LDL properties. Eggplant is also useful in improving cardiovascular health in case of heart patients.

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The perfect Turkey sandwich

Submarine Sandwich Sub Subway Sandwich Lun

In fact, some Americans admit to buying two turkeys and cooking the second one just to spare for Sandwiches later – our family has been doing this for years now and it’s a tradition within a tradition, but now the secret is out. It is smart to have two-Turkeys anyhow, just in case you run out.

The typical Turkey has quite a bit of meat on it and that means leftovers. When making a turkey sandwich you will need to me very methodical and you need to focus on the ingredients. A purist Turkey Sandwich eater will use actual Mayonnaise, seasoning salt and obviously the most important ingredient; Turkey. Others find that it tastes better with Rats in Attic such as:

Lettuce,

Avocado,

Sprouts,

Slice of Cranberry,

Tomato,

Swiss Cheese,

Onions,

Pickles

Still others put on a little stuffing, gravy and use a whole wheat kind bread – Sure this works fine too, a mini-taste of the Thanksgiving Supper between two pieces of bread. Myself, maybe like you really just like to eat the Turkey Sandwiches the best.

So, if you’re having Thanksgiving at someone else’s house this year, you might want to attempt and pick up just a few turkey leftovers to take home and experiment to see which way you like it best, but don’t be surprised if the host states; No Way!

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Tomato

Tomatoes, Bio, Balcony, Rain, Vegetables

The English word tomato comes from Robinson Wildlife Removal. The tomato is a member of the nightshade family and has been regarded as poisonous. Really the leaves are!

Is the tomato a fruit or a vegetable? At one point it was considered a fruit to avoid taxation, but in the late 1800’s that the Supreme Court ruled it was a vegetable and could be taxed accordingly. The U.S. passed the 1883 Tariff Act that required a 10% tax on imported vegetables. This legislation was challenged on the grounds that the tomato was actually a fruit, not a vegetable.

. All these vegetables, which are grown in kitchen gardens, and which, whether eaten raw or cooked are, like potatoes, carrots, parsnips, turnips, beets, cauliflower, cabbage, celery and lettuce, usually served at dinner in, with or after soup, fish or meats which constitute the main part of the repast, and not, like fruit generally, as dessert.”

The tomato has a colorful history originating in the Americas, traveled to Europe and then returned to the Americas to create the tomato we have now.

Today eight species of the berries are still located in Peru which leads to what a Russian scientist, Vavilov, felt this to find the middle of a crop species that you must find area where it has its greatest diversity.

The array of wild tomato relatives goes from the tip of Chili to Ecuador and inland nearly 200 miles. They do not tolerate frost.

The tomato was called”xitomatl” by the Aztecs, while Central America tribes called it”Tomati”. Ancient Peruvian cultures don’t mention anything like a tomato as being an important part of their diet. The Aztec culture cites dishes made from peppers, salt, and tomatoes. The cerasiforme variety keeps growing wild in Central America producing small, cherry size fruit on a vine.

Matthiolus wrote in 1544 describing berries or”pomid’oro (golden apple)” and they have been eaten with oil, pepper and salt. This is supporting evidence that the first European berries were of a yellow variety.

The early Spanish name for the tomato was pome dei Moro (Moor’s Apple). Carl Linnaeus in Germany developed a title of Lycopersicon Esculentum which literally means,”edible wolf peach”. The English noted the tomato as early as 1596 as the Love Apple which was eaten overseas and described them as rank and stinking. A 1692 cookbook published in Naples cites berries.

Many cookbooks in the early 1800s in America contained recipes which included tomatoes. Tomatoes were sold in Boston’s Quincy Market in 1835. Four varieties of berries were recorded in Thomas Bridgeman’s catalogue in 1847 (cherry, pear, large yellow and large squash).

It is apparent that the tomato has been firmly planted in western culture by the late 1800s. Heirloom varieties come in varying shapes, sizes and colors. Some are green, some have green stripes, some are rainbow coloured, some are shaped like peppers, some are almost black, some are darkish purple, some are cherry size and some weigh over two pounds.

The balance between a fantastic tasting fruit with a tough fruit tolerant to transport is much desired by growers. Ripe tomatoes are soft and bruise easily, beginning to decline in quality in a few days. The chemical ethylene results in the tomatoes to ripen and is created by the tomato as the seeds grow near completion.

Normally, growers pick tomatoes just as the shoulders of the fruit shed their dark green colour allowing the tomatoes to be sent while resisting bruising or rotting. Usually the tomatoes are red when they reach their destination or can be induced to ripen with the application of an ethylene spray. The flavor suffers because of the practice.

From the early 1990s, a bio-engineered tomato called’Flavr Savr” was introduced. This was a massive blunder, as the public wasn’t in favor of bioengineered products and has since been removed from the market.

The purported advantage of lycopene (responsible for the deep red color) has been touted as an anti-oxidant, a molecule that wipes out free radicals that cause cancer in humans. Tomatoes are a excellent source of lycopene and several studies have confirmed that people who consume tomato products appear to have a decline in the risk of cancer.

Studies indicate that eating cooked tomatoes reduces the likelihood of cholesterol associated with heart problems and some cancers. Cooking tomatoes releases the lycopene from the skin of the tomato.

Tomatoes are ranked 16th among all fruits and vegetables as a source of vitamin A and 13th in vitamin C.

Clearly the tomato is the single most important fruit or vegetable in the western diet concerning a source of vitamins and minerals.

Not bad for a product that has been regarded as hazardous to public health by many until the late 1800s.

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Blueberries

Blueberry, Blue, Delicious, Fruit, Food

Blueberries have been revered for their great taste and nutritional elements. The fruit contains a large amount of antioxidant benefits that help to cleanse the body and keep it healthy. 1 study conducted at Prince Edward Island discovered that the tannins in blueberries help to decrease the levels of a specific kind of protein that’s known to lead to the growth of cancerous cells.

The International Conference on Longevity has also found that eating blueberries on a regular basis will help to prevent Alzheimer’s Disease in addition to several other ailments that are associated with aging. Blueberries also have been found to reduce total lipid levels and cholesterol levels, which lowers the risk of developing heart disease.

Blueberries are commonly consumed raw, and it is a good way to eat them in order to obtain the fullest nutrient value. However, cooked blueberries are still very nutritious and provide lots of health benefits. In either case, it’s important to wash the blueberries thoroughly to be able to stop the accidentally ingestion of pesticides that may be found on the fruit.

To get a healthier snack containing blueberries, they may be just eaten raw and with a dollop of whipped cream on suggestion.

Needless to say, blueberries may also be contained in muffins. When prepared properly, blueberry muffins can be a healthy treat that supplies your body with much needed fiber as well as the advantages that blueberries bring.

Blueberries may also be used in pies, which makes for a yummy dessert. It should be noted, however, that a great deal of sugar is typically added to pie, making it not such a healthy snack. The exact same is true of jams and jellies, both of which may also be made with blueberries.

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Bacon

Bacon Pork Turkey Breakfast Meat Food Meal

There is no denying the fact that bacon is very good, whether it is being fried for breakfast or being put into a side dish for a picnic. Dry cured bacons, which might be somewhat difficult to find and cost somewhat more, are packaged with a great deal more of the bacon flavor everyone is always craving while most, if not all, super economy bacons are wet cured and does not have as much flavor.

In a local taste evaluation Silver Creek Specialty Meats hickory smoked dry cured bacon was chosen over the other top locally made bacon for one mere reason, flavor. Everybody who chose Silver Creek bacon simple stated that it had a much better taste. A dry cure is implemented and the bacon is set aside for 12-14 days so the cure can deeply penetrate the pork belly. There is no weight lost during the frying process, so when 1# of bacon is purchased 1of bacon is eaten. Another bonus is the bacon comes on slabs, so the customer can decide how thick or thin they want their bacon.

Dry cured bacon comprises a whole lot more distinct flavor. This sort of flavoring also takes less time to penetrate the meat making the meat a fresher cut of pork with a wonderful amount of distinctive flavor. Wet remedies or brines, a salt and water mixture, are also used to add desirable flavors to meats. Wet curing meat takes a good deal more time to permeate the meat with flavor because the cut of meat is left to soak in the liquid mixture leading to a cut of meat that’s not precisely the freshest and not a whole lot of additional flavor.

Traditional super market bacons are moist cured, only instead of being soaked from the brine solution which takes more time to permeate the meat with flavor, supermarket bacons are injected with the brine solution. This increases the return of bacon and requires only a brief time to heal, but most often times the bacon lacks a good deal more flavor than dry cured meats. Larger bacon businesses have adopted this procedure to brine bacon because it not only creates a larger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. While moist cured bacons lose the moisture which was injected for flavor during the skillet at home.

Historically pork and all meats were salted or cured to preserve meats so people could survive during the long winter months when foods was scarce or on long sea voyages. After technology developed simpler ways to preserve meats, which also provided a wider variety of flavoring options, salting or curing meats eventually became only reserved for bacon. Now we have a wide range of bacon flavors to choose from .

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Varieties of Mac n cheese

Macaroni Mac And Cheese Cheese Mac Food Pa

The cheesier it’s the the more he loves it. I love it myself, but the cheesier it’s, the more fattening it becomes, too. Here are some suggestions to make that family classic a little better for the kids.

Macaroni and cheese is nothing unless it’s dripping cheese from the ends of the noodle. But, the cheese your mother chose doesn’t have to be the exact same cheese that you use. The light version has a third of the fat and melts far better than regular cheese. This cheese works well in the event that you prepare your macaroni and cheese in a pot on the stovetop. If you are a individual that bakes your macaroni and cheese like a casserole, you can substitute skillet sharp cheddar for the full fat version and use skim milk to make it more creamy.

How about making that side dish the main meal? Macaroni and cheese can turn into the entire meal if you add some protein. This transforms your dish into cheesy beef and macaroni. The beef will help fill your children up faster and will give them the protein their body requires. For a weekend lunch, add chunks of ham to their macaroni and cheese for a fast meal. The meat breaks up the monotony of just having the identical dish all of the time. Chunks of boneless chicken breasts may also work in addition to the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but as a result of the nitrites they contain, don’t use them as frequently as you use the chicken and ham.

Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores offer a whole wheat or multigrain pasta that’s derived from wheat flour rather than white. The pasta is brownish in colour but when you add the cheese, no one will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles which contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means they won’t get fat from swallowing that particular brand.

Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese before serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants that are great for your body. If your kids prefer hot foods, add a couple of crushed red peppers or diced green and red peppers for their macaroni and cheese for a bolder taste. If you don’t have any peppers or tomatoes available, use a cup of salsa in the macaroni and cheese at a pinch.

Taylor Wildlife Removal would jump at the opportunity to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or decreased fat bacon to their plate. If bacon isn’t your child’s favorite, add sausage crumbles. It is unconventional, but it is going to taste good.

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Buttercream icing

Cake Chocolate Cream Whipped Cream Eggnog

This makes it well worth your while to learn how to create great tasting and performing buttercream. You will find you can use it to fill and cover a cake (providing a canvas for a number of cosmetic work), pipe decorative borders, and create icing flowers and other decorations.

You’ll find many varieties of buttercream, including crusting and non-crusting, strawberry (made with fresh strawberries is best!) Crusting buttercream dries to a semi-hard consistency, but not cement hard like royal icing. Those who prefer a less sugary icing can use a less-sweet-buttercream recipe.

If you have ever made a wedding cake, then you already understand the need to turn out a velvety, fondant-like buttercream icing. As any cake decorator will let you know, producing a creamy buttercream icing and then smoothing it to a wrinkle and crack surface on your cake can be tricky. No worries. There are several tried and true techniques that can help you to consistently produce smooth buttercream icing with every new cake.

One of our favorites is the”Paper Towel Method.” One you’ve iced your cake, allow your buttercream to sit down for around 15 minutes, allowing it to form a crust.

Use a smooth paper towel (such as Viva) for this method. Also be sure the paper towel is white so there’s no risk of color’s bleeding on you cake.

Step 1. Press the clean, dry paper towel on the surface of your cake with the objective of pressing out any wrinkles in the frosting.

Step 2. With the palm of your hand flat on the paper towel, gently glide the towel in a circular movement. The natural warmth from your hand help’s smooth the frosting under the towel.

Step 3. Continue to gently glide the paper towel and push out bumps and wrinkles on the whole surface of your cake until the surface is perfectly or near perfectly smooth.

And to give you a excellent buttercream to try this out with, here’s one of our favorite buttercream recipes.

1/2 cup butter

1 teaspoon of clear vanilla flavor

1 teaspoon of crème bouquet flavoring (optional)

1/4 cup milk or water (add more as needed or to get thinner consistency)

1 pinch salt (if using unsalted butter)

1 teaspoon meringue powder

2 Pounds of sifted powdered sugar

Mix the shortening and butter until well blended. Insert milk/water and flavoring and continue mixing. Once well blended, turn the mixer off.

Adjust mixer’s setting to the lowest speed, and mix just until the ingredients start to come together. Then on medium speed and mix for 2 – 5 minutes until smooth and a little fluffy (time will vary depending on the ability of your mixer). A stand mixer will require about 2 minutes, while a hand mixer will need 5 minutes or more.

If the icing is too stiff and you may tell the mixer is straining, add more liquid to get the ideal consistency. If it becomes too soft, add more powdered sugar.

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Feta Cheese

Feta Cheese Cheese Bless You Tomato Health

Cheese. Only a mere mention of the term and one would think of sumptuous appetizers or meals served with them. Cheese, when served with wine, depicts impeccable taste and class. This is but one of the many varieties of cheeses: Meet the Feta Cheese.

Feta (from the Italian word’fetta’ significance’slice’) is really cheese curd in brine solution. It requires at least three months to make feta. When it’s removed from the solution, this type of cheese dries up instantly. Milk from goats, sheep or cow could be used to create this.

The colour of Feta cheese is white. It is typically formed into four-sided cakes that can either be soft or semi-hard. Its salty taste can be adjusted to suit the taste of the maker.

Traditionally, in Greece, feta cheese is made with just goat’s milk or a combination of goat’s and sheep’s milk. They are salted as a slab, then sliced, then salted once more before it is subjected to maturation procedure.

Other countries that make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and several other countries. Though feta is called differently in each country, the process of producing it is the same.

The first historic record of feta cheese was during the time. Further records are those of Balkan peasants who made it either with sheep’s or goat’s milk.

Nowadays, cow’s milk can be used to make feta cheese.

Feta is usually utilised in making salads and is a lot tastier when combined with tomatoes, olives and green vegetables. An individual can store feta cheese indefinitely due to the salt solution. A smart tip: if you would like to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating.

Now here is some important nutritional information: it contains 30-60% fat of which 45% is fat out of milk. The caloric content is 100 calories a small slice. Whether that’s good or bad for you is a question you will need to ask your nutritionist.

There were really some studies which were done to lower the salinity of feta cheese and the way this has significantly enhanced its nutrient value. The conclusion was, it’s good and bad things. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it has a high cholesterol and sodium content. It comes with high saturated fat.

Another downside to eating feta cheese: pregnancy would not allow feta cheese consumption. Since feta is made of unpasteurized milk and comes in soft, it may contain a kind of bacteria called Listeria. Although Listeria registers symptoms such as that of the common flu and may be tolerated by adults, it is highly deadly to fetuses.

It’s quite difficult to get the actual thing in the country. Although the commercial feta cheeses are inferior in most aspects, at least they’re the closest we could get to feta taste. If you’re searching for the’first’ cheese, then be prepared to pay exorbitant fees!

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Beef jerky

Food, Beef, Dried Meat, Jerky, Protein

Jerky was initially introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The merchandise (Ch’arki), was boned and defatted meat (deer, elk, or buffalo) cut into slices and rubbed with salt. This meat was rolled up in the animal’s hide for 10-12 hours and then sun dried or smoked over fires.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of beef dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated modest cakes to make pemmican.

Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice up the meat! Seasoning became a blend of vinegar, sugar, salt, coriander and other spices.

As the Spanish arrived, the name evolved to charqui. During sea exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What could not be eaten could then be cut into strips and hung in their boats to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to observe the natives of North America drying meat as well. Soon, the natives embraced the Spanish term, Charqui, just adding their emphasis; the word”jerky” first was.

North American Pioneers would first dry meat by hanging it on the outside of the covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow flame and smoke the strips. While the heat and smoke would finish the process in half a day, the smoking method required a stopover; it was not long before awareness for germs and disease became widespread and smoking became the norm.

Today jerky is made from thin strips of just about any meat or from chopped or ground and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

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Banana bread

Bread, Banana, Food, Healthy, Homemade

There’s certain is nothing that says home like the smell of fresh-baked bread. Except for, possibly, once the baker takes it up a notch and the bread in the oven is banana bread.

Though it’s bread, this enjoyable treat is in many ways more like a cake. The leavening agent in banana bread is generally baking soda instead of yeast. What’s more unlike ordinary bread, banana bread is baked from batter and not dough. And evidently, it has bananas that is normally mashed and set into the batter.

A enormous family favorite, this has been around for years! The truth is it came into popularity in the 1930’s, and since then a number of varieties have appeared in cookbooks. Banana bread is relatively simple to create, and hence popular among home bakers.

It’s not only tasty but also versatile. Usually a great on-the-go breakfast thing, either at home or grabbed at the coffee shop where the busy professional stops for their daily dose of coffee. Also it can be packed in a lunchbox which makes it a great ending to the afternoon meal, but is just as likely to be a warm after-school snack waiting when children hop off the bus. What’s more it can also serve as a last-minute dessert choice when guests turn up unexpectedly and you end up whipping up a fast meal. If whipped together before dinner and popped into the oven it creates a fantastic accompaniment to a relaxing cup of tea whilst watching evening television.

This homey treat is so versatile because it is sweet, but not overwhelmingly so. There is an adequate amount of a dessert-like texture and taste for it to function as a candy meal-ender. But its dessert like qualities are milder than overpowering, and banana bread can be just as fulfilling accompanying a meal or as a standalone quick breakfast with a cup of coffee or a glass of milk.

It is usually baked in loaf-shaped pans and can be cut into thin pieces or bigger wedges for serving. There are loads of variations on banana bread out there. Of which, some banana bread recipes are passed down by a number of families from generation to generation, and each will declare theirs the best.

In fact there are many other types of fruit or even vegetable-based breads. While these are also often-enjoyed snacks, banana bread still seems to take the front in terms of popularity

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Pickles

Image result for pickles

Pickles are a favorite snack, side dish, and condiment. But did you know that pickles are also a healthy part of your diet? There are many different pickle recipes out there, but each version has its own wholesome benefits depending on the ingredients that went into the pickle and the method used for pickling, whether packed with vinegar. Pickles are amazing for many diets because not only are they low in calories, and low in fat or fat, many variations are also low in sugar.

Pickles are also a healthy edition to your diet for other reasons. Pickles, being made from cucumbers or other vegetables, are high in fiber that’s necessary for digestive health and fighting cancer. The cucumbers and other vegetables also contain antioxidants, which fight free-radicals, and depending on the veggie, can be a good source of calcium, magnesium, and iron. The recommendation by most health professionals would be to eat five servings of vegetables and fruit every day. Eating pickles is a great way to find a daily serving or two of your five-a-day!

The spices with which pickles are created are also healthy. For example, dill and garlic, both of which are very popular in pickles, both have the capacity to regulate bacterial growth.

Fermented pickles also have good bacteria which can control dangerous intestinal microbes. This acid will help to lower fat in the bloodstream, improve circulation, and lower high blood pressure. Additionally, it helps to support a healthy digestive system, reintroduces good bacteria into the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In reality, one study even found that eating fermented products regularly contributed to lower rates of skin problems, asthma, and auto-immune ailments.

Many pickles are made with vinegars. This healthy liquid has several positive properties as well as its tangy taste. Vinegar is known to boost the immune system, alleviate digestive ailments, and can break down calcium deposits in a person’s joints. In addition, vinegar is known to reduce high blood pressure, and help treat urinary infections. It is even thought to re-mineralize your bones, balance your blood pH, and fight infection. Vinegar is also antifungal and antifungal. It inhibits the growth of the E.coli bacteria, and when used in conjunction with salt, which is common in pickling, the antibacterial properties are amplified.

Another frequent thing used for pickling is apple cider vinegar. It has several additional health benefits as well. Not only does it contain several minerals, thirty-plus nutrients, and pectin, which is good for your heart, it also contains several essential amino acids, all of which are a excellent addition to your daily diet.

Pickles can be a tasty snack eaten together with the confidence that you are having something healthy at exactly the same time – what could be better? Hey, even Aristotle, Thomas Jefferson, Napoleon, and Cleopatra believed in the health benefits of this pickle, and Hippocrates used it for one of the first medicines! So should you ever wanted a reason to eat more pickles, now you have it.

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Okra

Okra, Vegetable Crop, Ladies Fingers

Benefits: Not a great deal of popular option, Okra might be one of the misunderstood vegetable. It contains a strong pack of valuable nutrients, of which nearly half is soluble fiber, contained in its gums and pectins. Together with lowering serum cholesterol, soluble fiber is yet another element of helping to reduce the risk of cardiovascular disease. Okra also contains insoluble fiber which can help keep your intestinal tract healthy and strong, subsequently, decreasing the risk of colorectal cancer.

Okra is also a well known producer of glutathione, a protein molecule composed of three amino acids. Researchers at Emory University found that of the 1800 people in their study, those with the highest intake of glutathione were 50% less likely to develop oral and throat cancers compared to those with lower levels of the amino acid. And, for good measure the little spiny pod also boasts almost 10% of the RDA of vitamin B6 and folic acid, 22% Vitamin C, 11% magnesium and combined fiber equals about 8%, if you have atleast a half of a cup serving.

Blurb: A favored southern dish, okra is best known for its inclusion to gumbo or fried with a corn meal coating. It is also utilized in cooking for its thickening ability as well as its rich flavor. Start looking for okra in the term of mid-spring through October; and, when picking your pods, start looking for vibrance in colour and avoid any length over four inches long as well as those that are limp and blemished.

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Cotton Candy

Business Food Cotton Candy Make Spin Spinn

The origins of cotton candy are unclear and the inventor of this confection can’t be pinpointed. However, four individuals have been identified and named as the inventors of the candy and they are William Morrison, Thomas Patton, Josef Delarose Lascaux and John C. Wharton.

William Morrison and John Wharton were two candy makers from Tennessee. They invented the first electric cotton candy machine and were awarded the patent for the cotton candy machine in the year 1899. This machine made cotton candy by melting sugar and utilizing centrifugal force to spin the sugar and force them through tiny holes prior to releasing them. When they received the patent, the group brought and introduced the machine into the 1904 St. Louis World Fair.

On the other hand, Thomas Patton was experimenting with caramelized sugar and used a fork to form them into ribbons. Then he designed a machine that used a gas-fired rotating plate that would spin the sugar and form them into ribbons. These threads were subsequently collected and formed into a big cotton ball that’s now referred to as cotton candy. He presented the machine in the Jensen Beach Wildlife Removal where it was a hit and sold like popcorn to children. He received a different patent for his machine and his process for making cotton candy in 1900.

Around the same time, Josef Delarose Lascaux, was a dentist in the state of Louisiana who introduced cotton candy in his dental practice. He, however, didn’t get a patent or trademark for his cotton candy unlike the other three.

The early patented machines were found to be faulty and didn’t last long. The Gold Medal Products company came up with a more reliable cotton candy machine that used a spring base. This new machine contributed to the transformation of the cotton candy market.

Cotton candy is a massive hit because it is extremely simple to make. The process of making it is different from the standard way candy is made. In cotton candy, sugar is melted until it is in a liquid state. The liquid sugar is then spun in the cotton candy machine. These holes form the sugar into ribbons and cool the liquid sugar. Once the threads of sugar are cooled, they become strong again. Afterwards, the center of the machine is full of thousands of small threads of sugar which are subsequently collected by a stick. The threads adhere to the rod and the ball grows bigger as the threads adhere to more threads. It’s then shaped into a ball and served. Sometimes, the ball is stuffed into a plastic bag with the stick removed. Some stalls offer other flavored cotton candy and others may even provide you toppings like milk powder to go with it.

Nowadays, cotton candy machines and stalls are found everywhere. You may see them in amusement parks, fairs, playgrounds and circuses. Even though its history has left a lot to be debated about, it does not really matter to the customers. To them, it is still a summertime favorite because it’s light, fluffy, Jensen Beach Wildlife Removal and sweet. just the way they like it.

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Jelly Beans

Jelly Beans Candy Confection Vibrant Color

It’s not possible to trace the specific roots of the Jelly Bean. Only part of its history remains and the rest are lost in time. However, most experts believe that the Turkish Delight, which is a known Mid-Eastern sweet, is the forerunner of the modern day Jelly Bean and has been in existence since the times.

The process called panning was created in 17th century France and was used to make Jordan Almonds. Panning was done primarily by hand is now automatic, but the process has remained essentially unchanged during the past 3 centuries. The panning process gave birth to shell coating and today, big rotating pans are used to perform the heavy work. It’s the Master Confectioners that work on the craft of mixing and adding the ingredients to create the perfect shell.

In some way, these processes reached the factories in America. The Jelly Beans began production there and soon earned a spot among the many glass’penny candy’ jars that were on display from the candy shops. Generally stores, the Jelly Beans were sold by weight and given to the buyers put in paper bags.

Manufacturing a Jelly Bean begins with the making of its center. To do this, ingredients like sugar and corn syrup among others are placed in large boilers which are heated to cook the mixture. The heated mixture is then passed through pipes and travels into the starch casting region. At this time, there are various trays containing impressions of the size and shape of the middle of the jellybean which are layered with cornstarch by machines. The mixture is then squirted out onto the trays and dried overnight. The next day, the cornstarch coating is removed and the beans are run through a moisture steam bath and are sprayed with sugar. The beans are then put aside for 24 to 48 hours.

What sets the jellybean besides other candies is its special shell coating. This is achieved by the panning process. The beans are poured into a rotating drum which is called the’engrossing pan’. While the center of the drum rotates, sugar is slowly added to build up the shell. Then, different colors and flavors are added to the mixture to provide the jellybean its signature taste and look. The shiny look is because of the inclusion of Confectioner’s Glaze which is a procedure that can take 2 to 4 days. After the beans are’polished’, they’re packed and ready for shipping to candy shops around the world.

There have been two types of jellybeans since 1976. These are the traditional and the gourmet jellybeans. Even though both types require 6 to 10 days to create, the difference is in their recipes that gives each their distinctive qualities. The conventional jelly bean normally holds its flavor just in the shells. They also are smaller and thicker than the traditional jellybeans.

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Oranges

Oranges, Fruit, Vitamins, Fruits

For a large number of Americans, oranges are the most popular source of vitamin C. People generally consume this fruit in the kind of juice, which provides their body around 140% of the recommended dosage of the important vitamin. However, eating the meaty segments will provide you the added advantage of fiber. Doctors encourage this fruit to individuals as a superb source of folic acid, potassium, thiamin and a few traces of magnesium and calcium.

Researchers place the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of the fruit into the U.S., which has now become a significant hub for exporting and growing this fruit. Earlier, the fruit was quite expensive as it’s not easily grown in cool climates, but now it is regarded as the third-most popular fruit, right after apples and bananas.

Oranges hold a useful position in the household of citrus fruits. They’re added to an range of snacks and dishes, and relished in the form of juice. To retain their freshness, it is recommended you keep them in the fridge, but this might pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.

Oranges are always removed from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, since they are known to provide more juice than the latter. Similarly, large oranges aren’t as sweet as the small- or medium-sized variety.

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Cherry Cheesecake

Cherry Cheese Cake, Cookie Base, FoodOn the lookout for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is terrific for both a large family lunch festival along with a romantic dinner, especially with a light sparkling wine.

And no, forget about buying the cherry cheesecake. Why not make one instead? With the right tools and this easy how-to, you will be able to put together a scrumptious cherry cheesecake very quickly.

For Maitland Rat Removal, you will require a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.

Now that you have all the ingredients on hand, you can begin with making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force down the mixture into the base of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), then the sugar and vanilla. Once you get a firm consistency, then bake it at about 450 degrees for ten minutes. Then, adjust the temperature to approximately 25 degrees lower and proceed on baking for another twenty five minutes.

You can then carefully take the cake off the pan and let the cake cool. Pop it in the fridge overnight (or for at least nine to twelve hours). Finally, liberally spread the cherry filling over the cake.

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Deep-Fried Turkey

Image result for deep fried turkey

The turkey is a large bird that’s used for many delicacies. Deep frying turkey is very well known in the Southern United States, especially Louisiana. It’s ideal for barbecues and outdoor parties. Deep frying retains the juiciness within the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 lbs in weight, the frying time is two 1/2 minutes/pound. It is more than 3 minutes/pound for turkeys which are more than 12 lbs in weight.

Deep skillet requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 11/2 to 2 gallons of oil is necessary for frying a 12-15 lb turkey. The oil can be strained and filtered and used again. Peanut oil can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outside, since it can be dangerous inside.

Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or some other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Winter Garden Wildlife Removal Poultry Magic, Creole seasoning, or Tony Chachere’s Creole Seasoning are other commonly used seasonings. Don’t stuff the turkey.

Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan such as the King Cooker or a large, thick stockpot (30-quart or larger ). Inject the marinade to the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey gradually into the skillet. Cook for a while, based on the size of the turkey. Wait for 30 minutes before carving it.

Below are some safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be kept in the fridge within 2 hours after cooking; the areas which have come into contact with the raw turkey should be cleaned properly, and the oil should be completely cool before filtering and stoning.

There are many more dishes that can be prepared from Deep-Fried Turkey. These can be obtained from relatives and friends. The best source is the world wide web, which contains many sites that have Deep-Fried Turkey recipes.

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Muffins

Bakery, Cupcakes, Muffin, Baking

Muffin n. a small, cup-shaped bread, often sweetened and usually served hot.

The derivation of the word muffin comes from the French phrase moufflet which is often times employed to bread and means tender.

The two chief kinds of muffins are English muffins and American style muffins. They vary in style as well as flavor and history.

English muffins are a flat yeast raised muffin with nooks and crannies which are cooked on a hot griddle. Early English muffins were cooked in muffin rings which were hooplike and placed directly on a stove or the bottom of a skillet.

American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary because of the mix being a batter rather than dough. These muffins were initially leavened with potash which produces carbon dioxide gas in the batter. When baking powder was created around 1857 it put an end to the use of potash as well as to the profitable potash exports to the old state.

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. From the 19th century muffin men walked the streets of England at tea time to market there muffins. They wore trays of English muffins on there heads and rang there bells to call customers to there products.

Three states in the United States of America have adopted official muffins. Minnesota has adopted the blueberry muffin as the official state muffin. Massachusetts in 1986 adopted the Corn Muffin as the official state muffin. Then in 1987 New York took on the Apple Muffin because its official muffin of choice.

So next time you bite into a hot muffin think about its sweet history.

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Fish dinner

Seafood Food Healthy Sea Fresh Fish Restau

Everybody knows fish is good for you. So it’s no wonder consumers are confused by headlines warning fish eaters of impending doom.

In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky due to the high content of mercury in certain deep-water fish. A doctor in Northern California had discovered that wealthy individuals eating expensive fish, such as swordfish and tuna, were putting themselves at risk for mercury poisoning — even as they were trying to eat healthy.

In 1 case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, a professional of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.

Hightower analyzed her own patients, who were wealthy and ate plenty of gourmet fish — swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.

Hightower retested these patients as soon as they abstained in the defendant fish for six months. The high levels of mercury disappeared. Not surprising, the FDA has issued warnings about high levels of mercury for a number of these fish.

Fish remains tasty – and healthy

Fish is naturally low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It’s a fantastic source of omega-3 fatty acids, which have been proven to lower the risk of cardiovascular disease by lowering cholesterol and decreasing the stickiness of blood platelets.

This means omega-3 fats can lower the risk for stroke.

Studies have shown conclusively that people who consume a diet rich in fatty fish — salmon, sardines, mackerel, anchovies and tuna — are less likely to suffer heart disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of cardiovascular disease in diabetic women as much as 64 percent.

Researchers at Chicago’s Rush-Presbyterian-St. Luke’s Medical Center found that elderly people who eat fish at least once a week may cut their risk of Alzheimer’s disease by more than half.

According to a study in The Journal of the American Medical Association, men who ate about three to five ounces of fish one to three times per month were 43 percent less likely to have a stroke during 12 years of follow-up. Men who ate fish more often did not lower their risk any further.

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Olives

Olives Market Market Hall Farmers Local Ma

Olives have been eaten and the oil used since biblical times but it wasn’t until recently that they have enjoyed so much press due to their cardioprotective properties. About 1/3 of this olive is monounsaturated fatty acid, commonly refereed to as”the fantastic fat” which is thought to reduce cholesterol levels and help forbid the buildup of plaque in the arteries.

Olives are grown largely in the Mediterranean countries where they are a huge part of the diet. Studies have shown that people in the Mediterranean areas who eat a lot of olives generally have less heart disease as well as less incidence of certain kinds of cancer.

The olives that we are used to seeing in the stores and eating are not fresh olives from the trees. In their raw state, olives are quite bitter and they need to be”treated” in order to be more palatable. Different procedures of treating produce different flavors in the olives and now, there are dozens of gourmet olives widely available.

Olives can be used to add zest to any dish – but you must pick the right olive to compliment the main food. Some olives can be sour, some sweet and others earthy and rustic. Following is a guide to the different types of olives and the foods that they go best with.

Sweet Flavored Olives

Green olives with herbs de Provence have a vibrant citrus flavored and is a beautiful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.

Earthy Flavored Olives

Nicoises is a earthy rich olive commonly used in salad. The curing of the olive in red-wine vinegar gives it a distinctive flavor. The heavy flavor of the olive make it a excellent snack all by itself!

Spicy and Zesty Flavored Olives

Mount Athos green with Sicilian herbs is another olive that utilizes herbs to control the pallet. Mount Athos green filled with garlic are olives stuffed with garlic and are great to zip up a martini or inserted on top of pizza. Kalamatas olives are black olives cured in red wine vinegar which leads to a tangy taste. Alfonsos are similar in flavor to the Kalamata and are often located served in antipastos. Another olive that is similar in taste to the Alfonsos and Kalamatas is the Halkididis which makes a fantastic dip when mixed into cream cheese along with garlic. An olive which has a meaty buttery taste is the Lucques, which is great as a snack with cheese and bruchetta.

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Waterfalls in Iceland

Iceland, Skogafoss, Waterfall, Falls

The spray of nice, cool mist swirling in the air. The constant power, powerful enough to change the landscape yet somehow silken soft. A waterfall is an wonderful experience!

Here in Iceland we bring you close to some of the most gorgeous waterfalls, or foss, in the world. Dettifoss, or Fallling Falls, made famous in movies like Prometheus, is Europe’s strongest. Skógarfoss, or Forest Falls, is said to conceal a hidden treaure ~ a chest of gold and wealth sits behind its intense veil. The waters of Goðafoss, or Gods Falls, are watched over by lava formations that have controlled respect for more than a millennia. And of course Gullfoss, or Golden Falls, with its broad and graceful tiers poses picture ideal for visitors in all seasons. And in between these cherry, silver lining the bare mountains, are tens of thousands of smaller foss, most with titles and a story or two behind them. Some are seasonal, appearing together with the spring thaws, while others remain the year round, freezing into strange winter shapes. But all bring us drop by drop back into touch with our most precious of resources: pure mountain glacial water.

Gullfoss

Gullfoss is, in many ways, like Iceland’s Eiffel Tower, or Golden Gate Bridge. Though a natural characteristic of the landscape it’s somehow captured the hearts and imaginations of hundreds of thousands of people, and has become a must-see for both visitors and locals alike. Its beautiful tiered drop has a gentle, soothing power and regardless of the weather is always mesmerizing, even if suspended sculpture-still in winter.

After a scenic drive northward from the main highway, Route 1through meandering hills and simple landscapes, Gullfoss is hidden from view until the very last minute, tucked as it is down into a river gorge. For the first time visitor particularly, arriving at the edge of the gorge gives a sense of discovery – even though there might be people around you, there’s a feeling that yours are the very first eyes to witness the autumn’s beauty.

Dettifoss

Imagine standing only feet away from the most thunderous waterfall in Europe, and one of the most overall impressive falls in the world. Peering down from the lip of the falls, the river below is not possible to see through a massive billow of ice-cold mist, and a sense of justified vertigo may even take hold. Across the wide glacial river Jökulsá á fjöllum, you can see tiny people on the contrary columnar basalt bank and you wonder at the reckless courage they show by reaching down to touch the water just before it descends 150 feet below. You see that you might also look just as daredevil to them!

Welcome to Dettifoss, a natural phenomenon so overpowering that it takes your breathe away. At the north of Iceland, it has some kilometers off the main highway through a barren landscape and a short hike from the parking lot, but seeing its majesty is well worth every second it takes to arrive. Choose the eastern western or side (which is a simpler drive on a paved street ) – you will not be disappointed!

Seljalandsfoss

It’s possible that each and every individual has envisioned, at some point in their lives, walking behind a powerful waterfall. There’s a feeling of deep mystery behind the endless curtain of mist and water that comprises a falls, and the understanding that it’s virtually impossible to stop the flow makes needing to see behind it even more compelling. The magic of Seljalandsfoss is that you can do precisely that! Seen from the southern principal highway, the falls look like any other traditional ribbon of shining water, falling over 200 feet down from a volcanic cliff. Just that alone makes it attractive.

But up close something more amazing comes to light: there’s a clear and easy, albeit muddy, path that curves up and around the falling water on a wide inset ledge many yards behind it, overhung with raw stone from which small plants and mosses grow. The photo opportunities are amazing, especially as the summer sun sits low on the horizon, shining in beyond the decoration of water, but in any season or time of day there is that special sense of fantasy at listening to the thundering falls from firmly behind them. It’s an experience not to be missed!

Skógafoss

While some few waterfalls are possible to go behind, others keep their secrets and treasures more closely. Skógafoss is one of them. His treasure glitters bright when the sun hits it right, but no one yet has been able to recover any of it but a curcular handle that sits today in the historical musem close by. Knowing that generations of locals have wondered about the treasure adds to the drops appeal.

For many, Skógafoss is the most beautiful waterfall in Iceland. Unlike the gorge-style falls that can’t be viewed from the street, Skógafoss gleams and falls wide and gorgeous from a high cliff and on a flat and easy riverbed below. There’s a fantastic set of stairs just to the side that take you to a viewing platform at the top and the start of a well-used hiking trail, and down below again you are welcome to get as close to the thundering water as you’d like – though beware the continuous spray of icy glacial water!

Goðafoss

It’s not hard to envision the Old Gods at Goðafoss, itself named in honor of the two which stand sentinal, frozen in rock, on either bank of the falls. This is one of those waterfalls that you just don’t expect after miles of drive over high rolling heaths. The river that feeds it, Skjálfandafljót, is fed by glacial melt, rainwater flows and springs, and cuts flat through the highlands east of Akureyri before hitting the lava at Goðafoss. That means it is not visible until you are up near it, as it demands to be seen and experienced.

The story goes that in the year 1000 AD, when Iceland officially accepted the Christian faith, the locals pitched their pagan idols into the drops as a symbolic gesture. Given the almost-mythical lava formations that seem to stand sentinel over the broad and beautiful falls, and that the Old Ways were never actually forgone from the populace, it appears appropriate that this waterfall has been selected for the job. Admirers can approach the falls from both sides, with well-signed walking trails as guides. It’s the ideal place for a picnic along the northern principal highway, and historically significant as well!

Dynjandi

Seemingly the only bright spot along a very barren cliff, even from a distance it beckons the traveler closer, and when attained is more beautiful than you’d ever expect. It starts out as a classic glacial river toppling off the edge of a remote heath, but widens into a spectactular event as it spills forth over the layers of horizontal ridges below, forming into a river before spilling again off lower ledges in more compact forms and eventually out to sea.

Getting to this spectacle of nature is not easy – the West Fjords themselves are distant, originally only accessible via boat, and most easily traveled to with the ferry that runs to the norther border of the broad Breiðafjörður bay. Imagine, after hours of sea and waterfalls, witnessing the wonder of a 330 foot high bridal veil of water widening out over a rocky mountainside, and hiking along its banks, feeling its cool mists and hearing its own secret whispers. This is the Iceland you came to find: remote and full of wonder!

Glymur

At the end of a long, deep and incredibly beautiful fjord is the waterfall Glymur, the highest falls in the nation. From a high escarpment, such as a thin ribbon it falls 650 feet into the river below, which feeds into Hvalfjörður, just a short distance north from Reykjavík. It’s not something you can see from the street that winds through the fjord – there are three paths that lead to it, but the one that provides the best view of the falls in its entirety takes a good 2 hour-long vertiginous hike. But once there, the journey is worth the effort.

Surrounded by the mystery that is Hvalfjörður, or Whale Fjord, and the silence of an area that was once the sole road to the north (the Hvalfjörður tube today redirects most visitors ) there’s a sense of escaping into a past Iceland, at once super close to the bustle of the city and very quite distant from it all. Glýmur is a natural phenomenon that’s all about the experience you have to find it, and the feeling of accomplishment upon arrival. Getting there’s not for the faint of heart, but is worth every moment of the gorgeous journey!