Pickles

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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.

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.

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 Ringling Brothers’ Circus 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 and sweet. just the way they like it.

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.

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.

Cherry Cheesecake

Cherry Cheese Cake, Cookie Base, Food

On 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 the crust, 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.

Deep-Fried Turkey

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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. Paul Prudhomme’s 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.

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.

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.

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.