The Internet is a wonderful source of “miracle” foods and diets. Some claim to boost your brain power, others your sexual potency. And when it comes to high blood pressure there is certainly no shortage of culinary cures. But do any of these really work. Continue reading
Here I will help you explore some of the most common coffee maker types, as well as some coffee makers that are truly for the coffee crazy. I have tried to cover some of the benefits of using different coffee brewers depending on your personal needs.
If you lead a busy life and your always on the go a single cup maker maybe just the answer to keep up to your active lifestyle. There are one cup makers available that deliver a mug of hot brew that you make and take with you. Most brew quickly through the lid into a thermal mug and shuts off automatically when done.
A single cup maker is an ideal gift for commuters, college students, professionals always on the go, newlyweds or the single java drinker household. Benefits from a single cup coffee maker include a perfect cup of freshly brewed hot coffee in a flash. Excellent for the office or dorm, you can also make hot water for tea, hot chocolate or instant soups. The k-cup coffee system made by Keurig has it’s own formula for brewing a fresh single serving . It consists of a single portion of ground beans in a container with a filter built-in.
Thermal coffee makers are another option as we all strive to have our brew remain hot and fresh, most of the companies that produce thermal makers claim that you will have up to 4 hours of hot fresh coffee. I have a thermal maker and while it is true that the brew is still warm after a fashion I prefer to start over as I prefer to have fresh java, but my wife loves it.
If you are not as picky as I am then perhaps a thermal coffee maker is right for you. There are a wide variety of options as far as color and size, one of the benefits is the ability to bring and place the crafe at the dinning room table while you entertain your guests.
Space saver coffee makers are a great way to make your small kitchen bigger. Most manufactures make an under counter maker that can give you more space on your counter tops and it offers a great alternative to smaller makers like the single cup makers that we discussed earlier or 4 cup makers. Most all of them have a removable water reservoir that makes filling more efficient and prevents spills and cleaning the reservoir is much easier. You can still get your 10 or 12 cups that you require while keeping your kitchen less cluttered. Excellent for galley kitchens or apartment size kitchens and RV owners.
The French press , also known as a press pot, coffee press, coffee plunger or cafetière, is a brewing device popularized by the French. Its operation is simple and can produce a stronger pot of coffee than some other types of java makers. The press pot consists of a narrow cylindrical container usually made of glass or clear plastic, equipped with a lid and a “plunger” also made of metal or plastic, which fits tightly in the cylinder and which has a fine wire or nylon mesh acting as a filter which can be cleaned and reused.
The java is brewed by placing the coffee and water together, leaving to brew for a few minutes, then
DURING this to get a level of maturity in fish, of course, you use oil for frying, there is now a way that can be done, without using oil.
“To cook the fish, do not ever use oil but to use other materials, then you can do it, do I just use salt water,” said Heriyanto, Executive Chef at the Millennium Hotel Okezone when met at the Millennium Hotel, Tanah Abang, Central Jakarta.
According to him, the use of salt water fish will easily mature, because salt has a high compound to make the body of the fish so hard.
Well, to make it, then simply soak the fish with salt water use, with size 50 tablespoons water, and just one tablespoon of salt, then soak the fish for 30 minutes.
“With salt water soaked, then the texture of the fish will be hard to change,” he continued.
After soaking the fish removed, then cleaned the fish, then cut the fish to taste. New you can eat.
In mature fish using salt water, then do not use warm water, as hot water will kill the bacteria in fish meat, the freshness factor was so lost.
Similarly, using cold water, because cold temperatures will cause freezing, as cold curing properties.
“Simply use water temperature of 20 degrees Celsius, equivalent to room temperature,” he concluded.
Pairing food and wine is an art. To create a pleasurable dining experience, there are some basic considerations to understanding how food enhances the taste of wine, and vice versa. The goal is to find balance and synergy, keeping in mind that this process is one of personal preferences. Success is achieved when you find a combination that is pleasing to your palate.
Here are some suggestions on how to pair food and wine, so that they may accentuate the flavors in one another and as a result, taste better.
Consider how the dish is being prepared, and if there will be a dominate seasoning, sauce or flavor. Delicate foods should be served with a delicate wine, while heavy dishes go better with heavy full bodied wine.
Keep in mind how the wine will react with the food. For example, sweet foods will taste less sweet with a wine high in tannins. While salty foods offset the sweetness and emphasize the fruit in sweet wines.
Bring wine and food from the same geographical region together. It is natural for these combinations to work, especially with the culinary history in certain wine-producing regions around the world.
For wine and cheese pairings, white wines compliment softer cheeses, while red wines taste better with hard cheeses. A Chardonnay, for example, enhances the flavors in a provolone or gruyere cheese. While a Merlot pairs well with brie.
Below are some suggestions for pairing wine and food:
Chardonnay- salmon, shellfish, veal, grilled chicken, grilled fish, cream sauces
Sauvignon Blanc- fruit, white or light fish, lemon based sauces
Pinot Grigio- turkey, shrimp, veal, cream sauces
Dry Riesling- shrimp, lobster, chicken
Zinfandel- tomato pasta dishes, pizza, pesto, chicken with heavy sauces
Dry Rose- salads, light spicy food, pasta salads
Cabernet Sauvignon- red meats, roast, dark chocolate, lamb
Syrah/Shiraz- sausage, stew, peppered red meats, spicy pizzas
Pinot Noir- salmon, light meats, chicken, tuna, beef stroganoff
Merlot- pasta dishes, game birds, smoked or grilled meats, chicken
These are only starting points for wine and food pairings. Experimentation is the key to finding a combination that fits your personality and works best for you.
Looking for the best cup of coffee? Do your homework first! Coffee is coffee, right? Wrong! Quality coffee is the RIGHT coffee. Ignorance is bliss, yes? Wrong again! An informed consumer is always ahead of the game. Choosing your coffee is not any different from picking out a holiday ham. You are fussy about the bread you buy or how much sugar is hiding in your kids cereal. Be discriminating about your coffee. Be informed. The informed coffee consumer is always ahead of the game. From the freshly roasted coffee beans, all the way to the cup you use, choose your coffee wisely. Don’t stick your head in the consumer sand bucket and settle for less than the best. Being willing to accept the coffee commercials and hype they feed us as gospel can cause you to settle for second-rate, low quality coffee beans from a year ago. Vacuum sealed cans were designed to make you think your coffee is fresh and bursting with flavor, when you hear the seal pop. Don’t buy it!
If you start with fresh you get fresh. Quality gourmet coffee is roasted hours prior to shipping and is at your door step within…at the most a week of roasting. It should arrive in a vacuum sealed bag with a breathing seal. Starting with fresh high quality beans means being willing to settle for nothing less than the best high quality coffee beans you can find. Most sites that sell coffee offer fresh ground coffee beans as an option. If you don’t own a coffee grinder, this may work for you until you can purchase one. Purchasing coffee from one of the coffee sites offering this option will at least ensure that your coffee is reasonably fresh, however, it needs to be used up right away, or stored properly. If you buy coffee already ground, you as the consumer want to bear in mind that already ground coffee loses the original quality quickly. Storing coffee in a mason jar with a tight lid on a cool shelf in the pantry is a wonderful way to keep it palatable for up to a month.
Ever purchase ground coffee in the store, open the can, take a whiff, and it smells wonderful? Inside of 24 hours that same can of coffee will not only lose potency, but will smell like it’s been sitting there on the counter for months (a trained nose detects this after a little bit of practice). There are two basic reasons for this phenomenon:
1. The coffee in the can is gleaned from poor quality beans to maximize the profit margins of the mass producing retail market industry. These coffee beans are either low quality arabica beans or they are robusta beans, which are like a weed in the coffee world.
2. The coffee was roasted months ago, vacuum sealed and the quality in the fresh roasted coffee beans is broken down significantly. This is done to meet mass demand in a hurry.
3. (I know I said there were only two, but this one is nagging at me) When you lose flavor you destroy the antioxidants! Antioxidants are our justification for drinking coffee in the first place! Justify your case!
Are you convinced by now that there is no substitute for good quality coffee? Buying quality freshly roasted
ASPARAGUS relatively new in Indonesia. No doubt, the European vegetable processing must be known, including the cleaning.
“Clean the asparagus is different from other types of vegetables, where the asparagus must be given ice chips,” said Wawan Setiawan Barito, Chef de Cuisine Plaza Hotel Jakarta, the Okezone in Jakarta, recently.
Use ice cubes made after asparagus washed under running water. This function gives coolness in asparagus that maturation process stops. This process is judged very reasonable because the asparagus come from mainland Europe subtropical climates.
“If there were ice cubes, then after cleaning asparagus will easily wilt, its texture when cooked too much changed,” he added.
Process indwelling asparagus in ice cube does not have to be long. Most importantly, the extent of making asparagus so comfortable.
When it cleared, then the asparagus to go through the boiling process before it will be processed into meal, well made soup and pan-fried. In perebusannya, give lemon.
“If given the other food items during boiling, the flavor will be lost and the fitting removed it will change, because asparagus has properties to absorb odors. Happens to be enough just to pull lemon asparagus bitter levels. Enough lemon juice to give a third to half the size of the asparagus pounds, “he concluded.
We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach. It is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal. Water is often spoken of as being distinct from food, but for this there is no sufficient reason.
Many popular writers have divided foods into flesh-formers, heat-givers, and bone-formers. Although attractive from its simplicity, this classification will not bear criticism.
Flesh-formers are also heat-givers. Only a portion of the mineral matter goes to form bone.
Water forms an essential part of all the tissues of the body. It is the solvent and carrier of other substances.
Mineral Matter or Salts, is left as an ash when food is thoroughly burnt. The most important salts are calcium phosphate, carbonate and fluoride, sodium chloride, potassium phosphate and chloride, and compounds of magnesium, iron and silicon.
Mineral matter is quite as necessary for plant as for animal life, and is therefore present in all food, except in the case of some highly-prepared ones, such as sugar, starch and oil. Children require a good proportion of calcium phosphate for the growth of their bones, whilst adults require less. The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient. Wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them. Mineral matter is necessary not only for the bones but for every tissue of the body.
Organic Compounds are formed by living organisms (a few can also be produced by chemical means). They are entirely decomposed by combustion.
The Non-Nitrogenous Organic Compounds are commonly called carbon compounds or heat-producers, but these terms are also descriptive of the nitrogenous compounds. These contain carbon, hydrogen and oxygen only, and furnish by their oxidation or combustion in the body the necessary heat, muscular and nervous energy. The final product of their combustion is water and carbon dioxide (carbonic acid gas).
The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. They contain hydrogen and oxygen in the proportion to form water, the carbon alone being available to produce heat by combustion. Starch is the most widely distributed food. It is insoluble in water, but when cooked is readily digested and absorbed by the body. Starch is readily converted into sugar, whether in plants or animals, during digestion. There are many kinds of sugar, such as grape, cane and milk sugars.
The Oils and Fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy. During their combustion in the body they produce nearly two-and-a-quarter times (4 : 8.9 = 2.225) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines. The fat in the
The other night I lay in bed watching Oprah’s 20th Anniversary DVD collection – a gift given to me by my best friend. Story after story of incredible people that have touched and changed the life of Oprah caused my tears of inspiration to flow. One particular person I really identified with – the story of Rudine. Rudine suffered severely from anorexia nervosa. She wanted so badly to battle and win this condition, but her emotional relationship with food and herself was so damaged.
You see, I can identify with this woman because at the age of 13, I came face to face with anorexia nervosa. It followed two very painful events in my life. Looking back, I now understand I was unable to cope with all the emotions I encountered. The anger and hatred I felt – because I could not outwardly express it – was turned inward. I began to hate my body and food became the enemy. I exercised like crazy and eventually ate only 1 small meal per day. After finally breaking that cycle, I swung to the other extreme and began to binge eat late at night. Other things replaced food until, at the age of 21, I got serious about facing and healing my emotions.
I share this with you because I think it is important to understand the devastating effects our relationship with food can have on our health. Maybe you’ve never suffered from anorexia nervosa, bulimia or obesity, but your emotional relationship with food is still worth examining. In an ideal relationship with food, you eat when you’re hungry, and you eat the healthy foods your body needs. Your body weight is healthy and you aren’t experimenting with the latest diet. Healthy eating is your way of life, and your physical wellbeing reflects that – not just your body, but your energy level, mood and internal health as well. So come on this journey with me and let’s explore some of the common emotions or situations that can trigger unhealthy eating. Pay attention to whether any of these strike home for you. If so, try substituting some of the alternatives I suggest so you can begin healing your emotional relationship with food.
Angry Eater: When you are very angry with yourself or someone else, do you turn to food? Maybe you’re mad because you made a mistake and so you beat yourself up with food. Try confronting and expressing your anger in a healthy way, and then forgive and let it go.
Stress Eater: According to Dr. Phil, “when you are under stress, your body releases hormones that automatically stimulate your appetite and set off cravings, prompting you to eat huge quantities of fattening food”. Take 15 minutes of quiet alone time or a 15 minute brisk walk instead.
Convenience Eater: You don’t have time or don’t feel like making something healthy to eat, so you grab whatever is convenient – fast food or take home, chips, donuts, etc. Keep healthy and convenient foods around the house and at the office – fruit, granola bars, Lean Cuisines, string cheese, and yogurt.
Tired Eater: Morning comes around or the afternoon energy runs out and you need a kick of sugar to keep you going. You load up on cookies, cake or other sugar snack foods and you’re off and
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