A H Hirsch Bourbon Whiskey

A.H. Hirsch Reserve is a high-quality, rare, sour mash bourbon that was distilled in 1974 at Michter's Distillery in Schaefferstown, Pennsylvania. The bourbon is considered among the world's best, and the distillery has an interesting history.

Identification

A.H. Hirsch Reserve Bourbon Whiskey was distilled in what is known as the Kentucky pot-still tradition, a slow, work-intensive process demanding painstaking thoroughness. This liquor was then aged in casks, some for 16 and some for 20 years. As of 2008, only about 200 cases of the 20-year whiskey and about 5,000 cases of the 16-year-old are still available. They also are the only available whiskeys left of the Kentucky pot-still type.

Features

Hirsch Reserve is described as having a silky texture and flavors of sweet oak, maple and spice. Internet reviews rhapsodize about the flavor and aroma, calling the whiskey "sophisticated," "seductive," "sublime" and "soothing," along with other glowing commentary. Many store websites advertise it as among the world's best, and it even is claimed by some to be the finest ever made.

Hirsch Reserve 16-year-old received the first five-star rating ever awarded a bourbon by "The Spirit Journal," the highly-regarded review of fine spirits, in November 1994.

History

Michter's Distillery dates back to 1753 and became a commercial producer in 1783, making it one of the oldest commercial distilleries in the United States.

The distillery remained in the same family until it was sold to Abe Bomberger in 1860, who was related by marriage. He produced Bomberger's Rye Whiskey there until the 18th amendment enacting country-wide prohibition was passed and then sold the distillery to a farmer.

Theories/Speculation

From prohibition forward, the history of this distillery becomes murky, and different accounts are given by the Henry Preiss distributorship, which handles A.H. Hirsch Reserve, and Bomberger's descendants. It's assumed that the man who bought the distillery during prohibition produced some limited amounts of whiskey for the locals. Since federal law makes it a felony to knowingly deal with a felon and also can negate the legitimacy of deeds, titles and contracts, it appears that the entire distilling industry was rather lax in record-keeping during that time frame.

According to the distributorship site, Louis Forman eventually bought the distillery after the 18th amendment was repealed and, in the 1950s, began producing whiskey in the traditional pot-still method. He hired Charles Everett Beam, a direct descendant of whiskey producer Jacob Beam, as master distiller. Beam was thrilled to have the chance to produce some very fine bourbon, an unusual opportunity since other commercial producers thought this was too expensive a proposition to be worthwhile.

Adolf Hirsch, a former Schenley Company executive, later bought some stocks of the whiskey, and bottled a 16-year-old and a 20-year-old under the A.H. Hirsch label, creating the A.H. Hirsch Reserve Bourbon Whiskey, which is so revered by enthusiasts today.

Significance

Michter's Distillery closed for good in 1988. It now stands vacant, and although it once was listed on the National Historic Register, it is deteriorated and crumbling into ruins and only used for lumber storage.

The Hirsch brand name has been preserved by the Preiss distributorship by creating Hirsch Bottlings with purchased whiskeys, but the original Hirsch whiskey likely will soon be unavailable in stores.

Tags: Hirsch Reserve, Bourbon Whiskey, Michter Distillery, 18th amendment, about cases, among world

Restaurants Near Ford Theater In Chicago Illinois

Chicago is a great spot for dining out.

Chicago's Ford Oriental Theater is located at 24 W. Randolph Street. There are several restaurants within walking and quick driving distance of the theater. Most cater to before or after theater crowds so tend to be somewhat upscale. They all recommend recommendations, especially if you're planning to dine before popular shows.

Bin 36

Despite its odd name, this is a fancy choice for before dinner. It has a brightly lit, cheery dining room with white furniture and bright red lamps. The cuisine is contemporary American, with dishes like NY Strip steak, black pepper crusted swordfish and a pork porterhouse. For lunch, the restaurant offers sandwiches like the lobster club (lobster salad and applewood smoked bacon on toasted homemade brioche). The cheese tasting, with more than 50 choices, is also favorite. The restaurant prides itself on its wine, and will guide you through the extensive wine list to help you create the best pairing.

Bin 36

339 North Dearborn

Chicago IL 60610

312-755-9463

bin36.com

Catch 35

This restaurant is your nearest bet for seafood. The dining room is elegant, with blond wood paneling. The Chicago Sun-Times calls this place "one of the classiest and most innovative seafood restaurants around." The menu includes items like Chilean sea bass, spicy Szechuan scallops and a chef's cut New York strip. Every Tuesday night the restaurant offers live jazz --perfect for after a show. Catch 35 offers a three course dinner with a choice of one of six entrees, soup or salad, and any house dessert for $29.95.

Catch 35

35 W. Wacker Drive

Chicago IL 60601

312-346-3500

catch35.com

Vivere

The chef at this upscale restaurant travels each year around different regions of Italy to collect recipes. The result is a combination of southern food--think tagliatelle with fried eggplant, tomato and garlic and basil sauce--with northern food--think thick polenta with mushrooms and cheese or risotto with seafood. The dining room has sweeping booths and combinations of light wood with beige. Dress is business casual.

Vivere

71 W. Monroe Street

Chicago IL 60603

312-332-7005

viverechicago.com

Tags: dining room, restaurant offers, seafood dining, seafood dining room

Make Mexican Guacamole

It doesn't taste as if it should be good for you, but it is.

Ever go to a restaurant and eat a really good guacamole dip, and then wonder fix it yourself? Well, now you can. Avocados are very high in monounsaturated fat, the type that's been shown to help lower cholesterol. Although rich and buttery in taste and texture, the avocado contains no cholesterol. Another benefit: it's a very good source of folate, which is important for the formation of hemoglobin. Women who take birth control pills may benefit from extra folate. Ounce for ounce, an avocado contains more potassium than a banana, and avocado eaters get plentiful amounts of other nutrients as well, including vitamin B6, vitamin C, magnesium and iron.

Instructions

1. Wash avocados well with a small amount of dish soap, and rinse well before cutting. Cut in half with a clean knife. Keep the pits.

2. Mash avocados well in a bowl with a serving spoon or a masher, until they're nice and smooth.

3. Add the rest of the ingredients to the well-mashed avocado, and once again mix all the ingredients together.

4. Add salt or seasoned salt and a squeeze or two of lime or lemon to taste and mix well again.

5. Serve and enjoy with your favorite chips, crackers or tortillas. If you have leftovers store them with the avocado pits, as this will prevent the guacamole from turning an unappealing dark color.

Tags: avocado contains, avocados well

Store Grain In Buckets

Avoid storing grain in buckets that are not food-grade quality.

Families buy many things in bulk in an effort to save money and remain prepared for emergencies, but the item purchased most often is food. Grains in particular are excellent candidates for long-term storage. According to JewishMag.com, archaeological excavations have discovered that grain (along with olives, dates and vegetables) dates back to about 6,000 years ago. The grain survived little protection from insects or heat, which is characteristic of its hardiness. It was stored in pottery jars for the deceased to use in the Egyptian afterlife.

Instructions

1. Buy new or find used round 5-gallon buckets designed for food storage; do not use buckets designed for anything else. Used buckets previously utilized for food storage can be obtained from restaurants, bakeries and food processing plants. If purchasing them new, ask the retailer if your purchase is safe for food storage. Bucket storage offers several advantages: A filled bucket can be easily stacked or moved, and the plastic shields its contents from dirt and moisture.

2. Fill your bucket almost full with grain, leaving room for 1/4 pound of dry ice, which will kill any insects. Cut a piece of the brown paper bag to cover the top of the grain. Put it on top of the grain, place the dry ice on the brown paper and partially cover with the lid, but do not seal the lid as some air must escape. Remove the brown paper when the dry ice has disappeared.

3. Place the 2-by-4 on the lid and strike it with the hammer, moving the board several inches and repeating the process completely around the bucket lid. This will seal the lid tightly.

4. Remove the bucket lid with the plastic lid remover. The lid is tightly sealed and cannot be removed by hand.

5. Repeat the treatment with dry ice after approximately two to three weeks, because the initial treatment may not kill all insect eggs and pupae. Reseal the bucket securely using the hammer and 2-by-4.

Tags: brown paper, food storage, buckets designed

Remove Fat From Soup

Removing excess fat from soup helps give the final product a better flavor and texture. The easiest way to do this is to refrigerate the soup overnight; the fat will rise to the top and harden, making it simple to skim off. If you're in a hurry, however, there are methods to remove fat from soup while it is still warm.

Instructions

1. Use a gravy separator to remove the fat from warm stock or broth before you make soup. A gravy separator has a spout originating from the bottom of the container. The fat rises to the top and you can easily pour out the broth or stock from underneath.

2. Skim fat off of the soup or broth while it is cooking. Because fat is lighter than water, it will rise to the top of the soup. Use a spoon or a ladle to gradually remove the fat as it floats to the surface.

3. Add ice cubes to the soup. This will cause the fat on the soup's surface start to harden, making it easier to skim off without cooling down the entire pot of soup too much.

4. Blot the soup's surface gently with a paper towel to remove bits of fat too small to skim.

5. Refrigerate the soup overnight. Before you heat the soup, remove the hardened layer of fat from the top. This can also be done with broth or stock before you make soup.

Tags: before make, before make soup, broth stock, from soup, gravy separator, harden making, make soup

Make Soup Crackers

Sometimes there's nothing better to warm you--body and soul--than a nice, hot bowl of homemade soup with crackers crumbled over the top. Yum, right? It doesn't get any better, does it? It could. Take it one step further and complement your homemade soup with fresh, crispy homemade soup crackers. This recipe is easy and so basic that you can punch it up with your own favorite herbs and spices.

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Butter two cookie sheets and set aside.

2. Sift 2 cups all-purpose flour, 1 tbsp. sugar, 1 tsp. ranch seasoning, 1/2 tsp. salt and 1/2 tsp. baking soda into a large mixing bowl.

3. Add 1/4 cup softened butter and 1/2 cup whole milk (set 1/4 cup aside). Stir well.

4. Mix the dough with your hands until it is moist and stiff. If the dough is too dry, add the remaining 1/4 cup of whole milk, a little at a time, until the dough reaches a moist, stiff consistency.

5. Dust your work surface with flour. Place the cracker dough on your work surface and knead for approximately five minutes.

6. Roll out the dough to approximately 1/8-inch thick with a rolling pin.

7. Cut the rolled cracker dough into 1-inch squares. Place the squares, evenly spaced, on your buttered cookie sheets.

8. Place the crackers in your preheated oven. Bake for eight to 10 minutes or until crackers are golden brown.

9. Cool completely and store in an airtight container.

Tags: homemade soup, your work surface, cookie sheets, cracker dough, homemade soup with, moist stiff, soup with

Fold Over Stromboli Dough

Stromboli dough is traditionally folded over like a jelly roll. However, stromboli dough is sometimes folded in a crescent shape, giving it the appearance of a calzone. Either way you fold it, the most important part is making sure the dough seals properly.

Instructions

1. Grab the longer sides of the stromboli dough and give them a slight tug. Pull hard enough so that the sides loosen and stretch slightly.

2. Fold one side of the stromboli dough over onto the other side. Depending on how you've rolled out the dough, this makes a crescent or rectangular shaped stromboli.

3. Press the edges of the stromboli dough down with your fingers, making sure no sauce or filling ingredients are on the edge. Continue pressing the edges down with your fingertips until the stromboli is fully sealed.

4. Rub the center of the stromboli gently with a back and forth motion. This helps spread the ingredients out evenly inside the stromboli.

5. Pinch the dough in the center of the stromboli and make a slight tear. Repeat this step in 2 places in the center of the stromboli. This helps release air so the stromboli won't explode.

6. Slide the folded stromboli onto a baking sheet or oven stone and bake.

Tags: center stromboli, down with, down with your, making sure, stromboli dough, stromboli dough

Diamond Knife Sharpeners

Whether you are a culinary genius or you only use knives to slice bananas into your cereal, you are probably aware of the irritating qualities of a dull blade. Diamond knife sharpeners purport to be able to hone your knives to razor sharpness, but they are also a subject of some curiousity. The best way to decide if your kitchen needs a diamond knife sharpener is to understand exactly how and why they work.

History

Knife sharpeners are also known as scissors grinders, and they used to be real people. In the middle ages, it was very expensive to buy new knives or blades. Knife sharpeners would travel the lands, sharpening all blades in a household for a fee. Fortunately, now we have knife stones and other means of sharpening blades that enable us to make sharp, clean cuts whenever we like.

Function

Diamond knife sharpeners use a substance called diamond abrasive to hone blades. Diamonds are the hardest substance on earth, so they are perfect for grinding and sharpening blades of iron or steel, which would break many other substances. However, these sharpeners are not actually made of diamonds, but are coated with a hard abrasive substance that grinds away at the blade of the knife.

Features

Diamond knife sharpeners are coated with industrial diamonds that have been bonded with steel. These diamonds are very tiny, like grains of sand, and not of a quality that could be used for jewelry or scientific purposes. The majority of the knife stone is not diamond like in any way. Only the coating has anything to do with diamonds.

Types

Diamond knife sharpeners come in many forms. Some are simple stones that you hold in your hand and pass the blade of the knife across. Others are a countertop appliance that scissor the blade in between two stones to hone and sharpen both sides at once. You can also purchase pocket diamond knife sharpeners that look exactly like a pen until you push the stone out.

Misconceptions

Many knife stone companies use the word diamond in their names, but this does not necessarily mean that the stones are coated with the diamond-steel alloy. If a product is described as a "diamond-hone" product, for example, this may just mean that the company thinks that this stone is as good as a diamond stone. Make sure that you know exactly what you are actually getting before investing in a diamond knife sharpener.

Benefits

Diamond knife sharpeners are among the best sharpeners in the world. You will get a strong, sharp blade when you use them. Also, they do not require as much sharpening as other stones, so your knives will last longer because they are ground much less.

Tags: Diamond knife sharpeners, knife sharpeners, Diamond knife, coated with, sharpening blades

Bake Matzo

Though you can buy matzo that's already prepared, baking your own matzo is a rewarding experience because you can get it to your exact specifications. It's also not a difficult process if you can find a helper to bake matzo with you.

Instructions

1. Make sure your oven is kosher for Passover by using its self-cleaning cycle before you bake your matzo. You can skip this step if you aren't making matzo that's kosher for Passover.

2. Place plain earthenware tiles on a rack in the center of your oven. You can use clean floor tiles for this, or you can buy baking tiles at a specialty store. Leave a small space between the tiles and around the edge of the oven for better heat distribution. Turn the oven onto its highest bake setting.

3. Prepare your workspace by gathering all of your utensils and by laying down a clean sheet of butcher paper where you'll be rolling your matzo. Time is of the essence; you must get your matzo in the oven within 18 minutes of adding water to the flour for it to remain kosher.

4. Mix 1 part water with 3 parts flour. Knead the mixture and quickly roll it on the butcher paper into thin rounds for matzo. Each matzo needs about a 1 to 2 inch ball of dough.

5. Punch holes in the rolled dough. You can do this most effectively with a dough docker, a tool that prevents air bubbles from forming in thin crackers and pizza crusts.

6. Transfer the matzo dough rounds onto the hot tiles in the oven.

7. Bake the matzo for 2 to 3 minutes. Remove them from the oven and let cool before using.

8. Repeat the process to make additional matzo, placing a new sheet of butcher paper over your workspace.

Tags: your matzo, butcher paper, kosher Passover, matzo that, sheet butcher, sheet butcher paper

Shell Peas

Many southerners know that big, home-cooked meals often begin with plenty of hands pitching in to help. That way, everyone involved can reap the fruits of their labors as they join together at the table. One of these traditional chores is shelling loads of peas. Of course, one could use a machine, but they'd be missing out on a time-honored tradition. Here is shell peas.

Instructions

1. Begin by washing the pea pods thoroughly to remove any dirt and grit that might be there. This will avoid any unwanted dirt falling into the container of freshly shelled peas.

2. Soak the pea pods in water for a while. This step is not at all necessary, but some find that the water softens the pods up a bit and makes the process go a little easier.

3. Set up a comfortable work space. To get a good amount of peas, a great deal of shelling has to be done, so you'll want to be seated in a place where you don't mind spending a couple of hours. Some people enjoy sitting on the floor with their containers between their knees.

4. Snap off both ends of the pea pod. Simply grasp the pea pod with thumb and forefinger, leaving the tip exposed. Snap off the end using the thumb and forefinger of your free hand.

5. Remove the strip in the middle of the hull by grasping it at the top with your fingers and pulling downward, much like shucking corn.

6. Pry open the pod at the seam using your thumbs. Some pods tend to be a little stubborn, but it's nothing a little pushing won't overcome.

7. Rake the peas out of the pod using your fingers and let them drop into the empty container.

8. Repeat these steps until you've gotten the desired amount of peas, the pods are all gone or your fingers become too sore to continue, whichever comes first.

Tags: your fingers, amount peas, thumb forefinger, using your

Nutrition Information For A Dancer

Nutrition Information for a Dancer

Dancers put a lot of strain and stress on their bodies while they train and perform, so it is important that they follow a proper diet. Without eating the right foods and taking in enough liquids, dancers may be more injury-prone and may not be able to perform to the best of their ability.

Carbohydrates

Carbs should make up the bulk of a dancer's diet--55 to 60 percent of it--according to Dance Aotearoa New Zealand. Carbohydrates are essential because they provide dancers with the energy to make it through rehearsals and performances. Examples of good, complex carbs include enriched pastas, whole grain breads, cereal, and oatmeal. Try to mainly eat complex carbs, which will provide you with the most energy over a longer period of time as opposed to simple carbs, such as sugar and sweets.

Proteins

Dance Aotearoa New Zealand estimates that protein should make up 15 to 20 percent of your diet as a dancer. Try to eat lean protein, such as skinless chicken breasts, fish, nuts and nut butters, chickpeas, and tofu. If you don't like to eat meat, look for foods that are enriched with protein such as certain pastas and drinks.

Fats

Fifteen to 20 percent of a dancer's diet should be healthy fats, such as cheese and olive oil, and saturated fats should make up less than 10 percent of this amount. The best way to check how much saturated and unsaturated fat is in food is to look at the nutrition label. As a dancer, you can't opt for a fat free diet--fats are necessary to help you perform at your best, and in moderation they will not affect your weight.

Hydration and Water

Dehydration is a serious consequence if dancers do not stay properly hydrated during rehearsal. If you will be dancing less than an hour, water is the best way to hydrate yourself, but if you will be dancing for an hour or more, drink electrolyte-replenishing fluids such as Gatorade or Vitamin Water.

Outside of performances and rehearsals, try to drink at least eight 8-oz. glasses of water per day.

Heavy Training

While preparing for a show or audition, the training and rehearsal schedule of a dancer can become quite hectic and demanding. In order to ensure your body can hold up to your strenuous workouts, you will need to increase the amount of fluids you drink, especially water, and increase the amount of carbs you take in to 65 percent.

Tags: should make, Aotearoa Zealand, complex carbs, Dance Aotearoa, Dance Aotearoa Zealand

Eat An Ugli Fruit

The Ugli fruit has grown wild in Jamaica for years. It came from the accidental crossing of a Seville orange, a tangerine and grapefruit and is also known as a type of tangelo. Though the fruit isn't all that pretty and can look misshapen, it's taste is delicious.

Instructions

1. Buy Ugli fruit between April and December. If they feel a little heavy and give when pressure is put upon the skin, they're ripe. Compare the outer flesh with the feel of a grapefruit. The varied coloration of Ugli fruit makes it difficult to tell when an Ugli fruit is ripe.

2. Eat the Ugli fruit like a tangerine, peeling and sectioning it. It has a tangy yet sweet flavor, and is good for eating as a snack.

3. Cut the Ugli fruit in half and use a spoon, just like you were eating a halved grapefruit. Serve it for breakfast in place of your grapefruit for a sweeter start to your day.

4. Use the Ugli fruit in a fresh fruit salad. The unique taste works anywhere a grapefruit or mandarin orange would be appropriate.

5. Combine it with a leafy green salad. Start by adding it to an Aisian salad instead of using mandarin oranges. Get adventurous by adding it into other types. Consider the flavor as a sweet addition to your greens.

Tags: Ugli fruit, Ugli fruit

Jar Dill Pickles

Making your own dill pickles is fun and easy.

Making your own dill pickles is fun and easy. Kids love to help in the canning process, making this a great family activity. Dill pickles are great in vegetable trays. They also can make great gifts at the holidays. Experimenting with the recipe also can impart different tastes by adding or removing hot peppers or the amount of garlic placed in each jar.

Instructions

1. Sterilize the canning jars. Place the canning jars in hot water, not quite boiling. The water should be at least 1 inch above the top of the lid. Bring the water to a boil for at least 10 minutes.

2. Place one clove of garlic, hot peppers and a sprig of dill weed into a sterilized canning jar. These items will help flavor the brine and penetrate into your pickles. The amount of hot peppers added to each jar will determine how spicy each pickle will be.

3. Clean the cucumbers. Do not use any cucumbers that have blemishes. Try to use freshly picked cucumbers for best results. Older and damaged cucumbers will shrivel during the pickling process. Add the cucumbers into the canning jars.

4. Prepare the brine by combining 14 cups of water, 2 cups vinegar, and 1 cup canning salt. Bring the brine to a boil. Add the brine into each canning jar. Attach caps to each jar.

5. Bring a water bath to a boil. Boil the jars in the bath for 10 minutes or until half the cucumbers have lost their bright green color. Overdoing this step will produce soft pickles.

Tags: canning jars, Bring water, dill pickles, dill pickles easy, Making your

Use A Spice And Nut Grinder

Grinding fresh spices releases aromatic compounds and volatile oils not present in their dried counterparts.

Spice and nut grinders perform the same task as food processors, blenders and coffee grinders, and only differ in capacity and power. They fill the void between food processors, which are too large to adequately grind spices, and manual grinders, which are too small to grind whole nuts but are ideal for spices. Although most kitchen utensils or devices that perform only one task are inefficient or superfluous, spice and nut grinders prove indispensable --- freshly ground spices are more aromatic and flavorful than dried spices, and nuts chopped in a grinder are more uniform in shape than those cut by hand.

Instructions

1. Remove the lid and fill the bowl with spices or nuts. Spice and nut grinders have a 1/2-cup capacity. If grinding almonds, only fill to 1/4 cup, because their near-flat shape uses half the volume as other nuts of the same weight.

2. Lock the grinding bowl in position. Position the lid on the grinder.

3. Press down on the lid to begin grinding. Grind large, whole spices by first pulsing them to a manageable size. Pulse star anise and halved cinnamon sticks three times and grind for 45 seconds or until desired texture is reached. Pulse whole nutmeg seeds 15 times and grind for 10 seconds, or until desired consistency is achieved.

4. Pulse nuts two to three times to produce chopped nuts. Pulse nuts 15 times and grind for 10 seconds to create nut flour.

5. Grind whole black peppercorns, cardamom pods, flax seeds and sesame seeds for 10 seconds or until desired texture is reached. Grind fennel and anise seeds for 30 seconds or until desired consistency is reached.

Tags: seconds until, seconds until desired, until desired, grind seconds, times grind, times grind seconds, desired consistency

Can Crushers

About Can Crushers

Recycling is wonderful way to help the environment, even if you think otherwise when you're hauling big, bulky bags crammed with empty cans to the curb. One device that will make your life easier, and your recycling haul much more compact, is the can crusher. Can crushers are available in a number of styles, sizes and speed, with models to suit everyone from the heavy soda drinker to the recycling center manager.

Purpose

The main aim of a can crusher is to smash an empty aluminum can into the smallest unit possible. Anyone who drinks a couple of sodas a week may never see the need to compact the cans, but others who are heavy drinkers may find these devices very helpful. Restaurants, bars, catering halls and recycling plants are places where a can crusher is pretty much a must.

Features

Can crushers are powered by different methods, but all share similar features. Cans are deposited or placed into a chamber outfitted with a device that crushes the cans. The device can be a disk that smashes the cans from above, a metal unit that gives the cans a two-sided "hug" to crush them, or a massive, mechanical chamber that crushes cans on an assembly line.

Pneumatic

Pneumatic can crushers work on air power, just like the first subway introduced in New York City. A hefty blast of air, usually pumped from some type of pressurized tank, will move the crushing device in a quick and exact motion and crush the can. The pneumatic tube is about the size of large, rolled-up poster. Many of these machines are homemade.

Manual

Manual can crushers rely on a person's force to crush the can. Some of the manual types resemble desk-top paper hole punchers. Instead of inserting paper into the device to punch holes in it, people insert a can and press down to crush. These table-top units are relatively inexpensive and suitable for residential use.

Motorized

Medium-sized motorized units may be functional enough for restaurants and other commercial establishments. Many of the basic motorized can crushers are a comparatively inexpensive choice. A common type allows cans to be lined up and fed into the machine, which crushes them in an internal, motorized compartment and spits out the crushed can below. Some of these crushers are about the size of a large end table and can be fairly quiet.

Industrial

Heavy duty can-crushing duties will work best with one of the many industrial can crushers on the market. These units can run into the tens of thousands of dollars but are a must for any major recycling and buy-back facilities. Design particulars vary widely, but most run with a conveyor belt that feeds cans into a large, central unit and spits them out on the other end. Some include an automated washing chamber where cans are rinsed before crushing. These units have quick crushing times. Some may also be able to crush metal 5-gallon pails and smaller, aluminum car parts.

Tags: about size, about size large, crushes cans, device that, size large, that crushes, that crushes cans

Season A Cast Iron Dutch Oven

Cast iron pans disperse heat evenly, making them ideal for the stove-top or oven. These heavyweight pans are silver when new, but develop a dark black finish with use. Once seasoned, the pans are non-stick, as the oil used in the seasoning process seals tiny pores and creates a black patina that protects the pan from damage and resists sticking. Before you use your new cast iron Dutch oven, take the time to season it properly.

Instructions

1. Wash a new Dutch oven with hot soapy water and scrub to remove the protective coating on the pan. The coating was added during manufacture to protect the pan from rusting, but it must be removed before cooking. Rinse away soap and residue with hot water and wipe the Dutch oven dry with a soft cloth.

2. Apply a thin coat of vegetable oil or shortening to the entire cooking surface of the pan by rubbing with a paper towel or soft cloth. Be sure to coat both sides of the cover and the outside of the Dutch oven. The surface should look glossy and wet, but the oil should not drip from the pan.

3. Line the bottom of your kitchen oven with aluminum foil and place your Dutch oven upside down on the middle rack in the oven. Heat to 350 to 550 degrees and allow the pan to "cook" for one hour. Turn off oven and allow pan to cool. Repeat the process several times (3 to 5) to season.

4. After cooking, maintain the surface of your pan by washing it with a mild dish detergent and rinsing with warm water. Wipe dry with a soft cloth and place the pan on a medium burner. Once all moisture has evaporated, rub the inside surface with a thin coat of oil.

Tags: Dutch oven, oven with, soft cloth, Dutch oven with, thin coat

What Types Of Wine Are Chilled

As a general rule, white and sparkling wines should be served chilled.

Get the most enjoyment from your wine by serving it at the proper temperature. As a general rule, white and sparkling wines are served chilled and red wines are not; there is a tendency, however, to serve the former too cold and the latter too warm. This robs wines of their full flavor and aroma. Achieving the correct serving temperatures for different wines is relatively easy.

White Wines

A white wine, such as sauvignon blanc, chardonnay and pinot grigio, should be chilled to refrigerator temperature, usually between 35 F and 38 F, for an hour and a half. Remove the bottle from the refrigerator 20 minutes before serving to it to warm slightly, which releases the aromas. High-quality, full-bodied white wines, such as vintage chardonnay or white Burgundy, should be served slightly warmer; remove these wines from the refrigerator half an hour before serving.

Sparkling Wines

Sparkling wines should be chilled in the refrigerator for an hour and a half, and then transferred to a wine bucket filled with ice and water for 20 minutes before serving. Champagnes should receive the same treatment but should be removed from the bucket for approximately 10 minutes before serving; warming Champagne slightly releases its more mature characteristics.

Dessert Wines

White and yellow dessert wines, such as Tokaji and Sauternes, should be given the same treatment as white wines. Remove them from the refrigerator as you serve the main course, and they should be ideal at dessert time. Fortified dessert wines, such as port or sweet sherry, should not be chilled; they are best served at cellar temperature.

Red Wines

Many people assume that red wines should be served at room temperature. It is true that they should be served warmer than white and sparkling wines, but they are generally best served slightly cooler than room temperature; 50 F is ideal. If red wine is kept in a cellar, it is fine to serve it directly from there; otherwise, chill it in the refrigerator for 20 minutes before serving.

Tags: before serving, minutes before, minutes before serving, should served, from refrigerator

Make A Leek And Goat Cheese Tart

Scrumptious. Rich. A fun rainy-day recipe that's also great for a festive occasion. Serves six to eight.

Instructions

1. Mix the flour and salt in a bowl. Add the 1/2 c. butter. Fit an electric mixer with the paddle attachment and beat in butter until it looks like coarse meal. Sprinkle in the water, a bit at a time, and beat until the dough holds together.

2. Make a ball with the dough, then flatten it into a 6-inch round. Cover with plastic wrap and refridgerate 1 hour.

3. Begin preparing the filling by melting the remaining 2 tbsp. of butter in a large frying pan over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are soft. Season with salt and pepper to taste, then transfer to a bowl and let cool.

4. Dust a work surface with a good amount of flour and roll out the pastry into a 10-inch round. Drape the pastry over a rolling pin and transfer it, carefully, into a tart pan. Press the pastry into the pan then trim the edges and freeze for 20 minutes.

5. Preheat the oven to 325 degrees.

6. Line the pastry shell with aluminum foil and fill with dried beans. Bake for 15 minutes. Remove the foil and beans and bake for 3 minuites longer. The pastry should be lightly browned.

7. Finish the filling: Crumble the goat cheese into a bowl, add the parmesan cheese, half-and-half, eggs, and salt and pepper to taste. Whisk until blended, then stir in the leeks.

8. Pour the filling into the warm tart shell. Bake for 20-30 minutes or until a skewer inserted in the center comes out clean.

Tags: pastry into, pepper taste, salt pepper, salt pepper taste

Get Butter On Every Kernel Of Airpopped Popcorn

Create the perfect batch of popcorn by strategically applying the butter.

Freshly popped buttery popcorn is a savory snack that you shouldn't have to enjoy only at the movies. But if you've ever tried pouring melted butter over hot popcorn, you know some of the kernels remain unbuttered while others become too soggy. Even tossing and mixing the butter and popcorn together leaves some kernels bare. The key to a thoroughly buttered batch of popcorn is to use multiple application methods and strategically position the popped kernels.

Instructions

1. Set the popcorn maker next to a wall or counter backing to avoid spraying the butter everywhere.

2. Load and start the popcorn machine. Melt one stick of butter in the microwave while the machine is heating but before the kernels start popping. Pour the melted butter into the fine mist sprayer.

3. Place a bowl beneath the popcorn maker, and have your butter-filled spritzer ready.

4. Hold the butter mist 3 to 4 inches from the popcorn dispenser, and spray the popped kernels in midair as they exit the machine. Continue spraying all the kernels midair until the machine is empty.

5. Empty half the popcorn onto a cookie sheet. Spread the popped kernels so they form a single layer on the sheet.

6. Melt the second stick of butter in the microwave, and pour it into the spritzer.

7. Spray the butter 4 inches over the entire cookie sheet, starting on the right side in a controlled, vertical zigzag pattern.

8. Shake the cookie sheet gently to turn the kernels over and repeat Step 7 using a horizontal zigzag pattern.

9. Empty the popcorn from the sheet into a second bowl. Repeat Steps 5 through 8 with the remaining popcorn until the entire batch is complete.

Tags: cookie sheet, popped kernels, batch popcorn, butter microwave, kernels midair, melted butter

Send Wine Internationally

International wine shipping is a complex process.

It may seem like it would be easy to buy a case of that perfect wine you found on a trip to France and ship it home to enjoy later to rekindle memories of a fabulous vacation. But international wine shipping is a very difficult process, especially for individuals who want to ship their own wines in or out of the country or send wines as gifts overseas. Every country has its own regulations and customs duties. The U.S. Postal Service bans shipments of all alcoholic beverages. Federal Express and the United Parcel Service ship wine, but only from licensed wholesalers, dealers, distributors and manufacturers. Airlines allow only a very limited amount of alcohol per person in checked baggage.

Instructions

1. Check your state's regulations on wine shipping. Laws vary and some states don't allow any out-of-state wine shipments directly to consumers. Other states limit the amount of wine that can be shipped to individuals.

2. Make shipping arrangements before buying the wine. Don't buy the wine first and worry about shipping it later. The retail wine seller may work with a licensed importer or exporter or might be able to recommend someone who can legally ship the wine internationally. The seller also may be more motivated to help if the sale depends on it.

3. Be sure the wine is packaged and shipped appropriately. It would be a shame if that prized case of expensive wine were ruined in transit. If preserving the wine requires certain temperature or packaging requirements, make sure the shipper can provide them.

4. Make sure someone will be able to receive the shipment. Don't take chances by asking the shipper to leave a case of wine on the doorstep. It's better to pay a local wine shop and have the wine shipped there, so it can be handled properly.

Tags: wine shipping, ship wine

The Top 10 Condiments

Add a little flavor to your food.

People all over the world enjoy topping their food with some type of condiment. Condiments take bland, boring food and transform it into something extraordinary. People love to dip food into something savory and sweet or kick up the spice with some tangy sauce. One thing is for certain, food just wouldn't be the same without adding condiments.

Ketchup

Ketchup, or catsup, is used by people of all ages. Who would have ever guessed smashing tomatoes and adding some spices would become one of the most popular condiments in America? Ketchup can be used at every meal time, from eating with eggs to dipping chicken nuggets. Ketchup is considered to be one of the most popular condiments used in America.

Mustard

Mustard comes in many different variations. Some prefer traditional yellow mustard on hot dogs or pretzels, while others prefer a zestier type of mustard. A popular mustard to use on sandwiches is zesty brown mustard. This mustard brings sweetness and spice to any sandwich. A popular mustard used to dip chicken fingers is the sweetly delicious honey mustard. This mustard is jam-packed with a variety of spices, mustard and honey, making it an ultimate condiment for chicken.

Hot Sauce

This condiment brings a bold, spicy flavor that cannot be found anywhere else. Hot sauce is one of the best condiments used on chicken wings. Although hot wings taste phenomenal, this condiment can be used with other foods too. Try adding some hot sauce to eggs or steak and see the enticing flavors come to life.

Barbecue Sauce

Two words can be used to describe this condiment: sweet and tangy. Barbecue sauce is used to grill food such as chicken, pork and steak. Some people will marinate with barbecue sauce first, and then use it to compliment the finished food product as well. Many regions of the country have a preferred consistency and texture to their barbecue sauce. Some regions prefer thicker, tangier sauces while others prefer their sauce to be thin and mild.

Steak Sauce

Steak sauce adds boldness and tangy richness to any steak. This condiment is great on any type of meat. It combines unique spices and seasonings to create an ultimate mouth-watering experience. Some people choose to use this condiment to enhance flavors in soups and stews also. Steak sauce has been a favorite among Americans for centuries.

Mayonnaise

One of the best loved condiments that can be found in any kitchen is the beloved mayonnaise. This condiment is a great addition to any sandwich bringing a distinct flavor many of us have come to know and love. This condiment is also used to make side dishes such as macaroni salad and potato salad. Mayonnaise can also be used as a dipping sauce.

Worcestershire Sauce

This condiment is great for tenderizing meat and enhancing it with flavor. Worcestershire sauce is generally used in grilling foods, but can be used in a variety of ways. Try adding it to soups, stews and sauces for additional flavor.

Soy Sauce

Soy sauce is a great condiment to use with any type of Asian food. This condiment tastes great in stir fry dishes and accompanies sushi well. Soy sauce can be used to make bland rice taste better, and it can also kick up the flavor of many Asian dishes.

Ranch Dressing

This condiment has become the ultimate "dipping" sauce. Ranch dressing has become very popular with chicken wing lovers. Many love to dip their wings in this delicious dressing. Ranch dressing is also used to dip many other foods, such as celery, carrots and cucumbers.

Relish

Relish is another delicious condiment added to enhance the flavor of food. Relish comes in a variety of flavors and can be added to many different types of foods. This condiment brings a sweet, delicious flavor to any ordinary hot dog. Relish can add flavor to hamburgers and tuna fish, also.

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Store Oysters In The Shell

Living oysters typically keep their shells tightly shut.

Fishermen and markets often offer the bounty of the sea fresh off the catch. Living oysters arrive still in their shells in order to preserve their flavor and extend their shelf life. If oysters in their shells won't immediately be used, follow specific safe handling and storage instructions to preserve the quality of their meat and keep harmful bacteria at bay.

Instructions

1. Ensure that oysters in the shell are living. Dead oysters are unsuitable for consumption. Most living oysters keep their shells tightly closed. At times, oysters open their shells to "breathe." Separate opened shells from unopened shells. Determine whether the oysters inside slightly opened shells are living or dead by administering a "tap" test. Tap opened shells with a knife. Living oysters will close their shells. If a tap elicits no response from the oyster, it is dead and should be discarded.

2. To refrigerate oysters in the shell, loosely place them in a large bowl or container. Avoid tightly packing the oysters into the container as air circulation is beneficial during storage. Dampen a clean cloth. Lay the cloth over the oysters and container to cover. Place the container in the refrigerator.

3. Refrigerate oysters in the shell at a temperature between 35 and 40 degrees Fahrenheit. Use a refrigerator thermometer to determine the temperature inside your refrigerator. Adjust the refrigerator's temperature as needed. Refrigerated oysters will keep for approximately one week to 10 days.

4. To freeze oysters in the shell, put oysters inside a zipper-seal, plastic bag. Eliminate air pockets from the plastic bag. Lay the bag on a flat surface, push down on pockets of air and direct them toward and out of the bag's opening. Seal the bag and place the bag in a freezer. Oysters may be safely stored in the freezer for approximately two to three months.

Tags: their shells, opened shells, oysters shell, keep their, keep their shells, Living oysters, oysters inside

Make An Arrangement With Fruits & Vegetables

Use brightly colored fruit for your arrangements.

Whether you are trying to make several centerpieces for an event, or just one to adorn your dinner table at home, you can easily do it yourself instead of purchasing something from a florist. Better yet, you can add fruits and vegetables to your arrangement, making it an unexpected detail at the table. Your guests will be even more impressed when you tell them you completed the entire project on your own in just a few minutes. The variation of colors from the fruit and vegetables will surely draw attention to your table.

Instructions

1. Prepare the oranges first. Cut the rind from the bottom of the orange so it is flat. This way, the oranges will stay in place. On the other side, stick a pencil into the orange to make a hole.

2. Cut the straws short, about 2-3 inches. Stick them into the holes you made in the oranges with the pencil. Cut the stem of the daisy to the same length as the straws and insert into the straws. The oranges should be sitting flat on your work surface with the daises sticking straight out of the top.

3. Cut off the very top and the center portion of the artichoke. Place your votive candles into the center of the artichokes. You can use tea light candles instead, but you may have to replace them if they burn out too fast. Or, if you plan on putting the arrangement outside, use small citronella candles.

4. Select a tall, thinner vase since it will only be holding one flower. Fill it about half way with red grapes and then add enough water to cover the fruit. You can use cherries or any kind of berry as well, as long as they are small enough to fit into the vase. Place the sunflower into the vase.

5. Place the vase filled with fruit and the sunflower in the center of the table. Arrange the oranges and artichokes alternately in a circle around it. When your guests arrive, light the candles. The elegant incorporation of fruit, vegetables, candles and flowers is sure to amaze them.

Tags: fruit vegetables, into vase, into vase Place, light candles, vase Place