Make A Lobster Out Of Clay

Learn to make clay sea creatures.

A ball of clay opens itself to a world of imagination for children. Kids can make gifts, pottery, toys and even creatures. Working with clay increases fine motors skills because it requires manipulation using the hands. Until the clay dries, children can sculpt it into many different forms. Once they find their desired creation, they can allow the clay to dry and have a memory of the activity. Consider creating this clay lobster craft with those who enjoy the sea.

Instructions

1. Create a a cylinder-shaped section of clay a little shorter than the length desired for the entire lobster. The shape can be achieved by taking a large ball of clay and rolling it back and forth on a table or against your palms. Form the cylinder so that its sides have uniform bumps rather than being smooth.

2. Make two balls of clay that have approximately the same diameter as the top of the cylinder section. The balls will attach to the cylinder.

3. Wet your fingertips slightly to attach a clay ball to one end of the lobster body section (cylinder). Rub over the two pieces in the areas where they connect to form a bond. The shapes may become a bit distorted at the connected area. Be certain that the two shapes are completely attached or the pieces will easily break apart after the creature is dry.

4. Attach the second ball to the top of the first using the same method to rub over the connecting pieces with damp fingertips to create a bond. This piece will be the head.

5. Roll two more pieces of clay so that one end is wide and one end is thin. These pieces will form the lobster's pinchers. Cut a notch out the wider end of each piece to make it appear as a claw.

6. Attach the thin ends of the pinchers to the bottom of the top round ball by smoothing over the connecting pieces with damp fingers. One pincher should stick out to each side.

7. Form a thick V-shaped piece of clay to be the lobster's tail. The piece needs a short stem to connect to the body. Connect the stem to the bottom portion of the bumpy cylinder in the same manner that other pieces have been connected.

8. Make six tube clay pieces to be legs. Three will attach to the upper portion of each side of the lobster's body.

9. Allow the creature to dry either through air-drying or oven-bake methods depending on the type of clay that you are using.

10. Paint the entire clay lobster red after it is completely dry.

11. Glue two red chenille sticks to the top of the head and glue wiggly eyes in place.

Tags: clay lobster, clay that, ball clay, connecting pieces, connecting pieces with, each side, lobster body

Tell When Hard Cider Is Ready To Bottle

Knowing when to bottle hard cider is an important part of the process.

Apple cider that has been fermented to an approximate 6-percent alcohol content is known as hard cider. If you already have home-brewing experience, you will likely use the same steps and equipment that you would use when making ale, wine or mead. After fermentation of the cider, bottling is the next step.

Instructions

1. A couple of days after putting your cider into the jug for fermentation, you should see bubbling in the airlock, which lets you know that fermentation has begun. This fermenting can last anywhere from several days to a few weeks, depending on how much fermentable sugar is present. One rule of thumb is that when all activity has ceased in the airlock, you can be pretty sure that fermentation has stopped. If you have an airlock, you'll notice when it no longer bobs, which typically takes about two weeks if you are fermenting at room temperature. Colder temperatures will take longer; higher temperatures will require a much shorter time but may hinder fermentation.

2. Once fermentation has ceased, you can bottle it or move it to a secondary fermentation vessel, which will help flavors to age. If you do not wish to allow flavors of the cider to mellow a bit, then this is a good time to bottle your cider. You may re-use beer bottles that have pry-off tops, not twist off, or wine bottles that can be capped. Clean and sanitize the bottles so that former liquids still lingering in the bottles don't interfere with the taste of your cider.

3. To bottle your cider, siphon it off into a clean, sanitized bucket, and then siphon off into the bottles. Bottling buckets are available at some stores, and just like with the bottles, you need to be sure that the bucket has been sanitized so that nothing interferes with the taste of your cider. Now that your cider has been bottled, you may choose to drink it right away or stash some away to continue the aging process, and experiment to see what flavors develop over time.

Tags: your cider, bottles that, bottle your, bottle your cider, cider that, siphon into, sure that

Make Grape Juice Popsicles

Grape juice popsicles are an inexpensive, healthy alternative to the corn syrup-infused concoctions that you find in the freezer aisle of your local grocery store. Of course, in order to keep these popsicles healthy, you’ll need to use healthy grape juice. Look for juice that features “No added sugar” and “100 percent juice” on the labels. These popsicles are a popular summer treat, but most kids won’t hesitate to gobble them down anytime of the year.

Instructions

1. Find two clean, empty ice cube trays.

2. Fill each tray with grape juice. Leave about 1/8-inch from the top of each cube.

3. Cover the trays tightly with Saran wrap. The top of the wrap should be taut.

4. Insert toothpicks through the Saran wrap into each cube. Make sure the sticks are standing as straight as possible (some tilting is inevitable).

5. Freeze the ice cube trays for at least three hours.

6. Remove the Saran wrap and gently pull the frozen grape juice cubes out of the tray. Place on a plate and serve.

Tags: Saran wrap, cube trays, each cube, grape juice

Make A Great Salad

Make a Great Salad

Nutritionists love people who eat a lot of salad but most salads we eat are pretty uninteresting. A salad can be a pile of wilting lettuce with one tomato and two slices of cucumber adorned by half a dozen rock-hard croutons or it can be an experience in itself. Whether you're just making a dinner salad or a salad to serve as an entree, it's easy to put together a plate that looks as if you had help from the professionals if follow a few simple tips.

Instructions

1. Start with fresh ingredients. Use more than one kind of greens. Those tempting bags of lettuce have suffered a bout of bacteria recently but if you select only those that you can see look fresh and perky, you shouldn't be afraid to try them. If you're doing salad for a crowd, go ahead and buy fresh bunches of red leaf and baby Boston bib lettuce. Whatever greens you choose, wash them well and wrap them in damp dish towels in the fridge to re-hydrate them before putting your salad together. Try to buy fresh rather than packaged whenever possible and patronize local farms. Locally grown spinach may not be as trendy as Arugula but it tastes fresher and has a smaller carbon footprint--unless you live in California's Imperial Valley.

2. Plan how your salad will look. Balance colors and sizes of vegetables. There's no one way to make a salad unless you want a specific type, like Caesar, Nicoise, Cob or Julienne. These salads are made the same way with specific ingredients every time and your best bet is to get a good reference cookbook and look them up. If you're not planning on one of these classics, free yourself to think about what you and your guests like. You can go from the uniquely American "garbage salad" with all sorts of things on it to a simple wedge of iceberg lettuce with an elegant dressing and a sprinkling of chives and fresh parsley, depending on the occasion.

3. Assemble and prepare your ingredients. Tear, don't cut greens. Cut veggies into bite-size pieces or finger-food size for dipping. Toss bad or bitter parts. Always serve dressing on the side (except for a Caesar salad whose only variable is additional anchovies). Try to balance your plate but don't line up the mushrooms like little soldiers. Provide a variety of colors and shadings of green on the plate.

4. Always finish with an accent. Whether you sprinkle fresh parsley, bacon bits, croutons or sunflower seeds, it should provide contrast that unifies the tomatoes and onions, the mushrooms and artichoke hearts, into one complete salad. If you are simply rounding out a plate of tuna fish or chicken salad, consider doing a companion seafood or egg salad and make a triad plate with a few slices of apple or orange and sprinkle the salads with some fresh ground pepper or parsley. Sprinkle a little paprika on potato or egg salad.

5. The place where most salads cross the line is with dressing. There are lots of delicious, low-fat, low-calorie (remember, you're only eating a few tbsp. of the stuff) on the market. But why not try making your own? Use absolutely fresh oil and any number of interesting vinegars on the market for your own private blend. Add zest with minced garlic or other spices. Your objective, though, should be to concoct a salad that looks--and tastes--too great to be drowned in dressing. Try adding artichoke hearts, sun-dried tomatoes and hearts of palm that come in their own oil to lubricate your palate and do without that foamy green cucumber stuff.

Tags: artichoke hearts, fresh parsley, Great Salad, lettuce with, Make Great

Drink Single Malt Scotch

Single malt scotch is a drink steeped in tradition. It's also a modern, sophisticated drink that is enjoyed worldwide. Unlike other whiskeys, single malts come from a single distillery that must be Scottish--otherwise it is not single malt scotch. To truly enjoy this unique drink, follow the steps below.

Instructions

1. Choose a single malt. There are many varieties to choose from, and rarely do two malt drinkers agree on which is the "best" drink. Some varieties to try are Speyside malts, which are usually a bit sweet, and Islay (pronounced "Eye-La") malts, distinguished by a salty, smoky aroma and flavor. You can go to a specialty whiskey bar, or read reviews online (see Resources below).

2. Select the right equipment. Single malts are best drunk out of tulip-shaped glasses, or tumblers that are narrower at the top (see Resources below). This works best because the flavors and aromas get "trapped" in the glass, awaiting your taste buds and nose.

3. Prepare to drink. You're not quite ready to taste the scotch yet. First, pour about a "dram" into the glass. This amount is not exact, but varies between 1 and 2 ounces. Now swirl the drink a bit and observe its consistency as it runs down the side of the glass. The swirling will also aerate the drink, exposing it to more oxygen and mellowing it out just a bit, thereby producing a better "nose" (smell). Then stick your nose into the glass and take a whiff. You can tell a lot about a single malt scotch by its smell, which can range from grassy to chocolaty.

4. Take a sip. Never down a single malt--they're meant to be enjoyed slowly. Take a small sip and hold the thick, often oily liquid in your mouth, sloshing it from side to side and letting it roll over your tongue. The taste buds on your tongue will pick up a variety of flavors. Again, like with the aroma, the tastes will range widely depending on the single malt, which region of Scotland it's from, what water goes into it, the method of distillation, etc. Generally, the taste will include such flavors as citrus, caramel, iodine, berries, almonds and more. After swallowing, keep your mouth closed and breathe through your nose experience what is called the "finish."

5. Decide if you want to add water. Many people will tell you that the only way to drink single malt is neat. But the truth is that the best way to drink single malt scotch is the way you prefer to drink it. In fact, by adding water (usually no more that 20 percent), you will be releasing more "nose" and flavor from the drink. Master distillers routinely add water to their malts during tastings. On the other hand, adding ice is not recommended, as it deadens the taste and "nose" of the drink. If you do decide to add water, make sure that it's at room temperature and that it is filtered.

Tags: malt scotch, single malt, single malt scotch, best drink, drink single malt

Make Feta Cheese

Feta is a Greek cheese, originally made with sheep's milk or a mixture of goat's and sheep's milk. Most feta sold in supermarkets is now made from cow's milk. Feta is a salty, crumbly cheese that is delicious sprinkled on salads and incorporated into pasta and many other hot dishes.

Instructions

1. Pour the milk in a large saucepan and heat it to 85 degrees. Add the yogurt and whisk until the yogurt is completely incorporated into the milk. Remove the mixture from the heat and allow it to set for two hours.

2. Dissolve the rennet tablet in 3 to 4 tbsp. of cool water and whisk it into the milk. Stir the mixture constantly for at least 5 to 6 minutes. Allow the mixture to set for 1 to 2 hours, until the curd is firm enough to break cleanly when cut with a knife. Use a long knife to cut the curds into dice-sized cubes and allow the cubes to firm up for 10 minutes.

3. Give the curds a gentle stir and if any pieces are larger than dice, cut them. Allow them to sit for a half hour, stirring occasionally.

4. Drain the whey from the feta by pouring the mixture through a colander lined with muslin or cheesecloth. Tie the corners in a knot and let the curds continue to drain for about 5 hours.

5. Place the feta curds in a shallow rectangular container with a tightly fitting lid so that it's only about an inch in thickness. Cover the container and refrigerate the feta for 90 minutes. Take the feta out of the refrigerator and cut it into cubes about 1 inch square.

6. Make a brine by dissolving 1? cups of salt in a quart of warm water, and chill it thoroughly. Soak the feta cubes in the cold brine in the refrigerator for 6 to 30 days. Feta that is aged longer will be more crumbly.

7. Remove the feta from the brine and pat it dry with paper towels.

8. Refrigerate the finished feta in an airtight container.

Tags: about inch, incorporated into, into milk, sheep milk

Indian Restaurants Near La Canada California

La Canada, also known as La Canada Flintridge, California, is 20 minutes northeast of Los Angeles and near the Angeles National Forest off Interstate 210. In the area are many parks, such as Wildwood Canyon, La Tuna and Arroyo Seco, and golf courses. La Canada Flintridge is northwest of Pasadena, which is minutes away and offers shopping, dining and activities such as golf. Diners looking for Indian restaurants have many options in the area.

Mezbaan

Mezbaan, founded in 1982 in the heart of Old Town Pasadena, offers diners Indian cuisine and entertainment. The menu consists of appetizers, tandoori breads, lamb and shrimp specialties, a wide selection of curry dishes and vegetarian options. Mezbaan has an extensive wine list that includes alcohol-free versions of merlot and chardonnay for designated drivers and those who enjoy the taste of wine but do not want the alcohol.

Mezbaan offers a lunch buffet Monday to Friday and a Sunday champagne brunch. On Friday evenings, there is live music from 7 to 10 p.m. Every other Saturday from 7:30 to 10:00 p.m. there is belly dancing. The restaurant website has a special events section that posts music and dance event dates and times. The restaurant validates parking at the One Colorado Blvd. parking structure for lunch and dinner and at the Parsons East Annex parking structure for dinner.

Sitar Indian Cuisine

Sitar Indian Cuisine offers diners Indian food prepared fresh daily. The restaurant also offers daily specials and coupons available through the website. Online dining reservations can be made. With a $15 takeout purchase, diners may receive 15 percent off their order. Sitar Indian Cuisine offers delivery.

Sitar Indian Cuisine provides full service banquet planning that includes DJ service and live music, red carpet treatment, lighting, furniture rentals and valet parking. The restaurant offers a banquet menu with Italian, Thai, Mexican and South Asian dishes among the banquet offerings. The banquet hall can accommodate up to 250 people.

Akbar Cuisine of India

Akbar Cuisine of India has four locations in the Pasadena area. Akbar of Pasadena is located minutes off I-210, southeast of La Canada Flintridge. Nearby are many parks, golf courses, hotels and shopping venues. Two parking structures -- the City of Pasadena-De Lacey garage and Parpark -- are near Akbar Cuisine of India.

The restaurant offers a lunch menu with starters, accompaniments and lunch entrees. It also offers an a la carte dinner menu consisting of appetizers, accompaniments, vegetables and main dishes. Both menus offers a chili meter so diners may spice their food from mild to hot.

Tags: Indian Cuisine, Sitar Indian, Sitar Indian Cuisine, Akbar Cuisine, Akbar Cuisine India

Make A Jello Gelatin Mold

Making Jell-O molds is a simple process and only requires your own creative preferences for design.

Making and creating a JELL-O gelatin mold is easy and requires only a few simple steps to follow in order to complete the process. JELL-O molds are available in local shops and baking good stores as well as online if you do not currently have a JELL-O mold handy.

Instructions

The Basics of Jell-O

1. Purchase a JELL-O mold from an online store such as Chef Depot (chefdepot.com) or from a local household department store if you do not already have a JELL-O mold handy. Once you have the JELL-O mold you would like to use, you are ready to begin creating the mold itself using JELL-O.

2. Refer to the JELL-O package you have handy (and the number of packages you are using) to determine the amount of hot water you need to make the JELL-O. Use a measuring cup to fill with hot water and pour the needed amount into a mixing bowl.

3. Pour and sprinkle the JELL-O powder mix over the hot water until you have completely emptied the JELL-O packets into the bowl as.

4. Use a whisk or a fork to properly mix and blend the JELL-O and hot water until both are fully mixed together and all of the powdered pieces of JELL-O are completely incorporated.

5. Add the proper amount of cold water to your JELL-O mixture. Mix all of the ingredients together and allow the JELL-O to properly set to chill and cool.

Creating and Setting the Mold

6. Dissolve the gelatin you have into a pot of boiling water.

7. Add ice cubes or cold water to the pot afterwards to help speed the setting process of the JELL-O.

8. Pour the JELL-O into the proper mold and allow it to set up in the refrigerator.

Tags: JELL-O mold, have JELL-O, have JELL-O mold, cold water, JELL-O mold handy, mold handy

Make Easy Mashed Potatoes From Scratch

Making real mashed potatoes is a labor of love.

A classic American comfort food, mashed potatoes take center stage at holiday meals and family dinners. The taste and texture of the homemade dish is worlds away from the blandness of all-too-familiar mashed potatoes from a box. It takes a little more time and effort to make mashed potatoes from scratch, but the results are well worth it.

Instructions

1. Scrub and peel the potatoes. Cut them into large chunks.

2. Place the cut potatoes in a large pot or saucepan filled with water. Add water as needed to completely cover the potatoes.

3. Add the salt and garlic cloves and bring the water to a boil over high heat.

4. Reduce the heat to simmer once the water has reached a boil. Cook the potatoes over low heat until fork tender, 15 to 20 minutes.

5. Drain the water from the pot, leaving just enough water to cover the bottom.

6. Add the butter to the potatoes. Mash the butter, potatoes and garlic with a potato masher.

7. Heat the milk until steamy in a small saucepan on the stove. Do not let the milk come to a boil.

8. Stir the milk into the mashed potatoes and whip with a fork until creamy.

9. Add salt and pepper to taste and serve immediately.

Tags: mashed potatoes, butter potatoes, mashed potatoes from

Boil Snails

Fresh snails in Italy

Snails are a food tradition dating all the way back to the Roman Empire and while to many, snails are considered a delicacy, they are actually eaten as abundantly as any other meat in North Africa and the Mediterranean regions. Snails are especially popular in Catalonia, Spain, where the “Aplec del cargol” snail celebration takes place each year, drawing in over 200,000 visitors. Snails are also eaten in large amounts in Greece, Sicily and France, and are considered a “cheap” snack in Portugal. In France, snails or escargots, are an important part of the cuisine. The French eat 8 pounds of snails per head each year. If you’d like to prepare your own snails at home, here’s an easy guide to doing it right.

Instructions

1. Clean your snails. If you’re using live, fresh snails from a harvesting farm, you’ll need to make sure that their insides are clean before preparing them. Place the snails in a covered basket or net sack. The basket should be placed in a cool dry place and the snails must be able to breathe. Leave the basket for 4 days.

2. Wash the snails. After 4 days without food, the snails will be ready for further preparation. Their insides may be clean, but there shells must too be washed out. Place the snails in a bucket of clean water and add a little salt and vinegar. Let the snails sit for 10 minutes, until the water turns milky.

3. Strain and rinse the snails. Repeat the washing step above several times, until the water no longer turns milky.

4. Prepare to boil your snails. Fill a large soup pot with water and add a little salt and vinegar to it. The pot should be large enough to hold all the snails covered with about an inch of water. Bring to a boil.

5. Boil the snails. Pour the cleaned snails into the boiling water and cook for 5 minutes.

6. Strain and rinse the boiled snails. The snails are now ready to be used in other recipes. You can tip and shell them for pasta or soup or you can leave them in the shell and boil or saute them in a sauce.

Tags: your snails, each year, insides clean, little salt, little salt vinegar

Get A French Onion Soup Stain Out Of A Gray Shirt

French onion soup may also contain mustard, another staining ingredient.

French onion soup is a mouth watering concoction of onions, butter, broth, wine and cheese. Spilling any one of these items on your clothes can cause a nasty stain but, in combination, it's a recipe for disaster. The soup is typically quite greasy because of the butter and cheese so the stain requires special attention. Alternatives to commercial stain removers include washing soda, or sodium carbonate, white vinegar and lemon juice.

Instructions

1. Brush the soup ingredients off your gray shirt with a cool, damp sponge. Hold the other parts of the shirt up and away so the stain doesn't spread. Flush the stained area under cold water to loosen the stain.

2. Spray the stained area with a pre-wash enzyme stain remover. Enzyme removers are more effective in removing cheese stains. Since cheese and butter are quite greasy, allow the pretreatment to sit for up to two hours. If you don't have a commercial product on hand, use a paste of soap or detergent and water to pre-treat the stain. The longer a stain sits, the harder it will be to remove.

3. Check the label on your shirt for the hottest allowable wash temperature and wash it at that temperature. Also check the label to see if it is safe to use bleach on your shirt. Read the bleach instructions to make sure it is safe for all fabrics and to use on stains.

4. Hang your shirt to dry. Don't put it in the dryer because if you didn't get all of the stain, the dryer will set it, making it even harder to remove. If the stain is still there, purchase a dry cleaning fluid from the grocery store and apply it lightly to the stain.

Tags: your shirt, French onion, French onion soup, onion soup, quite greasy

Can Picante Salsa

Have homemade picante salsa all year long by canning your own special recipe.

Fresh ripe tomatoes, onions and peppers from a farmers' market or a garden make the best picante salsa but the summer growing season doesn't last long. Home canning picante salsa gives you a supply that can last the whole winter. Home canning is simple and relatively inexpensive. Purchasing the canner, jars, lids bands, canning jar funnel and jar lifter costs about $50 to $75, but it is worth the expense. After the first year only the lids and bands need replacing because you recycle the jars--and you get healthy, safe food the whole family can enjoy.

Instructions

1. Make the salsa, according to your favorite recipe. Do it a day ahead of time or right before canning--but refrigerate the salsa if you make it in advance.

2. Purchase your canning equipment. The water bath canner is easier for beginners and is less dangerous. Some people choose a pressure canner for canning, but it's not necessary.

3. Wash the canner and the wire rack inside the canner in warm soapy water, and let them dry. Wash all of the jars in the same water, rinse thoroughly and let them dry.

4. Place the towel across the counter, and layer the other two towels on top of the first towel. Fill the canner half-full of water and bring to a boil. Dip the jars into the boiling water one at a time using the jar lifter; submerge each jar completely, pour the water out of the jar back into the pot, and place each one on the towel for drying. Dip each band and jar lid in the hot water and place on the towel with the gold side facing down. Empty the water out of the canner.

5. Fill the jars with picante salsa, but leave an inch of empty jar at the top. You'll need that room when the contents of the jar start boiling. Wipe the top of the jar opening so there isn't any residue on the opening that prevents the jar from sealing properly.

6. Place the lid on top of the jar with the white part facing down. Make sure the edges are lined up with the jar neatly, and screw the band on the jar. Do not put it on tightly. Turn the band until it stops moving, but no tighter.

7. Pull the rack out of the canner and sit the canner on the stove. Do not turn on the eye yet.

8. Place the jars into the rack all the way around the outer edge of the pot. The rack keeps the jars from breaking.

9. Fill the pot with cold water two inches above the tops of the jars using the water pitcher. It is easier to fill the pot with a pitcher than by carrying the heavy pot to the stove.

10. Turn the eye on high, and let the water start boiling. Boil the jars for 20 minutes, turn off the heat and remove the lid.

11. Lift the jars out with the jar lifter and place them on the towels. Use a dish towel in each hand and tighten the jar. Once the jar is tight, flip the jar upside down and place it on the towel. Leave it overnight. If the jar wasn't completely sealed, the heat of the contents of the jar on the lid makes it seal. Don't be surprised if you hear a popping sound as a lid seals.

12. Check all of the jars. If the lid isn't slightly dented downward towards the inside of the can, reprocess the jar in the canner the same way you did the day before with a new lid on the jar.

Tags: picante salsa, facing down, Home canning, jars into, jars with

What Vegetables Go With Roasted Duck

Roasted duck goes well with a variety of vegetables.

Roasted duck takes time to cook. The body of meat is surrounded by a thick layer of fat that renders out during the roasting process. If you want to add vegetables to the oven during the roasting process, they need to be the type that withstands long and slow heat. Otherwise, you can choose to add them towards the end of the roasting time, cook vegetables separately to serve with the roasted duck or simply serve raw vegetables.

Long Cooking

Long and slow roasted vegetables like onions and cabbage as well as several root vegetables like turnips, parsnips, beets and carrots tend to cook well, turning sweet with the long heat. You should cook them in a covered container, or they will dry out and burn during the six hours or so it takes to roast a duck. You can try to situate the vegetables under the duck so they stay covered during the cooking process and take on the flavor of the duck. Once you remove the duck from the oven and slice it up on a platter, you can arrange the roasted vegetables around the meat.

Faster Cooking

You can roast faster cooking vegetables like potatoes, winter squash or yams during the last hour of cooking. Place them in a baking pan and drizzle some of the duck drippings over them to flavor them. Toss whole baby carrots or fingerling potatoes, golden beets or baby squashes, garlic cloves or shallots around the roast duck to cook in the same heat.

Lightly Cooked

Saut or steam fresh vegetables on the stove top to contrast with the heaviness of the roast duck. Green beans, snow peas, zucchini, baby carrots and broccoli cook quickly and will complement the meat. Do not add any extra butter to the pan as the duck will have enough fat for each serving. Add a side of soft mashed potatoes for a traditional meal.

Raw Vegetables

Serve the duck on a bed of fresh greens like baby spinach, arugula, dandelion greens or any combination tossed in balsamic vinaigrette mixed with chopped raisins and thinly sliced red onions. The depth of the roasted duck flavor should contrast nicely with the piquancy of the vinegar and onions and the tender crunch of the greens against the soft duck meat.

Tags: roast duck, vegetables like, baby carrots, during roasting, during roasting process, roasted vegetables

Buy A Vintage Red Wine

When looking to spend your hard earned money on a bottle of vintage red wine, there are a few key points you should keep in mind before making your purchase. Even the most coveted of red wine makers have bad years.

Instructions

Before You Begin

1. Determine how much you are willing to spend. You aren't going to find a bottle of vintage red wine for $20, but you probably don't want to spend $30,000 on a bottle of 1945 Mouton Rothschild either.

2. Decide on the variety. Start with the better-known reds such as Cabernet Sauvignon and Merlot.

3. Make a list of your favorite reds. Put your favorite type of red wine at the top of the list.

The Great Years

4. Buy bottles of Cabernet Sauvignon, Bordeaux and Merlot from the following years: 1961, 1970, 1982, 1985, 1986, 1988, 1989, 1990, 1995 and 2000.

5. Choose the Tuscan wines Chianti and Brunello from these years: 1971, 1982, 1985, 1988, 1990, 1997 and 1990.

6. Get great northern Rhone Syrah from France from the following years: 1978, 1985, 1988, 1989, 1990,1995 and 1990.

7. Opt for 1978, 1989, 1990, 1990, 1995, 1998, 2000 and 2001 for Southern Rhone Syrah.

8. Purchase the Italian wines Barolo and Barbaresco from great vintage years such as: 1971, 1978, 1982, 1985, 1988, 1989, 1990, 1996, 1997, 1998 and 2000.

The Bad Years

9. Steer clear of 1968, 1969, 1972, 1973, 1974, 1977, 1980, 1984, 1991 and 1992 for Cabernet Sauvignon, Bordeaux and Merlot.

10. Stay away from 1979, 1980, 1987, 1989, 1992 or 2002 bottles of Chianti and Brunello.

11. Bypass northern Rhone Syrah from 1975, 1981, 1984, 1992, 1993.

12. Avoid southern Rhone Syrah from 1975, 1980, 1982, 1984, 1986, 1987, 1991, 1992, 1996 and 2002.

13. Keep away from 1975, 1980, 1981, 1983, 1986, 1991, 1992, 1994 Barolo and Barbaresco.

Tags: 1989 1990, Rhone Syrah, 1982 1985, 1985 1988, 1988 1989, 1988 1989 1990

Make A Cranberry Salad

Make a Cranberry Salad

A tangy alternative to ordinary Jello or fruit salad is a cranberry salad. This recipe is a creative way to get your family to eat more fruit. Cranberry salad is low in fat and sugar, and makes a healthy snack or dessert.

Instructions

1. Chop the apples, celery and nuts into very small pieces.

2. Boil the water on the stove.

3. Dissolve the Jell-o in the boiling water.

4. Warm the cream cheese to room temperature.

5. Add the cream cheese to the jell-o and stir until dissolved.

6. Mash the cranberry sauce and add it to the Jell-o.

7. Add the pineapple, grapes, bananas, lemon juice and pineapple juice.

8. Place the mixture in the refrigerator. Another option is to add a tray of ice cubes to the mixture.

9. Let the cranberry salad set until soft.

10. Add the celery and nuts.

11. Pour the salad into a Jell-o mold.

12. Refrigerate until it is time to serve.

13. Sprinkle the marshmallows over the top of the salad when you are ready to serve it.

Tags: celery nuts, cream cheese, Make Cranberry, Make Cranberry Salad

Grow Cucumbers In Buckets

Cucumbers can be grown in large open space or small confined areas given the proper care. Cucumbers are good for salad, snacks, pickling, garnish and as a mild flavoring. For people with very limited space, or who live in an area with little soil, growing cucumbers in buckets is easy and cost effective.

Instructions

1. Find plastic containers which hold a minimum of 5 gallons of material. This is the smallest container usable for cumbers grown in buckets.

2. Drill 6 to 8 holes along the bottom sides of your container about an inch above the bottom.

3. Place a single layer of small pebbles or packing peanuts on the bottom of the container, covering the bottom.

4. Cover the pebbles with loose coarse dirt up to about 3 inches from the top of the container.

5. Cut a section of wire screen the diameter of the container and 4½ feet high. Put the screen in the center of the soil 6 inches deep, leaving 4 feet above the container.

6. Take the package of cucumber seeds and begin planting the seeds. Each container can only hold four seeds as the cucumbers will need room to grow. Plant the seeds two per side of the wire, making sure seeds on the same side of the wire mesh are at least 3 inches apart.

7. Water the plants once per week unless it rains. In case of rain, do not water the plants, as they will rot from over watering. Use a watering can to provide a good consistent damping effect like rainwater.

8. Weed out the soil as time passes because the roots will need plenty of room to spread and will take up most of the container.

9. Wait for the plants to reach about 2 inches in height, then begin winding the runners up into the screen. The plants will grow up the screen, thus keeping the cucumbers out of the dirt and allowing for easier picking.

10. Pick the cucumbers as they turn medium green in color. Do not let them ripen on the vine, as this will affect flavor and texture as well as slow the plant growth.

11. Continuing to pick the cucumbers as they mature will allow the plant to grow new cucumbers in the place of the previously picked vegetables.

Tags: about inches, cucumbers they, side wire, will need

Roast Turkey Thighs

If you prefer dark meat, this is the recipe for you. Here, the thighs are stuffed with a cornbread stuffing. Serves 8 to 10.

Instructions

1. Cut a slit in the fresh chestnuts and place them in a 2-quart saucepan.

2. Cover chestnuts with water and bring to a boil. Reduce heat to medium and cook for 20 minutes.

3. Leave the chestnuts in the water they were cooked in until they are cool enough to handle.

4. Remove the outer shell and the brown skin from the chestnuts and chop coarsely.

5. Combine the chestnuts with cranberries, cornbread, eggs, sage, parsley and stock in a large bowl. Toss gently, fluff up the mixture and set aside.

6. Take the turkey thighs and place on a cutting board with the skin side down. Cut along the length of the bone with a boning knife and peel back the meat without piercing the skin. Remove the bone.

7. Spread the turkey thigh out flat, slitting the meat as needed. Pound the meat in between sheets of wax paper to an even thickness.

8. Preheat the oven to 375 degrees F.

9. Salt and pepper the turkey thighs to taste.

10. Put some of the stuffing in the middle of each butterflied turkey thigh in a lengthwise line.

11. Roll the thigh up around the stuffing and secure with kitchen string at either end and in the middle.

12. Place the thighs side by side in a roasting pan so they are close together but not touching. Roast 30 minutes and transfer to a serving plate in a warm oven.

13. Put the roasting pan over a burner at medium heat. Put butter, shallots and giblets into pan and saute 3 minutes.

14. Add wine to pan and while it boils, scrape loose any encrusted bits with a spoon. Boil until liquid is reduced by half and then add stock and simmer 20 more minutes.

15. Remove turkey thighs from oven and slice into 1/2-inch thick rounds. Drizzle with sauce from the roasting pan and serve.

Tags: chestnuts with, turkey thigh, turkey thighs

Thaw Frozen Muffins

A moist warm muffin is a delicious treat.

Freezing is a useful and practical way to preserve food. It is especially useful when you have baked a lot of muffins and they have not been all eaten at once. Of course, after freezing, and before they can be consumed, the muffins must be thawed. There are definitely wrong ways to do this that will result in an enjoyable muffin. However, taking the following steps, you can learn properly thaw frozen muffins.

Instructions

1. Remove your muffins from the freezer. If you have packaged them heavily then remove some of the packaging, but keep the last layer present. If they are in a plastic container, carefully remove them.

2. Leave to thaw at room temperature. Make sure they are covered to maintain good hygiene. A good way to begin the thaw, and remove some of the ice that may have built up, is to dunk the muffins in hot water while still in the package. Be sure your packaging is water-tight before you do this.

3. Alternatively, heat the frozen muffins in an oven at 300 degrees F for 20 minutes. Check regularly on their progress. If it's too hot they will dry out and burn.

4. Set the microwave oven to defrost. Depending on your model, follow the relevant instructions in the handbook for your microwave for defrosting baked goods. If you can't find the handbook, defrost for approximately 10 minutes at half power, then check on them periodically until warmed through.

Tags: remove some

Make A Great Rosemary Herb Oil

Rosemary Oil

Making your own cooking oils and vinegars is not only fun but the testing is quite tasty. Rosemary is a wonderfully robust herb with many health benefits. This recipe can be used as a marinade or complimentary sauce.

By using quality ingredients great tasting oils are simple and easy to make at home. They have the ability to give any dip, sauce, dressing and marinade a signature touch. Add a pretty or unusual bottle and it makes the perfect gift for any cook.

This oil is best with poultry, lamb and pork.

Instructions

1. Wash and sanitize the glass bottles you will be storing the oil in.

2. Wash rosemary sprigs thoroughly and pat dry with a paper towel.

3. Lightly bruise rosemary, garlic, and bay leaves by hitting them with a mallet or the flat of a knife.

4. Place all ingredients - rosemary, garlic and bay leaves - in a clean 17 oz glass bottle.

5. Pour olive oil over herbs and allow to marinate 2-3 days. This will allow the flavor to fully develop.

Tags: garlic leaves, rosemary garlic, rosemary garlic leaves

Choose A Ripe Tomato

When shopping for tomatoes, make sure you choose the best ones.

Tomatoes don't just lend color and flavor to your favorite cooked or raw entrees or appetizers. They also have a healthy dose of fiber and vitamins, including the antioxidant vitamin C. For the best taste, choose the perfectly ripe tomato. The strategy for selecting the best ripened tomato varies depending on whether you're shopping for tomatoes in your grocery store, or picking tomatoes in your backyard garden.

Instructions

Grocery Store Tomatoes

1. Pick the tomato up and roll it around in your hand. Look for soft spots, bruises or signs of mold growth. If you see any of these signs of damage, put the tomato back on the grocery store shelf.

2. Review the color. The tomato should have an even, "intense" red color, reports "Bon Appetit" magazine. Avoid pale, green or splotchy-colored tomatoes.

3. Squeeze the tomato slightly with the tip of your fingers. The surface of the tomato should give way slightly to this pressure. If it feels hard -- or the opposite, and quickly squishes inward -- put the tomato back.

Garden Tomatoes

4. Watch the tomato fruit and monitor its development from green to red. It will begin to develop its color from the bottom up.

5. Harvest the tomatoes once its developed 80 percent of its ripened color. At this stage, they have developed their optimal flavor in terms of a balance between acidity and sweetness. The only exception: cherry tomatoes, which taste best when they're picked at approximately 95 percent of their fully ripened color.

6. Place the tomato in a paper bag until it's fully ripe, having an even red color and possessing a slight "give" when pressed with your thumb.

Tags: ripened color, shopping tomatoes, tomato back, tomato should, tomatoes your, with your

Nonrefrigerated Lunches To Pack For School

Most schools do not provide refrigeration for your child's lunch.

When it comes to packing school lunches it can be difficult to put together a meal that addresses all things considered. From picky eaters to allergies you must also find a balance between nutrition and foods that satisfy your child's hunger. In addition to these concerns most schools do not provide refrigeration for your child's lunch and therefore meals must be suitable for a day of non-refrigeration.

Fruits and Vegetables

Fruits like apples and bananas are easy to add to your child's school lunch.

Many fruits and vegetables can be sent in your child's lunchbox without requiring any refrigeration for the day and provide a healthy alternative to prepackaged lunch snacks. The fruit should be whole and uncut, some examples are apples, bananas, oranges and grapes. Send berries like strawberries, blueberries and blackberries in a small, sealable container. Vegetables like carrots and celery sticks are a healthy and easy addition to your child's lunch. Children love to dip their vegetables so provide a small container of unopened dip that does not require refrigeration.

Sandwiches

Sandwiches made with hard cheese and vegetables can be left unrefrigerated until lunch.

A popular food for school lunches that help to satisfy your child's hunger is a packed sandwich. You can take the sandwich beyond peanut butter and jelly by focusing on different vegetables like tomatoes, pickles and lettuce. To add taste include hard cheese such as cheddar. Add a frozen juice box to help keep the sandwich fresh. Avoid dressings like mayonnaise which require refrigeration. Sandwiches made with deli meats are at risk for going bad when not refrigerated so you can freeze the sandwich before sending it off in your child's lunch. To mix it up try different breads like pita bread or whole wheat wrap.

Baked Goods

Baked goods can be left unrefrigerated for long periods of time.

Baked goods are useful to add to non-refrigerated lunches as they are safe to be left out for long periods of time. Some examples include banana bread, muffins and croissants. Add cupcakes, cookies and cinnamon buns for a treat. Prepackaged baked snacks like crackers and granola bars are also safe and easy to add to non-refrigerated school lunch.

Food Safety Supplies and Tips

Purchasing an insulated lunch bag that helps keep food cold is a good place to start when preparing non-refrigerated lunches. Wash your hands with soap and water before preparing your child's lunch and wash the lunchbox with soap and water after every use. Add a small ice pack to help keep food fresh. If you want to send warm meals with your child's lunch like soups or stews use an insulated container that is designed to keep the food hot (above 140 degrees F). However, do not combine meals that need to be kept cold with meals that need to be kept hot as the proper food safety temperature for both meals cannot be achieved in one lunch bag.

Foods to Avoid

Use only reusable bottles and wash daily with soap and water.

Adding meats such as poultry, fish, seafood or beef to your child's unrefrigerated lunch is risky business. Caution needs to be considered before adding any meats as even a well prepared lunch with an ice pack can end up on a hot shelf where temperatures reach levels at which bacterial growth is rapid. Other perishable foods to avoid include eggs and dairy foods like milk and yogurt. When adding fruit avoid cutting it into pieces or preparing a fruit salad; simply add an unopened fruit cup. Do not add prepared salads like potato salad, pasta salad, rice salad or coleslaw to your child's lunch. If you give your child a water bottle or juice bottle make sure it is cleaned after every use and that the bottle is intended for reuse.

Tags: your child, child lunch, your child lunch, keep food, soap water, with soap, with soap water

What Is Piccata Sauce

Piccata sauce relies on the tang of lemon juice.

Piccata is an uncomplicated sauce with no split-second timing, fussiness or worrying that the sauce will separate later as Hollandaise and bearnaise sauce sometimes do. Even if you're a beginning cook, piccata is a sauce you can successfully make.

Ingredients

The sauce contains butter, white wine or vermouth and lemon juice. Sometimes, capers are added as is lemon zest to amp up the lemon flavor. Lemon thyme or lemon balm leaves garnish dishes made with piccata sauce for the same reason. The herbs could be used in the sauce as well, although the classic recipe doesn't call for them.

Process

Veal or chicken cutlets are pounded so they're between 1/4-inch to 1/2-inch thick. The thin cutlets cook quickly. Since veal is expensive, flattening the veal cutlet makes it look like a bigger serving. Dredge the cutlets through flour seasoned with salt and pepper. Don't skip this step. The flour crisps the cutlet but it also thickens the piccata sauce. When the cutlets are cooked, remove from the pan. Add 4 tbsp. of butter to the pan and let it foam on medium heat. Add 1 cup of white wine and the juice of two lemons, whisking as you do so. If you don't have a whisk, use a fork and rapidly stir the sauce as it cooks for a minute or two. The sauce will thicken slightly. Return the cutlets to the pan to heat through.

Pasta or Rice

Piccata sauce bathes pasta in lemony sauce. Serve the pasta with the cutlets and spoon the sauce over both. You might consider increasing the ingredients for the sauce by half so you have enough for cutlets and pasta. Fresh spring peas cut through the richness of the sauce and go well with veal. Give the peas a squeeze of lemon juice. Another alternative is to serve crunchy bread with the entr e or serve the cutlets on top of thick slices of toast to absorb the sauce.

Tips

Piccata sauce is delicately flavored. While you might think that it would go well with beef tenderloin, or other steaks, its flavor is lost. Additionally, steaks served rare to medium will bleed into the piccata sauce. This is a sauce that depends on deglazing the pan the veal or chicken has cooked in for its flavor, otherwise it's a lemon and wine sauce.

Tags: lemon juice, piccata sauce, Piccata sauce, sauce well, sauce will, well with

Avoid Red Dye

There are no reliable statistics on the number of people with allergies or sensitivities to red dye. Allergists don't have tidy vials they can tap for scratch tests and no radioallergosorbent test (RAST) has yet been devised to measure an immunological reaction to red dye. Yet there are people with red dye allergies and sensitivities who need to avoid it, as do those attempting to follow specialized eating plans such as the Feingold Diet. Although food and cosmetics companies can be very good at hiding ingredients, with a little knowledge, you can avoid purchasing products that contain red dye.

Instructions

1. Read food product labels closely. Search for "red" in the ingredient list. Skip the food if it is found. When scrutinizing food packaging, ask yourself if there's a natural ingredient listed - beet juice, for example - that could create the red coloring. If not, there's probably dye in the product.

2. Search for the food dye called carmine. Carmine, sometimes called cochineal extract, is common in food and cosmetic products. Although it is made from a "natural" source - dried and ground-up beetles - people with multiple food allergies or sensitivities should avoid it, as carminic acid can cause severe allergic reactions in some.

3. Search for undefined artificial colors. Food manufacturers do not have to identify ingredients occurring in small enough amounts. Avoid foods listing just "artificial colors" or incomplete lists of artificial colors.

4. Learn the food coloring wheel. It's a little different than the color wheel everyone is taught in elementary school. Sure, red still makes red and red mixed with blue still makes purple. However, sometimes only yellow makes orange and sometimes red and blue make blue. In the absence of ingredient lists, avoid artificially colored red, orange, blue, purple and brown foods. Stick to white, yellow and green.

5. Read product labels on all cosmetics and skin and hair care products before use. Carmine is common in both traditional and mineral makeup. Skip face painting at carnivals and fairs as brushes and usually safe color pots may be contaminated with red dye from previous customers.

6. Consult a pharmacist to find out about alternatives to typical medications. Many cough syrups and liquid medicines contain red dye, and even some pills and gel caps use some type of red dye.

Tags: allergies sensitivities, artificial colors, people with, people with allergies, product labels, still makes, with allergies

Are Black Metal Roofs Too Hot

Black metal roofs can be resistant to high temperatures.

Black is a color that attracts heat, be it through a black T-shirt in the height of summer or black metal roof over a shed. Although black lacks the degree of reflective qualities provided by lighter tones, it can still serve as a viable color for your metal roof installation.

Thermal Mass

Metal roofs do not have substantial thermal mass. They don't collect and absorb radiant heat to a significant degree, as do some forms of roofing material. Metal roofing dissipates heat and swiftly cools down as soon as the sun is hidden by clouds or a cool wind passes over its surface. Black metal roofs are often used to fall in line with a property's aesthetic appearance. Fortunately, a stylish black metal roof needn't come at the sacrifice of unmanageable heating levels.

Color Differences

Lighter-colored metal roofs tend to be more reflective and, therefore, more resistant to radiation than are darker colors. These characteristics can be especially useful for keeping temperatures down in attics during the summer. However, according to Todd Miller of Classic Metal Roofing Systems, roofing manufacturers can utilize specially formulated coatings on metal roofs that contain reflective pigments regardless of the color of the metal itself. Even darker colors, such as black, may have substantial reflective power and not generate excess heat.

Heat-restricting Designs

Some manufacturers, especially those who make shake or shingle metal roof panels, design colored metal roofs that are shaped to create an air space between the roof deck and metal panels once installed. These air spaces restrict the transfer of heat from the sun to the metal and help keep temperatures at comfortable levels during the summer.

Ventilation

Ventilation also reduces the temperature of black metal roofing. Metal roof panels can be installed alongside gridded battens. Battens are thin strips of material usually made from plastic or metal that fit between the metal panels and the roof itself. This design creates an effective space for ventilation between the roof deck and the metal roof panels.

Tags: metal roof, metal roofs, roof panels, between roof, between roof deck, black metal

Plan A Progressive Supper

A progressive supper is a social event where you consume different courses of a meal at different people's houses. This enjoyable event requires a great deal of effort to make sure that you plan the timing and food choices. Learn accomplish planning and attending a progressive supper, whether for charity, or just for fun.

Instructions

1. Decide if your progressive supper is for charity or a fun, social get-together. If it is for charity, either have guests pay an up-front fee to benefit the charity, or pay at each house they attend. Progressive supper attendees can choose which houses to visit based on a pre-printed menu of the different courses available. If just for fun amongst a few friends, then all guests visit all houses in the same order.

2. Divvy up the courses to the chefs. Generally, it is easiest to let the chefs pick their courses and the food they wish to make for their courses; however, if it is a large charity function, the organizer may want to assign the foods as appropriate.

3. Plan the timing for the food service. It is essential to plan specific starting and end times for each course of a progressive supper at which the chefs travel from house to house. Chefs need to know what time to start and stop cooking their courses. A successful progressive supper has a "program" of sorts that dictates who should be at what house, at what time.

4. Discuss the execution of the cooking. The person who has appetizers can make them the day of the supper or the night before. This person generally has the easiest job as everyone meets at this house first. The salad course is also easy; make salads beforehand and add dressing when guests sit down at the table. For a soup course, keep them warm in crock-pots. The person in charge of the main course usually has the hardest job; to keep dishes such as lasagna, crock-pot foods or chili warm until guests arrive. The dessert course is easy. Make dessert the day before.

Tags: progressive supper, their courses, different courses, timing food, what time

Make Homemade Mashed Potatoes

Make your own succulent mashed potatoes at home.

Turn a basic mashed potato recipe into something smashing and succulent for friends, family and guests. Homemade mashed potatoes won't taste flat like the dehydrated, instant versions. Homemade mashed potatoes have the added texture benefit that delights the taste buds. Once you have made this all-American recipe, you will be ready to spice up your version and tailor it to your own personal tastes, diet needs or your family's desires. Homemade mashed potatoes are highly versatile.

Instructions

1. Wash the potatoes thoroughly. Peel and dice them into 1-inch pieces. Remove any eyes that have formed on the potato.

2. Place the potatoes in a medium-sized pot and sprinkle with the salt. Fill the pot with cold water until the potatoes are completely covered.

3. Place the pot on the stove on high heat. Bring the water to a boil.

4. Lower the heat to a simmer and continue to cook the potatoes for another 10 minutes, or until they fall apart when you try to pick them up with a fork.

5. Drain the potatoes. Place them back into the pot and onto the burner.

6. Increase the heat to medium. Shake the pot continually over the burner for one minute to dry the potatoes.

7. Place the potatoes into the bowl.

8. Add the milk and butter to the pot. Heat the pot over medium heat until the milk is hot and the butter is melted, stirring frequently. Remove the pot from the heat and turn off the burner.

9. Mash the potatoes with the potato masher, adding in the milk and butter little by little until the potatoes have reached a smooth, moist consistency.

10. Season the potatoes with salt and pepper and stir again. Serve immediately.

Tags: mashed potatoes, milk butter, Homemade mashed, Homemade mashed potatoes, Place potatoes, potatoes have

What Sort Of Food Is Polenta

What Sort of Food Is Polenta?

Polenta can be served for breakfast, lunch or dinner. It can be the main course or dessert. It has a rich tradition yet can be served in the most modern restaurants. It is to Italy what the potato is to Ireland. Served hot or cold, soft or hard, it is as versatile as the occasion demands.

Identification

Polenta is boiled yellow cornmeal. You cannot get much more basic than that yet it is a traditional Italian dish that has been enjoyed for centuries. Some confuse it with the southern dish called grits, but that is white corn that is dried and chemically treated with lye to form a very different product.

History

Italy made polenta popular soon after it introduced corn as a crop in the 1700s. It was considered peasant food because it was a staple of their diet when times where lean, especially in the winter months when everything else had been eaten. The corn was simply dried and then ground into course grit and boiled. In some areas, the people ate polenta so exclusively that a nutritional deficiency developed called pellagra from the boiled corn's lack of niacin and the protein tryptophan.

Types

The variations are endless but examples are simple polenta with melted butter to cheesy polenta to a layered polenta with meat and cheese like a lasagna dish. Any city in which a good Italian population resides will have a supply of pre-made polenta in its grocery markets. Although it is not quite as fresh in taste and texture as the homemade type, it is great for frying for breakfast. Polenta is served as the starch alongside any roasted meat or vegetables in many Italian homes, almost more often than pasta.

Features

The method of making polenta is simply boiling salted water and slowly stirring in cornmeal and then stirring it until it thickens. Alternatively, some people add the cornmeal to cold salted water, bring it to a boil and then shut it off and let it sit in a covered pot for about 40 minutes. The end result is a thick mush that can be refrigerated and then sliced or simply served hot as an accompaniment to a dinner.

Benefits

The benefits of polenta or cornmeal mush were that it was plentiful and easy to prepare. It was inexpensive to grow corn and whatever corn was not picked fresh could be easily stored for the winter to be ground into meal. As a simple but versatile food, it could be eaten at any of the three meals during the day. It could be cooked in the morning and would still be good in the evening. Leftovers could be fried into cakes and served with sugar and taken on the road as a lunch. It was the simplest food available then and still might be if it weren't for modern-day supermarkets and fast food outlets.

Tags: Food Polenta, ground into, Polenta served, polenta with, salted water, Sort Food, Sort Food Polenta

Serve Seared Foie Gras

Foie gras has a silky-smooth texture and delicate flavor

Foie gras is one of the definitive "gourmet" foods, a luxury item that has been treasured by epicures for thousands of years. It is made by fattening geese or ducks on a special diet, which causes their liver to enlarge, just as it does in humans who eat too lavishly. These livers are notable for the delicacy and richness of their flavor, caused by the high levels of fat. Chefs have many ways to make use of foie gras, but one of the simplest is to sear it quickly.

Instructions

1. Locate the veins and gently tease them out of the liver with the top of your knife. Slice the foie into 3/4 inch slices with a warmed knife. If you have purchased prepared slices of foie gras, remove them from the refrigerator and lay them out on your cutting board.

2. Score the surfaces of each slice, very lightly, with your knife. Season them liberally with salt and pepper on each side, and set aside while you prepare your sauce.

3. Prepare your side dishes, and keep your sauce warm. Set plates near the work area, so the dish can be assembled quickly.

4. Heat a heavy-bottomed skillet to medium-high temperature. Sear the foie gras until it is lightly golden, approximately 30 to 45 seconds on each side.

5. Fill the plates with the side dishes, then carefully place the foie gras where it will sadvantage. Spoon the warmed sauce over the foie, and serve immediately. It should be slightly crisp on the outside, buttery and just warm on the inside.

Tags: each side, foie gras, foie gras, Foie gras, side dishes, with your

Make A Fountain In A Strawberry Pot

The gentle sound of water bubbling and flowing adds serenity and peace to any outdoor area. Just imagine yourself sitting quietly in your back yard, listening to the water trickle and gurgle. If you don't have a pond or waterfall in your yard, a simple fountain made from inexpensive supplies like a strawberry pot and a submersible pump can bring the sound of water to your patio or balcony. With just a couple hours of work, you can have a beautiful strawberry pot fountain to enjoy.

Instructions

Prepare the Pieces

1. Spray all the terra cotta pieces with sealant and let them dry.

2. Put on your safety glasses and drill a 3/8-inch hole in the bottom of the terra cotta saucer. The hole needs to be in the middle of the saucer, lined up with the drainage hole on the bottom of the strawberry pot.

3. Drill six 3/8-inch holes around the rim of the terra cotta pot (not the strawberry pot), one inch down from the top of the pot.

4. Use the file to make a notch in the top of the terra cotta pot, large enough for an electrical cord to fit through.

Fit Pieces Together

5. Use the silicone glue to attach the plastic saucer to the inside bottom of the terra cotta bowl, covering any drainage holes in the bottom of the bowl. This bowl will be the catch basin for the fountain.

6. Use the silicone glue to attach the terra cotta saucer inside the rim of the strawberry pot.

7. Place the fountain pump inside the plastic saucer.

8. Attach the copper tubing to the fountain pump outlet.

9. Place the terra cotta pot upside down over the fountain and the plastic saucer, with the fountain's electrical cord coming out through the notch in the side of the pot and the copper tubing coming up through the drainage hole in the bottom of the pot.

10. Place the strawberry pot on top of the upside-down terra cotta pot, feeding the copper tubing through the drainage hole on the bottom of the strawberry pot and the hole you drilled in the bottom of the terra cotta saucer.

11. If necessary, trim the copper tubing so it protrudes about one inch into the terra cotta saucer.

12. If you wish, add rocks or pebbles to the terra cotta saucer and the catch basin.

13. Fill the catch basin with water. Add aquatic plants, if you wish, to the catch basin.

14. Plug in your fountain and enjoy!

Tags: terra cotta, cotta saucer, terra cotta saucer, catch basin, copper tubing, hole bottom, bottom terra

Defeather A Duck

Ducks that are bagged in the wild need to be defeathered correctly.

After a successful duck-hunting trip, you will need to clean your game either in the field or as soon as possible afterward by removing the innards and stripping off the feathers. Very small or young ducks can usually be hand-plucked with little fanfare, but larger and older game ducks have feathers that prove more challenging. There are a couple of ways to deal with feather removal to make your duck ready for cooking.

Instructions

Scalding Method

1. Heat the water for scalding and check the temperature with the thermometer. The temperature for scalding ducks is 160 to 170 degrees Fahrenheit.

2. Hand-strip as many feathers as possible, then put on the heat-proof gloves and hold the duck by the feet, lowering it into the hot water for one or two minutes.

3. Remove the fowl from the hot water and begin plucking the feathers. A pinning knife may be used for scraping the tiny pinfeathers loose.

4. Submerge the duck into the scalding water additional times, if necessary, to loosen remaining stubborn feathers.

5. Rinse the duck with clear water to wash away any feathers that stick to the skin.

Paraffin Wax Method

6. Put cool water in one bucket. Heat the other bucket of water until it reaches 135 to 160 degrees Fahrenheit. Add the pound of paraffin wax and allow it to melt. Recheck the temperature, making sure it stays in the proper range.

7. Remove as many feathers as possible from the duck, then put on the heat-proof gloves. Lower the duck by its feet or head into the bucket. Drag the duck through the water with the wax to ensure that all surfaces are covered. Raise the duck from the bucket for a moment.

8. Dip the duck a second time to get an additional layer of wax. Again, move the duck around to make sure it is completely covered by the wax.

9. Plunge the duck into the bucket of cool water to set the wax. The wax should be firm but pliable for easiest plucking.

10. Check to be sure the wax has hardened, then begin peeling the wax away from the duck's body. The feathers should come away with the wax.

11. Re-dip to remove the last of the feathers, if necessary.

Tags: cool water, degrees Fahrenheit, duck feet, duck into, feathers possible

Scrambled Eggs

About Scrambled Eggs

Eggs can be cooked and served in a variety of ways, for breakfast, lunch or supper. One of the easiest ways to serve eggs is "scrambled." Even scrambled eggs come in different varieties, though, and their taste can change dramatically from one day to the next.

Function

Scrambled eggs are made by cracking raw eggs into a mixing bowl. Using a fork or a whisk, the eggs are mixed until the egg white and yolk are one liquid form. Milk, butter, salt, pepper and oil may be added to the eggs for flavor and texture. A pan is preheated, often greased, and the eggs are poured into it. Mixing begins immediately and the heat is reduced as the eggs begin to harden. After about a minute or two, the pan should be removed from the burner and served immediately for the best results.

Types

Ingredients added to scrambled eggs provide a wide variety of tastes. Vegetables like asparagus, tomatoes, spinach, broccoli, and zucchini can all be added to give the eggs a unique flavor. Meats like sausage, ham, bacon and corned beef hash can also be added to scrambled eggs.

Scrambled eggs can also be made in a microwave using a store-bought egg cooker or just mixed up and cooked in a bowl.

Features

Commonly served as a breakfast food, scrambled eggs are often served with toast, bacon, hash browns, home fries and other breakfast items. Scrambled eggs can also be used as a part of a breakfast sandwich and stuffed between a bagel, English muffin or two pieces of toast.

Popular condiments for scrambled eggs are hot sauce, ketchup, syru and A-1 sauce when served with a steak.

Considerations

Instead of using real eggs, scrambled eggs can be made with many common egg replacements. Liquid whole eggs remove the mixing process and can be poured directly in the pan. Powdered eggs simply need water to become scrambled eggs and can include real egg products or imitation egg products. Freeze-dried eggs last a lot longer than regular eggs and are suitable for scrambled eggs anytime.

Significance

The simplicity of creating scrambled eggs makes this one of the most popular breakfast foods in the U.S.. It is available at almost every diner or restaurant featuring breakfast and is found at fast food restaurants like Wendy's and McDonald's. The ease of creation also makes it a popular first meal for children learning cook.

Tags: scrambled eggs, added scrambled, added scrambled eggs, eggs also, eggs made, eggs scrambled, scrambled eggs

Make Summer Salad With Mandarin Oranges Romaine Lettuce And Almonds

Sugar the almonds for the salad.

During the summer months, many people enjoy salads due to the light and crisp taste, perfect for a hot day. There are many fruits and vegetables in season during the summer as well, offering you a wide variety of flavors to experiment with. A light salad made with romaine lettuce and mandarin oranges, topped with sliced almonds is delicious and sure to be a hit. A sweet oil and vinegar dressing nicely enhances the flavors of the salad without overpowering the dish, but you can use any dressing or simply enjoy the salad plain.

Instructions

1. Mix the oil, vinegar, ¼ cup of the sugar, parsley, salt and pepper in the small bowl. Whisk the ingredients together thoroughly. Set the dressing in the refrigerator.

2. Bring a saucepan to medium-low heat and add the almonds and remaining sugar. Cook, stirring constantly until the sugar has fully melted and coated the almonds. The sugared almonds pair nicely with the sweetness of the mandarin oranges.

3. Remove the saucepan from the heat and let the almonds cool. Once the nuts have cooled, break them apart into small pieces.

4. Chop the lettuce and place it in a large bowl.

5. Add the oranges, almonds and dressing and toss together before serving.

Tags: heat almonds, mandarin oranges

Make Baconwrapped Bbq Shrimp

People have had their fill of boring vegetable trays and dips. If you want to try something new and delicious, then this article’s for you. BBQ bacon-wrapped shrimp is a guaranteed crowd pleaser and easy to make. The following steps will guide you through everything you need to do to make your next party, BBQ, or get-together a success

Instructions

1. Dump the desired number of shrimp into a large bowl. Pour BBQ sauce over the shrimp and mix.

2. Add the pepper, onion, garlic, cayenne, and paprika. Now mix the shrimp again, adding more seasoning if needed.

3. Set the bowl in the fridge and turn the stove on to low heat.

4. Add a strip of bacon for every shrimp. Cook very lightly. Remove the bacon before it hardens. If you remove it too late you won’t be able to complete the next step.

5. Wrap each strip of bacon around one shrimp. Insert a toothpick to pin the bacon in place.

6. Fire up the grill, on low, and add the shrimp. You can add more BBQ sauce if so desired.

7. Remove once the shrimp are opaque and enjoy!

Tags: strip bacon

Smoked Salmon Techniques

Smoked salmon can be eaten cooked or raw.

The process of curing and smoking salmon is used to preserve food. Though the need to preserve fish with smoke or salt was diminished with the technological advances in home refrigeration, the flavor of smoked salmon is still considered a delicacy today. Smoked salmon techniques are divided into two main objectives: to cook the fish or flavor the fish.

Smoked Salmon Techniques

Balik salmon is a gourmet technique of smoking salmon tenderloin fillets. This technique is the favorite of most connoisseurs, but the specific technique used is a well-guarded secret. Alaskan smoked salmon is often made using the hot smoking method on Alaskan-caught fish. Nova Lox smoked salmon is given a light cure and a light amount of cold smoking. Gravlax, another smoked salmon, is cured and seasoned, cold smoked and then served raw.

Wet Cured Nova Lox

Nova lox is lightly cured cold smoked salmon which is uncooked. For lox smoking, you can never allow the internal temperature of your smoker to rise above 90 degrees Fahrenheit. Particularly good salmon for the Nova lox technique is chinook and coho. Chinook, or king salmon, is particularly recommended. Since Nova lox is not cooked, it should be cured in a saltwater brine for two to 12 hours before cold smoking.

Dry Cured Nova Lox

Bacterial presence on salmon is only an issue on the surface of the fish. The inside is already safe to eat. To cure the surface of salmon without affecting the inside of the fillet, use a dry cure. Mix 1 part sugar with 1 part salt, coat the fillets thoroughly, wrap with plastic wrap and refrigerate for two to five days. The juices of the salmon will come out, so rest the salmon on an upside down bowl inside a larger bowl. You can also gradually press the juices out by resting a third bowl on top of fillets while they are draining. The fish is then safe to eat, but most people lightly smoke the lox for one to four hours at very low heat.

Wet Cured Hot Smoked Salmon

Wet cured, hot, smoked salmon is a easy method for home-smoked salmon. For this method you cure the raw fillets in a brine. An effective light brine is 1 part salt to 7 parts water. You can also flavor the brine with seasonings, such as brown sugar and dill. Recipes differ in brine times, from two to 12 hours. Add dry seasonings or a brown sugar syrup and hot smoke the fillets. For hot-smoked fish you want your temperature between 100 degrees Fahrenheit and 160 degrees Fahrenheit; smoke the fillets for three to four hours.

Tags: degrees Fahrenheit, smoked salmon, brown sugar, cold smoked, cold smoking

Cook Turkey Gizzards & Necks

The turkey neck and gizzard are low on meat but full of flavor.

Broth created by cooking the neck and gizzards from whole roasting turkeys is great for soups and gravy. The cooked meat on the neck and the thoroughly cooked gizzards are also edible, although they are an acquired taste for most Western palates. Preparation is simple and easy and will fill the kitchen and house with festive smells that will prime your taste buds for a great meal.

Instructions

1. Prepare vegetables. Wash and quarter celery stalks and carrots. Peel and quarter onion. Your goal is to have pieces small enough to put into the saucepan.

2. Remove neck and gizzard from turkey. The organ meat and neck are stored in a bag in the turkey cavity. Unhook the legs and remove the bag. A heart and liver will also be included. These can be added to the broth, prepared separately or discarded.

3. Place turkey neck and gizzard in saucepan. Add water to cover and vegetables. Salt lightly.

4. Set saucepan on stove burner on high heat until water boils. Turn burner to low heat and simmer for 45 minutes to an hour. Check broth regularly to ensure simmer continues; add water sparingly if it reduces below the neck. When finished, turkey meat will pull easily from the neck with a fork and gizzard will be pale.

5. Use a strainer to separate broth into a separate pan. Discard vegetables and set turkey neck, gizzard and other organs aside for additional preparation as desired.

Tags: neck gizzard, turkey neck, turkey neck gizzard, meat neck

Prepare Wild Game Meat

Wild game is usually thought of as any creature killed in the wild for food. In the past, wild game was really the only way to get meat, but since the domestication of animals such as cattle, we can get meat from a wide variety of sources. Wild game has a unique flavor that sets it apart from meat of the farm raised variety. However if you prepare the meat wrong you might never experience the full flavor.

Instructions

1. Kill some wild game. This can be anything from pheasant to deer to buffalo. You should do the dressing of the meat at a field site, or somewhere away from your kitchen or cooking area. Dressing the meat quickly will help preserve the meat. You do not want to do it in your kitchen as the process can be quite messy, which might lead to disease.

2. Carry the dressed meat to your cooking area, and if it is going to take more than an hour to get to your cooking area you will need to keep the meat cool. This can most easily be done with just ice, whether in an ice chest, or just an ice-filled bag.

3. Refrigerate or freeze the meat that will not be eaten immediately. This is of course necessary to prevent spoilage. The meat you will be cooking with presently should be placed on a cutting board. The cutting board should not be wood, as wood can soak up the meat's juices which will lead to a bacterial infection of the cutting surface.

4. Separate the raw meat into pieces for cooking. You will also use this opportunity to cut away any unwanted pieces such as gizzards or skin, but again this is up to the cook. Game meat is very low in fat so do not try to cut away what little fat there is, as this will be needed for cooking. The low fat will cause the meat to not shrink as much during cooking.

5. Season the meat as you desire, however with game less seasoning is better in order to not overpower the meat's natural taste. This is also your last chance to double check for hunting remnants such as shrapnel.

6. Cook the meat with whichever recipe you prefer. Wild game will dry out faster than domesticated meats because of the decreased amount of fat, so you will need to monitor the cooking closely and probably remove the game a lot sooner than you would if it was store bought.

Tags: cooking area, cooking will, cutting board, wild game, Wild game