Cap And Ferment Beer

Fermentation in the beer making process is an essential part of home brewing. Fermentation starts after the initial boil has been completed and can take as little as a few days to a few weeks. Here are some important tips to help you cap off the airlock and ferment the beer.

Instructions

1. Cool the wort. The wort is the original mixture of water, malt extract and hops that are boiled vigorously for approximately an hour. After the wort is finished boiling, remove it from the heat and put a tight fitting lid on it. Place the pot containing the wort in an ice bath. You can do this by placing the pot in the kitchen sink or bathtub, then surround the exterior of the pot with ice. If it's winter, you can place the pot outside on your porch or in the snow.

2. Sterilize the fermentation container, cap and airlock in a mixture of bleach and cold water. The fermentation container can be a large five-gallon food grade bucket or a carboy. Let the fermentation container soak for about 15 minutes; you can sterilize while waiting for the wort to cool. Rinse all the equipment thoroughly before you fill it with the beer.

3. Place the container for the fermentation process on newspaper or a surface that's easily cleaned. Never place the fermentation container on carpeting, it could spill and you may never get the smell out.

4. Wait until the beer has cooled enough that it won't kill the yeast when it's added to the fermenter. Depending on the type of beer you're making, optimum yeast temperatures vary. When the wort has cooled to the desired temperature, pour the wort into the fermentation container. When you pour the beer into the fermenter, try to pour it at a height that will add a lot of "sloshing" to the pour. Stir the beer in the fermenter and shake it if possible. You need to get as much oxygen into the fermentation container as possible. Stir and shake the beer before adding the yeast.

5. Pitch the yeast into the beer. After you've poured the beer into the fermenter and sloshed it around, "pitch the yeast" into the fermenter. Remember this is the only time to slosh the beer or add oxygen to it. After "pitching the yeast," treat the beer with as little movement as possible.

6. Remove the solid cap from the airlock portion of the cap. Place the cap with the hole in it into the lid of your fermenter or carboy. Insert the small bottom portion of the airlock into the hole of the cap. There is only one way to insert it, the bell portion must be upturned. Add a sanitizing solution or even vodka halfway up the bell of the airlock. If you are using water, make sure it's sterilized water. By using sanitizing solution or vodka, if any of it is drawn back into the fermenter, it won't contaminate your beer. After you fill the bell with sanitizer, place the solid cap on top of the airlock. Store the fermentation container out of the way so it doesn't have to be moved.

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Make Homemade Biscuit Mix

This is a great recipe for making a ton of homemade biscuit mix. You can cut it in half if it's too much for you to use in a six month period.

Instructions

1. Put the dry ingredients (flour, baking powder and salt) into a flour sieve or sifter. Sift them together into a large bowl. Add the shortening one spoonful at a time, cutting it in. This means that you take two knives or forks and cut at the shortening crossways until it is well blended.

2. Mix this up in a processor. Mix and sift the ingredients first. You can do the cutting in of the shortening in a food processor but you need to watch it closely too see that it doesn't overmix. It should look much like commercial biscuit mixes but it'll be moister looking. This mix will keep up to six months if you store it in a very tightly sealed container. If it's hot or sticky, store it in the refrigerator.

3. Preheat the oven to 400 degrees to make biscuits. Use 2 cups of the biscuit mix to make 10 medium-sized biscuits. Add 2/3 cup of mild and mix it together until it reaches a smooth consistency. You can add little more milk if it's too sticky to work with, but don't add more than an extra 1/4 cup or so.

4. Dust a cutting board with flour or the mix itself and lay the dough on top of it, rolling it into a ball. Knead it about ten times using a gentle touch. Roll the dough out so that it's about 1/2"-inch thick and press a juice glass into it to make round biscuits. You can just cut the dough into even squares, too.

5. Cook at 400 for 8 to 10 minutes on an ungreased cookie sheet. Brush a little milk on the top so that they will brown on top. Test that the bottom is done with a spatula the first time you make them in case your oven's off a little bit. If they're too browned, cook them a little less time and if they aren't done, a little more. Now enjoy your homemade biscuits from your homemade biscuit mix.

Tags: little more, your homemade

Pimento Pepper Plants

Pimento peppers are used to flavor foods.

Pimento peppers are a type of Capsicum annuum plants within the Solanaceae family. Pimento peppers are common as canned foods, and resemble bell peppers in appearance. The bright red, sweet tasting peppers are used in an array of foods, including pimento loafs and pimento cheese. Although the pimento pepper generally tastes sweet, hotter varieties also exist.

Description

The Pimento capsicum generally grows 3 to 5 feet tall. The foliage is deep green in color and the long-lasting flowers are white. The most notable feature of the plant is the fruit, the conical chili pepper, which is big, heart-shaped and bright red to reddish yellow. The thick-fleshed pepper can be between 3 and 4 inches long, with a shoulder width of 2 to 2 1/2 inches.

Cultivation

The pimento grows best under full sun, in clay loam or sandy loam soils. Moist soil works the best with the Capsicum annuum. Pimento pepper plants require cultivation similar to that of bell peppers, and need to be planted directly into gardens are seeds, or first planted in a seedbed or a transplant production container. The seedlings are ready to be transplanted when they are 6 to 10 inches high. Space the plants between 24 and 30 apart, in rows that are 3 or 4 feet apart. The plants, which can be grown in containers, require regular watering but dislike over watering.

Diseases and Pests

Diseases and pests are seldom problematic for pimento pepper plants. However, the plant is occasionally susceptible to pests such as spider mites, caterpillars, aphids and beetles.

Culinary Uses

Pimento peppers are the primary variety of peppers that are used for canning purposes. The peppers are used for their fleshy insides, with the seeds, outer peels and seed tissues eliminated first. The peppers are rich sources of both vitamin C and A. They are commonly used for flavoring in cheeses, sandwich spreads, vegetable dishes, meat products and salads. Their bright color also adds a bit of pizazz to food products. The peppers are commonly used as salad dressing coloring and for stuffed olives.

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Make Yerba Mate

Yerba mate is a traditional Argentine drink that is much like tea. The caffeine it contains mildly stimulates. Yerba mate is traditionally prepared in a gourd, filtered through a bombilla and enjoyed in a communal ritual, passing the gourd from one person to the next.

Instructions

1. Get the right equipment. You will need a gourd designed for yerba mate, known as a mate, and a straw through which the yerba mate is filtered, known as a bombilla. If you are not in Argentina, you can find a gourd and a bombilla at local specialty tea shops or online at stores like Yerba Guru.

2. Buy your yerba mate. Tea stores, natural food stores and online stores carry yerba mate. Some yerba mate may be flavored with citrus or other herbs or natural ingredients. You can buy it sweetened (often with stevia or dry honey) or unsweetened.

3. Heat filtered water to just below the boiling point to prepare mate. If the water boils, start over for the best results.

4. Fill the mate gourd 2/3 full of yerba mate. Put your hand or a piece of cheesecloth over the top and shake to bring the dust to the top of the tea. This will ensure that the bombilla doesn't get clogged.

5. Pour the hot water over the yerba mate on one side of the gourd so most of the leaves on top stay dry.

6. Put your thumb over the end of the bombilla and insert the side with the filter into the gourd. Insert it on the same side that you poured the water.

7. Share the mate. Mate is meant to be a social drink, and all drinkers use the same gourd and bombilla. After you have a sip, pass the mate to the next drinker.

8. Pour more water into the yerba mate on the same side as your original brew for more steepings. Pour carefully without disturbing the bombilla. You can continue refilling until the mate looses its flavor, and you can add additional yerba mate as you add water.

Tags: yerba mate, yerba mate, yerba mate, gourd bombilla, mate water, online stores, same side

Italian Spring Salads

Italian spring salads offer a burst of flavor in every bite.

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today's modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals such as meats or pasta and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

Insalata Caprese II

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare, slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh bay leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

Italian Spring Salad

The most classic version of Italian spring salad contains fresh ingredients such as ground Parmesan cheese, fresh garlic and black olives. To prepare, in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion, cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for summer lunches or suppers. To prepare, in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and one thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad to taste before serving. Serve cold.

Tags: Serve cold, Before serving, black olives, black pepper, bowl combine, cold Italian

Wine Bottles

Many wine drinkers only care about what's inside the wine bottle, but what some may not realize is that a wine bottle is a complex vessel. Over time, wine bottles have changed and evolved into storage that will keep wine fresh for many years and is designed to make the wine drinker have a pleasurable experience.

History

The look of wine bottles has changed over time and throughout different locations. After moving on from storage in jars and other containers, wine drinkers and distributors used bottles to store the fruity drink. Early bottles were all shapes--tall and thin, short and thick and some had handles, unlike today's bottles that are fairly uniform in size and shape. Older bottles also tended to be left blank or were hand painted before the usage of labels.

Function

Obviously, wine bottles hold wine. Otherwise, whether corked or containing a screw top, wine bottles are made to keep wine fresh over many years. Screw tops allow the wine to be enjoyed over a period of time but might not remain as fresh after being opened for the first time. Once a bottle is uncorked, the wine is meant to be consumed at that time, as the cork expands and won't reenter the bottle. However, some wine drinkers use stainless steel bottle corks in order to preserve the wine over a longer period of time.

Parts

Wine bottles may come in a variety of shapes and sizes, but most feature the same parts. The base of the wine bottle is the bottom part of it; it's typically wider than the rest of the bottle and may contain a punt---or indention---in it. Above the base is the body of the bottle, which flows from the base until the curvature, which is the neck, typically the thinnest part of the wine bottle. At the top of the neck is the opening, which may be corked or capped.

Types

Over time, wine makers have developed a variety of bottles to store wine in, but a few classic and popular shapes remain. Bordeaux bottles, which generally store cabernet sauvignon and merlot, have a tall body and short, distinct neck, making it more of a classic type. Burgundy bottles, typically storing pinot noir, chardonnay and other white wines, have an average size body that flows into the long neck. Other popular bottles include flute bottles, used for Reisling and other white wines, with a long, slender neck and champagne bottles. Some wines also may come in miniature 100 mL bottles up to 3-liter bottles.

Storage

Full wine bottles are best stored on a wine rack on their side or in a wine cooler. The racks are grooved and often slanted, so the wine flows downward onto the cork for better flavor. Red wines should be consumed at room temperature, while white and blush wines taste better just out of a wine cooler or chiller. White wines also can be stored in a refrigerator on a shelf or an insertable wine rack.

Accessories

Adding accessories to bottles and glasses can make drinking wine more enjoyable. Stainless steel bottle corks allow wine to be enjoyed in more than one sitting, and wine jewelry for the bottle and glasses is an elegant touch. Cloth and paper wine bags also are made for gifting wine bottles.

Locations

Wineries are the best place to find a wide variety of wine bottles and wine. Some smaller, local wineries only may offer a few varieties that it specializes in, but they may present more unique types of wine bottles and wine bottle art and labels. Larger, better known wineries tend to showcase dozens of choices and may feature a few unique wine bottles, but are most likely to be mass produced.

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Good Cereals For A Diet

It's best to avoid cereals that are high in sugar.

If you're trying to lose weight, the right choice of breakfast cereal as part of a calorie controlled diet can greatly improve your odds of success. Cereals that are low in sugar and fat are the best choice, as they deliver more nutrition with fewer calories. There are various diets that endorse the use of one particular brand of cereal, but variety, along with portion control, are key to maintaining a healthy diet for weight loss.

Bran Flakes

These are typically high in fiber and low in fat, but you should always check the packaging to make sure that there isn't an excess of sugar or sweetener. Bran flakes make an excellent base for a breakfast but they can get boring when eaten on their own. Add fruit and use low-fat milk to optimize the effects of consuming a high-quality cereal.

Oatmeal

Another high-fiber, low-fat option is oatmeal. Make it with water or 1 percent milk to reduce the fat content of the entire serving. Add banana or another fruit to turn a humble oatmeal dish in to a high-energy training meal.

Many competitive body builders favor oatmeal for the slow release pf energy it provides, which is beneficial when training. Oatmeal is a great choice if you are combining an exercise regimen with your weight loss diet. Eat a bowl of oatmeal and a banana about 90 minutes before exercise for the most benefit.

Corn Flakes

Kelloggs frequently promotes certain cereals as weight loss foods. They market the Special K diet for example, as a way of dropping a jeans size in a month. While this may be possible, eating the same thing for breakfast and lunch every day for a month will get boring quickly for most dieters. Corn flakes from any manufacturer are a healthy choice if eaten in a healthy portion of approximately 45 g and without sugar.

Muesli

The great thing about muesli is that you can make your own. This means you can add the fruits that you enjoy and leave out the things you don't want. Homemade muesli is a great choice if you want to control your calorific intake.

The basis of muesli is rolled oats. Use no more than a 2-cup serving of oats and add dried fruit, nuts and even a tablespoon of honey for a tasty, high-fiber, high-energy breakfast cereal that is also low in fat.

Lucky Charms

It may come as a surprise, but Lucky Charms is actually a decent cereal for dieters. A 1-cup serving contains just 120 calories. But be warned, the same sized portion also contains 13 g of sugar, which is over half of your recommended daily allowance. So provided that you don't take in a lot of sugar for the remainder of the day, Lucky Charms is a reasonable choice for those who need something sweet in the morning or wish to replace decadent desserts with healthier choices.

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Use Lemon Juice To Make Cucumber Pickles

Make your own pickled cucumbers using lemon juice instead of vinegar.

Pickled cucumbers are a favorite addition to burgers and sandwiches, add a bit of zest in salads and are great with crackers and cheese. Most commercially made pickles use vinegar as the acid for pickling, but delicious pickles can also be made using lemon juice instead. So if you have a dietary problem with vinegar, or just want to try something new, cucumbers pickled in lemon juice are a definite must-try.

Instructions

1. Wash the 4 quart-sized canning jars with hot soapy water. Rinse thoroughly, then leave to dry.

2. Scrub 5 lbs. of pickling cucumbers (approximately 3 to 4 inches long) with a nylon scourer.

3. Place 2 fresh grape leaves and 2 small, fresh dill heads in the bottom of each canning jar. Pack in the pickling cucumbers upright, as well as 1 clove of garlic in each jar.

4. Cover the cucumbers with 1 tbsp. of pickling salt per jar, then another 2 grape leaves and 2 heads of dill.

5. Put 6 cups of water on the stove with 4 cups of freshly squeezed lemon juice and 1/2 tsp. of turmeric powder. Bring to the boil.

6. Fill the water-bath canner with water to about an inch higher than the height of the canning jars. Bring the water to a boil.

7. Simmer the lemon-juice mixture for a minute on the stove, then pour the mixture into the 4 canning jars, leaving 1/2 inch headspace.

8. Dip the lids in the boiling water of the canner, then place them onto the canning jars. Place the jars on the canning-bath rack, and slowly lower them into the canning bath.

9. Leave the jars in the bath until the water comes to the boil again (it will stop boiling when the jars are added). Remove the jars from the canning bath, and leave aside to cool.

10. Press down on the tops of the jars when they are cool to check if a seal has been created. The jars with seals will not pop when you press on them. Store for 5 to 6 weeks in a cool, dark place before consuming. Keep refrigerated once opened.

Tags: canning jars, lemon juice, canning bath, grape leaves, into canning, jars with, juice instead

What Is The Difference Between Chardonnay & Zinfandel Wine

Chardonnay and Zinfandel wines are different grapes that create very popular wines.

Chardonnay and Zinfandel are names of grape varieties that are made into wine. Chardonnay is a white wine that is typically dry but can be made into a variety of flavors depending on how it is aged. Zinfandel can be made into either white or red wine, with entirely different characteristics. Both are popular wines that even wine novices tend to be familiar with.

Chardonnay

Chardonnay is a grape that may have originated in the Middle East and is now widely grown for white wine. It is grown in the Burgundy region of France, and became very popular after being grown in California. It is a versatile grape that produces well for vintners and is popular with wine drinkers since it can take on many characteristics. It can range from sweet to dry, from buttery oak flavors to light, fruity flavors. It is also one of the grapes that is used to make Champagne. It is generally best served with simply prepared fish or poultry.

Red Zinfandel

Red Zinfandel is a wine grape grown primarily in California because it grows well in cool coastal areas. It is a deep red wine with hints of fruit flavors. It goes well with common American foods, such as pizza and burgers, and is strong enough to stand up to pasta with rich tomato sauce. Red Zinfandel should be drunk at a temperature between room temperature and fully chilled. Most should be drunk within a couple of years of being produced, but some age well.

White Zinfandel

White Zinfandel is actually a pale rose-color wine made from the Zinfandel grape that produces Red Zinfandel. For White Zinfandel, the wine is made without the grape skins. It is quite a sweet wine that works well with cream-based sauces over pasta or with fish and other light meals. Serve White Zinfandel slightly warmer than refrigerator temperature to allow the fruity flavors to develop. Some oenophiles consider White Zinfandel to be an inferior wine.

Choosing Chardonnay and Zinfandel

You can purchase good quality Chardonnay or Zinfandel without paying a lot of money. California, of course, has wonderful examples of both wines at reasonable prices. Look for a slightly darker White Zinfandel, which is likely to have more complex fruit flavors. Red Zinfandel wine can be spicy and include plum flavors or berry notes. Chardonnay can be purchased unoaked, for a light, fruity wine, or oaked, for a more complex, rich wine.

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Is Pesto Healthy

Pesto is a classic Italian sauce made from basil, olive oil, pine nuts, garlic and hard cheese. Freshly made pesto is a simple combination of ingredients and can be considered a wholesome food. Basil and pine nuts each offer nutrient density, olive oil offers healthy fats and garlic offers compounds with potential health benefits. Pesto is high in total fat and contains little fiber so use this tasty sauce in moderation. A couple tablespoons is all you need to make that plate of pasta delicious but still healthy.

History

Like other sauces based on oil, herbs, cheese and nuts, pesto originated in Italy. Like many early foods, a mortar and pestle were used to grind the herbs together with nuts and oil. Use this method in your own kitchen for a more authentic result. While many variations of pesto exist, the classic recipe endures even today.

Features

Classic pesto is a blend of basil, garlic, olive oil, pine nuts and hard cheese such as Parmesan. The largest component of pesto, by weight, is olive oil. Lots of basil is added--whole bunches instead of the few leaves often called for in other sauce recipes. Parsley, salt and pepper are also sometimes added. Walnuts or other nuts can be substituted for pine nuts to reduce cost.

Benefits

The health benefits of pesto come from its nutrient-dense ingredients. Although high in fat, pesto gets its fat from olive oil and pine nuts, which are both high in healthy unsaturated fats. Pine nuts are nutrient dense and, along with the basil, make pesto a good source of many nutrients, including vitamin A, vitamin E, vitamin K and many minerals.

Considerations

Homemade pesto ensures you are getting all the nutrition of fresh ingredients. Read labels of store-bought pesto carefully. Look for olive oil, basil, pine nuts and cheese high in the list of ingredient and choose a sauce that minimizes additional ingredients like preservatives and fillers. Salt is an optional ingredient in classic pesto (it's tasty enough without it) but watch out for high sodium levels in packaged pesto sauces. Other ingredients to avoid are hydrogenated oils, monosodium glutamate and artificial colors.

Misconceptions

It's easy to place pesto in the bad-for-you food category based on its high fat content. Granted, pesto is mostly olive oil and contains other high fat ingredients like pine nuts and cheese. But it's important to choose healthy fats over unhealthy fats when you do eat a high fat food. Eat healthy high fat foods like pesto some of the time and low fat foods at other times for balance.

Tags: pine nuts, olive pine, olive pine nuts, pine nuts, hard cheese

Freeze Scalloped Potatoes

Serve scalloped potatoes as a side dish along with your favorite main course.

Scalloped potatoes, or potatoes au gratin, will have a golden brown crust when baked properly. Recipes for scalloped potatoes can vary a bit, according to personal taste. The potatoes may contain ham, onions, breadcrumbs or even bacon. When you plan to freeze the prepared scalloped potato dish, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may thaw them in the refrigerator or bake them frozen.

Instructions

1. Prepare the scalloped potatoes according to the recipe. Bake the potatoes in the oven and monitor them carefully.

2. Remove the potatoes from the oven when they are almost tender, but not yet fully cooked. Remove them when they have a light brown color instead of a deep golden brown hue.

3. Place the baking dish inside the refrigerator to cool quickly.

4. Package the scalloped potatoes, into whatever size portions you choose, inside rigid freezer containers. Seal the containers tightly and place them into the freezer. Store the scalloped potatoes for up to 2 weeks in the freezer, for best results.

5. If you plan to freeze all of the potatoes in the dish they were baked in, cover the scalloped potatoes with wax paper cut to fit the top of the baking dish. Then, cover the baking dish with aluminum foil to protect the scalloped potatoes from freezer burn. Store the scalloped potatoes for up to 2 weeks in the freezer, for best results.

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Fondue Maker Work

In the mid-1960s, a fairly far-reaching craze quickly swept our nation. It took the form of a new sort of dining experience, at least in the U.S., which was for all intents and purposes a way of communal eating. Yes, we'rfre referring to fondue. And it's found a renaissance, so to speak, in today's market, often topping the lists of wedding registries. But, if you've never been to a fondue party, or you simply want a fondue maker, you may be wondering how one works.

How a fondue maker works is pretty much dependent upon what type of pot you're using to cook your stuff. Today, there are a couple varieties available for purchase, be it at a department store, a specialty kitchen depot or a secondhand shop: electric or flame. If you're going old school with your fondue pot, you'll most likely want to use the flame method. Essentially, the way a standard fondue pot works is to fill it with your ingredients (cheese, oil, stock, chocolate or other liquid) and put it atop its rostrum. A heat source, typically a flammable gel like Sterno, is placed underneath. That's virtually it. If you're going with a more modern version, it's simply a self-contained unit that heats everything up. All you'll need to do is fill the chamber with whatever you're using as your "dip" and turn on the pot. From there, an internal heating device heats the chamber and melts your cheese or chocolate and heats your oil or stock.

As mentioned before, there is a difference in the way a flame pot and an electric pot works, but there are actual benefits to both. Though the method in which you regulate the heat conducted through the pot is a little archaic (adjusting the opening of the container that houses the gel), the standard pot does have its benefits, beyond nostalgia. Actually, many people believe that when using flame you'll have a hotter pot, which is ideal when cooking with oil or stock. On the other hand, the electric version does make it far easier to regulate your heat source since the temperature is based on the setting you've turned it to, a definite advantage when cooking cheese or chocolate.

Another standout feature of the standard pot is that you are able to heat it not only on its rostrum, but also on the stove. That's where the electric pot falls a bit behind. Generally, when doing a cheese fondue, you'll need to heat your concoction atop the stove to get it to its desired consistency. With your standard pot, it's sort of a one-stop shop. With the electric, you'll need to transfer your melted cheese from one pot to the fondue maker itself.

Both pots heat fairly quickly, clean up rather well and work about the same, with a slight variance in their overall benefits. All you really need to look at is what you plan to use it for and how it works within that scheme. From there, you're pretty much cooking with gas--or gel.

Tags: fondue maker, cheese chocolate, cooking with, From there, heat source

Tell If An Avocado Is Ripe

There are ways to test avocados for ripeness in the store.

It is incredibly frustrating to go to the store with the intention of buying a nice, ripe avocado, but finding out, once you're home, that the avocado is dry and tasteless inside. You won't have to worry about finding dry or brown spots in your avocados anymore if you can learn pick the ripest ones in the store.

Instructions

1. Press gently on your forehead. This is an example of how an avocado should not feel when you press on it. This means the avocado is too firm and not ripe.

2. Press gently on your cheek. If your avocado feels this way, do not purchase it. Your avocado is too ripe and possibly rotten.

3. Press gently on your nose. This is how your ideal avocado should feel to your fingertips. Look for avocados with a little bit of give, but not too mushy.

4. Pull off the small stem attached to the avocado. If the underside of the stem is brown, do not purchase the avocado. There will be brown spots inside.

5. Look for an avocado that has the softness and firmness of your nose and has a nice green spot on the underside of the stem. You have found the perfect avocado.

Tags: gently your, Press gently, Press gently your, avocado should, avocado should feel

Make Car Payments Online With U S Bank

Paying an auto loan online with U.S. Bank is simple.

U.S. Bank is a financial institution that offers a wide variety of programs and services, including personal banking (checking and savings), investment accounts, home mortgages and personal and auto loans with competitive rates, according to its website. If you have an auto loan through U.S. Bank, you can make your payments online.

Instructions

1. Create an online profile with U.S. Bank, if you don't have one already. To do this, you will need your U.S. Bank account number, Social Security number, date of birth, property address, email address and telephone number. Create a user ID and password.

2. Log on to your profile on the U.S. Bank auto loan website (see the Resources section). Choose the account with which you want to work (if you have multiple accounts).

3. Enter the payment amount. Choose your method of payment. You may use an account number and routing number to pay with an account at a different bank. You also have the option to pay with a credit card. You will need the account number, expiration date and security code to use this method.

4. Review the information that you entered. Confirm the amount and click "Submit" to make the payment. Check your email for a confirmation code for the payment.

5. Log out of your account, especially if you are using a public computer to make the payment.

Tags: account number, auto loan, make payment, will need, with Bank

Cook Fried Haloumi

Haloumi cheese originates on the Greek island of Cyprus.

Haloumi is one of several Greek cheeses that enjoy wide popularity throughout the Mediterranean and Middle East. It is soft and rather salty, and is sometimes simmered for a few minutes in hot water to reduce the saltiness before eating. Haloumi's distinguishing characteristic is that it softens, but doesn't melt, making it perfect for grilling or frying.

Instructions

1. Cut the haloumi into slices 1/4- to 1/2-inch thick. Haloumi can be fried as-is in a dry skillet or, for a crustier surface, can be dredged lightly in flour.

2. Heat a heavy skillet over a medium-high burner. If you are frying the haloumi without flour, place the slices directly in the dry pan. If you dusted the slices with flour, use a small amount of butter or olive oil.

3. Fry the slices for approximately 2 minutes until they are spotted golden brown. Turn the slices carefully with a spatula so they don't break. Sprinkle with fresh thyme or other herbs, if you want.

4. Cook for 2 minutes longer on the other side. Squeeze lemon juice over the slices of cheese and remove them from the pan. Serve immediately with crusty bread, salad and olives for a light lunch.

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Make A Flavored Martini

Chocolate martini

The martini is a traditional cocktail that originated around the year 1900. The classic martini is made simply with gin and vermouth and garnished with a green olive or a lemon twist. Change came when people started substituting vodka for gin. The "dirty" martini added a bit of the olive juice to the mix.The last few years have brought us a wave of flavored drinks served in martini-style glasses. Some purists still insist that these new drinks shouldn't be called martinis, but it has become common usage. If you like it, drink it and call it whatever you want. Start by trying these recipes.

Instructions

Make a Flavored Martini

1. Combine the ingredients for any flavored martini in a cocktail shaker half filled with ice, either cubed or crushed. Shake to mix and chill the ingredients, strain into a martini glass and serve.

2. Swirl lines of chocolate syrup into a martini glass and chill until ready to use. Combine 1 shot chocolate vodka, 2 shots white chocolate liqueur, 1/2 shot creme de cacao, 2 shots whole milk or half and half. Shake with ice, strain into the chocolate garnished glass, and you have a Chocolate Martini.

3. Mix 1 part vodka, 1 part sour apple schnapps, 1 part apple juice. Pour all ingredients into a shaker. Shake well and strain into a martini glass. Enjoy your Apple Martini!

4. Combine 3 oz. vanilla vodka, 1/2 oz. apricot brandy, 4 dashes bitters and 4 dashes lemon juice. Pour all into your iced shaker, shake until chilled and well mixed, then strain into a chilled martini glass. You're now drinking a Mama's Martini.

5. Combine 2 oz. sour apple schnapps, 1 oz. gin, 1 oz. coconut rum, 1 oz. vodka and 1 splash orange juice. Shake well and strain into a martini glass. This makes a Martini Clementine, so-named because the taste is reminiscent of the Clementine tangerine.

6. Mix 3 oz. vodka, 1 oz. dry vermouth and 4 dashes orange bitters. Shake well, strain into a chilled cocktail glass and serve. This is a Martini Navratilova.

7. Mix 2 tbsp. crushed graham crackers and 1 tbsp. powdered sugar on a flat plate. Coat the rim of a chilled martini glass with lime and dip rim in the graham cracker mixture. Set glass aside to chill.Mix 1 1/2 oz. key lime liqueur, 1 1/2 oz. vanilla vodka, 2/3 oz. of freshly squeezed lime juice and 1 1/2 oz. half and half. Shake vigorously and pour into the prepared Mmartini glasses. Enjoy your Key Lime Pie Martini.

Tags: martini glass, strain into, into martini, into martini glass, Martini Combine, Shake well, Shake well strain

Prepare Prosciutto

Prepare Prosciutto

Prosciutto means "ham" in Italian. It comes in two forms: prosciutto cotto (cooked), or prosciutto crudo (uncooked). Outside of Italy, when one is purchasing prosciutto, it is almost always prosciutto crudo. This type of ham has been popular in Italy since the time of the Roman Empire. It is cured through a process known as air drying, which takes anywhere from 10 to 24 months to complete. The process lends prosciutto a distinct flavor that simply cannot be duplicated. If you want to create authentic Italian cuisine, there are countless ways prosciutto can be incorporated into the menu.

Instructions

Breakfast with Prosciutto

1. Preheat your oven to 350 degrees.

2. Grease each cup of a muffin tin.

3. Line each cup with a slice of prosciutto.

4. Crack an egg into each cup and sprinkle with grated Romano or Parmesan cheese, salt and pepper.

5. Bake for 10 to 15 minutes or until the eggs are set.

Brunch Time Bruschetta

6. Turn on your broiler and allow it to warm up while you are preparing the brushcetta.

7. Slice a baguette lengthwise and place it on a baking sheet.

8. Peel several cloves of fresh garlic and cut them in half. Rub the exposed surface of the garlic along the length of the bread.

9. Coat each bread slice with a light layer of olive oil and sprinkle with salt and pepper. Place mozzarella cheese slices over the oil and top with thick slices of fresh tomato. Add another sprinkle of salt to the tomatoes and slide the pan under the broiler.

10. Broil for 3 to 5 minutes, until the cheese is bubbly.

11. Remove the bread from the oven and add a layer of prosciutto. Broil for another two minutes. Slice each bruschetta piece into fat wedges and serve.

Enjoy Prosciutto at Lunch

12. Slice the panini bread open and brush both the inside and the outside with olive oil.

13. Fill the sandwich with layers of sliced mozzarella, prosciutto and arugula.

14. Add a sprinkle of salt and coarsely ground black pepper.

15. Place the sandwich in a panini press, sandwich maker, or hot skillet and cook until both sides are golden brown and nicely toasted.

Prepare Prosciutto for Dinner

16. Lightly sauté the meat in olive oil.

17.Dice the cooked prosciutto and add to cream sauce.

18. Ladle the sauce over hot, cooked pasta.

19. Wrap fresh sea scallops in prosciutto slices, if you're a seafood fan.

20. Secure the prosciutto with toothpicks that have been soaked in water and place under the broiler for 5 minutes.

21. Remove the toothpicks and serve with fresh lemon wedges.

Serve Prosciutto on the Side

22. Snap off the ends and trim the bottoms of fresh spears of asparagus.

23. Wrap the asparagus in prosciutto.

24. Arrange the wrapped asparagus on a broiler pan or baking sheet and brush with olive oil.

25. Sprinkle with lemon juice and season with salt and pepper.

26

Place it in the oven at 400 degrees F. Bake for 10 to 15 minutes, until the prosciutto and asparagus spears are crisp.

Offer Prosciutto as a Snack or as an Appetizer

27

Cut a fresh melon into thin wedges and remove the rind.

28

Wrap each wedge in a slice of prosciutto.

29

Drain the liquid off a hunk of fresh mozzarella, if melon is out of season.

30

Roll prosciutto around the cheese and secure with toothpicks.

31

Slice into bite sized portions and serve.

Tags: minutes until, pepper Place, Prepare Prosciutto, salt pepper, Bake minutes, Bake minutes until, baking sheet

Instructions For Dehydrating Deer Jerky

Deer jerky is highly nutritious and stores well.

Deer meat, which is also called venison, is a lean meat that is high in protein and iron and is relatively low in fat. If you enjoy hunting deer, you will have a large amount of venison to preserve or cook before it becomes rancid. One way to preserve deer meat is to turn it into jerky, which can be stored for up to six months. You can make homemade deer jerky using a basic food dehydrator.

Instructions

1. Place a 1 lb. piece of venison flank steak onto a cutting board, and slice the steak into thin slices that are 1/4- to 1/8-inch thick.

2. Place the venison slices into a bowl, and pour in 1/2 cup of Worcestershire sauce, 1 tsp. of cracked black pepper and 1 tsp. of garlic powder.

3. Cover the bowl with plastic wrap, and place the bowl into a refrigerator. Allow the meat to marinade for four to six hours.

4. Lay the marinated venison strips onto the shelves of a food dehydrator. Do not overlap the slices.

5. Plug in the food dehydrator, and allow it to run for 18 to 24 hours. The venison will dry out into deer jerky. Store the jerky in plastic freezer bags in your freezer for up to six months.

Tags: food dehydrator, deer jerky

Make A Quick And Delicious Macaroni Salad

Colorful macaroni salad makes a great side dish.

Macaroni salad is a terrific summer side dish. Enjoy a summer pasta salad using the classic elbow macaroni or use another shaped pasta if you prefer. Add chopped chicken or bacon to create a meal that serves up quickly and uses your leftovers. This recipe makes a colorful macaroni salad. It takes about 15 minutes to prepare and needs chilling for an hour.

Instructions

1. Fill a pot half full with water. Place the pot on the stove over high heat. Heat to a boil.

2. Place the macaroni noodles in the pot of boiling water and boil for 10 minutes. Remove from heat and pour through a colander to drain.

3. Peel and chop the onion, peppers and cucumber while the noodles are cooking.

4. Get a large mixing bowl and add the cooked macaroni, peppers, onions, cucumber and mayonnaise. Mix well and add the black pepper. Mix again.

5. Cover the bowl with aluminum foil and place it in the refrigerator to chill. Let it chill for an hour before serving.

Tags: macaroni salad, side dish

Instructions For Cooking Minute Rice

Rice is a versatile dish.

Minute Rice, dubbed as the "original instant rice" since 1949, is a precooked rice that doesn't need cooking. With a few household ingredients and supplies, you can have a bowl of steaming hot rice within minutes. Cooking options offer versatility because you can choose to use the stove top or the microwave. Measurements are easy to remember because they consist of equal parts of liquid and rice.

Instructions

Stove Top Directions

1. Measure 1 cup of Minute Rice for two servings, 2 cups of rice for four servings or 3 cups of rice for six servings of rice.

2. Pour 1 cup of water in a saucepan for two servings, 2 cups of water for four servings and 3 cups of water for six servings of rice.

3. Place the saucepan with water on the stove top and bring to a boil. Add 1 tsp. of tub margarine and 1/2 tsp. of salt to the water.

4. Stir in the measured rice and cover with a lid. Remove from heat and allow to stand for five minutes, covered, before serving.

Microwave Directions

5. Place the desired amount of water and rice into a microwave-safe bowl. Add 1 tsp. of tub margarine and 1/2 tsp. of salt if desired.

6. Cover and place in microwave. Cook on "high" for six minutes for two servings, eight minutes for four servings and 10 minutes for six servings.

7. Let the rice stand in the covered container for five minutes, or until all water is absorbed. Uncover and fluff with a fork before serving.

Tags: servings cups, four servings, Minute Rice, servings rice, before serving, cups rice

Flavor Plain Rice

Rice does not have to be plain. Add some flavor to make it taste better.

Turn rice from plain white into wonderful by adding flavor to it during every stage of cooking. Plain rice tastes as its name sounds: bland. To remedy this problem and make rice tastier, avoid the packaged rice seasoning mixes with preservatives. Use your favorite herbs and spices to make a flavorful rice side dish. Both white and brown rice benefit from additional seasonings and flavors.

Instructions

1. Heat the butter, onion, garlic and rice in the bottom of a large stock pot over medium-high heat.

2. Toast the rice and vegetables until the rice is slightly darkened and the vegetables are translucent. Toasting the rice makes it more flavorful than cooking it without toasting.

3. Add the stock and herbs to the rice and bring to a boil over high heat. Boil the rice for 10 minutes.

4. Place a kitchen towel on the bottom of the pot lid, and cover the stock pot with the towel and lid. The towel absorbs excess liquid from the steam and prevents the rice from becoming soggy.

5. Lower the heat to low and simmer the rice for 10 minutes or until the rice has absorbed all of the liquid and become tender.

6. Fluff the rice with a fork to separate the grains before serving.

Tags: rice from, rice minutes, until rice

Light Fruit Salads

Various types of fruit can be added to a light fruit salad.

When one thinks of a salad recipe, it's usually lettuce, cabbage, carrots and other assorted vegetables that come to mind. This isn't the case with fruit salad recipes. Various types of fruit can be used in these recipes depending on a person's taste. Light fruit salads usually incorporate whipped topping or heavy cream. Light fruit salads can be served before the meal, as a sort of appetizer or after the meal as dessert since the ingredients are sweet.

The Basics

Light fruit salads can be served any time of the year and are often found at cafeteria and buffet-style restaurants, alongside garden salads, coleslaw, pasta salad and gelatin offerings. However, as the seasons change from winter to spring, light fruit salads seem to be ever-present at picnics, family dinners and get-togethers. Most recipes for light fruit salad are not difficult to follow and the dish can be created in a matter of minutes.

Ingredients

The ingredients for light fruit salads can be found in virtually any grocery store. The most common ingredients are strawberries and blueberries. However, variations of the salad can be made using different fruits. For example, cherries, mandarin oranges, grapes and bananas are another variation of the light fruit salad. In addition, either heavy cream and sugar may be used, or whipped topping can be used, for a quicker recipe. Coconut flakes may also be added, if desired. Some people also add walnuts to the recipe.

Preparation

Preparation of a light fruit salad takes just a few minutes. The heavy cream and sugar must be mixed and beaten until light and fluffy, so that part can take a few extra minutes, but if you're using whipped topping, the salad can be created that much quicker, because all you need to do is combine the fruit, whipped topping and nuts or coconut, if desired, and mix them together. For the best taste, chill the salad before serving.

Is It Healthy?

Light fruit salad may sound like a healthy dish, but when you take into consideration that non-dairy whipped toppings can have as many 20 calories in 2 tbsp. and the fact that canned whipped cream can also be high in calories, fruit salads can actually pack on the pounds if not eaten in moderation. The best bet is to used low-fat, non-dairy whipped topping and fresh, rather than canned, fruits. If you must used canned fruit, try to find those that are packed in juice rather than syrup.

Tags: fruit salad, fruit salads, whipped topping, light fruit, heavy cream

Healthy Back To School Snacks & Breakfasts

Healthy Back to School Snacks & Breakfasts

Back to school time is a good time to revamp your family's eating habits. Creating new healthy snacks and breakfasts for your children will encourage the entire family to follow suit. Eating healthy snacks and breakfasts needn't be synonymous with costing lots of money or eating boring foods. There are ideas for all tastes and budgets that are both low in fat and high in nutrition.

Smoothies

Set up a variety of items for making smoothies and your kids will drink their healthy breakfasts and snacks. They'll likely even help to make them, too. Assemble a tray with a variety of fruits like bananas, apples, berries, and low fat yogurt. Have the kids choose their fruits. Peel them and toss them into a blender. Add low fat yogurt and skim milk along with a dash of vanilla or honey for added flavor. Throw in a handful of ice cubes and blend on high until the fruit is blended and smooth. Garnish with a sliced strawberry or kiwi.

Have travel mugs on hand for snacks and breakfasts on the run.

Dips

Kids seem to eat almost anything that they can submerge in dip. The two keys to this scenario are to make sure they are dipping healthy items and that what they are dipping them in has some healthy qualities, too.

Cut up raw veggies and serve hummus as dip. Lowfat or fat free ranch dressing is an acceptable option if it means kids will actually eat the veggies. Stir in some grated carrots for extra nutrition.

Slice fruits like bananas, apples, peaches, kiwi, and berries and dip them in low fat yogurt.

Offer celery stalks that can be dipped in a little bit of natural peanut butter for a protein punch.

Granola

Make your own granola for sit down breakfasts and snacks for those first few transition days of back-to-school time. This granola is one snack or breakfast that can even travel with the family. Keep individual baggies filled with granola made from oatmeal, nuts, dried fruits, wheat germ, and honey; and grab a bag on the way out the door. Eat at home and enjoy a bowl with sliced bananas and skim milk. Stir a half cup of granola into a carton of lowfat yogurt for a nutritious and delicious after school snack.

Tags: Back School, Back School Snacks, bananas apples, breakfasts snacks, fruits like

Ingredients For Pickling Spices

Ingredients for Pickling Spices

A pickle is anything that brines food. The brine, usually made from vinegar, salt, sugar and a number of spices, is highly flavorful and can be made from almost any herb or spice.

Vinegar

Not all acids can be used for pickling. Vinegar, specifically white vinegar, is the most common choice for pickling because of its neutral flavor and clean taste, though other vinegars such as red wine, cider and rice vinegar can be used as well.

Salt and Sugar

Some pickles can be made using just dry salt. Kimchi and sauerkraut begin as salted vegetables, and the liquid drawn out of the vegetables themselves serves as pickling liquid. Sugar is added to pickling spices to balance harsh flavors of vinegar.

Herbs

Herbs are often used in pickling for their potency of flavors. Dill is the most popular and chief flavoring in dill pickles. Other herbs, such as rosemary, thyme, tarragon or chives, can be used to lend subtle flavors to pickles.

Spices

Spices are the backbone of pickling liquids and lend tremendous flavor to any brine. Some of the most common pickling spices consist of mustard seeds, allspice, caraway, cinnamon, celery seed and peppercorns, but anything from curry powder to nutmeg, tumeric to dried chiles can be used.

Pickle Uses

Pickles are used in almost every cuisine across the globe. Pickling is a good way of preserving vegetables and adding flavor to any cuisine.

Tags: Ingredients Pickling, Ingredients Pickling Spices, made from, most common, used pickling

Make A Breakfast Pizza With A Crust

Make a Breakfast Pizza With a Crust

Breakfast pizza is a morning-time twist on this favorite American food. While some breakfast pizzas are more like an omelet topped with pepperoni, this breakfast pizza recipe includes a crust, helping the breakfast pizza to seem more like a pizza and less like a typical egg breakfast.

Instructions

1. Prepare your cooking area. Cover your baking stone with parchment paper. Preheat the oven to 400 degrees Fahrenheit.

2. Make crust by beating one egg into a medium-sized bowl and adding it with the shredded potatoes. (You may optionally add salt and pepper to the crust mixture at this time.) Mix until the egg is evenly incorporated in the potatoes.

3. Spread the potato mixture into a large pizza crust on the paper-covered baking stone, so that it extends a half-inch away from the edges on all sides. (For example, if you have a 15" round pan, make a 14" round crust.) Pat down the potatoes to roughly thumb-width thickness, so the crust will remain flat. Bake for 20 minutes.

4. Drop eight eggs into the now-emptied bowl, and whisk them together with the milk. (Optionally, add salt and black pepper to taste.) Microwave this mixture for 6 minutes, stopping halfway through to stir it. Stir the mixture again when finished cooking, so it becomes sort of an eggy sludge. (Cooking in a pan will solidify the eggs too fast.) Spread the mixture evenly over the potato crust.

5. Top the pizza with vegetables and your choice of meat. Sprinkle the cheese evenly over these toppings and put the pizza in the oven for 10 minutes. After 10 minutes, the cheese should be melty and the crust lightly brown. (If not, leave it in the oven until this is the case.) Once the pizza is done, remove it from the oven, slice into wedges, and serve.

Tags: baking stone, Breakfast Pizza With, evenly over, Make Breakfast, Make Breakfast Pizza, more like

Cook Light Linguine With Clam Sauce

Use fresh muscles instead of clams for a twist on this dish.

Cook a light, healthy version of linguine with clam sauce with just a few substitutions and alterations to a basic recipe. By using whole-grain, low-fat and salt-free products, you will reduce significantly the calorie count of this classic Italian dish. The wine added to white sauce is slightly lower in calories than the tomato products added to red sauce, but adds a significant flavor boost to the dish. Substitute white wine with chicken broth or additional clam juice for an alcohol-free recipe.

Instructions

Linguine with White Clam Sauce

1. Bring a large pot of water to a boil over high heat. Add linguine and cook per the instructions on the package until al dente. Drain.

2. Saut the garlic, shallots and olive oil in a large skillet over medium-low heat for two to three minutes. Do not let garlic brown.

3. Add parsley, basil, oregano, white wine and clam juices to the skillet and simmer for eight minutes.

4. Add the clams to the sauce and cook for another two minutes, until heated through.

5. Put linguine in a large bowl and pour the sauce on top. Toss well to combine and serve.

Linguine with Red Clam Sauce

6. Bring a large pot of water to a boil over high heat. Add linguine and cook per the instructions on the package until al dente. Drain.

7. Warm olive oil in a large skillet over medium-high heat. Add garlic, onion and crushed red pepper to skillet and saut for three to four minutes, until onion softens.

8. Add tomatoes and tomato paste to the skillet and cook for four minutes or until thickened.

9. Stir in clams, parsley, basil and oregano and cook for two minutes or until heated through.

10. Put linguine in a large bowl and pour the sauce on top. Toss well to combine and serve.

Tags: minutes until, Clam Sauce, basil oregano, boil over, boil over high, bowl pour

Cook Chicken

Cook Chicken. Cook chicken and have a great meal for a good price. Chicken is quite low in fat and full of protein. Follow these tips to cook chicken in a variety of ways.

Instructions

1. Roast a whole chicken in the oven with a bit of water in the pan. You can add seasoning to the skin or add stuffing inside the cavity of the bird. Once cooked, you can eat the whole chicken even the neck, heart and gizzard.

2. Boil chicken bones to make soup and stew. Remove the bones from the pot. Take off the meat and add the meat to the broth. Discard the bones. Add spices, noodles and a variety of vegetables to make chicken soup. Thicken the broth with flour to make a tasty stew. You can also buy a stewing chicken or use leftover chicken from a roast.

3. Stuff chicken breasts with garlic, cheese or stuffing. You can cut the breasts half way open, place the ingredients inside and close the breasts back up. Or you can stuff the ingredients under the skin. Cook in a frying pan or on a cooking sheet in the oven until cooked through.

4. Buy wings, drumsticks or thighs separately. Cook in barbeque sauce on a grill or in the oven until crispy.

5. Marinate boneless and skinless chicken breasts. Cook on a barbeque grill until no longer pink. You can also cook a whole chicken on a barbeque spit for a tender but crispy barbequed chicken.

6. Coat chicken pieces with a batter and deep fry the pieces in a pot with oil. You can also use deep fryer. Remove pieces and cool slightly. Add sweet and sour sauce and serve over rice.

7. Stir fry chicken pieces or breasts in oil or broth. Put chopped vegetables in the frying pan with the meat. Add sauces or curries to the mix and serve over rice or noodles.

Tags: whole chicken, chicken breasts, chicken pieces, Cook barbeque, Cook Chicken, oven until, over rice

Natural & Kosher Brands Of Cheese

Kosher practices are used by many different cheese brands.

Cheese is a staple in cuisines around the world. With hundreds of varieties, a dish can be easily customized to fit the needs of any family. While some may consider flavor a deciding factor, others have requirements, such as all-natural ingredients and the use of kosher factories for their culinary cheese needs.

Tillamook Kosher Cheddar

Tillamook produces a limited amount of kosher cheddar cheese each year. Tillamook follows the guidelines of kosher requirements, using vegetable-based rennet under the oversight of a rabbi. Like their other cheddar, Tillamook Kosher Cheddar is aged for six months and is stamped with the "K" for verification that the cheese is kosher.

Canadian Brie

Brie is one of the most popular cheeses in the world today and Canadian Brie has been a favorite since the 19th Century. A rival to European Brie, Canadian Brie is rich, creamy and is a certified kosher food so it can easily be enjoyed on dinner tables with kosher requirements.

Canadian Camembert

Made in Quebec by French emigrants, Canadian Camembert is certified kosher. Similar to brie, camembert is made in smaller wheels with stronger flavor. This cheese can be creamy at room temperature, or firm when refrigerated. Camembert has a smooth texture that will become runny when overripe.

Gilboa

Gilboa brand makes a goat's milk, manchego-style cheese that is certified kosher. This goat cheese has a lemon flavor and a soft texture, making it a perfect pairing to fruits and crackers. Goat cheese is also called "pur chevre" when made from 100 percent goat's milk.

Tags: Canadian Brie, certified kosher, Canadian Camembert, goat milk, kosher requirements, Tillamook Kosher

Indian Restaurants Near Broomfield Colorado

Broomfield, Colorado is located between Denver and Boulder. If your mouth is watering for tandoori, curry, saag or masala with naan, samosas and chai or Indian beer, you can find it in the Broomfield area. As of January 2011, Broomfield has one Indian restaurant within city limits, two in neighboring Westminster and another three in nearby Louisville. Westminster is 3.5 miles south of Broomfield and Louisville 5.6 miles north.

Bombay Palace

Bombay Palace is located in Broomfield and owned by a family from Nepal. It offers dine-in and take-out service as well as catering. Bombay Palace is open daily, with a lunch buffet from 11:30 a.m. to 2:30 p.m. for $7.95. Bombay Palace is also open for dinner every night, from 5:00 to 9:30 p.m. most nights and until 10:00 p.m. on Friday and Saturday.

Jewel of India

Jewel of India is located 3.5 miles south of Broomfield in Westminster. The restaurant is open daily, with a lunch buffet from 11:00 a.m. to 2:30 p.m. weekdays for $8.95 and from 11:30 a.m. to 3:00 p.m. weekends for $9.95. Dinner is served from 5:00 to 9:30 p.m. Sunday to Thursday and until 10:00 p.m. Friday and Saturday. Appetizers include vegetable or meat samosas, pakoras, soups and salads from $4.50 to $8.50. Entrees include tandoori chicken and lamb, curries, vegetarian and other specialties from $10.95 to 21.95. The restaurant also has multi-course thali dinners for one or two people and a children's menu.

Yak and Yeti

Yak and Yeti's Westminster location is open from 11:00 a.m. to 10:00 p.m., with a lunch and dinner buffet every day. The restaurant's family atmosphere features Indian and Nepali cuisine as well as Tibetan dishes. Yak and Yeti serves its own hand-crafted beer, brewed at its Arvada, Colorado location, as well as a range of Indian and domestic beer, wine and liquor.

Taj Mahal

Taj Mahal is located 5.6 miles northwest of Broomfield in Louisville. It serves Indian, Afghan and Tibetan cuisine with lunch from 11:30 a.m. to 2:30 p.m and dinner from 5:00 to 9:30 p.m. The lunch buffet is $8.95. The restaurant has full bar service. Appetizers start at $3.00 and include tandoori chicken wings, samosas, pakora, soups and salad. Entrees are $9.95 to $15.95 and include tandoori chicken, lamb, fish and shrimp, curries, masalas, kormas, saags, bhunas, biryanis, vegetarian meals and other house specialties.

Delhi Darbar Cuisine of India

Delhi Darbar Cuisine of India is located 6 miles northwest of Broomfield in Louisville. Delhi Darbar specializes in upscale northern India cuisine, with lunch from 11:00 a.m.to 2:30 p.m. weekdays and from 11:30 a.m. on Saturdays and dinner from 5:00 to 9:30 p.m. everyday except Sunday. Appetizers range from $4.00 to $9.95. Entrees include vegetarian specialties, tandoori, curries, masalas, biryani, bhunas, kormas, saags and vindaloos from $8.95 to $14.95. A multi-course thali is $20.95 to $23.95 for one or $39.95 for two. Gluten-free, vegan and low-fat options are available.

Tibet's Restaurant

Tibet's is also located in Louisville. This Tibetan restaurant offers lunch from 11:00 a.m. to 2:30 p.m. and dinner from 5:00 to 9:30 p.m. Entrees range from $9.95 to $19.50 and include thukpa, Tibetan noodles, momo as well as curries, vindaloo, tandoori and biryani. The children's menu includes American favorites like hamburgers and chicken fingers. Tibet's will prepare dairy free, gluten free or vegan meals upon request. The restaurant d cor reflects the Tibetan Buddhist tenets of peace and harmony with carefully chosen religious and social icons.

Tags: with lunch, Bombay Palace, Broomfield Louisville, Delhi Darbar, dinner from, Entrees include, from Entrees

Make A Boule Bowl

What is better for a football game party or any other events that has

appetizers than a party Boule! They are simple to make and the

possibilities of what you can add to the center are endless. It all

starts with a sourdough round large loaf of Boule bread and you're off

to making a tasty food that will be remembered.

Instructions

Make a Boule Bowl

1. Pick out a Boule bread that is the right size for your event. Check the

bakery section of your local food store if you can not find them in the

regular bread isle. They usually come in mini-two pack Boules, great

for individual dip bowls, a regular Boule size round loaf and an over-

sized party bowl large Boule size. The goal is to cut a top out and

pull out bite-sized pieces of bread to set on reserve to use as

dippers. Fill the Boule with cold dips or hot chili dip or soup.

2. get the bread hallowed out? Cut a circle out of the top of the

round sourdough loaf. Think of the process of making a Jack-o-lantern

where you cut a lid and scoop out the insides leaving a hard outer

shell. This is what you will do to the loaf. Sourdough is a good choice

because the outer crust is hard enough to withstand the dip that will

go inside.

3. In a medium -sized mixing bowl combine your dip ingredients. Theses can

be onion dip, guacamole, a cream cheese mixture or hot chili. The

choices are as endless as there are kids of dip. Spoon in the mixture

once ready and replace the top lid of bread that you cut away earlier.

4. Serve with the reserved bread pieces you pulled out earlier or with

another chip or fresh veggies of your choice. Carrot sticks and celery

are delicious with cold dips and bread pieces are yummy with hot chili

or soup. The choices are up to you depending on the weather and what

type of event. Remember transporting the dip from your kitchen to its

final destination. Hot chili dip might not be the smartest choice for a

long haul. This is one easy party bowl to make and great to enjoy

delicious party dip ideas!

Tags: Boule Bowl, Boule bread, Boule size, bread pieces, bread that

What Is The Difference Between Pinot Grigio & Chardonnay

Pinot Grigio and Chardonnay are two popular varieties of white wine. While they may look the same in a wine glass, they have different characteristics and tastes.

Pinot Grigio

Pinot Grigio can be described as a light, delicate white wine. It it made from the the grape Pinot Gris and the flavor can vary based on the brand. Overall, the wine is light and tangy, and can have a citrus, pear or apple aroma and flavor. It is known as an easy-drinking summer wine.

Chardonnay

Chardonnay is a rich, buttery-tasting wine that is full-bodied and often has an oak flavor and aroma. However, Chardonnay is very sensitive to the wine-making procedure. As a result, different techniques and characteristics of where the grapes are grown can easily affect the flavors and variances of the wine.

Pairings

Pinot Grigio is best paired with foods that are light and simple such as chicken, pasta and light fish dishes. Pinot Grigio does not pair well with cream sauces or meats with a distinctive game taste. Chardonnay pairs well with more complex and heavier meals such as lobster, pork dishes and heavy, cream sauces. Chardonnay does not pair well with red meats or "fishy"-tasting seafood.

Common Brands

Cavit Pinot Grigio is an affordable and easy-to-find Pinot Grigio. Some other common brands of Pinot Grigio are Santa Margherita, Barefoot and Ecco Domani. A popular and inexpensive Chardonnay is Clos du Bois. Some other brands of Chardonnay include Solitude, Murphy-Goode and Ridge.

Interesting Facts

Pinot Grigio is the most popular imported wine in the United States. In 2002, 6 million cases were imported and its popularity continues to grow. However, wine professionals tend to scorn Pinot Grigio and praise Chardonnay.

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Buy Brick And Stone

Brick and stone are high-quality, low-maintenance materials for houses, pathways and walls. Whether doing the work yourself or hiring a mason, make sure to select the right materials.

Instructions

1. Consider the area to be covered with brick or stone and calculate the square footage you require.

2. Make sure that you know the labor costs if you plan to have your brick or stone professionally installed. These costs can be considerable - fieldstone work will probably cost in excess of $15 per square foot for labor alone.

3. Visit several brick or stone dealers and see what types of stone and brick they offer. You can find dealers by asking your mason, checking with friends or looking in the yellow pages.

4. Check out the actual brick or stone you are considering - never place an order based on a picture or brochure alone.

5. Try to find a dealer who offers displays of the brick and stone as it appears when installed - this will usually take the form of small walls built of each material. It is important to consider the finished look - many materials look considerably different in large quantities.

6. Consider the variation in the material - many bricks and most types of stone vary considerably in color and texture. Make sure that you understand the range of color and texture in your chosen material.

7. Confirm the manner in which the material is sold. Brick is usually priced per unit, while stone is sold by the ton.

8. Check with the dealer on the coverage of each material. Stone is particularly variable - the number of square feet covered by each ton is different with the shape and density of each material.

9. Make sure that your final price quote includes delivery - masonry is heavy and these charges can be considerable.

10. Check with the dealer on the amount of cement required for the quantity of brick or stone you order.

11. Place the order and arrange for delivery.

12. Make sure the delivery truck can get to the area where you want the material dropped.

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Select A Scotch Whiskey

There is a wide variety of scotch whiskeys on the market to choose from. You can choose from single or blended malt although the single malt tends to be favored by most whisky drinkers. A single bottle of whisky can cost $35 to $200 and up depending upon the age, brand and type.

Instructions

1. Go the grocery store (if liquor is sold there in your state) or a high-end liquor store like Bevmos. The next option would be to order your scotch online, but you will need to wait for it to be shipped to you.

2. Find the aisle that contains the hard alcohol. If you are not certain where to go simply ask the store employee to point you in the right direction so that you can find what you need.

3. Look for the section of the aisle that says scotch whiskey. If you are looking for a pure scotch whiskey you will need to select a brand that is a single malt. A single malt whiskey is made straight from the malt so it typically has a very distinct flavor. In some cases you can even taste a hint of the cherry or oak cask that the whiskey aged in.

4. Look at the age of the scotch whiskey. If you are looking to select only the best scotch whiskey you will need to look at the age of the whiskey, which should be printed right on the bottle. An 18-year-old scotch whiskey is typically good, while a 21- to 35-year-old whiskey is generally considered to be the best, but it is all a matter of opinion. Typically the older the whiskey the higher the price.

5. After you select your scotch whiskey go the counter and buy it.

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Shop For Fresh Vegetables

Many people choose not to buy fresh vegetables rather than risk buying some that are rotten. Getting home to discover that your potatoes are rotten, or the ears of corn are moldy, is aggravating and a waste of good money. Avoid that aggravation and waste by learning what to look for when buying fresh vegetables.

Instructions

1. Examine each vegetable individually. Sometimes there will be a single rotten piece mixed in with a good group. Be selective.

2. Look for bright color. Darkened coloring and browning is a sign of age in vegetables and means that your shelf life at home will be shortened.

3. Check for firmness and crispness. Wrinkles may make Sean Connery look distinguished, but that isn't the case for fresh produce. Vegetables should be firm when you gently squeeze them. Avoid wilted looking greens and celery.

4. Examine ears of corn by pulling off the husks in the store. Corn husks should be fresh and succulent with good green color. Avoid ears with under-developed kernels, and old ears with very large kernels.

5. Choose young mushrooms that are small to medium size. Caps should be mostly closed around the stem, and white or creamy, or uniformly brown if a brown type.

6. Avoid potatoes that have decay, blemishes, are green, or have too many cuts in the skin. While decay can be cut from potatoes, you want to avoid excessive waste.

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Beef Jerky

About Beef Jerky

Most meats need to be cooked or grilled before consuming, but if you visit a grocery store and have an instant craving for some meat, then beef jerky will do the trick because it can be eaten right out of the bag. Beef jerky is commonly made out of beef, but the creation has expanded onto other types of animals and the food remains popular among hunters, meat lovers and regular people in general. Beef jerky is a great food that you can even make on your own.

Features

Beef jerky, or sometimes just referred to as jerky, is seasoned and dried-out meat, usually cut into thin layers. Some of the most common beef jerky flavors include spicy, teriyaki, smoked or original. Beef jerky can be cut into small thin rectangular shapes, long sticks for holding in your hand or even ground up in a chewing tobacco style.

History

The word jerky comes from the Spanish word "Charque," which translates into a phrase meaning "to burn." During ancient times when freezers were not available, tribes in Egypt and the United States along with other countries needed a method of preserving their meat. They used smoke and the sun to dry the thin layered meat and this is what creates the jerky. Today, meat can be frozen, and jerky is made more as an option to cooking than for preservation.

Function

No matter what type of meat used to create the jerky, the process is usually the same for the creation and drying process. First, the fat must be cut off all of the meat because fat never dries out and this ruins the jerky before it is eaten. Next the meat is put into a salty marinade and then seasonings are added. The seasonings are what truly makes a lot of the jerky unique and provides extra flavor. Many jerky companies tout their "secret seasoning recipes" that make theirs the "best tasting."

The easiest way to finish the process is by using a food dehydrator. You could also use an oven, but the jerky will take a lot longer to cook there, and dehydrators are made specifically for this process, so the machines will do most of the work. After the dehydrating process is complete, the jerky is ready for consumption or storage in a refrigerator.

Geography

While most stores in the United States offer packaged beef jerky, many specialty shops in Hong Kong offer fresh beef jerky as well as jerky in other types of meat forms. This jerky is sold really thin and consumers have been flocking to these shops since the 1970s for fresh beef jerky. Beef jerky is also popular in other countries like Australia, Canada and Mexico.

Misconceptions

Many packages at grocery stores in the United States will have their food labeled as "jerky," as the meat available is not the traditional style of beef jerky. The meat is actually processed from a plant and can be far different than the original product. Good examples of this are products from the Slim Jim company. Original Slim Jims and other meat sticks are merely processed meats and do not have the texture that real beef jerky does.

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