Action of Alcohol on Internal Organs

Writen by James Shelton

Action on the stomach.

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The action of alcohol on the stomach is extremely dangerous that it becomes unable to produce the natural digestive fluid in sufficient quantity and also fails to absorb the food which it may imperfectly digest. A condition marked by the sense of nausea emptiness, prostration and distention will always be faced by an alcoholic. This results in a loathing for food and is teased with a craving for more drink. Thus there is engendered a permanent disorder which is called dyspepsia. The disastrous forms of confirmed indigestion originate by this practice.

How the liver gets affected.

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The organic deteriorations caused by the continued use of alcohol are often of a fatal character. The organ which most frequently undergoes structural changes from alcohol, is the liver. Normally, the liver has the capacity to hold active substances in its cellular parts. In instances of poisoning by various poisonous compounds, we analyse liver as if it were the central depot of the foreign matter. It is practically the same in respect to alcohol. The liver of an alcoholic is never free from the influence of alcohol and it is too often saturated with it. The minute membranous or capsular structure of the liver gets affected, preventing proper dialysis and free secretion. The liver becomes large due to the dilatation of its vessels, the surcharge of fluid matter and the thickening of tissue. This follows contraction of membrane and shrinking of the whole organ in its cellular parts. Then the lower parts of the alcoholic becomes dropsical owing to the obstruction offered to the returning blood by the veins. The structure of the liver may be charged with fatty cells and undergo what is technically designated 'fatty liver'.

How the Kidneys deteriorate.

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The Kidneys also suffer due to the excessive consumption of alcohol. The vessels of Kidneys lose elasticity and power of contraction. The minute structures in them go through fatty modification. Albumin from the blood easily passes through their membranes. This results in the body losing its power as if it were being run out of blood gradually.

Congestion of the lungs.

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Alcohol relaxes the vessels of the lungs easily as they are most exposed to the fluctuations of heat and cold. When subjected to the effects of a rapid variation in atmospheric temperature, they get readily congested. During severe winter seasons, the suddenly fatal congestions of lungs easily affects an alcoholic.Similarly smoking has its own impact on the lungs.One of the drugs used in quiting drugs is zyban.

Alcohol weakens the heart.

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Consumption of alcohol greatly affects the heart. The quality of the membraneous structures which cover and line the heart changes and are thickened, become cartilaginous or calcareous. Then the valves lose their suppleness and what is termed valvular disorder becomes permanent. The structure of the the coats of the great blood-vessel leading from the heart share in the same changes of structure so that the vessel loses its elasticity and its power to feed the heart by the recoil from its distention, after the heart, by its stroke, has filled it with blood.

Again, the muscular structure of the heart fails owing to degenerative changes in its tissue. The elements of the muscular fibre are replaced by fatty cells or, if not so replaced, are themselves transferred into a modified muscular texture in which the power of contraction is greatly reduced.

Those who suffer from these organic deteriorations of the central and governing organ of the circulation of the blood learn the fact so insidiously, it hardly breaks upon them until the mischief is far advanced. They are conscious of a central failure of power from slight causes such as overexertion, trouble, broken rest or too long abstinence from food. They feel what they call a 'sinking' but they know that wine or some other stimulant will at once relieve the sensation. Thus they seek to relieve it until at last they discover that the remedy fails. The jaded, overworked, faithful heart will bear no more. it has run its course and the governor of the blood-streams broken. The current either overflows into the tissues gradually damming up the courses or under some slight shock or excess of motion ceases wholly at the centre.

The author James Shelton works for the online pharmacy company http://www.e-medstore.com

Acquiring a Taste For Beer

Writen by Ashley Cotter-Cairns

Many young people find beer a confusing substance. The media bombards them with images, confirming beer’s ‘cool’ status, the must-have brew of the well-to-do. In reality, of course, any bum can afford a beer, given a good day’s pan handling, but the commercials would have you believe that the only people popping a top are funky, smart, skinny and sassy. So much for reality TV. Dozens of online forums receive posts from teenagers almost desperate, it seems, to discover what the fuss is all about. “Why do people enjoy beer?” asks curiouscat. “It tastes bitter, why do people like to drink? Are they just showing off? Or do they truly enjoy it?” You’d think the answer would be to suck it and see, but apparently basking in other people’s experiences is more in fashion than having our own these days. Do we live vicariously through the hapless antics of TV stars and movie actors? Why not go and try a bunch of good beer and make up your own mind? Curious he may be, but this cat’s nine lives are all going to be pretty dull at this rate.

Meanwhile, a convert to the cause has seen the light and needs help bringing others into the fold. “What is a good beer to try for people who don’t like beer?” SDUTE wonders. “I have several friends who despise beer. What is a good kind to start them out with?” The temptation is to suggest he finds some pals with better taste, but the answer is that there’s a bunch of beers out there that the majority of people will never even see, much less try. Among all those thousands of microbrews, organic and imported beers will be the killer bottle, the one good beer that nobody with decent taste buds could object to. People must learn to ignore what’s under their noses and hunt down the specialist stuff.

Habit is not easily broken, though. Most people’s first and sometimes only contact with ‘beer’ will be the huge brand names, bland, chemical concoctions designed to be cheap and not very cheerful. Remember growing up with vanilla ice-cream? It was ultra-yellow, fluffy, cheap, tasteless mush, and we accepted this as good. And then one day, some kind soul fed us our first Haagen-Dazs. BLAM! There goes history, destroyed in a single bite. Our years of wandering in the ‘dessert’ are over! THIS is ice-cream? So what was that other stuff?

Good beer is just like that. You can call it blissful, but ignorance is no defence when you face your first really great beer. Imagine your soul as a cold, damp, soggy sponge, filled with dozens or hundreds of litres of cheap, big-brand beer. Suddenly, the good beer hits your taste buds. Your soul is transformed into a beery Advent calendar. All the little numbered doors open and glorious sunlight spills out, blinding you, burning away that stuff you used to know as ‘beer’. You have crossed the line and it’s almost impossible to go back.

Market forces being what they are, the marketeers are starting to see the potential in small label beers. This will result in their exploitation and eventually they will become too successful, and therefore lose touch with their roots. One day, people may write about those long-lost uber-beers, the fallen Kings, the beers that once were proud to say that they were the daddy, part of the game, or probably the best in the world. All fallen by the wayside, crushed beneath the wheels of good beer juggernauts, delivering kegs and cases to every corner shop in the world. And underground movements will lust for those lost beers, demand their revival as small, limited-run brewings, send them around the world and start the cycle all over again.

So the next time you wonder what the fuss is all about with beer, remember this: there probably IS no fuss for 90 per cent of the population. Most people you meet, for now, will think that cold fizzy dog pee, served in millions of bars and restaurants everywhere, is ‘beer’. Now you know better. Be among the smart, informed minority, and be smug, because one day people will be coming to you for advice on finding a good brewski.

Ashley Cotter-Cairns is Secretary-General of The United Nations of Beer. Become a recognised beer celebrity by volunteering as a UNOB Beer Delegate for your country!

A Closer Look At How Wine Is Made

Writen by Gregg Hall

Many of us love wine and enjoy the taste but many people really don't know exactly how wine is created. While almost any fruit juice can be used to make wine, the vast majority of wine is made from grapes.

The ingredient that makes the difference between simple grape juice and wine is of course yeast. One interesting little tidbit that most people don't know is that there is actually enough yeast in the air around us to turn juice into wine if an unopened bottle of grape juice is left out long enough, though it wouldn't necessarily be something you would really want to drink!

The process of fermentation is a result of yeast consuming the sugar in grape juice. The wine industry chooses the yeast used in the fermentation process from numerous strains that are raised exclusively for winemaking. The particular strain of yeast used along with the temperature during the fermentation process also determines some of the taste of the wine.

The yeast spores reproduce continually until there in no longer any sugar left to consume during the fermentation process. It is during this event that the alcohol content and carbon dioxide is created. The yeast falls to the bottom of the container once all the consumable sugar is gone and the wine is then taken from the container and placed in a new container to mature.

Wine gets its color in much the same way it gets its taste, from the grapes that are used but it is by allowing the skins of the grapes soak in the juice that creates the color. In fact nearly all grape juice is nearly colorless. The longer the skins are allowed to soak in the juice, the darker the color of the wine. Believe it or not Champagne is which comes from black grapes is made white by not allowing the skins of the grapes to have any contact with the juice.

The taste of each individual variety of wine is determined predominately by the varying factors in each variety of grape. Every type of grape produces different aromas and flavors depending upon the soil, climate, and the type of grape.

Winemakers also influence the taste of the wine by altering the temperature and by the yeast that they choose during the fermentation process. The containers that the wine is stored in have a lot to do with the taste as well with oak barrels being the container of choice for many winemakers.

There are so many different varieties of wines available that one would be hard pressed to find and taste them all in a lifetime but it would be fun to try!

Gregg Hall is a consultant for online and offline businesses and lives in Navarre Florida. Find out about personalized wine bottles at http://www.winebottlespersonalized.com

Accessorizing Your Home Bar

Writen by Sarah Freeland

Bar accessories help to elevate the drinking experience. When hosting parties, sophistication is key. By having a wide range of accessories, all guests are satisfied. For the wine drinker in your life to the hard liquor lover, the variety of wine and bar accessories available will satisfy any drinker.

Wine accessories

Wine accessories include racks, cabinets, glasses and corkscrew. To class up your drinking experience, wine charms are also available. Also, a wide range of bar furniture is offered for wine drinkers. From hanging wine racks to pine wine racks and wrought iron styles - There are wine racks to fit any taste or decor.

Bar furniture

The overall look and feel of a bar is very important. The drinking atmosphere is very important to the overall success of the event. Bar furniture such as tables, chairs and bar stools are offered for every drinker’s style to match any themed decor.

From bar stools to tables that collapse and include cabinets within them, a wide range of bar furniture is offered to accommodate every drinker’s needs. Retailers offer different varieties such as wood and wrought iron styles to ensure that the customer’s needs are met, and the style accommodate one’s d้cor.

Shot glasses

Shot glasses are a necessary part of the home bar experience. Shot glasses are usually fairly cheap and are available in many different colors, sizes and printed designs. This wide range something to accommodate any personality. Shot glass gift sets are also a great idea for Christmas or other holidays.

Find wine, bar and alcohol accessories online at WineandBarAccessories.net: whether you're hosting a dinner party or a wine tasting event, there are a variety of wine and bar accessories any good host should have on hand. From wine racks to cabinets and glasses and corkscrews, a variety of items exist for the wine lovers and hard liquor drinkers in your life. For more on wine information visit Killerwines.com

3 Easy Vanilla Ice Cream Recipes

Writen by Kara Kelso

Looking for some different versions of vanilla ice cream? The following are three completely different recipes to use with your ice cream machine.

Recipe #1 - FRENCH VANILLA BEAN

This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans.

In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan.

Take one long vanilla bean, split lengthwise and chop into 1/4" lengths, then add them to the saucepan. Heat the mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes. Strain into a large bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours and then freeze in an ice cream freezer according to the manufacturer's directions.

Recipe #2 - OLD TIME VANILLA

In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping
cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract.

For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age"
before freezing according to the directions with your ice cream freezer..

*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.

Recipe #3 - HONEY VANILLA
A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.

Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 1/2 cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or
discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer’s directions.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com For more quick and easy recipes, visit =>http://www.idea-queen.com/recipes-for-mom.html

3 Easy to Cook Chicken Recipes for a Lovely Treat

Writen by Tommy Lee

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese

- 2 tbsp. oregano

- 4 tbsp. parsley

- 1 tsp. salt

- 1 tsp. pepper

- 1 stick margarine

- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

-Chicken wings

-1/2 stick margarine

-1 bottle Durkee hot sauce

-2 tbsp. honey

-10 shakes Tabasco

-2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

-5 lbs. bag chicken wings (drumettes)

-12 fl. oz. Louisiana Pre Crystal Hot Sauce

-1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Tommy Lee is the current owner of a Chicken recipe website. Visit his website for more deeelicious chicken recipes!

3 Easy Strawberry Ice Cream Recipes

Writen by Kara Kelso

If you are in the mood to make ice cream with your ice cream maker, these three easy strawberry ice cream recipes can make a nice summer treat. Each are different, so you have options depending on the ingredients you have at home.

Recipe #1 - NON-DAIRY STRAWBERRY

2 teaspoons kosher gelatin

1/4 cup apple-strawberry juice

2/3 cup all-fruit strawberry jam

3 cups vanilla soy milk

1 teaspoon vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 quart.

Recipe #2 - OLD-FASHIONED STRAWBERRY

1 pt Strawberries

1 c Sugar

1 Egg

1 c Half and half

1 t Vanilla

3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.

When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.

Recipe #3 - STRAWBERRY SORBET

You might make extra pur้e and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.

2 pints strawberries, washed and hulled

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Pur้e the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

3 Easy Stew Recipes for Crockpots

Writen by Kara Kelso

Let's have stew tonight! Here are 3 easy and very different recipes for stew you can make in your crockpot.

Recipe #1 - BARBEQUE BEEF STEW

* 2 lbs. stew meat
 * 3 tbsp. oil
 * 1 c. onion, sliced
 * 1/2 c. green pepper, chopped
 * 1 lg. clove garlic
 * 1/2 tsp. salt
 * 1/8 tsp. pepper
 * 2 c. beef stock
 * 1 can (8 oz.) tomatoes
 * 1 can (4 oz.) mushrooms
 * 1/3 c. barbecue sauce
 * 3 tbsp. cornstarch
 * 1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

Recipe #2 - BRUNSWICK STEW

1 Chicken, 3 lbs, cut up
 2 quarts Water
 1 Onion, chopped
 2 cups Ham; cooked, cubed
 3 Potatoes, diced
 2 cans Tomatoes; 16 oz, ea, cut up
 10 ounces Lima beans, frozen and thawed
 10 ounces Corn; whole kernel, frozen, partially thawed
 2 teaspoons Salt
 1 teaspoon Sugar
 1/4 teaspoon Pepper
 1/2 teaspoon Seasoned salt

In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Makes 8 servings.

Recipe #3 - CROCKPOT CHICKEN STEW

2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
 2 c Fat-free chicken broth
 3 c Potatoes; peel, cube
 1 c Onion; chop
 1 c Celery; sliced
 1 c Carrots; sliced thin
 1 ts Paprika
 1/2 ts Pepper
 1/2 ts Rubbed sage
 1/2 ts Dried thyme
 6 oz No-salt-added tomato paste
 1/4 c Cold water
 3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com. For more quick and easy recipes, visit:
http://www.idea-queen.com/recipes-for-mom.html

8 Simple Commonsense Cooking Tips

Writen by Beth Black

Do you get lumps in your white sauce?

When making white sauce (b้chamel) or any sauce that requires slow cooking to thicken try using an egg whisk instead of a spoon to stir and you can increase the temperature (not too much though) to speed the process up and you wont get any lumps in it.

Turn your open barbeque into a gourmet oven.

Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.


Never buy frozen pastry again.

Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe. Just run the whiz until all the pastry forms into a rough shaped ball. If it wont form into a ball you may need just a touch more liquid. The type of liquid liquid depends on what recipe you use for your pastry.

Do your scones look and feel more like rock cakes ?

Make your scones in a kitchen whiz. Many people just can’t make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.

Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.

Turn onto a well floured board and draw the four into the pastry a few times with the tips of your fingers.. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want – round or square -whatever.

Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.

I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a very small bench top gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones – hers were the ones that came out like bullets.

I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.
I might add that scones became a regular morning tea item


Are your curries chewy?

Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked. You will see on top of the meat some small pools of oil or fat. These are usually only small amounts and it is these small amounts that add to the flavour of the dish..

Are you missing the magic ingredient?

Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don’t quite go together. It is a small intangible ingredient that is lacking.
Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.

Whoops have you ever slipped with the salt pot when cooking?
Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.

I hate washing roasting pans.

Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.

Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila – lovely scrisp roasted potatoes and no mess.

Beth Black is webmaster for Keyword Articles a resource that lists groups of keyword targeted articles. http://www.keyword-articles.info

7 Things to Consider when Buying a BBQ

Writen by Keith Kingston

BBQ as we all know is an abbreviated form of barbecue or barbeque. The BBQ has assumed so much importance today that you could call it the crown. You could ideally locate the BBQ near the main cooking area to derive maximum utility. Here are 7 things which you could consider before purchasing an ideal BBQ.

1. Size and the cooking surface: The size of the BBQ is determined by the amount of burners: two; three; four or six. If the BBQ is on the larger side, then you have greater area and flexibility in cooking surface. Also as far as the cooking surface is concerned, go for premium cast iron surface. They are coated with anti-rust ceramic material, which gives a hygienic impression.

2. Should I go for a built in BBQ or the portable one? Well, the portable BBQ looks good for picnics, as they are light weight and easy to handle without much of a hassle. But a built in or a heavy BBQ machine would look good if you are going to sell barbeque dishes or host BBQ parties.

3. Baking Dishes, Hot plates or Grills: Normally the baking dish is used for cooking marinated foods like fish. The hot plate could be put to the best use if you are making eggs and mushrooms. The grill which is a popular BBQ choice is used for kebabs, steaks and other 'meaty' dishes. You could cook BBQ grill dishes directly on the BBQ flame tamer or BBQ rock, and enjoy the aroma of a distinct barbeque odor. The juices actually drip onto the rock and then blaze up giving your food a special barbeque flavor. BBQ grilled food is low in fat content and is recommended to people who want to eat healthy without forsaking the taste.

4. Rock or flame tamer: As I mentioned in the previous point, you could use the BBQ grill directly on the BBQ rock or the flame tamer. The BBQ rock is generally the ceramic kind of rock. The flame tamer is made of metal or cast iron. Either of them, the rock as well as the flame tamer is good enough for a fantastic BBQ experience. The choice is totally yours.

5. Natural gas or Bottled gas: Natural gas should be preferred because not only is it inexpensive, but also it is an inexhaustible source of gas supply. Natural gas BBQ are sold only by specialist retailers. The bottled gas, on the other hand, is simple to use, but you will have to refill frequently. If you want to go for the bottled gas, you opt for the big cylinder which weighs 9 kg, because it is cost effective and also you do not have to refill it for quite some time. The 4.5 kg sized bottled gas cylinder is also available.

Keith Kingston is a professional web publisher who is an authority on a wide variety of subjects. Find out more about his reviews on weber grills and charcoal grills

7 Things I've Learned From Watching Rachael Ray

Writen by Wendy Wallace

I have to confess, up until a few years ago, I knew nothing about cooking. I owned two pots, a cookie sheet and a toaster. The main staples of my diet were Chinese food, pasta, pizza, burgers and Cool Ranch Doritos.

Late one night, completely by chance, I happened to come across an episode of Rachael Ray’s show 30-Minute Meals on the Food Network. From that night on, my life changed. I began to finally understand and form an appreciation for cooking.

After watching hundreds of episodes of the show (including multiple re-runs), this is what I have learned from watching Rachael Ray:

1. Soup does not take all day to make.

Who knew you could make soup in less than an hour? I thought homemade soup took six or more hours to make. I was pleasantly surprised to learn you can add vegetables, meat and spices to ready-made stock and there you have a soup!

2. Olive oil makes everything taste good.

I always thought of olive oil as a delicacy and never used it. But since watching Rachael Ray, I put olive oil (or as she calls it, “EVOO”) on everything. From dipping bread in it to coating chicken breasts to drizzling olive oil over frozen French fries before putting them in the oven, olive oil has awakened me to how good food is supposed to taste.

3. Homemade pasta sauce and salsa can actually taste better than store-bought.

At first, I couldn’t believe making pasta sauce or salsa could be easy to make let alone taste as good as the jars I bought. When I first made salsa, it took less than ten minutes. It was exactly as spicy as I wanted it to be and it was much thicker than what I was used to. It was the first time I ever made something I liked more ready-made.

On several shows, Rachael Ray claimed homemade pasta sauce was better because it was cheaper and you could make it any way you wanted to. Like soup, I thought making pasta sauce would be a long, drawn-out process. It wasn’t! I took Rachael’s advice and added parsley to a can of crushed tomatoes and got creative with the other ingredients I added. It always turns out surprisingly well.

4. The little details make all the difference.

There are tips Rachael repeats that are drilled into my memory:

-“Need it twice, chop it once.”

-Squeeze a lemon turned upright so the seeds don’t get into dish you are making.

-Wash herbs after you get them home and wrap them in a paper towel.

-Have a garbage bowl handy.

-Heat your pan first so, “…it’s waiting for you and not the other way around.”

-Always use a separate, plastic cutting board for meat.

5. There are a million ways to make a burger.

Rachael has turned making burgers into an art form. For me, a burger used to be made up of a beef patty, cheese, lettuce and ketchup all in a bun. Now, I’m making turkey, tuna and lamb burgers topped with cheeses and vegetables I would have never envisioned on a burger (like spinach). For me, it’s not just about getting creative with a familiar food that won me over. It’s being able to take a typical takeout dish and make it my own that I have grown to love.

6. “Take a little help from the store where you can get it.”

I used to think of cooking as an all or nothing task. Either you worked with all fresh food and made dishes completely from scratch or you heated up completely processed food. Rachael Ray taught me you can compromise. You can use things like frozen or canned vegetables, pre-made biscuit and cake mixes and stocks. The trick is to add spices or herbs to give the processed food its own, unique taste.

7. If you cook healthy, you can eat more.

When I started experimenting with Rachael’s recipes, I was surprised at how at easy it was to start eating more vegetables. It was nice to be able to have a second helping of Ginger and Lemon Steamed Vegetables and not feel guilty about it as I would when I’d have another piece of pizza. Not only that, but I started to crave fresh, healthy food. I can now understand why she has such a passion for food and why, for Rachael Ray, eating is such an enjoyable thing.

With a never-ending list of interests and a great deal of experience and knowledge, Wendy Wallace is an intuitive counselor offering sessions which combine psychic reading, life coaching and counseling all to help heal your mind, body, and spirit. What changes might you make in life if you could know what the future holds? Sign up for a chance to win a free session. Gain the insight you need. http://www.ifyoucouldknow.com

A Coffee Machine for the Soul

Writen by Jim Storey

The first thing I recommend to a friend buying a coffee machine is that it needs to look good. Yep, The Most Important Thing about a coffee machine is how it looks. Every day you're going to walk up to this machine and make a coffee. Think about how you'll feel when you use it, will you appreciate the slim design? Do you prefer a machine with lots of dials and buttons? Do you prefer large or small? A machine that looks "wrong" to you won't be a pleasure to use.

The second big question is automatic or manual. An automatic coffee machine contains a grinder that grinds the beans and dispenses an espresso or long black for you. Some automatic coffee machines also froth your milk for you. There's several advantages to having an automatic coffee machine; firstly, the coffee is always the same, get the grind setting and temperature right and you're guaranteed the same coffee each time. Secondly it's quicker, press a button and the coffee is made, your time is spent chatting, preparing a meal or reading the paper, not messing about with the coffee machine. Thirdly there's no mess, you're not filling the filter handle (and spilling it) with ground coffee and you're not dealing with the wet "puck" that gets produced, everything is held neatly inside the coffee machine. Lastly, if there's an auto frothing attachment, you're not messing about with milk jugs trying to get a nice silky foam on your milk, it's all done for you.

Does this sound perfect? For many coffee connoisseurs this is a terrible travesty!! Automatic, never!! Their inner barista needs to be free!

Manual coffee machines allow you to play with more settings. How hard you tamp the ground coffee allows for subtly different flavours. Different grind settings on the separate grinder allow you to tweak your flow rates. You can froth for cappuccino or latte. You can make three different coffees with three different bags of ground coffee. The choices (and the time you spend) are endless. Many coffee fanatics would be outraged to go near an automatic coffee machine. These coffee experts are happy to spend many hours researching beans, roasters and machines in search of the perfect coffee.

The automatic vs manual coffee machine debate comes down to one simple question, are you a coffee drinker or a coffee maker?

And me? Well I have a manual and an automatic coffee machine on my bench at home. I sell coffee machines for a living so why not try them all? Sadly the manual doesn't get used any more, if I want a coffee it's because I want a coffee and now! I personally find that the freshly ground beans in the automatic make up for the slight lack of "tweaks" that I can so on the manual coffee machine. I'm also able to make 6 cappuccinos for friends in about 3 minutes, and they taste great.

When I walk up to my Saeco Royal Cappuccino it looks good and it's easy to use. The quick, simple and great tasting white coffees reflect my inner soul - I'm a coffee drinker not a coffee maker!

Jim Storey is the owner of Coffee Machine Express. Jim discovered coffee when working in a desk job and never went back to his desk. For further information please visit http://www.coffeemachine.com.au

A Coffee Lover's Best Friend - The Cuisinart Coffee Maker

Writen by Eric Comforth

Cuisinart Corporation prides themselves in making innovative culinary tools. They were brought into the limelight through world renowned chefs like Julia Childs and James Beard and who used the Cuisinart food processor and hailed it to be the future of cooking. This started a worldwide interest in food processors and Cuisinart was there from the beginning. They make a repertoire of cooking gadgets like Citrus Juicers, cutlery, food processors, Toasters, Waffle makers and the Cuisinart Coffee Makers. Cuisinart collections are available in four basically different styles. There is the brushed stainless steel collection for the sleeker contemporary d้cor. The Matte Black Metals collection can blend into almost any interior d้cor style. The Red Collection is reminiscent of the 50s and can be used as the focal point in your Retro d้cor style. Finally the White and Stainless steel collection is perfect for your Country style kitchen. No matter what your d้cor style there is a Cuisinart collection to suit your need.

The Cuisinart coffee bar collection is an impressive collection of more than 15 different types and styles of coffee makers. They range from four cup to twelve cup Cuisinart coffee brewing machine, cuisinart thermal coffee makers and the popular cuisinart grind and brew thermal coffee maker. The Cuisinart coffee maker has a stylish design making it attractive; it is also very durable and most importantly brews an excellent cup of coffee. With a stainless steel exterior the Cuisinart coffee makers are a welcome addition to any kitchen d้cor.

Cuisinart’s latest product is a twelve cup coffee percolator. This coffee maker is very versatile and mobile allowing it to be moved around the kitchen and plugged into different outlets. The attractive stainless steel percolator has a detachable chord which allows it to be used as a coffee decanter as well. The Coffee Percolator has a no drip sprout with a transparent knob that allows you to monitor the progress of the coffee percolation. The stay-cool bottom of the Cuisinart percolator allows it to stand on any surface without causing any damage. Although the suggested retail price tag of $90 may be more than you are willing to spend, Cuisinart products come with a three year warranty and their quality and reliability justify the price.

Cuisinart coffee maker parts are easy to procure. Simple visit the company’s website and find the Cuisinart retailer closest to you and contact them to find your replacement parts. Cuisinart Corporation prides itself in producing proven superior quality products and offering superior customer service. On the company website you will find links to retailers that sell their products. They also have an online catalogue that allows you to shop easily.

Cuisinart products can be found in fine and upmarket department stores and specialty stores all over the world. If you are in the market for a Cuisinart Coffee Maker visit the Cuisinart website and find the closest retailer. There are also many different retailers online offering a variety of Cuisinart Coffee Makers. Online auctions sites also have a collection of the Coffee makers at deeply discounted prices.

Eric Comforth is a consultant who writes on many consumer topics. Learn more about coffee

makers at Coffee Maker Central

A Coffee Gift Idea

Writen by Celia Namart

Are you tired of receiving the same kinds of gifts over and over again? One quotation says --- It is better to give than to receive. Now is the time for you make a difference. Go and pack a unique gift for someone very dear to you.

There are many ways by which you can stuff your gifts. Usually, gifts are packed in boxes, paper bags, paper or tinsel wrappers, pail, baskets while some just give it as it is. Don’t you feel overwhelmed when someone gives you a present? I’m sure you’ll be very thankful for that person, especially when you received the gift of your choice.

Some people give gifts during birthdays, Christmas, New Year, anniversaries, weddings, baby showers, house blessing, graduation, baptismal and many others.

It has already been a custom, that people give gifts whenever there’s an occasion. But is a special occasion really necessary, before you decide to give? It will cause someone to thank you if you give him/her a present in ordinary days. You can give to show someone your appreciation.

There are several ideas by which you can be creative in packing your gifts. Use your imaginations. Be inventive and artistic. For coffee lovers, a basket full of assorted coffee would be a good choice. You can mix and match roasted coffee with instant ones. You can also include cups and saucers and mugs too.

Coffee gift basket could be a pleasant gift for all occasions. It would be great for couples, as well as for small and large groups. Since break time is coffee time, this gift would surely promote sharing of thoughts and ideas during meetings and small gatherings.

Gift baskets are readily made and available for order and immediate purchase in coffee stores. However, you can do it yourself for a more artistic touch of your hand. In case, you don’t have time doing so, the internet is there to accompany you to the well-known coffee basket dealers.

With a little research and some initiative you can get great coffee and arrange for it to be packed in a gift basket with other coffee related items, even some mugs or an espresso machine, and create a wonderful coffee gift basket. If you know the people who you are buying to coffee for you can take advantage of that and get them things you know they like, or things you think they will particularly enjoy.

Celia Namart an avid traveler has collected her thoughts and ideas during her many travels around the world. A recent discovery is the option of using coffee as a great gift idea, read about how to setup a great Coffee Gift Basket as a surprise for your friends and family.

A Brief History of Espresso

Writen by J. Brian Keith

Luigi Bezzera, the owner of a manufacturing business invented Espresso at the turn of the century. Luigi Bezzera was simply trying to figure out a way to brew coffee faster. He figured if he could just add pressure to the brewing process it would speed things up. Thus the "Fast Coffee Machine" was created. His idea of a fast cup of coffee turned out much better than he had planned, what he ended up with is a better, fuller tasting cup of strong coffee, as well as a much faster process. He found that the quicker more efficient brewing method allowed for the quality of the beans to be extracted as opposed to over extracting he had previously experienced. The term "Espresso" means fast in italian, hence the term.

It wasn't until later when Desidero Pavoni purchased the rights from Mr. Bezzera for the espresso machine that it became popular. Pavoni was extremely successful in marketing the product and probably changed the way people drink coffee from then on. Just look around! Coffee and Espresso shops are popping up everywhere, even in the U.S. it has become not only popular for the delicious beans, but has given us a new place to socialize.

Espresso Timeline:

In 1901 Luigi Bezzera filed a patent for the espresso machine that contained a boiler and four "groups". Each group could take different size filters that contained the coffee. Boiling water was forced through the coffee and into a cup. Ambrogio Fumagelli says that this was the birth of (fast) espresso coffee.

In 1903 Luigi Bezzera's patent was then purchased by Desiderio Pavoni and put to market in a big way.

In 1905 The Pavoni company begins manufacturing the espresso machines soley based on Bezzera's patent.

In 1927 First espresso machine was installed in the United States. It was a La Pavoni Espresso Machine installed at Regio's

in New York.

In 1938 Cremonesi designed a piston pump that forced hot water through the coffee. It was installed at Achille Gaggia's

coffee bar.

In 1946 Gaggia begins manufacturing the commercial piston machine. Resulting foam or cream layered coffee or cafe'.

For more information about:
Espresso Makers. Please visit my other sites for Product
Reviews and Free Photo Sharing

A. Korkunov: The History of a Russian Chocolatier

Writen by Jane Roseen

When the USSR fell in 1991; a new brand of Russian businessperson was born. No longer under the heavy hand of the Communist Party, the Russian version of capitalism rose from the ashes of the latent regime. One of these businessmen was Mr. Andrei Korkunov.

Mr. Korkunov began his career producing jeans just after the fall of the Communist Regime with only about $30 in his pocket after leaving the Soviet army in the perestroika days. He discovered very quickly, however, that the cost of man
ufacturing in the new Russia was quite exorbitant and instead changed to importing consumer goods to avoid bankruptcy.

The start of Mr. Korkunov’s foray into the world of chocolates in 1994 was quite by accident. One of his Czech suppliers sent him three containers of chocolates instead of the order of computers he was expecting. To his pleasant surprise, the chocolates flew off the shelves. He decided to delve further into chocolates and contracted with an Italian chocolate manufacturing company to sell their products in Russia.

By the late 1990’s, Mr. Korkunov turned to manufacturing his own chocolates once importing became cost-prohibitive. His extremely modern facility in Malyie Vyazemy in the Odintsovo district of Moscow was completed in 1999. This embracement of modern technology set the A. Korkunov business apart and encouraged the growth that was to come. The first candies rolled off the line on September 26, 1999, and the A. Korkunov line was born.

The manufacturing facility contains state-of-the-art machinery from the Italian company OPM (supplier to such companies as Ferrero Rocher), allowing for amazing products that are far beyond most Russian competitors. The constant oversight of the production process guarantees the best quality chocolates every single time. From the blending of the chocolate all the way to the wrapping in beautiful boxes, the facilities combined with the finest ingredients ensure that A. Korkunov chocolates are always at the peak of perfection.

When the factory was finished in 1999, the output was approximately 17,000,000 pounds of chocolate a year. However, the expansion of A. Korkunov products to overseas markets, especially the United States, brought an unprecedented demand that the facility just could not fulfill. Therefore, Mr. Korkunov added over 91,500 square feet to the manufacturing plant in 2003. This addition allowed the production capacity to more than triple to meet demand both now and in the future.

Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available. Website: http://www.harmonysweets.com

A Guide To Chocolate

Writen by Eddie Tobey

Bitter, bubbly, and spicy—these were the characteristics of chocolates during the earlier times. According to studies, the Aztecs were the first to discover chocolate, although no one is sure as to exactly how this came about. Cacao trees were abundant in the deep jungles of Central America. The Aztecs collected seeds from these trees. After fermenting and drying these seeds, they were roasted and crushed with spices and water, bringing forth the first version of chocolate.

Chocolate was once a ceremonial drink in Central America. Chocolate played a big part in the social and religious practices of the people from this area. Chocolate was further considered a sacred item, earning the favor of the members of royalty. When the Spaniards found out about this exotic item and where it came from, they brought samples of cacao to Spain, where it became a court favorite. In 1700, hot chocolate was sold all over England. By 1847, English candy makers had found a way to make the chocolate drink solid, giving way to the snack food most people love.

Nowadays, chocolates are best known as the sweet candies that both kids and adults enjoy. Not a lot of people can resist this sweet-tasting delicacy that melts in the mouth and makes one crave more.

The process of making chocolate is complex because it involves many steps in order to produce a delicious-tasting product. A quality chocolate includes the right amount of cocoa butter. It has no artificial additives for either color or flavor. Furthermore, it includes only natural ingredients and contains 30 percent or more of cocoa.

Indeed, chocolate has come a long way since it was first discovered. It has enjoyed extreme popularity throughout the times.

Chocolate provides detailed information on Chocolate, Gourmet Chocolate, Chocolate Gifts, Organic Chocolate and more. Chocolate is affiliated with Cookie Baskets.

A Guide To Candy

Writen by Jason Gluckman

Among a wide variety of candies, perhaps one of the most popular is chocolate. This is because when it comes to these sweet delights, the possibilities seem endless as to how they can be enjoyed. Chocolate comes in different flavors and shapes, and they can be mixed with a wide variety of ingredients such as nuts and fruits. Chocolate is also used to coat other delectable desserts such as ice cream and cakes. Given this, it can be expected that chocolate would become more popular among children and adults in the generations to come.

Getting chocolate

Due to its popularity, it can be expected that there would be countless chocolate brands available in the market. Indeed, there are quite a number of them already. A simple visit to a candy store or to the supermarket will present a person with endless choices, from the most common types of chocolate bars to some of the more exotic varieties. However, in recent times, chocolate is now also widely available on the Internet as individuals and candy companies use web sites to sell their products.

Making chocolate candy

Apart from being widely popular, chocolate candy are also easy to make, as different kinds of chocolate are widely available in the market and the accessories needed to make them are also readily available in the market. This has made it possible for people to enjoy chocolate candy that they have made themselves. It has also allowed people to give personalized gifts in the form of the chocolate candies that they have made. Apart from this, knowing how to make chocolate candies can also serve as a good business opportunity, especially on the Internet, as individuals who may want to sell the candy that they make could simply build a web site and receive orders.

The ways of enjoying chocolate have come a long way from the way ancient people brewed cocoa seeds as a beverage. Nowadays, there are countless ways by which chocolate can be prepared and enjoyed as seen in the numerous flavors and shapes of chocolate that are available in the market. However, chocolates do not only provide delectable desserts, this is because they could also provide a good business opportunity for people who may want to share their chocolate recipes with the world.

Candy provides detailed information on Candy, Candy Fundraising, Wholesale Candy Distributors, Candy Recipes and more. Candy is affiliated with Birthday Party Favors.

A Couple of My Favorite Chocolate Concoctions

Writen by Jens Malbergson

This first one was not my invention; I picked it up while working on a fish boat during Herring season a few years ago. The cook had come back from grocery shopping and I was watching him and a deckhand stowing the grub. I noticed that he had a half dozen cans of chocolate icing. You know the pre-made stuff you put on instant cakes. I said “great we’re going to have chocolate cake for desert”. He said “no, this is for snacks”. I told him that I didn’t think anyone would want to scoop chocolate icing out of a can for a snack. He explained that you use it as a sandwich spread!

The next day saw Danny, one of the deckhands whipping up a sandwich. I made one for myself and it was not bad but I didn’t think I would have another one. Later that day I was thinking about it and decided I would try another one, only this time I added peanut butter. Now that was a sandwich! It was terrific. I told everyone about it and we ran out of peanut butter!

We also started to use the stuff on pancakes! Warm it up a little in the microwave, stirring as it heats. You need to be able to pour it on. Not to bad! The nice thing about this stuff is it is quick and of course if you don’t like chocolate there are lots of other flavors.

The next shopping trip we had to get a dozen cans of chocolate, and included a couple of my favorite – dark chocolate. We also decided to pick up a few other flavors to play with. It is a good thing Herring season is only about a month long, any longer and we would have all gained about 10 pounds. Wait until I tell you about our pancakes…

I am a self appointed chocolate connaisseur. I have worked in the fishing industry and am now a Baker in a major hotel. Cooking chocolate deserts is my passion. The fishing was a great way to see the coast of British Columbia and Alaska during the summer and spring. I got paid for my Alaska cruises! On our cruises we went slower, stopped in all the interesting places and stayed until we felt like leaving. While we where at it we caught a few fish too. http://www.chocolatemoldideas.com

7 Grilling Tips Beyond The Summer Months

Writen by Pam Aran

Grilling is fun to do all summer long. You love to get out there and soak in the sun while making some great tasting food in the process. But, for many, as soon as the leaves begin to fall, it's time to pack up the grill until next year. Why do this when this tool can be used all year round to produce wonderful, and healthy foods?

Here are 7 things you need to know about grilling.

1. It happens all year round. Face it; there is no real reason to put the grill away. Do you have a covered patio or a spot in the garage to set it up? If so, then do so. Keep the tank full and grill away. The grill will provide you with heat if it is really cold outside.

2. The flavor can be even better. During the winter months, many people eat more hearty foods. And, because of this, it can often be duller tasting foods. If you love the taste of flamed cooked foods, you’ll love them even more during the winter months.

3. Caution…Caution. You should keep the lid of the grill blocking any fierce wind that is coming in. And, you should always keep the top of the grilled closed to insure a sanitary location to cook. Just as you would during the summer months, make sure to keep the grill clean and well stocked to insure that when you want to grill it's available to you.

4. Winter Veggies. Winter time vegetables such as potatoes, carrots, squashes and others are excellent on the grill. Take a few minutes to clean and prep them, cover with olive oil or a light spray of butter and grill away. This is a great way to affordably eat in season veggies with the taste of the grill on them.

5. Potatoes on the grill. One of the most eaten foods during cold winter time months are potatoes. If you love them, make them and cook them on your grill. Cut up and place inside of a tin foil wrapper, season and grill to your hearts content.

6. Smoke Away. Smoking ribs or steaks on the grill during winter is an excellent way to enhance their flavor. Just keep the lid down and regulate the temperature. There is no reason not to love it. In fact, when Super Bowl Sunday roles around, your place will be the place to be to enjoy excellent foods.

7. Fruits And Dessert. Fruits on the grill make an excellent dessert too. What a better way to get in some healthy foods that are full of flavor? Just slice, coat with a little butter and grill away.

Grilling during the winter or fall months does mean that you should take extra precautions. You’ll want to insure that everything remains clean and if possible store the grill in the garage or other indoor area too keep from debris blowing in.

And, when you do cook out there, be careful not to burn yourself as well. Other than that, there is no good reason why your grill should not be burning today.

For more grilling tips please visit http://www.gasgrilldeluxe.com/ for info on DCS gas grill products and more.

Absinthe Makes The Brain Numb Faster

Writen by Peter Shuttlewood

“After the first glass you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.” Oscar Wilde

Absinthe is a strong liqueur distilled with herbs like anise, licorice, hyssop, veronica, fennel, lemon balm, angelica and wormwood. The resulting liquor has an extremely high alcohol content. It’s traditionally served with ice water and a cube of sugar to help take the bitter edge from the Absinthe and turn the liquid milky greenish-white.

In France Absinthe is known as “La F้e Verte“, or The Green Fairy, which is a reference to its often dazzling green colour which varies depending on the brand. The color comes from the chlorophyll content of the herbs used in the distillation process.

Wormwood, thought to be the “active” ingredient, had been used medicinally since the Middle Ages. Although considered a lethal poison if taken in high doses, by the end of the 18th century people were using small amounts to get high despite its extreme bitter taste. A Frenchman, Dr Ordinaire, mixed the Wormwood with other herbs and alcohol into a liqueur with a licorice flavour and Absinthe was born.

Absinthe quickly found popularity with the Bohemian and Artisian set in Paris and New Orleans, but by the turn of the century many heavy drinkers had developed “Absinthism” – a form of alcoholism with a tendancy towards madness and suicide. Absinthe became seen as a toxic drug and so was outlawed in the Western World. It is now considered the ban had more to do with the market being flooded with cheap, poor quality and toxic Absinthe with high levels of Wormwood. Another well known alcohol, Vermouth, the prime ingredient in Martinis, gets its name from Wormwood, but the concentrations we’re talking about here are tiny enough to ensure no hallucinatory tomfoolery.

When properly distilled Absinthe has some secondary effects over and above the alcoholic effect, which at more than 60% proof can be significant itself. The combination of herbs, rather than the Wormwood alone, is what gives one a heightened clarity of mind, a warming effect and buzzing feeling. Whilst Absinthe is a highly potent liqueur, not all Absintheurs (lovers of the spirit of the green fairy) cut off their ears like Vincent Van Gogh.

The liqueur has been the rig du jour of many celebrated artists and writers like Van Gogh, Oscar Wilde, Manet and Earnest Hemmingway who wrote For Whom The Bell Tolls under the green fairy’s influence.

Absinthe is still available in many parts of Europe, including France, Spain, and Portugal and has drifted back into popularity due to its reference in films like Moulin Rouge and Van Helsing.

Peter Shuttlewood is the author of webzine freshread which contains articles on Popular Culture with an Australian slant. Freshread - the everyday in a fresh way.

A Brief History of Wrought Iron

Writen by Ken Finnigan

The word “wrought” as used in the term “wrought iron” is the former past tense of the verb to work. As with many other irregular past tense verbs in the English language, over time “wrought” was replaced with “worked.” However, the term “wrought iron” still exists today.

Although iron is one of the most abundant metals on Earth, it was very slow to evolve into a commonly used metal because of the difficulty involved originally in working with it. Early iron workers had a difficult time understanding that in order to make it more malleable it was essential to reduce the carbon content by melting the metal again a second time and hammering the ingots to expel the carbon and other impurities. One this was discovered, iron was no longer brittle like cast iron is.

Because of their ability to change the composition of wrought iron using fire and water, blacksmiths were sometimes seen as magical sorcerers and put on the same level as doctors. These men were blessed with having created metals that were unable to break in battle. Vulcan and Hephaestus were the first encounters in Roman and Greek mythology with blacksmiths. It was not until later that artistically worked iron was used in the construction of buildings such as churches and monasteries, with the first recorded use being Notre Dame in Paris and Winchester Cathedral in England.

One of iron’s original production methods was by being smelted using bloomeries. A bloomery is a sort of furnace with a pit and chimney with stone or clay walls for heat resistance. Clay pipes entered near the bottom of the pit to allow airflow either from natural source or through the use of a type of air pump known as a bellow. Once a bloomery was filled with charcoal and iron ore it was lit and air was forced through the pipes to heat the mixture to just below the melting point for iron. The impurities would melt and run off and the carbon monoxide from the charcoal reduced the ore to iron in a sponge like mass. This material was then forged with hammers, which removed impurities in the process.

Later during the Middle Ages, water was used to power the bellows and eventually the hammers, making the job of working iron much easier, but in the 15th century the concept of a blast furnace was created in Europe. However, the iron created in a blast furnace was very brittle and needed to be refined. It would not be until the Industrial Revolution that a process for making durable wrought iron more efficiently was created.

A puddling furnace was invented in 1784 and it is credited at the time with being the most successful way of creating wrought iron without the use of charcoal. In the nineteenth century the demand began for stronger wrought iron, thus bringing to the industry a method to mass-produce puddle iron. This new mass production of wrought iron created a metal with a higher tensile strength and a small increase in carbon content. This made the chemical composition and consistency easier to control then before.

The term “wrought iron” is often used to describe products that are actually made from mild steel nowadays. This is because traditionally made wrought iron is not forged as often anymore. This has given rise to the common conception that mild steel products are “wrought iron” and why the two terms are often used interchangeably. Mild steel is a combination of iron and carbon as well as other elements present in quantities too small to affect the overall properties. The higher the carbon content the harder but less ductile and less easy to weld the steel becomes. Mild steel has the lowest carbon content of between .05% and .26% making it quite easy to work with. Uses today for wrought iron are quite varied and include water pipes, railway couplings, nuts and bolts, as well as decorative ironwork such as handrails, fences and wine racks.

The manufacturing of wrought iron has experienced many changes over the centuries in its process and materials, but the outcome has remained the same, giving while still providing us today with attractive and interesting products constructed from this sturdy material.

Finest Wine Racks is a major supplier of a variety of wine racks including wood wine racks, metal wine racks, counter top wine racks, floor standing wine racks and hanging wine racks. Ken Finnigan - CEO Finest Wine Racks

3 Easy Recipes for Camping Treats

Writen by Kara Kelso

The following recipes are ones you'll have to make ahead of time to take with you. See below for other recipes you can make while camping.

TRAIL MIX

1 c. granola cereal

1/2 c. salted sunflower kernels

1/2 c. salted roasted soy beans

1/2 c. chopped dates

1/2 c. raisins

You'll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.

TRAILSIDE OATMEAL TREATS

1/2 c. margarine

1/2 c. peanut butter

1 c. sugar

1 c. brown sugar

2 eggs

1/4 c. milk

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

2 1/2 c. oatmeal

1/2 c. chocolate chips

1/2 c. raisins

Walnuts

Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet. Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown, underbake them.

JERKY

3 tbsp. liquid smoke

3 tbsp. honey

1 tbsp. season all

2 tsp. salt

1 tsp. garlic salt

1 tsp. black pepper

1 handful of thinly stripped beef or deer meat

Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat on cookie sheets and dry in oven at 150 to 200 degrees with oven cracked open slightly. Heat until all moisture has gone from meat.

About the Author: Kara Kelso is the mother of two, and owner of http://www.idea-queen.com/ . For more camping recipes, visit: http://www.idea-queen.com/recipes-for-camping.html

3 Easy Mexican Crockpot Meals

Writen by Kara Kelso

In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.idea-queen.com/ . For more quick and easy recipes, visit:
http://www.idea-queen.com/recipes-for-mom.html

6 Ways of Cooking Fish - Simple and Delicious

Writen by Susan Carey

As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and gentle. Although fillets are more popular, most cooks agree that fish on the bone - as with meat - has more flavor.

Frying -
This is a popular method, and fish can be both shallow-or deep-fried. For both processes the flesh of the fish must be coated with egg and breadcrumbs, batter, flour or oatmeal - to protect the delicate flesh. Usually fillets of fish are cooked in this way. A vegetable oil should be used (if deep-frying, the oil should only be used for fish), but a combination of butter and oil is best and tastiest for shallow-frying.

Grilling -
This methods is used for whole fish, steaks, fillets and cutlets, particularly oily fish such as mackerel, salmon and trout. The flesh is usually scored with a knife (if the fish is on the bone) to ensure even and thorough cooking. The fish should be dotted with butter to prevent it drying out. The grill should be set at a moderate heat, rather than on high, so that the fish does not dry out. The smaller the fish, the higher the grill. Line the grill with foil so that the pan and the rack don't have lingering fish flavors.

Baking -
Fish can be baked whole, brushed with butter or oil, and stuffed; they may be open or lightly covered with buttered foil for protection. They can also be baked in a liquid (milk, sauce, wine or stock).

Poaching -
This method ensures that the fish remains moist throughout cooking. The fish is cooked in a liquid, such as fish stock, wine, water or milk. which can be flavored with herbs, a little onion or lemon juice. The fish may be cooked on top of the stove in a pan or fish kettle, or in the oven. If the pan is not covered the fish should be basted frequently. The cooking liquid is usually used as a basis for the accompanying sauce.

Steaming -
The fish is cooked in the steam above a pan of simmering water. It should be placed between two buttered plates, or on a plate covered in foil to prevent the natural juices escaping into the water beneath.

En Papillote -
Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings (butter, lemon juice, wine, onion, garlic, herbs) and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.

Wonder where can you ever find all the cooking articles, resources, tips and recipes from around the world? http://www.101cookingrecipes.com/ http://www.desserts-recipes.com/ http://www.herbs-spices-recipes.com/

6 Tips for Perfect Homemade Hard Candy

Writen by Vanessa Kirkland

There’s nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.

Try these tips the next time you want to make something special in the kitchen. Your family will love it!

1. Stock up on basic candymaking tools.

You’ll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides.

You’ll also need a long-handled wooden spoon, a pastry brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.

2. Get the weather forecast.

Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourself—wait for a clear, dry day to try out your recipes.

3. Test your thermometer.

Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212 degrees at sea level. If it registers 214 degrees, you can correct it by adding two degrees to those given in the recipe; if 210 degrees, by subtracting. If it's more than a few degrees off in either direction, you need a new thermometer.

4. Use fresh ingredients.

Sugar is the most basic ingredient in hard candy. Be sure to use a new package of sugar each time you make your recipes to ensure that the sugar hasn’t been contaminated by other common kitchen ingredients.

If your recipe calls for butter, be sure to use the unsalted variety. Salted butter and margarine can adversely effect the cooking time, texture, and taste of your efforts.

5. Go easy on the food coloring.

Colors like green and yellow look much more appetizing when they’re applied lightly, so be sure to add food coloring gradually. You can slowly add more until you reach the intensity you want.

6. Use the proper storage techniques.

After cooling your candies, store them in airtight jars without wrapping them first. Never store hard candy in the same container as desserts that lose moisture, such as fudge.

Ready to begin? Try this basic hard candy recipe—-and have fun!

BASIC HARD CANDY RECIPE

2 cups sugar

3/4 cup water

2/3 cup light corn syrup

Flavorings and colorings to taste (just a few drops will do)

Measure 2 cups sugar, 2/3 cup light corn syrup and 3/4 cup water into a saucepan and blend together. Place over low heat and stir until mixture boils. Cover the saucepan for 5 minutes so that any sugar crystals that have formed on the sides ofthe pan will be washed down. Now put in the candy thermometer and let the candy boil without stirring. Using a pastry brush or a fork wrapped with muslin and dipped in water, wash off any crystals that might form. After the candy reaches 280 degrees, lower heat so as not to discolor the candy. When candy thermometer registers 300 degrees, remove pan from the heat and allow it to stand until all the bubbles have simmered down. Then add the flavoring and coloring. There are many to choose from but one favorite is anise along with red coloring. One teaspoon of a flavoring extract should be used for this recipe, while only a few drops of an oil such as peppermint, wintergreen or cinnamon are enough.

Coloring should be added gradually until the desired intensity is reached. It is important to stir these in as gently as possible. Too much stirring will cause the syrup to solidify into a hard sugary lump. Now the candy is ready to be formed. It may be poured into a pan, 7 by 7 inches, and marked into squares as it begins to harden. Or it may be poured in rounds on skewers or sticks to form lollipops.

Vanessa Kirkland is publisher of the cherished recipe collection, "Vintage Candy Secrets," by Virginia Pasley. This long-lost collection includes 67 vintage recipes for making delicious old-fashioned candies at home . . . without a single cooking class.

Find out more at ===> http://www.VintageCandySecrets.com/

About Coffee

Writen by Michael Russell

The coffee plant was first cultivated commercially in the Arab world in the fifteenth century. Here coffee was widely consumed by the populous but condemned by the Islamic leaders because of its supposed intoxicating effects. As coffee traveled from Constantinople to Venice and then to Vienna and other European capitals it was banned repeatedly. At first coffee beans were sold by pharmacists and then by coffee houses which became popular for revolution and enlightened thinking. Even today there is controversy surrounding coffee as to whether it is good for the health or not and a new study seems to be published each week either defending or condemning this drink.

When picked coffee beans are green and do not acquire the familiar brown color and intoxicating aroma until they are roasted. Commercial coffee beans belong to two main groups, Arabica and robusta. The Arabica beans are named for the Arabs who first grew them and are the better of the two. Robusta beans have twice the caffeine of Arabica beans but less flavor.

Supermarket coffee blends are usually made up of mostly Robusta beans with a few Arabica to add some flavor. On the other hand most coffee beans sold in coffee specialty shops are Arabica.

Africa, Indonesia and Central and South America are the three main regions where coffee is grown. But there is a small amount grown in the Hawaiian Islands and some in Yemen on the Red Sea. Africa, the birthplace of coffee still grow coffee with wild flowers that coffee lovers prize. The prized of these are the true Mochas. Named after the Yemeni Port from which the coffee was once shipped to the rest of the world. Today the word Mocha has come to mean a flavor combination of coffee and chocolate, but actually has nothing to do with Mocha beans which are rare and expensive.

Another favorite, Africa Coffee is from Kenya, a country that produces many superlative beans. Indonesian coffees are popular for their body and earthy flavor. Many good coffees also come from the island of Papua New Guinea. Coffee produced in Central America (particularly Guatemala and Costa Rica) are of real interest to coffee connoisseurs because many of the beans from these regions offer the balance and smoothness that made Jamaica's Blue Mountain coffee legendary. This coffee is almost impossible to find in America as the Japanese buy almost all the tiny annual production and if it can be found it is extremely expensive.

One third of the coffee drunk worldwide is grown in Brazil but almost none of it is of any interest to coffee connoisseurs.

Colombia has put money and research into its coffee industry but unfortunately its beans are rarely exceptional.

The flavored coffees that are becoming increasingly popular are usually based on bland, mediocre beans that are stirred with chemical flavoring essences after roasting. If these flavored beans are ground at home they will impart their flavors, possibly forever, on to your grinder and brewing apparatus. If you prefer a flavored coffee a better idea is to brew good coffee from unflavored beans and dose it modestly with one or more of the flavoring essences that can be purchased at many gourmet shops.

Michael Russell
Your Independent guide to Coffee

11 Effects of Caffeine on The Body

Writen by Emily Clark

Caffeine is big business. There are new coffee shops popping up
all over the place. You can’t go far without running into a
Starbucks. "Let’s get together for coffee. Time for a coffee
break. Coffee pot goes off before my feet hit the floor. Travel
mugs for sipping coffee on your way to work. I’ll just have this
chocolate bar to pick me up this afternoon." Caffeine - It’s
everywhere! It’s everywhere!

Many people have grown so accustomed to having their morning
coffee or soda that they don’t even consider the damaging effects
caffeine has on the body. On the contrary, most will tell you
that they NEED their jolt to get them moving in the morning or to
keep them upright throughout the day. Caffeine is present not
only in coffee, but also tea, soda, chocolates and in certain
pain relievers, such as aspirin or acetaminophen. It is also
sometimes used in combination with an antihistamine to overcome
the drowsiness caused by the antihistamine.

If you don’t think it’s addicting, try going off caffeine, cold
turkey. See if you don’t have a headache for two to nine days.
That’s caffeine withdrawal! You don’t need to be a coffeeholic
to experience negative physical symptoms. Even as little as one
to two cups a day can negatively affect you.

You may be experiencing a number of physical ailments that could
be caused solely from caffeine. The most common side effects of
caffeine include dizziness, headache, irritability, muscle
tension, nausea, nervousness, stuffy nose, unusual tiredness and
jitters.

Too much (overdose) of caffeine can give you all sorts of grief
such as stomach pain agitation, anxiety, restlessness,
confusion, seizures, dehydration, faster breathing rate, fast
heartbeat, fever, frequent urination, increased sensitivity to
touch or pain, irritability, muscle trembling or twitching,
vomiting, sometimes with blood, fibrocystic breast disease,
ringing or other sounds in ears, seeing flashes of “zig-zag”
lights, and trouble in sleeping. If you are diabetic or insulin
resistant, caffeine causes your body to produce more insulin and
you don’t want that. Caffeine makes all aspects of a menstrual
cycle worse. Isn’t that bad enough some months?

The next time you experience any of the above symptoms, try
cutting back on caffeine. That may be all it takes to take care
of the problem. Reduce caffeine intake gradually to prevent any
symptoms of withdrawal. Cut back on your intake or combine a
mixture of caffeinated and decaffeinated beverages until you’re
totally weaned off. People can, and do, survive ridding their
bodies of all caffeine. And they’re feeling much better for
it!

The information contained in this article is for educational purposes
only and is not intended to medically diagnose, treat or cure any
disease. Consult a health care practitioner before beginning any
health care program.

Emily Clark is editor at Lifestyle Health News and Medical Health News
where you can find the most up-to-date advice and information on
many medical, health and lifestyle topics.

A Chocolate Fountain of Youth?

Writen by Shalin Popat

We humans are strange indeed. People spend so much energy in an attempt to look and feel younger, that they so often miss the fact that they are using so much precious time doing so. Could the answer to retaining youth be right under our very noses, could something as well known as chocolate be the answer?

Age is seen as the ultimate enemy of the modern man and woman. With the pressures to always be on top and keep climbing, capturing the energy and vitality of youth has a compulsion many cannot ignore. Through history a variety of notions to stop the effects of time have surfaced and allured so many. In the sixteenth century, the insane Countess Bathory and her ‘associates’ murdered over 600 young girls for blood baths, in their quest for immortality. Many of the less morbid antidotes to ageing taste nasty, smell funny or are simply unaffordable. Can it be that something as pleasurable and universally accessible as chocolate, could be a youth serum?

Preposterous you say? Perhaps not, the cocoa bean, the essence of chocolate, has a complex chemical makeup that we are still trying to understand. What we do know however, is that chocolate contains flavinoids - healthy chemicals (a sub-group of polyphenols), that are widely believed to possess several health benefits.

Flavinoid’s strongest health related property is as an antioxidant. Antioxidants combat free radicals which are naturally produced by your body and cause irreversible damage (oxidation) to cells. Free radicals can leave your body vulnerable to premature aging, cancer, cardiovascular disease, and degenerative diseases like arthritis and although modern science has increased our average life spans, environmental factors like cigarette smoke, exhaust fumes, radiation from UV exposure, and stress can increase free radicals. So finding a source of antioxidants to counteract this could well leave you looking and feeling younger.

To get the most out of this particular fountain of youth you should eat chocolate with as high a percentage of cocoa as possible, it is only these dark chocolates that have a significant level of flavinoids, in order to obtain the light and sweet taste in milk chocolate, many of them are processed out. So eating mass produced candy bars you find in your local supermarket which are very low cocoa content (and are in fact not really classified as chocolates), is not likely to do you any good, in fact the concentrated sugars and artificial flavorings are probably bad for your overall health if eaten regularly.

Chocolate a health product? Are you shaking your head? Well for all the skeptics out there you should look at it like this: a bit of sumptuous chocolate may not be the key to immortality, but it always makes you smile and that’s gotta keep you young.

I can be contacted by submitting a query at http://www.neuhaus-chocolates.com/

A Chocoholic-Gift For A Chocoholic

Writen by Christine Morgan

A Chocoholic-gift is too good for most. When you smell it, you
want it. When you taste it you want more of it. My friend
coined a phrase.

"I like it, I love it. And I want some more of it." I wouldn't
have ever imagined in my wildest dreams that I am addicted to
chocolate; I don't smoke, drink alcohol and I don't really
have any negative vices that I know of.

I looked into my past to find the truth of the matter, and it
is absolutely true, no two ways about it. My mother tells me
that when I was three, she would always hold me on her hip
when she was cooking or she would put me in a highchair (not
fun, not fun at all).

Although, when I am in the chair she either gives me a toy or
something to eat (the good part). I can almost remember the
first time watching her bake a chocolate cake.

I found out years later that she was a baker (or a bakeret).
Any way, I watched her every move, she got some eggs, flower,
sugar, vanilla and this little contraption to blend the
ingredients.

After that she puts the batter into pans and puts them into
the oven. Another good part starts. She gives me the
spoon and bowl that had the batter in, and I went to town.

A few minutes latter she cleaned me up. All the time I am
smelling something that smells like daddy before he leaves
to go to work.

It smells like something that I should eat. She puts me back
into the highchair (and I'm bewildered as to what is that
smell is?).

Craning to see what she is doing with the stove, she pulls
the oven door to reveal the layers of the cake. She then puts
each of them one on top of the other.

Then she went to the refrigerator and produces my favorite
playmate, a bottle. Watching her every move she gets that
contraption again and mixed these ingredients, some milk
and some brown flower.

She then puts her pinky finger into the bowl and into her
mouth while saying mmm'mm. At that point, I lost all control
and fumbled and dropped my friend to the floor.

After picking up my friend she did another replay with the
pinky finger except she put that brown stuff right into my
mouth.

Only the best sensation I ever tasted. I know why my mom
said mmm'mm. That was my first word and since that time, I
would not drink milk unless it was chocolate.

To make a long story short, two years latter, I grew a lot
of teeth. Every week my pop would give us an allowance. The
idea was to save the money.

Of course, I have other ideas for my allowances. You guessed it,
chocolate. When I go to the corner store and get to the
register, there are all kinds of chocolate to choose from.

Chocolate, mint marble, dark chocolate some with nuts
(scrumptious), filled with caramel, milk chocolate center
rapped with dark chocolate mmm'mm. This place is chocolate
heaven.

I only recently learned that there are two types of chocolate
ice cream. One is used for ice cream cones and the other is
used for floats and malts.

The soda jerk gave me a comparison test and the ice cream that
is used for malts is the creamiest. When I was like eight or
nine, I made a promise to myself that when I get grown, I'm
going to buy a box of three musketeers and eat each and every
one of them by my self.

That promise still stands to this day. I have eaten a box of
them but I haven't eaten all bar from the same box. I am looking
forward to that day.

That reflection into my past confirms my suspicions. That
Chocoholic-gift didn't just walk away, I ate it. That
Chocoholic-gift really had no chance.

Any Chocoholic-gifts in my house are mine. I confess, my name is
Chris and I am indeed a chocoholic and proud of it.

Chris the owner of http://iflsecrets.magneticsponsoringonline.com/ has found and uses this bridge for her marketing fitness. She is more than happy to share this uncommon knowledge to all those that thirst for business longevity.

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