7 Reasons Alaskan Smoked Salmon Is Superior

Writen by Matt Lewis

Wild Alaskan Smoked Salmon is superior in many ways, some of the reasons are:

1. Smoked salmon is high in Omega 3 fatty acids, which gives the body numerous health benefits.

2. Reduces men's risk for stroke, prostate cancer, and heart disease.

3. Reduces a woman's risk of heart attack and heart disease.

4. Reduces women's risk of depression after pregnancy.

5. Smoked salmon in conjunction with a low fat diet helps to reduce blood pressure.

6. The texture of Alaskan Smoked Salmon is a finer one with rich better color.

7. Most importantly it is superior in flavor. Alaskan Smoked Salmon has a richer better taste.

The proof is there confirming Alaskan Smoked Salmon is preferred by many others over every other kind of smoked salmon on the market today. Don't be fooled by other types, there is only one Wild Alaskan Salmon. Except no substitute.

There are so many recipes you can use Alaskan Smoked Salmon in and every one of them are crowd pleasers. It can be used in appetizers, snacks and entrees. Due to the fact that it has virtually no carbohydrates in it, it is an ideal food for persons on a low carb diet! Smoked salmon is a wonder food with so many uses and benefits it would be difficult to find a food that is more perfect than it is. Try it for yourself, we think you will agree with us, Alaskan smoked salmon is in a class by itself. Start giving yourself all the benefits and taste of Alaskan smoked salmon.

Smoked Salmon Delivered makes it easy to get high quality smoked salmon. Start enjoying the health benefits of making smoked salmon part of your diet. To browse our fine selection of smoked salmon please visit Smoked Salmon Delivered today!

A Guide To Home Wine Racks

Writen by Ellen Pedersen

A Home winerack....

Home wine racks make storing wine a breeze. With a home winerack, you can conveniently store several bottles or tens of bottles right in your pantry, on the wall, on a kitchen table or countertop, or in the basement or wine cellar if you have one. In short, they are versatile and accomodating.

They are generally made out of either hardy woods, like cedar, fir or pine. Some of the best home wine racks are made out of metal. Wine bottles require proper care. To preserve the wine itself, bottles should be stored in a sturdy, elevated unit, which is placed in a dry environment, like a pantry or cellar. If you don't plan to store the wine for years and consume it soon after you buy it, then storing it right in the kitchen is perfectly fine.

Today’s economical home winerack is often made with conserving space in mind. You no longer need to worry about having ample cellar space; you can create an instant cellar right in your pantry. Therefore, if you are looking for a durable, safe, storage unit for your wine collection, a home winerack is ideally suited for you.

Home wine racks come in an array of sizes. A wooden wine rack is stackable, so it can grow along with your collection. You can create an instant cellar in a matter of minutes with easy to construct units. Moreover, a wood home winerack is suitable for staining or painting, so you can customize it to match your existing home d้cor. Every wine rack comes with complete easy to understand instructions, necessary hardware and the promise that it will make your wine storage more convenient, while taking up less space.

Metal wine racks can add an artistic element to displaying your wine selection. Presentation is an important element in any entertaining event. Create a greater sense of class by displaying bottled wine in a spiraling wine tree or sculpture instead of just lined up on the bar. It is sure to make for added conversation.

Home wine racks are easy to assemble, and many are priced with your budget in mind. Regardless if you are looking for an elegant display or proper storage for your wines, a home winerack is the answer, for both the serious wine connoisseur and beginner.

View the best home wine racks we've discovered and review at http://www.wine-racks-selection-guide.com.

A Guide to Cooking with Wine

Writen by Lee Dobbins

Don't just sip it, eat it!

Want to enhance and improve the taste of your favorite dish? Think that adding wine to your recipe will make it more scrumptious and mouth watering? Well then, you're absolutely right!

Wines are widely used in the cooking world because they intensify taste and zest. They are also capable of releasing flavors from food that are not possible by regular means of cooking.

The main question you must have now is this: What type of wine goes with what type of food?

You have red wines, white wine, sparkly champagne, sherry etc. You have grape vine types like merlot, Sauvignon Blanc, zinfandel, syrah, and Riesling. With the wide variety of them available, picking a wine is pretty tricky. The secret here is to know what combinations are used by professionals.

1. Red Wine

There used to be a rule in cooking that “red wine goes with red meat, white wine with white meat”. Although it's not really true anymore, most chefs still go with that.

- For red meat, young and full bodied red wines are recommended. Try going for Zinfandel Red or Merlot.

- For red sauces, robust, full bodied wines are best. Make pasta, pizza or other tomato-sauce based dishes with it.

- Using root veggies with beef stock? You might want to look for an earth red, full bodied wine. The color it imparts to the meat makes it all the more wonderful.

2. White Wine

Cream based sauces, butter and herbs. Yum. White wine is usually used with white meat and best for light colored dishes.

- If you fancy a zesty dish, add some sparkling champagne.

- For chicken, pork or veal, try cooking with white wine. Spice up your grilled chicken by mixing dry, white wine with butter as the sauce.

- Crisp, dry white wines are ideal for seafood soup and shellfish dishes. Bouillabaisse, anyone?

- Leftover sweet white wine in your fridge? Why make delicious, delectable desserts? Whip up some Bavarian cream.

3. Fortified wine

Fortified wines are what they are: fortified. Additional neutral alcohol is added to them. Then they are aged for a long time. Examples are sherry, port and vermouth.

- Sherry is great for poultry meat and vegetables soups.

- For sweet, fruity dishes or desserts, splash some port or vermouth. Your dry vermouth can also be a good substitute for white wine.

4. Cooking wine

Cooking wines are relatively less pricey wines that use salt as a preservative. They can be found in supermarkets and groceries. Most professional chefs disdain the use of cooking wines because the salt content is hard to work with. You may need to adjust your recipe to work with the saltiness.

5. Exotic wines

Cooking is an experiment. If you're feeling bold and daring, you could try cooking with exotic wines. Asian wines are popular choices for an all together different meal. There is the sake, bekseju and seol joong mae.

- Sake is a rice based wine from Japan. Although it's mainly a beverage, it is popular as an additive to many Japanese dishes.

- Beksuju is a Korean wine made from raw rice and herbs. It can be used in vegetable dishes to increase the 'herbal' feel. Seol Joong Mae, a fruit wine made from plum, can be used for desserts and fruity dishes.

I hope that clears up some of your confusion. With that said, here are some few reminders for the novice cook:

- Cook only with wine that you would drink. There is no sense in cooking something that you wouldn't want to taste.

- There are a lot of good, quality yet inexpensive wines out there. Don't get too carried away and buy something that's way off your budget.

- Don't cook using aluminum or cast iron cookware. Alcohol is reactive with these materials and could cause harm to your dish.

- After adding your wine, try to wait for 5-10 minutes before tasting it. Wine needs to simmer for a while before it can impart flavor to your food.

- Got some left over wine? Put them in your ice cube tray and freeze them. This makes them good for future use.

Get your favorite recipe, pick a wine and start cooking!

Lee Dobbins, an avid wine drinker, writes for http://wine.leisure-webzone.com where you can learn more about wine and when to use it properly.

A Guide To Contemporary Wine Racks

Writen by Ellen Pedersen

When traditional just will not suffice, contemporary wine racks are the style you need. With today’s housing becoming more modern, bold statements can add zest to a room. Whether you are looking for a wine rack to hold a couple scrumptious bottles of wine or something to hold a more substantial collection, there are always models that will appeal to you.

When selecting contemporary wine racks, it is important to decide if you have the space for freestanding wine racks or if smaller, table top wine racks are best. Freestanding wine racks can take up valuable floor space, but table top wine racks can add bulk to small tables. Hanging wine racks can save space, but they do take up wall or ceiling space. Another important aspect is if you prefer the look of metal, glass, leather, plastic, or wood. Wine racks are available in many woods and metals, so it is best to have an idea of what suits your tastes and needs.

Freestanding contemporary wine racks offer a number of unique attributes. Freestanding racks often blend the functionality of a buffet table with storage for your wine drinking needs. This wine rack can solve all of your tricky storage issues in one shot. Freestanding racks typically contain storage for both wine bottles and wine glasses. In many models, the top opens up revealing hidden storage for wine openers, trivets, and other wine accessories. Contemporary wine racks balance a more modern look with storage space.

Table top racks come in all shapes and styles. Choosing eye-catching table top wine racks adds flair to any kitchen or dining room. Wine racks of this style are intended to form the centerpiece of your dining room table. Push aside your plain salt and pepper shakers and replace them with a stunning wine rack. The majority of these racks hold between three and twelve bottles of wine. When you have a large group of wine drinking friends dining at your house, this type of rack makes it easy to remain at the table while serving another bottle of wine. You do not need to worry about missing conversations while you run to the kitchen to retrieve a new bottle of wine.

Studies show that drinking a glass of red wine daily can be beneficial to your health. Keep a few bottles of wine stored in contemporary wine racks, and enjoy partaking in a glass of a tasty red at dinnertime.

View the best contemporary wine racks and table top wine racks we've found at: http://www.wine-racks-selection-guide.com

A Guide To Cheap Wine Racks

Writen by Ellen Pedersen

There is a difference between "cheap wine racks" and ones that are made cheaply. A made cheap wine rack is of poor quality. Often these cheap wine racks are made with sub-grade materials, and packaged with incomplete or hard to understand instructions. In short, they display shoddy workmanship.

This is not the case with a “cheap wine rack" in the financial sense. By this, we mean a high quality wine rack that is priced to be a deal for those on a limited budget. Rather than calling these cheap wine racks, we prefer to call them low cost wine racks.

These wine racks come with complete easy to understand directions, and are made of quality materials. Some, in fact, are very striking to look at as well....almost works of art in their own right.

On the other hand, cheap made wine racks will need to be replaced in a few years due to poor construction. Moreover, it could fail under the weight of even a small wine collection....and the result could be the breakage of your budding wine collection and a huge mess. It might seem like a money conserving purchase to buy a cheap made wine rack, but in the end, you might lose that special wine you intend to collect and store for years before enjoyment.

A low cost wine rack, by contast, can often be a rack of good steady construction. It is easy to assemble, and functional. However, unlike a more expensive cedar or fir wood wine rack, most low cost wine racks should reside in the basement or out of view. Cheap wine racks will generally not have the attention to detail that makes wine racks esthetically pleasing. In addition, it might have mismatched wood grains, which would show if stained. Of course, there are exceptions to every rule.

By adding only a few dollars to your total cost, however, you would be able to purchase a strong durable wood wine rack or small stylish metal one and have it around for many years. For pennies on the dollar, you could purchase a better quality item.

If you want to buy a small wine rack that only holds a few bottles, you can get some stunning ones for a very inexpensive price. Some of these will sit atop a table in your kitchen or can be easily mounted on the wall.

In short, there are many quality low cost wine racks available for every budget, so don't make the mistake of buying a poorly designed one one just to save a few dollars. Start with a small cedar or fir wine rack, for example, and add to it each year. They are completely stackable, and very durable. Or buy a small metal one that is pleasing to the eye, holds a few bottles, and costs in the range of only 50 dollars or so....and will last for years.

View the best cheap wine racks we have discovered at http://www.wine-racks-selection-guide.com.

A Fear of Wine Bottled up Inside You

Writen by Jennifer Jordan

Scared of Wine

I'll confess: I'm scared of wine. Now, it's not like I'm worried that a bottle of Chardonnay will jump me in a dark alley, taking my purse and leaving my shirt fatally stained. Instead, I'm intimidated by wine because ordering it comes with a specific etiquette, an etiquette that doesn't apply to any other form of alcohol.



When ordering a beer or a whiskey and coke, the act of ordering is really just free form and anything - yelling, shouting, slurring, performing an interpretive dance - is acceptable. Anything goes.



With wine, however, a certain poise is demanded. Because of this, people, myself included, often panic: we break under pressure and order a default drink - a light beer, a martini, a vodka on the rocks - a drink that doesn't require know-how. We end up similar to those people who go into a fancy restaurant and, afraid that they don't know how to properly order fillet mignon, panic and order chicken fingers instead. In both instances, we all miss out on trying something new, and we all appear a bit chicken, fingers and all.



But, wine isn't really scary and just knowing a few simple basics of wine etiquette will enable you to put a cork in all of your wine ordering fears.



Step 1: Choosing a Wine


The good thing about wine is that it's relatively easy to avoid bad food pairings; most wine will go with most food. But, there are two main rules of thumb to keep in mind: don't drink dry wine with sweet food and keep your colors consistent (red wine goes well with red meat and white wine goes well with white meat).



If you are a little uncomfortable setting your wine and food up on a blind date, and much prefer an arranged marriage, don't be afraid to ask the waiter for assistance. He should be both helpful and knowledgeable. And, if he comes across as pushy or annoyed, you don't have to sweat it. Just keep in mind the oldest rule of customer service: "He who holds the credit card, also holds the power."



When wanting to go beyond colors and order a specific wine, a house wine is always a good choice: the house wine became the "house wine" for a reason. Other wines that are great choices are New World Cabernet Sauvignons and Merlots (for red), and New World Chardonnays, Semillons, and Alsace (for whites).


Step 2: In the Spotlight


Once you have ordered your bottle, the waiter will bring it over. This is where a lot of people tend to panic. They aren't sure of the proper procedure and, to make matters worse, they are certain everyone in the restaurant is staring at them: fellow diners are pointing, teenagers are laughing, the three judges from American Idol are sitting in the shadows waiting to ridicule any wrong move.



But this fear is unwarranted: the whole process is simple. Upon arriving at your table, the waiter will present the bottle and show you the label. This is done merely so you know you are getting the wine you actually ordered. Next, the waiter will uncork the wine and pour a small amount in your glass. Once this happens, you need to follow three simple steps: swirl (move the wine around in your glass, allowing it to mix with air and gain aroma), sniff (but don't sniff too aggressively, wine up the nose can be murder on the sinuses), and taste. These three steps are done to both impress your date and make sure the wine isn't bad. Once they are accomplished, assuming the wine isn't bad, give your waiter the "okay" and he will proceed in filling your glass.



Once the waiter has left, cheating on you with other customers, your glass may become empty. When this happens, it's perfectly fine to pour yourself another glass, but refrain from drinking directly out of the bottle.



Step 3: Walking a Fault Line


If you notice that the wine tastes faulty, it's important not to blame yourself. This kind of thing can happen to anyone. However, what you need to keep in mind is "faulty wine" doesn't mean "wine you don't like." Faulty wine only means wine that is rotten, wine that is out knocking over liquor stores and firing off rounds of shots. Wine that is really bad.



The most obvious way to tell if wine has gone bad is by taste. If it tastes dull, flat, sour, or has a slight almond flavor, chances are the wine has spoiled. The other two things you can use as a guide are odors (wine that has gone bad generally smells like burnt matches, rotten eggs or vinegar) and appearance (wine should be clear and bright in color, and the cork should not be protruding from the bottle).



If the wine is legitimately bad, inform your waiter and he should replace it immediately. If he refuses, request a manager. And, when all else fails, make use of homonyms and whine.



Overall, wine is really not as scary as some people believe, and it doesn't need to be as serious as some people think. Learning basic etiquette will allow you to order a bottle of wine at any restaurant anywhere. Like anything else, once you know a few simple tips, it becomes a piece of cake, or a piece of grape.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Add Elegance and Luxury to Your Wine Drinking with Wine Storage Furniture

Writen by Mary Murtha

Nothing speaks of elegance quite like a fine piece of wine storage furniture. The truth of the matter is that there is an abundance of products on the market – for seasoned connoisseurs of wine to the occasional drinker – that can add a fancy look to your home.

Wine storage furniture can range from storing only a few bottles to massive and intricate storage systems capable of filling up an entire wine cellar. The decision you have to make is which piece of wine storage furniture best suits you.

The storage of wine is highly important to the preservation, aroma, taste and color of the wine. If wine is not stored properly it will begin to lose all of these essential attributes. Fine wine collectors especially have to consider this possibility as certain bottles of wine can cost thousands of dollars.

There are a few ways you can go in selecting the proper wine storage furniture for you. One method is to buy one of the manufactured products that have saturated the market. If you look around, the bulk of consumer product retailers have gotten into the wine storage furniture market. These products can also be found on the Internet with relative ease. Just type in your search query and you will instantly be greeted with thousands of products to sift through.

Another, more costly way is to look into a custom unit. This is recommended for serious wine connoisseurs. Custom wine storage furniture can be tailored to fit your home, especially if you are lucky enough to have a wine cellar. Contractors and experts creating this form of storage are available. If you have invested heavily in wine this may be the best option for you.

Don’t forget that the temperature you store your wine in is very important. Make sure you factor this important information into your decision. The majority of wine storage furniture on the market is not equipped with coolers. Instead, simple wooden racks and cabinets rely on your setting of room temperature to properly store the wine.

The next time you are at a wine tasting event remember to ask people for their opinion on how to store wine and their recommendations as to the best furniture on the market for doing so. As one of the finer things in life, wine should be treated like royalty.

For more info about Wine Sorage Furniture and Wine and Storage visit Mary's site at: http://www.winestoragenews.com

3 Original Recipes for Veggies with Your Barbecue

Writen by Moriah Shemer

A grilled meal is not complete without delicious vegetables to compliment the meat. Vegetables can be used as side dishes as well as put right on your burger. Chris and Tal of Chris & Tal’s Better Foods bring to you three easy vegetable recipes that are ideal for barbecues.

All three recipes are both delicious and healthy. Try the Thai Style Red Peppers for a sweet and sour zest or the grilled zucchini for a spicy addition to your meal. Pick the Cajon Portobello Buns for a unique twist on the popular mushroom.

Chris & Tal’s Better Grilled Zucchini

Like meat, vegetables taste better grilled. This recipe from Chris’ grandmother in Spain makes a slightly hot and very healthy topping for burgers or a great side dish.

Ingredients:

2 zucchini sliced lengthwise

2 tbsp red wine vinegar

2 tbsp fresh basil leaves

2 small red chili peppers, finely chopped

Directions:

Grill zucchini on BBQ or indoor grill until slightly charred and tender. Combine remaining ingredients and let sit and marinate while you are grilling your burgers.

Nutritional information per 40 g serving:

Calories - 13; Fat - 0 g; Carbs - 2.8 g; Protein - 0.8 g

Chris & Tal’s Better Cajun Portobello Buns

These mushrooms make a great topping for Chris & Tal’s Bet•ter Burgers or other barbecued meats. For carb-conscious people like Tal, they can even be used as a tasty burger bun substitute!

Ingredients:

2 tsp Worcestershire sauce

2 tsp balsamic vinegar

1 tbsp good olive oil, plus extra for drizzling

Pinch of Cajun seasoning

4 Portobello Mushroom caps

Directions:

Clean mushroom caps by brushing them with a damp towel. Combine Worcestershire sauce with balsamic vinegar and whisk in 2 tablespoons of olive oil. Brush mushrooms with dressing and sprinkle Cajun seasoning. Grill in a hot pan for 3 or 4 minutes on each side, until tender.

Nutritional information per 93 g serving:

Calories - 54; Fat - 3.3 g; Carbs - 4.5 g; Protein - 2.0 g

Chris & Tal’s Better Thai Style Red Peppers

Chris picked up this recipe while he was traveling in Thailand and translated it to use North American ingredients. You'll find these sweet and sour peppers make a great side dish, or you can put them right on your burgers for an exotic twist!

Ingredients:

1 red pepper, thinly sliced

1/4 cup of water

2 tbsp sugar

2 tbsp vinegar

4 tbsp cucumber thinly sliced

1-1/2 tbsp crushed peanuts

1 shallot, chopped

Directions:

Bring water to a boil in a small sauce pan. Add sugar and pepper slices and boil for five minutes. Let mixture cool and mix in vinegar, then add the other ingredients and mix together. Be sure to put both the peppers and the sauce on your burgers.

Nutritional information per 42 g serving:

Calories - 53; Fat - 2.6 g; Carbs - 6.2 g; Protein - 1.8 g

Many vegetable recipes can be easily incorporated into barbecues. Good luck finding your favorite! For more great recipes from Chris and Tal, go to http://www.betterfoods.ca/recipes.html

Chris & Tal's Better Foods is a food innovation company focused on crafting no compromise, guilt-free versions of your favorite foods. Our Bet•ter Burger combines lean meat and high-grade textured soy protein, providing the delicious beef taste you love with half the fat, calories and cholesterol. For store availability visit http://www.betterfoods.ca

3 Non-Traditional Ways to Prepare Your Holiday Turkey

Writen by Frank Flohr

Deep-Fryed Turkey

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

***** Side Note *****

How to determine the amount of oil you need:

The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.

***** End Side Note *****

Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

Grilled Whole Turkey

12 pounds whole turkey

2 cups water

3 tablespoons chicken bouillon powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon poultry seasoning

1/2 teaspoon chopped parsley

1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.

Smoked Turkey

1 turkey 8 to 22 lbs., fresh or completely thawed

Sweet Pickle Brine (recipe to follow)

Maple syrup

Sweet Pickle Brine:

1 gal. water

2 1/2 cups salt, rock, pickling or canning salts are recommened

1/3 cup of light brown sugar

1 tablespoon Lquid garlic

1 oz. pickling spices

Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.

Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.

Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.

The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.

Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

About The Author

Chef Phronc
Frank Flohr (aka Chef Phronc) is passionate about cooking. Frank serves up a full plater of cooking tips, recipes and culimary information on his blog at http://www.recipecorral.com/blog. Unleash the hidden "Chef" inside you!

3 Hot Dog Recipes for Camping

Writen by Kara Kelso

Love hot dogs on an open fire? The following recipes are different versions of this camping classic food.

ANGELS ON HORSEBACK

8 wieners

8 strips of cheese 2 1/2 to 3 inches long x 1/4 inch

8 thin sliced strips of bacon

8 Wiener buns

Toothpicks

Cooking forks

Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.

BACON CHEESE DOGS

Hot dogs

Bacon

Cheese slices

Toothpicks

Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.

PIGS IN A BLANKET

Hot dogs - 2 to 3 per person

Canned biscuits - enough for each hot dog

Fold each piece of foil in half to form an 8x12 inch piece for each hot dog. Flatten biscuit and roll it around each hot dog. Covering all but the ends of the hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10 minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish. Make a meal with beans and chips.

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 Vegetable Dips

Writen by Audrey Okaneko

Dips make wonderful appetizers. They are also wonderful snacks instead of cookies or chips. My kids have always loved these dips and I smile knowing they are getting just a little bit of vegetables into their bodies. We also bring these dips to potlucks and they are finished every single time.

Broccoli Dip

Ingredients:

10 oz package of frozen broccoli in cheese sauce (cook according to package directions)

4 tablespoons plain yogurt

2 tablespoons grated parmesan cheese

2 tablespoons lemon juice

1 teaspoon minced onion

ผ teaspoon salt

dash of curry powder

Directions:

Combine all ingredients in blender and blend until smooth. Chill overnight.

Spinach Dip

Ingredients:

10 oz. package of frozen spinach thawed and drained.

1 cup sour cream (I use low fat)

1 cup mayonnaise (I use low fat)

1 package dry vegetable soup mix

Directions:

Mix all ingredients together and chill overnight. If you like water chestnuts, try adding chopped water chestnuts to the recipe.

Artichoke Dip

Ingredients:

1 can of unmarinated artichoke hearts, chopped and drained

1 cup mayonnaise (I use light)

1 can (4 oz) of diced green chiles

1 cup grated parmesan cheese

Directions:

Mix all ingredients and bake for 20 minutes at 350 degrees. Serve warm.

All of these dips can be served with crackers or bread.

Audrey Okaneko is mom to two girls, all of whom love to cook and entertain. She can be reached at audreyoka@cox.net or visited at http://www.scrapping-made-simple.com

3 Easy Vegetable Crockpot Dinners

Writen by Kara Kelso

If you aren't in the mood for beef or need a meal with no meat in it, the following are three recipes you can use with your crockpot.

Recipe #1 - VEGETABLES ITALIAN-STYLE

1 teaspoon salt

1 medium eggplant, cut in 1" cubes

2 to 3 medium zucchini, halved & sliced 1/2"

1 large onion, sliced thinly

12 ounces fresh mushrooms, sliced

1 tablespoon olive oil

4 plum tomatoes, sliced 1/4" thick

1 1/2 cups mozzarella cheese, shredded

2 cups tomato sauce

1 teaspoon oregano

salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.

Recipe #2 - CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER

2 6 1/2 oz cans minced clams

2 c. peeled potatoes, cut into 1/2" cubes

1 c. finely chopped onion

1 c. chopped celery

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 10 3/4 oz cans condensed cream of potato soup

2 c. water

1 c. nonfat dry milk powder

1/3 c. flour

1 c. cold water

4 slices bacon, crisp-cooked, drained, and crumbled

Paprika

Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.

Recipe #3 - MIXED VEGETABLE BAKE

* 2 cans Creamed corn, 17 oz each

* 2 cans Green beans; cut, 16 oz each

* 2 cans Peas, 16 oz each

* 1 can Tomatoes, 17 oz

* 1/2 cup Mayonnaise

* 1 teaspoon Tarragon

* 1 teaspoon Basil

* 1/2 teaspoon Salt

* Pepper

Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.

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

10 Dishes Every New Bride or Groom Must Know How to Make!

Writen by Emily Sigers

Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.

A while back, one of my young daughters (who I hope wasn't getting any ideas), asked me which 10 recipes I thought every newly married person should be able to make. After thinking, off and on, about it for a few days, I came up with what I believe are the top ones. Before we get to the recipes, I'd like to just share a few words that would have made life a lot easier on me had someone shared them with me when I first began cooking!

Cooking is an art. It isn't a chore to be endured or a duty to get out of the way. It truly can be one of the most rewarding and satisfying things you'll ever do. Just like most things, anyone who wants to become good at it can. Anyone who wants to become great at it can. There's an ancient Chinese Proverb that says, "The only difference between a good housekeeper and a bad one is an hour a day." I took the liberty to edit the proverb to tell you, "The only difference between a good cook and a bad one is an hour a day." If you make up your mind to become a great cook and dedicate even just one hour a day to honing your skills, you'll earn your apron's stripes!

A few things you should always remember:

Never leave the kitchen when you're baking cookies or biscuits. I wouldn't advise ever wandering away from the kitchen while cooking, but when it's something like cookies or biscuits, doing so is usually disasterous. They're just looking for a reason to burn and take your departure as the open door they need.

When getting cookbooks, go to the used bookstores - or check online auctions or Amazon.com. The cookbooks that were written in the 70s and 80s were some of the best. You'll find ingredients you've actually heard of, for one thing, plus they tend to have more of the basic recipes you'll need for starting out.

Watch Food TV! It is really addictive, and even more informative. I'd suggest you not ever, under any circumstances, miss an episode of Paula Deen's "Paula's Home Cooking", Rachel Ray's "30 Minute Meals" or Alton Brown's "Good Eats". They're the top, in my opinion. After you're more familiar with your way around the pots and pans, you'll be ready for Emeril, but you have to work up to him!

Now, to the top ten recipes you'll need. Either consult some of those cookbooks I told you about, or a website, such as http://www.foodtv.com or http://www.buttermilkpress.com, or ask various family members for their favorite recipes for each. They'll get a real kick out of that. Plus, if you happen to ask an inlaw for their favorite recipes, you'll get off on an especially agreeable note!

Breakfast/Brunch:

1. French Toast and Pancakes. Nothing will impress him or her quite like a tall, warm stack of delicious pancakes with butter melting off the sides.

2. Egg dishes: Scrambled, fried and poached. Note: When cooking eggs, remove them from the skillet before they actually look completely done. They continue cooking even after they're removed to the platter.

3. Buttermilk BIscuits. Buttermilk in a recipe makes everything instantly better. Whether it's biscuits, pancakes or cornbread, it's presence improves the flavor ten-fold.

4. Great coffee. You absolutely must be able to make a sensational pot of coffee. Do your research, try out different beans and always, always grind your own coffee. You can get a grinder for under $20.00, and it will be 20 of the wisest dollars you ever invest.

Lunch:

5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt is the difference between, "Honey, this is good." and "Wow! My mom (dad) never made burgers like this!"

6. At least one really good homemade soup. I know, the little red and white cans are awfully convenient (and you'll find about 10 in my own pantry), but being able to make a sensational potato or vegetable soup is a great big feather in your culinary cap.

Supper/Etc:

7. Fried Chicken. Back to the Buttermilk for a minute, soaking your chicken in buttermilk (in the fridge) for about an hour before coating and frying makes for a juicier, more flavorful meat.

8. Mashed potatoes. Never. Under. Any. Circumstances. Use. Instant. Potatoes. Don't even look their way in the store. Peel, boil, and mash your potatoes with milk, butter and....pssst, another family secret, sour cream. It's worth the effort.

9. Yeast rolls. Okay, I'll admit it, these aren't as easy to make as the other 10 or so foods talked about here. That's because yeast is tempermental. It can be likened to Goldilocks, of all things. It gets angry if the liquid is too hot, it gets angry if the liquid is too cold. It wants it just right, and when the temperature isn't just right, whereas Goldie laid down, your bread will lie down. Flat rolls. Ugly rolls.

10. (3-way tie!) Chocolate Chip Cookies, Apple Pie and Your sweetheart's favorite cake. Master the desserts and even when the main meal isn't up to par it'll be okay. The last thing a person eats, after all, is the thing they'll most recall. You know the saying, all's well that end's well.

Congratulations, good luck, and have fun. It may sound like something out of a 1940s cookbook, but that really is the biggest secret. To most things in life, actually.

Visit Buttermilk Press for more articles, cooking tips, food facts, resources, and more. E-mail the author at joi@buttermilkpress.com

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Writen by Terry Nicholls

Thousands of types of bacteria are naturally present in our
environment. Not all bacteria cause disease in humans (for
example, some bacteria are used beneficially in making
cheese and yogurt). However, the prime causes of food-borne
illness include parasites, viruses, and bacteria such as:

1. E. coli O157:H7

2. Campylobacter jejuni

3. Salmonella

4. Staphylococcus aureus

5. Listeria monocytogenes

6. Clostridium perfringens

7. Vibrio parahaemolyticus

8. Vibrio vulnificus

9. Hepatitis A virus, and

10. Norwalk and Norwalk-like virus

Bacteria that cause disease are called pathogens. These
organisms can become unwelcome guests at the dinner table.
When certain pathogens enter the food supply, they can cause
food-borne illness. They're in a wide range of foods,
including meat, milk and other dairy products, spices,
chocolate, seafood, and even water. Millions of cases of
food-borne illness occur each year.

Most cases of food-borne illness can be prevented. Careless
food handling sets the stage for the growth of disease-
causing "bugs." For example, hot or cold foods left standing
too long at room temperature provide an ideal climate for
bacteria to grow. Proper cooking or processing of food
destroys bacteria.

Fresh does not always mean safe. The organisms that cause
food poisoning aren't the ones that cause spoilage. Wax
often coats certain kinds of produce, such as apples and
cucumbers, and may trap pesticides. To remove the wax, wash
with very diluted dish detergent and a soft scrub brush, or
peel (the best nutrients are often in the peel, however).

Foods may be cross contaminated when cutting boards and
kitchen tools that have been used to prepare a contaminated
food, such as raw chicken, aren't cleaned before being used
for another food, such as vegetables.

How Bacteria Get In Food

Bacteria may be present on products when you buy them.
Plastic-wrapped boneless chicken and ground meat, for
example, were once part of live chicken or cattle. Raw meat,
poultry, seafood, and eggs aren't sterile. Neither is fresh
produce such as lettuce, tomatoes, sprouts, and melons.
Foods, including safely cooked, ready-to-eat foods, can
become cross contaminated with bacteria transferred from raw
products, meat juices or other contaminated products, or
from food handlers with poor personal hygiene.

Unpasteurized fruit and vegetable juices and ciders, foods
made with raw or undercooked eggs, chicken, tuna, potato and
macaroni salads, and cream-filled pastries harboring these
pathogens have also been implicated in food-borne illnesses,
as has fresh produce.

Poultry is the food most often contaminated with disease-
causing organisms. It's been estimated that 60 percent or
more of raw poultry sold at retail probably carries some
disease-causing bacteria.

Bacteria such as Listeria monocytogenes, Vibrio vulnificus,
Vibrio parahaemolyticus and Salmonella have been found in
raw seafood. Oysters, clams, mussels, scallops, and cockles
may be contaminated with hepatitis A virus.

If you have a health problem, especially one that may have
impaired your immune system, don't eat raw shellfish and use
only pasteurized milk and cheese, and pasteurized or
concentrated ciders and juices.

Keep It Clean

The cardinal rule of safe food preparation in the home is:
Keep everything clean.

The cleanliness rule applies to the areas where food is
prepared and, most importantly, to the cook. Wash hands with
warm water and soap for at least 20 seconds before starting
to prepare a meal and after handling raw meat or poultry.
Cover long hair with a net or scarf, and be sure that any
open sores or cuts on the hands are completely covered. If
the sore or cut is infected, stay out of the kitchen.

Keep your work area clean and uncluttered. Be sure to wash
the countertops with a solution of 1 teaspoon chlorine
bleach to about 1 quart of water or with a commercial
kitchen-cleaning agent diluted according to product
directions. They're the most effective at getting rid of
bacteria.

Also, be sure to keep dishcloths and sponges clean because,
when wet, these materials harbor bacteria and may promote
their growth. Wash dishcloths and sponges weekly in the
washing machine in hot water.

While you're at it, sanitize the kitchen sink drain
periodically by pouring down the sink a solution of one
teaspoon bleach to one quart of water or a commercial
cleaning agent. Food particles get trapped in the drain and
disposal and, along with moistness, create an ideal
environment for bacterial growth.

Use smooth cutting boards made of hard maple or plastic and
free of cracks and crevices. Avoid boards made of soft,
porous materials. Wash cutting boards with hot water, soap,
and a scrub brush. Then, sanitize them in an automatic
dishwasher or by rinsing with a solution of 1 teaspoon
chlorine bleach to about 1 quart of water.

Always wash and sanitize cutting boards after using them for
raw foods, such as seafood or chicken, and before using them
for other foods. Consider using one cutting board only for
foods that will be cooked, such as raw fish, and another
only for ready-to-eat foods, such as bread, fresh fruit, and
cooked fish. Visit The Cutting Board Factory for a great
selection of food-safe cutting boards.

Always use clean utensils and wash them between cutting
different foods.

Wash the lids of canned foods before opening to keep dirt
from getting into the food. Also, clean the blade of the can
opener after each use. Food processors and meat grinders
should be taken apart and cleaned as soon as possible after
they're used.

Don't put cooked meat on an unwashed plate or platter that
has held raw meat.

Wash fresh fruits and vegetables thoroughly, rinsing in warm
water. Don't use soap or other detergents. If necessary (and
appropriate) use a small scrub brush to remove surface dirt.

Keep your kitchen clean and bacteria-free. Clean kitchen
surfaces with hot soapy water using antibacterial sponges
and soaps.

The sponges themselves should be bacteria-free. Microwave
them for about a minute to keep them clean and dry.

Keep benches, cutting boards, knives, pans or other utensils
clean.

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright ฉ by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

10 Critical Ways To A Perfectly Food-Safe Kitchen

Writen by Terry Nicholls

Food poisoning is related to unsafe food, a dirty kitchen,
and dirty kitchen appliances. If you follow some safety
rules, food poisoning will never occur.

Your Refrigerator

1. Freezing does NOT kill bacteria; it only controls their
growth. Common bacteria grow rapidly at 60ฐ F to 120ฐ F.
Keep the temperature of the refrigerator below 50ฐ F. Keep
the freezer temperature at about 0ฐ F.

2. Don't take foods out of the refrigerator until you're
ready to cook them.

Dishwashing

3. Clean well with hot water to kill bacteria.

4. If washing dishes by hand, leave them to drain rather
than using a tea towel. If you use a tea towel, change it
often. Paper towels are a better option.

5. Dishcloths are a prime spot for bacteria to grow and
multiply. Wash them regularly with hot water or in the
washing machine using the hot cycle with antibacterial
products.

Cooking

6. Cook thoroughly to kill bacteria but don't overcook to
the point of charring. It may form amine compounds that may
cause cancer. Don't cook food partially and leave it to cook
later.

7. Wash your hands thoroughly with an antibacterial soap
before and after cooking.

8. Wash vegetables thoroughly. Wash all lentils, legumes,
rice, etc. with lots of water. These are often treated with
powder, polish, and even colors, to make them attractive.

9. When you want to use leftovers, heat them to a high
temperature so that any bacteria that may have multiplied in
the refrigerator will be killed. Throw away any leftover
food still left after it has been reheated once.

10. Don't cook if you have a cut on your hand as cuts and
scratches harbor many bacteria.

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright ฉ by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

10 Cooking Tips for Smart Cooks?

Writen by Susan Carey

Below is some guidelines for smart cooks:

- Keep on hand food items you use often. Group similar items on shelves. This speeds selection and you can see at a glance when it's time to buy replacements.

- Organize your refrigerator so there's a certain space for leftovers. Then you can easily see what's on hand and what needs to be used promptly - thus cutting food waste.

- Mentally check your menu plans for the day. Be sure you don't have too many last-minute tasks. Then, think through your preparation schedule, planning to dovetail activities whenever possible.

- Learn to read recipes carefully before you begin. Do you have all the ingredients? Is there something you should do first - melt chocolate, beat eggs, make pastry ?

- Turn on oven, if needed, when you start preparations, so it will reach correct temperature by the time food is ready to be baked.

- Assemble ingredients and utensils before beginning recipe - you'll save time and effort!

- If more than one menu item calls for chopped food, do all your chopping at once. Remember, too, chopped onion and green pepper freeze well for use later on.

- Use kitchen shears to snip parsley, chives, dates, etc. It's quicker than a knife.

- In planning your menu, remember flavor, temperature, and texture contrasts keep meals from becoming humdrum. For example, serve a crisp cold salad with hot soup.

- Meats and poultry may make a more stunning presentation on the platter when they are whole, but it's much more practical to serve them sliced.

- Serve hot foods hot, cold foods cold!

-A smart cook plans a surprise in every meal - some little extra, like a special muffin, an unusual relish, a tasty trim, a favorite dessert served in a new way.

-Clean up as you go. Wash utensils as you finish using them; soak stubborn pans. Take care of leftovers right away.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

http://www.101cookingrecipes.com

http://www.101vegetarianrecipes.com

http://www.herbs-spices-recipes.com

10 Convenient Ways To Eliminate Food Poisoning With Your Microwave

Writen by Terry Nicholls

Microwave ovens can play an important role at mealtime, but
special care must be taken when cooking or reheating meat,
poultry, fish, and eggs to make sure they are prepared
safely. Microwave ovens can cook unevenly and leave "cold
spots," where harmful bacteria can survive. For this reason,
it is important to use the following safe microwaving tips
to prevent food-borne illness.

Microwave Cooking

1. Arrange food items evenly in a covered dish and add some
liquid if needed. Cover the dish with a lid or plastic wrap;
loosen or vent the lid or wrap to let steam escape.

2. Large cuts of meat should be cooked on medium power (50%)
for longer periods. This allows heat to reach the center
without overcooking outer areas.

3. Stir or rotate food midway through the microwaving time
to eliminate cold spots where harmful bacteria can survive.

Microwave Defrosting

4. Remove food from packaging before defrosting. Do not use
foam trays and plastic wraps because they are not heat
stable at high temperatures.

5. Cook meat, poultry, egg casseroles, and fish immediately
after defrosting in the microwave oven because some areas of
the frozen food may begin to cook during the defrosting
time.

Reheating In The Microwave

6. Cover foods with a lid or a microwave-safe plastic wrap
to hold in moisture and provide safe, even heating.

7. After reheating foods in the microwave oven, allow
standing time. Then, use a clean food thermometer to check
that food has reached 165ฐ F.

Proper Containers

8. Only use cookware that is specially manufactured for use
in the microwave oven and that is labeled for microwave oven
use.

9. Plastic storage containers such as margarine tubs, take-
out containers, whipped topping bowls, and other one-time
use containers should not be used in microwave ovens. These
containers can warp or melt, possibly causing harmful
chemicals to migrate into the food.

10. Microwave plastic wraps, wax paper, cooking bags,
parchment paper, and white microwave-safe paper towels
should be safe to use. Do not let plastic wrap touch foods
during microwaving.

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright ฉ by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

A Little Secret Your Dentist Doesn't Want You To Know

Writen by Ma.Kushner

Most dentist, particular those who specialize in cosmetic dentistry love it when you drink coffee & tea. Why? Your making them wealthy! Because all coffees and teas contain tannic acid. Tannic acid, the bitter compound in coffee and all forms of tea can cause yellow or brown stains when it combines with other particles on your teeth.

It's a multi-million dollar industry, from whitening toothpaste, home bleaching kits to laser whitening. If your teeth don't respond well to bleach or if your enamel is seriously damaged, they can offer you bonding. The dentist coats each tooth with a thin layer of resin that gets its natural-looking brightness from finely ground quartz. Sometimes the resin is removed, baked, and cemented back onto the tooth. Bonding can last eight years, but resin is prone to chipping and will stain just as normal teeth do. The procedure usually calls for only one office visit; the cost is up to $500 per tooth.

Porcelain veneers are another option for badly stained or chipped teeth. Your dentist etches each tooth's surface and then glues on a thin piece of porcelain. You get to choose the exact shade of white you want. Expect to pay up to $900 per tooth.

A third option is microbrasion. The dentist grinds a thin layer off the surface of your teeth. This method works best for enamel defects like white or brown spots from fluorosis (a harmless condition that results from swallowing too much fluoride while your teeth are still developing). The surface spots are removed, revealing a smooth layer of enamel. The cost is up to $150 per tooth.

Any procedure you select will only be short-lived if your trying to keep those pearly whites by drinking coffee & tea. Imagine spending all that money and then having to do it all again. STOP THE INSANITY!!!

Why not drink soyfee soy coffee? It contains no tannic acid which over time can make your teeth yellow. Everyone loves a beautiful smile and you'll feel more confident looking great.

Only soyfee brand offers unsurpassed quality and freshness. We buy all of our organic soybeans from only American farmers. Your purchase helps support organic farming.

So put down that cup of joe, push aside that tea bag and brew up a delicious mug of soyfee. Your smile will thank you for it! Available at

A Guide to Gourmet Coffee

Writen by Dakota Caudilla

Even a Coffee Bean or San Francisco Coffee outlet frequenter won’t be able to master the art of appreciating true gourmet coffee unless they know the history and info about gourmet coffee. Oh, of course, you don’t have to an EXPERT to enjoy and understand gourmet coffee, but knowing a little bit more than the grocery store owner who sells instant coffee would help you appreciate the taste, smell and absolute heaven that gourmet coffee fans know gourmet coffee is absolutely capable of.

Gourmet coffee is nothing like wine. With wine, the longer you leave (some wine, anyway), the better the taste, the higher the quality and the pricier it is. But with gourmet coffee, freshness says a lot. If possible, get coffee beans that have been roasted no more than 1 week before. And if you’re going to learn how to appreciate gourmet coffee, only buy 100% Arabica coffee.

It’s pretty hard to find freshly roasted coffee bean on the shelves of the local supermarket. Chances are, the coffee beans that you’re consuming today have been roasted at least 3 months back. One way to counter this problem is to buy the whole bean in batches and grind them with a home-coffee grinding machine as and when you need it. It’s really easy with the kind of machines they have today, so, if you want to learn how to appreciate gourmet coffee, grind it when you need it.

Once you’ve purchased the gourmet coffee beans, don’t just leave out there in room temperature. What you should do with gourmet coffee beans is to store them in an air-tight container in the fridge if you’re planning to use it soon. However, if you’re going to keep it, store the gourmet coffee beans in an air-tight container and keep it in the FREEZER.

You need the right grinder for the right brewer. Generally speaking, you can use about 2 tablespoons of gourmet coffee powder for 6 oz of water. Adjust the way you make your cup of gourmet coffee according to the way you like to drink your gourmet coffee.

With wine, the country where the grapes are grown makes a difference. With gourmet coffee, not only is the country of origin for the gourmet coffee bean makes a difference, the company that sells the gourmet coffee beans matters too. Buy only from reputable companies for gourmet coffee.

And one last thing about gourmet coffee is this – learn to enjoy it, appreciate the smell, love the taste, experiment with it and you’ll soon see the wonder of gourmet coffee. If you’re hurrying off for work in the morning, forget about gourmet coffee! During the morning rush, just stick to instant coffee.

Dakota Caudilla, journalist, and website builder Dakota Caudilla lives in Texas. He is the owner and co-editor of http://www.coffee-tea-and-more.net on which you will find a longer, more detailed version of this article.

A Good Excuse To Drink More Coffee

Writen by Larry Ford

When I was in high school our principal, Mr. Watkins was an avid coffee drinker. And when I say "avid", I mean nobody stood in between Mr. Watkins and his pot of coffee. Mr. Watkins day wouldn’t start unless he had at least a pot and a half of coffee in his belly. He was a bit high-strung, which the teachers that worked directly ender him blamed his constant "one cup right after the other" coffee drinking mentality. One day the teachers decided to secretly change his regular coffee to decaf in an effort to calm him down. It didn’t work. They didn’t take into consideration that he had just quit smoking weeks earlier. It wasn’t the coffee that made him that way, it was his nervous withdrawals from quitting smoking.

The truth is coffee has very little effects on heavy coffee drinkers like Mr. Watkins. For Individuals who regularly consume coffee/caffeine has no effect on blood pressure. For people who have not consumed caffeine for a certain period of time, drinking coffee can lead to a small, short-lived increase in blood pressure. In fact, if your a coffee drinker with high blood pressure, it wasn’t the coffee that made you that way. My research shows that stopping coffee consumption is of no benefit to people with mild hypertension. There is no evidence to suggest that continued consumption of coffee father compounds hypertension in any diagnosed patients. Actually, regular coffee drinkers don't even have comparatively higher blood pressure than non coffee drinkers. As the body quickly becomes tolerant to caffeine’s effects on blood pressure.

You may ask, well, there's no effect on blood pressure, but what about other conditions like cholesterol or palpitations, what about increased risk for certain types of cancers like ovarian cancer or bladder cancer? No, no, no. In general, people who drink coffee do not have higher cholesterol levels than people who obtain from coffee drinking. Heart palpitations? No. Research shows that individuals may experience palpitations(irregular heartbeats). Irrespective of whether they are consuming coffee or not. Ovarian cancer? No conclusive evidence that coffee/caffeine consumption increases the risk of ovarian cancer. Bladder cancer? In 1990, The International Agency For Research On Cancer evaluated coffee, caffeine, tea, and latte', after assessing the research, gave coffee the classification 2B which is possibly carcinogenic to the human urinary bladder. Coffee was cleared in all other areas.

Honestly folks, I've done an awful lot of research on the effects of coffee and caffeine and I haven’t found anything to raise any suspicion or worry. My conclusion is Mr. Watkins had the right idea all along. So, drink up folks, it isn’t bad for you. And like the title says,” That’s a good excuse to drink more coffee"

As always, I hope this article was both informative and entertaining. Thank you for reading and may GOD bless you always, and in always.

Larry Ford runs a website providing information for coffee. You can find it at
http://www.eecoffee.com/

A Fair Cup?

Writen by Fabrice Moschetti

Coffee beans are the second largest traded commodity after oil. However, the
comparison between coffee and oil stops here, as many coffee farmers live below the
poverty level, even by third world country standards. One of the contributing factors
to this sad fact is that often coffee trades far below the cost of production, resulting in
horrific consequences on the life of the growers and their families. To raise awareness
of the plight of the farmers, and to aide their situation, the fair trade movement was
started in 1988.

The three pillars of this initiative are: 1) A fair price. This guarantees
that farmers receive a fair price, and that workers receive fair compensation for their
labor. 2) Improved product Quality. By receiving a fair price, Fair Trade producers do
not have to sacrifice quality over productivity. I think this is the key point, that
through this initiative charity is not the purpose, but rather that we gain a viable
quality product we can market. 3) Care for the environment. Most Fair Trade coffee in
the US is certified organic and shade grown. This means that the products you buy
maintain biodiversity, that the tree canopies provide shelter for migratory birds, and
help to reduce global warming.

As a consumer, you have an important role to play by selecting the right coffee beans,
but also by supporting your independent coffee shops and their owners, who deserve,
like every member of the coffee chain, fair treatment.

Fabrice Moschetti has been roasting coffee beans in Vallejo, CA for more than fifteen
years. He writes a monthly coffee column for Listen & Be Heard: http://www.listenandbeheard.net.

A Cup Of Joe Says A Lot About Us

Writen by James Snyder

This week I came face-to-face with a genuine dilemma. I had several meetings across town and for some reason I miscalculated and ended up with a 2-1/2 hour gap between meetings. I hate to waste time, but if I drove back to my office, I would simply have to return to my meeting later and with the cost of gas these days, one cannot be too cautious.

You know gas is getting high when it costs more to fill up the car than the car is actually worth. The most valuable thing in my car is in my gas tank.

I remedied the situation by stopping in a small coffee shop for cup of Joe. As far as I'm concerned, there is no bad time to have a cup of coffee, in spite of the price. I ordered my coffee and when the waitress brought it to me, I began to think about coffee. Why did God give us coffee?

Then my mind went back to my grandfather, whose great gift to me was a love of coffee. Nobody loved coffee more. I remember one of his favorite quotes, "You can always tell a man by the coffee drinks."

Anathema to my grandfather was the idea of instant coffee. No man, in his opinion, would ever drink anything of the kind. "If a man would drink instant coffee," my grandfather perked, "there's no telling what else he would do. Never trust a man who drinks instant coffee."

Making coffee was an art form to my grandfather. There was a right way and a wrong way to make coffee, and he always insisted on the right way. Of course, the right way was the way he made coffee.

In grandfather's kitchen was an old wood-burning cook stove. My grandmother cooked meals on this ancient apparatus for more than 50 years. Sure, she eventually got an electric stove but it was more for show than anything else.

On this old-fashioned stove, my grandfather brewed his famous mud broth. He never allowed my grandmother to make the brew; it was his job, which he took seriously.

Once for his birthday we all chipped in and bought him an electric coffee pot. I had never seen my grandfather so mad. When he saw what it was he would not even take it out of the box.

He had strong ideas about coffee and how it should be brewed and woe be to the person who contradicted his ideas.

Grandfather always kept a fire in the old wood cook stove and on the back of the stove he kept his coffee pot, a large 2-gallon pot — one of those old-fashioned percolators long since gone out of style. The coffee was always on, and no matter when you stopped in to see him, he always had "fresh" coffee brewing.

When I say "fresh" I need to explain. Actually, the coffee was only fresh on Sunday. On Saturday night, he routinely emptied the coffee pot and prepared fresh coffee for Sunday morning.

He had an old coffee grinder and ground the coffee beans on Saturday night. He put some other things in the coffee, I have never figured out what. One thing I know he put in was a crushed eggshell. What it did to his coffee I have no idea, but grandfather was sure it was an important ingredient.

The freshly-ground coffee beans were put in, the pot filled with fresh water and set on the back of the stove to slowly perk. This coffee would last the entire week. The coffee was so strong on Sunday that if it didn't wake you in the morning, you were dead.

In fact, cousin Ernie died on a Sunday afternoon, so my grandfather tells the story, and one sip of his black coffee roused him and he lived seven more years, which was unfortunate for grandfather, as he had to support him.

Before retiring each evening my grandfather took care of his coffee. He would freshly grind a few coffee beans, sprinkle it on top of the old coffee grounds, and then add a newly crushed eggshell. Then he would refill the coffee pot with water.

His coffee percolated 24/7 and by Saturday it was so strong you needed a half-cup of sugar just to drink one cup. It was thick enough to use as syrup on your pancakes, but so strong, it dissolved your pancakes before you could eat them.

My grandmother once tried washing the coffee pot. When my grandfather saw her, he became furious, "Never wash that coffee pot," he spouted, "you'll ruin its character and a coffee pot needs a lot of character to make good coffee."

When my grandfather died, I looked at his old black coffee pot and discovered two things. One, the original color was blue. And two, although it was originally a 2-gallon pot, it only could take three quarts of water. The "character," so important to my grandfather, had built up so much over the years its capacity was diminished.

In pondering my grandfather, I thought about my Heavenly Father and His gifts. The Bible puts it this way; "Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning." (James 1:17 KJV.)

I really don't know why God gave us coffee but I do know God's character is of such a nature that it never diminishes His ability to bless me each day.

The Rev. James L. Snyder is pastor of the Family of God Fellowship, 1471 Pine Road. He lives with his wife, Martha, in Silver Springs Shores. Contact him by calling 687-4240. His e-mail address is jamessnyder2@att.net. The church web site is http://www.whatafellowship.com

A Coffee Roaster For All Occasions

Writen by Julie Carter

Coffee roasters and those who roast, brew and serve the ultimate cup of coffee are now esteemed professionals within the social fabric of our community at large. A good coffee roaster is a little like a celebrity chef these days, complete with loyal followings, highly descriptive reviews and the ability to command premium prices for their products and services. As coffee continues to grow in elevation from merely a mundane beverage to something of art form, a good coffee roaster has begun to take on a glamorous aura.

But there is a caf้ on almost every street corner or every suburb now and every barista thinks of him or herself as the best roaster on the block. The professional barista is a now fiercely competitive industry and cafes and restaurants across the globe fight to retain the barista that can produce a coffee that will have customers returning time and time again. So, because roasting is everywhere, how do you choose the coffee roaster for you?

Your first question is whether you're looking for wholesale coffee roasters to supply your business, or retail roasters to keep you happily supplied with beans at home. But for our purposes, let's say you're looking for a retail roaster to feed your coffee habit because you are a die hard coffee lover.

One approach is to decide exactly which coffee beans you prefer. Once you have found the coffee beans that you like you can then search for that specific bean. It might take you some time to research this and you might want to join a coffee club so that you can do some extensive taste testing. They will send you a number of coffee varieties each month for a small fee and this gives you the opportunity to try out blends and pure coffees to see what you prefer.

But once you know what coffee you are after, the online suppliers can tell you which of the coffee roasters that carry the beans you are looking for, who has the freshest beans and who has most skill in roasting them to perfection. You might also want to look for coffee bean suppliers that are geographically close to you. By doing so you can be confident that the beans can be delivered faster and will therefore be fresher when they reach your door.

But before you make your final decisions, consider organic coffee as an option. Organic coffee is another choice you might want to make. This coffee is certified to have been grown and processed without chemical intervention and is becoming more and more popular with wholesale outlets. It generally has a mild nutty flavor. It is also becoming popular with celebrities who are eager to adopt the coffee cause. Organic coffee, understandably sells very well in Hollywood.

Now all that is left to do is try several brands of coffee to find out which one you like the best. Enjoy your next coffee!

Looking for information about Coffee?
Go to: http://www.dkcoffee.com
DK Coffee is published by Julie Carter
The Complete A to Z Of Coffee Resources
Check out more Coffee related articles at:
http://www.dkcoffee.com/archive

A Trip Down Memory Lane: The Sugarless Candy Store

Writen by Fred Goldman

A Trip Down Memory Lane: The Sugarless Candy Store

As a young child often one's fondest memory is entering the candy store or the candy aisle of a grocery store. Bright colored packages abound. The choices seem to be endless.

In Vermont, there are towns with true old fashioned candy stores. Wood plank flooring, maybe a scattering of saw dust, even the occasional pickle barrel! A delightful world filled with choices and choices and choices.

Would it suprise you to find out that the number one choice of candy and candy flavors is not chocolate, but... vanilla! It's true as unbelievable as it sounds.

Think of all the possibilities staring a child literal face to face since many counters are conveniently put at not adult height, but child hand height. There's a reason for this, ye old marketing tactic!

Imagine now a candy store counter, child and adult height, filled not with sugar-laden, teeth-decaying, calorie-engourging sweets, but your choice of the finest in sugarless candy and chocolate selections. Is this the dream of a sci-fi movie? No it is not. Nowadays we do have choices - and as time evolves (and rapidly) those choices are ensuring our choice of sugarfree or sugarless no longer means having to accept unappealing flavors and the byproducts of the "sugarless" product. Sweetners are making huge headway. Consumers can find delight in allowing themselves to choose sugarless candy based on pure taste alone. For those that begrudgingly have chosen the sugarfree sweet while gazing longingly at fat-inducing fancies have the satisfaction of full flavor without the rapid waistline growth.

All sorts of artificial sweetners are available on the market today. Unfortunately behind-the-scenes knowledge of these sweetners are never fully revealed to the public. You are most likely aware of just how many articifical sweetners never hold up and are pulled from grocery shelves. Sugar alcohols, the next step beyond, actually build in the blood and, for many, produce unfortunate (and embarassing) side effects.

Watching our waistlines means researching into the best healthy snack choices for ourselves. Read labels, make wise decisions.

=======================================

Fred Goldman is the Founder of D-lectables. His company imports and manufactures high-quality, sugarless and low-carbo candy and chocolate and other great tasting sugarless products. You'll find healthy snack choices only at D-lectable.com

A Moment of Truth: Confessions of a True Chocoholic

Writen by Elizabeth Smith

Is all the chocolate from your kids’ Trick-or-Treat bags gone already? And not because your children ate it all? If you are anything like me, the chocolate candies are nowhere to be found because you have relentlessly snatched them from your unknowing children and, with much guilt and remorse, ate them all. Not because you don’t like your kids eating too much chocolate (it’s for their own good, right?). And not because you are desperately trying to put on a few pounds. The truth is, you are a serious chocoholic, and anything containing chocolate doesn’t last long in your home because it ends up in your stomach.

Now, many of us are well known as chocoholics, but others, to some extent, still have one leg in the closet. Those close to us know we love chocolate, but when the candy goes missing we don’t claim any responsibility. I have recently removed myself from the darkness and became a self-proclaimed chocoholic. Moreover, I am ready to explore the reasons behind my desires and what can be done about it. In fact, it’s probably time we all came out of the candy-filled closet to discuss this propensity for the sugary sweet. Why do we have it? Is there a genetic component to our needs? And what is truly so bad about being addicted to this mere cocoa bean? Most importantly, what can we do to keep our habitual desire in check? I will explore all of the above and detail a healthy way to keep chocolate in our diets.

Why are we the chosen addicted to chocolate anyway? Within my research, I have found that several scientists believe genetics does play a part in why certain people become consumed by the taste and smell of chocolate. Although I am not a scientist, I also believe that the inevitable craving for chocolate has some hereditary component. In my family, both parents have the desire to eat anything containing even a trace of chocolate. My sisters have also been burdened with this want for any such version of chocolate. In addition, my eldest brother requires much will to keep himself away from the candy cabinet in his home. This may not be scientific evidence, but it is my experience and stands to reason in my mind. No doubt, many chocoholics reading this article can think of at least two relatives that require a daily dose of chocolate to keep them happy.

So what is the big deal about chocolate anyway? Is it really that bad for us? I guess the answer is yes and no. Yes for some of us, no for others. Many doctors and psychologists believe that being addicted to chocolate means that one has the genetic code for simply being an addict. Many chocoholics are also alcoholics, smokers, and on down the line of addictive behaviors. Research also shows that many obese people are burdened with chocolate addiction as well as addiction to other foods. For these folks, addiction to anything has the potential to become problematic.

What about those of us who are chocoholics but not obese and not regular addicts? I myself am not obese. I am also not an addict…to anything but chocolate. I have never dealt with any other addiction. I do not have addictive behavior and do not believe I have the disease of addiction. I am simply in love with chocolate and want it almost as much as I want a good nights’ sleep. Is it truly dangerous for me? Of course it’s not the healthiest of foods to love but I’ve yet to enter the realm of danger. But it wouldn’t hurt to find a better way to fulfill my desires.

Most chocoholics know their habit is not necessarily a good one and would be willing to try a healthier alternative. Replacing chocolate with carob chips could ease kicking the chocolate habit, but the taste is just not the same. Another alternative is dark chocolate, which is known to have health benefits such as lowering high blood pressure. It also contains a potent antioxidant which helps to fight heart disease and other ailments. Just don’t wash it down with a glass of milk because milk prevents absorption of the good stuff. Dark organic chocolate is said to be the healthiest choice. It is more expensive than the average chocolate bar but is very rich in flavanoids and antioxidants. Dark organic chocolate, when consumed in moderation, can help to control diabetes and blood pressure. This is the best replacement for those who are addicted to chocolate but need a healthier variety.

Whatever your choice, it is imperative to remember that all types of chocolate contain large amounts of sugar and should only be consumed by healthy individuals. I myself would like to say that from now on I’m only going to eat dark organic chocolate in moderation. But who am I kidding. I know that I lack the willpower. I believe in strength in numbers, however, and look forward to all the emails I will receive from fellow chocoholics wanting to mellow, if not curb, the habit. I don’t think that chocolate is going to kill me, but it is certainly not going to save my life. I will attempt to limit my consumption and focus on buying dark varieties of chocolate. Especially now that all the Halloween candy is gone. And if I can do it, so can you.

Elizabeth Smith is a part-time freelance writer when she is not too busy mothering her two children, ages 3 and 6. She also runs an online and offline gift basket business entitled Crafty Gift Creations ~ Gift Baskets for Any Season and Every Reason. Visit her online at http://www.craftygiftcreations.com and check our her beautiful and yet tasty chocolate gift baskets and gifts!

America's Top 5 Chocolate Candy Brands

Writen by Natalie Aranda

Often referred to as the sweetest pleasure of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucatแn Peninsula, in M้xico about 2,600 years ago or so, as evidence found in ruins suggest.

When the Aztecs arrived to the Valley of Mexico, the term chocolate was coined, derived from its Nแhuatl name. However, chocolate was only prepared as a beverage or chewed as cacao bean. In this period of history, the World's Finest Chocolates were totally out of scope.

Chocolate candy was taken to Europa by the hand of conqueror Hernแn Cort้s, who introduced it to Spain in the 16th century. It was not until the next century when it got back to New England, after the first British settlements overseas, although it is possible that American Native tribes knew how to prepare chocolate beverage.

The following centuries saw the growth of candy manufacturers introducing some of the finest brands, such as Hershey chocolate, Ghirardelli chocolate, Nestle chocolate and Lindt Chocolates, just to name a few.

It was during the 19th century when the World's Finest Chocolates would be manufactured following a period of industrialization. The Switzerland chocolate company Lindt & Sprngli was founded in 1845, producer of the world-famous Lindt Chocolates.

Later Nestl้, another Switzerland Company, joined to the venture manufacturing sweeteners in 1866, but Nestle chocolate candy and other food products began to be distributed in all of Europe and America around the turn of the century.

As chocolate candy became more popular and accepted worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.

Milton S. Hershey founded the Hershey Chocolate Company after visiting the Columbian Exposition. Hershey sold his former Lancaster Caramel Company, but retained the rights to produce American chocolate products. Hershey chocolate was just the beginning of one of the most successful business in the United States.

Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates.

The American company Mars Incorporated was founded by Frank C. in 1920 which specialized in a chocolate candy bar with caramel, internationally known as the Mars Bar, and his son and wife developed the famous chocolates M&M's.

Different brands from different origins, the top chocolate candy brands are manufactured in America, preferred by consumers for about one hundred years, and ahead of other chocolate products distributed or produced in the United States, a nation that exports today the World's Finest Chocolates all over the world.

Natalie Aranda writes on family, food and shopping. Often referred to as the sweetest pleasure of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates. As chocolate candy became more popular and accepted worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.