A Guide To Metal Iron Wine Racks

Writen by Ellen Pedersen

The sturdiest racks on the market are metal iron wine racks. The iron is tough and can hold a lot of weight. Providing your hanging metal wine rack is secured into your wall or ceiling studs, you will have no problem storing loads of wine and a number of wine glasses. On the other hand, you can choose a table top model that adds charm to your kitchen. The cool iron tones suit many kitchens and dining rooms while the metal iron wine racks take up minimal amounts of space.

There are four styles of metal iron wine racks available on the market today. One style mounts under your cabinet and holds a half dozen wine glasses and one bottle of wine. This style can save valuable counter space, but it does have to screw into your cabinet bottom and that is bothersome to some people. If you do not have issues with screws and bolts visible inside your cupboard, this model is an excellent choice.

There are wall mounted hanging metal wine rack models available. These racks are anchored to your wall studs. They often hold up to half a dozen bottles of wine or more and at least six wine glasses. These racks keep your counter and table tops clutter free while also adding splendor to the room.

There are also metal iron wine racks that hang from your ceiling. These racks work great in areas with higher ceilings. The rack hangs from the ceiling joists taking up space that is never used anyway. Ceiling racks typically hold half a dozen bottles of wine and a number of wine glasses. Ceiling racks are extremely sturdy and durable.

If you prefer, try a table top wine rack. Here the metal iron wine racks sit on your table top and hold a couple bottles of wine and a few glasses. These do take up table space, though if you have the room, they are extremely inexpensive. Table top wine racks are a great addition to your wine or buffet parties.

Finally, if those options do not suit you, there are floor models. Floor models are meant to pose as pieces of furniture—baker racks, buffets, bars, etc. The floor models can add storage to your room while adding an aesthetic quality that cannot be outshined.

The racks can be simple or ornate. The choice is yours. However, if you are a serious or even beginning wine addict, your home should be enhanced with metal iron wine racks.

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

3 Recipes for Mouthwatering Barbecue Spreads

Writen by Moriah Shemer

An excellent spread can make all the difference when it comes to savory barbecue meals.
Here, Chris and Tal of Chris & Tal’s Better Foods offer recipes for spreads that provide the best of both worlds: taste and health.

These delicious yet nutritious spreads are perfect for both indulgent eaters like Chris and health-conscious people like Tal. All contain less than 17 calories per tablespoon. They are easy to make and go great with grilled burgers or chicken.

Chris & Tal’s Better Tzatziki

This is a low-fat version of the popular Greek spread. The red wine vinegar gives it a unique taste, while the cucumbers add a refreshing crunch to your burger.

Ingredients:

1 container (16 ounces) plain low-fat yogurt

1/2 a seedless cucumber chopped into small cubes

1-1/2 tsp salt

2 garlic cloves, chopped

1 tbsp dill

1 tbsp extra virgin olive oil

1/2 tsp red wine vinegar

Ground black pepper

Directions:

Combine ingredients and refrigerate before serving.

Nutritional information per 28 g serving:

Calories - 20; Fat - 0.9 g; Carbs - 1.8 g; Protein - 1.1 g

Chris & Tal’s Better Burger Avocado Spread

Avocado is very healthy due to its monounsaturated fat and potassium content. Add this spread to your burgers for a rich and creamy taste. This recipe is ideal for low-fat burgers like Chris & Tal’s Bet•ter Burger, which give you that extra room to indulge!

Ingredients:

1 ripe avocado, peeled and pitted

1/4 cup low fat sour cream

1/4 cup chopped roasted red pepper (available in jars or made fresh)

1 small ripe tomato

Juice of half a lime

Salt and pepper to taste

Directions:

Mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.

Nutritional information per 2 tbsp:

Calories - 33; Fat - 2.8 g; Carbohydrates - 1.9 g; Protein - 0.6 g

Chris & Tal’s Better Ginger and Plum Relish

Tal came up with this recipe for his Chinese food-loving family. Put it on your burgers to add an Asian flair!

Ingredients:

1/2 cup finely chopped ripe plums

1 clove garlic crushed and chopped

2 tbsp grated ginger

1 tbsp sweet chili sauce

Directions:

Combine ingredients and marinate while you are grilling your burgers

Nutritional information per 28 g serving:

Calories - 27; Fat - 0 g; Carbs - 6.2 g; Protein - 0.1 g

The toppings you add to your meal can be just as pleasing as the meat itself. Good luck finding your favorite! For more great recipes from Chris and Tal, head 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

10 Easy Ways To Protect Your Family From Food Poisoning

Writen by Terry Nicholls

Do you realize the many ways that bacteria can contaminate
the food YOUR FAMILY eats? Do you know how to tell if your
food is THOROUGHLY cooked to keep YOUR family safe from Food
Poisoning? Do you know what to do if you or SOMEONE YOU LOVE
gets Food Poisoning?

When it comes to food preparation and storage, "Common
Practices" could be POISONING your family!

Here's how to avoid the problem entirely:

1. Plan For Safety

Make sure you have the right equipment, including cutting
boards, utensils, food thermometers, cookware, shallow
containers for storage, soap, and paper towels. Make sure
you have a source of clean water. Plan ahead to ensure that
there will be adequate storage space in the refrigerator and
freezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to the
supermarket. Pick up your packaged and canned foods first.
Buy cans and jars that look perfect. Do the cans have dents?
Don't buy canned goods that are dented, cracked, or bulging.
These are the warning signs that dangerous bacteria may be
growing in the can. Are the jars cracked? Do they have lids
that are loose or bulging? The food may have germs that can
make you sick. Look for any expiration dates on the labels
and never buy outdated food. Likewise, check the "use by" or
"sell by" date on dairy products such as cottage cheese,
cream cheese, yogurt, and sour cream and pick the ones that
will stay fresh longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put food
into the refrigerator or freezer right away. Make sure to
set the refrigerator temperature to 40ฐ F and the freezer to
0ฐ F. Check temperatures with an appliance thermometer. Be
sure to refrigerate or freeze perishables, prepared foods,
and leftovers within 2 hours of shopping or preparing. Place
raw meat, poultry, and seafood in containers in the
refrigerator, to prevent their juices from dripping on other
foods. Raw juices may contain harmful bacteria. Eggs always
go in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spread
throughout the kitchen and get onto cutting boards, utensils
and counter tops. To prevent this, wash hands with soap and
hot water before and after handling food, and after using
the bathroom, changing diapers, or handling pets. Wash
everything else before and after it touches food. Use paper
towels or clean cloths to wipe kitchen surfaces or spills.
Wash cloths before you use them again for anything else. Use
the hot cycle of your washing machine. Wash cutting boards,
dishes, utensils, and counter tops with hot, soapy water
after preparing each food item and before you go on to the
next item. A solution of 1 teaspoon of bleach in 1 quart of
water may be used to sanitize washed surfaces and utensils.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks
brown inside. Poke cooked chicken with a fork. The juices
should look clear, not pink. Dig a fork into cooked fish.
The fish should flake. Cooked egg whites and yolks are firm,
not runny. Use a food thermometer to check the internal
temperature of meat, poultry, casseroles and other food. Use
a thermometer with a small-diameter stem. Insert the
thermometer 1 to 2 inches into the center of the food and
wait 30 seconds to ensure an accurate measurement. Check
temperature in several places to be sure the food is evenly
heated.

6. Chill Food Promptly

Place food in the refrigerator. Don't overfill the
refrigerator. Cool air must circulate to keep food safe.
Divide food and place in shallow containers. Slice roast
beef or ham and layer in containers in portions for service.
Divide turkey into smaller portions or slices & refrigerate.
Remove stuffing from cavity before refrigeration. Place
soups or stews in shallow containers. To cool quickly, place
in ice water bath and stir. Cover and label cooked foods.
Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a cold
source such as ice or commercial freezing gels. Use plenty
of ice or commercial freezing gels. Cold food should be held
at or below 40ฐ F. Hot food should be kept hot, at or above
140ฐ F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods,
such as hams and roasts, to 140ฐ F. Foods that have been
cooked ahead & cooled should be reheated to at least 165ฐ F.
Reheat leftovers thoroughly to at least 165ฐ F. Reheat
sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food.
When a dish is empty or nearly empty, replace with fresh
container of food, removing the previous container. Place
cold food in containers on some ice. Hold cold foods at or
below 40ฐ F. Food that will be portioned and served should
be placed in a shallow container. Place the container inside
a deep pan filled partially with ice to keep food cold. Once
food is thoroughly heated on stovetop, oven or in microwave
oven, keep food hot by using a heat source. Place food in
chafing dishes, preheated steam tables, warming trays and/or
slow cookers. Check the temperature frequently to be sure
food stays at or above 140ฐ F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or
kitchen counter for more than 2 hours. Disease-causing
bacteria grow in temperatures between 40ฐ F and 140ฐ F.
Cooked foods that have been in this temperature range for
more than 2 hours should not be eaten. If a dish is to be
served hot, get it from the stove to the table as quickly as
possible. Reheated foods should be brought to a temperature
of at least 165ฐ F. Keep cold foods in the refrigerator or
on a bed of ice until serving. This rule is particularly
important to remember in the summer months. Leftovers should
be refrigerated as soon as possible. Meats should be cut in
slices of 3 inches or less and all foods should be stored in
small, shallow containers to hasten cooling. Be sure to
remove all the stuffing from roast turkey or chicken and
store it separately. Giblets should also be stored
separately. Leftovers should be used within 3 days. Discard
any food left out at room temperature for more than 2 hours.

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.

All About Coffee Makers

Writen by Tamara Williams

Sometimes coffee makers (as nearly everything) get broken for no apparent reason. When everything seems to be ok on the outside, then the problem must be on the inside, so here are some tips to help you identify the most common problems and, if you are lucky, repair your coffee maker yourself.

Problem: The coffee maker does not turn on.
Symptoms: Light on the coffee maker does not lit, there are no sounds coming from it, and it never heats up.
Possible causes and solutions: This may be caused by a burnt fuse, a defective power cord or something more important. If your coffee maker has a fuse and it is burnt then replace it, but always do it with the same type and rate of fuse, to avoid the chance of more severe problems. If you find no fuse, plug your coffee maker to a different outlet, just to be sure this is not the cause.

If it still does not work, replace the power cord (you can do it yourself if you are careful and know the basic electrical concepts, but if you don’t want to do it yourself you can ask a professional to do it). If, after replacing the cord with a new one, it still does not work, contact a coffee maker repairer.

Problem: The coffee maker is turned on but you are not getting any coffee.
Symptoms: The maker is on and heats up, but hot water is not coming out.

Possible causes and solutions: The tubes may be clogged. Sometimes water leaves calcium and other mineral residues on the tubes, clogging them after a while. Try using your coffee maker with vinegar instead of water. If it unclogs, run water through your coffee maker a minimum of three times, in order to wash out the vinegar.

Problem: The coffee maker is turned on but you get only dirty cold water instead of coffee.
Symptoms: The maker sucks water and pours it onto the coffee, but this water is cold.

Possible causes and solutions: The heating coil of your coffee maker may be dead or dying. Unfortunately, there is nothing you can do, as replacement coils are extremely difficult to find and install. Consider buying a new coffee maker.

Tamara Williams is a writer for Coffee which is a site dedicated to providing consumers with information on Coffee Products and brewing.

Belgian Chocolates Made Easy

Writen by Clyde Sloan

Nothing in this world has ever stirred the imagination and sent out taste buds salivating nearly as much as the word; “Chocolate”. Deep, dark, rich, warm decedent flowing rivers of melted chocolate. Whether we add it to our cereal, to our fresh fruits, bake with it, use it in our pastries, drink it, dip biscotti in it, or make pasta with it, there is nothing that glorifies the taste buds as much as “Belgian Chocolate Candies”. So with that said, let’s make some Belgian Chocolates.

Chocolates come in two kinds, molded and dipped. We will explore each and let you try your hand at both. It’s not as hard as one might expect, but, it is a very demanding and very precise art. Let’s begin with some discussion on the chocolate that you’ll want to use. The type of chocolate that you’ll need is called “Couverture”. This is a type of chocolate that can be tempered so that when it set’s it snaps when you break it in half. We will only be working with chocolate that can be tempered in this article.

The quality of the ingredients we use in cooking is all important in determining the quality of the end product. What then affects the quality of chocolate? First and foremost it is the proportion of high quality cocoa beans in the blend. The technical term for this type of chocolate that we use to make chocolate bars and candies, cream fillings and icings is “couverture”. The word Couverture comes from the French word couvrir, meaning “to cover” or “to coat.” Couverture is made from cocoa solids, cocoa butter, sugar, vanilla, and lecithin, and is delicious to eat just as is. I hate to be the one to break the news to you, but, there is no such thing as “White Chocolate”. What we call white chocolate is not really chocolate at all. It is made from cocoa butter which lacks the components that give cocoa its color and taste. It contains no other elements of the cocoa bean and for this reason legally must be called “White confectionary coating.” Now, as William Shakespeare would say, “Let’s to Chocolate……..”

We’ll start with molded chocolates first. There are a few things that you will need before you start. A good digital thermometer is a must. I have one made by Taylor. It’s very accurate and cost about $10.00 at any restaurant supply store and for just a few dollars more, you can get the one that also has centigrade too. That’s a plus if you use foreign recipes. A double boiler or two different size pot’s you can use as one. Chocolate molds. Buy polycarbonate molds and keep them wrapped in a clear plastic wrap to protect them. They will cost around twenty to twenty-five dollars each, but with proper care will last a lifetime. Do not wash in the dishwasher in soapy water. Clean out the cavity’s with a lint-free cloth or cotton balls to keep them clean and polished. Any scratches will show up on your finished chocolates. Also a metal spatula wide enough to reach across your mold. Keep sheets of parchment paper on hand to wipe off your spatula so that you can save the excess chocolate. At $6.00+ a pound, you don’t want to discard the chocolate. Put the parchment sheets in the refrigerator for about 10 minutes or until the chocolate is set-up. Then just peel it off and remelt and reuse the chocolate.

You’ll need about 1ฝ lb of chocolate to be tempered, and a ladle to dip the chocolate and fill the cavities with. I prefer Cacao Barry Chocolate. It is made in France, has a good flavor, works well and is not to costly compared to some others. Now temper your chocolate. To do this, you’ll need a marble slab about 14”x14” or so. Chop your chocolate into smaller bits so that it will melt faster. When all the chocolate is chopped, add it to the top part of your double boiler. Heat the water in the lower section until it melts. Chocolate melts at about 86F, so it won’t take to long. The couverture is heated to a maximum 104F and stirred gently as it melts. Be sure to get all the chocolate bits melted and smooth. Now pour 2/3 of the chocolate on to your marble and spread it with your metal spatula and palette knife until the chocolate begins to set. Now add it back the rest of your warm chocolate and mix well together.

The idea working temperature is between 86F and 91F for dark chocolate and between 86F and 89F for milk chocolate. Now get your chocolate mold and ladle in hand. Think of a chocolate mold as a ice cube tray for this illustration. Ladle the melted chocolate into the empty cavities of the mold and over fill. With one end on the counter, pick up the other end, rapidly rock the corners back and forth to let the air bubbles escape. Set the mold down turn it around and repeat with the other end so all the trapped air has escaped. Turn your mold up-side down over your pan of melted chocolate and let it “rain” out of the mold. I also use a rubber spatula to tap on the mold with so all the excess chocolate rains out. With your metal spatula, clear off the excess chocolate from the top of the mold. You should now have a thin coating of chocolate left on the inside the mold cavities. Set the mold in the refrigerator to set up.

Now you will make a ganache, (filling) for the shells. This is typically made from chocolate, boiled heavy cream and a flavoring of your choice, i.e. as raspberry puree. Extreme care should be taken anytime you introduce chocolate to any liquid. You want to pour the hot cream in and stir at the same time so that the couverture melts without seizing. (Seizing is when the chocolate turns lumpy and grainy and most of the time must be discarded.) Work quickly when your adding these two ingredients together. You want the ganache be thick yet pliable. Slightly thicker that honey should work. The ganache should be room temperature so as not to melt the shells. Now fill each cavity in the mold. For this step you can use a pastry bag and pipe it in, or use plastic squeeze bottles. Fill each cavity up to 1/16” from the top. Place mold back into the refrigerator to set. Remove mold, and ladle tempered chocolate back over all the cavities, scrape off with your metal spatula, and place back in refrigerator for about 20 minutes until set good. Remove again. Keeping close to your work surface, turn the mold up-side down, and give a slight twist and your chocolates will drop right out. Don’t handle with your hands as your body temperature will start to melt the chocolates. Use a palette knife for this task. Your chocolates are now ready to serve and enjoy.

When making dipped chocolates, we tend to work in reverse. The first thing to make is the ganache. You'll want this ganache to be slightly thicker that the one we made for the molded chocolates. You will also nee to make a frame either out of wood or stainless steel. It should be at least 1/2" high and the corners should all be secured so that they will not come apart or let any melted chocolate seep through. To make the ganache thicker, add more couverture to it, to make it thinner, add more boiling cream. Cream and couverture is the simplest of ganaches to make, but it has the greatest amounts of variations. You can add a multitude of flavors to it , such as Amaretto, mint, rum, fruit purees, tea, coffee flavor, hazelnut and so forth. To keep it simple, let’s make some "Ganache Triangles."

You'll need:

10 oz of milk chocolate couverture,

3 1/2 fl oz cream,

1 teaspoon glucose syrup.

You will also need parchment paper, a 3 1/2" x 8" frame, tempered milk chocolate couverture for dipping, tempered dark chocolate couverture for decoration.

Melt the chopped couverture in a pot over boiling water. Bring cream to a boil with the glucose syrup and stir into the couverture. Place a hand blender into the hot cream, switch on, and blend thoroughly . When fully blended, pour it in your frame that is setting on a sheet pan lined with a sheet of parchment paper. Since the couverture is still in a somewhat liquid state, it will smooth itself out as it sets up. You can also help smooth it along by using an angled palette knife. Let the ganache set for several hours to cool and set. When it has set-up, carefully remove the frame. Cut the ganache on the 8" length in three strips and then diagonally to make the triangles. Now take your dipping fork, immerse each piece into your tempered milk chocolate couverture and scrape the bottom of the dipping fork to remove all excess. Place on a sheet pan lined with parchment paper.

To decorate, spoon dark tempered couverture into a paper pastry bag and pipe fine lines of dark chocolate close together over the triangles. If piping is not your bag yet, try setting your dipping fork down diagonally on the top of each piece while it is still wet. Press it down gently into the chocolate, and then slowly bring it straight up, this will leave nice ridges across the top of your product. I hope you enjoy your chocolates. When you hear the ohhhs and ahhhs from friends and guests; you will be beam with pride.

Clyde Sloan has lived in the Houston, Texas area for nearly thirty five years. He has seized many opportunities to learn and experience cultural foods the East Texas region has to offer. With over 30 years experience in the food industry, Clyde certainly understands the importance of food preparation and most definitely presentation.

Clyde began his entrepreneurial endeavors ten years ago. He founded the “Home Dinning Service” business. This service consisted of a full five course prepared right in your own kitchen and served directly from the stove to you. He also introduced his “E-STORE” which offers a variety of kitchen aid products such as: quality appliances, flatware, dinnerware, cookware, cutlery and much more. In addition, his website provides kitchen hints and tips that are helpful when cooking or baking.

Visit http://www.kitchenappliancesnmore and learn the twenty ways to fold a napkin, how to set a formal table, and how to remove twenty five different stains from cloth napkins and table covers.