Of course, the demand for seafood did not go down by much, often forcing prices to go up as fishing expeditions were put on hold for the duration. It also caused American imports of seafood to increase while exports of Gulf of Mexico seafood to other nations were restricted or shut down.

According to a 2003 estimate, the international seafood trade was worth over sixty billion dollars and involved more than two hundred countries worldwide. This active trade puts a strain on wild fish populations. To ease pressure on wild fisheries, fish farms produce fish and other seafood which ultimately ends up on our dinner table.

Of course, it can be difficult to choose between wild-caught and farm-raised seafood. Some farm-raised food may not be as nutritious or flavorful as its wild counterparts.

On the other hand, some forms of farmed seafood are in many ways superior to their wild counterparts. Popular farmed seafood products produced in the USA are catfish, mussels, oysters and clams.

These are tips for choosing seafood:

- Buy local. Besides helping the local economy, buying local will help insure that fish is fresh. Also, the fish will not have traveled as far as imported fish, which means less fossil fuels have been burned.

- Ask questions and read labels. Where did the fish come from? Is it wild-caught? If it was harvested, is it imported? One good label is the Marine Stewardship Label’s “Eco-label,” which means that the fish is from a sustainable fishery. If seafood has no label which states the country of origin, it may be wise to pass on it.

- Ask your restaurant owner to offer sustainable and locally sourced seafood. Questions from savvy diners will send a message to chefs and management about consumer preferences.

- Try new kinds of fish and seafood. You may find a new favorite. Many fish markets and other stores have begun carrying non-traditional fish and seafood, many of which are delicious and healthy. When available, fresh mackerel, herring, and pacific sardines are excellent choices with good amounts of omega-3 fatty acids.

- Support sustainable fishing. Sustainable fishing insures that there will be future supplies of fish to meet demand. This is good for people whose livelihood depends on fish and good for Mother Earth.

- Learn more about seafood and aquaculture, including issues concerning health, nutrition, sustainability, locally sourced products and how to safely handle and cook seafood.

- Encourage political leaders to set reasonable fishing quotas and other standards. Such measures will allow fish populations to recover from disasters like the Gulf of Mexico oil spill and also maintain numbers for future fishing.

While these habits may seem time consuming, the results are worth it. Seafood is known for its wonderful flavor, health benefits and popularity as a meal choice.

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About the Author:
The author is an outdoor enthusiast and writes content for websites including Virginia Beach VA, Chesapeake Bay and Fresh Seafood.
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No matter the season, it is always time to entertain. Whether it is cold, warm, snowy, rainy or steaming hot, having people over to your home, serving them a delicious home cooked meal and sharing some good times and laughs can make any season brighter. Entertaining for your friends and families is a wonderful way to experiment with recipes, learn how to cook new dishes and try out new cooking tools you never had a chance to use. Sometimes it is nice to get a bit dressed up for a special occasion even if you are just staying in tonight with some friends, but that doesn’t mean you will be eating anything less than the best. And when you are entertaining, you want to find the best recipe to complement the weather outside. If it’s hot, you want to whip up a light summery salad with fruits and fresh ingredients, in the winter maybe you want to blend together your vegetables and make a soup or a hearty thick stew to warm the bones. You can use a pumpkin to garnish the table in the fall, flowers in the summer and get creative as you want. If it is your party, it’s your decision.

One of the best ways to find new and exciting recipes can be online. And if you have a 4G wireless internet connection supporting your search you can look up and read about multiple recipes at one time. With an easy and efficient way to connect to the internet, instead of an old fashioned dial up connection, you can look up recipes, watch video instructions of someone making that recipe and look at photos showing you just what it should turn out like. And this way, you can look up all the recipes you want so that you can have an option to choose from when your friends come over. Now a day there are a countless number of websites entirely dedicated to foodies and food lovers just like you. You can not only find recipes appropriate for the season, but you can look up location appropriate recipes as well. From St. Louis to down south, look up recipes for traditional southern foods with all the spices. Maybe you’ve never even known about your hometown’s traditional recipes. Today, you can look them all up and prepare a true feast for your family.

If you are new to using the internet for anything more than checking your email, here are some helpful tips as you begin your search for a recipe. If you already have an idea of the kind of food you want to make, you can go ahead and type that into any search engine box and see what comes up. Maybe you will find a general food related recipe, maybe a food magazine website will pop up and maybe you will find a blog featuring the dish you are searching for. Don’t get overwhelmed with the selection because all of these websites can be of use to you. Use one to find the dessert, another to find a side dish and the other for a soup. Each website you come across can help you decide what you do and don’t want to make. And with a 4G connection, you won’t have to be interrupted by a faulty connection. Look into getting a mobile broadband connection today and start looking for recipes today!

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About the Author:
Check out St. Louis Clear 4g internet and see what wonderful deals you can get for a perfect connection to the internet.
Learn about Clear wireless broadband and realize that you can get an internet connection and never experience interruptions.
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Those who have had New York style pizza, pasta, calzone and stromboli are usually hooked after the first bite, so much so that these delicacies are craved and sought after even far away from New York City. This is why there are various pizza restaurants offering these authentic dishes all over the United States, including Tampa. New York, New York Pizza is one such restaurant with two convenient locations in Tampa. NYC brick oven pizzas are sold whole or by the slice and can also be ordered for delivery within Tampa.

As the name implies, New York style pizza is the version of the Italian delicacy developed in New York City in the 1900s. It is common knowledge that New York City hosted a huge population of Italian immigrants who shared their cuisine with fellow New Yorkers.

The main identity of New York style pizza is that it can conveniently be eaten on the go. This is consistent with the lifestyle led by most busy New Yorkers who have a habit of eating lunch on the streets while walking to their next appointments. New York style pizza has a thin crust made of hand tossed high gluten bread flour. It is traditionally topped only by cheese and a light sauce that is not runny. It is also served in wide wedges. Because of the thin crust and the wide wedge, the slice is easily folded in half to be eaten like a sandwich. With not too many toppings there is no mess.

Aside from the basic traditional style, however New York style pizza can also be customized according to the preference of the customer. Additional toppings may be requested for an additional cost. Free condiments are also available, which usually consist of Parmesan cheese, dried red chilli pepper, garlic powder and oregano. New York style pizza may likewise be ordered whole and enjoyed in the restaurant.

Calzone is like a cross between pizza and a turnover. It uses the same pizza dough but uses the toppings as stuffing. It is folded and sealed before baking and served with marinara sauce on the side. Stromboli on the other hand is like a rolled pizza. Pasta, of course, is the most popular Italian dish in the US and is enjoyed in its many variations and with various sauces.

It is time you discovered the distinctive taste of New York style pizza, pasta, calzone and stromboli at a pizzeria right here in Tampa. You no longer have to travel far to get that cosmopolitan experience in the right ambience. Just like a native New Yorker, you can stroll into the pizzeria for a slice of NYC brick oven pizza any time of the day, and even take it with you to eat on the run. If you happen to be working late in the office or staying up late at home, you can call for a delivery in Tampa.

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About the Author:
New York New York Pizza 533 South Howard Ave, #3 Tampa, FL 33606 Phone: (813) 253-3929 Fax: (813) 254-3929 Email: leonor_77@hotmail.com Website: http://www.newyorknewyorkpizzeria.com
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The environmental impact of coffee stretches even farther though. It goes all the way back to the plantations that grow the plants that provide the beans. Traditionally, coffee was grown in shaded areas meaning forests could be, and needed to be, maintained around the plants.
This preserved or provided a habitat and ecosystem for animals, insects and other plant life.

In the 70′s a lot of this was changed. For many reasons, sun-grown coffee farms were popularized. This enabled coffee to be produced in much larger quantities, but it resulted in a great deal of forests being destroyed.

Making things worse were economical factors that left a lot of coffee plantations for broke after which they were destroyed in favor of urbanization.

No matter how the coffee is grown, a great deal of pollution is created simply by processing the beans. In between the time the coffee is picked and the time the beans are roasted, the coffee beans have to be freed from their many outer layers and then washed.
The entire process uses over a hundred liters of water for every kilogram of coffee.

Though there are varying methods of processing coffee, each results in at least some amount of polluted water. One popular method though, leaves most if not all of the needed water greatly polluted and dirty, not to mention highly odorous.
Then one must consider how the processed coffee travels. The plants are grown and cultivated in only a few countries, but the demand for it is high in nearly every country. Being a product that is traded more than almost any other, the environmental impact of simply shipping it is staggering.

Lastly, one must consider the leftover grounds. There are millions of cups of coffee served around the world every day, and each cup results in a significant amount of ground coffee that has to be thrown away.

Thankfully there is a bright side to a lot of this. New trade practices and consumer demands are resulting in a push for more environmentally sound practices. This means that in some cases, the less harmful methods of growing, harvesting and processing coffee beans are being favored.

Of course, every coffee drinker can do their own part to reduce the environmental impacts of the coffee industry, if only a little. Beans can be bought in bulk and, when at a cafe, reusable cups can be used instead of paper cups. What’s more, if you have a garden you can collect your leftover coffee grounds and actually use them as fertilizer. Every little bit helps

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About the Author:
Ted Sikkink, is an ex music industry executive and now focused on helping people making better choices using internet marketing and social media.

For more interesting & useful information on this & related subjects go to: http://www.coffeewhatelse.com/
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Heading out in a small boat to find a secluded low-tide spot that no one else knows about and spend the afternoon clam digging is a fond childhood memory of mine. I grew up on Long Island, NY and as a kid, I could walk along the shore, dig my toes into the sand and find clams to bring home.

I decided to revisit this childhood memory. It’s a beautiful day. I’ve even brought my dogs, who want to get into the act, even if they think clam digging is a game to find very hard tennis balls.

Once we’ve collected all our clams, my head begins to swim with clam recipes. In the end, I know that one of the recipes I will have to cook is baked stuffed clams as it’s my absolute favorite. However, to even start making baked stuffed clams, the fresh clams need to be opened.

There is a specific technique to opening fresh clams and a certain tool to be able to do it correctly and safely. First, it’s wise to wear gloves, because the clam shells can be sharp, but also because the knife can slip under the pressure you exert to open them and you can easily cut yourself.

The key to opening fresh clams is not to cut through the belly of the clam as this makes the clam unappetizing for clam recipes. The proper technique is to cut the two muscles on either side of the shell to expose the clam meat in tact.

Clam digging is done, 300 clams are opened, baked stuffed clams are a must…but there are so many more clam recipes to choose from!

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About the Author:
Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd’s simple philosophy – burn your recipes and learn how to really cook – has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his #1 Secret for Free and discover how online cooking classes can really teach you to cook!
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Seeing the growth in demand and sensing greater profits, many wineries are more than happy to oblige by serving you wine labels that are customized to suit your demands. These follow the looks of standard design with some extra tweaks as according to your demand. While ordering for such wines you must be prepared to shell out some extra money and you should also order well in advance. This is because the wineries take some time in providing you with the customized design.

Moreover, you can order through physical store or you can call up the wineries straight away. A more feasible and less time consuming option is to seek the help of Internet. Yes, most of the wineries or wine suppliers have an internet presence in form of websites where you can place the order. They will get in touch with you so as to understand the exact requirement. Once an order is placed you can make the payments, but it is advised only to pay some money as advance and rest when you receive the wine.

Generally, the taste of the wine would not differ too much but a customized wine includes design changes in the label of the bottle. However, your ordered wine is exhaustively tasted in the wine tasting room, this is done in order to provide you with the best quality. A customized wine is sure to attract attention and more celebrities are also frequenting it with a signature wine of their own. This helps in their popularity and it also acts as a good marketing strategy for the wineries.

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About the Author:
Buy Wine online from Getwinesdirect, a well known merchant in Australia. Here you will find variety of wines like red, white, sparkling wine, Personalised Wine, etc with label design for both personal and corporate use.
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As its name suggests, brown rice flour is produced from brown rice. This is rice that has only been partially milled or is completely unmilled altogether, in stark contrast to white rice, and thus can be considered a natural or whole grain. To make brown rice, you only need to remove the rice grain’s husk, or its outermost layer; the parts known as the germ and the bran layer are retained. To get white rice, you would have to remove the germ and bran layers as well. White rice can last longer than brown rice, as the latter can become rancid far faster thanks to the layers that are not removed, and may require extra-long processing and cooking time to make it easier to eat; for example, brown rice may require quite a bit of soaking to make sure that it is properly softened before cooking. In addition, the stronger flavor of brown rice may not appeal to everyone. However, due to the fact that the bran layer and germ are rich in vitamins and minerals (Vitamins B1 and B3, and magnesium and iron) and contain a lot of certain fatty acids and dietary fiber (8 grams per cup) as well, brown rice is far more nutritious than white rice. And, lastly, since it’s finer and less dense than whole-wheat flour, using brown rice flour can result in more fiber-rich food than if you use whole-wheat flour.

It therefore stands to reason that brown rice flour is exceedingly nutritious, since the rice it is sourced from is itself quite nutritious. But in addition to its nutritional value, brown rice flour is also naturally gluten free, thus making it quite suitable for those who are gluten intolerant.

On the Glycemic Index or GI, brown rice is classified as a medium-GI foodstuff, so it stands to reason that brown rice flour – which is prepared from brown rice as a whole – is also a medium-GI item. This means that a certain quantity of brown rice flour, once consumed, will raise one’s blood sugar a medium amount. But in case one is thinking of not using brown rice flour for this reason, one should realize that it has true health benefits thanks to its excellent nutrient content.

Lastly, some tips when choosing brown rice flour. Firstly, check for the finer ground brands, or the ones that are very well sifted. The finer the flour, the better the food that is cooked using it. Secondly, always make sure to seal and refrigerate your flour once done using it. Due to its high oil, bran and vitamin content, this kind of flour must be put away once unused to make sure that it does not spoil very fast, which it may do if left in warm places.

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About the Author:
Sabrina Rocca Author: Proven Weight Loss with the Glycemic Index For more information on weight loss using the glycemic index, visit http://www.glycemic-index.ca. Sign up for your FREE newsletter and receive the following bonuses: “How to Kick Bad Habits out of Your Life”, a 10-day course on the glycemic index and access to glycemic index articles, ressources and much, much more.
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CHICKEN AND RICE

KAKED CHICKEN NUGGETS

20 MINUTE CHICKEN CREOLE

BAKED FISH AND VEGETABLES

APPLE CHUCK CAKE

CINNAMON APPLES

VEGAN BERRY MUFFINS

CLEANING TIPS

DISINFECTED WATER

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

Squash Apple Casserole
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.

2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg

Alternate layers of squash and apples in an 8″x 8″ pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.

CHICKEN and RICE

2 Tablespoons vegetable oil
1 whole chicken, cut up, skin removed
1 chopped green pepper
1 chopped onion
3 minced garlic cloves
2 chopped tomatoes
2 1/4 cups chicken broth, low-sodium
1 bay leaf
1 cup uncooked rice
1 cup peas
salt, to taste
pepper, to taste

In a large skillet heat oil and brown chicken on both sides.
Add green pepper, onion, and garlic and cook for about 5 minutes.
Add tomato, chicken broth, bay leaf, salt pepper to taste.
Cover and cook for 20 minute Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Add peas, cook until hot.

Yield: 6 servings

Baked Chicken Nuggets

1 1/2 pounds chicken thighs, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika

Remove skin and bone; cut thighs into bite-sized pieces.
Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

Serving Size: 3 ounces
Yield: 4 servings

20-Minute Chicken Creole
1 Tablespoon vegetable oil
2 whole, skinless, boneless chicken breasts
1 can (14 1/2 oz.) diced tomatoes with juice
1 cup chili sauce low sodium
1 chopped green pepper, large
2 chopped celery ribs
1 chopped onion, small
2 minced garlic cloves
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper

1/4 teaspoon salt

Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Serve over hot, cooked rice or whole-wheat pasta.

Serving Size: 1 cup
Yield: 8 servings

Baked Fish and Vegetables
4 frozen white fish fillets or cod or perch (total of 16-20 oz.)
16 ounces frozen mixed vegetables
1 small diced onion
1 teaspoon lemon juice or fresh lemon, sliced thin
1 Tablespoon parsley flakes – dried or fresh chopped
4 10×12 -inch tin foil squares

Preheat oven to 450 degrees.
Separate and place fish fillets in center of each tin foil square.
Combine frozen vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
Sprinkle with lemon juice (or top with lemon slice) and add parsley on top. Fold ends of tin foil together to form leak-proof seal.
Bake for 10 minutes. Serve.

Serving Size: 4 oz. fish and 1/2 cup vegetables
Yield: 4 servings
Time: 40 minutes

Apple Chunk Cake

1 1/4 cups sugar
1/4 cup vegetable oil
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups diced apple chunks
1/4 cup applesauce
2 cups sliced apple to place on cake

Preheat oven to 350° F.

In a large bowl, mix sugar, oil and eggs together. Beat well.
In a separate bowl, combine flour, salt, cinnamon, and baking
soda. Add to egg batter and mix well.
Add apple chunks and applesauce to the batter. Stir to combine.
Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour.
Place apple slices on top of apple cake and serve.

Yield: 12 servings.

Cinnamon Apples

4 tart apples, sliced.

1 cup sugar.

½ cup water.

½ pound cinnamon candy.

Pare and slice apples into eights. Combine sugar, water and candy to make syrup.  Bring to a boil and when sugar and candy are dissolved, add sliced apples.  Cook until apples are soft.  Makes 4 servings

VEGAN MIXED BERRY MUFFINS

Flour, white, 1.75 cup

Raw sugar, 4 tsp

Baking Powder, 2 tsp

So Good ‘Trim’ Soymilk, 1.25 cup

Egg Replacer, 1 serving

Applesauce, unsweetened, 25 grams

Strawberries, frozen, unsweetened, 0.125 cup,

Blueberries, frozen (unsweetened), 0.125 cup,

Raspberries, 0.125 cup

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-fat cooking spray. In a large bowl, combine all dry ingredients.
In a smaller bowl- combine applesauce and soymilk.

Chop the frozen berries into a manageable size.  Add wet ingredients to the dry, and stir to combine, adding berries as you mix. Using a 1/4 cup measure, scoop into prepared muffin tin (they should be about 2/3 full), bake for 20-25 minutes (when a toothpick inserted comes out clean). Cool in tin for 5 minutes, then turn out to cooling rack. Serve warm.

LIGHTSIDE

Dinner Blessings

The housewife invited 2 couple and their children for dinner one night. As they get ready to eat, the housewife asks her son, “Would you like to say blessings”?

“I don’t know what to say”, the boy replies. “Just say what you hear what your mother says”, replied the mother.

The boy bowed his head and said, “Lord, why on earth did I invite two 2 couples and their kids for dinner”?

Number of Servings: 12

CLEANING TIPS

Window Washer

For crystal clear window washer, Mix a tablespoon of cornstarch in a bucket of water, and wipe the solution onto the glass with paper towels.  Rinse with clean water. Great for car or house windows.

BABY WIPES

Since heading the market in the 80′s, these moistened disposable baby wipes proved to be great in and outside the home.  From cleaning your hands after changing oil or a tire, clean tools, rub marks off your walls, many, many uses including shining your shoes, wipe with baby wipe and buff with a soft, dry cloth.

To freshen up a smelly drain, just pour a cup of Baking Soda into it, and flush with hot water.

CARPET CLEANER

If you have a cat, get rid of fleas in your carpet and keep carpet, rugs, fresh smelling.

½ cup baking soda

½ cup of cornstarch

½ teaspoon of Rosemary or Penny Royal citronella oil.

Before going to bed mix baking soda, cornstarch, and oil together. Spread evenly across carpet and scrub it into fibers with a stiff brush or broom.  Leave over night; vacuum it up in the morning.

NO CATS; Just want to clean carpet substitute any fragrant oil.

Blocked Drains?

Instead of using caustic products (be green and save money) for clearing blocked drains, throw a cup of baking soda down the drain followed by a few jugs of water.

PROPERLY DISINFECTED WATER

After a storm, flooding, make sure water has been properly disinfected before using for cooking, drinking, or brushing teeth.

Use bottled water that has not been exposed to flood waters if it is available.

If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.

FOOD INFORMATION

FOOD WARNING BACTERIA

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not 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.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.
Follow the preparation instructions on the product label.
Handling Possibly Contaminated Products Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Many frozen chicken products, such as chicken Kiev and chicken cordon bleu, may appear to be precooked, but are actually only pre-breaded or pre-browned.

Use a meat thermometer and make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit.  . This means really cooking the chicken, in a regular oven or microwave, not merely thawing it.

USE FOOD THERMOMETER

Don’t rely on looks alone. Bacteria can spread during ground meat.  Always use a food thermometer and cook at 160 degrees Fahrenheit when cooking your hamburgers.

RESPONSIBLE DRINKING
If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate many fatal road accidents are caused by drunk drivers.

If you’re having a Christmas party, provide food with drinks. Offer non-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a 075 reading. One drink is equal to about 1.5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200-pound person, after 1 drink produces a reading of .019, so you can see there is a big
difference due to weight.

BAR MIXES
Apple Cocktail.
½ ounce applejack.
½ ounce apple cider.
¼ ounce gin.
¼ ounce brandy.
Shake with ice cubes. Strain into chilled cocktail glass.

BLIZZARD.
3 ounces bourbon.
1 ounce cranberry juice.
1 teaspoon lemon juice.
2 teaspoons sugar syrup.
4 ounces crushed ice.
Combine in blender until the drink is thick.
Serve straight up.

NON- ALCOHOLIC DRINKS
ORGEAT FIZZ
1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass.  Add ice cubes. Add soda to glass. Serve with straws.

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

2 tablespoons coffee to each 1 cup

Make coffee just before serving

Make coffee double strength and pour the hot coffee over ice in a tall glass.  As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

ARCHIVES

Check out my monthly recipes, newsletters going back monthly for 3 years. You will find hundreds of recipes, bar mixes, drinks, food information, cooking, cleaning tips. All listed by date and issue number.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

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About the Author:
Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com
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One way to display a tastefully set table is with French cutlery. Traditionally, Europeans have excelled forging steel blades since the days of Robin Hood. Their knowledge and experience with blades for the battlefield was passed on to utensils they use on their every day table. French could not be an exception to centuries-old European traditions.

There are several French artisans working in manufacturing establishments that forge a magnificent cutlery. This article elaborates on only two of them which ~again~ they are not the only ones in France. One is dedicated to complete sets of knives, forks, spoons, and other utensils used when a meal is served. Another French artisans are dedicated to top-notch knives of exquisite quality for preparing food before it is served.

The first manufacturer is Laguiole and the other is Sabatier.

Are their sets and individual pieces costly? Yes, they are. However, their sets and pieces will last a lifetime, and most likely, they will be passed from one generation to the next. Yes, they last that long. Consequently, the author of this article considers that the cost is a “once in a lifetime investment.” After such one time investment, there is nothing else to purchase for great many decades to come and well into the next generation, and the one after that one.

Meanwhile, an entire family, or a couple, or a single person, or the Chef of the family will be enjoying the best that French artisans, their traditions, their steel, their woods, and their attention to details have to offer. Moreover, Laguiole makes exquisite sets that will likely gain value as time goes by as they dress up a table every day. The details, the balance, the weight, the woods used, and handling each piece spells quality all over. One can tell how they send such message when people hold a piece in their hand and keep on looking for quite a while. It maybe that people is not used at holding unique silverware in their hands every day. Likely, a conversation arises out of these pieces that make a table look exquisite.

The other brand name is Sabatier. They make knives for chefs and gourmets all over the world. A reputable school in the U.S.A. chose to exclusively use their knives. It appears that those who are well known and recognized experts passing their knowledge and expertise on to new generations of cooks and gourmets must know why they will not use anything other than Sabatier kitchen knives.

There is something else worth mentioning.

If one intends to go out with the family or to have a picnic in the park with a sweet-heart, the French make knives for this kind of activities. As expected, their knives last a lifetime when cared for. Their name is Opinel, and they are so well thought-out that in 1985 the original Opinel knife was recognized ~along with Porsche 911 and Rolex~ as one of “100 Best Designed Objects In The World” at the Victoria And Albert Museum in London, Great Britain.

One cannot go wrong with the French. Enjoy, and Bon Appetite !

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About the Author:
* George Josserme* Editor-in-Chief* Fountain of WisdomA complete collection of Laguiole cutlery may be seen at Laguiole in France.The school using Sabatier chief and knives is Bon Vivant School of Cooking.This is the web site for Opinel in the U.S.A.
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Have you been just not yourself until you’ve had your daily caffeine fix by way of an espresso, cappuccino, or latte? If your answer was yes, then you just may be an espresso-maniac. Like I am. Or perhaps you are a little bit of a snob when it comes to drinking espresso. Like me. You see, I can no longer drink a cup of coffee that was drip brewed. I just can’t. I enjoyed my very first espresso about 20 years ago in Florence Italy. When I came home and had a cup of “American” coffee I was terribly disappointed.

Are you Truly an Espresso-Maniac?

There’s a simple question which will figure out whether you are a true espresso afficionado: Do you have your own espresso machine in your house? If yes then you have my admiration as a true fellow lover of coffee.

If you don’t have your own espresso machine yet then what is holding you back? You have to get yourself a machine because you know you’ve always desired one. And don’t make the mistake of getting one of those inexpensive steam driven devices; go large and get a Super Automatic Espresso Machine. Simply because whenever you serve your loved ones and buddies an espresso drink that you made yourself, you will also earn their respect and admiration.

Wouldn’t it be great if you could make a latte or cappuccino at home? Whenever you desired one? No more standing in line or waiting in a drive-thru. And what if you could make these perfectly brewed espresso drinks with just the touch of a few buttons? Well, it will be excellent, that’s how it would be!

The Super Automatic Espresso Machine

This kind of machine is certainly the very best kind of espresso machine created, and the prices reflect that quality But don’t let the higher price change your desire to have your own espresso machine. What’s truly expensive is continuing to purchase your venti latte everyday, year in and year out. In contrast purchasing your own espresso machine is a very wise purchase.

Super automatic machines do practically everything for you except wash up afterwards. At the push of a button these super awesome machines will first grind your whole roasted espresso beans for you, however fine or coarse you select; it’ll measure the exact dose of ground espresso, depending on your personal taste preference, to be utilized in brewing; they will tamp the coffee just right; it will slightly wet the ground just prior to brewing. This causes the flavorful and aromatic oils to begin leaching from the beans; they will pre-heat the water to the optimal temperature for both brewing and for steaming and foaming milk, and then pump the water through the system at the precise level of pressure required to extract a divinely superb espresso or coffee drink. and when the brewing process is complete it’ll put the used espresso grounds within the used grounds box to be emptied later. All you need to do is fill the bean hopper with your favorite roasted espresso beans, fill the water reservoir, and clean it every now and then. So long Starb***s!!

The Greatest Espresso Machines Come From Italy

Manufacturers are adding new and more features to these machines every year. These modern-day espresso centers might include other additional functions like digital displays, strength settings, brew temperature configurations, water volume settings, grind-size selections, and others. In my opinion the very best super automatic espresso machine is of European manufacture, and what I consider to be the very best manufacturer of all is Gaggia S.p.A. of Milan, Italy. Gaggia pioneered what we know today as the modern espresso machine. And the company’s finest espresso machine? It is the Gaggia Platinum Vision Espresso Machine. This superbly engineered and meticulously crafted machine will provide you with many years of making rich and delicious espresso drinks.

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About the Author:
Click on this link to read more about my preferred super automatic espresso machine, the Gaggia Platinum Vision Espresso Machine, and I’ll tell you where to find it at the very best price anywhere, saving you at least $400 off the price that every other online espresso machine retailer has it priced at. $400 saved will buy you an awful lot of espresso beans!
Life is short and a good espresso is one of life’s simple delights, so enjoy lots of espresso drinks (and save lots of money) with your own espresso maker. If you want to read more click on this link: the Super Automatic Espresso Machine. If you love coffee like I do then you really should splurge a little bit on yourself–you deserve it after all.
Learn about all the different types of espresso machines at www.EspressoMachineReviewsBlogSite.com.Peace.
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