Gyro

Gyro Food Restaurant Gyro Gyro Gyro Gyro G

First and most of all, it’s pronounced”yee-ro.”

The spiced meat is often a combination of lamb, beef, pork and poultry. It is most commonly topped with tomatoes, onions, and tzatziki sauce, which is a combination of yogurt, cucumbers, garlic and onion.

The gyro is a Greek food, but is served all around the world. In Greece, gyro meat is most popularly pork or beef and the sandwich is served with french fries. The U.S. edition of the sandwich is often over-stuffed, making it tough to eat without being a bit cluttered.

The gyro sandwich is also popular in France and Australia. Many countries call gyros by another name.

Even though the origins of the Greek specialty aren’t known, the”father of the Gyros” is considered to be George Apostolou or”Papa George” who was the first person to successfully market and promote the food. He brought the sandwich to the USA in 1965, to a restaurant in Chicago, Illinois. Shortly other restaurants became interested in serving the sandwich and finally George sold his restaurant to begin Central Gyros Wholesale, a manufacturing company that offered its gyro sandwiches to food-serving establishments throughout the country.

After a regional delicacy, the gyro sandwich is quickly popping up everywhere as new restaurants grab on to the trend. Now you can visit almost any diner, honest, café, restaurant, etc., and discover gyros on their menu. Just remember to pronounce it properly when you order.

Storing watermelons

Watermelon Melon Green Fruit Watermelon Wa

Did you know watermelons last longer at room temperature than they do in the fridge? It is true and it’s wiser wise to store them in a closet than in the fridge. Imagine that? The report and study proves that the nutritional value of a watermelon is better after being stored at room temp as opposed to in the refrigerator.

The USDA United States Department of Agriculture revealed better antioxidant and nutritional value. Watermelons have all kinds of great rigid in them such as beta carotene and lycopene. At 70-75 degrees the levels of good stuff was 140% greater than at 41-55 levels. Two to three weeks, but if you keep them in the refrigerator the decay and loss or nutrients can start in about a week.

Some cultures eat more watermelon than others and scientists have found that their incidence of cancer is much less. A lot of folks swear by watermelons and it turns out they are right, watermelons are very great for the human body and human health. There is quite a lot of advice on the CDC site about this as a matter of fact.

Of course after you cut into the watermelon then it must be stored in the refrigerator and it is best if you eat them within a few days. Next time, you go to the grocery store put a watermelon on the list and then store it in the pantry until you cut it open.

Corn on the cob

Corn, Corn On The Cob, Vegetables, Food

Let’s be honest. There is nothing in the summertime like a good hot dog, hamburger and some fresh corn on the cob. Unfortunately, with the large number of farms going out of business due to rising costs, it’s tough to find a farm close by to get your fresh picked corn. Fortunately, supermarkets understand this and are competing with each other to find the freshest corn possible. The answers may surprise you unless you are experienced with this sort of thing. Hopefully though, by the time you’re done reading this article, you’ll know precisely how to select a fresh ear of corn and how to keep it fresh once you get it home.

For starters, the very first thing you have to understand is that corn doesn’t stay fresh long. So the first thing you need to do is be sure you don’t buy your corn before the day you plan on cooking it. That way you are sure to have the freshest corn possible. Needless to say, that doesn’t mean that the corn you find in the supermarket is going to be fresh. So how do you tell?

Most people think they have to open up the corn and look at it to see if it is fresh or check the outside husk. In fact, neither of these methods is a sure fire way to tell. To begin with, the husk, which should be green, is often times removed by the supermarket so there’s absolutely not any way to tell by that method. So far as looking at the corn itself, well, the moment you start removing the husk, the corn begins to lose its flavour. No, there is only one sure fire way to tell if an ear of corn is fresh and that is from the tassel at the end of it. If the tassel is soft and silky then the corn is refreshing. It’s that easy. If it’s beginning to become hard and brittle or if it’s been removed, then it isn’t fresh.

Okay, so you have found your fresh corn at the supermarket. The problem you now face is how to keep it fresh once you’ve brought it home. Well, actually, this is very straightforward. For one thing, you don’t want to start up the husk at all, at least not until you’re ready to cook it. Once you get home, put on a huge pot of water and bring it to a boil. While the water is getting ready to boil do not remove the husk from the corn. Wait until the water is boiled and then remove the husk. After you’ve done this, put the corn in the boiling water. Once you do this, the water will stop boiling. The final question is how long to cook the corn for. That is again, very easy. You leave the corn in the water for around 3 to 5 minutes. No longer.

Using this method, you are certain to pick not only the freshest but the sweetest corn potential. Contrary to popular belief, it doesn’t matter whether the corn is either yellow or white. It’s not the colour of the corn that determines sweetness. It is how fresh it’s because the sugar in corn that is not fresh turns to starch and that’s the reason corn that isn’t fresh is also not sweet.

Hope these tips help you in choosing the freshest and sweetest corn potential.

Buying Fresh Veggies

Farmers Market Fresh Vegetable Ripe Variou

Here we’re edging into summertime and Farmers’ Markets abound! Every time I visit my local Farmer’s Market, I find the most colorful displays of vegetables and a bounty of great homemade breads and other baked goods from local vendors. Even though you may not live in or near an agricultural community, here is some basic information to let you know that your vegetables are at their freshest? Even at the grocery store, this handy little guide will help you find the vegetables that are at the peak of the season to ensure crispness.

However, some vegetables are at their peak during early summer rather than when the season begins changing into early autumn. All these vegetables have a rather short maturation period which permits them to peak at the start of summer and the mother plant starts to grow ineffective as the weather grows drier and drier. This is also the peak time to select bright yellow summer squash which is a smaller variety of your skillet.

Vegetables with a short maturation period and a long performance period (so that they bear fruit consistently for a longer time) will also be prevalent this time of year and into early fall. These vegetables consist of broccoli, cucumbers (long or short ), and tomatoes. Lettuce, spinach and sweet corn are also very good choices for this time of year because they grow rapidly and most farmers keep a constant crop of these throughout the summer periods. Early autumn brings about a bountiful crop of squash, pumpkins and zucchini.

Since each of these vegetables are at their peak performance period, they may also be purchased cheaply. Especially at Farmer’s Markets since they don’t have to go through rigorous FDA testing criteria and packaging. Each of these vegetables can be frozen either by scalding methods or freezing directly so you can enjoy fresh vegetables all year long without paying high prices in the winter once the crops are gone.

Be sure to stop by your local Farmer’s Market! Not only will you be getting the best veggies your local area has to offer but you will also be supporting your local farmers!

Gummi Candy

Haribo, Sweet, Sweetness, Gummibärchen

His invention was primarily referred to as the’dancing bear’. He also founded a company to manufacture his bears and called it”Haribo” which was an acronym for Hans Riegel Bonn. The bears became highly popular in Germany.

It wasn’t until the 1980s that it would be manufactured in america. Before that, American high school students learned about the’Dancing Bears’ within their German classes and were the first Americans to know about it. In the year 1981, the Herman Goelitz Company, which is now known as the Jelly Belly Candy Company, began to create the first American-made Gummi bears. The following year, the Haribo Company saw the major market that was waiting in america and brought their business there. By this time, Gummi Bears were very accessible to the American public.

Apart from the American bears, the 1980s saw the arrival of a new Gummi character. The worm was the product of a brilliant idea which was to make candy for children that would rather shock or disgust their parents. The Gummi Worm however turned out to be less disgusting and more of a favorite character of the Gummi series. Nowadays, there are many different Gummi characters aside from the bear and worm. These Gummi candies are available in all shapes and sizes.

As a testament of its popularity, Disney created an adventure cartoon show for kids in 1985 that revealed a family of Gummi bears and their many fun adventures.

Plenty of people wonder how they’re made when they open a bag of Gummi candies. What most people do not understand is that making these confections is a long procedure.

It starts with the artists of the manufacturer’s company. These artists create a character sketch which they carve into miniature plaster molds. These molds are then duplicated by a machine. The duplicates are then sent via a starch powder machine where starch powder mold pans are produced. These pans are given to the factory.

While stirring, the selected colors and flavorings are added to give the Gummi candy its signature appearance and taste. After heating, the mix is poured through pipes that transfer them to the manufacturing area of the factory.

At the end of the pipes are nozzles that are used to squeeze the mix out into starch boards that contain hundreds of mould duplicates. When settled, beeswax is poured onto the mould to give the candy sheen and make it less sticky. Once dry, the Gummi candies are moved via a packaging machine where they will come out ready to be shipped to the different candy shops.

Today, the Gummi Bears, Worms and other candies are popular and well-loved confections enjoyed by the world’s kids the whole year round.

Grapefruit

Grapefruit, Pink, Breakfast, Citrus

The grapefruit occupies a high position among the citrus fruits because of its flavor, its appetizing properties and its refreshing qualities. The fruit is often quite large. It varies in colour and may have a pale yellow or pinkish flesh. The rind is usually quarter to half an inch thick.

The grapefruit is native to Indo-China, Thailand and Malaysia. It has spread to other hot countries from such lands. It’s now extensively grown in West Indies, Israel, Brazil, South Africa, Australia, New Zealand, USA and India.

It’s nutritive and refrigerant; and possesses very much the same properties as the orange, lemon and lime. The seedless variety is the best as it often contains increased quantity of sugar, magnesium and calcium. The grapefruit is frequently used as table salad and is taken jointly with other fruit and vegetables. It is sometimes cut into half, and the seeds and the hard pith removed from then center. The cavity is then filled with sugar that’s also sprinkled over the cut surface.

Grapefruit is an excellent appetizer. It promotes salivary and gastric digestion. It is an important health builder in addition to a tonic. Regardless of its often sharp, sub-acid flavor, the fresh grapefruit has an inflammatory reaction following digestion. The citric acid of the fruit is oxidized from the body and hence the result is to increase the alkalinity of the fluids of the body. Its juice is beneficial in the prevention and treatment of acidity and several diseases caused by too much acid in the body .

The fruit is also valuable in relieving constipation. The pulp, when wholly taken, supplies healthy bulk to aid bowel action. It’s beneficial in maintaining the health of intestines and is considered as a preventative food item against dysentery, diarrhea, enteritis, as well as other autoimmune diseases of the digestive tract.

When having influenza, the juice of grapefruit is an outstanding remedy as it helps to decrease acidity in the system and its bitter properties arising from a substance known as’maringin’, tones up the system and the digestive tract.

The juice of grapefruit is also an excellent diet in all fevers. It quenches thirst and eliminates the burning sensation produced by the fever. It should be taken mixed with water.

Grapefruit contains a natural’quinine’ and hence is beneficial in treating malaria. This’quinine’ can also be beneficial in feverish colds. It can be extracted from the fruits by boiling a quarter of a grapefruit and then straining the pulp.

Chocolate cake

Cake Eat Food Sweet Eating Dessert Happy D

Chocolate – the beverage of the Gods, has forever been man’s sinful indulgence. Chocolate comes in many shapes and sizes, and it’s used for several recipes, but none surpasses the chocolate cake – first place in popularity.

A chocolate cake can be made from any sort of chocolate. It can be made from plain, dark chocolate or”sour” chocolate which contains little or no additional sugar. Cakes can be made from white chocolate, which tastes sweet and is very rich and smooth, almost with a melt-in-your-mouth quality. Cakes made with organic chocolate win hands down for they contain a very large percentage of cocoa solids. However, this sort of chocolate is very expensive.

Innovation is the buzzword in chocolate circles today and along with chocolate you’ll find diverse other ingredients added to the cake to woo your taste buds. There is the orange and chocolate angel cake, the tangy cinnamon cake, the hot spicy chocolate ginger crunch cake made with ginger syrup and chocolate cake topped with a mildly tempering Banana Sauce to name a few. In actuality, it seems that almost everything that’s palatable in the kitchen can be used as a flavoring in chocolate cakes. Hazelnut is fantastic in chocolate cake and is beetroot (used in chocolate layer cakes), redcurrant torte chocolate cake is fabulous and baked chocoate and rasin cheese cake.

Chocolate cakes come with huge selection of toppings and decorations. Since chocolate cake by character has a rich flavor, the toppings are deliberately kept light. You can have dates, almonds, honey toppings, fruit sauces or you could have decorations made out of chocolate. When it comes to decorating with chocolate, the”Covertures” kind chocolate with a glossy finish is the choice of many. There are plenty of choices when it comes to decorating with chocolate. Anything made out of chocolate is sinfully delicious.

Basil

Basil, Herb, Culinary Herbs, Spice

Basil

(Ocimum Basilicum)

Description: Basil is an annual plant found wild in the tropical and subtropical sub-tropical areas of the planet; elsewhere it’s cultivated as a kitchen herb. The plant is very aromatic.

Properties and Uses: Antispasmodic, appetizer, carminative, galactagogue, stomachic. Basil’s usefulness is generally connected to the stomach and its associated organs. It can be used for stomach cramps, vomiting, intestinal catarrh, and constipation. Basil has also been recommended for headaches.1

Basil is probably one of the most common herbs used today. Growing up in an Italian family, fresh off the boat as it were, basil was a staple in our household and not just for pesto. Basil’s earthy aroma permeated our house both inside and outside. It grew in pots near the front door, was planted in the vegetable garden, and was prominently displayed on nearly every windowsill in my grandma’s house. I know we used a great deal of basil, but actually…

Today, in my own house, basil grows in the garden, in pots near the front door, and in the kitchen window. My grandmother’s obsession with basil was apparently just a prelude to my own.

Even somebody who lacks a green thumb, and I’m thinking primarily of myself, can grow basil. Throw a few seeds in a pot, and voila, you have basil. It’s fast growing, easily harvested, and just as easily saved.

Beyond the terrific fragrance, basil is so plain useful. Rub a basil leaf across an insect bite to relieve the itching and redness, or steep the leaves in boiling water to create an excellent herbal tea to alleviate nausea or that bloated feeling you get after eating a huge supper.

The majority of us know that basil is a great addition to spaghetti sauces, but did you also know that basil was thought to ward of evil spirits? Basil was strewn across floors, because where it is no evil can live. It was also given as a housewarming gift to bring good fortune.

I am like my favorite basil recipe for pasta. It’s a sauce which makes up quite quickly and has a wonderfully mild, herbal flavor that’s great during the hot summer months.

6 large cloves of garlic chopped

1 small tomato peeled and coarsely chopped

12 oz. Spaghetti

Saute garlic and onion in 1 tablespoon of olive oil, just long enough to allow the onion to turn translucent. Add butter. Cook over a low heat just until the butter melts. Saute this on low for one to two minutes. You do not want the butter to explain, but to keep its creamy look. After the tomato softens, crush it with a potato masher, thoroughly mixing the sauce. Allow this to simmer just until hot, then pour over 12 oz. of pasta, mix and serve immediately.

A couple of hints:

* To peel the tomato, drop it for a minute in the pot of water you have boiling for your pasta. The skin will peel off quickly and easily.

* When preparing pasta be sure to use loads of water, oil and salt. Many people feel their pasta lacks flavor, and it is generally because they fail to add salt to the water. When you sample the pasta to find out if it is prepared, the pasta should have a sour flavor. If not, add more salt to your water.

Raising Turkeys

Turkey, Bird Watching, Living Nature

The turkey is a big bird, native to North America. It is distinguished by its white plumage and a bare wattled neck and head. The name turkey was initially applied to the guinea fowl that was presumed to have originated in Turkey. However, the American turkey is a quite distinct species from the guinea fowl, though the name remained. It was called a”peru” from the 18th century.

There are three stages in Raising Turkeys: the breeder farm, the hatchery and the turkey farm. The breeder farm is the place where the fish lays the eggs. These eggs are collected and sent to the hatchery. In the hatchery, the eggs are stored in special incubators after cleaning. These incubators provide the perfect temperature and humidity levels for allowing the eggs to hatch. Generally, turkey eggs require 28 days to hatch. The baby turkeys, also known as poults, are stored in the hatchery until they are moved to the turkey farms. In the fish, the hen turkeys and the tom turkeys are reared separately. The poults should be fed properly and watched attentively, at least until they shed their down feathers and receive the outer feathers. For this, they are put in climate-controlled barns which have soft flooring covered with straw or wood chips. They are fed on a soft powdered combination of soybean, wheat and corn. Other nutrients such as barley, milk powder, meat meal, lime stone, salt, vitamin premix, methionine, lysine and insoluble grit can also be added. Adequate water must also be supplied.

Today, many advances have been made in the genetics of turkeys. This has helped to increase the size of the bird with lesser feed and in lesser time. The white broad-breasted turkey has been the most common commercially raised turkey strain, since the 1960s. There are also different breeds of this white broad-breasted turkey that are reared in various parts of North America. Turkeys are bred specially to have more meat in the breast and thighs. White feathered turkeys are generally preferred, since they do not leave any ugly pigment spots when plucked.

Turkeys take around 4-5 weeks to grow to full size. Birds less than 8 months of age are referred to as young turkeys. The hen turkeys take 16 weeks to grow completely, and average around 8 to 16 pounds in weight. Larger tom turkeys may weigh up to 40 lbs. These take a couple more weeks to grow. A breeder tom turkey can create up to 1,500 poults in a hen’s six-month laying cycle.

Turkeys are given a balanced diet containing mainly of soybean and corn. This is also supplemented with minerals and vitamins. A 30-pound tom turkey (man ) needs around 84 pounds of feed an average. The cost of the feed is usually 2/3 of the complete price. The use of hormones for Raising Turkeys is prohibited. The amount of antibiotics to be given and the withdrawal period are determined by the FDA (Food and Drug Administration) and the FSIS (Food Safety and Inspection Service). The turkey’s wellbeing is scrutinized by the United States Department of Agriculture (USDA) or other state systems, and it might also be graded for quality. Turkeys that have been on antibiotics aren’t permitted to be processed for sometime until the residue of this medication has eliminated from the body. Turkey farms are generally comfortable, providing shelter from harsh weather, predators, and disease.

Hot Sauces

Bottle Chili Hot Pepper Red Sauce Ketchup

Actually, true to the genre of sauces throughout the world, the hot sauce is not only an accompaniment but does honors as the prime ingredient in many dishes.

The term hot sauce couldn’t have been more apt for it refers to any hot and spicy sauce made from cold peppers or cold extracts and vinegar. Thus, you can have sauces made from any type of chilly pepper (i.e., the fruits of crops hailing from the Capsicum family) like red peppers, habanera or tabasco.

How hot your hot sauce is going to be is dependent on the type of pepper being used. Thus, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end.

The hot sauce is a favorite constituent in several Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its widespread use is, as a barbecue accompaniment.

Additionally it is used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and spicy elements and the most popular combination contains tomato flavorings, vinegar and sugar.

Barbecue sauces come in myriad forms, with every region boasting of the native BBQ sauce. So you have the fiery Texas variety with a tomato base, the tomato and vinegar established Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all of the fire they spew, hot pepper sauces are simple to prepare.

Take a few peppers (the amount completely depends upon how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with the ingredients. Your hot pepper sauce is prepared.

Some peppers are nothing short of live ammunition and are known to cause skin irritation and are especially nasty when they enter the eyes.

There’s more to a pepper than just the sweet flavor. Peppers are storehouses of vitamins A, E and C, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes that they grace.

The hot sauce retains its own in whatever dish it seems. As the saying goes, like it or loathe it, you just cannot ignore it

Oranges

Oranges, Citrus Fruits, Fruit, Fruits

Oranges have a range of nutrients that encompass more than vitamin C. Oranges contain foliate, fiber, antioxidants, potassium, thiamin calcium and magnesium. It’s estimated that one orange can provide up to 2/3 to all of the daily requirements of Vitamin C.

Oranges are such a versatile fruit tree this evergreen is widely grown in Florida, Arizona and California. Orange trees can be found in not only sweet orange groves but also within an overall landscaping plan. The hearty bitter variety of orange tree has been found in landscaping design.

Being the United States third most popular fruit yielding just to apples and bananas isn’t the oranges only claim to fame. Orange blossoms are pungently sweet and the scent is widely used in colognes, perfumes and soaps.

While buying oranges look for business round oranges which seem heavy for there size. This heaviness is an indication that the orange is full of juice.

Some green in oranges may be acceptable. This will only strengthen the sweetness of the orange.

After you get your oranges home they can be kept in either the refrigerator or on the counter. Oranges will keep well for up to two weeks. Avoid additional moisture when storing oranges never store oranges in plastic bags for this will promote growth of mold.

Lemon Juice

Juice, Lemon, EssenceModem investigations have tended to support this usage, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with sugar and water as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks to be able to prevent dehydration. Sugar isn’t normally a desirable part of a healthy diet, nevertheless it has its own part to play lemon, and although there’s no doubt that the addition of honey if available is quite much to be preferred.

There is not much sodium, so the fruit is great as a flavoring for those on a low salt diet.

Because in some states the producers of lemons expand their keeping properties and enhance appearance by coating them with the compound diphenyl and waxing the fruits, it’s a wise precaution to wash the lemon with a little unscented soap and rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal portions of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the germs of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is stated by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A fantastic reason to wait before you eat!

This information is relevant to the notion that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there’s absolutely no risk in taking any reasonable quantity of lemon juice. Make certain to choose firm, clear colored lemons that have not begun to wither. The first signs of aging could be spotted where the stem was attached to the fruit.

Cheese curds

Image result for pictures of cheese curds

If you have never seen or tasted a cheese curd you might not be anxious to put one in your mouth because”cheese curd” is kind of a strange name and doesn’t necessarily conjure up images of something yummy. But a cheese curd is very tasty. I think as soon as you try one you will be eating a lot more of these!

I’m from Wisconsin and grew up eating cheese curds (and yes, plenty of additional cheese too). I thought everyone ate cheese curds and that you could buy them anywhere. When I grew up and started to travel outside of the country I learned in a hurry a good deal of things were different and that cheese curds were a specialty item only available in regions which produced cheese. That’s changed a little bit today. Cheese curds, together with a huge array of other kinds of cheeses, are more readily available in all areas of america.

Most cheese curds (at least most of the ones made in Wisconsin) are a cheddar cheese product, but believe infant cheddar cheese or newborn cheddar cheese. Cheddar cheese curds are what cheddar cheese is until it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged at least 60 days and up to 10 years to get the really sharp cheddar cheeses).

Cheese curds are a really new product and have the best taste if they are eaten the same day they are made. But going to a cheese factory and purchasing cheese curds the exact same day they are made is not an option for many men and women.

Cheese curds are still quite tasty a few days after they’re created, but after a week or so they begin to lose their flavor very quickly. Although”new” cheese curds may be available at the local supermarket, it’s likely they’re at least one to two weeks old by the time they get to the shop’s dairy case. Don’t purchase them from your supermarket or grocery store (unless you are certain they really are fresh). Instead order directly from a cheese factory via the web or phone. Look for a place that ships the cheese curds the same day they are made (do an online search for”cheese curds” – there’ll be lots of choices of companies that send cheese curds out the exact same day they create them). You’ll be glad you went to the problem of ordering the freshest cheese curds possible.

Cheese curds can be found in several flavors. Although the traditional yellow cheese curds are the most popular and most widely accessible, I’ve also seen and tried white cheddar cheese curds as well as the following flavors: garlic, dill, jalapeno (they have a”kick” to them), Cajun (have a”kick” to them), pesto, chipotle (these are spicy too), and paprika. Cheese curds have a smooth feel. They come in their natural shape and form that’s small random chunks.

One fun thing about cheese curds is that they”squeak.” A new cheese curd will make a squeaky noise as you’re eating it. That’s one of the reasons why kids love to eat cheese curds (and many adults too).

You can buy special batter mixes made especially for cheese curds, but overall purpose batter mixes like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But my personal favorite sort of batter for deep fried cheese curds is beer batter (have I mentioned I am from Wisconsin?) .

If you haven’t yet had the chance to try cheese curds, I hope you try them soon. I think you’ll be glad you did. Happy eating!

Delicious Onions

Red Onions Vegetables Vegetable Onion Onio

Onions are absolutely among the most delicious and elastic commodities

From savory steaming soups to satisfying

Homemade salsa, onions play a major part in our everyday cooking.

Flavorful appetizers from onion dips to salad dressing, main course

Buying onions is a simple job. Look for dry, papery skins with no soft

spots. You should also notice the absence of any strong odor. A good dry

Onion will have very little to no smell to it whatsoever. If it has a strong

Onion odor the onion has already started to turn bad.

Walla from Washington and Maui from Hawaii.

And Walla Walla are mellow enough to eat raw, but they are excellent

“baked” on the grill and served with grilled steaks or burgers. Try them

In the oven also.

Caramelizing onions during cooking provides a rich sweetness to

Recipes, improving kitchen aromas and have everyone asking,”What’s for

dinner?” Followed soon by”fabulous, perfection and superb.”

Grab an old pair of your wife’s panty hose, cut the legs off. Now you

Simply drop an onion down into the leg of the hose and tie a knot

Directly above the onion. Repeat this process until each onion is

Secured and hang the hose in a cool dry, well ventilated spaceout of

direct sun light.

To remove the onion, simply cut the hose with a pair of scissors right

Under the knot and the onion easily falls out.

Keep your onions for around three months.

Kosher salt is among the best things to use to remove the smell of the

Onion from your palms. Wash your hands with a little dish washing soap,

Any salt will do, I just like

The course texture of the kosher salt. Rinse your hands and repeat if

necessary.

Tears when you chop those onions?

How do you get rid of the tears? Here are a few simple suggestions to

“alleviate your pain.”

You can place the onion in the refrigerator for about thirty minutes

Before chopping or if you’re in a hurry toss them in the freezer for

About four to five minutes.

possible to expedite your chopping chores.

Strawberry Jam

Jam Berry Fruit Happen Food Strawberry Hea

We are jamming….strawberry jamming.

Musings on small farm living.

( I also have several highbrow books and some very interesting and challenging metaphysical reading lined up, but Katie Fforde wins out following a normal day with three kids, four dogs, three cats all needing a variety of sorts of attention). Well, leaving the city for the country life and a little bit of land, you decide to grow something,’cos otherwise you’re just a city slicker pretending to be a country person – like”all of the others are tourists but I am a cultured visitor” mentality. Anyway, so twelve strawberry plants, four years on have now become a commercial (sort of) organic growing business and, two months of the year, my evenings are spent making jam.

The trouble is living on a farm brings out all of the standard frugal qualities of our ancestors – waste not want not – everything has to be preserved, frozen, used profitably or else why did you put so much effort into growing them in the first place. That means you can not lob 3 kilos of moments into the bin, put it out for the rubbish collectors and forget about it. For a start there are no rubbish collectors, it is going to sit there reproachfully until composted, attracting fruit flies, or the cows will get drunk on fermenting fruit…. So yummy delicious strawberry jam is the outcome.

So chopping berries, mind disengaged, do I think how blessed to be surrounded by a lot luscious, decadent, fragrant fruit, or I could never get excited about them ? Are the chickens going to begin laying strawberry flavoured eggs soon from all the rejected rejects, and if so if I start making strawberry soufflé? Looking at the chakra webpages on http://www.aflowergallery.com where a red flower is the first chakra, is the cherry that the first fruit chakra? And if so what are the others….orange – oranges, easy….yellow – lemons or bananas….green – apples….we’re doing good….now it becomes harder….blue. . .hmmm. .are damsons indigo? . .what about violet…I am getting stuck now and rambling madly off the topic, what was it?

. .skin. . .well my two year old daughter used to pick strawberries last year, until two weeks into the season she came out in a gigantic skin rash due to excess overindulgence causing an allergic sensitivity, therefore I will not be rubbing berries into her skin. Rich in antioxidants, killing germs, lowering blood pressure, helping fight cancer – seems like a miracle fruit for me. I believe I need to be respectful of them, after all, who can complain of evenings spent in such rewarding business.

Carrots

Carrots, Vegetables, Market

Well somebody did and now we’ve got carrots. Carrots are a wonderful source of vitamin A; one medium carrot can provide twice the daily recommended value.

Low in fat, cholesterol free and low in sodium carrots make for a wonderful snack and healthful addition to meals. Salads can easily be garnished with carrot strips made by pealing clean dry carrots with a potato peeler. If you place the carrot strips in the microwave for 30 seconds with a tablespoon of water it is simple to curl the strips for additional flair. This is a wonderful way to introduce carrots to young kids.

To make carrots extra enticing to picky eaters attempt serving carrot flowers. Run a fork length wise down a peeled carrot and then slice 1/2 inch pieces width wise.

While buying carrots search for carrots that are bright orange to orange-red in colour. The shirts should be a rich dark green with no yellowing around the edges. Once home trimming the green shirts then rinse and drain the carrots and store in a large sealed plastic bag. Carrots will keep in the vegetable drawer of the fridge for up to three weeks. When the carrots begin to get limp they are getting old and must be used immediately or replaced with fresh carrots.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use regular.

Backyard BBQ

Vegan Barbeque Barbecue Food Bbq Summer Gr

“A wonderful way to entertain family and friends in an outdoor setting is with a backyard barbeque party. With proper planning and the right environment people will be talking about your party all summer. Important factors to think about when entertaining are things like the barbeque grill, seating, lighting, and of course the menu preparation.”
Today’s barbecue choices have never been higher. The designs and choices are wonderful, there is in fact a barbecue that is suitable for your individual barbecuing needs. Barbecues come in both natural gas and propane grills. Barbecues are available in portable fire pit versions excellent for a patio or backyard, providing the feeling of being around a genuine fire pit. Weber makes a number of the most durable and dependable high quality grills, utilizing stainless steel burners to give long- wearing even heat and burners with spider and insect screens to keep the burners pest free. The stainless steel hoods and bodies are long lasting and great looking. Several of the designs also include built in thermometers.
Another great addition to your backyard cooking options may be a bbq smoker. These bbq smokers are fantastic for seafood delicacies and traditional barbecue foods like beef brisket, ribs or pork. They are also excellent for poultry, seafood or anything requiring direct high temperatures. Briquettes are available that burn for up to eight hours giving a fantastic smoked flavor.
A beautiful terrace leaves you with the impression that your at a cottage or a wonderful outdoor retreat, the nice thing is it is a much more affordable alternative to owning a cabin. With the great variety of patio furniture and accessories on the market you can design your patio to be your personal holiday in your backyard. The patio isn’t simply a convenient escape, but also a natural extension of your home’s design and décor. Black is a favorite colour for furniture as is antiqued greens with a distressed look. Wooden furniture is again popular, teak being a popular as it ages so beautifully. Patio furniture is available with armrests, high back seats and swivel rockers with matching ottomans, all for ultimate comfort. The majority of the outdoor furniture sold today is made with all weather materials; it’s also wise to select furniture that will be durable and low maintenance.
When throwing and arranging a barbecue patio party you’ll want to be prepared and know approximately how many people will be coming. You want to be sure there is sufficient available seating so everyone is comfortable. You’ll also need to be prepared for unexpected weather. Awnings are an exceptional option, enabling you to take control of the weather on your deck or patio in a moment; there are also outdoor tents which you can set up with a table inside to shelter yourself from the rain. It is necessary to have at least one outdoor umbrella to offer shade and protection for your visitors from the hot sun, as well as they also look nice. There is no lack of excellent patio furniture and comfy outdoor sitting options. Patio heaters are also welcome for cooler evenings after the sun goes down.
It’s important to get a proper serving or buffet surface for your celebration, a place where you can have all the food, drinks, plates and utensils. Portable packs or side tables may also work well. You may even have a built-in countertop.
The lighting for your outdoor party is only going to matter if the barbecue carries on into the evening; no matter the lighting is something which is wonderful to consider as it adds so many ambiences to your backyard setting. There are outdoor solar-powered lights available and other lighting options in a number of designs. Luminaries, candles, miniature white lights strung between trees or along your patio, or some lovely white paper lanterns hanging from your trees can make your patio extraordinary.
Bug control is a must in your outdoor party. Burn citronella candles to help keep a variety of bugs away. If yellow jackets are a nuisance in your lawn, traps are available from your garden center or nursery.
A few other nice additions to your party may be; gift bags for any children attending the party, you can fill the bags with fun ideas found in the dollar store like glow sticks, crayons and small notepads etc., it’s a wonderful idea to keep the kids busy; patio heaters are great if it begins to cool down in the evening, or for unexpected cooler times; flowers in planters or hanging baskets will further add to the appeal of your lawn; lastly a wonderful variety of music sets the mood and adds a nice overall feeling to your party.
Planning the meal is probably the biggest challenge to your party. You will want to know ahead of time if any of your guests have any special eating preferences, allergies, dislikes. You could always go with the standard burgers, veggie burgers (f there will be any vegetarians attending), steaks and fries knowing that everyone will be satisfied and full. On the other hand, you might want to surprise your guests with a wonderful honey barbeque broiled steak; a simple marinade can be made with garlic, marjoram, salt, pepper, dry mustard, honey, and balsamic vinegar. The selected steak or chicken can then be stored in the marinade for a few hours in the fridge, next step is on the barbecue.
In the summertime cold drinks are essential. You may make some cold lemonade, and have some carbonated drinks on hand. A nice addition to any buffet table is a lovely punch (alcohol or non-alcohol) with a few lemon slices and fresh fruit additions. Always have a great deal of ice available to keep the drinks cold. For dessert some cut fruit such as berries, melon and watermelon pieces prove refreshing or a fruit salad can be nice, and of course a nice cake or some cookies is always sinful but popular.
Obviously your budget will determine how much you can and can not do as far as decorating at your party. But don’t let that dissuade you, it takes some time to receive your patio looking exactly how you want it, in the meantime keep your eyes open and look for ideas. A simple picnic table and a few plastic outdoor chairs work well too; a barbecue really is all about the food and atmosphere generated.
With some planning and the right setting your outdoor barbeque party will be a success. Whether your party is big or small, a barbeque is a excellent way to get together with your closest friends and family members to enjoy the summertime and some terrific food.

Healthy snacks for kids

Orange Carrot Green Celery Appetizer Veggi

Looking for a quick and healthy snack for the kids? Here are a few tasty ideas that you can surprise them with, or allow them to make by themselves. Bugs On A Log: They’ll love it just for the name! Simply spread peanut butter onto celery stalks, and then top with raisins (the bugs). Yummy. Scoop the”meat” out of watermelon, honeydew, and cantaloupe and serve them on a tray with colorful toothpicks in each one.
3. Quesadillas: You don’t need to drive to a Mexican restaurant to enjoy such melted treats. Simply sprinkle shredded cheese on a tortilla. Fold the tortilla in half and microwave it until the cheese is gooey. Cut the quesadilla into triangle-shaped wedges and dip in salsa.
4. Frozen Grapes: The entire family will delight in this cool treat once summer arrives. Place a washed bowl of grapes into the freezer for an hour or so. Don’t forget to cut the grapes in half for smaller children and toddlers.
5. Peanut Butter Squares: Children will eat just about anything that’s covered in yummy peanut butter! Spread peanut butter on a cracker (or a rice cake). Add a few apple slices then top with another cracker to form a tiny cracker sandwich.
6. Snackers Delight: Children change their minds with the end, so be ready with a medley of the favorites! Fill each cup of a muffin tin with different treats such as nuts, raisins, cheese cubes, pretzels, carrot slices and sunflower seeds.

Food mistakes

Frozen Food Supermarket Frozen Cold Freeze

There are a number of common food mistakes that costs dearly in money, health, and time. What are the significant mistakes made? What changes do you have to make? Here are a few food mistakes to avoid.
1. Last minute meal planning or no planning at all. The results: not knowing what components to consume and/or not having the ideal ingredients. Bad preparation for purchasing; not knowing what’s on sale, what’s in season, what you are out of, etc.. Result? One buys what is not needed and spends too much on what is needed. Convenience spending/cooking. Examples are; TV dinners, poultry cut up, items in ready-to-use/serving sizes, etc.. This purchasing habit costs a lot of money. Whole chicken at 49 cents a pound is much less than skinned breast in $3.89 per pound.
4. Unplanned trips for missing ingredients. Buying an item in the last minute means paying full price and purchasing other things not needed just because you’re there.
5. Buying”wants” not”needs”. This habit causes incomplete snacks or meals as meals. Additionally, it results in not having healthy food for meals. Improper storage equals wasted food. A good habit to get into is to properly store food the minute you get home. I call it “divide and conquer”. Each family member can place items in their appropriate place even if they can not cut the chicken for freezing, or mend the
Celery, carrots, or anything for serving sizes to be stored in the frig.
7. Trying too hard can lead to giving up. Changing the way you cook or buy can be exciting and frustrating, especially if one tries to do too much at the same time. If you wish to try stir frying, don’t attempt to perform pressure cooking at exactly the exact same time. Frustration causes some to stop.
8. Surprise! Company’s here! Unexpected company can place the budget in a sling. What recipes can be fixed beforehand and cooked at the last minute? What foods feed a bunch which may be stored year around?
9. Bad diet/bad eating habits. For whatever reason people often simply fall into bad eating habits. Unhealthy foods costs more. Eating too much of certain foods costs more.
One way to spend less and feel better is to have a great look at your purchasing habits. Decide what needs changed . Prioritize. Even if you are good at sticking to plans everybody is in the habit of doing things certain ways. As you become hurried or stressed you may fall back into old habits. Precautions avoid unnecessary spending in food buying and preparation.
Spending less money on food and eating better is possible for nearly everyone. Few do all they can. But don’t get all caught up with insignificant details. Life is too short. Decide what will work for you, and don’t stress about it. You want to reserve energy for more important things. Avoiding common mistakes can save food, time and cash.

Lotus Fruit

Lotus, Seed, Flower, Leaf, Pod, Indian

For the modern Greeks, the lotus fruit is the Japanese persimmon, which looks a lot like a large, smooth, hairless peach. I have seen it growing in gardens in the state of Lakonia in the Peloponnese, Greece. Personally, I’m not a fan of this specific lotus fruit, it’s dry and leaves your mouth feeling like it really needs water. It tastes somewhat like vanilla.
Having tasted this fruit it is hard to believe that it was this that so enthralled Odysseus and his team of adventurers. Needless to say, it’s reasonable to suppose that the ancient Greek hero remained close to his homeland, but it is unlikely, given the amount of years it took him for home after the Trojan war.
It is much more probable that he travelled to Asia and struck the sacred lotus. The sacred lotus, so Homer wrote in Book 9 of the Odyssey, caused Odysseus and his followers to forget the purpose of their journey, which is why some commentators have suggested that the lotus eaters partook of the opium poppy.
However, if you have a look at the seed pods you will see they resemble those of the opium poppy. Each pod holds about 24 seeds. In Cambodia, these are valued as a very tasty snack!
The lotus plant is also valued for its medicinal properties, as it contains nuciferine and aporphine, which can be morphine-like substances. This indicates that the sleep of Lethe might well be induced if the plant is consumed. No wonder Odysseus too so long for home.
Herodotus, the Father of History, thought that the lotus eaters were inhabitants of the Libyan coastal area. However, Herodotus is not always a trusted source. From the ancient world eating the fruit of the lotus was thought to cause forgetfulness.
Perhaps the lotus eaters never really existed. However, they have certainly captured the imaginations of generations. The English poet, Alfred Lord Tennyson, wrote a poem The Lotos – Eaters about them and the idea of these also seized Edith Wharton’s imagination. Fans of Rick Riordan novels will doubtless recall the theme of the Lotus Eaters in his’Camp Half-Blood Chronicles.’
If you’re curious enough to try the Greek lotus, head to the Peloponnese in autumn. I’ve seen the fruit on trees in winter (no one seems to harvest it). However, you’ll need to ask permission to try out the lotus fruit. As it is cultivated in the gardens of homes.

Blue Cheeses

Cheese Blue Mold Home Production Cheese Ch

Not everyone likes blue-veined cheese, probably because it has a strong flavour. Personally I really like it, although my favorite is a creamy Dolcelatte made in Italy. I’ve noticed that the Italians keep the best of their dairy produce for themselves. So you haven’t tasted the best Italian cheeses unless you have been to Italy.
Let’s consider British blue cheeses, however, after all, they’re what this article is about.
The most well-known blue cheese in Britain is stilton and of course, there is a white stilton cheese also. Stilton cheeses have a Certification Trade Mark and they can only be produced in the English counties of Leicestershire, Derbyshire, and Nottinghamshire. It’s never been produced in the town of Stilton, which is in Cambridgeshire. The top blue stilton should be crumbly, not hard.
Other famous British blue cheeses are Wensleydale, Shropshire blue, and Cheshire blue. However, there are many more which are produced all over the united kingdom. They may be made from cows milk, ewe’s milk or goats milk. Dovedale is made with cow’s milk, while Harbourne blue is made out of goat’s milk. One of the cheeses made from ewe’s milk is the Scottish cheese, Lanark Blue.
One of the Welsh blue cheeses is Perl Las (Blue Pearl in English), which won the gold medal in 2015 in the World Cheese Awards. This is a special blue cheese that’s handmade with sea salt rubbed into its rind, instead of it being placed in brine like so many different cheeses. It has a mild taste, so perhaps even those who profess to not like blue cheese want it. It’s made with cow’s milk.
Dovedale blue is produced only using cow’s milk from the counties of Staffordshire, Nottinghamshire, and Derbyshire. There is also Dovedale Blue and Black cheese, with the black coming from the inclusion of cracked black peppercorns.
Dorset Blue Vinney was made in most Dorset farmhouses before the Second World War. It is made to a recipe which is over 300 years old. The family that owns the farm have been producing Blue Vinney for over 40 years.
Some blue cheeses have ingenious names, such as Blissful Buffalo, made from ewe and buffalo milk. That’s made by Alex James a former member of the UK band Blur.
There are quite a few other British blue cheeses to sample, though you may need to purchase them online.