Getting a Soda Maker For Home

Most of us have been consuming various kinds of beverages without ever knowing what these beverages actually contain. Often, we hear about harmful ingredients like chemicals in these drinks but we are hooked on to these products. Further, the sustained promotion of such beverages means that we cannot resist the urge to buy them every time we visit the market. However, what if you could make your own soda drink, with homemade ingredients and that too, at the press of a button? This is just the kind of benefit that a soda maker offers, i.e. you can prepare a beverage within 30 seconds and choose from numerous flavors. Most critically, such homemade beverages don't pose the threat of adulteration and can be consumed by the entire family, including children and the elderly, without any worries.

In order to understand how it can make your life easier, read further:

Money Saving Option - The cost of a soda maker is easily recovered since every beverage procured costs only pennies. This means that you are saving a substantial amount every time you consume this kind of homemade beverage. You don't need to buy soda bottles or look for refills. You don't need to carry soda bottles. For better understanding of the cost-savings, consider this: one, conventional soda mix flavor that is fed into a personal soda maker equals nearly 33 soda cans and one carbonator refill is at par with nearly 60 liters of retailed soda.Keeping Yourself Healthy - Sodas that are sold in the market are heavily concentrated with ingredients that slowly erode our metabolism and make us more prone to gaining weight. However, the soda mix used in domestic soda makers contains far lesser sugar and sodium than vended sodas.Easy-to-Use- Making a delectable soda drink is rather easy. You merely need to press a button and within seconds, a fresh, delicious spray of soda is available. Further, this device doesn't need electricity or batteries which also means more cost-savings.Dexterous & Multi-use Device - The device is sold in a compact form which means that it can be easily installed and doesn't occupy much space. Further, it can support making large volumes of soda. It can be used during all occasions. It is quite a sturdy device and doesn't breakdown easily when subjected to negligent use. The device doesn't present any danger to children who are prone to harming themselves.Being Green - You are contributing to the cause of conserving the planet. Since you are not creating more garbage in the form of plastic disposal, you are directly contributing to keeping our planet healthier and greener. Having a soda maker at home means that you are preventing at least 2,500 soda bottles/cans from being dumped!

Now you know how a soda maker at home can improve your life and how much time, money and effort you save by making your own delicious soda drink for you and the family. Enjoy!

Fundamental Home Baking Suggestions To Make You a Great Cook

Even if you do not truly possess professional baking skills, you'll be able to still fall into the baking addiction. Once you've got baked your initial goods, you would not be able to stop from baking anymore. This is typically true to home baking, which is probably the most comfortable area to accomplish your very first baking experience. Sure, it might be messy at 1st but then the rewards are self-fulfillment and satisfaction.

Home Baking Suggestions

1 - Get yourself acquainted with the recipes. If you are familiar with the recipes and you follow the directions religiously, you'll have the ability to bake with skills of experts in no time at all. Practice makes best - or so the saying goes and it holds accurate even in the world of baking. You need to make a number of repetitions of 1 recipe just before you can fully grasp the process of baking the good.

2 - Familiarize your self with baking supplies and accessories. Every baker on earth is great at what they do since they know they have the right tools to accomplish the identical. You don't want incredibly pricey tools just like those you locate in numerous television ads. Just the basic tools would do you extreme favor already. Shop around regardless of whether in your local market or online - it's entirely your option.

3 - Explore your cooking creativity. Bakers are like artists and they express their creativity on the masterpieces that they develop. You can even discover bakers that have won grand prize in many baking events. Naturally, your goal may possibly not be to win anything but just acquire skills that may impress your pals. Well, creativity is a great trait to commence with particularly when you lack some supplies.

4 - Be a natural with cooking. A whole lot of bakers are good at what they do not due to the fact they are born that way but due to the fact they know how you can be natural at what they do. Being natural means you freely express yourself by way of the recipe that you're baking. Should you combine creativity with being natural, you're on your approach to mastering the art of baking.

Once you might have already grasped the nature of baking, you will now be ready to come up with new and exciting ideas and not just follow recipes religiously. You may well even come up with your own recipe in the method. You can even earn funds on the goods that you bake but just before you can do this you'll want to know the basics.

Gimme Pizza: Discover Why People Love It So Much

Whether it's a weekday or weekend, pizza is good any time, any day. Best of all, it's really convenient. Lots of people like it, and it's consistently listed at the top of people's favorite things to eat. Whether you like the really thick, cheese-filled crust, or if you like it really thin, you're sure to get something you like. Examine a number of other reasons why eating this food is a good idea.

Good For You

When thinking of healthy food, pizza is not usually the first thing that comes to mind. However, a lot of people do not realize how healthy this type of "pie" can be. There are plenty of ways to make this a great meal for just about everyone. If you're someone who enjoys a lot of vegetables, you can get "veggie lovers" pizzas on thin crust. This way you can get all the flavor that you're looking for, but without all the extra calories derived from thick dough. If you're someone who craves meat but are looking for a healthy solution to get that protein, you can decide to get one meat topping instead of all the meat toppings. This way you can get some of the flavor and texture that you like, but you won't have to overdo it. Keep in mind that tomato sauce is also very good for you.

Not Expensive

In addition to pizza being good for you, it's also a very affordable meal. That's because many times you won't eat an entire pie by yourself. You will usually pitch in with other people. And if you decide to feed your family on a weekend, this is a great meal that will feed a lot of people. Usually, you'll have enough leftovers that you'll be able to eat it again the next morning or for lunch the next day. Furthermore, if you're someone who likes to get sides such as breadsticks or a salad, you'll have a decently balanced meal to eat on for a number of days.

Easy to Get

When deciding to have pizza for your meal, it's pretty easy to get what you want when you want. There are numerous restaurants that offer this type of pie. You can either sit down and eat it or have it for carryout. Since this type of food is loved by many all over the country and the world, it's pretty easy to get one on just about any city block. You can call in advance to make sure the pie is made so you can stop by the store or the restaurant to pick it up. If you'd like to stay in for the night, many pizzerias offer delivery well past 10PM. You can get a great meal at an affordable price and you won't even have to leave your home.

Filling

Besides this type of pie being convenient, healthy, and affordable, it's also extremely filling. Just about one nice slice will do you fine, and if you want more, there are usually plenty of slices available in one box. If you're watching those calories, you can get a slice of plain cheese pizza that does not have a ton of calories, but it will also keep you full until your next meal. Many people decide to eat this cool type of food simply because of its denseness and the thick buttery bread. It's a great, healthy, meal to fill you up and leave you satisfied.

Green, Attractive and Sweet Peas

Pea is a spherical seed of the legume Pisum sativum. Each seed pod contains many peas.

In botanical terms peapods are fruits as they contain seeds that develop from the ovary of the flower. They are considered as vegetable most popularly used in cooking. It is member of family Fabaceae and the name pea is also added to other members of the family like cowpea, pigeon pea and seeds from several species of Lathyrus. The word pea has been originated from a Latin word.

It is an annual plant with a life cycle of one year. It is grown in all parts of the globe and is a cool season crop.planting of pea takes place in winter to early summer depending upon the location. The average weight of pea varies from 0.1-0.36 grams. It is used as a vegetable and can be eaten fresh, frozen, can or dried to be used as split pea. These varieties are typically known as field peas. Wild pea cultivation is mainly restricted to Mediterranean basin and the Near East. Archeological evidence suggests that cultivation of pea began in 4800-4400 BC in the Nile Delta.

Pea is a green coloured, pod-shaped vegetable widely grown in the cooler months. The seeds may be planted in the soil when the temperature reaches 10?C but the plants thrive well at a temperature of 13?C to 18?C. The plants fail to survive in the summer heat of warmer temperate as well as the lowland tropical climates. They grow well in the cooler high altitude tropical areas. Many cultivated varieties attain maturity in about 60 days. They grow well in slightly acidic and well drained soils. Peas have both slow growing and vining varieties. The vining varieties can be characterized by the presence of thin tendrils that twine around anything for support and attain a height of about 1-2 m. they undergo self pollination. There are many varieties of garden pea known under cultivation.

Pea weevil is an insect that damages peas and other legumes. This insect is native to Europe but has also spread to Canada and Alberta. They are 3.5-5.5 mm long and can be distinguished by the presence of three dark coloured lines running across the thorax. The larvae of the weevil feed on the root nodules which supply essential nitrogen to the plant for proper growth of stem. Adult weevils feed on leaves and make a c-shaped mark on the outside of leaves. In early times peas were grown for their dry seeds. In the modern world peas are boiled or steamed which breaks down the cell walls and makes them sweet in taste as well as makes the nutrients bio-available. Along with lentils and broad beans they form an important part of the diet of people of Middle East, North Africa and Europe during the Middle Ages. In India fresh peas are used in a number of dishes but the fresh ones can be substituted by the frozen ones also. They are also eaten raw as they are sweet in taste. Dried peas are also used in soups. They are even roasted and salted in Thailand and Malaysia as snacks. Pea soup is also eaten in northern Europe, parts of middle Europe, Russia, Iran, Iraq and India. Processed peas are mature peas that are dried, soaked and heat treated. Pea starch is used in making bioplastics.

Peas are rich source of vitamin A, vitamin C, B vitamins and lutein. In the mid 19th century Austrian scientist Gregor Mendel's observations of pea pods led to the principles of Mendelian genetics, the foundation of modern genetics. Some individuals are allergic to peas as well as to lentils.

Healthy Grilling Options Can Be Tasty

Just like in the winter, most of us enjoy comfort foods like big bowls of chili with all of our favorite ingredients and toppings, or a warm bowl of mashed potatoes and chicken and noodles. While there is comfort food in the winter, we enjoy the relaxing and enticing smell of the family grill. There's nothing better than the aromas of burgers, pork or even chicken cooking on a charcoal grill. If you happen to be on a special diet, or need to watch your calories, there's no reason why you still can't enjoy your favorite summer dinners. By making just a few small changes, you can still relax in the summer at your family picnic or BBQ.

If you are a sucker for grilled hot-dogs, you can choose those with less sodium or made without pork. Look for hot-dogs that have turkey and are nitrate free. Should you want to add a hamburger to go with your hot-dog, choose lean meat, turkey burgers, or even the vegetarian kind. Another vegetarian option is to grill a portabello mushroom on the grill, add a little bit of seasoning, and then place it on a bun. You still get to enjoy the juicy flavors of the grill-except its a healthier option!

To add some veggies to your summer plate of summer cook-out goodies, try some vegetable kabobs. Purchase some kabob grilling sticks and place some of your favorite vegetables to them. Add some pieces of fruit for some sweetness too. Add green peppers, onions, tomatoes, red peppers or even some pineapple. Grilled veggie kabobs can make a perfect side-dish or an appetizer.

There are other ways to keep your cook-out healthy besides changing up the menu as well. Cut off any additional fat that is found on the meat before cooking it. Before starting your grill, be sure that it is clean and free of any debris and leftover charcoal. Instead of using salt to add to meats, try other herbal seasonings such as Basil, Sage, Oregano, or Rosemary.

Grilling outside doesn't always have to mean extra calories. It can actually be quite healthy if you choose options with less fat and sodium. Even if you are dieting, you can still enjoy the juicy flavors that come along with cooking out on the grill, and relax with your friends and family. There''s nothing better than a great day of outdoor grilling with those that you care about the most.

Essentials for Successful Food Service

Most publicans, landlords and bar owners will tell you that the hostelry industry has been suffering these past few years. With economic recession, government cuts and the smoking ban, many drinking establishments have had to close the doors.

In the UK, nearly three pubs a day close their doors for the last time and many traditional pubs are disappearing from our town, cities and villages leaving a social gulf with nowhere for local people to congregate and socialise.

The pub or local bar is an important aspect of any local community but even for those struggling in the current times, there are things you can do to ensure you keep your doors open

Serving food is one way of boosting an income and generating enough money to pay the bills and stay open. More and more people now visit pubs for the food rather than the drink so it can be very short-sighted not to want to take advantage of such custom.

One thing that puts people off is the need to buy all those catering accessories and equipment and retrain staff to deal with food. However, the time and investment is often worth it as a pub can make huge leaps in revenue by offering food.

However, quite often pubs fall into the trap of failing to plan their service properly which can lead to blockages in the kitchen, disgruntled customers and all the investment that's gone into serving food becoming a waste.

With any food service a system of four steps needs to be put in place: First menus. Providing a form of menu is essential fo customers to peruse, and not just indoors either, all food establishment need to provide a menu outdoors to entice people in through the doors. The most efficient method for providing a menu, is to use chalkboards or menu-boards which can be altered at will, this does away with the need to get menus printed for each table.

The next step in the food service system is taking the orders. Most pubs do this electronically with the tills behind the bar hooked up to screens in the kitchen, but it can be done manually on appear but it is always best to request food orders at the bars at it reduces the number of service staff required.

The next step is service. Bringing the food to the table and ensuring customers have the relevant cutlery and condiments.

Finally, removal of empty plates needs to be done efficiently, otherwise blockages of washing up can halt the kitchen. It is recommended that you invest in a good selection of trays and a tray stacker or trolley, this will allow empty plates to be stacked neatly and not clutter up the kitchen.

Food Storage 101

Being able to know how to store your food in your kitchen makes your life in the kitchen easy, it ensures that you are able to save money by preventing the food that you have in the kitchen from getting spoilt. It also provides the opportunity to have your kitchen to be more organized and ensure the food can be easily retrieved.

The first thing you need to do is to select the perishable from the non perishable i.e. all the foods that have been stored in the cans should be kept away after confirming the date of expiry of the cans and see if they are leaking from the cans since if they are leaking they are a potential hazard and might make the other foods around it to rot.

If you have food in excess and you know that you can not be able to finish the food in a specified time meaning the food is likely to rot, it's good if you donate the food to a neighbor or the less fortunate so that they can be able to use it before it goes bad.

After doing that it's good if you devise a more comfortable means that you can use so that you can be able to store some of the foods well. For example foods like flour should be kept well in a sealed plastic container.

Plastic manufacturing companies have been able to come up with this containers that enable one to store the food in a more organized manner, you can purchase some of them and see how they will go a great way in ensuring your food is well preserved.

For those people who love to budget for the whole month, it might mean that you have to acquire things in bulk; these plastic containers will enable you to store the foods easily once you are able to remove them from their original containers which will help you in saving of space.

If you are not good in food storage and arrangement of the foods in your cabinet, it would be better if you are able to store the most commonly used food items in a different place. This place should be where you can be able to reach without interfering with the other arrangement of the food.

Last but not least to ensure you have an easy time in the kitchen, by the use of a weekly menu try and gather all the food stuff that you require in one place so that you can cook food more faster and save more time in the kitchen.

Enjoy Fresh Squeezed Juice With The Breville Juice Fountain Plus

Fresh squeezed juices and vegetables are both a pleasure to enjoy and nutritionally healthy. The Breville juice fountains incorporate the latest technology, are user-friendly and allow you to enjoy your favorite juice in a matter of seconds. It is no wonder that they have received high marks from users and are among the bestselling currently.

The Breville company introduced its first appliance from its factory line in 1932. For over 70 years and 30 million satisfied and loyal customers and users, it is still producing and innovating consumer products that make our life simpler and more enjoyable. The company has had a great ability to combine innovation with great design that has brought them to the top of the consumer appliance market.

They have a complete line of juicers to meet all taste, needs and preferences. From the Breville BJE200XL 700-Watt Compact Juice Fountain to the Breville 800JEXL Juice Fountain Elite 1000-Watt Juice Extractor and many models in between. The Breville Juicer technology has enormous capabilities that can accommodate entire fruits for juicing. This is because the Breville Juicer fountains have large chutes that are armed with interior cutters. This ensures that the fruits and vegetables are well chopped prior to compressing. All the juicers are equipped with powerful motors that range from 700 to 1000 watts and speeds that go more than 14,000 rpm. Therefore, nothing comes close their overall performance. In fact, an eight ounce glass of juice can be made in as quick as 5 seconds.

To guarantee operational convenience, the Breville juicers have extra-large pulp containers. This allows you to do prepare juices several times without the need of emptying the pulp reservoir. This way, you can enjoy preparing juice in less time and with less effort.

Breville juice fountains are well made and usually are made of stainless steel to last and allow you to prepare your favorite juice for many years. The components are detachable and dishwasher safe for easy cleanup, so you will spend more time enjoying your juice instead of cleaning.

The Breville juice fountains are so versatile that the juices you can prepare are limited by your imagination. Juices are both healthy and refreshing alternative. With the Breville juice fountain you can enjoy fresh juices every day easily and with little effort. That is why the Breville juicer fountains are well worth considering and taking a look at.

Exciting Tastes and Smells Came From Taiwanese Cooking Classes

American Chinese cooking can be likened to the French word potpourri. It comes to us with a blending from many different regions of China. The seasoning ranges from hot and spicy to somewhat bland. However you like it, Chinese food is full of veggies and generally packed with healthful eating.

Taiwan is a small tobacco shaped island, a scant 100 miles from mainland of China. The tiny country wishes to be known as the Republic of China. During the two-years my family and I lived there, we resided in central Taiwan, in the town of Taichung. It was the experience of a lifetime.

My two children attended Morrison Academy, a Baptist missionary school in Taichung. Most of the teachers at Morrison were young American women who came to teach for a year or two before returning home. They arrived eager to experience life in a different culture. Few were disappointed. I was there due to my husband's job assignment, but for me, it was the opportunity to live the pages of National Geographic every day.

Through a friend who was a teacher at Morrison Academy, I was invited to attend a Chinese cooking class that the school's Chinese cultural teacher, a native of Taiwan was offering to the newly arrived staff that fall. My friend asked if I would be interested in joining the group. Would I? You bet I would. Allowing me to join them was like a gift. I felt privileged.

For a small fee to cover the cost of our food and supplies, we attended cooking classes every Saturday afternoon for six-weeks in the Morrison High School home economics classroom. The best part of the course came at the end of each class. We sat down to a gourmet lunch that we helped prepare, sharing the camaraderie of young women living abroad and the exciting experiences each of us was uncovering. Not only new sights and smells, but sharing where to shop and what not to miss seeing during our time living here.

Before dismissing the class, our cooking instructor gave us two different printed versions of each recipe we learned to prepare that day. One version listed fresh foods that could be found in the outdoor markets of Asia. The second version she had adapted the recipes to what we might expect to find in the supper markets when we returned to the United States.

The instructor's adaptation of her recipes offered an excellent primer in the art of Chinese cooking. By sharing her recipe for Egg Rolls, I hope it opens your world to exciting tastes and smells and you too might feel that you are gaining a glimpse into living the pages of National Geographic.

Egg Rolls
? lb. ground meat
6 eggs
3 Tbsp. soy sauce
? tsp. salt
? tsp. salt
1 tsp. cornstarch
Some ginger
a little bit of water

Egg wrappers
1. Mix first 4 ingredients together
2. Break the eggs and add salt. Use chopsticks to beat a little. Then put water (about a tbsp.) with cornstarch and beat a little more.
3. Heat a pan and add a little bit of oil to fry the egg wrapper.
4. place the egg wrapper flat, put some of the first mixture on wrapper. Roll them. Then place on a plate to steam about 5-minutes
5. Take out and cut them on the plate ready to serve.

Filtered Water Vs Tap Water

Water is essential to the human body. It is recommended that 8 ounces of water be consumed daily. Of course, there are several sources: tap water (municipal and well, filtered or unfiltered), and bottled. With the costs of bottled water rising more people are reaching for the tap. So what is better; filtered or unfiltered tap water?

The source needs to be considered first. If the water is coming from a well, there may be more health risks. Water from a municipal supply (also known as "city water") is subject to the "Safe Drinking Water Act". This is a federal statute designed to protect people from unsafe water consumption. Anything that falls under this category is regulated by the government. The treatment for this source of water include: filtration to make sure all particles are removed from the water (dirt, clay, etc), ion exchange to remove chemicals such as nitrates and uranium, and disinfection by using chlorine. These processes keep tap water safe for public consumption (water.epa.gov).

Private wells, on the other hand, are not regulated by the government unless they serve at least 25 people. It is recommended that people with private wells test their water for contaminants at least once a year.

There are several adverse health effects that can come from drinking contaminated tap water. If there is an infant in the household under 6 months of age, high nitrates can cause "Blue Baby Syndrome"; this can inhibit the baby's blood from carrying the proper amount of oxygen and can lead to suffocation.

Another contaminant in unfiltered tap water is lead. Lead can cause delays in mental development in children and babies, if the contamination level is high enough. There is also evidence suggesting lead can cause attention deficits as well as high blood pressure in adults.

Overall, the cleanliness of drinking water is vital to human health. All should be actively making sure their water is safe for intake; especially if there are children or the elderly in the home. A filtration system is a good idea in homes where a private well supplies the water.

Eat Seafood All Year Round With Alaska Crab

One of the most unsung and versatile kinds of seafood on the market today is Alaska snow crab. This kind of seafood is a great way to bring a lot of rich flavor to your dishes. The great thing about it is that it is plentiful, local and you can buy it fresh or canned for later. It is the kind of seafood that you can eat all year round and it is versatile enough to go in a wide variety of dishes. You can make meals with Alaska snow crab for all four seasons. You can add it to warm winter seafood chowder, have it stirred into an autumn pasta dish, you can make it part of a light spring salad, or use it as part of a summer seafood bake. The options for preparing and eating this great seafood are endless.

Another great reason to make Alaska snow crab a part of your regular diet is because it is a food that is delicious and healthy. Among crab and other kinds of crustaceans it is lower in bad oils and fats, and it has a lot more flavor than many other kids. This means that you can add a pungent seafood flavor without also adding all of the fat that usually comes hand in hand with that kind of flavor. It is also one of the largest kinds of crab there is, so you get a lot of yield from one crab.

The way that you can buy this super seafood is varied. You can buy it whole and fresh, to shuck and prepare yourself, you can get it fresh and prepared how you want it, or you can get it canned in its natural juices so that you can keep it in the cabinet to add to any of your dishes year round. You can find it in your local grocery store or order it online depending upon how you want it. It is a delicious addition to your meals and also comes at a great price. When you purchase Alaska snow crab you are getting local, natural, high quality and flavorful crabmeat at a low price.

Difference Between Cooking Wine And Regular

Wine is a delicate drink prepared with grapes. It is being consumed with any meal to enhance the flavors of the various dishes. Wine has been in use since ages, but many of us still are not aware of the difference between regular wine and the cooking wine.

The cooking wine is one which is prepared using grapes that are of low quality. It consists of salt which is missing in the usual drinking beverage. The purpose of adding salt is to preserve the wine for a longer time. When cooking wine is opened, it can be used later. But, when regular wine is opened, it should be consumed within a few days otherwise the taste changes and the wine tends to become sour because of the exposure to sun. The shelf life of regular product is obviously less than cooking type.

Many feel that cooking wine is used for cooking. But is it true? Chefs believe that dishes prepared with wine should not be served. It is considered a low quality wine that has a pungent flavor and is not included in the list of ingredients of many chefs and cooking experts. The wine can neither be used as a drink. Well, at the most one can find it as an inexpensive substitute to regular wine. So, do not get perplexed when you are pondering whether to use cooking wine in a dish. Remember, this kind of wine is no good in preparing various dishes and recipes. Always use the drinking variety to enhance the flavors and taste of dishes.

Cooking Meditation - The Contemplation of Cooking

There is the housewife's routine, the fast food factory, the restaurant drudgery, industrialised catering, ridiculous 3-star chefs and then there is Cooking Meditation. This may end up being quite refined but starts off with the humble garden barbecue; food cooked on the spot and amidst everybody and everything, simple and delicious. It's the gathering around the hearth of bygone times for warmth, food and companionship. Has anything changed?

To cook means to expose raw ingredients to heat with the help of cooking utensils and thus turning them into edible food. You are all in one

dreamer creator chief chef magician alchemist
technician mechanic chemist biologist
handyman and dishwasher.

There are a few simple ways to get the job done, and the market delights with foodstuff of different

textures types origins colours character

all available at no great expense. It's no mystery, either. Everybody around you is using some or more of these with lesser or greater success, out of necessity or for no other reason than indulging in pleasure.

As an introduction for you to get started with ease I shall provide a simple guide to tools and techniques, a general description of ingredients and some ideas of how, when and in what combination you might use these. Be patient, it's all here.

'Tasty and healthy, light and fresh, easy and fun' should be challenge and motivation enough for you to give it a try. And when 'the spirit catches you' resulting in your

brain, mind, soul and heart nose, ears and eyes
wrists and fingertips palate and tongue

eventually becoming ONE with the products in your hands, you have reached a very advanced state of contemplation. Total concentration - the mind is flying, soaring. Creation! Others may meditate cramping their muscles; your meditation is cooking, simple and fun.

Actually the whole process starts with a flash of inspiration out of nowhere, an article, a photo or whatever. You get onto your bike and head for the Evening Market. The seeds in your mind are growing and by the time you get there they start bearing fruit. These keep ripening while you are wandering about, putting together and finally purchasing all that is needed to make your inspiration come true. Head home for the final, crucial, cataclysmic act of creation. It is an experience that totally cleanses you of what may worry you leading to pure pleasure, salvation and exaltation.

There goes the doorbell! My friends with their ever more refined taste buds are here. The table is set, the second part of the evening is about to begin, full of knowledge and fun.

For the desk bound office worker, from clerk to manager, CEO to politician, it offers the challenge and satisfaction of making full use of the magic of one's hands interacting with the brain and the senses.

The Sophistication of Simplicity

What really is sophisticated cooking other than to work with the least number of ingredients to create culinary art. This is more likely to happen in a jungle in Laos or Lao village hut than a 3-star kitchen in France, or Bangkok for that matter.

Sophistication is Perfection in Simplicity

That's art; read Wilhelm Busch or Albert French, listen to Mozart or Santana, look at Vincent Van Gogh. It is agonising hard work to make something appear with such magic ease to convince, captivate, mesmerise, fascinate and last as unique.

Put my recipes to the test. How few ingredients they are made of. Another thing, there is no space in my kitchen for oven or microwave.

Today architecture and interior design are a battleground of opulence versus elegance, new-rich show-offs and old-moneyed discretion. Guess what reigns supreme? The same in cooking!

Keep things simple, use home grown produce. If you do not know to appreciate the local stuff and seem to think that you must have imports to tart up your menu to impress and compete, you have already lost before even having started. Convince me with your love and ingenuity, not fanciful names from faraway countries.

The creation of a meal, the way it is produced and consumed, define a civilisation. Accordingly the infamous starred Michelin restaurants rank rock bottom while the Lao farmer's evening meal comes out on top of the list.

Cook me a simple, honest to Buddha tom som pa, like Bangon's at the Kingfisher Ecolodge in Champasak, and I shall taste whether you really know how and care to cook!

The Quantification of Quality

With regard to the debate about Quantity Measurements versus Intuition, and the very essence of this guide book, it would certainly have been smarter in terms of its marketability if I had indicated measurements for each and every item.

Weights, more often than not, are studiously converted from some weird English or American unit into very precise 436 grams. Read the food pages of any newspaper or magazine if you don't believe that such nonsense actually exists and is taken seriously to boot.

In reality, whose appetite are we talking about? Which norms would honestly apply from one person to the other, my fingertips to my wife's, teaspoon size in this country to the one an ocean across?

We are talking here about cooking the Asian way. There is neither room nor need for silly measurements!

This book is an extension of my design art. Art is not quantifiable. It can neither be measured by the size of a canvas and litres of paint, the number of musical notes in a symphony, cubic and square meters of concrete... nor in grams, fingertips and teaspoons.

This is all about experimenting and gaining confidence in due course. Trust yourself and get started; that's what it takes, no more, no less!

Early Retirement Means Longer Breakfasts

They say breakfast is the most important meal of the day. I know nothing about importance of meals or healthy food or any other thing like that. All I know is this, breakfast is my favorite meal of the day and I love everything about breakfasts. I love the smell of coffee; I love fresh orange juice; I love crispy breads and melting butter... I used to work the night shift so I could have a long breakfast. Now they call it a brunch. Worst word choice ever! If I wanted my dinner in the afternoon I wouldn't call it "lunner," would I? Anyway, when my side project, which was a web page about pets, was sold to a multinational company, I finally retired at the age of 29 and ever since, I'm enjoying long and magnificent breakfasts, any time I like, all through the day.

One of the best features of breakfast is the preparation phase. It is called the preparation phase because it "prepares" you for the joy you will have while eating and drinking the things you are "preparing". In this phase you must use the highest quality utensils you can lay your hands on. I use VillaWare. Right now I can imagine you saying, "I didn't read this page until this line just to encounter another advertisement..." Of course I will advertise Villaware without hesitation. I make my coffee with their espresso maker; I use their blender and food processor; and alternately I make Panini sandwiches or Belgium waffles everyday with their cooking utensils. If somebody should advertise their products, it must be me. Some people say France is the culinary capital of the word. I bet they never went to Italy.

When I first retired, I gave myself a retirement present and went for a world tour. I traveled in four continents except Australia and Antarctica. I saw the beasts of the world excluding kangaroos and penguins; I ate all kinds of strange things not to offend the indigenous people. For example in a strange land called Paris I ate snails and frog legs not to offend the French people. Can you guess where I loved the most? Italy was the food capital of the world for me. Before you ask, let me tell you, I have zero Italian blood in my veins.

Here I am, having another great breakfast prepared with utensils originated in Italy. Who wouldn't want to be me? I know, I would.

Drinking - Lao Style

Drinking, ritual

Water! Cafelao and Tea

Water is what everybody drinks, cold or hot. Coffee and tea are relatively new to the country. The recreational and fortifying drink used to be, and still very often is to this day, hot water (nam hohn). A glass of cool water (nam yen) as refreshment and to make you feel welcome is immediately served to any guest or customer upon having been invited to sit down, at home or at the office. In 'better' Thai restaurants it's no longer done for commercial reasons; why give something away for free. In Laos it is still a sign of gracious service.

Coffee (kafae) became known early last century with the establishment of French coffee plantations on the Boloven Plateau in southern Laos. By now these plantations produce world class coffee for export while cafelao has locally become the in-thing to drink. It is made with sweet, white condensed milk sitting on the bottom of the glass which is then topped up with solid black coffee. A truly black-and-white concoction, the Lao B-52!

Tea (nam xah) eventually descended from China. A fairly recent newcomer is indigenous green tea made from organically grown mulberry leaves as pioneered at the organic farm in Vangvieng. It has pretty much captured the local market and is in the process of seriously going international. My morning brew consists of mulberry tea for its acknowledged medicinal benefits blended with bergamot flavoured Earl Grey tea for the caffeine induced pick-me-up effect.

Wine

Hail, thou French occupiers; it is cheap, thanks. The choice of wine - red, white or rose - to go with your meal is entirely yours. In regards to which wine accompanies what food there are NO rules, that's French wine industry hype. Feel free, as well, to chill your wine to your preference because it would be pretty silly to drink red wine in the tropics at 'room temperature' as lectured in Europe.

The Rituals

On the occasion of birthdays, weddings, funerals or anything else

To keep the mood lively anybody can, and quite a few eventually will, grab a bottle of whatever liquor (lao) is available or brought along for the purpose, take a small glass and start making the rounds offering a shot to everybody. It is difficult to refuse while she herself, it really seems to be more often a 'she' than a 'he', has quite a few in the process of doing the catering with the sole intention to get you, and everybody else, drunk. It's all about comradeship though it predates communist days. Basically it is a democratic way to make sure that everyone gets royally drunk equally fast. While lifting the glass in greetings to the host and assembled crowd wishes for a winning lottery ticket and so on are very much in place and repeated often. It's a drink-up ritual, finished by you ostentatiously turning the glass upside-down to prove that you have, indeed, emptied it to the last drop.

Any day - any time when friends are gathered together

A voice is raised demanding, suffering no objection: lift (yohk kuen) your glasses which you then knock (tam) against each other. In Europe, you toast an occasion or person; here, a glass simply raised towards those present at table is an invitation and challenge for all to join in and drink, every time. The frequency of yohk kuen increases literally by the minute and participation is obligatory. Mind you, it doesn't take much persuasion!

If you do not drink alcohol make it clear to your host and companions and you will be respected for it; otherwise you cannot chicken-out, it's a communal fun affair - clink along with your water!

Laolao and Laokao

Same; none other than the local alcohol (lao) version of a Vodka or Schnapps distilled from corn or rice. Carpenters can't do without. I have observed them in mid-April, the hottest month of the year, at a noon temperature of well over forty degrees Celsius, straddle a house roof of considerable height and asking for a refill. I've tasted laokao (white liquor) over the decades starting in Thailand. It is getting better and better, that is cleaner and cleaner, not leaving behind the next morning that terrible aftertaste of yesterday's schnapps. Laolao (Lao liquor) is about to attain the quality to be mixed with tonic water. Xayoh to the Carpenters!

Laobongyaa

That's the stuff you see around sold as yaa or 'medicine' out of various glass jars with different herbs and roots inside. Each jar helpfully features a cardboard sign listing its various medicinal benefits. The more exotic varieties of Vietnamese origin feature such delicacies as cobras, scorpions and lizards. The bong stands for 'preserving' whatever is in there. It better!

Laohai

Local wine is made of rice, water and, yes, yeast. It's the yeast that makes this laohai potent for which reason its sale used to be forbidden in Thailand. This was meant to prevent people from making it easily at home and thus not paying taxes to the state for the privilege of getting drunk by their own inexpensive means. So as a foreigner you were sent into the supermarket to fetch the yeast from the farang women's bakery section. In Laos it ferments in traditional clay pots (hai) from which it is drunk by means of long bamboo straws. The volume consumed today is refilled with water to get drunk, again, tomorrow; fermentation and partying going hand-in-hand.

Beerlao

Where there is tam mak-houng, laab and som mou, there is Beerlao, no translation needed. Together with these dishes, and the love for celebrating, it has become a national icon. The ladies know how to consume and keep their alcohol down well. Don't talk about the older generation. When attending any Baci, village or temple fair, they drink you under the table. The women will lead you around in a ramwong-dance before you pass out. Gosh, they drink; yohk keun, lift your glasses!

Knowing what is bound to happen, an empty yellow Beerlao crate is helpfully placed underneath any table of three-plus imbibers which will fill up in no time with empty bottles, large ones. We are drinking here by-the-crate, mate!

It is praised by many as the region's best beer with an ever growing reputation and fan club (read the Bangkok Post's Letters to the Editor) turning it into a tourist attraction in its own right.

I remember when traveling around South America in the late sixties and ending up in some forlorn spot in the Andes or Amazon where they did NOT sell Cola, you knew you were really off the beaten track. The distribution of Beerlao to the farthest corners of the realm is a pillar of this society, a necessity for its functioning and a pride to the company employees. It won't always be chilled to perfection but, nonetheless, admirable efforts are made to this effect. It certainly doesn't need to be chilled in Samneua, it's too cold up there all year round anyway. If you end up in a spot where there is no Beerlao available at all, not even at room temperature, you certainly are a long way away from this world as we know it... or you might happen to be jungle trekking or white water kayaking with our adventure tourism company Green Discovery, and you'll be in good hands.

Calabash: Utensil or a Vegetable?

Calabash or bottle gourd or long melon is a vine generally cultivated either young or for fruit which is used as a vegetable. The gourd may be allowed to mature, dried and then used as pipe, utensil or bottle. Because of its bottle like size it is given the common name bottle gourd. The fresh fruit is light green in colour with smooth skin and white flesh. The round varieties are known as calabash gourds. It is one of the first varieties of plants generally used as a bottle not as a vegetable in the olden times. The plant derives its name from a Spanish word which means long melon.

Calabash is cultivated mainly in the tropical and subtropical areas all over the world. There is controversy regarding the origin of these plants. Some believe that they are native to Africa while others say that they are native to Asia. They grow very easily in wild. They are under cultivation in Europe much before Columbus discovered America. The rind of the domesticated calabash is waterproof and thick.

Calabash is used as a vegetable in Chinese cuisines may be fried or used in soups. The Chinese name of calabash is hulu. In Japan the larger varieties are generally used as containers while the smaller ones are used as vegetable. It is dried and sold in the form of marinated strips and is often used in making rolled sushi. In Burma it is a very popular fruit and the young leaves are boiled and eaten with hot spicy fish sauce. In Central America they are toasted and mixed with other ingredients to make a drink known as horchata. In India it is known as lauki and in Tamil Nadu the large gourds are used as floats while learning swimming in rural areas.

The shoots, tendrils and leaves are used as vegetable. The guard can be dried to make smoke pipe tobacco. Like other members of the cucurbitaceae family they are also known to contain cucurbitacins which are cytotoxins. A toxic compound known as tetracyclic triterpenoid cucurbitacin is present in the fruits and vegetables of this family and it is responsible for the bitter taste and can even cause ulcers in the stomach. In very extreme cases some individuals have died after consuming the calabash juice.

In Caribbean calabash is generally used as utensils, such as cups, bowls, and basins especially in the rural areas. It can be used as a container for carrying water as well as a equipment while going for fishing. In some Caribbean countries they are even painted and decorated and used as shoulder bags which are sold to tourists. In West Africa hollowed bodies of these plants are used as utensils for household purposes. They are used to clean rice and are also used as food containers. Small ones are used as containers for drinking palm wine. They are also used by some musicians to make musical instruments.

Choose the Maqui Berry Products In Accordance With Your Preference

Do you know that currently, the market is flooded with innumerable Maqui berry products? If you go shopping, you would find that this fruit is available in many different forms. Thus, you have the option of choosing any form that you prefer for your overall health. In general, you would get them in the form of drink, powder or supplements. Now it is largely up to you to decide the products that you want to use. However, when you buy these products, you must be careful while you select the source from where you are purchasing. This in turn, would help you to get the best.

There are many different benefits that you would get from the berry as a whole. These are rich in vitamins and antioxidants, as a result of which you would be able to use them as supplements. On the other hand, if you are looking for a detox, this can be the best option for you because it is a great product for weight loss. It can detoxify the harmful substances from your body thereby giving a purifying effect altogether which would certainly help you to a large extent.

It is true that wherever you look around, you would find plenty of products as detox, but in this sense, this type of berry seems to be the best. This detoxifying product would certainly give new ways to look after the development and improvement of your health. It would quickly help you to flush out your system, and cater to a host of other requirements. Though acai berry is also a popular fruit, but in the recent days, it has been said that the health benefits of Maqui berry are much more than that of acai berry. Thus, you can certainly go for using the different products with Maqui berry to benefit the most.

Celiac Disease Diet - How To Know What Is Safe and What Is Not

Do you have Celiac Disease and find it difficult to stick to a new, Celiac Disease Diet? You are not alone, not only is it difficult to discover what foods you can and cannot eat, but finding Gluten Free foods can be even more challenging.

Don't worry, with a little "outside the box thinking", and some common sense, you can learn how to keep you Celiac Disease symptoms under control with easy to follow diets and programs.

The first step is to not be intimidated by the phrase "Gluten Free Diet". All that it really means, is that foods that contain the wheat protein Gluten, are bad for your system. Many products that you may not think of as wheat products can contain Gluten as a filler product or may have been used as an ingredient for some processed foods.

Luckily, there is a wide variety of non-gluten alternatives available when shopping for a Celiac disease diet. Most of these alternatives loose non of the nutritional value of the gluten containing variety, and suffer no change in flavor or taste.

Some have difficulty when adjusting to these new restrictions when they realize how much wheat is actually used in our every day products. Coffee, sausages, and other non-wheat products can all contain wheat products. However, not all products are off limits. Various other products are perfectly safe and can be used as alternatives, such as:

Corn for example, does not contain Gluten is well toleratedFlax is another common grain that is good.Nut and bean based Flours are safePotato starch or flourTapiocaSoy (except for Soy Sauce)ChickpeasAnd Rice and rice products are all approved.

Products vary from manufacturer to manufacturer, so be sure to read the labels when you first start shopping with these new rules in mind

Hopefully, this article will show you that simply because you, or a loved one, has been diagnosed with gluten sensitivities, does not mean that you will be restricted to a tight, inflexible, and rigid diet formula.

These are only the building blocks, the first step along the path to Gluten Free living.

Canada Gets New Beer Label Laws

When you think about beer labels, chances are good that you picture your favorite brew's logo, or maybe you think of the interesting phrases or sayings that some breweries put on the neckbands and on the back labels. Well, for Canadian beer drinkers, things might be changing if the government has anything to say about it (and they usually do). What's on tap for beer lovers in Canada? New beer labeling laws are set to go on the books to help protect drinkers with allergies.

Beer labeling laws are complex and confusing, even for brewers that have been in the business for a long time. In addition to national laws, there's a multitude of others that must be adhered to. In Canada, beer labeling laws might be changing to force breweries to include nutritional information and a list of ingredients used in the beer. However, the laws were held up the day they were set to debut. Brewers requested to be exempted from the new laws (which are actually applied to the entire food and beverage industry). Not surprisingly, consumer advocacy groups immediately protested that the beer industry not be excluded from the labeling laws.

The new laws would force beer makers to declare the presence of any known allergens in the beer, like gluten or sulphites. They would not be forced to disclose the entire list of ingredients used to brew their beverages, though. It would also include ingredients like chocolate, nuts and other ingredients that can cause serious allergic reactions in people. Celiac disease is possibly the most recognized issue here, but there are others, such as nut allergies that can cause anaphylactic shock and even death.

One of the largest concerns driving the new regulations is cross-contamination. For instance, for specialty beers that contain chocolate, the question of whether or not that chocolate was made on the same equipment that handles peanuts and tree nuts is a very important one. Even trace amounts of these substances can be life threatening.

In a way, the new labeling might even be a boon for specialty beers and craft brewers. Many consumers with allergies avoid beers if they are unsure what ingredients were used. By clearly labeling allergens present in their beers, many brewers might actually be able to increase the number of people willing to give their brews a try. Of course, the cost of changing labels can be considerable, and should not be ignored.

Poto Cervesia,
Dustin Canestorp

Check Out the Flavour of Peaches

The peach belongs to the genus Prunus and is native to China and is popular for its juicy fruit. The peach tree is deciduous attaining a height of 4-10 m and is placed in the subfamily Prunoidae under the family Rosaceae. It has been classified with the almond in the genus Amygdalus but can be differentiated from other members by the corrugated seed shell. Leaves of peach tree are lanceolate, 7-16 cm long and 2-3 cm broad and pinnately veined. Flowers are produced in spring much before the leaves are born. They may be solitary or paired, 2.5-3 cm, pink in colour and are provided with five petals. The fruit may be with yellow or whitish flesh, with a delicate aroma, with a velvety or smooth skin as found in different varieties.

Flesh of the fruit is very delicate and is of high commercial value when green. The fruit bears a single seed which may be red or brown, large, oval shaped, measuring 1.3-2 cm long with a hard woody shell. Peaches, plums, apricots and cherries together constitute the category of stone fruits.

The botanical name of peach is Prunus persica which suggests that it might be native to Persia but the truth is something else and it was originated in China many years back. They have specific chilling requirements in order to grow well. They fail to survive in the tropical areas as they lack specific cold weather. They are able to tolerate winter temperatures to about -26?C to -30?C but this range of temperature may kill the flowers resulting in no fruits during the approaching summers. Certain cultivated species are very tender and delicate and can tolerate very little fluctuations in temperature. They require extreme heat also during the summer months for fruit ripening. The optimum temperature required for fruit ripening is 20?C-30?C.

The flowers generally bloom in the early spring but if the temperature gets lower than -4?C the flowers may wither. However, if the flowers remain closed they can tolerate certain degrees of cold.

Important peach producing areas are China, Iran, France, and the Mediterranean countries like Italy, Spain and Greece. The harvesting of plant is generally done in the months of May to August. The trees are susceptible to leaf curl, brown rot or a dark-reddish spot. They require constant supply of water which can be increased shortly before harvesting. Drip irrigation is generally considered ideal. A quarter of root being water is sufficient for the whole tree. They have a high requirement of nitrogen as compared to other plants. NPK fertilizer must be supplied and in addition to it poultry manure can also be added right after the harvest. Blood meal and bone meal, 3-5 kilograms per mature tree, or calcium ammonium nitrate, 0.5-1 kilogram are suitable fertilizers. If the whole farm of the peach tree is left without water the size, falvour as well as the sugar content of fruits get affected.

Peaches must be stored at room temperature and refrigeration must be avoided as it can reduce the taste of the fruit. They are good sources of carbohydrates, vitamin C, protein and potassium. Peach seeds contain cyanogenic glycosides, including amygdalin which decomposes into sugar and hydrogen cyanide gas. Peach allergy has also been noticed in some hypersensitive individuals and the symptoms may range from local symptoms to systemic symptoms including anaphylaxis.

Bitter But Beneficial Bitter Melon

Bitter gourd or bitter melon is a tropical and subtropical wine scientifically known as Momordica charantia is a member of family Cucurbitaceae. It is widely cultivated in Asia, Africa and Caribbean for its edible fruit which is the bitterest one amongst the fruits. A number of varieties are known that differ in their shape as well as bitterness of the fruit. The plant basically belongs to tropics but its native origin is still not known.

The plant is characterized by its herbaceous nature and tendril bearing vine which attains a height of about 5 m. the leaves are alternate, 4-12 cm across with 3-7 deeply separated lobes. Each plant bears yellow coloured, separate male and female flowers. In Northern Hemisphere flowering occurs during June to July and fruiting during September to November. The fruit is oblong with warty texture. The fruit is hollow in cross section with a thin layer of flesh surrounding a central seed filled cavity bearing a layer of large, flat seeds and pith. The fruit is generally consumed in its green form or when it starts to appear yellow. At this stage the flesh of fruit is crunchy in texture but bitter. Skin is delicate and edible. Seeds are not bitter and can be removed before or after cooking. As the fruit ripens the flesh becomes bitter, distasteful and tougher to be consumed. The pith becomes yellow or red and can be eaten uncooked. When the fruit is fully ripe it turns yellow and curls and opens to expose the red coloured seeds and pulp.

The varieties differ in their shapes and sizes. The typical Chinese phenotype is recognized as 20-30 cm in length, oblong with tapering ends, yellow-green colouration and warty texture. The bitter melon of India is more typical in its shape and toothed texture. Each 100 grams of bitter gourd yields 79 kilocalories of energy. It is also a rich source of carbohydrates, sugars, dietary fiber, fat, saturated, monounsaturated, polyunsaturated, protein, water, vitamin A, vitamin B-complex, vitamin C, vitamin E, vitamin K, calcium, iron, magnesium, phosphorus, potassium sodium, zinc. They are consumed in cooked form and even the young leaves are also used as leafy vegetables. It is very popular throughout India and is often cooked with potatoes and served with yoghurt to remove the bitterness. It is also served fried in Chinese cuisines.

It has been a part of Asian and African traditional medicine systems since ancient times. The plant is known to contain several biologically active chemical compounds for example momordicin I and II, and cucurbitacin B. It also contains other chemicals like glycosides and other terpenoid compounds. It also contains cytotoxic proteins such as momorcharin and momordin. Like most bitter foods it is claimed to help in effective digestion and thus help in curing dyspepsia and constipation. It can also cause heartburn and ulcers. The extracts of bitter melon have shown activity against the nematode worm Caenorhabditis elegans in vitro. The compounds extracted from bitter melon like a-eleostearic acid and 15,16-dihydroxy-a-eleostearic acid have been found to induce apoptosis of leukemia cells in vitro. They are also used to treat dysentery, colic, fevers, burns, painful menstruation, scabies and other skin problems. The seeds contain vicine and can cause favism in susceptible individuals.

Big, Juicy, Pulpy and Tasty Pumpkin

Pumpkin is a gourd-like sqash belonging to the genus Cucurbita. It has been placed in the family Cucurbitaceae. The commonly cultivated species of pumpkin are Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata. Pumpkin can be identified by a thick, orange to yellow coloured shell and creased stem running over the ground. The fruits are rich in pulp as well as in seeds. It is most frequently designated by the term winter squash in North America. The word pumpkin has been derived from a Greek word meaning large melon. The exact origin of this plant is yet not known but it is generally believed that they originated in North America. The oldest evidence suggests that they originated somewhere between 7000 and 5500 BC in Mexico. They are squash like fruits ranging in size from 1 pound to over 1,000 pounds.

Pumpkins generally weigh about 4-8 kilograms but the largest species can weigh about 34 kg also. They vary in shape ranging from oblate to oblong. The rind may be smooth or lightly ribbed. They may be orange or yellow in colour but some may be are dark green, pale green, orange-yellow, white, red and gray in colouration. They are monoecious having both male and female flowers on the same plant. The female flower can be identified by the presence of small ovary at the base of the petals. The flowers are bright and colourful with very short life spans and open only for a short duration in a day. The fruit derives its orange colour from the pigments present in abundance in them. The main nutrients present in the fruit are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.

They are cultivated all over the world for different purposes ranging from agricultural to commercial and ornamental sales. Among the seven continents Antarctica is unable to produce pumpkins but the largest producers of these fruits are United States, Mexico, India, and China. They are warm weather crops generally planted in early July. They require high temperature as well as a soil that can retain water proportionately. The yield declines if temperature falls and the soil lose water holding capacity. As male and females flowers are borne separately honey bees play a significant role in their fertilization. They are at risk of being affected by fungal diseases.

The largest pumpkins are Cucurbita maxima. They are cultivated from the hubbard squash genotype, crossed with kabocha-pumpkin types by enthusiast farmers in the early 19th century. They are very versatile in their uses for cooking. Almost every part of these plans are edible including the including the fleshy shell, the seeds, the leaves, and even the flowers. In United States they are very popular Halloween and Thanksgiving staple. They are also cannedoil. When ripe they are even, baked, boiled, steamed or roasted. In Canada they are roasted and eaten as a snack.

A research carried out in 2007 at the East China Normal University on the type-I diabetic rats indicated that the chemicals present in pumpkins promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. It is still not known whether these chemicals have a profound effect on type-II diabetes or not. The seeds of pumpkins are known as pepitas. They are small, flat, green, edible seeds. Generally the seeds are covered by a white husk but in some species it is absent. The seeds are very popular snacks available in hulled or semi-hulled forms at the grocery stores. They are also rich in protein zinc and vitamins and are known to reduce the cholesterol levels. One gram of pumpkin seeds contain as much as tryptophan as present in one full glass of milk. They are also good source of magnesium, manganese, phosphorus, and phytosterols.

Pumpkin seed oil is reddish green coloured oil obtained from pumpkin seeds. It is mixed with other oils when used for cooking as well as for garnishing salads. It is used in cooking in central and Eastern Europe. Canned pumpkin is considered as a dietary supplement for the dogs and cats that experience digestive problems. Raw pumpkin can be fed to the poultry to increase egg production especially during the winters. So many folk tales are also associated with them like in Cinderella the fairy godmother turns a pumpkin into a carriage, but it later reverts to a pumpkin. In the Harry Potter novels the pumpkin juice is a very popular delicacy among the students of Hogwart's School of Witchcraft.

Beans: A Healthy Dietary Vegetable

Bean is a common name applied to large seeds of several genera of family Fabaceae used for human as well as animal consumption. The green, young pods of bean plants are often consumed as raw or cooked. They are known as green beans when unripe. The term bean is generally used for the broad bean but later on it was expanded to include members belonging to the genus Phaseolus as well as Vigna. The term is now applied to many other plants also for example soybeans, peas, lentils, chickpeas (garbanzos), vetches, and lupins.

Beans are one of the oldest plants known in cultivation since times immemorial. Broad beans were earlier cultivated in Afghanistan and Himalayan foothills. Common bean is known in cultivation for about six thousand years in America. About 4,000 cultivated varieties are known from America alone. The common varieties of bean include broad bean, moth bean, urad bean, mung bean, rice bean and cowpea. Some varieties of bean especially the red and kidney beans contain a toxin that must be destroyed before cooking. The recommended method adopted for these beans is to boil them for ten minutes as the undercooked beans are more harmful than the raw ones. Fermentation is often employed in many parts of Africa as it improves the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional value of the flour of beans and hence enhances digestibility as shown in a study carried out at Addis Ababa University. They are a major source of protein in Kenya, Malawi, Tanzania, Uganda and Zambia.

They contain significant amounts of fiber and soluble fiber. One cup of cooked beans provides about 9-13 grams of fiber. Soluble fiber helps to lower the cholesterol level. They also contain high levels of protein, complex carbohydrates, folate, and iron. Many edible beans especially the broad beans and the soy beans contain oligosaccharides which is a type of a sugar molecule as found in cabbage. An anti-oligosaccharide enzyme is required to digest these sugar molecules. The human digestive system lacks any anti-oligosaccharide enzyme these sugar molecules are particularly broken down by the bacteria present in the large intestine. These sugars upon digestion produce flatulence-causing gases as a byproduct. Some species of molds produce alpha-galactosidase, an anti-oligosaccharide enzyme which facilitate the digestion of these oligosaccharide molecules more effectively in the small intestine if consumed by humans. These enzymes are sold in the markets under the trade name Beano in the United States. Beans can be cooked with natural carminatives like anise seeds, coriander seeds and cumin. They are also soaked in water and the vinegar is added to them. Brazil is the largest producer of beans followed by India and China.

Buy Assortment of Delicious Milk Products Online

Milk is considered a wholesome food with essential nutrients including calcium, folic acid, Vitamin D, Vitamin A and Vitamin B12. Milk products are available in plenty and in different varieties. Consumption of these products is necessary to lead a healthy life. It is considered an ideal food which helps in the growth of bones and teeth in children. It is rich in calcium which proves to be beneficial to the aged as it prevents osteoporosis and breakage of bones.

What Are the Commonly Used Milk Products?

Milk products are used in a variety of forms including plain cheese, cottage cheese, butter, ice creams, curd, yogurt, whipped cream, custard, sour cream and different types of milk. These include flavoured, homogenised, fermented, ultra pasteurised, whole milk and so forth.

Whole milk contains fat and it can be either pasteurised or raw. It contains essential nutrients and fats required for the healthy development of bones and teeth in toddlers as well as infants. It is an excellent source of calcium for the aged and recuperating people.

Milk products such as condensed milk and creams are also used for the preparation of sweets and cakes. It is also an essential ingredient in chocolates. Most of the Indian sweets are rich in milk and its products.

It is also used in a variety of baby products such as soaps, shampoos, creams and lotions as it is an excellent moisturiser which is rich in Vitamin D. Baby formulas also contain milk products as it is essential for the brain and body development of a baby.

It is also an important ingredient in many of the cosmetics available today. Soaps, creams and beauty lotions contain traces of this product as it is known to soften the skin and promote hair growth.

Buying Variety of Products from Online Suppliers

A huge variety of milk products can be bought from many of the online stores which include different flavours of ice creams, processed cheese, mayonnaise, margarine and so forth.

Varieties of butter milk can also be bought from the online suppliers which include natural, fresh and spicy butter milk. There are many suppliers who sell authentic ghee made from pure cow's milk. Among the different types of cheese include the pizza cheese, cheddar choko cheese, mozzarella choko cheese, Parmesan and many more.

Other dairy products include the condensed, evaporated and flavoured milk. Powdered and dried milk are also available in many of the online stores at affordable rates. Flavoured milk includes strawberry, rose, banana, kesar and apple. The dried powder is another product that is commonly used in most of the households. It contains calcium and vitamins but is fat free.

Condensed milk is another product which is used in puddings and cakes. It is also used in preparing many of the Indian sweets. Another product includes the evaporated powdered milk which is also fat free though it is available in both full cream and skimmed varieties. It is also used for cooking several dishes.

With innumerable varieties, it is possible to purchase any product of your choice from the online markets.

Benefits Of Organic Food In The Modern Era

More and more people are getting aware of the benefits of organically manufactured and cultivated food and as a result, they tend to appreciate and follow organic diet. Its better taste is not the major aspect behind its widespread acceptability, rather people are more interested in the fact that the organic food is devoid of toxins that are harmful to our health. In view of this increase in awareness, there has been a constant increase in the number of people who prefer to have environment friendly food and it is going to be the norm of the day in the near future.

Our normal food contains hormones, preservatives, and additives which make them hazardous not only to the consumers but also to the environment. Widespread use of pesticides and fertilizers in agriculture is a major factor in making our food unhealthy.

People have access to all sort of information in this era of information explosion. Our generation is extremely lucky since it is not at all a daunting task to know what is good for us. With the help of various media, now we know the risk of taking detrimental food that contains toxins. Another factor contributed to the reputation of organically devoloped food is that many organizations and companies start promoting such food. A few years before, it was not available in the market and therefore it was impractical to turn to organic food even if someone wanted to avoid unsafe food.

Knowing the growth in demand of organic food, many people and even multinational companies have ventured in the process of production and sale of such commodities. The only drawback of organic food is its high pricing compared to its counterpart. However, when we take the benefits of organic food into consideration, the price difference is undoubtedly ignorable. Just think of the harmful effect of organic food on our vital organs and the subsequent problems that we may encounter in the future which will lead to psychological trauma and financial loss.

Automatic Versus Traditional Concessions

Many functions and services in our modern-day world have become automated. Despite the ease and convenience technological advances have ushered into our lives, this phenomenon has caused some to ponder what the long-term effects will be on our society and culture. There is concern that human interaction will slowly fade and be replaced by machines. And in many facets of life, this is already happening.

There are both positive and negative aspects to an increasingly mechanized, "push-button" society. We can now process ourselves through a grocery store checkout line, scanning and paying for items ourselves without the assistance of a cashier. Within seconds on the Internet we can dial up directions without the need for a physical map, or learn about historical figures without help from a shelf full of encyclopedias.

Systems within the business world have been streamlined to the point where we can video conference with people half a world away, or download large documents and send them to the farthest corners of the globe in a matter of seconds.

Effects of Automation on Concession Businesses

Although traditional in many ways, the concession businesses have not been spared from the effects of technology. Concession trailers and food carts are staples at local carnivals, festivals, concerts and sporting events. With racks full of snacks and candy on display, coolers filled with cold water and soda, popcorn makers popping and hot dog rollers turning, these stands have taken care of multitudes of hungry and thirsty customers for many years. Part of the charm of the concession trailer is the interaction with friendly vendors who will greet us with a smile before quickly and enthusiastically gathering up our order.

Although we still experience that personal touch from a large percentage of concession stands around the country, there are now automatic concession carts and trailers which eliminate the human interaction aspect of the business.

The Modern Food Cart

The very nature of technological evolution dictates a decrease in personal interaction and brings forth convenience and ease-of-use. By eliminating vendor-customer interaction, many of these modern food concession trailers are not much more than large vending machines or kiosks. With LCD readouts, change machines and microwaves integrated into this automatic vending system, customers are able to serve themselves with the push of just a few buttons.

The smaller self-serve vending trailers usually contain about two or three snack machines and a beverage machine. The larger automatic vending trailers can house around 9 or 10 different machines offering a combination of various snacks, microwaveable sandwiches, beverages and hot drinks.

While quick and convenient, "hot" sandwiches often must be warmed up by the customer in a microwave located on the trailer. Additionally, bottled soft drinks are the rule rather than the exception, therefore those who enjoy a fountain drink with ice on a hot summer day may no longer have that luxury.

Overall, there are positives and negatives when comparing automated food trailers to traditional ones manned by a vendor. You just have to ask yourself which will your customers prefer; The quickness, convenience and organization of self-serve? Or the personal touch and freshness of the traditional food cart? Regardless of technological advances, for many people the sights, sounds and smells of an event are woven into the total experience, and traditional concession stands are part of that.

All About Stinky Cheese

Stinky cheese has been the punch line of many jokes. Many people do not understand the fragrant varieties, but others could not imagine life without their beloved cheese. When you begin to open your palatem, and explore the many different cheese varieties, you will find many that there are many that will you love very much.

Exploring cheese is something that can help you get in touch with history. Cheese making is something that has been around for many years. It can sit for months and this causes a fermentation process. This emits the odor that many people smell permeating from some of the rarest cheese.

Stilton is a variety of fragrant cheese and it has blue veins that are characteristic of this type. English cheddar is another cheese that has a distinct odor. It can sit for months giving it a unique flavor, and also a very unique smell.

Brie is a fine cheese that many people love. It has become very popular in the United States and many other places of the world. Tasting cheese is something that many cheese lovers thoroughly enjoy. You can find a cheese maker in your area and this is a great way to open your palate to new flavors.

Cheese lovers have many flavors and varieties to choose from. It can be used for meals and desserts making cheese a very versatile food. Favorites are distinct as personalities and this gives a flavor for every taste out there making cheese a favorite food for many.

All About Lollipop Molds

Lollipops, usually referred to as suckers, are a type of candy which comes in numerous forms, sizes, shades and flavors. It's made by mixing sugar and corn syrup in very hot water. To make hard sweets like lollipops, you should have a mold to obtain that preferred pattern and design that provides the lollipops a nice and creatively appealing look. Lollipop molds can be purchased in cooking supply stores and crafts shops close to you as well as from vendors on the internet. It is actually sold at a very low price.

These days, you can find a nice selection of lollipop molds to make unique variations of hard candies. Lollipop conforms are often manufactured from rubber or clear plastic material, resin and several are made out of metal. They are generally simple to use and can be stored very easily. There are three types of candy lollipop molds in the market these days. The basic flat candy mold is considered the most typical and commonly used for lollipops. With this type of mold you can create unique designs like snowflake, Christmas trees, toy soldiers, Halloween pumpkins, hearts, and cartoon characters, or just basic designs since they come in numerous sizes and shapes. As soon as the candy concoction is cool enough, remove hard candy from the mold by applying a little bit of pressure to the back of the mold.

A different type of lollipop molds is the three dimensional or widely known as 3-D molds that can produce better shaped lollipops and hard candies. Different from the basic flat mold, the 3-D mold gives dimension all around the candy and it's simple enough to use. To use the mold, meticulously pour the hot candy mixture or the candy syrup on one side of the mold up to its rim and wait for the candy solidify. At the back part of the mold, pour the candy solution about three quarter of an inch from the rim of the hard candy mold. Set it aside and let it cool down and harden. Once it's totally solid and hard, take the lollipop out of the molds' front side. Put aside both to harden entirely and allow for both sides to join together.

The third type of mold is the hollow mold. Hollow molds cannot be used for lollipops; it's commonly used for chocolates. It is a two part mold and is particularly used to produce larger pieces. This type of molds is ideal for filling candy confections and flavors providing a perfect treat. To use this, lightly brush the sides of the mold with melted chocolate using a little paint brush. Chill the chocolate mold in the fridge and do the process repeatedly until you attain the desired thickness. You may put confections and fillings like custard, peanut butter or caramel into the mold and pour it with melted chocolate. Once completely done and the chocolate is already hard, pop out the chocolate from the mold. All hard candy molds must be cared for appropriately so it can last for years.

BACI - Embodiment Of The Lao Soul

Baci, communion

The Festivals are like lighthouses showing the way through the darkness of the months ahead while the Baci joins you on the journey. When the need is felt for some urgent reassurance in the pursuit of one's life, or there arises the occasion to invoke the spirits' benevolence for safety on the road and good fortune in business, a Baci is called for. Then it is time to make merit upon one's safe return home or recovery from sickness or out of gratitude for some good luck bestowed upon us. And there is always Birth, Engagement, Marriage and Anniversaries. Death is a different matter.

It's all very down to earth. Once the serious part, the invocation of the spirits, has been dealt with the mood turns festive; the time has come for the 'tying wrist' or matt kaen using a white cotton string. This is done between people who like, love and respect each other. There is a lot of chattering, laughing and moving about with people tying strings for each other while uttering best wishes like good luck, lots of money, plenty of children, long life and so on. When this 'tying wrist' is done by a highly respected elder, people sitting nearby will lay their hands on the receiving person's body to be included by way of vibes passing from one to the other. Living in communion with the spirits does not get more gratifying. Of course, it all needs to be auspiciously celebrated and properly concluded with food; khao poun is ready to be served.

The mo pohn leads the ritual of this ceremony, an occasion for joyfulness or at least hope, to reassure you and make you feel strong to face the world. Today we prudently take out fire, accident, health and even, wow, life insurance policies as a fallback, just in case. If the stakes are really high, you may want to add some (costly) monks to the Baci for extra assurance.

Bringing in the monks as a preventive measure makes sense but why in death, when it's too late? Somehow, presiding over the (very costly) funeral ceremonies is the exclusive domain of Buddhist monks. Why? It's The Custom, stupid, like the marketing of Johnnie Walker; no questions asked! Well, it's certainly their last chance to make money; for their temples, of course. In the name of Buddhism they proclaim abstract concepts threatening with Reincarnation and Karma: you never know what you've got coming next. Pay the bill, its better to waste money in this here life than to be sorry in its aftermath. The temple murals depicting Hell are persuasive enough.

Mo means 'doctor', mo dou means 'fortune teller', mo nouat means 'masseur', so I guess a suitable translation for mo pohn is 'master of ceremonies'. This person is most likely a former monk and highly respected village elder, knowledgeable about Buddhism and Spiritualism and acquainted with the people, history, customs and traditions of the area. The extension thereto is the mo song, a shaman or medium. This is a highly intuitive, emotionally receptive person who is able to let him or herself be temporarily possessed by a spirit 'speaking in tongues' or some dead body's vinyarn transmitting its messages to the living.

And then there are the wan phra (chan), the 'days of the exalted moon', set out in the Lao Lunar Calendar. They present the opportunity for the spirits to come out of their hiding places to take a well deserved break in the sun from their covert existence. These are the days for you, as well, to rest from work to spend time with your family, when the slaughter of animals, the catching of fish, frogs, insects and the felling of trees is forbidden. Undisturbed by any religion nature orchestrates this Rhythm of Life for mankind with the phases of the moon:

Sin Noi (waxing moon)

Sin Yai 15 Kram (full moon)

Sin Haem 8 Kram (waning moon)

Sin Haem 15 Kram Dab (black moon)

These are still the days-off for construction and other workers in the countryside, not this recent western import called Sun-day. Better stay home with all those phi on the loose.

Baking Products - Must-Haves for One's Ideal Home Kitchen

All of us have some baker's skill within specially when we had been children and our moms would allow us inside the kitchen to aid her in baking some goods and cookies. Some of us don't even really need to bake but are good at what we do. No matter what kind of history you've got about baking, you will find baking accessories that you ought to have.

#1 - Spatula

All bakers have spatulas as one of their important accessories. You'll find different sizes of spatulas and you may possibly need to be sure that you might have all since most recipes would call for different sizes of spatulas. It can smooth out surfaces of the goods that you bake like placing creams and the like.

Make certain that you acquire spatulas which are easy to grip or hold and go for rounded and smooth handles. It would be fantastic for small hands particularly for your kids when you want them to bake with you.

#2 - Whisks

Whisks are crucial tools that bakers can't do without. It may be a deadly weapon to those who wield it not for its intended purpose but in the hands of the baker it plays a crucial role. You'll find several styles that the whisks take form and some of them even have built-in thermometers that come in handy whenever you are baking.

#3 - Measuring cups and spoons

Accurate measuring when you are baking is of utmost significance. Consequently, measuring cups and spoons had been invented to be able to supply bakers accurate measurements within the ingredients.

#4 - Rolling pin

All bakers across the globe almost certainly have rolling pins in their kitchen that they use when they're baking. Go for the ones that roll smoothly. This is in fact what most children love playing with but to stay away from the mess you need to keep them away from the dough. Rolling dough is superior accomplished with rolling pins and you'll find numerous modernized models sold inside the marketplace today.

#5 - Pastry board

Rolling pins go hand in hand with pastry boards. Rolling pins are only efficient when we use them alongside pastry board. Make certain you obtain one within your next trip to the marketplace to complete your must-have accessories.

Also, you may want to subscribe to baking communities these days as it would be wonderful should you equip your self with understanding coming from other bakers like you.

A Look At Traditional Scottish Foods

A whirl of culture set against the backdrop of ancient history makes Scotland a fascinating country to visit, especially for foodies.

Boasting a rich, cultural experience that's more than just bagpipes and highland cows, Scotland is an interesting country to visit at any time of year. A visit to this exciting island will be of particular interest to foodies of all persuasions however, who will have their taste buds tantalised at every turn thanks to a host of traditional Scottish foods.

So where to start? Perhaps the most famous of all Scottish foods on the menu, the haggis is a traditional delicacy whose origin in steeped in myth and fact. An oval shaped bag - sometimes made from sheep's stomach - forms the haggis' iconic silhouette whilst a melee of carrots, oats, mince meat and pulses makes for a delicious filling. In recent years, a vegetarian version of the haggis has also been made available but still fits its original purpose - to act as a nutritious meal for anyone weathering the highlands or even the rat race!

While haggis is a popular mains dish, that's not to say the people of Scotland don't have a sweet tooth too. Naturally, shortbread proves both popular and iconic amongst foodies of all ages. A butter and flour based biscuit which is covered in a sprinkling of sugar, shortbread is the ideal accompaniment to a cup of tea or as a mid afternoon pick-me-up. Available in a range of shapes such as 'finger', 'petticoat' and 'wheel', shortbread is now exported right across the globe but remains synonymous with Scotland.

Alongside shortbread, oats have long played a leading role in the traditional Scots diet. Needless to say, oatcakes - a light, biscuit cooked with rolled or milled oats - remains popular. Today oatcakes still serve a range of purposes including use as a side dish, lunch box filler or even the base for up-market canap?s. Viewed as a delicious and natural high energy food, Scottish oatcakes are just as much at home in the lunch packs of busy, city dwellers as they are on the windswept crofts of Scotland's highlands and islands.

12 Fast and Easy Breakfasts

As a mother of four, I have learned to whip up some nutritious and filling breakfasts over the years. Here are some of the favorites at my house:

1. Breakfast Tacos-Buy some inexpensive flour or corn tortillas, break two eggs per person into a bowl, add about cup of water to the eggs, add shredded cheese, mix, and cook in greased or non-stick pan over medium high heat, stirring often. When the eggs have just about lost all their liquid quality, turn off the heat and let them finish cooking. Transfer eggs into a serving dish as soon as the liquid is gone. (Do not over cook eggs-they become rubbery.) Warm the tortillas briefly in the microwave, pan (I usually use a skillet with a little butter in it) spread a little butter on them, and then fill with about cup of eggs. If you have (or like) any of the following you can add them to the tortilla: hot sauce, avocado/guacamole, bacon, sausage, leftover meat. Roll up the tortilla and eat.

2. Pancakes-Do not buy pancake mix! They are charging a ridiculous price for flour, sugar, salt and baking powder. Here's an easy recipe: mix 1 c. flour, 1 T. baking powder, 1 egg, 1 t. salt, 1 c. milk and 1/4 c. oil until lumps are gone. Heat up a skillet over medium high heat, grease with a little butter, pour in batter to make three pancakes (about 1/4 c. batter for each). When the bubbles burst and stay open, check the underside to see if it is brown. If so, flip and put a little butter on each pancake. When the butter is melted remove and place on a plate. Serve with bacon or sausage.

3. Muffins-We do a lot of muffins: oatmeal/walnut, poppy seed, apple, peanut butter, etc. Making your own muffins is easy and they take about 22 minutes to cook at 400F. Preparation time is about 10 minutes. Because they take a little longer, I plan on the kids eating them in transit. I make 1-1/2 recipes so we will have extras to share with teachers or eat later. Makes the afternoon ride home a shorter when the kids have a snack after school. Here is the recipe for 10 muffins: 1-3/4 c. flour, c. sugar, 2-1/2 t. baking powder, t. salt, 1 egg, c. milk, c. oil. Sometimes I add c. drained crushed canned pineapple with about 1/3 c. coconut, or raisins and nuts, or poppy seeds and lemon, or cranberries or dates with nuts. Get creative! For peanut butter muffins add c. peanut butter, 2 T. butter, 1 more egg and c. more milk. Fill the muffins to 2/3 full. Use muffin liners or grease the tins very well. Cook for 22 minutes or until brown on top. Serve hot with butter.

4. Biscuits-These are great because they only take 12 minutes to cook. I usually cook an egg till firm and sometimes sausage or bacon or cheese to go on the egg and make a biscuit sandwich. Better than any drive through! Here's the recipe: 2 c. flour, 1 T. baking powder, t. salt, 1/3 c. shortening, c. milk. Mix dry ingredients and then cut in shortening with fork or pastry blender until it looks like cornmeal. Add milk and stir to work into a ball. Put ball on floured surface and pat down to about thickness. Use a floured inverted glass or jar to cut circles. Put on cookie sheet and cook at 450F for 12 minutes, or until lightly brown. Split open, butter and place egg/sausage/bacon/cheese in the middle. Cover with top and hand out! Note: if you have any leftover buttermilk use it in place of the milk for even tastier biscuits, but add t. baking soda.

5. Bagels-Cover with cream cheese or add egg/sausage/bacon/cheese.

6. Oatmeal-Boil 1-3/4 c. water and add 1 c. old fashioned oats. Stir and let boil again for about 2 minutes. Cover, turn off the heat and let it sit for about 5 minutes. Place into two bowls. Add a little brown sugar or maple syrup, raisins, cinnamon, nuts and milk. It's great for you, filling, fast and very inexpensive.

7. Cheese Sandwiches-Toast some bread and cut slices of cheddar, mozzarella or whatever and melt in microwave or oven for open face sandwich. Super fast!

8. PBJ-On warm toast this one is hard to beat.

9. Leftovers-My kids eat pizza, chicken nuggets, hamburgers or whatever they can get their hands on for breakfast, especially on the weekends.

10. Eggs-Scrambled, boiled or fried, they're fast and nutritious. Cook on medium to medium high heat and do not over cook. Note: Sometimes I put eggs on toast for a fast breakfast sandwich.

11. Waffles-I usually make them on the weekends because they are slow to cook, but so good to savor! Make extras and freeze them so you can pop some into the toaster and have a quick and easy breakfast on weekdays. The recipe is: 1-3/4 c. flour, 1 T. baking powder, t. salt, 2 eggs, 1-3/4 c. milk, c. cooking oil. Mix well and pour into a hot waffle iron. Cook until the light goes out or the waffles are brown. Optional ingredients: nuts, berries, bananas, chocolate chips, cinnamon.

12. French Toast-This is great if you have some leftover or stale bread of any kind: French bread, whole wheat, etc. Mix two eggs in a bowl, add about c. milk, a pinch of nutmeg and stir. Heat skillet and grease with tablespoon of butter. Dip bread slice into egg mixture until soaked through and covered on both sides. Slip into pan and cook on medium high heat until brown on one side, then flip. Top with a dab of butter and remove from skillet when butter is melted. Repeat for rest of bread slices. If desired, serve with bacon or sausage. Sprinkle syrup, fresh fruit or powdered sugar on top of bread or enjoy them plain.

See which recipes will work for your lifestyle and your family. You will save money and be serving them high quality food to keep them healthy and strong!

10 Steps to Making Bread in a Bread Machine

If you don't own a bread machine you might be wondering if it requires a lot of effort. What I've done is put together 10 easy steps to show you a typical experience baking bread using a bread maker. Hopefully this gives you a feel for what you'll to be doing once you get yourself one.

1. Wash your hands

The first thing you want to do is wash your hands and clean your area. You don't want to make yourself sick, and you don't want undesirable substances (hair, other food, etc) in your bread.

2. Get out your measuring spoons, cups, etc.

Its best to prepare before you get started. Get out your measuring cup and a measuring tablespoon. Have all these clean and available to you to prepare ingredients.

3. Prepare your ingredients

It's best to have everything measured before you start dumping items into the bread machine. Now some people just do this as they go along, just like with any other recipe, so this is entirely up to you.

4. Wipe clean inside of bread pan

You want to wipe clean the inside of the bread pan. You might have dust or old bread material from a previous baking experience. Just take a wet cloth or paper towel and wipe it clean.

5. Place liquids in first

You can use whatever water you want, but for the best tasting bread I'd recommend using purified, bottled, or filtered water. Tap water often contains chlorine, and other chemicals which could influence the taste of the bread. This is of course depended on thoughts on purified water but it does make a difference.

You want to also place eggs, melted butter, or whatever other liquids you want to use. In terms of butter make sure its cooled before you place in the pan to avoid affecting the yeast.

6. Place dry ingredients into pan

Now you want to place the dry ingredients in the pan. If you already have everything measured out in bowls this should be an easy step. Just put everything in one at a time. In regards to fruit, nuts and grains, many bread machines have timers to tell you when it's appropriate to add them in. If yours does not you want to wait until the dough has formed before you add these ingredients.

7. Insert yeast

Next you want to add the yeast. Make sure the yeast does not get wet before it's added or you will waste the batch. One bread maker that handles yeast differently is the Panasonic SD-YD250. This bread machine actually has a yeast dispenser which drops the yeast into the batch at the perfect time. Unfortunately most models don't have this feature so you will have to drop the yeast right after the dry ingredients.

8. Place pan inside of machine

Next you want to place the pan inside the machine. Make sure it's secure and then shut the lid.

9. Set the Timer and bake the bread

Once the lid is closed plug in the bread machine if its not already plugged in and turn on the timer or select a program/cycle. The many options depends on what bread machine you have, what type of bread you want to make, and if you are using a custom program. Now your ready to bake!

10. Remove bread from bread maker and enjoy

Once bread has finished baking, let the machine sit for about an hour to cool down then open the lid. Take the pan out and attempt to slide the bread out into a plate. Slice the bread and use saran wrap to keep it fresh. Since bread machine bread has no preservatives it tends to go bad sooner so its best to either eat it within 3-4 days or freeze the bread.

Making bread in a bread machine

After taking a look a look at the steps involved you can see how accessible it is to make bread using a bread machine. It basically comes down to: cleaning, getting out measuring tools, placing ingredients inside the pan, dumping in the ingredients, baking, and removing the bread.

With all the different types of bread available, from delicious banana bread, to sour dough, and fruit and nut variations, baking bread is easy and delicious.

Bake a loaf for me and enjoy.