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.