Saturday, July 31, 2010

I Love kosher wine - a Sauvignon Blanc from New Zealand

New Zealand has become a real success for the wine. Not long been producing wine from grapes virtually unknown, like Isabelle, even a family member of the grapes. Today, their signature grape, Sauvignon Blanc, has won a lot of thunder in France. New Zealand Sauvignon Blanc are popular worldwide, and are quite distinctive.

The wine reviewed below comes from the Marlborough wine region south of the Island's most famous wine country;Particularly known for its Sauvignon Blancs. Unusually for New Zealand, this wine is kosher. It is flash-pasteurized, the technical term is Mevushal, jew law-abiding, they, no matter who they are to consider funding. It 'been a time meant Mevushal mulled wine, a process almost destroyed his taste and the elimination of their use in pagan rituals. The pasteurization process using the current flash is much easier. As you can see, the wine is not controlledinsipidus.

Our wine review policy all the wines we taste and review are purchased at full price retail.

Wine reviews
Goose Bay Sauvignon Blanc K / P 2007 13.0% alcohol about $ 20.00

We begin by quoting the marketing materials.
Tasting Note: straw color, nose shows intense aromas of peas, and passion fruit. Medium-bodied, aromatic, gooseberry and tropical fruit aromas with a pea pod on the surface, which is spicy. Tip:Pan - fried white fish fatty acids with tropical fruit salsa. And now for my review.

The first sip tasted peas. The wine was a bit 'greasy. The initial monitoring of food involved a grilled chicken breast with sour commercial roasted sweet potatoes in the fat of chicken and salad (more like a sauce), consisting of tomatoes, tomato sauce, pepper, chili and oil plant. I noticed a good balance between acidity and sweetness. Acidityincrease a bit 'with baked potatoes, a good job of cleaning the mouth. Across the wine was weak against the salad.

The omelette according to the association. Wine acid was cool and refreshing, but I still taste and smell pea pod tired. The accompanying tomato wine is removed the offending taste, but it was not much left to taste.

The last meal without meat for tomatoes lasagna, ricotta, peas, centered,olive oil and covered with mozzarella. The wine was finally able to shake the pea pods, and appears bright acidity, but not much fruit. I ended up with a cheesecake with a light cookie crust. I think it's sugar, peas have been reduced.

I ended up with pairs of cheese. With provolone there was something in the background, probably grapefruit. Then I went to a (Swiss Emmentaler), but even with this quality, stylish (hazelnut)Cheese flavor known side returned.

Findings. It does not happen often, but you can try to ruin everything. Actually, I'm not sure that even without the pods of peas, I would buy this wine again. There are so many great Sauvignon Blanc from New Zealand. But this is not one of them. If you want to hide, there are many other possibilities in all price ranges. Keep you informed. I will review some of them.

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Friday, July 30, 2010

Catfish, Gin and Juice

The lemon sauce is the perfect complement for catfish fillets thick fleshy. When I serve the whites that I call "Fried fish with citrus sauce and serve with mashed potatoes and fresh spinach. You can call it Mexican tequila and Catfish. Just substitute the gin and tequila served with Mexican rice and refried beans red. You can also Italian "Fish Lemon" by replacing the white wine gin and get all the lemonsinstead of grapefruit, orange and lime.

Networks 3 pounds catfish
04:01 corn oil or peanut oil cup

ingredients for the marinade:

1 cup grapefruit juice
02:01 cup orange juice
02:01 cup fresh lime juice
2 oz gin
Cut into thin slices 1 lime
1 cup thinly sliced orange
1 jalapeno pepper, minced
1 tablespoon honey
V. 2.1 tsp cayenne pepper
4.1 teaspoon salt
4.1 V. teaspoon white pepper
2.1 teaspoon cornstarch
1 beaten egg
04:01 cup milk
2cups flour
1 teaspoon paprika
1 teaspoon black pepper
2.1 teaspoon salt

Fillets to marinate for at least an hour. Remove fillets and fruit on a plate and set aside while you prepare the sauce.

Gin and juice from the marinade and simmer for about 10 minutes. It is something thicker. Add a tablespoon of honey mixed with a pinch of cayenne pepper, salt and white pepper thicken with 1 / 2 c. teaspoon cornstarch water 1 / 2 cup cold water. After the sauce has thickened, add the sliced fruitNext simmer for 2 minutes

Although the marinade Simmering washing, soak the fillets in an egg (1 egg beaten with 1 / 4 cup of milk) networks in the mixture of corn flour to coat release.

Heat oil to 325 ° F The most important thing to remember is the oil hot enough to start. If the oil is hot, seals in moisture and flavor.

Fry for 6-9 minutes, depending on the thickness of the fish and serve with mashed potatoes and cabbage cheddar jalapeno kick.

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Wednesday, July 28, 2010

Chicken fillets - 4 Simple Steps

I always thought that bids Fried Chicken (fried chicken or, for that matter) was pretty simple.

First put the chicken in seasoned flour

Second fry

My chicken fillets were OK, but my family would not rejoice if they heard that this was chicken on the menu tonight. Until I discovered that I had lost four steps ...

First dip chicken in buttermilk (at least 15 minutes)

Allow the second> Chicken ass after dipping in the flour (about 5 minutes)

3 Make sure the oil is hot enough

Fry in small batches 4 °

Initially, I soaked my chicken in flour and made into oil. It's never been clear as I wanted. I tried to swim in the first egg, but just make the dough sticky. Then I saw Paula Dean dip their chicken in buttermilk for one of his cooking shows, but if I had several offers to sit on a plate waiting for the oil too hot.He is waiting for a little more with the introduction of pasta, and offers the best light and flaky.

The last two steps go together. If oil is not hot enough, it takes longer to cook your offer and pasta is not as easy as you want. And if you put too many pieces your oil at a time, they will drop your oil temperature is very fast, and it will take longer to cook, your dough is too heavy.

Now for the recipe, I can not use certain amounts.Eye Ball, and adapt to your tastes. The most important is that you like chicken in buttermilk (about 15 minutes) after the rest for dipping in flour before frying (at least 5 minutes), make sure the oil is hot enough to fry, and a few operations in a time.

£ 4 02:01 Cut the chicken into 1 / inch thick strips

Buttermilk sufficient to cover the strips of chicken in a medium bowl

1-2 cups flour

McCormick Grill Mates Montreal SteakWort

(More flour / seasoning, if necessary, coat all chicken strips)

Fill a pot with enough oil to it at least 1 to 1.5 cm. Heat and medium term. Add a handful of flour on your steak. (More or less to taste) mix well. It will not be able to see Spice, but you, after frying your offers taste. Leave the chicken in butter for 15 minutes, and then take a piece of chicken at a time andPut the flour. Cover completely. Remove the chicken pieces with flour and put in the pot. Repeat until the chicken is floured. Let the chicken rest for 5 minutes.

At this point, you should see the oil hot enough. 8.4 deals with a time (depending on pot size of sale). Set the timer for 8 minutes, turning half of the business. Take your offer and let cool on rack. Serve the sauce with the white country.

If your services are notNow, after eight minutes, the oil is not hot enough. Play with a maximum heating or frying fewer calls simultaneously. You can also start with a little 'more to wait, then your oil hot enough to fry. Once the system down, you're more crispy, juicy chicken fillet in your family will be absolutely happy!

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Saturday, July 24, 2010

Khao Soi curry paste and the North

Detail Khao Soi curry is a dish of spaghetti in northern Thailand. It is often served with chicken, egg noodles, half Bah, garnished with fried noodles, green onions, cilantro, pickled mustard leaves, roasted peppers and a splash of lime juice together. The Court is apparently a cacophony of flavors, each strong and clear, but in a punch bowl and a beautiful harmony when you're done right combination, of course. Ingredients: For chicken curry: 3-4 pounds chicken, cutpieces (or you could ever two legs, 2 thighs and 2 breast pieces, using about 3 pounds) 4-5 V. soup. 2 tablespoons red curry paste soup. Oil 3 cups coconut milk 1 tablespoon tea. Curry powder? V. tea. Turmeric brown (or black) to ground cardamom (optional) 1-1? Cup (s) of water or chicken stock a pinch of sugar, fish sauce, to taste the other ingredients: 6-7 (loosely packed) cups of pasta Bah MI-5 shallots (very) thinly sliced 1 bunch Chinese mustard marinadeGreen rinsed and cut into thin slices, chopped 3-4 cups oil for frying 3 limes, sliced 6 dried chillies a handful of coriander, first chicken curry .. First In a hot skillet with the ground heavy oil and red curry paste, curry powder and turmeric and cook, stirring vigorously for several minutes until the curry paste is fragrant. Be careful not to burn the paste. Add a second cup of coconut milk, stir frying pan to a boil. Let bubble for a few minutesHigh ...

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Thursday, July 22, 2010

How Incredible Pan Sauces

If you want a new lot of you raise your culinary skills at a level, and add a total of more to your culinary repertoire, learn how a simple sauce, heat. With this technique in your cooking hints, you can turn a pan Within Solo - fried steak in a delicious meal, a chicken bone in a plain and delicious meal or a moderate chop a delicious feast. Ok, I can stretch a bit ', but look.

Restaurant chefs use thisTechnology all the time. Essentially cooking something in a pan on high heat, rather, until it is done and leaves a lot of brown caramelize bits "stuff" in the pan. And look what kind of things "in the pan, and say, 'Well, how do I clean this stuff "off the stove? What a waste, I wish I could have used a non-stick frying pan."

The "stuff" is a name that means "love" and you want the fund stuck to the pan, becausefull of amazing flavors. It 'easy to remove, even by a little' liquid in the pan with a wooden spoon to dissolve. This is called the ice and can with wine, spirits, fortified wine, broth, cider, fruit juice, or more often a combination of two to do. Just be careful when you use before you remove the wine from the fire, so the alcohol does not light up and explode in your. I worked with leaders who have seen and spoken to arrive.

The next steps arecontinue to boil the liquid in the pan until reduced by half and ends with several pats of butter to thicken and improve the taste. If you always knew how much butter professional chefs use to improve the taste of the restaurants, you'd be surprised. Sometimes, I think, make their food, because I feel uncomfortable "," feeling too full after receiving, but again, it is as good as you're eating. Now they are just the basics.

To achieve higherComplexity of the sauce you want spices, like garlic or shallots to add a subtle, but an extra layer of flavor. Then you should add some additional ingredients like mushrooms, mustards, chutneys, herbs and / or spices to greater complexity and flavor.

For more information on classic and quick pan sauces at home also, what kind of stove to use as a liquid de-icing and a lot of two recipes from the sample for the same sauce, a classicothers will soon pan _sauces.htm http://www.reluctantgourmet.com/

Copyright © 2006 G. Stephen Jones, The Reluctant Gourmet

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Wednesday, July 21, 2010

MAKING mofongo with Elie TORRES

What you need: Cook bacon or salt pork and garlic dish processor olive or cooking oil deep casserole dish of vegetables or a fryer Step Three fifty-seven Peel plantains under running water to facilitate the process, cut and cut or chopped into small pieces. Step 2 Heat the vegetable oil in a frying pan (1 ½) or deep fryer to 350 degrees or until crackling hot. Step 3 Cook the pieces to cook about four minutes. It 'important thatPlantain through but not cooked hard. Remember, make the mashed mofongo. Remove the bananas from the hot oil and put them to drain on a paper towel. Step 4 Bake salt ¼ pound pork or bacon with a little salt in a saucepan. The point of this phase is to liquefy the fat and the meat is crisp. Step 5: Add three fifty-seven garlic cloves, minced 1 teaspoon soup. olive oil, vegetable oil and pork. Sauté garlic and olive oil briefly with the infusiontaste of garlic, but the smoke does not burn oil or garlic olive oil. Overcooked, bitter garlic and olive oil tends to burn if left on high heat. Step 6: Combine the banana, oil, garlic and pork in a food processor or bowl. Mash all ingredients together. Be careful when you use a food processor. Pulse the mixture until the desired consistency, as liquid mofongo is not always appetizing. Step 7 forms the pureed mixture into balls. Doballs ...

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Tuesday, July 20, 2010

Texas Fried Chicken recipe classic white cream

Chicken - fried steak house is the kitchen, at best, its Texas. Contributed by cowboys on the plains of Texas, the court has become a classic cuisine that love to all non-Texans and Texans as safe. Although there are many variations on this classic Texas court, the following recipe is a perfect spicy, crunchy crust. Of course, not Fried Chicken steak is complete without white cream, a classic recipe is also includedbelow.

Chicken fried steak

Ingredients
round steak 1 3 / 4 to 3 pounds, sliced 1 / 2 inch thick, crumbly, and then (cube steak).
2 cups flour
2 v. teaspoon baking powder
One tea ground black pepper
1 teaspoon teaspoon baking powder
4.3 teaspoon salt
1 tablespoon chili sauce
1 1 / 2 cups buttermilk
1 egg
2 cloves garlic, minced
fat or vegetable oil for frying

Directions:
Cut the steakinto 4 equal parts. If portions of the book is not already worn Rouelle to about 1 / 4 inch thick.

The flour on a plate or bowl. seasoning in a bowl with baking powder, baking soda, salt and pepper. Stir in buttermilk, egg, pepper and garlic. The mixture is thin.

Dredge each steak first cup flour, then in batter. Dunk steaks back into flour and Pat in the flour until the meat surfacesec.

Add enough oil in Dutch oven or deep cast iron at least 4 inches thick. Bring the temperature of 350 degrees Fahrenheit fat. Fry the steaks for 7-8 minutes, pushed down in the first oil if the float, and turning once, until browned on both sides of Nice. Drain and place steaks on a plate and keep warm while you prepare the white cream sauce (see below).

Chicken fried steak aretraditionally served with mashed potatoes with cream sauce, cover generously.

Creamy white classic

Ingredients
04:01 cup drippings (reserved chicken fried steak with oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons flour
V. 2.1 tsp black pepper
Salt

Directions:
Place pan over medium heat and sprinkle the flour, stirring to avoid, in bunchessauce. Pour the condensed milk and beef broth. Boil until the liquid has thickened, about 3 minutes, stirring frequently. Add salt and pepper to taste. The sauce should be very spicy, add more pepper if necessary.

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Sunday, July 18, 2010

Barbados Naked - Part 2 - Restaurants in Barbados

Food and Cooking, Barbados Style

You can eat well on the island - some of the best restaurants in the Caribbean, along the west coast, but you should really tourist areas of risk, if you really "taste" in Barbados.

The premises must play their strong tradition in Barbados, and which may be of interest. Most hotels have weekly local food, which gives a taste. Barbados food is very hot, accompanied by stewRice n juicy vegetables such as peas or sweet potatoes and plantains.

As an 'island, there are a lot of course fish, but a flying fish preferred onion polenta served in a soothing and tasty but light tomato sauce-based COO-COO (no differences in corn meal and okra) or fish is served with Bajan seasoning (onion, thyme, marjoram, onion, garlic, pepper and salt mixture, which can be purchased at any supermarket), then immersed inEgg and breadcrumbs and fry. A flying fish cutter (bread salad with local salt) is very popular and is usually done with a touch of cream and yellow peppers sauce.Black local gelatin, improve the regional delicacy, is treated very Special Barbados.

The boudin is a sausage with potatoes and herbs and the marinade is to support the head and trotters marinated pork (fortunately the replacement of many traditional pieces with pork) with cucumberbread and fruit. These specialties are more common in street festivals, rum shops, banks and sometimes fresh produce in supermarkets. A well-loved, late on Highway Baxter in Bridgetown, where you can make a cabbage salad or chicken seasoned with fried fish served with such a feast of cakes, roasted corn and other vegetables. In recent years, the place of local seafood Fry in Oistins, a fishing village on the southern coast, has become one seesnice mix of locals and visitors and makes a fun and inexpensive in the early evening. In fact, there are a number of places with a fish fry on Friday night. Six men at bay in the north of the island you can walk up to fry with a bottle of wine and food availability of fish Pot Restaurant.

RESTAURANTS

True to form, the restaurants along the west coast of Barbados are intelligent, quality and costs. You can eat well here, avoiding the traditional CaribbeanImage directory "Burger. The West Coast restaurants are also excellent settings or on the rocks or directly on the sand and the sea and, finally, I'm pretty organized. There are some good breeders island produces salads and herbs and natural products tropical.

Unfeasibly leaders in Barbados can get fresh ingredients from the United States and Europe, delivered weekly by freighter. And fishermen in Barbados actually see and cellular phonestheir catch, which can organize their specialties catering menu properly. The south coast has some good places to eat, with a less number of bars where you can get a reasonable meal.

While VAT is included in the price of your meals, several restaurants have policies on service charges. For some, it is written on the menu, but you can check if the service is already included in your bill.

WESTCOAST

What follows is the culinary journey. You can follow or you can choose your own places to visit and know that the selection of restaurants can be a personal matter, but here are my tips to try.

Indigo Coffee, Holetown, T 432 0968

Located upstairs with traditional wooden floors and blinds. Relaxed atmosphere for breakfast or dinner.

Calabaza, Prospect T 424 4557

Classical approach cliffWest Coast, a first-class cuisine in an eclectic mix, a sort of course of Peter Harris Hugg.

Cliff, Derrick, T 432 1922

Ever-fashionable location, exquisite on the sea a small bay, always good, high quality cuisine, excellent elegant evening.

Cocomos, Holetown, T 432 0134

beach bistro and a popular meeting place, simple food, burgers, salads and fish dishes. Preview of your visit with CococmosChildren.

Daphne PaynesBay, T 432 2731

veranda overlooking the elegant wood burning torches on the beach, suitable for high-level Italian cuisine in the Caribbean.

The fish tank, Little Good Harbour, T 439 2604

Charming hotel in an old fort on the right and a wooden bridge over the sand, excellent lunch or dinner, it is worth to drive to Speightstown.

Fisherman's Pub, Speightstown

Most local waterBar and restaurant in Speightstown, chicken and fish (it's near the fish market).

La Mer, Port St. Charles, T 419 2000

Classic, on the banks of the clear waters of Port St. Charles, elegant dining, continental cuisine, famous for its Sunday brunch of the season.

Lone Star Restaurant, Mount Standfast, 432 t 1099

A wonderful property in the Caribbean Sea on a wooden platform above the waves, taste the world. See reviewvisit the Lone Star with the children.

Mango's by the Sea, Speightstown, T 422 0704 http://www.mangosbythesea.com

Intimate, atmospheric ambiance of a suspension bridge with the palms on the beach. good fish in the Caribbean and international cuisine mostly of fresh fish - its grilled lobster is a popular choice. art gallery featuring the work of Michael Adams and Terence Piggott.

The Stables, Holetown, t 432 1122

Popular for dinner and barinternational menu with lots of fish. Live music every Friday.

Olive Bar & Bistro, Holetown, T 432 2112

Conventional frame house in town, an upstairs bar, a Mediterranean cuisine with the spicy flavors of the Caribbean.

Patisserie Bistro Flindt, Holetown, T 432 2626

Excellent selection of desserts and light meals for breakfast (full English breakfast, Saturday and Sunday), lunch and dinner. Open for dinner only Monday to Friday.

Welcome to their visitors,Holetown

For pizzas and simple dishes, children's playground. promises. See an overview of the visit to welcome visitors with children.

Ragged, Holetown, T 432 1295

Brightly painted local house, a cozy bar, a true Caribbean cuisine.

Sassafras, Sugar Hill Resort, T 419 9100

Eclectic international cuisine with a magnificent view from a porch near the pool in gingerbread.

Against all odds, Holetown, T 432 8356

A recentThe success on the west coast, excellent location on the beach, restaurants, Caribbean with an Asian touch. gallery.

It 'also interesting to note that most villas in Barbados have their own cooks and are always happy to introduce local food.

South Coast

Aqua Restaurant and lounge Road, Christchurch, Hastings 420 Main T2995 or 228 0891,

A chic restaurant on the south coast in a thin edge to the future of the building of contemporary design. Upstairs is the dining room for pure, just under the bar and lounge (open late), is also a meeting place where you just sit down and have a drink or a selection of appetizers. The service and food is first class, with an eclectic menu with a variety of flavors that the head of "modern cuisine with the flavors of the Caribbean International" in height. Openfor breakfast (Sunday to Friday) and dinner.

N Bagel Bean Internet Cafe, St. Lawrence Gap

Popular for breakfast every day.

Bellini Restaurant, St. Lawrence Gap, T 435 7246

Italian cuisine, fresh pasta made every day and a selection of seafood, overlooking the bay.

Brown Sugar, Aquatic Gap, t 426 7684/436 7069

Traditional cuisine with lunch buffet Bajan People, famous for its pepper.

Bubba's Sports BarRockley, T 435 8731

Air conditioning, American style kitchen is served at reasonable prices. Popular with families.

Sol Café, St. Lawrence Gap, T 432 9531

Very lively bar in the early evening, then a restaurant with Mexican cuisine, burritos, taquitos with Latin American music.

Champers Wine Bar & Restaurant, Skeet Hill, Rockley, Christ Church, 434 t 3463

A huge successRestaurants, especially in its new heights with a magnificent view of the rocky coast. The dining room on the ground floor extends to the outdoor terrace and a large pavilion on the sea front, covered the first floor while dining gallery. International cuisine with Caribbean influences of a constantly high level. art gallery dedicated. WiFi. Internet cafe. Open for lunch and dinner.

Carib Beach Bar, Worthing, T 4358540

Simple, but true price, pancakes, burgers and seafood, on a bridge just above the sand of Sandy Beach.

Joseph, St. Lawrence Gap, T 435 8245

dining in a former private home right in the water, collecting tastes of the world.

Oistins Fish Market

Easy evening meeting point for a fish dish or donuts and beer. Preview of a visit to Oistins Fish Fry with children.

Opa!,Hastings, T 435 1234

Traditional Greek cuisine in a relaxed seaside

Patisserie Bistro Flindt, Rockley, T 435 2600

Excellent selection of desserts and light meals for breakfast (full English breakfast from Tuesday to Friday) and lunch.

Fish, St. Lawrence Gap, T 435 6564

very popular restaurant on the beach in St. Lawrence Gap, fish without end.

Restaurant at SouthseaSt. Lawrence Gap, T 420 7423

Elegant dining on a terrace overlooking the sea, long, excellent menu.

Bridgetown

Lobster Bay Street Alive T 435 0305

selection of fresh lobster and seafood Grenadines. Surroundings on the beach with umbrellas and sunbeds.

The Waterfront Cafe, Bridgetown Marina, 427 M0093

A cafe serves dishes popular in the Caribbean port. Live jazz every night except Tuesday, when the night Steel Pan.

Whisper on the Bay, Old Bayshore, Bay Street, Bridgetown, 9486 435 t

A beach restaurant overlooking a beautiful sweep of white sand and sophisticated Carlisle Bay in Bridgetown. There is an air-conditioned dining indoorsThe glass walls, white muslin curtains and tablecloths, but you can also eat outside on the deck under a tent or a romantic cabins hidden among the palms. First International cuisine with Caribbean influences, a la carte menu for lunch and a fixed price menu for dinner. Open for lunch from 11.00 and dinner from 18:00 a 03:00 a 09:30 clock. Reservations required.

EAST COAST

Atlantis, Saint Joseph, T 4339445

Opened in 1884, famous for its Sunday Bajan buffet lunch.

So that works to keep many of you, I ask you to go home several pounds heavier! Yo is now on vacation and if you can not deliver during the holidays to give you everything!

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Monday, July 12, 2010

Prepare for Game Day

If you insist on preparing for Super Bowl Sunday to talk, you will be pleased to know that there are many great ways to add Pizazz floor. Continue cooking traditional wings, sliders, pizza, sauces, chips and chili on the burner before and some of these cards, the regional team and vice-treated to add style to your business theme evenings.

For a small taste of the Bayou a few cans of coffee and a mixture World donut fryer DeLonghi, ensure that this delicioushandled and cooked to perfection. You can roast them, choose this Nordic Ware Bundt cake pan and put a yellow cake with a beautiful lily design. Top with powdered sugar and serve both.

Order a big heart full of edible fruits, including Touchdown Delight or Berry Hail to the diet. Both can be delivered to your home for a small fee for you.

Custom-printed M & M can be ordered directly from white and bluesite of M & Ms. Add a special price of GO foals on the back of candy. Saints fans can select Gold and Platinum M & Ms or Saints GEAU WHO DAT to show their team spirit.

Order an assortment of knives, cookie-cutter store calcium and use it to store bought mix theme of sugar cookie dough. The online store offers a number of large molds perfectly with the two teams honors Cookies and Sport, including Fleur de Lis, horseshoes, soccer, football and helmetCheerleader. Add candy and colored glazes to complete the theme.

The Tahiti Margaritaville frozen concoction maker takes mixed drinks to another level. Watch a video of the machine here. The machine can produce three glasses at a time and has settings for a variety of frozen drinks including Pina Colada Daiquiri, Mojito, mudslides, smoothies and margaritas. The machine incorporates a razor in the mirror and stainless steel details. A good way to accommodate busy.

Remember that yourPaper products! Find paper plates, napkins, glasses, cutlery and a helmet and balls to shape your next party in the city adorned with team logos and colors.

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Sunday, July 11, 2010

Ethnic Food Recipes - Chinese

revenue from various ethnic, cultural differences between countries emerged. It 's a way to learn the traditional dishes for preparing food, eating habits and food symbolism and ritual.

Most Chinese dishes combine a mixture of ingredients and balance of elements in its flavors, colors, flavors, textures and other food preparations. And 'well-known and looked great combination of foods. The meal usually ethnic Chinese food was a cup of rice, Mixed CountGrilled vegetables, steamed or in soup. It also has four major Chinese cuisines, such as Beijing Cuisine, Cantonese, Sichuan and Hunan also assume the mixture of foods.

A good Chinese food can differ in their practice, spice mixtures, temperature control and careful cutting of ingredients. For best results parboiling and partial frying techniques used by Chinese for centuries.

At a family dinner eat rice three times by two daysBasic. Two cups long grain white rice 3 cups water for 20 minutes, usually in four portions of cooked food ready.

For rice porridge or congee, combine 8 cups water 1 cup short grain rice is a breakfast in general. You can bring to a boil, cover with a small fire and cook for 1 ½ hours. Agitation is important here and there to prevent sticking to the pan. Vegetables, dried fruit, meat, onions, ginger and walnutscan be added at the beginning, to make the recipe.

A combination of tea with every meal is a must. It 's the most popular drink in Chinese individuals. meetings of companies would not be possible without a cup of hot tea at the end. Oolong tea, black tea and green are the three most popular varieties in China. Oolong tea is brown white as a new report peaches. Black tea has a strong flavor. Green tea has a light, fresh taste. Is massive, and often drunk without milk or sugar. DrinkTea reduces the risk of cholesterol, prevents cancer and heart disease.

Some recipes of Chinese origin are as follows:

Soups Appetizers

A broth is used as a beverage during a meal, there is a way to warm people during the winter. Your soup is usually served in large bowls, dinner or a banquet. On the other hand, dimsum an aperitif in the middle of the morning or afternoon and served as a snack. Dimsum samples include wonton, spring rolls, dumplings,shrimp balls and bread. To enjoy samples of delicious soups and dim sum, you can try these recipes:

Wonton Recipe - Ingredients:

Or pound of ground pork ½ lb
Ø ¼ lb. fresh mushrooms, sliced
Ø ¼ c. tea. Salt
No. 1 v. soup. Shallots, minced
or 1.8 V. tea. ground black pepper
No. 1 pc. Yolk
Or Groundnut oil
Or square Wanton

Method:
Or mix a bowl of pork, mushrooms, salt, onion, peppers and egg yolk.
Put a teaspoon or half of the mixtureto make the center of the square and fold one corner triangles Won Ton.
o Pull the lower dash and tables stacked together.
or fry in hot oil and drain.
Serve with ketchup or mustard or horseradish. Can 120.

Flat

A main course is usually meat or fish and vegetables. Fresh vegetables are important. Should be cooked quickly to preserve color and freshness. The recipe is for 4.

Almond ChickenRecipe

Ingredients

or 1 ½ lbs. chicken
No. 1 v. tea. Honey
No. 1 v. soup. Cornstarch
peas or 12 oz
No. 3 v. soup. Soy sauce
or ¼ cup vegetable oil
Ø 3.4 V. soup. Water
No. 1 v. tea. Ginger
1 cup almonds or natural
03:01 Cup or sherry

Method:

No chicken breast, cut into half inch cubes.
O Mix ginger, cornstarch and honey. Mix soy sauce and sherry in water.
No oil in a wok to mediumHeat.
o Add the almonds and cook the chicken for 3 minutes ..
Pour the sherry or until the sauce thickens and add the peas. Fry and painted.

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Saturday, July 10, 2010

And 'Healthy Sushi Secrets

Sushi was one of the most difficult to do without food, having decided to adopt a vegan diet. After all, my passion for sushi is one of the things that made me live in Japan first. And while Japan is known for the exclusive sushi restaurants, which costs $ 500 per person, even low-end sushi (as Kaiten or "belt" style) is fresh and inexpensive compared to other countries, makes it difficult to resist.

Recently, I had offers sayonara meat, eggs and dairy, IContinuation of Japanese carrier for sushi with friends and family. At first I ate the most varieties of vegetables, such as natto (fermented soybeans) and green onions, cucumbers, takuon (pickled radish), kampyo (dried gourd) and inarizushi (sesame tofu stuffed with sushi rice seeds and blacks).

As an omnivore, I have always considered not only Umai Sushi (delicious), but in good health than conventional convenience foods like sandwiches orBurger. But at some point it occurred to me that even without the fish, a restaurant or shop, sushi, was not particularly healthy for two reasons:

The first most important ingredient is sushi rice vinegar. Since going vegan, I was only eating foods made from whole grains away. I used to genmai (rice) at home for their nutritional benefits (three times the fiber, more vitamins and minerals) than white rice, and I could not agree to eat white riceSushi by a taste or a health point of view.

second sushi vinegar contains Katsuo Dashi (dried tuna). The other ingredients are used in sushi, such as cucumber, umeboshi (plum acid), and sauces are prepared with sushi vinegar and / or dashi. In fact, I recently discovered that the food sushi shops that do not contain powdered extract of fish is green tea!

I do not know why many people seem to have difficulty eating brown rice. Westerners eat or notwhile the Japanese, they like to eat genmai often say that mixed with white rice, seems to eat for its health benefits, rather than its flavor and texture, which actually prefer.

When I stopped eating at the sushi restaurant, I wanted to stay a vegetarian alternative, then we started Temaki zushi (hand-rolled sushi) genmai home with vinegar, nori (seaweed Laver) and various fittings such as the avocado flesh, Natto, Ume , slices of cucumber, etc.

IfThe time for special occasions, we fry the eggplant slices easily (Nasu), and eat sushi genmai well. Hot (Abura) and dipped in a little wasabi with soy sauce, it tastes as good as Otori (fatty tuna), UNI (sea urchin), Ikura (salmon roe) and other traditional delicacies of sushi ever done!

So if you think you can not begin to eat plant-based, it could never give up your favorite foods, think again! There are many delicious herbal alternatives ifafter the launch of the vegan way. I'm not a nutritionist - just a guy with tons of useful advice and encouragement for those offering the removal of meat and other animal products from their diet.

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Thursday, July 8, 2010

easy fried chicken recipes

Watch an expert chef pan fry the chicken in this free cooking video. Expert: Sean Roe Bio: Chef Sean Roe attended a significant Culinary Institute, where he learned the art of cooking. Director: Nolen Quinn

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Tuesday, July 6, 2010

Mixing food KFC

Please register and Josh Tyler mixed and eat KFC Follow me on Twitter twitter.com add me on myspace.com Myspace comment me the secret code - Thanks for watching and recording yummmy

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Monday, July 5, 2010

Pan-Fried Chicken Food Network

Alton Brown shows how to make perfect fried chicken. Thisvideo is part of the show good eats from Alton Brown. Show description: pop culture, comedy, and plain good food: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Interrupted by unusual interludes, simple preparations and unconventional discussions, we bring food in the form of the funniest and most beautiful.

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Friday, July 2, 2010

Sweet & Spicy Wings Chicken

Denomination: 1 teaspoon soy sauce Ching's Secret 4 tablespoons of Ching Cheong, all in a sauce of broccoli secret 1 cup florets of a bite size 1 bunch spinach leaves 4 stalks asparagus, cut into 1 inch ½ cup mushrooms, cut into half 1 tablespoon chopped garlic ½ tsp ground white tea 2 tablespoons vegetable oil Salt to taste Red pepper flakes washing method topping: vegetables thoroughly, drain and set aside. Boil water in a heavy pot. Blanch the broccoli, asparagus and mushrooms in boiling waterThe water one after another, and refresh in cold water, drain and set aside. Do not boil. Heat 2 tablespoons hot oil in a saucepan, add the garlic and roast for about half a minute. Add the vegetables, stir, simmer under fire. Add the sauce All in One Secret Ching, Ching Secret soy sauce, a pinch of salt and white pepper and mix well. Cook and stir until all vegetables are coated with sauce. Cake red pepper flakes and serve hot.http www.chingssecret.com www.facebook.com

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