GARLIC stripped naked and PRESSed hard!

You take the garlic clove in your hands. You strip off the skin. You look at it lying there vulnerable and ready. What do you do next?
You have a couple of options - one approach is old and low tech, the other more hip and a little more high tech.

You can chop it with your knife or use one of many types of garlic presses. The first and natural question is - are garlic presses necessary? Well that all depends on a couple of factors. First, your comfort handling a knife and whether your skills or lack there of make you less apt to pick up a knife. Secondly, are you of the school who doesn't believe in owning single function tool for the kitchen.

If you don't feel comfortable with a knife, then yes garlic presses are useful and convenient.

However if you are a strong supporter of the no single purpose tool rule, then maybe this is not for you.

I can go either way here. While, I am not opposed to keeping equipment in the kitchen to a minimum, there are times when a single purpose tool is helpful.

First, I want to cover how easy it is to chop garlic with a knife and then cover presses. Using a knife to chop garlic is the age-old solution to chopping, dicing, mincing, and smashing garlic into a paste. If you want more coarsely chopped or sliced garlic, then a knife is your first and best choice. The size of the desired end result is your main determining factor.

To begin, simply remove the skin and make sure the clove is lying as flat as possible, even if that means slicing in half first. Now make several lengthwise slices. If you want slices, then you are done. To chop - slice crosswise to make chunks of the size you want.

As with many foods, the smaller the dice or mince, the more flavor extraction will occur sooner. So if you are cooking something that will cook for a long time, such as a tomato sauce, you would want a larger dice. This is of course all dependent on individual taste. Some people like a slightly stronger more bitter punch from their garlic while others prefer a milder hint.

As to which knife to use for chopping garlic, that depends on how much garlic is to be chopped and how finely. If one is chopping or slicing one or two cloves, then a paring or utility knife could be used. However if one is chopping many cloves or going for a much smaller dice you might want either a chef's knife or a Santoku style knife.

I would be amiss if I forget to mention the mezzaluna blade that can also be used for the smaller mince or chopping.


The mezzaluna blade generally uses a wooden board with a bowl shaped impression carved into one side.

To mince garlic, simply lay the garlic clove flat as possible on the cutting board and smash it with the wide portion of the knife (if not using a mezzaluna) and then begin to quickly mince it with the chopping/rocking motion.

For me this is the fastest way to do it, but then I am comfortable with a knife and I find I probably have the knife out already anyway. Additionally, it is one less thing to clean later.

One can also use the flat portion of a larger blade to make a quick garlic paste for use in marinades or salad dressings. To make this paste, smash the garlic with the flat part of the blade. Then using a dragging motion continue mashing and smashing the garlic back and forth on the board like a board press or scraper until the desired consistency is achieved.

A knife and a good wooden cutting board are all one needs to prepare garlic. It will also prove to be the least expensive way to prepare garlic, as most already have a knife in the kitchen. It is also one less thing to store away if space is an issue.

So without further ado, let's talk presses. What is the main purpose? The main purpose is to press a clove(s) through the device to produce a mince like state. Some, like Mr. Alton Brown, say that the presses actually smash the garlic in an unappealing way. Similar to what others say potato ricers do to potatoes. Never the less, a "mince" is the end result.

A garlic press consists of two long handles hinged at the top. One of the handles has a basket shaped end with holes in it where the garlic is placed. The other handle has a fixed or free-swinging flat end (plunger) that will fit into the basket and push the garlic through the holes.

Most will come with a plastic piece designed to fit over the basket portion with plugs matching the holes to help push out garlic remaining in the basket. It is useful to have.

Presses come in various materials. Some are heavy duty plastic, some stainless steel and others die-cast metal, coated to prevent odors and staining. The key is the hinge strength. Generally, the basket volume is the same size, but all will vary slightly.

Before I go any further, I want to state that this tool is dependent on personal hand strength. If you have some form of arthritis or other malady that causes you to have weak grip or hand strength then you will find using a garlic press difficult. However, one company makes a counter top variety where one pushes down using body weight versus grip. It still may be too difficult to use, depending on the degree of discomfort in your joints.

To use a press is quite easy. Put the clove(s) in the basket end, line up the plunger and squeeze the two handles together and pressing the garlic over the catch container. Some like to scrape the garlic off the plunger, others like to leave it out. As to whether one peels or not, is up to you; presses are designed to work either way. I tend to skin the cloves first as I want all the garlic in my food. You may notice some garlic actually release juice before the garlic comes through the press. This is not something to worry about and some consider it a great benefit.

For the sake of product longevity, rinse off the press as soon as possible after using. If you wait too long to clean it out, the garlic remains and juice will be more difficult to clean.

This can cause problems over the long term.

There are several companies who make garlic presses, some you know some you may not. They come in varying price ranges and not all stores carry every brand. I have not listed every maker or product here, only the ones with which I am familiar.

If you become a frequent visitor here, you will find I don't want to get into ratings and recommendations.

However, based solely on product construction, quality of materials and the aforementioned hinge strength, there are some I like more than others. You will find in general that these presses will perform better and last longer than the others.

I find the Rosle brand to be very good, easy to use. It is the most expensive of the bunch but has a very sturdy all stainless steel body, effective motion and is easy to clean. After that I like Zyliss; it has a very strong hinge, solid die cast body that will last for a long time and presses easily. If I had to pick a third choice, it would be the Kuhn Rikon press. Some have said finger pinching was possible, but careful use should prevent this problem.

After those three, the others fall into the same general class. They work well enough and will serve your purposes, but probably won't last as long. There is one product that both presses and in a separate basket "slices". The slice and press combination from AMCO Houseworks has added versatility with the dual function.

The Alligator works well for garlic; similar to the Cuisipro, it is a body weight press versus grip powered.

About the only ones I am not fond of are the twist styles of Garlic Genius and the Chef'n. The additional effort to provide the same basic result doesn't seem necessary; they are also much harder to clean.

For the most part garlic presses work as expected.

If you would like to purchase one of these presses, simply click on through using the link

Garlic Presses.

If you want to know where to buy them in your area, either contact the manufacturer or the local kitchen supply store.

"Traditional" Garlic Presses:

Rosle Garlic Press

Zyliss Jumbo Garlic Press

Zyliss Sushi Garlic Press

Kuhn Rikon Epicurean Garlic Press

OXO Good Grips Garlic Press

OXO Good Grips I-Series Garlic Press

Cuisipro Countertop Garlic Press

Amco Professional Garlic Presser/Slicer


"Non-traditional" presses:

Genius USA Garlic Cutter

Chef'n Garlic Machine

Alligator Mini Cutter/Garlic Press


There are other products which can also "chop" garlic, but they will part of another article. These products have the ability to chop other food than just garlic. Stay tuned.

If you have any questions or for more information, please visit http://www.kitchenboy.net or send an email to kitchenboy@kitchenboy.net.



About the Author
I am a trained culinary sales person who loves all things culinary. I am writing articles about kitchen tools, gadgets and appliances.

Vegetarian Recipes: How To Make A Vegan Cake

How To Make A Vegan Cake

Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat.

But don't worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference.

Let’s start with what strict vegans do not eat. They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting.

Eggs can be replaced by "EnerG Egg Replacer," which you can purchase at many grocery stores. The box will explain how much replacer to use per egg.

Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too.

Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing "unbleached" sugar, sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they hard to distinguish from others, unless you know the exact name brand.

Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening.

In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of "non-dairy" frosting or you can make your own, replacing butter with margarine.

And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan -unfriendly items on your recipe, and your cake will be perfectly fit for even the strictest vegetarian!

About the Author

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for

Instant Mashed Potatoes Coated Baked Chicken

Today I’m going to show you how to make Chicken in a whole new way! Well, ok - I’m sure you’ve made shake and bake before, but this is even better - and you don’t even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they’d have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what’s in the fridge, but he’s still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I’d like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I’ll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless “chicken tenders” in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

These are the ingredients you’re going to need:

* 1 cup instant mashed potatoes * boneless skinless chicken * seasonings (salt, pepper, garlic and/or onion powder) * butter or margarine

While you’ve gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn’t have the ends turning white and cooking - they’ll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You’re going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You’re going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you’re serving. If you are using the “chicken tenders” like us - then usually 2-3 pieces per person is fine. If you’re using an entire “chicken breast” I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not “crispy” (unless you like it that way).

Twist the recipe: If you’ve read my other recipes than you know I love to “twist” or have multiple variations of the same thing. This is because you can’t have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

Tasty Tuna Salad Recipe

I’ve been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I’ll think you’ll love it!

First, the basis for this recipe comes from my mother. But the additional things I like to add - well that’s just my twist on it!

What you need:

* 1 can or pouch of Tuna in water (never oil) * 1 stalk celery * 1 sm. onion or a few stalks of green onion * green bell pepper (if you have it) * 1 tsp or 1 clove minced garlic * dash of salt * dash of fresh ground pepper * 1 tbsp sweet relish * 1 tsp sugar or splenda * 1 tsp mustard * 2-3 heaping tbsp mayonnaise or miracle whip * a handful shredded cheese (optional)

I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they’re eating something “fishy”. All I know is that I don’t even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it’s easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it’s too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you’re ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!

I like my version of Tuna salad because it’s slightly gourmet and the flavors mix nicely. It’s a little crunchy, a little sweet - it’s just really good!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

Homemade Pizza Dough

Do you want to make homemade pizza dough from scratch with your favorite toppings? What about some garlic butter or butter parmesan crust just like at the pizza parlor? Worried that you won't be able to make your own crust and have it taste as good as the restaurant? You can - and it won't even take that long. This picture is the pizza we had for dinner tonight!

Making good food is trial and error, especially when you're going to make something from scratch. I've made homemade pizza hundreds of times. I've made it using frozen pizza crust, boboli (pre-made and baked) pizza crust, and (dry mix) pizza crust in the box. I've even made homemade pizza crust with wheat, semolina, and white flour. This recipe is a combination of all I've learned over the last 25+ years of making pizza at home. This recipe makes 2 large pizzas.

What you'll need:

* 4 packets/boxes of (dry) pizza crust mix (and brand) * 2 cups warm water (about 115 degrees) * 1 Jar pizza Sauce * 3 packets Sargento's Sun-dried tomato and basil mozzerella shredded cheese * garlic powder * Italian seasonings * minced garlic * Pizza toppings (pepperoni, canadian bacon, mushrooms, onion, green pepper, whatever you like!) * 2 large pizza pans - preferably with small holes throughout for aeration. * 1/4 cup extra virgin olive oil

When you buy store bought pizza crust what usually happens is you mix each dry mix crust with some hot water into a ball, and then let that stick mess rise, then you smash it onto a cookie sheet and bake it with sauce, toppings, and cheese for about 15 minutes. What you get is a more like a "bread pizza" because it's so darn doughy. I've also made pizza crust from absolute scratch too - but that can take time. I've developed a hybrid of these two things that is still pretty quick, but yields a pizza crust that is just about as close as you can get to the pizza parlor as possible.

Get a large mixing bowl and put the 4 packets or boxes of dry mix pizza crust in. You can use any kind you like, Robin Hood or Jiffy are both great. Next add about 2 tbsp of garlic powder to the bowl (if you like garlic - we do!), and then add 2 tbsp of Italian seasonings. Mix up these dry ingredients, and then begin to add the 2 cups of water. The water can't be more than 120 degrees or you'll kill the yeast, but it shouldn't be so lukewarm that it doesn't grow fast enough. A good indicator is the water should be hot enough to be able to stick your finger in it - but just barely. Add the water bit by bit until it's all added and the mix in the bowl is in a ball. Spill a cup of flour out onto the counter. Place the doughy mixture on top of that on the counter, and then spill the remaining cup of flour on top.

You're going to knead the dough with the balls of your hands, push, flip, push, flip, working in the loose flour until it's all gone. It usually takes about 5 minutes to knead the flour in, and then continute to knead an additional 3-5 minutes and the dough with be a bit elastic like play-doh. Sprinkle extra virgin olive oil around the large mixing bowl, place the dough in the bowl and roll over and over until coated. Wrap the bowl in saran wrap and then place a kitchen towel over the top. I usually pre-heat the oven to 150 degrees and place the bowl on top for 30 minutes, rotate 180 degrees, and then leave another 30 minutes. In that 60 minutes the dough will double in size.

When it's ready, remove the towel and saran wrap - and punch down the dough one time in the middle of the towel. Cut the dough in half with a sharp knife. Take one half of the dough and begin to stretch it in your hands from the middle out to the edges as you slowly rotate it bit by bit 360 degrees over and over. Be careful to do it evenly and not stretch any way to thin as to make holes. Once you have it stretched to about 3/4 the size of the pizza pan, place it on the pan. Then, lifting up the edge, pull outward and stretch it towards the edge of the pan while rotating the pan around until the crust covers the entire pizza pan. Make sure that it's even all throughout the pan, and then empty 1/2 of the pizza sauce jar onto the crust, and thin it out covering the pizza with the back of a tablespoon. Use the other half of the dough and do the same with the other pizza crust and the remaining sauce.

Pre-heat your oven to 500 degrees. Prepare your pizza toppings (cut your onion and green pepper if necessary, canadian bacon, etc). Use 1 and 1/2 of the packets of cheese on both of the pizzas. I like the Sargento cheese that's already seasoned with basil and sun-dried tomatoes - it gives the pizza a great flavor! Add your toppings, and then the remaining cheese on top.

Cook in the oven 10 minutes, then check. If the cheese is not all the way melted it may need an additional 2-3 minutes. Be careful - 500 degrees is very hot and required to get a crust like the restaurant, but just a minute or two too long and you can burn it!

Once the pizzas come out of the oven - we melt 3 tbsp of butter and 1 tbsp minced garlic in the microwave for 45 seconds, and drizzle over the crust. You can do grated parmesan instead of the garlic if you like!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Homemade Pizza Dough are here!

Best Stovetop Hamburgers Recipe

I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!

What you will need for ingredients:

* about 3 lbs certified angus beef ground chuck (tastes and cooks best) * about 1/3 a sweet vidalia onion diced * about 1/3 green pepper diced * salt and fresh ground pepper - 1 tbsp each * 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite) * 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt * Kraft Mozzerella Deli Cheese Slices and American Cheese Slices * Toppings like fresh lettuce, tomato, onion, etc. * Hamburger condiments

The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!

Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).

Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.

The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!

Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Best Stovetop Hamburgers Recipes are here!

Roast Chicken

This roast chicken recipe is very easy to prepare and deliciously tasty. It will serve 4 people. The preparation time is just 10 minutes and cooking time is approximately 1 hour and 40 mins.

* Serves: 4
* Preparation time: 10 minutes
* Cooking time: 1 hour and 40 minutes

Ingredients

* 1 whole chicken that weighs about 1.75Kg
* 3 cloves of garlic, halved
* 2 tablespoons of softened butter
* 7 grams of fresh thyme, finely chopped
* 1 lemon, quartered

Gravy

* 1 tablespoon of redcurrant jelly
* 1 tablespoon of corn flour
* ½ teaspoon Worcestershire sauce

1. Preheat oven to 200 degrees C. Halve the garlic cloves. With the cut side, rub all over the chicken. Crush the remainder of the garlic. Mash the crushed garlic with the butter, thyme and freshly ground black pepper. Spread this over the top of the chicken. Quarter the lemon. Place 2 of the quarters in the cavity of the chicken.
2. Insert the chicken into a medium size-roasting bag. Seal the bag loosely. Slit the top of the bag 6 times. Place the bag and chicken into a small roasting tin. Cook for approx 1 hour and 40 minutes. The chicken is cooked when the meat is thoroughly cooked and the juice of the chicken runs clear when you pierce the thigh with a sharp knife. Remove the chicken from the bag. Keep the juices in the bag. Allow the chicken to stand.
3. Cut the corner of the bag and pour the juices into a pan. Stir in the redcurrant jelly. Mix the corn flour with cold water until it is a smooth paste. Gradually add it to the gravy. Bring to the boil slowly, constantly stirring. Add Worcestershire sauce and season with salt and pepper. Simmer for 2 to 3 minutes until the gravy is thickened.
4. Carve the chicken. Serve and pour the gravy on top. Serve with roasted potatoes, beans, peas and/or carrots.


About the Author

Melissa George is the editor of Happy Eating, a community for people who are passionate about food. Find more recipes.

Cooking Lesson: Seasoning Cast Iron Like The Pros

In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.

But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.

Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees. 2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.) 3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes. 4. Remove the pan and pour out any excess grease or lard. 5. Put the pan back into the oven and bake for another two hours. 6. Repeat as needed

Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.

Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best). 2. Make sure the pan is fully dry (use a towel if needed). 3. Follow the seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.

That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!

About the Author

For more Free Resources www.dishadvice.com

Light Cooking Recipes And Diabetic Cooking

An experienced person would be of a great help to get some great cooking tips who has been giving the best cooking lessons. Tips given by person having experience of years of cooking would be far better than going through any type of books articles or the internet as These cooking tips come to them as they cook. Cooking tips are never forgotten it is a treasure a person withholds and they given to their children and grandchildren or a friend who needs help. That friend too passes on your useful tips to someone she knows and their children too. In such a way your very useful cooking tips will be passed on to generation and it will help them to serve good food which is relished by all.

Getting The Right Cooking Supplies

When you move in your own hose that is the start of a new life and many things has to be looked into to have the house arranged in order. When you move in the first things are kitchen wares which you get in. Like silverware spatulas and large spoons. Above all these things the important thing is getting the right cooking supplies. A family friend or someone can help you in making a list of thing which could be required in stocking up the right cooking supplies. It should not happen that you are cooking a new dish and you find that you don't have the right cooking supplies which will help you complete the dish.

Sesame Oil

This oil is made from sesame seeds. This oil can be used on high temperatures, and due to this nature of the oil it is a ideal cooking oil and the flavor of this sesame oil is different from other cooking oil and so it is used in many Asian countries.

This name is derived from Canada because this cooking oil was introduced in Canada. This cooking oil is said to have very little or no saturated fat in it and it contains a little more than 50% mono unsaturated oil and it contains Omega 3 fatty acids. So this cooking oil is proved to be very healthy cooking oil, and this is the reason that people have started using canola in their cooking. This cooking oil is not for high temperature frying but it would be great for medium temperature frying.

The method of cooking light recipes will also make a difference in our health. In cooking light recipes steaming and boiling required to make healthy food in caparison to frying and some forms of grilling can also be used. Although cooking light recipes can lead to bad health if the ways to cook them are wrong. So cooking them in the right method is very important.

You can also ask for diabetic cooking recipes from your family and friends if they have some. If not you can also search for them in various books and magazines which are restricted to diabetic cooking. You can also find these books and magazines in bookstores and you can start collecting them. You can also go in for a magazine subscription that are having these recipes or have a column in them with diabetic cooking recipes and then every month you can have new tempting recipes. And in a few months time you may have a very good collection of it where everyone will enjoy the food and remain healthy. This cooking will not only help the sick but everyone who has it. Eat Healthy and Be Healthy.

About the Author

Saifuddin Indorewala like to research and write on health topics including Light Cooking and its benefits. To know all about Light Cooking, visit http://www.How-to-Cook-Light.com

Only the Best for Your Cappuccino Makers

If you have a craving for cheesecake you would go to a café or bakery. Where do people go who want fresh roasted coffee beans? Coffee bean bakeries are not always available, but there are always local coffee shops that do their own roasting. These shops will do just fine. The great thing about local roasters is that they will often have highly trained staff along with special recipes that can only be found in that one shop. This not only provides the customers with incredible coffee, but also with consistency and uniqueness. These shops typically also have the cappuccino machines so that the cappuccinos and coffee can be enjoyed right there.

Roasting coffee is considered an art and is not just as simple as developing a new coffee flavor. The size, shape, color, and density of the bean all come into play when roasting coffee and this takes special training and method. Each type of bean will require a different roasting temperature and time to bring out the best qualities of the bean. The differences are subtle but vivid enough that they can be made out. It can be compared to eating a cake that was baked by a master pastry chef or baking one out of a box. The coffee roasters work on extracting the best qualities from the bean and knowing what characteristics are specific to what beans and focused on flavors that way. Coffee purchased from the local store in a can has been roasted and roasting can even be done at home with a machine, but a roasting expert knows things about the process that the average coffee lover would not. The deep roasting that takes place brings out the best body, flavor, and acidity. The finished product should bring about sensations of liveliness and dancing on the tongue. When roasting is not done appropriately and to the highest standards the delight of the coffee can be lost.

Roasting should be done at the right speed. It should be a slow process and not a rushed one. It is said that the expert roasters actually talk to their beans to ensure they are meeting the needs of their beans. The beans are to be roasted all the way through and the process should never be cut short. Cracking a bean open after it is roasted is the best way to see if the bean is roasted properly. The bean should be darker on the inside. Beans that are darker on the outside are roasted poorly. This could result in poor coffee and wasted money. Follow the advice and suggestions of the roaster and you are guaranteed a great coffee.

About the Author

Robert Carlton often makes informative papers on things similar to cappuccino coffee machine and the perfect cappuccino maker. His publications on cappuccino makers are published on http://www.coffee-espresso-maker-tips.com in addition to many different online sites.

Wine gift baskets as the most favorite gift

In time of special occasions such as Christmas, Valentines Day, or birthdays, people get frantic as to what presents are they going to offer for friends and dear ones. One of the most favorite gifts for any occasions is wine gift baskets.
Get away from the trouble of selecting a present that will suit her or him and try sending wine gift baskets instead. They are indeed a appropriate gift for men or women, and a great to hand in almost all kinds of occasions. Besides, it can in addition put in additional artistry if you really are into giving wines as presents.

The market is home to various designs, styles and prices of wine gift baskets. Whereas some simply made wine gift baskets entail little money, you can still create your own, personalized and save a bit. Since gift baskets have always been notable, the concept of making one is not tamed to look for. You have plenty of choices in which you could decorate your wine gift baskets, to add further elegance to the wine bottles.

First is to choose the basket. However, before picking out this item, you ought to first determine the wine bottles that you are going to display on it. Be sure that the basket will properly fit the size of the wine and its capacity is capable enough for one or couple of bottles. The wines you are going to put in may not necessarily be pricey, and you can always look for a good deal at a number of wine shops. You can buy reasonably priced wines and still do not compromise its refinement or quality.

For the wine basket container, you can select from amongst a variety of selections. Any kind of baskets will do such as picnic basket, Asian-style trunk, hamper, antique trunk, champagne bucket, bucket, straw basket, wicker basket or the seasonal containers. Just be sure that it is durable and sturdy good enough to hold bottles of wine.

Fillers are what adorn beauty to your wine gift baskets. You may put some shredded, diverse colored papers; crumpled comic newspapers, wrapped chocolate beds and some other candies that are beautifully wrapped.

You can also add some intriguing inclusions on your wine gift baskets. You may go beyond at best giving bottles of wines to your friends and families. Some exciting samples that you can put in are gift certificates for a spa or massage visit, to your favorite stores or restaurants. You can in addition include stuffs like fluffy towel, foot or hand lotion, fragrant soaps, CD, scented candles and a bit more.

Today you do not have to worry with respect to a present for any occasion. Through wine gift baskets, your friend or family will doubtlessly relish what they will get.



About the Author
Kyehyang loves wine. For information on wine gift baskets, please visit http://www.wine-giftbaskets.net

How to Host an At-Home Wine-Tasting

Wine tastings are always a fun outing, but often commercial ones just don’t last long enough. There are still things to be learned about each wine. Maybe you didn’t quite get to taste certain ones. Or perhaps you wanted to try a particular one with a certain food. The easiest way to make sure you get all you want out of your next wine-tasting is to host it at your own home. Another benefit is that you don’t have to worry about driving afterwards.
Invite as many people as you are comfortable having into your home at once. In your invitation, explain that you are hosting a wine tasting and will provide at least 3 different wines to taste, but that you would like for each guest to bring a bottle or two of their favorite wine as well for everyone to try. You may even want to have them do a little research on their wine, by providing a list of questions that are somewhat generic but will help each taster decide on whether the wine is a yes or no for them. Some questions you might want to include are what types of food go well with this wine, how much is it, where can you buy it, is it best served chilled, should it breathe before serving and is it a good wine to let age.

Set up your tasting in the manner you feel would best fit your guests. A smaller group may enjoy sitting around a table, with each person drinking the same wine at the same time and discussing it together in more depth. For a larger group, it might be better to set up wine tasting stations, with a couple of wines together at each and people can move in small groups from one station to the next.

Provide more than enough wine glasses ��" real ones, not plastic. You can rent them if you need to from most party-rental companies. Be sure to provide buckets for tasters to spit or dump wine. Keep pitchers of water nearby to rinse glasses between tasting and to occasionally rinse palettes. Baskets of pre-sliced bread will also be necessary to neutralize your guests’ taste buds from time to time. Cheese and chocolate are good accompaniments to certain wines. Placing them strategically next to wines they pair with is a good idea. Refrain from serving spicy foods or foods with very strong flavors as they will inhibit tasting the differences between wines. In fact, heavier finger foods may be best left for later after the bulk of the taste testing has been done and guests are looking to just relax and wind down a little.

There are many variations on the home wine tasting party. You can have a contest where all the wines are brown bagged and each guest must try to identify the wine by taste only. The person with the most right wins a bottle of wine to take home. You can also pre-set a price point to make things interesting. For example, guests must bring their favorite wine under $15. In addition, there are a variety of direct selling companies that now offer at-home wine tasting parties. The benefit of these parties is that you will often earn free and discounted wine for yourself for acting as the host. The downside is that many people dislike direct sales and may not come for that reason. If you do choose to do a party of that type, stock up on a few personal favorites to serve and enjoy with your friends after the sales representative leaves or runs out of wine, whichever comes first!

Enjoy your party!



About the Author

Fine wine gifts. Unique wine accessories. Useful and fun wine gifts. Also have the best wine glasses in the world.

The secret for a great barbecue is really in the sauce?

We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well, it migth be! What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?...) about the need of sauce, but my own personal experience has lead me to believe that the secret is in the sauce.

Let me share with you four barbecue sauce recipes and you will be the judge!

Simple Pork Barbeque Sauce 2/3 c. catsup 1/3 c. brown sugar 1 tbsp. Worcestershire Hot sauce to taste Rosemary (crumbled) to taste

Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.

Honey Tomato Barbeque Sauce 1 pkg. taco seasoning 1/2 c. tomato sauce 2 tbsp. butter 1/2 tsp. salt 1-2 tbsp. soy sauce 1/8 tsp. oregano 1/4 tsp. pepper 1 sm. onion, diced

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.

Easy Barbeque Sauce 1 tsp. Worcestershire sauce 3 tbsp. vinegar 1/4 c. catsup 1/8 tsp. pepper 4 tbsp. sugar 1/4 c. chopped onion

Mix together and cook over low heat 5 minutes. Easily doubled.

Barbeque Sauce with a Spicy Kick 1/2 tsp. garlic powder 1/2 tsp. pepper Dash of cayenne 1 tbsp. Worcestershire sauce 1 tsp. onion salt 2 tbsp. vinegar 1 tsp. sugar 2 tbsp. water Red pepper 1/3 c. butter

Heat all ingredients, stirring frequently until butter is melted.

As I said before, you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!

About the Author

For great recipes, cooking, cookbooks and tips on bbq recipes visit, great-barbecue-recipe.com
Submitted by: Super Article Submitter

How to Make a Real Cup of English Tea

Since the rise of the humble teabag which was introduced to the UK by Tetley Tea in 1953, the art of making a real cup of English tea has been on the decline, with many ‘tea drinkers’ choosing to mash their tea in a mug. Of course back in the Victorian times, taking tea was more of an event; with the ‘tea maker’ even mixing a blend of tea leaves them selves. Interestingly, the first tea bag recorded was in around 1908. Introduced by a gentleman called Thomas Sullivan, from the USA. The Victorian connoisseurs of tea must have rejected the idea. After all, the Victorians enjoyed the whole event of tea drinking and chattering …#34; why would they want to speed up the process?

To make a real cup of tea you will need… A quality blend of tea leaves. Loose tea is best, however a good brand of tea bags will suffice. (Remember if the tealeaves were cheap …#34; the tea will taste accordingly) If you choose to use leaves you will also need a tea strainer.

You will also need a kettle full of boiling water, a teapot, a teaspoon, a china mug or cup and saucer, milk and sugar to taste.

First pour around a quarter of a pint of the boiling water into the teapot. Put the lid on the teapot and swill the hot water around inside the teapot before pouring the water out of the spout and down the sink. This is called ‘Warming the Pot’.

Warming the teapot ensures that when the teapot is filled with water for making tea, that the water will remain hot and wont loose any heat tot he teapot. Keeping the tea water hot not only keeps the finished tea at an optimum temperature for drinking, but also helps with the tea brewing itself. Piping hot water aids the tealeaves to effuse.

One the teapot is hot, you should add the tealeaves. The general rule is to add a teaspoon of loose tea or a teabag for every person who will be taking tea, plus ‘One for the Pot’. Therefore, if five people are taking tea, you should add six teaspoons of tealeaves or six teabags to the teapot.

Now pour on the boiling water. You should add enough water to fill everyone’s teacup. Put the lid on the teapot to retain the heat. Leave the teapot to stand for two minutes.

Then remove the teapot lid and stir the tea with a spoon. Replace the lid and again leave it to stand two more minutes. The tea is now ready for pouring.

China cups are best for drinking tea from, which is why the Victorians chose to drink from beautiful china tea sets. It just makes the tea taste better.

Controversy has arisen as to when the milk should be added to tea. Some people saying that the milk should be poured in first and others saying that the tea is poured first. Obviously as a nation we have got used to brewing tea in a mug. This way the tea is always added first. However, to make a real cup of English tea the milk is always added to the cup first, followed by the tea.

Sugar is than added last to taste. A sugar bowl is necessary because it largely depends on the size of the cup as to how much sugar you will take in your tea. The larger the cup or mug the more sugar you may need. Of course with just a small china cup you need far less sugar.

When the tea has been poured, the teapot should be again filled with boiling water in readiness for a second serving. Stir the tea and replace the lid and cover the teapot with a tea cosy to keep the tea piping hot. By the time you have drunk your first cup of tea, the second batch of tea will be ready for pouring.

We should bring back the art of tea making. It’s a relaxing social event that everyone young and old can enjoy. Funny isn’t it how we buy little girls pretty little tea sets to make imaginary tea for their dollies, and yet as adults we have removed the fun and we just sling a teabag in a mug. Join the campaign and dig out your teapot and treat yourself and your friends and family to a real English cup of tea and a chat, today.


About the Author

Visit TeaCosyFolk.co.uk for quality, hand knitted, woollen, character tea cosies. Tea Cosy Folk tea cosy designs are exclusive to TeaCosyFolk.co.uk and not only look charming but also keep the tea piping hot ready for the second cup of tea.

Gloutien Allergies are Easier to Live With

Finding out that you suffer from gloutien allergies can be a little overwhelming at first. However you should know that unlike 20 years ago there is actually a large market for gluten-free foods. If you are like many people you did not even suspect that the reason you were not feeling well was due to a food allergy.

What is a Gloutien Allergy?

Quite simply put someone that suffers from gloutien allergies is allergic to wheat and wheat products. Many suffers have gone years before the problem is diagnosed properly. This is usually because unless you have a severe allergy to gluten the symptoms of a food allergy are often times vague. These symptoms often include generally feeling under the weather or constantly tired.

Other physical symptoms include having a runny nose either while you are eating or shortly afterwards. An upset stomach or diarrhea shortly after eating is also very common. What is happening to your body is when you eat something containing gluten your body is not recognizing it as food, it is seeing it as a foreign substance invading your body. This causes your body to attack the food which gives you the different ranges of reactions.

What Can I do about this allergy?

There is really little you can do about this type of food allergy as there currently no cure and the only way to feel better is to avoid it all together. The most important thing you can do is educate yourself about gloutien allergies. For example, many manufactures have wheat hidden in their foods and even though the FDA requires them to print all the allergens that are in foods many have found clever ways around it.

You will need to start reading all the labels of the foods you purchase and learn some terminology that is related to gloutien allergies. One example is the term "natural flavors or flavoring" these products can have trace amounts of gluten in them. One important thing to remember is just because it does not sound like a product should have wheat in them does not always mean they won't. A good example of this is French fries; almost every major manufacture has gluten in them, so always read the label.

Available Gluten-Free Foods

There are many gloutien-free foods available and many of them are very good. However not all things are created equal so just because you try one brand and don't like it try several brands before you rule the food out completely. You will find in your research that you can find gloutien-free brownies, pancakes, cookies and even cakes. There are cereals available also and you can even find pasta that is made out of rice. You can find these foods online or in your local health food store.

About the Author

Find out more on theeffectiveness of allergy filters in reducing in home allergens by visiting http://www.allergyanswersguide.com, a popular allergy website that specializes in offering free information on living with cat and feline allergies.

Why You Should Be Using These Pizza Crust Recipes

Pizzas- brief meaning and concept: Pizza is one of the world's famous dishes and it has an ever gaining popularity. Pizza represents the rich European culture, so it's not a dish, but also a mode of representing the rich cultures. Pizza is generally round in shape (it is also available in many shapes) and is also available in various sizes and is served baked. There are lots of varieties of pizzas available with different types of toppings.

Pizza crust-meaning The base of the pizza which is made of the bread is referred to as the pizza crust. Generally pizza crust is white in color and there are different types of styles in which it can be prepared. Generally thick crust is used in the pizza pans. There are large types of variety of crusts. Depending upon the type of pizza the favorable type of crust is used. Pizza base which are stuffed with cheese are also available. The crust may also be seasoned with butter, herbs or garlic.

Ingredients used for the preparation of the pizza crust.

There are varieties of materials used for the preparation of the pizzas. Some of the commonly used are listed below: Dry yeast- in nearly all the crust dry yeast is the primary ingredient used for the preparation of the crust. Salt and sugar is used very oftenly while for the preparations of pizza crust. All purpose flour is also another ingredient which is used quite frequently. Extra flour is required very oftenly to prevent the sticking of the hands while the preparation of the crust. Water- only warm water should be used for the preparation of the crust. High gluten flour is also used very frequently while preparing the dough. Vegetable oil is also used on many numbers of occasions. Note: A favorable temperature must be maintained during the preparation of the crust. The crust must be prepared in a hygienic bowl.

Recipe for the pizza crust The yeast must be sprinkled over the warm water. It should be stirred until it is dissolved and is should be stirred until the water becomes creamy. After those 2 cups of flour, sugar and salt should be added. It is beat thoroughly and after that the remaining flour should be stirred properly. It should be knead until smooth elastic and turn on lightly floured board for about ten minutes. More amount of flour should be added in order to prevent the sticking of the dough. The mixture of the dough should be placed in a greased bowl and over the grease top the dough must be turned over. For about 30 minutes until the dough is doubled cover the dough and let rise in the warm water. In order to force out the bubbles the mixture should be punched down and then turned into the board and should be knead long enough. After the bubbles are forced out it should be divided into half and each half should be rolled and stretched over an oiled pan. And the favorite toppings must be added and keep it for baking.

Pizza crust recipes rock. Try one!

Muna wa Wanjiru Has Been Researching and Reporting on Pizza for Years. For More Information on Pizza Crust Recipes, Visit His Site at PIZZA CRUST RECIPES

About the Author

Muna wa Wanjiru Has Been Researching and Reporting on Pizza for Years. For More Information on Pizza Crust Recipes, Visit His Site at PIZZA CRUST RECIPES

How To Make The Ultimate Fruit Smoothies Recipes

Fruit smoothies recipes are the way to go if you want healthy drinks that taste smooth and delicious. They are a real treat for your taste buds.

Only problem is, you're faced with a ton of choices when you look up different smoothies recipes. The best way to deal with this is to read about different recipes and experiment with them until you something you like.

Figuring out what sort of smoothie you're in the mood for is a good place to start. If you're really craving certain kinds of fruits, you could begin by searching for smoothie recipes that contain the fruits you like.

Another way to find the best fruit smoothies recipes is to decide what your purpose is for eating them. It might sound silly, but there are different reasons!

One growing trend is to go on a smoothie diet. Other people might like to eat them for a yummy desert and include ice cream.

Smoothies are also a great option if you're trying to encourage your child to eat more fruits; kids love smoothies. If you're a parent who wants your child to eat healthier, you could try green smoothie recipes that use vegetables. There are sneaky ways to slip in certain ingredients your child would normally reject.

You can mask certain flavors with different kinds of fruits. Something intensely sweet like strawberries will often do the trick.

If you'd like to eat more healthy soy or tofu but dislike the flavor, you could use a smoothie recipe that includes strawberries. These smoothies will taste so good, no one will notice the healthier ingredients.

Different thickening options are another consideration when you're hunting for good fruit smoothies recipes. A lot of the recipes call for yogurt as a base.

Some call for ice cream instead. Yogurt and ice cream are good choices that offer different flavoring and health benefits.

If you've decide to include smoothies as part of your diet then you'll want to stick to the recipes that are yogurt based.

These have less calories but are just as fulfilling. As an added bonus they have healthy bacteria in them that are good for your system.

Once you've thought about what you want, you'll have an easier time searching for fruit smoothies recipes you'll enjoy. There are tons of choices out there, so it's a good idea to decide what you want before you go choosing.

Trying out all of these different flavors will be yummy fun for the whole family.

About the Author

Visit Fruit Smoothies for the best tasting Tropical Smoothie and Fruit Smoothie Recipes on the planet. Did I mention they are free?

Healthy Cooking Can Be Really Fun

Cooking is the act of making food for eating, and it consists of a wide range of techniques and methods; mish mashing of different ingredients which adds flavor or digestibility to the food and some other tools as well. Or else it can be said that cooking is the process of blending of ingredients, measuring and selecting of ingredients in order to get the desired results. Cooking can add taste to any and almost every type of eatable food items. There are some of the best ways that are mainly used to cook food which are roasting, frying, baking, boiling, steaming, micro waving and many more at the same time preserving all the nutrients of the food like proteins, fat, liquids, and carbohydrates.

However, healthy cooking can be really a fun filled activity but can be annoying too for the working people but there is nothing to panic about, as there are some easy, fast and simple ways to cook food while maintaining all the health benefits simultaneously. In any case it should be kept in mind the type of food you are cooking and eating, as you can be surprised from the fact that eating more than a normal portion at meal intervals, could actually cause unwanted weight gain and other related health problems.

To divest this problem try to cut down the amount of food you eat, regardless of the type of food it is to minimize the intake of unwanted fats and calories. However, while cooking the food always remember the way you cook the food, whether you grill it or fry it make sure which kind of fats and oils you use to cook. If possible always try to avoid use of oils and high calorie fats for cooking as these are certainly unhealthy ingredients and may give room to some unnecessary problems. Especially, if you are cooking meat, always try to roast or grill it rather than frying, and if you have to fry it, than cook it with a very small quantity of sunflower oil, or some other low calorie oils which are available in the market.

Alternatively, in place of oil a little bit of low fat margarine can be used which is a healthy option for cooking. Apart the types of oils you use to cook food, make sure the vegetables and the other ingredients should be fresh and are not preserved from long as it may spoil the taste and the freshness of the food plus can be sometimes really very harmful and difficult to digest.

In addition to the dos and don'ts of cooking, and if cooking alone bores you, other family members as well can partake in cooking. As cooking not always involve using stove or oven, preparing sauces, sandwiches, and salads are also a part of cooking and making simple healthy snacks are a great way to cook with kids. And kids will really enjoy eating these items not just because of their taste because they too had a hand in cooking it. On the other hand cooking can teach all about the ingredients, the proper nutrition, and eating in moderate quantity.

About the Author

www.cookingonsite.org

Cooking tips and recipe from around the world As long as cooking and eating is very important to everyone. Let's visit our website to find variety of recipe from all around the world. Enjoy the taste of food as well as cooking tips which you can apply to your cooking.

Beef Five ways for Five Days

To really simplify a week of cooking, I like to crock pot a large amount of meat and then prepare it five different ways throughout the week. For beef dishes, I like to use stew beef since it's already cut up. Even if it isn't the best cut of meat, it doesn't matter because it will be slow cooked to tender perfection.

For the crock pot beef, create as follows: 5 lbs. stew beef 4 (14 oz) cans beef broth 2 (4 oz) cans chopped green chilis Combine all ingredients in crock and stir. Cook on high 6-8 hours. Crock pot tip: If you won't be looking at the crock for more than 8 hours, just add another can of water. Meat will be even better the longer you cook it - you just don't want the liquid to run down.

Monday's shredded beef over rice
Serves 4, Cook time: 3 minutes, Prep time: 2 minutes
Ingredients:
1 lb. cooked beef mixture (approximately 1/5th of the meat mixture)
2 packages of uncle bens 90 second rice
Reheat beef mixture on the stove top while microwaving the rice for approximately 3 minutes. (90 seconds each rice and then some for the beef.

Tuesday's shredded beef chili
Serves 4, Cook time: 5 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/4 of the remaining mixture from Monday)
1 can (16 oz) kidney beans
1 can (16 oz.) pinto beans
1 can (16 oz.) corn
1 can (24 oz.) crushed tomatoes
1 envelope ranch dressing mix
1 envelope taco seasoning mix
Rinse beans thoroughly. Drain beans and corn. Combine all ingredients and cook on the stovetop. Stir constantly and serve once heated through.

Wednesday's beef and cheese casserole
Serves 4 Cook time: 15 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/3 of the remaining mixture from Monday)
1 (15 oz.) can tomato sauce
1/2 small onion chopped and browned
1 small can black olives
1 cup sour cream
1 cup cottage cheese
8 oz. shredded cheddar cheese
1 (8 oz.) package Doritos or other taco flavored chips
Combine beef, cooked onion, black olives and tomato sauce (A). Combine sour cream and cottage cheese(B). Layer A then B, then cheddar cheese and chips two times. Bake at 375 for 15 minutes.

Thursday's faux shepherd's pie
Serves 4 Cook time: 30 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/2 of the remaining mixture from Monday)
1 package refrigerated mashed potatoes (I use Bob Evans)
2 jars beef gravy (I like Boston Market)
1 envelope onion soup mix
Combine beef, gravy and onion soup mix. Spread into a baking pan. Cover with the potatoes. Bake at 400 for 30 minutes. Optional alternative: only 1 jar of gravy

Friday's beef barley soup
Serves 4 Cook time: 15 minutes Prep time: 15 minutes
Ingredients:
1 lb. cooked shredded beef mixture (the remainder from Monday!)
1 (14 oz) can crushed tomatoes with basil (if possible)
10 cups water
2 cups of chopped cooked celery, onions and/or shredded carrots
6 beef bouillon cubes
½ cup quick-cooking barley
2 T. dry mustard
2T. Worcestershire sauce
1 T. dried basil
Combine all ingredients except barley in large pot on stove top. Bring to a boil over high heat. Add barley. Reduce heat to medium low and cook until barley is cooked through (about 10 minutes). As with all soups, keeping it on low and cooking longer improves the flavor so do that if you have the time. Time saving tip: Buy the shredded carrots. They are much easier to add to soups and look great on salads.

Even the leftover hater in the family will be delighted with this assortment of meals that seem like you cooked for hours. Ciao and enjoy!

About the Author

Pam is the owner of www.pams-hams.com and mother of two kids, two cats, and a Samoyed. She is recently retired from a specialty meat company to spend more time with those listed above. She likes entertaining and cooking but really enjoys finding clever new ways to make a recipe easier or better. Call it a creative outlet!

Laithwaites Wine - Browsing Italy

For Some Of The Best Wine Buys This Spring �" Head To Italy!

Italian wine can be baffling! Most people have heard of Chianti. Lots of you probably enjoy a glass of Pinot Grigio or two, maybe the odd Frascati or Soave every now and then. But when you find wines like Verdicchio, Primitivo and Dolcetto on the wine list, you may be left feeling that a simple Chardonnay or Cabernet Sauvignon is a friendlier option!

But don’t give in �" you’ll be missing out on some of the most diverse and exciting wines in the world! Tony Laithwaite �" Chairman of Laithwaites, the UK’s leading independent wine merchant �" has just got back from a buying trip to Italy, where he and Laithwaites buyer Thomas Woolrych decided they could happily drink nothing but Italian wine for the rest of their days!

"I’ve since calmed down a bit (but only a bit)", says Tony, "but what struck me was the quality of the 2006 vintage �" and the dazzling diversity on offer." And Tony’s not alone in heaping praise on the harvest. The Giorno del Vino (Italy’s leading wine journal states that "2006 is unquestionably the best vintage of the last 5 years �" in almost all areas of Italy. The best white wines are spectacular �" and on a level with their red wine."

From Alpine north to sun-drenched south you can find totally unique wines that are bursting with flavour. Classic grapes like Sauvignon Blanc and Merlot are grown in Italy, but there’s nothing like fresh, limey Cortese of classic Italian white Gavi di Gavi anywhere else in the world �" makes a nice change from Chablis!

So if you and your taste buds are prepared to go on a wine discovery voyage, Italy is the country to head to! To see what’s got the people at Laithwaites so excited, have a little look at their current Italian range by visiting our web site.

About the Author

Kate Diggle is a professional writer for the wine trade. Laithwaites privates real and direct come from the vineyard top-quality wines. More information about Laithwaites visit us - www.laithwaites.co.uk

Why We Should Not Overlook The Great Benefits Of Wine

The earliest known production of wine Georgia and Iran. For a long time now wine has been made from natural fermentation of grape vine juice. Today, there are other different types of wines made from different fruit juices. Some of the most famous being the apple juice wine, elderberry wine, barley wine and rice wine. All these ingrediants for making wine have naturally occuring starch, enzymes and other nutrients. The grapes harvested from farms in South Africa, California, and Greece are crushed and then fermented with yeast. Yeast helps in converting the sugars found in these fruits into alcohol.

The benefits of wine are manifold, but cautions are not excluded. Besides the great taste, the relaxation it brings and the way it turns food more appealing, wine also has an impact on our health, being used for thousands of years now for its nutritive properties. In the old times wine was believed to purge fever, disinfect open wounds, not to mention that it had a great role in the regeneration of the red blood cells. The explanation behind the therapeutic effects of wine lies in the fact that in the presence of wine acids, germs and bacteria cannot resist. Besides the significant amount of minerals and vitamins, wine is also considered a great appetizer.

There were times when the benefits of moderate wine consume for human health were not recognized, and any reference to the use in medical practice was excluded from books and applications. Paradoxically enough, scientific research has revealed the fact that a glass of wine during a meal works great for the prevention of coronary disease; anything that goes beyond the moderate consume level is risky and dangerous for the health condition. Europeans are known to drink more wine with their meals than Americans do for instance. The latter would rather have soft drinks, tea or coffee instead of wine or water.

Nevertheless we need to insist on the fact that most people who drink wine do not take it as some form of dietary supplement, but actually enjoy the sheer pleasure of a quality drink. Wine brings relaxation, creates a certain atmosphere and definitely makes certain dishes taste delicious. Pork or venison for instance go extremely well with a red wine variety, whereas poultry, fish or sea fruit are usually paired with white wine. The market is absolutely flooded with a variety of wines, and the average consumer who'd simply want to have a great meal doesn't have to pay a fortune for a good bottle of wine.

Wine also works well for all sorts of social occasions: whether served at the table or offered as a gift. Many people have taken the custom of sending a bottle of wine with a card in order to show their appreciation, express congratulations, mark a certain event or simply say "thank you". Therefore, some wine bottles are already included in special packages meant to be presented on a variety of occasions, from anniversaries and birthdays to the holiday season and the closure of business deals.

Muna wa Wanjiru Has Been Researching and Reporting on Wine for Years. For More Information on Wine, Visit His Site at WINE

About the Author

Muna wa Wanjiru Has Been Researching and Reporting on Wine for Years. For More Information on Wine, Visit His Site at WINE

Eat better to lose weight

Do you know you can lose weight by eating better? Just by learning to eat better you can improve your chances of not only losing the weight but also keeping it off.
But how do you eat better? I've tried so many diets and fads I am just lost in all this information. Well the best way to achieve this is through planning your meals. Yeah it sounds like a drag but in a matter of minutes you can have a list of meals that you can create and be better organized with ingredients etc.

Planning meals ahead of time helps you:

* Have healthy food on hand

* Make fewer trips to the grocery store

* Eat less high-calorie, take-out meals

* Increase the variety of foods you eat each week

And better still, all this leads to you losing that weight and keeping it off.

So how do I get started? Lets have a look at your options.

Firstly, you could hire a Nutrition Consultant, that would get expensive considering that most consultants will demand on average above $60 per hour for their services. Maybe you could get some software or a book that can recommend a better plan or allow you to set a plan based off a database of recipes etc. Well now we're getting somewhere.

Lets have a look at books first. There is one major disadvantage that a printed book will always have compared to some computer software and that is as soon as its published, it begins to become outdated. Although some of the information will last the longer term (I'm talking about over a year as long term) most of it especially any recipes etc will become outdated because we like to change our tastes.

OK So what do you do. I suggest you find either some software or a website that contains a way to update the information it contains. This makes websites really cool for up to date information. Personally I use both. I have a software package that I use to plan my meals and I have membership to my favorite site where I go for research and detailed information.

So get started today in Eating Better to Lose Weight. Visit http://bettereating.vikley.com for a review of my favorite meal planning and dieting systems.

Cheers Simon



About the Author
Simon is a successful article author who is currently focusing on improving the lifestyle, health and wellness of all people including kids, whole families etc.

Check out his blog at http://eatingbetter2loseweight.blogspot.com/

Is the Lemonade Diet Drink Dangerous?

What is the lemonade diet drink? Well, you start with fresh lemon juice and purified water. Instead of sugar, you use organic, grade "B" maple syrup. You also add cayenne pepper. That helps open the blood vessels and get the concoction deep into the tissues of the body. The master cleanse drink is designed to be consumed throughout the day while you are on the diet. It cleanses the body thoroughly, since you are not eating regular food while you do it.
The master cleanse (as the lemonade diet was originally known) is basically a juice fast. For a period of 7-10 days normally--though it can be more--you drink 60-80 oz of a special lemon juice drink throughout the day. In the morning, when you first wake up, you drink a mixture of lukewarm water and sea salt to begin the internal flushing process. At night, you drink a cup of herbal laxative tea to help encourage the expulsion of the toxins that have collected in your body. Master cleanse experts recommend you stay near a bathroom for around an hour after drinking the salt water and the tea... if you know what I mean!

The lemonade diet drink has many benefits. Consuming the master cleanse drink is a quick way to eliminate waste and toxins. As a result, people report increased energy, feelings of physical lightness, improved mental clarity, better sexual drive and performance, and more. Some people also report that due to the decrease of poisonous toxins clogging up their bodies, they have rid themselves (or experienced diminished) acne, athletes foot, excema, arthritis, and more. These conditions, while they may not be totally caused by toxins, are definitely exacerbated by improper expulsion of toxic waste. And, oh yeah, you can also lose a lot of weight relatively quickly.

As with any "quick weight loss" type of diet (although I stress again, that is not the purpose of this diet), there can be dangers. Rapid weight loss is generally not a good idea, although there may be times when it is warranted. Please consult your physician. This diet does not contain any fiber--hence the laxatives. It also does not contain any protein. It won't kill you to go without protein for 10 days, but you may feel a little weak at times.

The hardest part of the lemonade diet is the first three days. The master cleanse drink--and the entire process--takes a little getting used to, but the bulk of the shock is out of your system after three days. It is critical that if you start, that you don't get discouraged during those first three days and quit. You will not get the full benefits of what can be a very rejuvenating process. Think of it as "rebooting your body." You will get as much of a fresh start as is possible, and you will find it well worth the difficulty. You will be amazed at the benefits you receive from the lemonade diet drink.



About the Author
If you try the Lemonade Diet, you want to make sure you are doing it correctly, or it could all be for nothing. Visit Lemonade Diet Drink today to learn more.

The Little Known Micro-Nutrients That Are Crucial In The Battle Against Ageing

Nutritional science is becoming increasingly interested in the potential of certain micro-nutrients, which appear to be of particular significance in the battle against ageing. These so-called anti-ageing micro-nutrients include lipoic acid, and the amino acid, carnitine.
Both lipoic acid and carnitine are manufactured naturally by the body through the normal metabolism of food, but what is particularly interesting to anti-ageing researchers is that the body's ability to synthesise both these compounds appears to decline significantly with advancing age.

Both lipoic acid and carnitine, the latter in particular, are very important in the complex processes by which food is converted by the body into energy. Lipoic acid is also a significant anti-oxidant, combatting the free radicals which are an important cause of the cellular damage which can accelerate the ageing process and even contribute to the onset of the degenerative diseases which are the source of so much misery in old age. Lipoic acid is quite quickly removed from blood plasma, which to some extent restricts its value as an anti-oxidant in its own right. However, the fact that lipoic acid is quickly taken up by the body's cells in this way may well be indicative of its significance for other functions. Moreover, there is now good evidence that supplementation with lipoic acid can help reverse the age-related decline in cell concentrations of vitamin C and glutathione, which are respectively the most important water and fat-soluble anti-oxidants, and consequently critical in the anti-ageing battle.

Both lipoic acid and carnitine have also been found to be crucial to the proper functioning of the cell mitochondria, the principal producers of energy within the body. What is particularly relevant in the field of anti-ageing is that the heart is very densely packed with mitochondria; and this vital organ not only consumes enormous amounts of energy, but is unable to store the energy it needs for more than a few minutes. The proper functioning of the heart, and therefore life itself, is very highly dependent on the proper functioning of these mitochondria, which is particularly prone to decline rapidly with age.

The powerful anti-oxidant functions of lipoic acid appear to be extremely important in protecting the cell mitochondria from damage, whilst carnitine works to maintain the delivery of energy to the mitochondria through the metabolism of the essential fatty acids which are the heart's principal source of energy; a metabolism which otherwise declines significantly with age. But the potential anti-ageing benefits of lipoic acid and carnitine do not end with the heart. Lipoic acid, in particular, is now widely used by nutritional therapists in ameliorating the nerve damage and pain caused by diabetes, and there is some evidence that carnitine may also be useful in this regard. Experiments on old animals, including rats and dogs, have suggested that supplementation with lipoic acid and carnitine may also have significant effects in improving brain function, particularly short-term memory, and this is not really surprising given that mitochondrial damage is strongly associated with age-related dementia and conditions such as Alzheimer's and Parkinson's disease.

There is evidence that mitochondrial damage in brain cells may be in large part due to increased free radical activity caused by the build up of excess iron, copper, and other minerals occurring naturally within the body. Excitingly, it seem that lipoic acid may actually reverse this build up, returning the levels of these minerals to those found in younger animals. More than this; the capacity of lipoic acid to remove excess metals from the body has led to it being used in the removal of more damaging substances such as lead and mercury; and suggests that the substance may have a more general detoxifying capability, of use even in cases of acute poisoning and alcohol or drug damage.

Finally, it is now widely accepted that many cancers are at root diseases of degeneration, becoming consequently much more prevalent as the population ages; and having their origins in the long-term damage to cells caused by free radical activity. Given this, it is believed that lipoic acid's anti-oxidant function, and role in stimulating the activity of vitamin and glutathione, may also play an important part in the battle against cancer. Lipoic acid is also known to help activate many of the genes which are vital weapons in this battle. It is conceded even by its advocates that much more research is required, but these are nevertheless exciting findings.

Despite all of this, however, orthodox medicine is characteristically reluctant to endorse the use of supplements of lipoic acid or carnitine, although there appear to be no concerns regarding toxicity with either. Suitable doses appear to be in the range 100mg-300mg of lipoic acid and 500mg-1,000mg of carnitine. But whilst these doses should be sufficient to deliver the general anti-ageing benefits in healthy individuals, nutritional therapists and practitioners commonly recommend much higher intakes for the treatment of specific conditions such as diabetes and the promotion of weight loss.



About the Author
Steve Smith is a freelance copywriter specialising in direct marketing and with a particular interest in health products. Find out more at http://www.sisyphuspublicationsonline.com/LiquidNutrition/Information.htm

Why Hypnosis CAN help you lose weight

Why Hypnosis CAN help you lose weight
Everyone wants instant results with weight loss. There are many products and programs on the market making all kinds of claims and there is a market for them. This is because people are lured by the promise of an easy and fast way, a way to lose weight with little or no effort. But are these 'easy' ways healthy and do they provide sustainable results for the long term?

Weight loss programs often revolve around crash dieting and a sudden increase in exercise. I am sure that many of you reading this article with interest have tried these kinds of approaches to losing weight. But what happens when you give up on the exercise, because it is too much for your body, or even when you reach your weight goal. You revert to your original weight or even put on weight, so that over time with many attempts you notice a general trend of weight increase. Not to mention the loss of self-esteem as the weight increases again.


How hypnosis can help

Hypnosis can help in two ways. The first of these is by helping you to develop good healthy habits that are sustainable. The second is by making you more relaxed and happier in yourself.

Hypnosis is an ideal tool for helping you to break old habits and develop new. It is that simple. If you can change your eating and exercise habits, you don't need to go on fad diets. Losing weight and changing body shape becomes a natural process. People often find that as their habits change, they become naturally happier in themselves. Not only because they are losing weight, but because they are more active, spend more time out doors and gain from the natural high a more active lifestyle gives. This increase in happiness leads to even more healthier eating/exercise habits in turn.

The second way that hypnosis can help is by clearing out those old emotions stored in our subconscious minds that tend to drag us down. Feeling down or bad about yourself is a great reason to sit around and eat. If those emotions are removed, and our self-esteem, energy and confidence is restored, then a more active lifestyle and improved eating habits result.


What happens in the weight loss with hypnotherapy program?

1. You develop a new self image. See yourself in the future after losing weight and make that your desired future outcome.

2. You learn to be more relaxed about weight loss and weight management. Stress is often a serious factor in bad diet and comfort eating.

3. Emotions are cleared. Fear, anger, guilt, sadness are all contributers to emotional eating. In hypnosis, these are cleared to give you back control.

4. You develop positive thinking about weight and diet. You will stop worrying about your weight and about weight loss and start looking forward to losing weight and achieving your goals.

5. Your exercise routines will increase if this is one of your goals.

6. You will become what you think - the self fulfilling image. In hypnosis if you think slim, you become slim through increased metabolism, exercise and reduced food intake.




About the Author
Jeremy Barbouttis, Clinical Hypnotherapist & Counsellor http://www.clinicalhypnotherapy.net.au

Herbal Weight Gain

Yin and Yang are the two most fundamental concepts in Chinese medical philosophy. In anatomy, the human body is divided into yin and yang as follows: The internal region is yin, while the external region is yang; the fire viscera are Yin, while the six bowels are Yang.
In physiology, Yin stands for storage of energy while Yang stands for human activities. In pathology, Yin and Yang are used to describe two basic patterns of drainage. When Yang wins a victory there will be fever; when yin wins a victory there will be chill.

When yang is in deficiency, it will cause chill sensation in the superficial region; when yin is in deficiency there will be internal heat. Among the treatments based on this principle are sedating the excess and toning up the deficiency.

Herbal Weight Gain Principle in Action:

Herbal Weight Gain pills are used to improve the deficiency, for example yin or yang deficiency, energy deficiency , blood deficiency , shortage of fluids etc..

Herbal supplements helps improve food digestion, increase your appetite and strengthens your body’s absorption of vital nutrients. As a result of this higher metabolic absorption of the nutrients in our bodies, herbal weight gain supplements help your body convert food into body weight much more efficiently. In short, herbal weight gain supplements assists you to gain weight faster.

Please visit http://www.ngweightgain.com.sg/herbal-weight-gain.htm for more information...



About the Author
NG Weight Gain http://www.ngweightgain.com.sg/herbal-weight-gain.htm Tel: (65) 6336 5333 Singapore Contact Name: Isabel Tiong Email: isabel.tiong@bnshosting.net

Diet For Diabetes - What's A Good Diabetic Diet Plan

Diabetes is an increasingly prevalent disease in modern times and has been dubbed an epidemic by the World Health Organization (WHO). Although it is still unknown why the disease has increased so much recently, it is known how the disease occurs. It is caused by a malfunction of the beta cells that are located in the pancreas. The beta cells produce a hormone, known as insulin, that helps to reduce the blood sugar level in the body. When a person has diabetes the beta cells are destroyed or the body has an inability to use insulin properly. Many people have this disease but are unaware of the fact. Many people that have it and are aware often mismanagement the treatment of the disease. This can lead to many problems. Immediate problems can include diabetic induced coma. In the long term there can be problems with the circulation, nervous and cardiovascular systems within the body. Part of the treatment of diabetes is by eating the proper foods and sticking to a diabetic diet. This article will discuss the issues involved with a diet for diabetes. Carbohydrates make up a large part of many peoples diets because they provide energy, in the form of glucose, to the body. However too many carbohydrates will cause the blood sugar levels in a diabetic to get high and cause problems. Thus a diet for diabetes involves understanding how carbohydrates work. Much emphasis in a diabetic diet is on the amount of carbohydrates and calories that are consumed at each sitting.
Simply put, simple carbohydrates should be avoided or consumed as a treat or in an emergency. Simple carbohydrates include things like soft drinks, chocolate and sweets and candy. They are called simple because they are easy to break down in the body and get into the bloodstream quickly. This is why many people think that sweet foods are bad for diabetics. To an extent they are because they cause spikes in the blood sugar level but this too can be managed and at times (like hypoglycemia) an intake of sugar is needed.

The opposite of simple carbohydrates and complex carbohydrates. They are things like rolled oats that are harder to breakdown and let sugar into the bloodstream at a slower rate. Because of the slow breakdown, the blood sugar level is easier to manage which is the desired affect of any diabetic treatment.

Apart from watching the type of carbohydrates that are consumed, a diet for diabetes is a very healthy option that can benefit anyone. In fact, it is often the case that if one family member has diabetes the whole family can benefit form the types of foods that they eat which is an unlikely positive by product of the disease. The diet concentrates on eating fruits, vegetables and whole grains. The choices of foods are not limited and a person can follow the diabetic food pyramid for guidance. The food pyramid breaks foodstuffs down into carbohydrates, proteins and fats. It gives suggestions on the types of foods that fit into these categories and the amounts of each to be consumed each day. A diabetic diet also stresses the times that a person eats. They should always each at similar times each day and take a regular snack in between main meals.

A diet for diabetes will help you to manage your insulin levels and lower the risk of suffering from long term diabetic complications.



About the Author
Learn more about diabetic diet plans at http://www.diabeticdietsplan.com . The site deals with diets and eating healthy foods, Low carb, low glycemic index foods and some common symptoms of diabetes. Adrian writes on issues related to diabetes.

Live Longer and Healthier by Learning How to Lower Cholesterol With Resterol?

With the burgeoning numbers of fast food centers it is imperative that your cholesterol level will be up to the brim. However, cholesterol problems don't arise only because of what you eat. Family genetics may also be a major cause. But in both the cases the complications can be severe, if not deadly.
With the burgeoning numbers of fast food centers it is imperative that your cholesterol level will be up to the brim. However, cholesterol problems don't arise only because of what you eat. Family genetics may also be a major cause. But in both the cases the complications can be severe, if not deadly.

There are various options available when it comes to the treatment of this condition. Simply going by the conventional medical techniques that are prescribed by the doctor, or choosing to take supplement may not always help in curing the disease permanently, however, these medications if used with a natural approach by hiring the dietary supplement Resterol can be very effective. You will get awesome results by using this supplement in addition with your current treatment.

Restrol is completely safe to mix with your current medications, and can increase the probability of your success in overcoming high cholesterol. Also, it can be taken in almost any circumstances, irrespective of the treatment you are going through.

The all-natural blend of vitamins and minerals makes this treatment 100% safe from risks that may occur by conflicting with other medications. In case of doubts feel free to contact your doctor with any questions. You will be definitely relived to know that the product is purely risk free.

Even though this cholesterol treatment can be used without any other kind of medication, it is highly recommended that you use it along with a doctor's treatment plan. If taken independently the product will surely help lower cholesterol. However, having high cholesterol problems is a grave situation that needs a serious attention.

Your progress may not show up with regular check ups at the doctor but will guarantee that medical intervention will happen if required. If you make healthy changes in your diet, constitute a program of exercise, and use Restrol along with the prevailing treatment plan, you will see desired results coming up very quickly. You could amaze your doctor with your fast results and maintaining your progress long term.

The ingredients used in creating this product are chosen because of the specific qualities they have and their affirmative actions on the body since they are random fillers. This effective mixture of vitamins and minerals is backed by science, and is guaranteed to help you greatly. Restrol when coupled with existing treatment plans and positive lifestyle changes, will lead you to a balanced cholesterol chart. Don't make the condition of high cholesterol land up into something serious. Crush the problem in its early stage with Restrol.




About the Author
J. Zeggler is a internet health product expert. He reviews the top health related products including, Resterol, Read more on the Cholesterol lowering medication Resterol, to see what other people who have used Lipitrex think. Find out what people are saying.

Put A Stop To The Cholesterol And The Pounds In Surplus Without Therapy (11th Section)

I posed in this chapter (the patient) a certain number of questions to the doctor who answered me in a clear way.
All these questions correspond to the doubts and the various interrogations which were mine (the patient) during the first week of diet - without medicine - against cholesterol.

Question 1: Is there risks on middle term or the short term with my current cholesterol? How can one can detect it?

Doctor answer: Of course, you run cardiovascular risks since your cholesterol tends to block your arteries. Unfortunately, there exists that few signs visible, in addition very inconstant, testifying to an excess of cholesterol, such of the yellow spots on the level of the eyelids or a pearly aspect of the circumference of the iris. One can thus say that the only manner of discovering this anomaly is to undergo a blood analysis.

Question 2: What is the difference between a diet to lose weight, say to lose approximately between six and ten kilos and the anti-cholesterol diet which I want to follow?

Doctor answer: At the beginning, the idea is the same. Should be avoided hidden fats. The difference between the two died is that if one wants to kill the cholesterol, it will be necessary to remove in more rich foods in cholesterol and first the egg yolk. The hard-boiled egg, basic food of the reducing diets, very appreciated by mannequins IS FORMALLY PROHIBITED when one has cholesterol. You will find a table in a previous article (the false friends of cholesterol within Put an end to the cholesterol Part III) indicating what paradoxically is fatal during an anti-cholesterol diet but without danger during a regular diet:

Question 3: When one is an active person, there is no risk of an important fall of its energy when one follows an anti-cholesterol diet?

Doctor answer: Not at all, because the essential energy for your activities is mainly provided by sugars. It is necessary to distinguish slow sugars (rice, potatoes, paste) essential with a normal physical activity and fast sugars (pieces of sugar, dry fruits, certain fruits) which one will use during an effort or a specific sports activity. You can find very good information about the sugar in one of my previous article with the tittle: An enemy not to be underestimated: sugar! with “Put and end to the cholesterol Part IV”

Question 4: Wouldn't my anti-cholesterol diet be not easier with a medical aid, i.e. by taking medicines?

Doctor answer: In any way, you are quite able-bodied. It thus should be prevented taking some medicines which cannot act that within the framework of a preliminary died. Many people believe that the medicines replace the died. It is not true at all. It is a medical absurdity = nonsense. To give an example among others, it is not because you take some medicines that you have the right to take a ‘bearnaise sauce’ to accompany a nice steak!

For info, the ‘bearnaise sauce’ is in France a very popular sauce accompanying with taste a piece of meat. This is as well another version for the fish with the ‘hollandaise sauce’. But the bearnaise sauce is quite a nightmare for an anti-cholesterol diet. This is reduction of white wine with shallot, black pepper and tarragon where melted butter is added!

Question 5: How long will it be necessary for me to hope to find a normal cholesterol rate?

Doctor answer: In your case, you need at the minimum two till four months by following this diet in a good way and to check by a new blood test that your cholesterol is practically standardized.

Question 6: Then no more need for a diet against the cholesterol?

Doctor answer: It would be the largest error which you can make, because very quickly with the stop of the died you will return very quickly to the starting box. But I am not anxious because, after a few months, say 6 months, from this new feeding way you will feel in healthy form and you will have the proof that cholesterol for you is overcome. These elements will be a rather strong motivation so that you proceed in the good way.

You can find the rest of the Questions-Answer is the next article. I really hope you enjoy this information about the cholesterol.



About the Author
Patrick Beaufay will learn you how to begin with a diet against the cholesterol. detrimental cholesterol (LDL cholesterol) comes in particular from fat meats but it is not the merely headwater. If you wish to learn more: http://burn-fat-fast.blogspot.com/2008/01/put-end-cholesterol-part-xii.html" titel="burn fat fast" burn fat fast