The problem with the SAD diet is that it is pro-inflammatory. Inflammation is best explained as being like a "fire within". Or if you can imagine what inflammation on the outside of the body looks like, such as a cut, it is red, sometimes swollen or hot and indicates an immune reaction is taking place. On the inside however it is marked by the presence of pro-inflammatory cytokines which are produced by the lymph cells. The job of the pro-inflammatory cytokines is to protect the body against infection and invasion.

Inflammation that is happening inside the body will eventually causes health defects - it is yet another promoter of fatigue and sickness behavior in the body.A major health issue associated with inflammation is heart disease. Cholesterol is still being promoted as the cause of heart disease, however we now know that that is not the case. Inflammation is in fact the primary cause of heart problems.

So what is this Standard American Diet?

The Standard American Diet typically consists of foods that are high in simple sugars, trans fatty acids (the type that are found in margarines and most commercially produced bakery produce), saturated fats and refined foods. These foods have a high glycaemic load (see How to Stop Metabolic Syndrome Book to find out more). These foods are also low in nutrients.

The Standard American Diet promotes obesity. Obesity is know to be a major cause of inflammation. This is just one of the reasons why an overweight person with pain has so much difficulty getting relief. Inflammation is a major cause of pain, Interestingly the drug lipitor mainly works to decrease heart disease by decreasing inflammation althoug it does little to actually decrease cholesterol levels, which is what it is prescribed for.

So inflammation is a huge problem and reversing inflammation is a major step in helping you stay healthy.

The Wellness Diet is the opposite to the SAD. It is anti-inflammatory and is low in :

sugary foodstrans fatty acidssaturated fatsfoods that are low in nutrients.

It is high in:

Phytonutrientsanti-oxidantsvitamins and mineralsessential fatty acids such as fish oils

The Wellness Diet subsequently has an anti-inflammatory effect. An anti-inflammatory diet also tends to be a low reactive diet (low in allergy producing foods) and has less foods exposed to chemicals.

For long term good health, the Wellness Diet is recommended to boost health, prevent and treat the myriad of health problems that go hand in hand with inflammation.

Vivienne Savill is a Naturopath and Nurse who runs a natural health clinic in Australia. She is passionate about teaching people how to maintain good health and prevent ill health, through the use of diet, nutrition, lifestyle and herbs. Vivienne is the author of numerous health books which can be found at http://www.recipetohealth.com/

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It can be tiresome trying to maintain a clean kitchen. Even if you order in most nights, it can add up. Let me help you; I make all of our meals fresh and from scratch, and I have a seven month old baby on one hip while I do it!

Start in the Sink

Is your kitchen a disaster area? Start with your sink. Ignore everything else, let's just get that sink clean and sparkling. If there are dirty dishes in there, clean them, dry them, and put them away. Just what's in the sink, for now. Once your sink is empty, start scrubbing. Clean that sink to a sparkling shine. Use a soft scrub cleanser. Make sure to get in around your tap. There. Clean sink. That's a start.

Declutter

Dishes go in the sink or dishwasher. Clean them, put them away. Garbage goes in the garbage bin. What appliances do you have on your counter? Do you use them every day? If not, consider putting them away in a cupboard, pantry, or nearby closet. Only bring it out when you use it. Is it essential? If not, get a donation box going. Clean them out well before you donate, please. If it's past saving, toss it. Take special inventory of your pantry and fridge. Now's the time to toss out that science experiment in the back of the fridge. Donate canned goods you darn well know you're not going to use to a local food bank.

Clean Everything

Scrub and wipe down every surface. Clean your counters, the fridge handles and doors, cabinets, everything. Scrub the interior of the fridge, scrub your cupboard shelves. Place everything back in a neat and tidy manner. If it doesn't fit, donate or toss. Scrub your floors.

There! Now you're ready to cook healthy, wholesome meals to friends and family!

Start Clean; End Clean

Now that you have a clean kitchen, it is simply a matter of maintaining. The key is to clean as you go. Pick up after yourself, and teach your kids to do the same.

Use the Right Tools

Yes, really, the right tools can make all the difference! Get yourself a decent cutting board or mat, and sharp knives. It is a good idea to buy at least two cutting boards or mats in two different colors. Use one exclusively for fruits and vegetables, and the other exclusively for meats. This helps eliminate contamination of dangerous bacteria from raw meats to your fruits and vegetables. Sharp knives cut down on messy splatters. Keep them sharp with a knife sharpener. Use caution.

Also, invest in a good set of non-stick cookware. Don't put them in the dishwasher, and use nylon tools on them to avoid damaging the surface. These clean up lickety-split, and cut down on the need for elbow grease, which can be tiring after you cooked a big, lovely, messy meal.

Use Your Time Wisely

If you've just popped a casserole in the oven for ten, twenty, or forty minutes, use that time to clean up! Clean your dishes or load them in the dishwasher, wipe down the counters, sweep the floor. You've done all that, your kitchen is clean, and there's still twenty minutes on the clock? Reward yourself and take a break. Stay nearby so you're aware of any burning issues.

A clean kitchen is your gateway to being able to make healthier meals, and frees up time that would normally be spent after your nice meal cleaning instead of enjoying the company of your friends and family, or just a quiet evening watching television. Once the meal is finished, instead of having an epic mess to clean, you have only a few dishes and possibly a casserole dish that perhaps requires a nice, long, overnight soak.

But first thing in the morning, clean your sink!

You can visit Stasia and take part in her kitchen and family adventures by visiting http://adventurenoms.blogspot.com/

Stop by and try something new!

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Are you one of those people who work 60 hours a week? Do you have a family or wish you could make a nice dinner in a flash? Well, guess what? How about dinner in 5 minutes? Does this seem too good to be true? Well, it is not. With the right equipment, a good strategy, and the right ingredients, you too can make dinner in 5 minutes flat!

Making a quick dinner requires good preparation. Equipment is very important to get the job done quickly and effectively. Primarily, you will need a microwave, sharp knives, scissors, quality pots and pans with lids, and hot/cold water that is easily attainable. If you have a water service like Alhambra, they provide a unit you can get with a cold and hot water dispenser. Those come in very handy. If not, a simple plug-in kettle that will boil water will do fine. And if you have a fridge with a cold water and ice dispenser, that works out good too.

A good strategy is one that involves thinking of what to make for dinner before hand, having all the items required to prepare the food, and how to serve it. For example, say you wanted to make spaghetti with meatballs. If you had a package of pre-cooked frozen meatballs, and a buttered and seasoned baguette, then you could just make the spaghetti pasta, toast the bread and microwave the meatballs. Then, serve it all on a nice dish. You would not believe how fast you could do this with your equipment and preparation.

And finally there are the ingredients. This is the most important part to cooking very quickly. The right ingredients are usually pre-packaged (but fresh). This could be like frozen pre-cooked meatballs or any type of meat, pre-chopped frozen onions or veggies, and canned goods. Whatever it is, it is pre-made some how but frozen so that it will be freshly heated, or re-heated to taste like it took forever to make.

And there you have it. You just learned how to make dinner in a flash, or better yet 5 minutes. What do you think now about having enough time to make dinner? It is not as difficult as it seems. It just takes the right way to go about it. Quality equipment, a good strategy, and the right ingredients are the main keys to preparing dinner in 5 minutes FLAT! Anyone can do it, if they take the time and do it the right way.

Coral Web is the writer for the blog "5 Minute Dinners" where she shares recipes, tips, tricks and ideas for how to make meals or desserts in 5 minutes. To read her articles and recipes, please visit http://5minutedinners.blogspot.com/.

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Gone were the days when sodas and liquors were the main drinks opted by most people. In this age of healthy living, more and more people are trying to keep their bodies in shape and healthy by doing workout exercises and eating and drinking nutritious foods. One of the trends now is keeping yourself healthy by taking in nutrients through the beverages that you drink. And when you talk about healthy drinks, you can never avoid the thought of those delicious and healthy smoothies. The great thing about these healthy treats is that, using a dependable smoothies maker, you can easily make your favorite smoothie at home with just a couple of minutes.

Making your favorite drink is actually very easy; you will just need a blender then you are ready. Aside from regular blenders, you can also use a smoothie maker. These are basically blenders that are capable of producing much finer and much smoother drink texture. This is because, compared to regular blenders, smoothie makers are equipped with high-powered motors. Other than that, you can be sure that all ingredients will be very well mixed since smoothie makers usually have narrow glass bodies. In effect, you will have a much richer smoothie. Discover some smoothie maker brand models that you can find in the market.

Kenwood Smoothie SB206

Furnished with an acrylic cylinder, the Kenwood Smoothie SB206 carries up to 1.5-liters of ingredients. You can also find markings for 2 and 4 servings on its cylinder that serves as a guide to each user. In addition to this, you can transfer your favorite smoothie from cylinder to drinking glass more conveniently through its dispensing tap. It is also equipped with rubber feet which ensure stable and tumble-free usage.

In terms of its dimensions, the Kenwood Smoothie SB206 measures 380mm x 215mm x 200mm and weighs 3 kilograms. You can also expect a much richer smoothie treat with its two-way blade rotation feature that has a maximum speed setting of 3 using a high-power motor.

Back-To-Basics Smoothie Elite

If you are looking for a machine that is capable of crushing ice cubes in a very efficient manner for a greater texture, then the Back-To-Basics Smoothie Elite is the right one for you. This brand model is also furnished with dispensing valves which allow you to conveniently transfer your favorite smoothie from the smoothie maker goblet to your drinking glass. The Back-To-Basics Smoothie Elite is also furnished with a stir stick, enabling you to mix those ingredients inside its goblet.

With a maximum of 3 speed options and a 50-watt pulse-power motor, you are sure to have a richer smoothie drink. This particular brand model can carry 56 ounces of ingredients.

Kenwood Smoothie SB307 Pro

The Kenwood Smoothie SB307 Pro is a great machine with high durability due to its metal body and glass goblet. Its glass goblet can carry ingredients up to 2 liters. Thus, with this brand model, you can enjoy more of your favorite beverages. In addition to that, the Kenwood Smoothie SB307 Pro is furnished with a stir stick that partners its ice-crushing blades in blending your smoothie ingredients with more efficiency and richness. You will also love its dispenser tap which aids you in transferring your smoothie in a more convenient manner. This particular brand model also allows you to have a guarded and tidy smoothie-making experience with its safety interlock feature.

With a smoothies maker at hand, you can savor your favorite smoothie treat at home anytime you want. Stick to these healthy smoothie drinks by using efficient smoothie-makers and stay healthy and happy.

Gary Spero is the chief editor of Smoothies Recipe. As well as being a health enthusiast he is also interested in self improvement and psychology. To get more information and delicious smoothies maker visit his website to sign up for his free Smoothie Tips & Recipes mini-course.

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Mascarpone frosting is made from the incredibly rich and creamy Italian mascarpone cheese. The cheese has a high milk-fat content (usually between 65%-75%) and is best known for its delicious place in tiramisu. Of course, the cheese can also be used to make a scrumptious mascarpone frosting to top off cakes, cupcakes, or even cookies. Although recipes abound on the internet - don't get out your mixing bowl until you've read these important tips.

Mixing Mascarpone Frosting the Right Way

Mascarpone can be used right out of the fridge but it is much easier to work with if it's brought to room temperature first. So, although you might be impatient, hold out just a little longer and wait for your cheese to soften a bit before mixing your frosting. Once your cheese is ready to go make sure you don't overwork it while mixing. The mascarpone can separate during the mixing and become granular- detracting from the ultimate taste of your frosting.

Alternatives to Mascarpone Frosting

Cream cheese can be used as a replacement in a mascarpone frosting recipe although the frosting will have a slightly different flavor to it. Ambitious chefs should also try experimenting with their recipes by adding chocolate, lemon, or even ginger flavoring for an especially unique concoction.

Can Mascarpone Frosting Be Frozen?

It's best to plan ahead and create only as much frosting as you'll need. Since mascarpone is a soft cheese it has a tendency to change texture when frozen. This is due to the high fat content of the cheese - as the water within the cheese freezes it pushes the fat molecules within apart. If you must freeze your mascarpone, try whisking it once it has thawed a little to make it creamy again.

Frosting Your Cake

After you've gone through all the trouble of baking a cake and whipping up a batch of icing - make sure to take a few preparatory steps for the perfect dessert. Make sure the cake has cooled completely before adding on the mascarpone frosting or else it will melt. Also, cut off any burnt edges on the cake and fill in those spots with your frosting. An alternative to globbing on your icing with a knife is to use a piping bag for fancy shapes. Just pop your mascarpone in an icing bag and decorate the tops of your cupcakes or the edges of your cake with dollops of delicious frosting.

Alicia J. is an expert cake decorator with a passion for helping others create their own perfect cake. Learn more about cake decorating, frostings, and icings at Alicia's website: http://icingforpiping.com/

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The more you know about muffin measuring the ingredients, the better your chances are that you will get a perfect muffin. Despite everything, if you don't have accurate measurements when trying to make your muffins then everything will fail miserably. It is a great idea to become familiarized with the different measurements and measuring techniques that you will be using in the process. For sure, the more knowledgeable you are about the proper measuring techniques, the more likely you are to get a perfect muffin every time you bake. Prior to getting started with your muffin journey, you will have to make certain you possess the appropriate resources to complete the job. Firstly you need to ensure that you've got a durable dish for preparing your batter in.

Analyzing dry muffin ingredients

The materials that you will be utilizing should be carefully measured. Though it is important to make sure that you are getting rid of any excess material, you have to assure that you're utilizing an appropriate cup. Make sure to gather the proper amount before pouring. If everything pans out equally then you are probably using the right sized cup for the job. If things don't work out it could be attributed to inaccurate measurement tools.

Analyzing dry muffin materials by weight

Great measuring results can be easily achieved when measuring dry muffin materials by weight. With this method you don't have to worry about losing any of your flour or over pouring your sugar cup. You'll have the most precise weight to get the most perfect muffin each and every time. Transitioning from volume to weight measurements is simple by weighing the materials. It's essential to remember how the muffins turn out and make any necessary adjustments.

Muffin measuring wet ingredients by volume

Measuring your wet ingredients has its own advantages: plastic or transparent cups to measure even more accurately. The peak of the cup will be a bit greater than the allotted measuring amount. The cup is built like this to reduce the amount of ingredients that spill. It's important to select measurement tools from brand name cooking companies. That way you can be well assured of the quality of the utensils that you're using. You should also make sure to note any deficiencies in the quality of the measuring cups that may deter your abilities to measure properly. As long as one takes the proper steps, it is perfectly possible to bake the perfect muffin and to continue to refine your skills as a great baker.

Igor Vragovic is an internet entrepreneur, living in Spain since 2003. Consulting his web page ( http://www.all-muffin-recipes.com/ ), you can get additional information related to muffin recipes.

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Spring Time in North America can only mean one thing for lovers of Morel Mushrooms; it's time to get excited about the prospect of the "hunt" and the delight of preparing and cooking morel mushrooms for family and friends. There are not a lot of secrets with this mission but there are a few tips that can make a difference between bland or grand!

Finding or "Hunting" for Morel Mushrooms starts with understanding how they grow. The morel, like many of its mushroom cousins, is as mysteriously unique as they are delicious. Mushrooms are not vegetables and in fact they are not even plants. They do not require either soil or light to grow. All that they need is some form of decaying organic matter like wood or decaying leaves, so begin the "hunt" in areas where you have moist sandy soils and a bed of that good old rotting stuff at work. Identifying the morel is the easy part. The black morel is most prized but they can also have a yellow to light gray shade of color.

The most distinguishing feature is in the shape of the cap and the cap is honey combed and pitted in design. If you find one that does not have pits or cavities and it looks smooth and shiny, pass; these are false morels. Finding the Morel is a little more of a challenge. If you can, it's best to hunt with someone who has experience in identifying and harvesting this wonderful organic food. Also when you pick them take care to preserve the habitat. Don't pull them from the ground. The best way to pick the morel is to cut the stem or twist it so you leave the base in the ground. Old time "shroomers" will also tell you to carry your morels in a mesh bag, which also allows for the morel spores to be layered back on the forest floor as you continue with your walk and hunt.

Preparing your morel mushrooms for cooking is a little different than with other types of mushrooms. Most mushrooms, like crimini or chanterelle are so porous that if they are soaked in water they will quickly absorb it and get soggy. That why most good cooks suggest the best way to clean mushrooms, without sacrificing their taste, is to clean them using minimal water, preferring to wipe them with a damp cloth or paper towel. Although morel mushrooms don't collect much dirt growing in the areas of organic matter they are found, they do need to be soaked, to kill off any insects or other organic matter that may be attached. A bath in a bowl of salt water will do the trick.

You can cook morel mushrooms in any number of ways. Here are two favorites:

Pan Fried or Sautéed - Favored by many and great side dish. Melt about 4 - 5 tablespoons of butter and add your morel mushrooms. Do NOT add salt, but sprinkle with some organic dried sage. Cook over a medium-low heat until mushrooms are golden brown and tender. Salt and pepper to taste when serving.

Deep Fried - A stand alone dish or great appetizer. Cut morel mushrooms in half. Prepare them like you might any deep fried dish using an egg wash and flour type bath. I like to use Panko rather than flour, but have found that a blend of the two (Panko and flour) works wonders. Dip the morel in the egg and coat in the Panko. Best to use a deep fryer or cast iron skillet and make sure the oil is heated to 375 degrees. Fry each piece, turning once in the oil. Drain on a rack and add seasoning as soon as they are removed from the oil. Herby is a wonderful organic seasoning blend that adds a wonderful finished flavor.

There are many ways to prepare and cook morel mushrooms. It's best to cook them within a day or two of when they are harvested but they can be kept longer with proper storage, and of course, like any other type of mushroom they can also be canned or dried. Want to know more about this wonderful spring time delight, check out this site: http://thegreatmorel.com and look for recipe/cooking links.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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One of the fastest growing elements of the food business is the move toward organic foods and specifically the use of organic spices in the kitchen.

No question that a large part of this increase has been driven by consumer health issues. A major study, published by the National Research Council in the early 90's determined that for children and infants a major source of exposure to pesticides is through diet. For most consumers, anything labeled organic means "without chemicals: and that is a key requirement. When foods and spices are labeled by the USDA as Certified Organic it means those products are grown on land that has not had synthetic fertilizer, insecticides or herbicides applied to it for a minimum if three years.

Organic farmers and producers of organic spices and herbs work well beyond the rules governing certification. They are committed to the health and well - being of the people who do the work, the environment, and those of us who choose to buy organic. The very best producers work continually to restore and enhance Mother Earth, respect the balance of nature, and the integrity of the foods that are being resourced. They focus on growing practices and use terms like "sustainable agriculture" to define how they look at the need to protect the land for the future.

Producers are focused on the ensuring that their products meet the standards for sourcing that are in compliance with the National Organic Standard and meet the standard for the Quality Assurance International (QAI). Without the QAI stamp of approval, consumers can not be certain that they are buying organic.

Organic products will typically cost 10 - 40% more than similar conventionally produced stuff, so it is no surprise that organic foods only account for 1 -2 % of the total food sales worldwide. Organic food and specifically the use of organic spices is the fastest growing sector of the American food market, out distancing the growth of the conventional market by a substantial number.

Bottom Line, if you choose to buy organic "anything" its likely you have a concern for your health, want to know that the product has been grown and harvested with a concern for the environment and are willing to pay a little more for it.

Stocking your spice rack with organic spices and herbs fits with these criteria and adds one extra element to your decision...the taste! Certified Organic Spices, properly packaged and date stamped fresh will add noticeable difference to your cooking and palette.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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Being single, I rarely cook with only one meal in mind. It's much easier to know what your second or third meal will be, than trying to think of what to make with your leftovers.

I'm a salad eater, so I always chop, dice and slice all of my weekly salad makings at one time. I bag each food item in an air tight plastic bag, then store in my refrigerator until I need them. Not only, does this make it easier and faster for me to get my meals ready, it lets me know if I am in need of other ingredients, and if so, I list it on my shopping list so I wont forget it on my next grocery shopping trip.

Choosing one main category for your evening meals also helps in keeping your food budget in check.

If you choose to have a roasted chicken for Sunday dinner, make plans to have a Hot Open Faced Chicken Sandwich for Tuesday's dinner followed by Chicken Soup with rice on Friday. All of these meals can be made for a family of four, using one 3-4 pound roasting chicken.

For Sunday's meal you will use the 2 breast, for the adults and the 2 legs for the children. The meat from the thighs can be used for the open faced sandwiches, leaving the wings and bones for the soup.

If you are single, like me, you can have the chicken cut in half by the grocery store meat cutter, then use it in the same manner. Cut the other half into parts, place each one in an air tight freezer plastic bag and store in your freezer for future meals.

Getting the best savings at the grocery store, always starts in our homes. Reading the weekly grocery ads, from the local newspapers and choosing items that fit our budget is a wise move. The next step is to make a shopping list and stick to it once we get to the store.

Don't forget to take your coupons with you. If possible, choose a store that doubles or triples your coupons. Most grocery stores do it at least one day a week. That is the day you want to do the bulk of your shopping.

Making menus, shopping lists and sticking to your planned food budget will help keep the other categories in your home budget in line and you on track for your future.

I invite you to visit my site http://www.hassieskitchentable.com/ for more Tips, Ideas and Recipes for living on less with a smile.

Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life to the fullest.

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Dual pressure settings and sleek black ergonomically designed handles combine to form this premium stainless steel pressure cooker. All you have to do is load the 6-quart cooker with all of your ingredients, lock the lid in place and begin cooking. A triple safety system is featured which includes a safety locking handle to prevent accidental opening under pressure, a dual pressure control valve, and two independent over pressure release valves to avoid pressure build up. The bonded aluminum diffuser base can be used on any type of cooking surface, allowing greater versatility in today's ever-evolving kitchen, and ensures even heat distribution and fuel efficiency. A stainless steel steamer basket and trivet is also included which doubles as a colander, making this high-quality pressure cooker an essential tool for fast, easy and healthy cooking. In today's time-starved world, any item that allows for quicker food preparation while retaining essential nutrients and vitamins is something everyone can appreciate. --Plus-- Spatula and Tongs

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The Fagor Duo 8-qt. Pressure Cooker is able to cook risotto in 7 minutes, meatballs in 4 minutes, chicken soup in 15 minutes and even cheesecake in 30 minutes. Favorite recipes easily adapt and cook in one third of the time. Just load ingredients, lock lid in place and begin cooking. Release pressure and enjoy healthy, flavorful meals. Spring type mechanism with two pressure settings: Low (8psi) and High (15psi). Cooks without oil and maintains the natural color and flavor of foods. Features automatic pressure release position & Visual pressure Indicator. Includes instruction manual and recipe book. --Plus-- Spatula and Tongs

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Muffins are one of the greatest options to go for whether enjoying lunch or dinner. Muffins are so incredibly easy to make that even novice chefs could easily bake them. The only problem stemming from consistent muffin baking is the inevitable desire to produce higher quality muffins every time you bake. There are quite a few methods that will allow you to produce better muffins every single time that you bake. Muffins are in fact easy enough to bake for everybody. However, be aware of the following problems with muffins:

Dealing with tough muffins

One conflict that people often run into is that their muffins are really tough or chewy. The best preventative measure to take against this is to take careful note of the type of flour that you're using and the way that you are stirring. Cake flour is very low in gluten so it may be the best option. You should also make sure that you don't overwork the batter prior to baking the muffins. It's a good idea to have a few lumps in the batter when you start baking.

Berries and nuts often drop to the bottom of muffin mix

Another common problem amongst muffin makers is that the berries or nuts may drop towards the bottom of the mix rather than dispersing throughout. A great way to keep the berries and nuts suspended in the muffin is to toss them in flour first. This helps to keep them suspended in the batter whilst baking. The buoyancy guarantees that you will be able to enjoy your nuts and berries throughout the entire mixture.

Scorched muffin problems

Scorched muffins are another common problem with muffins. Often times, people's muffins are unevenly cooked. This could be resulting from a variety of possibilities. The batter that you deposited into the cup may not have been even. Your oven could also possibly be tilted to one side. The pan that you are baking with could have various hot spots in it. If the distribution of heat isn't evenly spread throughout the batter then it is practically guaranteed that your muffin will not be tasty.

Soggy muffins

There is also another common problem with muffins: they may be soggy at the bottom and dried out near the top. This result may come from the muffins sitting and cooling in the pan. It is essential that the muffins leave the pan within five minutes to be safe. You can let them cool down on a rack.

Igor Vragovic is an internet entrepreneur, residing in Spain since 2003. Reading his webpage ( http://www.all-muffin-recipes.com/ ), you can get additional information related to muffin recipes.

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Non-vegetarians always find it difficult and even stressful to prepare food for vegetarians. Yet it is a very simple and easy task. More and more people are becoming vegetarians these days and vegetarian appetizers for parties have become a must at any party.

These preparations take up less of your time than any other preparations. Throw together some tahini, olive oil and some salt; add some crushed chickpeas from a tin and you have yourself an enjoyable dip called hummus. To give it that real hummus taste you must add crushed garlic. This is a dip for everyone at your party and not just for your vegetarians.

If you want your vegetarian guests to feel a little bit more special, make them some crisps from Kale or Spinach. You do not have to remove the stem, because they could hold onto it when they dip it into the guacamole or hummus you have prepared. These crisps do not require any salt as they already have their own salty taste. All you have to do is fry them with fleshy leaves in some oil until crisp.

One appetizers most people would not think of is to make some flower fritters. There are many flowers which are edible, but the ones that you would most likely have in your garden are your nasturtiums and lavender flowers. All you have to do is dip them into some batter and fry until golden brown. If you leave the stems on, when picking them, it will be easier to hold. Both of these flowers have a relaxing quality and will make your guests very comfortable.

Jalapenos are great to use as appetizers for vegetarians. Slice them open and remove the seeds inside and fry or bake in the oven. If they are reasonably large you could fill them with any type of filling that would enhance the taste. Steer clear of cheese as not all vegetarians eat or drink dairy. Because they come in lovely green or red, they would be very attractive as garnish at the same time.

A batch of samosas is always a hit. These are Indian pastry triangles with a filling. Not everyone can make them so they are available at your local supermarket in the frozen section. You have to deep fry them, but if you drain them n some paper towel most of the oil will soak away.

Samosas can also be filled with meat for your non-vegetarian guests. Also try using some potato, yams or sweet potato. It makes a nice thick filling that won't drop out like your other vegetables. These are one of those appetizers which never fail!

The same goes for bruschetta. All it takes is for you to slice your French loaf into slices and prepare a special topping for it. Pre-heat the oven and toast the slices until crisp or golden brown. Add the topping and set it out on a plate in a decorative manner. A combination of shredded spinach, fresh basil, garlic and topped off with tomato has never disappointed. Add simple flavoring such as salt.

If you would like delicious vegetarian appetizers for parties, but do not have the time to prepare them on your own, you can order them from http://www.creativecravingsgourmet.com/ and have them delivered straight to your door.

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Fagor's high-quality pressure cookers are essential tools for fast, easy and healthy cooking. In today's time-starved world, any item that allows for quicker food preparation while retaining essential nutrients and vitamins is something everyone can appreciate- and that's what we offers our customers. All of our pressure cookers are made of premium quality 18/10 stainless steel. Cookers can be used on any type of cooking surface, allowing greater versatility in today's ever-evolving kitchen. All our pressure cookers are designed with a great deal of attention paid to safety, function and design. Each Fagor pressure cooker has a triple safety mechanism, a pressure control valve, and a safety lock on the handle that prevents accidental opening under pressure, plus two independent over-pressure release valves. Every Fagor is now equipped with a visual pressure indicator and automatic pressure release valve. These features all contribute to making a Fagor pressure cooker extremely user friendly. Both the pressure cooker lid and the glass lid fit the 4 and 8 quart pot interchangeably and comes with a convenient pasta basket, instruction manual, and recipe cook. UL approved, all products come with a 10-year warranty. --Plus-- Harold Imports Heat Resistant Non-Stick 6-piece Nylon Kitchen Tool Set.

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Quick and easy dinner ideas are great when you live a busy lifestyle and need a plan of action to get meals completed. All you need to do is take some time out to do some planning ahead with buying all the ingredients you need that will allow you to quickly adapt to any rush situation during dinner time. The following ideas are a great baseline to get you started.

Pasta is always and easy foundation for any meal. You can always stir fry vegetables with pasta and add your favorite cheeses. You can make your own sauce or you can buy ready made sauce from the store. Linguine, spaghetti and bow tie pasta are all examples of different pastas that go great with Alfredo sauce or even spaghetti sauce. You can also add your favorite meat such as, ground beef, grilled chicken or even seafood. This is actually a complete and quick dinner meal.

Rotisserie chicken is always available at the local deli and is already prepared, cooked and ready to serve to the family. Add some salad greens from the market and you have an entire meal that is served with less the expense of a full meal at a restaurant.

Minute steaks are round steaks that are pounded thinner and can be seasoned and sautéed in olive oil or butter. You can add vegetables, bread and a salad. A baked potato can quickly be placed in the microwave to complete your meal.

Many quick and easy dinner ideas include chicken breasts. Chicken can be cooked and sautéed in olive oil and you can also add a can of cream of mushroom soup for flavor and gravy.

Casseroles are great and can be prepared in minutes. For example, the green bean casserole includes a can of green beans, cream of mushroom soup and also french fried onions. The mixture is baked for about 30 minutes.

I like to make a quick chicken salad to stuff in pita bread for a fast dinner. I always keep shredded chicken in my freezer for this but you can also use canned chicken, Add a diced tomato, a little poultry seasoning, some mayo and a diced onion. We top ours with Monterey Jack cheese. This makes a quick meal when you have to get the kids to soccer practice or have somewhere else to go right after dinner.

Quick and easy dinner ideas are very simple when you have on hand the right type of food ingredients. Being prepared will come in handy when you have a quick dinner to make.

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Roasting involves cooking with heat that is dry. You can use an oven or an electric roasting pan. The top or the bottom of the food is caramelized to enhance the flavor of the food. The heat is indirect and diffused heat which means the meat cooks slower. Usually red meat like steak or a rump roast is cooked this way. When you refer to roast, this means the meat is a large piece and is uncooked. Because it is whole and uncooked, cooking times are much longer. Vegetables and other meats like lamb and chicken can also be cooked using this method. A rotisserie can also be used for this purpose.

When you cook food using this method, you can use a pan and a rack and put it into the oven. This helps to apply the heat evenly. The heat is revolved around the ingredient so all sides are uniform. Any type of meet can be process at low, high or combo of both temperatures. Use your judgment appropriately based on the ingredient because some cook faster than others. Chicken is a good example because it cooks faster than beef or lamb.

When you cook at low temperature, the oven should be around 200 to 325 degrees Fahrenheit, equivalent to 95 to 160 degrees Celsius. This is ideal for a large amount of meat or poultry such as chicken and also turkey. This process is called slow-roasting and this leaves the meat moist after it is done cooking.

High temperature cooking is ideal for smaller cuts. It is not recommended for larger ones because it tends to dry the ingredients. The moisture stays in the meat. The combo method starts off with high temperatures and then changes to low temperatures. Using this method will result in a browned meat and some of the moistness is retained. Many people sear the meat and then cook it on temperatures that are lower.

The final step is to allow the meat to have a "rest". Let it sit for a short time to allow the heat to reach the inside of the ingredient. This process is known as carry over cooking.

Keeping the moisture in the meat is the reason for paying attention to the temperature. Basting occasionally is required during the time the food is cooked using this method to hold the moisture in. In today's technological world, there are bags that you can buy for this purpose. This makes the cooking process faster.

I've been involved with cooking, recipes and internet marketing for many years and love writing articles too. I know it is difficult to put a meal together and please everyone at the same time. 

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Healthy cooking doesn't have to be hard and some of the best cooking comes from the best healthy cooking tips. These are the seven best tips you can find around for cooking healthy meals, losing weight and most importantly, enjoying it!

1. Cooking Begins with Shopping

With every great adventure, the first step is always to actually take that first step. That is, part of learning to cook healthy is shopping smart. For that, it is important to know that there are a few key rules to follow: (1) low fat versions of milk, cheese, yogurt and salad dressing, (2) leaner meat cuts - if you're not sure, check for a tick from the Heart Foundation and (3) skinless versions of chicken breasts. While shopping, it is also a good idea to look at the ingredients and health information provided on the product to figure out how much sodium, fats (both trans- and saturated) and even sugar are in the products. Finally, a good of thumb is to walk around the walls of the grocery store as most healthy products are found there while the bad food is situated in the middle part of the store.

2. Healthy Cooking Tips

Nutrients are essential and there are many healthy cooking tips that can be found. Here, we have four that would provide a great step towards smart cooking: First, scrubbing vegetables instead of peeling them will retain many nutrients that vegetable held as most are found in the skin. Steaming vegetable or using the microwave will also retain a lot of valuable nutrients. If you want to boil your vegetables, then do it in a small amount of water and not over boil them. Lastly, incorporating stir fry recipes into a healthy diet can also allow many vegetables to be cooked quickly while retaining nutrients that they harbour.

3. Everyday Repetition

A great healthy cooking tip would be adding vegetables to all aspects of eating throughout the day. That could mean using carrots chopped up as a substitute for chips, broccoli and cheese whiz or even celery with peanut butter and raisin. In regards to main meals, a great healthy cooking tip would be to add peppers to stews or chow mein. Also adding other colourful vegetables to any dish also helps meet a recommended daily servings. Fruit chutneys and vegetable salads are also great substitutions for heavy gravies and sauces.

4. Fight Fatty Favourites

Low fat food products do exist. They are available as low fat cheese, low fat salad dressing and even evaporated skim milk. A great healthy cooking tip for people who love eggs is to invest in low cholesterol egg products. Even using the whites of the eggs in exchange for a whole egg also reduces the fat and cholesterol of baked goods.

5. Grease Trapping

There are a few great healthy cooking tips that would help considerably with removing fats. For one, using olive or canola oils are a great ways to start. During cooking, draining fats as you go helps and then dabbing pan fried food onto paper towels will also trap more visible fats. For soups, chilling soup and then skimming it off the top is also a way to reduce fat intake.

6. Methodology of a Healthy Cooker

There are a few ways to improve healthy and smart cooking; one great healthy cooking tip would be to try roasting, poaching or even stir-frying all the meals of the day. Open flame grilling should be minimal since it may produce cancer-promoting compounds. Also, microwaving - in in short range cooking times - reduce the elimination of nutrients and adds no water or fat to the cooking.

7. Talk About It:

Finally, talk about the healthy cooking tips! When beginning on a new endeavour, it becomes easier and more fun when learning with someone or teaching a younger person comes into the picture. Learning to cook healthy is always better with others - doing it with friends or family can help take the healthy cooking tips presented and implement it with more earnest attempts. Communication the desire to eat healthier and talking about how it can be done always helps to not only remind yourself but get ideas from others. Overall, learning to cook healthy can and should be fun. You are not alone - and the amount of interest may surprise you if you ask if anyone wants to cook with you.

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On busy days, it's often more than a little tempting to get an expensive drive-thru dinner just because the ingredients you have at home will take too long to make into a meal. But I've found that if I keep ingredients handy in the pantry and refrigerator for simple meal prep, I can have dinner on the table in a flash - and protect my pocketbook from that ravenous Fast Food Monster at the same time!

One of my favorite quick fix meal preparation methods is stir-frying. Including the prep time of chopping up meats and veggies, I can usually have a meal on the table from start to finish in about 15-20 minutes. It's just a simple process where you rapidly cook meat and vegetables in a small amount of oil. The process is similar to sauteing, except you use less oil, hotter temperatures, and usually a wok. I do most of my stir-frying in my large heavy skillet on the stove-top because I don't have enough storage in my kitchen to keep my wok handy. I'm usually just too lazy on a hectic day to walk to the cupboard down the hall to grab the wok.

You can find basic stir-fry instructions in almost any good general cookbook or browse through books at the library on Asian cooking. With a quick search online, you'll discover that the Internet's full of great recipes - and all for free! Don't you just love that price? It warms my little frugal heart.

Here are few simple tips to keep in mind when you pull out your first wok recipe:

You want the oil in your wok or frying pan hot enough that it's slightly smoking, otherwise the stir-frying will be too slow and your vegetables will be limp.
Cut your ingredients into thin, bite-sized pieces so they'll cook evenly and quickly.
It's helpful to choose vegetables and meats that will all cook at about the same speed, otherwise you have to keep track of when to add the different ingredients so everything's cooked, but nothing's overcooked.
Cook the meat first, remove from the pan, and then cook the vegetables. Add the meat back into the pan at the end of cooking. This keeps the flavors distinct and separate, and also keeps the meat from overcooking.
If you have ingredients that need to be added at different times in the cooking process, chop them up ahead of time and put them onto separate plates. Then you can just pick up the plate and dump the contents directly into the wok or frying pan as needed.
When stir-frying, you want everything chopped and prepped in advance because you can't stop stir-frying partway through the process to cut up vegetables or slice meat.
Once you start cooking, keep stirring and tossing constantly or things will burn or cook unevenly.
Fresh vegetables are wonderful in stir-fry meals, so when your summer garden really starts producing, you're in the middle of stir-fry days.

To make stir-frying easy as can be, you'll want to keep stocked up on some pantry staples. Keep watch for the following items when they go on sale - then you'll be ready to stir-fry at a moment's notice: fresh garlic, crushed red pepper, sesame seeds, red chili paste, fresh ginger, water chestnuts, bamboo shoots, chopped peanuts and cashews, Chinese spice blend, sesame oil, peanut oil, soy sauce, Teriyaki sauce, rice vinegar, beef broth, cooking sherry, cornstarch, rice, and Asian noodles.

Happy fast-and-easy cooking, everyone!

Deborah Taylor-Hough (free-lance writer and mother of three) is the author of several popular books including Frozen Assets: Cook for a Day and Eat for a Month, A Simple Choice: A Practical Guide for Saving Your Time, Money and Sanity and her newest book, The Simple Mom's Idea Book. To subscribe to her free email newsletter, Simple Times, send an email to: subscribe-simple-times@hub.thedollarstretcher.com Visit Debi online and read more articles dealing with simple living, frugality, parenting and much more: http://www.simplemom.com/

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This famous barbecue month, why not begin the eagerness with the lighting of fire and allow the increasing aroma of charcoal-grilled food to fill the air and get everyone keyed up? Who doesn't get amazed with a crunchy crust herring in spicy tarragon sauce? Who would say no to tender lamb chops and warm potato salad?

Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.

Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.

When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.

For successful marinating, make sure that the meat remains covered with the liquid and always refrigerate while they marinate. Prior to grilling, drain meat carefully and turn pieces frequently for the marinade to seep deep into the food during cooking. Oil marinades or sauces dripping onto glowing charcoal with cause flare-ups. Cook meat on lightly oiled grill, turning it when juice starts to ooze from the top. Never pierce flesh or meat will dry out.

If you're using the marinade for basting, reserve a small amount of marinade before adding the raw meat, poultry, or fish to it. This is to avoid cross-contamination. For leftover marinades, boil it for 20 minutes to kill any harmful bacteria then use it for basting. Baste meat with sauces or marinades toward the end of the barbecuing time. To coat ribs well, use a basting brush or quality paintbrush.

For kabobs and foil packages, soak wooden skewers in water for 30 minutes before use to avoid scorching. Metal skewers may be lightly oiled. Cut ingredients into equal-size pieces. Bunch them closely to retain juices. To make a neat foil package for diced vegetables or fruit, line a small bowl with heavy-duty foil, add filling and liquid, then seal foil tightly.

Before you get too excited, always remember that the larger the food, the longer time it needs to be marinated. Don't forget a good grill that can stand for high searing temperatures, produce the same sear marks as a barbecue, and lets the grease drip to the bottom of the fry pan which lowers your fat intake and makes for a healthier meal.

Have great barbecue month!

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Have you been looking for a fabulous recipe in order to make the best chicken wings? They really are a fun treat or main course to suit your friends and relations. It is frequently a terrific dish that everyone generally seems to love, but not every person loves them grilled the same way. Some prefer scorching chicken wings while others like a lot more mellow chicken wings. Some eaters prefer chicken wings over loaded all sorts of marinade and other people enjoy these with simply no sauce in any way. Certainly, this is as to why it's usually very important to offer choices for your friends and relatives. Giving your family and friends a handful of different possibilities will assure the most wonderful and best wings for all individuals!

There are many different ways to fix the best possible wings of all time. Deep frying wings happens to be how most of the people prepare them, though what lots of individuals don't fully understand is that you could fix them many different ways. If you wish to deep fry them, first of all mix the meat with your flour combination, and afterward put them in your own hot oil to fry. There are far more than only a few thousand chicken wings recipes, from conventional red pepper cayenne with each flavoring of cultural variety in between.

Grilling or baking are much better for you when compared with deep frying them, which is why a large number of folks are starting to use these methods. Calories coming from a grilled chicken wing are definitely a lesser amount than fat laden calories from your fried chicken. Frequently, people can certainly benefit from both methods for one set of wings. Initially, it is possible to bake them, which allows the chicken to retain its delicious juices, and then once it is actually cooked all the way through, you can actually grill them, which will certainly bring all of the marvelous flavor to the exterior of the chicken regardless of precisely what recipes you get started with.

To get the best tasting wings in this world, whether baked, fried, or bbq, you'll first and foremost have to purchase a roasting pan. Position the chicken wings inside the pan, and then place them inside of a four hundred degree oven. If the wings aren't going to be frozen, allow them to stay within the oven approximately 45 minutes, but in case they've been frozen, permit them to remain within the oven for just a tad below 90 minutes. When the meat is cooked properly all the way through, put them in your outside (or indoor) bar-b-cue or grill, then flip them every couple minutes until they're beautifully golden brown; the mildly charred skin is often the eater's favorite portion! Cooking the best quality chicken wings is definitely very straightforward.

Then, put all of your meat straight into a tightly sealed compartment with plenty of your greatest chicken wing sauce recipe, and merely shake until the chicken is completely covered! When you have little ones, let them shake the chicken; they will like to be your helper every night once they discover how enjoyable it is! When the marinade covers the chicken completely, stick them back onto your grill for only 2 additional minutes, and then enjoy! For those who are uncertain whether the chicken is cooked through totally, slice inside just one of the thicker pieces of meat. If you find any pinkish coloring, place them back again onto the barbecue grill for several more minutes. Undercooked meat could be very unsafe to eat.

When everybody enjoys a taste of your delicious chicken, they will be going to deem them the most impressive wings ever! Whether you fry them, bake them, grill them, or the three, your family and friends will be requesting your delicious chicken wings recipe in no time.

Uncover lots more tips on the subject of how to find the best chicken wings recipes and marinades. If you are like most other people, hot and spicy chicken wings are really high on your list of great foods. Get hold of fabulous fried chicken wings recipes that are ideal for almost any celebration.

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When you think of outdoor cooking the mind wanders to images of leather skinned cowboys squatting around a tin can of beans. While real outdoor cooking is much different from cooking in a regular kitchen, it can be much better than a can of smoky beans. Backpackers, campers, and barbeque enthusiasts have revolutionized outdoor cooking with techniques and equipment that make it a lot of fun. Setting up outdoor kitchens is an art and a great way to commune with nature, but mostly it's just plain fun.

Food Comes First

The type of food you can cook outdoors really just depends on what you are willing to try. Camping food is normally energy packed carbohydrates and fat. To provide energy for increased activities, dehydrated foods are easy to whip up and easy to carry, but it doesn't need to be so crude. If you are not going to be moving around to different camp sites, then you can be a bit more versatile. Doing as much of the prep work at home saves time as does choosing foods that are easier to prepare outside.

Tools of the Trade

Equipment is where the fun really begins campfire cooking is normally a direct heat method, but be careful to check out the fire rules in your camp area and take plenty of precautions that you fire is well managed. This is one of the oldest methods and still produces the tastiest results, but due to the danger involved many still prefer a camp stove.

Camp cookware varies form from crude and simple to seriously heavy duty. Most campers prefer having lightweight aluminum cooking sets. The light weight is great for traveling and aluminum makes is a great heat conductor. For those that prefer heavy duty the cooking options increase exponentially. Cast iron Dutch ovens hold heat much longer and are strong enough to stand up to intense use and are versatile enough to even bake bread.

The Techniques Matter

Cooking techniques can vary as well, while many campers prefer boiling an entire industry of camping food has developed around boiling. Small and efficient rapid boilers can boil food in a metallic bag and you can have a complete meal in a few minutes. But the ease of boiling water to cook food outdoors isn't new ancient people have been using the heat generated from water to steam cook for generations. If you still want the convenience of boiling you can make your own boil in a bag food using small freezer bags. It is simple to make scrambled eggs; you simply put the cracked eggs and additional items into a Ziploc bag, close the bag and drop it in a pot of boiling water. In 2-3 minutes you will have perfect scrambled eggs. The beauty of using this technique in your outdoor kitchen is that you can cook several items from the same heat source.

Outdoor cooking is as old as man and a great way to stay in touch with nature. You can set up an outdoor kitchen using a variety of methods and equipment, but keep it simple for the most ease. Outdoor cooking doesn't have to be gourmet, but it doesn't have to be gross either.

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Whether your preference is for fish, poultry, sausages, steaks or whole roasts cooked to a turn on the rotisserie, you'll find plenty to entertain in barbecuing. Besides, you can make barbecue an assortment of designs and sizes, from small tabletop models to fancy carts which include preparation and serving areas. Bite-size morsels of meat, poultry, fish or shellfish speared for your satisfaction, can be more than enough to spice up the night.

Majority of barbecues are fueled by charcoal or wood, but electric and gas models are becoming increasingly popular. If you are likely to want to cook large roasts over the coals, an electricity-operated rotary model can make things easier. If you prefer low-fat barbecue, cast iron grilled pans would be ideal. The ridges let the grease drop to the bottom of the fry pan which produces a low in fat meal. The deep-grooved spit surface of the pan grill retains high heat making it the most modern way to healthier indoor and outdoor grilling.

Choose a barbecue grill that suits your family needs, whether a small portable, a brazier or kettle barbecue. My cast iron grill is equipped with long stainless handle that prevents burns and allows for easy maneuvering. It also has spouts for easy and quick draining, and I found it best for my sauced and marinated meats, fish fillets, vegetables, and fruits. Use barbecue utensils with long handles to prevent burns like grilling tongs which are useful for turning pieces of meat. Choose a paintbrush with firmly attached bristles for a good basting.

Whole fish can be grilled in special basket grills. These can be closed around the fish to make turning easier. For a perfectly braised or seared whole fish, use a cast iron fish grill. Hinged wire grills are ideal for burgers or fish steaks, lamb chops, pork chops, and even hamburgers. If fat drips into the glowing charcoal, flare-ups are likely to occur. Keep a water spray bottle or water pistol handy to douse flames, but use sparingly. Any food that falls onto the coals or embers should be discarded. Among the best barbecue experience you can enjoy is wrapping the foods in heavy duty foil and allow to cook in their own juices.

Getting Ready for Basic Grill

Place a small table near the barbecue for plates, tools, marinades, a water spray bottle, matches, and other essentials. Pile charcoal briquets up in the center of the fire box. Place solid fire starters among the charcoal and light them. Use a folded newspaper or bellows to blow air into the flames. Never use kerosene or gasoline when lighting the fire as this would be dangerous. After 30-40 minutes, or when the charcoal is evenly covered with a layer of white ash, spread the coals out, place the lightly oiled grill on top and start grilling.

To regulate the heat, raise or lower the grill, or change the shape of the fire. Pushing coals together will raise the temperature, separating them will lower it. Steaks and cutlets should be grilled at the start while the heat is still fairly intense. Poultry, light meats, fish and vegetables should be laid around the edges of the grill or cooked when temperature has dropped.

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The Crispy Steelux Premium 18/10 stainless steel frypan is perfect for fast low-fat frying. Features the internationally-patented Novogrill textured bottom for grilling, searing, and frying using little to no oil. Equipped with the CookStar all-stove base to lie perfectly flat for lifetimes, comfortable safety handle, dripless pouring rim, and hanging eyelet. Dishwasher-safe, induction-compatible, and Made in Germany.CookStar Base- fully encapsulated thick base of pure aluminum and 18/10 German stainless steel, induction-safe.Novogrill bottom-honeycomb texture for grilling w/o use of oils. Dripless pouring rim.

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Simply the best under pressure, Fissler Blue Point pressure cookers combine perfect technology and attractive design with their large indicator rods and scratch resistant interiors. They are safe, simple to use, and especially easy to clean. This series is perfect for easily preparing foods of all kinds in a healthy, gentle, and nutritious manner. Unlike pressure cookers of the past, each Blue Point pressure cooker features multiple safety mechanisms including an automatic pressure valve, so you can relax while the cooker prepares perfect meals for you in no time. Set includes the Blue Point 4.2 qt Pressure Pan with Lid, basket insert, and glass lid.

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Conquer all stovetop cooking tasks with this comprehensive 10-piece cookware set. The cookware set includes an 8-quart stockpot with lid, a 4-quart sauté pan with lid, 3-quart and 1-1/2-quart saucepans with lids, and 10-inch and 8-inch fry pans. Gordon Ramsay designed the set for his new cookware line in collaboration with Royal Doulton. The notorious chef imparted some of his iron-fisted tenacity into the set's design for durability and efficiency.

All pots and pans in the cookware set feature a tri-layer construction. A brushed 18/10 stainless-steel exterior, the first layer, combats dents, rust, and corrosion over the years. Beneath the exterior layer, an aluminum core assists in heat conduction and even distribution. The interior layer employs nonporous 18/10 stainless steel to prevent residual stains and odors. All round rims enable pouring from any side. To transport the pans, hollow stainless-steel handles are securely riveted to the pans' sides, equipped with hanging holes. The sauté pan also bears a loop-style helper handle. Two stainless-steel loop handles adorn the sides of the stockpot. Stainless-steel lids contain flavor and expedite cooking. Chefs remove the lids by their riveted stainless-steel loop handles. Oven- safe, the cookware set sustains temperatures up to 500 degrees F. The set is also dishwasher- safe for user convenience. Set pieces stack neatly together and come in individual polishing bags for extra protection. A limited lifetime guarantee from the manufacturer covers this set. Upon shipping, the cookware set measures 24-1/5 by 12 by 8-1/5 inches and weighs 33 pounds. --Jessica Reuling

What's in the Box
Cookware set includes: 3-quart saucepan with lid; 1-1/2-quart saucepan with lid; 4-quart sauté pan with lid; 8-quart stockpot with lid; 10-inch fry pan; 8-inch fry pan. 10 pieces total.

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One secret to creating unique and unusual candies is to take advantage of lollipop molds. These molds give you a great deal of flexibility. There are molds for almost all special occasions. There are three basic types of lollipop molds, each having its own unique purpose. The most common of the three types is the basic flat mold. Flat sheets with indentations of particular shapes and designs into which hot liquid candy is poured to conform to that shape, then harden. These molds can be used to create candy Christmas trees, Valentine hearts, pumpkins, leaves, and any number of shaped candies for all occasions.

Lollipop molds are very convenient and easy to use. They are inexpensive and readily available online or at nearby supply stores. These flat molds are usually made of plastic or rubber.

To use the molds, hot liquid candy is poured into the flat mold and the candy hardens to the shape of the mold. Each flat mold has several indentations, or shapes on the sheet. When the candy has hardened, the candy is removed by turning the sheet over and applying pressure to the back of the mold. The candy "pops" out as individual pieces of candy. They are flat on one side and have the design of the mold on the other side. In some cases one mold sheet will yield several different shapes or designs, but in most cases there is only one, repeated design, to a sheet.

The next type mold yields candy that has design completely around the candy. This is called the 3-D mold. This mold can be used to make the traditional lollipop. To accomplish the 3-D effect, the mold is usually made in two parts... one for the front of the candy, and one for the back. Even though the 3-D mold has two parts, it is almost as simple to use as the flat mold... in fact it is like using, and putting together, two flat molds. First you pour liquid candy into the first side of the mold... being careful not to fill it to the top. After this side has hardened, pour additional liquid candy into the second half of the mold... again almost to the top. Then when the candies of the second step is only partially hardened, the candies of first batch are popped out and individually placed onto the partially cooled second batch... which is still in the mold. As the second batch continues to cool and harden, the two halves will be fused together as one candy.

There is one variation to this two-piece 3-D mold. It is the same except the two pieces are hinged together like a book, and both sides are filled at the same time. When the candy has cooled and hardened a bit... the "book" is closed so the two halves can fuse and complete the process together as one piece.

Then there is the final basic type mold... The "hollow" mold. This mold is not used to make lollipops, but to make some of most delightful candies ever. We have all experienced the joy of selecting a piece of chocolate not knowing what wonderful surprise we would find at the center. With this mold you can fill the center of the candy with all kinds of good stuff: peanut butter, fruit, jelly, and all kinds of flavored goodies... you can even concoct your own special filling. Even though these molds can be used for hard candies, generally they are used to create a chocolate shell that can be filled with goodies, then topped with more chocolate.

Typically the hollow mold is a sheet of transparent plastic with rows of cavities half an inch and deeper. Chocolate is melted, and with a small paint brush the sides of the mold is "painted" with a layer of chocolate. The chocolate is chilled by placing the mold into the refrigerator. The mold is painted again, chilled again and the process repeated until the desired thickness is obtained. Then the filling is placed inside and a final layer of chocolate poured on top. Once that top layer is applied the mold is placed into the freezer only long enough for the candy to set enough to be easily popped out of the mold.

Rocky Sanders, also known as Rocky Sweet, has been making candy at home ever since they gave him the nickname, "Hard Rock Candyman" in his 9th grade science class. Since then, he has gained a huge amount of knowledge about candy making, and has been sharing the delights of that knowledge with the world. So he'd like to share his expertise and knowledge with you, free of charge.

For great information on candy lollipop molds, visit http://www.makingcandyathome.org/.

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This jumbo cooker skillet features nonstick interior and exterior surfaces for easy cooking and easy clean up. The even heat base delivers even heat distribution for reliable cooking results. Glass lid of tempered glass maximizes visibility for optimum cooking control. Helper handle provides added comfort and safety. Dishwasher safe. 5 quart.

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Even if you do not know much about herbs or have never given much thought to the cultivation of them, this article will reveal some interesting facts about herbs used for cooking. Almost everyone is aware of how culinary herbs elevate even the simplest meal to another level.

A rough chop of fresh basil to any prepackaged pasta sauce can add a homemade taste to simple spaghetti. Adding oregano takes it even one step further!

Tired of that plain ole baked potato? Load it down with fresh chives and you've got yourself a potato worthy of digging into.

What exactly does it mean to call an herb a culinary herb? We all probably own an assortment of little jars of dry herbs. The grocery store is chock full of nearly any herb you can name. And the worst part is we buy them for use in a particular dish, and never touch the bottle again for sometimes years. It then enters the realm of mystery as one day you search the cupboard only to find a dried herb bottle whose label has worn off the jar. This is not good for a creative cook.

Specifically, culinary herbs are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. They are often referred to as sweet herbs and have ripe seeds and tender roots presented in various forms (whole, ground, flaked, etc). Culinary herbs also are extremely aromatic.

The use of herbs for cooking and creating unique tastes dates back to the early Egyptians. In Biblical days culinary herbs were highly favored. The books of Luke and Mattityahu chronicle that herbs were even used as payment for tithes.

If your spice cabinet or garden does not contain any culinary herbs then you are missing out on one of the rare pleasures of life. Once you fully experience the use of these exquisite herbs in your basic recipes you will no longer reach for those dried herbs in the bottle.

Herbs are one of nature's little surprise packages that contain a lot of flavor. Know your herbs before using them. In many cases a little goes a long way. In other instances you'll want to be careful which ones you blend together in a dish. Some are better for meats, others for poultry, and yet others work better with vegetables. If you want to impress your guests so choose your herbs carefully.

Certainly you've eaten at a five star restaurant and wondered how the chef made an everyday meal like baked chicken so delectable? The aroma alone of the poultry and vegetables elevated the meal to something sublime. It was because he knows the value of culinary herbs and the combinations that work best.

You don't necessarily need to purchase only the finest organic ingredients or have a Master's degree in the culinary arts. Just a little knowledge a few well-placed culinary herbs will help you create masterpieces in your humble kitchen.

The use of culinary herbs allows you to use your imagination when cooking. As more and more diners are exposed to reality cooking shows and our palates become more discerning, cooking with herbs is becoming more and more common.

Unlike our ancestors we do not eat merely for survival but enjoy the experience of combining nutrition with pleasurable nourishment. As you continue to learn more about the use of culinary herbs every meal can be elevated to a fine dining experience.

Joel & Ara'Bella are herb experts. For more information on home herb garden visit http://www.herbgardeningcare.com/.

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Thai food has become an international favorite of many individuals. Unlike Italian or French foods that taste good almost anywhere in the world, Thai food can sometimes be a bit bland when it is not enjoyed in Thailand itself. This does not mean that there are no authentic Thai restaurants that deliver the genuine product, but they are sometimes difficult to find.

Certain individuals who are familiar with Eastern cooking techniques are not as familiar with Thai flavor profiles. For this reason some people choose to visit Thailand and enroll in a Thai cooking course. The Bai Pai Culinary School located in Bangkok Chongnonsee area is a popular favorite of many Thai cooking students.

One of the nicest features of this school is their traditional outdoor approach to Thai-style cooking. Most Thai homes feature compact indoor kitchens inside the home while a generous kitchen is located outside the dwelling. This is due to the smoke and intense high heat resulting from the various oils that are a big part of traditional Thai cooking, which make it almost impossible to prepare certain dishes indoors.

The Bai Pai school's kitchen is located in a stylish but small Thai house in one of the town's quieter neighborhoods. The school's instructor will guide students through the preparation of meals while the geckos croak and the wind wafts through the palm trees. It is a great treat to experience nature and cooking simultaneously.

Classes at the school are led through step by step instructions in order to prepare several dishes as individual courses. Students can take breaks in between dishes to sit down and sample their creations as they go along. Meals range from basic dishes such as prawn in tamarind sauce and green papaya salad and red curry roasted duck.

Students are taught everything from the simple tasks such as cleaning of shrimp, the proper way to use a mortar and pestle and how to tie pandan leaves. Students are even instructed in the art of separating coconut milk in order to isolate the thickest, creamiest part of the milk.

Many students find that it makes a pleasant day to learn interesting and helpful cooking techniques while enjoying the tropical outdoors. It is a great way for one to indulge a love of nature and a love of cooking at the same time. For me, it's a truly unique hand-on experience that worthwhile to gain in my life.

Tan Desmond is the owner of http://www.travelwithleisure.blogspot.com/, a site that provide useful tips and references for travellers in the Asia region.

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How to make rock candy?

Simple! First you find a good rock... then you get out your candy-making wand, wave it over the rock a few times... and then... WALLA! Rock Candy!

Well it is not quite that magical, but the results of homemade rock candy is about as magical as it gets in candy making. It is not only fascinating but it is also very, very easy... and on top of that, it taste good and is unique as a snowflake.

Indeed, one of the easiest and most intriguing candies for you to make with your kids is rock candy... and other hard candies come in second. Rock candy is a great way to use the kitchen to introduce many things beyond kitchen art.

Among those "other things" is the fact that cooking is chemistry in action... action that you can monitor, and even control to some extent. Some of the best learning is accomplished when the atmosphere does not suggest "school" or "study." In the making of candy such insights and enlightenments are part of the learning experience. In addition many, many, aspects of the physical world can be observed through making candy in general, and rock candy in particular.

Truly, rock candy is very easy to make. It takes about an hour to make... at least to prepare it to the point where it does its own thing. The actual forming of the candy can take anywhere from an hour to several days... depending on the concentration of the recipe. In fact there are several ways to make rock candy... all quite simple.

The only ingredients needed to make rock candy are sugar and water. The basic recipe can be modified by adjusting the proportions of the ingredients. All you really do is prepare a sugar syrup, set up conditions that allows the sugar in the solution to form crystals as it cools... or as the water evaporates. And that's it!

This is how it is done!

Collect and prepare your materials: Materials: Clean jar or jars; cotton string cut to the length of height of the jars plus an inch; tape; pencils and the ingredients for the candy itself, sugar and water. Prep: Tie a thick cotton thread to a pencil and place it across the top of a jar, making sure the string is about an inch from the bottom of the jar. Wet the thread and roll it in granulated sugar Let the sugar coated thread dry. This will make the thread a "seed" or "magnet" for the rocks of candy to be attracted to and to grow on.
Prepare the syrup. In a medium-sized pan bring about two cups of water to a boil. Begin adding the sugar to the boiling water, one cup at a time... four cups total. Stirring after each addition. The task is to totally dissolve all the sugar into the water. As you add the sugar, the longer it will take for the sugar to dissolve. Be patient... Continue to stir and boil the syrup until all of the sugar has been added and is completely dissolved. Remove the pan from the heat.
Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower the sugared string or skewer until it hangs about one inch from the bottom. Carefully place your jar in a cool place where it can sit undisturbed, away from harsh lights. Cover the top loosely with plastic wrap or paper towel.
In about two or three hours, you should start to see sugar crystals forming on the string. If after 24 hours you see no crystals, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string again.
Allow the rock candy to grow until it is the size you want. Be careful, however, not to let it grow onto the sides of the jar. Once it has reached the size you want, remove it and allow it to dry for a few minutes.
What you end up with is rock candy on a string. The technique used to make various types of rock candy is to increase or decrease the amount of sugar dissolved in the syrup dissolving even more sugar into the same amount of water will result in larger crystals. A variety of taste and color may be achieved by adding a little food coloring and/or flavoring of choice.

Rocky Sanders, also known as Rocky Sweet, has been making candy at home ever since they gave him the nickname, "Hard Rock Candyman" in his 9th grade science class. Since then, he has gained a huge amount of knowledge about candy making, and has been sharing the delights of that knowledge with the world. So he'd like to share his expertise and knowledge with you, free of charge. For more great information on making candy, visit http://www.makingcandyathome.org/

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Electric pressure washer come in many variations like in power and size, and the different purpose or use it serves, either for commercial or home applications. Small washers that use cold water are ideal and effective to use for home. They are utilized for washing cars, garage floor cleaning, patios, and more. Some are very handy for cleaning windowpanes and even bathroom or shower stalls. Although, cold-water washers do not have the grease-cutting power and capabilities compare to hot-water units, however, they can still be utilized with the use of cleaning solutions or degreasers.

However, before considering in buying one, you should check up on a few essential things beforehand. Some of these things include pump, PSI, and GPM

PSI - One of the first things you need to consider when buying this product is their PSI. PSI, or pounds per square inch, will determine how much water pressure the machine can generate. You should look for electric pressure washers that generate between 1200 and 2000 PSI. You should avoid machines that generate too much pressure because they may cause damage.

GPM - another thing you should need to consider when buying this product is their GPM rating. The GPM rating, or gallons per minute, measure the amount of water that the machine uses in one minute. This washer with a high GPM rating will clean more quickly. You should look for a design that is about 1.5 GPM.

Pump - You will also need to think about the pump when buying this product. Some designs use plunging pumps. These are smaller and capable of generating high pressures. However, direct drive pumps are more efficient and durable.

Nozzle - One of the next things you need to consider when buying it, is the nozzle. The nozzle will spray water at various angles. You will be able to cover larger areas with nozzles that spray between 15 and 25 degrees. Nozzles that spray at 0 degrees will provide more pressure. You should look for pressure washers that come with adjustable nozzles.

Price - One of the final things you need to think about when buying this is their price. If you will not be using the washer frequently, you should look for a smaller design that will cost no more than $150. Medium-sized electric pressure washers usually cost between $125 and $200. Large designs can cost you upwards of $275. You should look for a machine that can generate between 1200 and 2000 PSI. It is also best to buy this that come with an adjustable nozzle so that you can adjust it depending on the situation. You should also look for a washer that uses about 1.5 gallons per minute.

You can visit us at http://www.bestelectricpressurewashers.com/ for more info on electric pressure washer.

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Simply fill this beautiful high quality sprayer with your best olive oil. Pump the cap to pressurize. No chemicals or propellants. Spray with fingertip ease on salads, veggies, pasta, pizza, chicken, seafood, meats, kabobs... keeps juices in and helps brown food evenly. Perfect for Low Fat/High Flavor Cooking, Grilling, Sautéing, Roasting and Basting. Basting with out the brush eliminates the chance of contaminates and enjoy nonstick cooking without the additives. Buy one for your favorite oils, vinegars, lemon or lime juice and more. Refill and reuse again and again.

Price: $15.99

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Silpat Nonstick Silicone Baking Mat Baking has never been so easy. This baking mat works wonderfully as baking pan liner or as a working surface because of its silicon and fiberglass non-stick surface which makes it very easy to clean. It is completely safe in freezers or microwaves. Up to 3,000 uses or more per mat. Measurements: 11 5/8" x 16 1/2" Baking doesn't have to mean time-consuming cleanup work with this reusable silicone baking mat. To use, simply place the mat smooth side up on the countertop when working with sticky materials, such as batter, taffy, or caramel, or place it on a sheet pan to bake cookies, cakes, and pastries--the mat turns any pan into a nonstick surface with no greasing necessary. Features: Flexible silicone baking mat turns any pan into a nonstick surface with no greasing necessary Made in France of fiberglass and silicone; FDA, NSF, and Kosher certified Heat-resistant to 482 degrees F; lasts 2,000 to 3,000 times depending on use and care Measures 11-5/8 by 16-1/2 inches Freezer, microwave, and oven-safe

Price: $24.99

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Truffles have been considered a delicacy by gourmets for many years. As such, these highly sought after and hugely expensive items need to be used properly in order to get as much flavour as possible, without damaging the flavour of the entire dish or making the truffle taste too light for the dish. Careful attention to the details of execution in preparation should be paid in order to use these little spores properly in your recipes.

It is important to remember that we eat not only with our mouths, but also with our nose. In fact, the olfactory senses are far more acute than are our taste buds. Therefore, it is paramount to utilize the ingredients in such a way as to accentuate the aromatic qualities of the truffles. Whether you use white truffles or black truffles it is paramount to plan your meal and recipes accordingly.

Your recipe should tell you what to do with the truffles in order to achieve the best combination of taste and aroma. However, one should note that because of their unique flavour profile, the other ingredients in the recipe must also be of a high quality in order to accentuate their flavour not overwhelm the truffles. These other ingredients are to play a supporting role in the dish, rather than to take center stage.

Foods that are high in fat content tend to work well with the earthy taste of truffles. Things like cheese, butter, foie gras, eggs, and cream all tend to help accentuate both the aroma and flavour of the spores. Other fats can also be used, things like olive oil, canola oil, and even animal fats rendered from meat. Pork fat tends to work very well with truffles, but one must take care to use unsmoked and uncured animal fats. Things like bacon, ham, and prosciutto tend to have very strong flavour and can mask or hide the subtleties of the truffles in your recipe.

Because of the expense and the strength of truffles, they are typically sliced very thin before use. This helps to maximize the surface area of the truffle and allows the taste buds to fully realize the flavour they possess.

It can be difficult to find a good source for truffles, but in some cases you can find a good store from which to buy truffle online. Make sure you understand their shipping policies as well as their freshness guarantees. Fresh truffles are the best, but you can use fresh truffles for up to three or even four days. Realize that the longer you store the truffles, the less flavour they will contain with each passing day.

Another good pairing for truffles is pasta and sauce. However, one should take care to not include the truffles in the cooking process of the pasta or the sauce. Most sauces for pastas tend to be heavily seasoned and could overshadow the truffle if it were to be used in the cooking process. This is true of both tomato based red sauces and white cream sauces. The best way to use truffles in this fashion is to shave them thin over the top of the finished pasta and sauce dish.

If you want information on truffle oil then visit truffles and see what's available.

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We live in an age of plenty, when food is consumed and pursued as much for entertainment as for sustenance. Haute cuisine foodie magazines abound. There are television food channels that are devoted to every aspect of gastronomy. Celebrity chefs are as ubiquitous and as famous as actors and politicians. Gourmet food stores have sprouted in every town of any size in the United States. Chains such as Kroger and Safeway have in-store gourmet shops solely devoted to enhancing the preparation and presentation of meals.

As recently as two centuries ago this adoration of food and cooking was unthinkable. For the vast majority of people the only interest they had in food was securing enough nutrition to stay alive. Taste, presentation and assortments of foodstuffs were of no importance and beyond their reality. This changed in the first decade of the 19th century in Paris.

In 1792 Marie-Antoine Careme was born to destitute parents at the height of the violent French Revolution. The parents abandoned the boy and he was apprenticed at the age of eight to the famous patissier Sylvain Bailly. The young boy was ambitious, hard working and smart and Bailly encouraged him to open his own bakery after he had complete his apprenticeship.

Careme opened the Patisserie de la Rue de la Paix in 1813. The shop quickly gained fame and a loyal following. The windows were famous for "pieces montees", elaborate constructions famous for their scale used as table centerpieces. Many were designed to look like ruins and famous buildings from around the world. They were as much sculpture as edible food.

As a baker Careme was always experimenting, seeking to push the envelope of presentation, subtle taste enhancements and inventing new forms of cooking. He is credited with creating gros nougats, grosses maringues, croquantes and solilemmes. The famous French politician Charles Talleyrand and Napoleon became fans of his work and he was often commissioned to cook for diplomatic functions.

Eventually Talleyrand hired Careme to work exclusively for him at his country estate. Talleyrand famously presented Careme with a test. He had to devise a menu for a complete year of meals, with no repetition of dishes and using only local, seasonal foodstuffs. When Careme passed the test Talleyrand vigorously promoted his young chef who had turned his attention from solely baking to formal cooking.

After the fall of Napoleon Careme went to London and served as chef de cuisine for King George IV. Later he travelled to St. Petersburg to work for Czar Alexander I. Finally, returning to Paris and the employee of James Mayer Rothschild, he died at the age of 48. It is believed that Careme died at a young age because he spent his life cooking near open charcoal flames.

It was as chef for Talleyrand that Careme spread the greatest influence. He cooked for the large diplomatic councils that Talleyrand convened. As diplomats returned to their distant countries they carried stories about the wonderful delicacies that Careme had concocted. The upper classes of Europe quickly became enamored and haute cuisine, stylized French cooking became the rage.

Careme is the most influential chef of all time. Many of his techniques and improvements are in use to this day. He invented the famous toque (chef's hat). His creation and classification of the universally utilized four Mother Sauces changed cooking. He pioneered the "service a la Russe", serving dishes one at a time as they appeared on the menu. Numerous recipes and cooking techniques are attributed to this culinary genius.

His five part book "L' Arte de la Cuisine Francais" is still considered a classic. It details numerous recipes, plans for menus and tables settings, organizing kitchens and the history of French cookery.

In most major cities around the world, the French restaurant is considered the apex of taste, refinement and luxurious dining. When visiting Paris, especially for first time travelers, the experience of viewing patisserie windows is street theatre. The colors, styles and shapes of the treats are so visually stunning. The pace and style of French restaurants have a cadence all their own. Food is art and life to the French. Marie-Antoine Careme, "The King of Chefs, and the Chef of Kings" deserves much of the credit for this grand legacy.

by: Geoff Ficke

Geoff Ficke has been a serial entrepreneur for almost 50 years. As a small boy, earning his spending money doing odd jobs in the neighborhood, he learned the value of selling himself, offering service and value for money.

After putting himself through the University of Kentucky (B.A. Broadcast Journalism, 1969) and serving in the United States Marine Corp, Mr. Ficke commenced a career in the cosmetic industry. After rising to National Sales Manager for Vidal Sassoon Hair Care at age 28, he then launched a number of ventures, including Rubigo Cosmetics, Parfums Pierre Wulff Paris, Le Bain Couture and Fashion Fragrance.

Geoff Ficke and his consulting firm, Duquesa Marketing, has assisted businesses large and small, domestic and international, entrepreneurs, inventors and students in new product development, capital formation, licensing, marketing, sales and business plans and successful implementation of his customized strategies. He is a Senior Fellow at the Page Center for Entrepreneurial Studies, Business School, Miami University, Oxford, Ohio.

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