Top Healthy Cheap Organic Foods

Cheap organic foods? When confronted with global economic struggle, the problem of personal finance reaches the heart from the average consumer. But you may not have to shed an exorbitant quantity of your money to buy organic foods over conventional?

The reply is no, and there's a surprisingly great deal of high quality organic foods which are quite cheap - even if considering low income families. Even families on foodstamps happen to be able to live positioned on an organic diet around the foodstamp income alone.

There's a documentary about this called Foodstamped, that is hosted online for free. The couple within the film eats a 100% organic diet on less than $40 a week. You will find keys to keeping costs down for example buying from farmers markets whenever possible and always buying whole food options instead of pre-made or processed meals, however i am going to provide you with a list of 10 key items which are really quite cheap.

Actually, they purchased most of them in the film to have their costs down. When you are getting the opportunity, you may also store on some of these components of bulk and spend less even further - in addition many of these foods can handle acting as long-term storeable foods.

Listed here are the top healthy organic real food:

Brown Rice

Brown rice includes a lengthy shelf-life when stored properly inside a sealed container, and may make for a complete meal by simply eating it alone or including some of the vegetables within this list. Organic brown rice when bought in bulk, or at best not from pre-packaged bags, can be very cheap while capable of being incorporated into many meals.

Eggs

Certified organic eggs are incredibly cheap considering how many meals a normal carton of 12 eggs can offer. This is amplified even more when it is locally harvested. At Whole-foods you can find local eggs for sale for around $2 twelve or even less. If that's an excessive amount of, then go right to the source and purchase in bulk. When it comes to that around 2-3 eggs can produce a meal, a whole carton can provide lots of quality nutrition for any very low price. Additionally, it doesn't hurt that eggs are classified as powerful superfoods.

Carrots

Chop them up and can include them with the brown rice, or juice them for any great morning drink. Carrots comes in bulk size for under $4 and will last quite a while.

Apples

Ideal for flavoring up juices or combining with peanut butter (see next on the list), apples really are a tasty fruit that literally do keep your doctor away. Plus, additionally they happen to be really inexpensive.

Olive Oil

Long hailed like a key remedy to multiple conditions and utilized in cleansing pursuits like oil pulling, you'll find organic, extra virgin cold pressed essential olive oil benefits for less than $5. You might be surprised what you can get, too. Don't search for fancy brands, but try your very best to ensure that it has the wording 'cold pressed', 'extra virgin', not to mention USDA certified organic.

Peanut Butter

Top quality organic peanut butter might help keep your tastebuds happy when you shop organic on a tight budget. It can also be coupled with other foods like seeds or apples to change the snack altogether, and it is often a favorite among children.

Cheap organic foods? When confronted with global economic struggle, the problem of personal finance reaches the heart from the average consumer. Read more about Organic Food Healthier For You

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How to Buy, Prepare and Saute Fresh Duck Foie Gras

Cooking with fresh foie gras can be one of the most intimidating things for an amateur chef to attempt. For one, fresh or frozen foie gras is expensive, and there's always that fear that a nice lobe will be ruined in the process. Although cleaning a lobe of foie gras for cooking can be a delicate process, it's not by any means a complicated endeavor, and it's actually one of the easiest things to make.

First of all, know your foie. All fresh foie available in the States is duck foie gras. Unfortunately goose foie gras can't be found, since there are no local producers and the FDA prohibits the importation of it. Basically, geese for foie gras arevery hard to raise , while ducks are easier and less prone to disease. So, when you go to buy fresh foie, you'll find only duck foie gras.

Next, know your grade. Duck foie gras comes in three different grades, A, B and C. This is based on their size and appearance. An "A" grade foie gras is the best, the lobe is large, beige and smooth, with no veins. A "B" grade is very similar to an "A", large, and pink, just with a few more blemishes and visible veins. Skip grade "C". Go for a "B" grade. It'll save you some money, the flavor will be identical to the top grade, and once it's sauteed, nobody will notice any blemishes.

Once you've purchased your nice lobe of duck foie gras, you need to know how to clean and prep it for cooking. Since fresh duck foie gras is almost impossible to get unless you live really close to a producer, your lobe will arrive frozen. To thaw, let it soak in a pot full of warm water, or thaw out in the fridge.

For sauteing, it's really not necessary to remove all the veins. If you decide you want your duck foie gras perfectly vein-free, first-timers and those with little time should choose a deveined duck foie gras lobe.

The pan-searing process is by far the simplest and for some the more delicious. Cut the duck foie gras with a knife previously dipped in warm water into ¼ inch thick pieces. Add a generous sprinkle of salt and pepper. Heat your pan, dry, no oil or spray, until it's smoking. Then add the pieces to the pan and sear on each side for 30/45 seconds. The duck foie gras juices will start to run almost immediately, so it's always best to keep an eye on it so it doesn't fall apart. And you're done! Plate, top with the pan juices, or whatever your recipe calls for.

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The Magic of Indian Food Cuisine

Indian food/ cuisine and the variety in it is a true reflection of the country's essence of being and its unity in diversity. Its cuisine (comprising curry, dessert dishes and the like) is therefore an amalgamation of a number of regional cuisines which are known for their respective gharanas with distinctive flavours and style of cooking

Coming to think about it :

Most of these Indian curries have the reputation of being spicy and rich, and are famous all over the world for their unique taste. This is so because these various types of curry and dessert dishes incorporate the use of curry powder (mixture of spices belonging to South Asian cuisine) and a list of exotic ingredients to infuse the delicacies with piquancy that is way above the ordinary and exclusively Indian.The curries and dessert dishes can be enjoyed at several restaurants, food joints, eateries and roadside 'dhabas' that promise to offer the real taste of Indian cuisine. You can even prepare the various types of curry or dessert dishes at home with the careful use of ingredients sauteed/ simmered/ roasted with the choicest curry powder renditions to help you bask in the glory of the ultimate culinary delight.Or you can simply get the dishes on the internet and desserts online. For, with the advent of the digital revolution and a mushrooming number of online stores, you can buy the various types of curry, curry powder or paste and dessert dishes online without having to cover the extra mile or run to the store in the middle of a busy schedule and savour that quintessential taste that the world is fond of. You can order several types of curry or desserts online from the comfort of your home or office and give your family an evening to cherishThis may include delicacies like dal bukhara, paneer darbari, mirch ka salan, mughlai paneer, paneer malai, chicken darbari, murgh methi, chicken chettinad, malabari chicken stew; butter chicken curry, fish curry, Hyderabadi Biryani and other such pastes; and Jodhpuri moong dal halwa, hazoori petha halwa, white pumpkin & milk pudding, gajar ka halwa, etc.

So book your date with the great Indian cuisine and get ready to indulge. Bring home a basket full of curry powder, condiments, chutneys and conserves to add a twist to your daily meals or the 'ready to eat meal' versions of the various types of curry and dessert dishes online and enjoy the extravagance.

A discussion on the legacies of indian food cuisine, in the form of some of the best curry dishes and exquisite indian desserts, that have made their way into your heart. Rate this Article

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Zidan Sayyed has published 2 articles. Article submitted on December 05, 2012. Word count: 402

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Get Plastic Platters - Serve Food At Any Corporate Events

The mode in which the food is dished and presented is significant to the complete art show of any event, be it a vacation family dinner or a big convention event with a huge number of guests. The serving tray that you select can be a great part of this, as there are quite a lot of varied alternatives. For out-of-door parties with an extra occasional vibration, you may feel that you want to pick less costly, but at the same time colorful corporate food platters; these are more often than not manufactured out of plastic, but will in truth look gracious at a picnic. For bigger, formal events, it may become essential to buy a chafing dish in so as to maintain the food hot when it is served out on a buffet system.

There are quite a lot of other alternatives for a dessert catering dish as well, and this includes the cupcake stands that boast different levels. You can make use of plain as well as ornate dishes which are desirable for more conventional settings or affairs. You can also get ones that are silver or gold plated. Platters are accessible in quite a lot of varied dimensions and hence, they are frequently traded as a set so that it becomes easier to have adequate amount of varied forms of platters for an event. You also need to take into consideration the menu as well as the mode in which the food will have to be exhibited, as well as if it has to be kept apart from other foods, for instance for allergic reaction individuals.

For the starter part of the meal, if the starters are going to be nutriments or bite foods, for example cut vegetables or finger snack foods, a catering platter with splitters can be the most effective alternative. You can buy corporate food platters with the help of the internet as you can easily search and choose the most excellent platters to make your event an effective one. All you have to do is to go through the internet site of most esteemed manufacturers and then have a look at their reviews as well as feedbacks. This helps you to get the most excellent serving trays. You can acquire the most modern, dependable and compromising solutions that will surely help you to assure better food servings that can be done at any kind of parties or big events.

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Anna Wren has published 1 article. Article submitted on December 05, 2012. Word count: 406

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Cookies And Sauces-an Important Ingredient For Any Dish!

Gourmet gift baskets are a great suggestion, if you're running out of ideas for presents. For snacking or even for serving as a full meal, who wouldn't want to receive a whole lot of goodies that's good? You can fix yourself or conveniently find in deli stores and online shops, here are some of the types of hampers.

A coffee or tea set is one of the most inexpensive yet elegant gifts you can give, depending on the brand and type of products that you'll include in the present. Like a snack pack featuring a bag of coffee beans or a tin of loose tea leaves, you can present it. For brewing the tea leaves, you can include a mug for coffee or a teapot and cup set. Put in 2 mugs or a set of teapot and 2 cups, if it's for a couple. If you wish, throw in a pack of coffee cake, cookies or tea biscuits.

To a full breakfast set, you can expand this gourmet gift basket idea. Instead make whatever breakfast item you want the main attraction, instead. A pack of pancake and waffle mix, a small jug of maple syrup, sauce and a small jar of preserves cam also be added along with it. Include a pack of coffee beans, tea leaves, or teabags, and you've got a complete meal to start the day. Give a basket filled with assorted English muffin packs, a jar or two of fruit preserves, and a bottle of juice, aside from the coffee or tea, if you're giving to a big family.

You can easily have that, too, if you want romance in a box. A bottle of lovely bubbly and decadent chocolate candies can also be added in a hamper. You can choose from gourmet chocolate gift baskets that you'll find in many food shops, for the chocoholic. All in rich chocolate, you can find these packages with dark truffles, cookies, candies, cake, sauce, and drink mix. You can even throw in a small cuddly toy in this type of gift, if it's your style.

For giving for almost any occasion, a box of fruits and wine is also a great idea. To give this type of hamper, birthdays, anniversaries, or any reason for a celebration is a good time. To go with the wine, another option for this type of hamper would include some crackers and a favourite cheese variety.

Online or in food shops and supermarkets in your neighbourhood, you can get a gourmet gift basket. To make a basket of your own, you can also opt. You just need to keep in mind the interests and personality of the receiver and the gift will surely be appreciated, whichever way you'll do it.

Shaun Joseph is Author of this article and writes articles since long Time. For further details about australia gift and australian food please visit the website

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The Buttery World of Double and Triple Cream Cheeses

There are so many different kinds of cheeses; it's an almost impossible task to properly categorize them all. Hard, semi-hard, soft, semi-soft, double cream, triple cream, the categories seem endless! But one thing everyone can agree with is that a creamy cheese is always one of the most popular options on the cheese board. So what makes certain cheeses so deliciously unctuous and creamy? The answer is butterfat. What is it, and what role does it play with creamy cheese? Read on and find out!

Butterfat, also known as milk fat, is the fatty part of the milk. All cheeses contain some butterfat (unless you're eating a fat free cheese, which is a very processed product). The creamiest cheese contains the highest amount of butterfat. In order to legally call a cheese Double Cream or Triple Cream, they have to have a minimum amount of butterfat content.

Double Cream Cheese: a double cream has to have at least 60% butterfat content. Fromage D' Affinois, and the ever-popular Boursin are examples of double creams. Petit Suisse was the first double cream cheese, created in about 1850.

Triple Cream Cheese: In order to be called triple cream, a cheese must have at least 75% or more butterfat content. This is a relatively new kind of cheese, invented in the early 20th century by adding even MORE cream to a double cream cheese. Some of the most delicious examples of this heavenly invention are Delice de Bourgogne, Saint Andre and Italian Cambozola (this last one a wonderful blue cheese). You can definitely tell the difference the additional butterfat makes, these cheeses completely melt in your mouth.

Double and Triple Cream fromages are incredibly rich and creamy; they're buttery and easy to spread, with a wonderful natural sweetness thanks to the added cream. The flavor is smooth and mild, as they're not aged for long periods of time. Rich and dense, pair them with light accompaniments for contrast, so as to not overwhelm the palate. To drink, champagne and Prosecco are good choices. Fresh fruit is a must, like strawberries, raspberries (any type of berry will work), grapes, pears, and nuts like walnuts.

One a final note regarding butterfat: although the words "butter" and "fat" might throw health-conscious gourmets into a panic, keep in mind that butterfat in this case refers to the percentage of fat only in the dry matter of the cheese. A cheese has dry and moist content, and in the case of triple and double creams, that moisture content is quite high, almost 50%. So, the butterfat content is 70% of HALF the cheese, and the TOTAL fat of the cheese is a lot less than 60 or 70%, sometimes just 30-35%.

Albertina Roca writes about gourmet food, recipes, and ingredients; her expert opinion is, the higher the butterfat, the better the cheese ! For more information please visit http://www.gourmetfoodstore.com/

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How Many Frozen Yogurt Flavours Have You Tried Recently?

Many of you will not be able to remember a time when the only flavours of ice cream which were available in most places were the vanilla, the chocolate or the strawberry flavours. Anything else was still a few years away and when new flavours arrived they were thought to be exotic and strange. This is not the case with frozen yoghurt and frozen yoghurt UK stores now sell a wide range of frozen yogurt flavours.

The frozen yogurt franchise which we visit on a regular basis has machines which dispense 8 different frozen yogurt flavours at a time but the beauty of it is that these flavours are change on a regular basis. This means that one week you can try one flavour and then the next time you go there will be new flavours for you to try. In this way you can get an idea of what you like and then stick with them when they are available. Let's not forget the way that you can mix and match the various different flavours in new and exciting combinations. In this way you can get even more tasty variations.

Then consider the way that you can add so many different toppings each time and you will find that you really are spoilt for choice. Since I have now visited the place a few times I have tried at least 15 different frozen yogurt flavours and I now know exactly what I like. My favourite at the moment is three parts blueberry frozen yogurt and one part mulberry frozen yogurt topped with a pear half and toffee crunch. It is a delicious treat which I like to enjoy every couple of weeks and as long as I am aware of the fact that there are plenty of calories within this dessert it is no big deal.

This is where the problem lies, in the fact that most people see frozen yoghurt as a healthier alternative to many other types of desserts. While it is true that there is less fat, often no fat in the frozen yogurt, this does not mean that there are no calories or that it is healthy. The rule to follow is to think of it as an ice cream and have the same amount that you would if you were watching the calories. There are so many different ways to enjoy frozen yoghurt and one of the latest is the frozen yogurt bars.

These frozen yogurt bars are packaged and sold in the same way that ice cream is presented. You get so many different flavours to choose from and some of these are covered in chocolate. Although you do have the choice of standard frozen yogurt bars and frozen yogurt flavours, there are also the organic and low sugar versions available. All of this means that you can now enjoy a dessert which is tasty, low in fat, comes in many flavours and combinations and is also readily available in most shops and restaurants.

Weston reviews about Frozen Yogurt Flavours and says that Like regular yoghurt, frozen yoghurt can be a healthy accompaniment to a meal and is very good for your health.

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Read Master Cleanse Reviews to Find Out What People Are Really Saying About The Diet

Well, first of all the Master Cleanse Diet is not actually a diet at all. The main purpose of this diet is actually to help cleanse the body of toxins, which are chemical buildup from processed and unhealthy foods consumed in our modern society. However, an excellent side effect for most people is that, while they are detoxifying their bodies, they are also effortlessly losing weight! To be very honest, just reading the real live master cleanse reviews you will make you crazy about the diet.

As a matter of fact, the Master Cleanse Diet is latest "fad" diet. It has been around, in its basic form, for more than 40 years. In that time, thousands and thousands of people have used this ingenious little system and enjoyed its amazing benefits. Which by the way there are literally dozes of benefits hidden within the Master Cleanse Secrets.

So how this actually works is when you decide to use the Master Cleanse Diet, you are going on a liquid diet and are committing to giving up solid foods for 10 days. Instead, you will drink a surprisingly tasty recipe specially designed to help cleanse and clean out your system. Now, this is something most of the people can't imagine they'd ever be able to do. However, the benefits of the diet are be worth it and the diet is designed to make it much easier that it sounds.

The primary purpose of our Master Cleanse Secrets guide is to not only teach you about the Master Cleanse Diet, but also to assist you to find the discipline and will power to stay on the system for the full 10 days. Master cleanse reviews are the main source of knowing what real people are achieving while on the diet.

The Master Cleanse Diet is unparralled when it comes to helping you lose weight as it naturally and safely convinces your body to start burning up all of your excess fat cells. And best of all, that's without any hours spent at the gym. As an excellent bonus, it also will flush toxins from your intestinal tract that have no doubt been affecting your health for years.

Some major benefits of cleansing your body of these harmful substances are:

You will feel much more energetic and active.You will feel stronger and physically powerful.Mentally, you will feel more alert and sharp.You'll feel increased vitality as your daily fatigue vanishes.You will no longer suffer from any number of various minor ailments, such as arthrities or aches and pains that have plagued you for years.You will look and feel younger and fit.And last but not least, average weight loss is 2 pounds a day while on the cleanse. That's 20 pounds of extra fat gone over the course of just 10 days!

And the list of benefits keeps going on. However, even with all the wonderful aspects of cleansing, to say the least, sticking with the Master Cleanse Diet can be quite challenging. Luckily, we've already done the work for you and have compiled a 100% complete Master Cleanse reviews guide that will be with you all the way, guiding you through every bump and hurdle and crushes the dreams of so many cleansers. Enjoy the read and enjoy the new you!

Jay Boyle with years of experience in this industry is known for his remarkable work in providing the master cleanse which is so effective at reducing weight. And maintaining slim figure that men and women are seeking. For more information please visit here master cleanse reviews

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How to Buy, Prepare and Saute Fresh Duck Foie Gras

Cooking with fresh foie gras can be one of the most intimidating things for an amateur chef to attempt. For one, fresh or frozen foie gras is expensive, and there's always that fear that a nice lobe will be ruined in the process. Although cleaning a lobe of foie gras for cooking can be a delicate process, it's not by any means a complicated endeavor, and it's actually one of the easiest things to make.

First of all, know your foie. All fresh foie available in the States is duck foie gras. Unfortunately goose foie gras can't be found, since there are no local producers and the FDA prohibits the importation of it. Basically, geese for foie gras arevery hard to raise , while ducks are easier and less prone to disease. So, when you go to buy fresh foie, you'll find only duck foie gras.

Next, know your grade. Duck foie gras comes in three different grades, A, B and C. This is based on their size and appearance. An "A" grade foie gras is the best, the lobe is large, beige and smooth, with no veins. A "B" grade is very similar to an "A", large, and pink, just with a few more blemishes and visible veins. Skip grade "C". Go for a "B" grade. It'll save you some money, the flavor will be identical to the top grade, and once it's sauteed, nobody will notice any blemishes.

Once you've purchased your nice lobe of duck foie gras, you need to know how to clean and prep it for cooking. Since fresh duck foie gras is almost impossible to get unless you live really close to a producer, your lobe will arrive frozen. To thaw, let it soak in a pot full of warm water, or thaw out in the fridge.

For sauteing, it's really not necessary to remove all the veins. If you decide you want your duck foie gras perfectly vein-free, first-timers and those with little time should choose a deveined duck foie gras lobe.

The pan-searing process is by far the simplest and for some the more delicious. Cut the duck foie gras with a knife previously dipped in warm water into ¼ inch thick pieces. Add a generous sprinkle of salt and pepper. Heat your pan, dry, no oil or spray, until it's smoking. Then add the pieces to the pan and sear on each side for 30/45 seconds. The duck foie gras juices will start to run almost immediately, so it's always best to keep an eye on it so it doesn't fall apart. And you're done! Plate, top with the pan juices, or whatever your recipe calls for.

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The Magic of Indian Food Cuisine

Indian food/ cuisine and the variety in it is a true reflection of the country's essence of being and its unity in diversity. Its cuisine (comprising curry, dessert dishes and the like) is therefore an amalgamation of a number of regional cuisines which are known for their respective gharanas with distinctive flavours and style of cooking

Coming to think about it :

Most of these Indian curries have the reputation of being spicy and rich, and are famous all over the world for their unique taste. This is so because these various types of curry and dessert dishes incorporate the use of curry powder (mixture of spices belonging to South Asian cuisine) and a list of exotic ingredients to infuse the delicacies with piquancy that is way above the ordinary and exclusively Indian.The curries and dessert dishes can be enjoyed at several restaurants, food joints, eateries and roadside 'dhabas' that promise to offer the real taste of Indian cuisine. You can even prepare the various types of curry or dessert dishes at home with the careful use of ingredients sauteed/ simmered/ roasted with the choicest curry powder renditions to help you bask in the glory of the ultimate culinary delight.Or you can simply get the dishes on the internet and desserts online. For, with the advent of the digital revolution and a mushrooming number of online stores, you can buy the various types of curry, curry powder or paste and dessert dishes online without having to cover the extra mile or run to the store in the middle of a busy schedule and savour that quintessential taste that the world is fond of. You can order several types of curry or desserts online from the comfort of your home or office and give your family an evening to cherishThis may include delicacies like dal bukhara, paneer darbari, mirch ka salan, mughlai paneer, paneer malai, chicken darbari, murgh methi, chicken chettinad, malabari chicken stew; butter chicken curry, fish curry, Hyderabadi Biryani and other such pastes; and Jodhpuri moong dal halwa, hazoori petha halwa, white pumpkin & milk pudding, gajar ka halwa, etc.

So book your date with the great Indian cuisine and get ready to indulge. Bring home a basket full of curry powder, condiments, chutneys and conserves to add a twist to your daily meals or the 'ready to eat meal' versions of the various types of curry and dessert dishes online and enjoy the extravagance.

A discussion on the legacies of indian food cuisine, in the form of some of the best curry dishes and exquisite indian desserts, that have made their way into your heart. Rate this Article

The Magic of Indian Food CuisineNot Rated Yet

Zidan Sayyed has published 2 articles. Article submitted on December 05, 2012. Word count: 402

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Japanese Shellfish

Shellfish

Along with the fish part of Japanese cuisine are mollusks and crustaceans. Most of the species used to make sashimiand land, as well as other dishes.

Eby

Among the many species of crustaceans used in Japanese cooking, make up the lion's share of the shrimp. If, for example, you want to taste the shrimp sushi in a Japanese sushi restaurant, you must determine exactly what it is with shrimp it should be cooked, while you have to choose from at least five species.

Kuruma-ebi (prawns) are up to 20 cm, they have a bright red shell with brown or blue and red stripes. Wuxi - ebi (black tiger shrimp), along with the tiger are the most delicious. Coloring them dark gray with black stripes.Those and other shrimp is best eaten raw, fresh, but they are also fried, grilliruyut, stew and cook soups with them.

Light gray crust-ebi (Chinese shrimp), also referred to as Taisho - ebi, used to make tempura and other fried foods, in addition, they are roasted and stewed.

Japanese shrimp, such as Ciba-ebi and bot-ebi, raw usually not by eating, but with hokkoku ako-ebi, also called ama - ebi, make great sushi. Tenaga-ebi (freshwater shrimps), with a long mustache, fried and stewed, and small shrimps, Sakura-ebi, mostly dried.

Processing and preparation

In Japan, all shrimps and prawns are sold fresh, sometimes alive, but in the western shops they come only in frozen form, but are available all year round.When cooked they become light red or pink.

ISE-ebi

I Ise-ebi, Japanese spiny lobster, shell to orichnevy or reddish-purple, and the claws smaller than most American and European lobsters. Lobster - a traditional Japanese holiday table decoration, because when cooked it becomes red, which symbolizes happiness in Japan.

Application in cooking

In unusually strong sweet lobster meat with a delicious aroma. Fresh lobster almost always make sashimi . fish in restaurants they are often kept in aquariums, and the chief - cook lobster from the selected client prepares a dish called iki - tsukuri (live sashimi .) But be warned: sashimiyou will be served in the cleaved lobster shell, leaving the head intact, with sad eyes gazing at you and still wiggling mustache.

In addition, lobster fried grilled and eaten with citrus soy sauce.

KANI

The most common Tabara-gani (king crab), kegani (hairy crab) and tsuvay-gani (snow crab). Crabs come to the market already in the water boiled or steamed, they are cooked immediately after harvest, as their insides perishable.

King crabs resemble giant spiny spider, but the meat of their unusually good. Adult male king crab can weigh up to 12 kg, and be a little less across a meter.Carapace of these crabs light red, and the lower part cream.

Application in cooking

The crab is in food, mainly meat from the claws, often it is eaten raw, with citrus sauce, or in salads, fried, grillirovannyh dishes and stews. In addition, the crab meat - one of the main components of sushi. However, for boiled and fried foods is mainly used canned crab meat.

ICA

Squid for the Japanese - a familiar food. In Japanese cooking uses several types of shellfish, squid from which to cook a particular dish, depending on their taste, color, texture and season.

Surime - ika (Pacific flying squid), also known as Japanese common squid, painted in dark red-brown color, reaches a length of 30 cm, except for 20 - centimeter tentacles, and its fishing season lasts from summer to autumn. Jari - ika (squid hastate) grows up to 40 cm, his tentacles are short, pale-red coloration, and the head has a pointed shape. Kensaku - ika (squid horseshoe crabs) looks very similar to Jari - ika, but his head is more pointed, and his fishing season lasts from spring to summer.

Aori - ika (squid with a broad carapace) is like a big squid, but no calcareous shells, you can buy one in the summer, but he did not come across very often on the shelves. Co. - ika (cuttlefish) has rounded body, a solid inner shell and dense flesh body length is 18 cm, and the tentacles - 20 cm. Cuttle fish caught since early autumn to late winter. Sometimes on the shelves comes Kaminari - Ica - large cuttlefish with tentacles up to 45 cm.

Hotaru torso - ika (squid - Firefly) as short as 5 - 7 cm, covered with almost transparent skin, has the ability to glow. Usual this unique animal in the seas washing the coast of Japan, and is caught from spring to summer.

Aka - ika (squid volatile) - it is a large squid with a reddish-brown skin and a thin gelatinous cartilage inside. It is used for preparation of dried, smoked or pickled foods.

Application in cooking

Raw squid can prepare sashimi . SPLIT squid are usually sold in Japanese supermarkets. Not have the time to cook the squid, as overcooked squid gets tough. From whole carcasses squid cooked ika - zushi(Squid stuffed with rice for sushi).

PRODUCTS squid

In Japan, squid treated in different ways.

Surume

Surume - peeled and dried whole squid - one of the many delicacies, submitted to drinks. Surume usually fried or grilliruyut entirely, then tear off the fingers narrow strips on Perek fibers and eaten dipped in soy sauce. The most delicious surume obtained from Kensaku - ika (squid horseshoe crabs), with its superb tender meat.

Siokara

This raw squid, marinated in their own ink with salt. It is sold in the form of canned food in glass jars. Siokaru served the drinks or to the rice.

Matsumaz - tsuki

One of branded gourmet chefs Kansai. Make it out of surume (dried squid), Conboy and shredded carrots, marinated in mirin and soy sauce and served with rice or drinks.

TAKO

The original form of Japanese dishes of octopus gives contrast to creamy white flesh with a dark red skin (when cooked octopus red) and an unusual round shape cut tentacles.

In the world of marketable are more than ten kinds of octopus - from idako (pygmy octopus) no longer than 10 cm to more than three-meter giants. The most common species belongs to the family of ma - Dacian .

In Japanese cuisine blanched octopus sashimi is used for cooking and salads.

HAMAGURI

Clem - one of the oldest known Japanese food. Clem and still play an important role the Japanese diet, and in Japanese cooking are used many types of shellfish, such kakaka - gai (sink - arks) Asari (Manila Clem), the Tories - gai (clams), tank - gai, or ayoagi ( Maktren), and hockey - gai (butterfish. They are used for the preparation of sashimi ,sushi and many other dishes. most common type terminals hamaguri (clams). their fishing season lasts from winter to early spring.

They are fried, grilliruyut, steam or cook on low heat in soups without removing shells, sometimes flesh Clem added to stews or cooked with rice. Clem before cooking should be placed in salt water to remove sand from the shells.

HOTATE - GUY

Scallops, due to its size and similarity of taste with fish, have a very wide range of applications. In the Japanese market sold scallops several species, including hotate - Guy, the most common in the western stores, Itay - Guy (Japanese scallop), zucchini - gai (limpet) and hiogi - Guy (noble scallop). Scallops are the essential components of land and self Simi . scallop prepared as salads with vinegar dressing and soups. In addition, they can fry, stew and grillirovat pre-salting. Thin veins, encircling the body of the scallop and red interiors are discarded, and used in soups.

Kaki

In Seas Japan, is found several species of oysters. Sink the most common of them - Kaki (giant Pacific oyster), as opposed to a round of the European oyster, has an elongated shape, reaching 8 inches long and 5 inches wide.

Eating raw oysters, as is customary in Japan, lightly season with their citrus soy sauce.

Another specialty of Japanese chefs - Kaki - Fray(Breaded fried oysters). In addition, the oyster stew cook and clear soups, and cook them with rice.Oysters can cause food poisoning, so raw oysters should bring to the table is very fresh.

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Stay Fit And Stay Healthy

Healthy is wealth as they all say. It is the most important thing in life. Health makes us go well, which in ways enable us to live our lives with freshness and joy. A fit person is the call for this hour. Today people are so much busy in their own that they don't have much time to think about their health or fitness. This reason has caused obesity especially amongst people who live in big cities. Not only the adults but this type of living is very harmful for kids too. Kids need something nutritional and healthy so that they can grow stronger and so they are sharper and can concentrate better. There are certainly mane Healthy food recipes which contain high amount of nutritional value to them, this helps your child to grow perfectly with age and have a healthy mind. This type of cuisine is also very important for the old timers too as to also need something light to eat which is good for their digestion, blood pressure and eye sight. Some of the healthy food recipes for kids like sprout sandwiches and salads are also there which are colorful, tasty and have got great health value.

Indian Recipes for breakfast are another great way to start off the day with a blast. Some of the most delicious breakfast ideas can be, egg sandwich, waffles, sprout sandwiches, healthy tacos etc. which are extremely healthy and will help you stay fit and attentive. This is the best way to complete your diet with the perfect menu card so that you can gain the benefit of each and every nutritional dish. These perfect dishes are not only great with the amount of proteins and all but are also great with the amount of flavor and taste it has for everyone. So one can always relish the time when they are having these types of dishes.

These healthy food recipes for kids can be easily found on the website where you can note down the procedure and easily prepare those dishes by simply following the process. Oats, cornflakes and some other dishes can be used as healthy food for breakfast. You can easily use some fresh fruits into them to give them new and interesting flavors. Health is the most important aspect, hence having the correct knowledge of the right diet always works the best way it can.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Indian Food Recipes, Indian recipes, Healthy Food Recipes etc. Rate this Article

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Read Master Cleanse Reviews to Find Out What People Are Really Saying About The Diet

Well, first of all the Master Cleanse Diet is not actually a diet at all. The main purpose of this diet is actually to help cleanse the body of toxins, which are chemical buildup from processed and unhealthy foods consumed in our modern society. However, an excellent side effect for most people is that, while they are detoxifying their bodies, they are also effortlessly losing weight! To be very honest, just reading the real live master cleanse reviews you will make you crazy about the diet.

As a matter of fact, the Master Cleanse Diet is latest "fad" diet. It has been around, in its basic form, for more than 40 years. In that time, thousands and thousands of people have used this ingenious little system and enjoyed its amazing benefits. Which by the way there are literally dozes of benefits hidden within the Master Cleanse Secrets.

So how this actually works is when you decide to use the Master Cleanse Diet, you are going on a liquid diet and are committing to giving up solid foods for 10 days. Instead, you will drink a surprisingly tasty recipe specially designed to help cleanse and clean out your system. Now, this is something most of the people can't imagine they'd ever be able to do. However, the benefits of the diet are be worth it and the diet is designed to make it much easier that it sounds.

The primary purpose of our Master Cleanse Secrets guide is to not only teach you about the Master Cleanse Diet, but also to assist you to find the discipline and will power to stay on the system for the full 10 days. Master cleanse reviews are the main source of knowing what real people are achieving while on the diet.

The Master Cleanse Diet is unparralled when it comes to helping you lose weight as it naturally and safely convinces your body to start burning up all of your excess fat cells. And best of all, that's without any hours spent at the gym. As an excellent bonus, it also will flush toxins from your intestinal tract that have no doubt been affecting your health for years.

Some major benefits of cleansing your body of these harmful substances are:

You will feel much more energetic and active.You will feel stronger and physically powerful.Mentally, you will feel more alert and sharp.You'll feel increased vitality as your daily fatigue vanishes.You will no longer suffer from any number of various minor ailments, such as arthrities or aches and pains that have plagued you for years.You will look and feel younger and fit.And last but not least, average weight loss is 2 pounds a day while on the cleanse. That's 20 pounds of extra fat gone over the course of just 10 days!

And the list of benefits keeps going on. However, even with all the wonderful aspects of cleansing, to say the least, sticking with the Master Cleanse Diet can be quite challenging. Luckily, we've already done the work for you and have compiled a 100% complete Master Cleanse reviews guide that will be with you all the way, guiding you through every bump and hurdle and crushes the dreams of so many cleansers. Enjoy the read and enjoy the new you!

Jay Boyle with years of experience in this industry is known for his remarkable work in providing the master cleanse which is so effective at reducing weight. And maintaining slim figure that men and women are seeking. For more information please visit here master cleanse reviews

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More Southern Cooking Techniques

I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here's the first tip, which should be applied to all your recipes, not just Southern Cooking.

The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.

As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that's not cornbread, it's cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my cole slaw and chili.

Likewise, in all deserts I cook I add a pinch of salt. You are probably aware that most desert recipes call for this anyway.

I have discussed the next technique at length in my other articles and on my websites, but it is so important I want to repeat it here. You must use cast iron cookware for most Southern dishes, especially cornbread. First, it is the traditional way to cook Southern. Additionally, the cast iron transfers heat unlike any other material, making it uniquely suited for Southern dishes. So, please use cast iron.

This next technique is employed in many Southern recipes. Southerners use cornmeal in many fried dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken in flour, but add cornmeal to the flour mix at a 3 to 1 ration. In other words 1/4 cup cornmeal to 1 cup flour. Also, fried okra should be coated in a pure cornmeal mix (with salt and pepper, no flour.) Here's the point...experiment a little. When a recipe calls for flour or just because you have always cooked it that way, try substituting cornmeal for flour.

Here's something I remember from my grandmother's kitchen. She was a great cook of traditional Southern food. She made the best biscuits I ever tasted. At first, I thought it was her recipe, until I found out there was nothing unusual about it (I think she got it off a bag of flour.) It wasn't the ingredients that made them so good. It was the size of the biscuits. I always knew she made bigger biscuits than I was use to but I didn't make the connection until after I found out her secret was not the ingredients. Larger biscuits will have more of the soft insides and a larger area outside for the brown crust. They are especially good with gravy or anytime you will be using a sauce. Here's what she did. She rolled out the biscuit dough to about 3/4 inch thickness. Then she used a biscuit cutter that was a little over 3 inches in diameter (who knows where she got it...it was probably a hundred years old.) A word of caution if you use this technique for your biscuits, do not make the dough over 3/4 inch thick. You may think that if 3/4 inch is good, then 1 1/2 inches should be better. Not so. The 3/4 inch rule seems to be the optimum for Fat Biscuits. If you make them much thicker the tops will crack and they will have a doughy flour taste. So, if you are one that has always made slim 2 inch biscuits, give these a try. And, try out the other techniques mentioned for real Southern Cooking. Send this page to:

Author Bio
Ken Miller is a free lance writer and webmaster for itzalgud.com Southern Cooking - Southern Recipes, where you can get free recipes for authenic Southern favorites.

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How does a chocolate fountain work and what can I do if my home fountain doesn't work properly? This article explains how chocolate fountains work and how to get the most out of your home fountain.

3 Tips for Easy Meal Planning
Where has the family dinner hour gone? In today's fast paced world, we need more bonding time with the family. Wouldn't you like to get back to the way it used to be?

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Latest Food Articles at ArticleGeek.com

More Southern Cooking Techniques
Want to cook Southern? Here are some techniques used by the best Southern cooks. Want to know why you should put sugar in a sour dish? Or why fat biscuits are better? Try these techniques to improve your down home cooking style.
By: K. Miller

3 Tips for Easy Meal Planning
Where has the family dinner hour gone? In today's fast paced world, we need more bonding time with the family. Wouldn't you like to get back to the way it used to be?
By: Thomas Andrew

Chocolate Fountain Description and Help
How does a chocolate fountain work and what can I do if my home fountain doesn't work properly? This article explains how chocolate fountains work and how to get the most out of your home fountain.
By: Edwin Hall

Easy Chocolate Chip Cookies
Quick and easy chocolate chip cookie recipe.
By: Stephanie Foster

Capt'n Salsa's Grill Roasted Yard Bird
Delicious golden brown moist and tender, some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don't let the hunting phrase concern you.
By: Capt'n Salsa

The Best Way to Check the Temperature in Your Freezer!
Data loggers are modern digital devices that document temperature. Many people use them to monitor the temperature in a freezer or in a pharmaceutical storage facility
By: Rick Kaestner

Data Loggers: The Way to Monitor a Freezer or Cooler's Temperature
Data loggers are devices that sample temperature and/or humidity at regular intervals and then store it. The older models used paper and pencil as a storage method, but modern data loggers send the information they gathered directly to a computer.
By: Rick Kaestner

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Captn Salsas Grill Roasted Yard Bird

Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you're lucky harvest a bounty of fresh produce from your own little truck farm.

Now you expect me to cook supper too? It's time to tell you my secret and go hunting for my favorite "yard bird", Capt'n Salsa's Grill Roasted Yard Bird, to be exact.

Yes.

Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don't let the hunting phrase concern you. The extent of hunting chicken for me is looking for a big plump 3.5 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers...

"Come on, Capt'n Salsa, quit beating around the bushes and just give us the recipe!"

Oh, Okay.

Capt'n Salsa's Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that's the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.

Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the "indirect heat" method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them totally off, yes, off and the other burner turn it all the way down to low.

I'm getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don't forget the body cavity.

Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it "overflows." Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 1/2 hours to cook the chicken, nice and slow. Don't worry after a couple of times you will have it "down to a science" and know what works best for you.

Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 1/2 hours without even looking at the birds... well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution... Now, close that lid and get back to work.

You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done - a beautiful golden brown, moist and tender every time.

Easy huh?

Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt'n Salsa's Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.

Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks.

Imagine. Mowing the grass and cooking supper all at the same time. Enjoy!

Author Bio
Capt'n Salsa provides an outstanding collection of free homemade salsa recipes at his web site, Great Salsa. Submit your favorite salsa recipe for publication at: http://www.great-salsa.com/submit_your_favorite_recipe.html

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3 Tips for Easy Meal Planning

Free Website Content » Recreation » Food and Recipe Articles

Where has the family dinner hour gone? There once was a time when we would all come home from a long day and sit down with our family for a nice home-cooked meal. In today's fast paced world, we need more bonding time with the family. One might say that in today's day where people pile way too much on the plate of life, that it is impossible to have a family dinner everyday. I disagree. Wouldn't you like to get back to the way it used to be?

One way to make family dinners easier to prepare is by planning ahead. Often times I find myself going to the grocery store every other day to pick up needed items, and this is how family time gets lost. Spend a little time planning out dinner ideas for the coming week. Pick meals that are quick and easy for your dinners during the week and save the more time consuming recipes for the weekend. Did you know that software has been developed that makes meal planning a breeze? With a click of the mouse you can organize your recipe collection into daily meal plans complete with nutrition facts and shopping lists. With the computer generated shopping list you won't have to worry about forgetting a needed item when you go grocery shopping.

Another great way to ensure that your family eats together most nights of the week is to share the responsibility of preparing dinner. It can be difficult for one family member to be responsible for cooking everyday. Each member of the family can take turns cooking each night. This is also a good way to add some new flavors to your meals since each member may have a different cooking technique. For those family members who don't cook often, this can prove to be a great learning experience. Review each family member's weekly schedule and delegate the meal preparation tasks such as grocery shopping, cooking, and clean up. Working as a team is a great way to build strength as a family.

"Not meatloaf again!" I'm sure everyone has heard the complaints from that same meal being served week after week. Keep your family dinners exciting by trying different variations of your favorite recipes. An even better idea would be to test out some new recipes. Surprise your family with a delicious new dinner tonight and they will be sure to come back to the dinner table tomorrow.

Nothing is more important than your family. It's worth the effort to make sure that your family eats together daily. Besides the needed nutrition, this time spent together will help open the lines of communication and make your family bond stronger.

I recently discovered an online service that saves time and money while providing you with new dinner ideas daily. Get access to powerful recipe management software, daily meal plans, money saving coupons and more at SendMeRecipes.

Author Bio
Do you enjoy cooking and trying new recipes? Learn more about how SendMeRecipes can help you save both time and money in the kitchen. Try the 7 Day Free Trial.

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Chocolate Fountain Description and help
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The Best Way to Check the Temperature in Your Freezer!

Free Website Content » Recreation » Recipe and Food Articles

Data loggers are modern digital devices that document temperature. Many people use them to monitor the temperature in a freezer or in a pharmaceutical storage facility, but the are also used to monitor oven temperature and other manufacturing processes.

A high temperature data logger (a logger with sensors capable of measuring high temperatures) can be used in laboratories, manufacturing plants and even bakeries. Literally any place where temperature plays a role in producing a product or affects the life of stored inventory is a potential spot where a data logger can be employed.

Data loggers are priceless tools for museums and art galleries where they monitor and document temperature and humidity. Art works and paintings must be maintained in rigidly controlled environments or they deteriorate. They can also be employed for investigating building operational problems, checking voltage and amperage in energy lines and many, many more. The only thing that limits them is which sensors are installed.

Humidity monitors
Temperature/RH data loggers such as the ThermaViewer can be used to monitor and alert personnel if temperature moves outside a 'safe' range. Knowing the relative humidity (RH) is important in every place where there are any moisture sensitive goods stored. Cigars, musical instruments and clothes - all these goods may be damaged or even destroyed by rapid RH changes. Drums' heads can split, guitars can fall apart and paintings can darken - all because of improper RH level.

High temperature
High temperature sensors can increase the data loggers' usefulness. Wherever there are heaters or ovens to monitor, a high temperature data logger will be handy. They can be used for temperature monitoring of ongoing experiments in a lab as well as for checking the temperature in ironworks' furnace. Data loggers (even high temperature ones) are relatively inexpensive and can be used by small businesses, like pizzerias and bakeries.

Author Bio
Rick Kaestner is the President and CEO of Two Dimensional Instruments; the worldwide leader in providing technology to monitor, measure, record and document temperature and humidity. For more information please visit their website at www.e2di.com

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Data Loggers: The Way to Monitor a Freezer or Cooler's Temperature

Free Website Content » Recreation » Recipe and Food Articles

Data loggers are devices that sample temperature and/or humidity at regular intervals and then store it. The older models used paper and pencil as a storage method, but modern data loggers send the information they gathered directly to a computer.

Data loggers were originally created as weather forecasting tools, but they were quickly adopted as a perfect way to monitor freezers or coolers. 
Keeping stable temperature in a freezer is much more important than most people think. It is especially true when we store deep frozen food there. The 10-degree difference in temperature might seem small, but it is crucial for deep frozen products.

Data loggers are absolutely necessary in professional freezers. The standard thermometer inside the freezer shows you only the present temperature. You need data loggers to check if there were any temperature fluctuations when no one was looking.

There are only two problems with data loggers that limit its usefulness. The first is that they aren't independent. They usually need a computer or a chart recorder to see what they recorded. The second is that typical data loggers need a lot of maintenance - paper, pencils or linked PC - just to keep them running. Fortunately there is a data logger that does not cause this kind of problems: ThermaViewer.

ThermaViewer
Unlike other data loggers, ThermaViewer can work all by itself. It has a processor, its own memory and a big LCD screen, it doesn't need any other device to compute and show all the data it gathers. Its two sensors can be placed up to 100 feet from one another, which allows it to control temperature even in large freezers. As everything is stored in ThermaViewer internal memory and is displayed on the LCD screen, this is the only one of all data loggers that doesn't need any maintenance.

Author Bio
Rick Kaestner is the President and Owner of Two Dimensional Instruments. The worldwide leader in providing the technology to monitor, measure, record and document temperature. For more information please visit our website at http://www.e2di.com

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Easy Chocolate Chip Cookies

Free Website Content » Recreation » Recipe and Food Articles

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all.

There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.

Here's an easy recipe for chocolate chip cookies I think you'll enjoy:

Chocolate Chip Cookies
1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix1/2 cup butter or margarine -- softened1 teaspoon vanilla2 eggs1/2 cup chopped nuts1 (6 ounce) package semisweet chocolate chips (1 cup)Heat oven to 350°. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

Author Bio
Stephanie Foster is the owner of Gimme Chocolate and offers a range of gourmet chocolate products as well as chocolate recipes on the site. For more recipes, please visit www.gimmechocolate.com/recipes/

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Chocolate Fountain Description and Help

What is a chocolate Fountain?
A chocolate fountain is a device for serving chocolate fondue. It can come in many different sizes, mini, medium, large and extra large depending on the number of guests you wish to cater for. The fountain has multiple tiers over a heated basin at the bottom. The chocolate is melted in the basin and then pulled up through the augur and continuously flows over the tiers. When it flows over the tiers, guests are able to select a condiment they would like to dip into the fountain, using a skewer, they select a dip of their choice and coat their item in delicious, warm melted chocolate....heaven!

Essentially, a chocolate fountain is composed of two parts. The base is the motor and a heater. The heater is designed to transpose heat through the base to keep the chocolate in liquid form. The motor drives the screw in the upper part of the fountain. This is an Archimedes screw, weren't they clever! This is thought to have originated around 600 BC, I bet they never thought of a chocolate fountain then. The screw lies in a tight cylinder in a vertical fashion with several holes at the bottom of the screw. The screw lifts the chocolate to the top of the cylinder from where it flows over several plates and down the fountain to be recycled again. This is the basic premise of a chocolate fountain, because the chocolate is thick, there is no need for a pump as the screw is a better means for lifting the chocolate up.

Why have a chocolate fountain? Chocolate Fountains are a new and impressive form of entertainment, they create a fantastic focal point at any major event and provide your guest with a unique and interactive way of treating themselves to luxurious fondue chocolate. Chocolate fountains are a great solution for some weddings, they provide a wonderful desert or can be used for an evening buffet. Some people chose to have a chocolate fountain rather than a wedding cake, this is because chocolate fountains are interactive and people can help themselves as much as they like when the would like it
What should you consider when booking a chocolate fountain? We recommend you consider booking you chocolate fountain at least 12 months in advance, this is because they are extremely popular. To enable you to get a realistic quote you will need to provide the following details:
1. Number of guests the chocolate fountain is to cater for.
2. Location of event.
3. Date of event - (if it's a midweek event you may get a good discount).
4. Duration of event.
Most people book their chocolate fountain for the evening and on average, chocolate fountain companies hire their fountain for a period of 3 hours. However, every wedding/event is different, if you require your fountain during the day or for a longer period of time etc, please discuss this with the chocolate fountain company you have chosen
Home chocolate fountains are mini versions of the commercial ones used for weddings and events. Unfortunately there is a lot of rubbish out there and we get calls regularly from people saying that their mini fountain doesn't work. Here are a couple of things that will help. Only use a quality chocolate that is made specifically for chocolate fountains. This tends to be more expensive but it is the key to success. Chocolate purchased from your local supermarket doesn't work unless you put oil in it, a good quality fondue chocolate doesn't require oil. The poorer the quality chocolate, the more oil you require. This is in fact a contradiction because standard chocolate bars typically contain around 20% vegetable fat anyway, but you will still have to add more oil because of the high level of impurities. If this doesn't work, take the fountain back to the point of purchase and tell them that it is rubbish, maybe some of the high street chains will think again about selling consumers junk!

How do you get the most out of your home fountain. Ensure that you have a variety of dips available, the best to use are strawberries, grapes and other fruits such as pineapple and melon but fruit works really well with chocolate. Ensure that you have skewers and enough for your guests, these are readily available at a variety of shops, especially hardware shops that sell barbecues. Also ensure that you have some large napkins as you wouldn't want chocolate dripping all over your floor. Finally, presentation is key, make sure that your skewers are kept together and that you present your home fountain as clean and attractive on a surface that is easy to wipe to ensure that drips don't spoil your display.

Finally, after your event has finished, don't turn the fountain of and go to bed. Dispose of the chocolate whilst it is still in liquid form as this makes cleaning so much easier. Your fountain should also disassemble into separate parts, put everything except the motor assembly into a dishwasher or a sink full of hot and soapy water and then it should be easily to clean down. Before you pack your fountain away, make sure that it is completely clean and dry to prevent any contamination.

If you have any more questions, please don't hesitate to contact us at the Chocolate Fountain Directory or Chocolate Fountains of Devon for advice and information on suppliers.
Author Bio
Edwin hall is the owner of the Chocolate fountain directory as well as being a part time surfer, father, husband, footballer and general good guy!
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