The Wonders Of A Clementine

Often associated as a healthy offering at Christmas time, the Clementine is in season from October right through to February. The reason why they are often so appealing is due to their desirable seedless characteristic which sets them apart from the tangerine. They are typically a sweet and juicy fruit which are less acidic than other oranges.

Another reason why Clementine's are so loved is because of how easy they are to consume. For instance all you need to do is simply peel the skin and then it is easily separated into a minimum of eight sections. This makes them a popular piece of fruit in many children's lunchboxes.

The exact origin of this variety of orange is debatable. It was first thought that they were discovered by a Father Clement Rodier whom was growing fruit in his garden for an

Algerian orphanage. It is believed that two different species of citrus fruit created a hybrid which formed the Clementine's that we know and love today. On the contrary to this, others state that it actually originated in China several thousand years ago where accounts have been found describing something similar to the nature of a Clementine.

There are many nutritional benefits of a Clementine such as:

It clementine is rich in vitamin C like other members of the orange family. This particular vitamin cannot be produced inside the human body and therefore has to be taken externally.

It is vital that we get vitamin C into our body because it boosts the immune system and also fights cardiovascular disorders. A lack of vitamin C can lead to horrible diseases such as scurvy which is commonly associated with sailors between the 16th and 18th centuries.

The fruit contains a high amount of fibers which helps the functioning of the digestive system.

Clementines are also high in potassium which is a mineral important for mental alertness and storage of energy. It also keeps your heartbeat regular.

The growing season for the clementine does not overlap with the traditional orange and therefore you can gain the great benefits of a citrus fruit even when other members of the orange family are not in season.

Here are some great easy ideas for how you could cook Clementines, for example you could try making:

• Orange marmalade
• Add it into a wintry salad with some sliced red onions, walnut and melted Brie
• A nice warm baked clementine cake
• Clementine, cranberry and pork

Whatever you choose to do with your Clementines it is sure to taste wonderful. So instead of just adding one to your pack-up why not get inventive and make some great dishes with this citrus fruit.

Can You Make Mozzarella At Home?

Some people who really love cheese want to be able to have fresh mozzarella whenever they choose but this is a problem if you don't want to have to go to the store or wait for your cheese to arrive in the mail. That is why many people are starting to learn how to make mozzarella using mozzarella stretching curd. Although it sounds as if it should be a complicated process, it is actually fairly simple. If you have the right supplies you can make the cheese fairly quickly and don't need much room either, so even if you have a small apartment you have this option.

Supplies

If you want to make mozzarella at home, the best way to do so is to buy some mozzarella stretching curd, which you can get from most reputable cheese retailers. This curd is the main ingredient in the process and makes it incredibly easy. Other than that, you just need a large stainless steel bowl, a knife or spoon, water and ice. It can also help to have a thermometer on hand and you may want to wear gloves as the process can sometimes be a bit messier than some people like.

Stretching The Mozzarella

Once you have all of your supplies, you can start the process of actually stretching your mozzarella which is what it is called when you make fresh mozzarella out of stretching curd. To start, place your mozzarella stretching curd in your large mixing bowl and then use a knife of spoon to break it up into smaller pieces. Take some water and heat it up so it's about 140 or 150 degrees Fahrenheit and add this to your curd (this is where the thermometer may be helpful).

Leave the stretching curd in the hot water for a few minutes so it softens enough to start reforming into a clump. At this point you should use your knife or spoon to help the curd clump back together. Once the water has cooled down a bit and the curd is in one piece, you are ready to stretch your mozzarella. If you want to protect your hands from the heat, put on a pair of rubber gloves first. Then gently pull the stretching curd apart and then let its own weight pull it back downward. You should keep doing this until your cheese develops a smooth surface and then put the mozzarella in ice water for five or ten minutes to cool. You can either eat your fresh mozzarella right away or store it for later.

Are There Different Types Of Cheddar Cheese?

When you are in the market for cheddar cheese, almost everyone knows that there are several different choices available. While if you go to your local grocery store you may only see options such as mild, sharp and extra sharp, shopping at a cheese retailer will give you a wider variety of options. There are plenty of cheddar options available including varying levels of sharpness, color and even additional flavors. Here are just some of the different types of cheddar cheese that you will find.

Age

The most important difference that you can see is different ages of cheddar cheese and this is related to sharpness. That is because as cheese ages, it becomes sharper as the flavors become stronger. Most of the time the oldest cheese that you will find, even sold by specialty retailers is around 5 years old. That is because mild cheddar is usually aged for only two or three months. Sharp cheddar cheese, on the other hand is aged for a bit longer, usually around a year in total. If you see extra sharp cheddar either in your local store or from a specialty retailer, this is usually aged for around eighteen months. If you don't have a specialty cheese seller that you go to, you will probably have to buy extra sharp cheddar and age it if you want something older. You can, however, find premium cheeses that are up to five years old. Some sellers will even have seven year old cheddar cheese.

Flavors

Sometimes you want a bit of extra flavor in your cheese and although adding flavor to cheddar isn't as common as it is with other types of cheeses, such as goat cheese, it is possible to find flavored cheddar, mostly from specialty cheese sellers. The simplest added flavor is when cheddar is maple smoked during the production or aging process to add a little extra flavor. You can also occasionally find other choices such as jalapeno cheddar.

White Or Yellow

If you aren't familiar with cheeses, then you may be confused as to whether you want to buy white cheddar or yellow cheddar. The truth is that they are the same exact cheese. Cheese will naturally vary in color based on what time of the year the cow's milk comes from and when a cow's diet has less beta-carotene, the cheese will be whiter. When cheddar was still new, people liked the flavor of yellow cheddar better so manufacturers started adding a bit of dye to make sure the cheese was yellow. The dye is all natural but its presence can mean that the cheddar will definitely be yellow; otherwise it depends on when the milk was produced.

What's The Best Way To Age Cheddar?

f you like older, sharper cheddar but don't want to spend as much money on it, you can age it yourself right at home. This is also a good option if you like your cheddar aged longer than what you can usually find in stores (and in most cases the maximum is around 7 years and that is only from specialty cheese sellers). The process is surprisingly simple as long as you take other factors into consideration. You can either start with fresh, homemade cheese or purchase some cheese that is already aged and allow it to continue aging to save some time.

Where To Store

The most important step in the process of aging cheddar is to find the correct place to store it. Most manufacturers will have a cheese cave that meets all of the necessary requirements but most individuals won't. For your cheddar to age correctly you need to store it in a cool, damp place with plenty of humidity and ventilation.
Some people try to use their current refrigerator but the average temperature is about 10 to 15 degrees cooler than a cave. This means if you store it in your fridge, you should put it in the warmest part and turn up the temperature as much as your other food can handle.

Another option is to get an old refrigerator you don't use anymore and keep the temperature between 52 and 55 degrees Fahrenheit.
If you have a cellar, then you can simply put the cheese in a cabinet or covered plastic boxes in the cellar. Some people who don't have an old fridge, don't want to turn up the temperature in their current one and don't have a cellar will choose to invest in a wine refrigerator and this is another great option.

Set Up

The process of actually setting it up is fairly simple. You need to make sure that the environment for your cheese is damp but that the cheese itself is not moist. You also want to check for ventilation and make sure the cheese has enough room. When you put the cheese in a container in your fridge, the cheese should never take up more than 40% of the container.

Humidity

As mentioned, one of the most important things to keep in mind for aging your cheese is humidity. If you are using a fridge or something similar to age your cheese, simply placing a pan of water in there may be enough but you will have to pay close attention to the water levels at all times. If your cheese is in a container, you should put a wet towel on the top but the key is to make sure that the towel is simply damp; it should not be wet enough to drip or to touch your cheese. If your cheese doesn't get enough humidity, it may start to dry out and crack.

Keep Watch

It is important to remember that you should not just leave your cheese alone to age. You will need to check on it regularly to make sure the environment has enough humidity and ventilation and that the temperature is correct. You also want to check for incorrect molds to make sure that your cheddar is aging correctly.

What Is The White Stuff On Aged Cheddar?

If you are a fan of aged cheddar, then you have probably noticed that when you eat older cheddars you will find some white crystals formed on the outside and occasionally on the inside as well. Some people find these little white pieces concerning but you they aren't a problem at all. There is a simple explanation and in fact, they aren't just found on aged cheddar. You can actually find them on other aged cheeses such as gouda, Parmigiano Reggiano or gruyere. The truth is that this white stuff is made up of tiny crystals and in no way indicates that the cheese is going bad.

Don't Worry

The initial reaction most people have when they see something unfamiliar on their cheese is that it isn't supposed to be there and is therefore bad. Some common concerns people have when they see the crystals on aged cheddar include thinking the cheese is old, thinking it's a cheese mite, thinking the cheese is drying out or even thinking the cheese makers added it on purpose. The reality is that they are natural crystals that won't harm you in any way and therefore shouldn't cause concern.

Tyrosine

Put simply, these crystals are lactic acid that has aged and become crystallized as the cheese got older. Experts refer to these crystals as tyrosine which is the name of the non-essential amino acid that they are made up of. This protein is the dominant one found in milk which explains it presence in your aged cheddar.

Formation

If you want to know how the tyrosine crystals form, you need to understand a bit more about the structure of the cheese. As the cheese is produced, various proteins and fats become trapped within protein chains. These protein chains were bonded together during the process of acidification that helped make the cheese and this is necessary as these combinations of proteins and fats are what make the curds that lead to the making of the cheese. If the cheese ages for a long time, then these protein chains will start to unravel and as they do, small and crunchy deposits will form as a result.

Adds To The Cheese

While some people are unsure about the tyrosine crystals found in aged cheddar, others feel that they can add a great deal to the cheese. If your aged cheddar is nice and smooth, the crystals can add a bit of texture to give you some variety. Other people feel that these crystals will help the cheese and your beverage of choice work together. A classic example is if you have well-aged cheddar and are drinking it with a full-bodied stout. When having that combination, some people feel that the crunch in the cheese will give it a textural intensity that helps to match the fullness of your beer, improving the overall experience.

Clarification

Some other cheeses will also have crunchiness that isn't due to tyrosine. If the cheese is a wash-rind cheese then it may be that residual salt crystals were left during the washing process and you can tell the difference because the crunchy white stuff (the salt crystals) will only be present on the outside layer.

Gastronomy Delights in Street Food in Delhi Equates Well With Posh Restaurants

Being the capital city of India has its own perks, especially with the variety that is found in the culture of the city of Delhi. People from all corners of the country as well as many foreigners arrive in this capital city for work or for tourism. For every person visiting Delhi or coming into India through this city, as well as for the residents, Delhi's culture and history are methodically attractive. Simplistically, it is the heritage of the country and deeply ingrained in the culture of the city is the hierarchy of cuisine in Delhi. The land has seen the rise and falls of so many empires and emperors and is the political centre of the country. People from all cultures and religions arrive in Delhi, while it had been a well known place since the ancient times. It is no surprise that the greatest diversity is seen in the cuisine in this capital city of India. So, street food in Delhi and the famous items are reflections of history, politics and economy of the country.

Street food in Delhi reflects history and variety in some historical places

Historical places like Chandni Chowk, Red Fort, Chawri Bazaar, Jama Masjid and some other locations are known for their ancient stories. Observed from closed quarters, it would be a revelation for people to see that famous cuisine in Delhi originates from these corners. Although, modern day restaurants and hotel chains have made a mark in the capital city, they are also the continuum of the food culture of the city. Diversity is the hallmark of the street food in Delhi and the same is reflected in the restaurants. In the streets across Old Delhi, one can find the street vendors selling traditional food items. Although, these are also found in many other parts of the country, these food items have a taste of their own and are being prepared in the same way since decades. It is not surprising to find the same stall opening day in and day out since years, churning out the same delicious dishes. Some of these are sweetmeats and others are tangy items. Everything imaginable in gourmet category is possible to be found in these streets.

Upscale restaurants have fame for gourmets from across the world

Taking the gourmet delights a step further are the upmarket restaurants and food plazas. Variety in dishes in these restaurants is something to take note of. Food courts in malls are also the favourite haunts of many Delhites. Delhi Food is served in forms, which take the enthusiasts across continents. Starting from Italian cuisine to Chinese dishes, everything is available in these food courts, plazas and restaurants. On one side, there are Chinese restaurants serving the best dishes of China and the other street has Thai cuisines. Some hotels like the Leela offers high end Delhi Cuisine, which serve the fancies of some of the famous socialites and celebrities.

Variety in cuisines is the spice of Delhi's food

Dishes prepared in the streets and in the upscale restaurants are similar in the variety found. Street food in Delhi can range from the paranthas of hundreds of stuffed varieties to the potato filled tasty flour balls. Restaurants have delicious luxury food items, which makes the mouth water, simply with their looks. Although, no particular food item can be fingered out as the most famous cuisine in Delhi, it is still one of the most attractive places in India for the sheer variety in gourmet.

Cooking With Wine

"I cook with wine, sometimes I even add it to the food."
--W.C. Fields

W.C. Fields certainly said it best! I personally like the flavour of wine in food during the winter.

Wine has a valuable place in the avid home cook's repertoire. Marinating, basting, glazing, deglazing and flaming are but some of its many functions.

When using wine in your culinary preparations, remember that a wine's quality or lack of it will be revealed in the dish, so stay away from cooking wines, thin wines and wines past their prime, which will give your dish a bitter taste. Use only young wines with body and flavour to ensure excellent results. If featuring wine with dinner, it makes sense to use a little of it in the food preparation. If you intend to serve an expensive vintage with dinner, save every drop for your wine glasses and buy something less expensive to cook with, such as a blended wine or house wine.

To store leftover wine, simply pour a thin film of vegetable oil on top; this will keep the wine from oxidizing too quickly.

Red and white wines are interchangeable in cooking. Reds do offer more depth of flavour and colour than whites, making them a better choice for heavier dishes containing meat and game.

Seafood and fish are delicate foods, thus deserving of a delicate white. White sauces need a white wine to retain their colour. If you use a rose or red wine in a white sauce, it will turn grey.

Sweet wines work well in pastries and desserts, while those with just a touch of sweetness enhance sweet meats like pork.

Champagne loses its bubbles in cooking and functions as a white. If the dish takes several hours to cook, add the wine halfway through so its qualities will not be lost.

Wine does not enhance all dishes.

 Vinegar-based dishes or those with heavy citrus character overshadow any flavour imparted by a wine.

 Asparagus and artichokes can be enemies of the fermented grape both in the pan and on the table. As for chocolate - brandy, rum and liqueurs are a better choice.

Add wine to the recipe according to its use. If it's acting as a tenderizer or marinade, use it at the beginning of meal preparation. If its aroma and flavour are to predominate, add it at the end. Just be sure to add a little at a time.

Above all, add wine only to one element of the meal, otherwise its wonderful effect will be lost.

Pinot Envy

Every holiday season I recommend a wine-related book to give as a gift to that wine lover who either has all the right stemware and a cellar stocked with rare vintages or the one who loves a good quaffer to drink with every meal.

Both are worthy wine lovers in my eyes and would enjoy reading Pinot Envy (published by
Bancroft Press, author Edward Finstein.) The title made me laugh immediately, especially since Finstein is a friend and peer of mine, a fellow member of the Wine Writers' Circle of Canada.

I'm not much for wine fiction, but I really enjoyed this book. It's an easy read packed with mystery, suspense, blackmail, murder and interesting historical and grape growing facts about Pinot Noir.

The story takes place in California's wine country and San Francisco and is written in first person from the perspective of the main character named Woody. (I thought this was funny since that's a wine term we often use to describe an over-oaked Chardonnay for example) His full name is Woodrow Robins. Woody, as he refers to himself, is also a wine writer and author of an award wining publication called "Wine is a Four-Letter Word."

Writing in first person and making the main character a wine writer with over a decade of experience is the mark of a fiction writer wanting to create a true reality and authenticity to the characters and story line. And Finstein has certainly achieved this with Pinot Envy. As a wine lover I loved scenes where the characters enjoyed rare vintages in properly shaped high-end wine glasses. In one scene where Woody meets the wealthy wine collector, an '85 La tache Pinot Noir is poured. I could taste that Pinot in my mind as though I was in the room.

The story begins with a car chase, hard to achieve on paper to be imaginarily effective. It then immediately launches into a mystery based in French wine history. In the background of the story Napoleon is a lover of Pinot Noir from the priced Grand Cru Le Chambertin of Burgundy's Cote-d'Or. When Napoleon married Josaphine in 1796 he had bottles from the 1784 vintage etched with his initials. All the bottles were consumed except for one - a double magnum.

Now enter present day with Woody, the sleuth hired to find this rare collectors item. Woody is ideal for the job, given that he already conducts investigatory work involving rare wine artifacts. This particular 1796 vintage was stolen from the vault of a wealthy collector named McCall at a party he hosted.

I think Finstein has a good grip on cliff hanging at the end of chapters and onion peeling skills in developing rounded characters. Woody is certainly a flawed human being with some emotional issues and quirks.

Pinot Envy is the perfect gift to include in a wine lover's stocking stuffer.

Cheese Can Make A Great Present

If someone you care about has a birthday or other special event coming up and you don't want to give them the same gift as someone else, you should consider getting them cheese. Some cheeses may come in special displays or even if they don't, it doesn't take much effort to find a cute basket and arrange the various cheeses in a beautiful display. If you are thinking of giving cheese as a gift, there isn't really a wrong type to choose, although some ideas can be more creative than others. The important thing to remember is to give a variety of options of the highest quality; here are some of the best ideas.

Cheese Curds

Depending on where you live, it is a strong possibility that the gift recipient hasn't tried cheese curds before and a present can be the perfect occasion to fix this. The one thing you need to remember if you plan on giving cheese curds, however, is that they are best when fresh so you need to give the present as soon as you get them (or at least within a day). Some specialty retailers will even have samplers that contain different flavors of cheese curds so your friend or family member can try a variety of flavors such as garlic and dill, buffalo wing cheddar or the classic cheddar cheese curds.

Cheddar

If you won't be able to give your friend or family member the present right away, then cheddar may be a better gift option. What is great about cheddar is that there are plenty of varieties available mostly varying in terms of sharpness, which is determined by age. If you choose to make your cheddar gift of the highest quality by purchasing the cheese from a quality retailer, you can include a variety of ages ranging from three to six months (mild cheddar) to 2 to 3 years (extra sharp) and even 5 to 6 years (special reserve super sharp).

Italian Cheeses

Another great choice if the gift recipient loves cheeses but also loves Italy would be a platter that samples the various cheeses of Italy such as the ever popular mozzarella, parmesan and provolone. All of these cheeses are Italian classics that can be eaten alone or added to a meal to make it great. Some Italian cheese platters will also include other items such as Italian pepperoni or similar items to continue the delicious Italian theme.

What Can You Make With Fresh Mozzarella Cheese?

 When it comes to cheese, fresh mozzarella is one of the most delicious and simplest options. Whether you buy the mozzarella from your cheese retailer or make it yourself using stretching curd, you want to use it soon to take full advantage of its flavor and freshness (although you can usually freeze it for some time). If you don't want to savor the mozzarella by itself, here are some things to cook with it.

Pizza

The classic food that most people think of when it comes to mozzarella is pizza and if you enjoy making pizza already, you will notice a huge improvement in flavor if you simply swap out your current cheese for some fresh mozzarella. This is the traditional Italian way to make pizza and there is a reason that it is with fresh mozzarella.

Pasta

The reason that fresh mozzarella works so well on pizza is because it melts cleanly due to its stringy texture. This means that it is also a great option to spread over pastas or even to make into lasagna. Whether you want to add just a bit of mozzarella flavor to your favorite pasta dish or get creative and make macaroni and cheese with your mozzarella, the freshness will add a great deal of flavor.

Salads

If you don't want to take advantage of mozzarella's excellent melting properties, then you can also try adding small pieces of it to a fresh salad. The ideal combination to bring out its flavor is the traditional Caprese salad that in addition to the fresh mozzarella, also has tomato, basil, olive oil, salt and pepper and of course the lettuce.

Breaded

Another option is to use your mozzarella to make a breaded appetizer. You can deep fry it to make mozzarella sticks with additional flavor and freshness or if you want to stick the Italian theme, you can only lightly bread it. Then try adding a bit of mixed greens and prosciutto to complete the Italian appetizer.

Marinated

Sometimes when you buy fresh mozzarella, it will come marinated as this adds additional flavor and preserves the freshness. If you just have the mozzarella and want to marinate it yourself, this is easy to do. All you need to do is take 1 ¼ cups of olive oil and add two cloves of garlic and some of your favorite fresh herbs (the classic options are rosemary and thyme). Add your fresh mozzarella and place it in the fridge; this dish should last for two weeks or so.

Is It Safe To Eat The Rind On Cheddar Cheese?

If you are unfamiliar with a type of cheese, then it can be confusing whether or not you can eat the rind. While the safest option is never to eat the rind unless you are positive that you can, most of the time it will be safe to eat the rind on cheddar cheese unless otherwise noted. When browsing the cheese options, you will notice that not all cheddars have a rind and it tends to be the sharper cheddars that do have them simply because they have aged longer. Here is what you need to know about eating the rind on cheddar cheese as well as other types.

What Is The Rind?

The first thing you need to know is what the rind is. It is the outer layer of the cheese that sometimes forms during the process of making and aging cheese. Because they are usually completely natural, they are frequently edible, but sometimes the flavor or texture will be undesirable. It is important not to confuse a cheese's rind with its secondary coating. Some types of hard cheese, such as Gouda will occasionally have an additional coating made of wax, paraffin or something similar. You should never eat this coating although an actual rind should be safe.

Natural Rinds

The rind that you find on cheddar cheese is usually referred to as a natural rind because it forms naturally. To get rinds on some other types of cheeses, the manufacturers will add a certain strain of bacteria or some other edible substance but this is rare for cheddar cheese. In the case of the cheddar, the rind simply forms over time as the outer area of the cheese begins to dry out from the air. Because it is completely natural, there is no risk in eating the rind from cheddar cheese. You should still always double check that it is a rind and not a secondary coating. The only time you should be hesitant about eating the rind is if you are pregnant or have a weakened immune system in which case it is safer to cut it off.

Other Rinds

On some types of cheeses a rind is desirable but would not necessarily begin to grow naturally. Therefore cheese makers will add edible mold or bacteria spores to the cheese during the aging process. The humidity then causes these to grow and create the rind. A bloomy rind is the type you find on brie and is made using edible mold spores but still usually edible. If you are looking at a stinky cheese, chances are that it has a washed rind which means it was covered in alcohol or brine to attract edible molds which then formed the rind.

The Somewhereness of Goat Cheese

As wine lover's know all too well, the term 'terroir' is used to describe the magic of Mother Nature's fingerprint on wine and foods. It roughly translates to mean 'sense of place' and refers to the sum of the effects of geography, climate and soil and even plant genetics and how this creates the characteristics and quality of wine and foods like cheese, coffee and chocolate, to name but a few. In North America we now use the term 'somewhereness' to describe this sense of place.

When it comes to cheese making in Canada, my country, two popular examples of products celebrating 'somewhereness' are Trappist cheese from Our Lady of the Prairies Abbey in Holland, Manitoba and closer to my home, the fresh goat's milk cheeses produced by Cross Wind Farm in Keene, Ontario. This goat cheese has become world renowned due to its distinctiveness, its butter-like texture and rich flavour. Said another way, Cross Wind Farm goat cheese is anything but dry and crumbly.

This style of fresh goat cheese is unique because cheese maker Cindy Hope produces her cheese from 5 varieties of goats that all graze on the same farmland for more than 7 years.

While each variety adds its attributes to the milk and resulting cheese, the fact that they all feed on the same land ensures a consistency of flavour and quality in the milk. The Saanen goat variety can be compared to the Holstein cow in that this breed is durable and produces a long lactation from 12 to 18 months.

Cindy combines this milk with the milk from the Nubian breed with higher butterfat, producing in the cheese greater richness, flavour and sweetness. This breed, however, has a shorter lactation of 6 to 9 months.

The Swiss Alpine variety provides a long lactation and middle butterfat content. The Spanish Lamancha breed offers long lactation and great components to their milk. Toggenburg is the Dutch variety. Cindy keeps a couple of these goats for their stability to the milk and therefore to the cheese. Crosswind Farm goat cheese can be matched to any artisan French Chèvre.
The season when the animal is milked is also important to its distinctive characteristics. At Crosswind Farm the goats are milked throughout the year.

Goat's milk cheeses are usually low in fat and calories and high in protein and calcium.
Goat's milk cheeses, in general, are also a great source of the amino acid tryptophan, phosphorus, B2 and B6, potassium, niacin and the antioxidant selenium.

Here is a quick and easy recipe and wine pairing celebrating a fresh goat cheese that you can find that is made closest to your own home.

Fresh goat cheese (chevre) tends to be tangy in flavour thus deserving of a crisp, white wine with a good backbone of acidity. If you prefer red wine, choose one with decent acidity, as well, such as Pinot Noir or Gamay Noir.

CHERRY TOMATO, FRESH GOAT CHEESE CROSTINI WITH FRESH MINT
Serves 4 to 6
Olive oil as needed
1 French baguette, sliced 1
1/2 cup extra virgin olive oil 125 mL
1/4 cup white balsamic vinegar 50 mL
3 cloves garlic, minced 3
1/2 cup pitted Kalamata olives 125 mL
4 cups sliced cherry tomatoes 1 L
1/2 cup of fresh chopped mint 125 mL
1/2 cup crumbled fresh Goat Cheese 125 mL
In a fry pan add enough oil to coat the bottom. On high heat, pan fry baguette sliced, each side, until golden. Drain on paper towel. Set aside. In a bowl combine olive oil, balsamic, garlic, olives, tomatoes, fresh mint. Fold together. Let marinate in the refrigerator for at least

2 hours. When ready to serve, top each toast with a tablespoon of bruschetta mixture. Sprinkle crumbled goat cheese on top. The saltiness from the Goat Cheese and olives makes this hors d'oeuvre an ideal partner for Sauvignon Blanc and Pinot Gris.

Suggested Wine: Crisp Dry White: Brut Champagne or Brut Sparkling Wine, New Zealand Sauvignon Blanc, Canadian Pinot Gris, Portuguese Vinho Verde, Italian Orvieto or Cortese di Gavi or Pinot Grigio, Spanish Viura. Pair the wine's acidity to the tanginess in goat cheese and balsamic.

Local Organic Farmers

What Is Organic Farming?
Organic farming refers to the process by which farmers meticulously avoid adding fungicides, pesticides and chemical fertilizers to their production. Food that is produced in this manner is considered to be of high quality and very safe for human consumption. Organic ranchers produce their products with the help of renewable resources and by conserving soil and water so that the future generations can make use of this preserved environment.
Meats can be organically produced as well. For instance, organic poultry, dairy products and eggs can be acquired without any enhancements. Their quantities, as well as, quality are high without the use of growth hormones and antibiotics. Organic vegetables too are grown without the use of additional fertilizers, pesticides and bio-engineered seeds. Instead of using insecticides, organic farming processes make use of insects and birds to manage production and reduce pests. The animals on organic farms are allowed to graze freely so that the quality of their life transcends into the quality of their consumable-product. This is a striking contrast to the meats produced by animals treated with hormones and antibiotics as the meat too shows signs of stress.
How are Additives in Our Food Connected to Our Environment?
Adding unnatural substances to the growing and preserving process of different foods is not good for the human body. Thus, organic farmers use natural ways to produce and preserve food products by following the organic certification rules outlined by organic governing agencies. Although, many non-organic farmers find this to be too difficult of an option, as natural additives grow slowly and cost more. Organic farmers are contributing toward less chemicals entering into our ground water. This measure ensures the consumer product, be it veggies or meat, AND our water supply are more health enhancing. Some organic farmers even take the time to dig dug-outs on their land to capture additional rain water to restore greater quality ground water.
How do Unnatural Additives Affect Us?
Unnatural additives are used to make sure that food products retain a desired level of quality so that they can have a longer shelf life. However, these additives actually end up causing more harm than good. Different ailments, diseases and illnesses are known to stem from the consumption of unnatural additives. Acids, anti-foaming agents, anti-caking agents, food coloring, bulking agents, flavor enhancers and emulsifiers are all types of unnatural additives.
Why Organic Farming?
As the population in the world keeps increasing, there are more hungry people to feed every day. With an increasing need to feed the growing population, the use of unethical practices keeps increasing too. It may be so to big-business, profit is most important than the consumers' health thus large corporate owned farms have resorted to utilizing genetically engineered seed, pesticides and insecticides. Food is not the only victim to such unethical practices. The environment has become a victim too. Encroachment of natural habitats, contamination of ground water and land clearing are among other challenges we and future generations will have to contend with if these go unchecked.
The organic ranchers and the organic consumer are improving the state of our soil, our water, air quality and our health by growing and consuming organic products and practicing an organically balanced lifestyle. The greater number of consumers who shop organic, the more soil, water and good health we preserve and strengthen. Be kind to yourself and your environment, put the garbage in the garbage, reuse what can be safely reused, recycle and buy from local organic farmers.

Waiter's Confession - Secret Tips For Saving Money On Dining

Eating out can be an experience that may end up emptying your wallet. However, there are various ways in which you can save money on restaurant bills. Below are some tips that may come in handy in helping you make such savings:
Avoid Alcohol
Alcohol is never cheap especially in restaurants. This is due to the fact that most restaurants tend to overprice such drinks. How about soda? It is not any better. The cheapest and the best way to go is to order water. This will go a long way in cutting expenses and leave you with some extra cash in your wallet. You can always buy your favorite drink on your way home and enjoy it at home at a lower cost.
Cash Backs Through Surveys
This is best done by iDine. Here, you have the opportunity to get back between 5% and 15% of the money you spent in a restaurant by participating in one of their surveys within 30 days of the meal. Each survey you participate in earns you a cash back.
Ordering Entrees That Come With Extras
This is among the best ways of saving. You need to ensure at all times that any time you spend more than $10 on an entree it includes a salad, a dessert or even a soup. If you are not able to eat everything, carry the rest home. Ensure that the meal you order comes with something extra on the side.
Always Check Your Bill
As much as this may seem obvious, there are many people who lose a lot of money due to inaccuracies on bills. Ensuring your bill is in order will help ensure that you do not lose any money. This must be done especially in cases where there was an order change.
Make an Appetizer Your Meal
There are some appetizers that can easily be a full meal. Appetizers like chicken wings are normally served in large portions and are priced half of what an entree is priced. This is best done when everyone is at the table at the time of ordering as you will have a whole selection of food to enjoy while enjoying numerous savings.
Online Coupons
If you truly want to save money on restaurants, then one of the best ways to achieve that is through online coupons. If the idea of cutting coupons turns you off, then you should really introduce yourself to online coupons! Almost any restaurant out there has an online coupon. A simple search in Google can bring you countless results. If you truly want to be lazy, then sign-up for a restaurant coupon newsletter.
Gift Certificates
Here's another trick so you can get a big discount on your favorite restaurant - buy gift certificates! You can find a lot of websites that sell gift certificates of your favorite restaurants. It's not rare to find 30$ gift certificates selling for 15$. YEP! You just saved 15 dollars right off the bat!
Beverage
One of the biggest cash cows of restaurants is the beverage. If you observe closely, you will find that restaurants place a big mark-up with sodas, sometimes by as much as 75%! Next time, bring your own drink; or just ask for service water, you'll be saving the environment also.
Dining out does not have to be costly following these simple tips. However, these are only a few of the tips you can make use of so your next dining bill will be considerably smaller. There are a lot of more specific tips you can employ. You simply need to do a little more research.

Celebrate Your Anniversary With Confectioneries As The Centrepiece

Your anniversary's around the corner and you want to make it a memorable occasion. You've decided to call a few close friends and family but want this year to stand out. Instead of hiring an expensive live band or a DJ, why not cater to gastronomic senses with a careful selection of confectioneries?
Cakes, cupcakes, tarts et al are a few choice sweets to delight the palate. They're enjoyed by everyone and even those without a sweet tooth won't be able to resist a beautiful display. Here are a few ideas to try. You can combine several or stick with just one.
Mochaccino cupcakes
What's better than a mug of your favorite coffee and cake? A combination of the two, of course. Mochaccino cupcakes are small enough to be sampled by guests watching their weight and delicious enough to tempt even the most stubborn of people.
Unlike cakes, this choice takes very little time to prepare. It's easy to make too and you can ask the local patisserie to whip up a batch. If you're into baking, it's a fun project that doesn't involve a lot of hassle.
Cookies
Put a different spin on cookies by ordering a batch to look like bouquets. Rather than the usual individual cookies, a handful of designs in the shape of flowers put into an edible vase is a choice everyone will remember.
As with the mochaccino cupcakes, the cookies are relatively simple to prepare if you're okay in the kitchen. But if the bother of baking isn't something you want to be saddled with, leave the job to a patisserie that specializes in creative cookies.
Truffles
Use a cake stand to showcase a collection of beautifully designed and delicious truffles. It's a great way to save money while deviating from the usual cake to celebrate an anniversary. Being around the same size as cupcakes, guests can enjoy just enough to fill themselves while you won't have to worry about cutting slices and having them dry out over time.
A few ideas for truffles are creamy lime and coconut, chocolate orange, fruit 'n' nut and creamy chocolate. Syrup can enhance flavor and create visual appeal.
Mini cakes
Scale down the size of conventional cakes and delight guests with mini cakes. Pretty and tasty, set them on cake stands or flat glass dishes. Order two or three varieties to create a beautiful display and offer more choices to guests.
What's great about mini cakes is that they're complete cakes in themselves, just a lot smaller. Because so much detail must go into creating each piece, you may have to spend a little more than with a large cake. Still, it's a small price for such a special occasion.
Conventional cake
If none of these small wonders pique your interest, go for a conventional cake with all the trimmings. Recreate your wedding cake or choose themes that celebrate your married life as it is today. If a baby is on the way, choose a cake with a baby bump theme. Tree motifs, meanwhile, can symbolize growth and strength which carries across to all marriages. Choose a topper to highlight the year of the anniversary or pick a custom design that's fun and contemporary. Ideas are a bright red heart, favorite animation characters, toppers done in the likeness of you and your spouse etc.

Cooking With Fire: Bitter-Sweet Biscuits

Have you ever experienced an habitual default in yourself anew, with beginner's mind, as if you had stumbled upon it for the very first time?
Given that Russ & I enjoy a biscuit or two with our morning cuppa, and given my dislike of eating numbers in my food and the lack of true vitality in the packet variety, I decided to begin baking my own. Not renown for my biscuits ever before I found that when I racked my mind for a recipe only Anzacs came to the fore (my recipe books are still buried away as we finish building!). So without further ado, or any conscious ado at all, I have purchased the 'necessary ingredients' and I find myself adding golden syrup, brown sugar and white flour to the mix. I am not going to lie and say there were not delicious biscuits (isn't it amazing the transformational power of cooking with love!); however, what was interesting to note was how a default pattern can temporarily erase conscious consideration. While munching on a biscuit in contemplation I considered what I already knew: that golden syrup is a refined sweetener; brown sugar is also refined, albeit with a hint of molasses; and white flour besides refined could be many things - bleached and rancid among them. I was using unbleached stone-ground flour that I had milled myself, so off to a better start than most, yet why not use whole-grain, and why not some bio-dynamic spelt to boot. Then molasses instead of golden syrup - blackstrap molasses is, yes, also refined, but most of the sucrose is removed and unlike refined sugars it contains trace amounts of vitamins and minerals including calcium, magnesium, potassium, zinc, copper and iron; which is a similar story for our whole cane rapadura sugar that I replaced the brown sugar with. But I had hit my stride now and further into a new mix went organic pepitas, soaked chia seeds (so you can digest them better) and, if it were legal in Australia as it is in the USA and EU, I would have added some hemp seeds, rich in EFAs (essential fatty acids), smashed with a stone pestle and mortar.
Mixing the ingredients together I suddenly felt, poignantly felt, how rich these ingredients were; how rich I was to be able to sieve them through my hands... Spirals brewing, fire flickering as I stir the molasses into the butter and watch the intensity crescendo as the bicarb is added... Truly it was a moment of diving into the swirls of the universe; feeling so stirred myself in that miniature cauldron on coals; feeling a deep connection to my ancestral lineage of woman who cooked by that flickering light... Perhaps it is worth considering the proposition shared by MD Carole Hungerford that the flickering of the fire induces relaxation in the conscious state, which may explain the achingly raw and unfulfilled hunger that lies under the gaze of those addicted to watching the flickering of their night-time televisions...
I am suddenly touched by a tinge of sadness - was it just a hint of bitter in the blackstrap molasses? Or was it sadness that so many of us won't ever bake our own biscuits and eat an inferior processed product that 'costs' often less than making them; or so we are led to believe. It certainly is worthy of contemplation to consider what we are actually eating and receiving in each case. If you haven't seen the movies Chocolat or Babette's Feast, they are poignantly powerful illustrations of what nourishment can be found in the conscious kitchen and perhaps great testimony as to why the monastery cook was required to be a highly evolved being...

Pairing Edamame Dip With Sauvignon Blanc or Pinot Gris

Well, my New Year's Resolution begins with a commitment to super healthy foods for January and more morning walks in the snow. Now that the holiday season is over, I'll also cut back to moderate wine consumption. Moderate wine consumption is still considered healthy and even medicinal by many doctors.
In order to enjoy the benefits of wine, such as its antioxidants and other health benefits, consider choosing reds over whites. But keep in mind that a moderate amount of alcohol (from white wines or beer), alcohol in general, is now believed to also be good for the body. Moderate alcohol is believed to raise high-density lipoprotein (HDL) cholesterol, the 'good' cholesterol. Moderate alcohol is also believed to reduce the form of blood clots and help prevent artery damage caused by high levels of low-density lipoprotein (LDL) cholesterol, the bad stuff.
Moderate wine consumption is defined as an average of 2 drinks per day for men and 1 drink per day for women. One drink is measured as 12 ounces (355 mL) of beer, 5 ounces (148 mL) of wine or 1.5 ounces (44 mL) of 80-proof distilled spirits.
Crisp, dry white wines include Pinot Gris, Sauvignon Blanc, bone-dry Riesling, Vinho Verde and Soave. They can be partnered to a variety of healthy hors d'oeuvres to enjoy before your entree.
Edamame is a green soy bean and should be considered a super food. It is a natural source of antioxidants and isoflavones. This bean is 36 percent protein, which is 86 percent higher than mature soybeans. It is high in vitamin C and B and E and contains calcium, manganese, iron, magnesium, phosphorus and copper. Edamame is also low in saturated fat and has no cholesterol.
To make a taste Edamame Dip, cook 1 (10 ounce) packages of edamame beans in a large pot of boiling, salted water for 3 to 5 minutes until tender. Using a slotted spoon, transfer the beans to a bowl of iced water. Return water in pot to boil again and add 2 (10 ounce) packages of frozen green peas. Heat up the peas for about 2 minutes. Transfer the peas to the bowl with the edamame beans. Let them cool. Working in batches in a food processor or blender, puree the beans and peas, adding vegetable oil as needed but sparingly to give the mixture a smooth texture. Also add into the blender 1/4 cup of fresh cilantro, 1/4 cup of fresh mint, 2 cloves of garlic, 1/2 teaspoon of ground coriander and 1/2 teaspoon of ground cumin. The most important ingredient is the lemon juice as it acts as a bridging ingredient between the dip and the wine. Add the fresh juice from 1 lemon. Transfer the pureed mixture to a clean bowl, cover and refrigerate until dinner time.
The tangy flavour of this dip, due to the lemon, harmonizes with the crisp acidity in all the wines listed above.

Food Challenges More Daring Than Mexican Fast Food

Sometimes a burrito from the local Mexican fast food joint seems like a digestive challenge. Especially if you're in a hurry and not hitting a place with fresh, made-from-scratch food. Digesting a giant Mexican fast food feast can also be a culinary challenge.
But there are bigger challenges out there. Scarier ones. Ones that can drive you to your knees. Are you brave enough to try any of these?
1. Milk Chug Chicanery
Milk is a great accompaniment to Mexican fast food-it cuts the spicy, helps you digest. But milk also has its dark side.
Here's the deal. Someone hands you an entire gallon of cold, refreshing milk. You drink it. All of it. All at once. And you have to do it in under an hour, too. And you can't throw up, either. You got to hold it down, and then you've got to do a victory lap.
What's that you say? That sounds disgusting? Of course it's disgusting! It's the worst. But it's also pretty impressive, you have to admit. That's an iron stomach you got there, amigo, and no one's gonna take that away from you.
2. Saltine Cracker Craziness
Pretty Polly want a cracker? Pretty Polly want SIX crackers? We bet Polly doesn't, because do you know how hard it is to chew and swallow six Saltine crackers in six minutes? We bet you don't, if you think you're totally up for this one. In fact, if you're saying, "bring it on!" you have no idea what you're in for. Think about what it might be like to eat sand. Go on. And now think of something worse than that. No wait-get to your third cracker, and then get back to us.
3. Cinnamon Madness
A spoon full of sugar makes the medicine go down, but a spoon full of cinnamon? It sounds like it should be delicious, right? Like pure, undiluted essence of that gorgeous Dulce de Leche you buy at your favorite made-from-scratch Mexican fast food joint. But oh, no, amigo. You don't even know. Go ahead. Ingest a spoon full of cinnamon. Just one, in one bite. Try it. We'll be back here-way, way back here-watching.
4. Stick of Butter Silliness
Mm, butter. Butter makes everything better. Rich, creamy fatty delicious golden butter turning everything rich and delicious. When you cook it. But what happens when someone challenges you to eat an entire stick of butter in one sitting? As fast as you can? We think maybe you and butter will have a very, very different relationship.
5. Pound of Steak Absurdity
Oh man, steak, right? Juicy, delicious, marinated, grilled to perfection steak. You sit down and tuck into one of those gorgeous fire-grilled steak burritos and you think oh man, this is the life. I could spend the rest of it just eating steak. All the steak. As long as it's rubbed with secret spices. As long as it is this steak, right here, which has captured my heart.
But you probably haven't ever tried to eat an entire pound of steak. In less than ten minutes. You probably also don't want to know what that's going to do to your gut. Or maybe you do! We did establish that you are pretty, pretty loco amigo.
So tackle one of these challenges, and get back to us! Nosh a stick of butter, put away a pound of steak, chomp some crackers-we don't care! We just want to see the photographic proof.

7 Tips to Help When Hosting Christmas Day Lunch

A stressful time of year for many seasoned event pros, and amateur hosts alike.
The Christmas period, and Christmas day in particular, offers a chance to entertain family and friends, and show off the cooking and planning skills you're famous (or perhaps infamous) for. Below are a few tips you may find useful, through prepping and planning stages, to cleaning up Boxing Day.
With a waiter-hire twist, the points below follow our matra to keep things simple, and keep things tidy. That is to collate similar tasks, prep as early as possible, and keep a cool head through the process.
1. Write a menu and prep list. Divide the tasks to food safety priority, and anything that can be prepped, cooked or frozen before hand can be crossed off early. Do as little as possible on the day, with the help of the remaining list items.
2. When shopping, an online order (such as Coles Online) and a pre-order with the butcher will ensure unnecessary spending is avoided, or food eaten early by the visiting relatives.
3. Collate your equipment early, and hire/borrow any missing items (chairs/tables/glasses/etc). Remember you may need extra bins/bottle containers, linen, garden maintenance, wet weather plans, BBQ gas/fuel organised.
4. Have enough of everything! One wine glass and one water glass per person, plus 0.5 champagne, and plastic cups for back up later. Somewhere for ice and drinks your guests can access, yet sits out of the way, such as esky 'out the back'!
5. When budgeting to feed a crowd, a total of 400 grams of meat per person should be plenty, especially with the sides and dessert to follow. Everyone loves a few leftovers, but waste should be avoided.
6. Assess the leftovers while your guests are picking at something for supper. Keep everything covered and refrigerated. Hold a Masterchef-style "mystery box" challenge for recipe ideas, and create a Boxing Day feast!
7. Most importantly, keep it simple, and keep it tidy! Don't attempt grand dishes or recipes you haven't tried before. Use quality salt, oils and fresh herbs and citrus for big flavour improvement. Do the dishes as you go. Both in prepping and after eating. On the day, ask an uncle/sister/mum in law to wash a few glasses or unpack the dishwasher. Use the help when it's offered, smile, be patient- it will be over soon!!

A Bit of Tomato History

A Native of South America
According to The Oxford Companion to Food, the tomato, or Solanum lycopersicum, the tomato originated in north western South America, but not in its present form of course. It is thought that the original tomato was L. cerasiforme, or perhaps the "currant tomato," which bears a long spray of tiny red fruits which split on the plant. L. cerasiforme has the greatest genetic similarity, however.
The edible descendant of our tomato ancestor made it's way up to Mexico and was eventually domesticated/cultivated by the Aztec. There is no evidence that the wild variety of tomato was eaten in their lands of origin. All tomatoes consumed in South America were reintroduced after the Spanish Conquest.
How the Tomato Became "Tomato"
There was a bit of a misunderstanding on the Spandiards' part regarding the name of the tomato. The Aztecs called the tomato "xitomatl," which meant "plump fruit. The tomatillo, or husk tomato, was "miltomatl." The Spaniards didn't recognize the importance of the prefixes, however, and just called it "tomatl." That then turned into "tomate."
A Trip to Europe
The tomato first reached Europe in the 1500s and it is in the mid-1500s that evidence of their existence in Europe can be traced back. An Italian herbalist used "mala aurea" (golden apples) to refer to what must have been tomtatoes in 1544. The same herbalist mentioned a red variety 10 years later. The first illustration was provided by Dutch herbalist Dodoens in 1554. After around 1550, the tomato became much more widespread in terms of illustrations and mentions. It was not until around 1692 that the first tomato recipe was printed in Spain.
The tomato gained fame in France at a slower rate, and even slower than that in Britain, where they remained suspicious of the tomato (and it's potentially poisonous nature) until the end of the 19th century. By that time the cultivation, canning and use of tomatoes was happening on a large scale in Italy and the United States.
Tomatoes Today
Now, the tomato is one of the most widely grown and used fruits both as a processed product and fresh. Tomato sauce, tomato paste, ketchup, stewed tomatoes and various other products have been produced using tomatoes. Ketchup is probably one of the most famous, having really taken off in the 1830's. Though used all over the world, it has become America's "national condiment."

Continues a Proud Tradition
The tomato has become one of the most widely used fruits in the world

What Is A Fine Dining Restaurant?

Fine dining is a term that is bantered around and sometimes can be as vague as the word quality. What is quality to one may be average to another. The same with fine dining. To some a fine dining restaurant may be any restaurant that offers table service. To those who enjoy upscale dining, they know it is a restaurant that has a well-known chef, superb service, distinctive wine selection, expert sommelier and food that is a culinary delight.
Some fine dining restaurants specialize in a particular ethnic cuisine like French, Greek or Italian whereas one that wants to appeal to a larger customer base may have the chef prepare entrees that borrow from one or more areas and combine the flavors with more popular regional offerings. There can be fine dining restaurants that serve only prime steaks in the red meat selections and offer the same fresh fish dishes found in a seafood restaurant. It is all about selection and preparation.
An upscale restaurant that serves prime steaks may offer a customer a special cut that it grilled to perfection. In addition they may have chef specialties that use prime beef as the main ingredient. Chateaubriand comes to mind. It is not new by any means and has been a holiday staple in upscale dining for years. The main ingredient is a generous portion of filet mignon for two and each chef makes his own mark on this dish with different wines and seasonings.
The same can be said for a fine dining restaurant that serves fresh fish that would be the only staple in a seafood restaurant. If a diner does not like seafood, he or she can order beef or fowl in the upscale restaurant. But if the customer does enjoy fresh bounty from the ocean, he may order a whole main lobster that has been selected fresh from a tank. However, the chef may have other dishes on the menu that contain lobster like thermidor or a soup like lobster bisque.
Many people like to enjoy a bottle of wine with dinner but are embarrassed to order anything because they are not sure what type of wine goes well with the diners that have been ordered. This is where an on-site professional sommelier is invaluable. He never demeans the customer in any way. He makes educated "suggestions" on particular wines and the best vintages. Generally he will ask the party of they enjoy a dry or sweet wine or if they have any preferences.
If the food is excellent and the wine is good, bad service can ruin the best of meals. Good upscale restaurants will have a highly trained wait staff that is efficient not only is taking orders and ensuring they are correct, but also maintaining a clean table, refreshing beverages and being on hand for any special requests.

Secrets of the Fresh Produce Industry

We all know where to buy our fruits and vegetables. But do we know what really happens behind the scenes? Green vegetables and fruits are grown on large scales where the climate and terrain is most suitable. You may have also heard of certain kinds of fruits and vegetables that might not grow in your country at all but it is still available for sale in your local markets. Such produce is grown in pockets around the world and then transported to the point of sale. But how do they manage keeping the produce fresh while we struggle to store fresh produce inside the refrigerator? The answer is simple, the control the density of ethylene in the storage environment.
Ethylene is emitted by all fresh and is deadly to the survival of fresh produce. Ethylene is colourless as well as odourless which makes it all the more difficult to detect. Post harvest research deals with the study of produce after harvesting it. It tells us about the way ethylene emissions increase by ten fold when produce is harvested from the plant. This means that if the fruit growers as well as transporters and traders do not take the necessary measures to protect the produce, much or all of it will go to waste before it reaches its point of sale. Additionally, the produce that does manage to make it to the stores ends up in your refrigerator at home where it emits more ethylene and ripens all the produce around it.
Ethylene absorption is the number one solution in the growers market and has been used for years successfully. Absorbing ethylene from the storage environment helps reduce the rate of ripening and keep it to its minimum, thus extending the shelf life of the fresh considerably. Additionally it is necessary to remember that a lot of vendors also force ripen fruits and vegetables before sale which destroys all other fresh produce when stored along with it.
To stop ethylene damage, you need to remove ethylene effectively from your storage environment. Even trace bits are able to kick start the ripening process and hence ruin all fresh. Additionally, segregation of various fresh produce inside the storage is essential to be able to store for much longer. That way the ethylene produced by one batch has least effect on the others around it. Preventing ripening is also the best way to preserve nutrition in the fresh produce.

Facts About Muffins: What You Might Not Know About Breakfast Food

Have you ever wondered where the muffin came from? It seems like they've been around forever, in all kinds of sizes and flavors. The modern muffin is actually a pretty recent development, however. Here's a look at a few fun facts about muffins that'll give you a little something to chew on with breakfast.
Muffin History
Today's muffins look a lot like cupcakes, but the first ones were a lot closer to what we now call an English muffin. They were little flat breads or cakes without much sugar. Bakers started making them in the early 1700s, when the word was spelled moofin. Language historians think that the term comes either from Low German "muffe" or small cake, or Old French "moufflet" or soft bread. No matter how they got their names, muffins soon became very popular.
By the 19th century, these little round breads had become much sweeter. Some of them still used yeast, but others relied on baking soda. They were still round and flat; many were actually cooked on a griddle instead of in the oven. Most muffins were plain wheat or corn. They could be eaten with butter or jam, and were usually relatively small.
Flavors and Function
A lot of new flavors developed from the original plain muffin sometime in the 20th century. Vanilla, blueberry and other fruit flavors were extremely common. The bran muffin became popular when people realized the benefits of whole grain in the 1970s, while chocolate muffins developed as a dessert option. By the late 20th century, there were literally hundreds of options when it came to muffin varieties.
The way we eat muffins changed, too. Originally intended as a light snack or a side dish at dinner, these small baked goods became available for breakfast, dessert and all kinds of other uses. Now, it's not unusual to grab a muffin as a late night snack or even to eat one for lunch.
The Fat and Sugar Explosion
Along with the expanding range of muffin flavors came an increase in the fat and sugar content of these baked goods. Retailers discovered that making a more cake-like muffin allowed their wares to stay fresh longer. These muffins were also more appealing to buyers. Over time, they also grew extensively, expanding from about 2 ounces to as much as half a pound in weight. That makes the modern muffin a potentially disastrous food for dieters.
Of course, these facts about muffins don't apply to every baked good. It's still possible to get a healthy muffin that tastes great and won't harm your health. You just need to do a little bit of research. Look for whole grains, fresh fruit and a low sugar content to find the best muffin for you.

What to Keep on Your Wedding Reception's Menu

Wedding parties become the centre of attention for both the hosts and the guests. Everybody wants to throw a fabulous party. However, plans can never be executed perfectly when it comes to parties. As for the guests, they can manage with almost everything gone wrong at a party except the food. Bad catered food is a big turn off, and no one would like their special day to be remembered by others as a day when the food was disappointing. To avoid such disasters people are playing safe with their wedding reception's menu. They are not sticking around to any one cuisine in particular, but are taking it as an opportunity to bring flavours from all corners of the world on their guest's platter. It is a great excuse to take your taste buds for a treat. Here are a few amazing dishes you can keep for your wedding menu.
Welcome drinks
Greet your guests with a light and refreshing beverage which would give them a strong idea of your wedding reception's planning. The first drink is strongly impressionable so make sure you try something popular but safe. Warm mulled Jenkins and Lukens Apple Cider would be a great drink to start the celebrations with.
The appetizers
Since you wish to thrill your guests with the wedding reception's menu, you must think of everything nontraditional. Hors d'oeurves would give your wedding reception party a head start. This French delicacy would be light on your guest's appetite and they would have sufficient space left for your delectable main course. These stuffed baby artichokes with shrimp in an unusual hors d'oeurve would set a high standard for your wedding reception party.
The Entrée
An entrée is incomplete without a touch of meat. The exquisiteness of a wedding party can only be matched by the royal taste and rich colour of meat dishes; they are the best of companions. Salumi antipasto with cured meats, roasted peppers, marinated olives and garlic breads would make your guests eat to their satisfaction. They will be really impressed with your choice.
Salads
You need to choose a great salad to go well with your rich entrée. Butter Lettuce Salad and cranberries and Roquefort cheese would be a sophisticated addition to your wedding buffet. The healthy salad will be a smart combination to the meaty entrée.
Desserts
Swiss pastries are known to melt in your mouth, not to forget the flavors which linger on your taste buds long after you finished eating. If you want your guests to miss the dessert they taste at your party, go for a Swiss pastry. Whether you go with the Caramel Croquant or the Choc Mozart, Swiss delicacies will make your guests go weak in their knees and gorge on it putting all their diets aside.
Drinks
Put a perfect end to your wedding reception's spread with a drink your guests would fall in love with. You need to have a great assemblage in order to achieve that. Stock your wedding reception bar with Sambuca, Ouzo, Sabra, Kahlua, Jameson, Frangelico and Anisette. These drinks would put an ideal end to your wedding reception's menu.
The appearance, style and taste of such delectable items would not disappoint your guests. Whatever their expectations may be, you will be confident of having offered the best.

Top Three Foods to Explore in Malaysia

Traveling to Malaysia? Whether you're coming for a holiday or permanent relocation, you'll find this Southeast Asian country a gem. It's a colorful blend of races, from indigenous Malays to Indians to Chinese and many other ethnicities. Yet another attraction is its unique fusion of 21st century skyscrapers and old, traditional houses forming communities together. You'll find several stores offering local gastronomic favorites which are also for export, from Apollo cake to Maggi noodles to Old Town white coffee to Nescafe coffee. These stores even sell non-food items such as a comfort fabric softener and everything else in one roof. That's convenience! Of course, when you talk about Malaysian gastronomic, you should never miss out on its top three traditional dishes - nasi lemak, char kway teow and the famous satay.
Nasi Lemak
Nasi lemak is Malaysian food that entices you with its fragrance alone. It is a rice dish prepared with pandan leaf, which gives it that irresistible scent, and coconut milk plus sambal (chili-based condiment), anchovies, boiled egg and peanuts. No other local food speaks as much of Malaysia as nasi lemak, the reason it is hailed as the national dish. You can find it installs all over the country, and can be eaten for breakfast, lunch, and dinner and even as a snack. Interestingly, it is known as an effective cure for hangovers. After rounding up the party circuit, help yourself to a nice serving of nasi lemak to help you feel better in the morning.
Char kway teow
Char kway teow, literally translated as "stir-fried rice cake strips," are another famous noodle-based dish you'll enjoy in Malaysia. It is prepared with flat rice noodles stir-fried in very high temperatures together with both dark and light soy sauce, prawns, cockles, belachan, Chinese chives and bean sprouts. In most cases, you will find char kway teow stir-fried along with fish cake, Chinese sausage and egg, although less traditional versions can include practically anything, from meatballs to vegetables. Pork oil is usually used for stir-frying, and the dish is usually served on a banana leaf with toppings of pork lard croutons. Muslims, however, have made their own variation of this dish by excluding all ingredients made from pork, such as the oil and croutons.
Satay
Satay is what you might call Malaysian pork barbecue, being grilled, seasoned and skewered meat served with a characteristic sauce. The meat can be pork, chicken, fish, mutton, goat or even just tofu. More modern satay uses bamboo sticks, but the original version uses sticks obtained from coconut palm leaves. The meat is grilled over charcoal or wood fire, and eaten with many authentic spicy Indonesian seasonings. Although very popular in Malaysia, satay actually comes from Indonesia where it is considered as the national dish. Aside from Malaysia and Indonesia, this dish is also a favorite in many other Southeast Asian countries such as Thailand, Singapore and the Philippines.

Four Techniques To Get Rid Of Cellulite After Having Lost Weight

In a bid to lose weight, many resort to crash dieting and rigorous exercise. Diet and exercise helps for weight loss, but often leaves one struggling with another cosmetic issue - Cellulite. The inner and outer thighs bear the worst telltale signs of this skin problem. It is defined as the puckered appearance of skin on the hips, thighs and buttocks. It is also called "cottage cheese" or "orange peel" phenomenon because of its dimpled appearance. If you have developed cellulite as a result of sudden weight loss, here are 4 techniques to reverse the problem.
Cellulite does not affect obese and overweight individuals only. It affects all expect that its appearance varies based on the distribution of fat. If you are overweight, weight loss you will see the best reductions. However, if you are at optimum weight and then drop pounds your cellulite condition will likely get worse instead of improving. Weight loss loosens skin and makes the dimples more conspicuous.
4 Techniques to Get Rid of Cellulite
1. The Right Diet:
Diet plays a major role in erasing cellulite after drastic weight loss. Your diet should include antioxidant rich-foods. Antioxidants keep the amount of free radicals in check and thus preserve the elasticity of collagen fibers. Collagen is a connective tissue that supports the skin structure. Weakened connective tissues have an irregular, lumpy texture. Antioxidants prevent skin oxidation by free radicals and thus keep the skin smooth and supple. They strengthen the connective tissue. Bright colored berries namely grapefruit, cherries, blueberries and strawberries are rich source of antioxidants. You should also include foods rich in Vitamin A, C and E.
2. Increase Fluid Intake:
Not many are aware of how body fluids influence the appearance of cellulite. When the skin is dry and devoid of moisture, cellulite looks worse. Hence, you should drink plenty of water. An optimum level of body fluids restores skin hydration and reduces the dimpled appearance of skin. Along with increasing your intake of water, you can eat fruits and vegetables with high water content namely watermelons, cucumbers, strawberries, peaches and salad vegetables. Another alternative is fresh fruit juices.
3. Using Cellulite Creams and Supplements:
There are dozens of creams and lotion available in the market. Caffeine, vitamin C, vitamin E, aminophylline and theophylline are common ingredients in these creams and supplements. They combat cellulite by speeding up fat metabolism and improving blood circulation. It boosts the production of collagen supports skin cell renewal. Most cellulite creams and supplements are available as over-the-counter dietary supplements. Their quality and effectiveness are controlled by the FDA. Collagen injections have also gained popularity as a cellulite treatment. Injections firm and lift sagging skin and even out it appearance. Collagen injections though effective are still being studied. They are costly and are a short-term fix for cellulite.
4. Exercise:
Increasing level of activity also helps to improve the appearance of puckered skin. Exercise tightens the skin and improves blood circulation.
So, get rid of your thigh cellulite and get ready to sleep into your favorite bikini.

The Best 5 Home Cellulite Remedies

Cellulite does not pose a serious health risk, but is a major concern because of its unsightly appearance. Laser treatment and liposuction are common medical treatments. They are fast fixes for this cosmetic problem and guarantee successful results. However, the controversies surrounding invasive procedures often compel many to opt for home cellulite treatments. We have discussed 5 most effective natural cellulite removal techniques in this short article.
1. Body Brushing:
The lymphatic system is a part of the circulatory system that helps rid the body of toxins. Body brushing stimulates the lymphatic system. Brush the cellulite-affected skin in long sweeping strokes using a soft body brush. The brush must be worked in the direction of the heart. Brush the skin when it is dry or damp, but not wet. The routine takes only a few minutes and should be performed every day. The process is cheap and can be performed as per one's convenience.
2. Coffee Scrub:
Coffee is one of the most beneficial items in your kitchen cabinet if you are looking for tips on how to get rid of cellulite naturally. Caffeine is an active ingredient in many over-the-counter creams and lotions. It tightens the blood vessels thereby helping to tighten the skin. The coffee grinds also exfoliate the skin and improve blood circulation in the cellulite patches. Grind caffeinated coffee into a fine dust. Apply it to the cellulite-affected area and leave it on for 60 seconds. Rinse gently with warm water or step into the shower for a warm bath. Apply it gently in circular movements. Many alter this cellulite remedy by adding quarter cup brown sugar. A few also add olive oil to the mixture or apply it to the skin before they slather the scrub.
3. Apple Cider Vinegar:
The cellulite remedies we have spoken of so far are external applications. The apple cider vinegar recipe is an oral recipe that targets the fatty lumps internally. Mix 2 tablespoons of apple cider vinegar in 8 ounces of water. Drink this mixture every morning. You can add a pinch of honey if you wish to sweeten it. Apple cider vinegar can also be applied externally. Mix one part of essential oil with three parts apple cider vinegar and apply it to your skin twice a day.
4. Essential Oils:
There is a list of essential oils that help relieve cellulite trouble. They are juniper oil, olive oil, lemon grass oil, cypress oil, geranium oil, grapefruit oil, coconut oil, almond oil, fennel oil and rosemary oil. These essential oils stimulate the lymphatic system and strengthen the connective tissue. Massaging the oils improves blood circulation, detoxifies the body and reduces water retention. It firms the skin and evens out the skin tone.
5. Eat Well:
Many experts have associated the development of cellulite with a poor diet. An unhealthy diet comprising of junk and processed foods aggravate cellulite because of their high-fat content. A healthy diet is the key to getting rid of cellulite at home. It should include fresh fruits, vegetables, whole grains, legumes and fiber. Try to strive for a low calorie diet. Avoid crash and fad diets.