Food and Drink Guide

How Krups Began and What They Offer

2011-11-21T21:56:00.000-08:00

In 1846, the company responsible for the Krups espresso was created. Robert Krups, the founder of the company lived in the town of Wal. Robert worked for a guy by the name of Josua Kortz who let Robert run his business. The business was eventually turned into Krups International. Robert had nine children who all worked with Robert to turn the company into what we see today. At the time, the product of Krups was only delivered to Holland and Switzerland.

Krups espresso quickly overtook Germany as a leading manufacturer or scaled in 1900. At this time, the Krups machine began to take over, storming the competition. Without getting into much detail, this is how the famous Krups espresso came to be. The story goes on and is extremely interesting.

Krups offers a wide range of products that range from espresso machine to coffee machines. The products made by this company are well ever changing and are top of the line when it comes to quality. The company is constantly striving for perfection. Because of the lack of competition, the Krups espresso is nothing short of amazing and because of this, is the number one company for espresso and coffee machines.

The Krups espresso provides everything that could be wanted. Maybe you're looking for a coffee and expresso machine combination or a steam espresso machine. Krups makes these products without flaw and also offers a pump espresso machine that is the highest of quality. The models that you will see when looking for a Krups pump espresso machine are as follow:

    * XP320050
    * XP4600
    * P5280

The pump machines listed above are all new releases. Moving on, we have the steam espresso machine which only offers one model:

    * XP1020

The XP1020 is a high quality machine where competition does not match up. It offers numerous options that will shoot down all other brands and models. The coffee and espresso combination machines offer two options:

    * XP1500
    * XP2280

These are also very high quality machines that are built with numerous options.

With the Krups espresso machines, you will find programmable, one touch buttons that make it easy to achieve your goal. The only requirement is that the button is pushed, that's all. The machine will literally do everything. Inside these machines, you will find a new thermoblock which is absent in all other espresso makers. This is important to have because the thermoblock causes the machine to have a fast preheating and fights against lime scale buildup. Individuals have asked for it in the past and the company listened. Making messes with espresso machine are a thing of the past, you will also not need to worry the spills either. The krups espresso has it covered.

Whether you drink one shot of espresso a week or find yourself drinking 12 cups. The Krups espresso is designed to elegantly achieve whatever it is that you are trying to accomplish. Also, this machine offers an eject button that simply eliminates used espresso grounds. This is important because you will never have the problems of burning yourself or making a large mess.

This machine is officially 100% delightful and fun. There is a frothing nozzle that is built and designed to be a multi-directional on all product and models and the machine itself is built with a nozzle lock that makes latte and cappuccino making easier to maintain.

By Arther Eugene

All About the Krups XP5220

2011-11-20T21:54:00.000-08:00

Being the smallest of the Espresso series, the Krups XP5220 still offers a large punch. This machine will meet your needs regardless of whether you are a casual or avid coffee or espresso drinker. What the article will do is give unbiased information about the Krups XP5220.

The Krups XP5220 offers an easy to clean system as do the other machines in the XP series. In this machine, you will find a no mess cake ejection button that ejects used espresso grounds when the button is initiated. Coffee drinkers enjoy this option and this ejection system is often sought after. The no cake ejection button keeps from making messes and no longer will an individual find the wasted time cleaning up messes.

Also, this machine is built with a thermoblock which is extremely lightweight. The thermoblock is responsible for faster preheating and fighting against lime scale buildup. This enables the Krups XP5220 to heat espresso and coffee twice as fast and no longer having to worry about bacteria buildup that ruins a machine.

The Krups XP5220 also has a Precise Tamp System that eliminates the needs to manually press coffee grounds. The Precise Tamp System compresses coffee grounds perfectly that gives the same coffee ground results time after time. No longer do coffee grounds spill out of the machine which equals to a no mess environment. All that is required is adding the coffee or espresso grounds and hitting the "start" button. After doing so, the machine will proceed to ground the coffee or espresso grounds perfectly.

Not only does the machine now offer a Precise Tamp System, but now also a 15 bar pump. This 15 bar pump makes the whole process of making espresso and coffee incredibly easy. With the 15 bar pump, we find a universal filter holder that has been made to be compatible with all types of coffee grounds; 1 to 2 cups along with virtually every pod that is manufactured. This universal filter proves to be perfect for all types of coffee because while it fits to every machine, it also eliminates the possibility of being burned by dropped, hot coffee or espresso grounds.

The Krups XP5220 also offers a frothing nozzle that is multi direction that makes cappuccino absolutely delicious if you find that you are a fan of cappuccino. The frothing nozzle also makes it possible to make lattes. The XP series designs the frothing nozzle to lock into place. This eliminates the tedious and annoying part of cappuccino making. Just like the universal filter, the locking of the frothing nozzle will prevent any possibility of being burned. It also prevents from spilling grounds and making an unneeded mess. On the back of the machine comes a removable water tank which is scaled to guide you as you determine how much water you need.

While concluding, we notice that this espresso and coffee machine does not cost an absurd amount of money and holds up well with its competition. The Krups XP5220 is built to be lightweight and is just one moving part (There are no attachments as it is one part). This machine only weighs 13 pounds which is extremely reasonable when thinking about all the functions that it offers. If you're interested, you can most likely find this product at your local appliance store. Good luck!

By Arther Eugene

Super Automatic Espresso Coffee Maker or Rocket Ship?

2011-11-19T21:52:00.000-08:00

While many of us have the time and savor the process of creating our own espresso drink others would much rather press the button and have their preferred drink delivered to the cup. The super automatic espresso coffee makers of today have become much like the Apollo Space Shuttle. Once these modern espresso coffee makers are launched they will make constant adjustments from take off all the way to the landing of a perfect shot of espresso. Stay with us now while we take you thru the functions and operation process (flight) of the super automatic espresso maker.

After the initial programming process of the pilot's preferences and destinations (type and boldness of drink) it is just the flick of the switch. Once the switch is turned on the machine goes into its pre-flight mode where the coffee (fuel) is ground, measured, tamped and made ready to be brewed.

Upon takeoff the first stage of the brewing process is initiated (pre- infusion). This is where the ground coffee is wetted and allowed to soak for seconds which in theory releases the oils from the grounds and also creates an evener puck without fissures or channeling. This pre--infusion time can be programmed on some machines but the process happens automatically.

The second stage is the actual brewing and blending of the particular drink. This is where the espresso shot is pulled and (depending on the drink recipe) the milk is frothed and carefully mixed to all the pre-programmed settings. There is at least one machine available (Saeco Xelsis Digital ID) with finger print reading for up to six different individuals with six different with drink preferences each. With a touch of the finger the choices appear and with one touch more its blast off, the drink is in the making.

The final stage of course is the landing where the drink is poured into the cup and the espresso coffee maker starts its shut down (cleaning process). All machines vary but they generally have a waste compartment where used coffee grounds are placed and stored as well as automated milk circuit cleaning, descaling and rinsing cycles. These super automatic espresso coffee makers not only make excellent espresso drinks, shots and coffees they also do most of their own maintenance.

The comparison between the Apollo Space Shuttle and a espresso coffee machine may be a bit of a stretch but one can certainly see how far we have come since the advent of the first espresso coffee makers and the super automatic espresso coffee maker of today.

For those who are the run and not wanting the maintenance but love a great espresso these are truly the way to go. The quality of the shot will not be that of a manual/lever type or semi-automatic in the hands of an experienced or even moderately experienced home barista but with every plus there is a minus. One thing worth noting is that these super automatic espresso makers, at least the higher quality models are more readily available online than at retail outlets.

Ron Frey is the owner of Empire Marketing and the founder of http://www.espressomakerempire.com an online marketing website which was established to promote the making of espresso and all related coffee drinks in the home. This is done by providing the highest quality espresso making machines and related products at the lowest possible prices. Espresso Maker Empire also provides exceptional service and educational resources so that the customers may have the best possible espresso making experience at home. Go online today and view the product line and take advantage of the ongoing promotions and sales.

By Ron Frey

Eight Health Benefits You Can Get By Drinking Coffee

2011-11-18T21:51:00.000-08:00

Coffee lovers are often warned to reduce their coffee intake due to the substances it contains. Many people believe that drinking too much coffee can affect one's health. As a matter of fact, this beverage has numerous benefits that can increase the quality of your health. Coffee is even considered a super beverage since it contains antioxidants and caffeine. The antioxidants help repair cell damage and caffeine actually helps fight Parkinson's disease. As long as you do not over-consume it, coffee can also help lower your risk of developing other life-threatening diseases like cancer, neurological disorders and even diabetes. Here are eight health benefits that you can get by drinking coffee:

1. This beverage helps lower the effects of liver damage. You will be glad to know that drinking coffee every day will protect your liver from further damage. People who love to drink coffee as well as alcohol also have a lower risk of liver cirrhosis. However, you must remember to take your coffee in moderate portions.

2. A study conducted by a team of researchers at Johns Hopkins University shows that drinking coffee every day will increase your overall happiness. It is because the beverage helps increase dopamine levels in your system. However, you should only drink two cups of coffee per day at most since over consumption will only increase the risk of anxiety.

3. Like tea, coffee also contains antioxidants. Antioxidants help combat free radicals that cause cell damage in your body. Although the beverage does not rank highest in antioxidants, it is the most consumed source out there.

4. This beverage also improves your short term memory. It has been proven that coffee helps enhance your memory and also increase your concentration.

5. Stroke is one of the top killer diseases in the world, but fortunately coffee can help reduce the risk of stroke. This beverage can reduce women's risk of stroke by as much as 25 percent. Similar results were found in male coffee drinkers who smoked, but these findings need to be researched further.

6. Drinking coffee eases muscle pain. Before doing workout, drinking coffee can help you prevent post-exercise soreness.

7. Taking coffee is one of the ways to prevent constipation. This beverage acts as a stimulant that increases muscle contractions in your digestive tract.

8. A cup of coffee can help increase your endurance. Before you exercise, take a cup of coffee so that you won't get tired quickly.

Drinking coffee is a part of our tradition and it is nice to know that it actually offers numerous health benefits. However, make sure that you consume it moderately since too much coffee increases the risk of high blood pressure, headaches and sleep disorder.

By Awang Jivi

Washed Coffee Is Not What You Think!

2011-11-17T21:49:00.000-08:00

Once the coffee cherry has been de-pulped a sticky residue remains from the sweet pulp of the cherry that surrounds the coffee beans. Typically, the beans are left in water for 24 to 36 hours, as the fermentation loosens the pulp leaving the bean ready for drying. This process is known as "washing" as it helps liquefy the pulp which otherwise would be very difficult to remove.

The "washing" of the green coffee beans is traditional, and is the preferred process for removal of the pulp. However, what is not commonly understood is that the water becomes a contaminate and it is not normally disposed of in an environmentally safe manner. So this brings up how desirable it is to wash the coffee in the first place, since it can be processed unwashed.

Once the beans are dry, with no more than 12% humidity while in the pergamino stage, which simply means the "shell" has not been removed, they are then ready for the final process which is peeling the shell off as well as the thin, silver skin that is the last piece that needs to be removed to expose the green coffee.

Of course, there is much hand sorting and cleaning of dried cherry residue that gets mixed in with the beans when they are de-pulped. There is also the need to remove "peaberry" beans, which are those beans that were single in the cherry. These are seen as defects in Ecuador, while other countries offer these beans at a premium.

Then there is a great deal of difference in the size of the beans, and they are once again sorted to create a uniform size, usually what is known as a screen 18. Getting coffee ready for the last processes is done by hand and labor intensive for small farmers.

Once the green bean is exposed and the outer shell removed it should also have no more humidity than 12% to be ready for shipping. The green coffee at last is placed in sisal bags weighing 100 lbs. ready to be containerized for shipping by sea to ports in the U.S. such as New Orleans, Tampa, Miami, Oakland and others.

Once the green coffee enters the ports in the U.S. it passes through customs and goes to large, climate controlled warehouses where it stays until orders are received. Green coffee can last up to two years as long as climate is under control and it is not exposed to excessive heat or light, and pests of all kinds are kept under control. This becomes even more critical when the coffee has been certified "Organic," as no chemicals can be present in the warehouse.

Alan is a charter "Boomer", a Viet Nam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

By Alan Jarrett

Discover The Truth About Coffee Trees And Coffee!

2011-11-16T21:47:00.000-08:00

OK, so what is the truth about coffee trees and coffee? Well, coffee really does not grow on a tree as you might think, but rather a bush classified as an "evergreen." Now that does not mean it looks anything like a Christmas tree, although when it blooms, it could certainly look like one then! The white blooms that look much the same as Jasmine or Orange blossoms cover the tree, and a sweet aroma fills the air.

But the coffee tree or plant, as it could be called, has no resemblance to a tree like an orange tree, or even an apple or cherry tree. I could resemble a Crepe Myrtle tree or bush as much as any other. Of course, that would be where the resemblance ends, as the Crepe Myrtle only produces beautiful blooms and no coffee!

The coffee tree, as it will be referred to here, because of the tropical climate that makes up it's environment, produces blooms and cherries year round. In some countries there are actually two harvests because of this. Getting a double harvest normally requires a great deal of rainfall, which also interferes with a harvest as trees grown on the slopes on mountains. Many are not terraced to provide stable footing, so the wet and muddy surface makes harvest difficult.

Oh, and coffee beans come from cherries that are deep red when mature, similar to those on a cherry tree in appearance, but with a thick outer husk, unlike a good Michigan Cherry. Still, these cherries are sweet with a pulp surrounding two coffee beans as a rule. The coffee beans themselves are not sweet, but they don't taste like coffee either at this point. That might be a fact that would be considered strange for many.

In fact, the primary reason a green coffee bean turns brown when it is being roasted, is because the heat from the roaster is causing the sugars in the coffee bean to caramelize, turning the coffee bean various shades of brown from light or Rubio, to dark or French Roast, or perhaps for Espresso.

So, a coffee bean grows inside a cherry that turns red when mature, which is filled with a sweet pulp surrounding the coffee beans, and the dried and cleaned coffee bean is green, which then turns brown when roasted! Got it? You now have some great trivia to stump your friends, or impress the Barista at your local coffee shop!

Alan is a charter "Boomer", a Vietnam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

Alan's passionate desire to encourage others is being answered through face to face contact, and the Internet.

By Alan Jarrett

The Many Places Coffee Comes From

2011-11-15T21:45:00.000-08:00

The story of coffee begins in Ethiopia, the original home of the coffee plant now known as Coffea Arabica. In 1753, the botanist Linnaeus identified coffee Arabica as one of two major species of coffee and that accounts for over 70 percent of all coffee grown. The other major species is Coffea Canefora, which is most commonly known as Robusta. This coffee is mostly used in blends with the coffee Arabica.Therefore, the Coffea Arabica plant will be the main focus. The coffee Arabica still grows wild in the forest of the highlands and on cultivated lands of Ethiopia, which many claim began in the early 800s AD. Because the man who found the beans and took them home to Yemen in 575 AD, many claim that the coffee Arabica plant has been cultivated there since then. The Arabica coffee was found growing in Sri Lanka and Ceylon as early as 1505 and in Constantinople 12 years later and then in Damascus a few years later. By the early the 1600s the beans were grown in South-West India.

Today, there are selected regions in the world where the best coffee is grown. Ethiopia is the worlds' sixth largest producer of Arabica coffee. This includes several types such as Sidamo, Harrar and Yirgacheffe. Other African countries that grow Arabica coffee are Kenya, Tanzania, Yemen, Zambia and Zimbabwe. The Ivory Coast produces Robusta coffee beans while Uganda produces Arabica Bugisu beans.

The once Dutch colony of Java and the rest of Indonesia remain a major world exporter of both Arabica and Robusta coffee beans. Arabica coffee bean varieties Sumatran, Java and Sulawesi are grown on old plantations on the islands of Java, Sumatra, Flores, and Sulawesi, which is one of the four larger Sunda Islands of Indonesia. Another Asian country, India, produces several notable Arabica coffee beans, such as the Monsooned Malabar and the Mysore. Vietnam's subtropical climate produces Robusta coffee beans. Arabica coffee beans are now grown commercially in the southern regions of Dehong, BaoShan, Simao, and Ruili in Yunnan province of China.

Central America and the Caribbean island nations are well-known for their coffee plantations, as well. Today, plantations and families grow Coffea Arabica bean varieties. Jamaica is famous for its Blue Mountain coffee beans, while Guatemala produces several types of coffee beans such as Acetenango, Antiguak Atitlan, Huehuetenango and Coban. These beans are grown not only in its volcanic mountainous areas, but in the western and northwestern highlands and in central Guatemala. Guatemala has preserved more of the traditional Typica and Bourbon varieties of Arabica beans than many other Latin American countries.

In North America coffee is grown in Mexico and is the largest coffee-producing area on the North American continent. Most Mexican coffee beans are grown in the southern states of Oaxaca and Chiapas where Pluma Coixtepec, Altura and Liquidambar beans are most common. Mexico grows coffee in both low and high altitudes. The only other perfect low altitude growing area in North America known for its Kona coffee beans is on the big island of Hawaii.

In South America, Brazil is the top-producing coffee area in the world and has been a thriving producer of coffee since the 18th century. Some of their most well-known beans include the Bourbon and Bourbon Santos. Typica, Caturra, and Mundo Novo are grown in the states of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia. In Columbia, the Medellin, Supremo and Bogotá varieties are most popular. Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Typica, Caturra and Ja Muita Arabica beans.

Arabica Coffee beans and Robusta beans that are grown in large amounts commercially are mentioned here. Arabica and Robusta coffees are also grown by families and tribes in smaller amounts in such places as the Philippines and northern Thailand.

Whether you are looking for household coffee makers in different sizes or brands that are 3 star and above or for commercial brands you will find them at CoffeeMakersShop.com. CoffeeMakersShop.com offers other household coffee making products and more as well as Grindmaster-Cecilware coffee making and dispensing products and more along with all there accessories and options. Check us out at: http://www.coffeemakersshop.com

By Joyce Kaaland

Coffee Cherries Are Sweet But They Make Better Coffee Than Jam!

2011-11-14T21:44:00.000-08:00

The coffee cherries are a beautiful bright red when they have matured and are ready to be harvested. The cherries grow and mature all year round, but in Ecuador, the harvest is traditionally just once a year.

Some countries actually have a small, second harvest called a "fly crop!" It is never as great or as big as the primary harvest. Depending on the rains and moisture in a given region, a second crop is always possible.

In some countries, where rainfall is constant all year round, it is normal to have a second short harvest, and coffee cherries seem to never end.

Some coffee farmers harvest the cherries all at once, taking the green and yellow cherries all at the same time. The coffee produced from this type of harvest is of the common variety that you would traditionally find in a grocery store, already ground in a can or bag.

What is rather disturbing about this practice is instead of being a little patient by allowing the cherries to mature before harvesting, the farmers sacrifice at least 40% of the value of their coffee. While it seems to be a quick way to make money with little effort, in the end more is sacrificed than is gained.

This is common for most farmers and accounts for the greatest amount of coffee harvested. Because of this mixture of ripe and unripened cherries, the overall quality of the coffee beans that will be processed have more defects so the yield is less as well as the potential quality of the coffee made from these beans. Coffee "blends" would be common for this type of coffee, where only a small amount of "premium" coffee is used, and the rest is made up of the more common variety.

This type of coffee is what has been offered in the U.S. for decades, and you never knew there was something better until Coffee Houses began to pop up all over the place specializing in the un-blended, Arabica coffees, long considered gourmet of specialty coffee.

In the late 1900's, the U.S. nearly became a "tea drinking" country as the coffee consumption declined due to such poor quality coffee being offered by major roasters. Today, major food chains, as well as roasters and wholesale food suppliers have been forced by consumer demand to improve their coffee offerings with great success. It is now possible to go to get a breakfast sandwich, a donut, or gas at the local convenience store, and get a good cup of coffee too!

Alan is a charter "Boomer", a Viet Nam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

Alan's passionate desire to encourage others is being answered through face to face contact, and the Internet.

By Alan Jarrett

How to Clean an Espresso Machine

2011-11-13T21:41:00.000-08:00

Whether you are a professional barista in charge of a high-end coffee bar or an occasional user of your own kitchen based espresso coffee maker, it is essential to clean and maintain the machine regularly in order to be assured that it delivers to the highest standard.

Cleaning the exterior of your espresso machine is a relatively simple task and should be carried out on a regular basis to ensure your coffee maker is aesthetically pleasing to your customers or visitors. This can be achieved using a cloth soaked in hot water, a neutral cleaner can be used if you need to remove splash marks or coffee grounds.

To ensure that your machine delivers the highest standards of coffee consistently always make sure that the internal workings are kept clean.

Daily Cleaning

After the daily use of your coffee maker you should carry out the backflush procedure using a blind filter (a blind filter looks similar to an ordinary filter but it has no holes). Place the blind filter into the filter handle, run water through the group head whilst simultaneously jiggling the filter handle to rinse the water around the shower-screen and the seal on the underside of the group head. Then tighten the filter handle, run water into the group head for about 10-15 seconds and release the pressure as if you had just finished drawing an espresso shot. Repeat this last action 3 or 4 times to rinse any residues out of the pressure release mechanism.

Regular Cleaning

It is recommended that your espresso machine is cleaned after every 30 uses or so using cleaning tablets or powder. Citric acid is a natural, cost-effective cleaner and can be used to carry out this procedure. Place 3-4 tablespoons of the citric acid into the blind filter and repeat the procedure described in "daily cleaning" leaving around 30 seconds between each backflush. Finally, remove any excess citric acid from the blind filter and run the procedure one more time using clean water to ensure the system is completely clean and no traces of the citric acid are left in the system.

Every 3-6 months

To prevent lime-scale build-up in your espresso machine it is advisable to run a de-scale program every 3-6 months depending on the hardness of water in your area. Empty the water reservoir and fill with an appropriate amount of de-scaling solution (2 tablespoons of citric acid per litre of water is recommended).

Run the machine to fill the boiler and pipes with the de-scaling solution. If your coffee machine has a heat-exchanger mechanism make sure that you run water through both the hot water wand and the group head as they have separate pipes and sections in the boiler. Run some of the de-scaling solution through the hot water wand and group head. Also, on professional machines use the backflush procedure to run some of the de-scaling solution through the pressure release valve. Leave the coffee maker switched on with the de-scaling solution in it for around half an hour and then empty the water reservoir and refill with clean water. Flush the clean water through the boiler, pipes, steam wand, hot water wand, group head, and pressure release valve - you will probably need to use 1 or 2 full reservoirs of clean water. When you are satisfied that the boiler and pipes are full of clean water make at least one cup of coffee and throw it away. It is recommended that you use PH test strips to check that all the de-scaling solution has been rinsed out.

Once you have finished the cleaning process enjoy a well-earned cup of coffee from your immaculate espresso machine!

Tony Levine is the sole owner of Delonghi Coffee Machines. For further information and product reviews visit www.delonghicoffeemachines.org

By Tony Levine

How Do You Make Homemade Iced Coffee? Simple Instructions to Make Iced Coffee

2011-11-12T21:39:00.000-08:00

Isn't it always the case that good life taste better when you are on vacations? Sitting at the beach, strolling the boulevard with your loved one and sharing an iced coffee at the bar. I am going to help you getting that nice summers feeling straight into your home. You are going to learn how to make your own homemade iced coffee At most places you'll visit, the iced coffee is made from instant coffee powder and is called Frappe, originated from Thessaloniki in Greece. Today I am going to teach you how to make the Greek version of an Espresso Freddo. This cold iced coffee is made using a home-brew espresso instead of using instant coffee. If you do not posses an espresso machine, you can try using instant coffee instead, but the result will not be half as good when using a descent espresso.

This is what you need

    * Double shot of espresso ( triple if you like or you can make a double ristretto)
    * OR 2 1/2 teaspoons of instant coffee
    * Glass full of Ice Cubes (preferably crushed)
    * Sugar (optional - but do not take sweeteners, because they break down the foam)
    * Shaker (anything that shakes as long it keeps the goodies in)
    * Straw
    * Long drink glass (or something really big)

Step 1: Preparing your espresso shot If you have an espresso machine with grinder, try to use a ground which gives a natural sweet taste to your espresso. This way you can cut back on the amount of sugar. If your espresso tastes a bit sour, then use a more dense ground settings while if your espresso tastes a bit bitter then you can try a more coarse grind.

Step 2: All in the shaker Add sugar to your taste to the hot espresso before you pour it into the shaker.(In the cold iced coffee the sugar cannot dissolve anymore). Add a handful of ice cubes to the shaker and then add the espresso to it. Close the shaker and firmly shake it at least 20 seconds so the oil from the espresso can mix with the ice.(take 10 secs if you used instant coffee, since this doesn't contain any oil). The espresso now is nicely cooled down and what you want to see as a result is the mixture having a dense dark foam layer.

Step 3: Icing it up You are almost there: Now we are going to add freddo to the espresso. Take a tall glass and fill it for 2/3 with crushed ice. Add your shaken espresso, stir and serve it with a straw.

Now the only thing you have to do is wearing those fancy shades, your too colorful Bermuda pants and invite your friends to show off your vacation pics. Enjoy your homemade iced coffee!

By Michel J.

Chocolate Pizza and Pretzels: Edible Treats to Indulge Your Sweet Tooth

2011-11-11T21:37:00.000-08:00

America loves pizza and pretzels. From mini bites to loaded versions, it seems like we can never get enough pizza or pretzels. Now it is time for both of them to be elevated to superstar status. You can substitute your favorite chocolate and include other toppings for the ones I have listed below. Kids can also get involved in making their custom treats. This is also a great way to keep older kids entertained at birthday parties.

Start with a pre-baked sugar cookie crust. I like to use a homemade sugar cookie instead of the refrigerated cookie dough found at most grocery stores. Freshness counts here. You can vary the sizes of your sugar cookie crust for the number of people you want to serve. Place the sugar cookie on a parchment covered cookie sheet. Spread a mixture of broken pieces of milk chocolate and white chocolate over your sugar cookie. Take some miniature sized marshmallows and spread them over the chocolate. Slice up some bananas and add those to the top of the marshmallows. Add your favorite chopped nuts.

In a preheated 400 degree oven, place your cookie sheet and heat for 3-5 minutes, depending on the cookie size, or until marshmallow melts and is golden brown. Remove from oven and cool completely. Melt some peanut butter candy coating in the microwave at 10 second intervals until smooth and then drizzle it over your chocolate pizza.

To make chocolate covered pretzels, you start with miniature pretzel rods. These are easier to work with than the larger variety. In a microwave-safe bowl, add a regular sized bag of caramel bits and two tablespoons of liquid whipping cream. Stir together and then place into the microwave for 10 second intervals until the caramel mixture is completely smooth. Let stand for 5 minutes.

Use parchment paper sprayed with butter spray to cover your counter. Dip a miniature pretzel rod into the caramel mixture at a angle. You want to cover two-thirds of the pretzel rod. Twist the pretzel rod to remove the excess caramel and then place it on the butter spray covered parchment paper. Repeat until all of the caramel mixture has been used. The caramel mixture will start to get hard and can be placed in the microwave again at 10 second intervals until softened and smooth again. Let caramel set until completely cool. If the caramel has spread out from the pretzel, you can gently wrap it around the pretzel to smooth it out, or you can use kitchen shears to remove the excess and smooth the caramel to get ready for dipping in the chocolate.

In another microwave safe bowl, melt mint chocolate wafers at 10 second intervals until smooth. Remove the miniature pretzel rods from the parchment paper one at a time and dip them into the melted chocolate mixture at an angle. Twist them to remove the excess chocolate and then place back on the parchment paper to cool. Make sure that you set them down on the flat side or they will roll over and mess up the chocolate coating. Allow to completely cool before eating. If you want to add nuts, coconut or any other topping, you can add it immediately after you dip the caramel covered pretzel rods into the chocolate coating.

Either of these chocolate treats would make a great gift for someone you love. Smile and enjoy.

Debra J. Mosely is the author of The Cake & Cookie Closet: All Dolled Up in Sugar and The Cake & Cookie Closet: Mini Wedding Treats (release date August 2011). She's out to teach the world how to "dream in sugar" with simple techniques and great tips that teach you how to become a sugar star. Check her out and tell your family and friends about her. http://www.thecakeandcookiecloset.com

By Debra Mosely

Enjoy These Delicious Chocolate Recipes: Cookie Bars, Turtle Pie, Pinto Bean Fudge

2011-11-10T21:35:00.000-08:00

For all you chocoholics, here are some yummy chocolate recipes. From Double Chocolate Cookie Bars made with an Oreo cookie crust to Chocolate Turtle Pie to Chocolate Fudge with a surprise ingredient of pinto beans, you will love these chocolate treats.

DOUBLE CHOCOLATE COOKIE BARS

2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Pre-heat oven to 350 degrees.

Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

CHOCOLATE TURTLE PIE

1/4 cup caramel ice cream topping
1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

PINTO BEAN CHOCOLATE FUDGE

1 can (15-oz) pinto beans, rinsed and drained
1 cup cocoa powder
3/4 cup butter, melted
1 tbsp vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson

The Chocoholics Dream

2011-11-09T21:33:00.000-08:00

For many people, life's greatest pleasure is a sport like tennis or football. For yet more it is a hobby like music or acting. Then you've got those people, like myself, who find pleasure in something much simpler, something much less active and much, much tastier. Yes, I'm talking about chocolate. This wonderful substance is said to have first been discovered by the Aztecs and was considered an aphrodisiac. It was because of these aphrodisiacal properties that any food containing chocolate was forbidden to Aztec women lest it should whip them up into a frenzy.

Luckily we have no such rules, and chocolate is enjoyed by millions of people from all across the globe in a plethora of different incarnations. For me, the greatest way to enjoy chocolate is via the Hotel Chocolat Tasting Club. Once a month, for a small fee, a parcel arrives in the post which contains between twenty and thirty of the newest, freshest, most sublime chocolates in a huge range of flavours for your delectation and delight.

Within each box is a menu, telling you all about each of the chocolates, from who came up with the recipe to who made the particular batch that your chocolate has come from. As well as your menu, you also get a score card. The whole idea of the tasting club is that all these new chocolates, from the whipped truffles laced with liqueur, languid ganaches or sumptuous pralines, are eaten, assessed and judged by the Club's members. As you go through the box, you rate each chocolate out of ten, adding any comments that you think pertinent, and Hotel Chocolat use this to decide which new recipes to feature and which to drop.

I was a little sceptical when I first heard about the Tasting Club, I mean, sending chocolates to me through the post? Surely the postman will just eat them all and leave me with the box! Thankfully this was not the case and I have been amazed by the service! I am even able to specify which day of the month that I want my box to arrive on and I was also pleased to discover that Hotel Chocolat are starting to offer boxes that concentrate on a certain type of chocolate, so if you prefer dark over milk or white over dark, it is no problem at all! I can't help thinking, though, that if I keep this up I'm probably going to have to take up a sport to compensate!

By Luke Darma

Tasty Chocolate Recipes: Candy Clusters, Moist Brownies, and Pound Cake

2011-11-08T21:31:00.000-08:00

You can make delicious chocolate treats without being an expert cook, candy maker, or baker. The recipes in this article are easy and will produce yummy results. Raisin Walnut Clusters makes great chocolate cluster candies using only 4 ingredients. The Chocolate Syrup Brownies are frosted by sprinkling chocolate chips over the brownies while hot from the oven, and Yummy Chocolate Pound Cake is easy and delicious.

RAISIN WALNUT CLUSTERS

8 oz chocolate candy coating
2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

CHOCOLATE SYRUP BROWNIES

1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

YUMMY CHOCOLATE POUND CAKE

1 cup boiling water
2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.

Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes and information visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson

Love Chocolate? - Where Is It Made?

2011-11-07T21:28:00.000-08:00

We should feel sympathy for people who are allergic to chocolate. Just think that they are not able to take pleasure in all the distinct chocolates which we have grown to love. They have never had the delight of getting chocolate gifts either.

If you are a self-confessed chocolate lover, there is a variety of ways for you to 'feed your addiction'. There are so many alternatives that sometimes it can seem difficult to choose your favorite. Will it be, plain, white, bittersweet, sweet or something else? Which nation makes the brand you look for? Would that be Belgium, Germany, Switzerland, and Italy, America or some other country? These are only a few of the countries around the world that bring us that delicious treat we all long for.

Belgium makes 172,000 tons of this much-loved treat every year. There are over two thousand outlets specializing in the distribution of everyone's best loved food. Belgium tends to import their cacao beans as they are not able to grow their own on their own soil. The majority of their candy is hand crafted. If this is your chocolate of choice, you will already know that it is a high-end extravagance.

Germany originally assumed the liquid form of the cacao bean to be a dangerous drug. It is believed that a Spanish Royal, Anne of Austria, married a member of the French Court and encouraged the drinking this delightful beverage as a classy hobby. The beverage was at last permitted after the faculty of medicine in Paris approved it. Despite early fears, this beverage became hugely desirable in the seventeenth century.

Switzerland is another country unable to grow cacao. Despite that, they are recognized for their delicious candy bars. They began to create this good stuff back in the 1800s. Swtizerland's chocolate industry began to blossom between 1890 and 1920. Following World War II, the industry began to diminish. But, since becoming automated, they have been developing continuously. They continue to be known for their quality.

Italy makes "Chuao", from its own cocoa beans which are harvested at a single plantation. The nation's cacao beans are purchased directly from the chocolate bean growers. They tend not to go through a broker. In this way, Italy can buy only the finest quality of cacao beans. They were certain that they could never be thought of as the world's number 1 maker if they obtained their beans from a brokerage.

America's initiation to the liquid created from the cacao bean was 1765. At first, this beverage was very expensive. Only the affluent had the ability to buy this drink. But, in 1853, cocoa became less expensive when the import duties were decreased. This high-end treat was now accessible to people in greater numbers. Many of the present brands began production at this time.

Many of us love chocolate but don't give it a second thought. It is interesting to see how all of the different sorts of chocolates came to be. The next time I am eating a piece of my favorite chocolate, I will appreciate it that much more. Crucially, never forget that chocolate gifts will always be in fashion.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

By Tom Peter Adams

Curbing Chocolate Cravings - Tips and Advice

2011-11-06T21:26:00.000-08:00

Everyone has felt the craving at some point in time. Some people more than others, but we have all had a craving for chocolate.

I have friends that can't leave a block of chocolate half eaten. As if their subconscious was able to convince them that the chocolate would spoil if not eaten within a few hours of the wrapping being opened. Other friends of mine have confessed that they can resist chocolate until there is a bar or block in their fridge. Then because it is there they feel compelled to eat the chocolate, be it over a much larger amount of time. I must admit that I too have had moments like these.

So how do you stop yourself from consuming large quantities of chocolate?

Firstly you can go cold turkey. The idea here is that the longer you maintain your will power the less and less you will crave chocolate. This does have merit and can work if you are willing to stay the course. Unfortunately there are not any chocolate quitting patches to help you along the way.

You can also try having chocolate as a treat. Whenever you manage to complete a milestone, have a chocolate. You may find that you are more willing/capable to complete the chosen task. Just don't set the task too easy e.g. putting on a load of washing.

My favourite way to combat cravings is to have one or two pieces of fine chocolate. Fine chocolate is made using cocoa butter instead of oils like compound chocolate. Because of this fine chocolate will cost more but the taste is well worth the cost. For one piece of chocolate to satisfy your cravings you need to learn how to taste chocolate like a connoisseur. Place the chocolate on your tongue and hold it in your mouth without chewing. Cocoa butter melts at 34 degrees Celsius, your body temperature is 36 degrees Celsius. As the chocolate melts push it against the roof of your mouth to release the flavours inside. Try to isolate what flavours you can taste.

By doing this one piece of chocolate can last up to five minutes. You will appreciate the chocolate more and learn which flavours you prefer.

Try these three ways of curbing your chocolate cravings and you will probably find that you will be able to appreciate chocolate all the more. Just remember the saying "everything in moderation".

Nathan Jackson is the owner of Montavon Chocolat. A boutique chocolate manufacturer using French chocolate and European recipes to create unique flavours.

Montavon Chocolat is located on the Gold Coast in Queensland Australia. http://www.montavon.com.au/?page_id=54

By Nathan L Jackson

Wedding Favor Idea: Custom Chocolate Candies

2011-11-05T21:24:00.000-07:00

It was just last year when I found out that M&M's actually have this kind of gimmick wherein you could customize or personalize each M&M candy. They have a separate website for it aside from their main M&M's website and there, you could play around with your M&M's candy and customize it to whatever you want it to look like. It's actually perfect for every occasion since candies are applicable to be given away in any occasion. If you visit their site, you could actually think of giving it away as a birthday gift, graduation gift, anniversary treat, giveaways for businesses, weddings or even just a snack for yourself.

As a wedding favor, I think this is actually perfect because this is something that the guests on your wedding could enjoy as they celebrate your marital bliss with you. Unlike giving away non - consumable favors, your guests would just end up stuffing it away when they get home from your wedding. Personalize M&M's for your wedding favor and match it with the color motif of your wedding. For a much more romantic factor, you can also have pictures and phrases printed on each candy. Expect your guests to be smiling when they see your custom M&M's wedding favor because they would end up looking and checking out each candy before they put it in their mouth. This way, your wedding won't come out to be boring and people would actually think that you guys are a cool couple for coming up with this kind of idea.

The custom M&M's site also offer packaging so that it's ready to be given away although it comes for an extra price. If you are on a tight budget, I suggest you order the bulk packaging that is suitable to the number of guests your having and pack it yourself. That way you can choose a cheaper packaging and control the amount of candies placed in each container. If you're artistic, you could even design your own wedding favor package and it will save you some bucks.

Wedding preparation is really stressful. As much as stress is concerned, choosing to have custom M&M's as your wedding favor would be the least stressful. You just have to go to their website, choose the color and design you want then have it shipped right to your doorstep. You also wouldn't have to worry about the candies melting because they ship it on a special packaging that would prevent it from melting. So if you want your guests to have fun in your wedding, the perfect wedding favor would be custom M&M's.

By Quennie V.

3 Healthy Ways to Enjoy Chocolate - Really!

2011-11-04T21:23:00.000-07:00

If my observations at coffee shops, airports, and checkout counters are accurate, many of us are wild about the flavor of chocolate. And yes, I'm one of them. If you are too, I have great news: You do not--do not!--have to swear off your favorite treat to remain committed to healthful eating.

But not all chocolate is equal. Milk chocolate, the basis of most candy bars, offers little or no benefit. Typical candy-bar chocolate tends to be overprocessed, which destroys many nutrients, and loaded with added fat, sugar, and preservatives that negate its good qualities. Milk chocolate might satisfy your sweet tooth, but it's not something that should be a regular part of your diet.

Fortunately, your choices don't end there. Read on for three of my favorite ways to enjoy the rich flavor of chocolate--and get disease-prevention and energy benefits as well.

1) Raw Organic Cacao Powder

Anything that even remotely relates to chocolate has my vote, but the original cacao bean can't be beat. As the source of all chocolate and cocoa products, there's no more pure chocolate than this.

Cacao is a time-tested beneficial food. South American cultures have enjoyed its healthful and invigorating properties for thousands of years. Modern science tells us why: Cacao is naturally rich with antioxidants, magnesium, and fiber.

The only trick to getting your best boost from natural chocolate is to be sure you get the raw, organic product. I recommend buying raw organic cacao in a powdered form because it's so easy to incorporate into all kinds of food. I add cacao powder to smoothies, desserts, and sauces when I want a chocolate flavor. (And when don't I? So, every day!)

2) Natural Chocolate Flavored Drink Powder

Yes, getting fresh fruits and vegetables is always best, but consider adding a whopping extra 5 to 9 daily servings of fruits and veggies right into your breakfast using a nutritional drink powder. These convenient formulas can be mixed into fruit and yogurt smoothies or added directly to almond milk or water.

When you compare brands, look for a formula with an alkaline to optimize your body's pH level. Also look for enzymes and probiotics that aid digestion and absorption. Remember it's always best to choose products that are raw, organic, and sugar-free. And, of course, choose a flavor that suits your taste. Chocolate, anyone?

Energy and nutrition drink powders are available in most health food stores, but you may find it more convenient to comparison-shop for these products online. Just type "chocolate flavor natural drink powder" into your favorite search engine to get started.

3) Chocolate-Covered Cacao Nibs

Bursting with real chocolate flavor, just a few of these tiny morsels are enough to quell a chocolate craving fast. Even better: They are packed with healthful antioxidants.

When you shop for these treats, look for a brand made of 100% dark cacao nibs, covered in dark chocolate--that is, a chocolate with 70% or more pure cacao content.

Is your mouth watering? Mine is! See, maintaining wellness through a balanced diet doesn't have to mean cutting out everything you crave. Commit to adding one of these beneficial and tasty choices to your menu this week, and give yourself a health boost...enjoyably!

Ready to take the next step? It's simple! Through my Virtual Wellness Coaching program, you can get completely individualized, focused-on-you coaching calls with an experienced healthcare professional who really "gets it." Now's the time to step up and claim your best health and wellness. Call me at 212-686-0939

By Roberta Mittman

Simple Homemade Chocolates Recipes

2011-11-03T21:21:00.000-07:00

Everyone loves chocolates. And chocolates make the best gifts that you can every give away to any of your loved ones. If you are thinking of gifting chocolates to someone and do not want to spend much on them then why not gift them simple homemade Chocolates. Your efforts would be appreciated and also you would not have to spend much on them. You can also serve these chocolates to your guests. They will love them. To make your process easy here are a few recipes listed below for homemade chocolates.

Recipe # 1
This recipe takes 30-45 minutes to get ready. And it has 6 servings. The ingredients and the method for making chocolates are as follows.

1/4 cup - cocoa powder
200g - milk powder
1 cup - sugar
1/2 cup - water
1/4 cup - butter
1/2 tsp - vanilla essence
Nuts and raisins as per your wish.

Method:
Firstly take some water and sugar in a pan and allow them to boil until they have reached 1string evenness. Then remove from stove and add butter to it. As it melts down totally add milk powder, cocoa powder and vanilla essence and mix up them until everything blends in to one. Let it cool down for few minutes, slightly grease your hands with butter and pinch small portions of it and give it shapes and also you can place toothpicks in it as, and you can even place nuts and raisins into it as per your wish. After that place them in the refrigerator for a while and then wrap them in color papers or arrange in gift boxes and they are ready to give away.

Recipe # 2
This is the most easy and best recipe to make chocolates at home. You can gift these homemade chocolates to your loved ones or you can serve them to your guests. To make out chocolates you will need the following ingredients.

Ingredients:

160 gm semi sweet chocolate
2 tbsp milk
1/2 cup nuts - chopped
1 tsp Vanilla/almond essence
and a greased plate to keep the chocolates

Method:
Place milk and chocolates in a pen. Turn on the stove and take some in a pen bigger then the one you used before, add some water in it and let it boil for sometime, after that turn off the fire and immediately place the pan containing milk and chocolates over the pan having hot water and stir slowly as the chocolates start to melt. When the mixture is blended well totally into one remove the pan from above the hot water pan and add vanilla and nuts to the mixture and stir well and drop the mixture into the greased plates with spoon and leave it to set. Your homemade chocolate is ready to eat.

By Margaret A Chicken

Chocolate, the Gift That Practically Never Fails to Succeed!

2011-11-02T21:18:00.000-07:00

It becomes difficult to get a more generally preferred snack, than chocolate. Young or old, basic or stylish, the large selection of chocolates fascinate equally significant a variety of people. Because of the Amazing capability to deliver delectable joy, chocolate gifts can be a no-fail method in order to strengthen anyone's time.

Decedent and delicious, cocoa-inspired enjoyment will place a grin upon any person face. A wonderful way to express 'Many thanks,' 'Best wishes,' or anything in the middle, this tasty suprise will send an enjoyable personal message. Considering the variety of patterns, colors in addition to ideas available, just about anyone's character may be demonstrated in a loving way. Essentially the most superior palette understand why high quality extravagance, and the easy palette can at the same time.

Partners will be able to experience the flavour of romance, by using this best aphrodisiac as the most tasty method to declare 'I love you.' Special feelings translate effectively when delivered by means of delectable enticement. Very good wine can be a yummy accompany to the candy-kiss. Breaks merely could not turn out to be complete without having this specific sweet treat. Important in many puddings, as well as a favorite which usually hardly ever does not work out, it is a required staple regarding events and gatherings. Popular for cupcakes, biscuits, ice creams, and lovely small appetizers. Meant for supreme indulgence it can also be dissolved and then flow openly in a fountain, an ideal dip for fresh strawberries, bananas, cherries in addition to berries.

This decadent super food contains a wide range of fans, and equally as broad, is normally the wide array of sweets as well as presents made of it. Typically working as a structure just for other delectable sweets, this particular prominent food can often be teamed along with a number of nuts, caramel, mint, vanilla flavoring, peanut butter, dried fruit, salty snacks, and even popcorn. This list connected with complimenting components continues. Simply mold-able this sweet treat may take shape to match any kind of concept. From elaborate to basic, innocent as well as naughty, there basically isn't a more functional element. Dark, white or milk, every single flavor features it's individual distinctive tastes.

Show your own admiration, and develop delight with the treat which simply cannot fail. Family, partners, friends, co-workers, and just about anyone else, will surely appreciate the delicious sentiment. Individualize the selection to satisfy the preference of the individual, with so much choice it's a straightforward task. Whether its a package of candy varieties, a themed-out tasty giftbox, or any other creamy delight, a grin will be ready upon the opposite end of your present. An indulgent gift will definitely be kept in mind as well as loved, and the purpose for contentment, without doubt can be accomplished.

Chocolate is really a successful method to enhance your senses. A vast selection of chocolates create a fairly easy suit for just about any occasion, or just about anyone. Chocolate gifts tend to be an all-around joy that are sure to bring delight and also joy.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

By Tom Peter Adams

Recipes for Making Your Own Delicious Chocolate Candies

2011-11-01T21:16:00.000-07:00

Impress your family and friends with homemade candies. With everything from Peppermint Bark to No-Fail Dark Chocolate Fudge, these candies are easy and delicious. And thinking ahead to the holidays, try these recipes now and decide which will be your go-to holiday candy recipes. The Peppermint Bark is a tasty year-round candy but would be an especially good holiday candy and gift. The Marshmallow Truffles are so easy and fun to let the kids roll in colored candies to decorate. Change the colors of the decorative candies to represent whatever holiday is being celebrated. For the fudge lovers, this is one of the easiest, tastiest recipes.

PEPPERMINT CANDY MARBLE BARK CANDY

6 squares semi-sweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semi-sweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to create a marble effect. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

SO EASY MARSHMALLOW TRUFFLES

1 pkg (10-oz) large marshmallows
1 pkg (12-oz) chocolate chips
toasted coconut
various decorative candies (from the cake decorating section)

Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.

Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.

Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.

Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.

Yield: 3 to 3 1/2 dozen truffles

NO-FAIL DARK CHOCOLATE FUDGE

1 can (14-oz)Sweetened condensed milk
3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans
1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson

How to Keep Chocolate at Its Best

2011-10-31T21:13:00.000-07:00

Living in a country like Australia whose weather fluctuates wildly between extreme heat or monsoon, chocolate lovers are always faced with the tricky dilemma of how to keep their chocolate fresh and at its mouth wateringly best. The obvious answer is to eat it as soon as you get it. But for those with more self control, who find themselves needing to store their chocolate for a particular length of time I have outlined below a few useful tips that will enable you to prolong your chocolate effectively.

1. Where possible keep the chocolate in a cool, dry place. The ideal storage location is around about 65 degrees Fahrenheit and 50% humidity. Although a range of approximately 10% in either direction will not have any adverse effect. A normal air conditioned room should provide adequate protection.

2. Under no circumstances should you ever store your chocolate near a major heat source or in direct sunlight. The light will fade the colour and the elevated temperature will cause tackiness and melting. Really this should be a no brainer but it is amazing the number of people who seem oblivious to the risks of doing so.

3. Chocolate readily absorbs other flavours and odours. So avoid storing it near anything with a strong smell like chemicals, plastic, cleaning solvents, perfumes or air freshener. Those who have ever eaten a chocolate that has been stuck in a plastic bag for a month you will attest to the reasons why!

4. Chocolate may be frozen for up to six months. If frozen outside of its original packaging, the chocolates should be wrapped double in air-tight sealed plastic freezer bags or cling film. When thawing the chocolates should remain in the bags or cling film until, and only until, they return to room temperature. This will keep moisture from condensing on the chocolate.

5. Never let moisture get directly onto the chocolate. High humidity or moisture may cause a white haze or spots, known as 'bloom' on the surface of the chocolate. As well as not looking especially appetising the chocolate taste can become somewhat rancid over time.

6. To reduce the risk of 'blooming' avoid transferring your chocolate from extremes in temperature. In other words do not move it from a warm place to a cool place to a warm place again on a regular basis. This will merely accentuate the process of blooming.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

Top 10 Most Popular Chocolate Bars in the World!

2011-10-30T21:12:00.000-07:00

Brand loyalty is something all businesses strive for. But in terms of chocolate which comes out on top? Below is a list of the Top 10 most popular chocolate bars in the world in terms of consumption. But before you read on why don't you take a guess as to what is number one?

10. Hershey Milk Chocolate Bars

Invented by Milton S. Hershey of Lancaster, PA in 1894, Hershey Milk Chocolate Bars were the first mass produced chocolate bar in the USA. Still going strong they have been described as 'The Great American Chocolate Bar' and possess a slightly sour and tangy taste that is distinctly 'Hersheys'.

9. Oh Henry!

Created in 1921 by the Williamson Candy Company, this chocolate bar contains a delicious mix of peanuts, caramel and fudge which is coated in smooth milk chocolate. Particularly popular in Canada this chocolate bar is believed to have been named after a boy who frequently flirted with the girls at the offices of the Williamson Company.

8. M&Ms

Named after the surname initials of the companies two founders, M&Ms were originally produced in the summer of 1941 and are now sold in over 100 countries world wide. Comprising of a different range of coloured candy shell with the letter 'm' imprinted on it in lower case, this product is now available with a number of fillings including milk and dark chocolate, crisped rice, mint chocolate, peanuts, peanut butter, almonds, orange chocolate, coconut, pretzel and wild cherry.

7. Baby Ruth

Originally known as 'Kandy Kake' this bar of chocolate covered peanuts, caramel and nougat was introduced to the U.S in 1900. Similar to a Picnic, this product was first produced in Chicago by the Curtiss Candy Company who renamed it to Baby Ruth in 1921, supposedly in honour of the daughter of President Grover Cleveland. Nowadays it is manufactured by Nestle.

6. 3 Musketeers

Made by Mars Incorporated, 3 Musketeers is a chocolate bar with a centre that many people incorrectly refer to as nougat. In fact it is actually made of chocolate marshmallow and whipped cream. Launched in 1932 it originally contained three pieces in one package, flavoured strawberry, chocolate and vanilla, which led to the product being so named. Costing five cents when it was first introduced it was initially marketed as one of the largest chocolate bars on the market and something that could be shared with family or friends.

5. Milky Way

Created in Minnesota by Frank C. Mars in 1923, the Milky Way was the first commercially distributed filled chocolate bar. The name and taste of the bar was taken from a famed malted milkshake of the day, not the earth's galaxy as many contend. In its first year of sales in 1924 the Milk Way generated $800,000 in revenue.

4. Butterfinger

Popularised by Bart Simpson this concoction of butter and peanut butter covered in milk chocolate was lauched by The Curtis Candy Company of Chicago in 1923. The product got its named after a public contest was run by the company and quickly became a firm favourite on the back of early marketing ploys which saw the company drop Butterfingers and Baby Ruth bars from airplanes in cities across the United States.

3. Kit Kat

First created by Rowntrees of York in 1935, Kit Kat's in its original four finger form were developed after a worker at the Rowntree York factory put a suggestion in a recommendation box for a snack that 'a man could take to work in his pack up'. Originally called 'Rowntree's Chocolate Crisp' the product was renamed to Kit Kat after WWII. Today it is produced by Nestle in 17 countries around the world including the UK, Egypt, Australia, Algeria, China, Malaysia, Turkey, Bulgaria and Venezuela.

2. Reese's Peanut Butter Cups

Introduced in 1928 by Harry Burnett Reese, this chocolate has been one of the best-selling candies in U.S. History. Consisting of a delicious peanut butter filling enrobed in milk chocolate it comes as an individual 'Big Cup' or in a pack of 2, 4 or 8. Anyone who has seen the Adam Sandler and Drew Barrymore film '50 First Dates' will recognise this product instantly.

1. Snickers

The best-selling chocolate bar of all time, the Snickers Bar was introduced to the world in 1930 by Mars Incorporated. Consisting of peanut nougat topped with roasted peanuts and caramel and covered in smooth milk chocolate the product was named after the Mars family horse. Today it has worldwide global sales of $2 billion.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

10 More Reasons to Love Chocolate

2011-10-29T21:10:00.000-07:00

We have previously outlined 10 Reasons to Love Chocolate. Well here are ten more!

10. There is an endless supply of it!

If you run out of chocolate all you need to do is go to your nearest shop to buy some more. If your nearest shop is not easy to get to you can always order your next fix of chocolate online and have it delivered straight to your work or home address.

9. Whatever your mood chocolate suits the occasion!

It doesn't matter if you are celebrating Christmas, relaxing in front of the TV or mourning the break up of a relationship, chocolate is perfect for the occasion.

8. It is an addiction you won't get arrested for!

Chocolate can be addictive as it contains stimulant substances like caffeine, theobromine and methylxantinesand and in some people it actually works like a drug. Making them feel happier and more relaxed. Unlike other addictions however chocolate is unlikely to get you arrested. So you can possess or consume several pounds of it with the fear of being sent to jail.

7. Chocolate is good for you!

Well dark chocolate is anyway. Recent studies suggest that chocolate, and especially dark chocolate, contains chemicals that lower the risk of cancer and heart disease. Flavanoids and antioxidants in dark chocolate have been shown to make a discernible difference in cardiovascular health. Until recently, tea was considered the main source for these chemicals. But now, scientists recommend that you have a chocolate cookie or biscuit with black tea so your body gets more of those life-lengthening chemicals.

6. You can base your holidays around it!

There are several countries around the world that make a fantastic chocolate holiday destination. You might not have necessarily thought of it amongst their other tourist attractions but a trip to New York, Paris, St Lucia or Brussels can include a taste and exploration of some of the best chocolate in the world.

5. It makes a great gift!

Everybody loves chocolate so if you're ever unsure of what to get someone for their birthday, Christmas, retirement, graduation or any celebration or occasion at all, a chocolate gift box is bound to be well received.

4. Chocolate is cheaper than Prozac!

Let's face it we all know chocolate improves our mood. And I know what I would rather have prescribed to me.

3. You can take it anywhere you go!

It doesn't matter where you go - on a flight, on the commute to work, to the cinema, park, beach or on an errand - you can take a chocolate with you to any destination. The same can't be said for other things you cherish. (Try taking your cat/dog to the cinema or your favourite Slipknot CD to work).

2. You can get paid to eat chocolate!

Most chocolate companies employ tasters to monitor the quality of their produce. Generally these tasters possess no formal qualifications in chocolate production but they do have an acute sense of taste and smell. If this is you then a dream job like this one at Green and Black's awaits. Who wouldn't want to make a living eating something they love!

1. It tastes Great!

Whether it be milk, dark or white, combined with nuts, fruit or some kind of lolly, the taste of chocolate is something we simply all enjoy. After all that is why we eat it isn't it?

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

Chocolate Lovers

2011-10-28T21:07:00.000-07:00

CHOCOLATE

The word CHOCOLATE I personally think always puts a smile on your face. It honestly doesn't matter what sort of mood you are in, if you hear someone mention 'Chocolate' you smile.

Let's admit it, we all love Chocolate. Some more than others, lol! I'll be honest and say I'm married with 2 teenage kids and all us like a bit of chocolate. However it's not easy to have any without my daughter eating it all before we get some. Whether it's just a simple bar of chocolate or some fantastic Chocolate cake. In fact my daughter insists that at her wedding, she intends to have a 'Chocolate' Wedding Cake.

Now one of the best inventions I think in recent years have been the invention of the 'Chocolate Fountain' I know my family was one of the first in our group of friends to buy one. Then again if we had waited a little while we could of brought one for far less than we paid. Since buying it I don't think we have held a party or some events, where we haven't used the fountain. Everyone loves it. Whether we keep it simple by just using strawberry's or got the full way so to speak and also have marsh-mellows and other fruits to dip into the running chocolate.

Now i'll be honest when we first brought the fountain we tried all different ways to make it work probably. Let's be honest the instructions that come with the machine make it sound so simple, but they're not. We found mixing a little cooking oil with quality eating chocolate made for the best option.

Obviously we use the 'chocolate fountain' on special occasions as I have already said. During the week we all love a bar or two, but nothing it better than when either my wife or my daughter decide to make cakes etc. Whether it's a nice chocolate cake to go with a nice cup of coffee on a winters afternoon or maybe a selection of frozen chocolate dipped strawberry's to accompany a nice cold drink on a hot summers afternoon, chocolate Helps.

My favourites are:

    * Chocolate Covered Truffles
    * Cookies And Cream Truffles
    * Triple Chocolate Fudge
    * Double Chocolate Cherry Bourbon Balls
    * Congo Bars
    * Chocolate Vanilla Chip Biscotti
    * Canal Street Brownies
    * Mudslide Brownies
    * Death By Chocolate
    * Rocky Road Candy

All of which my wife loves to make. Thankfully.

Now be honest with me. If whilst you read this article you mouth didn't water once, you can not be human! Or then again maybe your one of those very few people who doesn't like chocolate. Bad Luck.

By James Anthony Stanger

5 Wording Ideas for Custom Candies Wedding Favor

2011-10-27T21:05:00.000-07:00

Personalized M&M's can be used for many occasions. One of which is having them given away as a wedding favor. You could change the color that matches your wedding color, put your picture on it and put short phrases on it. If you preferred to give away custom M&M's on your wedding, you have the option to put short phrases and short messages on each M&M candy. But your option is very limited because only up to 19 characters are allowed on each candy. So you might have to go informal in some way by using "text message" wordings.

Here are 5 wordings that you can put on your personalized M&M's wedding favor:

1) Date of your wedding
It could be in formats like mm/dd/yy or mm-dd-yyyy. The candies will end up being eaten but your guests will surely remember the date and how cute your personalized M&M's wedding favor was.

2) The couple's names
Just the first names of course. It would not fit a single M&M candy if the complete name is used. For example, James & Gina, Rob & Tina, etc.

3) Together Forever!
This phrase will surely spruce up the romance on your wedding. Your guests will definitely think of your wedding favor as something sweet and I'm not just talking about the taste. It may be a short, common and simple phrase. But it would truly show the strength of your relationship.

4) Thx 4 coming!
Thank your guests for coming to your wedding. This may be a shortened phrase but they will still get the message and will truly appreciate it. You don't have to worry about informality at all once they put the M&M's candy in their mouth.

5) Mr & Mrs at last!
Show your guests how happy you are to be bonded with each other. Who cares if it's cheesy or mushy? It's your wedding and you should care less about what others would think. The only important thing here is that you and your wife-to-be or husband-to-be are now one.

Those wordings for your personalized M&M's wedding favor aren't even 19 characters long and will definitely make your guests smile. You don't have to worry about your wedding favor ending up in a clutter box or in the attic. Your guests will enjoy your M&M's wedding favor while they munch on it.

If you need more wording ideas to put on your personalized M&M's wedding favor, just visit this page: Personalized M&M's Wedding Favor Ideas.

Quennie V. has been writing since the age of 16. She can write about any topic but prefers to write on things that is of her interest.

By Quennie V.

Money and The Chocolate of Love

2011-10-26T21:03:00.000-07:00

Despite the continuing recession it is estimated that revenues for US chocolates sales could reach about $18 million. Apparently, the down turn in industrial growth has not affected the appetite people have for chocolate. Chocolate lovers owe it to chocolates' background for its success. In reality, if the numbers are right, individuals are finding a lot more ways to enjoy chocolate and fulfill their great craving for this tempting sweet.

Food for the Gods

Give thanks to God for chocolate. Chocolates come from the Amazon, were the first cocoas were discovered in 2000 BC. Largely utilized by the Maya Culture, the word chocolate comes from xocoatl which means bitter water. The Mayas love for cocoa is marked in history thru their wood carvings dating all the way back to about 300 AD. These wood carvings depict pictures of cocoa pods. The Mayan territory increased in 600 AD and they took their cocoa with them to the northern parts of South America as far as the Guatemalan shores. This place became the birthing soil to vast cocoa plantations where the pods were often offered as a holy substance in rituals. The Mayas assume cocoa to be an exclusive food for the consumption of gods.

Dark Waters in Gold Goblets

As a hot drink xocoatl is a dark drink that is sweet to the taste. This was viewed by the Aztecs and Mayans to be a sustaining drink and utilized it for a lot of medical purposes. They additionally believed that drinking the dark juice or eating the fruits would deliver them wisdom. Even then, the natives believed in xocoatl's nourishing powers. Their leaders drank gallons of dark chocolate served in gold goblets.

The Bean Pay Ups

Due to its recognition and importance, the cocoa beans grew to become a kind of currency amongst Mayans and Aztecs. They used cocoa beans to trade and procue commodities.

In 1492, Columbus introduced King Ferdinand and his Queen to cocoas but little attention was given to cocoas. Columbus didn't realize the fantastic potential of chocolate; otherwise, he could have been the one who introduced the immense potential of chocolate to Europe.

And so as more and more individuals began utilizing chocolates as an essential currency, its significance grew. For example, an explorer by the name of Hernando de Oviedo y Valdez claimed to have brought slaves and prostitutes using cocoa pods.

By 1519, many parts of Mexico were conquered by Hernando Cortez who was fascinated by xocoatl, more for its currency value than its taste. Cortez cultivated the cocoa tree and made this into a profitable business. He also established multiple plantations making a handsome income for Spain.

Well, could we envision a world where there was no chocolate delicacy in our lives? As a chocolate lover, I have constantly had the yearning to find new kinds of enjoying chocolates. May there always be regular or ordinary chocolate, connoisseur chocolates or home-made, but exceedingly delectable chocolate, as my love and passion for them will always be there!

By Steve F Campbell

Let's Make Macaroons Just Like at Grandma's

2011-10-25T21:00:00.000-07:00

I've been making Chocolate Macaroons for my family for years. It's almost a no brain-er for me as I make them so often. But, apparently, there's lots of folks that don't know how to make them.

When talking to a bunch of friends not too long ago, they were quite surprised that I make them. Either they remember them from Grandma's or they thought it was a very complex recipe only a few could master.

I'm here to set things right!

Yes, you may remember them from Grandma's but they are not hard to make. I've been baking these little gems since I was a teenager and I'm not aware of many teens that make ANYTHING hard. Oh, I did get this recipe from my Grandma (who actually got it from her mother) but over the many years it has not lost its YUMMINESS.

CHOCOLATE MACAROONS

14 oz. Sweetened condensed milk (not evaporated)
3 squares unsweetened chocolate
¼ teaspoon salt
8 oz. Shredded coconut
1 teaspoon vanilla extract

Tip: you can substitute baking cocoa for the chocolate. Just add about 9 tablespoons of baking cocoa and a little cooking oil instead.

Preheat oven to 350 degrees F.

Grease a large baking sheet.

In the top of a double boiler, combine Sweetened condensed milk, chocolate and salt. Cook over boiling water until chocolate melts and it all thickens. Remove from heat.

Add Shredded coconut and vanilla. Mix well.

Drop onto baking sheet. Be sure the cookies are not touching or about 1" apart.

Bake 10-12 minutes or until cookies are set.

Cool and ENJOY!

To make Coconut macaroons ( these are great for the holidays as you can add food coloring to them---with Halloween around the corner you could color these orange and serve with a plate of chocolate ones at the party or how about red and green for Christmas?)---

COCONUT MACAROONS

1 ½ cups Shredded coconut
½ cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
¼ teaspoon almond extract

Preheat oven to 350 degrees F. Grease a large baking pan.

Combine all the ingredients into a large mixing bowl and mix well.

Drop onto baking sheet. Be sure they are not touching and are approximately 1" apart. Press each cooky slightly with the back of a spoon.

Bake 15 minutes or until golden. Cool about 5 minutes before removing from the pan.

The recipe for Chocolate Macaroons make about 2 dozen and the recipe for Coconut Macaroons makes about 1 ½ dozen.

I have been active in the arts and crafts world. I have been doing this for over 30 years.
I have taught classes for several youth groups and also adults.
I have also owned and operated a craft, Robin's Nest, business from my home for over 30 years. I design and make crafts of all mediums for custom orders. I especially enjoy working with children

Check out http://www.justcrafttalk.com

By Robbie White

Appreciating the Different Types of Chocolate

2011-10-24T20:58:00.000-07:00

There's probably no one in this world who has never loved chocolate at any point in their lives. Children are particularly fond of it because it rich, sweet taste, while adults may take a fancy to its romantic appeal. This type of sweets has been a particular favorite of guys wooing gals, while for others, it even serves as an aphrodisiac. Regardless of the reasons, here's a rundown of the different types of chocolate that we can all enjoy:

Dark Chocolate and Sweet Dark Chocolate

The Dark one, also known as plan or black chocolate, contains no milk solids and only cocoa (70-80%) with the addition of fat, sugar and a lecitihin emulsifier. A sweeter version of it is sweet dark chocolate which usually has 20-40% cocoa content. Of all types of chocolate, these two have the most health benefits, including improving heart functions, fighting cancer through antioxidants, and more.

Unsweetened / Bittersweet / Semi-sweet Chocolate

Unsweetened and bittersweet are often used interchangeably, but one difference between them is that unsweetened chocolate is made primarily of ground cocoa beans for baking purposes and cannot be eaten on its own. Bittersweet, on the other hand, contains chocolate liquor, sugar, fat, vanilla and lecithin. In general, both are called couverture chocolates which have, at least 32 % cocoa content. Semi-sweet, on the other hand, has 30-40-% cocoa solids and emulsifiers and lies halfway between sweet dark chocolate and bittersweet chocolate.

Milk / White Chocolate

Milk or white chocolate is made from chocolate with dry milk solids and cocoa butter, light in color, tastes more like milk instead of chocolate and can be very sweet. Of the different types of chocolate, this is the one that may come as both a drink or as a solid candy without any pronounced good taste. Milk chocolate is actually more recommended for kids than the darker types because it is made primarily of milk, which has high calcium content that kids need for bone development.

Gianduja Chocolate

Gianduja chocolate is sweet and made primarily from nut paste (usually hazelnut or almonds), cocoa solids and sugar. It can come in dark or milk chocolate varieties, as a flavoring or as an alternative to milk or dark ones. Modern confectioners may also use the term Gianduja for any sweets that comes as a combination of nuts, chocolate and sugar. Gianduja chocolate got its name from a Giandija carnival and marionette character who represents an archetypal from an Italian region where many hazelnut confectioneries could be found.

Compound Chocolate

Compound chocolate has cocoa and vegetable fat as main ingredients, instead of cocoa butter. Of all the different types of chocolate, this one may not even be technically sold as chocolate, but it is a very common coating for different types of sweets. Chocolate is undoubtedly one of the world's most beloved foods, and whatever the reasons we have for loving it, we know there's a rich variety out there for us to enjoy.

Click here to learn more about different types of chocolate or visit us at http://chocolateloverscircle.com.

By Rachell Ragenil Simbulan

Forget the Mess and Choose Sun Safe Candy

2011-10-23T20:56:00.000-07:00

Summer is a time for children to celebrate school-free days frolicking at the beach and pool and just enjoying the freedom that comes with being a kid. Candy goes hand-in-hand with summer fun, and everyone has memories of hopping on their bike and heading down to the local stationary store with some pocket change for some sweet treats to share with friends. While young chocoholics were left with evidence of their indulgences on smeared faces and grubby hands, kids who chose sun-safe, non-melting candy could escape the questioning looks of parents wondering why dinner was left untouched yet again.

Kids and parents who want to avoid the mess of candy that melts in the heat have some great new and classic options available that are sure to bring smiles to faces both young and old. Choices range from hard candy to chewy confections to gum.

On the hard candy front, rock candy is a nostalgic choice that is perfect for warm weather. This candy is made by the same process of crystallization that produces quartz and diamonds in nature. It is available in blue raspberry, grape and strawberry flavors and comes in a choice of a mini bin or paint can packaging.

Another classic hard candy option is Jolly Rancher minis. Super sweet and long lasting, Jolly Ranchers come in grape, apple, watermelon, cherry and blue raspberry flavors. Packaging choices also include a paint can or mini bin container.

Also on the melt-resistant classic hard candy front are candy buttons. Parents will remember these sweet little dots packaged on strips of paper from their own childhood, bringing back their own memories of summertime fun. Today, Mega Candy Buttons are available in regular assorted fruit flavors and Mega Sour ones to appeal to kids of varying tastes.

If hard candy doesn't have the fun vibe that kids seek, some other sun-safe options exist in gummy and chewy candies. Fans of classic candy will love treats like licorice and jelly beans. Licorice options include a Red Mix of cherry and strawberry flavored Australian licorice wheels or a Black Licorice mix of wheels. Red and black licorice is also available as bite size sticks. For a whimsical twist, Red Licorice Scotties will put some bite back into the dog days of summer with their pooch-friendly take on chewy candy. Packaging options for all licorice is either a small lunch box or paint can.

Another chewy candy that has stood the test of time is the jellybean. This classic candy is more than just an Easter-time staple. It is the perfect warm weather candy. It doesn't melt or make a mess, and the fruity flavors are refreshing on even the warmest days. The only drawback to jellybeans is that most people pick out the cherry ones from the mix, leaving behind secondary flavors that just can't match cherry's appeal. The solution? Just choose an all-cherry jellybean option. Available in mini bin, paint container or lunch box packaging, Very Cherry Jellybeans keep kids happy while saving them from sticky hands, messy clothes and mouths.

More kid-friendly options on the sun-safe chewy candy front include traditional and sour gummy mixes. On the traditional side, folks who grew up enjoying Swedish Fish will love sharing the Sea Life Mix with their own kids. Featuring an assortment of gummy treats like Swedish Fish, Gummy Alligators and Mini Frogs in a rainbow of fruity flavors, this assortment is sure to make a splash.

Kids who want their gummy candies with a kick will love the Sour Mix collection of candies. This assortment of sour gummy belts, worms and cola bottles is designed to trigger mouths to water with its heavy coating of tart sugary grains. Available in a paint can package, this collection is sure to provide sour candy junkies with the tangy thrill they crave.

For those who desire something sweet but don't necessarily want hard or chewy candy, gum is the perfect heat-proof solution. Nothing brings back youthful memories than the fresh, sweet flavor of bubble gum on a warm day. For a new twist on an old favorite, Dubble Bubble Gumballs in Very Cherry pair the classic taste of Dubble Bubble gum with cherry candy on the outside for some extra zip. Dubble Bubble Gum Balls in Very Cherry come in either mini bin or paint can packaging.

Every sweet tooth knows that some candy just can't handle the heat and sun without being reduced to a messy pile of goo. Thankfully, sugar lovers both young and old have a ton of options for treats that will hold up on even the hottest summer day. From hard candy like Jolly Ranchers, to jelly beans and gummy candies, there's an option for even the most discerning sweet tooth. So sit back and relax with a Swedish Fish or two and follow it with a gumball chaser for dessert. It's summer, and everyone needs a sun-proof candy to forget the mess and make them feel like a kid again.

By Brent K Miller

How Hershey's Changed the Face of Chocolate in the USA

2011-10-22T20:53:00.000-07:00

When people talk about chocolate in the States it is a pretty safe bet they will be talking about Hershey's chocolate. Hershey's has become as synonymous with the candy as Kellogg's have with breakfast cereals.

Why is this? Why Hershey's as opposed to any other chocolate manufacturer in America? They are innovators and have been since Milton Hershey created the company in 1894. You only have to take a look at their extensive range of chocolate bars and chocolate related products to see that.

The first product was a chocolate covered caramel. The latest product with Hershey's branding is Hershey's Cookies and Creme bar introduced in 1994. In between there have been many, many more but perhaps the most famous is Hershey's Kisses, little drops of chocolate wrapped in silver foil and sold in bags. There are few people in the world, let alone the States, that haven't at least heard of Kisses.

Over the years Hershey has introduced many Hershey branded products, many of which are still in production today. These include Mr Goodbar, combining chocolate and peanuts, Hershey's Milk Chocolate, a plain milk chocolate bar also available in dark chocolate, or with almonds, and a few other varieties too.

Under the same brand name the company has also launched related products, like syrup for making chocolate milk, dessert toppings, cocoa powder, milkshakes and baking chocolate.

Of course, clever marketing has helped Hershey's stay on top, from the strong, instantly recognisable brand logo through advertising to what could be considered appreciated 'charity work'.

A prime example of this last effort is the company's production and supply of over one billion chocolate bars as rations for American troops during the Second World War. A wonderful gesture but also, perhaps cynically, a fantastic way of cementing the brand name in the minds of young men who would return home looking for Hershey's in peacetime.

The current Hershey's range has a more modern look. Air Delight is an air bubble filled bar like the Aero in the UK, Drops are round, almost UFO-like pieces of milk chocolate and Hershey's Miniatures provide bite sized pieces of most of the current range of bars.

However, in order to become truly dominant, the company has also introduced products under different brand names, most notable Reese's. Like Hershey's Kisses, there can be hardly anyone that hasn't at least heard of Reese's Peanut Butter Cups.

The Reese's range doesn't end there though. Yes, all of them provide a combination of peanut butter and chocolate but there are innovations here too. Dark chocolate, white chocolate, wafer bars, peanut butter, chocolate and nuts, cremes, crunchy versions and crispy versions. Not to mention the simple but remarkably successful tactic of offering the original Peanut Butter Cups in miniature and larger sizes.

The Hershey company was founded on innovation, when Milton combined chocolate and caramel, and it has never lost that ability to create something new and keep itself at the forefront of not only the American candy market but the minds of an entire nation and beyond too.

By Ben Stuart Greenwood

The Hershey Company - The Journey of Milton Hershey

2011-10-21T20:52:00.000-07:00

From the western coasts of California to the eastern beaches of New Jersey, it is easy to see why The Hershey Company is America's favorite candy company. It seems today that the simple, brown packaged chocolate bar embroidered with the famous Hershey logo has become an American Icon as recognizable as the great bald eagle. The company has always been uniquely American, from its humble, hardworking roots to its successful launch into global market. All the success is credited to one man, who showed perseverance and inspiring resolve despite being presented with failure during the bleakest of times.

It is said that it all started with an idea. Milton Hershey, born September 13, 1857, had an insight to cover his caramel with a sweet chocolate coating. However, the truth is that it all, in fact, started with a critical loss. Hershey Milton had founded a candy shop in Pennsylvania, which to his despair failed to bring prosperity. It seemed as if Milton's passion in life had come to an end. Hershey tried his luck in the great state of New York but again was greeted with disappointment. Nevertheless, Milton Hershey had a fundamental characteristic which saved him despite his losses. Milton Hershey knew having a strong resolution was key in being triumphant.

Hershey continued with his dreams and founded the Lancaster Caramel Company in Pennsylvania, where he infused fresh milk into his golden caramel to create the most palatable treat. This business flourished and eventually fetched him an incredible one million dollars, enough money to expand and explore as Milton Hershey pleased. At this point in his life, Hershey returned to his humble roots in Derry Church Pennsylvania which would later be renamed after the great entrepreneur himself. In Derry Church Hershey decided to move beyond the popular caramel candies and visualized a new dream. His goal was to commercialize chocolate, once a luxury item available only to the rich and wealthy. Hershey erected a chocolate manufacturing plant which proved more successful than he could have ever hoped.

Where others would see success and perfection, Hershey would only see opportunity and room for further improvement. Regardless of his success in manufacturing sweet chocolate, Hershey knew he had a destiny in making milk chocolate. Hershey built a milk-processing plant in hopes of creating the perfect recipe for milk chocolate. Many believe he succeeded with his discovery of the Hershey Process. The process is still a company secret, but it is presumed that Hershey used butyric acid to stop the fermentation of milk and created a uniquely tangy chocolate, that grew to be loved by the American public.

Hershey's company continued to grow at an outstanding rate. With the invention of the Hershey "Kiss" and the companies' role in the Second World War, the Hershey Company had carved its place in the history of the American economy. Milton Hershey was a husband, a philanthropist and one of America's most iconic entrepreneurs. He paved the road for future candy industries and showed the world what quality before profit truly meant. His unparalleled dedication to charity and his creation of the Milton Hershey School Trust Fund showed that he was one of a kind. A true inspiration and a gentle soul. Milton Hershey died at age eighty-eight on October 13, 1945 in Hershey Hospital.

By Joel Bernstein

Making Chocolate Candies? Pick the Right Molds to Entertain the Wedding Guests!

2011-10-20T20:50:00.000-07:00

There are various kinds of candies. But homemade chocolate candies are among the best ones out there. They're simply great for wedding ceremonies. You can buy ingredients for wedding candies at specialty stores. Mix these ingredients and enjoy the fun of making candies. You can make any shapes you want with chocolate. Enjoy the fun of making designer chocolates to cater to your wedding guests. But you need the right chocolate candy molds for this.

For wedding occasions, there are various types of molds that come in diverse shapes and designs. You could buy silicone or plastic molds. There are metal molds as well. Silicone made molds or their plastic counterparts happen to be among the simplest ones you can find. Still, other ones can meet your standards too. Normally, as your chocolates become hard, they'll separate easily off the candy molds. And it's so simple to pop out the candies off their molds. It's also a great idea to add some pressure to make the chocolate candies pop out. Be it silicone or plastic molds, you can bend them a little bit, which helps the popping out.

Flat ones happen to be the most common ones among chocolate candy molds. They're quite simple for everyone to use. Again, they're suited if you make a lot of chocolates together. Flat molds create chocolate candies flat on a side and a bit decorated on the other side. They can be filled with different types of fillers as peanut butter, berry paste or caramel. Another type of chocolate is 3-D chocolate mold. They're great for much larger candies. Oftentimes, they feature a wide range of details on both sides.

However, you have to maintain the chocolate molds well. These molds usually are a one-time buy. Washing chocolate molds too often isn't the best way. At least, you don't need to wash the candy molds after each use. Instead, wash the molds if you are completely done with the candy making. Use liquid soaps for washing those. Remember that no matter how durable your candy molds look, they deserve mild cleansing and soft handling. That's the way they are made!

Regardless of how you are planning to maintain the molds, DO NOT soak those. Some people put their chocolate molds into dishwashers. But this can virtually damage the chocolate candy molds. Another mistake people make is, they break sweats by scrubbing their chocolate molds. But it is quite enough to rinse the molds in lukewarm water. Use fingers for rubbing off the liquid soaps. Be sure it's within the crevasses. Only rinse off and get it dried later on by using a tiny spongy cloth. A paper towel would also do.

Choose a cool and dry place for storing the molds. Avoid storing your chocolate candies in hot areas. This tip applies more in the summer. Some molds lose their special finish when they're exposed to heavy heat. Be sure to store your candy molds securely to ensure their longest possible lifetime.

For more great tips on how to make chocolate at home, visit my website at http://www.candymakinghelp.com.

By Jimmy Shore

Did You Ever Consider Buying Chocolate Candy Molds Wholesale? Here Are the Facts You Must Know!

2011-10-19T20:49:00.000-07:00

From time to time, we shop for the ideal chocolate for special occasions. Ironically, despite hovering around numerous stores, it's hard to find what you are really looking for. Isn't that frustrating? For those who can make candies themselves, things really could be much different. Putting it straight and simple, why should you spend more on commercially sold candies, if you can make candies of the same quality yourself. And if you think it's a good idea preparing chocolate candies on your own and in bulk, consider purchasing those supplies wholesale.

There are myriad of candy supplies that you can buy online or offline. Just think of the fun supplies you can buy for making hard candies, truffles or bon bons! Again, chocolates remain among top favorites of all time. But needless to say, the best deals are online! There are different kinds of ingredients that can be used. It's real fun for candy making enthusiasts to shop for supplies like chocolate, molds, pots or different kind fun candy ingredients that keep guests charmed and delighted. Doing a little bit of research online also lets you to get an overall idea on the tasks and costs involved. Besides, candy stores are feasible pots if you intend to locate wholesale deals to buy candy supplies.

Today, you can find lots of online communities which host candy lover members. If you read online forums and blogs on candy making, it's so easy for you to get valuable insights online. You also get to understand the views or experiences of veteran candy makers. If you have the patience to read, you'll get lots of real life tips on shopping for wholesale candy making supplies. Fortunately, many online candy stores are ready to offer useful insights for you to help you with your quest for candy supplies.

And just look at the bright side here. If you shop online, you'll save yourself the hassle of visiting typical stores offline. If you're just new with your candy making, it's safer to stick to the easy recipes only. Ironically, making hard candies is indeed hard for some beginners. Sounds funny though, but it's hard for some people to make even hard candies. You need to face the fact that it takes some tricks and tactics to make good candies. You can't just rely on the best recipe to make candies. But if you keep going, you'll grasp the art sooner or later. Even if it feels cumbersome to handle molds in the first place, you'll get used to it eventually.

To be on the safe side, get started with only flat candy molds, since they happen to be among the simplest ones and hence will hardly require any skills at all. And you're also at your liberty to choose from different kinds of molds and shapes. Like we just said, flat molds are the safest for most novice candy makers. You don't need to do much more than simply pouring the liquid candy into the molds, so you can let it dry for some time. Regardless of the initial choices you have, you'll see your candy making skills flourishing. Then you could simply start trying out molds like 3-D and hollow molds. And be sure to gauge the demand of candies for the occasion you're preparing for. This will help you understand how much you will buy on wholesale deals.

For more great tips on how to make chocolate at home, visit my website at www.CandyMakingHelp.com.

By Jimmy Shore

Cherry Ripe: An Aussie Icon

2011-10-18T20:46:00.000-07:00

Like Crocodile Dundee, Uluru, Skippy the Kangaroo and Neighbours, Cherry Ripe is right up there as a true Aussie icon.

That delicious saliva inducing blend of moist coconut and juicy cherries enrobed in generous ripples of rich Old Gold® dark chocolate, Cherry Ripe is as distinctive as it is unique. Some people refer to it as a kind of Cherry Bounty. My four year old son refers to it as a party in his tummy.

Introduced in 1924 by MacRobertson's, a respected Australian confectionery manufacturer who for decades were the largest confectioner in Australia before Cadbury acquired them in 1967, and whose portfolio of chocolate products also included Freddo, Crunchie, Picnic, Rose's Chocolate Box, Old Gold® and Snack, Cherry Ripe remains not just Australia's oldest chocolate bar but also one of its most popular. Presently it is ranked the fourth most popular chocolate bar in Australia with a retail value of over $35million.

Available in a range of formats including 55g and 85g bars as well as 216g Share Packs and 18g Special Treats pieces, Cherry Ripe has stood the test of time. Other variations most notably Apricot Ripe have come and gone but Cherry Ripe has been the only flavour to enjoy any kind of success or longevity. As well as my four year old son, my thirty six year old wife and my seventy six year old mother-in-law both grew up with Cherry Ripe. Presumably with parties in their tummies too.

So what is it about Cherry Ripe that makes it an Australian powerhouse chocolate brand?

Well for a start it tastes really good. The Old Gold® dark chocolate coating strikes that perfect balance between cocoa and bitterness, that is so often over powering in other chocolate bars, and in doing so provides the perfect accompaniment to its delightful centre of sweet coconut that is soft and slightly chewy without being coarse or crumbly, and cherries that are neither too sweet and nor too sour as to face-screwingly be off putting. It also smells pretty good too. Resonating a subtle aroma that falls somewhere between chocolate and, somewhat bizarrely, raspberry the smell would actually make quite a good perfume. Now that I come to think of it perhaps I should give Cadbury Australia a call?

As the only bar to offer you the 'Big Cherry Taste' Cherry Ripe also sits in a bit of a niche in the marketplace which is always a good thing to achieve. However perhaps the most influencing factor to the continued success of Cherry Ripe is the way it has been marketed over the years. In particular its television adverts through the years dating from as far back as the famous 'Wild Woman' adverts of the early 1970s right through to the recent advert at the turn of the century which featured a vintage red car being smothered in chocolate against the musical score of a cover version of Brenda Lee's 'Sweet Nothings', have arguably been almost as popular as the chocolate bar itself.

When Sir Macpherson Robertson launched the Cherry Ripes in 1924 I wonder if he could possibly have imagined the kind of legacy he was creating with the chocolate bar, which up until 2002 still sported the MacRobertson's logo. Given that Cadbury Australia has only as recently as last year released a new variation, entitled the Cherry Roll which they describe as 'Ripe Juicy Cherries and Coconut all dipped in Old Gold® Rich Dark Chocolate, sprinkled with Coconut', I would say there is still some life in the iconic brand yet.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar http://www.moolollybar.com.au
The best online chocolate lolly and confectionery store on the web!

By Spencer Samaroo

Stop Your Sweet Tooth Craving With Chocolate Smoothies

2011-10-17T20:44:00.000-07:00

Most people have cravings for certain food at certain periods, be it sugar, carbohydrates or alcohol. This is felt as an urge to reach for that bar of candy or that bag of potato chips to snack on, or to drink that glass of wine after dinner. The cravings are signs that the body gives. When someone is tired or depressed, brain chemicals react and tell the body to eat something. The brain signals are the cravings.

Sugar cravings are very common, especially among women. For some, eating sweets have become a habit after a meal or during certain periods of the day. Others are used to the feel-good effect that sweet treats provide and they feel irritable when avoiding them. In short, sugar can be addictive. Fortunately, there are healthy ways to give the body what it needs and one of these is by drinking a chocolate smoothies.

Chocolate, by itself, is not unhealthy. In fact, it has been touted as a health food because it contains anti-oxidants that are also found in green tea. Anti-oxidants provide many benefits for the body such as improved circulation, better digestion, lowered risk of cardiovascular diseases and cancer, and defense against free radicals that can cause many types of illnesses. This does not mean that people can have their fill of the chocolate bars available everywhere. The benefits can only be obtained when eating dark chocolate with a high cocoa content, and not from the more common ones containing processed cocoa that has been mixed with sugars, milk and artificial flavors.

Since the aim is to make the chocolate smoothies as healthy as possible, only dark chocolate of good quality should be used. Milk can be added but others have suggested using nuts, coconut, avocados and oatmeal to make their drinks creamy. Smoothie drinkers are encouraged to experiment with ingredients when it comes to mixing them with chocolate because it is very versatile and goes well with many types of flavors. Who knows? One might stumble into a mixture that tastes amazingly great.

As most of us would attest, what is chocolate without the sweetness? Although refined sugar can be added, it should be avoided as much as possible because it will only add empty calories to the chocolate smoothies. A good alternative is to use dates that have been soaked in water. Dates are naturally sweet fruits that are very rich in vitamins and fiber. They will not only make the smoothie taste better, but will also make it creamy. Bananas are also excellent substitutes for sugar. They are rich in potassium that promotes normal blood pressure and heart functions. Adding nuts will make the smoothie tastier and more protein-rich and good for boosting energy.

Chocolate smoothies not only provide great taste but great nutrition as well. Amazingly, despite the benefits that it gives, it does not add extra pounds to the body. Anyone can now satisfy sweet cravings without feeling the guilt.

By Tommy O Coffler

Chocolate Can Help You!

2011-10-16T20:43:00.000-07:00

In a dieter's perfect world, all diets would include chocolate. For years researchers have been trying to convince us that chocolate is beneficial to our health. Many chocoholics ran with this idea and started eating chocolate like crazy; that didn't turn out very well for some. Researchers have recently found out that chocolate is actually incredibly beneficial to many areas of the body including the heart and the brain. This does not mean that we can run to the nearest grocery store and buy five candy bars; the key to chocolate being beneficial is to eat it in moderation and to eat chocolate in the purest, darkest forms possible.

The most recent research studies have shown that by regularly eating chocolate you can reduce the risk of both high blood pressure and diabetes. High blood pressure and diabetes are both leading risk factors for heart attack, stroke and heart disease. Chocolate contains polyphenols which are antioxidants that help produce nitric oxide. An increase of nitric oxide could help with circulation and blood flow in general which would then lower blood pressure. Chocolate is also rich in antioxidants. Antioxidants have been found to lower the risk of heart disease, stroke, and cancer. Chocolate has also been proven to help cure emotional stress. The consumption of an ounce and a half of dark chocolate for two weeks straight has shown to lower stress levels tremendously.

If you are planning are adding chocolate to your diet for beneficial reasons always remember; the more cocoa present in whatever chocolate treat you are enjoying, the better. The majority of fat found in chocolate is coco butter. Coco butter is composed of oleic and stearic acids, having a diet containing foods that have these two acids in them have been known to lower cholesterol. Some people might question the sugar found in chocolate. Sugar is definitely going to be present, but what some do not understand is that there is approximately ten to fifteen grams of sugar per serving of dark chocolate. Most fruit juices contain three times that amount of sugar in one eight ounce glass.

At the end of the day, chocolate is still chocolate. It has been proven to do great things but if you go off the deep end you could end up doing more harm than good. As stated before, if you do decide to add chocolate to your diet, make sure you are choosing the healthiest forms of the tasty treat.

By Alyssa M Santhuff

3 Sister's Chocolate - A Cocoa Delight

2011-10-15T20:41:00.000-07:00

With the century-long domination of the American chocolate scene by Hershey's and the considerably larger worldwide conglomerate Nestle, a little old outfit based in Jacksonville, Florida, can struggle to compete for recognition. Their chocolate, however, speaks volumes. 3 Sister's Chocolate specializes in not just a wide variety of common chocolate combinations, but also some very original ones - like their chocolate pizza, which thankfully has no cheese in it. It is basically a pie with everything on it, from Reese's Pieces, M&M's, a range of nuts, to chocolate and vanilla swirls.

For the 3 Sisters, the buck doesn't stop there: they also offer a wide range of cakes and bakery desserts. Their award-winning wedding cakes and birthday pies will be sure to include you in their growing fan base. Their unique and inspired designs (check out the scuba-diving birthday cake on their website) cover so many special events you will rarely call on any other company to deliver. Of course, the basics are also there; else they wouldn't deserve to be called a chocolate company: their assorted chocolate caramel box makes a sweet little gift for a special friend or family member, for a small milestone. Furthermore, 3 Sisters will of course make a cake to your specifications, and due to their business portfolio - which includes regular appointments by Fortune 500 companies - they will do so promptly and professionally.

True all-chocolate-lovers ought to make their way down to Jacksonville - or up to Jacksonville if you live in the ocean - to try their one-and-only chocolate bar, which is like a Starbucks for chocolate fans. The obvious offers are varieties of milkshakes and hot chocolates and mochas; the unique stuff is actual chocolate liquor (as opposed to liqueur, which isn't alcoholic at all, but is the name given to refined chocolate liquid after the cocoa butter has been extracted), called Liquid Chocolate Shots. It is comprised of the same high-quality chocolate employed in their more pedestrian delights, with alcohol added. As expected, there is also delicious gourmet chocolate coffee, strained from roasted milk chocolate ganache. Granted, having a cup of this with an Oreo-cookie cupcake or White Chocolate Cranberry dessert will leave you rushing for a gym membership once you leave this Willy Wonka of Florida behind, at least you will now be aware of delectable options other than Hershey's. You will be sure to take a slice of their famous cheesecake or carrot cake with you on your journey home.

By Christina M Thomas

Hershey's Chocolate - The American Original

2011-10-14T20:39:00.000-07:00

The secret to good commercial chocolate is comprised of three things: longevity, good taste, and affordability. Only after these three things are secured can the maker think of anything else. Way back in 1894, a certain Mr. Milton Hershey realized all this, and set his mind to making what would ultimately be the largest chocolate company in America.

The range of Hershey's chocolate products is mind-numbing; they either make or sell just about everything in the stores that you see. In the U.S, they actually sell Cadbury chocolate through their own stores. From the old favorite coconut chocolate Almond Joy Bar, to the Reese's Peanut Butter Cup and Kit Kat bar, Hershey's has a solid chocolate imprint on the whole works. What makes their chocolate so manageable and reproducible?

The process of gathering the raw ingredients for Hershey's eventual milk chocolate - as well as the dark chocolate brands they make - has remained the same for over a century: the cocoa beans are picked from their indigenous countries and shipped to Hershey's headquarters in Pennsylvania (charmingly called "The Sweetest Place on Earth"). The little township of Hershey, Pennsylvania is ideal, precisely because the cows outnumber the people, and the natural reservoirs of spring water round out what's needed for milk chocolate.

The next step in the cocoa beans' short journey to becoming milk chocolate is a huge automated process, once they're loaded by Hershey employees onto a conveyor belt. The cocoa beans will be heated, roasted, and smashed; all for eventual human pleasure. The smashing is necessary because it liberates the part of the bean that is used in the milk chocolate, shedding the shell.

The coca bean's torture is hardly through; it is then fed into more giant machines which pulverize it to such an extent as to liquefy the hard nut. In this state, the chocolate is dubbed "chocolate liqueur", until yet another process removes the cocoa butter from the liqueur; it is now a solid, waxy-looking mound of chocolate. The cocoa butter isn't thrown away; in fact, this is the key ingredient to chocolate, as the type of chocolate you end up with - whether milk, dark, etc - is determined by how much cocoa butter is reintroduced into the waxy chocolate mound.

By this time, the chocolate is nearing the end of its long journey to the storefront. It is mixed in rarely-varying amounts of milk, sugar, and chocolate, and pounded relentlessly to imbue it with that smooth consistency for which commercial chocolate is famous. The tireless machines will eventually produce a million pounds of chocolate daily.

A chocolate-lover born-and-bred, Chris and her husband love their holiday-centered day jobs of tasting and testing chocolates of all brands. From Godiva to Hershey's chocolate, she has probably had 20 different types of chocolate; usually, the most prolific time for tasting is on a holiday like Valentines Day.

By Christina M Thomas

Chocoholics Dream Comes True

2011-10-13T20:37:00.000-07:00

I am an admitted chocoholic. Every trip to a chocolate store is heaven. The rich chocolaty aroma sends me into rapture. My mind conjures up steamy cocoa on a cold winter day and rich, flowing chocolate fountains. It is synonymous with contentment. There is no substitute for a piece offline dark chocolate. It is a universally welcomed dessert. They are both gastronomic delights. The finer the product, in both cases, the more wonderful the dining experience. Offer me a chocolate soufflé or a mousse and I will be your willing kitchen slave. The chocolate hunt just got easier. Thanks to modern technology, you can now search for the perfect dark chocolate from the comfort of your home. It's a great way to find the finest chocolate and at great prices. The only drawback to online gourmet chocolate stores is that I miss that wonderful smell and the chance to taste test.

What makes a fine dark chocolate? Dark chocolate is sometimes referred to as black or bittersweet chocolate. It is the purest and richest of chocolate varieties. It is also good for your health. Research has shown that eating small amounts of chocolate is medically sound for your heart. Like dark vegetables, it also contains flavonoids. These antioxidants block free radicals which have been shown to be contributors to heart disease. It is even better for you than some fruits. It has eight times the antioxidants of strawberries and three times as much as blueberries. These substances lower blood pressure and cholesterol. They also serve as an anti-depressant. No wonder we chocoholics are happy!

Not all chocolate varieties are considered top quality. Ghirardelli gets highest marks. They also produce blended flavors like mint, toffee, strawberry, hazelnut and raspberry. Their Evening Dream variety combines dark chocolate and cacao. Another variety, Midnight Reverie, has a large amount of cacao and a small amount of it. Ghirardelli is an American company out of San Francisco. They were started by Swiss specialists over a half century ago. They have earned a great reputation as fine chocolate manufacturers. Their product is easily recognized by chocoholics like me.

Astor also has a great name as premium dark chocolate. Another American company--this time out of New York-Astor works with only Belgian. Perhaps you know the company best for its individual bars commemorating several American cities. Kids love them. Astor also manufactures dark chocolate treats which combine it with rare fruit such as pomegranate. Astor are always beautifully wrapped. They are a gustatory and an aesthetic treat.

Learn about the traits of fine dark chocolate. For more details, please visit MyReviewsNow.Net

By Willie Gross

Eating Outdoors Can Be A Special Experience

2011-10-12T13:35:00.000-07:00

By Simon Barnett

We've all been on the occasional picnic, complete with ants, itchy grass and maybe even a few drops of rain. The unpredictability of mother nature can make eating outdoors a hassle.

However, it doesn't have to be this way. Eating outdoors can be a special experience, if you only put some time into the proper preparation.

People often miss out on the opportunity of outdoor dining because they don't have the right place for it. Making a trip to a park can be fun, but it is usually too time consuming. Eating at outdoor restaurants is exciting but rarely provides an "authentic" outdoor experience.

The best way to regularly enjoy meals outdoors is to create the perfect space right in your own backyard.

An outdoor dining space will make it possible for you to host great garden parties with friends or more intimate family gatherings. Who wouldn't love the chance to eat a meal with loved ones on a breezy afternoon in the warm sunlight, or on a romantic moonlit night under the stars?

Families with children will have even more chances to appreciate an outdoor living space. Children love the novelty of eating their food away from the dining room table, and they love the chance to be extra messy! Eating outdoors gives families a new way to spend time together and can help to create many great memories which children remember for years to come.

Here are a few tips for creating the perfect outdoor eating space:

- Don't skimp on the furniture.
Eating outdoors is an adventure, but it doesn't have to be uncomfortable. Finding a great dining set can cost you a few bucks, but it isn't necessary to break the bank. As long as you can find reasonably priced furniture which is also comfortable enough to be inviting and cozy, you can be certain you will be making a great investment. Don't forget that any outdoor furniture set can be spiced up with fabric covers, table cloths, pillows, or even a great accent rug.

- Don't skimp on the landscaping, either!
After you have decided which furniture you are going to put in your outdoor dining area, spend some time planting bushes, shrubs and sweet-smelling flowers. Do some research to find out which plants are likely to attract fewer insects or other wildlife. A few bugs can be fun, but having too many can be quite a problem!

BBQ Grill: Know Which Type Is The Best One For You

2011-10-11T13:33:00.000-07:00

By Linda Henry

If you plan on getting yourself a BBQ grill, the very first thing you need to know is that there are lots of BBQ grills that are available in the market today. Aside from variety, they also come in different styles and sizes. If you want to know which type of BBQ grill will work best for you, look at the different varieties listed below.

Portable Grills
These grills are smaller, which makes them easy to load into your car and bring along to the beach or park. These come in three types specifically gas, electric, and charcoal. Most of them are small tabletop grills while others are made to be bigger but are still light enough to be easily carried. Since portable BBQ grills are not that big, they work perfectly for small gatherings.

Charcoal Grills
These types of grills are still available nowadays and they are considered as the best one by a lot of outdoor cooking enthusiasts. They take pride in their knowledge of the exact number briquettes needed to cook a certain type of food as well as based on the amount to be cooked in order to produce the perfect temperature. Barbecuing is an art and these people are known as experts.

Gas Grills
These have become really famous within the last 10 to 20 years, which is really not that surprising since with these you do not have to worry about buying and disposing charcoal. In addition, you get instant heat, which if regularly maintained can be evenly disbursed. These types of grills can be quite deluxe and they come in different sizes.

Electric Grills
These are not that common and are not designed for everybody which is why they are said to be designed to a devoted market. Most of electric grills are small and specifically designed for tabletops. However, you can purchase full-sized grills as well if you want to. These perfectly suit people who don't grill a lot but really enjoy doing occasional summer BBQs. In addition, electric grills work great for those living in apartments because they can use these for grilling in their balconies. With these types of grills, you do not have to worry about briquettes or gas since all you need to do is to plug them in.

Now that you already have a good idea of the different types of grills available in the market as well as the functions and advantages that they can offer, you can now choose wisely which among these things will work best for you and your family.

Do You Enjoy Eating Outdoors?

2011-10-10T13:30:00.000-07:00

By Simon Barnett

Having a place to entertain is essential for most families. Entertaining indoors and outdoors can be and equally enjoyable experience. It can be an inviting and fun place to be with the right arrangements.

Outside spaces are as popular today as they ever were because instead of having family and friends inside the house all the time, they can move outside for just as much family fun. The thrill of having an outdoor space to entertain is that it's spacious, people can enjoy the atmosphere of nature, and there is plenty of fresh air.

Having ample seating for everyone is key and a play area for the children. A section for a lovely garden for constant view makes living outdoors a welcoming and pleasant experience.

Meet and greet the neighbors, have barbeque's and patio parties, have gatherings for out of town guests as well. Enjoy a Saturday or Sunday afternoon relaxing from the weeks work and chores. Spend time watching the children play with their toys and games.

Having a separate section for the children away from the adults makes it easier for all to enjoy the outdoor space.

Having just the right outdoor furniture is also a good idea. Great patio chairs with the high backs and big, soft pillow can help make anyone's stay more comfortable.

Other ways to enjoy your outdoor space with the family is not to have to concentrate on what the energy bill will be once the night is over. Putting in low-wattage lighting that will dim and bright as needed, will save a bundle throughout the year.

Using Tiki lights in the rear of the yard at night can help keep the mosquito's away as well as help to put a soft light on the festivities. There are many ways in which to transform a pleasant outdoor living space into a cost-efficient one while saving money.

Another way to help save energy outdoors is to have a small fire pit which can double for outside light and warmth for cold nights. There can be a seating area around the fire pit so that people can talk with each other without having to move around the entire yard at the end of the night. Screen doors at the back of the house will keep out the insects and allow guests to enter in safety.

The entire family and friends, neighbors and other guests can enjoy evenings of fun, excitement and togetherness in a properly lit and completely staged backyard.

Are You a Charcoal Man Or Gas Man - Know the Differences

2011-10-09T13:28:00.000-07:00

By Paul Yates

It's a debate that I'm not sure will ever have an end and that's probably not a bad thing either. Before we go into the differences between the two heat sources let me declare myself a charcoal man, I have my reasons which will be evident below but let me also state that just because I'm a charcoal man, that doesn't make it right for everybody.

I think that there are inevitably subtle differences in the flavor of the results from a charcoal barbecue versus a gas barbecue because the source of the energy is different. Yes, I accept that if it were a laboratory environment and complete combustion was achieved then in both cases the bi products of combustion would be heat, light, carbon dioxide and water......but we're not in a laboratory.

There must be odor from the charcoal, after all it has been produced from the partial combustion of wood and we all know that different woods produce different flavors of smoke so there must be something in this whereas gas is odorless.

So my conclusion has to be that there is a difference but ultimately the question has to be that no matter how marginal the difference does it make one better than the other? I think not. Moreover the timely addition of other wood chips to the heat source during the cooking process can completely mask the difference and add further flavors.

So if flavor isn't the issue, what is it that would make you a gas man rather than a charcoal man?

Preparation time. If you are the sort of person who likes to grill on impulse then it's got to be gas. Many of my friends will tell me about how they get in from work in the evening, it's a warm night and they just fancy cooking outside without any fuss. They just light their (gas) grills and ten minutes later they are searing a steak. When it comes to making a decision and getting ready to cook, there's nothing more immediate than gas.

Conversely there's other out there (like me) that simply just love playing with fires and like to cook the way of our forefathers. There isn't the immediacy of gas, there's more preparation and there's no way to control the temperature or the flames.....but that's the way we like it.

To be fair there is slightly more clean-up with charcoal in that there's the ash to clear after each cookout but contrast this with having to regularly clear burner nozzles it's probably six of one and half a dozen of the other.

So what it really boils down to is who you are and not which heat source is better than the other. Have you worked out what you are? Are you a charcoal man, or are you a gas man? Maybe you're neither, maybe you are a woman?

Texas Style Barbecue Sauce Recipe For Ribs

2011-10-08T13:26:00.000-07:00

By Paul Yates

Texas barbecue sauce is different to sauces from other areas in every way - its consistency, its color, whatever way you look at it Texas BBQ sauce is unique. It is also perfect for ribs.

Let's take color for a start. Generally a Texas barbecue sauce will look more like a gravy because it's brown. The thick gloopy ketchup based sauces that emanate from further north are nowhere to be seen so forget about red and forget about thick. Because the sauce is thin it works well as a mop or a finishing sauce and with ribs I like to use it as both.

One of the reasons why they are typically used as mops is because of the traditional way to cook in the Lone Star State. You or I would cook ribs in the smoker, indirectly and go for low and slow but a typical commercial pit in Texas is direct heat and this means that the ribs will cook at a higher temperature. To keep as best as possible to low and slow the ribs will be removed from the pit every so often to cool down and what better way to keep something cool than to douse it in barbecue sauce? I still prefer my ribs indirectly cooked and the odd splash of sauce during the cookout is good enough for me but what's really great about a Texas barbecue sauce is that it's thin enough to really penetrate the meat and pack the flavor in.

The recipe below is my own adaptation of one that's readily regarded as the standard. Follow the method statement below and enjoy! It'll make just over a litre or one quart and don't just save it for your ribs, it works great on brisket too.

Ingredients:-

2 teaspoons freshly ground black pepper
2 teaspoons chili powder
1 tablespoon paprika
1 teaspoon cumin
1oz or 25g beef dripping
1 large onion, finely chopped
6 cloves garlic, peeled and crushed
1 green pepper, chopped
1 cup of your finest local lager.
120ml or 5 fl oz ketchup
120ml or 5 fl oz apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons Muscovado sugar
2 teaspoons Tobasco
½ litre or 1 pint of beef stock

Method:-

Spoon the ground black pepper, chili powder, paprika and cumin into a bowl and mix it up.

Take a saucepan and place on a medium heat, melt the beef dripping and fry the onion until the onion is translucent (this will take about 5 minutes) and afterward add the green pepper, garlic and the spice mix.

Stir this mix and just like when making an Indian curry, give it a couple of minutes to allow the spices to cook before adding the remainder of the ingredients. Once everything's in there, simmer and stir for 10 to 15 minutes until everything has mixed well and then you're ready to mop and to serve.

Brush it lightly over your ribs at hourly intervals and then serve on the side. Enjoy!

Barbecuing Tips - Using Indirect Heat

2011-10-07T13:23:00.000-07:00

By Paul Yates

If you're new to barbecue than you might not know what indirect heat is so let's first of all make that clarification. Indirect heat is where the food is not sitting immediately over the heat source. To give you an everyday example of direct heat then think of a broiler (or grill as they're described in the UK) whereas an everyday example of indirect heat would be cooking in an oven.

So how does using indirect heat on a barbecue differ from the traditional oven? Well it's all in the speed of the cooking process and the opportunity to add flavor with the use of smoke. Below you'll find my tips for making the best of indirect cooking, they're not all related to the barbecue and some can be applied to traditional cooking in the oven but if you are looking to start barbecue smoking food for the first time then there's something here for you.

Low and slow is the name of the game. In other words, low temperature cooking and generally between 225 Fahrenheit and 240 Fahrenheit - that's about 110 - 120 Celsius for the Europeans among us. Slow cooking over a long period of time. Dependent on what you are cooking it could vary from 30 minutes to one hour cooking time for every pound weight of meat

This low and slow process gives the sometimes chewy connective tissues in meat the opportunity to break down and so produce a much more tender result. Many use the term "fall off the bone" tenderness to describe the end result. My personal preference is not to go that far with my cooking but it still gives a good description of where the low and slow process takes you.

Given the fact that the low and slow process breaks down the connective tissues so well, indirect barbecue cooking is ideal for cooking some of the less tender cuts of meat such as brisket which is great because it means that you don't have to spend a fortune on raw materials.

Considering the long cooking time it's important to take steps to make sure that the meat remains moist and there's a number of ways to do this. Firstly marinading the meat overnight before cooking is a great vary to prevent food from drying out, it's also a good way to start the tenderization process too. Technically a marinade contains some acid and a good balance flavor wise to an acid is sugar - sugar is a great tenderiser of meat. Just remember to steer clear of salt in a marinade because salt will serve to toughen the meat.

Next try a mop or baste. This is something that you can add during the cooking process at regular intervals, the only thing to be careful of however is every time you open the lid of your barbecue to apply the mop, you let all the heat out. Apply a baste or mop regularly but not too often.

Finally, use a water bath. This need only be an oven tray sited underneath the cooking grate, nothing more complicated. The water bath will gradually steam through the cookout effectively meaning that your complete cooking process is done in humid conditions. During the cookout, check that there is sufficient water in your bath to maintain the humidity and if it does dry out, refill with hot water otherwise your water bath will act as a heat sink and absorb heat from your barbecue until it is back up to temperature - this makes internal temperature control so much more difficult and the problem is so easily avoided.

Weber Q 320 Portable Outdoor Propane Gas Grill Review

2011-10-06T13:21:00.000-07:00

By Michael Bugan

If you enjoy having barbecue parties in your backyard or at the nearby park with all your family members or friends and can't seem to find a grill that can handle the large amount of food that you want to cook, the Weber Q 320 Portable Outdoor Propane Gas Grill might just be what you need. This fascinating gas grill can cook 26 hot dogs, 18 hamburgers, or two whole chickens at once thanks to its two stainless steel burners and 462-square-inch cooking space. Just imagine how much time you will be able to save with this grill. Another cool thing about the Weber Q 320 grill is that it has a large, 69-square-inch warming tray that will your food warm without the need of a separate warmer.

Besides its large cooking space and warming tray, the Weber Q 320 grill also offers tons of other attractive features. The electronic ignition system provides easy, reliable, and safe lighting. The body and the lid are made from cast aluminum which is very durable, and the frame is made from sturdy glass-reinforced nylon. This grill comes with two removable folding worktables with tool hooks. The porcelain-enameled cast-iron cooking grates have no gaps so that no food will fall into the burners. They can maintain even temperatures across the cooking area and because of it you don't have to worry that some parts of your food will be undercooked or overcooked. Also, the lid comes with a built-in thermometer that allows you to monitor the temperature of the grill. The grill bolts onto a stationary cart with rolling wheels for smooth mobility.

Despite all the amazing features the Weber Q 320 has to offer, it also has a drawback. It is not exactly easy to assemble because it has many parts. You should definitely read the manual first before assembling this gas grill. However, you only have to assemble it once to enjoy countless BBQ parties with your friends and family.

Prices start from $350, and may vary between stores. You will also get a 5-year limited warranty and a Weber Q recipe booklet. Although it is slightly pricier than most gas grills, it is worth spending the extra money in order to get the best quality and durability. It can last for years and it means that you can do lots of barbecue parties without having to get a new grill in the future. So what are you waiting for? Get a Weber Q 320 Portable Outdoor Propane Gas Grill now!

Cook And Eat Outdoors

2011-10-05T13:17:00.000-07:00

By Simon Barnett

In Australia eating outdoors or 'alfresco' is the norm. They have the ideal climate most of the year but there is no reason why we shouldn't all dine outside.

It makes eating fun for the kids, brings families together and makes meal times more of an event than something that needs to be done.

Barbecues, picnics, self service salads, finger buffets some of the favourites but why not eat your breakfast outside, especially on a lovely summers morning.

The first thing to consider of course must be the weather, some of us are lucky enough to have a quite consistent climate while others might have the risk of getting a bit wet.

Umbrellas and canopies come in hundreds of different types, shapes and sizes, permanent or removable to protect against the rain or the sun.

Decide where you want to create an outdoor area. First choose where to put it, depends on the size and shape of your garden. Close to the house on a patio where you can fit a retractable canopy or awning or in the middle of the garden on the grass with a paving stone path to it so fewer spills happen when carrying your food to the table. Maybe tucked into a special corner of the garden surrounded by bamboo or wooden screens or trellis with plants growing up them; very pretty.

Decide on the feel you want, romantic in an enclosed area surrounded by sweet smelling shrubs or open with plenty space for the kids to run around and open to all who want to join in.

Next what to cook your food on. The free-standing barbie of which there are many styles either charcoal or gas, cheating a bit but so much cleaner.

A brick or block barbeque are quite simple to build and is then a permanent feature and why not build in a small sink and bar area, almost like an outdoor kitchen and save the hassle of carrying the dirty dishes in to wash.

Then finally, somewhere to sit while you enjoy all that lovely food. If you have built your cooking area why not extend it around and build benches on both sides and put brightly coloured cushion seats and backrests. A wooden gazebo over the top and you have the perfect barbeque area.

A space heater for the chillier evenings and you are ready to go, prepared for any thing.

If you are not wanting anything so permanent. Most garden centres have many ranges in patio furniture, tables and chair sets in either wood or cast iron, wooden bench sets. Hammocks and swings to lounge around on after the feast.

Grilling Tips - How to Grill Tilapia Perfectly

2011-10-04T13:16:00.000-07:00

By Maria Antoniet Fornillos

Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking. It is one of the easiest seafood to grill making it very much in demand in the world market. Tilapia is also one of my favorite fishes to prepare and since I like it perfectly-grilled, I always brush a little olive oil around it before putting on the grill. This way I can be sure it will not stick into the grates and oiling down the grill after cooking can be easy.

When preparing tilapia on the grill, choose at least an inch thick fish to prevent breaking apart when you turn it. If you happen to get tilapia with uneven sides, cook the thicker half first. Although others find it fine blackening the tilapia, I still suggest grilling the fish at a medium heat for a juicier meat. As soon as the meat turns white, remove it from the grill right away. I usually place my tilapia directly on the grates for five to ten minutes or so then flip it once in a while to prevent the chance of burning the skin. Don't flip repeatedly as it may break the fish apart.

For a deliciously grilled tilapia, you need hot coals and a marinade or rub for seasoning. You can put fish directly on the grill, on a grill basket to make it easy to flip, or on a grill pan. Regardless of how you want to prepare tilapia on the grill, do not overcook. You can salt the fish all over, marinate it prior to grilling, or coat it with your own rub and enjoy the aroma while it grills, but never overcook. Here's an example of preparing tilapia on the grill:

You'll need:

    * ½ teaspoon pepper
    * ½ teaspoon salt
    * ¼ cup vegetable oil (olive oil is best)
    * 8 tilapia fillets (scales scraped off)

How to Grill:

Brush your grill with oil. Fire up the barbecue grill and preheat. Season the fish with salt and pepper then wrap the seafood with aluminum foil and place at the center of the grill. Cook each side 4-6 minutes, depending on the size of tilapia. To check for doneness, remove fish from foil. Return to grill if not yet cooked. Transfer into a serving plate and garnish with your own creativity. Serve while still hot.

One more thing, since tilapia is generally mild in flavor, season it well to make it tastier. It's the top most secret for a fantastic tilapia grill.

Top 10 Features Of The Best Barbecue Smokers

2011-10-03T13:13:00.000-07:00

By Alexander Sutton

There are almost as many models of smokers to choose from as there are people who want to buy them. There is a lot of room for personal preference when you are choosing your new smoker. But a few things are absolute must haves. These top 10 features of the best barbecue smokers will help you select a quality smoker within your own personal preferences.

1.) An accurate thermometer is mandatory. You will use it to time your cooking, to decide when to add fuel or adjust the temperature and to determine when the food is done. If the thermometer that comes with your smoker is not accurate (which many of them are not, no matter how much you pay for the smoker), buy one separately. It is worth the purchase price.

2.) Wheels are important. If you use your smoker on a wood deck, wheels will make it easy to put the smoker next to the railing when it is not in use and move it out and away from the wood when you are ready to use it.

3.) A finish that is easy to keep clean is more important than one that looks good in the store. Picture how it will look after a few months in the weather and after it has been cooked in many times. If you are willing to keep a stainless steel model bright and shiny, they look fantastic. If you are not much for cleaning up, a matte black finish will look better when it gets some wear on it.

4.) A well written user's manual will teach you a lot of things about your smoker that may take months to figure out on your own. From assembly of the smoker to every day use, a good user's manual will likely safe you some costly mistakes.

5.) A tightly sealing lid is necessary to keep the internal temperature of the smoker steady. If the lid does not seal tightly, you will loose a lot of heat and smoke flavor. It will also use up more fuel and it will take longer for your food to cook.

6.) A bowl for drippings is important. It will help you keep the area clean, and the drippings are useful for a lot of things. Even if you will just discard them, make sure you have a drip plan in place.

7.) A firebox suitable for direct grilling will save you the money and space of having two separate units.

8.) Vents that are easy to adjust. Keep them well oiled.

9.) A rack for the coals will allow air to circulate around the coals and keep the fire going longer. It will also help to light the fuel you add during cooking.

10.) A cover for the smoker may not come with your model, but buy one at the same time. It will help your smoker last longer and look better.

These top 10 features of the best barbecue smokers will help you make a purchase that you will enjoy for many years.

Barbecue Smoker Maintenance Guide For Extended Use

2011-10-02T19:05:00.000-07:00

By Alexander Sutton

There are several things that you need to get into the habit of doing with your new barbecue smoker so that it will last for many years. Some smokers and grills are a significant investment for the backyard barbecue enthusiast, and a good, quality smoker needs to serve the family as long as possible. Follow these simple barbecue smoker maintenance tips for extended use to get the best use out of your barbecue smoker.

A new smoker should always be seasoned, just like a new iron skillet or grill. To season your grill, coat the inside of the unit and the grates with cooking oil. Peanut oil works well for this because it holds up well in heat. Vegetable oil also works, and canola oil will do fine as well. Olive oil will not hold up in the high temperatures produced by a smoker or grill.

Light a fire in the fire box. Bring the temperature up to about 500 degrees for 20 to 30 minutes and allow the fire to burn out. This will seal the oil into the interior of the grill and seal out the moisture, preserving it from rust.

Never leave charcoal sitting in the grill until the next time you use it. Allow the charcoal to burn completely out until you are sure there are no more hot coals. Never leave them in the smoker longer than overnight. When it is safe to do so, dump the cool charcoal into a garbage can or another container. Charcoal holds moisture, and leaving it in the smoker between uses will cause the smoker to rust.

When the cooking is done, use the steel brush to clean all of the food off of the grates. When the smoker is completely cool, wipe the grates down with a paper towel or rag. You can also use a commercial grill cleaning product to clean off the burned food. If the grill is well seasoned, the steel brush is all that you should need.

Be sure to close the vents and the chimney vent if it rains before the smoker is cool enough to cover. After the smoker is completely cool, wipe it with a dry rag and cover it well. If your smoker did not come with a cover, the separate purchase is worth it. If you have to use a damp or wet cloth on the smoker exterior, let it dry completely before covering it.

Barbeque Chicken - Tips To Make Delicious Barbeque Chicken

2011-10-01T19:03:00.000-07:00

By Rose Pleasure

For make a very delicious barbeque chicken the best way is to add a specific sauce and make same preparation process for barbeque. Different methods can be used to get the chicken ready for the barbeque. One method is to marinate the chicken in a flavored sauce such as lemon pepper or teriyaki which will be better described in this article.

Teriyaki is a popular Japanese marinade basically used for fish and for this reason; I am not going to describe the original Japanese recipe which is most appropriate for fish barbeque. On the other hand, there are many teriyaki chicken barbeque recipes that are very popular all around the Asia and also in western countries, where the ingredient list is a little bit different. Instead the original Japanese way for teriyaki barbeque is to broil the meat on a pan; the chicken teriyaki usually is making on the grill.

In the Asian way the main ingredient in teriyaki sauce is the mirin, which makes the characteristic flavor. For a better barbeque chicken, people like to remove the bones at begin of the preparation and the chicken meat is usually also sliced as well.

Basically traditional teriyaki is a sweet soy sauce with mirin and sugar. For about 3/4 lb of chicken breasts and thighs the most traditional recipes are:
- 4 tbsp (tablespoon) soy sauce
- 2 tbsp sake
- 4 tbsp mirin
- 2 tbsp sugar
- 1 tbsp vegetable oil

For the best barbeque chicken you can add a pinch of grated ginger or some extra ingredients such as sesame or garlic, as you like.

Preparation method:
1. Put the soya sauce, sake and mirin in a bowl.
2. Add the sugar and mix with a spoon.
3. Put the chicken into the bowl and dip it in the preparation.
4. Leave to marinate for about 15/20 min.
5. Heat the oil in a pan and put the chicken. Brown the chicken until done.
6. When the chicken is almost cooked, pour the teriyaki sauce into the pan and leave the chicken to cooking until it gets glazed.
7. Pour the remaining sauce from the pan on the teriyaki chicken and serve it on a plate with rice, salad or vegetables that can also be marinated in the same teriyaki sauce.

Most of western teriyaki barbeque chicken recipes using different sauces instead of mirin, the most used are Tabasco sauce. The following recipe is very popular in America and UK:
- 4 tbsp soy sauce
- 2 tbsp Tabasco sauce
- 4 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 tbsp clear honey
- a bit of butter

Preparation method:
1. Mix soy sauce, Tabasco, honey and sesame oil into a bowl with a spoon.
2. Put the chicken into the bowl and dip it well in the marinate sauce.
3. Leave the chicken to marinate for about 10/15 minutes.
4. Heat the vegetable oil in a pan.
5. Put the chicken in the pan and fry it until is well browned and almost cooked.
6. Take off the chicken and put the teriyaki remained in the bowl.
7. Boil the preparation into the pan for some minutes until is little reduced.
8. Add the butter and mix until the sauce became glossy.
9. Put the chicken onto a plate, pour the sauce on it and serve with rice and salad.

How to Season Hamburger Patties

2011-09-30T19:01:00.000-07:00

By Harriet Hodgson

Whether they're chicken, beef, turkey, or lamb, burgers are an American classic. Most of us prefer beef burgers and it's important to buy meat with the correct fat-to-lean ratio. Eighty-percent meat contains 20 percent fat. Similarly, 85 percent meat contains 15 percent fat. Ninety percent beef contains 10 percent fat. The leanest ratio is 93 percent, or seven percent fat.

You need some fat to keep patties from breaking apart and falling into the grill. If you choose a lean cut, add one egg to one pound of meat to hold the patties together. Most of us reach for the salt shaker before we take our first bite of a burger, but it's best to go easy on salt.

Keep in mind that condiments -- ketchup, mustard, pickles, pickle relish -- all contain salt. Side dishes like French fries, potato chips, fried onions, and macaroni salad may be high in salt. Instead of reaching for the shaker, reach for some spices.

The great thing about spices is that they can be customized. Mexican burgers, for example, may contain chili power and cumin. Greek lamb patties, on the other hand, may contain garlic and oregano. Swedish patties may contain allspice, nutmeg, and a dash of sugar.

Vegetables add flavor and fiber to grilled meat. Finely chopped white, yellow, and purple onions are options, along with chopped scallions. To enhance the flavor of a Greek burger, add chopped roasted red peppers from a jar and chopped parsley. (Italian parsley works best.) Chopped mushrooms add flavor to all kinds of meat.

To get your kids to eat more vegetables, mix defrosted chopped frozen spinach or finely grated carrots into the patties.

Cheese also packs a flavor punch. But shredded cheese from the grocery store has a coating on it to keep it from clumping. This coating can affect melting. When you mix this cheese into patties, it may not melt, and retain is stringy shape. So it's best to shred your own cheese.

If you love blue cheese as much as I do, add it to your patties. Don't add too much, though, or your patties will fall apart. A half cup to one pound of meat is a good ratio. Grated Swiss cheese brings out the flavor of chicken, turkey and beef. Mix the cheese into the meat, grill the patties, and top them with sliced fresh mushrooms cooked in butter and seasoned with thyme.

You may also season patties with commercial products such as chili, soy, and fish sauce. If you use soy or fish sauce cut back on the salt. Instead of adding sauces to the meat, you may stir up a sauce for topping. Sauces can be made quickly. For Aioli sauce, combine two tablespoons light mayonnaise, 2 tablespoons plain yogurt, 2 tablespoons crumbled feta cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper.

Don't cook the same old burgers on your grill. Add zip with commercial sauces, cheese, vegetables and spices. Then savor the first bite of your burger masterpiece! http://www.harriethodgson.com

Meteor Barbecue Review

2011-09-29T18:59:00.000-07:00

By Mike Frecklington

The Meteor BBQ - Great Value?

The Meteor Barbecue from Outback was introduced in 2011 and is designed to fill the gap in the Outback range between the Omega gas barbecues and the Excelsior and Spectrum at the high spec end of the range. With more features than the Excelsior 3 burner but for a lot less money, something has to be missing from the Meteor right?

The Outback Meteor barbecue includes; 1, Main cooking area: 61 × 44.5 cm. 2, Porcelain coated cast iron grills x 2. 3, Porcelain coated warming rack. 4, Stainless steel burners x 4 5, porcelain-enamelled 'flavorizer' bars. 6, Built-in thermometer. 7, Electronic ignition. 8, Front panel with storage tray 9, Gas side burner. 10, Wheels. 11, Dimensions - 130 × 21.5 × 121 cm. 12, Recommended fuel: Propane gas (not included)

So what's great about the Meteor barbecue?

The Meteor barbecue is quite sturdy and solid so with a little maintenance will last for many years. The large cooking area and warming rack can accommodate a large amount of food making the Meteor barbecue a great choice for entertaining at large parties and functions. After all the guests have gone home, the cleaning is done easily and quickly as the barbecue contains no lava rock and instead uses the new 'flavourizer' bars which vaporizer all the juices sending the flavour back onto the food, in a similar but cleaner way than old fashioned lava rock. The grills are coated with porcelain which is much easier to clean than the cast iron on offer on cheaper barbecues.

OK so we know it's good, but what's the catch?

The first down side of the Meteor barbecue has got to be building the thing! Lots of parts and an instruction manual that seems to be in a foreign language may have you screaming if you're not used to building flat pack furniture. You will find it easier to build the Meteor barbecue with a little help from someone else and I would certainly advise not tightening up any nuts and bolts until you've finished putting it together to allow some movement for lining up parts. Take care when screwing the nuts and bolts together as the threads are low quality and if not square and true may easily strip. The biggest negative of the Meteor is the build and finish quality. From new, most barbecues have scratches in the paint and missing enamel from the hood and cooking parts. Sometimes you may find small dents in the metal work that could have happened during transit but I have seen dents on models which could have only happened pre-transit and not picked up on the quality control post manufacture. The Meteor barbecue could also do with a pull out tray under the burners to aid cleaning like some of its counterparts from the Outback range.

Worth the money?

The Meteor barbecue is certainly a bargain, that's for sure. Voted best buy by 'Which' magazine, the Meteor offers what many models don't for a lot less money. Ok so it's not perfect but it's certainly well worth the money.

Looking for more info? Find the Meteor barbecue manual here. Meteor barbecue product page for great prices.

We are the online shopping home of Crowders Garden Centre. We have been supplying our customers with high quality gardening products for over 25 years and you can now access our products here at our online shop for delivery throughout the UK or collection in our Garden Centre in Horncastle, Lincolnshire.

As well as all the usual gardening products you would expect from a Garden Centre, we offer great prices on Outback Barbeques, Alexander Rose Furniture, Hippychick Wheely Bugs, Elephant Beanbags, Outdoor Clothing, Kitchenware, and Birdcare. For more information, please contact: orders@crowders.co.uk or visit us at http://www.crowders.co.uk/

Cooking Fantastic Paella Outdoors

2011-09-28T18:57:00.000-07:00

By Steve Goeringer

Cooking fantastic paella over an open fire is a great way to spend time entertaining friends and family. We've developed an approach to cooking on our patio that is perfect to share with friends. We have several favorite paella recipes, but we know that seafood paella is what must people expect. The secret to great paella is the best ingredients cooked in a shallow pan. The key ingredients are great bomba rice, Spanish olive oil, and authentic saffron threads. We've experimented with many items and this is a case where using gourmet quality items is worth the expense.

Cooking paella outside on an open fire is great fun. All you need is a way to safely (and legally) have a nice wood fire that allows you to put a paella pan over the heat. The approach we used is inexpensive -- we use an inexpensive fire pit. We used two pairs of gardening bricks to add some height and direct heat towards the pan. Over this we put a large grill grate like you might use camping. It would have been nice to have a heavier grate -- the paella pan can be quite heavy and we worry about the paella pan bending the grate and falling over!

We use a variety of wood -- pine, cotton wood, oak, mesquite, cherry, apple. These all work very well, though we tend towards liking the flavor of the oak and mesquite most. Note that the smoke is almost not detectable in the paella -- the flavoring is very subtle. We usually start the fire with pine because it is inexpensive and then move towards hardwood as we get a good bed of cooking coals going.

Making paella on an open fire isn't much different than cooking on a gas range. Once you've let the fire burn down to coals and added a few small pieces to keep the fire going and hot, you put the pan on your grate. You let it warm and then add your olive oil. Once that's hot enough to cook an onion, you start following your paella recipe. This will usually start with cooking any of your slower cooking items like chicken, squid, and fish. Once these are done, you reserve them to a warm bowl. You may need to add a bit more olive oil. Then you add your aromatics (onions and garlic) and then other vegetables like bell peppers.

At some point, you're going to need to add rice. We usually push the vegetables and things already in the pan to one side, then add the rice and brown it just a bit. It doesn't really get brown, but it seems to make it a bit firmer and crisper when the dish is done. Then you add your stock and stir it all together. The saffron will be one of the last things you cook.

Once the liquid starts to cook in, you really don't want to stir the paella any more. You want the liquid to slowly cook in until completely absorbed. If done right, you'll get a little bit of carmelization of the rice touching the pan -- this is called socarrat. This should be crispy, golden brown rice. Not burnt. However, even the nearly burnt tastes good to me. Getting good socarrat is where art meets cooking with paella. It may take me a few more years to get that part of making paella mastered!

For us, cooking paella is a social event that should be shared with friends snacking on a variety of tapas over a few hours.

Steve Goeringer is a web publisher and author with a wide range of interests. He writes about cooking, entertaining, technology, war games, shooting, and more. One of his favorite blogs is: http://goeringer.posterous.com/. For more details on cooking paella, including some good video and pictures, see: http://www.squidoo.com/paellarecipes.

Weber Q320 - Eight Benefits of Using This Gas Grill

2011-09-27T18:55:00.000-07:00

By Jenny Lange

This article aims to help people who are planning to buy the Weber Q320 portable propane barbeque (BBQ) gas grill of the Weber series from Weber-Stephen Products LLC, the leading and popular manufacturer of grills and other BBQ accessories in the United States. Remember, reading a Weber Q320 review first will enable you to make a better decision.

The Main Features of the Weber Q320

1. It has integrated an easy to use and reliable electronic ignition and thermometer for measuring accurate temperature.

2. It has a 69-square inch warming tray that maintains the hotness of any food you cook.

3. The Weber Q320 has twin stainless steel burners. Never forget that stainless steel is the best material for gas grills since it is rust free, heats up quickly, and very strong. Moreover, it is easier to clean and maintain after use. Be cautious of gas grill models, wherein only few parts are made of stainless steel and the rest are cast iron and aluminium, which are considered as low-grade materials.

4. It has 462-square inch cooking space. Cooking foods at large amounts for various occasions is never a problem with the Weber Q-320. In fact it can simultaneously cook two big chickens or 36 sausages. It cooks evenly without cold spots or random hold, while slicing vegetables is never a problem due to ample space. In addition, the foods cannot slip through the grill because it has no big gaps.

5. It has burner valves that are completely controlled that generate a super powerful 21, 700 British Thermal Unit (BTU). It is advised that you should know the power of the gas grill depending on how you are going to use it. For instance, a 600-square inch cooking area with 10,000 BTU burning capacity is perfect for most families.

6. The dual work stations of the Weber Q320 with tool hooks are foldable.

7. It has stationary cart and requires a standard size propane tank weighing 20 pounds.

8. The gas grill has a 5-year limited warranty.

The Disadvantages of Weber Q320

1. It can bring confusion to people who are going to assemble it for the first time.

2. Although the burners are made of stainless steel, the cart and the grill are made of resin and the rest of the parts are made of top-quality aluminium. Moreover, portability is also misinterpreted despite its very solid construction. Nevertheless, durability is not a big issue because it is a gas grill from Weber and the warranty that it provides can ease your fears.

3. The Weber Q320 is more expensive compared with other Weber Q series including Q120, Q200, Q220, and Q300.

4. Compared to natural gas grills that burn cleaner, propane gas grills have higher running costs.

The Weber Q320 is strongly recommended for individuals who love to cook everything on the grill, who look for lasting, quality grills, and who want spacious cooking area. The overall features are fantastic that can exceed your expectations. The Weber Q320 deserves the thumbs up rating because it can prepare any meal that you desired.

Weber Smokey Mountain Cooker - 3 Important Factors You Should Consider

2011-09-26T18:53:00.000-07:00

By Jenny Lange

The Weber Smokey Mountain cooker is one of the new inventions of Weber Smokey Mountain. Even newbies will love it because it is easy to use and you can expect to get the best slow cook barbecue. Unlike other lower quality smoker, this cooker makes the best smoked barbeque meat you never expect. The best thing about the Weber Smokey Mountain cooker is that it is received many awards for quality and excellence. It is also used by many people in cooking competitions and the results are undeniably perfect.

Important Benefits of Weber Smokey Mountain

1. Maintains stable temperature - The best thing about the Weber Smokey Mountain is that it maintains stable and consistent temperature that other smoker or cooker does not. That is why you can expect to achieve real smoke house flavor even you are cooking at home. In addition, to ensure the stable temperature the new version of smoker has a built-in thermometer. That is why it is very possible to keep the temperature at any temperature you want.

2. Controls and adjust the airflow - another distinctive feature of the smoker is the individual vents that adjust and control the airflow of the unit. The meat stays tender and moist because the unit has water pan. However, the water should heat up to the desired temperature before you add the meat. For easy cleaning of the water pan it should always be covered with aluminum.

3. Rust-proof - This smoker won't rust because it is made of enameled steel. Likewise, the handle is heat resistant with bigger and wider opening for the charcoal. That is why it is very convenient to place the charcoal in the unit.

Weber Smokey Mountain Specifications that you should know are:

1. The smoker has three sections such as the charcoal bowl, the cooking section and the cooking grates.
2. The temperature control regulates and maintains the temperature.
3. It has three adjustable vents that provide precise control of the fuel combustion.
4. The convenient access door in the side of the cooking section of the cooker allows easy adding of water while cooking. This means that you need not disassemble the unit and it is supported by three sturdy legs.

The Weber Smokey Mountain is highly durable and when you buy one it offers 10-year limited warranty. The Smokey Mountain cooker is available in two sizes yet both offers with the same features. All you have to do is to choose the ideal size that would fit the purpose. Obviously, the cost of this smoker is quite pricey yet it is competitive with other models of smoker.

Weber Q-300 - Five Important Benefits of Using This Grill

2011-09-25T18:51:00.000-07:00

By Jenny Lange

Do you want to cook your favorite barbeques in a weekend but you're current gas grill is giving you a lot of headache? Why still stick to your old barbeque grill if there's a more convenient way to heat up your weekends and roast up your meat and hot dogs with the new Weber Q 300 Gas Grill. Your barbeques will surely taste better than before with Weber Q-300, a top quality modern gas grill from the maker of innovative grill machines, the Weber brand. If it takes you several years to find your ideal barbeque grill then your long wait is over as the Weber Q 300 Grill is always ready to spice up your day with its incredible features for one-of-a-kind cooking happenings.

The Weber Q-300 is a full-size dual burner gas grill that can take your roasting and grilling activities into the next level. Just set it up on your patio and you will experience these magnificent benefits:

* Fat-free and spatter-free cooking experiences
* One touch ignition system
* Built with the premium and top-of-the-line materials
* Space-saver and gas-saver
* Great barbeque tool even for beginners

With Weber Q-300, fat-free cooking was made possible and you don't have to worry for flare-ups. And how could this happen? The answer is "natural convection" and the Q-shaped burner. No other barbeque gas grills like the Weber Q-300 that has protective roof section on top of its Q-shaped burner (rated 15,000 BTU and built with stainless steel) which enables the natural convection process without letting the fats and juicy extracts from the meat to fall directly on the flame but to go directly on the disposable tray underneath.

If you are worried on the spatter from the barbeques to stain your beautiful patio, this is not anymore a problem with Weber Q-300, just close the lid while roasting or grilling then the patio is spatter-free. Plus, this will give terrific results on the taste of your barbecues. With just a simple push on the ignition button, firing up the Weber Q-300 is very easy.

Moreover, the materials used for the construction of Weber Q-300 are thermoset resin and cast aluminum; aside from being sturdy the rust won't buildup easily on the grill. Same also on the cooking grate, since it is made of cast iron there's no room for the rust either. When purchased, it includes a 5 year limited warranty. And also, just like the other Weber models, the Weber Q-300 is easy to maintain and cleaning it hassle-free, too. It can also save space in your patio with its side tables that can be fold down.

With these benefits and distinctive cooking pleasure, the Weber Q-300 is definitely one of the ideal choices, even for those who have less experience in grilling and roasting meats.

Gas Barbeque Solutions - Why Choose a Gas Barbeque?

2011-09-24T18:49:00.000-07:00

By Jeff Lander

Picnic enthusiasts, backyard barbecue enthusiasts and all who love to entertain will definitely know and understand the fun, laughter and good times that friends, family and comrades can derive from a good barbecue. And some of the best barbecues are definitely those whipped up on gas barbecue grills. There are various advantages of using gas barbecue grills compared to other grills such as charcoal.

First and foremost, gas barbecue grills light up instantly and the flame is ready for grilling in just an instant. This is different from charcoal grills because these need some time, effort and patience, before they are hot enough to grill.

Gas barbecue grills do not leave any residue after grilling. The gas burns clean and the cleaning process is easy and fast, once the barbecue process is over. Charcoal grills usually have ash, as a residue from burning the charcoal. Charcoal ash is dirty and takes a lot of time to clean out. Ash is also very messy, making the cleaning process much more tedious and time consuming.

Gas barbecue grills offer temperature control. This makes it easier to adjust the heat for the various food products that are to be prepared. While charcoal and other fuels have a constant rate of heat which will depend on the amount of fuel in them, gas can be easily controlled, making grilling various foods easier, fun and produces well prepared foods.

There are other attractive features that gas provides. The gas burner on a gas grill has a safety valve that ensures safety of the liquid gas as well as the entire barbecue process. This safety feature is especially attractive. Gas also burns for long hours and extended barbecues can be prepared for large groups of people. Charcoal burners will have to be cleaned out and refilled once the charcoal fuel that was loaded is exhausted.

When buying a gas burner grill, it is important to consider one with a side burner. A side burner will enable dishes such as onions, tomatoes or other veggies be prepared as the meats are being grilled as well.

A good gas barbecue grill should be portable. Heavy and large burners may be difficult to move around and may restrict the location of picnics and barbecues. Gas burners are a great buy and are very handy when it comes to entertaining. Gas cylinders can easily be refilled when empty. The benefits they have far outweigh any cons.

We know that looking for reviews and the best prices for gas barbeque grills can be an annoying process to say the least. There are virtually thousands of sites everywhere and all the information is so scattered that it's easier to get distracted.

That's where we come in. We present to you only the best user rated models for the most competitive prices ever. If you're looking for a good gas barbeque grill, this is the right place. All our reviews are from actual users and are brutally honest. You will find all the help and information you need to make a sound purchase decision.

Weber Genesis E-310 - All You Should Know About This Grill

2011-09-23T18:47:00.000-07:00

By Jenny Lange

There are numerous gas grills that are out in the market today but one of them stands out most, the Weber Genesis E-310. Your picnic during the weekends will be more exciting and fun-filled if you can cook for your loved ones and other members of the family, then you should buy Weber Genesis E-310 as your main partner for your outdoor cooking needs.

This review is written to provide you with the pros and cons of using this amazing gas grill and why it is the best to choose among the other brands out there. If you are having problems with your current gas grill then read this article so you will know that such gas grill is the right replacement and the right choice to invest your precious money.

What makes the Weber Genesis E-310 different from the other gas grills? A typical gas grill may last only for at least a couple of years or less and will require you to buy a new set afterwards. If you choose this gas grill, you don't need to spend hundreds of bucks every other year as the product is intended to last for 10 years and more! Yes, you read it right since the warranty of the stainless steel burner tubes has 10 years limited warranty period while the rest of the major parts has 2, 3, 5, and 25-year warranties (read carefully the terms and conditions for the warranty of a particular part).

We have gathered some of the positive feedbacks from the customers who are satisfied with the Weber Genesis E-310 and most of them elaborated that the product is:

* Easy to use and the burners can heat up quickly thus reducing the cooking time for the preparation of the food. With its front mounted control system, each burner has their individual control knobs so adjusting the temperature is very convenient.
* Very simple to assemble in much lesser time compared to other gas grills.
* Maintenance-wise and cleaning the grill is so simple because the work surfaces are made of stainless steel

Furthermore, the Weber Genesis E-310 has ample space for its cooking surface (can hold up to 30 burgers at a time!) and with a space provided as the warming rack area. The only drawback about Weber Genesis E-310 is the tank is not included in the package, especially in LP models, which means you to need to buy it separately upon purchase.

Help With Choosing a Grill

2011-09-22T18:45:00.000-07:00

By Bobby Frankel

Buying a new grill can be a complicated process but with a little effort you can find a grill that is just right for you. The two issues that make buying a grill complicated are not taking the time to determine what type of grill you really want and choosing between all the different brands.

To determine what type of grill you really want ask yourself the following questions and make sure you write down your answers. Do you want to cook with gas or charcoal? Are you looking for a grill to keep in your backyard or are you looking for one to take to tailgate parties? What is the largest number of people you are think you will need to grill for? How much money are you willing to spend on a grill? Do you only want to grill or do you also plan on slow smoking?

If you take the time and try hard to define your needs then grill shopping becomes much easier. You might discover that you are just going to be cooking a few hamburgers every week and a small tabletop gas grill will work just fine. You might discover that you want to learn how to make competition quality pork ribs and that a large charcoal kettle is the only way to go. Whatever your needs are, they should be clearly defined before you ever start shopping.

Once you decide the type of grill you need you will need to choose a particular model. There are many good sources of information to consult and it would be a mistake not to review them. Online stores such as Amazon allow customers to write very honest reviews about how satisfied they are with particular grills. Traditional big box stores (Home Depot, Walmart) also have an on-line presence where people have written about their experiences with different grills.

Another great source of information is the many discussion boards on the internet dealing with barbecue and grilling. These forums are usually filled with people who would love to discuss their grills with you. Ask them what their experience is with a particular grill and you will be sure to get plenty of feedback. There are also many web sites dedicated to grill reviews. Many of these sites just describe the features offered on different grills but some provide recommendations based upon user experience.

Lastly, talk with friends, neighbors and co-workers about their experiences. People are always eager to spread the word about either a product that they really loved or really hated. You'll be surprised at what you will discover!

Four Secrets to a Fantastically Grilled Fish

2011-09-21T18:43:00.000-07:00

By Maria Antoniet Fornillos

One thing to bear in mind when grilling fish, it's not just the kind of fish you cook, but it's what the fish can give you after grilling. After all, you want a fantastic fish meal you and your guests will enjoy with a bubbling wine. So knowing what to do is worth all the effort.

Know Your Fish

While it's fine to go for any choice of fish to grill, knowing how delicate the fish is once it starts cooking will help you get best results. Tuna, salmon, shark, swordfish and mahi mahi have heavy and sturdy meat that can stand without flaking easily. These varieties are mostly used in grilled fish recipes. Tilapia, catfish, sole, flounder, trout, snapper and cod all have delicate meat that requires extra care to handle. You have to grill them in a fish basket or in foil pouches as they easily flake that can fall through the grates. Generally, thick cuts go better over thin cuts as they acquire a burnish look without being overcooked.

To Season or Not

Even the simplest prepared fish could come out great from the grill. Use clean and well-seasoned grates. Grilling food on clean grates provides maximum flavor in the grilled item. Always preheat the grill on high before putting the fish. This will prevent the seafood from sticking and will preserve the form and texture of the fish. Cast-iron grates conduct heat best making it more convenient to use. You may rub salt, oil, spices, or anything zesty to add flavors on your fish, or grill it straight off, is all up to you. If you're basting, allow the sauce to glaze without burning by applying it about halfway through the cooking process.

Know How to Turn

The rule of thumb is - don't let the fish cook itself. Some fish cook quickly, so you have to watch closely. For thin fillets, avoid flipping too much to prevent the fish from falling apart. For an entire fish, or a thick steak, turn it after 5 minutes, or when moisture has evaporated from the underside. This way the food is easier to lift off the grates. Be ready with a dinner fork or tongs to help release the fish. I often use a fish grill basket. Putting my fish inside the flat fish basket then place the basket on the grill makes turning the fish so much easier and fun. It's so convenient you can simply transfer the whole cooked fish into the serving dish so quickly.

How Long to Cook?

It's typically important to cook fish over medium heat for shorter times to get its maximum juiciness, but heavier fishes like tuna or salmon usually need more time to cook on the grill, so giving it 5 minutes each side will do the trick, or 10 minutes for every inch, for a large steak. The secret trick is not to overcook your fish. I never use very high temperature, my fish grills quickly over a medium fire and the moment I can flake it easily, it's time to serve!

Information About Bradley Smokers

2011-09-20T18:41:00.000-07:00

By Sebastian Stout

Bradley smokers are full featured smokers and although they aren't famous for competition cooking, they are excellent home smokers. A Bradley smoker can either cold or hot smoke depending on the foods you're preparing. With Bradley smokers you can actually smoke your meal for up to 8 hours without supervising it. This is being done with an automatic generator of smoke, a unique system used only by Bradley smokers. All you have to do is to load the metal feeder with approximately twenty bisquettes and the automatic feeder will handle the rest. The bisquettes will be loaded one at a time and burn for about 20 minutes. Once the 20 minutes are up, the automatic feeder will load another bisquette and the process starts all over again.

The smoker can continue cooking just as much as you want, you can easily program it for the desired temperature you need, add your bisquettes and that's it basically. The process will work flawlessly due to the great workmanship of the automatic feeder and it's durability. The exterior of the smoker is made from steel and is not painted. This will only mean that it will not fade or rust and also the color will not peel because of using it often. The exterior on the other hand is made from aluminum, this way the smoker will be immune to oxidation, corrosion and rust. Bradley smokers can come with either four or six racks depending on the size of the unit. These cooking racks are plated with nickel and are really spacious. The Bradley smokers have a very well-known name behind them and are known for quality which is why they also come with a lifetime guarantee.

The bisquettes used by these smokers are made from different types of woods, even hickory, mesquite or apple. You can opt for different flavored wood depending on what you plan on cooking, there is a wide selection of flavors. The bisquettes will come in packs with 48 pieces and will cost about $15.

The smokers made by Bradley are very reliable and versatile too. You can use the cold smoker for fruits, vegetables and even cheeses. When you purchase a Bradley smoker you instantly become part of a large and welcoming community of people who love to cook and try new things. Feel free to try new things, there are many people online who will help you and give you guidance. When purchasing a Bradley barbecue smoker, make sure to check online, prices are usually substantially less and many times shipping is included.

Food Safety Tips to Keep Your Backyard Barbecue Safe

2011-09-19T18:39:00.000-07:00

By Tom N Savas

I have been to many a backyard barbecue over the years and I have seen food handling that leaves a great deal to be desired. Some of my friends had no concept regarding safe food handling at all. They are not alone however in their lack of knowledge about food safety.

The Center for Disease Control (CDC) estimates that 76,000,000 people get sick every year from some form of food poisoning. How they know this I am not quite sure, but based on my personal experiences I would tend to believe it. The CDC also estimates that about 325,000 people are hospitalized every year from some form of food borne illness.

That is why I decided to write an article about food safety tips. I wanted to help people keep their backyard barbecue a safe one for all concerned. The basics of safe food handling in your backyard is really not that much different from food safety at a restaurant. The science and basic principals are the same. You just need to adapt the science to your specific situation.

You see there are many types of bacteria, some good and some bad and it is the bad ones of course that can make you sick. However those bacteria can't grow to a point where you can get sick unless certain basic conditions exist. Know the conditions that you can control and you can protect yourself and your guests.

There are six conditions that need to exist for bacteria to grow:

-Bacteria need an energy source for food such as a carbohydrate or protein like a meat.
-The food must have little or no acidity.
-Bacteria need the air temperature to be within a certain range to grow.
-Bacteria also need to be at those temperatures for a specific period of time to grow.
-Some types need oxygen to grow and some don't.
-Bacteria need moisture to grow as well.

Of these 6 conditions, two are what really can come into play at your barbecue and fortunately they are the two conditions you have the most control over. Those two conditions would be time and temperature. There is a specific temperature range that fosters the grow of bacteria. This range is commonly referred to as the danger zone, but having food in these temperature ranges alone does not mean that bacteria will grow to a dangerous level. Your food has to be in this range for a specific period of time as well.

So you see it is both time and temperature that you have to worry about.

The danger zone that I refer to is technically between 41 degrees F and 135 degrees F, however to be safe I always suggest to my readers to keep your cold food cold meaning 40 degrees F or less and your hot food hot, meaning 145 degrees F or higher.

This really comes into play when you are entertaining all day long. If you keep your food out for your guests to eat all afternoon and you let it stay within the danger zone for longer than two hours then it is probably not safe to eat any more.

Side note here: there is a secondary danger zone with in the zone I am talking about. It is between 70 degrees F and 125 degrees F. This is the worst possible temperature range to let your food sit at. If your food is sitting in air temperature of 90 degrees F for example, one hour may be enough to foster the growth of bad bacteria to a point that it ruins your food and makes you sick.

The bottom line here is that if you are entertaining all day long you must be careful to keep your food out of the danger zone for extended periods of time. This is probably the most important food safety tip I can give you.

There are other things you should consider as well when it comes to BBQ safety.

Besides buying safe food and holding your food at the proper temperatures like we discussed above, there are some other things you can do to protect yourself.

Properly cook your food by bringing to a safe internal temperature before you eat it

1) Different foods need to be cooked to a specific minimum internal temperature in order to be safe. Below is a small sampling of what I am talking about.

* Pork should be cooked to a minimum internal temperature of 160 degrees. Side note on this though, the USDA has revised these recommendations lower as long as other conditions have been met.
* Ground beef should be cooked to an internal temperature of 160 degrees.
* Chicken should be cooked to between 165 and 170 degrees.
* Beef and lamb should be cooked to at least 145 degrees (this would be considered to be rare).

2) Keep your hands clean

You should always wash your hands before handling your food, more importantly though you should always wash your hands after handling raw meat, poultry or fish. If you don't do this before you handle cooked food, raw vegetables or anything else, you will basically be cross-contaminating what ever else you are touching. If it happens to be food that is not going to be cooked or cooked anymore you are putting bacteria on there that could make you sick.

3) Keep your utensils clean

This is the same as keeping your hands clean. If you use a knife to cut your raw meat, you need to wash it before you use it to cut anything else. Rinsing it in hot water would not be enough. You need to wash it using hot soapy water.

One side note here, touching a clean utensil with contaminated hands is just as bad. You will cross-contaminate your utensils and they will in turn contaminate your food.

The last thing I would warn you about is your leftovers.

People never really think about this especially while you are entertaining, but a few minutes up front practicing some safe food handling practices can save you a great deal of grief down the road.

First of all as we discussed earlier in this article, if you have left your food out in the danger zone for more than two hours it is probably not safe to save and eat later.

When you do save your food though you want to get it to less than 40 degrees F as soon as possible. People never think of this. They believe that just because it is in the refrigerator they are safe. That is not always the case though. A good way to do this is to break your food up into smaller containers. They will cool down much quicker this way. You could also put them in the freezer for a short period of time just to get your temperature down quicker.

Also I would not keep your leftovers in your refrigerator for longer than four days without eating them. Even though the food is cooked it will become unsafe to eat if left in your refrigerator for too long. Another thing to remember is that gravy's, sauces and soups should be brought to a boil before you use them. Also any meat that is to be warmed up should be brought to an internal temperature of 165 degrees to be safe to eat.

Please remember there really is a great deal more to being safe than just these few food safety tips I have given you here. There just isn't room to put all the information you need into one article, but my goal was to give you some very basic information you could use to keep your party a safe one for you and all of your guests.

Revolutionize The Art Of Partying With Plastics

2011-09-18T18:37:00.000-07:00

By Kayla Holman

Make throwing the outdoor party of the season a cinch by embracing the convenience of plastics! Forget about preparation, presentation and picking up, there's a resin remedy for it all!

Call it summer cleaning. Pull on your gloves and bravely open that barricaded cupboard you always avoid. Sure you might be engulfed by a tsunami of plastic upon opening the flood gates, but this too shall pass. You'll live. Live alright, to entertain with the plastic artillery surrounding you.

Mixing Bowls: The production place. This is where all the magic happens. A world-class souffle doesn't become deliciously fluffy on its own. It was whipped into shape, in a plastic mixing bowl. Equipped for intense beatings when creating a pastry batter or delicate enough to toss a salad in. A sturdy plastic mixing bowl is a summer party must have.

Spatulas: The flip and twist. Isn't it comforting to know that the hamburger, chicken or selections of vegetables you flip off the barbecue are perfectly grilled and juicy? You can thank a spatula for that. A brilliant plastic invention, this cooking tool is designed to flawlessly turn goods to ensure even cooking throughout an item. Spatulas revolutionized outdoor cooking for the 21st century.

Resin to the rescue: Durable dinnerware. I wouldn't recommend tossing melamine plastic plates off a 25-story building to test durability; that just doesn't sound safe. On the other hand, the plates are sure to stand up against the impact of an occasional fall to the floor or pavement. In essence, these aren't the plates that have been passed down in your family for six generations, these are more practical dinner sets, designed to be lived in as well as visually adored.

Give the hostess in you a break; fragile and event-shattering concerns are a thing of the past when partying with plates, cups and flat-ware made from sturdy melamine resin. Available in simple and clean graphics or over-the-top contemporary styles, you're bound to find a design that fits your personality or even better, a specific party theme etched on plastic dinning materials.

After-party storage jars. As the celebration winds down and goodbyes loom ahead, a good emcee always clears straggling food up ASAP. Gee, what would come in handy at a time like this? Storage jars or tubs! Don't break a sweat, we've got you covered. Stocked in white and natural colors, the storage jars start at 6 oz, perfect for stowing away those gelatin squares and spanning clear up to 3 gallons, for all that left over potato salad your great-aunt Bessie just knew you would need.

All in all, a good time summer party wouldn't be the same without the helpful presence of plastics. Embrace the utility of resins in the form of mixing bowls, spatulas, dinnerware and storage jars. It's time to party without stressful reservations, crank out your plastic cooking goods today.

When Its Time for Barbecuing

2011-09-17T18:35:00.000-07:00

By Simon Flegg

When its that time again in the year to begin barbecuing you want to know what your doing, being prepared and ready for the great atmosphere of dining and eating outdoors. Having a barbecue is a lovely experience which few would disagree with. Having learned a few tips and tricks you can pull off some interesting dishes with some really different flavours and tastes.

There are still so many places around the world which still uses the method of barbecuing as their way to cook. The techniques and tools used vary quite a lot due to the changes and differences in culture. They produce many variations on flavourings and aromas.

The various flavours that are produced are created from the juices dripping on the coals, and the smokey flavours from various forms of local fuel being absorbed by the meat. Barbecue methods of cooking has been around for many years. It was supposed to have begun around the carribean area and since has not changed a great deal.

Today however is different in the fact getting hold of various meats and ingredients is a whole lot easier so following recipes and creating your own is always possible. Barbecuing is a wonderful way to entertain guests, family and friends. With many occasions comes some memorable moments. Experiencing these times will want you to put on another event at the next available opportunity.

The weather might control your plans a bit depending on where you live. But not even the cold and wet will put some off as the results from a charcoal or gas grill in unmatched by other forms of cooking.

If you are looking to buy a barbecue to begin to entertain guests and put on events you will want to look for a good product. One which will produce some amazing results and that will last you a fare amount of time. If you go for a cheaply made barbecue you could end up buying one every year, as they might not stand up to the elements and the intense heat could actually end up ruining the cooking surfaces. With some companies they provide good warranties and replacement parts should you where out your components. Some can become a permanent fixture in your garden, like brick built ones or the larger range of gas grills. Others are small enough to pack into the boot of your car and travel with for camping. Make sure you look online this season for the best products at the best prices.

If you do not already have a barbecue why not check out Weber products, who are leaders in their field producing a vast choice of barbecues. They come with good warranties, support and have easily accessible replacement parts direct from them or someone like amazon.

Buying a New Gas Grill

2011-09-16T18:28:00.000-07:00

By Mary Blythe

There are a number of factors to take into account when buying a new gas grill. This article aims to address some of the more important points and to help any prospective purchasers to firstly decide on what it is they are really looking to buy and secondly to decide whether or not this ideal barbeque is within their budget.

Is it within your budget?
Most people set some kind of budget before they even consider a new major purchase. Many will even research how much a standard gas grill will cost before getting as far as setting a budget. The most important thing to do is to make sure that your budget is enough for the type of grill that you wish to purchase. If you have set your heart on a gas grill but only have a $100 to spend it might be better to reconsider and instead purchase a good quality charcoal grill, as you will not be getting the quality you deserve otherwise. There are, however, many reasonably priced gas grills on the market for you if you know what you are looking for.

How do I know if it's worth the money?
One of the main ways to determine whether the grill that you have your eye on is worth the money you are about spend is by the length of the warranty. As with most things you get what you pay for and the sign of quality is the manufacturer's warranty. A good quality gas grill should last for upwards of 10 years and if the warranty reflects this then you know that you have a good one. Of course, you do need to take care of it too. When it's not in use keep it clean and covered, protected from the weather etc.

What type of gas?
If, like me you didn't realise that buying a gas grill could be so complicated think again. It doesn't have to be! You just need to know some of the basics, like the fact that there are different types of gas. Usually the choice will be between natural gas and propane gas. The main differences here, apart from the fittings on the grill itself, are the fact that natural gas requires a fixed line which makes the grill a fixed feature in your back yard. You won't be able to move it around. On the hand, propane usually comes in a bottle that can be stored with the grill and makes the whole experience far more portable. So, something to think about then when considering your purchase is do you plan to travel with your gas grill, take it to the beach or out with you on picnics? If so then you will need to make sure that you purchase a grill that uses propane gas.

Basic requirements
Everyone has their own idea of what basic requirements for their purchase will be. Just to save a little time and effort here are a few of the most common basics with a gas grill. You want to make sure that you grill will heat up evenly, that is how you will achieve the best cooking results usually this is brought about by independent gas burners in the grill itself. Make sure you read plenty of independent reviews about the products you are planning on purchasing especially what people say about how they cook. A stainless steel cooking grate is best and easier to clean, but if it has a porcelain enamel finish this is even better. Food doesn't get stuck to this type of grate! And of course, you want to think about how portable you would like your new grill to be. Do you need it to be on a stand with wheels or something that you can put in a bag and carry with you wherever you go?

Size of your grill
Something that you'll need to think about when looking at gas grills is how big do you need it to be, rather than how big do you want to be. There is a big difference. Think about how many people you will be cooking for on a regular basis and the types of food that you want to be able to cook. Is this going to be your main source for cooking? Or is it just for parties? Do you want to be able to cook burgers, sausages and a whole rotisserie chicken at the same time or just something quick for yourself? All of these are valid points when considering your purchase as gas grills come in all shapes and sizes.

Added extras
Well, we've discussed the basics of your gas grill, but what about a few extras? When you've thought long and hard about what you want to be able to do with your gas grill, how big and how portable you want to it to be, it's still nice to think about throwing in a few extras to top it all off. Remember, that anything extra you add in will either need to fall within your budget eventually or you will be paying more for them. It is worth considering whether you really need the extras now, or can you add them in at a later date when you find out that you can't live without them. One thing to make sure though, is that you purchase a good cover that fits your gas grill perfectly, it may seem like an extra but it is really an essential when it comes to helping your grill to last longer.

My advice is to make a list of all the things you'd like to be able to do with your new gas grill and then work your way through it carefully crossing things out until you have reached your budget.

And so to sum up here are six top tips when considering your next purchase of a gas grill.
Cost - inexpensive is usually a sign of inferior quality; a good quality gas grill should last for 10 years.
Will it Last? - stainless steel and cast aluminum are the most durable materials but care is also a major factor of how long it will last. Keep it clean and covered
Fuel - Natural Gas (requires a line) or Propane Gas (tank or cylinder) - this function is not interchangeable so make sure you get it right.
The Basics - adequate number of independent burners; stainless steel cooking grate is best or with a porcelain-enamel finish; fully portable or on a wheeled stand
Is It Big Enough? - Consider how many people you will cook for - 300 square inches is a typical family sized grill.
Extras - shelves, warming racks, rotisserie, locking wheels, side burners, smoker box, meat thermometer etc. - all very nice but at what price?

For information on this subject please follow this link http://thebestgasgrillreviews.com/

Barbeque Galore

2011-09-15T18:26:00.000-07:00

By John Zarate

Barbeque Galore can be created by the cooks using the gas and charcoal grills. When preparing Barbeque Galore, grilling must be done either at less temperature level for a long period or at high level of temperature for a short time period. Both these methods can be combined and the hybrid method can also be used for producing the best grilling ever.

Indirect Heating Tastes Better

At the initial stage, the rib portions must be cooked by the indirect heating method i.e., cooking them far away from the fire. Later, they must be moved towards the fire gradually. This method of cooking is a right instance of hybrid cooking. Barbeque Galore will tell you everything you need to know on how to get the best tenderness and juiciest Barbeque ever. After the ribs have been cooked using the direct fire, the meat must be caramelized by including your desired glaze. The heating areas must be managed perfectly on top of the grill. By performing this method, one portion will be experiencing a low temperature level and the other portion will be experiencing a high temperature level.

Charcoal or Gas?

The owners of charcoal grills must be able to create a self charcoal pyramid in one part of the grill and the other portion should be allotted for cooking purposes. An aluminum pan filled with water must be laid downside on the opposite portion of the pyramid. This set up will be helpful for producing moist content and produce juicy items. Having the right amount of wood and smoke for your Barbeque Galore will help you in getting the best out of your meat. Cooking with the gas grills will be useful for an easy cooking and the required burners for gas grill cooking are available in different types in the market. Even if your grill consists of about four burners, there is no necessity that you must utilize all of them. I personally like to use charcoal or wood chips, but that is up to you whichever type of cooking you want to use will do just fine.

A single burner must be lighted and the food items must be cooked without being in direct contact with it. The meat portion that is kept close to the heat burner will be cooked quickly. The meat must be rotated properly similar to the crop rotating methods that are performed by the farmers. This rotation will be helpful for the even distribution of heat and fast cooking. To enhance the flavor of the food items, using the appropriate type of wood chips will be very helpful. Utilizing hickory for the recipes will be helpful for enhancing the extreme smoking flavor of the meats.

John Zarate makes it easy for you to find the best barbeque galore for you. go to his turbocharged website and find out more ways in making barbecue recipes and finding the best ideas in making your feel like a million bucks!! to find out how to feel like a million bucks, inexpensively go to http://www.barbequegalore.org and find out about barbeque galore and educate yourself!

How To Grill The Perfect Pork Chop in Five Easy Steps

2011-09-14T18:24:00.000-07:00

By Jim Hess

The perfect pork chop. Everyone wants to grill the perfect pork chop. It really is not difficult to enter pork heaven. Follow these five easy steps to outdoor pork cooking perfection.

1. Start with a good quality piece of meat, purchased from a reputable butcher shop, or from the meat counter of a good quality grocery store. I usually ask my butcher for a center-cut pork chop, three-quarters of an inch to one inch in thickness. I like my pork chops pretty thick. You want a little bit of fat around the edges, and if it is still on the bone, in my opinion, it is even better. I like the bone. It adds flavor when cooking.

2. Set up your grill for cooking with direct heat on one side, and indirect heat on the other. If using charcoal or wood, build the fire towards one edge of the grill. If using a gas grill, put the burners on high on one side, and either off or very low on the other side.

3. Put your favorite spice rub on the pork chop. I' a little bit lazy here, and I buy one from Penzey Spice. I'm lucky enough to have a store near me. My favorite to use for pork and chicken is what they call Ozark Spice, which is really just a blend of salt, pepper, garlic and other spices. Take whatever spice blend you like and apply it liberally to your pork chops, rubbing it in well on both sides.

4. Place your chops directly over the high heat area of your grill and let them cook about five minutes on the first side, then flip them and go another five minutes on the second side. After this initial cooking period, move them to the cooler side of your grill/cooker, close the lid, and let them cook to your desired level of done. To make sure you have safely cooked the pork, check with an instant read thermometer, to the safe range for pork.

5. If you like to use some sort of barbecue sauce, either a home-made recipe or a commercially prepared sauce, now is the time to apply the sauce, the last few minutes of cooking. Liberally apply the sauce (if using) and leave the chops on the grill for a final few minutes, applying sauce to both sides. When the chops have reached the desired temperature, remove the meat from the grill, loosely tent with aluminum foil and let rest five minutes before serving. Serve one chop per person, with whatever sides you like to serve with your delicious grilled pork chops

There you have five simple steps to the perfect grilled pork chop. Enjoy!

To get a free out-door cooking recipe and join my monthly newsletter with fantastic grilling and barbecue ideas click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook and eat and write about outdoor cooking.

5 Ways to Host a Backyard BBQ on a Budget

2011-09-13T18:21:00.000-07:00

By Kristl Story

Want to throw a summertime party, but you're pinching pennies? Invite a few friends over for a backyard BBQ, take advantage of simple summer fun, let mother nature do the decorating and enjoy! A backyard BBQ is both simple and budget friendly if you follow these 5 money saving tips:

1. Menu - Always check the grocery ads before planning your menu! Grocery ads come out each Wednesday in your newspaper and online, and prices are good through Tuesday. If ground beef is not on sale, but chicken thighs are...guess what you should be serving!
2. No sales, no worries - the all American hot dog can be the star if you dress them up with a fixins' bar: cheese, onions, chili, relish, slaw, ketchup and mustard.
3. Don't shy away from store brand condiments and chips because they're easily disguised in serving bowls, and they'll save you an average of 25%!
4. Grocery ads will also help you choose the best bargains for soft drinks, beer, chips and side dishes. Be nostalgic and serve a variety of ice cream bars for dessert!
5. Guests - Let your guests know that you're providing the meat and beverages, and you'd like them to bring a side dish or dessert. When they r.s.v.p., ask what they'll be bringing to avoid having a party with all desserts and no side dishes! Actually, if you have all desserts, invite me!
6. Utensils and Paper Products - The Budget Diet was recently featured in the June 27th issue of First for Women touting the dollar store as the go-to place for bargain utensils and paper products. A bag of 48 forks, spoons or knives is just $1 compared with the $8 box of 150 pieces (50 of each utensil) at superstores. You'll find similar savings on paper products.
7. Activities - Take advantage of simple summer fun like a water balloon toss, watermelon eating contest, horseshoes, croquet or whatever yard games you may have. How about coming up with some Minute to Win It challenges - it's budget friendly fun and entertainment!
8. Decorations - One of my favorite budget friendly table decorations is a simple glass bottle or glass soda bottle with a flower from your garden. Cost: $0. If you entertain outdoors frequently, it would be worthwhile to invest in oilcloth for table covers. You can cut it to fit, no hemming is required and it's easy to wipe clean and reuse. A simple red and white check oilcloth which would come in handy for BBQ's, picnics or Italian dinners. Oilcloth is sold at fabric stores for about $5 a yard, but be on the lookout for coupons or sales.

What are your favorite ways to host a backyard BBQ on a budget?

About me... 12 years ago, I left my job to stay home with our 3 children, and our household income was cut in half! Of course, I didn't want to change our lifestyle and more free time meant more time to shop, but how would shopping be any fun without money? I quickly discovered that the stay at home mom job description included more than just play dates...I was now the CEO of the Story family and also the maid, the cook and yes, the bargain shopper. So, my life on a budget began, and I created http://www.TheBudgetDiet.com to share money saving tips with other stay at home moms.

Corporate Catering Service

2011-09-12T18:19:00.000-07:00

By L. Hill

Are you seeking a different choice for your corporate catering? How about a taco bar? How about a fajita bar? Do you want to spruce up your common boring box lunch for your business guests? Find out how business catering companies can take a new twist, while saving you money.

Every business corporation will make that call to a corporate caterer. Your team needs to work through lunch. Your training session will need a boost - so food is required. Or you need to improve attendance for your workshop, so providing a free and good lunch is required. So, call for catering. Sometimes these lunches will have fancy food. But most of the time you bring in box lunches. Boring!

Increasingly more companies recently have needed to start watching every cent spent. Luckily, Mexican restaurant catering is actually a more affordable method of catering a meeting without compromising on the standard of food. Everyone loves a great taco or fajita, so your guests and workers will always be pleased to see something different from lunch in a box, and the boss will be happy too by cutting costs. Mexican catering is viewed as a win-win choice because really, when it comes down to it - people would choose a great taco salad over ham and cheese any day. And don't forget, there's nothing better than being elbow deep in cheese and chips?

And regardless if you are choosing a Mexican catering company or your box type catering service - you should expect the caterer to do all the work. Corporate caterers should bring all the drinks and food. Corporate caterers should bring all the napkins, plates, and utensils.They should also return and do the cleaning. Why? Because you need to concentrate on your business. You don't need to be focusing on the food when you need to be bringing in the bacon.

Caterers for businesses can be great partners, especially during holiday seasons. It's highly advised when an organization really wants to hire a Mexican catering business during the busy seasons; they ought to consider booking the organization at the end of summer time. Because most holiday parties, especially on the weekend, dates fill quickly for Mexican corporate catering services that are desired. If your organization waits too long to book a popular Mexican catering service, they might not get their first choice or their second pick. Corporate caterers are in high demand starting at the end of October. Jazz up the season with a fun Mexican caterer! You won't be dissatisfied!

To learn more about corporate catering options, especially jazzing up a meeting with Mexican catering, visit CateringInIndianapolis.com.

Lemon Cheese Cake - A Great Dessert

2011-09-11T18:17:00.000-07:00

By Rob Foley

According to a recent survey baking is one of the most relaxing hobbies you can do. Most people feel relaxed and de-stressed while they are making baked goods. One of the most popular items to be made is cheese cakes, let us take a look and see what we can reveal.

One little side fact, the cheese cake has been with us for thousands of years, with references right back to ancient Greece.

The cheese cake usually consists of a topping made from soft cheese with the addition of various flavours (i.e. lemon, strawberry, pineapple, chocolate, etc.) poured and set over a base. The base usually consists of crushed plain biscuits and some butter to keep the base together. The Topping is usually 4 to 6 times the height of the base.

Now cheese cakes come in a variety of flavours, virtually an endless list. The most popular of all the cakes has to be the lemon cheese cake. The sharp bite of the lemon mixed with the creamy softness of the cheese is exquisite and a favourite by all.

The number of recipes out there for lemon cheese cakes is staggering, nearly all chefs have there own little variety and ways on making them. Some are complicated and some are easy to make. Overall there are essentially only two methods of creating one, which is a baked or unbaked.

The difference is clear between them, obviously the baked one is baked in an oven while the unbaked one requires no oven. After that the types of cake you can create are endless.

Most people like to take a simple recipe that they like and slowly customise it over time to make it there own cake recipe. This is usually done by changing or adding ingredients to the topping or the base mix. A common starting point is for most is adding subtle flavour(s) to the base, an example of which would be adding some fresh ground ginger to the base mixture to give it an extra bite or some chocolate chips (these add something dramatic to the base and are very nice with virtually all flavours of cheese cake).

These cakes are enjoyed by most and with the right recipe can be very easy and enjoyable to make. They are well suited to dinner parties, family or friends get together or even just a nice dessert for you to enjoy.

Find some great recipes here for Lemon Cheese Cake. For Some great information, recipe ideas and hints please take time to check out = http://www.lemoncheesecake.org

Endive or Chicory? It's a Bit Confusing

2011-09-10T18:14:00.000-07:00

By Lynne Evans

There's some confusion regarding the name of the endive, as in Britain, it is called chicory, the name of the plant from which it originates. The endive is Cichorium endiva while that of chicory, the herb, is Cichorium intybus. If you buy endive and look up a British website for a recipe you will have to type in chicory, as this is what this torpedo-shaped lettuce is known as even by British chefs.

Chicory, the herb, has blue edible flowers that resemble those of a dandelion, and whose leaves can be used in salads. However, endive is a salad vegetable which can be eaten raw, boiled, cooked, steamed, grilled, baked and added to casserole. This nutty tasting leaf is very versatile.

The endive, or Belgian endive (pronounced either on-deev or en-dive) is a newcomer on the world's culinary stage as it was introduced to Paris in 1872 where it became a sensation and nicknamed "white gold." It was discovered 42 years earlier by Jan Lammers, a Belgian, who had, or so the story goes, left chicory roots to dry in his cellar, so that they would dry and he could roast them and grind them to make coffee, as was the custom. He went off to do his patriotic duty in the Belgian War of Independence, and on his return discovered that his dried chicory roots had produced white leaves. He tasted them and they were good and so he produced them although it took years to perfect the process.

The leaves make really good scoops for dips, and go well in salads. Because of their natural shape they can be stuffed with cream cheese mixtures, smoked salmon or caviar. If you are on a diet you'll be pleased to know that an endive leaf contains no calories. It does contain dietary fibre though which makes it doubly good for a weight loss diet.

Endives are 95% water but also contain potassium, a useful mineral as it helps the normal function of the nerves and muscles (so is a good mineral for those with erectile dysfunctions) and vitamins A (good for the eyesight) and vitamin C which boosts the immune system, among other health benefits it gives us.

You no longer have to buy the Belgian endive as there is now a Californian endive, although perhaps it should be called the American endive, as these leaves are only produced in one place in Rio Alto CA. Have a look for one nest time you go to your local supermarket and see what you think of "the truffle of lettuces" as they have been called.

http://www.herbs-treatandtaste.blogspot.com if you enjoyed this article you might like to read more about other food, herbs and spices that we eat and use for medicines. There are recipes too which are usually a mixture of Asian and Mediterranean flavours. If you want to know more about endives and how they are grown hen check out this site which is the site run by the US growers. It's called Discover Endiveand it can be found at http://www.endive.com

Healthy Kids Snacks to Serve Up This Summer

2011-09-09T18:08:00.000-07:00

By Sherrie Le Masurier

Just because its summer doesn't mean your kids don't need to fuel up on some healthy kids snacks between meals. When your kids are active indoors and out it's important to give them nutritious food and drink that will keep them full and hydrated this summer.

Following are some great ways top up your kids with fluids, boost their level of antioxidants, help them grow and maintain healthy bones, add fibre to their diets with whole grains, and show them that veggies do have a fun side.

When your kids are hanging around pool side or knocking on the back door looking for something to eat or drink, try these healthy kids snack and drink ideas on for size.

Avoid drinks laden with sugar and caffeine. Instead of sports drinks and pop, serve ice water (add a slice of lemon, lime or cucumber), low-fat milk, or 100% fruit juice. When serving juice, consider half cup servings over larger ones to avoid loading your kids up with too much sugar.

Serve fruits with a high water content. When hunger strikes and it's hot out, nothing refreshes quite like watermelon and oranges.

Keep fresh fruit and veggies washed and ready to eat. One of the best ways to ensure that your kids consume enough antioxidants on a daily basis is to make sure that there is always a healthy supply of cut up fruits and veggies in your fridge.

Serve healthier chocolate milk. While there's a certain appeal to chocolate milk, you can reduce the sugar content by diluting it with a little white milk.

Pair up pitas with hummus and 'pop' some healthy corn. Whole grain, whole wheat pitas cut into wedges and served with hummus and other healthy dips like baba gnoush are great summer snack ideas for kids. Instead of butter laden microwave popcorn, use an air popper or make some the old fashion way on your stove top, using healthy oil (olive or vegetable) and a little sea salt.

Use cut up veggies to make silly facial expressions on open face sandwiches. Be creative, use a slice of red pepper for the mouth, carrot circles for the eyes, a green bean for the nose, sprouts for the hair etc.

Make mini homemade veggie pizzas. Thinly slice up a bunch of vegetables and get your kids to assemble their own veggie pizzas on sliced English muffins or pocketless pitas.

Discover more healthy kids snack ideas by visiting www.school-lunch-ideas.net and signing up for a complimentary subscription to Sherrie's School Lunch Ideas Newsletter.

Sherrie Le Masurier is a mother of two, a lifestyle columnist and founder of School Lunch Ideas, a creative and helpful resource for parents of kids with food allergies and/or who attend a school with a nut-free policy.

Ice Pops - For Kids And Grownups

2011-09-08T18:06:00.000-07:00

By Craig Thornburrow

The brand Popsicle has blown up into a well recognized and highly reputable desert that people of all ages continue to enjoy year after year. It is to no surprise the number of ice pops options, flavors, and combinations have multiplied and are only getting larger by the year. And with so many options to choose from, there is sure to be something for everyone.

When shopping for ice pops you have to start with the original flavors of orange, cherry and grape. These are the flavors that started it all and are still some of the top sellers for the company. Many say orange has been the number one seller for the company, but Popsicle says cherry is undoubtedly the most popular ice pop out there.

As you begin to look around another wildly popular option is the firecracker. This red, white and blue frozen desert on a stick is a true firecracker as it is full of flavor and deliciousness. It is sure to cool you down on a hot summer day and has the flavors that anyone and everyone will enjoy.

From there, the company has branched out and promoted characters and shows that are a hit to specific age groups such as SpongeBob Pop-Ups and Super Heroes. It is a minor twist that has kids of all ages going crazy for ice pops even though the flavors themselves are relatively similar.

If you are feeling adventurous, there are random flavors that are intriguing to many, but are out of the ordinary. For instance, one box offers consumers root beer, banana and lemon pie flavors to fancy over. And if you are a fan of candy, you have to try out the Jolly Ranchers popsicle that has each of the extraordinary flavors available.

Popsicle continues to branch out and offer consumers something new year after year. With AirHeads growing into one of the most popular candy items on the market today, it only makes since there would be AirHeads ice pops. In addition to this, another new option on the market today is Banana Mania! full of that banana split taste everyone salivates over.

The list of options for consumers to choose from literally is endless. There is an entire market of sugar free popsicles for people to rave over and even slow melt ice pops that have a touch of gelatin to keep the popsicle frozen just a little longer than the original. The bottom line is Popsicle has been and will continue to be a top choice for children and adults for many years to come.

"Now I would like to invite you to garner more valuable information on ice Popsicles at http://www.icepopsicles.com

Agave Nectar - How Agave Syrup Promotes Good Health

2011-09-07T18:04:00.000-07:00

By Robert Ayala

Why the Agave Nectar Is Good for You

The agave nectar is the newest wonder juice in the market, a welcome addition to the growing herbal industry. There are a number of reasons why a lot of people these days are eager to try the blue agave and experience its amazing effects. But first, let's find out just what agave is and where it came from.

The Agave Nectar's History

The agave nectar that is all the rage these days comes from the blue agave. The blue kind of agave is actually a species of the agave plant - flora that is native to Mexico and cultivated by the locals for its potent nectar. One of the things the country is known for is the people's preference for spices, marked by a string of famous national delicacies that even other cultures around the world strive to perfect. The plants they use are some of the reasons why Mexicans can concoct truly great tasting dishes that can tickle the senses and leave a lasting impression. The agave nectar, in particular, is considered one of the best subproducts of a local plant due to the various nutrients it contains, and the irreplaceable aroma and flavor it gives.

In ancient times, the Aztecs treated the plant, a kind of cactus cultivated in the hilly-even volcanic-almost arid soils of their land, as a gift from the gods. They believed that the plant's juice, which is best characterized as sweet and sticky, has properties that could purify the body and soul. And then the Spaniards came. They took this juice and came up with methods to ferment it. The drink that was produced then evolved to become what is known today as tequila. As the years passed, the agave nectar was discovered and methods were modified to ensure its potency remains intact so its nutrients can be wholly enjoyed. Indeed, for thousands of years now, the agave syrup has been regarded as a superior source of health. Modern science continues to unlock its secrets and tries to harness more of its powerful properties.

The Blue Agave

Today, the blue agave is perhaps most popular as an ingredient in baking goods-it is the star of the show in healthy sweetening alternatives. But why is it a good idea to use the agave nectar as an alternative to sugar? Blue agave boasts of a considerably low glycemic index (gi), making it a favorable option for those who are dealing with obesity, diabetes, thyroid disorder, and/or heart disease. Blue agave is said to carry a gi of 11, clearly a long way down from the gi of regular agave, which is 39. The glycemic index refers to the ratio for measuring the capacity of carbohydrates to raise your blood sugar levels. If the gi is low, food could be digested properly and all the nutrients absorbed slowly but surely. As a result, the production of insulin goes smoother, ensuring that your body receives all the energy the food you ate offers.

The Agave Syrup and Other Related Products

Note that switching to agave syrup isn't just a great idea for those with the above-mentioned diseases-it's ideal for those who wish to adopt a healthier lifestyle.

Sweeteners containing the juice, syrup or nectar of the superplant can be found in the shelves of grocery stores and supermarkets. However, if you wish to have a more convenient shopping experience, you won't have any difficulty finding similar products on the web.

Do take note that scammers abound online, so it's very important that you take the time to research on the most trusted agave sweeteners before making a decision. Also, do refrain from giving out sensitive credit details unless you're 100% sure that you're dealing with a credible source. Rest assured that whatever means you choose to acquire it, the agave nectar is good for you.

Robert Ayala lives in New Orleans and likes to promote healthier living. Check out http://www.agave-syrup.net for more articles about agave syrup.

The History of Agave Syrup

2011-09-06T18:02:00.000-07:00

By Robert Ayala

Agave syrup is produced from an agave plant, a perennial plant that is more commonly known as a century plant. It stems flowers only once in its lifetime then it dies. The plant is mostly found in Mexico but can also be found in central and tropical South America. In the United States of America, it is found in the southern and western parts of the country. Suckers grow at the base of the agave plant to become new plants. It is also widely recognized that tequila is produced from this plant.

Health Benefits of the Agave

Agave nectar was used in ancient times as flavoring. Together with salt, it was used by the Aztecs as a balm for infections of the skins and as dressing for wounds.

Due to the diet of the modern man, he is prone to high blood sugar levels, which activates the release of insulin. Such incidence can cause a myriad of disorders, like abdominal weight gain and obesity, type II diabetes and insulin resistance, high blood pressure and problems with blood lipids.

Agave nectar can be a substitute to the common table sugar that people are using today because Agave Syrup can provide sweetness without the raising the blood sugar level and unpleasant "sugar rush". It is a natural sweetener, which can be used moderately. Compared to artificial sweeteners, Agave Syrup has no bitter aftertaste.

Production of Agave Syrup

Syrup is produced by extracting the juice from the center of the plant. It is filtered then heated to break down the polysaccharides to simple sugars. When it has been hydrolyzed, it must then be concentrated to become syrup, which is a little thinner than honey with its color ranging from light to dark amber. This process is usually done for blue agave.

Salmiana agave undergoes a different process than blue agave. Before the stalk of a salmiana grows, it is cut off to create a hole in the center of the plant. Once the stalk is cut off, liquid fills the center daily. That liquid is then collected. Enzymes are then used to break down the fructans into dextrose and fructose.

Uses of Agave

The Agave Syrup can be used as substitute to honey. It is 1.4 to 1.6 sweeter than table sugar. For vegetarians, it is used as an alternative to honey. It can be used as sweetener to cold beverages because it dissolves quickly.

Light color syrup is often used in delicate-tasting food and beverages. For food and beverages with stronger flavor, the medium color intensity is used. For poultry, desserts, seafood and meat dishes, the dark amber syrup is used because it gives a distinct flavor to these dishes.

The medium color intensity and dark amber syrup is often used as toppings for pancakes, French toast and waffles. The dark amber version of the syrup has a higher concentration of the plant's minerals because it is unfiltered.

For those who are fond of eating raw food, the raw agave syrup is used as sweeter because of its neutral and mild taste.

Robert Ayala lives in New Orleans where he is dedicated to promoting healthy lifestyles. For more info about agave syrup visit http://www.agave-syrup.net

Blue Agave - A Distinct Type Of Agave Syrup

2011-09-05T18:00:00.000-07:00

By Robert Ayala

Blue agave thrives in high altitudes, favoring heights of more than 1, 500 meters as well as rich and sandy soils. The blue agave grows into a succulent plant with spiky fleshy leaves that can reach up to two meters in height. After around five years, the agave sprouts a shoot that can grow an additional five meters with yellow flowers blossoming at the top. Since blue agave dies after pollination, commercial growers cut off the blossoms to allow the core or the heart to grow further.

The Importance of the Blue Agave

Agave tequilana, more commonly referred to as blue agave, is a native of Jalisco, Mexico and is the main component for the alcoholic beverage tequila. Blue Agave and other types of agave are used extensively in the preparation of alcoholic beverages such as tequila and mescal because of the plant's high sugar production. The high sugar content, mostly in the form of fructose, is found in the core of the plant. As a plant widely used in alcohol production, it is one of the most valuable commodities from Jalisco, Mexico.

The Extraction of the Agave Nectar and of the Agave Syrup

The heart of the blue agave is removed on the twelfth year of the plant. At this point, the heart is covered by leaves and is heavy with sugar;it weighs at most around 90 kilos. The heart is stripped of its leaves and is then heated to remove the sap. The sap is what is used to make the different alcoholic beverages such as the popular tequila, the local mescal, and the traditional pulque.

The sap from blue agave and other types of agave is what is used to make the agave syrup that is further processed into tequila and other alcoholic beverages. Agave Syrup consists primarily of fructose and glucose, with the former being the major component (~56-90%). Due to the high amounts of fructose found in the syrup, it is considered healthier than regular table sugar. However, consumption of the syrup in large amounts can still be dangerous for one's health.

The Uses and Benefits of the Agave Syrup

Despite agave syrup being deemed healthier than regular table sugar, it is still sweeter -around 1.4 to 1.6 times sweeter than table sugar. Hence, the syrup can usually be found as a substitute for sugar or honey, and because the syrup is 100% derived from plants, it is the preferred alternative of Vegans for honey.

The appearance of agave syrup can be from light to dark amber, with the color depending on the process the syrup undergoes. The taste of the syrup also varies depending on its color. Lighter syrups have a more delicate flavor compared to darker syrups which have a more intense caramel flavor. The intense caramel flavor may be attributed to components of the syrup which have not been filtered out since lighter syrups undergo filtration before bottling while darker syrups do not.

A lot of hard work is done for the small agave plant to thrive into maturity and be fit for processing into tequila that everyone loves. The high sugar production of the plant, concentrated mostly in its core, is what makes it a valuable commodity for alcohol production. Agave Syrup is extracted from the core of the blue agave and this is used as-is, or is fermented and distilled to create the luscious beverage that everyone around the bar craves for.

Robert Ayala has a passion for promoting health foods. Read more at http://www.agave-syrup.net to read more articles about agave syrup

Three Delicious Gluten Free Pizza Sauce Recipe Bases

2011-09-04T17:57:00.000-07:00

By Morgan Manchester

Pizza is often one of the hardest things to give up when you can't eat gluten. The crust and toppings isn't the only part of the pizza that needs to be adapted to make it gluten free. A gluten free pizza sauce is needed to complete the pizza. When shopping for a sauce you must be careful to read the label and confirm that it does not contain gluten. Keep in mind many ingredients have trace elements of gluten so it's best if you simply make your own.

Here are three sauce base recipes that can be altered for your tastes. You can add more or less of the spices and sugar to make a sauce you will love.

No Cook Gluten Free Pizza Sauce

This recipe is easy to make and requires no cooking.

Ingredients:
2 tablespoons olive oil
½ cup water
6-ounce can tomato paste
2 tablespoons dried oregano
3 tablespoons garlic powder
½ teaspoon apple cider vinegar
1 tablespoon white sugar
¼ teaspoon pepper
1 teaspoon salt

Simply stir together olive oil, water and tomato paste in a bowl. Add the rest of the ingredients and mix thoroughly. Let the sauce sit for at least half an hour on the counter for the herbs to mix and flavor to develop. The sauce can easily be stored in an air tight container in the refrigerator for several weeks or in the freezer for several months.

Stove Top Gluten Free Pizza Sauce

Simmering this sauce lets the flavors blend together for a wonderful taste.

Ingredients:
8 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon fennel seed
¼ teaspoon salt
¼ teaspoon sugar

Simmer all ingredients in a saucepan for at least fifteen minutes. You can use this sauce immediately on your pizza to produce an incredible tasty experience.

Extra Effort Gluten Free Pizza Sauce Recipe

This recipe requires slightly more preparation, but has a wonderful flavor. Like the other recipes it can be modified to suit your personal taste.

Ingredients:
2 tablespoons chopped onions
14.5 ounce canned peeled tomatoes or 4 fresh tomatoes, peeled
1 small clove of garlic
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
½ teaspoon sugar or honey (optional)
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon fennel seeds
¼ teaspoon gluten-free garlic powder

Place all ingredients into blender and puree until liquefied. Pour the mixture into a saucepan and cook over medium or low heat for at least 25 minutes. The sauce will thicken as it cooks. This recipe makes enough sauce for one pizza.

All recipes can be doubled or tripled if making more than one pizza. Any sauce that has a tomato base can last several weeks in the refrigerator. Tomatoes are very acidic and contain a natural preservative. Be sure and keep the sauce in an air tight container in the refrigerator or freezer.

Want to learn more about how you can make delicious gluten free pizza visit my website http://www.easyglutenfreepizza.com/gluten-free-pizza-sauces/ Morgan Manchester is a gluten free living enthusiast and author. She lives in Costa Mesa, CA and spends her time teaching others how to make amazing gluten free pizza. Her latest book, "How To Make The Most Amazing Gluten Free Pizza"

All About Different Types of Agave

2011-09-03T17:55:00.000-07:00

By Robert Ayala

Agave - Overview of Different Types of Agave Syrup

Discover the Wonderful Health Benefits of Agave Syrup

According to the author of the best-selling book called The Stevia Cookbook and the Mind Boosters, by Dr. Ray Sahelian, there are is a number of different agave plant species. For centuries it has been cultivated, first by the population of Native Americans, then later on in the continent of Europe when the agave plant was brought back by the Portuguese and Spaniards during the 1700s.

Agave is a type of succulent plant that is related to the lily and the yucca. This succulent plant thrives in the western and southern part of the United States and as well as in tropical and central South America. These plants have a big rosette composed of fleshy and thick leaves, each ending in general with a sharp point.

Benefits of Agave Nectar

Blue agave is commonly used as a main ingredient for agave syrup or agave nectar, which are products that are considered as superior to usual sugar. The latter is a processed sweetener that contains little to no nutritive value other than calories. On the other hand, the former, in comparison with other kinds of sweeteners, has a suitable low-glycemic index. This only implies that its consumption will not cause a steep fall or rise in your blood sugar levels.

Agave nectar is composed of oligo-organics, which, when combined with citric juices may be considered as a natural laxative which means it can greatly aid in the relief of problems associated with constipation.

Agave as a Natural Sweetener

Agave is considered as one of the best natural sweeteners. It is quickly gaining popularity among health-conscious individuals owing to its low glycemic index. Agave is primarily fructose and because of its low gycemic index property property, individuals suffering from diabetes may add it in their diet in moderation.

The agave syrup is composed of oligo-organic compounds that aids in the promotion of proper functioning of the gall bladder, supporting the saponification of fats. These oligo-organic compounds also do wonders in combating the blockage of major arteries as well as veins because of increased levels of cholesterol. It improves flavors, keeping the excellent flavor for a longer duration.

How to Use Agave in Cooking

When using agave for cooking, you may simply combine it with any cold or warm beverage or make it as an alternative to honey or sugar in a lot of baking recipes.

Blue agave is highly soluble and it easily dissolves even when used in cold beverages such as iced teas or lemonade. It also functions very well as to 1 to 1 substitution in each recipe that calls for the need of honey. When making use of agave in preparing baked goods that need sugar such as cookies and cakes, always keep in mind that agave is a syrup and not a dry sweetener. You may adjust to that by making use of lesser liquid in the recipe. Moreover, you should also consider the extra sweetness of the syrup. You may only need about 1/3 to ½ cup of agave as a substitute for a cup of sugar.

Robert Ayala lives in New Orleans where he is a writer and enjoys promoting a healthy lifestyle. More articles about agave syrup can be found at http://www.agave-syrup.net

Spices of Street-Food

2011-09-02T17:52:00.000-07:00

By Mubasim Mehboob Ali

Traveling to an exotic place is a beautiful experience. One gets an opportunity to enjoy landscapes, meet different people and explore new cultures. You wish to use up all your time and energy in the enjoyment. What you do not want to be, in any case, is to be sick! Therefore, you select food that you find healthy and hygienic enough to keep you energetic.

But from where is this yummy smell coming from? Ah, hot, spicy biryani! And your nose hauls you to a nearby street-cart. You open your eyes and are bewitched by the view. Wait! Wait a minute! Is this food hygienic? It's a street-cart. Does the man wash his hands? Is it fresh? The chicken looks quite dubious. No, no, no. I can't have it. Your mouth is still watering, but you swallow it and move forward. I can't afford to be sick. Not now.

This is a common experience and the fear is quite logical. The more we study about health and safety, the more we are restricted from enjoying things around. Believe you me, ignorance is bliss. But maybe we are a bit carried away in this fear. So I asked from a quite credible person about these hygiene issues; a pro biryani street-vendor in Times Square. His replies were groundbreaking.

How can you defend that your biryani is hygienic?

I have worked in a few restaurants and I can assure you my food is much better than theirs is. My customers can actually see with their eyes the complete operation. If I have stinking vegetables, they could smell that in a minute and no one will stop by. Indeed, my biggest brand ambassadors are their noses that pull them to me. Also, my cart is so small that I can keep it clean easily. What do you know about the kitchens of your royal restaurants? You can't see what crawls in there, until and unless, one day you see your rice moving in your plate.

How often do you wash your hands?

Quite often. And the real truth is I don't actually get an opportunity to take a bathroom break. You know, I am alone at my cart and so can't leave it and just go. So the delusions in your mind do not really hold water. [smile]

What do you do with your leftovers?

I have been in this business for quite a long time. So I have a pretty good idea how much is my daily sale, so I cook accordingly. There are leftovers sometimes - they are inevitable -I just junk them. Can't use it the next day, not because of any I-couldn't-sleep-the-whole-night type mumbo-jumbo but because my customers would find out in a minute. I can't lose my customers for a few dollars. That's a stupid tradeoff, I believe.

Splendid! So street-carts are not as dangerous as believed. Yes, it's true. Now you can enjoy your holidays more fully, tasting every spice of life.

Food and Beverage Industry: A Globally Extended Business

2011-09-01T17:51:00.000-07:00

By Raghhav C Sammrat

The Food and Beverage industry is on a high today. It is one of the leading segments of business growing around the globe. This industry is considered to be the mainstay of the economic and financial activities taking place across the world. Whether it is a research industry, chemical company or restaurants, all of these have been structured around the core food and beverage industry. Today, this industry has extended to global fame where the struggling factors are almost over.

Confectionery, processed snacks, drinks, dry fruits, hybrid products, etc., are essential part of the food and beverage industry. Not just this, the greater part of this industry comprises of processing raw materials to marketing products. With growing number of food and beverage companies, it is necessary that they list their company on websites to get popularity. Company profile listed on websites brings them into prominence among major users and also guarantees successful business.

Food and beverage industry is a globally extended business which has dramatically increased its popularity among millions. Even during this fiercely competitive era, such industries offer greater product varieties to meet the needs of the consumers. At the same time, they are immensely cost-effective and have succeeded in sustaining the pressure of the market forces.

The beverage industry has alone sustained the pressures of the competitive market. It has succeeded at meeting the growing demands of the people. To compete in this tough online business, one must popularize through online sources. List your company on websites which are authentic and can assure you of the best return. Learn about the right kind of website through which you can reach to wider target audience.

Speedy production result from food and beverage industry has been paramount to its overall growth. Having said that, it is natural that the companies have to face stiff competition in order to prove their reliability and proficiency. The globally extended business of most of these companies is due to the fact that they competed the rivals and emerged out with high production. Having to hold a business isn't just enough. You must identify the possibilities of emerging the best out of the lot by placing in adequate efforts in the right direction. Promote your company online and learn about factors which would add to your benefit. Do not miss on any important aspect of promoting your business so that it leads to your setback. Most of the companies do compete in the world market and it is indeed the best practice to emerge successful.

The food and beverage industry though globally extended still can speed up its growth through online medium. With increased consumption of such products by the common people, it is natural that each single consumer purchase will add to the benefit of the companies. So, the companies who lack behind in the world's market must opt for making strong online presence and assure to sustain through the tough market forces. It will surely contribute to the wider upliftment of the companies among the consumers and also gain them prominence.

Co-Packer Fulfillment - The Co-Packer Advantage

2011-08-31T17:48:00.000-07:00

By Bill Del

Tosta Co-packing services range from packing other people's products to manufacturing (and packaging) the products themselves. According to the co-packing industry, roughly 50% of all products available on supermarket shelves are produced by co-packers. Co-packing facilities range in size from small co-packing bakeries to large multi-product co-packing facilities.

Many companies make extensive use of co-packing facilities. Although they may have different reasons concerning why they use co-packers, they do share many of the same processes and co-packing advantages. Most notably, co-packing fulfillment helps companies operate profitably and efficiently. In part, this is accomplished by:

1. Reducing costs

Co-packing can reduce a wide range of costs. These costs can include equipment, facilities and the need to rent additional space. In many cases, it may also reduce the need for additional personnel and training. Since co-packers often buy in bulk, their clients may also benefit from their lower costs and on-site storage facilities.

2. Similar product experience

Many co-packers may already possess similar product experience as well as established production lines. This can significantly help reduce manufacturing, training and production costs. Furthermore, it can greatly simplify the entire order process including the packaging and shipping of the final products.

3. Licensing

Obtaining the necessary government and state licensing can be a time-consuming and difficult process. Most co-packers have already gone through this process and are very intent on ensuring they continue to meet all the necessary regulations including any requisite safety regulations. They will also have surmounted any zoning or business restrictions that some of their clients might otherwise have had to face.

4. Established vendors

Most co-packers have established lines of credit, a list of established suppliers and the necessary labeling and packaging expertise. This can greatly help a company requiring co-packing services while significantly reducing their costs and efforts in obtaining reliable suppliers. It also helps ensure an accurate cost overhead while reducing product manufacturing lead time. When necessary, co-packers can also provide direction to additional suppliers and vendors.

5. Experience

Most co-packers have a wealth of experience and knowledge. In many instances, they can help cut development and production costs while providing valuable feedback and accurate scheduling.

Companies of all sizes use co-packers for a variety of reasons. Co-packers can help small and entrepreneurial companies with limited capital to survive and grow while enabling large and establish companies to continue to profit and build market share. In all cases, it relieves much of the focus on production and instead allows companies to focus on the marketing and selling of their products.

Bill DelTosta is the Director of Sales & Marketing at the Mid-Hudson Workshop for the Disabled (MHW). Since 1948, Mid-Hudson Workshop, a non-profit organization, has helped many businesses of all sizes reduce costs and save valuable resources by providing Outsourcing Services. It also offers an award-winning co-packing service. MHW provides meaningful employment opportunities for the NY Hudson Valley's Disabled Veterans and other Physically & Medically handicapped residents.

More information about MHW's 100% self-sufficient success and its many outsourcing services is available on its website at www.midhudsonworkshop.org. Bill can be reached at 845-471-3820 or bill@midhudsonworkshop.org to schedule a TOUR of MHW's 52,000 Sq Ft facility and discuss its cost-reducing services.

Staying Healthy With Soy Protein Bars

2011-08-30T17:46:00.000-07:00

By Jonathan Octavius Bell

Staying fit and healthy is increasingly difficult in today's modern world of fast food take outs, but if you eat the right foods you can still eat delicious food without putting on the fat.

Soy protein bars are exceptionally good for people trying to lose weight because they combine a number of positive factors which put people on the right path - and keeps them on it. The first and most important thing is taste! You may not believe me, but when it comes to eating proper, healthy food it must taste good! One of the reasons so many diets fail are because people set themselves incredibly unrealistic goals for losing weight. I'm sure we've all seen or at least heard about people starving themselves or trying to survive just eating salad and vegetables - and the reason these diets fail are because the food cannot keep people interested for long. No one likes just eating vegetables, but who said eating healthily is just about eating vegetables?

This is one of the reasons why soy protein bars are so successful, because they're not only healthy for you, but they can actually keep people's culinary attention held as opposed to boring them of taste, and depriving them completely of calories which just ends in people ruining their diets and gorging on lots and lots of the wrong foods.

Staying healthy isn't about dieting, it's not about one day waking up and saying to yourself that you're never having French fries again - it's about making a life style choice. A diet is always doomed to fail, because a diet is a short term solution to a long term problem. A diet is for a week, or a month or 2 months - but if you want to stay fit and healthy you need to stop thinking of food in terms of diets, and think of the situation as a lifestyle choice. If you want to stay fit and healthy, you can't just be healthy for a week; you have to change yourself, your lifestyle, and your habits and so on. It's not easy, which is why there are now such high proportions of obese and overweight people across the world. The problem of the 'obesity epidemic' is no longer contained to the western hemisphere, it's a problem which is penetrated most countries, cultures and communities.

So how do Soy Protein Bars help people remain healthy?

Well they help several key aspects in keeping people healthy, with the most important being weight control and the second aspect is that they're actually healthy. This may seem contradictory but you can be both very unhealthy and slim purely if you eat the wrong types of foods but don't necessarily consume a lot of calories.

How do they assist in weight control?

Soya based protein bars help people maintain a reasonable weight because of the speed at which the energy is released - as well as the total calorific content of each bar being generally much lower than that of a regular candy bar. A modern candy bar can easily contain in excess of around 500 calories, however protein bars range from around 200-300. But frankly, as someone who has lost a lot of weight himself and has seen two friends lose 20-35kg each it's not about the calorific content of the food. If you're serious about losing weight, and want to understand the physiological processes then the first thing you have to do is not fall into the trap of calorie counting every little thing!

Let me explain...

Diets fail frequently, with the root cause being that people simply cannot maintain the diet which they've set themselves on. People cannot maintain diets because people assume diets are all about vegetables, salads, lean meats and so fourth - and although these aspects are important, they're nowhere near as important as what I'm branding the 'hunger factor'.

The hunger factor is as simple as it sounds, we get the feeling, the sensation of hunger in our stomach and so we set out to relieve this pain. When people start drastic diets, they're often hit by this after just a few short days because their bodies aren't used to the dramatic U-turn of the foods that are now being consumed. We cannot ignore our body! When your hand is next to a fire, it hurts and so you pull it away. When you're incredibly hungry, even if you don't want to eat, you'll often find yourself eating what you know you shouldn't even if you know deep down you don't want it.

So if you want to lose weight...

... Then don't allow yourself to fall into the trap that most people do. Don't get hungry!

We've all had that pivotal moment in the failure of a diet, when you're wrestling with your mind as to how to justify eating a chocolate bar even though you're on a diet. Guess what, it's because you let yourself fall into the trap of letting yourself get hungry. We're just animals, and when animals get hungry the first and most powerful response is to eat - to eat as much as possible, to eat the worst foods and to eat right away.

Soy protein bars prevent this because the soya based proteins are very slow to break down. They're similar in a sense to complex carbohydrates because in effect they both release energy at a slow rate. The diets of overweight/obese people are filled with crisps and chocolate bars, and these two foods are composed of some of the most basic molecular structures which means that the calories in a chocolate bar will be released incredibly quickly. If you're running a race then go ahead and chow down, but one chocolate bar, which releases 550 calories in the space of an hour means that around 50-100 calories will be used in maintaining your base metabolic rate. The other 400 or so calories will go right into fat deposits, but what's more frustrating than this is that you won't even feel particularly full.

When you eat a soya based protein bar on the other hand, the calories are released very slowly. So instead of eating a high calorie chocolate bar, with quick releasing sugars that will throw of your energy levels by giving you sugar 'highs' and 'lows' why not go for soy protein bars? They release energy at a slower rate, which reduces the chance of you breaking your diet. They don't give you sugar rushes and lows which means that your energy levels will be far better regulated and you won't having moments of extreme fatigue or unnecessarily high energy. They also contain soya based proteins which contain essential amino acids which cannot be synthesized by the body but are still vital for critical cell processes.

But more importantly than anything I've just said, is that they taste great! You don't need to take drastic action, instead of having a chocolate bar in the day; you can instantly cut your calorie intake by 300 by choosing the healthier option, and then watch the health benefits roll out! So what are you waiting for?!