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Information and Tips to Liven up Your Eating, Choosing Delicious Beef and Savoury Steak, food brands, popular food brands, Different Spice Plants, Discuss The History, the Chiles peppers, Cayenne Pepper |
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 The History Of SpicesVast fortunes made and squandered, powerful rulers seduced, ailments cured, and nations discovered…all in the name of spice. Spices have always cast a spell on our imaginations. They flatter our senses: our sight with their vibrant colors, our smell with their enticing fragrances, and our taste with their distinct flavors. Spices have been the catalysts of some of the greatest adventures in human history, like Christopher Columbus' voyage. Still today, spices empower us as explorers, even if we never journey beyond the kitchen counter. They energize our daily adventures in food and remind us of journeys to exotic places and favorite meals with loved ones. rds Eye
Want to read more articles about food, please visit Birds Eye Foods Art in steaksStrip Sirloin or New York Strip, as it's often called, is very popular because of its flavor. Yet it is, with age, a fairly tender steak. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or three or more. It will be the same price, but you'll get far more flavor from the slower, longer exposure to the coals. Incidentally, we remove the regular "tail" of flank, and replace it with a lean slice of tenderloin. This gives you two "pieces" but it is far better eating. If, instead of our boneless Strip, you'd prefer your Strip with the bone left in, order your steak BONE-IN (called Kansas City Strip by some). Broiling with the bone does help retain more juice. Except that, with our beef, after the meat is aged and trimmed, there isn't much "bone" left. Same prices. The porterhouse end of all Strips, incidentally, contains the beginning of the sirloin steak, and this is connected by a seam. This is the seam we try to remove when we serve medium and medium-well strips -- again, to give you better eating. Want to read more articles about food, please visit Berns Steak House RecipeTry this tempting spicetea recipe to spice up your meals!
Mix together. Store in tightly covered jar. Measure 2 teaspoons to a cup of boiling water. Vanilla-Rich Chocolate Chip Cookies
1. Heat oven to 375°F. Mix flour, baking soda, salt; set aside. 2. Beat butter, sugars, eggs, and extract in a large bowl until creamy. Gradually mix in flour mixture. Stir in chocolate chips. 3. Drop dough by rounded tablespoons about 2 inches apart onto an ungreased baking sheet. Bake 8 to 10 minutes or until bottoms are browned. Cool slightly. Remove from baking sheet to wire rack. Cover and store. Want to read more articles about food, please visit Take Spices How to Be a Conscientious Food ShopperWho doesn't want to be an educated, healthy and socially responsible consumer? But we're overwhelmed by choices, too much information and, often, too much misinformation. Here Nell Newman (activist for sustainable and organic agriculture - and Paul's daughter) helps you make smart decisions for your family.
Want to read more articles about food, please visit eHow |
FoodFood, anything eaten to satisfy appetite and to meet physiological needs for growth, to maintain all body processes, and to supply energy to maintain body temperature and activity. Because foods differ markedly in the amount of the nutrients they contain, they are classified on the basis of their composition and the source from which they are derived. Want to read more articles about food, please visit Encarta USDA Food PyramidThe United States Department of Agriculture Food Pyramid provides a practical
visual guide to healthful eating, indicating the recommended daily portions of
the basic food groups.
Food Check-Out Day Celebrates Food AffordabilityWho: American Farm Bureau Federation (AFBF), the nation's largest general farm organization. Ronald McDonald House Charities (RMHC), a leading global children's charity. What: Food Check-Out Day recognizes that it takes the average American only about 40 days to earn enough disposable income to pay for his or her yearly food supply. To commemorate the day, Farm Bureau will make food donations to Ronald McDonald Houses across the United States. Want to read more articles about food, please visit FB Surviving the Checkout: Wise Food BuyingToday’s food buyer must be knowledgeable—not only to save money while shopping, but also to be aware of techniques used by stores and manufacturers to tempt consumers into purchasing their products. This entertaining video shows how to make wise food-buying decisions by pre-planning meals for the week using newspaper food ads and the food groups as guides. In a trip to the supermarket, new roommates Richard and Larry learn firsthand how to select fresh foods as well as how to read and compare labels, brands, and unit prices. They learn about open dating on products, USDA grading of meats, and the use of meat substitutes and extenders to save money. Throughout the store they become aware of the various display techniques used by retailers to encourage impulse buying. A summary of alternatives to supermarket shopping is also presented. This video is packed with useful information for beginners as well as the "seasoned" shopper. A Cambridge Educational Production. Want to read more articles about food, please visit Cambridge Educational Healthy Recipe SubstitutionsThere are several ways to make the foods you love to eat healthier than before! Try this when cooking potatoes---Rather than home fries in butter, layer sliced potatoes (with some onion slices) in a cast iron skillet coated with no stick spray. Brush tops lightly with vegetable oil. Sprinkle with paprika and freshly cracked pepper. Roast the potatoes in the skillet in a 425 degree oven for 20 to 30 minutes or until potatoes are brown on top. Try this to remove FAT: To de-fat homemade broths, soups and stew, prepare the food ahead and chill it. Before reheating the food, lift off the hardened fat formed at the surface. Or, if you don’t have the time to chill the food, float a few ice cubes on the surface of the warm liquid to harden the fat. Then remove the fat and discard. When making cakes and soft-drop cookies, use no more than 2 tablespoons of fat for each cup of flour. When making muffins, quick breads, or biscuits, use no more than 1-2 tablespoons of fat for each cup of flour. When making muffins or quick breads, use 3 ripe, very well mashed bananas instead of ? cup butter or oil. When baking or cooking, use 3 egg whites and 1 yolk instead of 2 whole eggs; use 2 egg whites instead of 1 whole egg. When making pie crust, use only ? cup margarine for every 2 cups of flour. Want to read more articles about food, please visit National Institute of Health Food Safety Tips for Halloween
Tell children not to accept--and, especially, not to eat--anything that isn't commercially wrapped. When children bring their treats home, discard any home-made candy or baked goods. Parents of young children should also remove any choking hazards such as gum, peanuts, hard candies or small toys. Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious. If juice or cider is served to children at Halloween parties, make sure it is pasteurized or otherwise treated to destroy harmful bacteria. Juice or cider that has not been treated will say so on the label. Want to read more articles about food, please visit FDA Popular Food BrandsEggo WafflesWilliam Kellogg’s accidental discovery of cereal in 1894 marked the beginning of a multi-national food empire. While experimenting with different food production techniques at the Battle Creek Sanatorium in Michigan, William and his brother, Dr. Kellogg, decided to run boiled wheat dough through rollers which enabled them to produce thin sheets of wheat. After a sudden interruption in their laboratory activities left cooked wheat exposed to the air for more than a day, the Kellogg brothers decided to run the wheat through the rollers despite the fact it was no longer fresh... Brands:Kellogg’s® Founded in 1906, Kellogg produces great-tasting, high-quality foods, marketed in more than 160 countries. Brands include Apple Jacks®, Kellogg’s Corn Flakes®... Keebler® Keebler, founded in 1853, is the second-largest cookie and cracker manufacturer in the country. Brands include Austin®, Cheez-It®, Chips Deluxe®, Club®, Famous Amos®... Morningstar Farms® Morningstar Farms is the nation’s leading vegetarian frozen food brand. Made with sun-ripened vegetable goodness and expertly seasoned, Morningstar Farms offers the widest selection of full-flavored vegetarian foods available... Kashi® Kashi was created in 1984 to help people make healthy changes to their lifestyles. With all-natural food products such as cereals, whole-grain rice, crackers and the GoLEAN® slimming system, great taste is combined with a healthy diet... Want to read more articles about food, please visit Kellogg Company Brand in Dry FoodArrowhead MillsCommitted to his views, in 1960, Frank put down his life savings on a tractor
and set out to farm corn and wheat on dry (non-irrigated) land. To process the
grain "naturally", he, along with two partners, founded Products:Perfect Harvest™ Multigrain Cereal Perfect Harvest, a "powerhouse nutriflake. " This delectable high fiber blend of spelt, oat bran, barley, white corn, quinoa, amaranth and millet, with a boost of flax and soy, is pure perfection... Original Plain Instant Oatmeal Hot Cereal Oat, the "Enduring Grain". First grown in Western Europe, this gem spread rapidly around the globe. One of the best available natural sources of fiber... Black Turtle Beans BLACK TURTLE BEANS are high in fiber and flavorful. They are the basis for many delicious Caribbean dishes from nutritious soups to the classic Cuban beans and rice... Want to read more articles about food, please visit Arrowheadmills AtkinsAtkins Nutnitionals was founded by Dr. Robert C. Atkins in 1989 in order to change the way the world eats to promote good health. Today, Atkins Nutritionals is a fast-growing international enterprise that provides a broad range of food and information products designed to serve the millions of consumers who have adopted the controlled-carbohydrate lifestyle... Products:Atkins Morning Start Breakfast Cereal Crispy flakes blended with favorite breakfast flavors of almond, banana and blueberry. All with no added sugar and no trans fats. Atkins Morning Start Cereals are high in healthy fiber, protein and folic acid... Atkins - QuickQuisine - Low Carb Fettuccine Alfredo Now you can enjoy pasta as a delicious accent to any of your favorite controlled carb meals. Paired with your favorite vegetable, grilled or broiled chicken... Want to read more articles about food, please visit Atkins Konriko®
Want to read more articles about food, please visit Bizrate King's HawaiianIn 2001, we broke ground on a new state-of-the-art 150,000-square foot bakery near King's Torrance headquarters, with fully automated equipment designed specifically for King's Hawaiian Products... Products: Whether it's Hawaiian Sweet, still made from our founder's original recipe, or new Honey Wheat, King's Hawaiian bread and rolls are hand-crafted from the finest ingredients. Just as they've always been and still made by the Taira family... Want to read more articles about food, please visit Kings Hawaiian  Choosing the Best
The best beef is shiny and bright red, firm to the touch, with a light scent. The most tender meat has a network of white fat and has been aged for a minimum of twenty-one days. The hindquarter provides cuts which can be cooked quickly. Slow-cooking and boiling cuts come from the forequarter. While tastes vary, many agree that beef is best served pink and tender inside, browned on the outside. Nutritional InformationNutrition Facts for all menu items determined by using:
Want to read more articles about food, please visit Best Beef Peppered Beef Tenderloin Want to read more articles about food, please visit Perin Iranch Morton's Premium Wines Want to read more articles about food, please visit Mortons About Chiles pepperEver since the late sixteenth century, when chile peppers were first brought
to New Mexico, Americans have been enamored with the pungent food. Now, some 400
years later, there are hundreds of varieties of peppers enjoyed in every corner
of the country. Having the perfect climate to grow peppers, New Mexican horticultirist Fabian Garcia set out in the early 1900's to standardize their size and heat level. With a standardized pepper product, the state has grown into the largest commercial producer of peppers in the US. Chiles are perennial sub shrubs, native to South America, grown as annuals where freezing occurs. There are only a coupleof places in the continental US that chiles can be grown as perennials, southern California, Florida, a verysmall portion of South Texas and a small area of southern Arizona. Chiles are not related to black pepper, however are a part of the large nightshade family, which includes tomato, potato and eggplant. There are 5 domesticated species of chiles: Capsicum annuum which includes bells, New Mexicans, Serrano's, jalapeños and piquins, Capsicum chinense which includes habaneros and the infamous Datil, Capsicum frutescens, which includes Tabasco and the original Malagueta, Capsicum baccatum, which includes Christmas Bells and true Ajis, and Capsicum pubescens, which includes Rocotos. Want to read more articles about food, please visit Chile Pepper Institute Pubescen peppers SpeciesPubescens is the only domesticated Capsicum species with no wild form; however, two wild species, C. cardenasii and C. eximium, are closely related. The center of origin for this species was Bolivia, and the species was probably domesticated about 6,000 B.C., making it one of the oldest domesticated plants in the Americas. Botanist Charles Heiser, citing Garcilaso de la Vega (1609), notes that pubescens was "the most common pepper among the Incas, just as it is today in Cuzco, the former capital of the Incan empire." It is grown today in the Andes from Chile to Colombia, mostly in small family plots. It is also cultivated in highland areas of Central America and Mexico. The common name for this species in South America is rocoto or locoto. In Mexico, it is also called chile manzano (apple pepper), and chile perón (pear pepper), both allusions to its fruit-like shapes. In some parts of Mexico and Guatemala, pubescens are called chile caballo, "horse pepper." Yellow pubescens are called canarios, or canaries, in parts of Mexico, particularly Oaxaca. Pubescens has a compact to erect habit (sometimes sprawling and vine-like) and grows up to 4 feet tall, but 2 feet is more usual in U.S. gardens. In Bolivia, they grow to 15 feet. The leaves are ovate, light to dark green, very pubescent (hairy), and measure up to 3 1/2 inches long and 2 inches wide. Want to read more articles about food, please visit Fiery Foods Health Benefit of Cayenne PepperThe easy-to-grow cayenne pepper, averaging 3 feet tall and 2 feet wide, is an ideal container plant. It produces brilliantly colored, quite hot peppers, 4 to 6 inches in length that mature in 70 to 80 days. The cayenne pepper was originally grown in the Cayenne district of French Guiana. After colonization, the Portuguese introduced the pepper to Asia and it is now very popular in Indian and Indo-Chinese cooking—chutneys, curries and other hot dishes. It is also used frequently in Creole and Cajun dishes.
In a recent letter to the editors of the New England Journal of Medicine, three Italian doctors describe how they were able to reduce patients' reported dyspepsia symptoms by more than half - by prescribing red pepper powder. In a study of 30 patients with functional dyspepsia, half of the participants received a placebo, while the other half took 2.5 grams of red pepper powder each day (divided into capsules taken before each of three meals). Both groups took their respective treatments for five weeks, and rated their symptoms each day on a scale of zero to three (higher scores indicated more severe symptoms). By the third week, the red pepper group showed a significant advantage over the control group. And by week five, the pepper group's symptoms had declined 60 percent from their baseline scores - while the control group's scores had only decreased about half as much. The symptom scores included ratings for pain, a feeling of fullness, nausea, and an overall score. The red pepper powder produced significant gains in all four areas. Want to read more articles about food, please visit Shirleys Wellness Cafe Chinese Five Spice PowderThis very aromatic and intensive mixture combines star anise with cassia, cloves, fennel and sichuan pepper. It is not hot, but to be used with care. Curry PowderA substitute designed for British colonial officers used to Indian food. The mixture tries to imitate Indian taste by massive amounts of coriander and cumin besides some chiles, but has little (or nothing) to do with curry leaves. It may be rather hot, but usually it is not. Purgatory Road Dust-MildThe same great taste as the original, but with a little less kick to it! The seasoning still has some spice, but not as much. It is also available in both a small size and a large size...... Barbecue SeasoningUse as a rub for meats before barbecuing, or add a Tablespoon to 1/2 cup of catsup and 1/4 cup vinegar for a quick and easy BBQ sauce. Ingredients: Cane sugar, paprika, salt, onion and garlic powder, tomatopowder, spices. McCormick'sPure Vanilla derives its rich subtle flavor from the finest quality imported Vanilla Beans. A teaspoon of Pure Vanilla is a wonderful way to enhance the flavor of many foods. Vanilla is so versatile, it is one of the world's most loved and tantalizing flavors. Indian SpicesThe story of Indian Spices dates back to 7000 years into the past. It is a chequered history of lands, discovered or destroyed, kingdoms built or brought down, wars won or lost, treaties signed or flouted, favours sought or offered. Spice Description
Culinary Uses The use of amchur is confined chiefly to Indian cookery, where it is used as an acid flavouring in curries, soups, chutneys, marinades and as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind. Attributed Medicinal Properties The mango tree is so old and of such popularity in India and the Far East that it is not surprising that every part of it yields some specific or other. The leaves, the bark, its resin, the flowers, the fruit, the seed, all are utilized. Recipes using amchur Try Machli Kebab (Amchur Fish Kebabs). India's Spice
Want to read more articles about food, please visit Take Spices |
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The
Birds Eye® name has been synonymous with quality frozen food products since
1922, when Clarence Birdseye began experimenting with cooling food to the freezing
point. Throughout their history, Birds Eye® has constantly made innovations
in the growing, processing and distribution of frozen vegetables that now are
industry standards. Their company also has undergone many changes; today, they
are partly farmer-owned and are immensely proud of our farms and farmers...
Children
shouldn't snack while they're out trick-or-treating. They should wait until they
get home and parents have had a chance to inspect the goodies. To help prevent
children from munching, give them a snack or light meal before they go--don't
send them out on an empty stomach.
For
87 years, Rice Mill have been milling the finest rice in the Gulf Coast area from
their home in New Iberia, LA. This fact The 87 years makes Konrido the Oldest
Rice Mill in America. In that time they have expanded their business from their
flagship Konriko® brand rice to include spices and seasonings, soups, mixes,
snacks, and wheat-free/gluten-free items...
People
have been raising beef cattle for 4,000 years. During the Middle Ages, only the
best cuts of beef - such as filet mignons and chateaubriand - were used in dishes
prepared for the nobility. The Duke of Richelieu once designed a meal that, in
two courses, included twenty-two dishes of beef. In other words, beef has always
been a favorite.
Each
Tenderloin is individually selected and hand trimmed to ensure the highest quality
of choice lean beef. We then apply our special seasoning of freshly ground peppers
and herbs to enhance the rich, full flavor of the beef. Using the traditional
style of cooking brought to Texas in the 1800's by early settlers, we gently roast
and mesquite smoke in the natural taste of selected beef that has made our tenderloins
so famous. The fully cooked tenderloin is then placed in a vacuum-sealed pouch
and flash frozen to capture this wonderful flavor. Each tenderloin is numbered
and recorded.
The
right wine can turn a fine meal into an event to be remembered. Our wine lists
are carefully chosen to match perfectly with our cuisine. Our knowledgeable staff
will be happy to suggest a harmonious match for your next meal. Peruse our premium
list featuring more than 175 fine wines. In San Francisco and New York, select
from our Captain's List of over 500 selections.
"Cayenne
pepper - prized for thousands of years for its healing power. Folklore from around
the world recounts amazing results using cayenne pepper in simple healing and
in baffling health problems. But cayenne pepper is not just a healer from ancient
history. Recent clinical studies have been conducted on many of the old-time health
applications for this miracle herb. Again and again, the therapeutic value of
cayenne pepper has been medically validated."Dr. Patrick Quillin The Healing Power
of Cayenne Pepper
The
dried slices are light brown with a rough surface. Ripe mango slices are also
dried and are orange brown. Amchur powder is finely ground but with a slightly
fibrous texture. It is beige in colour.
INDIA'S
SPICE 'N FLAVOR spice and herb blends are like nothing you've had before. Unlike
bottled curry pastes, our products are pure dry spice and herb blends that are
all natural and use no oil, MSG, additives, preservatives or artificial colors.
You have the option of choosing your favorite oil or no oil at all when cooking
with INDIA'S SPICE 'N FLAVOR spice and herb blends. Also, they are easy to use
and produce consistently delicious results, since the delicate balance of flavors
has already been perfected by our professional chefs; those short on time or new
to cooking Indian food don't have to struggle to collect and blend a myriad different
spices and herbs.