| 191 | Home Cooked Fast Food Preview: Many years ago a nifty little device came out called the Crock Pot. You could cut up a bunch of veggies, meat, and spices, dump them in the pot, and it did all the hard work. You came home at the end of the day and Presto you had a nice hearty meal. Add... (more) Published By: Sue DeFiore Submitted: 25 May,2005 |
| 192 | PICKLES Preview: The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefi... (more) Published By: Lara Velez Submitted: 25 May,2005 |
| 193 | Tasting Wine Preview: Wine Tasting Component I: Look The first step you have to undertake in wine tasting is visual. 1. Fill up the glass up to 1/3 of its volume; never fill it more than half; 2. Hold the glass by the stem. Initially you may find this too pretentious but th... (more) Published By: admin Submitted: 01 April,2005 |
| 194 | Helen's Pan Fried Seabass Preview: Fish is, as they say, good for you. It contains a wealth of 'good' fats and protein, not to mention vitamins. Most people, however, seem a little restricted in their choice of fish, sticking with trout and salmon mostly. So why not experiment a little wi... (more) Published By: Helen Porter Submitted: 05 April,2005 |
| 195 | Barbecue Tandoori Chicken Preview: One of my favourite types of food is Indian cuisine. So being able to make Indian style food on the barbecue appeals greatly to me. Tandoori food is traditionally made in a clay oven called a tandoor in which meat is placed on long oversized metal skew... (more) Published By: Les Brand Submitted: 08 April,2005 |
| 196 | Fresh Strawberries Preview: Spring has arrived, bringing with it the sweet start of strawberry season. Strawberries, the first fruit to ripen in spring, are enjoyed all over the world, with native forms growing on every continent except Africa and Australia. Families in 94% of Amer... (more) Published By: Sherri Allen Submitted: 08 April,2005 |
| 197 | Cookie Baking Tips Preview: Making better cookies is a lot easier if you understand the difference between the average commercial bakery and the home kitchen. These tips should allow you to make better cookies at home whether it be for a special party or your annual Christmas coo... (more) Published By: Michael Paetzold Submitted: 09 April,2005 |
| 198 | Preparing Lobster Tails Preview: Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem lik... (more) Published By: Lee Dobbins Submitted: 09 April,2005 |
| 199 | The Ugly Truth About Food Preview: At any grocery store in North America right now, there are shoppers cruising the isles, making thoughtful choices about their family's nutrition. Armed with the latest information about health, choosing foods high in nutrition is a primary goal. Unfort... (more) Published By: Karen Walker Submitted: 09 April,2005 |
| 200 | Understanding the Basics of Wine Tasting Preview: The wine taster's ritual of peering into a glass, swirling it around and sniffing suspiciously at it, before taking a mouthful only to spit it out again looks highly mysterious and technical. However, as you try more and more wines, your awareness of fl... (more) Published By: Nerello Glasure Submitted: 09 April,2005 |
| 201 | 10 SPRING CLEANING TIPS FOR YOUR KITCHEN Preview: 10 SPRING CLEANING TIPS FOR YOUR KITCHEN By: Lara Velez The words "spring cleaning" can make the neatest person cringe. They mean more work. As if cleaning all year long wasn't enough. Spring cleaning is more than just cleaning...it is deep cleaning. ... (more) Published By: Lara Velez Submitted: 09 April,2005 |
| 202 | Specialty Gourmet Coffee Preview: Specialty gourmet coffee is a very hot commodity in today's market. The consumption of gourmet coffee has steadily grown with consumers enjoying the more sophisticated tastes of gourmet coffee beans. Specialty gourmet coffee, sometimes called premium ... (more) Published By: Gary Gresham Submitted: 11 April,2005 |
| 203 | A NEW KIND OF DÉJÀ VU – PARIS ARRIVES IN CABO Preview: Ever had the feeling that you've been somewhere before? Well, even if you've never been to the French Riviera Restaurant in Los Cabos, the experience will leave you with a new kind of déjà vu, one that makes you wish you had been there before. The owners... (more) Published By: Richard Chudy Submitted: 11 April,2005 |
| 204 | Locusts for Lunch? Preview: Locusts for Lunch? Could bugs be the next cuisine trend? Just imagine it: 'Restaurant Arthropod's'. Now serving: Locust Louis; Mealy Bug Meatloaf; Centipede Souffle; Moth Broth; Mosquito Fahito au jus.; Chigger Juice. Insects for Dinner? No-no, no... (more) Published By: Kathleen F. Brack Submitted: 11 April,2005 |
| 205 | Allergic Food Reactions Preview: The topic of allergic food reactions is undoubtedly one of the most confused of clinical immunology. The term ‘allergic’ is frequently used inappropriately to describe all conditions where reproducible reactions are triggered by food ingestions, disappe... (more) Published By: Wong Lai Teng Submitted: 13 April,2005 |
| 206 | Oily fish has more benefits than white fish Preview: Question : MY grandfather is 73 years old and is quite active and healthy. He has slightly elevated cholesterol levels for which he is currently taking medication. Diet-wise, he is also quite careful and takes a lot of fish. However, he does not like the... (more) Published By: Anonymous Submitted: 13 April,2005 |
| 207 | Making Do With Less--in the Kitchen! Preview: Making do with less versus making more money: another definition for "frugal"! Here are some ideas to help you make do with less in the kitchen! Stretch a meatloaf by adding oatmeal, or rice. Always try to make your oven do double-duty when you heat ... (more) Published By: Cyndi Roberts Submitted: 14 April,2005 |
| 208 | When it comes to sushi, I have no class. Preview: As I was growing up on Cape Cod I would go to the fish pier every Sunday morning with my Dad to pick up a fresh fish.. Part of the ritual would be to stand on the dock and watch the boats unload. While the men all exchanged their secret language of gro... (more) Published By: Kathleen Jerauld-Brack Submitted: 14 April,2005 |
| 209 | rm Seafood Restaurant at Mandalay Place in Las Vegas Preview: rm Seafood Restaurant in Las Vegas as seen in Jetsetters Magazine at www.jetsettersmagazine.com Read the entire feature free with photos at: http://www.jetsettersmagazine.com/archive/jetezine/food/vegas/rmseafood/rmseafood.html Valentine's weekend (2005... (more) Published By: Carolyn Proctor Submitted: 15 April,2005 |
| 210 | Modifying Your Recipes, More or Less Preview: You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee! That's when you notice that it makes enough to feed a small army, but you only need to feed two. Or perhaps, it only ... (more) Published By: Deirdre Jones Submitted: 15 April,2005 |