Cooking With Gas

A FRIEND OF MINE tells the story of an amazing salesperson who worked with him at a barbeque retailer. Barbeques are usually an emotional purchase for males. A man might struggle in the kitchen, but don't try to tell him that he can't master the barbeque.

If a man was to shop alone in this retail outlet, he might be afraid to come home with a large purchase (it's not easy to hide a barbeque), so he takes his wife along, for purchase approval. The wife's role is to keep the husband's desire to spend in check.

My friend's sales colleague knew how to play the game. He'd wait until a husband and wife approached a barbeque before starting any dialogue. After a minute or two, he'd approach and ask what the couple wanted in a barbeque.

The husband would say something like, "Just to cook sausages and steaks for family and friends". His wife would nod in agreement.
The salesman would then ask deeper questions like, "Have you ever roasted food on a barbeque before?"

"No," the husband would reply, looking at his wife. They were now curious, wondering how on earth you roast food on a barbeque. The salesman would show them where to place the baking tray, how to control the burners so that the heat would cook around the roasting meat; how adding hickory chips could give the meat a smokey flavour and how the hood had a temperature gauge. Next he pointed out a rotisserie, explaining how you could cook chickens just like the take-away shops. The husband was amazed, imagining the banquets he could create.

"Do you cook stir fries?" the salesman asked the wife. "Sure," she said.

Next, while the husband was still dreaming about chicken banquets, the salesman showed the wife how to use a wok in the side burner. When the husband snapped out of his little daydream, the wife was off in her own fantasy, dreaming about stir fries. While this was going on, the familiar smells of summer feasts-sausages, steaks, and onion-filled the air. (The store manager had allowed the local scout group to cook a barbeque in the foyer of the store to raise money.) The dreams became real, aided by the sense of smell and the sounds of a sizzling grill. The husband and wife were sold. They'd come in looking for a basic three burner barbeque, but walked away with four burners and all the extras too, including a roasting hood, rotisserie, side burner, cover and a bag of hickory chips.

It didn't end there. After he'd broken their defensive mechanisms and established their decision to buy, the salesman continued. "How will you clean your barbeque?" he asked.

"With warm soapy water I guess," the husband said.

The salesman stared back as if in shock, explaining, "Mate...cast iron plus soapy water equals rust."

"How can we avoid that?" the husband asked.

"Use a cleaning pack like this one," the salesman said.

Then out came a gas gauge for detecting gas bottle leaks and a bag of fat absorbers to reduce the number of fat fire flare ups.

The final docket read:
Barbeque $399.00
Roasting Hood $150.00
Rotisserie $49.99
Side Burner $149.99
Fat Absorber $7.99
Cleaning Pack $39.99
Gas Bottle $59.99
Gas $4.99
Gas Gauge $19.99
Hickory Chips $12.99
Total $894.92

On average this salesman led each couple to spend more than double the barbeque's base price on added value items.

How did all this come about?

The retailer trained their salespeople to ask deep questions about the total use of the barbeque. Poorly trained salespeople sell only the barbeque, assuming that it's all the customer wants. Most customers have an issue, problem or need they want solved. Asking deeper questions exposes what the customer is really after. In this case the husband wanted to show off a new toy and the wife wanted to be more involved in the barbeque experience. (Instead of being stuck in the kitchen preparing salads, she can now cook roasts and stir fries.)

The retailer packaged a total in-store experience including all the sounds, smells, and accessories of a real barbeque experience. This engages customers so much more than simply seeing a shiny new product.
Your business must find out your customers' needs and develop a package of solutions. At Harvey Norman, our computer store success came when we developed a one-stop shop where customers can buy all their computer hardware, software and peripherals.

If you sell home loans, your customer more than likely has a car loan, so why not offer service in that area as well? As long as it doesn't dilute your main offer, offer your channel additional value.

NuWave Oven Pro: A Return to Dinnertime

When our family economics dictated that I go back to work, many things changed in our household. The one that bothered me the most was my inability to continue to cook a supper that our family could sit down to and really enjoy. Dinnertime was always special to us. Maybe we’re just old fashioned, but it was a time that we all came together and rehashed the events of the day...good or bad. My new job quickly took the home cooking aspect away from our evening meals, and eventually we all began eat microwaved dinners or fast foods in front of the TV.

When I voiced my loss of family time concerns to my mother, she reminded me of the NuWave Oven Pro she bought years ago after seeing the commercial on an AS SEEN ON TV spot. I located the product on the internet, bought it and want to share a little of my cooking experience.

THE OVEN PRO
In case you’ve not heard of it, the NuWave Oven Pro is a counter top cooking unit that utilizes infrared, conduction and convection to defrost and cook. Because it uses all three cooking methods, foods are cooked in a much shorter time. Meats are more moist and juicy than if cooked in a regular oven, and not only is the meat more tender, but the outside can be made crispy brown as well. Side benefits are lowered energy costs because of less cooking time, less fats and oils because of the built in drip pan and very easy clean up.

FAVORITE DISHES
The Oven Pro comes with some great recipes that are just right for a family on the go. I’ve used it to cook chicken, BBQ ribs, fish and even a turkey this past Thanksgiving. I bought all the attachments including the extender ring that gives it more cooking height, so the 10 lb. turkey fit just fine. I followed the directions, and in 2.5 hours I had a beautiful golden brown turkey that was cooked to perfection. Another favorite is corn on the cob. It’s so much better than the traditionally boiled corn..and quicker too!

TOGETHER AGAIN
So now most days I’m able to gather the family together again at suppertime for a real home cooked meal. The NuWave Oven Pro has been a joy to use; great tasting, healthy meals prepared in very little time. Including shipping, I guess I spent around $185. for everything. It comes with a pizza rack, recipe book, directions, instruction disk, two blenders and I bought the extender ring extra. This little oven has been well worth the dollars in time saved in the kitchen, and its allowed us to regain our togetherness at the supper table for a healthy meal. You really can’t put a price on that!

Tips to enjoy authentic Indian food

Are you planning to enjoy eating authentic Indian food in restaurant? In that case, there are certain aspects of the food and services that you should take into account to avoid embarrassment of ending up eating a wrong food served with unfriendly service.

There are many restaurants in London or in any city to serve you food from the subcontinent. But not all of them are necessarily good enough to serve a cuisine of your choice. They can also be rated differently on their record of service.

Authentic Indian food is the one that is cooked in keeping with the traditional methods of India. Such cuisines are prepared with traditional ingredients like certain vegetables and spices as well as milk and meat based products.

If you are first timer to the Indian food then we suggest that you should not opt for the restaurants that are too experimenting with the cuisines. The chefs in these restaurants tend to corrupt the original taste and aroma of any dish by bringing in some foreign ingredients and cooking method to it. Such cuisines may taste great, but you will miss original taste of the dish.

When sitting across the table in one of the restaurants in London to enjoy authentic Indian food, take your time to go through the menu. The Indian food menu is usually extensive because of varieties of offerings. You will find plenty of choices to make in appetizers, main course vegetable or meat based dishes and deserts. Many of the dishes are known by their main ingredients. So, you can choose the cuisines as per your liking of the ingredients.

It is a common belief that Indian cuisines are prepared in hot spices. While that is true, not all of the cuisines have hot spices. Many of the dishes, in fact, are cooked in lesser amount of spices. You can even order for preparing of the cuisines in fewer spices that are not hot in your mouth and stomach.

Find out all the details about the restaurant of your choice on Internet. You can have a glimpse of the food and services on such restaurant’s website. Do not visit the place without booking the table and knowing about their specialty dishes that you would like to have while enjoying authentic Indian food.

Christmas Dinner Menus: Your Top Four Christmas Dinner Ideas

Are you trying to finalize what you will be making for Christmas dinner, but you can't decide among different Christmas dinner menus? Are you looking to cook something for Christmas that you will enjoy both making and eating? Read this article for our top 3 Christmas dinner ideas, that will help you prepare a Christmas dinner that everyone will enjoy!

Here are the four Christmas dinner ideas to help you cook a great Christmas dinner:

- Christmas Turkey. Turkey is not just for Thanksgiving! Many people cook turkey for Christmas - it is going to make a great part of your Christmas dinner menu and it will look great on your Christmas table!

Make sure to buy a turkey that will feed everyone at the table. Roasting the turkey is usually how everyone prepares it. Once you have decided on using turkey for your Christmas dinner, you will need to decide on your side dishes and dessert, and you will have your Christmas dinner menu ready!

- Other Poultry, Including Chicken, Duck and Goose. What if you don't want to make turkey for Christmas, because you just made a turkey for Thanksgiving? But what if you still want to serve poultry for your Christmas dinner? No problem! You still have lots of poultry choices for your Christmas dinner!

You can choose from chicken, duck or a goose for your dinner. Any one of these items will be great on your Christmas dinner table.

- Christmas Ham. If you have been looking at different Christmas dinner menus, and you do not want to cook a Christmas turkey, then consider making Christmas ham instead. A lot of people have made turkey for Thanksgiving dinner, and they want to cook something different, so they make a Christmas ham instead of the turkey.

A lot of people serve ham for Christmas, because it is fairly easy to make, and the Christmas ham always tastes great. So if you like ham, or if you are just not interested in cooking poultry for your Christmas dinner, a fabulous Christmas ham is going to make a great Christmas dinner!

- Christmas Cookies. Once you have looked at many different Christmas dinner menus, and finally figured out your own, including your main dish, your side dishes and the vegetables that you are going to serve, you will be faced with one more choice. This choice is going to be what to serve for dessert for your Christmas dinner.

How about great tasting Christmas cookies for dessert? Bake Christmas cookies, or ask your guests to bake cookies and bring them to dinner. A great assortment of different Christmas cookies will make a fabulous Christmas dinner dessert!

The Basics Of Cooking BBQ Ribs

To cook up great ribs, first you will need to peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.

Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours.

setup your grill for indirect cooking (if you have charcoal then put 1 small pile of lit coals on one side of the grill, place a 2nd pile of lit coals on the opposite end). If you have a 2+ burner gas grill then just light one of the burners. The goal is to have it so the ribs don’t cook directly over the coals (or burner)

Place the ribs on the grill (not over the coals or burner) Every 1/2 hour or so spray the ribs down with apple cider to keep them nice and moist. The ribs will take about 1 1/2 to 2 hours to cook. during the last 1/2 hour baste the ribs heavily with your favorite BBQ sauce.

Once your done do a final basting. (I often see people start out by putting BBQ sauce on the ribs before cooking, then they wonder why the ribs come out burnt really fast. It’s because the sugar in the BBQ burns, not the ribs)

You will know the ribs are done when the meat peels back from the bone about 1/4 inch.

You can also use wood smoke and smoke the ribs while you are grilling. I always use hickory.

The above is pretty darn basic, but should net you some tasty KC style ribs with a good consistancy.

Sometimes during the last 1/2 when I put BBQ sauce on, I then wrap the ribs in aluminum foil and let then finish in there. That will keep the ribs really moist (but not too moist)

Mumbo Jumbo BBQ Chilli Chicken Wings

3 pounds fresh jumbo chicken wings
2 tablespoon Worcestershire Sauce
1 (18-ounce) bottle Teriyaki Barbecue Sauce
1/4 cup honey
2 tablespoon Liquid Smoke Seasoning*
6 cloves garlic, minced
2-inch piece fresh ginger root, grated
8 Habanero chile peppers, finely chopped**
4 Serrano chile peppers, finely chopped**
3 tablespoons prepared horseradish

* Liquid Smoke Seasoning can be found near the barbecue sauce section in most grocery stores.

** Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Gloves will protect your hands, but the capsaicin in the chile pepper sticks to all it touches, and if you touch near your eyes it will burn. Rinse well with copious amounts of water.

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry); Place wings in a large bowl and set aside.

To prepare sauce: In a non-stick saucepan over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish. Simmer mixture for 1 hour, stirring occasionally. Remove from heat.

Cover the chicken wings with 3/4 of the hot sauce, gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate approximately 12 to 24 hours to marinate them.

When ready to cook, Preheat barbecue grill to LOW (spray grill with vegetable-oil cooking spray).

Remove chicken wings from the sauce an place on the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60 minutes over LOW HEAT or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.

Serve hot with the remaining sauce on the side.

Makes 4 to 6 servings.

Jalapeno Garlic BBQ Chicken Wings with Roquefort Dressing

Makes 2/3 cup, or enough marinade for 20 wings.
If you are making more than 20 wings, double the recipe.

Marinade

• 2 tablespoons margarine, milk-free, corn-free; or olive oil
• ½ cup onion, finely chopped
• 5 garlic cloves, minced
• 2 teaspoons canned jalapenos, diced
• ½ teaspoon chili powder
• 2/3 cup water
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• ¼ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

In skillet, add margarine or olive oil and heat. Add onions and cook 2 minutes or until transparent. Add garlic, and cook 30 more seconds. Add rest of the ingredients, cook for 3 minutes. Cool.

Place mixture into food processor and pulse until smooth.
Make one day ahead for flavors to blend.


Chicken Wings Cooking Instructions

• 20 Prepared Chicken Wings
• Jalapeno Garlicky Marinade


Directions

--- Preheat oven to 400°.
--- Cover with foil one 9 by 13 inch baking dish and one 8 by 8 baking dish. (If you are doubling the recipe, use two 9 by 13 baking dishes). Lightly grease the foil. Place chicken wings in baking dish. Brush one half of marinade on one side of the chicken wings. Place in oven and cook 25 minutes. Take baking dishes out, turn chicken wings over, and brush on remaining marinade. Cook for another 20 minutes or until done. Remove from oven.

---Place on dish that can be kept warm and serve with Roquefort Dressing.


Roquefort Dressing
Makes 1½ cups

• 2 tablespoons Roquefort Cheese, crumbled (sheep cheese)
• ½ cup mayonnaise (contains eggs)
• ½ cup sour cream substitute (contains soy)
• ¼ teaspoon garlic powder
• ½ teaspoon sugar
• ½ teaspoon white wine vinegar
• Salt and pepper to taste


Directions

--- Mix all ingredients together in bowl.
--- Using the back of a spoon, smash the Roquefort Cheese against the side of the bowl. This will remove clumps of cheese.
--- Mix well.
--- Make one to two days ahead.

Caribbean Grilled BBQ Chicken Wings

INGREDIENTS:

Jerk marinade (your favorite) 3 cups
Garlic, chopped 3 Tbsp
Thyme, fresh chopped 1 Tbsp
Allspice, ground 1 tsp
Water 1 cup
Scallions, sliced 1/8" 4 Tbsp
Chicken Wings whole, thawed 5 pounds
Jerk Seasoning Dry* as needed

MARINATING METHOD

Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Tips

* Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.

* Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Method

After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
Tips

* Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.

* The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.

* By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

GRILLING PROCEDURE

Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.

Tips:

* Wings can also be placed on the grill directly from the oven to express the cooking process.

* Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.

New York City's Best Food Pilgrimages By E Cho

New York is a complete city. Whatever your intent, purpose, interest or peccadillo, The Big Apple has your remedy. Manhattan is awash with culture galore, from museums that swallow entire city blocks and require days to navigate, to dark intimate jazz clubs where virtuosos headline in front of small appreciative crowds. Even to lifelong residents with a surfeit of leisure time, there are not enough hours in the day to digest all that New York City has to offer.

Which leads us to our point. With so many distractions and attractions, is there even time to eat in Manhattan? Will you stretch yourself so thin in order to accomplish the impossible and do it all that your appetite will suffer? Will you succumb to hunger in haste and devour inferior fare as you run to score Broadway show tickets?

Many do just that. And shame on them. New York City is a dream destination for food lovers. As such, visitors should plan meals here as they would a trip to the U.N. or Central Park. With careful consideration, in other words. In a city flush with ethnic diversity and grand symbols of culture, architecture and industry, should it come as a shock that food has a place among the pantheon of New York City icons? Sure, the best chefs in the world come to Manhattan to serve their brand of haute cuisine. But for honest-to-goodness street food, soul food and comfort food, New York City is the best. Consider these New York City Food Pilgrimages before you even dare walk around on an empty stomach, clueless and impatient, with Zagat guide in hand.

Murray's Sturgeon Shop

2429 Broadway at 89th Street

New York City is the world capital of delicatessen ideology. Waves of Jewish immigration from Eastern Europe at the turn of the last century brought strange new foods to America - bagels, knishes, smoked fish, pickles, pastrami - and with them, the deli. Long counters with high stools, cushy booths with squeeze bottles of yellow mustard and bottles of vinegar on the tables, large, loud men in stained white aprons with hairy, muscled forearms and cleavers - these are the indelible images of the classic New York City deli. Murray's is certainly one of the best and a must-stop, if for no other reason than their smoked fish. Try the salmon, the sable or the whitefish. Heck, try them all. And get a tuna fish sandwich for the road.

Barney Greengrass

541 Amsterdam Avenue at 86th Street

Erstwhile competitor to Murray's, debate still rages as to who smokes the best salmon. Loyal zealots of Barney Greengrass, 'The Sturgeon King', crowd the time warp deli for weekday lunch and weekend brunch to nosh on century-old favorites like eggs and Nova Scotia salmon, schmaltz herring, sablefish platters and chopped liver sandwiches. The atmosphere is electric when the restaurant is full.

Katz's Famous

205 East Houston Street

If New York City were a sandwich, it would be a pastrami on rye. If you have never had the pleasure, the only place to feed your virginal maw is Katz's. Since 1888, the delicatessen has done it old-school, with no concessions to modern shortcuts. The corned beef and brisket are exquisite but the pastrami is why you're here. Have it with a pickle and a seltzer.

Gray's Papaya

402 Sixth Avenue at 8th Street

Of the three Gray's Papaya hotdog emporium outlets, this is by far the best. If you like tube steaks, this is the place for you. Not to be confused with Papaya King, which also offers a decent dog, Gray's Papaya is known for high quality street-vendor-meets-fast-food-joint franks. The 'Papaya' refers to the non-alcoholic colada-like fruit drinks sold on the premises. Open 24 hours, you can always count on Gray's to satiate your yen for mystery meat.

Dosa Man Street Vendor

Washington Square Park South and Sullivan Street

Street food in New York City has become a veritable artform in recent years. What was once a long line of pushcarts with dirty water hotdogs and nuts, is now as diverse as the restaurants around them. Thiru Kumar, known with affection as the Dosa Man, is one of the best street food vendors in the city. His fresh, crepe-like dosas harken back to the cuisine of his native Sri Lanka, where his family ran a successful restaurant. Lines are long but the wait is more than worth it for a portable, delicious, cheap meal.

Lombardi's Pizzeria

32 Spring Street

It would be sheer lunacy to come to New York City and not have a slice of pizza. Lombardi's has been around since 1897 and thankfully, has held on to tradition. Smoky-crust, simple, fresh ingredients and homemade sauce are the hallmarks of this institution. If you go, try to grab a spot in the original half of the restaurant, near the open kitchen. Pizza after all, is theater in New York City.

John's Pizza

278 Bleecker Street

A slice at Lombardi's is a great start, but to mark your New York City pizza experience, you have to take the grand tour. Head to John's of Bleecker Street where since 1929 the restaurant has done it the coal-fired brick oven way, just like back home in Napoli. Where it ranks in pizza lore is your call, but we love it just fine.

Patsy's Pizza

2287 First Avenue

Perhaps the best reason to head to East Harlem is to dine at yet another Manhattan pizza institution. Patsy's is as authentic and unspoiled by the hands of time as a pizza joint gets in this city. For over seven decades now people have come here for one reason and one reason only: the crust. Thin, crispy, chewy, ethereal and absolutely authentic, Patsy's crust is a must.

Our look at New York City food institutions rambles on with some recent newcomers to the food scene, more unreal street food and a Brooklyn staple. While unorthodox, as a collective, this list represents the beauty of New York City cuisine. Restaurants that can't possibly exist anywhere else. Restaurants that did it first and still do it better than anyone. Restaurants that broke conceptual ground and set trends. Old and new staples that are worthy of pilgrimage.

With that in mind, let's continue our countdown shall we? To kick it off, we're taking it to the streets again.

53rd and 6th Halal Cart

Again, street food in Manhattan can and should be your panacea for killer hunger. Open at night near the Hilton, business is swift for the Halal meat man at 53rd near 6th. Purists of Halal carts - there are probably more of them in the city than hotdog vendors - like Sammy's over the bridge in Queens but face facts, you're not going there for street food, right? If you are, kudos, but if you decide to limit yourself to Manhattan, this Halal cart is tops. Sure, it's just meat - chicken or lamb - rice and sauce but if so, why do people brave midnight cold in December and line up around the block?

Miss Maude's Spoonbread Too

547 Lenox Avenue

Collards and catfish will forever taste better south of the Mason-Dixon line, but Harlem has a strong soul food spirit as well. Miss Maude's is the embodiment of that tradition. While Sylvia's gets the publicity, the former soul food champ is no longer on top of her game. So head to Miss Maude's for your home cookin' fix. The smothered chicken and pork chops are delicious but the sides are what people rave most about. Order a bunch and save room for the butterscotch ice cream.

Amy Ruth's Home-Style Southern Cuisine

113 West 116th Street

If you have room in your stomach and on your itinerary for another Harlem joint, stop by Amy Ruth's. The restaurant has only been around since 1998 but has the feel of a New York City staple. The food is honest, sincere soul food. Notable Harlem citizens were the inspiration behind many of the signature menu items. Try the Stan Hoffman and Lu Willard - bbq ribs - or the Yasmin Cornelius - waffles with chicken wings. Herb and Elza Boyd's banana pudding is probably the best way to end your meal, with a phone call to your cardiologist soon thereafter.

Momofuku Noodle Bar

171 First Avenue

Ever since David Chang had the idea to open a simple noodle bar in a random part of Manhattan, people have gone mad for the concept. Chang has become a celebrity overnight and Momofuku a mini-industry, with more luxurious digs around town. The noodle bar is worthy of a pilgrimage however, if you can secure a stool at the bar. Go simple and order the Momofuku ramen noodles, pork buns, house pickles and a Brooklyn Pennant Ale. Life is good, no?

Peter Luger Steak House

178 Broadway, near Bedford Avenue, Williamsburg, Brooklyn

Brooklyn is the new restaurant capital of New York City. The secret is out. Some of the best ethnic and haute cuisine can be found in this borough with all the buzz. While we can expound about all the great food Brooklyn has to offer, the one site off Manhattan on our list is a venerable, classic steak house. The steak house of record, to most New York City experts on the subject. Peter Luger is the pioneer, the first and to devout followers, the best. There are many steak houses in Manhattan - steak is trendy again - but if you want the archetypal experience, Peter Luger is it. Order the porterhouse for two or four, creamed spinach, french fries and the cheesecake. Quaff it all down with a big California red and toast your New York City culinary tour in style.

Resource: http://www.isnare.com/?aid=255795&ca=Food

Cuisinart Griddler Panini and Sandwich Press

When it comes to eating sensibly, doing what's right can often feel like riding a roller coaster. Food fads change more frequently than fashion or haircuts it seems. There was the food pyramid. There was the approach of,'avoid fats at all costs but eat all the carbs you want'. There has been,'eat anything you need as long as it is not carbohydrates'. The differentiations and tweaks on these themes and plenty more, can have your head spinning if you try and keep up with it all. We all want to have the very best health for ourselves and our families that we will be able to. to best achieve that it is critical to grasp what forms of foods you should eat, and what forms of foods you should avoid. With that noted as take a look at where nuts stand in today's nutritional picture.

For many adults we can remember when nuts were considered a sensible healthy food or snack. Luckily we have spotted that the idea of avoiding nuts is just that... Nuts can be grouped in the same food group as neat because, like meat they contain a large amount of protein. One advantage that nuts have over meat is they also contain fiber ; something that is essential for a healthy digestive tract which is not contained in beef. And while fiber and a healthy digestive tract is critical for everyone, folk who eat a lot of meat particularly need to make sure that they get lots of fiber in their diet.
In addition to the advantages of fiber, many nuts also contain a good supply of vitamin E. Vitamin E is a forceful antioxidant that may help defend your body's cells from every day damage.
For example, studies suggest that eating almonds may help lower not just the LDL cholesterol ( which is the bad sort of cholesterol that you need lowered ), but it can help lower total cholesterol as well .
Because nuts have a{ fatty high fat| high-fat content they have high satiety. This implies they do it good job at filling you up and keeping you from being excessively hungry. The key is portion control however. Keeping your nut intake to about 1 oz., three to 4 times per week is a good standard.

Knowing that nuts are good for you will help you assimilate them into your diet and into your overall plan for healthy eating. Talking of which... I latterly needed to get some new Rival crock pot parts after losing the lid to one of ours.

My other fave quick, healthy food secret weapon in the kitchen is the Cuisinart GR 1 Griddler Panini and Sandwich Press. If you love the taste of fresh grilled sandwiches but hate paying deli prics and without knowing precisely what is going on into your meal, you gotta check this small beauty out for yourself! You'll be an expert Panini Griller in no time!

Marriage Problems Signs

Specifically, I will give you some tips on how to stop marriage problems from occurring, and how to solve them if they have already occurred. Simply follow the advice given in this article to help you find resolution to your marriage problems.

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There are some signs that you are having marriage problems. If you don't talk to your spouse much anymore, there's something wrong with your communication. If you've increased your arguments and fighting with your spouse, specifically on topic you used to never argue about, then warning signals should be going off in your head.

You have marriage problems.

So how do you solve these problems? First, you have to understand what a good marriage is. A good marriage is only as good as the communication in it. The better you can communicate, the better the marriage you will have.

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The best kind of communication takes place when the speaker's intention is understood by the listener. This means that the motive, the body language, the vocal tone, and the words themselves are not perceived as something other than what they were intended to be by the speaker.

A lot of marriage problems arise simply because one person's intentions and meanings have been distorted. Either they're not very good at expressing their intentions, or the other party is not very good at reading their intentions. If you want to make headway on your marriage problems, you need to better communicate your intentions and understand the other person's intentions.

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This is a two way street. If your partner refuses to try to do better at understanding intentions, or to speak their intentions more clearly, then there's nothing you can do to fix the problem. Until they are willing to take the steps to resolve this conflict, it is out of your hands. But usually two people who are highly compatible are willing to work together to make sure they communicate properly.

Another way to ensure your intentions are not misconstrued is to work on resolving your conflicts logically. This means that you should focus on the conflict at hand, and not bring up past arguments over and over again. It also means you shouldn't interrupt each other, or let your emotions get in the way of your discussion, resulting in doors being slammed, tears being shed and yelling occurring. Also, you should work towards a solution, not to win an argument.

How Can You Conserve Energy When Using Commercial Dishwashers?

Do you have a business that requires you to use commercial dishwashers? If you do, then you need to know how you can conserve energy. These dishwashers can use up a lot of excess energy that will end up costing you money you don’t need to spend. Knowing how to save energy can also help you save money.

Here are the most important things that can be done to help any business save money with dishwashers.

1. Always train your employees to never start a load of dishes until the rack is full. Washing only half of a load uses a lot of energy, so it makes sense to wait until it is full before using that much energy.

2. It is important that you check the temperature of the water. You can get a dishwasher thermometer to help you check it. It is a good idea to check it during the rinse cycle on a regular basis.

This is really important on high temperature washers because you want to make sure the temperature is 180 degrees Fahrenheit for every cycle. This can help you save energy because you can adjust the water temperature to be sure it is not running to cold or too hot, but at 180 degrees at all times.

3. Did you know that you can adjust the water temperature on your water heater to ensure you are minimizing wasting water? It doesn’t matter if you have a booster heater, commercial water heater or even an internal tank heater, all of these can be adjusted. You want to keep checking the temperature of the water heater because as you use it more, the water temp can change, so you will need to adjust it as this happens.

4. Get in the habit at night of turning off the tank heaters and the booster heaters. These units will keep heating water overnight and this will waste quite a bit of energy. If you turn them off at night and back on in the morning, then you will be able to save a lot of energy instead.

5. Always check the water pressure on a regular basis. If it says that you are using more than 25 pounds per square inch or PSI, then this means that you are wasting energy by using too much water. Most dishwashers only use 20 PSI. It is always a good idea to check with the manufacturer to find out what the best PSI is and then adjust it accordingly.

These are the most important things you can do to help you conserve energy when using commercial dishwashers. There are also other things that you can do to save energy that you can learn about with a little research. The smart thing to do is to get in the habit of doing these things and others that you learn about to be sure you are saving money every month; instead of spending what you don’t need to.

Gluten free online demand goes ballistic in US while celiac searches steadies in 2009

Gluten Free Pages original research was performed on the demand for the top 50 search terms associated with gluten free products in the US, Australia, Canada and UK. Analysis showed that not only did these countries have the leading number of ‘celiac searches per month' values amongst most countries, they also have a very similar profile of the types of terms searched. In particular it was found that when the leading keyword terms were segmented into seven core groups, that the largest group was always the generic GF product group, followed by the celiac group.

Also of note is that each of these two leading groups (typically composed of 5 to 10 terms) were usually dominated by the terms ‘gluten free' and ‘celiac' (or coeliac for Australia and the UK).

English speaking Search volumes per month, June 09

Keyword--------US------------Australia-------Canada------UK

Gluten Free----1,830,000-----135,000------165,000-----201,000

Celiac / celiac---673,000------33,100--------74,000------74,000

Previous research into search trends for the term ‘gluten free' across these countries showed that US and Canada had very high sustained growth rate (near 40% per annum) for the last five years, followed by Australia at about 10% growth then UK near zero growth. This article looks at the search trends for the leading ‘celiac' group term and how it correlates with the growth trend for ‘gluten free' searches.

The four year growth demand trends for the celiac term for each country are substantially lower than their trends for gluten free.

The December growth spikes in Gluten Free searches for the US and Canada are a stand out, however the general growth trends tend to be a smooth positive growth trend compared to the celiac demand trend.

Relative growth trend ‘year on year' averages

While the Celiac growth rate is much lower than the gluten free online demand growth rate for any given country. For example in the US ‘Gluten free' 2004 had an absolute average growth rate of 101% and in 2005 a rate of 122%. This gives it a relative growth rate gain of 21% in 2005. The relative growth for the US between the Gluten Free rates ‘year on year' are much more positive than its Celiac equivalents. For example in Gluten free 2006 to 2007 went from 35% to 70% (a doubling of growth increase) while for the same period ‘celiac' searches went from 10% to 10% (a relative zero growth of growth rates.

In Australia, while ‘gluten free’ had strong positive growth for each year, it was doing so at a decreasing rate between 2005 and 2007. Between 2005 and 2006 gluten free searches had decreased growth from +18% to +11% (38% decrease) while in celiac searches 2005 to 2006 it decreased from -4% to -5% (25% decrease).

For all countries, the relative yearly growth rates for the two keywords have very low correlation. The only similarity is that the order of the annual growth rates for the highest gluten free demand countries is the same for gluten free as it is for celiac: US (highest), Canada, Australia, UK (Lowest).

Stability of Seasonal growth trends USA

The data shows that while the USA ‘gluten free' seasonal demand trend is very high positive growth (up to 50% per year) it also follows the same pattern very closely each year. By comparison, the celiac growth trend is very flat and except for two peaks (Mar 07 and Oct O6). The celiac seasonal growth trend is also similar for each of its years.

Stability of growth trends AUSTRALIA

Similar to the US, for Australia the seasonal trends for ‘Gluten free' searches (annual seasonal trend shape) are all close together, and positive. The demand trend for seasonal celiac searches is overall more negative and much more volatile month to month, though again there is a similar pattern each year.

Seasonal trend comparison - ALL countries

The gluten free seasonal graphs (jan to dec) has a strong growth bias towards the end of year for each country, due to its strong positive growth rate as well the northern hemisphere spikes of winter and Christmas searching/ spending occurring at the same time.

The ‘celiac' seasonal growth trend profile is VERY different from the gluten free trend shape. However, all countries within the celiac trends show a remarkably similar profile to each other. In particular for the celiac demand, it is noted that while there is on average a flat growth trend, positive spikes are seen to occur for most countries in March, May and October.

Conclusions

Original research on the top fifty keywords showed that the two leading keyword groups for leading celiac search countries were gluten free and celiac groups. It was thought that the more gluten free aware countries tended to have a much higher proportion of searches for gluten free than celiac as the markets were closer to maturity and people search for celiac information in the early stages of their diagnosis, then continue to search for gluten free throughout their life.

Weak underdeveloped markets such as Brazil and India tended to have a much similar total volume of searches for each of the two groups. The theory being that in under developed (under diagnosed) markets a higher proportion of people have just been diagnosed and are looking up effects of celiac disease before they go onto searching for gluten free products.

Standard market growth for most products tend to be bell shaped in appearance, that is when a company introduces a model it takes a while to achieve penetration, then peaks then subsides as peoples tastes change, technology improves or competitors bring out better products. However in the celiac case, the growth will be S shaped as demand (searches) head towards a stabilised peak as eventually all celiac are diagnosed and diagnosis methods improve to detect celiac disease earlier. Unlike other products a celiac will search for gluten free products for life, unless a cure is found.

It was expected that as even the most developed markets analysed here are a long way from maturity (due to low diagnosis rates) that the gluten free searches would be near the start of the S curve. While the US has very high gluten free growth demand, it's starting off a very low base (about half the relative value of Australia). However if the same people who search for ‘gluten free' terms were at some stage searching for ‘celiac' information it is thought that the seasonal trends and overall annual growth rates should correlate with each other - and clearly they do not.

The low diagnosis rate of celiac disease, even in mature markets, suggests that the markets are far from maturity. And as the growth profiles (absolute growth rates and yearly seasonal trend) show no correlation between each other it is VERY likely that the demand trends are for two distinct sets of people. Gluten Free searches are most likely attributed to celiac consumers looking to find GF food to eat. The celiac searches may partly be due to celiac consumers however the vast majority is likely to be attributed to medical professionals (who are not necessarily celiac) and allied professionals interested in the understanding of the disease for professional reasons.

Alternative Uses For Coffee Grounds

If you would love to find a way to recycle your used coffee grounds, then you are in luck! There are quite a few uses for used coffee grounds so that you can have a greener and more eco-friendly way to enjoy your coffee from now on. Over 50% of Americans drink coffee on a daily basis at about 3 to 4 cups each day. Furthermore, it is recommended to drink coffee in a moderate amount every day to have the maximum health benefits from the antioxidants within your cup of Joe.

Being able to recycle the materials that you use in your everyday life is also vital if you want to care for both yourself and the environment. That is why it is so wonderful to find out all of these innovative uses for used coffee grounds that will help you in your household needs.

• You can use used coffee grounds to deodorize! If you ever smell something foul in the your kitchen that you just can't seem to get rid of, then you can use used coffee grounds to eliminate the odor. Often times, these stubborn odors will come from the kitchen drain, so all you have to do is pour a half a cup of used coffee grounds and boiling water down the drain. You will need to pour around 4 cups of boiling water down the drain with the used coffee grounds so that they don't clog, but this will allow them to push through all of the pipes and keep your sink smelling fresh.

• To give your locks a boost, all you have to do is rub use coffee grounds into your scalp and hair to give it added shine. Rubbing used coffee grounds into your scalp will also help to prevent dandruff and bacteria that can often grow on your scalp. When you do rinse your hair with used coffee grounds, it will also give it a darkening color rinse to add some depth and vibrance to your hair color. This is only effective for those with brown or brunette shades of hair because it will look washed out or dirty on blonde hair.

• If you do need to dye anything, then used coffee grounds will get the job done! They work well on fabric, Easter eggs, or paper. All you have to do is place the used coffee grounds in a filter, and then soak them in hot water for five minutes. This will leave you with your dye solution, and you can use it to dye any of those materials a darker brown color. You can also use this mixture to cover up scratches or dents in brown furniture.

These helpful tips are just the tip of the iceberg, so to speak, so get creative in all of your uses for recycling your used coffee grounds! Mother Earth will truly thank you because this is an innovative way to use an item that you normally would throw away for everyday household purposes.

Easy Mexican Food For Life By Annie Dubois

There are few of life’s little pleasures as beneficial or fun as cooking. The ability to take separate ingredients and turn them into something beautiful is just one of those things that can never be matched by most other activities. You get to manipulate, touch, and choose what will go into your meal; making easy Mexican food is just one of those little pleasures that make any meal choice better, healthier, and much more zesty!

Can anyone make this wonderful cuisine? The good news is – yes! Easy Mexican food is just that: simple. There does not have to be anything difficult about making this cuisine for your own. You will even be surprised at how good the food will taste your first time around.

Many people are choosing to switch to making easy Mexican food because it is so simplistic, but the number of reason people choose this exquisitely beautiful cuisine is that it is good to eat and healthy. Whether you are on a low-sodium diet, fat-free diet, or even a diabetic diet, this is a cuisine that can be easily tailored to meet your needs.

There are many myths that follow this cuisine. Unfortunately, many of these myths may lead the average Joe into believing that this is an unhealthy food. Let’s take a look at a few of those myths…

MYTH: Cuisine from Mexico has too much cheese!

TRUTH: Cheese is delicious to many of us out there, but not everyone appreciates cheese. Anything is good if taken in the right portion. However, authentic cuisine from Mexico is not drenched or lathered in ooey gooey cheeses. In fact, you will find that you will use hardly any cheese in most the authentic dishes from the region. Tex-Mex foods do tend to have a lot of cheese. However, you can alter the cheese to any recipe or menu you choose!

MYTH: Cuisine from Mexico is all deep-fried!

TRUTH: While many Tex-Mex cuisines are deep-fried, you will not find all dishes are deep-fried. In fact, those dishes that are deep-fried usually have baked alternatives. Easy Mexican food is simplistic and delicious without the need to fry your foods like a French fry. If you do not like deep-fried dishes, steer away from recipes that call for deep-frying.

MYTH: Cuisine from Mexico is bland!

TRUTH: This is one of the most beautiful and well-presented cuisines in the world. All the fruits add not only color but they add exquisite tastes as well. The wonderful thing about this cuisine is that because it does use such a vibrancy of fruits and vegetables, you will be getting a gorgeous meal that is also extremely healthy. What more could one person ask for?

Easy Mexican food is a reality. These delicious meals are a wonderful part of a culture rich in healthy foods and beautiful presentations naturally found with the foods themselves. When it comes to being healthy, you will find that the truths are far more vibrant than the myths. Stay healthy. Stay green. Choose to try a delicious, authentic meal brought to you from within the borders of Mexico itself.

Resource: http://www.isnare.com/?aid=256852&ca=Food

Cheese Press: The Must Tool in Creating Majestic Solid Cheeses By Jean Kokus

Cheese Press: Cheeses are basically assorted into two: Tight cheese and Tender cheese. Soft cheeses like cottage cheese and cream cheese are mostly comfortable to create and most of the equipment and stuffs can be found in the kitchen. Tight cheeses like cheddar are more difficult to get. It necessitates some supplemental equipments and raw stuff. And believably, the most large and recyclable Instrument in the work is the cheese press. the best in its class, and for wonderful cheese making experience use the finest press

Cheese press can be formed just by anyone with favorable instruments and stuffs. Therefore, there are also many cheese presses that are available in the market. Some of these cheese presses are:

# Cheesy Press Schmidling
# Seesy Press Schmidling
# Cheesy Press II-Schmid
# Cheese Press - Hardwood

The Cheesy Press Schmidling
This cheese press is a cylinder that has a proportion of 4 inches in diameter, a height of 7.5 inches and base of 42 square inches. The cheesy press is contrived for 2 gals of milk per batch. It has a single pressure regulator that cost cheap than the least pricy press without the governor. The press is the key to Creating solid and fine cheeses, and for this intent, bricks and H2O are not adequate and the use of such a cheese press is very much necessary. Cheese submitted to underpressure create a ware that is Soft and much easy disagreeable.

The Cheesy Press Schmidling is formed of plastic and unblemished steel and is assured for life by the producer.

The Seesy Press Schmidling

This cheese press is formed the just like the Cheesy Press Schmidling but it is intended for the cheese maker who wants to see the form. Its cylinder is fine and guaranteed for life by the maker. Its proportions are:

# 4 inches in diameter
# Height of 7.5 inches
# The base is 6 inches wide and 7 inches long.

The Cheesy Press II-Schmid

This case of cheese press is still the same as the Cheesy Press Schmidling but only bigger. It can bear the curds for up to five gallons of milk per batch. The attributes of the cylinder are:

# 8.5 inches in height
# Diameter of 6 inches
# Base area of 72 square inches.

The Cheese Press-Hardwood

This is a handcrafted hardwood push that is projected to last. This cheese press admits one stainless steel mold for 2- to 4-pound cheese, two polyethylene followers, one force gauge, one unblemished steel that separates the disc, and one unstained steel drip tray. This cheese press can press at 0 to 120 psi. The piston chamber has the following attributes:

# 5.75-inch diameter
# Height of 7 inches
# Base area is 75 square inches
# The overall press height is 18 inches

The utilize of cheese presses in Making Tight cheeses of superb prime is rather requirement. The four cheese squeezes are marketed online and if you do not want to exercise much free energy and pass less time in buying the merchandise, just log on to The Grape and Granary. This is where you can find the foremost and the most workmanlike cheese presses.

Resource: http://www.isnare.com/?aid=381029&ca=Food

Cheese Press: The Must Tool in Creating Majestic Solid Cheeses By Jean Kokus

Cheese Press: Cheeses are basically assorted into two: Tight cheese and Tender cheese. Soft cheeses like cottage cheese and cream cheese are mostly comfortable to create and most of the equipment and stuffs can be found in the kitchen. Tight cheeses like cheddar are more difficult to get. It necessitates some supplemental equipments and raw stuff. And believably, the most large and recyclable Instrument in the work is the cheese press. the best in its class, and for wonderful cheese making experience use the finest press

Cheese press can be formed just by anyone with favorable instruments and stuffs. Therefore, there are also many cheese presses that are available in the market. Some of these cheese presses are:

# Cheesy Press Schmidling
# Seesy Press Schmidling
# Cheesy Press II-Schmid
# Cheese Press - Hardwood

The Cheesy Press Schmidling
This cheese press is a cylinder that has a proportion of 4 inches in diameter, a height of 7.5 inches and base of 42 square inches. The cheesy press is contrived for 2 gals of milk per batch. It has a single pressure regulator that cost cheap than the least pricy press without the governor. The press is the key to Creating solid and fine cheeses, and for this intent, bricks and H2O are not adequate and the use of such a cheese press is very much necessary. Cheese submitted to underpressure create a ware that is Soft and much easy disagreeable.

The Cheesy Press Schmidling is formed of plastic and unblemished steel and is assured for life by the producer.

The Seesy Press Schmidling

This cheese press is formed the just like the Cheesy Press Schmidling but it is intended for the cheese maker who wants to see the form. Its cylinder is fine and guaranteed for life by the maker. Its proportions are:

# 4 inches in diameter
# Height of 7.5 inches
# The base is 6 inches wide and 7 inches long.

The Cheesy Press II-Schmid

This case of cheese press is still the same as the Cheesy Press Schmidling but only bigger. It can bear the curds for up to five gallons of milk per batch. The attributes of the cylinder are:

# 8.5 inches in height
# Diameter of 6 inches
# Base area of 72 square inches.

The Cheese Press-Hardwood

This is a handcrafted hardwood push that is projected to last. This cheese press admits one stainless steel mold for 2- to 4-pound cheese, two polyethylene followers, one force gauge, one unblemished steel that separates the disc, and one unstained steel drip tray. This cheese press can press at 0 to 120 psi. The piston chamber has the following attributes:

# 5.75-inch diameter
# Height of 7 inches
# Base area is 75 square inches
# The overall press height is 18 inches

The utilize of cheese presses in Making Tight cheeses of superb prime is rather requirement. The four cheese squeezes are marketed online and if you do not want to exercise much free energy and pass less time in buying the merchandise, just log on to The Grape and Granary. This is where you can find the foremost and the most workmanlike cheese presses.

Resource: http://www.isnare.com/?aid=381029&ca=Food