Storing Your Kitchen Knives

It’s important to store your knives properly for safety reason and and to prevent damage and premature dulling of your the blades.

It’s not a good idea to store knives loosely in a kitchen drawer because it can be dangerous to unwary cooks and the blades can easily be nicked as they slide around with the other kitchen gadgets. If you want to store your knives in a drawer, there a couple of safe options. Knife sheaths or guards wrap around the knife blade and prevent the blade from coming into contact with other utensils or, worse yet, fingers. If you like this option, try to avoid the sleeve type sheath that opens only enough to slide the blade in. These can be very difficult to clean and can harbor dirt, germs and even moisture. The better option in knife guards is a knife safe. Knife safes are made of durable, food grade plastic and come in a number of different sizes to fit different size blades. The safe opens flat and then closes over your knife, completely covering the blade, with tabs and rubber pads that hold it in place, allowing safe storage and transportation. These work well because, since the hinge allows them to open completely, they are easy to wash. In fact, many are dishwasher safe.

Another drawer storage option is a drawer block. This is basically a thin wooden block with slots to keep the knives in place. Because drawer blocks can tend to be limited in both the number and types of knives it will hold, a drawer block is best for people who don’t plan on owning a large number of blades and for those who don’t have limited drawer space.

Another storage option for knives is a wall-mounted magnetic strip. This alternative has several advantages. The magnetic strips are sanitary and can hold a large number of knives and, as long as the magnet is strong enough to handle the weight, there’s no restrictions relative to the size and shape of the knives you can store there. However, this option is probably best for someone who has an area in their kitchen that is very low-traffic so as to avoid the strip being bumped accidentally. Along the same reasoning, it’s probably best not to use this storage method in a household where there are small children, rowdy pets or clumsy cooks. In addition, keep in mind that ceramic knives are not magnetic. So if you plan on owning ceramic blades, this storage option won’t work for you.

The most popular way to store knives is with a knife block and for good reason. Knife blocks are a safe and convenient way to store your knives and are great if you have more countertop space than drawer space. But, knife blocks are not without their problems. In particular, knife blocks can be tough to keep clean. Dirt and moisture can get stuck in the slots and can be difficult to get out. Even with this issue, I use a block to store my knives because I haven’t found a better alternative that works for me. But, I make sure that my knives are clean and dry when I put them into the block. (Really, no matter how you store them, knives should always be completely dry before putting them away.) And, I use canned air like they use to clean computer keyboards to remove dust from inside the knife slots.

Slaw Recipes

Coleslaw can add so much to a meal but people often shy away from it because of the fat and calories of the dressing. But coleslaw can be enjoyed by dieters and diabetics when made properly. Don't miss out on this delicious side dish as part of your meals! Below are a couple of recipes for you to try. Lightened Up Homestyle Coleslaw is exactly as the name implies. It is a recipe that has removed some of the reasons for avoiding this delicious side dish without destroying the flavor. It is a perfect "make ahead" dish as it must be refrigerated for several hours or overnight.

Ms. Hall's Cabbage Slaw for a Crowd is the perfect dish for large family meals, pitch-in meals at church, the office, etc. If there are a lot of hungry mouths to feed, this is the recipe! This recipe, too, is great for "making ahead" as it needs to refrigerate for several hours before serving. That's one of the great things about slaw. You can make it, refrigerate it, and forget about it until serving time.

Integration

LIGHTENED UP HOME-STYLE COLESLAW

8 cups finely shredded cabbage

1/2 cup shredded carrots

1/3 cup reduced-fat mayonnaise

1/3 cup fat-free sour cream

1 tbsp Splenda

2 tsp cider vinegar

1/2 tsp salt

1/4 tsp pepper

Vegetable Biryani

There are several Indian foods which are famous worldwide, biryani being one of them. There are many variations of Biryanis- chicken biryani, mutton biryani, pea's biryani, vegetable biryani. While most of the people in the world are vegetarians, the mix vegetable biryani is very famous amid the lot. Here is the easy preparation, cook and enjoy.

Ingredients

4 tablespoons vegetable oil
2 onions, finely sliced
2 garlic cloves, crushed well
2cm/1in piece of fresh root ginger, sliced into small pieces
1 teaspoon finely ground turmeric powder
1D2 teaspoon red chilli powder
1 teaspoon ground coriander
2 teaspoons ground cumin seeds
100g red lentils, picked and rinsed
3 tomatoes, finely chopped
1 brinjal, cut into small cubes
A good quantity of vegetable stock, as per preferences, cut and rinsed
1 red pepper, seeded and diced
350g basmati rice
100g French beans, halved
225g cauliflower florets
225g mushrooms, quartered
50g unsalted cashew nuts

Method

Heat the oil in a saucepan (non sticky pan preferred), add the sliced onions and fry gently for around 2 minutes.
Put in the crushed garlic, ginger and other spices and fry gently, while stirring frequently, for about 1 minute. Take enough care so that it should not stick to the bottom.
Add the lentils, tomatoes, brinjal and 600 gm of the stock. Stir well, then cover and simmer gently for 20 minutes.
Add the pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
Meanwhile, rinse the rice under cold running water. Drain and place it in the pan with the remaining stock. Bring to the boil, add the French beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes or until the rice and vegetables are tender.
Then remove from the heat and keep aside, covered, for about 10 minutes.
Add the lentil mixture and the cashews to the cooked rice, and mix lightly together.
Serve hot. Eat with passion.

Sweet Potato Fries Recipe

Sweet Potato Fries are slices of pure sweet potato. Sweet Potato Fries are a wonderful, colorful and healthy change to regular fries. Sweet potatoes not only have more fiber, but, more nutrients than a standard white potato. Sweet potatoes are loaded with vitamin A, or beta carotene, and contain fiber, plus vitamin C, B6 and potassium. Sweet potatoes are packed with nutrients, and one of the best foods you can eat.

Sweet potatoes can be boiled, steamed, mashed, baked, grilled, deep fried, served in a savory soup/broth or coconut milk, hot or cold. Baked sweet potato fries are a great treat, and mashed or baked sweet potatoes make delicious comfort food. Sweet potato fries, baked in the oven, are a wonderful alternative to the traditional French fry. The sweet potato fries were a nice twist to regular French fries. The sweet potato fries are definitely interesting and different, especially paired with the different sauces (thai chili, ginger-wasabi aioli) Sweet potato fries are easy to make, and what I have written below barely qualifies as a recipe.

Baked Sweet Potato Fries

2 large sweet potatoes 2 Tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper, optional

Preheat oven to 400 degrees. Spray a baking sheet with nonstick vegetable cooking spray. Peel raw sweet potatoes and cut into 1/4 inch julienne strips. Place in plastic food bag and drizzle with olive oil. Seal bag and shake gently to cover potatoes evenly. Spread in a single layer on prepared baking sheet. Bake 15 minutes, stir gently, turning strips over. Bake 15 minutes, stir gently. Bake 5 to 10 minutes or until nicely browned. Season hot potatoes with salt, pepper and cayenne. (I spice them before baking…)

Make NY Style Pizza At Home

If you grew up eating NY style pizza, or have visited the New York area and fell in love with real pizza, you are just moments away to learning exactly how to do this in your own home, in your own kitchen.
You'll learn:

What kind of flour that is crucial to use for NY style pizza
What kind of cheese that is absolutely necessary to use
What kind of sauce to use and how to make it
How to mix and knead your dough and how to proof it
How to bake it (No, you don't use any pans, that's fake pizza)

Every ingredient needed, every piece of equipment needed
Step by step instructions from start to finish to making NY style pizza
This what you want, right? I thought so. Is this free? Yo, come on now. Of course not. It comes with a price. I've got bills to pay too! Look, if these secrets and techniques were free they would be all over the net, but they're not.
Can I Really Do It? Of Course You Can!

Now you can make authentic NY style pizza too! You'll learn the correct dough recipes, the cheeses to use, the sauce you should make, and all of the equipment necessary to make the best pizza you’ll ever taste, eat, and enjoy. Made right in your own kitchen - in your own oven. It’s easy. And best of all - it’s fun!

Treat yourself, your family and friends to what real pizza should taste like. Once you learn the secrets and techniques to making authentic NY Style pizza, they'll be yours forever.
The pictures above are one of my pizzas. The minute after I took them, the pizza was gone! Notice I showed you the bottom of a slice. Cooked to perfection. Nicely browned, crisp, chewy, and oh so delicious.

Everything You Need Plus A Free DVD!
Now you can have the exact information you need to make Original NY Style pizza at home. This 71 page instructional ebook explains everything you need to know in full step by step detail. The secrets are finally exposed.
Just Click Here and learn "Secrets From Inside The Pizzeria!" You will learn the exact procedures from start to finish for making NY style pizza in your home.
FREE BONUS! You'll also get a free training DVD, almost 90 minutes long, full of videos so you can read and watch exactly how it's done. It can't get any easier for you.
You'll learn everything, and I mean EVERYTHING about making great tasting pizza in your very own kitchen!

Imagine how great you'll feel when you serve pizza that's better than your local pizzeria to your family and friends. You'll be filled with pride and joy!

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Beer Varieties

There are lots of different varieties of beer for you to select from depending on your personal tastes.

One of the most popular types of beers is the lager beer. The word lager comes from the German word "lagern" which translates to mean "to store". Lager beers are usually served at a cool temperature rather than at room temperature. Lager beer is made by aging it in large kegs and letting the yeast settle. This creates a beer that is crisp and has a delicate flavor. It takes more time to make a lager beer than other beers since lagers are aged for a longer period of time.

Another popular type of fermented beer is bock beer. This beer gets its name from German beer town of Einbeck. Book beer tends to be a bit heavier than lager beer. Its dark color is due in part to the malts used in the brewing process.

Ales are a type of beer that have particular characteristics that are common to all ales: all ales have a fruitiness to them, a certain amount of acidity, and a slightly pleasant bitter aftertaste. Ales take less time to brew than lagers and the aging time is slightly less as well. Ales are served at a warmer temperature than lagers, generally at room temperature.

Porter and stout beers also differ from lagers and ales. These beers can be sweet or dry, made from oats, roasted malt barley, or flavored with sugar. Porter and stouts have a characteristic deep coloring and depth in taste - the perfect accompaniment to meat or fish. A traditional fine meal in Europe consists of oysters and stout.

Occasionally, a beer will be referred to as "dry" beer. This means the amount of sugar left in the beer after the fermentation process. Dry beers are typically fermented over a longer period of time than other varieties of beers so that most of the sugar within the beer has turned into alcohol. In the end, this fermentation process produces a beer that is crisp and clear with little aftertaste.

Beer has become increasingly popular around the world. Micro breweries are opening in every country. Micro breweries are a unique way of sampling local beers; they can offer customers a fun exposure to the taste and culture of a local city and country.

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Baking Versus Cooking

We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear—a burst of energy, creativity, and feeling totally alive—and I could work until daylight, and have done so many times. Mornings are an entirely different story—for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile—it's disgusting! Suffice it to say, we just don't understand each other.

In the culinary category there are also two basic classes of people as I see it: the Bakers and the Cooks. Baking is a very precise science. Flour, sugar, salt, baking powder, soda, milk, buttermilk, flavorings, shortening, oil, butter or other ingredients are used in a variety of ways in baked goods recipes, but they interact with each other in very specific ways. Measurements have to be precise or it's disasterville in the kitchen. Commercial bakers even weigh their ingredients to assure they're using just the right amount. Cookbooks have recipes that are tested and re-tested until the directions shown, if followed, will result in a tasty dish. There is very little room for personal variations unless the baker has a great deal of experience. When we see a famous chef on TV appearing to simply mix in this and that in a somewhat carefree manner, it's just because he or she has put in a great deal of time learning basic measurements and techniques that yield that mouth-watering masterpiece.

Although I can turn out a good cake or pie when I have to, it's not what I enjoy most. A few of my baking experiments have yielded some "interesting" results, like the time I thought I'd vary a mini-chocolate cupcake recipe. I added some extra chocolate, filled the cupcakes with raspberry jam to which I had added raspberry liqueur, and just knew I had created little masterpieces. What I took out of the oven was a pan full of mini-disasters that resembled lumps of coal! So much for baking innovation.

Apart from my creative baking experiments, there's the whole other category of baking blunders. Recently, I prepared a batch of cranberry-orange muffins to thank a friend for his help with a computer problem. When he took the first bite, I knew something was definitely amiss by the scrunched up look on this face. He ran for the kitchen garbage can, spit out the offending mouthful and said, "Sorry, but that tasted terrible!" As I looked at the recipe again it dawned on me that in my haste to get the muffins in the oven before he arrived I had forgotten one very vital ingredient—sugar! This was another reminder to me that baking is a precise science that requires careful attention. If one ingredient isn't measured correctly or, in this case ignored, the result can be completely inedible.
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History and evolution of the pizza.

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

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Coffee Vending Machine Or Coffee Shop

I was in town for an afternoon, and traipsing around looking to get a good cup of coffee for my troubles. It was a day off, and my quest for a new pair of jeans was failing badly. I didn’t want anything with any logos, frilly bits or ‘worn looks’ – I just wanted a pair of basic yet quality standard jeans. After feeling like a balloon in extra baggy, or uncomfortably squeezed in a pair of super skinny, I’d had enough of ‘fashion’ and decided to buy something I knew I could rely on – a good cup of coffee.

That too proved slightly or largely impractical. The usual place I went to had closed for ‘refurbishment’ despite the fact I always thought it was all right and pretty laid back and well – suppose people need something to do.

There was a trendy coffee vending place with an Italian (or Spanish, or Mexican, or Paraguan?) title; now this is fantastic right – I walk in, a massive queue and I’m not kidding you: per woman or man one pram or pushchair, then per pram or pushchair, one or two screaming babies, per scream about 110 decibels of ear splitting aural terror. I walk straight and immediately and totally out.

Phew. Head for the under cover market. Walk past a flash looking vending machine claiming to sell ‘real freshly ground coffee.’ Don’t quite believe that, so walk on by. Another coffee shop place. Go in, look around, no newspapers, no magazines. Coffee shop guy looks at me, I’m looking back, ahem, right, no eye contact, go out, no way am I paying £2.50 for a coffee then getting nothing to read.

Rather than the old, ker-plonk action of delivering a cup, a more subtle cantilever motion gracefully presents the coffee cup from the side, into which is poured first the coffee, then steaming milk. It tastes great. This coffee vending machine does do freshly ground coffee. This coffee vending machine is clever, it works and I nearly attempt to give it a tip.


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Tips For -hosting A Dinner Party

First off set the mood! A good dinner party is all about ambiance. Consider going to your local dollar store or discount store to purchase some inexpensive tapers and candles. They are an easy way to brighten up a room, and encourage conversation. Don’t be afraid to try something fun, either. Try a themed party like a Hawaiian theme, or an 80’s theme. The possibilities are endless, and it will help break the ice among your guests. Encourage your guests to dress up, for instant glamour.

Once you have the mood set, it’s time to think about food. Contrary to popular belief, you don’t have to serve a seven course meal. Stick with cheap appetizers and fingers foods. Fondue parties are a blast to throw, and cost very little to pull off. Encourage your guests to bring their favorite dippers, to save you even more. A wine tasting party is also a fun event, and can cost you almost nothing to throw. Ask each guest to bring a bottle of their favorite wine. All you have to do is supply the wine glasses! If you choose to go a more traditional route, try buying your food online. There are many websites that sell discount goodies, and you can save even more by using an e-coupon site. If you go through one of these coupon sites you can purchase lobsters, wine, chocolate, steaks, appetizers, and just about anything else you can think of. It only takes a few minutes to shop, and many vendors offer free shipping. It couldn’t be easier!

Pay special attention to the dinner party invitations. A good invitation will help convey the theme of the party, and instruct the guests on any food or items that they need to bring to the event. You can create cheap, one-of-a-kind invitations, by using supplies available at your local craft supply store. Each invitation shouldn’t cost more a few cents apiece. Don’t forget to address the envelope in your own handwriting; it gives it a personal touch. Good luck!

The Italian Pantry

Traditional Italian regional cuisines were perfected in home kitchens and have been shared among family and friends over generations. Italian cuisine offers an abundance of ingredients--fresh seafood, seasonal veggies, cured meats, beautiful cheeses, savory herbs--prepared in ways from simple to elaborate.

Oregano: Used liberally in Italian cuisine (particularly pizza, spaghetti sauces and other tomato-based sauces), oregano is strongly aromatic and slightly bitter. Its pungent flavor is composed of earthy/musty, green, hay and minty notes. Mediterranean oregano gained popularity in the U.S. after American soldiers returned home from World War II.

Flat-leaf parsley: Parsley's flavor and aroma profile is green and vegetative. It is popular in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley also adds visual appeal to many dishes.

Basil: Used in tomato sauces, pestos, pizzas, cheeses, and Italian seasonings, basil is slightly bitter and musty--tea-like, with green/grassy, hay and minty notes. Early Romans made basil a symbol of love and fertility; young Italian suitors wore sprigs of it as a sign of their marital intentions.

Fennel: Used to flavor fish, sausages, baked goods and liqueurs, fennel has a sweet, licorice-like flavor similar to anise but less intense, with slight menthol and musty/green flavor notes. It is also one of the few plants where the roots, stalk, seeds, fronds and pollen are all used. Originating in the Mediterranean, fennel was carried north from Italy by monks, and today it is used in nearly every cuisine.

Rosemary: Popular in seasoning blends for meats and Mediterranean cuisines, rosemary has a distinctive pine-woody aroma and a fresh, bittersweet flavor.

Sage: Highly aromatic, with piney, woody notes, sage is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, potatoes, rice, pasta and much more. Traditionally, sage was used for its antioxidant and antimicrobial properties.

Home Grown Vegetables

My closest friend has always had a green thumb and though we share just about all common interests until recently we differed on home gardening. I had never really given any type of gardening any thought and had always viewed her passion for this as a waste of time. Things changed recently however when I found out that I could save quite a bit of money by growing my own vegetables.

Being a vegetarian my diet consists mostly of earth grown foods and with the price of veggies rising and becoming over inflated my girlfriend approached me and told me that she was going to begin growing her own vegetables both to save a few dollars and to get a better quality product. I was interested though my motivation was solely saving money. I found myself dreading working in her indoor garden but I was surprised at how much fun I was having.

Perhaps it was because I was spending more time with her and perhaps it was because I was learning something new but I began looking forward to the three days a week that I was spending in the greenhouse. As I began to get a hold on gardening and working with different types of soils and plants, I was surprised to find there was so much more to it than simply throwing seeds into the ground and watering things.

Several of her grow lights went out within my first couple of visits. I didn’t think these lights were important but my assumption was quickly refuted by my girlfriend when she explained that these types of lights are designed specifically to help plants grow. I actually spent one day of my first week hunting down specific types of commercial lighting for the greenhouse. The lights she wanted were fairly expensive but we went halves on the cost as I felt as though we were becoming partners in gardening.

Once the new lights were installed we got back to the ground work. Three weeks later I was pleased to see the bell peppers I planted on my own begin to sprout. It was at that point that I admitted to both myself and my girlfriend that I was enjoying doing garden work. Not long after that the rest of our first batch of vegetables sprouted and some even ripened and were ready to be eaten.

I’ll say this about growing your own food. It’s hard work and it takes time to grow these things however the flavor and even the size of the vegetables far outclass anything you find in the store. In addition to this, home grown vegetables contain no unnatural preservatives and go into your kitchen fresh; no weeks of shipping are involved. This experience leads me to believe that I will never buy vegetables from any store again.