Free Glide

Metal, we are told, should never be used in a microwave. Yet that is exactly what the oven is made from, right down to the reflective mesh in the window.

So what’s the big deal?

To understand the relationship between microwave ovens and metal, it helps to know a little about how these modern cookers work. Most people who own one are already aware that the oven itself never heats up; so how does it cook food?

The answer lies in the power source, which is a device called a magnetron. This bombards the interior of the oven with electro-magnetic waves similar to those found in sunlight. These ‘microwaves’ bounce off the metal sides of the oven, as well as any other metal object placed in their path.

In the course of doing this, they will pass through any non-reflective containers and agitate the water, fat and sugar molecules of any foods they find there, thus beginning the cooking process. And therein lies our first clue.

If the waves bounce off metal, it should be obvious that any food inside such a container will remain unaffected and therefore will not cook – or at least will only cook very slowly.

This phenomenon can actually be used to the cook’s advantage. By wrapping parts of unevenly sized food particles in baking foil – for example, the ends of chicken legs – we can slow down the rate at which these cook and produce a more even finish.

Of course, when doing this it’s important to ensure that the foil does not touch the inside surfaces of the microwave and cause electrical arcing. While this may not be harmful to you, it could be lethal as far as the oven is concerned.

Food can also be cooked in shallow foil containers, with the same proviso as before; these must not be allowed to touch the interior surfaces of the oven.

With these, the effect is for the food in them to be cooked from the top down, with practically all the heating of the bottom layer taking place through convection. Again, the crafty cook uses this to advantage.

When the bottom of any metal container used in this way feels hot, it follows that the food sitting on top of it must be at the same temperature since that is what is providing the heat. There is no need to guess.

To sum up, contrary to popular belief and some uninformed comment, metal can be used in a microwave providing it is used sparingly and with caution. Most often you will not want to use it at all for the reasons given above, but just occasionally it can be your staunchest ally.

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://www.all-about-cooking.com contains a wealth of information, hints, tips and recipes for busy home cooks.

The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone…and keeps on cooking once you remove it from the oven. Make sure to bake, braise or roast the bird at a high enough temperature to keep it safe to eat and don’t overcook it. Don’t leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve. Take it out as soon as it’s done, let it cool outside the oven for about 20 minutes and then carve away. You’ll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with a fork – the white meat moist and tasty. The secret is all in knowing how to buy and cook a delicious turkey! We’re here to help you learn how to cook a turkey.

How big a turkey should you buy? You’ll need at least 1 to 1 pounds of turkey per person if you’re buying the whole bird, fresh or frozen. Of course, it’s always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.) How long to cook? Preheat the oven to 325F (160C) then place the bird in the oven to roast.

A thought to consider–Great chefs suggest trying out your skills with a smaller bird before attempting to produce a holiday masterpiece. Like any other skill, perfecting a turkey recipe takes practice. Very few cooks can claim that their first turkey was perfect…but with every attempt you get more comfortable with what you’re doing and the results keep getting better.

Simple steps how to cook a turkey:

Allow about 15 minutes of cooking time per pound – about 45 minutes per kilo unstuffed. It will take a bit longer, about 20 minutes per pound or an hour per kilo, if the bird is cooked with stuffing.

1. Preheat oven to 325. Remove the wrapper to see how much the turkey weighs and determine approximate cooking time. Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3. Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the thickest part of the thigh reaches 180F. Cooking time will vary. For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours.

4. Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5. Remove the foil tent after 1 to 1 1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature reaches 180F. The thigh juices should run clear (not pink) when pierced with a fork and the leg joint should move freely.

7. Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.
Note: Cooking times do vary. Why? There are many reasons – oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey. This is an important tool in learning how to cook a turkey.

Stuffed Turkey:
For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird (see step 4 above) If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. See step one above

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/2 hours to cook.

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the thickest part of the inner thigh reaches 180F and the stuffing is 165F. The juices should run clear (not pink) when a long-tined fork is used to pierce the thickest part of the thigh.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165F after stand time, return the turkey to the oven and continue cooking.

Rita Hutner is a copywriter for Catalogs.com. Catalogs.com is the Internet’s leading source for print and online catalog shopping – and a growing hub of original content and “how to” information at www.catalogs.com

These studies begin to point the way to the more permanent
damage that coffee drinking can inflict on the unborn. The use of caffeine during pregnancy has been widely studied. There is much evidence to suggest that caffeine is associated with low-birth weight and related problems.

For example, one recent (1997) study of about 1,000 women in
Yugoslavia showed that, among nonsmoking mothers, a “significant
reduction” in birth weight was observed in babies whose mothers
drank just 71 mg of caffeine a day – less than one cup. Low birth weight is generally considered to be newborn babies weighing less than five pounds.

WHY WOMEN SHOULD AVOID COFFEE

Interestingly, the average caffeine intake of these subjects was
133 mg per day, or nearly double that at which low-birth weight
incidences begin to appear. Part of the problem caused by mothers who use caffeine is the way the female body clears caffeine during pregnancy.

Studies have shown that during their first trimester of pregnancy, coffee-drinking women clear caffeine from their bodies in the same way that nonpregnant women do. But after that, the half-life of caffeine (the time
it takes to eliminate half of the ingested caffeine from the body) almost doubles – from 2.5 hours to 4.5 hours. Therefore, since caffeine remains in the body for a longer period of time, it courses through the veins of the fetus for longer periods of time.

It’s not unusual, then, for studies to consistently report that there is a significant increased risk of miscarriage and low-birth weight when pregnant mothers drink coffee. And the increased risk starts at extremely low amounts – with just one or two cups a day. And why is all this talk about low-birth weight important? Lower birth weight is linked to increased risk of dying in early infancy.

Marina Kushner is the founder of the Caffeine Awareness Alliance, the first non-profit organization dedicated solely to educating consumers about the dangers of caffeine intoxication. She is a reformed coffee drinker, leading investigative journalist and speaker. She is president of Soy Coffee, LLC, makers of the popular caffeine-free coffee substitute “Soyfee”, which is made from soybeans. Certified organic, its brewed just like coffee and comes in 8 delicious flavors like hazelnut, mocha, french vanilla & house blend. Its available at select health food stores or online at http://www.soycoffee.com.

Copyright 2006 Dennis Watson

Let me explain. I run a do-it-yourself blog and most of the time I tend to write or find articles on DIY projects that relate to home improvement or auto repair. I thought it would be fun to write an article on something a lot different, like cooking. I chose this topic because my wife makes the best french toast and I thought there may be folks out there wanting a few pointers. It’s an easy and fun project for the kids as well, they will have fun coming up with different toppings. So sit back and feel your mouth start to water.

As I mentioned making french toast is an easy and tasty breakfast. My wife always makes french toast when she needs to use up bread that’s on the verge of becoming just a little too old. The ingredients listed below will make 5 or 6 slices french toast.

Ingredients: 2 eggs – 1/2 c. milk – 1/2 tsp. vanilla – 1/8 tsp. cinnamon – 6 slices bread – 1 tbsp. (or more, as needed) butter – maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup (for topping)

Go ahead and put the oven on to warm in order to keep the first few pieces hot. Then beat the eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan. Dip bread into egg mixture and coat both sides. Melt butter in skillet over medium heat. Don’t get the skillet to hot. Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown. Add more butter as needed. As mentioned in step 1, keep the cooked slices warm in the oven until all the toast is ready. Serve the toast warm with maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup. For a different flavor, add a pinch of nutmeg to the listed ingredients. Just a pinch though because nutmeg has a strong flavor. You can substitute pumpkin or apple pie spice in the place of the cinnamon if you are feeling frisky.

Here is a tip staged from the wife, be careful to not over saturate the bread in preparation. It can make the bread stick to the skillet if you are not careful.

That’s all there is to it. This simple and easy dish is great for when you have over-night guest and want to break from the normal eggs and bacon routine and it also makes a great change from your normal dinner planning. So put on your apron and get cooking…enjoy and have fun.

Dennis Watson – Just helping others succeed.
Zeoh.com Free Classifieds Web Site =>www.zeoh.com/
You Can Do That Web Blog =>www.you-can-do-that.blogspot.com/

Caffeine is the modern drug of choice in the work world, easily accessible, socially acceptable, readily affordable, and of course perfectly legal. As for the health effects, I’ve read evidence both for good and ill, so right now I don’t fall strongly on either side. One thing is clear though caffeine is addictive. And this addictive nature is what leans me towards the negative side.

As a teenager I often drank sodas; cola was my favorite. I never drank coffee as a teenager, and I rarely drank it in college. But when I got into programming PC games, I’d sometimes drink coffee every day for months at a time. But I’d always eventually break the habit and have no caffeine for months at a time too. It was sort of cyclical.

Then I read the book Pour Your Heart Into It by Howard Schultz, which is the story of Starbucks (Schultz is the CEO). Schultz made gourmet coffee sound so good, that I embarked on a Starbucks kick for a while and tried all different kinds of gourmet coffees, espressos, soy lattes, etc. I know not all coffee drinkers like Starbucks (my mom surely doesn’t), but I still think their coffee is among the best. Another favorite of mine was Lion Coffee from Hawaii. I bought a nice espresso maker and used it to make my own soy cappucinos (I avoid all dairy products).

I really grew to like the taste of different gourmet coffees, which were much better than the swill I used to drink in college. But it was so easy to fall into a pattern of addiction, drinking coffee out of habit instead of only when I actually wanted some. Today I still drink coffee on occasion, but that’s the exception. Most of the time I don’t consume any caffeine for weeks or months at a time. I found it fairly easy to break the habit. Here are a couple ways to do it:

Method 1: Coffee to Herbal Tea

First, switch from coffee to tea. You still get the caffeine from tea, but not as much. Enjoy some good quality tea not Lipton! I particular like Earl Grey and Green Tea. I found this easy to do right away. But if you find it too hard to switch so abruptly, then make the transition over a period of weeks equal to the number of cups of coffee you drink each day. For example, if you drink 4 cups of coffee a day, then switch to 3c coffee / 1c tea for the first week, then go 2c/2c for the second week, then 1c/3c, and finally 0c/4c for the fourth week.

Next, make the transition from regular tea to caffeine-free (not decaffeinated) herbal tea. Herbal tea isn’t really tea, but it’s close. Celestial Seasonings offers a wide variety of flavors. I recommend getting a variety pack to see which kinds you like. You can do the switch abruptly, or use the gradual method above. Now you’re caffeine free.

Method 2: Coffee to Grain Coffee

Switch from coffee to grain coffee. Grain coffee is to coffee as herbal tea is to tea, and grain coffee is naturally caffeine-free. Grain coffee isn’t real coffee, but it’s a ground mixture of things like grains, nuts, dried fruit, and natural flavors that you can put into a regular drip coffee maker and make something that looks and tastes similar to coffee. Some grain coffees I tried were very bitter and well… disgusting. After trying a few different types, I found one I really liked: Teeccino. I buy it at Whole Foods. This has the best taste of all the ones I’ve tried, and it comes in a variety of flavors: vanilla nut, java, hazelnut, chocolate mint, almond amaretto, etc. Sometimes I mix different flavors together to make interesting concoctions. While I still usually prefer the rich taste of a good cup of Sumatra coffee, this stuff isn’t too bad. It tastes similar to coffee, but it has a unique flavor of its own, and it’s not acidic like coffee is. I typically mix a little Rice Dream (rice milk) into each cup to make it creamier.

A great way to transition to grain coffee is to mix it with regular coffee as you scoop the dry grounds into your coffee filter. So if you use 4 scoops of ground coffee normally, then try 3 scoops of coffee with 1 scoop of grain coffee for the first week, and continue to transition gradually as in the first method above.

Part of the addiction of coffee drinking is having a warm beverage, so the two methods above focus on that. I really like having something warm to drink, especially during the winter. I even have a small mug warmer on my desk. I usually alternate for weeks at a time between Teecino and herbal tea. Today I’ve already had two cups of Vanilla Nut Teeccino.

I suppose you could try a similar process if you’re addicted to soda by transitioning to something else like water or juice, but I’ve never found it hard to give up soda.

I don’t recommend decaffeinated coffee or tea because known carcinogens are used in the decaffeination process, and decaffeinated drinks are still highly acidic. From what I’ve read on this, I’d say you’re better off with caffeine.

When you give up caffeine, you’re likely to experience withdrawal symptoms. If I’m doing 4c coffee a day and then go cold turkey, I get headaches and backaches, and generally my emotions are out of whack for several days. But I still personally prefer to transition quickly rather than gradually. I’d rather just get the withdrawal over with.

Why Give Up Coffee at All?

I can’t ignore the energy boost and mental acceleration that comes from caffeine. But I do notice negative side effects when I drink coffee. Caffeine seems to make part of my brain overactive and another part underactive. I become really good at doing things, but very bad at prioritizing what needs to be done. If I drink a lot of coffee, I’ll often spend hours doing a bunch of low priority tasks, and I find that other unproductive habits are more likely to be done excessively. I become like a rat in a treadmill, doing more and more but not accomplishing what really matters. I find it very hard to focus on the big picture from a holistic whole-brain standpoint if I’ve consumed caffeine.

I also feel that caffeine blocks too much of my intuition and creativity. I miss subtle sensory input, and my thinking becomes too linear. Sometimes linear thinking is OK though. If I have a lot of menial tasks to complete, and I already have a clear to-do list to follow, drinking a cup of coffee can get me through them quickly. But if I have to sit down and do high-level work like developing my next quarterly plan, caffeine will make a mess of my thought process and dramatically reduce my ability to concentrate. My mind races too much on caffeine; it’s hard to stay focused on just one thing.

Additionally, caffeine definitely disrupts my sleep habits. Even if I have a cup of coffee in the morning and none for the rest of the day, I don’t sleep as well. I wake up in the middle of the night, or it’s hard for me to get out of bed in the morning. When I consume no caffeine, I sleep more restfully and wake up easily. I also don’t experience so much midday sleepiness.

And lastly caffeine makes me feel hotter than usual, including while I sleep. I need to turn the air conditioner up to feel comfortable, so that’s another hidden cost.

There’s also a nice page on Teeccino’s site about the top reasons to be caffeine-free.

I’m not saying you need to give up coffee entirely, but I don’t think it’s a good idea to remain addicted to it throughout the year, especially if you experience a drop in intution, creativity, and holistic thinking as I do. If you find it becoming an addiction, try one of the methods above to transition to a coffee substitute like herbal tea or grain coffee. Then you still get to enjoy a warm beverage without the negative side effects. I think it’s easer when you have a substitute for coffee instead of having to do completely without, but this won’t be necessary for everyone.

Copyright © Steve Pavlina

Steve Pavlina
Personal Development for Smart People
http://www.stevepavlina.com
http://www.stevepavlina.com/blog (blog)
http://www.stevepavlina.com/articles (articles)

Steve is intensely growth-oriented. He trained in martial arts, ran the L.A. Marathon, and graduated from college in three semesters with two degrees. He can juggle, count cards at blackjack, and make damn good guacamole. Steve is also a polyphasic sleeper, sleeping just 2-3 hours per day and only 20 minutes at a time. So chances are good that he’s awake right now.

According to a Harvard University – Massachusetts General Hospital study of children in Philadelphia and Baltimore schools, students who usually ate school breakfast had better math grades, higher standardized test scores, decreased absences and tardiness, reduced hyperactivity and improved social relations in comparison to children who seldom ate school breakfast.

The word “breakfast” literally means to break fast. As we know, fasting is the act of not eating over a period of time. We
may not think of it this way, but we virtually fast while we sleep even if we dream about food. The act of eating breakfast is literally breaking the fast!

The National Weight Control Registry is a database of more than 3,000 people who have lost at least 60 pounds and kept it off for at least 6 years. Seventy eight percent of these people in the registry found that eating breakfast daily was an
excellent weight control strategy along with eating a low-fat diet and exercising for an hour or more every day.

Cereal is the number one food bought in supermarkets today. The first breakfast cereal was created in 1863 in New York by a vegetarian.

So What Is a Healthy Breakfast Anyway?

Is it pancakes slathered in maple syrup or green eggs and ham? Well, first and foremost, a healthy breakfast should be a
balance of carbohydrates, protein and fats. Fiber is also very important. The protein can come from meat, eggs, beans or soy
products. Fiber can be found in whole grain cereals, grains or in fruits. Sure, every once in a while you can treat yourself
to biscuits, pancakes or pastries for special occasions but on a daily basis, they should be avoided along with sugary
cereals and white breads. These foods will bring insanity to your blood sugar level, jolting you out of the Zone. Those
sorts of foods are digested quickly and will leave you hungry and tired in a just a couple of hours.

Research done by the Cardiff University School of Psychology, LED BY Professor Andrew Smith has shown that eating breakfast helps children function better in school than those who skip the first meal of the day. Dr. Smith says that it is
clear that starting the day with cereal enhances mental, cognitive and physical ability. The children are less emotionally distressed, less tired and less anxious. The study examined 213 children from 4 – 11 years old.

The results revealed children who start the day with cereal are:

Ryan Joseph is a writer/researcher. More Zone Diet information as well as Zone Diet products from Dr. Barry Sears can be found at http://www.nutritionzone.biz/products.html

I really can’t believe it. I now drink coffee. I never pictured myself as a part of the coffee generation. I still love my soda, but now in the morning I find myself having a cup of coffee before I leave for work and one to two cups while at work. This has just taken place in the past year or so. As I look back, I think it may have had something to do with having a toddler in the house and also just beginning to build a website.

Building a website from scratch is quite an undertaking and there are many hours accumulated hovering over the computer. In order to find a few more hours in the day I started getting up at about 5:00 am before work and also on the weekends. This not being my normal routine, I guess I found myself in need of some additional wake up help to be able to get up that early in the morning. Along came coffee!

Long ago, I never really cared for the mocha flavor of coffee at all, even in sweets or baked goods. I think it all started when my husband and I were on a particularly cold motorcycle ride with quite a few more miles to go before home. We had stopped at a gas station for fuel and I thought I might be able to get a cup of hot chocolate. The only thing available was flavored cappuccino. I gave it a try because I was really cold and was surprised by how good it really was. (Now I know all of you coffee experts out there are probably chuckling at the quality of gas station cappuccino, but I guess we all start somewhere.)

Anyway…at some point I started buying the cappuccino mix at the grocery store and then graduated to General Foods International Coffees. My husband drinks regular coffee at home, but I never touched it, at least not then.

Then at work we moved our offices and now, with a coffeemaker nearby, I have started drinking coffee at work. Just recently did I learn how to make a decent pot of coffee. Talk about feeling out of touch! I am not sure if I make the coffee too strong or too weak, but no one has complained yet. I have even learned that it is pretty easy to make coffee in a large party percolator pot, a task that was completely foreign to me before.

I still add a flavored creamer to the coffee, but I am really starting to like the mocha flavor on its own. My favorite flavor creamer is hazelnut. I have also tried a type of hazelnut flavored coffee concentrate syrup that can be used in baking and with ice cream and I am really starting to develop a taste for it as well.

My husband says it is only a matter of time before I start drinking coffee straight up black, with nothing added. I am not so sure, but not so long ago I wouldn’t have thought of myself as a coffee drinker. Go figure. Time will tell.

Laura Warnke is owner of an online gourmet retail store, The Topping Shoppe, LLC. Here you will find a great selection of dessert sauces and ice cream sundae toppings to purchase. If you want to know more about how to use different types of dessert sauces in your recipes please visit my website at http://All-About-Dessert-Sauces.com

Serious wine collectors prefer diamond wine racks for storing their treasured bottles of wine. Whether a wine lover’s tastes run to a rich, savory burgundy or a light, citrus toned Pinot Grigio, they all know the trick to any wine cellar is having ample space. Diamond wine racks provide ample storing capacity and proper horizontal storage conditions. Purchasing this style of rack is affordable and smart. You can easily turn your basement into a wine cellar in little time. Or display them right in plain view for guests to appreciate and marvel at.

Many bottles of wine must age from a few weeks to a number of years. Aging wine requires a cool area, moisture to keep corks from drying out, and no light. If these conditions are not met, the wine can develop sour, vinegary flavors. Not fun! If you line a basement wall with two or three unique wine racks, the possibilities for wine storage become unlimited. As air temperatures below ground remain constant and humidity is often in the air, a basement creates a perfect area for wine storage.

Unique wine racks are handcrafted from exquisite pieces of wood — and some of the most unique ones are made out of metal shapes, such as stylish spirals. These are made out of wrought iron or steel usually, which can be shaped into beautiful artistic designs.

When it comes to the wooden racks, redwood, pine, maple, and oak are utilized when creating wine racks of high quality. The outer frame of the wine rack forms a tall rectangle. This rectangle holds a criss-cross pattern of braces that form a diamond pattern on the inside of the rack’s frame. Each diamond section is capable of holding up to sixteen 750ml bottles of wine, twelve bottles of champagne, or nine magnums (1 liters). With twenty-four sections typically included in one large rack, diamond wine racks can hold more than 200 bottles of wine per unit.

Diamond wine racks range in height, but are usually sixty to seventy-two inches high. The average wine rack stands floor to ceiling. The racks tend to average thirteen inches deep, easily fitting an average bottle of wine. Diamond wine racks can range in width to suit your needs. You may expect any rack you choose to hold far more wine than you will need to store for your personal use.

For the serious collector, diamond wine racks can hold enough wine bottles to last a number of years. Your new abilities as a wine connoisseur are likely to cause some jealous comments from close friends. It is human nature to feel a slight touch of pride in becoming the envy of others! Use diamond wine racks or other unique designs and show off your collection today.

View unique wine racks, such as diamond wine racks, at http://www.wine-racks-selection-guide.com

When you are craving a delicious, smooth, rich cup of “Joe”, you may want to research and take note of all of the different types of coffee machines on the market. Coffee machines can be found in homes, dorms, offices. You’ll even be able to find a coffee maker that is designed to fit into spaces inside an RV and a “big rig”! If you are going camping, there’s coffee making machines you can use, too! There are many different models of coffee machines on the market today. Each has its own special features and most are available in a wide variety of colors, finishes, size and price.

There are many types of coffee machines, including: automatic, French press, stove top, espresso, vacuum and the pod. These machines will either be hot or cold brew coffee makers. There’s actually even machines that are combination; they posses both grinder and coffee making capabilities! Whether you need a coffee maker that produces one cup, or 20 cups and more, there are many machines to pick from.

Many companies manufacture machines used for making coffee, including: Bodum, Bosch, Bunn, Capresso, KitchenAid, Mr.Coffee, Jura, Saeco, Rancilio and Santos. These makers are offered in many colors, including: black, red, white and just about every other color you could want. They can be found to be made of a durable plastic or stainless steel and they usually contain a shatterproof glass carafe.

The features offered include: electric timers, filters, frothing systems, thermal glass carafe, water reservoir, lighted on/off switch, digital/programmable, warming plate (some are metal and some are porcelain) and thermostat. Coffee machines can also vary in price, depending on your preference and functionality it will need to perform.

One thing is for sure, when you are craving a great cup of coffee, espresso or cappuccino, you will want to put some thought into the type of machine you will need. Once you decide your price range, make a list of the features you are looking for. There are so many different coffee machines out there, you should have no trouble finding one that will be perfect for your home or office!

C V is a writer, providing info on commercial coffee makers, home
espresso machines, coffee grinders, coffee gift baskets, gourmet
coffee, coffee mugs and more. Also find the best places to buy coffee online.

Listen closely to the tinkling of a rag time piano or maybe, it was the sound of shrimp sizzling in a pan of hot oil. Turn a
corner and hear the beat of feet tapping out a melody upon a
sidewalk or maybe, it was just a chief’s knife rapping upon a
wooden block. Here a voice bellowing out a throaty song like
“Satchmo” or maybe, it was just a man behind a counter yelling,
“number four, a shrimp poboy.” The city is a lot quieter now. But
the music, it will never stop playing.

“Ladies and gentlemen, tonight we will open our menus to the
sounds of chunks of red fish being stirred into a spicy roux that
is the color of Mississippi River mud.”

Fish Stew
(Serves 4 bowls)

3-pieces of red fish,(skin removed) cut into one inch pieces
1-Tlb. flour
1-Tlb. vegetable oil or olive oil
1-tsp. salt
1-tsp. black pepper
2-Tlb. parsley
3-cloves garlic, minced
1-medium onion, chopped
1/2-cup green bell pepper, chopped
1/2-cup red bell pepper
1-tsp cayenne pepper
2-cups chicken broth
1-cup water
1-can stewed tomatoes, chopped

Directions: Make a roux with the one tablespoon oil and the one
tablespoon of flour. Cook on medium heat stirring constantly.
When the roux is the color of mud. Remove it from the heat and
add the chopped onions and the garlic. Stir in the peppers and the parsley. Add the chicken broth and the water. Add the fish
and the stewed tomatoes. Season the ingredients with the
salt, the pepper and the cayenne pepper. Cook and cover until
the fish is done and the vegetables are tender. Serve over white
rice.

Old Lemon was never better than when he was drizzled over some
pork chops and browned on both sides in some melted butter then
served with a side of homemade apple sauce lightly sprinkled
with some cinnamon.

Lemon Butter Pork Chops

4-lean cut pork chops
1-tsp commerical meat tenderizer
1/2-lemon, juiced
1/2-tsp salt
1/2-tsp pepper
1/2-stick of butter, melted

Directions: Mix the meat tenderizer, the salt and the pepper.
Season both sides of the pork chops with it. Cut the lemon and
squeeze the juice of it on both sides of the pork chops. Let
them set in the refridgerator for fifteen minutes. In a cast iron
skillet, melt the butter and fry the pork chops until they are
done.

Apple Sauce

6-golden apples, peeled and chopped
1/4-cup sugar
1/4-cup water
1/8-tsp cinammon

Directions: In sauce pan, add the apples, the sugar and the water. Cook until the apples are done. Remove them from the
heat and mash them. Let the mashed apples cool and serve them
at room temperature. Sprinkly lightly with the cinnamon.

“This stuff’s so strong, it will open up your nose” she exclaimed. Opening a bottle of liquid crab boil, she measured
five tablespoons of it into a large pot of boiling water. Sure
enough, it did.

Spicy Boiled Shrimp

6-lbs medium shrimp,unpeeled
1-cup sea salt
5-gallons water
2-lemons
1-large onion,quartered
5-tlbs. liquid crab boil
1-bag dried crab seasoning
4-large bay leaves
4-ears fresh corn, cut into half
6-small red potatoes, whole
1/2-bunch parsley, unchopped

In a large pot: add the water and the sea salt. Turn the heat
to high and as soon as the water is hot enough add the rest of
the ingredients but the corn and the shrimp. When the red potatoes are tender, add the corn and then the unpeeled shrimp.
Boil for fifteen minutes. Turn off the heat and let the ingredients sit in the seasoned water for ten more minutes.

The high steppin meal has now ended with a Louisiana style pecan
pie.It has plump pecans nestled inside of a thick and sweet
filling.

Louisiana Style Pecan Pie

1-Tlb butter
1-cup brown sugar
2-Tlb flour
1-cup light corn syrup
3-eggs, beaten
1/4-tsp. salt
1-tsp. vanilla
1-cup pecan halves
1-9″ unbaked pie shell

Directions: Cream the butter and add the sugar and the flour.
Add the corn syrup and the beaten eggs. Beat until fluffy.
Add the salt,vanilla and the pecan halves. Pour into the pie
shell and bake at 325 degrees for forty minutes.

Cooking since the age of fifteen, the author has always enjoyed
learning and cooking the food of Louisiana.