Gourmet Barbecue - My Personal Favorite

Lest anyone misunderstand the intent of this article, let me say up front that I, in no way, am knocking the men and women who comprise the fine dining industry. I am not casting aspersions on the food, quality of food, quantity of food and character of anything served at a gourmet restaurant. There is definitely a place for fine food dining in this country!

Barbeque however, is one of the great delicacies of the south, no matter whether its chicken, pork ribs, beef brisket or pork chops. My personal favorite, barbequed pork ribs are rarely, if ever, found on the menu of fine dining restaurants. That omission is an indication of how this great food item is discriminated against by gourmet restaurants.

Maybe the barbequed rib has just not climbed its way to the top of modern culinary society yet. My thoughts are that it is just too good to be placed on the same menu as a "Pan Seared French Cut Pork Loin Chop served with baby new potatoes and a cheery medley of spring greens."

Imagine opening the menu at any stuffed shirt restaurant where the dinner meals start at $50.00 per person and reading down:

"Tonight's house specialty is Honey and Soy Glazed Sea Bass, garnished with tiny sprigs of rosemary. Sides are delightful broccoli crowns steamed with basil and tarragon. A creamy garlic mashed potato with fresh clipped chives round out the meal. Our wine cellar is excellent"

Just below this you might find other offerings to temp your pallet such as:
Macadamia Nut-Crusted Mahi Mahi with Tropical Fruit.
Rack of Ellensburg Lamb with Pinot Noir-Thyme Sauce.

Somewhere near the bottom of the menu you should see in proud bold, block lettering: "Hickory Smoked Rack of Ribs! Slow cooked in a hickory smoker for 3 -4 hours, these pork ribs will fall off the bone as you lick the barbeque sauce from your fingers. Hand rubbed into the meat we feature an assortment of spices: garlic salt, salt, pepper, oregano, chili pepper, cayenne pepper, and onion pepper. While the meat is cooking in the smoking chamber it is kissed with our own secret red sauce."

This sounds a little uppity for the good old barbequed rib doesn't it? Ribs, chicken and the like have been relegated to the kitchens of Ma and Pa diners and rib houses that specialize in barbeque. Most of these restaurants are packed with faithful customers most of the time; especially on the weekends. Barbeque aficionados are a loyal crowd. When they find a place they like, they keep coming back for more!

Why then is barbeque not highlighted on the menus of the finest gourmet restaurants in America? Portions! That's the key. In most places of fine dining, the portions of any one thing are ridiculously small. On the other hand when you leave a barbecue joint you're holding your belly because you're stuffed. No small amounts of food here!

Why then do they have portion control at fine dining joints? I think the gourmet food people stumbled onto something a long time ago that the barbecue business has yet to realize. The entrees and appetizers at most of these places are quite expensive. Add that fact that most of the meals featured are weird! They're not usually something that we would prepare at home, so frankly, no one knows how each item is really supposed to taste.

Then, because gourmet restaurants blatantly keep their prices at extortion levels, we feel that whatever they feed us is wonderful because it costs so much! It simply has to be good! Most of us would have to carry our lunch to work for a month in order to pay for one night out with Chef Pierre. That being the case the meals must be wonderful regardless of what our tummies are telling us.

That's it in a nutshell. Serve very small portions, make it so that no one knows if it's good or bad, make it expensive and put the knives and forks in the correct positions. It can then be called gourmet.

Even though in the south every red blooded American male thinks he can cook the best barbecue in the world, we still enjoy going out to eat someone else's cooking and enjoy the ambiance of knotty pine paneling and vinyl table cloths that would enhance any dining experience. Maybe it would make a difference if there was a maitre d' to seat us as we entered the establishment.

USN Report - Ramen House Kambi (03-28-09)

For more info; www.irmnet.com/usn/index.html



http://www.youtube.com/watch?v=keMWgzb6VEg&hl=en

Raw and Living Foods

It's hard to believe that Americans are the most wealthy, yet malnourished, of all humans on the planet. Our society reports the highest incident in the world of illnesses such heart disease, chronic fatigue, ADHD, high cholesterol, allergies, joint pain, depression, gallstones, gum disease, hair loss, hypoglycemia, hypothyroidism, autism, diabetes, insomnia, cancer and other. Much of this is due to our consumption of high-fat, high-sugar, "low-life" foods filled with dangerous preservatives, dyes and chemicals that the FDA approves. Recently I went to a friend's house for dinner and she introduced me to living foods. I was intrigued with the fact that foods have life and energy in them, and that when any food is separated from its life source, (its "umbilical cord" to Mother Earth) it begins to die.

Processing, cooking, refining, and adding chemicals, coloring or preservatives to food kills the active enzymes, and destroys oxides, chlorophyll, vitamins, essential fatty acids, fiber, and alkaline/acid minerals, thus stripping them of their healing powers. The best way to insure good health is to eat food that is as close to its growing state as possible. This allows our body to access what it needs to heal and protect itself from illness. Not everyone is able to grow their own food, but there are healthy alternatives. You may purchase organic produce at farmer's markets and whole food grocery stores, or participate in a co-op such as the Barefoot Farmer's community supported agriculture group, or grow herbs, wheat grass and sprouts indoors. I did some research on living foods, and began my new eating regime. After just a few days of consuming 75 percent of my diet in raw, organic, and living foods, I felt more energetic, my mind sharpened and my mood lifted.

I still have a cheeseburger and fries upon occasion, but after a meal of dead or low-life food, my body quickly notifies me that it didn't get what it needed. When I begin feeling tired, sleepy or emotionally irritated. I run back to my wheat grass and juicer! The famous physician, Hippocrates, once said, "Let food be your medicine, let medicine be your food." Most of us agree that what we put into our bodies is very important, but we are hooked on the convenience of fast foods in our busy lifestyles. The best way to get started changing to a living food regimen is to get a copy of Rose Lee Calabros' book, Living in the Raw, and begin her "Three-Month Plan to a Healthier Mind, Body and Soul." you may soon find that growing and preparing living foods is a great way to express your creativity. And the best part is you'll have the energy and enthusiasm to enjoy the "uncooked" life style!

Man Eating Potato Pt.2

The thrilling conclusion to the terrifying Man Eating Potato.



http://www.youtube.com/watch?v=NEKjvdxbK1s&hl=en

Fresh Foods For Delivery

One of the greatest convenience's of food delivery is the fact that foods are always fresh, just as they are in the grocery store. If you are having groceries shipped to you, chances are, you are not receiving fresh foods. Most people who ship groceries only will ships non perishable items such as chips, canned goods, noodles, bottled goods, etc. With food delivery services, you can have foods shipped or delivered to your house that you thought would never be possible such as fresh produce, juices, meats/dairy products, and even ice cream. The list is endless.

Now think about how ordering these fresh items online can change and improve your overall diet. When you are ordering online, you can see every item in your shopping cart, hour much it costs individually and separately, and how much of that product you have. With this aspect, you can compare what you have and what you need to maintain a healthy diet quite easily. All of your information you need is right in front of you. So say you have too many sweets and not enough vegetables on your shopping cart. With online shopping, you do not have to go all the way back to where you got your product if it is unneeded; simply just take it off the digital cart. Also, when doing this, you can go ahead and add some more vegetables or more abundant quantities of the vegetables you already have in your cart. Easy, huh?

Making a healthy diet and getting the fresh foods you want and need is not always the easiest or quickest process. Now, it can be. So, take my advice and order your fresh, healthy foods online today!

Going Out in Madrid

Getting Around Madrid

If you get your act together, take the Metro, it's fast, clean and virtually free if you buy a "Metrobus", a ten -journey ticket you can share that costs about 6 quid. But if in doubt, jump in a cab (plentiful on the street and also cheap).

Party Areas

Claims that there are more bars here than in the whole UK may be verging on exaggeration, but remember Madrid has serious amounts of bars. And you have to pace yourselves. At weekends dinner finishes around midnight then the night life begins! Head for the bars first (open till 3am usually) as clubs never get going at weekends until well after 2 am, (and some "after hours" keep going till after midday the next day). You'll find that the best atmosphere before 10pm is in Irish and Sports bars. As there are so many bars to choose from, our recommendation is to take a zone-by-zone approach: choose an area of town and explore. You won't be disappointed!

Santa Ana/Huertas: (Metro Sol or Sevilla) Near the Puerta del Sol nerve centre, this area is full of bars and clubs. It's the most popular area in Madrid for out-of-towners and locals alike (and where you'll most likely bump into a Hen group!). You can start slowly on a terrace at Plaza Santa Ana and work your way down Calle Huertas, a bar-lined street, down to Atocha, to finish your evening at Kapital night club. Or stay around the streets between Santa Ana and Sol (Calle Cruz, Calle Principe). Nearby are Orox, Café Ducados, Sala Sol, Joy, Palacio Gaviria, Black Jack etc etc etc.

La Latina: (Metro: La Latina) A cool very Spanish going out area, with lots of tabernas and tapas places. It's in the back streets of Madrid's old town, and the action is around the La Latina square (Puerta del Moro), and the neighbouring square (Plaza de la Paja), with bars, restaurants, and cocktail bars. It's a very smooth and relaxed area, and a good launch pad for a proper nightclub, once all the action closes down around 3am.

Chueca/ Alonso Martínez: (Metro: Chueca, M: Alonso Martinez) Near the Columbus Apartments, near Metro Alonso Martinez, there are many lively bars around Calle Santa Teresa, and Fernando IV. Try some of the trendy bars at the top of Calle Hortaleza and around the Plaza de Chueca (especially the Bodega). This is a gay/mixed area but loved by folks of all persuasions.

Malasaña (Metro:Tribunal, Bilbao)This is another typically Spanish going out area full of tapas bars and small bar/clubs. Very popular with the young Spanish Indie crowd, this is a pub-crawlers paradise, where the action spills out on to the streets. There lots of small, cheap bars & rock music bars, if that floats your boat. Arrive after 23:00 - you just need to follow the hoards. Key streets are: Corredera Baja de San Pablo, Calle Espiritu Santo, Calle La palama, Plaza Dos de Mayo.

Recommended - Bars Bodega Chueca (Plaza de Chueca) - a Madrid classic old-style. Although technically you're not allowed to spill into the street, everyone does.

La Boca del Lobo (opposite Orox), Calle Echagaray, 13) Full of wolves and foxes.

Viva Madrid (C/ Manuel Fernandez y Gonzalez, 7) - another taste of vintage Madrid night scene near the Santa Ana square, and a great starting point for nearby mayhem!

La Chingada (C/ Jardines, 8) - head for this perky little Mexican bar, strategically placed opposite "Sala Sol" so you can keep your eye on the queue as it builds up after 2am.

Black Jack (C/Principe 11) - is it a bar or is it a club? Who cares - it's open till 5am.

La Fontana de Oro (c/de la Victoria 2) - also open till 5am, another pub that turns into a club at the witching hour.

The Quiet Man (Valverde, 44): Irish bar peopled by locals - good vantage point to begin an assault on the lower Malasaña area (and plenty happening the square nearby.)

Sports bars The James Joyce (C/ Alcala, 59 :Near Columbus Apartments. Loads of screens and showing football, rugby cricket, They also do an awesome Irish breakfast.

Finnegan's (C/ Santo Tome/Plaza de las Salesas): Very near Columbus Apartments. Show our card an you'll get a deal at the bar....

The Irish Rover Avenida del Brasil, 7: Near the Bernabeu in Avenida de Brasil, fills up with disappointed hordes who couldn't get tickets for Real Madrid, and those egging on whoever Barça are playing..

Moore's (Calle Felipe III): Near the awesome Plaza Mayor and well placed for central hotels.

El Rinconcito (Espoy y Mina, 28) Cosy and friendly place with good grub. Paul will welcome you as a stagger

Club Guide Clubs never warm up until after 3 am, so pace yourself. And remember that in Spain cover charges on the door almost always includes a free drink, so don't lose that ticket and hand it to the barman when you order!

Sala Sol (Calle Jardines, 3), Stag's favourite, low-priced, laid-back, throbbing with swaying locals and weekender females, and open till 6am. This place peaks around 3-4 am, so aim to be in by 0230. If you do get stuck in the queue, the street vendor opposite sells beer! Once in, you'll lose your mates in the sea of humanity, but love it.

Joy (C/ Arenal, 11), Also open till 6am this is one of Madrid's classic night scenes, with an eclectic bunch of people and music.

Palacio Gaviria (C/Arenal, 9): an excellent alternative to Joy, this is an old stately home with lots of rooms to get lost in and different type of music in each.

Pacha (C/ Barcelo, 11): this is the original Pacha! Another Madrid classic full of savvy locals and out-of-towners alike.

Morocco (Marqués de Leganés, 7). Smaller, cheaper than others, a more laid back experience but with good music.

Kapital (C/Atocha, 125) Kapital's 7 different floors gives scope for all tastes. The music is house, r'n b, funk, techno, Spanish etc, and its go-go dancers and laser show are legendary. Open till 12- 6.

Late Night Munchies You've been out on the razz for 14 hours, the bright morning sun is hurting your eyes, and you have no idea where you are...don't despair, there's food to be had, and that'll cheer you up.

Chocolateria San Gines. (C/ San Gines) Next door to joy, try the classics Spanish after club donuts (churros) dipped in hot chocolate. A Madrid institution for revellers with the munchies.

Gran Via street vendors: Check out the bocadillo (sandwich), rice and noodle sellers (look for the cardboard boxes!) along the Gran Via, while perusing the colourful and friendly selection of señoras de la noche that line that strip of Gran Via. They also sell cans of beer!

O'Muiño, (C/Leganitos, 14) Next to Hotel Señorial, this is favourite little tapas bar with Sr Stag. Gets lively with refuelling partiers on their way to the next club at around 8 am...

Brillante, Glorieta de Atocha, next to Hotel Mediodia. Opens at 6 am.

Calle San Bernardo, near Gran Via: breakfast joints usually open around 5-6am.

Strip Clubs Be aware that Strip Clubs in Spain are very full on sex clubs that near little relation to UK lap dancing clubs. That means that the girls do not stop short of dancing topless. All have private rooms for much more personal attention. You'll find a cluster of these haunts around the Santo Domingo area of Gran Via (the best of which is Chelsea II, see below).

Chelsea II (Calle Silva, 6) our favourite costs. EUR15 entrance including a drink. Includes a go-go area and more private seating. Open every night.

Hot, (Plaza Colon, corner of Calle Genova). Right under the Columbus Apartments. Entrance EUR30. Closed on Sundays.

Restaurants These are group friendly places where if you go by earlier to ask you might just get a table!

Casa Mingo (Paseo de la Florida, 34). A Madrid classic. An Asturian ciderhouse, their speciality is roast chicken marinated in cider. Also try the lacon (Ham) and cabrales (cheese). This must be washed down with sidra (cider). No bookings so arrive a bit earlier than Spanish norm to beat the rush.

La Panza es Primero. (Calle Segovia, 17) A fun Mexican in the old town with excellent food and cocktails.

La Vaca Argentina (Caños del Peral, 2- Near Opera Square) - Top notch Argentinian beef for e carnivore feast. Try the chuletón or bife. Wash it down with a Spanish red, rioja. This is true red-blooded stag fare!

Tapas Bars This can be the best, and most economical way of getting an authentic local nosh-up. Madrid is tapas heaven and you can really get them on any street (especially around Plaza Santa Ana/Sol). But here are some places we specially recommend:

Café Las Bravas, (A few near Calle Espoz y Mina) A Madrid institution, specialising in spicy potatoes (Patatas bravas), tasty fried fish, or octopus!

El Abuelo (Nuñez de Arce, 5) This place serves delightful gambas (prawns) in garlic and chile. Also try the langostinos.

Museo del Jamon (Carrera de San Jeronimo, VVV) The museum of ham. Say No more. It's delicious.

My Dad's Spice Cabinet is Bigger Than Your Dad's!

I'm certain my wife is tired of being told how "lucky" she is (not by me!). I know who the lucky one is. While I was gallivanting around the country in the '90s trying to build a career in sales and marketing, she was holding down the fort and raising three children (who, by the way don't mind being told they are lucky!) practically solo. I'm the lucky one; she just chose well! Nonetheless, in stereotypical fashion, when we encounter friends and acquaintances in social settings, if the conversation comes around to food -- and it often does -- my wife gets to hear it, "You are sooooo lucky your husband cooks!" (Sounds like a kept woman to me!)

I'm a "foodie," but let me say for the record, ANY spouse, man or woman, whose mate cooks three or more times a week is fortunate -- doubly so if the quality of the food is consistently high (which would be the case at our house). My interest in food, particularly the preparation of same, goes back 30 years to my tuna noodle casserole days as a college student living on my own. My mother's tuna noodle casserole was a staple in my house during my formative years, so when I rented my first apartment as a college sophomore, my roommates were introduced to Clara's Tuna Casserole. I picked it because it was easy. The rest, as they say, is history.

After a couple years alternating between tuna casserole, hot dogs, Campbell's chicken noodle soup and Domino's pizza, it was time to kick things up a notch. After all, man cannot live on Domino's alone! Having worked as a short order cook in high school at a popular home-town diner, I knew my way around a kitchen a little bit. I asked for one thing for Christmas in 1980 -- a cookbook -- and true to form, Santa came through with my very own Betty Crocker Cookbook (actually, it was from Mom). By then, I was sans roommates, so cooking for one wasn't the most efficient, but nonetheless, I forged ahead, determined to expand my culinary horizon. Lo and behold, the quality of the leftovers began to improve!

I married my wife the summer after graduating from college, and I've been cooking for her ever since. My second cookbook -- the classic New York Times Cookbook -- was a gift from my mother-in-law. I was pretty handy with a sketch pad and a box of pastels as a kid, but I chose a non-artistic career path, so I believe my discovery of cooking was preordained. It allowed me to satisfy my creative tendencies while serving a genuinely practical function -- we all gotta eat.

HOUSE RULE: You don't have to finish it, but you at least have to try it.

That's really the only hard-and-fast rule at the dinner table in our house, and it enabled us to greatly expand our children's palates when they were youngsters. That can be a two-edged sword, for if I dared serve a meat dish without an accompanying sauce, I'd be sure to get the evil eye from my daughters. "What, Daddy, no sauce? May I be excused?" Ultimately, my children grew up with a tremendous appreciation for good food and the effort that goes into it, not to mention the importance of fresh ingredients.

As you might imagine, our dinner table hosted dozens of our children's friends over the years, and the House Rule applied to them too. The only exception involved allergies. As a result, we exposed hundreds of kids to dishes they had never experienced, and expanded their culinary worlds in the process too. Our kids' friends knew - and still know -- that an invitation to dinner at the Stauffer house was a special opportunity, and we were blessed to have quite a few of them join us more than once.

What about our friends? Did the House Rule apply to them too? You bet! Having friends join us for dinner, or hosting a group for a football game or holiday represents some of our most memorable and enjoyable social occasions. Our idea of a good time is hanging out with friends, noshing on some top-notch home-cooked goodies complemented by some good wine and a few cocktails. For us, it doesn't get any better than that.

GOD BLESS THE INTERNET

I'm a strong believer that if you can read, to a certain extent, you can cook. Therefore, given basic requisite supplies and equipment, there's no reason anyone should eat bad, or even mediocre food, if you have access to a cookbook or the internet. The greatest resource for world-class recipes has become, without question, the internet. Websites like Epicurious.com, FoodNetwork.com and Allrecipes.com -- to name a few -- have become my primary source for new recipes. To an extent, the web has virtually eliminated the need for the average consumer to purchase expensive cookbooks. Most sites include user ratings, so a good rule of thumb is to stick to recipes that receive the maximum rating. Many sites also include degree-of-difficulty ratings and nearly all include preparation time estimates, so even the beginner or novice can determine whether to tackle a recipe. The highest rating on Epicurious.com, for example, is four forks. I never download a recipe that averages a collective rating of less than 3 1/2 forks, and generally I pull only recipes rated four forks. Over time, I have collected enough quality recipes downloaded from the internet to fill a 3 1/2" D-ring binder, and I add to the collection routinely.

Ladies, it's been said that the quickest way to a man's heart is through his stomach. Guys, take it from me, it works the other way around too. Just ask my wife, and my daughters, and my neighbors' wives, and my friends' wives! Bon Appetit!

Restaurants in Galway Ireland - Enjoy Irish Food

If you are food lover who is enthusiastic about feeding taste buds with new dishes frequently, then Ireland is the place for you. Besides being home to many award winning restaurants, Ireland maintains good food quality and service in style. Have a virtual tour of some of the famous restaurant names in counties of Ireland.

Galway Restaurants

Galway restaurants have earned fame for superior food quality topped with various international cuisines which include Thai, Indian and Chinese. To cater to student community, a lot of fast food outlets have come up which serve pizza, burgers, hot dogs and other takeaway snacks. Oyster is a favorite theme for dishes and many food festivals are based on this delicacy. Here are the cuisine options available for your taste buds:

o Chinese Cuisines: If mouth watering Chinese dishes are loved by your taste buds, then grab a bite at some of the good restaurants serving Chinese food. The list includes Chinatown, Curry House Oriental Takeaway, The Villa, China Court, Da Tang Noodle House and Golden Mountain.

o Indian Cuisines: If you are an Indian visiting Ireland or a food enthusiast wanting to taste Indian spicy food, then check out restaurants such as Kumar's, Kashmir Restaurant, Haldi & Spice and many others.

o Irish Cuisine: If you want to have a taste of traditional Irish cuisine, then visit Kiltevna restaurant at Ard Ri House Hotel. The restaurant has good food complimented with good service and carefully selected combination of wines. Other prominent restaurants serving Irish cuisines include Norios, Bodkins Eatery, Fat Freddys, The Galleon, Padraicins, Couch Potatas and others.

o Italian Cuisines: Prominent names serving Italian food include Basilico restaurant which has dishes such as Alicette col Pane, Grana Padano & Pere, Noci e Olive as starters and home made pizzas (Funghi and Margherita) under its menu. Italian food served here is of very good quality complimented with good service. Other names in the list include Al Murettos, Bistro Bianconi, Jogo`s Pizza, Eds New York Pizza, Pacinos On The Bridge and many others.

o Japanese Cuisine: If you want to taste Japanese food in Ireland then try Wa Café. Here you can try your favorite Japanese dishes with quality sevice.

o Mexican Cuisines: If Mexican food inspires you, then visit La Salsa. The restaurant has great ambiance with good food and good service.

o Seafood Cuisine: Schooners on the Bay, Morans on the Weir and Conlons are good names when it comes to having a good quality seafood in Ireland.

o Spanish Restaurants: If you love Spanish food, then pay a visit to Cava Spanish Restaurant. The food is great with mouthwatering Spanish dishes on the menu.

Micro Greens

Micro greens are edible greens which are tiny in form and are derived from the seeds of different herbs, plants and vegetables. The micro greens usually range from 1-2 inches in size. These are stemmed and bear leaves. Even though the micro greens are tiny in size, their flavors are quite intense, though not as strong as the mature herbs and greens. A typical micro green contains a central stem with two completely developed cotyledons and a pair of true leaves from the main plant. The size of the micro greens and the configuration of the leaves vary according to the plant species.

One of the commonest misconceptions is when people say micro greens are sprouts. There are considerable differences between the two and each is produced in a different way. For example, sprouts are water grown in semi dark condition and are eaten as a tangled mass of stems, underdeveloped leaves and roots. Also, sprouts are not so developed in terms of flavor, texture and colors. Micro greens are becoming immensely popular day by day and are common in the green house of farms, homes and restaurants. The concept has become very popular all over America. The best thing about the micro greens is that they are easy to grow, simple to prepare and delicious to taste. Besides, micro greens are rich in nutrients.

The micro greens have also become a good business as these are highly marketable. Whether it is a commercial grower trying to expand or a supplier looking to supply to the restaurants or it is a gardener hoping to some healthy gardening, if one has got the seeds, the job is done. Micro greens are derived from several vegetables like broccoli, green and red cabbage, red kale and beetroot. Micro greens can be grown easily at home, in a soil filled pot. Another good thing is that these can be grown all round the year.

sweet little bluz.MP4

i found this downloading jams to start boning up with, it reminds me of the allman bro's good time feeling..jeeze i wish i had a les paul and a kick amp here...but alas it's my beach house and i haven't added the addition to it yet...no space for the real toys...yet...so i noodle on this one...some ok stuff. but i think an LP would be a better choice.....



http://www.youtube.com/watch?v=iL37qnW74PU&hl=en

Gourmet Fruit Gift Basket

If you have trouble deciding what to buy for friends, family and loved ones on special occasions, then perhaps you should consider a gourmet fruit gift basket. Almost everybody loves a good piece of fruit every now and then, and now a gourmet fruit will be enjoyed more often then a regular one. Here are some things to keep in mind when ordering a gourmet fruit gift basket online:

A gourmet fruit gift basket can come with all types of fruit. Everything from apples to pears to bananas to orange can be included in a gourmet fruit gift basket. Some fruits are only available during certain parts of the year and during certain seasons. A fruit basket will also sometimes come with nuts, chocolates, wine or other candies depending on how much you are willing to pay. Keep in mind that if you are ordering a gourmet fruit gift basket for someone who is under the legal drinking age in their local area, make sure you do not send the basket that features the bottle of wine, for safeties sake. If you decide to buy someone a gourmet fruit gift basket for Valentines Day or Christmas, bear in mind that the price could go up, as those are common holiday seasons and fruit basket companies make their most sales and money around these times.

The price of a gourmet fruit gift basket can range from $40-$200+ depending on the size of the gift basket and the contents inside of it. Most gourmet fruit gift baskets can be delivered very soon, within a few days of placing an order. But once again, keep in mind that delivery will be slowed down by holidays and inclement weather. So if you do order for someone on a holiday, please order a few days in advance. Gourmet fruit gift baskets can be sent to not only friends and loved ones, but also business partners and clients as an appropriate gift. Most companies will even be able to ship internationally to reach those that you cannot reach yourself.

Now that you know what to expect, what are you waiting for? A gourmet fruit gift basket awaits its departure from the warehouse to the house of your business partner, friend, relative, or loved one. It is a fast and easy process that is also very affordable for anyone, even if you are on a strict budget.

Delicacies of Spain - Serrano Ham

Serrano Ham

Serrano Ham is produced in every region of Spain, and is a dry cured leg of a "Landrace" a breed of white pig.

The legs are cured in a traditional way by rubbing in sea salt in to the surface for several days in a cool environment to kill any surface bacteria, and then packing in salt for approximately two days per pound weight.

The salt draws moisture out of the meat the and in this process reduces the weight of the leg by up to twenty five per cent.

The name Serrano is derived from Sierra or mountain as traditionally the hams were produce in mountain regions where the air is generally cooler that the coast which reduced spoilage.

After the legs have spent two to three weeks in the salt depending on there weight, the salt is washed off and the hams are hung in well ventilated sheds (secaderos) and left to cure from between six to eighteen months again depending on the size.

The process is similar in most respects with traditional dry curing methods used a round the world, and regional differences come from the breed of pig used and the curing time, as well as any extra ingredient added to the salt to make the curing mix.

In rural Spain many families still raise a pig each year, and use a cooperative system where the pigs are raised and kept on a central pig house, and each family owns its animal and contributes to the cost of running the pig house.

Then at the beginning of winter about early November the pigs are killed.  This fiesta is called the "matanza"; a time for a celebration in which all the family  participated.

Note that in Spanish the  word for "to slaughter" is sacificar showing a distinct difference in attitude in respect for the animal than the word slaughter suggests.

Away from the domestic production of Serrano ham modern technology allows traditional flavours to be produced in quantity by the control of the environment in the factory production sheds.

The production process of Serrano ham includes four stages:

o  The fresh leg of pork is covered with sea salt, which stays on the skin for approximately ten hours to a day per pound of meat. In a room with a high level of humidity, the salt stabilizes the ham at a cool temperature.

o  The salt slowly and steadily soaks in to the meat, gradually drawing a lot of the original moisture from the meat.

o  The fresh meat slowly changes into ham as the outside temperature increases, and the amount of humidity decreases.

o  In the curing phase, the curing process is completed, and the ham slowly develops its unique taste and texture, the properties required before suitable for marketing.

The certification T.S.G., Traditional Specialty Guaranteed. Is a system the European Union uses to protects the authentic taste of Serrano ham and guarantees to the consumer that it refers to a traditional, authentic and genuine product.

The only way to be sure it is genuine Serano is to check  that it bears the label of the Consorcio del Jamon Serrano Espanol with a unique control number. The "S" in the shape of a ham branded as a seal on the skin of the ham is the guarantee that the Serrano ham has passed the high standards of the inspectorate.

To qualify for a certificate each ham has to be

o Produced in Spain

o A minimum of 252 days  air dry cured

o Each leg individually inspected to conform to the standard

o A fat cover minimum of 10 mm.

o Must have decreased 34%  from its fresh weight

o It must be produced by companies that pass the quality checks that are periodically undertaken by the inspectors

Noodle Playing With the Animals

Noodle Around the House with the Pets...



http://www.youtube.com/watch?v=-K44mMcGC4g&hl=en

Niseko restaurant analysis Japan

www.harmonyresorts.com Christie dowling visits the traditional Ichimuira Noodle House in Niseko Japan



http://www.youtube.com/watch?v=2v-dlzQyowQ&hl=en

The Best Places For Dining and Wining

Looking for fine dining in Temecula? Restaurants are one of the best ways to have a great time in this lovely romantic city and there are lots of delicious options to consider. While exploring Temecula, restaurants can be a good way to entertain you.

You will encounter all kinds of cuisines, from the tantalizing Caribbean delights to the cheerful French pastries, from the lively Italian dishes to the mesmerizing Thai cuisine. And that too in the soothing South California weather. There are quite a few places that are guaranteed to satisfy the most sensitive palates.

So what's so special about food in Temecula?

They say there is no greater love than the love for food and that's true at least in this town of natural beauty. Food and beverages, particularly wine plays a great role especially when the town hosts its yearly food and wine festivals. As the arrangements kick off for such events, serving the best cuisine and wine becomes an obsession.

Known for the lovely wedding cakes, yummy desserts and the irresistible wines that make every occasion memorable, dining is no doubt a fun thing to do here. Eating at a fondue restaurant with good old college friends can make your day. The town is full of culinary professionals who never fail to make the experience a truly memorable one.

You can choose any of the great restaurants like the Los Jibertos. Situated on the Riveside County, Murrieta this place is famous for Mexican and Latin American cuisine. While dining out here you can try the Carne Asada fries, and Carne Asada tacos, Carne Asada Burritos, and Carne Asada Nachos.

If you love Mexican food you should definitely not miss this place. It is also known for its fresh pico de gallo that you can feast on. The salsa and sauces are out in the open for anyone and the best thing is that you can get as much as you want.

If you are going with a big group the Saigon Noodle House is a great place to hang out. The food is good, the prices are good, and what's more you can be assured of a fast service without any fuss or frills. You will get a good variety of Vietnamese noodle soups here and that too very authentic. The dish comes with the usual complement of bean sprouts and basil, which adds to the bowl to supplement the noodles and meat.

You can also enjoy the couple of slices of hot green pepper. But be careful they are really hot! Foodies who love unique Vietnamese dishes should certainly check out this place. The quality food, super quick service and the reasonable price will cheer you up.

The Melting Pot is one more place you would not want to miss especially if you are a couple looking for a cozy romantic place. A cascading wall of water behind the front desk creates a lovely ambiance and the food is exceptional good. Try this fondue restaurant when exploring restaurants in Temecula. The signature meal including filet mignon, shrimp, teriyaki beef, chicken and fish coupled with a variety of wines will surely tantalize your taste buds.

In Temecula, restaurants like The Original Grazianos, Murietta Hots Springs Shell and the Farmer Boys Restaurant truly deserve a visit. So go ahead and indulge on your favorite food in one of the loveliest cities in California.

P1010001

mural in ocean beach san diego



http://www.youtube.com/watch?v=Ck1Kr4DEano&hl=en

Hong Kong Restaurants - Great Authentic Eateries in Asia's World City

Hong Kong is known for its thousands of small authentic restaurants, where you can indulge in delicious Chinese food without having to dig too deep into your pocket. But finding a really good eatery in this jungle of Chinese neon signs can be as difficult as finding a needle in a haystack.

This article will introduce you to seven of the best authentic restaurants and Dim-sum eateries on Hong Kong Island.

Lin Heung Tea House - The best known of them all, has been around for God knows how many years and is still as popular as ever... Conveniently located on Wellington Street, right between Central and SoHo, the ambience at this good old establishment reflects the true spirit of Hong Kong: Noisy and bustling, yet homey and welcoming... Great dim-sums and other "yum cha" delicacies are the main draw, and the place is open from as early as 6am till as late as 11pm.

Mak's Noodle Limited is another Wellington Street icon... Best known for its Won Ton Noodle, which some say is the best in Hong Kong, this humble eatery doesn't have much in the way of decor, but the place is tidy enough, the food is great (although the portions are slightly small) and the prices are not too bad...

Tsim Chai (Jim chai) Noodle, also on Wellington Street, is Mak's mythological competitor... This humble Cantonese food joint draws people from far and wide for its Wonton noodle soup, that comes with large and plumpy wonton dumplings, full with shrimps... Quite expectedly, there's nothing much here in the way of glitz and glamour, but the food is great and the prices are very moderate... So who can ask for anything more?

Kau Kee Noodles - Tucked on tiny Gough Street, just a minute stroll from the SoHo, humble Kau Kee Noodles has made a name for itself as a Hong Kong culinary emblem, after serving some of the best Beef Brisket in town for the last who knows how many years... You can have your Beef Brisket in a plain meaty broth or in a curry broth, and it comes with or without noodles (their noodles are really nice though, so maybe you should give them a try...) Almost needless to say, it's just a small corner shop, so do not expect any "romantic ambience"... Lunchtime queue can be a pain, so try to come later if you can.

Prawn noodle shop in Wanchai specializes in Singaporean-Malaysian Prawn noodle soup. Their menu has 3 different types of soup-base: Spicy prawn, Spicy curry laksa and Pork with chicken... After deciding which soup-base are you going for, you can "beef it up" with extras like: seafood, prawns, chicken, fishball, meatball, squid ball, fish cake, bean curd, and what have you... The place is very busy, so maybe you should try to avoid lunchtime.

Chee Kee is a Causeway Bay institution, particularly known for its Beef brisket noodle in soup and Wonton with noodle in soup. The menu doesn't have a great variety to choose from, but whatever is there, is likely to be good.Located on Percival Street in Causeway Bay (Can be accessed via exit A of MTR Causeway Bay), Open from before lunch until almost midnight

Ho Hung Kee, also in Causeway Bay, is known to have some of the most authentic wonton noodles in Hong Kong. In addition to its outstanding Wonton with noodles in soup, the restaurant serves other authentic Cantonese favorites, such as Shredded pork noodle, Beef chow fun (a Cantonese dish of stir-fry beef with wide rice-noodles and bean sprouts), Ee Fu Noodles and some scrumptious Congees. Located on 2 Sharp Street East in Causeway Bay, just a heartbeat from Lee Theatre Plaza. Open daily, from before lunch to almost 11pm

Easy Three Ingredient Boneless Chicken Recipes

If you are the kind of cook who hates making complicated recipes and having to measure out half a teaspoon of this, half a teaspoon of that and half a teaspoon of the other, three ingredient chicken recipes might be just what you are looking for.

After all, chicken has plenty of natural flavor, so why add a lot more? Surely if you add twenty ingredients to boneless chicken, you will not be able to taste the chicken at the end of it. Actually, that is not strictly true and a lot of recipes work on the concept that you need to combine a lot of ingredients to find the perfect flavor combination.

Why Some Recipes are Complex

If you make a twenty ingredient Asian boneless chicken recipe, for example, and half of those ingredients are herbs and spices, you will be able to smell several distinct ingredients before taking your first bite. After that, you will have a balanced taste in your mouth and you should be able to differentiate numerous flavors, all of which go together nicely.

This is the type of food you would expect in a restaurant. If you had a suspicion the chef had made your entree using just three ingredients, you would probably feel that you were not getting your money's worth, even if the food was tasty. Complex recipes are also good for special occasions or when you want to impress.

However, what about if you just want to make your family a tasty dinner and you do not have two hours to weigh out and combine ingredients? That is where three ingredient chicken breast recipes are ideal.

Types of Three Ingredient Meals

You can combine chicken with all kinds of other flavors, making it versatile as well as comparatively cheap to buy. Combine some chicken pieces with chopped onion and spicy salsa and bake it for a lively Mexican dish.

You can cook chicken recipes in the crockpot too. Try combining some chicken with frozen vegetables and a bottle of sweet and sour sauce for a tasty Chinese style dish. Swiss cheese stuffed chicken in a canned mushroom and garlic soup is another clever crockpot idea.

Easy Three Ingredient Crockpot Chicken Recipe

This boneless chicken recipe is incredibly simple and makes tasty cheese flavored chicken recipe that you can serve with rice or noodle. You can add some chili powder and black pepper to the chicken and soup before you start cooking it, if you like, if you do not mind turning this into a five-ingredient dish. This recipe makes enough cheesy chicken to serve six people.

You will need:

6 boneless, skinless chicken breasts
10 oz can condensed Fiesta cheese soup
10 oz can condensed cream of chicken soup

How to make it:

Put the chicken breasts in your crockpot and pour the undiluted soup over the top. Stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, or until the chicken has no pink left inside and its juices run clear when you pierce it with a knife in the thickest part.

Top 10 Restaurants to Dine at When Visiting New York - Written by a New Yorker

Usually out of towners when they think of New York dining, they think of very lavish, expensive food with interior décor designed by well known star-chitects with even more well known celebrity chef's endorsing the restaurant name.  While those restaurants (Olive, Spice Market, or all the Jean Georges for that matter) are fantastic restaurants- they should be, because outrageous sums of money are dedicated to their marketing, and management team, where the taste, quality of food is just one of the important factor in the well oiled machine that is the culinary food experience.  However, I want to highlight some of my favorite restaurants that are all a bit under the radar, and should be on your list of restaurants to hit if you are visiting from out of town.

Incidentally, in case you're wondering, I have been living in New York for 7 years, and have tried lots of local cuisine from Asia to Africa, so I do have a palette that enjoys and recognizes ethnic foods. I should also mention that I eat out pretty regularly, about 5 times a week, but I am not in the restaurant biz, nor endorsing any particular restaurant.  Just my faves, since great food/ experiences are meant to be shared!

Below is the list of restaurants that I will actually leave my neighborhood on the UWS to dine at- and repeatedly dine at:

1.    Casa Mono- Tapas-

Incredibly small space- but they do have a sister wine bar next door called Bar Jamon that allows you to sip on excellent Riojas while you wait.  This is also a really smart business tactic, so they never really lose customers to long waits.  The food is really based on Catalan style tapas, and not the northern Pinxchos variety, and it is more "done up" than you're typical run of the mill tapas bar that serve tortillas (Spanish omelets loaded in butter and potatoes) and croquettes. They serve a mean razor clam dish, and braised short rib.  Although I'm not a fan of sweet bread (that would be brain...) it's pretty darn good from what I've heard.  Décor is simple, dark woods, and ambiance is dark and cozy.

2.    Sakagura- Japanese/ Sake Bar

A completely random location in the basement in midtown east, but if you're looking for the best braised pork belly, authentic yet exquisite Japanese street food and sake served the way it should be (not in a box, but iced in a traditional hollowed out glass server) this is where you should try.  It is in the basement of an office building, but if you go around late April, early May, it is filled with actual cherry blossoms attached to each column.  Sensational!  There is no sushi there- only prepared cooked food, and no, you won't find any chicken teriyaki there either.  The miso eggplant and green tea truffles are to die for.

3.    Bon Chon Chicken- Fried Chicken/ Korean-

More of a late night spot, this K-town bar/ restaurant is located on Fifth right off 32nd, and has a seedy looking entrance with a random red velvet rope to go upstairs.  Twice I have gone and it has smelled like baby powder, but if you can get past that disconcerting smell- once you taste the fried chicken, you will never have fried chicken anywhere else.  Deep fried in olive oil, there are two flavors- garlic and garlic.  Go with either one =)  And get the spicy ones.  They also have popcorn made with cayenne pepper and raisins- bizarre combination, but really tasty.  Beer is served by the pitcher.  Other Korean food available too- but if you're just looking for K-food- there's more options right around the corner.  Here's fried chicken at its best.  Incidentally, lots of non-Koreans frequent this spot as well.

4.    Bobo- Pan- American cuisine-

Bobo stands for bohemian bourgeoisie- it is hidden downstairs on the corner of 10th street and 7th Ave, and once you enter, you'll feel that you're in someone's townhouse that you secretly wished you lived in.  I really go there because the ambiance is so spectacular which almost discredits the excellent menu there, but the décor is to die for.  Bookshelves lined with vintage books- crusty chandeliers, and a staircase clad in plaid and wool.  Very chic yet intimate.  In the summer, the outdoor garden opens up and is a real treat to out outside (sans tents).  Get the Wagyu sirloin or the seared sea scallops.  Good date spot.

5.    Morimoto- Big Box Japanese

It's easy to dislike this meat-packing, cavernous, overly loud Japanese restaurant filled with wait staff trained on ex-banker expense accounts.  Owned by Iron Chef Morimoto- filled with beautiful people (on weekdays), it happens to be a cut above the other  "Nobu knock-off's" around the corner- Matsuri, Buddah bar, Buddahkan, Tao, or Asia de Cuba- really because Tadao Ando designed the interior.  Walking through the half semi circle door with massive flapping curtains makes you feel like you're entering into a time warp, but sensibly done.  The large bi-level open space is utilized well by frosted/ dotted glass partitions set on an angle to maximize user space, yet create semi-intimate dining areas.  The food is, well, spectacular.  Miso glazed cod, rock shrimp tempura are the staples.

6.    Fornino- Pizza

Trekking to Brooklyn for good pizza hardly seems worth it, though it seems that enough people do it for that other pizza place (Grimaldi's)- which is highly overrated owing to good PR and press.  Fornino's is located on Bedford Ave off 7th and they make the most killer truffle oil/ mushroom pizza.  For a closer slice (in Manhattan)- John's Pizzeria is pretty good and worth the hype, though on the wet side.  Another nod to good pizza is- Posto pizza in Murray Hill- though they recently kicked out Jimmy Fallon because he bad mouthed another establishment on Twitter with the same management- which is just really just bad for business. Every New Yorker loves Jimmy Fallon.

7.    Peter Lugar's Steakhouse- Steakhouse-

Anywhere where they mock you for asking for an espresso or cappuccino is legit in my book.  This place actually lives up to the hype, and isn't laden in butter like Ruth Chris or a hit/miss like Prime 112.  There are certainly lots of great places for a slab of juicy meat in the city, but I'm listing this place as a steak house because you come here only for steak, and really nothing else though there is fish on the menu.  In addition to their steak for share, they have the best key lime pie, and tomato salad (best when loaded with the Lugar steak sauce on top!)  It used to be only construction workers, and men in blue shirts that go, but nowadays if you can get a table, its worth making the trip to BK.  They only take cash, and yes, their own credit card- the Peter Lugar credit card. 

8.    Malatesta- Italian Trattoria

Located on the corner of Christopher and Washington, this small intimate Italian restaurant is completely no frills- and only takes cash.  The cool wait staff  all speak Italian, and they don't take reservations- partially because they know they'll fill their tables at any given night- and partially because they just really don't care about making anyone a priority no matter who you are.  (They once made Christy Turlington wait behind me- what?) Pasta is simple, home made, and the way it should be.  Get the Spinach Gorgonzola Gnocchi or the rack of baby lamb.

9.    Ippudo- Japanese Ramen, cooked food

In the heels of Momofuku Noodle Shop, and Sobaya, comes this new ramen hot spot, Ippudo in the East Village.  As much as I love David Chang's usage of Berkshire pork in everything- his soup bases are almost too salty, and "Anglo-saxon-afied" whereas Ippudo's house ramen gets it just right.  In addition, the pork buns are also a cut above their competitors.  Get the Shisito peppers, pork buns, and try the sake unfiltered if you've never had it that way before.  Plan in waiting about 90 minutes for a table, even on a Monday night.  There's a bar across the street to get your drink on first, but it's worth the wait.

10.    Peasant (downstairs)- Rustic Italian

If you've ever dined at Peasant upstairs, you'll realize just how much Italian you really don't know.  Obscure phrases such as "Polpi in Purgatorio" (is that octopus in purgatory?) make you wonder what you've been eating all along in those other Italians places.  Food is exquisite, but lets face it, it's easy to find stellar food at $25 per entrée, but how about the same quality food at half price just downstairs?  Peasant downstairs is literally right below the one upstairs.  You walk through these large wooden doors that are unmarked which feels like you're entering into a bomb shelter- but once you're inside, it's the completely unexpected warm exposed brick and beam construction, thick heavy curtains lining the walls, and flickering candle light on each long slab wooden table that makes you feel that you've just entered a dimly lit Michelangelo Antonioni movie in the 1970's.  Romantic, inviting, and the noise level at a good boisterous, but still low enough hear your friends talking.  The food is generally meant for sharing- simple salads, rustic pizzas, and a fierce charcuterie plate make this a low key, yet supremely rich dining experience.

Kian bistro by himself

Taken at Pots and Noodle House in SM Meagamall



http://www.youtube.com/watch?v=HhzS62NCBik&hl=en

Hong Kong Food - The Cuisines of Asia's World City

The cuisines of China (particularly the Cantonese) are dominating Hong Kong's culinary scene, and that is no surprise, as most Hong Kongers are of Cantonese origin. Alongside the Chinese cuisines, you will find many restaurants specializing in other Far East cuisines, such as Japanese, Korean, Thai, Vietnamese, Indian and others... European and British influence can also be found, as Hong Kong was a British colony for more than 150 years.

Moreover, it can be said that during the years Hong Kong developed its own unique cuisine that combines Cantonese cooking with other elements...

Yum cha ("drinking tea") is an integral part of Hong Kong's culinary culture.

This Cantonese term refers to the custom of eating small servings of different foods, mainly dim sum, while sipping Chinese tea.

Dim sum is probably Hong Kong's most popular dish. It literally translates to "touch the heart", which means "take what your heart picks" (that is because of the great variety you can choose from...)

Dim sum is typically served as a light meal or brunch that consists of various types of steamed buns, dumplings and rice-rolls, containing a range of fillings, including beef, chicken, pork, prawns and vegetarian options... It is normally eaten some time from morning to early afternoon and usually served with Chinese tea.

Visiting a traditional Hong Kong style tea house for Yum Cha is strongly recommended.

Another true "Hong Kong institution" is the Cha Chaan Teng: A casual restaurant which can be described as a hybrid between a Chinese tea house and a cafe... Those places are normally open from morning till evening and serve a variety of local favorites... from Hong Kong style toasts and milk tea to rice and noodle specialties.

The Cantonese cuisine comes from the area around the city of Guangzhou (Canton), in Guangdong Province, just a short drive from Hong Kong.

Of the different Chinese cuisines, Cantonese is the most popular outside China, probably thanks to the fact that it is not as spicy as some of its "counterparts"...

Great diversity of ingredients is, perhaps, what characterizes the Cantonese cuisine more than anything else... The Cantonese cuisine makes use of almost every ingredient under the sun and as the famous Chinese saying goes "The Cantonese will eat everything that swims except the boat, everything that flies except the airplane, and everything that runs except the car"...

The Cantonese cuisine is also characterized by the use of very mild and simple spices in combination. Ginger, spring onion, sugar, salt, soy sauce, rice wine, corn starch and oil are sufficient for most Cantonese cooking, although garlic is also used abundantly.

Steaming, stir frying and deep frying seem to be the most popular cooking methods in Cantonese restaurants due to the short cooking time, and the philosophy of bringing out the flavor of the freshest ingredients.

Other than the ultimate Dim sum, recommended Cantonese dishes include Sweet and sour fish, Fried Garoupa fish, Deep-fried crispy chicken, Crispy pig belly, Roast Suckling Pig and, of course... the costly Braised Shark's fin and Abalone

The Chiu Chow (Teochew) cuisine comes from Chiuchow (now called 'Chaozhou'), a city in China's Guangdong Province, not far from Guangzhou and Hong Kong. Expectantly, this cooking style is very similar to Cantonese cuisine, although Chiuchow cuisine does maintain a certain degree of culinary independence...

Poached cold crab, Baby oyster with omelets, Chiu Chow style roast duck and Chiu Chow soya goose are some of the recommended dishes.

The Sichuan (Szechwan) cuisine originates from Sichuan Province in southwestern China and has an international reputation for being hot and spicy.

The most common ingredient is the Sichuan peppercorn, or Fagara: An indigenous plant whose peppercorns produce a fragrant, numbing, almost citrusy spice. Other common spices include Chili, Ginger, Star anise, Fennel seed, Coriander, Chili bean paste, Garlic and Spicy herbs.

Common cooking methods include smoking, stir frying, braising and simmering, which allow peppers and aromatic seasonings time to infuse food with unforgettable tastes and aromas

Famous Sichuan dishes include Sichuan style dan-dan noodle, Pork slices in a garlic sauce with a hint of chili, Braised beef in Szechwan pepper sauce, Kung Pao chicken, Ma Por tofu and Twice Cooked Pork.

Peking/Beijing (Mandarin) cuisine originates from China's capital city.

It developed over the centuries by thousands of skilled cooks from China's different regions, who flocked to the "big city" to work for royal families and wealthy government officials.

Peking duck is, by far, the most popular Pekingese dish, and it is mostly prized for its thin and crispy skin. Other famous dishes of the Peking cuisine include Hot and sour soup, as well as Sauteed sliced beef with scallion and Drunken pigeon.

The Shanghainese cuisine originates from coastal provinces around the city of Shanghai and is characterized by the use of alcohol. Fish, eel, crab and chicken are "drunken" with spirits and usually served raw.

Salted meats and preserved vegetables are also commonly used to spice up the dish. Another "secret ingredient" of the Shanghainese cuisine is sugar...

Sweet and sour spare ribs, Beggar's Chicken, Shanghai hairy crab, "eight treasure" duck, "drunken" chicken, braised eel and yellow fish are the most popular dishes...

Contemporary fusion cuisine has made it big in Hong Kong over the last few years... The city's chefs keep on coming up with innovative culinary creations that combine China's different cooking styles with those of other regions, and the results are surprisingly delicious.

Japanese, Indian, Korean and Southeast Asian restaurants are very popular in Hong Kong and are well worth considering, especially if you are tired of Chinese food but still want to try something "authentic".

Cairnoodle Dogs

The Cairnoodle is a mixed breed developed from a Cairn Terrier and Miniature Poodle and so it has an appearance that includes features of both breeds.It weighs around 15-20 lbs and stands between 10-15 inches. They are found in varying mixture of cream, red, black, and gray. Its life expectancy is 12-16 years.

The coat of the Cairnoodle may be very curly or slightly wavy. It is typically wispy and short all over the body. The coat is longer and more profuse on the face.

Friendly, affectionate, good companion and loyal the Cairnoodle may possess the boldness of a Terrier, the sensitivity of a Poodle, or both. Though the Cairnoodle cross can pull behavioral characteristics from both the Poodle and the Cairn Terrier, the Cairnoodle is best known for its playful attitude and poodle-like coat. These high-energy pups are also independent. They require a lot amount of attention and do not do well if ignored or left alone for extended periods of time. They will become destructive if bored or lonely. They do well with children, dogs, and non-canine pets they have been raised with. The Cairnoodle is alert, suspicious of strangers, and will bark to announce visitors or out of the ordinary sounds.

They are often at their very best with children, as their intelligence, sensitivity, desire to please, and astonishing capacity for play make them excellent companions for children. Their natural protectiveness is also an asset for a family pet.

Cairnoodles require frequent grooming and coat should be brushed several times per week. It also requires regular washing. The nails have the potential of growing long and should be clipped regularly.
They adapt well to apartment living and likes to play indoor.

Cairnoodle Puppies are compact in size, wonderful with children, as cute as can be plus they are very friendly.
Their litter size is 3-8 puppies.

What more could you ask for in perfect family.

Vegan - Vegetarian Soup Secrets

It's actually quite amazing the incredible rich, nutritious and delicious soup and broth that can be made with only vegetable ingredients. In fact it makes my mouth water and my nose crinkle just thinking about a pot o'soup simmering away on the stove, filling the house with its warm, rich aroma.

One of the best ways to start a veggie stock is with a little oil - some of my favorite oils to use for soup are: olive, coconut and toasted sesame. Sauté over low gentle heat 2-3 tablespoons oil with several of the following chopped herbs and veggies:
- Purple, red, yellow or white onion
- Sweet onion
- shallots
- leeks
- Scallions, chives, garlic chives
- Garlic, purple garlic, elephant garlic
- Ginger
- Peppers - sweet, green, red, yellow, orange
- Hot chili peppers or jalapenos
- Celery
- Grated carrots
- Washed chopped parsley
- Cilantro or Parsley

Start right in your soup pot; sauté this mixture, made with what you have on hand, till lightly golden and smelling irresistible - if you want to get really exciting add a few tablespoons of wine - red or white.
Then fill up this soup pot with a good amount of water - 2 quarts or so. Don't try to turn soup into an exact science - it is a creative process; use what you have on hand and make it taste awesome.

Next go wild with whatever herbs and spices you have, hopefully fresh out of the perennial garden - if not, dried herbs will do - don't hold back, use your taste and intuitive sense to create a great original blend to compliment the ingredients of grains, beans and veggies you intend to add.

As you might one day find through experience - it doesn't take much grain to fill a soup pot with hearty stock - maybe ½ cup or so depending on the grain. Once beans have been soaked, they are more digestible with less cooking time - providing a hearty filling nourishing balanced soup.

Simmer till all ingredients are tender, tastes melded, and voila, invite Little Red Riding Hood, Grandma and Goldilocks and the Three Bears to dinner - oops - where are the crackers?

Why Become Vegan or Vegetarian?

Simple diet is best; for many dishes bring many diseases: and rich sauces are worse than heaping several meats upon each other. - Pliny

Story has it that once upon a time in the long ago there was an ice age over much of Planet Earth...small settlements of nomadic humans managed to survive when there was no vegetation to eat by killing other animals and consuming their flesh. This was a far cry from the "garden" before the ice age, where they could pick all kinds of fruits, vegetables and seeds.

After many long years when the small groups of humans had almost forgotten what it was like to have plant foods for their survival; they were able to make settlements where deep alluvial soil had settled, and amazingly rich plant life began to grow.

These spots were so wonderful, they became excellent gardeners and fed their flocks along with themselves, as they almost began to forget the days when all they had was meat for survival...anyway...so story has it...

Super Bowl Party Appetizer Recipes

Well, the big game is near and you are having people over. What kind of Super Bowl party snacks should you serve to keep a house full of HUNGRY guests satisfied? Well, here are a few ideas to get the ball rolling.

Most of the best snacks and appetizers are very simple to make. You can dress up any recipe, any way you like to make it more fitting for your taste. I have provided a few great Super Bowl appetizer recipes below to get you going:

My grilled jalapeno popper recipe is simple, but people can't get enough. Pick up some of your favorite BBQ sauce to dip these little babies in. It is best to eat them hot and dip in cold sauce!

1. Grilled Jalapeno Popper Recipe:

Ingredients:

36-Pickled jalapenos
1-8oz. package of cream cheese
1-Pound thinly sliced bacon
64-Toothpicks

Recipe:

1. Cut each jalapeno in half, length-wise, then remove the seeds
2. Fill each jalapeno with cream cheese. Put enough cheese to fill the jalapeno, but not too much
3. Cut the package of bacon in half, and then wrap each jalapeno, stuffed with cheese, with a strip of bacon, securing with a toothpick by pushing it through the bacon, cheese, jalapeno, then back out through the other side.
4. Grill over medium high heat until bacon is done.
5. The best way to grill them is to use a fish griller so you can grill many poppers at the same time, and turn them over with ease because they are clamped in the griller.

My grilled shrimp recipe will have people talking for days! These are good by themselves. Stick a few next to the Jalapeno Poppers and you will have an appetizer tray fit for a king.

Ingredients:

1-Pound Large Gulf Shrimp(13/15 Count) (Peeled and Deveined Tail On)
1/2-Cup Olive Oil
2-Tbsp Worcestershire Sauce
2-Tbsp Brown Sugar
1-Tbsp Tabasco Soy Sauce
1-Finely Chopped Jalapeno
1-Tbsp Honey
1-Tsp Garlic Powder
1-Tsp Onion Powder
2-Limes

Recipe:

1. Combine all ingredients including only the juice of one lime
2. Mix well
3. Add shrimp and coat evenly.
4. Refrigerate for 30 minutes, stirring at 15 minutes to make sure the shrimp are coated evenly
5. Place on skewers, and grill on medium heat for 3-4 minutes, turning once.
6. They cook very fast, and when they are pink, they are done.
7. Take them off the skewers, sprinkle them with juice from the other lime, and serve.

I hope you enjoy!

Vietnamese Restaurants in Plano Texas

Vietnam is famous within Asia for its outstanding cuisine. Vietnamese food not only has Asian influence, but it also has influence from the French as well. The combination of both French and Asian makes for several amazing dishes.

Vietnamese food is famous for using alot of fresh vegetables in there dishes. Some dishes are entirely vegetarian keeping with the Buddhist vegetarian tradition. In addition to vegetables they are known to use several types of herbs and spices including lemon grass, lime, and kaffire lime leaves. Fish sauce as well as soy sauce is also commonly used in Vietnamese cuisine.

In Plano there are two main restaurants that specialize in Vietnamese cuisine Pho Que Huong and Zander's house. Pho Que Huong is a small chain that currently has ten locations around the Dallas area. Zander's house recently moved to the Dallas area in 2006 from New York City.

Pho Que Huong is located West of 75 on Legacy. Pho Que Huong is a simple restaurant that would remind most people of a traditional cafe. It has around twenty tables located between the door and the counter. With casual Asian style the seating is comfortable and inviting.

Zander's House is located on the west side of 75 just north of Park road. Zander's house is in a larger establishment that has large open seating. Zander's also sports a large bar for the person looking for a place to grab happy hour after work.

Both Pho Que Huong and Zander's house offer a wide menu of traditional Vietnamese cuisine. Both offer selections of Soups, Vermicelli, Vietnamese BBQ, as well as Noodle Plates. I found the staff to be quite friendly at both locations. Pho Que Huong tends to be a little bit cheaper than Zander's house when comparing lunch menus. Pho Que Huong doesn't have a lunch menu, their menu is served all day long. Zander's house tends to run around 15 dollars a plate for dinner. Pho Que Huong tends to run around 6 dollars a plate.

I enjoyed Zander's house atmosphere more than Pho Que Huong, I found that Pho Que Huong tended to have a louder dinning area than Zander's. But, as far as the food is concerned, I found the lunch menu at Zanders to be lacking that of Pho Que Huong. If you looking for a quick simple place to grab a meal then Pho Que Huong is probably the place for you. However, if you are looking for something a little bit more upscale, or want to enjoy a alcoholic beverage with your meal, Zander's is the place for you.

Boston Cheap Eats - Where to Find the Best in the City

Wondering where to dine inexpensively but well in Boston? You'll want to know about Boston Cheap Eats - places where you can find great food for $10 or less. Boston locals know where to find affordable and delicious restaurants and cafes in even the priciest parts of the city. If you're visiting Boston, you'll want to discover these places too. Keep reading to find out where you can find 3 of the best.

In Downtown Boston, everyone flocks to the fabulous Quincy Market Food Hall in the Faneuil Hall complex on the Freedom Trail. Walk into this historic building, where food vendors have offered tempting treats since the 1820s, and you'll see why. "Stalls" lining a long hallway display an amazing assortment of local specialties - creamy New England chowder, souvlaki and other Greek favorites, mouth-watering Italian pastries, fresh fruit bowls.

Making a choice can be tough. Fortunately, prices are low, and you can put together a feast for under $10. Take your goodies down to a table in the light-filled rotunda at the end of the building, or head outside for an impromptu picnic on the nearby Rose Kennedy Greenway.

Several blocks away in the Chinatown section of Downtown Boston, you'll find dozens of Asian restaurants, large and small, where you can dine very well for under $10. But with so many, how do you choose? My own favorite Boston Cheap Eats place in this area is 163 Vietnamese Sandwich (66 Harrison Ave). It occupies a tiny space, not much more than 12 feet wide and with only 6 chairs and 3 small tables, but serves up absolutely delicious Vietnamese sandwiches and other treats.

Beef rice plates and noodle dishes are wonderful. The fruit shake bobas (bubble tea) are so filling that they're almost a complete meal in themselves. But too good to miss are the delicious bahn mi wraps, Vietnamese sandwiches stuffed full of veggies and grilled meat or tofu "duck." Amazingly, everything on the menu is well under $5.

Saunter over to Boston's ritzy Back Bay neighborhood, and you'll find more affordable restaurants and casual cafes. One of the most interesting is Piattini Wine Cafe (226 Newbury Street). Specializing in small plates of perfectly cooked Italian specialties and great wines (and other beverages) by the glass, Piattini's manages to keep almost everything under $10 on the lunch menu, and many, if not most items under $10 on the dinner menu.

Don't think that "small" plates mean that you'll go away hungry. They contain enough food that one plate will be plenty unless you've worked up an enormous appetite shopping in Back Bay's designer stores. Admittedly, a glass or two of wine will probably push you over the $10 mark, but you can certainly just have water with your meal.

What to order? The salads are fabulous - think of great combos like spicy sauteed shrimp with honey-glazed pecans, or smoked salmon with baby spinach. But you'll also find wonderful pastas, panini, risottos...and a dessert menu definitely worth considering. After all, you can always do more shopping to work off the extra calories.

These three choices are just a few of the many Boston Cheap Eats where you'll find delicious food at affordable prices. Come visit Boston, and find your own favorites!

Gorillaz-Hummer

ACHTUNG!!! DAS IST KEIN NEUER SONG VON DEN GORILLAZ!!! Das ist ein Video zum Song von den Foals(Hummer) aber ich habe Sequenzen aus den Musikvideos der Gorillaz benutzt(Rock the House;19 2000;Feel Good Inc). Die Rechte an Musik liegen bei den Foals, die Rechte von den Filmsequenzen liegen bei Gorillaz. Die Zusammenstellung ist von mir.



http://www.youtube.com/watch?v=sOWh7_Lkons&hl=en

shiritake noodles

noodles



http://www.youtube.com/watch?v=gkq8TZahfHY&hl=en

A Get Well Basket - When a Little Vim and Vigor is the Best Medicine

If they're not feeling well...encourage them to smile. It's a plus in their pocket, so to speak. We all feel better, when we hold our heads high and grin with a little vim and vigor tickling our insides.

And a get well basket brings a smile, when expressing your best wishes for a speedy recovery. They encourage a smile and perhaps a giggle, because they're filled with treats and goodies that caters to the brighter side of life.

Think of it this way: when we surround ourselves with the things that make us happy, we naturally feel better. So, when they're feeling down, give them a...pick-me-up...with fun things to do.

Examples of Get Well Soon Gift Baskets

* It's possible that your idea of a cheerful get well basket is a movie gift basket, filled with theater treats and a Blockbuster gift certificate. On the other hand, if you want, you can add a personal movie gift certificate from their favorite rental store.

* Here's one, where humor sets the stage, when they see a giant aspirin, Gummi aid band-aids, too pooped to pop popping corn and candy pills rolling out of their get well basket. It could be just what the doctor orders.

* And what about giving them a sunshiny teddy bear to hold, with get well shortbread cookies and crunchy caramel corn to munch on? Just about any type of care package, which helps pass the time and entertains the mind... helps them feel better.

* Use the power of suggestion: send your best wishes for a speedy recovery with a "Hang In There Plush Monkey". This guy is sure to bring a smile and so are the special get well treats.

* A little health and happiness goes along ways, when Campbell's Chicken Noodle Soup comforts them and a super crossword puzzle book entertains them.

It is possible to customize a get well basket, by including the gift solutions that makes them smile. They give you the opportunity to take a gift away and add a gift to any get well basket to make your best wishes for a speedy recovery...personal.

Southern Living Comfort Food - A Delicious Trip Down Memory Lane

What is the first thing that comes to mind when someone asks  you what you favorite comfort food is?  Mine is baked macaroni and cheese that is just a little bit crunchy.

I love to eat, so when the book Southern Living Comfort Food  came across my desk I just had to check it out.  After skimming the index I read the foreward which is almost as good as the recipes! 

Most of the 150 comfort food recipes are accompanied by full page color photographs.  Illustrations or photographs are particularly helpful to cooks like me who are curious about the final presentation.

The book covers:  comfort food classics, breakfast anytime, fresh from the garden, casseroles & beyond, soups & stews, desserts, and holidays & special occasions. 

My favorite comfort food, macaroni and cheese, is the first recipe in comfort food classics.  Macaroni and cheese takes on a whole new meaning with the Three-Cheese Pasta Bake.  This recipe is followed by more of my favorites including Gonzales Meat Loaf, Buttermilk Garlic Mashed Potatoes, Lemon-Garlic Roast Chicken With Sauteed Green Beans, The Perfect Burger, French Fries, Chicken Pot Pie, Classic Barbecue Ribs, Chicken-Fried Steak, Pork Chops, Cabbage, and Apples, and Mama's Fried Chicken. 

Farmers Market Scramble, Pimento Cheese Biscuits,   Hash Brown Casserole, Buttermilk 'n' Honey Pancakes, Cinnamon-Raisin Rolls, Waffles Benedict, and Carmel-Nut Pull-Apart Bread are just a few of the recipes featured in breakfast anytime.

Fresh from the garden includes such mouth watering recipes as Homemade Applesauce, Corn Pudding, Crunch Fried Okra, Summer Squash Casserole, and Fried Green Tomatoes.

You will be the hit of the party when you arrive with any of the dishes in casseroles & beyond.  My favorites include Chicken-and-Rice Casserole, Scalloped Potatoes With Ham, Saucy Manicotti, Taco Casserole, and Twice-Baked Mashed Potatoes.  A novel approach to comfort food to go!

Sops & Stews includes two variations of chicken soup:  Chicken-and-Wild Rice Soup and Chicken Noodle Soup.  Recipes for "Baked" Potato Soup, Black Bean Soup, 30- Minute Chili, and Easy Brunswick Stew  are also among the soups and stews featured.

Memories are made of Old-Fashioned Peanut Butter Cookies, Giant Oatmeal Cookies, Double-Chocolate Brownies, Mississippi Mud, Million-Dollar Pound Cake, Banana Pound Cake, and Peanut Butter Pie.  The are just a sampling of the mouth watering recipes in Desserts.

Thin Holiday Ham, Birthday Cake, Root Bear Baked Beans, Popcorn Balls, Roast Turkey and Gravy, Cornbread Dressing, Pumpkin Chess Pie Peanut Butter Fudge, Mrs. Floyd's divinity, and Walter's Pecan Pie and you have a recipe for almost any of the holidays & special occasions.

You will find this book at your local public library but you may want to spend $29.95 and buy it at the local bookstore.  I think it is well worth the investment.

286 pages

Oxmoor House

ISBN 9780848732660