Wednesday 27 July 2011
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20:13
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Electric Sandwich maker grills are a quick and easy alternative to peaniut butter and jelly sandwiches. If you family is like mine, pizza is a favorite, but homemade pizza takes hours and some planning. Ordering out is very convenient, but it can be expensive. Especially when everyone wants different toppings.
An electric sandwich maker grill is a way to make everyone happy. Combine sandwiches with pizza and you get pizza sandwiches. The best way to do it, is to put out the toppings and have a "make your own" party. Everyone gets a custom made grill pizza sandwich. Younger children can do this with help and older kids can do this on their own. It is so simple that if you get a sandwich grill and keep ingredients in the fridge, your teenagers can do this for a snack after school.
Your kids will love this and mom gets a break. This is great for an activity and dinner.
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Thursday 21 July 2011
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13:35
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In today's busy world, cooking food can sometimes prove to be too much of a time consumer. Choosing the right type of kitchen tools for your cooking, baking and clean-up needs can help you complete your kitchen chores faster. Below you will get an idea about the different types of cooking tools that are generally used. It is up to you to decide which ones would actually prove helpful to you and which ones won't. wine chiller
Posted by
Durio
Labels:
Cooking,
Variety
Friday 15 July 2011
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01:58
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The variety of cheese is known as EDAM CHEESE. It is a hard rennet cheese of a red color and is mild in flavor. This kind of cheese is molded into the shape of a ball, the outside of which is usually dyed red, and will keep for a long period of time. Edam cheese is one of the important products of the Netherlands, and while it is seldom used in cookery in the homes of this country, it is served at the table. Usually a section of the top is cut off to serve as a lid while the inside is scooped out as needed. Sometimes, after most of the cheese has been removed, the hollow shell is stuffed with macaroni or rice that has been cooked and seasoned and the food then baked in the shell. Among the French cheeses, the variety called GRUYÈRE CHEES, is well liked. It is usually made of skim milk, has a yellow color and a mild, sweetish flavor, and contains large holes like those found in Swiss and Emmenthal cheeses, varieties that are very similar to it. Like these cheeses, Gruyère cheese may be used in cooking or served without cooking, being used considerably in the making of sandwiches. BRIE CHEESE is a French variety of very soft cheese, with a strong flavor and odor. It is made from whole or partly skimmed cow's milk coagulated by means of rennet. This kind of cheese is used mostly as an accompaniment to other foods.
CAMEMBERT CHEESE,is also a soft cheese. It is made by practically the same process as Brie cheese and is used in the same way. This cheese has a typical odor. Its rind is thick and dry, but its center is very soft, being sometimes almost liquid. NEUFCHÂTEL CHEESE,is a soft rennet cheese made from cow's milk. It is made at Neufchâtel-en-Bray, France, and not at Neufchâtel, Switzerland. This variety of cheese is wrapped in tin-foil and sold in small packages. It is used chiefly for salads, sandwiches, etc. As it does not keep well after the package is opened, the entire contents should be used at one time.
ROQUEFORT CHEESE, is a hard, highly flavored cheese made from sheep's milk coagulated with rennet. It has a marbled appearance, which is due to a greenish mold that is introduced. Roquefort cheese is frequently served with crackers at the end of a meal, and is well liked by many persons.
From Italy is imported a cheese, called PARMESAN CHEESE, that is used extensively for flavoring soups and macaroni dishes. This cheese, is very hard and granular and, provided it is well made, it will keep for years. Owing to its characteristics, it may be easily grated. It can be bought by the pound and grated as it is needed, or it can be secured already grated in bottles. GORGONZOLA,It is not unlike Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet. Into this cheese is also introduced a mold that gives its center a streaked or mottled appearance.
Possibly the best known cheese imported from Switzerland is the variety known as SWISS, or SWITZER, CHEESE. This kind of cheese has different names, depending on the district of Switzerland in which it is made. Nevertheless all of them are similar and have a mild, sweet flavor. Swiss cheese may be readily recognized by its pale yellow color and the presence of large holes, although it resembles Gruyère cheese very closely.
EMMENTHAL CHEESE is a variety of fairly hard cheese that originated in Switzerland, but is now made in many other countries. It is similar to Swiss cheese, being made from whole cow's milk and characterized by large holes about 3 inches apart. SAPSAGO CHEESE, is a skim-milk cheese made in Switzerland. It is a very hard cheese, and therefore suitable for grating. In the process of making this cheese, melilot, a clover-like herb, is added, and this gives the cheese a green color and a peculiar flavor.
A cheese that originated in Belgium, but is now manufactured in othercountries, is the variety known as LIMBURG, or LIMBURGER, CHEESE, cheese. It is a soft rennet cheese made from whole cow's milk. It is very strong in taste and smell, due to putrefactive germs that are added to the milk in its manufacture. In the United States, efforts that have been exerted to make cheeses similar to some of those produced in Europe have to a certain extent been successful. American cheese makers have succeeded in making several soft cream cheeses that resemble Neufchâtel, some of which are spiced or flavored with pimiento, olives, etc. In addition, Limburg and Swiss cheeses have been successfully manufactured in Wisconsin, and Brie, Neufchâtel, and Camembert have been copied and are produced in New York. Pineapple cheese, while of American origin, is really very much like English Cheddar cheese, except that it is harder. Butwhile these fancy cheeses are desired by some persons and have a moderately large sale, the cheese for which there is the most demand in America is the so-called American Cheddar cheese, which, as has been stated, is made according to the method used for English Cheddar cheese.
Since American Cheddar cheese is the kind that is commonly used in this country, the way in which it is made will be well to know. The milk used for this kind of cheese is first inspected as to cleanliness and the extent of fermentation it has undergone, and when these points are ascertained, itisripened; that is, allowed to sour to a certain degree of acidity. At this stage, coloring matter is added, after which the milk is prepared for setting by bringing it to a certain temperature. With the temperature at the right point, rennet is added to coagulate the milk, or form the curd. The milk is then allowed to remain undisturbed until the action of the rennet is at a certain point, when the curd is cut into little cube-shaped pieces by drawing two sets of knives through it and thus is separated from the whey. As soon as the curd is cut, the temperature of the mass is raised to help make the curd firm and to cause the little cubes to retain their firmness, and during the entire heating process the whole mass is stirred constantly to assist in the separation from the whey. When the curd is sufficiently firm, the whey is removed and the particles of curd are allowed to adhere and form into a solid mass. If necessary, the curd is cut again into small pieces to get rid of the excess whey; but if the curd is too dry, the pieces must be piled up until they are four or five deep. During this process, which is known as the cheddaring of the cheese, the curd is treated until it is of the proper texture to be milled, that is, put into a mill and ground into small pieces. The object of milling the curd is to cut it into pieces small enough to permit of uniform salting and the further escape of whey. When the curd has been brought to this point, it is salted and then pressed intomolds. Finally, it is wrapped and cured, or ripened. types of wines rice crop Caffeine Energy Gum
Posted by
Durio
Labels:
Cheese,
Different,
Varieties
Friday 8 July 2011
at
18:48
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Everyone laughs at the thought of a young bachelor at the store, standing in the bread aisle completely dumbfounded at the sheer number of choices in front of him. It's likely that we all laugh because we understand the dilemma-how can an easy choice such as picking up a loaf of bread be so difficult? In truth, with there being so many different additives and preservatives added into breads today, sometimes it's hard to tell just exactly what one is really paying for, or how healthy that selection is. This is where the Zojirushi BBCC-X20 Bread Machine comes into play. With a little bit of time and effort, even our young bachelor can make his very own bread and know exactly what is going into each piece.
Unlike many current bread makers, which use vertical, round baking pans, the Zojirushi BBCC-X20 Bread Machine uses a traditional rectangular pan to bake a normal-looking two-pound loaf. This makes it much easier for using the bread in sandwiches. The horizontal baking pan also allows this bread machine to be used in baking cakes and even in making meatloaf; and it comes with presets for both.
In fact, this bread machine takes most of the guesswork out of the process. Simply follow the recipes included in the owners manual by adding in the proper ingredients, then select the baking cycle and what kind of crust you want (light, medium, dark), and let the machine do the rest. Two paddles get to work kneading the dough, and then you can watch the bread rise through the wide viewing window. When it is done baking, it will keep it warm for up to an hour afterward so you can have warm, freshly baked bread even if you step away from the kitchen before it's done. Or better yet, use the Zojirushi BBCC-X20 Bread Machine's built in timer to have your bread freshly made just as you wake up in the morning or just as you step in the door from work at the end of the day.
While most people who wish to make their own bread are content with plain bread, the Zojirushi BBCC-X20 Bread Machine makes it easy to try out many different kinds of foods. It comes with a host of different preset cycles, so the ambitious cook can try using it to make jams, cakes, sourdough breads, pizza dough, pretzel dough, cinnamon roll dough, meatloaf, and even lasagna. vegetable supplement
Posted by
Durio
Labels:
BBCCX20,
Machine,
Zoirushi
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