About The Ampalaya, A.K.A Bitter Melon

Ampalaya is the indigenous name of Bitter Melon or Momordica charantia Linn., a vegetable native to the Philippines and Southeast Asia, known for its bitter taste.

A popular vegetable often grown by many households around the world, the Ampalaya vine can grow up to 5 meters and its leaves can reach to about 4 to 10 cm.  Its yellow flowers are both ''male'' and ''female'' and are responsible for what makes the Ampalaya vine famous -- the melons.

The Ampalaya fruit is usually eaten while still green, because as the fruit ripens its taste grows more bitter and much less tasty.  During preparation, the seeds, which turn from white to red over time, are removed.  Removing the seeds helps to lessen the bitterness.  The skin is retained and proves to be soft and tender once cooked.

Used as a regular vegetable ingredient for many Asian dishes, the Ampalaya is also significant for its well-documented blood sugar-lowering effect.  Aside from being rich in fiber and nutrients such as iron and potassium, several key compounds have been identified in the fruit, notably charantin, vicine and polypeptide-p, a known plant insulin that numerous pre-clinical studies and limited clinical trials have attributed to the plant's beneficial effects to blood sugar.  Several supplements for diabetics have been developed using the Ampalaya, most notably an Ampalaya tea and capsules using the dried Ampalaya fruit.

As diabetes continues to rapidly spread across countries and social strata, the Ampalaya is expected to provide diabetics with a safe and natural alternative to help control their elevated sugar levels.  While the herb is still rare in countries where it is not indigenous, expect the Ampalaya and Ampalaya-based products to start gracing local grocery shelves as more and more people realize its potential anti-diabetes use.

Bitter melon has many documented health benefits -- get some today and try it for yourself!

Why I Love Wine Holders And Wine Caddies!

Aside from the brief mention here and there with regards to the Wine Bug or Bugus Erectus, very little mention has been made as to how versatile a wine holder or wine caddy really can be!  At the risk of sounding like an infomercial, I would like to point out why I love wine holders and wine caddies.

A wine holder is a great way to display that single bottle of wine that you want to set apart from the rest of your collection.  Maybe you have a bottle of wine that you bought while on your honeymoon in France, or maybe it’s just a bottle from the market, which you think is fabulous, either way wine bottle holders are a better option to simply standing it on the counter.  We all know that bottles should not be stood up because the cork can dry out and spoil the wine, so not only does a wine holder display you favourite bottle, but it also does this the correct way!

Some wine holders also double as a wine server, which makes it even more appealing.  Aside from just showing off a bottle of wine, wine servers also are a great way to serve that Chardonnay or Merlot at a dinner party.  From traditional to a little more eccentric, wine servers are always a conversation piece as well as a fantastic method for displaying and serving wine.

How often have you been invited to dinner and showed up with a bottle of wine in a plastic supermarket shopping bag or a brown paper sack from the liquor store?  I know I have done it many times, and always feel a little awkward showing up at a nice dinner with the bottle in a brown bag that makes you look like a bum.  Enter the wine caddy!  Able to hold from one bottle to a few, a wine caddy is, in my humble opinion, a much better way of transporting wine.  Some even hold wine glasses, which is perfect if you are looking to have a lovely picnic in the park (be aware of public drinking laws before doing this, while it might be acceptable in some places, others you could get arrested).

So this is why I love the wine caddy and the wine holder!  So many styles and so many uses, I only wish I had written about them sooner!

What Is Fairtrade Food?

The Fairtrade Foundation exists to ensure that producers are guaranteed a minimum price for their goods irrespective of world prices.

This means that Fairtrade goods are often more expensive in the UK than those without the Fairtrade logo.  Although people are now arguing that supermarkets are fuelling their excessive profits by adding large mark-ups to these products.  This premium that the producer charges covers the basic food, housing, health and education needs of the local communities in countries such as India and Brazil.  The Foundation awards a consumer label, the Fairtrade Mark, to products which meet internationally recognised standards of Fairtrade.  It is the only such certification in the UK.

Examples of products:

• Fairtrade coffee
• Fairtrade Tea
• Fairtrade Chocolate
• Fairtrade Bananas
• Fairtrade Honey
• Fairtrade Sugar
• Fairtrade Fruit Juice
• Fairtrade Wine and Snacks

The list of goods certified Fairtrade is growing daily as is the range of products available.  The co-op changed all their own brand chocolate to Fairtrade a few years ago and now all the other big supermarkets are beginning to move into the Fairtrade market.  Nestle have just released a Fairtrade brand.  There has been huge controversy over this as many people are asking how a company that is subject to a boycott can pertain to have Fairtrade and therefore ethical principles?

Why buy Fairtrade?

Millions of small farmers around the world cannot get enough money to feed their families, send their children to school or invest just a few pounds into their farm.  This is because people want to buy the cheapest goods possible and don't think about the people that working in poor condition and often receive less than £1 per day in wages.

Buying products that display the Fairtrade logo ensures that the producers of products such as tea, coffee and chocolate receive a decent income.  Rather than being hit by the ever-changing price of their product on the world market, or being fleeced by a middleman who takes a chunky share of the profits, producers in a Fair Trade scheme are guaranteed a decent, stable price for their produce.

By buying Fair trade products that buy direct from farmers at better prices, consumers are improving the lives of producers all over the world.  In Eithiopia, farmers can often get more then twice the price for their fair trade coffee then those that sell it on the open market.  This extra money enables the farmers to educate their children and to break the cycle of poverty.

Many people struggle to find a reason not to support Fairtrade.  Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers.  Fair trade is not about charity, it is about settling the imbalance which exists.

How do I know its Fairtrade?

Look for the Fairtrade Mark when you shop and make the choice to support small farmers and workers in the developing world, and encourage your workplace to switch to Fairtrade tea and coffee.

Types Of Chocolate

If you always like to accompany your cup of coffee with a chocolate cookie or other chocolate-based treat, or if you usually order a hot chocolate drink, you might not consider yourself a chocoholic, but you certainly make it to the fans' category.  But even if chocolate is not your first choice when it comes to desert, you should probably by familiar with at least its main categories, just in case you are asked if you prefer couverture over white chocolate for your ice-cream glace.

• Dark Chocolate can contain anything from 30% to 75% cocoa solids.  It has a slightly sweet flavor and a dark color and it is the chocolate type most used in cooking.  For everyday cooking and the majority of the recipes for dark chocolate, choose one with around 50% cocoa solids.  However, dark chocolate with a higher cocoa solid content will give a richer, more intense, flavor.  This chocolate is often called luxury or continental chocolate and has a cocoa solid content of between 70-75%.  Occasionally, cooking experts support that it is essential to use a better chocolate, but the recipe should specify when that is the case.
• Milk Chocolate, as its name suggests, contains milk and has lovely creamy, mild, and sweet flavor.  It is mostly used as an eating chocolate, rather than in cooking.  However it does have its place in chocolate cookery, especially for decorations, and when a milder, creamy flavor is required.  It is more sensitive to heat than dark chocolate so care must be taken when melting it.
• White Chocolate contains lower cocoa butter content and cocoa solids.  It can be quite temperamental when used in cooking.  Always choose a luxury white cooking chocolate to avoid problems and take great care not to overheat when melting it.  White chocolate is useful also for color contrast in decoration, creating a dramatic effect when it is placed over darker backgrounds.
• Couverture is the preferred chocolate for professional use, as it retains a high gloss after melting and cooling.  Nevertheless, it requires tempering and is only available from specialist suppliers.  In case it can be found to special cooking supply stores, it usually is more expensive than regular milk chocolate.
• Chocolate Glace is a chocolate-flavored cake covering which is an inferior product not generally used by true chocolate lovers.  However, it has a high fat content, making it easier to handle when making some decorations such as curls or caraque.  In case you do not want to compromise flavor too much, but have difficulty making the decorations with pure chocolate, try adding a few squares of chocolate-flavored cake covering to a good quality chocolate.
• Chocolate Chips are available in dark, milk, and white chocolate varieties, and are used primarily for baking and as decoration materials.
• Coco Powder is the powder left after the cocoa butter has been pressed from the roasted and ground beans.  It is unsweetened and bitter in flavor.  It gives good, strong chocolate flavor when used in cooking.

Three Thousand Teas

Camellia sinensis is the exotic sounding botanical name for a plant that many of us enjoy on a daily basis.  It is the one plant that provides tealeaves.  In fact, camellia sinensis gives us an astonishing three thousand different kinds of tea.

Many of the teas derived from camellia sinensis are exotic and limited to small regions of the world.  Like grapes that produce fine wines, the distinctive flavour and pedigree of these exotic teas is dependant on varying soil and weather conditions, plantation heights and geographic locations, as well as blending, processing and tea-making methods.

The types of tea are broadly categorized under three general groups:  green tea, black tea, and oolong tea.  White and Puerh are less common categories of tea.  Each type of tea has unique qualities and distinct characteristics derived from the processing methods used to make them.

Black Tea

Currently accounting for about seventy percent of the world's tea consumption, black tea is processed using several hours of oxidation.

Popular varieties of black tea are Assam, Ceylon, Darjeeling, English breakfast, Irish breakfast and Keemun.

Oolong Tea

This is the least popular variety, contributing to less than three percent of the world's tea consumption.  Tea enthusiasts often refer to oolong as the "champagne of teas".  The tea is partially fermented (oxidized), giving it a delicate taste and aroma comparable to that of fresh fruit or flowers.  The caffeine content in oolong teas falls between that of green and black teas.

Green Tea

Unlike black and oolong teas, green tea is not fermented or oxidized, giving the leaves a vegetative or herbaceous quality.  The processing method simply involves rolling and heating the freshly harvested leaves.  Green tealeaves generally produce a greenish-gold drink with a much lighter flavour than other types of tea.  Green tea is highly valued for its medicinal qualities

White Tea

The most delicate of all varieties, white teas are imbued with a natural sweetness.  White teas are hand processed and made from the youngest shoots without any oxidation.  When brewed correctly, white tea produces very low amounts of caffeine.

Puerh Tea

This ancient black tea has roots that trace to China.  Puerh tea is very strong with a deep, earthy flavour, although it is not bitter.

It is said that peurh tea possesses several important medicinal properties.  Until 1995 it was illegal to import peurh tea into the United States.  The production process is still a closely guarded state secret in China.

The Incredible Effects Of Coffee On Male Fertility

Coffee contains an ingredient called caffeine, which makes the drink stimulating.  A shepherd first discovered the coffee bean's stimulating effect by observing how his goats became energetic and began hopping around when they ate the leaves and fruits of the coffee tree.  He tried the fruits himself and discovered that he felt happier, more alert and with more vivacity than before.  A monk of the region, which is present day Ethiopia, began to use an infusion of fruits to keep him awake during his prayers.

News of the effect of drinking coffee soon spread.  By the 16th century, coffee was being used in the east, with the beans being toasted in Persia.  Many people felt that the coffee was bad, and that the effects of the drink were against the laws of the Prophet Mohamed.  The drink soon got around these obstacles and even Arabian doctors were prescribing the drink to help with digestion, cheer for the spirit and to stay awake.

In Arabia, a new infusion of the coffee received the name of ''Kahwah'' or ''Cahue'', which means ''force''.  This new infusion became the classification ''Arabian Coffee''.

In 1675, the coffee was taken to Turkey and Italy, but because the coffee came from Arabia, it was forbidden to the Christians.  It was only allowed after Pope Clement VIII tried it.  Coffee soon reached Holland, and through the Dutch Maritime Commerce, soon spread itself to the New World, Guyana, Martinique, Santo Domingo, Puerto Rico and Cuba.

Commercial establishments in Europe made full use of the new drink by coming up with ''Coffee Houses''.  Several became widely known, such as ''Virginia Coffee house'' in London and the ''Coffee of La Regence'' in Paris.  These were populated by famous names such as Rousseau, Voltaire, Richelieu and Diderot.

Coffee is making world headline news even now, hundreds of years later.  It turns out that coffee not only stimulates humans and animals, it stimulates male sperm, as well.  Brazilian urologist Dr. Fabio Pasqualotto coordinated a study that gained international recognition after he announced that men who drink at least one cup of coffee a day present greater movement of their sperm.  The sperm have more energy and are faster, therefore increasing the possibility of making a woman pregnant.  ''The caffeine can increase the use of energy of the sperm, as if it were a stimulant.  It is as if the spermatozoon took an energetic,'' Pasqualotto explained.

In his tests, the semen of 750 fertile men with active sexual lives was tested.  The coffee did not alter the number of sperm.  ''The only alteration observed was in its quality of movement, independently of the amount of coffee ingested daily,'' the urologist said.  Of the men who drank coffee, 67% of the sperm had the mobility to arrive at the ovule.  Of the men who did not drink coffee, only 54% had that mobility.  Testing is ongoing for men with fertility problems.

The History Of Maxwell House Decaf Coffee

Upon drinking Maxwell House coffee, President Theodore Roosevelt exclaimed Maxwell House coffee being "good to the last drop", it stuck and a famous registered trademark was born.

The Kraft General Foods Corporation now owns the brand Maxwell House coffee.  Originally, Maxwell House was the name of a well-known hotel in Nashville, Tennessee.  The coffee served at the Maxwell House came from a grocer in the neighborhood named Joel Cheek.  Mr. Cheek blended the coffee for the Maxwell House.  Sadly, the original Maxwell House burned to the ground in 1961.  Another Maxwell house was rebuilt in 1970 a few miles away from the original site.  This time it had to get permission from the Kraft General Foods, which owns the rights to the name.

In addition, Joel Cheek built a mansion on the outskirts of Nashville from the proceeds of the sales of the Cheek-Neal coffeehouse, the birthplace of the Maxwell House coffee.  The mansion, which is called Cheekwood, was later donated to the people of Tennessee and is presently used as a botanical garden and an art gallery.

From the humble beginnings, the Kraft General foods marketed the Maxwell House coffee and now offers it in different successful variations.

FILTER PACKS

No matter what the brand of your coffee maker, the filter packs will fit just right into your filter basket and are pre-measured with just the right amount of Maxwell coffee to make a good tasting cup.  Maxwell coffee filter packs are convenient ways to serve good coffee, because the resulting cup is a consistently reliable cup every time.  Each Maxwell filter pack can produce from 4 to 6 cups of coffee.  To alter the strength of coffee to your taste, you simply adjust the amount of coffee you put into your coffee maker.  No messy clean ups, either.  All you have to do is throw away the filter packs.  You will typically need three filter packs to make one full pot.  Maxwell filter packs are resealable to keep it fresher longer.

SINGLES

The Maxwell coffee singles are packed to look like tea bags and work in the same way.  All you need to do is submerge the single in a mug of hot water for about half a minute.  If you want a stronger flavor, you can leave the single bag in the water longer until it reaches your desired strength.  Once the coffee is at the right level of taste, simply remove the bag and enjoy the same coffee freshness that Maxwell house is famous for.

DECAFFIENATED

Unlike many decaf coffees, the Maxwell House decaffeinated gives the full-flavored taste of coffee without the caffeine.

FRENCH ROAST

The newly improved French Roast Decaffeinated coffee is so full bodied that you won't notice that you are drinking a decaf.  Maxwell coffee decaf, both the natural and the regular versions are also available also in convenient filter packs, singles packs, instant, pre-measured and ground forms.

COLOMBIAN SUPREME Decaffeinated

Coffee beans from Columbia are known as the richest coffee bean variety in the world.  Colombian coffee beans have been perfectly roasted by Maxwell coffee to bring out that spirited full-bodied taste and aroma of 100% Colombian coffee beans.  Maxwell House's Colombian coffee supreme decaf is also available in the caffeinated and regular decaffeinated coffee.

MASTER BLEND Decaffeinated

Master Blend Naturally Decaffeinated coffee from Maxwell House is a masterpiece in coffee roasting and blending.  Every coffee bean is masterfully selected to bring out their distinctive, delightful and unique coffee flavor.

Other types of Maxwell House coffee

Instant, Instant Original, Decaffeinated Instant, Sanka Instant Decaffeinated, Custom Roasted and the Single Serve Brewers are also offered as part of the Maxwell House line.  They all have that distinctive fine coffee taste, body, flavor and aroma that are aptly described as "good to the last drop".

The Chocolate Fantasy

Chocolate is produced from the beans of the cacao tree, which originated in South America, and now grows in Africa, the West Indies, the tropical parts of America, and the Far West.  Used as the main ingredient in numerous recipes, chocolate constitutes one of the most loved materials known in today's food world.  Children and adults both appreciate chocolate's unique aroma, taste, color and texture and prefer it in comparison to other foods.

The cacao beans, from which chocolate is produced, are large pods -- once harvested, both the pulp from the pods and the bean are allowed to ferment in the sun.  The pulp evaporates and the bean develops its chocolaty flavor.  Later, the outer skin is removed and the beans are left in the sun for a little longer or roasted.  Finally they are shelled and the kennels are used for making cocoa and chocolate.

Chocolate once purchased has to be stored in a cool, dry place, away from heat or direct sunlight.  Most chocolate can be stored for about a year.  When it is stored in the refrigerator or freezer, chocolate can last even longer, but one should be careful with its wrapping as it might pick up flavors from other foods if not properly handled.

If you enjoy using chocolate in your meals, you have to be aware that it should not be melted over direct heat, except when melted with other ingredients, and even then heat should be very low.  For easily melting chocolate, begin by breaking it into smaller equal-sized pieces (chunks) of chocolate and placing them into a heat-proof bowl or pot.  Then you should place the bowl or pot over a pan of hot water, making sure the base of the bowl is not in direct contact with the boiling water.  Once the chocolate starts to melt, stir gently and if necessary leave over the water a little longer.  No drops of water or steam should come into contact with the melted chocolate at any time as it will solidify.

After your chocolate is melted, you can use it to create anything, from chocolate cookies and treats to cakes and beautiful decorations.  Keep in mind that chocolate sets best at 65°F although it will set, more slowly, in a slightly hotter room.  Finally, be careful when you place chocolate into the refrigerator especially after the melting process as it might develop a white bloom.

Should I Buy Fairtrade, Organic Or Local Food?

Again, I find myself torn apart with choices when deciding which is the most ethical, eco friendly and/or healthy option when it comes to shopping for food and non-food products.

Should I buy food and products that support workers in Third World by buying Fairtrade labelled products even though these goods normally travel thousands of miles from Africa, South America or South East Asia?  What if these foods were produced with the use of pesticides and additives?  It makes sense then to look for and to buy Fairtrade, organic food to both help the producers in the Third World and fulfil my lifestyle choice to eat healthy and additive/pesticide free food.  Thankfully, many producers are now wising up to this dilemma by increasingly producing organic and Fairtrade labelled products.  I am currently using Fairtrade, organic t-bags at home!  Now comes another important question, should I buy Fairly Traded organic sugar from Kenya that has travelled thousands of miles, or should I buy apples grown in the UK (ideally from a farmers market) that have only travelled only a few hundred miles which means less carbon dioxide and other nasty emissions from the lorries that you see constantly on the motorways in the UK?  Buying UK products not only ensures less food miles but also supports local farmers, communities and economies.  Unfortunately, choice is often limited and can be more expensive then food produced in other countries ... ... ... Decisions, decisions, it's probably best to abstain from eating and give your choice making brain a rest!

But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic!  Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled.  Also look at the amount of unnecessary wrapping such as individually wrapped peppers, mushrooms and kiwi fruit in wrapped boxes.  When I buy from the local market I tell them to throw it all into one bag, the customer next to me often has 10 individually wrapped portions of fruit and veg.  That's 11 (10 plus one big plastic bag) bags into the landfill site that day.  For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that.

For recycled bags, Fairtrade and Organic companies, products and food see GuideMeGreen.

Put Pasta Back On The Table

Pasta has existed since the days of the Roman Empire and remains one of the most versatile cooking ingredients, as no storage room or cupboard should be without it.  It can be combined with meat, fish, vegetables, fruit, or even a simple herb sauce to create a mouthwatering and nutritious meal within minutes.

Most pasta is made from durum wheat flour and contains protein and carbohydrates.  It is a good source of slow-release energy and has the additional advantage of being value for money.

There are as many as 200 different pasta shapes and about three times as many names for them.  New shapes are being designed and named allt the time and the same shape might be called a different name in different regions in Itally.  Some types of pasta are the agnolotti, anelli, bucatini, cannelloni, capalletti, ditali, elicje, farfalle, fettuccine, fusilli, lasagne, linguini, macaroni, penne, ravioli, rigatoni, spaghetti and tagliatelle.  Many can be found in both dried and fresh forms, but unless you have access to a good, Italian delicatessen, it is probably not worth buying fresh unfilled pasta, even from supermarkets that sell high-quality tortellini, capalletti, ravioli, and agnolotti.  Best of all is to make fresh pasta at home.  It takes little time, but is quite easy and well worth the effort.  You can mix the dough by hand or prepare it in a food processor.  Pasta may be colored and flavored with extra ingredients that are usually added with the beaten egg.

To cook pasta, first bring a large pan of lightly salted water to a boil.  Add the pasta and one tablespoon of olive oil, but do not cover the pot or the water will boil over.  Quickly bring the water back to a rolling boil and avoid overcooking.  When the pasta is tender, but still firm to the bite, drain and toss with butter, olive oil, or your prepared sauce.  The cooking times provided here are guidelines only:

• Fresh unfilled pasta:  2-3 minutes
• Fresh filled pasta:  8-10 minutes
• Dried unfilled pasta:  10-12 minutes
• Dried filled pasta:  15-20 minutes

Pasta can be used to make anything, from soups to more substantial pasta-based meals, which are as delicious and unusual starter, or as a quick and easy lunch or light supper.  Others are subtle and delicate.  Combining vegetables, meat, fish and cheese with every type of pasta, from linguine to lumache, one can enjoy a nutritional and delicious meal from start to finish.

Minimize The Risk Of Additives With Homemade Energy Drink

We can see variety of energy drinks in cans or in bottles on TV commercials, in the market and even in local stores.  Each of them are promoting and telling you about how it would increase your resistance, healthy performance and mind functions.  Convincing you about its probable benefits, and its special characteristic that vary give them the edge among the other brand.  However, these Energy beverages are quite expensive and for some people who are health conscious found out that these are not safe to drink at all times due to the reason that some of the brands contain artificial additives and high dosages of stimulants such as caffeine, which may cause worst effect on them.

Why try to suffer the consequences of these products, wherein you can just make your own Homemade energy drink?  You can choose the ingredients you want, depending on your taste and the most advantage about this is that, you know it is clean and you are aware about the processes that the ingredients undergo.

Homemade energy drinks is sometimes healthier than those which are sold in the market.  Homemade energy drinks may contain lesser amount of sugar and caffeine, which harm the health of an individual.  These are purely natural but it will still depend on the manner of making the homemade energy drink.  It does not always serve a guarantee that you are making an effective unless proven.  It is likewise better to test its safeness.

There are different varieties of recipe you can choose from in making homemade energy drinks.  You can mix many ingredients to create a taste that is more satisfying and would provide you the sufficient energy that you need.

Some recipes of homemade energy drinks differ from one another.  There are energy drinks, which are mixed with alcohol, recipe that is somewhat the same with milkshake, and other recipes that have different effects, and depends on the needed energy of the person who will take the Energy drink.

The common ingredients of commercialized energy drinks are caffeine, guarana, taurine, amino acids, vitamin B, some minerals and sometimes alcohol.  Some people also use sugar, sodium, water, and other natural extracts but not that much energy that commercial energy drinks provide.

However, if you will try to make your own version of homemade energy drinks you will need the following ingredients:  lemon juice, honey, water, salt and baking soda.  The amount or the ratio of each component will be based on how much you are going to produce.

Nice thing about the homemade energy drink product is this, you can alter the amount of ingredients anytime you want.  You can add or lessen the measurement depending on your desired taste and effect.  From a quart of water to a glass of lemon juice, as long as you feel comfortable with the outcome of the taste you can do so.

Homemade energy drink is getting popular.  People find it as a best alternative for meeting their energy needs in every activity that that are suppose to do.  Although it will cost you a bit from the time that you will buy the ingredients of the recipe but in the end, you will really benefit from it.

Do not worry because you can always use the remaining ingredients that you purchased in your previous recipe of homemade energy drink.

Japanese Cooking

Do you love Japanese food?  The funny thing about Japanese food is that you either love it or you hate it.  There is no in-between.  And chances are, if you hate it, you probably haven't really tasted Japanese food yet or haven't given yourself a chance to sample it enough.  Japanese food is hard to appreciate after only one bite.  And sometimes, the idea that you are tasting raw food just won't escape your mind that you are already predisposed to hating Japanese food even before you actually taste it.

Personally, I love Japanese food.  There really is no other cuisine like it in the world in terms of its unique taste and presentation.  Who would believe that something so raw could be so delicious?  For those of you who have not yet discovered the pleasures of Japanese food, allow me to present the following primer.

The standard Japanese meal always involves a bowl of white rice as well as soup and side dishes such as pickles, vegetables, meat and fish.  Japanese food is classified by the number of viands or ''okazu'' that are served with the rice, soup and side dishes.  A meal with one okazu is called ichiju-issai and a prime example of this is the traditional Japanese breakfast which consists of miso soup, rice, grilled fish and one pickled vegetable.

The regular Japanese meal usually involves three okazu to go along with the soup, rice and pickles.  Traditionally, each of these three okazu are cooked in a different way from the others.  They can either be served raw or grilled, simmered, steamed or deep fried.

Another hallmark of Japanese food is seafood, which is the most popular and most widely consumed food in Japan.  The most popular dishes include all types of fish as well as shellfish, squid and octopus.  Crab is another favorite delicacy and so are whale and seaweed.  Despite the fact that Japanese are not heavy meat eaters, you will hardly find any vegetarians among them either probably owing to their deep fashion for seafood.  Beef and chicken are also popular among the Japanese.

Health Food In General And Noni

All humans are addicted to the delicious taste of junk food.  We crave it, dream about it, and often want it when we are on our rigorous diets.  Somehow it is embedded in our brains that it is something we need.  Unfortunately, these types of foods are anything but beneficial to our health.  While we wish that they could be on the top of our diet plans, they should be eliminated immediately.  Luckily, there are healthy foods that are delicious, without the thousands of calories in one bite.

When deciding what foods to eat, you need to think in moderation.  Smaller portions are always the right way to go, regardless of what you’re eating.  For instance, if you would love to have a piece of apple pie, try taking a few bites instead of a large piece with ice cream.  It has been shown that people who cut back on their portion sizes actually lose an abundance of weight.  No matter what size you are, it is healthier to reduce the amount of junk food you eat.

Are you looking for additional ways to eat right?  While vegetables and fruit are just common sense, it is crucial that you try these foods for snacks.  Instead of grabbing a handful of candy or a piece of cake for a mid-afternoon snack, try a handful of carrots or a yogurt mixed with cereal.  These delicious treats are wonderful when you are starving, but don’t want to ruin your waistline.

Regardless of your diet routine, trainers and dieticians around the world will tell you to eat more than three meals a day.  Forget starving yourself if you want to lose weight!  In order to burn the right fat and speed up your metabolism, you must eat smaller meals around the clock.  This means that breakfast, a mid-morning snack, lunch, a mid-afternoon snack and dinner is essential to look great.  It not only will curb your appetite and keep you hungry, but it also will help the pounds slip right off.

Besides eating right, there are also nutritional supplements that can work wonders.  Noni Juice, for instance, is a fruit juice that began in the Pacific Islands.  With all natural herbs and vitamins, this product is great for anyone who wants to boost their metabolism.  It also keeps your immune system healthy, as well as increases overall energy.  The majority of consumers love to drink this product after they have exercised.  As a result, they feel more refreshed and can continue their day without feeling drained.  These tasty nutrients may taste like you are devouring a calorie filled treat, but it actually is extremely beneficial for your health.

We all see the perfect bodies on the magazines -- frail-like and flawless.  Unfortunately, we start to take on these perceptions of beauty, once these images are constantly on our minds.  Realistically, no one is perfect.  We all are beautiful, regardless of curves or bones.  However, being healthy is the most important aspect.  Without health, we are nothing.  Forget about the physical aspects and worry about the foods you are consuming, and the nutrients that are inside them.  With a new outlook, you may think differently.

Health Food

Does your kid often eat junk food?  Chances are, the answer to that one is a resounding yes because, as all parents know, children everywhere in the world absolutely love junk food such as hamburgers, pizza, candy, soda and salty foods like potato chips and french fries.  Like most parents, you probably want to wean your child away from junk food (or at least lessen his intake of it) and reinforce his diet with healthy food such as grains, vegetables, fruits and nutrient-rich foods such as meat, beans, fish and nuts.

Here are some tips to help you achieve just that.  The basic strategy is to make eating healthy food fun for the kids.  You probably can even think of more ways to use this strategy when feeding your child.

1. The Sneak Attack.

   Sneak in those fruits and vegetables with a type of food that your child really enjoys.  One example would be making muffins out of bananas or apples.  If your kids like pizza, you can sneak in a wide variety of vegetables in there that your youngsters probably won’t even notice.  Another tack is to arrange the food in creative ways that will appear funny and play-like to your child.  For instance, you can arrange the food creatively on a plate or make food stand at attention like people.

2. Funny Name Game.

   Kids below the age of four always fall for this one.  It’s called the funny name game and involves giving healthy foods like fruits and vegetables funny names and conjuring up interesting stories involving the food.  Obviously, many of these stories will conclude with the food being gobbled up by the giant child or having the food run for cover to avoid an alien attack by ducking into a big cave that also happens to be your kid’s mouth.

3. The Taste Test.

   The main reason kids don’t like vegetables is that they can’t stand the taste.  Hence, if you can add things kids love like peanut butter to celery or some ranch dressing to broccoli, your kids may go for those veggies.

The main thing is to be creative about feeding your food.  I’m sure you can look into your kitchen and discover your own way to make eating healthy food a fun experience.

Happy Hour -- A Tradition That's Here To Stay

They definitely don't make happy hour like they used to!  Those of us fortunate to have been old enough to drink during the era of disco dancing and the mullet hairdo definitely know this to be an absolute truth.  The decade of the 80's is best remembered for many things but few realize that it was the decade during which the happy hour was reborn.

The idea of featuring alcoholic beverages before dinner wasn't new during the 80's.  In fact, by then consumption of alcohol had been going on for centuries.  The era of Prohibition attempted to change all that, but those efforts failed.  Back between the years 1920 and 1933 it was illegal to manufacture, import, export, or sell alcoholic beverages in the United States.

Happy hour during Prohibition?

But being unable to get alcoholic beverages from the nearby store or the local restaurant didn't stop anyone from drinking if that's what they wanted to do.  Before heading out to dinner, people would gather at the homes of acquaintances where they could enjoy the beverages of their choice without fear.  For this hour or so before dinner, they could be happy which probably was how the term happy hour came about.

During the 50's, gathering together after a day at the office or the factory for happy hour became commonplace and for some, a way of life.  But as the popularity of drinking before dinner grew over the ensuing years, so too did the number of problems it created.  Arrests and accidents associated with driving while under the influence were becoming all too common.  Many believe that's the reason why restaurant happy hours began including food as part of their happy hour specials.

The best happy hours are born!

Whatever the reason, there seemed during the 80's almost to be an unspoken competition between the establishments that sold alcohol to see which could offer the biggest and best happy hour.  Two-for-one drink specials and drinks for a mere 25 cents were everywhere as was the newest twist on the happy hour special, adding free food.  The drastic price cut on alcoholic beverages apparently wasn't enough to give restaurants and bars the competitive edge they needed.  So along came the free food.

Stopping by after a hard day's work to enjoy a happy hour special of free food combined with low-priced alcohol meant that many people no longer needed to head home to fix dinner.  They had everything they needed to sate their appetites for food and beverage, and all for just a few dollars!

Perhaps because of rising costs, or perhaps because of liability issues, or perhaps because of the organizations that formed to encourage sensible alcohol consumption, those free-wheeling happy hours made famous during the 80's faded into history.

For better or for worse, happy hour is much tamer now.  The food isn't always free and the beverage choices aren't as abundant as they once were.  But that's okay because going to happy hour is still a great excuse for getting together with the gang!

Frost Bite? Ice Wine Is More Than Just Frozen Grapes

One of the most rapidly growing trends in the world of wine seems to be with the rise in popularity of ice wines (or eiswein in German).  This is interesting because these wines have been around for almost 200 years yet have not had much time in the spotlight until recent history.  The most famous ice wines are from Germany, however many other countries such as Canada, Austria, and even Australia have been known to produce ice wines of their own.  Because Canada is much colder and is capable of more consistent freezing temperatures has actually surpassed Germany in the production of ice wine.

Ice wine is a dessert wine that is made from frozen grapes.  Only the water freezes in the grapes, so when they are pressed frozen, the juice that is extracted is very concentrated and very sweet.  This freezing must happen before fermentation, and the grapes need to be pressed frozen, otherwise the water will melt in the grapes and you will not have the concentrated juice required for ice wines.

Natural ice wines require a hard freeze to occur after the grapes have ripened.  In Canada, this temperature is a minimum of 17 degrees Fahrenheit while in Germany this temperature is 19 degrees.  This means that the grapes must remain on the vines for several months after a normal harvest and risk being lost to rot if there is no freeze.  At the other extreme, if the freeze is too severe the grapes can not be harvested and pressed.  Because the fruit must be pressed while it is still frozen, pickers must work late in the night or early in the morning and work while the cellar workers must work in unheated spaces to ensure the grapes do not thaw.

Sometimes wine makers prefer to use cryoextraction.  Cryoextraction is a mechanical freezing that is used to simulate the effect of the natural frost that occurs so that grapes can be picked sooner and made into wine.  In Germany and Canada, wine created this way can not be called ice wine, only wines which have been frozen naturally are allowed to be called as such.

Whereas regular wines might take days or weeks to ferment, ice wines can take months due to the higher sugar content.  Even though it is normal for the sugar content in ice wine to run from 180 g/L up to as high as 320 g/L ice wine remains very refreshing because of the high acidity.  Ice wine usually has a medium to full body, with a lingering finish while the nose is oftentimes reminiscent of peach, pear, honey, caramel, and green apples depending on the varietal grape.  Pineapple, mango, and even lychee are quite common aromas with white varietals however this list is by far not exhaustive.

Because the juice from the grapes is more concentrated than regular wine, there is a much smaller yield.  It is for this reason as well as the methods used that make ice wines more expensive than table wines.  Ice wines can cost as much as $300 a bottle, which is why it is often sold in half bottles for as little as $50.  Grapes that have insufficient brix (sugar) content can not be made into ice wine and are therefore usually sold under the label "special select late harvest" or "select late harvest" at a fraction of the price of true ice wines.

When to drink ice wine is a matter of personal taste.  Some people believe that ice wine improve with age and supporters claim that the very high sugar level and high acidity preserve the content for years after bottling.  There are then others who believe that with age the wine loses its distinctive acidity, fruitiness, aroma, and freshness.  Being that ice wines are very versatile in this, when you decide to drink your ice wine depends on when you feel it tastes best.

Ice wines are becoming the latest trend in the wine world and it is easy to see why.  Delicious and refreshing, ice wines are a delicacy and a testament to the skills of the wineries.  More expensive than a traditional wine, it is not something that the average person can afford to purchase on a regular basis, but are an essential addition to a special occasion or meal.

Finding The Best Espresso Machine For You

You need to know what features are most important on a machine when looking for which espresso machines would best suit your needs.  There are many espresso machines out there, with many manufacturers producing various makes and models.  Upscale coffee houses use their wealth of knowledge and what their associates in the business say to discover which espresso machines are the best.  Even they though, need some help when new makes and models are introduced to the market.  What should a consumer do?  Continue reading to find out.

One feature to look for in an espresso machine is the built-in grinder.  These machines tend to have a special grind dial as well to help you the level of coarseness your grind produces.  If you don't have a built-in grinder, then you will need to calibrate your separate bean grinder machine to correspond with your new espresso machine.  Many of these grinder machines come preset to a certain grind, such as for a French press or automatic drip brewer, which may be too coarse.  It may take several tries, and several shots of espresso before you achieve the grind that's perfect for your machine.  Espresso experts suggest that two ounces of espresso be pulled between 17 and 23 seconds from a double basket.

If you're having trouble doing this grind test, bear in mind that good machines should be able to tolerate a variation in the coarseness of grinds.  You can tell which espresso machines are the highest quality because they won't get clogged by grinds that are slightly too fine or too coarse.  The finest machines have a safety valve that gives the machines a higher tolerance to force water through grinds that require more pressure, such as finer grinds.  The espresso that is produced may not taste as good if the grind is not exact.  Industry research has shown that there is an ideal pressure for extraction.  Higher pressures from too-fine grinds can result in the shot taking too long to pull, which will result in espresso that is too strong and bitter.  Grinding the beans too coarse will result in shots that finished too quickly, with a weak flavor and color.

Another thing that can indicate which espresso machines are highest quality is how loud the machine is.  Premium brands should be relatively quiet.  The best make of espresso machine is at the decibels of a whisper -- in other words, a very low decibel.  A good rule of thumb is that you should be able to carry out a normal volume of conversation while your machine pulls a shot.  That way, you can tell all your friends how fantastic your machine is before they taste it for themselves.

Drinking Tea

The second most consumed beverage behind water is tea.  Interestingly enough the 3,200,000 tones of tea produced worldwide come from only one plant species, named "camellia sinensis".  But how a plant becomes a beverage?  Tea is made by steeping processed leaves, buds, or twigs of the tea bush in hot water for a few minutes, a great variety of tea tastes, aromas and colors can excite even the more skeptical drinker.  If you do like tea drinking, but simply never had the opportunity to learn more about it beyond the fact that you enjoy it, you should know that there are thousands of kinds of tea offered on today's market.  Shades in flavor derive from the region of cultivation and the method of processing the tea leaves.  It is the processing techniques that produce the four simple tea categories are considered the art of tea making.  In its most basic form, processing is the taking of the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out.  Oxidation is the reaction of the enzymes contained in tea leaves when they are broken, bruised or crushed.

The first category is that of black tea.  Black tea is nothing more than the leaves of the camellia sinensis after being exposed to 8-24 hours of open air.  After the leaves are picked up they are spread out to let the water they contain evaporate.  You have probably witnessed it happening to a flower that is left without being watered.  The foliage curls up and begins to dry.  After this part of the process, the tea leaves are balled into rolls that encourage oxidization.  When fully oxidized, the leaves turn into a rich black color.  Tea producers then put the tea leaves into the final drying period before sorting and packaging them.

Oolong tea is another tea category and is considered to be the most difficult of the four types of teas to process.  The best way to describe oolong tea is that it is somewhere in between green and black tea.  This is because the leaves are only partially oxidized during the processing.  As with black tea, the leaves are spread out to dry for 8-24 hours, but after that, they are tossed about in a basket in order to create a bruising and partial exposure to the air.  The final step involves steaming the leaves, which neutralizes the enzymes in the tea and prevents further oxidization.

Green teas, like white teas, are closer to tasting like fresh leaves of grass that the other two tea categories.  This type of tea is also lower in caffeine and has higher antioxidant properties.  The whole process of creating green tea revolves around preventing oxidization from taking place in the leaves.  Though the tea leaves are sometimes laid out to dry for a few hours, then, in order to neutralize the enzymes and prevent further oxidation, the leaves are steamed or pan fried.  It is this very technique which results in the preservation of the enzymes which have recently become the focus of medical research.  After steaming, the leaves are rolled up, still quite green in color.

Finally, white tea has recently become a popular item in the west as it is the least processed tea and thus tastes the most like fresh leaves or grass.  White tea is made of the little buds of the tea plant.  Again like green tea, white tea is steamed or pan fried to prevent any kind of oxidization, and great care is taken to avoid bruising or crushing the tea.  The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present.

Crystal Wine Glasses

Many wine experts say that wine must be served in the best wine crystal glasses to get its full blessing, although not of necessity.  There are a few central principles to keep in mind when choosing wine crystal glasses that will help one get the utmost from their favorite bottle.  It is however true, that the aroma, appearance, and even the taste of the wine is enhanced through using the proper wine crystal glass.

The oldest wine glass with a stem and foot that are fifteenth century enamel glass holds more than four ounces of liquid.  Near the end of the sixteenth century in Germany, wine glasses were etched as decoration.  France introduced fine wine crystal glasses at the end of the eighteenth century.

Wine crystal glasses were frequently fabricated in sets of dozen during the nineteenth century, each set for burgundy and claret, port and sherry, liqueur glasses, and champagne glasses.  In the 1950’s, Reidel Crystal and some other manufacturers advanced the design of wine crystal glasses with unique shape and sizes for nearly all wine variant.

When choosing wine crystal glasses, always remember to first select a plain crystal glass to accent your best wines.  Do without colored or even those wine crystal glasses that have tinted bases or stems.  One of the most essential things to consider when choosing a wine crystal glass is the way aromas are captured within the wine glass.  Glasses with a wide bowl that narrow toward the mouth will allow more room for swirling and the narrow mouth channels the aroma to the nostrils efficiently, unlike large glass openings that disperse aroma rapidly.

Red wines are usually served in larger glasses than white wine because they need more space to develop and breathe, but take note that a wine crystal glass can never be too large.  Sparkling wines should be provided in thin glasses with straight side so that the bubble is retained.  An all-purpose wine glass has been developed by the California Wine Institute.  The wine glass is a five and a half-inch tall glass with one and three quarter-inch stem, with a tulip-shaped bowl that holds a capacity of up to eight ounces.

How to set wine glasses at dinner is also a consideration when serving different types of wine all through the course.  Wine glasses should be positioned in the right order they are to be used and right to left.  Starting with tall stemmed glass for white wines, followed by big wine glasses for red wine, and ending in short smaller glasses for sherry or port, may be a good idea.

Always remember that regardless the type of wine served, the right wine crystal glass will enhance the features of the wine and will allow a more enjoyable wine drinking.

Coffeehouse Lingo: How To Order The Perfect Cup Of Coffee

These days when you walk in to a coffee shop it's a whole new world.  You're not just ordering a "coffee".  You're ordering a "coffee drink".  There's an entire language you need to know just to order a coffee drink!

It all starts with placing your order.  It used to be that you'd tell a waitress what you wanted.  Now this job is held by a barista, or a person who serves coffee drinks as a profession.  You need to tell the barista the size of the coffee drink you want.  If you look on the menu, small, medium, and large will probably not be there.  Your size choices are usually short (8 oz), tall (12 oz), grande (16 oz) and venti (20 oz).

The hardest decision will be what coffee drink to order "Black, cream & sugar" is probably going to get a strange look from the friendly barista.  Ordering a drip coffee drink is not the fashionable thing these days.  The more common drinks are cafes or espressos.  You then need to figure out if you prefer a latte, mocha, or a cappuccino.  A latte is an espresso shot with steamed milk.  A cappuccino is equal parts of espresso, steamed milk and frothed milk.  Mocha is basically a latte or a cappuccino with chocolate syrup added.  But these are just the basics!  The following list contains just a few of the coffee drinks available in a coffee shop (of course these names will vary slightly from one coffee shop to another).

• Caffe Americano:  Single shot of espresso with 6 to 8 ounces of hot water added.
• Espresso Con Panna:  An espresso shot with whipped cream.
• Ristretto:  A restricted shot of espresso (called a short pull).  During the brewing process, less water is allowed to pass through the coffee grounds.  The makes for an especially intense flavor.
• Lungo:  An extra long pull.  During the brewing process, twice as much water is allowed to pass through the coffee grounds.
• Cafe Breva:  Cappuccino made with Half & Half instead of whole milk.
• Dry:  Espresso with a small amount of foam and no steamed milk.
• Chairo:  Espresso drink made "clear" by adding more milk.
• Caffe Mochaccino:  Cappuccino with chocolate syrup.
• Frappe:  Coffee drink made with ice cream and milk.
• Shot in the Dark:  An espresso shot in coffee cup, then rest of cup filled with drip coffee.

Once you get your coffee drink, you just can't take a taste and say "Good coffee".  One must first comment on the aroma (or bouquet), then the tone or appearance of the coffee drink.  After the first taste, one can judge the body or weight consistency of the coffee drink.  Next you need to describe how the coffee actually tasted.  Was the coffee bitter, briny, buttery, spicy, sweet, stale, or even chocolaty?  If all went well in the coffee preparation, and if you chose a good blend of coffee, this particular coffee drink could be considered mellow (or full and well balanced).  Coffee sure has come a long way!

Coffee Machines: Making The Perfect Cup

There are basically four types of coffee makers on the market today:  the drip, the vacuum, the French press, and the stovetop.  Each requires a different type of preparation and a varying amount of time and involvement on behalf of the user.  However, having different types of coffee makers allows the user to find his or her particular taste and preference and make coffee at home.

Drip coffee makers:

The drip coffee is the easiest and most common coffee maker used today, partly due to its simplicity and efficiency.  The machine itself does most of the work -- you just add the freshly ground coffee and cold water.  The drip coffee machine is an efficient method whereby the cold water is poured into the reservoir and the heating element then delivers the heated water for brewing.  The coffee is ready in a matter of minutes.  Paper filters are used to hold the coffee grounds.  These filters are then discarded after each use, so the clean up is easy.  The drip coffee machine burner will keep the coffee hot for an extended period of time after brewing.

Vacuum style coffee makers:

Vacuum style brewing has been around since 1840.  A vacuum style coffee maker is made up of two separate glass containers stacked one on top of the other with the brewing taking place in the top section.  The lower section is filled with cold water, which heats up to a boiling point.  A siphon will pull the hot water from the lower section through the grounds and into the top section.  Then gravity takes over and the coffee will feed back into the lower section, leaving the coffee grounds in the top section.  When you take the top section off, your freshly brewed coffee is ready to be served.  Many people prefer vacuum style brewing rather than drip coffee brewing, due to the taste that the drip coffee paper filters leave behind.

Stovetop coffee makers:

Stovetop coffee makers have two separate, stacked pots very similar to the vacuum style coffee makers;  however, the grounds and cold water are in the same container.  In the stovetop method, the second container houses the finished product.  The lower container holds the water, filter basket, and the ground coffee.  The lower container needs to be heated, forcing the water through the grounds that get siphoned from the lower to the top container.  The coffee is then be ready to be served from the top container.  The style and shape of the stovetop coffee maker makes it a very attractive piece to those who want an elegant flare in their coffee makers.  However, the stovetop coffee maker is not recommended for larger parties.  Also, when preparing the coffee, it must not be allowed to boil -- for this could potentially lead to a bitter tasting coffee.

French Press coffee maker:

The French press method, which was developed in 1933, is a simple design yet produces a full-bodied coffee.  The method consists of filling the canister with one tablespoon of coarsely ground coffee for every cup of hot water.  The plunger handle is then placed onto the pot to aid in the heat retention, and is then slowly depressed.  The stainless steel mesh of the plunger will push the grounds to the bottom of the canister, separating them from the coffee.  The coffee may then be served right from the canister.  Coffee brewed this way must be consumed right away, for the glass canister losses heat quickly.  This makes for a not very desirable cup of coffee.  Stainless steel press pots are available, but are not as popular as the glass canisters.

No matter which coffee maker you choose, it is very important that you clean your coffee maker thoroughly.  All four of these methods make great tasting coffee;  however, each method has a unique process that must be developed and mastered by the user.  The challenge is to find the one that best fits your needs and lifestyle!

Coffee Caffeine: How Much Is In Your Cup?

Coffee is a complex mixture of chemical components of the coffee bean.  Some of these components are partially destroyed by the roasting process;  however, many of these components are not.  Caffeine is one of the components that is not affected by the roasting process.  With the addition of hot water, the caffeine is extracted from the coffee bean.

Caffeine was discovered in coffee in 1820.  Caffeine is an alkaloid that acts as a mild stimulant.  It increases the blood pressure, stimulates the central nervous system and the action of the heart and lungs, and promotes urine formation.  It also acts as a diuretic and delays fatigue.  Caffeine does have some positive side effects.  It has been found to help treat migraines since it helps constrict the dilated blood vessels, therefore reducing the pain.  It also has been documented to increase the potency of aspirin and to slightly relieve the affects of asthma attacks.  It has been suggested that caffeine has been linked to possible cancers and birth defects.  However, this has not been confirmed and there are no bans or warnings that have been issued by the US Food and Drug Administration (US FDA).

The amount of caffeine found in the coffee beans varies.  On average, a regular cup of coffee contains approximately 90 to 150 mg of caffeine.  Coffee brewed in a drip coffee maker has about 115 to 175 mg of caffeine while other coffee makers may brew coffee with about 80 to 135 mg.  Typically, espresso has about as much caffeine as a regular cup of coffee.  On average, a standard espresso cup would have about 100 mg of caffeine.  However, the serving size for espresso is much smaller.  The actual content of caffeine per milliliter in an espresso is much higher than in a regular brew.  Also, caffeine is assimilated quicker when ingested in a concentrated dosage such as an espresso cup.

The amount of caffeine found in coffee blends will also vary.  The following are examples of the caffeine content for different coffee blends:

• Brazilian Bourbons:  contains 1.20% caffeine
• Columbia Excelso:  contains 1.34% caffeine
• Columbia Supremo:  contains 1.34% caffeine
• French Roast:  contains 1.22% caffeine
• Costa Rican Tarrazu:  contains 1.35% caffeine
• Vienna Roast:  contains 1.27% caffeine
• Decafs:  contains 0.02% caffeine

People hypersensitive to the caffeine found in coffee may decide to drink decaffeinated coffee.  This way, they can still enjoy the great coffee taste, yet avoid the caffeine.  Coffee can be "decaffeinated" by treating the green beans with solvents called chlorinated hydrocarbons.  Once the solvents are removed, the beans are then roasted by ordinary procedures.  Most people become accustomed to decaffeinated coffee and do not have to worry about the effects of caffeine.

Coffee And Your Health

If you are a coffee drinker, you no doubt have asked yourself how much coffee is it safe for you to consume on a daily basis.  This is not surprising since so much has been blamed on coffee.  Heart disease, cancer, osteoporosis, you name it.  At one time or another, coffee has been made to blame.

Here's a new question that you may have never asked yourself:  is coffee ever good for you?  The answer may surprise you.

Here is a statistic to ponder:  did you know that there are over 160 million coffee drinkers in the Unites States alone?  In terms of consumption, the average American consumes 8.8 lbs. of coffee per year.  But consider this:  the world leader in terms of consumption is Finland which comes in at nearly 30 lbs per year.  That's a lot of coffee!

Another statistic is that there have been well over 19,000 studies done to analyze the effects of coffee.  Now, studies can often be skewed to show whatever the author wants, but here is what is generally agreed:  consuming 2 to 3 cups of coffee per day is often considered more beneficial than harmful.

But, since everyone's body is different, we all tolerate things differently.  In some people even the smallest amount of caffein can cause nervousness and irritebility.  Consider also that a person may consume caffein in other ways besides coffee.  And often without knowing about it.

A little known fact is that coffee contains antioxidants which have been shown to imporve oveall health.  Here is a short list of some benefits which have been shown to be present in coffee:

• Reduce symptoms of Parkinson's Disease
• Antibacterial ingredients
• Reduce the risk of developing gallstones
• Preserve mental accuity
• Reduce risk of developing type 2 Diabetes (if you have diabetes, reduce your consumption)
• If you are free of hypertension, coffee will not likely produce it
• Headache relief
• Reduce the risk of some types of cancer
• Improve physical endurance

This is not to say that there are not some serious negative results of drinking coffee.  It is nice to know, however, that a cup or two in the morning may not hurt you.  But how do you know for sure?  Be sure to talk to your health professional and get their advice on consuming coffee.  They (and you) know what conditions you may have that you need to be careful of when it comes to coffee.  Then do you research and, if appropriate, enjoy your coffee.

Botanical Gardens, Ballparks And Happy Hour?

It's true!  Happy hour and a whole lot more is what you get if you live in or visit the Phoenix-Scottsdale section of Arizona.  Few cities in the United States boast this many different things to see and do.  It doesn't matter what your pleasure – museums, sports, science, nature, history, shopping, eating, entertainment – if you like it, you'll find it in Phoenix or Scottsdale.  But no matter what you choose to do, you're bound to get thirsty from all that sunshine and dry heat this state is known for.  And there's no better way to quench that thirst than by partaking in one of the many happy hours!

How to find the best happy hour

You're probably wondering how you can find out all there is to know about Phoenix happy hours or Scottsdale happy hours.  Well, one of the best and fastest ways is by picking up a local restaurant guide.  Yes, bars aren't the only places serving up happy hour.  Inside the restaurant guide you'll find details on the area's finest eating establishments that also feature a happy hour.

Mexican, Italian, Southwestern, Indian, American, Chinese or something else, whatever type of food you fancy, you are practically guaranteed to find a happy hour to go along with that food.  Here is just a sampling of some of the happy hour specials seen recently in a Phoenix restaurant guide:  two-for-one drinks, $1 drafts, free food, special prices on appetizers and happy hours that last the entire day!

You can also go online to find out where you should go for a great happy hour experience.  Searching the Internet for a happy hour is just as easy as searching for any other type of information.  You enter a few details related to your search such as your zip code or the name of a particular restaurant and in literally seconds you will have before your eyes a number of different venues from which you can choose.

Your online search tells all

When you search online for a Phoenix happy hour or a Scottsdale happy hour, you likely will find a lot of other useful information including a map showing the hot spot's exact location (instead of just an address listing), the hours of operation but more importantly, the times when happy hour will be served, information on how you should dress, and information about what else there is to do at that location besides indulging in your favorite frosty drink.  You'll probably even find reviews submitted by others who have actually experienced the venue, something that can save you a lot of time.

You won't need a happy hour invitation to visit the best happy hours that Phoenix and Scottsdale have to offer.  Just show up ready to have fun and you're in.  And if you really want to turn happy hour into an all-night event, consider searching for a bus tour that'll drive you around to all the well-known hot spots.  It'll be a great time and best of all, you can leave the driving to someone else!

Beginner's Winemaking

It's important to do some homework and learn exactly what's entailed before undertaking the hobby of winemaking.  It is not something that can be simply plunged into and then learned along the way.  Without the vital research required to have the necessary foreknowledge of each and every critical winemaking step and process, failure is a certainty.  When it comes to winemaking, failure can taste as awful as success is sweet.

Winemaking is a fun hobby that can easily be done in one's spare time and at the end of the process -- provided everything goes well -- there will be a glorious result.  Many people find winemaking to be an addictive past time, because no matter how well they might do they always envision room for improvement, in the next batch.  As more is learned about wine making and as more wine making experience is gained the wine will get better and better.  As more and more tips and tricks are learned to help improve the final product, and endless process begins of improving the next batch, and then the next batch, and then the next, and so on.

The vast majority of wines are made from grapes for a very good reason:  the grape has nearly all of the ingredients necessary to making wine already infused into it.  Success in winemaking entirely wrapped up in the balance of chemicals, and the grape has many of the necessary chemicals in it already, in balanced ideal for winemaking.

The right balance of sugar, tannin, moisture and nutrients, are vital to create a quality wine, and it just so happens that the grape perfectly fits the bill.  This natural balance allows the grape to ferment exactly as it needs to for successful winemaking.  However, selecting the proper grape is only the beginning of a successful winemaking journey.

There are of course many different grapes that can be used in different combinations.  As the hobbyist becomes more skilled at winemaking they may want to try adding a bit of some other fruits to the mixture to give the wine some extra depth and flavoring.  Reading about the different grapes that can be used in winemaking and how they affect the outcome of the wine making process can be enormously helpful.  Knowing what kind of wine the maker prefers will give them a good idea of which direction to set out in.

As with any hobby it is important to keep close in mind that winemaking is supposed to be fun.  Mistakes are bound to be made, and no one takes up winemaking without making a few along the way.  Don't let mistakes destroy the fun of the hobby.  Rather, learn from them and seek to correct them.

Wine Labels Decoded

Even for the avid wine drinker, deciding on a bottle of wine can be a daunting task with so many varieties of wine on the market today.  Wine labels don't help either with the various terms in foreign languages and the small print.  Sometimes reading a wine label makes you feel like you need a secret decoder ring, but rest assured that this is not to confuse you the customer, but rather to help you.  The information on the label is there to tell you about the wine and also the winery and conditions of production.  Once you have an idea of what to look for on a wine label, deciphering it shouldn't require much effort.

The Brand Name:  This is the name of the company that has produced the wine.  Most often this is the name of the winery or bottler if the winery has several different brands.

Vintage:  Most wines will carry the vintage somewhere on the bottle, although this is not a mandatory requirement and will not be on all bottles.  A vintage is the year that the grapes used were harvested.  Most wine producing countries have laws that require at least 85 percent of the grapes used to be harvested in the specified year of vintage although in the United States this figure can be as high as 95 percent.

Appellation of Origin:  This is the geographical area where the grapes were grown, for example ''California'' or more a more specific vineyard.  Most countries have strict laws regarding an appellation classification, which is why like the vintage;  at least 85 percent of the grapes used must be from their specified region.

Wine Type:  This specifies the grapes used to make the wine.  Again this can be as broad as ''Red Table Wine'' or as specific as Merlot or Chardonnay.  Most wine producing countries allow the use of some non-varietal grapes in the blend.  In Europe and Australia, at least 85 percent of the wine's content must be from the named varietals, while in some parts of the United States this figure is much lower at about 75 percent.

Producer and Bottler:  What this part of the bottle signifies varies greatly depending on where the bottle of wine originates from.  If grapes are harvested and bottled at the winery it is considered to be ''estate bottled'' and the label will state this using Mise en bouteille(s) au Chateau (French), Gutsabfüllung/Erzeugerabfüllung (German) or simply Estate Bottled.

According to Napa Valley Vintners online (napavintners.com) it is even more specific for American bottled wines and the terminology even more specifically determines how the wine was bottled:  '' 'Produced and bottled by' certifies that the bottler fermented 75% or more of the wine.  Used in combination with other information on the label, such as a vineyard, this term provides the consumer with significant information about the origin of the wine and who is responsible for its production.  'Cellared and bottled by' indicates that the bottler has aged the wine or subjected it to cellar treatment before bottling.  'Made and bottled by' indicates that the bottler fermented at least 75% of the wine (10% before July 28, 1994).  'Bottled by' indicates that the winery bottled the wine, which may have been grown, crushed, fermented, finished, and aged by someone else.''

Other Required Information:  This depends on what country the wine is from.  For example, wines sold in the United States are required to have (at least on the back label) alcohol content, contents size, and consumer warnings from the Surgeon General as well as a sulphite warning while in Germany wine are required to have an Amptliche Prüfungs Nummer which is a number received while in testing.  The famous wine regions of Bordeaux, Burgundy and Alsace in France will carry the term Cru somewhere on the label to indicate that the wine is from a town or producer of high quality.

While this still might be very overwhelming, when looked at from a point of view of the winemaker, a wine label really is there to help you as the consumer, not hinder your decision making.  Everything on a wine label is there to inform you of where the wine came from and how it was produced, and while it might take you a lifetime to be able to completely understand every single term that is put on a wine bottle, being able to understand the basics will be advantageous.  It is important to remember that rules will vary from country to country as to what is required to be on a wine bottle or specific terms used.  What might be required in France might not be required in Chile.

Where In The World Is Your Coffee From?

Coffee drinking has become very popular around the world, especially since it's available on nearly every street corner coffee shop and quick mart.  Coffee beans are grown in many regions between the Tropic of Cancer to the North and the Tropic of Capricorn below the equator.  Coffee can grow anywhere from sea level up to about 7,000 feet, which leads to many different possibilities to satisfy any taste.  However, the highest quality grades of coffee are grown at the higher altitudes.  There are over eighty countries that produce coffee.  The following are some of the larger coffee producing regions in the world today:

Brazil:

Coffee was first introduced to Brazil in 1727.  Today, Brazil is the world's largest producer of coffee -- producing about 25% of the world's supply.  About 80% of the coffee beans grown in Brazil are Arabica.  Brazil is also known in the specialty coffee industry.  Brazilian farms grow primarily Bourbon, Typica, Caturra and Mundo Novo coffee cultivars.

The Brazilian harvests take place between March and October.  The farmers harvest the coffee cherries by strip picking and other mechanical methods.  Depending on the weather conditions, either the dry or wet method of bean processing is used.

Columbia:

Coffee was introduced in Columbia in the early 1800's.  Today Columbia is second only to Brazil as the world's largest coffee producer.  Columbia produces about 12% of the world's supply of coffee.  The Columbian coffees are rich in flavor with a heavy body and bright acidity.  They are known to be intensely aromatic.

The Columbian harvests take place between October and February, and then again between April and June.  Columbian farms grow Bourbon, Typica, Caturra and Maragogype coffee cultivars.

Mexico:

Coffee was first planted in Mexico in the late 1700's.  The coffee bean grown in Mexico is generally considered to be an uncomplicated bean, and is used more as a base for blending.  The Mexican farms grow Bourbon, Mundo Novo, Caturra and Maragogype cultivars.  These are usually grown organically on small farms.

Guatemala:

The climate in Guatemala is very diverse due to the soil, rainfall, humidity, altitude and temperature.  For this reason, Guatemala has seven distinct coffees that are produced.  The time of harvest varies throughout the regions, but is primarily October through January.

Indonesia and New Guinea:

Sumatran coffees are some the heaviest, yet smoothest and most complex coffees in the world.  Their most notable coffees are the Mandheling and Lintong types.  These are grown inland.

Honduras:

The coffees produced in Honduras are generally considered unremarkable in quality, but are a good base for use in blending.  The Honduran harvesting takes place between October and March and generally the wet process method is used.  The Honduran farms grow Bourbon, Caturra and Typica coffee cultivars.  Very little of the Honduran coffees or coffee blends reach the United States.

Ethiopia:

The coffees grown in Ethiopia are widely considered the most unique and fascinating coffees in the world.  The three common types of coffees grown in Ethiopia are Harrar, Ghimbi and Sidamo.  These are known for their full bodies and rich aromas, and each has its own fruit-like tastes.

Some other countries that also produce coffee are Costa Rica, Dominican Republic, Ecuador, Haiti, Jamaica, Kenya, Malawi, Nicaragua, Tanzania, Uganda and Venezuela.

What Is So Special About Gourmet Pizza?

Pizza has been around for thousands of years.  When did out of the ordinary and delicious gourmet pizza make its debut?  What would the forefathers of pizza think of this culinary masterpiece?

Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage.  Today gourmet pizza is created with any kind of topping.  They are topped with anything from broccoli to chocolate.  There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese.  And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.

The gourmet pizza is relatively new and was created for the privileged.  It has grown in popularity in nearly every household in the United States.  Pizza parlors are popping up all across the country.  A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served.  A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.

Gourmet pizza was conceived with the belief that less is better.  Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza.  Only the freshest and highest quality meats and freshest mozzarella can be used.  The difference in a standard pizza and a gourmet pizza will be proven with each bite.

An ordinary consumer, with a little imagination, can create a gourmet pizza at home.  A variety of pre-baked pizza shells are available in all types of food stores.  With some imagination and experimentation, a home chef can make a mouth-watering work of art.  Most food stores carry a line of pizza shells, cheeses and gourmet sauces.  Cheeses other than Mozzarella can be used.

Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures.  Every culture brings an innovative way to make the gourmet pizza.  These tasty delights will bring dining pleasure for years to come.

The Wine Industry Regions Of Southern California

California is a state that produces 90% of all wine in the US, and the vineyards in the north, in Sonoma and Napa, are among the most famous in the world.  However, they do not have the only quality vineyards in the state.  The wines from the younger southern California wineries are on an equal par to their cousins of the north.

The majority of southern California wine is produced in two areas, the vineyards of Santa Barbara, 100 miles north of Los Angeles, and those close to San Diego, 100 miles south of the city.  Both areas have been deeply involved in the growth of the California wine industry, an industry that now ships over 450 million gallons of wine a year to the US and other countries.

Santa Barbara’s Vineyards

The costal mountains east-west positioning creates the valleys that open onto the Pacific Ocean.  The flow of fog and breezes that result from this bit of serendipitous geography produce the perfect conditions for the world-class varieties of wine that are the pride of Santa Barbara.  The moderate climate produces the most favorable conditions that grapes need for optimal sugar and acid levels.  There are also several “micro-climates” near the Pacific Coast and the Pala Mesa mountains.

The fifty mile coast from Point Conception to Rincon forms the longest east-west shoreline on the west coast.  The vines here grow on anything and everything, from the rolling hillsides to the exceptionally warm valleys, where summer temperatures often reach 100˚F or 38˚C.  This climate allows the vintners to work throughout the four seasons:  the pruning and weeding is done during the winter, new planting begins in the spring, canopy management in the summer and finally the annual harvest in the fall.  This area has a comparable climate to the Rhône valley in France, and the winemakers have responded similarly.  One particular vineyard is situated on a hillside 1,000 feet above sea level, with ideal northern exposure making it the perfect location for the Rhone varietals that are grown here.

There are an abundance of European grapes:  Chardonnay, Pinot Blanc, Pinot Gris, Sangiovese and Syrah.  This diversity is made possible by the large number of micro-climates in the region.  For example, the cool-climate Chardonnay does well because of the occasional snow on the mountains.  In contrast, the heat-loving Syrah thrives in the warmer micro-climates.  The winemakers also took on the bold challenge of growing the difficult Pinot Noir, a wine resonant with strawberry and herbal aspects.

While there were almost no vineyards in the county twenty-five years ago, today the wine industry is a $100 million dollar business.  The Santa Ynez and Santa Maria valley alone grew to 8,000 acres under cultivation in the twenty years between 1975 and 1995.  Between 1995 and 2000, the number jumped to 18,000.  Today there are over 21,000 acres of these vineyards and half of the grapes are being shipped to winemakers outside of the county.

Temecula

The cultural rivalry between northern and southern California is also reflected in the wine business.  This is a young industry here;  the majority of the southern vineyards didn’t exist 20 years ago.  The first wines were produced in Temecula in 1971.

Twenty-two miles from the Pacific Ocean, the 1,400-foot Temecula plateau is situated between peaks of the Coastal Mountain range.  The afternoon breeze blows the smog away, and the unique micro-climate in the area benefits from a higher solar intensity than Napa Valley.

The vineyards of Temecula are kept moist by large underground aquifers.  The soil itself is high in decomposed granite.  This helps drainage and keeps the soil free of Phylloxera, an invasive insect that destroyed large numbers of old European wine regions.  It still remains a problem today.

Close by is Shadow Mountain vineyard.  Located in the mountains above San Diego, this is the highest vinery in California at 4,400 feet above sea level.

All grapes grow in Temecula, including Chardonnay, White Rhône, Syrah, Grenache, Cabernet and the Italian Nebbiolo, which is harvested as late as November.  The region produces a wine with a fruity character, in contrast to the woodiness which found in other California vintages.

The religious men of the Mission of San Juan Capistrano were the first winemakers in southern California, and after 200 years, the industry is now in full-bloom.  Due to the partnership between wine scientists and winemakers, the 1,800 acres of commercial vineyards of southern California are more successful than ever.

The Power Of Coffee Roasters

No matter what the brand of the coffee that you buy and no matter how great the advertisement is, if you do not own a coffee roaster and grind the beans yourself, you are missing out on enjoyment and paying a high price for it.

Before the age of mass communication, before the age of advertisements, coffee roasters were all within the family, and they were the ones who roasted their coffee and enjoyed them wholeheartedly.

It's always been a good feeling to wake up every morning with a pleasant coffee aroma.  But the coffee aroma that many of us woke up each day is usually the aroma that comes from a metal can or a ceramic jar.  That storage could never compare to freshly-ground beans.

The difference is this:  If you roast with your own coffee roaster, drinking your own roasted coffee is like biting into freshly baked bread.  The opposite is experienced by people who don't have coffee roasters.  For them, they drink coffee that's like eating pre-cooked popcorn that is rubbery to the taste.

It could be hard to believe now, because so many people had been used to buying instant goods that often cannot compare to freshly-roasted beans.  Try it for yourself sometime, just for the experience.  Even if at first you don't achieve the level of exceptional coffee roasters, the coffee that you made, even with all its imperfections, will still be much better than those that you buy from a grocery store.  There is an extra incentive as well.  You will save up to 50% of the cost of store-bought coffee.

Aside from making coffee that is half the cost and tastes much better, here are other reasons to become your own coffee roaster.

Everyone knows how delicious freshly baked bread tastes compared with the stale loaves.  Serving as your own coffee roaster and drinking from your own roasted coffee is as big a difference as that.

A roasting coffee bean explodes with aroma that is without equal.  It permeates the senses and stimulates you to wake up and face the day.

Instant coffee and other grocery-grade coffee will not leave such an aftertaste on your palate.  If it ever does, it will only be for a short while, not so with a freshly roasted coffee.  On the contrary, your palate will retain the delicious taste for most of the morning.

When you are your own coffee roaster, you can be assured the best quality coffee because you cannot help but make it special for yoursself.  You can sample the gourmet coffees.  They too are freshly roasted and are an excellent alternative to the pre-ground coffee that you buy.  Even then, it will never be and can never be as fresh and as good as when you roast it yourself.

If you can boil an egg, you can roast coffee.  It is really quite simple.  Use a popcorn popper if you can't find anything to properly roast the beans with.  Pour in the beans and let them roast.  If you do not want it too dark, have it lighter by roasting it for less time.  You can make adjustments for different coffee textures as you experiment.

The satisfaction that you will get will more than make up for the trouble that you have by roasting your own coffee.  Ignore the advertisements and experience for yourself how superb coffee really is.  After that, you will never believe the boasting of coffee companies who say they have the best coffee in the world.