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    Barbecuing a quintessential american tradition

     

    Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer. Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues in their backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard! A few simple tips, courtesy of Hormel Foods, can make your next grill-out even easier: • Marinating musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or canola; and seasonings, such as herbs and spices. For a no-mess solution, try a pre-marinated variety of Hormel® Always Tender® pork. • Barbecue in bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover treat. • Fire up a fast-cooking feast: To spend more time with guests instead of the grill, choose a pre-cooked variety of barbecue meat, like Lloyd's® barbeque fully cooked ribs, which cuts cooking time to less than five minutes. Just heat and eat! • Deck out your deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates. Now that the days are long and school is out, it's easy to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you'll love the convenience.

         
    Barbeque and grilling blunders learn to eliminate outdoor cooking mistakes that kill your cookout

     

    : Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal. No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours.

    Or the meat is burnt or cooked too long. These mistakes are made time and time again because your average backyard cook usually does not know any different. He does not automatically know How to Barbeque. Here are some of the more common mistakes and do's and don'ts made in bbq grill cooking: 1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside. 2) When using a charcoal grill, try to start the fire without charcoal lighter fluid.

    Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal along the way should the coals burn out along the way. 3) Never poke the bbq meat with a fork after cooking has begun.

    This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender.

    Use a long set of tongs to turn the meat. 4) Lower the heat. Except for grilled steaks, which need a quick searing, cook slowly over low to medium heat.

    Lower heat is much more manageable and it will make the meat tender and juicy. 5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups. 6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

    7) After removing the meat from the bbq grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the cooker will cause all the juices to flow out of the meat and onto the platter. Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

    Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?...Maybe the Food Network will come looking for you.

         
    Barbeque techniques two methods to consider

     

    When it comes to barbequing, there are two main schools of thought for the techniques that you can use. The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors. The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250єF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time. No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it. If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours. As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

         
    Barbequed ribs kansas city style

     

    Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails. Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants. As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking. Kansas City Style Dry Rub: 1 C sugar Ѕ C paprika ј C kosher salt ј C celery salt 3 tablespoons onion powder 3 tablespoons chili powder 2 tablespoons cumin 2 tablespoons black pepper 2 teaspoons dried mustard powder 1 tablespoon cayenne pepper Classic Kansas City Style Sauce: 1 teaspoon seasoned salt 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon mild curry powder 1 teaspoon paprika Ѕ teaspoon ground allspice Ѕ teaspoon ground cinnamon Ѕ teaspoon mace Ѕ teaspoon freshly cracked black pepper Ѕ teaspoon cayenne pepper 2 C ketchup ѕ C dark unsulphered molasses Ѕ C white wine vinegar

         
    Basic cookware explained

     

    What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well. Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive. Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit. Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday. The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing. Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

         
    Bbq grilling versus smoking the great debate

     

    We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience. Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing. BBQ Grilling Grilling is of two types: direct and indirect. But before going into the details, let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we'll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts, etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods. Now we will move on to smoking. BBQ Smoking Smoking is the finest way to cook food, even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal, suited temperature for smoking is between 200-225 degrees. If you cook the meat until it's 165 degrees in the middle, it would make the meat more tastier, as the smoke flavour gets deep into it. For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood. Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes. There are smokers running in gas and charcoal. But the heat coming from any type of smoker is a cooler one, which is why it takes a lot of time to smoke. Now to end with it, barbecuing has to undergo one more process, that's topping it with sauce. In fact it is the topmost ingredient, which one can't omit while barbecuing. Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked, because, sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

         
    Bbq myths getting you down

     

    If you're cooking your food properly on your barbeque, you're getting delightful results every time. However, all too frequently, people are falling victims to very common barbeque myths. It's not because we're gullible or stupid in any way. Many barbeque myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are. For example, many people love to try to get perfect grill lines on their barbequed foods. Either straight lines, or the more fancy criss-crossed ones are often accepted as a sure sign of the expert barbeque chef. What this involves is flipping your meat, so that the lines are on the both sides. However, many people don't ever get to achieve this art form because they have fallen victim to one of the main barbeque myths. They believe that flipping or poking your grilled food makes it tough – this is a myth. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly. While you read up on the swath of information available for providing tips and tricks for the best results on your barbeque, make sure that your source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author “thinks” rather than what is actually known. The belief that poking or flipping your food will let all of the juices out and make it tough would only work if your food was shaped exactly like a balloon – which it isn't. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your meat with a fork while it's on the grill, you may pop one or two cells, but it won't let all of the juices out…only that of the cells you've punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you'll lose a great deal of your juices, but other than in a horror movie, there really isn't any reason to treat your meat that way. Similarly, flipping your meat doesn't let a great deal of the juices out either. After all, flipping doesn't puncture any of the cells, so as long as you don't flip it and smack it hard, then you won't lose much by the way of juices at all. Be gentle…it's already dead! The problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry. So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food will always be good and juicy, just like the pros do it.

         
    Bbq safety tips

     

    When it comes to barbecuing, what could be more fun than whipping up sumptuous food on the grill in the company of family and friends? The thing of course is finding the right place for grilling and barbecuing. One favorite spot among true barbecue aficionados would be their very own backyard or outdoor kitchen with their own brick barbecue pit. Actually, any outdoor area is a potential spot for a barbecue but truth be known, the best places for a barbecue are the safest ones. Choose a location for your BBQ grill that is away from trees, leaves, brush and overhanging limbs. Do not setup your gill in a high traffic area where someone may accidentally brush up against the hot grill. When barbecuing in your backyard, be sure that you're 5 to 10 feet away from your house or any material that can potentially catch fire. Also, be sure the grill is stable and is away from children or pets that may bump into it. It would also be a good idea to have a water supply nearby like a garden hose. If you live in an apartment building with a balcony or rooftop or any other outdoor space, be sure to consult with your building administrator (or in some instances, your local fire department) regarding specific restrictions. Generally, using charcoal and gas grills indoors or anywhere above the first storey is prohibited so you may want to consider electric grills instead for your barbecuing efforts. Another great place to barbecue is in a campsite. Camping is such an exciting way to experience the great outdoors and barbecuing food over a campfire is definitely one of those practical yet cozy things you can do. Just be sure that you are at least 15 feet away from your tent and other camping gears. Protect yourself by using the correct BBQ utensils such as oven mitts, thongs and a good spatula. Avoid wearing loose clothing while near the grill. Always leave the lid to a gas grill open when lighting the fire so the gas does not build up under the cover. If the fire does not initially start, turn off the gas, leave the lid open and wait for at lest five minutes before trying again. It is always a good idea to give your grill a checkup before using for the first time of the season and always store your tanks outside in a upright position where the temperature will never go over 125 degrees. Of course, it's not just the atmosphere of being outdoors that can make a barbecue fun and special. It's also in the delicious barbecue dishes that you share with your loved ones. To make it all the more special, try a variety of BBQ rubs, marinades, salsas and BBQ sauce to capture the true taste of great outdoor barbecuing.

         
    Beam me up scotty

     

    Living in a high tech kitchen As I try desperately to fasten the storage drawer at the bottom of my oven back onto its rails, I find myself dreaming about a “Smart Kitchen”, you know one that does everything for you. Well, okay I thought that it was maybe a little far fetched but as I looked into it a little further I realized that it’s not that far off after all. If I had the Miele’s MasterChef wall oven I could cook and bake much faster and more evenly with the use of conventional and convection cooking. While they may be expensive, wouldn’t it be worth the money for The Beyond Microwave Oven that is programmed to read more than 4,000 UPC bar codes? Think about that for a minute. I could throw a box into the microwave and by reading the UPC code it would know whether it was cooking chicken or popcorn. Of course the most obvious benefit of that would be I would no longer have to cross my fingers and hope I picked the right cooking time. I hate burned popcorn…but I’ve gotten used to it. Salton now has the Beyond Bread Maker. Are you sitting down? This handy dandy machine will scan the bar code and then prepare bread and cake mixes according to package instructions! I wanted to know how it gets to the fridge to get the eggs but wondered too soon as I read further and found that they are working on appliances that will network with each other. With so many homes going wireless I guess it was a short leap to having a stove with the capability of checking in with your fridge and cupboards to see what ingredients you already have to make the recipe that your computer has suggested from the Internet. Wasn’t that movie I, Robot about machines that revolted? Freaky. My two favorite things are TV and eating (not in that order) so imagine my delight when I found the LG Electronics' side-by-side television refrigerator. With its 13-inch LCD monitor on the freezer door I would never have to leave the kitchen. I had better hope they come up with an exercise bike that works out for me or I am going to be in big trouble! Along that same line though is a truly great idea that I could get into. They have put a digital screen on the fridge door that holds the family calendar as well as an appointment calendar. Every mother is going to love that one! For more information on it check out microsoft/canada/home/styleandhome/2.3.27_thedigitalhomecookinginthehightechkitchen. asp I heard once that you shouldn’t put frozen food in the oven with the timer set for later as the warming up process could be unhealthy. Good sense or wives’ tale? I’m still not sure. Whether that is true or not doesn’t really matter anymore because there's Whirlpool's Polara refrigerated range. This will allow you to put your casserole into the oven on your way out the door in the morning and it will keep it cool and then cook it when its time. Do they have anything that would go to work for me instead? Take a visual wander through salton for some great ideas in high tech appliances. If this keeps up I will very soon be able to sit on the sofa eating bon bons and watching the soaps while my oven and refrigerator confab over the bar codes to decide what to make me for dinner. What I am really waiting for is the invention that sweeps the floor for me at the press of a button. How cool would that be? I think the built in vacuum system that lets you sweep with a broom and then push it into an opening along the baseboard where the vacuum sucks it up is about as close as we’ll get. I’m not complaining because with all of the things they come up with day after day I think someone was really thinking on that one. There is a coffee maker that can recognize your cup and make the coffee to your liking. I personally think the Talking Trivet that tells you when your food needs reheating or that it is hot and ready to eat is kind of creepy. What if it malfunctioned and was talking to the TV in the fridge door in the middle of the night? I guess that would be when the high tech security system of the future would kick in and arrest them both. I guess if Big Brother is coming (already here??) we might as well gain from the technology to make our monitored lives easier. It’s weird to think though that someday soon our homes will have lives of their own and very little need of us. It will be empty nest all over again!

         
    Beat the summer heat with crock pot cooking

     

    Beat the Summer Heat with Crock Pot Cooking When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn't require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family. So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce. This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity. Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well. Benefits of Crock Pot Cooking In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day. Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish. Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star. While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes. 664

         
    Beryl cook s art quirky uk artist

     

    Beryl Cook is one of Britain's most talented and amusing artists. Beryl's pictures feature women of all shapes and sizes enjoying themselves. Born between the two world wars, Beryl Cook eventually left Kendrick School in Reading at the age of 15, where she went to secretarial school and then into an insurance office. After moving to London and then Hampton, she eventually married her next door neighbour from Reading, John Cook. He was an officer in the Merchant Navy and after he left the sea in 1956, they bought a pub for a year before John took a job in Southern Rhodesia with a motor company. Beryl bought their young son a box of watercolours, and when showing him how to use it, she decided that she herself quite enjoyed painting. John subsequently bought her a child's painting set for her birthday and it was with this that she produced her first significant work, a half-length portrait of a dark-skinned lady with a vacant expression and large drooping breasts. It was aptly named 'Hangover' by Beryl's husband and still hangs in their house today. In 1964 Beryl Cook and her husband returned to the UK settling first in Cornwall and then later in Plymouth where, during the summer months, Beryl ran a boarding house for holidaymakers on the seafront. Beryl had now been painting for a number of years, basing her pictures on her everyday observations of people around her. By 1975 she had amassed numerous paintings that covered the walls of their boarding house. A friend took away a dozen or so and, to Beryl's surprise, managed to sell them all for around Ј10 each. Beryl was delighted and quickly increased her production. Her success came to the attention of Bernard Samuels at the Plymouth Arts Centre who persuaded her to mount her first exhibition featuring 75 paintings. It was a sell out. The rest, as they say, is history. An article quickly appeared in the Sunday Times Magazine, followed by exhibitions at the Whitechapel and Portal Galleries in London. Her first book 'The Works' was published in 1978. Her paintings were then reproduced as greeting cards and limited edition prints and soon her work was being featured around the world, tickling ribs from Kingston to the Cape, and generating considerable popular acclaim. This popular acclaim has been accompanied by serious critical appreciation, most notably with the inclusion of her painting in the fifth Peter Moores exhibition at the Walker Art Gallery in Liverpool where she was seen in the context of mainstream contemporary art, alongside Bridges Riley and Victor Passmore. The new Glasgow Museum of Modern Art has also recently purchased some of her original work, ensuring her a place in the annuls of British Art. Beryl Cook continues to paint and has recently moved from Plymouth to Bristol, to be near her family"

         
    Braising 101

     

    : The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat. For braising, foods are slowly cooked in a relatively small amount of liquid in a covered pot on top of a stove or in an oven. This is closely related to stewing, although with less liquid and bigger pieces of food, usually. Large saucepans are ideal for braising. The versatile Dutch oven is my favorite and can be used on top of the stove or in the oven. Contrary to the general rule that healthful foods should be prepared as close to mealtime as possible, braised dishes are often times better when prepared the day before. This waiting period allows the flavors to meld. In addition, when these dishes are refridgerated, any fat forms on the surface allowing easier removing when reheating. How to Braise

  • Start with sturdy cuts of meat and season them well.
  • Brown on all sides and transfer to a plate.
  • Add an aromatics, such as onion and celery and cook them according to the recipes instructions.
  • Return meat to the pan, pour in the liquid, and bring to a boil.
  • Cover the pan and cook over low heat.
  •      
    Breadmakers for easy baking

     

    A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmaker since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic baking has become possible and more convenient. As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place. Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that sourdough starter may be added to the ingredients to prolong the shelf life of the breads. Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi - a Japanese rice bread. Considerations in choosing a breadmaker: - the over-all capacity of baking loafs - the quality of bread produced - the duration of time it takes to make one loaf - the featured programs - type: may either be single loaf breadmaker or multi loaf breadmaker However, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself. Doughy loaf This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over. Small bread Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller. Collapsed or flat-topped bread Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure. Bread sticking in the breadmaker pan This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well. Too much rising of the loaf This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance. One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine.

         
    Build a better burger with 16 ingredients or less

     

    Simplicity may be the key to earning $50,000 this year. For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search for America's best burger, judges are looking for entries to include a maximum of 16 ingredients. "In the past, there has been no limit on the number of ingredients," says head judge James McNair. "We're simplifying the contest by paring down the number of items used." McNair suggests that contestants reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating traditional ingredients from their country of origin. From shiitake mushroom ketchup, Cuban pickle salsa and banana duck chutney to tzatziki with feta, Creole honey mustard and chermoula mayonnaise, winning burgers have included a range of exotic flavors from around the world. So, the question remains, can you build a better burger with 16 ingredients or less? McNair says yes. In the past 15 years, four grand prize winners used 16 ingredients or less to create their unique burgers. Last year's $50,000 winner, Barry Rosenstein of Elmhurst, Ill., used a record 35 ingredients to build his Sweet and Spicy Red Fez Burgers. "All of the judges were very impressed with the taste and presentation of Barry's burgers, but the length of his recipe was a bit daunting for the average person to re-create," says Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger. "For 2006, we want burgers that are creative, yet accessible to everyday cooks." McNair recommends reading "Build a Better Burger," published by Ten Speed Press last year, to see all of the previous winning recipes through 2004 and get tips on cooking burgers on the grill. Build a Better Burger accepts entries from May 15, 2006 to August 21, 2006. For complete contest entry rules, visit build abetterburger or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, P. O. Box 248, St. Helena, CA, 94574-0248. Build a Better Burger is not open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger grilling cook-off on September 30, which will be judged by a renowned panel of chefs. Build a Better Burger is sponsored by Sutter Home Family Vineyards, National Cattlemen's Beef Association, the California Avocado Commission, Colavita Olive Oil, Barbeques Galore, Grey Poupon, Snyder's of Hanover and Kettle Chips. Napa Valley Basil-Smoked Burgers Makes 6 PESTO MAYONNAISE 2/3 cup mayonnaise 2 tablespoons prepared basil pesto PATTIES 2 pounds ground sirloin 1/4 cup Zinfandel 1/4 cup minced fresh basil 1/4 cup minced red onion 1/4 cup fresh Italian bread crumbs 8 sun-dried tomatoes packed in olive oil, finely chopped 2 teaspoons garlic salt Vegetable oil, for brushing on the grill rack 8 large fresh basil sprigs, moistened with water 6 large seeded sandwich rolls, split 6 slices Monterey Jack cheese 6 red leaf lettuce leaves 6 (1/4-inch-thick) large tomato slices 6 paper-thin red onion slices, separated into rings 6 fresh basil sprigs Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls. When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute. Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve. With 16 ingredients, this burger took the grand prize in 1990.

         
    Cake decorating book make your cake look more delicious

     

    Everyone loves to eat cake, which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up to the maximum level. Now with the help of cake decorating book one can easily decorate the cake and make it look more rich and delicious. These books are specially designed for preparing cakes. They also provide you with additional mouth watering recipes and tips to make your cake more delicious for consumption. Cake Decorating Book is a perfect choice to decorate the cake. This book provides you essential tips, together with illustrated pictures to decorate your birthday cakes, Christmas cake, wedding cake and party cake. If you want to decorate the cake for any special occasion then you need to purchase a cake decorating book. Now days you can find huge collection of such books online. This book can help you to decorate your cake in a professional manner. Cake Decorating Books not only help you to decorate your cake but it also helps you to make your cake delicious, which is an added advantage. Cake decorating book, which is offered online, requires no fundamental experience. With the help of cake decorating book you can prepare exclusive decorated pastries or cakes. This book is published in such a way that no one can refrain oneself from making a decorated cake. Each chapter carries new ideas and tips. It is necessary that one should decorate the cake as it gives a distinct and appealing look that creates the desire to eat it. This cake decorating book is also perfect for beginners, which gives step by step instructions and guidance.

         
     
         
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