White Peppercorns – Hot, Hotter, and Hottest

Fans of peppercorns and spices may have a taste for hot dishes. Then, there are those that truly love the hottest peppercorns that they can find. Yes, while some may be a little nervous when it comes to trying out a supremely hot peppercorn, others will look for the hottest peppercorns that they can purchase. For those that want to buy the hottest of the hot, white peppercorns may be the right purchase.

Now, that does not mean that the enjoyment value of eating dishes with white peppercorns is removed due to the ‘hotness’ levels. On the contrary, the value of the dishes is greatly increased. Hot dishes can have tremendous value to those that want something special out of their meals. They have a love for those dishes known for being hot and spicy. It is not always easy to find a dish that can meet the high expectations of those that love spicy foods. Thanks to the inclusion of white peppercorns into the preparation of the food, the ability to get the ‘hottest of the hot’ is possible.

And, by the way, it is also possible to make a dish only mildly hot by adding white peppercorns. There are those that may be wondering how the inclusion of ‘super hot’ white peppercorns can lead to only a mild or medium heat levels. The answer to this is rather obvious: just add small amounts of white peppercorns to the mix. A small dash can have a minor effect and a large amount can deliver a major impact. Just add the amount you would feel comfortable with. It is as simple as that.

White peppercorns are common ground into a fine powder. This makes the spice very easy to add to any food item you are preparing. More importantly, you will be able to effectively measure the amount of spice you add to the meal. This way, you can feel confident that you are adding the appropriate levels. It is also advised that even if you like your meals to be especially hot, you should add small amounts at first and slowly increase the levels with future meals. Why is this? If the result ends up being too hot for your liking, you probably will not want to eat the meal.

If it is a little less then you should slowly increase the amounts with future meals until you reach the level you are happy with. If it turns out you go over your comfort levels, just reverse back towards the amount you are comfortable with. Sure, this can be a little bit of trial and error but that is sometimes the fun of preparing meals with white peppercorns. As the saying goes, some like it hot. Then there are those that like it really hot. (And some not so much) No matter where you stand on the ‘heat scale,’ liberal doses of white peppercorns can help you get there.…

Easy Christmas Cookie Recipes – Merry Cherry Drop Cookies

These delightful cookies are bursting with cherries, nuts and spices.

1 cup butter, softened

1 cup sugar

1/2 cup packed brown sugar

4 eggs

1 1/2 teaspoons vanilla extract

4 cups all purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 1/2 cups walnuts, chopped

3 cups maraschino cherries, chopped

2 2/3 cups raisins

Directions

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, sugar and brown sugar. Add in the eggs, one at a time, beating well after each one. Beat in the vanilla.

In a separate bowl, combine flour, salt, cinnamon and nutmeg; gradually add to creamed mixture. Stir in the walnuts, cherries and raisins.

Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake for 16 to 18 minutes, or until lightly browned. Let cool.

Makes 168 cookies.

=> Easy Christmas Cookie Recipes: Coconut Macaroon Cookies

These coconut cookies are a long-time holiday favorite.

2 1/2 cups flaked coconut

1/3 cups all purpose flour

1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, combine coconut, flour and salt. Add milk and vanilla; mix well (batter may be stiff).

Drop by tablespoonfuls onto prepared baking sheets. Bake for 15 to 20 minutes, or until golden brown. Let cool.

Makes 18 cookies.

=> Easy Christmas Cookie Recipes: Cream Cheese Delight Cookies

These delectable cheesecake cookies are guaranteed to melt in your mouth.

1/2 cup butter flavored shortening

1 (3 oz.) Pkg. cream cheese, softened

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon salt

Maraschino cherries or candied cherries, halved

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a small mixing bowl, cream together shortening, cream cheese and sugar. Beat in the egg yolk and vanilla.

In another bowl, combine the flour and salt; gradually add to the creamed mixture.

Drop by teaspoonfuls 2-inches apart onto prepared baking sheets.

Top each cookie with a cherry half.

Bake for 12 to 15 minute, or until lightly browned. Cool completely.

Makes 24 cookies. …

How to Properly Clean a Whole Shrimp

Before cooking the shrimp, it is very important that you clean it first no matter how fresh or frozen it is. If you want to know the ways on how to clean whole shrimp you must prepare the needed equipments such as the plastic toothpick, plastic bag, colander, and gloves if you do not want to risk hurting your fingers.

If you would not clean fresh shrimp but a frozen one instead, see to it that the shrimp has thawed completely. Shrimps can be cooked easily so never use your microwave when defrosting the frozen food. Once the shrimp is completely ice-free, you can start taking out the unnecessary parts. Hold it at the middle part and pull out the head if you do not want to include it when cooking. Some people also take out the short hair-like part just benefit the body of the shrimp. Those were not actually hair but their feet. Take out the soft covering that serves as their shell and the tail if you wish. The parts that you would have to remove actually depend on you and on the dish that you would prepare using the shrimp as the main ingredient.

You can also remove the veins when you clean fresh shrimp as well. A small toothpick will help you take the veins out. A paring knife will also help you take the veins if you want something sharper. When buying it fresh, you can ask them to devein the shrimp for you so you would no longer go through the hassle of deveining it. Anyways, they know the best techniques on how to clean whole shrimp than you do.

By the time you are done cleaning and deving the shrimps, you can put it in a bowl. Then use cold water to wash it thoroughly. This is to make sure that the leftovers and other parts will be removed as well.

When you try to clean the shrimp it is important that you do the process with care. Unlike other meats, shrimps are very vulnerable and can be minced immediately if not handled gently. Buying fresh shrimps and cleaning it on your own is actually more advisable than buying the pre-peeled or frozen shrimps in the market. The flavor and the storage life of the shrimp will last longer compare to the frozen meat or pre-peeled that are readily available for cooking. …

Roasting Tips for a Moist and Tasty Turkey

There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be based every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.

Completely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. A 20-pound turkey takes about two or three days to thaw completely. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria , or if it is the outside meat will be discharged out before the center is done.

Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.

Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.

Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the baking sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.

Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3 / 4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.

Estimated Cooking Times

Wt. of Turkey Unstuffed Stuffed …

Leather Sofas and Dining Chairs

Over recent years in order to attract more clients to their promises Many bars, restaurants and pubs have chosen to refurbish their interior with leather sofas and leather dining chairs. As leather furniture has always been regarded as expensive and opulent, this gives an instantly classy look to any setting and the comfy look of deeply upholstered leather sofas make any room look very informal and welcoming that encourages customers to stay longer and hopefully spend more money!

Leather dining chairs have become extremely popular over the past few years for restaurants and for bars and pubs that rely on food sales to generate income. Licensees have been attracted by the expensive look of leather and also because they perceive these chairs to be low in maintenace and strong. However, the leather dining chairs and leather sofas are available on the market now, vary greatly in quality and frame strength and it is important to ask the right questions before parting with money.

To reduce costs some suppliers buy chairs from manufacturers who use rubberwood to make the frames because this timber is cheap but does not give the same strength and longevity as more traditional timbers like beechwood, ashwood or birchwood. People often do not consider the frame structure of a leather sofa, but if it is poorly constructed or made from inferior timber this can greatly reduce the life of the sofa as often a broken frame is uneconomical to repair. The same applies to leather dining chairs, which if the frame becomes loose are at best inconvenient to sit on and may become dangerous without costly repairs are undertaken.

Now there are many types of leather and faux leathers available that are very difficult to distinguish from the real thing so it is important to know exactly what has been used. Aniline and semi aniline leathers have a natural look and feel, are breathable and give a high comfort level. Nubuck leather is an aniline leather where the face has been brushed and has a velvety feel, is breathable, soft to the touch and comfortable. Bycast leather is made when the leather skin is split and usually the bottom layer is used upon which a process is used covering the leather with a protective polyeurethane coating. It is very hardwearing, has an attractive uniform appearance, and has the advantage of being lower in price than conventional leathers.

This is most often used now for commercial settings where price is often an important factor. For Pvc imitation leathers, a woven fabric base has a coating of polyvinylchloride applied and the grain effect is made by a pressure roller running over the material. In this way any number of designs can be applied, depending upon the design on the roller. The feel of this material is generally harder and less giving than PU fabrics. Today faux leather non woven Pu leather like fabrics are so effective in imitating the real thing, that even people within the leather industry may …

Concept Vision and Objectives For Opening a New Restaurant

My restaurant will be a French-American Bistro called the Brasserie II. The cuisine will consist of French food such as Steak Diane, escargots, and Frog Legs Provencal. Obviously there will be burgers and deli style sandwiches for customers who don’t prefer the French cuisine. There will be a full-scale bar located in the restaurant with some high quality spirits and cocktails being served. There is already a restaurant in Portland named the Brasserie Monmartre. Competition will be at a high level to convert people to frequenting our restaurant.

Vision:

In about 3 years after opening, I see the restaurant as becoming a profitable organization. There is no plan of opening a new restaurant anywhere else even after the restaurant exceeds its revenue goals steadily for some years. Instead, a possible expansion may include opening up a new floor to the restaurant depending on the location and the actual building the restaurant is in.

To meet my goals for this concept restaurant, I will want a four year degree in college rather than a 2 year degree. This will make my background more credible to investors. I would like to have more experience and teaching in marketing and accounting to maintain maximum profits in the restaurant.

Uniqueness:

What makes our restaurant unique is the level of customer service. An example is calling the customer by name. This is achieved by looking at the name on the check or credit card and remembering it. If there is a repeat customer, the servers, bartenders, etc. will be able to greet that person and call them by there first name. That will make them feel welcome and they will want to return.

Location will be a major part of the restaurant’s success. We will be located near the MAX line. Parking is horrible on a Friday or Saturday night. Customers could use the MAX line as a form of cheap, reliable, and safe mode of transportation. Also if a customer has too much to drink at the bar, they don’t have to worry about driving and receiving a DUI.

Mission:

Our Mission Statement: “We will provide the best dining experience through our customer service. We will keep customers and their families wanting to visit again and again.”

Environmental Analysis of Major Environmental Factors

Introduction:

There are many relevant facts about the Portland area that will contribute to the success and demise of my restaurant concept. The most basic most common facts surrounding this issue are that the population of Multnomah County (Portland) is about 650,000. That is not including suburb cities such as Beaverton, Hillsboro, and Gresham.

With the population over half a million plus just in the city it is important to know the average income of employed individuals. That figure is averaged out to be about $34,500 annually. This fact is obvious that people will be spending money at the establishment with that amount of income.

The plan is broken down into about 6 different sub-categories. These factors that influence the marketing …

How To Choose The Best Catering Companies For Your Special Events

In every special event, whether it’s a wedding, a corporate affair, or just a small gathering with family or friends, the food served will have a huge impact on how the event will go and how it will be remembered. In fact, it has been proven countless times that the food department can save the day even if other components of the event fail. That’s why the service of the most trusted catering companies, event experts say, is always in demand all year long. People today don’t want to take risks when it comes to the food they serve for that special affair. And with the vibrant food scene and the establishment of the best restaurants, they know that their guests’ preferences have evolved and grown to become more discerning and discriminating.

Once you have found a caterer who can deliver hot, fresh and delicious food on time and can provide impeccable service during the big day, almost half of your work of organising the event is done. And so, to help you choose the best catering companies for your special events, check out some factors that you need to put into consideration.

Meet with the caterer personally. Don’t be blinded by snazzy brochures and impressive websites. Don’t try to iron out complicated details with just a single email. Try to meet your caterer in person not just to discuss the plan, but also to observe if they’re the type of people you’ll love to liaise with.

Do food tasting. Food is an extrasensory experience. To enjoy it, everything about it should be great, too. Everything, from the presentation to service to the plate it’s placed on, will influence how you will experience catering, most experts say. So make sure you discuss all these with your caterer weeks or months before the event.

See the venue for yourself. For caterers who are serious about their craft, food is performance. So your venue should be the perfect stage for it. For instance, how can your guests enjoy that delectable cheese fondue when you find out on the day itself that there’s no outlet to plug the fondue machine into? So scope out the venue first before making requests to the catering company.

Inquire about the rates of the different packages offered. Be upfront about the budget – if your caterer is good, they can tell you what you can and can’t do with it according to their rates. Don’t expect them to bring down their prices for you, but they can work with you so you can achieve the most realistic version of your vision.

These are very important factors that you should look into before hiring a catering company. For more information and tips on this, click here.…

Makeup – Top 10 Ingredients To Avoid

1. Methyl, Propyl, Butyl and Ethyl Parabens.

Why used? A preservative. It’s cheap.

Where used? Shampoos, makeup, moisturizers, toothpaste and food.

Dangers: A report in the New Scientist 2004 stated that in an analysis of 20 breast tumors that “high concentrations of para-hydroxybenzoic acids (parabens) [were found] in 18 samples. Parabens can mimic the hormone estrogen, which is known to play a role in the development of breast cancers. The preservatives are used in many cosmetics and some foods to increase their shelf-life.” The jury is still out on whether parabens are to blame. But even the American Cancer Society says that more research has to be done to establish if parabens have an effect on breast cancer risk.

What to look for on labels: Anything ending with the word paraben.

2. Diethanolamine (DEA).

Why used? A wetting agent and provides a rich lather.

Where used? Shampoos, lotions, creams and other cosmetics.

Dangers: This isn’t harmful in itself but it can react with other ingredients in the cosmetic formula to form a potent carcinogen called nitrosodiethanolamine which is absorbed through the skin and has been linked with stomach, oesophagus, liver and bladder cancers.

What to look for on labels: DEA, diethanolamine, or DEA-related ingredients, including: Cocamide DEA, Cocamide MEA, DEA-Cetyl Phosphate, DEA Oleth-3 Phosphate, Lauramide DEA, Linoleamide MEA, Myristamide DEA, Oleamide DEA, Stearamide MEA, Triethanolamine (TEA), TEA-Lauryl Sulfate.

3. Diazolidinyl Urea.

Why used? It’s a preservative.

Where used? Many cosmetic, skincare products and shampoos, conditioners, bubble baths, baby wipes and household detergents.

Dangers: Established as a primary cause of contact dermatitis (American Academy of Dermatology). Contains formaldehyde, a carcinogenic chemical, is toxic by inhalation, a strong irritant, and causes contact dermatitis.

4. Sodium Lauryl/Laureth Sulfate. (SLS and SLES)

Why used? A foaming agent. It’s cheap.

Where used? Car washes, garage floor cleaners, engine degreasers, soaps, shampoos, detergents and toothpastes. Used in 90% of products that produce foam.

Dangers: Skin and eye irritant. SLES is somewhat less irritating than Sodium Lauryl Sulfate, it cannot be metabolised by the liver and its effects are therefore much longer-lasting. In the same way as it dissolves the grease on car engines, sodium lauryl sulfate also dissolves the oils on your skin, which can cause a drying effect. It is also well documented that it denatures skin proteins, which causes not only irritation, but also allows environmental contaminants easier access to the lower, sensitive layers of the skin.

Perhaps most worryingly, SLS is also absorbed into the body from skin application. Once it has been absorbed, one of the main effects of sodium lauryl sulfate is to mimic the activity of the hormone Oestrogen. This has many health implications and may be responsible for a variety of health problems from PMS and Menopausal symptoms to dropping male fertility and increasing female cancers such as breast cancer, where oestrogen levels are known to be involved.

5. Mineral oil

Why used? To hydrate skin. Because it is a left-over from the oil industry it’s very cheap. (In …

What Kind Of Food Preserver Do You Like To Use

We have a FoodSaver that I really enjoy to use when it comes to preserving food that I know I would like to eat later. But when you do get a foodsaver see that it is the one that you would like to work and would be easy for you to handle. I'm not real impressed with the roll storage, not bad for occasional use, but not real handy for production use. Adjustable seal times can be helpful. As long as it has a manual seal, adjustable seal time, and handles 11 "bag material, it will work. At least you can control the amount of time that you will need to seal your food or what kinds of food that you are sealing It Just depends on what you are sealing!

Now, if you can find one, there are other nice machine but some are expensive. I'm working on a custom mount for my foodsaver to minimize the problems associated with "high moisture" dishes. Oh, by the way, the newer models seem to have a defect moisture trap, that's another feature to check out.So that when you do open your food it will have moisture. Some of the foodsavers do not have that kind of features. You may end up eating something that is really dry.

My favorite TV show last evening, which is very well made and very thorough. I plan to use it for myself, at a single client location and for use by up to five of my Sunday afternoon culinary students to take their class projects home. Large department stores typically have a good price, including some of the top models. You can even go online to find vacuum bags and other accessories, I have found you can often get them cheaper there, even than large department stores.

Some of the department stores do not like to carry the vacuum bags because not to many use the foodsaver. A lot of people just like to use zipplock bags or other things that is just easy for them. They just want to take the time out to pull out the foodsaver and take the time go thourgh all the stuff after a long day of cooking and dealing with all the clean up mess. They would just like to clean and put away as fast as they can.

I have a FoodSaver and know that it'll smoosh the tar out of it if it's not partially frozen, yet when I put it in a rubbermaid, there is so much surface area exposed to air it worries me. I leave the meatloaf whole so it will not get crushed during the process.

When I do meatloaf, either leave it whole and double wrap it in heavy duty foil suggesting to the someone that they slice it cold prior to reheating or I make mini-loaves in muffin tins. They are the perfect single serving size for kids, require half the cooking time, and are easy to wrap and package …

What is Food Dehydration?

Preserving food by drying has been around as long as man has been hunting and catching his prey. The hunters would lie out pieces of meat and let the sun and wind dry them out naturally in order to have food for the future. This process would dry out the food, preventing the growth of microorganisms and decay. Everything needs air and water, and bacteria are no different. By drying, bacteria and microorganisms can not survive in the food. In addition, a hard exterior forms to help new microorganisms from entering the source.

Evaporation is the key to dehydration as all water is drawn out. The simple scientific principal behind the reasoning is that there is no way for a biological action to take place without water or air. Enzymes can present themselves in the form of bacteria, fungus, or naturally occurring autolytic enzymes within the food itself but without a source of food, they quickly die.

Throughout the centuries, people have denied the practice of food dehydration but have added several methods to obtain the same results. In addition to sun drying, there are now bed dryers, shelf dryers, spray drying, freeze drying and commercial food dehydrators. Your household oven can even be used as a tool to draw out moisture from a variety of foods.

Every culture in the world uses dehydration. Dried cod was a form of protein for many generations in Europe and the West Indies plantation owners would provide their slaves with the dried, salted fish. Jerky is well known today, made from beef and deer meat. Dried and salted reindeer meat is a traditional Sami food. Saltwater is used to pickle the meat for a few days then it is laid in the sun when the temperature is below freezing. Fruits are good candidates for drying, turning grapes into raisins. Mushrooms are great for storing to use in meals and are much more flavorful than canned. Vegetable bulbs, like chilies and onions also work well but most vegetables, however, are not due due to the removal of critical vitamins.

The most popular method of drying today by far, is using a food dehydrator. A food dehydrator is simple to use, dries the contents evenly, quickly and takes the guesswork out of how long and what temperature is recommended. It provides the heat source high enough to guarantee that microorganisms are unable to grow; airflow to circulate the dry air and even provides trays for holding the food while drying. The ease in preparation makes cooking so much easier and also more economic. Using dried fruits in recipes are wonderful when fresh is not readily available and kids love dried fruits and jerky for treats. No preservatives make dried food a healthier way of eating.

Food dehydration is the perfect solution to keeping food from spoiling and enjoying the taste in the days or months to come. It is not unusual to see treated foods with a shelf life of a year and is quick …