What is Organic Chicken?

Posted on: 20 April, 2007

Author: Davinos Greeno

People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are... People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months. Modem intensive systems of poultry production have produced cheap meat for...

Cooking Organic Vegetables is Toxic

Posted on: 10 April, 2007

Author: Denise M Palmer

We make the choice to buy only organic vegetables, knowing we are doing a great thing for our families and ourselves. We bring those organic vegetables home, throw them in a pot or skillet to cook them up, and serve them with a huge smile and sense of pride. But wait until you find out what we've REALLY done! SURPRISE! What we've actually just done is cooked all of the vital nutrients OUT OF THEM, actually changing the molecular structure of the food and rendered it TOXIC. I know, hard to believe, right? But it's true. And here's why. Raw...

How To Decide Which Espresso Coffee Maker Will Suit Your Lifestyle!

Posted on: 05 April, 2007

Author: Dean Caporella

There's little homework to perform before you rush out and buy the first machine you come across. Your lifestyle plays an important role. Espresso coffee makers now come in three basic models; manual,... Fully Or Super AutomaticThese are the "rolls royce" versions of espresso coffee makers. Be prepared to part with a good deal of the "green stuff" to purchase one but they are worth every cent, particularly if you are the type of person who needs coffee "drip fed" on a regular basis. Prices can start from as low as $300-$400 however, the top machines can set you back...

Triage - Processing Red Grapes

Posted on: 22 March, 2007

Author: Pierre Lafond

Wikipedia defines Triage as – The word triage is a French word meaning “sorting”, which itself is derived from the Latin tria, meaning “three”. The term literally means sorting into three categories.... Wikipedia defines Triage as – The word triage is a French word meaning “sorting”, which itself is derived from the Latin tria, meaning “three”. The term literally means sorting into three categories. The word was first used by a French surgeon during the Napoleonic wars. Overwhelmed by casualties he developed a system to determine who were the most seriously injured, who needed immediate attention, who could not be...

The Secret to Cooking: A Full Refrigerator

Posted on: 19 March, 2007

Author: Monica Shah

You intend to cook. To keep your kitchen full, you must have a consistent weekly food shopping plan. 1. Create a handwritten or typed grocery list. Post the list on your refrigerator. 3. Plan. Then update your shopping list for the week. To keep your kitchen full, you must have a consistent weekly food shopping plan. Isn’t it funny how we can plan our work weeks, our vacations, our family obligations, but somehow, we completely avoid planning in time to shop and cook?Here are the basics to making a food shopping plan that makes cooking accessible —even on weeknights. 1....

Secret Chili Restaurant Recipe - Three Bean Enchilada Chili

Posted on: 19 March, 2007

Author: Donna Hager

This chili restaurant recipe is a secret restaurant recipe called "Three Bean Enchilada Chili." This chili recipe is somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes and the enchilada sauce contains a secret ingredient as well. Three Bean Enchilada Chili - three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe! This chili restaurant recipe is a secret restaurant recipe because it specifically calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce...

When Its Cold Outside - Its Chili

Posted on: 19 March, 2007

Author: Donna Hager

There are as many different kinds of chili as there are cooks. Will the history of chili tell us where chili originated and what chili recipe is the best? Actually, I love chili anytime of the year, but during cold weather it is especially good, or as the novelist Margaret Cousins said, "Chili is not so much food as it is a state of mind. Addictions to it are formed early in life and the victims never recover. On cold, blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind."...

Basics of a Wine Collection

Posted on: 18 March, 2007

Author: michael brown

If you are new to collecting wine or have been at it for awhile this may benefit you. In this article I'll touch the basics of wine collecting and show you the exact information you need to keep track of anytime you add a new bottle of wine to your inventory. Remember before getting started have an idea of what type of wines you like and that you want to collect. Then figure up how many bottles you will drink per month and always make sure you buy more bottles than you plan to drink so you can build up...

Where and How to Store Wine

Posted on: 17 March, 2007

Author: michael brown

Having trouble trying to find where you should store your wine collection at? I have some tips that may help you with this task. Ask yourself the following questions before we begin. How many bottles of wine do you own or do you want to store? Where exactly in the house will I be storing my wine collection or outside the house if that applies to you? After asking yourself those two questions you'll be able to figure out what is the best wine storage option for you. You can store wine in a cool basement, a rented facility or...

East Coast Charlie Journal

Posted on: 15 March, 2007

Author: David Skul

In fact, taught me things I don’t think he ever intended to teach me like the fact that if it were not for the “lobstermen” of Maine like myself, my “Old Pop” and my friends down at East Coast Gourmet, it wouldn’t be possible for the rest of the world to enjoy the succulent taste of lobster year round. Tuesday March 13, 2007 May will soon be here and I will once again be off in search of the “ultimate catch”. “Ahh, the sea, she be a callin”, it’s what my “Old Pop” would say. A true “lobsterman” he was....