Times are tough and food is skyrocketing in price, making everyone get a bit more frugal with their shopping lists. That should never mean, however, that buyers should have to compromise on what they eat for dinner each night. If you know how to make BBQ chicken, you will be equipped with knowledge of a recipe that can be changed up every time it is made. Even better, it is super cheap!

The fact that it is quite a simple dish means that it can always be changed and will never get boring. It also means that it is great for feeding all sorts of hungry diners, whether it is a gang of kids or guests who are being entertained. Decide whether light or dark meat is to be used, with or without skin to achieve a different taste every time. Then, toy with recipes for different barbecue sauces and add a personal twist!

Cost-efficiency is always key, especially if there are a lot of members of a household. A reason this is such a great meal to make is because it calls for one of the least expensive meats but is big on flavor. There are many different sauces available in the bottle to give it a taste that anyone will enjoy, but it is also fairly inexpensive to whip up some homemade topping with ingredients that are likely already in the pantry.

One way to go about making this savory meal requires use of the oven and the stove. To make barbecue sauce, simply heat together brown sugar with ketchup and mustard, some spices of choice (including salt and pepper), a diced onion, and vinegar. Cook the chicken for a couple of minutes on the stove, until brown, then move it to a baking pan. Pour any type of sauce on top and give it 45-55 minutes in the oven at 325 degrees for juicy, delicious chicken.

If you choose to use the grill, warm it up on high heat first. Whether or not the chicken is marinated is entirely up to the cook--this is one way that you can have fun with the recipe and experiment with different flavors. Cook it on each side over a high flame, and then move it over to a lower one. Apply abundant amounts of your favorite sauce, then turn it after ten minutes and apply more. Cook it on this side until it has finished.

Anyone who knows how to make BBQ chicken knows that this is a popular meal that everyone loves. This is because the methods of cooking lock in juices for a delicious protein, and the sauce adds a little extra kick of flavor. There are plenty of variations that the cook can put on the recipe. It is simple and inexpensive enough that it can be served regularly and have a fresh new taste each time around.

Every component of a pizza makes it quality comfort food. Whether you like it over the top or understatedly simple, there are ingredients that can satisfy the pickiest palettes. When it comes to selecting a pie that you, your friends, and family can be happy with, the combination of ingredients are endless in creating your new favorite savory pie or sweet pie. From your toddler's whims to your grandmother's favorite toppings, you can order or make the perfect compromise for both.

For some, the dough is the most important aspect of the pie. It holds everything on top of it and provides a flavorful base. Because it is the largest element of each slice, it is a major component of the flavor profile. Therefore, restaurants pay close attention to the ingredients and type of crust they use to compliment the styles of pizza that they offer. You can top any sturdy dough with the sauce, cheese, and protein of your liking, but the crust has to be at the thickness and consistency of your liking. The snap of a thin crust or the chew of a thick one either draws your attention to the crunch of the dough or to the mouthful of ingredients blending together for more of a baked good experience.

Next, there is the sauce or as some prefer, no sauce at all. Many people are allergic to tomatoes and some people just don't like sauce. You can add an herb flavor with pesto, a roasted tomato flavor, a creamy garlic flavor, a ranch base, and the list goes on and on. The variety really lies in your ability to get creative with your choice of cheeses and other toppings.

It should be no surprise that at restaurants and at home, cooks have been experimenting with pizza toppings for a long time now. On one hand, in fine dining, you can find caviar, lobster, and beluga cheeses. On the other hand, in your neighborhood restaurant, the flavor profiles have changed slightly in order to enhance you overall experience. They've added herbs and cheeses to the dough, they've changed the recipe for their sauce options, they allow your whim to select the toppings that create the dining experience that give you that warm and satisfying feeling at home or dining in. The bottom line is that you're able to find the specific pizza ingredients that will please your individual or family's taste buds.

The kitchen is probably one of the most important and complicated rooms (besides the bathroom) to design or remodel in a home. Few rooms see so much activity and also challenge designers with such an array of practical, technological, and esthetic considerations. A new kitchen can be an excellent investment in most homes, which is why it must be a well designed kitchen or it can become a financial liability. Whether it is a remodel or a completely new kitchen in a new home, designing a kitchen that meets the requirements of being functional, aesthetically pleasing and be within your budget is on easy task.

Because kitchen design can be so highly specialized and complex it is a good idea to hire an independent kitchen designer before hiring a general contractor. Contractors tend to lack sufficient design experience and creativity needed for good kitchen design.

Kitchen designers understand how a kitchen works. The kitchen designer can analyze the family's lifestyle, interests in cooking and entertainment. The designer can ask questions, discuss needs and goals, appliance integration, and budget as well as considering ideas that the contractor or family members might not be able to come up with. By bringing in the kitchen designer early in the project it is possible to keep cost down considerably.

The kitchen designer while not having experience in engineering details can nevertheless assist with layout, choice of materials, and how the room will look and function. Because it is so easy to become overwhelmed by the number of available choices when it comes to design elements the kitchen designer is needed to help the homeowner when looking at design options such as, appliances, cabinetry, countertops, and flooring. The certified kitchen designer is trained to take your concept and turn it into a workable vision. They can coordinate materials and color to the best effect and define the best space usage as well as assist in other aspects of the kitchen design project such as electrical, plumbing, structural, flooring, appliances and tile.

In hiring a kitchen designer it is important to look for one who is certified. To receive certification the kitchen designer must have seven years of hands-on experience as well as course instruction in room layout, storage planning, cabinet installation and lighting design. The designer must pass a series of test administered by the National Kitchen and Bath Association (NKBA). As members of NKBA, kitchen designers keep up with all of the latest design trends as well as the most recent developments in materials and techniques. They can draw up fully developed plans in compliance with the NKBA's kitchen planning standards.

Most kitchen designers will have either be affiliated with a showroom or have an extensive portfolio to show off their work. They can manage an entire remodeling project, or just provide design services only. They have the ability to be able to create a warm, pleasant, interesting kitchen design and at the same time solve problems having to do with storage capacity, accessibility, functionality, ventilation, and lighting.

There was a time when many homes had a separate food pantry, or a larder as it was called, located just off the kitchen. They were a way to store food and utensils and a place for storing extra food during long winters.

About 100 years ago a food pantry or larder that was separate from the kitchen was the norm.
Often the pantry was located near the outer edge of the home where they could be at a lower temperature than the kitchen. The kitchen pantry continued to be a standard feature in the home up until World War II. But as kitchens became larger and more modern, the kitchen pantry fell out of favor.

When you have many families now purchasing their groceries in bulk they often find that they simply do not have enough space. Many typical kitchens do not have enough room for storing these bulk items. Many people when planning a kitchen remodeling tend to overlook the problem of storage. This is why in the age of warehouse buying the kitchen pantry, either the walk in type or a large pantry cupboard located just off the kitchen, is starting to make a big comeback.

Whether or not you are a professional chef or you just love cooking, you could certainly use a place for all of your cooking supplies and equipment. Kitchen pantries today can provide many storage solutions regarding everything from food and food preparation and paper products. A well designed kitchen pantry can meet the needs of you keep your family organized, and help to increase the resale value of your home. Also kitchen pantries are helping reduce the need for have so many kitchen storage units located within the kitchen itself.

When deciding on a kitchen pantry design, there are two questions you need to answer first: What will your proposed pantry be used for? Exactly how much space will you have to work with? If you have a small home you may just have room for wall cabinets and put out drawers, or install built-in hutch style cabinetry for storage solutions. Larger homes can accommodate a walk-in pantry, which can be a good thing to have if your kitchen lacks enough cabinetry. Also walk-in pantries are as popular today as kitchen islands as a new kitchen design trend.

Of course you need to think about exactly where the pantry is to be located. Kitchen pantries should be located between either the kitchen and garage entrance into the home or in passageways going from the kitchen and the dining room.

Kitchen pantries generally measure less than 100 square feet with good overhead lighting and electrical outlet for appliances.

Many of the pantries being designed now use custom cabinetry every bit as beautiful and creative as those you would find in the kitchens themselves, including details such as solid-wood cabinetry and sleek state-of-the-art hardware. This creativity can even extend to the design of the doorways of many walk-in kitchen pantries as well.

Having a functional and beautiful kitchen pantry requires some careful planning. Your kitchen pantry should be well designed and well organized to be better able to meet the needs of your family, and providing good storage solutions.

The bay tree has been sacred since ancient times. Even its name suggests greatness. Nobilis means renowned, and the bay branches were woven into wreaths of victory. Apollos temple was said to have its roof made entirely of bay leaves for protection, and bay leaf garlands were later used in architectural moldings. The genus Laurus is derived from the Latin laus, meaning praise. Yet this wonderful plant also has a prominent place in the kitchen, giving wonderful flavor to countless dishes, and wreaths of laurel are still made as beautiful craft projects to decorate our homes.

The Bay Tree, also called Sweet Bay or Bay Laurel, is indigenous to the Mediterranean and Asia Minor, though it is now cultivated in many temperate climates. It does not tolerate strong winds and very cold temperatures, so container growing is an alternative. In the wild, the tree can grow to 60 feet, though outside its natural growing area, it may not grow to more than 10 to 15 feet. Container plants generally do not get more than about 5 feet tall, though this is more than adequate if growing for kitchen use. The leaves maybe used either fresh or dried for culinary purposes. For crafts, the branches may be woven into wreaths while still supple and green, and will dry beautifully to maintain shape. If not from plants sprayed with poisons, wreaths are great for use both as a decoration and as a handy place to grab a bay leaf when needed for cooking.

Bay leaves are key ingredients in many spice mixtures, such as the French bouquet garni, and some garam masala mixtures. The leaves themselves are very stiff, with a strong vein and stem. Remove leaves from a dish before serving, to prevent any choking hazard. In making a garam masala, all the ingredients will be ground, so any vein or stem that has not been pulverized is easily removed. The bouquet garni herbs are used whole in a bundle and removed before the dish is used. Some dishes that typically use a bouquet garni are Boeuf Bourguinon, Osso Buco, Bouillabaisse, French Onion Soup and Cassoulet, among others.

Simple Garam Masala

One Tablespoon each:
Cumin Seed
Coriander Seed
Cardamom Seeds (removed from pods)
Black Peppercorns
Cloves
Bay Leaves, crushed
Cinnamon, crushed

Heat a dry skillet and toast each spice separately until fragrant, removing to a plate to cool. Place all together in a spice grinder or small coffee grinder used only for spices and grind to a powder. Remove any bits of vein or stem from the bay leaf, or pass through a sieve before storing in a glass jar with an airtight seal.

Bouquet Garni: there is no specific recipe for a bouquet garni. It is often prepared to suit the particular soup or stew. A common basis for bouquet garni is bay leaves, thyme and parsley. These are either tied in a bundle or wrapped in cheesecloth and immersed into the soup pot, to be removed later.

Other herbs, generally used fresh, are lemon thyme, sage, chervil, marjoram, oregano, celery leaves, tarragon, savory, mint, rosemary, chives. For a poultry dish, try using sprigs of thyme or lemon thyme with celery leaves or lovage, bay leaf and tarragon. For a pork dish you might try mixing thyme, mint, rosemary and bay. Make your own combinations.

Besides use in spice mixtures, use bay leaves in marinades, stock, soups, stews and gravies. Also, use in potato or other creamed soups, pate, curries, game and poached fish liquid. Boiled in milk they will flavor custard and rice pudding. Cooks instinctively add bay leaves to Creole, French and Spanish cooking. They are also an essential part of pickling spices. They are great used in combination with peppercorns, saffron, garlic, allspice, citrus, prepared and dry mustards.

Bay leaves are also said to relieve indigestion, relieve flatulence and stimulate the appetite. It is said that bay leaves deter kitchen insects. While there is no solid proof, many still keep a bay leaf in their flour bin, or rice and other dry staples. While this may or not work, it is best to maintain a clean pantry so as not to invite the pests.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Three different cakes came into my life through various avenues. The Wacky Cake was introduced to our family by my aunt, and it was a hit ever after. At the time, the marvel of the Wacky Cake was that it worked. It actually made a really good chocolate cake, using minimal ingredients. It uses no eggs or dairy. The fun part was the making three wells in the dry ingredients. Two of my sisters and I were allowed to pour in the liquid ingredients and Mom would combine them to bake.

The other two cakes are the Mayonnaise Cake, also chocolate, and the Tomato Soup Cake, which is a spice cake. That the Mayonnaise Cake works is no great surprise. Mayonnaise is made from oil and eggs, two ingredients often used in making a cake. The Tomato Soup Cake is a spice cake. Considering that tomatoes really are a fruit, along with the addition of quite a bit of spices, nuts and raisins, this cake is also delicious.
Following are the three recipes. I hope you will make memories with your family as my mom made for my sisters and I. When kids get involved in the making of something, they become curious to see what it tastes like. The fact that vinegar or mayonnaise or tomato soup is an ingredient in a dessert will be overlooked once the results are tasted. Their young lives will ever after be changed in wonderful ways.

Wacky Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup water

Preheat oven to 350 degrees. Grease an 8 x 8 inch square baking pan. Sift together the first 5 ingredients directly into the greased pan. Make three wells in the dry ingredients. Make one well larger, one medium and one small. Have your kids pour the oil into the large well, the vinegar in the medium well and vanilla into the small well. Pour the cup of water over all and combine until just mixed. Bake for about 30 minutes. Cool completely, then frost with your favorite frosting.

Tomato Soup Cake or Mystery Cake

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 can tomato soup, 10.5 ounces
1 cup chopped nuts
1 cup raisins

Preheat oven to 375 degrees. Grease two 8 inch round cake pans and line the bottoms with parchment. Sift together the first 6 ingredients and set aside. Cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add the sifted dry ingredients alternately with the soup, beginning and ending with the flour mixture. Beat well after each addition. Fold in the nuts and raisins. Pour into prepared pans and bake for about 30 minutes. Cool the cakes for 10 minutes before removing from pans. Cool completely and frost with an icing of your choice.

Mayonnaise Cake

2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon baking soda
Pinch of salt
1 cup water
1 cup mayonnaise
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour an 8 or 9 inch square cake pan. In a bowl, whisk together the first 5 ingredients. Add in the next three ingredients and beat until smooth. Pour into prepared pan and bake for 25 to 30 minutes or until cake tests done. Cool completely before spreading with your favorite frosting.

Make some memories today by making one of these delightfully different cakes.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

If you're a fan of fine seafood, you're sure to love the delectable lobsters found at popular online retailers such as Omaha Steaks and Kansas City Steak Company. As an added bonus, there is a wide variety of easy ways to prepare a delicious lobster dinner. So, when you're in the kitchen with your seafood, make sure to consider the following methods of preparation:

1. Steamed

One of the most popular ways to prepare lobster is steaming. The primary upside to this particular method is the fact that it leaves the meat nice and fluffy. This is particularly convenient for people who don't like the somewhat rubbery consistency of boiled lobster.

2. Boiled

Boiling is arguably the quickest and easiest way to prepare this food. As previously stated, this method tends to make the meat a little rubbery, but the short preparation time is typically worth the slightly rougher texture. Additionally, the melted butter with which the meal is served is sure make the meat flavorful despite its consistency.

3. Tails-Only

Lobster tails are becoming an increasingly popular entree among avid seafood lovers. By serving only the tails, you don't have to worry about cracking open claws and shells and get straight to the business of eating the succulent meat. So, if you love this seafood but can't stand all the work that goes into eating it, give the tails-only method of try.

Asian kitchens are truly elegant and symmetrical in nature because of the fine attention to finish and detail. If you're eying on getting the same clean and chic style, make sure you know the right colors to use, the decors and the materials. Consistency and symmetry are two of the most important qualities of an Asian kitchen. Here are a few guidelines for yours.

The Materials

Bamboo immediately creates a wonderful Asian feel to your kitchen. You can use bamboo independently as a plant decoration. However, other more creative ideas would be to split it then line your cupboards, one part of the wall or chairs. You can also line the lower areas of your island counter or sink. Smaller bamboo stalks with leaves can be glued on to cabinet doors and areas over the sink for a Japanese feel.

Silk is very versatile and adds some Chinese influence into your Asian kitchen. You can buy silk with beautiful prints and hang them on the wall. Other silks preferably dark red, orange and pink can be made into table cloths, mats and coasters. Install a wooden frame over the island counter and hang white silk on it together with pots, pans and utensils.

Chrome is very popular among Asians. Choose chrome silver or gold pans, pots and utensils. You can select your refrigerator, oven, stoves and sinks in this manner too. Accessorize drawer pulls and knobs with by choosing chrome ones. The gleam of this material will help add to the sleekness and symmetry that you are trying to create.

Asian Colors and Decors

Popular Asian colors are red, white, black and dark brown. To add an oriental feel, use some gold on red or black with red. Silver also provides a cooling accent. Chrome kitchen utensils, pots and pans will give a nice contrast. Use 3 to 4 main colors at most. You may want to use plants as well to neutralize everything. A single flower on a vase is stylish enough. Assorted fruits in a large bowl or dish also look great.

Setting chopsticks, Thai toothpicks and other native pieces will compliment your overall theme. Utilitarian rice chests are very aesthetic and useful. Hand-forged ironware are very bold as well so you may want to use one or two only at most. You can store condiments in them when not in use. Feel free to add or mix furniture with different Asian influences. Japanese cabinets will still provide a warm effect beside exotic woodworks from Korea.

Researching on the internet is a good way to find a good kitchen flooring option. There are thousands of flooring ideas and patterns and shopping the internet is a great way to begin your search for ideas. After you get some ideas in your head then go to a local kitchen flooring showroom to see some of these floors in person so you can narrow down your search. There is laminate kitchen flooring, tile flooring, hardwood flooring, carpet flooring and cork flooring. There is a kitchen flooring option for almost any specific need. But the most important aspect of your kitchen flooring option has to be practicality and durability.
Carpet
Carpet is not the best kitchen flooring option. It might feel wonderful on your feet but if you cook a lot, drink any beverages and have children, this option is not a good one. You need a smooth, stain resistant kitchen floor surface that is easy to clean. After you have your first flood from the dishwasher or an overflow from the sink, you will wish your carpet would just disappear.
Cork
Cork flooring is a great kitchen flooring option if you are interested in keeping your home "green". Cork flooring is used with all raw and natural materials. The joints do not use glue and the floor is extremely durable and slip resistant. It is easily cleaned and very comfortable on the feet. It is very popular kitchen flooring option and comes in many different colors. If you want a different look and you want to help the environment, cork flooring is the way to go.
Professional Opinion
It is important that you get an expert flooring professional to give you an educated choice for your new kitchen flooring. He will tell you that tile flooring is the best kitchen flooring. Tile flooring comes in countless colors and designs. You can even design your own tile floor in any of the patterns, styles, shapes and colors of the tiles. This kitchen flooring option is durable, practical and very easy to clean.
This kitchen flooring option will stand up to the test of time and after your first flood you will be extremely thankful. Tile flooring can be made of marble, slate or granite for a very classy appearance. There are ceramic tiles, porcelain tiles and quarry tiles to choose from for a beautiful kitchen floor. In terms of durability and looks, quality tile can match up with the best of floor materials.

Though not the biggest fan of soups, I do eat them and have quite a few really great and favorite recipes. Those soups I make are mainly quite hearty and generally very healthy. I like soups made with a leftover ham bone from whatever holiday. I freeze the bone with some of the meat still left on until needed. The great thing about ham bones to make soup is that they are already salted and it is not necessary to add salt to the recipe.

Ham Bone or Smoked Ham Hocks

My Mom and Dad perfected a ham and bean soup that is just spectacular and warming. It is homey but the flavors are tremendous. With that soup as a base for my knowledge, I experimented and came up with my split pea and vegetable soup that is just as delectable with slightly different ingredients. If a ham bone is not available at the time you decide to make a soup, look for smoked ham hocks at the grocery. These will be a good substitute. They will impart a smokier component to the overall flavor, and slightly less meat. If you want more meat in the soup, just cube a store bought slice of ham to add in.

Approximate Amounts Can be Varied

The soups I make are never absolutely specific in the ingredient amounts, because how the soup turns out is personal taste. Some prefer soups to be thicker, and some prefer a thinner soup. Adding water at the beginning is a guesstimate because the end result will depend on how long the cooking time has been, at what temperature, with the lid on or off, and other factors. Water can always be added back in to thin the soup later, if needed. Vegetables can be eliminated or others added in. Use this recipe as a base and change it to taste.

Split Pea, Vegetable and Ham Soup

1 leftover ham bone, with about a pound of meat left on, OR 3 meaty smoked ham hocks
1 onion, in small dice
2 or 3 carrots, in small dice
3 to 4 celery stalks, roughly chopped
1 medium potato, in small dice
1 pound green split peas
1 box frozen chopped spinach

Directions: In a large soup pot, place the hambone with meat, onion, carrot, potato and celery. Pour in water to nearly cover the ham bone or hocks; about 6 - 8 cups. Bring to a boil, cover, reduce heat and simmer slowly for about 1 1/2 - 2 hours. The meat should be getting tender. Add the bag of split peas and cook until the peas are mostly disintegrated; about an hour. Remove hambone or hocks and remove as much meat as possible and return meat to the soup. Add in the package of frozen spinach and allow to heat completely through. Stir well to disperse the spinach. Serve hot with some nice crusty bread, or corn muffins. Serves 8 to 10.

NOTES: This recipe can also be made with yellow split peas. All the ingredients could easily be placed in a large crock pot and slow-cooked all day. It can also be placed in a large heavy Dutch Oven, or enameled cast iron pot and slowly simmered on the stove or in the oven, on whatever temperature maintains a simmer.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

If you are online shopping and interested in weight loss and healthy cooking, the Paleo Online Recipe E-book offered at MyReviewsNow is the perfect cookbook for you! This delightful new book can help you prepare delicious, healthy recipes right from home, and, paired with regular exercise, can help you lose weight and keep it off.

The Paleo Online Recipe E-Book was written for enthusiasts of the Paleo-style of cooking, emphasizing the use of whole, naturally occuring foods. It is believed that the Paleo diet improves skin conditions like acne, while contributing to heightened physical fitness and significant weight-loss.

The book has over 370 recipes and contains dozens of photographs to help cooks through the preparation process. It is separated into 18 different sections such as red meat, soups, and snacks, so that readers can quickly find the dish they want to make. The recipes include dishes from every culture, meaning cooks from all over the world should be able to find both familiar and exotic dishes. Despite the vast array of food, the Paleo Online Recipe E-book strives to use only pure, inexpensive, common ingredients that can be found in any local grocery store.

Two of the best breakfast recipes are the bacon and spinach frittata and the apple and cinnamon omelet. Dinner recieps include Beef roulade, Chicken marsala, and a delectable rib roast with horseradish and herbs. Desserts range from traditional pumpkin pies to more exotic chocolate dishes.

The Paleo cookbook has earned accolades from numerous food enthusiasts including David Csonka of Naturally Engineered, Leigh Garcia from Paleo at Penn, and Tyson Harker of Start Being Fit. All three recommend the cookbook for newcomers to Paleo-style cooking as well as experienced chefs.

One of the Paleo cookbook's greatest accolades came from David Csonka of Naturally Engineered. He was extremely impressed by the extensive herb and spice guide found in cook book. Oustanding reviews were also received from Leigh Garcia, a member of Paleo at Penn, a college group that supports paleo eating because of the health benefits and low-cost ingredients, and Tyson Harker, founder of Start Being Fit. Tyson particularly liked the conversion tables and roasting guides the cookbook offers.

Many others have been thrilled with the ease and versatility of the Paleo cook book. Matt from Chula Vista, California enjoys the great variety of foods. Laura in Minneapolis recommended the book because of her increased energy levels and increased satisfaction after meals. She also noticed a decrease in upset stomachs after eating.

Gina from Seeley Lake, Montana lost over 30 pounds and her husband over 40 pounds by following the paleo diet found in the cookbook paired with proper exercise. The reviews of Gina and countless others prove that the paleo diet can lead to long term weight loss.

For a limited time in MyReviewsNow online shopping, the Paleo Online Recipe E-book is available for only $34. That comes with a guide for herbs and spices and eight weeks' worth of meal plans, an $81 value. Because this is a limited time only offer, customers should make their purchase before this outstanding deal goes away.

Because the Paleo cookbook is completely electronic, buyers can begin accessing their recipes immediately after the payment is received. Buyers do not have to wait for a shipping company to bring a book to them, but can begin cooking tonight!

Paleo is also providing a money-back guarantee for the next 60 days. If a buyer should find that, for any reason, they are not satisfied with the Paleo cook book, they can request a full refund. So, why wait? Go to the online shopping E-Book section at MyReviewsNow, check Paleo out today!

Snap peas are known to be edible podded peas that are supposed to be taken as a whole or used as salads. Snap peas can be stir fried or even steamed. You can also use these peas as an ingredient to add to your favorite dish. However these peas are only found during late spring and this only for a very short period of time. The peas are best cooked in the most basic way and this is with minimal preparation. Before starting to cook snap peas it is important to keep in mind a few things. The first should be the purchase of the peas as they are supposed to be as fresh as possible.

You should then decide on whether to refrigerate them for a couple of hours to reduce the time taken to cook them or cook them immediately. Ensuring that these peas are stringed properly is one of the things to keep in mind and this is done by removing the membranous string that runs from the top to the bottom of the pod. Another tip will be to keep them in a cool place so as to slow down the conversion of sugar to starch process.

You will be required to follow a series of steps when cooking these peas. The first step will be to shell the peas and also to trim the ends. After this the next step will be deciding on whether to steam, boil or saut? the peas. If you decide on boiling them you have to place them in a pot filled with water. The pot should be heated for about 3 minutes and ensure that the peas are tender. If you decide on steaming them, you should put them in a steamer for approx 2 minutes.

And in case you choose to saut? the peas you will need to use a pan for melting the olive oil or butter and then add the peas to cook for approx 3 minutes. Basil or mint as well as tarragon can then be added to the snap peas together with a dash of salt and then use freshly ground pepper to flavor it. The peas can also be drizzled by using a little sesame oil and also toasted sesame seeds for garnishing. The peas are now ready to be added to your pasta accompanied by butter and herbs.

Boiling of the peas is the most common method of cooking them and this will taste well using other vegetables like carrots and asparagus. The first instruction in learning how to cook green peas is to rinse them under running water while their pods are still intact. You can then shell them by pulling off the string and snapping off the pods ends. You should then remove the peas by opening the pod. The peas can then be placed in a pot covered with water to boil for approx 10 to 15 minutes. The peas can then be served with other dishes or used as side dishes. If you are using cooked frozen peas you will only be required to boil them for longer or reheat them.

Columbias Congaree Vista district is a popular urban section of downtown Columbia near the banks of the Congaree River. The area once housed mills, warehouses, and other industrial businesses but was revitalized in the late 1990s. It now contains restaurants, bars, shops, galleries, and museums. A new greenway along the river allows for pedestrian and bicycle access through the heart of the area. The Vista is home to some of the most popular eateries in the South Carolina capital. Here is a sampling of some of the excellent dining choices available to visitors in the Vista.

Blue Marlin, at 1200 Lincoln Street, is located in a former railroad station. This casual eatery serves cuisine from the Low Country. Executive chef Brian Dukes menu includes seafood classics such as seafood gumbo, Charleston crab cakes, shrimp and grits, and the Blue Marlin seafood platter. The restaurant also specializes in hand-cut steaks. Top off a meal with a slice of homemade key lime pie or a piece of decadent Blackout Cake.

M Vista, located at 701 Lady Street, offers Asian cuisine in a blend of Japanese, Chinese, Vietnamese, Thai, and Korean inspired dishes. The menu features sushi, sashimi, Maki rolls, tempura fried rolls, spring rolls, lettuce wraps, soups, and salads. The specialty entrees include Peking duck, seafood Szechuan, and Kung Pao scallops. The menu also includes noodle and vegetarian dishes.

Liberty Tap Room and Grill, at 828 Gervais Street, has a Euro-fusion menu including steaks, seafood, burgers, and comfort food such as Liberty chicken and certified Angus beef meatloaf. An extensive list of beers on tap, including their own microbrews, makes Liberty Tap Room and Grill a beer lovers paradise.

Just down the street, at 936 Gervais Street, is Pearlz Oyster Bar. The restaurant features some of the best seafood in Columbia, including Low Country specialties and a seafood and raw bar. The menu includes oysters, mussels, shrimp, and a fresh catch of the day. Other great menu choices are seafood tacos and lobster rolls. For lighter fare, enjoy delicious gumbo or a seafood Cobb salad. Pearlz has a full bar and offers a Happy Hour menu and drink specials on weekdays from 4-7pm.
Mojitos Tropical Caf features the tastes of the Caribbean, South and Central America. Cuban sandwiches, empanadas, plantains, and roasted pulled pork are menu favorites. Drink selections include sangria as well as mojitos in several flavors. Mojitos Tropical Caf is located at 1004 Gervais Street.

Carolina Ale House boasts award winning food and the only rooftop bar in the Vista. The atmosphere is fun and casual. Popular menu items include ribs, burgers, flatbread pizzas, sandwiches, and fish and chips. There is a full bar and a large selection of draft and bottled beer. Enjoy live music on the rooftop on Friday and Saturday nights. Carolina Ale House is located at 708 Lady Street.

Ive been a cook and then a chef for about 17 years. Ive had the very good fortune of being taught from a young age how to prepare exquisite, tasty meals. Largely everyone in my family is a good cook; some very, very good, and some better than others.

Following those early teachers my family were a series of foreign and domestic, highly trained and extremely talented, world-class chefs. No one you have seen on the Food Networks cooking classes , and no one widely known to the masses like Gordon Ramsay or Jamie Oliver, but most certainly extraordinary cooks by any measure. I think Im qualified to teach you many skills and techniques which can be put into action immediately. You will have to take my word for it, for now.

Theres one thing thats really holding households back in terms of cooking and its the recipe. Its really a crutch, an anchor. People are stuck without a recipe and can really only resort back to methods and dishes which they have been exposed to by their past things they have eaten and old recipes which they have mastered.

If you want to have greater control over your household food cost, you have to learn to only use recipes for inspiration. Thats it. On my website Thriftculture Now.com, I only ever present recipes in my free cooking classes as guidesnot gospel. My purpose is to expose you to the information necessary to mastering techniques which you can apply to a HUGE variety of meats, poultry, fish, shellfish, vegetables, sea vegetables, herbs, spices, fruits, nuts, grains, beans, dirt, water, air.just kidding about the last three. Anywayget away from recipes and learn to really cook, utilizing whatever is in the kitchen, right now. You get home from work, look in the cupboards and in the fridge to see whats there, and just bang out a beautiful meal for you and your loved ones. No recipe. Thats what youre going to do.

In keeping with our mission of presenting you with the best solutions we can find for cutting household costs and living a thrifty life (building wealth!), I will outline why this information will dramatically lower your food cost as your learn and apply it.

In a nutshell, if youre constantly using recipes then youre constantly buying ingredients that you dont already have in your kitchen. If youre making these extra trips to the grocery store youre not only wasting productive time, but youre also wasting gasoline and risking getting sucked into unnecessary impulse buys while in the store, and your food cost skyrockets. You want to avoid over shopping.

Being able to cook using a variety of fundamental techniques will allow you to cook whatever is in your kitchen. You will steer clear of fast food and dining out excessively, and you will avoid buying processed food from the freezer aisle in the centre of the grocery store (no mans land), because it will be a snap for you to whip up tasty and healthy dishes using whatever you have.

Secondly, in terms of thrift and our new and exciting Thrift Culture, being able to cook anything and turn it in to an exquisite meal can turn you in to a master buyer of all foods. Its pretty stupid to buy ingredients that you dont know how to prepareif youre serious about frugal living, there isnt any room in your food cost budget for ingredients that you dont know how to prepare, in a variety of ways. You run the risk of destroying the ingredients and thus flushing your hard earned money down the drain. So, thats all about to come to an end.

The cooking classes you will find at Thriftculture Now.com will teach you the techniques that you of food. Braising short ribs has a lot in common with braising chicken thighs and blanching asparagus has a lot in common with blanching green beans. Just learn the techniques and apply them.

Lets get into the kitchen

Travis is a chef and the founder of Thriftculture Now.com

In TCN Cooking classes youll find the thrifty cooking solutions. learn to really cook, utilizing whatever is in the kitchen, right now. You get home from work, look in the cupboards and in the fridge to see whats there, and just bang out a beautiful meal for you and your loved ones. No recipe. Thats what youre going to do.

Before discussing kosher cookies we must have a clear idea of what kosher means. For a food to be considered kosher it must follow the rules of Jewish dietary law or kashrut. Kashrut is derived from the Hebrew word meaning proper or fit. Part of the law that most closely pertains to cookies and their preparation is the use of utensils. According to kashrut, utensils used for meat products are not permitted for use with dairy products. Also when thinking about kosher foods take generalizations under close examination. An example of this could be foods associated with being Jewish, such as a Jewish holiday cookie which isnt necessarily kosher. The assumption cant be made that the cookie is kosher because of its name; its only kosher if it is prepared in accordance with kosher law.

When looking to buy kosher cookies in the store look for a label carrying the official KOF-K Kosher Supervision emblem. With this emblem it is certified that it meets kosher requirements. This certification is not only helpful to Jews maintaining a kosher diet but also a growing non-Jewish segment of the U.S. population. This segment comprises vegetarians who find the kosher-parve designation as a guarantee that a food contains no animal-derived ingredients, while people with food allergies to milk can find an assurance of no milk or any of its derivatives within the food. The assurance with this certification can make buying otherwise difficult foods easy and with the peace of mind that the label is accurate.

Want to make a kosher cookie instead? When baking kosher cookies in the home consider what steps you need to take to prepare your kitchen for baking kosher foods. A completely separate set of dishes, pots, cutlery, utensils, etc. must be used, one for meat foods and a separate set for dairy foods. Utensils used in preparing non-kosher foods are also never to be used in preparation of kosher foods. If this is not the case in your kitchen already you will need to buy a separate set before even starting. The next step is to check that all ingredients used in your cookie recipe are kosher as well. Then, while mixing ingredients and preparing the cookies make sure to do so in accordance with Jewish Dietary Law. If you do so you will have successfully baked a kosher cookie. Whether its in the store or within the home, these tips should help buying or making kosher cookies a less daunting task.

The following cooking methods can be used to come up with some tender, moist and juicy chicken breasts. If you want to learn how to cook frozen chicken breast, then read on. The instructions should be followed with a meat thermometer in hand and you will be successful. Use seasonings and other ingredients as you follow the following cooking methods for cooking frozen chicken. Some of these ingredients include thyme sprigs and sliced lemon for extra flavor. The first method for preparing this type of chicken is brining. This method is especially good as the chicken flesh is able to pull in water and help in the final flavor. You will need to have a large bowl where you will have to mix 3 tablespoons of salt, 2 tablespoons of sugar and 4 cups of water. Salt and sugar should dissolve well so ensure that you stir them well.

Put the chicken breasts that have already been thawed into this mixture and cover up for one hour of refrigeration. After the one hour is over, you can proceed and cook the chicken using any of the following methods after you have fished it from the brine and rinsed with some cold running water. It is also possible to brine frozen chicken breasts in much the same way as with the normal chicken. Just mix up the frozen chicken breast and the brine solution and then have them placed in the refrigerator overnight for the chicken to thaw properly. Have the mixture covered up well with a lid the entire period. Just before you start preparing the chicken, please ensure to rinse it well and then pat it dry. The first type of cooking we are going to analyze is the baking in parchment method.

This method of cooking is categorized as a type of moist cooking which has the chicken breasts cooking all through without having to rearrange them and it has a big error margin. Ensure that the oven is preheated to a temperature of 425 degrees Fahrenheit. After this, have the work surface laid with a parchment or heavy duty aluminum foil and then arrange the chicken breasts therein leaving out some expansion room. Top this up with bay leaves, lemon slices, herbs and other spices. Have the foil folded well ensuring that the chicken stays in one layer and then crimped so that it will be able to hold some steam. Have the chicken baking at 425 degrees for a period of 30 to 35 minutes or 50 to 55 minutes depending on the type of chicken but add some more time if you cook more than four breasts.

The other cooking types for the frozen chicken parts include poaching, using the pressure cooker, Crockpot, microwave, steaming and saut?ing. In poaching, you will have to boil the chicken breasts in a skillet for 10 to 15 minutes using 2 cups of water or 2 cups of chicken broth. You can also decide to use the oven where you will require a roasting pan with the chicken breasts. Boil some water, pour the water on the chicken and proceed to bake the chicken at 400 degrees F for 35 minutes. Use some chicken salad recipeto make salad and serve.

From 70,000 to 250,000 flowers are needed to make one pound of saffron. The process of picking the 3 tiny stigma of each flower is very labor intensive, making it the costliest spice in the world. Amazon recently was selling a 16 ounce tin of Saffron for $1,009.00 or $63.06 per ounce. Saffron comes from the autumn crocus, Crocus sativus, grown mainly in lands with a long hot summer. It grows from Spain to India, two of the main countries that export this spice. Some of the best saffron in the world comes from Iran and India, but is also found in Egypt, Morocco, and Turkey, among others. It has a penetrating, bitter and highly aromatic taste. A very small amount will produce the most brilliant golden color.

Spices are defined as various strongly flavored or aromatic substances of vegetable origin. They are usually obtained from tropical plants, and commonly used as condiments. Spices are generally dried roots, bark, buds, seeds or berries. Herbs are generally defined as the leafy parts of a plant used for flavoring. Saffron seems to fall in neither category, but it is grown in tropical places, and is definitely not leafy matter, so is defined as a spice. It is also used as a dye, to scent perfumes and as an aid to digestion.

Probably first cultivated in Asia Minor, saffron was used by all the ancient civilizations of the eastern Mediterranean, the Egyptians and the Romans. Later it was grown in Spain, possibly taken there by Arabs. In the 11th century it reached France, Germany and England. During this time, saffron had great commercial value. Powdered saffron is to be avoided as it is easily adulterated with paprika, turmeric, beets or pomegranate fibers, and even with the tasteless, odorless stamens of the saffron crocus itself. The highest quality saffron is recognized as the deepest in color. Too many yellow stigmas in the mix make it an inferior quality.

The flowers are picked once the petals open, late in autumn. The stigmas are removed and set to dry. Saffron is easy to use as its strong yellow dye is water soluble. Common saffron substitutes are annatto, safflower or turmeric, though the flavors are far different. My most early memory of saffron was its use in my Grandmas soup. The entire house smelled of her soup, with its high saffron note. At the time, during my childhood, I knew nothing of saffron, or that it was what made Grandmas soup taste so wonderful. When I discovered saffron on my own, I realized this was what gave her soup that particular flavor and color, and saffron is now a favored spice in my cupboard.

Some uses for saffron are in breads and buns, giving them a lovely golden color. Use saffron in soups where color and aroma are desired. It is a key ingredient in Spains paella, and also used in Frances bouillabaisse and in risottos of Italy. Saffron is excellent with fish dishes. Obviously, it can be used as a dye, with its strong yellow gold color. It is an ingredient in some liqueurs, such as chartreuse. Use your imagination and be creative with its use. The tiniest pinch is all that is needed.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Learning how to make buttermilk offers a number of advantages since it is such a traditionally used kitchen staple. There are so many foods that, when made from scratch, call for the substance and it makes them all the more delicious. In addition, it is drunk as a cold beverage in many Eastern countries. Making this on your own can save you plenty of money over time and keep you eating delicious meals.

The process of actually making it is quite simple and calls for only two ingredients. For every cup of whole milk you pour into a bowl, add a tablespoon of cream of tartar. If this is too difficult to find at the store--which it may be--it can be swapped out for lemon juice. Stir the mixture thoroughly and let it rest at the temperature of the room for approximately fifteen minutes. Then, it is ready to serve--it is that simple.

There are a few things one might want to keep in mind when doing this. The first is that it can be left to sit out for extended periods of time, but it will eventually start curdling. Curdling of the substance does not mean it has gone sour. Additional stirring will bring it back to its original texture and it will be fit for serving again. In fact, buttermilk has a much longer shelf-life than standard milk, which also helps to reduce waste and save money.

Traditional buttermilk is the variety that is usually found in countries in Asia. This is also where it is treated as a cold beverage to go alongside meals; we do not often do this with the cultured/commercial version. In addition, these countries use it in many of their traditional dishes to add just a little more tang to wake up the flavor. All over the world, this version is also the base for many soups and sauces.

Most often found in Western kitchens, though, is the commercialized version. This is what our beloved buttermilk pancakes call for in their recipe, as well as many other sweet foods. Pound cake, breads, pies, waffles, and many other sweet treats are made even more delicious when it is added to the recipe. In addition, buttermilk dressing is becoming increasingly popular in Western society for salads.

Teaching oneself how to make buttermilk offers plenty of benefits. It opens up doors to many foods you may not have made without it, and puts a new twist on old recipes as well. It is more useful than milk in this sense, and also in that it does not spoil nearly as quickly. Best of all, it is extremely easy to make and requires only a few ingredients, which is advantageous because it goes such a long way.

The kitchen is where we gather with family and friends, but it is often the most overlooked room in our homes. If youre tired of your dated or boring kitchen, why not give it a new look with popular rooster kitchen dcor?

Originally part of the French Country style, this popular theme is quickly on its way to becoming a stand alone style. The question is how to avoid slipping into a traditional country style when bringing this theme into your kitchen? Follow these easy ideas to create a rooster themed kitchen that will fit your contemporary home.

Wall Color: The rooster theme has become so popular that the decor comes in a variety of colors including reds, blues, browns, and greens. Thanks to this, we have many options for wall color. We have the option of going bold with a traditional red accent wall or more subtle with earthy green for one wall and warm beige for the others. Experiment until you find something that fits your personality and blends with the rest of your home. If you have always played it safe by using neutral paint colors, take a chance with this project to play with color.

Decorative Accessories: There are many option when it comes to selecting rooster decor as any search online will prove. It's simple to find rooster canisters, rooster rugs, kitchen towels, rooster canisters, and much more. To keep the rooster theme under control, purchase only a handful of rooster items at a time. The trick is to keep the rooster dcor balanced with other decorative items of coordinating colors so that you dont end up with too much of a good thing. Its much easier to add more items than it is to decide what items to return.

Final Tip: There is no magic formula to determine when you have enough rooster dcor in your kitchen to create an attractive theme. As you bring new items in, work with their placement until you are happy with the overall effect and visual impact. This theme can become visually overwhelming quickly, so be sure to take your time and shop around to select the perfect items. Think about where items will go and how they will coordinate with what you already have in your kitchen. Take your time to get the look and feel just right.

Now that you have decorated your perfect rooster themed kitchen, invite your family and friends over. You can relax and enjoy the compliments on your newly decorated kitchen.

Barbeque recipes that explain the art of cooking ribs come with different cooking styles and preparation modes. One thing that most of them agree on is the fact that the meat has to be tender at the end and full of flavor. There are some recipes that boast of cooking ribs in 20 minutes but in most instances we follow the most complex. It is important to avoid placing ribs or any item that you intend to bake directly on the heat source and when it is unavoidable, please ensure that it is watched over closely or it ends up being badly burnt. There's a good recipe that results in some pretty sweet ribs and it requires 8 or so ribs that have been marinated in some ketchup and ? a cup of honey. In case you want to get to know how to bake ribs, then this recipe will do just that as it uses the oven to cook the ribs.

For this recipe, you will require some ? of an ounce diced green chilies, chopped onions and 4 cloves of garlic minced. Anyone who prefers hot and spicy dishes will find the chilies quite welcome.You might also require the following ingredients to boost the flavor black pepper, salt, cayenne and dry mustard. The ribs might be a little bit fatty in which case you might decide to trim them away or just remove them entirely. The black pepper, salt, cayenne and dry mustard can be mixed up with the marinade or just rubbed directly on the ribs. To begin with the baking process, preheat the oven to a temperature of 265 degrees Fahrenheit and then take up a dripping pan where you will place the ribs. Please close the pan with its lid so that it can retain maximum heat. The ribs should then be cooked for a period of 3 to 3 ? hours over medium to low heat. During this entire duration, it is important to ensure that the heat is at 265 degrees Fahrenheit.

The next step is to come up with the sauce that you use to brush the ribs with. We need ingredients like garlic, onion, mustard, chili peppers, honey and ketchup. In a saucepan, mix up all these ingredients. Using low heat, warm the ingredients till they are evenly warm. After the ribs have been grilled successfully, take them out and pour out the sauce on to the ribs. Ideally, the sauce should be thick so that it is able to penetrate the ribs well. Almost all barbeque ribs can be summarized into the above steps. The following recipe can also help you get to learn how to cook ribsin a different way. In case the ribs are frozen, have them defrosted for some 4 hours or so before having them covered with appropriate seasoning and spices. Have the ribs coated well with some nice barbeque sauce. Take up an aluminum foil and then cover the ribs well so as to seal the flavors inside. Place them in an oven at 200 degrees Fahrenheit and let them cook for 3 hours before taking them out and coating with barbeque sauce. Grill the ribs for some more minutes and then serve.

Beautiful and functional are the most common descriptions of the hand crafted Ruffoni Copper Cookware. This cookware provides both beauty and performance and is a superior choice for the chef in all of us.

Quick, even heating and rapid cooling are one of the great advantages of using Ruffoni cookware. Copper conducts heat better than all other metals (except for silver and gold) and all pieces in the Ruffoni Copper Cookware range are made from solid copper with fire-tinned interiors. This is a very thin layer of tin which gives a non-stick surface stopping the contents of the pan sticking to the interior of the pan, adding to the functionality and elegance of the cookware. The copper construction allows for precise cooking as the conductivity properties of each pan ensures that the heat is decreased or increased evenly throughout the pan almost immediately with any temperature change. With the excellent conductivity comes considerable savings in energy.

The classy Ruffoni Copper cookware is hand crafted and hand hammered with a smooth polished exterior making each piece attractive and elegant. It is finished with unique touches such a brass knobs. While more expensive that other cookware, a 500 year heritage of Italian cooking mastery means you can be confident that with the purchase of a Ruffoni Italian Copper Cookware 5 Piece Set you are purchasing quality cookware.

The Ruffoni Copper 5 Piece Cookware Set contains a 3 quart saut pan, 5 quart casserole, 10.25 inch fry pan and a 1.25 quart saucepan with lid.

Each Ruffoni Italian Copper Cookware 5 Piece Set is ordered and shipped directly from the manufacturer in Italy . The craftsmanship is evident on each piece of Ruffoni cookware.

If youve decided you need to purchase a commercial dishwasher for your restaurant or foodservice business, then you have probably begun doing your research. If this is the case, then you have probably come across two very reliable dishwashers, both of which have features that would raise the bar in any professional kitchen. These are the CMA High Temp Undercounter dishwasher and the Jackson Avenger HT Undercounter dishwasher. These are both excellent choices for commercial dish machines.

Lets take a look at the different features of the two dishwashers to help you decide which one is going to more suit your needs.

CMA High Temp Undercounter

Its small size makes this a great choice for restaurants and food service establishments that are short on space
It will wash an impressive 30 racks or 120 covers in an hour!
Its made of durable double skin stainless steel construction
Its fully automatic, making operation easier than ever
It has an excellent triple filter system that captures excess food particles, soil and debris, leaving you with nothing but sparkling clean dishes every time

Jackson Avenger HT Undercounter

This under counter machine uses slightly more than a gallon of water per rack
Washes up to 24 racks per hour
Its got a great air insulted design that keeps all surfaces cool
Much quieter than many machines
It has a built in booster heater

As you can see, both are excellent choices, but you must also consider one more important factor: Price.

Both are well made machines that wash an impressive amount of dishes per hour, but the fact of the matter is that if you are watching your budget, the CMA is going to cost a significant amount less than the Jackson Avenger at almost half the price. If you are watching your budget, as most restaurant owners are, then you cant argue with the logic of that. Is it worth the cost? That depends.

It uses much less water, which will likely save you money over a period of time, and it has a great design that keeps the outside of the machine cool to the touch. It is also extremely quiet, which may or may not be of importance to you. Restaurant kitchens in general are loud, and running a dish machine will add to that. Whether it makes a difference that is worth several thousand dollars is up to you. You should also consider that if speed and efficiency is a major concern that the less expensive CMA washes more dishes per hour than the Jackson.

The bottom line is that both machines are going to be reliable and excellent machines for the money, but depending on the money you are looking to spend, there is a significant cost difference between the two. For smaller restaurants, the Jackson Avenger may be too much of an investment in the beginning, but for a larger restaurant, it may be exactly what you are looking for when it comes to commercial dishwashers.

Vegetarian friends attending your party might need some foods requiring a little pre planning. Salsa, guacamole, French onion dip, spinach dip and hummus are naturally vegetarian dips. Man cannot live on dips alone, you might say. So, what other common options are available, needing little effort or extra planning?

Five Vegetarian Appetizer Ideas

Pesto is nicely vegetarian and is delicious spread on some crusty bread, sprinkled with Parmesan cheese and broiled until the cheese is bubbly. Most people love these. Pesto can be mixed with some cream cheese and used to stuff little hollowed out cherry tomatoes. Making pesto at home is a very simple thing. In a food processor combine 2 packed cups each of basil and parsley, half cup shredded Parmesan cheese, 3 tablespoons pine nuts or walnuts, 2 or 3 minced cloves garlic and process to a paste. Slowly add in a half cup of olive oil until combined. For a taste change, try making pesto with arugula substituting for some or all of the basil.

Little mini quiches are a hit with the entire crowd and are also vegetarian. Mix together in a bowl, 8 ounces of shredded cheddar cheese, 6 crushed saltine crackers, 4 eggs and 3 chopped green onions. Drain a 12 ounce jar of marinated artichoke hearts, then chop the artichokes and add to the bowl. Mix well and scoop into greased mini muffin tins. Bake them for 20 to 25 minutes at 350 degrees, or until set and lightly browned. These little quiches are excellent served with some hot sauce on the side. If these are made without the crackers mixed in, the texture is slightly looser, but equally good, and naturally gluten free.

Cheese balls can easily be meat free. Those found in the grocery commonly contain no meat. If you make one at home, you have control of what is added in. A nice combination might be 16 ounces cream cheese, 8 ounces other cheese, such as shredded cheddar or Parmesan, 2 teaspoons of curry powder or Garam Masala and 1/4 cup mango chutney. Mix this combination well, form into a ball or balls and roll in chopped nuts or parsley to serve.

Little skewers of cheeses and condiments will make an excellent vegetarian combination. Use assorted cheeses. You may use a common cheese such as cheddar, colby or jack, or you might get fancier and use cheeses like Manchego or Gruyere, among others. Pair the cubed cheeses on skewers with slices of sweet or dill pickle, pitted olives such as black, green or Kalamata. Other things such as red or yellow cherry tomatoes, chunks of bell pepper and leafy herbs such as basil might be added. Other tasty additions are marinated artichoke hearts or roasted red peppers.

Medjool dates are excellent additions to any party. They are luscious and sweet and pair well with savory additions. Try stuffing them with chunks of feta cheese for that savory bite, or cut them in half around the middle and insert one pecan half for beautiful presentation.

As with other specialty diet considerations, it is best to read labels carefully in order to avoid little pitfalls. So many items carry ingredients one would never have realized. Be aware, and note how many wonderful foods exist that are completely and naturally vegetarian.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Its no secret that Atlanta is home to some of the best chefs and restaurants in the southeast. In the past few decades, Atlanta has seen a large influx of award-winning chefs and five star restaurants, making Atlanta home to some extremely incredible and unique dining experiences.
Many of Atlantas award winning chefs have been featured on Food Networks Top Chef and have continued their success by opening award-winning restaurants. Top Chef season 4s runner up Richard Blais has made a huge splash in the Atlanta dining scene with his innovative dining experiences. In 2008 Blaze opened FLIP Burger, burgers including the Louisiana shrimp, fauxlafel and the bun mi chicken. If the burgers werent enough already, FLIPS also offers an array of mind-blowing original milkshakes including the Krispy Kreme milkshake, the Nutella milkshake and the Captain Crunch milkshake.

Since opening in 2008, FLIP has become so successful that Blaze actually opened up two sister locations. In addition to he FLIP expansions, Blaze introduced Atlanta to his most recent restaurant idea, HD1. Carrying on with the Americanized gourmet ideals expressed in FLIPS menu, HD1 is a gourmet hot dog restaurant located in the poncy-highlands. Unlike the typical hotdog joint, Blaze developed a menu that turns the every day ballpark frank into a gourmet meal.

Blaze isnt Atlantas only Top Chef star. Kevin Gillespie, Eli Kirshtein, Hector Santiago, Janine Falvo, and Whitney Otawaka have all been featured on Food Networks Top Chef. Kevin Gillespie, the fan favorite of Top Chef season 6, is currently in the process of opening his first restaurant, Gunshow. Gunshow is projected to open in April of 2013. It is projected to be the most unique, innovative eatery to be presented in Atlanta. Rebelling against the traditional dining scene, Gunshow will not have servers or a set menu. The restaurants idea is to connect patrons with the food on a personal level. One way of doing this is having cooks serve the food.

Eli Kirshten, who was featured in Top Chef season 6; began as a fry cook under world-renowned Chef Kevin Rathbuns at the Atlantas Buckhead door. After culinary school, Kirshten worked with Richard Blais at ONE midtown kitchen. He is currently developing a new Atlanta project while working as a culinary consultant.

Hector Santiago, also from Top Chef season 6, has spent the past 12 years developing his restaurant Pura Vida. Sadly, Pura Vita saw its last night at service on New Years Eve 2012. Santiago has hopes to open a new restaurant sometime in the near future.

Janine Falvo from season 9 is currently the Head Chef at Brizo in Midtown. At Brizo, Falvo expresses a farm to table dining experience using only the freshest quality ingredients. Whitney Otawaka was also a contestant on season 9, and much like Falvo, she is currently leading a farm to table restaurant in Athens, Georgia called Farm 225.

When it comes to fine dining out in Atlanta, there are more than enough celebrity Chefs to ensure a meal that is much more than just your average dish!

There are different types of food processors in the market. They come in different sizes, for instance, to meet the needs of different types of customers, usually those who are culinary experts or people who like to spend most of their time in the kitchen. One of the numerous reasons people buy processors is that they want to save time making food. Those who want to make quick meals may find processors extremely handy. However, there are so many brands available nowadays, that which one to buy is the question. One way to find out is by reading food processor reviews.

Food processors come in different sizes. The small ones are good, because you can easily operate and clean them. If you are preparing food for yourself only, then a small one is suitable for you. Otherwise, go for a big machine, which takes up more space and is tougher to clean. Large ones also take longer to set-up, but they can really save time and energy.

Some people simply own a compact food blender, which is very portable. However, the problem with blenders is that they have fewer features. You cannot chop onions using a food blender, but you can do that using even a small food processor. A food processor can do anything that a blender does, but the blender cannot do everything the processor does.

If you want to buy a food processor, buy one that meets your needs. If you live alone, having one big in size is probably not economical. It is not rare for homeowners to have two different types of processorsone small and one big one. Usually, it is the smaller processor that gets used more often. The bigger one is only used for special purposes, like when preparing food for a party or a special dinner with friends.

Another thing to remember is to check out food processing functions. Food processors come with slicing blades, which are useful for certain recipes. The more functions a processor has, the more kinds of recipes you can do. People who are fond of cooking should invest in processors that come with a good range of functions. If you do not spend too much time in the kitchen, consider buying a processor with limited functions, which is also cheaper.

There is a little competition between blenders and small processors. One may be more appropriate than the other for some people. A small processor is the better option for people who do a lot of chopping. A blender, on the other hand, is the better option for those who prefer having smoothies and fruit blends. So, determine what you want and decide which one will be more useful for you. Many people think that its safe to have both.

The budget is another deciding factor. If you have a limited budget, you can have a small or compact processor, which is not a bad choice, considering it is a convenient kitchen appliance. For instance, a 1-2 or 3-5 cup food processor may be good enough already.

Do not forget to read product descriptions. Good customers read several product specifications before making a purchase. Also, look at the products warranty. At the same time, find out what previous buyers say about a certain food processor by reading reviews about it. Food processor reviews provide you with more information about the product which will help in deciding which one to buy. Again, you should also consider your culinary preferences.

What makes Mycook a time saving device? Mycook serves its purpose best to you and to everyone who loves to cook. Your traditional way of cooking consumes and eats all your time in the world which left you no more time for other things need to be done. The outdated time of cooking would mean no guaranteed time for your family, and no extra time for yourself as well.

Here are 10 ways on how Mycook Induction Blender can save your precious time in the kitchen:

very quick chopping time, frozen foods, meat, fish, and vegetables
stirring level is very soft just like the chef itself
can mix everything in second
can control the time of cooking
temperature is at your command because it can be adjusted step by step
provides its own recipe so it is stress free
can plan meal in seconds
minimum food preparation
built in knife so there is no need for one
very easy to clean and very safe
Mycook solves every problem you encounter during your food preparation and cooking. With this gadget only enjoyable and pleasurable time is there nothing else. Enough time is left for the family and this gives you a healthy and undeniable feeling of good life.
Gadgets are invented to make peoples lives an amazing factor of existence and we are blessed with such technology to make everything be controlled by our hands. Innovation technology makes life easier for all of us. It is consoling to know that a product such as mycook which makes wonders in our kitchen counter is finally out of the market for everyone.

With a dimension of 42x 30x 26 cm, it is big enough to favors action in the kitchen. It also comes with cookbook and a DVD so you can learn the recipe easily because it is shown step by step.

Mycook helps you so much for you can use it to weigh your food, chop, mix, stir, cut, crush, grind, pulverize, knead, emulsify, but most of all it cooks, purees, whips, and a whole lot more.It also comes with a manual which helps you operate the simple machine in no time because it gives you details that can easily followed by first timer. It is a kind of device that can keep the food warn like it is freshly cooked always. The temperature can be regulated from 10 C to 120 C. It also has a 2L maximum capacity.

Only for the advantage of the consumers for Mycook is made only for the betterment of all concerned and nothing else. That's mycook a small kitchen wonder you will surely love. Mycook will take away all hassles in your life. Get one now or you will finally lose something so essential in your life.

Read our latest reviews on MyCook Induction Blender and learn more about Induction Cooking, Induction Blender Uses and Recipes by visiting our site today.

Albert Mingo - Writer For MyCook Induction Blender

If you're replacing your sink, either as a small change to spruce up your kitchen or as one change of a larger overhaul, you may wonder what's available. Stainless steel sinks are one of the more popular types of kitchen sinks today. The variety may be a bit overwhelming, but when boiled down there are really only a few basic options. Before you shop, take a look at the break down below of what you can expect to find at your local kitchen showroom.

Stainless Steel Sink Basics

Top Mount or Undermount sinks. Top mount sinks have an exposed lip that prevents water from running off onto the countertop. These are used frequently with tile and laminate countertops but can work with any. Undermount sinks are mounted under the countertop. Theyre commonly seen with granite countertops. This look is seamless and classy. Undermounts are available in all sink types, including double and bar size.

Single bowl sinks. These sinks are one large, stainless steel bowl. They may be rectangular or round, small or large. Single bowls can be good for cleaning up dishes and work well for smaller sinks, including bar size. If you dont have much counter space to spare, or dont need a lot of room for doing dishes, a single bowl may be just right.

Double bowl sinks. These come in equal and offset variations. Equal double bowls are two bowls of the same size, side-by-side. Offset double bowls include one large bowl and one smaller bowl connected to it. Double bowls can be good for separating dishes or work spaces. In the case of an offset double, for instance, the smaller bowl could be used for food preparation while the larger bowl could be used for cleanup.

Triple bowl sinks. Triple bowl stainless sinks may include three bowls of varying sizes - one large, one medium, and one small. They're all connected to each other and feature separate drains. You'll need a fair amount of counter space for this size of sink. Youll want to consider that two of the bowls are relatively small and may not function the way you need. If youre desperate for sink space, you may want to consider adding a separate, smaller sink in another part of the kitchen.

Bar sinks. Bar sinks are typically smaller, single bowl sinks. As the name implies, they're good for bars but will work well as a secondary sink in the kitchen too. Bar sinks make a nice addition to a kitchen island, for instance, functioning as a separate work area.

Round sinks. Though you'll mostly come across rectangular or square sinks, round sinks do exist, especially in smaller ones. If you want something that isn't quite rectangular or round, horseshoe shape sinks are also available.

These are just a few of the basic sink types you'll come across. Again, your basic choices include top mount or undermount sinks, single bowl, double bowl, triple bowl, bar size, and round (or other shapes). Choose the style you need according to your counter space and what you'll generally be using it for. Whatever you choose, youll no doubt benefit from the style and function of stainless steel.

The corner cupboard is simultaneously a brilliant stroke of storage genius and a black hole of non-perishable goods. The corner cabinet ensures no bit of your precious kitchen storage space is wasted; yet there is a minor flaw in the design. How many times have you innocently pushed a few food products just a bit further towards the back, just out of arms reach, until they are to be seen no more? No one is quite sure what they have in that dark, back corner of the cabinet, unless, of course, they use a flashlight or send in a search party!

Happily enough, there are cabinet organizing products available that can solve the lost canned-goods problem. I call it the lazy way to organize your corner cabinets and you've probably guessed by now that I'm referring to the popular Lazy Susan solution. Whether you have a clear idea of what you need or you just know that you want your stuff in order, it's worth your while to check out clever Lazy Susan options.

Half-Moon Lazy Susan
Try a half-moon blind corner Lazy Susan to organize a blind corner cabinet. These double-shelf systems fit almost any size cabinet. Available in many different finishes, you can find the style to match your cabinet. With many fine details, such as thick edges that keep items from falling off, these shelves are designed to bring you more storage space.

D-Shaped Lazy Susan
The D-Shaped Lazy Susan creates more space inside diagonal corner cabinets. Different finishes and materials make these shelves not only sensible, but attractive as well. Whatever you choose to use the shelves for, the independently rotating feature means you can reach exactly what you want without having other items getting in the way. The height of the Lazy Susan adjusts easily to any modifications you might require and the different diameter options make it simple for you to install and enjoy the system.

Full-Circle Lazy Susan
Alternatively, you can opt for a full-circle Lazy Susan that comes in a wide variety of different heights and diameters. The versatility of this Lazy Susan accepts one, two, and even up to three independently rotating shelves. Youll be able to maximize the amount of space in your cabinet and always find what youre looking for.

Kidney-Shaped Lazy Susan
If you have a hinged-door corner cabinet and cant find any suitable shelving why not try a kidney shelf set? Designed to fit around the internal shape of the door, these shelves make organizing a breeze. With styles from sleek chrome to warm wooden trims or even solid colored plastic, kidney-shaped Lazy Susans will match any cabinets and dcor. The non-skid surface will ensure your things stay put, and the solid construction makes a product youll be satisfied with for years.

Pie-Cut Lazy Susan
Perhaps your storage needs are a bit more robust. A sturdy pie-cut Lazy Susan is the answer to your needs. Supported by both your cabinet door and an interior shaft, pie-cut shelves are strong and resilient. The rugged trays brace the weight of large bags of kitty litter, heavy, filled bottles and the like. Whatever the shape of your cabinet, this Pie-Cut Lazy Susan accommodates itself to it easily. Many sizes of fixtures are available and a telescoping shaft allows you to adjust the height of your Lazy Susan with minimal effort.

There are Lazy Susans to fit many budgets, styles, and organizational requirements. So get organized the lazy way and reserve your extra energy for the projects that require it.

If you are ready to sell your condo or townhouse and want to make it stand out in the sea of properties on the market, consider updating your kitchen to make it a focal point of your home.

The kitchen is often a central gathering place for any type of entertaining, or it can be a relaxing room for preparation of a favorite meal. When you are in selling mode, you will want it to be welcoming for all prospective buyers that tour your home. You don't have to spend a fortune on a complete renovation to bring a sense of freshness to the kitchen. Here are some tips to get your kitchen move-in ready for the next owner:

Paint options

One of the simplest and least expensive ways to give life to a tired kitchen is a coat or two of paint, preferably in a neutral color for a faster sale.

You may also want to paint the cupboard doors and drawers to update an older wood look. This will take a few days to remove the doors, take off the hardware and begin painting the primer coat. Two more coats of the chosen color should be applied for the best finish. If you are changing styles of hardware and need to drill new holes, this is the time to fill and sand the old connections to the doors or drawers.

Painting the inside of the cupboards is optional. If you leave them as is, be sure to take everything off the shelves and do a thorough cleaning before replacing the doors.

Note: Paint kitchen doors and drawers in a well-ventilated area such as a back yard, balcony or room where there is access to plenty of fresh air.

Lighting counts

Having proper lighting in a kitchen is essential. If your kitchen has an old style, single light fixture in the ceiling, or has outdated fluorescent bulbs, speak to a lighting expert at your local home improvement store for updating ideas. New halogen track lighting gives great light to working areas, and recessed lights under cupboards adds a touch of elegance.

For owners who are lucky enough to have windows or skylights, make sure the panes are completely clean to let in as much natural light as possible. Buyers can easily imagine themselves in a cheery, bright kitchen.

Fresh appliances

Depending on how old your appliances are, you may want to consider replacing one or two. The good fridge is a key to any kitchen and may be worth the investment if you can find a good sale. The other option for sprucing up the kitchen is to paint older appliances with specially designed products. It is imperative that you use appliance paint, particularly if you are considering putting a new coat on your stove.

Add a touch of green

Even if you do not have a green thumb when it comes to gardening, adding some ivy or another small plant to the kitchen brings life to the room and can make a world of difference to buyers.

Cupcakes are a fantastic treat for dessert or a perfect snack for club meetings or parties of any sort. But unless you add a little flair, cupcakes can be a little boring. Fortunately, there are many great cupcake ideas to add a little flourish to these delicious goodies and spice up any gathering!

If you are making cupcakes for some sort of holiday gathering, consider cupcake ideas related to that specific holiday. For Halloween, try decorating cupcakes as pumpkins or ghosts. Christmas calls for Santa and reindeer heads or perhaps a "Christmas tree" formed of cupcake ornaments. Fourth of July can be celebrated with red and blue icing garnished with pearl sugar or white candy sprinkles to represent stars.

Valentine's Day could be commemorated with heart-themed icing designs, but if you really want something special, try making heart-shaped cupcakes. To do this, all you have to do is place a marble in each pocket of your cupcake tin so that two humps are formed at the top of the paper cupcake sleeve. Once baked, just decorate cupcakes appropriately with red, pink or other Valentine-themed icing!

If you need cupcake ideas for sporting events, consider choosing icing that matches team colors. Of course, it is also easy to make cupcakes that look like baseballs, basketballs, soccer balls or even hockey pucks. You might have to get creative with the icing to make footballs, but it can be done. You can also make cupcakes resemble football helmets for a rounder option if desired.

Another great theme for cupcake ideas is choosing a favorite cartoon character. Whether it is Hello Kitty, Mickey Mouse or Garfield, decorating cupcakes as cartoons is easy. In a case like Mickey Mouse, try adding small cookies for the ears. Things like chocolate chips or gumdrops can often be used for eyes and noses. Have fun with the decorating so those enjoying the cupcakes will enjoy eating them.

Flowers are another great idea for making your cupcakes unique. Simply choose an appropriate color for the petals and swirl the icing in a proper pattern. Garnish by adding a few green leaves. Whether you prefer red roses for your sweetheart, yellow mums for your mother or purple tulips for your best friend, floral cupcakes are a breeze to design.

To make your cupcake ideas more exciting, consider making them three-dimensional. Use the icing to turn circles into spheres. This will make your designs stand out even more. Practically anything that can be designed as a circle can be expanded into a ball. Obviously it would work very well for sports balls, but it also fits cartoons and flowers and most any other creation as well.

Coming up with cupcake ideas is really only limited by your imagination. Practically anything from simple round shapes like golf balls and planets to more complex shapes like famous people and goofy characters can be represented on these tasty dessert treats. It is fun to be creative, so do not hold back. Run wild with these cupcake ideas or dream up some of your own!

To best clarify what a vegan cookie is, its best to look at what it means to be vegan in the first place.

The term "vegan" was first coined in the 1940s by the Vegan Society founded by Donald Watson. Basically a vegan is a term for people who choose not to eat any animal products at all. Vegans refrain from consuming eggs, dairy products, and honey even though no animal has directly died for that food. In comparison, vegetarians do not consume animals, but will eat eggs, dairy products, and honey, which are products made by animals. Vegans also dont use silk, wool, fur, leather, and cosmetics and soaps derived from animal products.

So a vegan cookie simply follows the guidelines of a vegan diet. A true vegan cookie should not contain any ingredients that involve or have ever involved any animal product, by-product, or derivative. This can be difficult as many processed foods often include hidden animal by-products. Vegan cookies can also be tasty treats for non-vegans. People who have allergies or intolerances to milk and eggs can benefit since these ingredients are always left out of any vegan cookie.

With this in mind there are cookies that may be considered vegan but may still have ingredients that arent healthy, even though vegan foods in general are associated with being healthy. Besides having just vegan friendly ingredients, the sweeteners and other elements of the cookie must contain healthy alternatives to make it a healthy cookie that is vegan.

In healthy vegan cookies high-fructose corn syrup and refined white sugar are replaced with healthier sweeteners like date sugar, pure maple syrup, or agave nectar to name a few. Honey, which is an alternative sweetener in regular healthy cookies, is never used in vegan cookies since this is considered a form of exploitation of, and cruelty to, the animal kingdom by vegans. Flours such as whole wheat flour, oat flour, spelt flour, or brown rice flour replaces less healthy bleached white flour and refined white flour commonly found in regular cookies, both vegan and non-vegan alike. Healthy vegan cookies are not only made up of healthier flours and natural sweeteners, but usually contain less sodium and often contain organic or all natural ingredients as well.

Vegan cookies are becoming more popular. Not only do many mainstream grocery stores and bakeries carry vegan cookies now, but there are cookie manufacturers such as Lauras Wholesome Junk Food that bake only vegan cookies.

Although Jeeves may have been the gentleman's gentleman, most are not sufficiently fortunate to have such a character at their beck and call. The closest is one's mother. In the event phone bills are becoming too extravagant or one is not opportune for such an interaction, the internet plays the veritable source of information provider in responding to the most asked prefix to the question of how to use. To end this hanging question, one can attach myriad suffixes such as a charcoal grill, the latest gizmo to hit the market, a pair of jumper cables and many more pertinent to everyday life.

Numerous websites have popped into existence, each boasting to solve life's many puzzles with a portfolio of responses. Some brandishing a wider coverage than others, every one of them seeks to extend the proverbial helping hand to the confused consumer faced with a user's manual that seems to sprout Greek. Tips to use the various implements to improve one's exterior fa?ade for the sake of fashion and beauty are aplenty. Whether one is hoping to save a trip to the salon or is not yet committed to permanent ink on the body, ways on how to carry out the desired deed without too much of a bodily harm are ever available for enlightenment.

Since information is meant for sharing, an excellent piece written up in easy to understand form can be easily passed around to contacts in one's address book, social network and whatever mode of communicating with family and friends. Chances are, one knows of someone else looking for some sort of advice on how to use a device, tool, equipment, software and many more. If there is hope of shedding light or, at the very least, pointing the lost towards some direction of hope, a helping hand has a boomerang effect. Taken in the positive sense, it has a way of coming back to do good in one's future.

Even though someone out there has probably found a way to overcome the seemingly impossible, there is always the possibility of one being the first to encounter a challenge. Assuming one digs deep and manages to come up with tips to use when faced with a supposedly unheard of problem, one should thus share the solution with the rest of the world. Although not drawing attention of da Vincian proportions, the advice may help someone else get through the day.

Making the perfect baked potato couldnt be easier, and the results are practically guaranteed as long as you follow a few simple steps.

Start With The Right Spuds

The process of creating the perfect baked potato actually starts in the produce aisle. There are many potato varieties but only certain types will deliver that uniquely hearty yet light and fluffy texture were looking for. The best baking potatoes are those with the highest starch content.

Russets (often sold as Idahos) have the most starch of all potato varieties and are the undisputed winners when it comes to baking. Theyre generally long rather than round and have a thick, coarse brownish skin. Their dry, mealy texture makes them a bad choice for moisture-based preparations like boiling or mashing, but it delivers the perfect lightness when cooked in the dry heat of an oven.

If Russets arent available, all-purpose potatoes like Yukon Gold will do a serviceable job. Theyll cook well and will taste fine, but finished product will be heavier, moister, and distinctly less fluffy. No matter what kind of potatoes youre buying, dont just grab the first bag on the pile. Check them out to make sure the skins are smooth and unbroken, with no bruises, sprouts, green spots, or wrinkles.

The Baking Process: Utter Simplicity

When youre ready to start cooking, scrub the potatoes well under running water. Select potatoes that are roughly the same size, so they cook at the same rate and none turn out overcooked and dry or undercooked and hard.

Pierce the potato in 10 or 12 evenly-spaced places with a regular fork. This is important; piercing allows the internal steam generated by cooking to escape, which prevents them from exploding and enhances the fluffiness.

Immediately before cooking, rub the potatoes lightly with vegetable oil and sprinkle with coarse salt. This will create a final product with skin thats crispy-tender and delicious.

Dont wrap your spuds in aluminum foil to bake. That will result in an oven-steamed potato and the texture and flavor will suffer.

Pre-heat your overn to 400 degrees and place the potatoes directly on the center rack. If your spuds are large, count on an hours cooking time; medium potatoes will probably be done in 45 minutes. If youre also baking something that requires a lower temperature, potatoes are endearingly adaptable. Add about 15 minutes to the expected cooing time if youre cooking at 350 degrees, and 25 to 30 more minutes if your oven is set at 325.

Check for doneness by gently squeezing the spuds. If they feel soft and give under your fingers, theyre done. You can also check for doneness by inserting a fork in the thickest part of the potato; if it slides in easily, the potato is done.