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food is all about choice

Friday, June 30, 2006

TWELVE GREAT WAYS TO BURN CALORIES (WITHOUT EVEN REALIZING IT)

1. Instead of riding elevators or escalators, take the stairs.
2. At the supermarket park farther away from the door as you usually would. Take a couple extra laps around the market too if you have the time.
3. Instead of plopping down on the couch during "Friends", do some house chores or better yet go for a nice brisk walk.
4. If you take the bus or the subway, stand in the aisle and let someone else have your seat.
5. Instead of going out to dinner, go out and walk, rollerblade or play pool (something physical).
6. At work, instead of taking coffee breaks, take walk breaks, and no smoking!
7. If possible once or twice a week, ride your bike to work or to the gym.
8. Instead of sitting back and watching your younger siblings play (or if you are baby-sitting), get on the floor and play with them, at first they may think you are crazy, but they may like it.
9. Instead of letting the dog out to roam the yard, take the dog for a walk.
10. Cut your grass (with a push mower), your parents will love this too.
11. While watching TV, lie on your back and do some leg lifts or some isometrics with your arms while watching.
12. Wash the floors, it burns calories and uses many muscle groups and a clean floor isn’t so bad either! Just be careful of your knees.

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Wednesday, June 28, 2006

Strawberry wine making... iy's easy!

Plan in advance for this easy strawberry wine. It needs to age at least one year.
INGREDIENTS:
7 pounds whole fresh strawberries, (fresh picked, if possible), washed and hulled
2 gallons boiling water
Juice of 1 lemon
5 pounds sugar
PREPARATION:
In a large earthenware crock, mash the strawberries. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding strawberry pulp. Combine strawberry liquid with the sugar, stirring to dissolve sugar. Pour into cleaned crock and let stand another week, stirring daily. After the second week, pour the strawberry liquid into 1-gallon glass wine bottles and cork loosely. (May use fermentation locks, if you have them.) Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious strawberry wine. Yield: Approximately 2-1/2 gallons or 40 servings
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Sunday, June 25, 2006

Stawberry fruit...

Strawberry fruits are aggregates made up of several small fruits, each with one seed called an achene. The flesh of the strawberry is actually an enlarged receptacle, non-reproductive material. They grow close to the ground and spread by sending out runners. Berries are borne in clusters underneath the leaves
Strawberry leaves have three parts and are light green with coarsely toothed margins. After the strawberry flower is pollinated, it becomes the aggregate fruit. I love this fruit because of it's color, shape, flavour and unique aroma. I love baking with strawberry flavour. How about you?

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Thursday, June 22, 2006

Eaten bad food?

Food poisoning often occurs after eating a meal in a large, social setting like a picnic, cookout or cafeteria. According to the U.S. National Library of Medicine, foods in these settings are often prepared early and can be left unrefrigerated for long periods, allowing bacteria to form on the food.

Food poisoning symptoms typically begin within two to six hours after eating contaminated food. Signs of food poisoning are most often vomiting, fever, chills, headache, bloody diarrhea, weakness, and severe abdominal cramps.
Treatment from a doctor is rarely necessary, unless dehydration occurs, says the NLM. To prevent dehydration, drink plenty of fluids, but avoid milk or drinks with caffeine. You should also avoid solid foods while severely nauseated. Antibiotics usually aren't needed.

Via:Health day news.

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Saturday, June 17, 2006

Oops! Did you enjoy the lecture?

9. Warming Beauty ProductsWarming up a hot-oil conditioning pack for your hair takes about 10 to 20 seconds and feels marvelous, as does briefly heating up a facial mask, especially a creamy, moisturizing one. (Stir the mask and test the temperature with your finger before applying to your face.) And if hot wax hardens when you're only halfway up your calf, reheat it in the microwave. It's much less messy than using a double boiler.
10. Roasting GarlicIt takes 45 minutes to roast garlic in the oven but less than 8 in the microwave. Slice off the top of the head to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper, and drizzle with 2 tablespoons of good olive oil. Spoon 2 tablespoons of water into the bottom of the dish, cover it with plastic wrap, and cook at medium power for 7 to 7 1/2 minutes. Let stand for a few minutes before unwrapping.

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Friday, June 16, 2006

Suprising uses for my Micro wave ...(part 2)

5. Softening Brown SugarKeep the sugar in its plastic packaging, add a few drops of water, and heat on medium for 10 to 20 seconds.
6. Decrystallizing HoneyHoney that has solidified can be brought back to liquid life by uncovering the jar and heating on medium power for 30 seconds to 1 minute.
7. Proofing Yeast DoughsYeast doughs that normally take an hour or more to rise at room temperature can be proofed in the microwave in about 15 minutes. Place the dough in a very large bowl and cover with plastic. Place an 8-ounce cup of water in the back of the microwave with the bowl of dough in the center, and set the power as low as possible (10 percent power). Heat for 3 minutes, then let the dough rest in the microwave for 3 minutes. Heat for 3 minutes longer, then let rest for 6 minutes. The dough will double in bulk.
8. Heating up Health AidsYou use a microwave to reheat your coffee, so why not use it to heat and reheat gel packs for headaches? (Don't do this with a metal-wrapped pack.)

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Thursday, June 15, 2006

10 surprising uses for my micro wave...(part one)

Most people purchase the micro wave just for staeming and light warming of food. Now, you can do more.
1. Disinfecting and Deodorizing Sponges: Don't throw out the kitchen sponge that smells like last night's salmon. Soak it in water spiked with white vinegar or lemon juice, then heat it on high for 1 minute. (Use an oven mitt when you remove it.) This will also disinfect any sponges you used to wipe up the juices from a raw chicken.
2. Cooking an Entire Dinner in Under 10 Minutes. We mean braised salmon with green beans and mashed potatoes. Use the microwave for any recipe that calls for braising, poaching, or steaming. Just subtract about three-quarters of the cooking time. Remember to stir liquids often to redistribute the heat, and always take the food out a minute or two before it's completely done, since it will continue to cook.
3. Disinfecting Plastic Cutting Boards: Wash the board well, rub it with the cut side of a lemon, then heat for 1 minute.
4. Making PotatoesWhile the microwave won't give you a baked potato with a crisp skin, it will cook the average russet in about 4 minutes. (The general rule for heating more food is to check for doneness every 30 seconds beyond the regular cooking time.) Prick the potatoes all over with a fork and cook for 2 minutes. Turn them over and cook for 2 to 3 minutes longer. If you're making mashed potatoes, also heat the milk in the microwave before adding it. (Cold milk makes for cold mashed potatoes.)
To be continued.

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Wednesday, June 14, 2006

A very special kind of fruit...

Noni contains xeronine, but, more importantly, it contains its precursor, proxeronine, which is even better. Instead of just supplying the body with the alkaloid, this allows the body to control how much is produced, and the rest is simply discarded. What does this mean for the body overall? First it means that the individual proteins of the body will be better able to do whatever they're designed to do. Scientists have found this most helpful with high blood pressure, menstrual cramps, arthritis, gastric ulcers, sprains and injuries, mental depression, atherosclerosis, senility and pain relief. Xeronine acts as the body's supreme painkiller because it works with endorphins in the body to numb pain and produce feelings of euphoria, he writes in a recent study. This conclusion is backed up by the study conducted at the University of Metz in France and published in Planta Medica in 1990.
Noni should be included as a part of everybody's daily nutrition because it helps us absorb essential nutrients from our diets and supplements. Noni is the missing piece of the health puzzle.

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Tuesday, June 13, 2006

Chicken Soup and ?...

While western scientists have only recently begun to admit that chicken soup has curative properties, the Chinese have been treating illnesses with chicken soup for centuries. A warming or yang food, chicken may be combined with a number of other ingredients, from spinach (a cooling food, thought to promote digestion and reduce constipation) to cordyceps, a rare plant grown in Tibet that is thought to increase stamina. And then there's gingko nuts, believed to improve memory. Less well known is that, in traditional Chinese medicine, gingko is believed to have a healing effect on the lungs. In The Chinese Kitchen, Eileen Yin-Fei Lo notes that in the past chicken soup with gingko nuts was prescribed as a cure for coughs.

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Monday, June 12, 2006

Sponge cake...

soft Cake, Flour,baking powder, sugar,Egg . The only fat present is from the Egg yolk which is added separately to the white. It is often used as a base for other types of cakes and desserts.
A basic sponge cake is made by beating the egg yolks with caster sugar until they are light and creamy, then carefully sieving and folding the flour and Raising agentraising agent (which may be included in the flour) into the mix. Finally, the egg white are Whisk in a separate bowl until stiff, and carefully folded into the yolk mixture. The combined mixture is poured into the chosen cake tin and baked. As can be seen, this method takes great care to incorporate air in the beating, whisking and sieving stages. This makes a very light product, but is easy to lose the air by banging the mixture before it is cooked, or removing the cake before it has finished in the oven.
Before the mixture has cooled, after cooking, it is still bendy and flexible. This allows the creation of such puddings as the Swiss roll

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Sunday, June 11, 2006

My Favorite Breakfast...

I love chips very much that I went on hunger strike during the bird flu.well, thank God I'm back to my meal again.
Chips is a kind of meal that one can't refuse. Here is a little secret. When I was a little girl, I had only wanted chips for a meal and nothing more,so, my mum gave me a pet name.So, I have always wanted chips because it can be eaten with chicken sauce, Fish stew, ketchup and definitely vegetable stew. Chips is a very easy to make.You just have to choose you shape and size you desire and get it done.It is also light so dont borther about getting fat.I bet you 'll love it.
Don't you think so?

Saturday, June 10, 2006

All season pot...

These cooking pots are the best for a simple reason - versatile, really tough and look great whether you're cooking or serving.Ideal for: just about anything - especially, curries, chillies, casseroles, soups and Jamie Oliver's fish pie!
as a child, I realised that my daddy was always demanding for this pot.why? I often asked myself.so,I decided to ask him.He told me that, the soup taste better and the spices are more noticed and felt when such pots are used in cooking.Though it is black but it's the most admired of all. Do you agree with me?

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Wednesday, June 07, 2006

Barley/Whole Wheat Bread is rich...

Hey! I thought to share this receipe for wheat bread because it's really cool.
3 cups3 cups5-6 cups5 cups1000 mg2 Tbsp2 Tbsp1 Tbsp1/3 cup
whole barley flourwhole wheat flourall-purpose flourwatervitamin Cregular yeastsugarsaltcanola oil
750 mL750 mLup to 1500 mL1250 mL1000 mg30 mL30 mL15 mL75 mL .

How do you make it?
In a separate bowl, combine 1 cup warm water, sugar and yeast. Let stand until yeast becomes visibly active. In a large mixing bowl, combine yeast mixture with remaining ingredients, except for 4 cups of all-purpose flour. Mix together well and let sit for approximately 30 minutes, until a sponge is formed and doubled in bulk. Mix in enough of the remaining flour to produce a soft, smooth dough and knead for 15 minutes (12 minutes by mechanical dough hook). Separate into 4 loaves, cover and let rise in a warm place until doubled in bulk. Bake for 20 to 25 minutes in a 375° F (190° C) oven.

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Saturday, June 03, 2006

mmh!

Today was my friend's graduation party. It was a beatiful day because it had a beautiful setting and everything around made it wonderful.The blue sky gave a radiant and warmth feeling.Well, I must not forget to let you know that I had a wonderful dessert full of Ice cream made of strawberries and vanilla flavours.
Here is it, you can have a taste of it!

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Thursday, June 01, 2006

How to make Fried rice...

One of the most common questions I get as a chef is about making good fried rice. This usually puzzles me because "fried rice" in Asian food is hardly haute cuisine. In fact, it's the very opposite of it. Fried rice is not one single dish. It is more of a way of combining leftover rice with leftover anything else and turning it into a one-dish meal.

This "leftover" philosophy of fried rice also means that there are an infinite range of ingredients and flavours that can be combined to create new and interesting versions of fried rice. From the simple egg fried rice to the Indonesian Nasi Goreng (which translates to "fried rice", incidentally) to the Thai Basil-flavoured Rice, you can make any number of tasty dishes that will fill your belly.

Fried rice is more of a formula than a single recipe. So rather than list actual ingredients and give you a recipe. Few basic things you need to get right to make sure your fried rice comes out great. (But don't worry, a recipe too shall follow.)
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