Tips for Buying an Electric Pan

Posted by Marita | Cooking | Thursday 5 May 2016 7:01 am

An electric pan is convenient, even if you have a stove. It provides an extra cooking surface for large parties, allows people to cook outdoors at their homes or at cooking sites and can be a convenient way to cook for people who do not have access to a stove.

There are many different electric pans available, and you should consider the following options before deciding on the right electric pan for you.

Right size

First you want to make sure to find the right size cooking surface for you. Just like regular pans, electric pans come in many different sizes. Think about what you might be cooking on it, and how much space you’ll need. You also need to think about where you will store it and make sure that the size can accommodate that.

Cooking surface

You should also consider the cooking surface of the different electric pans. Two major types are nonstick and ones without a nonstick surface. Some prefer the nonstick surface since they can be much easier to clean and may not require as much oil. Other people prefer to not have that coating. There are some concerns with the safety of the coating, so do research if that is a concern for you. Also, pans with the nonstick coating surface may be more expensive.

Safety features

You also want to get an electric pan that will protect you from accidentally burning yourself. Some of the pans come with insulated handles so that you can touch the sides without burning your hands. Others do not offer this feature. You may pay extra for this, but if it will save you from being burned it may be worthwhile. You can also commit to using a hot glove and not have to worry about it.

Quality and ratings

Of course you want to find an electric pan that works well. The pans range in how evenly they cook, how durable they are and how long they last. One good way to get an idea of quality is to read the different ratings and reviews by others who have already purchased the electric pan. If you go to a website like Amazon where they sell such pans, then you can look up the ratings and reviews of the individual products. Look for one that is highly rated.

Price

You also need to get something that is within your budget. Generally electric pans are not very expensive and you can often find one for less than $50. Still they can range based on features, brand and other characteristics. Look at prices versus features to determine which is the best for you.

Cleaning

There are many other features that you might look for in an electric pan. For instance, some of them are dishwasher safe if you take away the heating element. You might be able to find one that has an automatic shut off or power light indicator. Read the specifications to find out about the different features.

There are many different electric pans. Compare and contrast until you find the perfect electric pan for you.

The Origins of Cotton Candy

Posted by Mozelle | Cuisine and Food | Monday 2 May 2016 3:01 am

Fairs have become synonymous with the melt in your mouth sugary flavors of cotton candy. Memories of childhood for many people include the sticky, sugary sensation of eating cotton candy. More than 100 years ago, cotton candy did not even exist. However, the origins of cotton candy directly correlate to the wide use of electricity and inventive men who wanted to create new confectionary treats. One gathering in particular immortalized cotton candy as a carnival fixture.

Four men were responsible for invention of cotton candy, Thomas Patton, Joseph Lascaux, John C. Wharton, and William Morrison. In 1897, Morrison and Wharton, two candy makers from Nashville, Tennessee, created an electric candy-making machine. Their inventions worked by using centrifugal force to spin sugar, then melting it through small holes. Morrison and Wharton got a patent for their candy-making machine in 1899.

In 1904, the two cotton candy inventors demonstrated their technique to the world at the St. Louis
World’s Fair. People attending the fair were intrigued by this new invention. Morrison and Wharton sold approximately 68,000 boxes of cotton candy at the fair for a mere 25 cents a box. At the end of the World’s Fair, they earned $17,163.75 from the event. That estimates to approximately half a million according to today’s standards; therefore, their invention, which they called “Fairy Floss,” was an outstanding success.

Around the same time, Patton began work on his version of the cotton candy machine. At the turn of the century, he patented a gas-powered devise that contained rotating plates that caramelized sugar while spinning. The machine worked by boiling the sugar as it was rotating. He used a fork to thread the cotton candy. Instead of serving his cotton candy in a box, he served his on a cone.

In 1921, New Orleans dentist Lascaux worked on and patented a machine that created cotton candy. Like Morrison and Wharton, his machine utilized electricity and centrifugal force to make cotton candy. To add to the irony of a dentist making a sugary treat, Lascaux served his confection to his dental patients. What better way to make sure he continued having customers at his day job. He, however, didn’t call his creation fairy floss. He is credited with calling the sweet treat cotton candy.

In 1949, cotton candy history transformed when Gold Medal Products introduced a device that had a spring base. This machine was an improvement on previous cotton candy devices. This new machine made the process easier and a staple of county fairs, circuses and school carnivals and fundraiser events.

Now, people can enjoy cotton candy in different flavors such as bubble gum, grape and strawberry. The colors pink and blue are the two most popular types purchased at events. Interestingly, although cotton candy is made of pure sugar, it contains less sugar than a 20 oz. soft drink.

Sources:

http://www.cottoncandy.net/inv ention.html

http://www.cottoncandyexpress.com/history.html

http://www.contentcaboodle.com /recreation-and-sports/the-lon g-and-illustrious-history-of-c otton-candy.html

The truth behind those delicious homemade treats

Posted by Berry | Cuisine and Food | Saturday 30 April 2016 3:01 am

When thinking about homemade cookies, what is the first thing that comes to mind? The taste? How about the texture? Maybe the temperature (who doesn’t love warm cookies)? All of these things are very important in homemade cookies and treats. 

Now think about what might go into creating those delectable treats. Most people will begin forming an ingredient list in their minds when asked about this. It is true enough that the right elements must go into making the cookies and treats. The freshest ingredients, the appropriate tools and of course, a functioning oven are vital to treat success. However, these are not the most important elements in making cookies and treats.

What is about to be revealed is very important, therefore brace yourself for the impact of what you are about to learn. This is a carefully guarded secret, you are privileged to be told what follows. The real secret to awesome cooking and baking is the person doing it. 

Mood

The mood a person is in can have a huge impact on anything they do. Think about it, when you’re in a bad mood, doesn’t the whole day seem to just go wrong? It can start with something small and snowball from there. 

This can carry over into making treats. If you are in a bad mood when beginning the treat making process, things can go south in a hurry. You can forget a key ingredient, get distracted and cookies can burn in the oven and other awful treat disasters. 

On the other hand, being in a good mood will also carry over to the treat making process. You will be more attentive to gathering the proper ingredients and tools. Extra care will be taken so that treats don’t burn while baking.  You might even whistle or sing while creating those treats! 

Attitude

People have heard that attitude is everything. It is true in life and in treat making. If you have a general bad attitude towards cooking/baking, then whatever you make will not taste as good as it could. This is not science, it is common sense. People seldom excel at things they do not enjoy. 

If the mere thought of spending a day in the kitchen cooking/baking provokes deep sighs and eye rolling, then the treats may suffer for it. If you enjoy cooking/baking or at least enter the kitchen with a smile, then the process will flow more smoothly. Think of it like adding the special ingredient of your sunny disposition.

“Grandma’s cookies always taste so good because she bakes with them with love”. Ever heard this, or something similar? Odds are you just chuckled and didn’t think about it any further. It just happens to be true, at least in the minds of some people. 

The secret to delicious homemade treats is the person doing the cooking and baking. It may sound far fetched because anyone can make good tasting treats. Anyone can create or follow a recipe with success. However, the treats that are “To die for” are made by people that truly have passion. The passion could in the form of love for the people who will enjoy the treats. It could be a passion for the treat itself. 

Attitude and mood play the biggest roles in making fabulous treats. If you are in a good mood and have a positive attitude toward the cooking/baking process, you will put more effort into it. You will make sure the ingredients are fresh, the tools are appropriate and will closely monitor cook/bake times. 

Now that you have been told the secret, go forth and use it wisely. This powerful knowledge can lead to smiles and accolades from recipients of your treats. This will never be spoken of again. 

The Origins of Chicago Style Deep Dish Pizza

Posted by Sean | Cuisine and Food | Wednesday 27 April 2016 11:01 pm

It is almost impossible to think of deep dish pizza and not think of its association with Chicago. Deep Dish pizza is deeply rooted in Chicago, and for the longest time, legends have abounded about who invented this unique variation on traditional pizza.

Thanks to the work of Chicago’s cultural historian Tim Samuelson, some of the mystery surrounding the origins of this legendary food may have been solved.

It is almost certain that the origins of the dish came out of a restaurant that was located in a 19th century mansion that was built by lumber baron Nathan Mears. The mansion was located at 29 East Ohio Street and it became the home of The Pizzeria when it opened in 1943. It was located just north of Chicago’s downtown loop. The first deep dish pizza that was served in Chicago was served at The Pizzeria in 1943.

The founders of The Pizzeria were Richard Novaretti, who also happened to be known as Ric Riccardo, the owner of Riccardo’s Restaurant on the corner of Rush and Hubbard Streets and Chicago liquor distributor, Ike Sewell.

Riccardo’s was located just a few blocks away from The Pizzeria and it became a stomping ground and hang out for journalists and writers who were visiting Chicago or those who lived there.

Not long after the Pizzeria opened, the name was changed to Pizzeria Riccardo, perhaps to let people who frequented Riccardo’s Restaurant know that this new pizza place was also his establishment.

Evidence from Chicago phone books of the 1940’s and 1950’s show that the tenants of the mansion at that time were Riccardo, Rudy Malnati, Sr (from the famous Malnati family, another important family of pizza creators in Chicago,) and a restaurant that served something called “pizza.”

Additional evidence from newspaper clippings and advertisements of the day show that in 1951, Rudy Malnati, Sr. became the manager of Pizzeria Riccardo. Other newspaper clippings refer to him as the main operator and a co-owner of the restaurant.

In 1955, Riccardo, Sewell and Malnati opened another pizzeria on the corner of Wabash Street and Ontario, a block from where the original Pizzeria Riccardo was. The new restaurant was called Pizzeria Due, and the name of the original one was changed to Pizzeria Uno.

In 1978, Aaron Spencer got Sewell’s approval to introduce a franchise of Pizzeria Uno into Boston. That was the beginning of Pizzeria Uno’s expansion. The company’s corporate headquarters are now located in Boston.

Novaretti may have been responsible for coming up with the idea for this unique pizza that had a thick crust and that must have weighed at least five pounds. ,Sewell was responsible for making the restaurant and the pizza famous. Pizzeria Uno’s website claims that Sewell was the one who was responsible for inventing this celebrated dish.

Samuelson has amassed enough documentation to prove that what is pretty certain about this famous pizza is that in 1943, the restaurant which was then called the Pizzeria produced a unique variation on traditional pizza as it was formerly known in the United States.

This pizza had a characteristically coarse but crunchy crust. Unlike most pizzas, the sauce was poured over a layer of cheese, and then another layer of cheese was sprinkled over the tomato sauce. The pizza was made with Italian sausage. This is how the unique style of deep dish pizza that is now universally associated with Chicago came into existence.

The true meaning of comfort food

Posted by Weldon | Food and Drink - Other | Saturday 23 April 2016 11:01 pm

Over the years comfort food has taken on a rather negative meaning. If you search for the words “comfort food” you will be bombarded with articles about emotional eating and the unhealthy foods that go with it. Then below those articles you will see a list of recipes for those unhealthy and often rich foods. 

This is a sad state of affairs because true comfort food has less to do with food than it does with a situation. The food itself can be an apple or a bowl of low sodium chicken noodle soup from a can. The circumstances surrounding the desire and consumption of the food is the important part. 

The situation

For many people, certain foods remind them of good times shared with loved ones. An example is blueberry pancakes can bring back memories of Sunday morning breakfasts with the family as a child. For others certain foods can bring about happy thoughts such as associated with something positive (an event, activity or person). An example is beef stew which may represent the coming winter months of play in the snow. 

True comfort food can remind people of pleasant things in both the past and the present. The funny thing is many of those foods are not rich or salty or unhealthy. Fond memories can be created while eating a small bag of unsalted peanuts. So many of life’s precious moments do not occur while eating decadent chocolate cake or dishes of ice cream. It isn’t the food that made the memory special. The food simply brings the memory/feeling back. 

Facts about true comfort food

True comfort food nourishes the body and soul. It is the fond memories that make that particular food comforting in the first place. A simple piece of toast can bring back memories of mornings talking with grandma or a half of a grapefruit can cheerfully remind someone of their dad. 

All of those unhealthy and decadent foods generally do not have any good feelings attached. Therefore, seeing and eating those foods is not truly bringing comfort. There is a difference between enjoying a food and feeling good on the inside, about that food. 

What it all means

It is not certain who decided that a gooey cinnamon roll or a bag of greasy potato chips were comfort foods. One thing for sure is that many people probably have less fond memories associated with potato chips than they do of homemade pancakes or snacking on apples with friends as children. 

On the whole, there is little reason to continue the awful stigma associated with the phrase “Comfort food”. For those people who have wonderful memories associated with wheat bread or chicken noodle soup, continue enjoying that true comfort food!

High calorie, high sugar and high sodium foods are often mistakenly labeled as comfort foods. There is no denying that some people eat these foods when they are feeling emotional in some way. Emotional eating can cause serious problems and should not be taken lightly. 

True comfort foods make a person feel good because of the memories or positive feelings associated with that food. Many people have fond childhood memories of meals shared with family and friends for example. The food wasn’t the entire focus, the time spent with loved ones is what was important about the meal. 

The most popular fast food choices

Posted by Eddie | Dining and Restaurants | Thursday 21 April 2016 3:01 pm

Everyone goes to fast food restaurants with the excuse that they’re convenient and fast. Actually, you usually hit the drive thru window because you have had a sudden craving for something salty or sweet.

French fries are probably the favorite fast food treat. Hot, salty, and a little greasy, they satisfy all of your cravings for something fast to eat and something that tastes good. Potatoes are one of the most popular foods in the country, and a lot of them go into those wonderful French fries. While there really isn’t much difference in taste between most fries, everyone swears that they know where the very best ones come from. Straight, crinkled, shoestring, waffled, or curly, fries are all good, whether you eat them by themselves, or with ketchup or mayo.

Whether it’s good to eat red meat or not, if you aren’t a vegetarian, you probably indulge yourself with a burger now and then. You might even add a slice of cheese, and you probably add some extras like pickles, mustard, ketchup, onion, lettuce or tomato.

Hot dogs have been held in question for as long as there have been hot dogs. Everyone wants to know exactly what they are made of, and there are no end of rumors about their ingredients. Still, a hot dog is hard to resist. Depending on what part of the country you come from, or what city, they are eaten broiled, deep-fried, or grilled, with everything from coleslaw to sauerkraut.

Onion rings are one of those little treats that you might not fix at home, but you can’t resist at the drive thru, especially if you can smell them cooking.

Occasionally, everyone craves a milkshake. There is something about that cold treat that just hits the spot. Some fast food restaurants have even branched out beyond the strawberry, vanilla, and chocolate flavors and added seasonal taste treats.

Chicken tenders, strips, or nuggets are fast finger food that can be dipped in any number of sauces, or just eaten plain. They are handy, since you can eat them on the run, and it makes you feel less guilty than eating red meat.

A lot of fast food places are beginning to specialize in flavored coffees and iced coffee treats. Cold, smooth, flavored and creamy, these are wonderful on a hot day, and addictive, if you ignore the calories, sodium and cholesterol levels.

Believe it or not, a lot of fast food restaurants today actually have wonderful salads. While these might not necessarily something that you crave, they are getting more and more creative and tempting.

Whether you admit it or not, a lot of fast foods are tasty, and that is the very reason that you just can’t resist stopping at the drive thru.

The seven golden rules for better gilling

Posted by Tuyet | Cooking | Monday 18 April 2016 11:01 pm

Grilling is just one of those skills that, while simple in concept, is easy to miss the little things, and in grilling the little things are what separate an average meal from a great one. Here are the seven biggest changes you can make to improve your grilling and become the master of the backyard barbecue.

Never freeze your meat before cooking it. Freezing your food causes ice crystals to form in the food, which can cut and tear the meat on a microscopic level as they expand during the freezing process. Those micro tears allow the juices of the meat to leak out faster in the cooking process resulting in a dry meat instead of a juicy one.

Quality over quantity.

Use the best quality ingredients you can afford, it’s a lot easier to create something great when you have good materials. (This applies to everything really, try building a home with just composite board and linoleum tiles and your results won’t be as great as if you had access to quality parts). In meat you want to look for good marbling, meaning how the fat is distributed through the meat. You want thin lines of fat distributed throughout the meat. When it comes to meat, fat is flavor. This is what separates a steakhouse dinner from those cheap flank steaks with a texture similar to shoe leather when you overcook them.

Charcoal always wins.

There may be more work than a gas grill but it’s worth it. Charcoal adds a bit of a smoky flavor to the meat that can’t be matched by gas.

Speaking of smoky, adding smoke is a great way to add flavor to your food. There are two main ways to do this and it depends on what you’re making. In the case of either a ground meat (hamburgers for example) or something you are going to marinate overnight use a tablespoon of liquid smoke per pound of meat. You can usually find this in the condiment/marinade aisle of your grocery store.

It’s pretty much exactly what the name implies, a rich smoky flavor in a bottle. For all other meats, pick up some wood chips from the barbecue section. These wood chips are designed to be used in smokers for smoking meats over a long period of time. Soak the wood chips (about 2 cups of them) in water overnight, next make a flat bottomed bowl out of tinfoil and place the wood chips in the foil. Place the tinfoil on the grill with the food and make sure you cook with the lid closed. The wood chips will add a nice light smoky flavor to your food.

Less is not more, well when it comes to seasoning anyways. Using just a little more seasoning can help kick up any dish. Usually you want to use a ½ tsp. of seasonings per side of steaks and chops and a full 2 Tbsps. of seasoning or rub per side for tri-tip and ribs.

Pull the meat off early. You want to remove your food from the grill when it’s about 10 degrees below your target temperature. (You do know what temperature your food should be at right?) Carry over heat from the cooking will allow the food to increase its internal temperature another 10 degrees on average. For example if you want a medium well done steak pull it off the grill when it’s medium, if you wait till it’s medium well on the grill it will be well done and overcooked when you finally serve it.

Just let it rest a bit. You should let your food rest 10 to 15 minutes when you pull it from the grill in order to let the juices settle and the carry over heat to finish the cooking process. Remember that steak house steak we were talking about? It was done cooking about 10 minutes before the waiter brought it to you in a good steakhouse.

So there you have it, the seven golden rules of grilling. Stick to these rules and your food should turn out just fine. Remember grilling is an art not a science, it takes practice to get right and is at its best when you experiment a little and make it your own.

Hummus Recipe is Easy and Enjoyable

Posted by Lon | Cooking | Saturday 16 April 2016 4:11 am

In my past, I was been an addict of eating chips. And one day my father tells me those there 10 worst foods that most people eat and that one is chips. In fact, I realize that it was the right time to start the eating clean habit. Nowadays, Rice Crackers can be purchase and it really tastes good. In these few days, I encounter the very cheap brand of rice crackers that contains 3 % sodium in every 8 cracker flakes, 2% saturates, 2% fat and 0% Trans fat. This sounds good. The sesame seeds that the cracker has is calcium enrich.

Imagine that the fruits and colorful vegetables are known to be a good source of healthy factors. Who cannot love the cob corn, asparagus, strawberries, red peppers, cantaloupe, grapes carrots, juicy apples and sweet oranges. But before I put them in the fridge I wash them with clean tap running water. After I do this, I eat the one I put in the fridge.

The ground flax and nutritional yeast are best on crisp breads. Ground flax with peanut toppings is tasty when it is toasted. I consider Humus is one and only my all time favorite when it comes to dip and spread. These easy and simple hummus recipes try to checking it. Prefer to use the organic ingredients for it is healthy for you and for the environment.

You will need the following for this delicious and nutritious recipe of hummus. First thing to consider is getting the 2 tbsp. Of tahini and sesame seeds. Followed by, the ½ of olive oil, and salt, if you want to put garlic in a large amount depending upon you, the 15 0z. Of chick peas and the 2 tbsp. Of lemon juice and ½ tsp. Of dried or roasted chili peppers. If you want to save try the sesame seeds for it is cheaper.

To prepare these Ingredients, get the best blender you have for the chick peas to be minced. Start putting the sesame seeds and the tahini along with 1 tbsp. Of clean tap water then put the dried or roasted pepper with the salt and garlic. Now, as the process is still on going easily but surely mix the olive oil, lemon juice and chick peas on it. Lastly, if you want a creamy texture on this hummus you can add some water. You’re done. Now, get the recipe and serve. This clean eating habit can be attaining by trying these hummus recipes.

Rice in Different Parts of the World

Posted by Lon | Cuisine and Food | Saturday 16 April 2016 4:06 am

Apart from the economical and food reasons, rice production has become an important part of many cultures. Rice is not just used for eating purpose, but also it is used for artwork industrial starch and many other purposes. In china, rice has become an important part of their culture. Since more than 3000 to 4000 years of rice cultivation, they have gained enough importance to their aristocratic life. There are many traditions in china regarding to the consumption of rice. Starting from how to cook rice till the artwork, they have consumed rice in a good manner. In almost every festival in china, the frequent use of rice is an important part of their work. Even though, they have used rice in many places to show their artwork and various different traditions regarding to the early production and consumption of rice. Indeed, rice has become an important part of culture.

Landing a Job in Insurance Company

Posted by Lon | Living life | Saturday 16 April 2016 3:59 am

If you are one of the people that are really putting an effort to land jobs in insurance companies then there are some things you can follow to set things straight. Before applying for a job in an insurance company you should visit some insurance courses beforehand as they are there to prepare you for what’s to come. There are plenty of institutions out there, that offer these insurance courses. And you can be pretty confident that after finishing such a course, your chances of landing a job in insurance company will double or even triple, and you will even be able to actually choose which position in the insurance company you want to take, instead of relying desperately on an opportunity that the insurance company throws your way. So to sum it up, it’s definitely worth your while to finish an insurance preparation course in order to successfully get by in the insurance world.

« Previous PageNext Page »