Variety Is The Key To A Healthy Diet

Variety Is The Key To A Healthy Diet
When examining the diets of my clients, I commonly find that even of those who tell me they eat from a healthy diet actually eat from a very narrow selection of foods. Most of their food choices are also processed or heavily prepared before eating. These people also frequently complain of failed diets and of their desire to maintain a more healthy weight and to feel the benefits they expect from a healthy diet. One of the most frequently cited reasons that diets and attempts at healthy eating fail is boredom. Many people simply do not know how to meet the challenge of keeping a healthy diet interesting day after day.

With just a little bit of planning and the huge variety of fruits, vegetables, whole grains, meats and other healthy foods at the local grocery store, it is possible to create exciting, nutritious meals that will keep boredom at bay.

The key to the success of any plan for healthy eating is to eat what you like, but to exercise moderation when it comes to the less healthy foods. Improving your level of health and fitness does not mean saying no that piece of chocolate cake, but it does mean limiting yourself to one piece, and possibly a smaller piece than you normally eat. A key contributing factor in unwanted weight gain is lack of portion control. Restaurants provide portions which often provide the entire daily recommendation for calorie intake, but in a single meal!

A healthy diet contains all types of foods, including carbohydrates, proteins, and even fats. However, there is a significant difference in the quality of the fats in fried foods compared to the fats in a lightly cooked fish, an avocado or flax seed. Seek out quality sources of nutrition and limit your intake of processed foods. Look through some simple cookbooks with pictures. Look for a small collection of appealing dishes that use similar ingredients. This way you can economize at the grocery store by shopping for ingredients you can use for an entire week. Do not buy too far in advance and avoid buying ingredients in bulk because you will likely get tired of them before you finish using them up.

The revised USDA food pyramid contains five major food groups - grains, vegetables, fruits, milk and dairy, and meat and beans. When choosing foods from these groups, it is important to eat an appropriate amount of a wide variety of foods from every food group. Doing so will not only give you a great deal of variety and keep boredom from setting in, but it will provide the best nutritional balance as well. Seek out new food items and try them out. Perhaps you can choose a new type of bean or a fruit that is new to you. If you don't like it, you don't have to buy it again, but try new foods and think about how the flavors might work in simple dishes or as replacement ingredients in your favorite recipes.

When choosing foods from within the various food groups, some choices are naturally better and healthier than others. For instance, choosing skim or 2% milk instead of full fat whole milk is a good way to cut down on both extra fat and calories. Choosing poultry or lean meat is a great way to get the protein you need every day without extra fat, cholesterol and calories. You don't even need to eat animal protein for healthy protein intake. Even champion bodybuilder, and vegetarian, Bill Pearl, manages to get all the protein he needs from vegetable sources only. You don't have to "go vegetarian," but you don't have to eat an animal every day either.

Not all low fat foods are created equally. Check the label! Many low fat foods add starches and sugars which will raise insulin levels and may lead to unwanted weight gain. Remember, your body is designed to store extra sugar in the fat cells around your middle, so low fat eating isn't necessarily going to help you loose weight if that is your goal.

Cereals and breads that carry the whole grain label are healthier than those that do not. Not all breads labeled whole wheat are entirely whole wheat. Don't forget to check the label. Even in the world of fruits and vegetables some choices are better than others. For instance, peaches packed in heavy syrup add unnecessary sugar to the diet, while those packed in water or juice provide better nutrition. The best sources are always the unprocessed variety.

Eat seasonal foods when they are available. Berries are excellent sources of essential nutrients, and antioxidants. Eat them raw, in homemade smoothies, and as toppings for a desert. Berries can also be an excellent ingredient in entries as well. Search your cookbooks, or the Internet, for great recipes that are quick and simple. In the fall, the many varieties of gourds provide a surprisingly wide range of flavors and nutrition. They are also an excellent source of dietary fiber, which is a critical factor in the support of optimal health.

Eating well does take a bit more effort than popping a prepared meal in the microwave, but with a little bit of planning it should not require a significant time investment. You also don't need to be a gourmet cook. Preparing your own meals is easier than you may think so give it a try and don't be afraid to mess up a dish from time to time. The learning experience will lead to you being an even more skilled cook. The benefits include better nutrient intake, and lower intake of sodium, transfats, and preservatives. Invest a little time for a healthier you and enjoy the wide variety of tastes that real, unprocessed foods have to offer.***

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by Dave Saunders
About the author: Dave Saunders is a professional lecturer, and certified nutritional educator. He enjoys creating interconnections through his writings and lectures to help others create context and see new discoveries and technologies in more a practical light. You can find out more about how to maintain a healthy diet at www.glycoboy.com.

Drinking Tea May Guard Against Ovarian Cancer

Drinking Tea May Guard Against Ovarian Cancer
Consuming two or more cups of tea a day over a period of time may reduce the risk of ovarian cancer dramatically, suggests a new study published in the Archives of Internal Medicine. And each additional cup of tea per day appears to provide significantly more protection, investigators found.

Because tea is the second most-consumed beverage in the world, its potential health benefits could have important implications for human health and disease prevention, says the Tea Council of the USA.
"An abundance of research suggests that tea may play a role in the reduction of risk of cardiovascular disease and various types of cancer," notes Joe Simrany, president of the trade organization. "These new findings suggest that drinking tea regularly may help to reduce the risk of ovarian cancer as well. This is good news and points to yet another area where tea may have a positive effect on health."

46 Percent Lower Ovarian Cancer Risk
Researchers at Sweden's National Institute of Environmental Medicine, Karolinska Institutet, examined the association between tea consumption and risk of ovarian cancer in 61,057 women 40 to 76 years of age who took part in the population-based Swedish Mammography Cohort.

The participants completed a validated 67-item food frequency questionnaire at enrollment between 1987 and 1990, and were followed for cancer incidence through December 2004.
At baseline, 68 percent of the participants reported drinking tea -- primarily black tea -- at least once a month. During 15.1 years of follow-up, 301 women were diagnosed as having epithelial ovarian cancer. The researchers found tea consumption of two or more cups of tea per day had a significant inverse association with risk of ovarian cancer.

Specifically, women who drank two or more cups of tea per day experienced a 46 percent lower risk of ovarian cancer, compared with women who drank no tea. Each additional cup of tea was associated with an 18 percent decreased risk of ovarian cancer.

Additional Health Benefits
A multitude of research studies suggest that drinking tea may contribute to overall health. Potential benefits include the following:
- Reduced risk of heart attack and stroke, and improved blood vessel function;
- Less risk of certain cancers, including colorectal and skin cancers;
- Decreased levels of oxidative DNA damage and increases in antioxidant levels in the bloodstream; and
- Oral health benefits -- researchers believe certain compounds in tea may inhibit bacteria that cause bad breath and plaque, and the fluoride content in tea supports healthy tooth enamel.***

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by Nicole Weaver
About the author: Nicole Weaver is a health journalist for Daily News Central, an online publication that delivers breaking news and reliable health information to consumers, healthcare providers and industry professionals.

Artikel:Kiat Jitu Memulai Usaha Burger , seri wirausaha

Kiat Jitu Memulai Usaha Burger
kirman: Ibu Rosfilawati, Pekanbaru
Agar usaha burger yang kita jalankan sukses, beberapa tahapan di bawah ini perlu dilakukan untuk meminimalisasikan kerugian. Alasan utama bahwa bisnis makanan adalah bisnis yang entry barier rendah sehingga bisa dilakukan oleh siapapun. Untuk itu yang paling penting adalah Anda menetapkan konsep burger yang akan Anda jual, setelah itu Anda bisa mencapai tahapan realisasinya setelah itu.

Tahapan Konsep Jitu Membuka Usaha adalah:

1. Menentukan Jenis Makanan Yang Akan Dijual
Memastikan jenis resep makanan yang Anda jual membuat Anda fokus untuk memahaminya. Fokus pada satu jenis resep makanan lebih mudah dari pada banyak jenis resep makanan. Ketika satu jenis resep makanan sudah diterima, Anda bisa menambahkan resep makanan lain.

2. Target Pembeli
Artinya Anda tahu siapa yang akan membeli makanan Anda. Anda mengenal perilaku mereka, daya beli, umur, gender, suku dan seterusnya yang dapat Anda tentukan. Hal ini sangat penting karena Anda harus fokus pada satu segmen pasar. Sekali lagi bahwa bnisnis makanan banyak pesaing, mudah dilakukan dan bermodal kecil, maka membatasi diri pada satu segmen akan memudahkan Anda untuk memulai usaha. Target pembeli yang paling umum adalah dari penghasilan yakni penghasilan rendah, sedang dan tinggi.

3. Mengenal Perilaku Konsumen
Dengan memahami perilaku konsumen Anda maka Anda akan mudah untuk memenuhi kebutuhan dan harapan terhadap resep makanan yang Anda jual nanti. Bahkan yang lebih bagus lagi adalah Anda mampu memahami keinginan tersirat dari konsumen terhadap resep makanan yang Anda jual. Konsumen anak muda yang menyukai hal-hal baru yang bersifat funkyu, praktis dan enak.

4. Mengenal Pesaing
Untuk mengetahui posisi dan kesempatan, Anda sebaiknya mempelajari siapa saja pesaing atau orang yang berjualan makanan yang sama dengan Anda. Tak harus sama menjadi seperti pesaing. Menjual makanan dengan keunggulan resep lebih berbeda akan menjauhkan Anda dari persaingan. Persaingan dalam banyak hal akan menghabiskan biaya dan energi. Mengetahui pesaing penting juga untuk menentukan strategi dan ukuran usaha yang akan kita buat. Jika kantong tipis sebaiknya hindari persaingan secara langsung.

Dengan mengenal tahapan tersebut Anda bisa mendifinisikan secara tepat macam resep makanan yang akan dijual. ***

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source: Tabloid Lezat

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Freezing Cookies and Cookie Dough

If you're looking ahead to the holiday season and wondering how you're going to get all your baking done, consider freezing your cookie dough or fresh baked cookies ahead of time. When the holidays get closer you can get that last bit of shopping done or last present made instead of spending all your time in the kitchen.

FREEZING COOKIE DOUGH
Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly in plastic wrap (chill in refrigerator first before freezing). Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.

Don't try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter, and sugar cookie dough (or anything similar) freezes well. Let the dough defrost in the refrigerator (about 2-3 hours). Make sure to label the container with the date and type of cookie dough.

FREEZING BAKED COOKIES
Almost any baked cookie freezes well. Let cookies completely cool before freezing. Wrap cookies individually in plastic wrap then store them in a ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also just layer the cookies between layers of waxed paper in the container, but the individually wrapped ones will store longer.

Freeze frosted cookies uncovered first until they are firm. Then pack them in airtight container lined with plastic wrap or foil. Make sure to label the container with the date and type of cookies. Unfrosted cookies can be frozen up to 6-12 months (frosted, about 3 months). Frozen cookies thaw in about 10 minutes at room temperature (if you can wait that long). If cookies should be crisp when thawed, remove them from the container before thawing.

Gingersnaps
1 c. sugar 3/4 c. butter 2 eggs 3 c. flour 2 tsp. baking soda 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. cloves 1/2 c. molasses

In a large bowl, cream sugar and butter. Add eggs. Stir in flour, baking soda, ginger, cinnamon, and cloves. Add molasses, stirring well. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll each ball in a little sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes.

Snickerdoodles
1 c. butter 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt

In a large bowl, cream together butter, sugar, and eggs. Stir in flour, cream of tartar, baking soda, and salt. Refrigerate dough for an hour or two to chill. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes.

Peanut Butter Crackles
1 3/4 c. flour 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter, softened 1/2 c. peanut butter Chocolate kisses or stars

Mix flour, baking soda, and salt. Mix together butter, peanut butter, and sugar. Beat in egg and vanilla. Stir in flour mixture. Shape dough into 1-inch balls. Roll in sugar and place on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Remove from oven and press chocolate kisses firmly into cookie. ***

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by Rachel Paxton
About the author: Rachel Paxton is a freelance writer and mom helping other moms to organize their families and their lives. For other organizing hints visit http://www.Organized-Mom.com.

Article: Interview with Jose Oliva of Oliva Cigars

Interview with Jose Oliva of Oliva Cigars

Jose Oliva of Oliva Cigars takes time to chat with Cigar Review. Jose's family history is quite interesting. The company was founded in Cuba by Gilberto Oliva Sr. and like many other tobacco growers, after the Revolution, the Olivas were forced to flee Cuba.

Whether you're a smoker of Oliva cigars or not, from the economically made Flor De Oliva bundles, to the rich-tasting Oliva 'O' Bold, their cigars are crafted by hand with great care and attention to every detail of the cigar-making process, which has made them one of the most sought after "boutique" brands on the market. Here's what Jose had to say about his company, family and the cigar market.

Cigar Review: Could you tell me about the history of the Oliva Family in relation to the cigar business?
Jose Oliva: Our Family has been on the growing end of the tobacco business for generations. As you may already know, we are Cuban. My father, grandfather and great grandfather all grew tobacco.

CR: How important are cigars to the Oliva Family?

Oliva: Cigars are a way of life for my family. We make our living from it, we all enjoy smoking them, and about 70% of our conversations are about cigars or tobacco. Cigars and tobacco is more than just an important thing to us, it is us, it defines us.

CR: How and when did you get involved in the family business?

Oliva: Growing up Oliva means you are already involved. It is more a question of what area will you focus on. Having always had an interest in marketing and sales I naturally gravitated to the distribution end of the business.

CR: I have read that Oliva have tobacco farms virtually everywhere tobacco can be grown, is that true?

Oliva: No. During the last 40 years my father has grown tobacco at all of the following countries: Cuba, Nicaragua, Honduras, Panama, Mexico, and the Philippines. Today we grow exclusively in Nicaragua. We are currently the second largest grower in Nicaragua.

CR: I have heard that the Oliva tobacco farm provides tobacco to many other companies, how does it feel to have your family's tobacco in such a great demand?

Oliva: It is a great source of pride for us.

CR: What is your perspective on the current status of the Cigar Industry?

Oliva: Currently the cigar industry is enjoying a brisk increase. It is achieving these increases in-spite of the hostile anti-smoking legislation and the aggressive taxation.

CR: Is business good for the Oliva brand right now?

Oliva: We are currently enjoying our most successful period ever.

CR: Do some lines sell more than others for Oliva?

Oliva: Yes, it is also true that some lines are produced in greater quantity than others.

CR: Some say we are heading into a new cigar boom, do you think we are headed that way?

Oliva: If the definition of a boom is what we saw in the mid 90's then my answer is no, unless of course the Cuban embargo is lifted. What we are seeing now is a brisk but controlled increase as an industry. More and more people are acquiring a taste for fine cigars.

CR: Do you think the TV advertisements from Truth.com have hurt or actually helped the tobacco industry?

Oliva: Big tobacco and cigars are two totally different industries. Big tobacco is a worldwide industry which produces machine made cigarettes and has admitted to marketing to children as well as using addictive ingredients in there products. The cigar industry is made of mostly families. The tobacco used in fine cigars is grown the same way tomatoes or lettuce is grown. No additives are ever used and for all of these reasons cigars are not addictive. Even the way cigars are enjoyed is different from cigarettes, cigars are not inhaled. One last major difference is that all cigar families are comprised of cigar smoking individuals, I don't know how many big tobacco CEO's smoke their own products. Big tobacco is the reason we are dealing with all these anti-smoking laws and tobacco taxes. To answer your question, I don't believe the TRUTH campaign is having any real effect.

CR: What do you think of this new wave of smoking bans across the United States?

Oliva: I expect the anti-smoking wave to get worse before it gets better. As I said earlier, I believe the ban is more about cigarettes than it is about cigars.

CR: I have heard of some minor changes to your lineup of cigars for the next year. Could you tell us a little about that?

Oliva: We have made some packaging changes to Grand Cameroon and Grand Maduro but the cigars are unchanged. We also introduced this years Master Blend at the annual RTDA show.

CR: Do you have a favorite smoke from the Oliva Cigar lineup?

Oliva: I smoke different cigars at different times of the day. When I first get into the office I smoke a Flor de Oliva 6 1/2 x 44, after that my selections get more robust as the day goes by. Finally, at the end of the day I usually will enjoy something full bodied like a Master Blends or an O BOLD. ***

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by Patrick Lauer
Patrick Lauer for Cigar Review
Find more information about premium cigars on http://www.cigar-review.com
About the author: Patrick is a rovering reporter for http://www.cigar-review.com

Article: Sneaking More Fruit into Your Day

Sneaking More Fruit into Your Day

We all know that we should eat more fruit and vegetables, and generally we manage pretty well with the veggies. It's not that hard to have several different vegetables with a meal, or a Grilled Chicken Salad as a meal. But it can be a little tough finding places to squeeze in more fruit. It can be done, you just have to get creative!

Since there's very little chance that you'll eat too much fruit, it's safe to assume that you should start adding more fruit to your diet each day. Below are a few ideas to get you started:

1. Toss blueberries, bananas, peaches, or strawberries into your cereal or oatmeal.
2. Drink a tall glass of juice each morning, and one between supper and bedtime.
3. My favorite: Stir fruit into vanilla yogurt and top off with granola. It's so delicous, you can convince anyone (including yourself) that it's dessert! You'll be getting a dose of dairy at the same sitting.
4. Experiment with fruit smoothies. You'll get addicted. Fast.
5. Serve canned fruit with cottage cheese. Again, you'll benefit from the dairy as well as the fruit.
6. In a delicious word: Cobblers!

But the best advice is actually pretty simple. Buy fruit and put it out in plain view for all to see - on the counter, on a table, in the family room or living room.
Out of sight, out of mind. In sight, in mind. ***

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by Joi Sigers
About the author: Joi Sigers is a writer and web publisher with a passion for cooking. Buttermilk Press and her food blog, Get Cooking, came as a result of this passion!

Article:How to Make and Use Herb Preparations

How to Make and Use Herb Preparations

Making your own herbal concoctions for medicinal purposes is really not that difficult. And since the best herbal preparations are those made when the plants are fresh, the better off you are to grow your own herbs and make your own preparations.

But even the best plants can be ruined if you use the wrong kind of process in preparing your remedies. Your choice depends on the parts of the plant to be used, the form in which the remedy will be taken, and the desired result.

Remember that herbal remedies are not one-shot wonder cures. Their effectiveness is based largely on a gradual cure.
The following ways of preparing your fresh herbs are those most commonly used in herbal medicine. Always use an enamel or non-metallic pot.

Infusion - this is a beverage made like tea, combining boiled water with the plants and steeping it to extract the active ingredients. The normal amounts are about 1/2 to 1 ounce of the plant to one pint of boiled water. You should let the mixture steep for five to ten minutes, covered, and strain the infusion into a cup.
Cold Extract - preparing herbs with cold water preserves the most volatile ingredients, while extracting only minor amounts of mineral salts and bitter principles. Add about double the amount of plant material used for an infusion to cold water and let sit for about 8 to 12 hours, strain and drink.

Decoction - this method or preparation allows you to extract primarily the mineral salts and bitter principles rather than vitamins and volatile ingredients. Boil about half an ounces of plant parts per cup of water for up to 4 minutes. Steep the mixture with the cover on the pot for a few minutes.

Juice - chop and press fresh plant parts to make juice, then add a bit of water and press again. This is excellent for getting vitamins and minerals from the plant. Drink the juice right away for the best results.
Syrup - make a basic syrup to which you will add medicinal ingredients by boiling 3 pounds of raw, brown sugar in a pint of water until it reaches the right consistency.

Powder - grind your dried plant parts until you have a powder. the powder can be taken with water, milk, soup, or swallowed in gelatin capsules.

Ointment - quick method: combine well one part of your powdered remedy with four parts hot petroleum jelly or lard. For purists: Add the decoction of the desired herb to olive oil and simmer until the water has completely evaporated. Add beeswax as needed to get a firm consistency. A little gum benzoin or a drop of tincture of benzoin per ounce of fat will help preserve the ointment.

Essence - dissolve 1 ounce of the herb's essential oil in a pint of alcohol; this method preserves the volatile oils of many plants which are not water-soluble.
Poultice - to make a poultice, you just crush the medicinal parts of the plant to a pulpy mass and heat. Mix with a hot, sticky substance such as moist flour or corn meal. Apply the pasty mixture directly to the skin. Wrap a hot towel around and moisten the towel periodically. A poultice will draw impurities from the body.

Herb Bath - herbal baths include the use of various herbal additives to enhance the natural healing power of the water. They are baths to which plant decoctions or infusions have been added. There are full and partial herbal baths. For a full bath some of the medicinal plant parts should be sewn into a cloth bag and then boiled in a quart of water; the strained mixture is then added to the bath. Sometimes you can put the bag right into the tub for a more thorough extraction of the herbal properties.***

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by Peter Lenkefi
About the author: Grab more free recipes at http://recipe-directory.net

Article cuisine: Andalucian cuisine - a guide

Andalucian cuisine - a guide

Undoubtedly one of Spain's most culinary rich regions, Andalusia is an area famed for its cuisine and its culture of food. Much like the rest of Spain, food is an important part of social life; here the meal is about a lot more than simply eating. Andalusia is also the home of one of Spain's favourite exports; tapas. Restaurants can now be found in most major cities around the world, but to taste the original you should head to Seville. Also the region is the world's largest producer of olive oil with some of the finest in the world being produced in Andalusia's olive groves. As you would expect, olive oil is the basis for lots of the region's cooking and accompanies many of the dishes.

The diversity throughout different areas of the region is huge, a myriad of different influences have shaped the regions gastronomy over the past centuries as well as its geographical diversity. The Moorish legacy still remains strong and can be seen especially in the sweets and desserts of the region, many of which are flavoured with aniseed, cinnamon, almonds and honey.

Blessed with a superb climate the region has a year round growing season meaning that fruit and vegetables can be picked locally, even in winter. Locally grown asparagus and avocados are regarded as some of the best in the world and there's never a shortage of fresh produce to add weight to regional menus. Probably the most famous dish in Andalusia is "Gazpacho"; a chilled soup made from tomatoes and other vegetables and one that has been copied the world over. In the stifling heat of an Andalusian summer, "Gazpacho" is a very refreshing lunch dish or starter and shouldn't be missed by those visiting the area.

Coastal areas of Andalusia tend still to be dominated by seafood with many options for sampling the bounty of the Mediterranean. "Pesca'ito frito", a regional favourite, is a variety of fish fried together in olive oil and is perfect to display the broad range of fish on offer. Beach-side restaurants, locally known as "Chirengitas", are excellent ways to sample local seafood with more emphasis being put on fresh cooked produce than comfort, pomp and service. These informal eateries serve up a massive variety of dishes from baby squid in garlic to fresh barbequed sardines (usually cooked on a bamboo spit) and really constitute fantastic value for money. For those looking for finer dining then cities like Malaga and Seville boast no shortage of gourmet restaurants, and many have excellent reputations throughout Spain.

Inland regions tend to lean more towards poultry, game and, the regions favourite meat, pork. Indeed the pig is a highly lauded animal in Andalusia whether cooked fresh to make dishes such as meat balls in almond sauce and pork loins in orange and sherry, or whether cured to make sausages and "Jamon Serrano". Indeed the region is home to a special breed of pig known as the "Iberico" or, more colloquially, the "pata negra" (literally "black foot", denoting the pigs black hooves). This small, brown pig is used to make some of the finest cured hams in the world - the town of Jabugo is reputed to produce the very best - the flavour of the ham is down to the strict diet of acorns which is administered to the pig, and this particular part of the Huelva region has the perfect micro-climate for sustaining oak trees. Andalusia, as mentioned above, also utilises the pig for making sausages, a foodstuff intrinsically linked with Spain's cuisine. The "cana de lomo" is a smoked sausage made with tripe and the "mor on" is made with trimmings of pig shin and both serve as excellent examples of the many regional variations that are produced. However it's not all pork; deer and wild boar can be found in Cordoba and the Guadalquivir region around Seville provides the area with excellent duck, often cooked with Seville onions and widely eaten throughout the city. It is this diversity in one of Spain's largest provinces that make it such a rich culinary region and a real must for food lovers. ***

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by Mike McDougall
About the author: Mike McDougall has five years experience working as a travel writer and marketeer. He is currenlty working to provide additional content for Babylon-idiomas, a Spanish language school with an excellent presence in Spain and Latin America.
This work is covered by a creative commons licence: http://creativecommons.org/licenses/by-nd/2.0/uk/

Kitchen stuff: How To Choose A Quality Cookware Set

How To Choose A Quality Cookware Set

If you are considering purchasing new cookware, you probably are wondering how to make the most sensible purchase and still get all the pieces and features you need. Price is always a major factor in deciding which cookware set is right for you. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.

The main factor in choosing cookware is the material from which it is made. Copper is very expensive, but conducts heat better than any other material. Heat conduction allows your food to cook evenly. You will undoubtedly find cookware that is constructed from stainless steel with a copper reinforced bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.

You need cookware that allows heat to be distributed evenly. You are probably very familiar with pans that have hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. Cookware with even heat distribution is imperative if you are serious about the food you cook. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Copper bowls will allow you to beat eggs whites to their maximum volume.

Aluminum is inexpensive, but as mentioned before, will react with certain foods in an unfavorable manner. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. If you opt for aluminum cookware, anodized is the best choice. Cast iron is good for searing steaks and a few other specialized cooking tasks, but you must keep your cast iron cookware seasoned to avoid sticking and pitting of the pan.

The fact is that there is no perfect cookware. Each has its own benefits and drawbacks. Stainless steel is probably the best compromise. Stainless steel is in the middle price range and heat conductivity. It is durable and cleans easily and will not react with any type of food you cook. Another good choice is stainless steel with an aluminum insert that goes all the way up the sides of the pan.

The conclusion would seem to be that in order to get a good set of cookware, you will have to spend some money, but it is not necessary to get the most expensive type. A good stainless steel cookware set with a few special pieces such as a non-stick frying pan, a copper bowl, and any other extras you desire will be your best choice.***

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by Sharon Chennault
This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more.