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dehydrator

If you are looking for meals that are easy to prepare and are normally well received by the entire family, you can explore Chinese cooking. Many of the recipes that you find are a great modification of authentic Chinese recipes to something that can be easily prepared in the American home. Dishes that taste wonderful and are very light on the figure. Most of these dishes are famous world round for their great taste and authentic flavor. With careful preparation, these recipes will have you preparing authentic Chinese dishes without any problem. Most Chinese recipes use a few specific spices and are cooked over a large flame. This make the recipes easy to follow and almost guarantee a successful meal for your family and friends. The recipes can be prepared easily and are normally do not take a long time to create.

Most people recognize the mainstays of Chinese cuisine as Chinese rice, noodles and various soups. Some of the more famous foods that come to mind will include chicken chow mein, Kung Pao chicken, egg drop soup and Peking Duck. Most dishes consisted of noodles, steamed rice, bean sprouts, garlic, and shredded Napa cabbage. The noodles are normally deep fried in oil separately and the other ingredients and vegetables are cooked in a wok over high flame. The noodles are mixed in last. Shanghai and Szechwan type of noodles are also quite popular among many Chinese food lovers across America.

Another popular dish is shrimp with Chinese Greens Stir fry. This is prepared with marinated shrimp added to Chinese greens and mushrooms. This is usually prepared by frying the whole content together to mix the flavor of the fish and vegetables.

Yet another dish that is well known is Manchurian. This is a combination of vegetables, chicken and noodles. During the preparation of Manchurian, emphasis is given in combining the right quantity of vegetable, spices, sauces and spring onions. The vegetables or chicken are then mixed and shaped into small balls that are then deep fried in oil to make them crunchy. These crunchy balls are then served with the Manchurian gravy and garnished with spring onions to create a good impact.

In most dishes, the food is cut into bite-sized pieces ready for direct picking up and eating. Traditional Chinese culture considered knives and forks at the table to be barbaric as these items are normally thought of as weapons. It was also thought to be inconsiderate to have your guests work at cutting their own food. The normal way of cooking and serving is whole. This is because the normal delivery is presumed to be as fresh as possible. Some restaurants serve the individual guests by cutting the fish into individual servings at the table.

If you want to get involved in Chinese cooking, this is more than just adding some spices and preparing a dish. This type of cooking will produce dishes that quite healthy and nutritional. This type of cooking also produces dishes that are very tasty and is well received by large audiences. If you want to serve dishes that are easy to produce, provide healthy dishes and very tasty, you will definitely want to explore Chinese cooking.

For more information on living and loving life, visit Happiness Is A Choice You can also visit http://happynessisachoice.com to find How to live a happy life.

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Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The art of grilling requires more than fancy equipment, it is very much an art form as it is a science as well. For one, you must consider the grade and cut of the meat you are about to grill, because not all meats a grilled the same way nor are they all amenable to the art of grilling.

Secondly, you have to have good timing. It really becomes in instinct after a few trial runs, but here are a few guidelines. You like many other amateur grillers may prefer to create slits into the steak as it's cooking to see if the meat is cooked on the inside.

However expert grillers tend to use the touch and timing technique. Essentially what they do is first decide if they want the meat to be rare, medium, or well-done. For every one inch of steak that you are cooking it takes approximately 3 minutes for rare, 5 minutes for medium, and 7 minutes for well-done meat.

To check whether the meats are actually cooked to their specification, they will use a finger to push the meat down and test for it's firmness level, the firmer it is, the more well-done it is, and conversely as well.

Ducane gas grill parts analogous packages and value-added services are found at the author's web site.

http://www.gasgrilldeluxe.com

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The modern day battleground between most parents and young children is at the dinner table. Your child is gaining independence with each birthday that comes and goes. The more vocal and mobile they become, the harder it is for parents to keep their children eating healthy. Lets face it, the first few months of solid food; they are willing to try anything. They are just happy to have anything other than milk and cereal. As early as 12-18 months they begin acquiring tastes for specific things, which are normally sweet and not as nutritious. Here are a few things you can do to ensure your children will get the vitamins and nutrients they need for optimum health.

First, continue to offer them vegetables. If they don't like broccoli on the first try, try again and again. Offer foods a minimum ten times. If they take one bite and don't want another, that's OK. Think about how long it took you to acquire the taste for coffee. We normally start with a 2/3 milk and sugar combination and coffee; moving up to drinking black coffee can take years. My daughter is two and still not a fan of asparagus. Each time we eat it as a family, I put one spear on her plate and cut it into pieces. I don't force her to eat the asparagus, but I do ask her to try one bite each time. Forcing will create a battleground. They will hold their position for the sake of the battle and as a way to demonstrate their independence. The last time I placed asparagus on her plate, she took one bite without my prompting. It's working. She eats most other vegetables with ease because I have done the same process each time.

Second, do fun things with fruits and vegetable to make them look more appealing. For instance, the older toddler and pre-teen will enjoy helping you make a meal. Let them help "decorate" pizza. Use carrot sticks for hair, cherry tomatoes for eyes, and a piece of zucchini for a nose. Use your imagination and theirs. They will enjoy eating it because they made it. Use a tortilla for the crust and it can be a fast dinner even for a weeknight. Also, colored toothpicks will inspire children to eat new things. If you place a toothpick in their vegetables (and possibly offer a dip) they will eat them. If they are old enough, let them insert the toothpicks themselves. The secret here is keeping it fun.

Lastly, sneak vegetables into old standbys that all children devour with ease. You can puree a cup of carrots and add it to spaghetti sauce. Shred zucchini and squash (or any other veggie) into wet chocolate cake mix. The size of each veggie should be similar to the size of a matchstick carrot. Kids love cake. You'll be amazed with the results when you relax and keep it fun. There's nothing wrong with letting them have their cake and their vegetables too!

Erica Griggs, having worked in the cookware industry for more than 13 years, has helped thousands of newlyweds choose the perfect kitchen and lifestyle tools for their new homes. Click here to learn more about cookware previews or visit Simplicity Brides on at Face book and become a fan.

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Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

In this article you will find some great hard to find cleaning
and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house cleaning bill with very good results using less toxic
substances.

Ammonia - cuts grease, cleans windows, Strip wax off floors.

Baking soda - cleans, deodorizes, polishes, and removes stains.

Bleach - whitens practically anything, removes mould and
mildew.

Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch
will remove.

*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain
with force. Plunge the stained part up and down in the hot water
until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch
stain over a pot of hot water and apply javelle water with a
medicine-dropper. Do not allow it remain too long in contact with
the fibres. Javelle water rots even cotton and linen. Apply
oxalic-acid solution to neutralize the alkali and rinse thoroughly
in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.
Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with
cold water will remove these stains on flannel, blankets, and heavy
goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

LIGHTSIDE
A man is driving up a narrow mountain road. A woman is driving
down the same road. As they pass each other the woman leans out
her window and yells, PIG!

The man leans out his window and yells, STUPID!
He keeps driving up the Mountain, comes around a corner, and
smashes his car after slamming into a pig in the middle of the
road.

Wood Furniture; To remove water stains, dab white toothpaste
onto the stain. Allow the paste to dry and then gently buff
with a soft cloth

COOKING TIPS, INFORMATION
WARNING: DEEP-FRYING CRAZE
People can do themselves serious injury attempting to
deep-fry their turkey. In the past deep-frying has burned down
houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with
this high risk method of cooking, besides the above, your turkey
can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is
3 1/2 minutes per pound. A big turkey is done in less then an
hour. If you are going to deep-fry your turkey use a commercial
pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best
results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour
does not penetrate more then 1 inch. If the meat does not reach
the desired colour during roasting, increase the heat to (500 F)
for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature
until it is nicely browned.
By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until
the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the
divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canadas Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
www.hc-gc.ca/nutrition

Food recalls and allergy alerts.
www.cfia-acia.agr.ca
or
www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
www.canadian-health-network.ca
While at it why not check out the Guide to Active Healthy living. Click on;
www.paguide.com
You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking
and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The world we live in is full of varied cultures & traditions, each one featuring their own unique way of cooking & hence offering a diversified taste. Chinese cooking is one among the most followed ones.

As a nation, China has several festivals and traditions. Accordingly they have varied dishes for each event. In America, Chinese skills of cooking are looked upon as an art. For centuries together, their delicious delicacies are tickling the taste buds of the Americans.

Here are a few key features of Chinese cooking:

1. Chinese cooking is relatively quite easy and quick.

2. The specialties in Chinese items are categorized as per the nation's culture, festivals & districts.

3. Some examples are steamed fish, Doufu, dark vinegar rice served with ginger, din sum, etc.

4. Cooked tea is the most preferred drink with the Chinese cuisine. In china, different varieties of tea are planted, hence, it becomes a part of their daily routine.

5. The basic ingredients of Chinese food are water and/or oil.

6. Chinese cooking takes care of everyone's personalized tastes as the food items that can be added to these dishes are quite optional and can be modified as per an individual's choice.

7. The recipe centers on - simply mixing the right items to match up to one's taste.

8. The Chinese recipes do not involve lot of spices. They rather focus on the use of flavorings like cloves, aniseed, ginger root and Sichuan peppercorn.

9. Most oft, the Chinese chefs prefer using more of soy sauce, Shaoxing wine and oyster sauce. These add to the flavor and make the food more presentable.

10. Cooking the ingredients mainly involves some enlisted cooking techniques. These are shallow frying, stir-frying, roasting, deep frying, steaming, red cooking and stewing.

11. Stir frying implies frying the food at a very high heat in very little oil. In this case the food is cooked quite quickly as it is necessarily sliced in very small sized pieces.

12. In case of steaming, Chinese cooking traditionally involves the use of bamboo steamers. The bamboo steamers consist of a stack on their top so as to steam several items simultaneously.

13. To cook the larger pieces of meat, red cooking is the trick used in Chinese cooking.

14. Last but not the least, Chinese food features two key ingredients that are noodles and rice. People across the globe identify the Chinese culinary with noodles and rice. They are not only fast to cook but are also quite good to taste.

From being an indispensable fraction of the restaurant industry worldwide, to the households across the globe, the Chinese cuisine is loved by one and all.

It is quite simple to cook and with some tips and tricks, all of us can learn this cultural cooking.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

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Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

Looking to substantiate the income of your school or church? What better way than high-output, powerful commercial popcorn machines to fill your coffers? With their consistent performance, stylish design and unmatched warranties, you can never hit a false note. So while customers munch their favorite snack, you'll be crunching numbers of a completely different kind.

The Nitty-Gritty Of Installation

So you have decided to get a popcorn machine for commercial purposes in an attempt to add munificent sums to your pocket. But before you venture into this money-making scheme, it's important to have a nuanced understanding of the kind of machine required.

Sure, nothing comes with a 'success guaranteed' tag, but turning a blind eye to certain essentials can queer the pitch a little. In case you make a big investment in a relatively small sized model, it's almost certain to lose steam in crunch situations. Similarly, a giant of a machine could remain underutilized, thus resulting in a colossal waste.

Ideally, one must choose the machine based on the quantity generated during one popping cycle. A small sized machine is of a 6-8 ounce capacity, a medium one has a 12-14 ounce capacity and a large machine pops 16-66 one ounce servings in one popping cycle.

Get Up Close And Personal With The Features

Once you have zoomed in on to the size of the machine, it's now time to shift focus to some of the desirable features. Here's a sneak peak:

• The size of the cabinet is of paramount importance. Each kettle size is armed with a cabinet of a different dimension.
• Since the raison d'tre of these machines is to deliver fresh and steamy popcorn, make sure it is equipped with an avant-garde heating system. Choose between the strip heaters and blower-heating systems in machines of varying capacities.
• And as the saying goes, 'at the end of the day, style does matter', make sure your crowd-puller possess the looks that can stop traffic, of the human kind, I mean. A plastic dome with a silk screen, a neon sign or even an illuminated popcorn sign, just about anything that could pop eyeballs.

So before this explosive idea loses fizz, make sure you meet with a reputed sales associate without any further delay.

Do you know the secrets of Gold Medal popcorn machines? Check out http://www.SpicyKitchens.com

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