Gareth's Recipes

White Barbecue Sauce - Sweet, Sour, Tickling and Tangy

2010-10-20T01:32:00.001+01:00

BBQ sauce is generally a basic mixture of tomatoes, sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce, paste, puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup, honey or molasses. The addition of vinegar, on the other hand, lends a sour flavor to the bbq sauce and can be in the form of beer, white or flavored vinegar, wine or citrus juices. In general, bbq sauces can be used throughout the barbecue process from preparation to cooking.

Bechamel sauce or White Barbecue Sauce has a long and illustrious history. It has been a pet of the French food connoisseurs, since 1651. One of the mother sauces of French cuisine, the white sauce is nowadays made by whisking scalded milk gradually into a white flour-butter roux. However, it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. White Barbecue sauce, unquestionably adds a delicate flavoring to your meat dishes.

White Barbecue Sauces of Alabama are different from most other barbecue sauces in the use of their bases. These sauces are predominantly mayonnaise based, unlike the traditional and ubiquitous tomato. Chicken, turkey or pork - these white sauces are taste uppers beyond imagination. Like its tomato- and mustard-based cousins, white barbecue sauce comes in shades ranging from porcelain to putty. There are also differences in consistency. Some sauces flow like fat free milk, while others are more reminiscent of a creamy dressing. As for the ingredients, well, purists such as Myra Grissom, owner of Miss Myra's Pit Bar-B-Q in Birmingham, insists there are only four items who play the role: mayonnaise, vinegar, salt, and coarsely ground pepper. Perking up salads or topping pulled pork sandwiches or grilled fish whatever you are up to these sauces are great.

Smuggler's Run White Grilling Sauce and Big Bob Gibson White BBQ sauce are sauces that can be recommended, without any hesitation. Mayonnaise, Egg Yolks, Water, Corn Syrup, Vinegar, Salt, Spices, Calcium Disodium, Cider Vinegar, Onion, Garlic, White Pepper, Salt and Xanthium Gum are what goes into the making of this taste bud rocker.

Big Bob Gibson White BBQ sauce comprises distilled vinegar, sugar, salt, spices, egg yolks, mustard flour, paprika and garlic. Poultry, pork, seafood, and wild game-Big Bob, goes with them comfortably enough.

All-day breakfast

2010-10-10T06:52:00.000+01:00

If you've woken up with a sore head and can't face juggling pans for a fry-up, try this one-tray breakfast

Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin, then spread out in an even layer. Drape bacon rashers over the top and roast for 15-20 mins until both are starting to brown and sizzle. Move the bacon and sausages around so everything browns evenly. Scatter over the tomatoes and blob the mustard onto the sausages. Use a pair of tongs or a spoon to create 4 gaps for the eggs, then crack an egg into each gap. Put the tin back in the oven for 5-8 mins or until the egg whites are set and tomatoes softening.

Make it different

Make it veggie and use 8 vegetarian sausages instead, and swap the bacon for 200g button mushrooms. Or to make a Spanish breakfast, swap the sausages for 250g mini cooking chorizo sausages and omit the mustard, then cook as before. Sprinkle with chopped coriander and eat with soft flour tortillas.

587 kcalories, protein 28.0g, carbohydrate 13.0g, fat 48.0 g, saturated fat 15.0g, fibre 2.0g, sugar 5.0g, salt 3.67 g

Sole goujons with Thai sauce

2010-10-09T19:01:00.000+01:00

Place a basket of crispy fish fingers in the middle of the table so that everyone can help themselves, for a casual starter

First make the batter by mixing the flour with the yeast and some seasoning. Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins. To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved. Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins. Add the green beans and lime juice. Add some water if it tastes a little strong. Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs. Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through. Remove and drain on kitchen paper. Serve with the Thai dipping sauce add some lime wedges. 408 kcalories, protein 21.0g, carbohydrate 31.0g, fat 23.0 g, saturated fat 3.0g, fibre 1.0g, sugar 11.0g, salt 4.15 g

Indian butternut squash curry

2010-10-09T09:31:00.000+01:00

Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like. 393 kcalories, protein 14.0g, carbohydrate 71.0g, fat 8.0 g, saturated fat 1.0g, fibre 9.0g, sugar 16.0g, salt 0.94 g

One-pan roast dinner

2010-10-08T22:21:00.001+01:00

Chicken with roasted roots
Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.
Mediterranean chicken
Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.

Roasted squash risotto with Wensleydale

2010-10-08T01:15:00.000+01:00

Heat oven to 200C/180C fan/gas 6. Toss the squash in the oil in a roasting tin and roast for 15-20 mins until tender and golden. With 4-5 mins to go, toss the pumpkin seeds with a little salt, make a little space amongst the squash and spread out the seeds, then finish roasting. Remove half the squash and purée or mash, and keep the rest warm in a very low oven until ready to serve. Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1-2 mins. Add the wine and cook, stirring, until the wine has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed. Once all the stock has been added, the rice should be tender and creamy. Stir in the puréed or mashed squash until warm, then season if you like. Serve in shallow bowls, scatter over the reserved roasted squash, crumbled cheese, chives and pumpkin seeds. 584 kcalories, protein 17.0g, carbohydrate 87.0g, fat 20.0 g, saturated fat 9.0g, fibre 8.0g, sugar 17.0g, salt 1.21 g

Fennel, chickpea & prawn stew

2010-10-07T17:05:00.000+01:00

Add 1 tbsp oil to a large frying pan before tipping in the fennel. Cook for about 5 minutes, until softened. Next add the garlic and paprika and fry for 1 minute more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened. Stir in the chickpeas, chopped greens, some seasoning and a splash of water and cook for 2 minutes. Add the prawns and cook until just pink. Serve in bowls with crusty brown bread, if you like. 238 kcalories, protein 22.3g, carbohydrate 18.6g, fat 8.8 g, saturated fat 0.9g, fibre 6.6g, salt 1.04 g

Paula Deen's The Deen Family Cookbook

2010-10-07T10:11:00.001+01:00

COOKBOOK: PAULA DEEN THE DEEN FAMILY COOKBOOK
Price: $26.00

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Cottage pie

2010-10-07T06:15:00.001+01:00

Our top tips
To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
Foolproof freezing
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.

HCG Diet Starter Combo: (2oz) HCG + (Dr. Simeons Protocol + Forms + hCG Recipes *In a CD)

2010-10-07T02:38:00.001+01:00

Welcome to the hCG Diet. The hCG diet is the world's leading weight loss program because it's easy, effective and safe. If you are overweight, hCG can help you lose an average of 1 to 2 pounds per day while helping you modify your eating habits and reset your metabolism.

Why Chose the hCG Drops?
? No Prescription!
? Easy To Follow!
? Gain More Energy!
? Convenient!
? No Injections!
? No Hunger Pains!
? No Anxiety!
? Affordable!
? Gets Rid Of Stubborn Fat!
What is hCG? hCG stands for human chorionic gonadotropin, the hormone produced by pregnant women in the early stages of pregnancy. One of the functions of this hormone is to ensure the growing fetus receives enough nutrients to grow and develop normally. It does this by utilizing the stored fat in the mother's body available for use. Dr. Simeons discovered in the 1950's that smal doses of hCG given to individals that are overweight decreased their appetite and made them lose weight in hard places to lose it. This diet has been used since by many doctors.

NOTE: PROTOCOL, FORMS AND RECIPES WILL BE DELIVERED IN A CD.

NOTE: OUR PRODUCT IS NOT MIXED WITH ALCOHOL. OUR PRODUCT IS MIXED WITH COLLOIDAL SILVER MINERAL WATER. THE PRODUCT SHOULD NOT HAVE A SPECIFIC TASTE SINCE HCGIS TASTELESS.
Price: $129.99

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Tagliatelle with squash, chilli & ricotta

2010-10-06T18:59:00.000+01:00

This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit

Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chilli flakes and garlic and cook over a low heat for 2 minutes. Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley. 405 kcalories, protein 13.7g, carbohydrate 72.1g, fat 8.9 g, saturated fat 2.4g, fibre 5.5g, salt 0.09 g

Splenda No Calorie Sweetener, Granular, Individual Packets, 700-Count Box

2010-10-06T17:16:00.001+01:00

Splenda No Calorie Sweetener Packets are individual portions found in the familiar yellow packets. They are a great way to sweeten beverages and sprinkle on cereal, fresh fruit, and more. Each packet of Splenda No Calorie Sweetener provides the sweetness of two teaspoons of sugar; 24 packets of Splenda No Calorie Sweetener provide the sweetness of one cup of sugar. Each packet of Splenda No Calorie Sweetener has no calories and no carbohydrates per serving. (For cooking and baking, you may find Splenda No Calorie Sweetener, Granular a more convenient option.
Price: $20.44

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Somersize - Boxed Set: 2 Video Tapes, 2 Cassette Tapes, Recipe Cards, 2 Booklets

2010-10-06T08:59:00.001+01:00

A complete program emphasizing health over diet, presented by Suzanne Somers. By combining nutritious meals with a positive attitude, she shows how you can achieve both happiness and an excellent figure. Includes two videos ("Eat Great, Lose Weight" and "Think Great, Look Great"), audio cassettes, a booklet and reference guide, and fifty recipes.
Price:

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Smoked mackerel with herb & beet couscous

2010-10-06T07:56:00.000+01:00

Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day

Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins. Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly. When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day. 490 kcalories, protein 25.0g, carbohydrate 30.0g, fat 31.0 g, saturated fat 8.0g, fibre 2.0g, sugar 12.0g, salt 1.92 g

Roast sirloin of beef & Port gravy

2010-10-05T23:53:00.000+01:00

Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget

For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through. When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices. To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

Horseradish cream

Whip 300ml double cream until thickened, then stir through 50g grated horseradish, juice ½ lemon and season generously with pepper and a little salt.

431 kcalories, protein 52.0g, carbohydrate 2.0g, fat 22.0 g, saturated fat 10.0g, fibre 0.0g, sugar 2.0g, salt 0.32 g

The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

2010-10-05T23:49:00.001+01:00

In Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000, alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this caliber can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries. In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at, and delectable.
For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless, and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous color photography in The Healthy Kitchen will get you drooling over healthy entrées like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the appetizers and entrées are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.
Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The Healthy Kitchen seems to be influenced a bit by Martha Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably Martha sage-green, and Daley's in what Stewart might call bisque. Both books emphasize seasonal fresh foods and boast sumptuous photography and tempting menu suggestions. However, Weil and Daley outdo her with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning, and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen
Price: $24.95

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Vitalicious VitaMuffin Mix, Deep Chocolate, 12.5-Ounce Boxes (Pack of 3)

2010-10-05T19:10:00.001+01:00

Home baking has never been easier or healthier. Now you can bake delicious VitaMuffins and VitaBrownies at home. Each VitaMuffin or VitaBrownie is just 100 Delicious, Vitamin-Fortified Calories.
Price: $18.75

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CR Gibson Bon Appetit Deluxe Kitchen Binder

2010-10-05T14:30:00.001+01:00

This deluxe recipe binder is sized to conveniently organize and store recipe cards, clippings, and print-outs. The refillable three-ring binder has pocket pages which each hold 2 5"×7" recipe cards, full-sheet protector pages for newspaper or magazine clippings, and a tie-clasp storage envelope for small items. The red faux leather cover has a cut-out with a raised plate/fork/knife/spoon.
Includes 12 PVC-free transparent pocket pages, 12 PVC-free sheet protectors, 24 5"×7" design-coordinating recipe cards, and 12 recipe dividers.
The binder is capable of holding approximately 60 pocket pages. Refill packs of 20 pocket pages and 40 recipe cards are sold separately.
Price: $32.00

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Mushroom & baby spinach tart

2010-10-05T12:47:00.001+01:00

Watercress & spring onion salad
Heat a pan over a medium heat, add a splash of oil, then fry 4 shallots, sliced into thin rings, for 2-3 mins. Add 2 tsp sugar and 4 tbsp white wine vinegar. Bring to the boil, then set pan aside. Toss 3 bunches of trimmed spring onions in a little oil. Heat a griddle pan until hot, then cook the onions for 2-3 mins. Turn, cook for 2-3 mins more until charred, then remove and place in a bowl with shallots and 4 tbsp oil. Season and toss with 4 bunches watercress.
Fennel & celery crunch salad
Place 2 finely sliced fennel bulbs and 6 finely sliced celery sticks in a bowl of iced water, then set aside for 30 mins. Place the zest and juice of 2 lemons in a large bowl, stir in 5 tbsp olive oil, then toss through the drained fennel and celery. Season with salt, then scatter over a small bunch of snipped chives to serve.
Spicy bean salad
Heat a pan and add a little olive oil. Fry 4 finely sliced shallots, 2 crushed garlic cloves and 2 deseeded and finely chopped red chillies for 2-3 mins, then remove from the heat. Tip the shallot mix into a serving bowl with 2 cans of mixed beans, rinsed and drained, and 5 tbsp olive oil and toss together. Add a handful of chopped parsley leaves, season to taste, mix well and serve.

At Home with the Range: Cake Baking and Decorating (Learn to Bake a Delicious Cake and Simple Decorating Techniques)

2010-10-05T10:57:00.001+01:00

Planning a birthday or holiday party? Tired of store bought cakes? Want to learn how to bake a delicious cake and decorate it yourself? In this video, Sharon Salomon teaches you some of her favorite family recipes, as well as, provides helpful hints for making moist, delicious and level package cakes. She shows simple decorating techniques that make the cake look as good as it tastes. Sharon demonstrates the time saving ideas that she has developed while baking well over 250 wedding and special occasion cakes during the past 25 years.
Price: $35.00

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The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant

2010-10-05T07:26:00.001+01:00

As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!
In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula -- author, restaurateur, and Food Network star -- devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.
These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake -- in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate -- makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.
Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!
Price: $24.00

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Why cheesecakes make the perfect gift.

2010-10-05T03:35:00.000+01:00

Cheesecake makes a perfect gift. There are guidelines that should be followed when choosing the perfect gift. For one thing, the gift should be chosen specifically for a certain individual whose tastes are known to you. If you are not well acquainted with the recipient, you must give a general-type of gift that will not offend. Another guideline for choosing the perfect gift is that the gift must fit, and most important, if the recipient doesn't like the gift, it must be passed on to someone else.

Do you know anyone who doesn't like cheesecake and wouldn't consider it the perfect gift? For gift-giving occasions the ultimate gift is one that is adored and can be shared with others, and this makes cheesecake the perfect gift. Even if the recipient is on a low fat, no fat, no sugar or no
carb diet, cheesecake is the perfect gift because it can be made to adhere to almost any diet by carefully choosing the ingredients. In today's society there is almost no limit to the availability and variety of ingredients that go into a cheesecake.

Can you imagine the pleasure on the face of that special someone on whom you have bestowed a freshly made cheesecake? Add a few different toppings such as a variety of fruit toppings and streusels to adorn the cheesecake and you have created the perfect cheesecake gift. There are different varieties of cheesecakes such as the original New
York Cheesecake, which is probably the most well known of all the varieties.

Create a cheesecake in your own kitchen and present it in a special dish to a special person. When you see the pleasure on their face, you'll know that cheesecake makes the perfect gift.

Send a Cheesecake to someone special today.

Ultra Thin Professional Digital Kitchen Food and Nutrition Scale, in Elegant Stainless Steel

2010-10-05T03:08:00.001+01:00

The Ozeri Ultra Thin Digital Kitchen Scale is designed for the culinary perfectionist who desires superior accuracy in function and sleekness in form. Updated with the latest generation in sensor technology, it provides precise results in graduations of 1g or 0.1oz. The Ozeri Ultra Thin Digital Kitchen Scale is also less than half an inch in thickness. It is one of the lightest kitchen scales on the market and offers easy portability. It also boasts an elegant stainless steel surface. The Ozeri Ultra Thin Digital Kitchen Scale comes equipped with 2 Lithium removable batteries for long life. It also features oversized buttons that generate an audible click confirmation for the fast-paced cook, and an automatic Tare button that quickly calculates the net weight of your ingredients by subtracting the container weight, whether the container is a bowl, tray, plate or anything else. The Ozeri Ultra Thin Digital Kitchen Scale has a capacity range from a mere 0.1 ounces to 11 lbs. The scale also displays results in both the US and international metric systems (grams | ounces | pounds | kilograms). The large screen features a new bright LCD with an improved viewing angle for the on-the-move chef. The Ozeri Ultra Thin Digital Kitchen Scale also includes a 1 minute automatic turn-off that preserves battery life while giving you time to confirm each measurement (batteries included).
Price: $59.99

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Recipe for a Perfect Christmas

2010-10-04T22:53:00.001+01:00

First-time food critic JJ Jenner is a cute but bookish 24-year-old whose transformation from low-level magazine writer to coveted food columnist faces just one roadblock--her free-spirited, scene-stealing mother, who shows up unannounced for the holidays. Low on energy and patience, and desperate to get some work done, JJ sets her mom up with Alex, a sweet and ambitious young chef, in exchange for reviewing his struggling restaurant. When writer's block suddenly hits, JJ begins to recognize that her true feelings for Alex may be the problem. As Christmas nears, JJ learns that her mother is just as vulnerable and insecure as she is, and that love and family are worth risking everything for.

Starring Carly Pope, Christine Baranski, and Bobby Cannavale.
Price: $14.95

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YES! You Can be a Food Gourmet and a Skilled Gourmet Cook Too

2010-10-04T18:26:00.000+01:00

Yes, even you can cook up wonderful meals and impress your loved ones!

Ever thought that gourmet cooking is not for you, or that you do not cook well? Then it’s time to totally change your mindset from today . . . Anyone and everyone can easily pick up cooking skills; younger or older, ladies and even the guys. It doesn’t matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what’s more, the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . .

Xperimental Cooking is putting YOU in charge – you’re the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables, to how they are cooked, to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A, B, Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal. You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc. Since individuals experience things differently, you are your own expert; find out what you like and what you can do without. As you have your meals each day, take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you’re interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients, you are certain to produce top quality meals; if you start with poor quality ingredients, it won’t come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull, consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is, just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid, is there a rattling sound? Hearing is not frequently used, but can be helpful in a closer inspection of certain fruits, nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity, sample the items before making your decision. Besides checking that the Taste is what it should be, also observe the texture or feel it has in your mouth, when you chew on it, and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste, you will be able to determine what ingredients, and in what quantities, will go well together. Finally is your sense of Touch. Go ahead, pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light, hard or soft, firm or supple, smooth or rough, dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and “get the feel” of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family, friends, or guests about their eating preferences, especially if they require special diets for health reasons, or are allergic to certain foods. From this mini survey, you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup, what are the best choice for your main courses, and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together, and how you can make your dishes visually appealing. At the beginning, you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better, then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase, you may wish to consider the cooking style as well, since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking, but also by paying close attention to the details of the cooking process, what each Cooking Style does to your food and the resulting appearance, taste & texture. Xperiment with variations to the standard method (different temperature, time, sequence, combinations, etc.) and observe the results. Learn new Styles as you come across them, and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking, Barbecuing, Braising, Roasting, Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster, then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook, after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good, Xperiment with what you think will look nice when assembled together. If you want to keep it simple, just focus on the dish and what is to be put on it. If you want to pull out all the stops, then go with a theme of your choice and dress up everything, including the dining room. Let’s run through some ideas to move you along . . . On the simple end of the scale, all you need to do is select a suitable bowl or plate and arrange your food on it, then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates, matching if desired, that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate, or one of those fish shaped dishes, and you can arrange some lettuce and round slices of lemon to decorate. For prawns, try arranging them in a circle on a round plate, and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course, you can simply lay out the meat, potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn, pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail, then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas, you can always look at how the chefs at your local restaurants present their dishes, or you can flip thru food magazines, or surf the internet for tons of ideas to get you on your way. Now that you know the Secrets to Xperimental Cooking, all you need to do is to start cooking; after all, as the saying goes . . . “Practice Makes Perfect”.