w3information

Do I Need a Computer to Use VoIP?

2011-08-27T12:14:00.000-07:00

The simple answer to this is – No, you no longer need a computer to use VoIP. You may however, want to use one in order to take advantage of some of VoIP’s features. Read on for a discussion of currently available VoIP technology and what is required to use it.

In the early days of VoIP technology, a computer was required to place telephone calls over the Internet. VoIP technology relied on a device called a softphone to do this. This is a software application that turns your PC into an Internet phone. Another requirement was that both parties to the call had to be running the same softphone software. Broadband or high speed access was also not widely available. While this allowed low-cost long-distance calls to be made over the Internet, these restrictions kept most people from taking advantage of VoIP.

Quite recently, VoIP providers and hardware manufactures began offering a number of different options for accessing VoIP. This includes analog telephone adapters (or ATAs), which allow you to use your regular analog telephones to access your VoIP service. These devices also connect to your high speed Internet modem or router. ATAs eliminate the need for a computer altogether. They contain all of the hardware and software necessary to access your VoIP services. Another fairly recent device is the USB softphone. This is typically in the form of a telephone-style handset or headset that plugs into the USB port on your PC. These devices do require software to be running on the PC to complete the connection to your VoIP services.

Another new device that is available from some providers is an analog telephone system that has the ATA incorporated into it. This type of device typically consists of a base station and ATA combined, and 1 or more cordless handsets. So you can provide VoIP service to your entire home with one of these devices and the proper number of cordless handsets. This device also connects directly to your high speed Internet modem or router.

One other available equipment option is a high speed DSL or cable modem with the ATA incorporated into it. These are currently available from some providers, but be sure to check that the modem is compatible with your ISP – not all cable or DSL modems are the same. With this type of device, the modem is connected to your high speed connection and you plug your analog telephone(s) into the modem.

Finally, the softphone is still an available option from most VoIP providers. You will certainly want to take advantage of a softphone if you plan to use your VoIP service when you travel. And you may find that you prefer using this softphone when you are not traveling. Many people who are online or working at their computer a lot like the efficiency of having everything, including their phone service running on their PC.

As you can see, VoIP has recently become a viable alternative to regular analog telephone service. If you do not use a PC often, but still want to take advantage of the cost savings of VoIP, then you probably will be happiest using an ATA to connect your existing analog telephones to your VoIP service. Your telephones will operate exactly the same as they always have using this method. However, if you are working at your PC or online often, you may find that one of the other options, such as a USB softphone suits your needs best.

One thing is certain, with its advanced features, options and cost savings, VoIP is a technology that deserves serious consideration. Now would be a good time to use the features available at this site to help you evaluate and choose a VoIP service provider

What Kind of Equipment Do I Need for Using VoIP?

2011-08-27T12:10:00.000-07:00

The Various Methods of Using VoIP are Listed Below:

PC to PC
Internet Phone
Analogue Telephone Adapter (ATA)
IP Phone

Each Method is Explained in Detail Below:

The first (and cheapest) way to use VoIP is from PC to PC. With this method you can make free Internet phone calls. All that is required is a PC connected to a broadband internet connection, and a headset consisting of earphones and microphone connected to the soundcard of your computer.

You will also need to download and install VoIP software. The most popular software is called Skype. Gizmo, Free World Dialup, and Net2Phone are some of the other big names. With the software installed, invite all your friends to download the same software and when someone is up and running, give them a call!

VoIP software is free to download, and allows you to make completely free VoIP calls to other users of the same software, regardless of distance. Free VoIP calls can be made anywhere in the world using the PC to PC method.

Features such as call display, call forwarding, voicemail, and conference calls are included at no extra charge as long as both parties are using computers.

VoIP software, (also known as ‘soft phones’) such as Skype, can also be used to connect to land-line phones - that is, phones which are not connected directly to the Internet. This type of call is usually not free but the cost is much lower than what your telephone company would charge you. Also, some VoIP services allow you to make calls to cellular phones. People receiving land-line or cellular calls do not need any extra equipment or software. The only time that both parties would need a particular VoIP software/soft-phone is when they are making PC to PC calls.

A step up from headsets is Internet phones. These feel a lot more like 'real' telephones - they ring, they have regular number pads, and you use them like traditional telephones. They plug into the USB port or sound card of your computer. These phones are still considered soft phones because you need VoIP software installed on your computer to make and receive telephone calls.

The next (and most common) way to use VoIP is by using a traditional analogue phone. Instead of plugging your phone into the usual telephone adapter in the wall, it needs to be plugged into an Analogue Telephone Adapter (ATA). The purpose of an ATA is to convert the analogue signal (your voice) into digital data, ready to be sent over the internet. An ATA is simple to use. It connects to a broadband modem - either a DSL modem connected to your traditional phone line or a cable modem which attaches to your cable TV connection. Any traditional analogue telephone can be plugged into an ATA. You do not even need a computer in the house to use this type of VoIP connection.

Another requirement for setting up VoIP in this way is that you will need to set up an account with a VoIP Service Provider, such as Vonage, or Packet8. VoIP Service Providers offer a variety of low cost services, and once you register with a provider, you will be able to make VoIP calls. ATA's are usually provided free of charge when you sign up with a VoIP service provider.

Using an ATA for Internet phone calls is transparent. You simply pick up the phone and dial a number just as you would with your regular phone service. Anybody calling your phone number will not be aware that you are using VoIP instead of PSTN (Public Switched Telephone Network).

As previously mentioned, this is the most common way VoIP is being used, as it allows you to continue using equipment you already have and saves you buying lots of newer equipment.

To summarise ATA, the only requirements for this method are a traditional analogue phone, a broadband connection, an ATA device to connect your phone to the broadband modem, and finally, an account with a VoIP Service Provider.

The final way to set up VoIP is by using an IP Phone. Don't confuse IP phones and Internet Phones. IP phones plug directly into the modem, but Internet phones plug into the sound card or USB port of your computer. An IP Phone will look similar to a traditional analogue telephone. The main difference is that it can be connected directly to a broadband modem. It will also contain the extra circuitry to convert the sound of your voice into digital data ready to be transmitted to the recipient via the internet.

IP phones also have the advantage of having all your phone numbers stored in the phone as well as a display screen which gives you information about incoming calls. As with the previous method, you will also need to set up an account with a VoIP Service Provider, such as Vonage or Packet8. These providers may also supply you with IP Phones when you sign up.

What is Skype ?

2011-08-27T12:03:00.000-07:00

Skype is a software application that allows users to make voice and video calls and chats over the Internet. Calls to other users within the Skype service are free, while calls to both traditional landline telephones and mobile phones can be made for a fee using a debit-based user account system. Skype has also become popular for its additional features which include instant messaging, file transfer, and videoconferencing. The network is operated by Skype Limited, which has its headquarters in Luxembourg. Most of the development team and 44% of the overall employees of Skype are situated in the offices of Tallinn and Tartu, Estonia.
Unlike other VoIP services, Skype is a peer-to-peer system rather than a client–server system, and makes use of background processing on computers running Skype software; the original name proposed – Sky peer-to-peer – reflects this.
Some network administrators have banned Skype on corporate, government, home, and education networks, citing reasons such as inappropriate usage of resources, excessive bandwidth usage, and security concerns.
Website : http://skype.com/

How to Cook a Black Grouper

2011-08-27T11:39:00.000-07:00

Ingredients:

1 lb Fresh black grouper fillets
1 lb Plump tomatoes (halved)
1 med Vadilia onion (cut into lg 1/2 inch pieces)
1/2 cup Greek olives of choice
3 cloves garlic(diced)
1 Red or yellow bell pepper (seeded & cubed)
1/4 cup choice of white wine
1/4-1/2lb Feta (cubed)

Preparation Instruction:
Cut the filets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin cold pressed olive oil. (It has a nice buttery flavor.) Put in oven until fish is slightly flakey. Serve scampi style in the boats and juices. Finish with the addition of cubes of Feta to taste. This is an outstandingly beautiful dish, too.

Prepare Beer Battered Walleye

2011-08-27T11:35:00.000-07:00

Ingredients:

6 Fillets of Walleye or your favorite fish.
2 cups beer
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup vegetable oil
1 quartered lemon

Preparation Instruction:

Clean and pat dry fish fillets.
Mix beer, flour, salt, and pepper into a bowl making a nice thick batter.
Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle when it hits the hot oil.
Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until golden brown.
Squeeze lemon onto fish and ser

Prepare BBQ Trout

2011-08-27T11:30:00.000-07:00

Ingredients:

2 Trout
Lemon juice
Marinade
1/2 c Soy sauce
1/2 c Cooking sherry
1 tb Lemon juice
1 Clove crushed garlic
1/4 c Salad oil

[Use hand mixer to blend all ingredients well.]

Preparation Instruction:
Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking.

Prepare BBQ Salmon

2011-08-27T11:27:00.000-07:00

Ingredients:

7-10lb salmon
1/2 lb. butter
6 cloves garlic
herbs; rosemary, thyme, basil
lemon
shrimp
mushrooms

Preparation Instruction:
Crush 6 gloves of garlic & chop up very fine. Mix the chopped garlic with the butter at room temperature. Rub the butter/garlic all over the inside and outside of the salmon. Cut very thin slices of lemon & place in the salmon. Dice mushrooms of your choice & place inside the salmon. Place some shrimp inside the salmon. Finely chop the herbs and spread all over the salmon.
Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15 minutes for every pound.

[Preparation Time: 1-2 hours]

Prepare Bass in Beer Sauce

2011-08-27T11:23:00.000-07:00

Ingredients:

4 tb Vegetable oil
1 large onion - diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Bass (6 pieces)

Preparation Instruction:
In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Prepare Bass (Oven Broiled)

2011-08-27T11:18:00.000-07:00

Ingredients:

4 lb Bass - whole
1 tb Salt
1 ts Pepper
6 slices Bacon
1 Onion - chopped
1 c Apple - diced
2 Lemon - thinly sliced
1 Green pepper - chopped
1 ts Garlic powder
1 ts Celery salt
1/4 c Butter
3/4 c Worcestershire sauce
2 tb Soy sauce

Preparation Instruction:
Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates from bones. Bake at 375°F for approximately 1 hour.

Prepare Basic Aphrodisiac Mussels

2011-08-27T11:14:00.000-07:00

This recipe is the starting point for a few mussel dishes with a truly aphrodisiac touch. The mussels as well as the bouillon are suitable for deep freezing; thus, whenever required you can pick a plastic bag of mussels and another of bouillon from the deep freeze, thaw them in the microwave and within minutes prepare a delicious and seductive mussel dish.

Ingredients:

3 kilograms (7 lbs) of mussels, cleaned
350 grams (12 oz) onion, coarsely chopped
300 grams (10 oz) celery, coarsely chopped
250 grams (8 oz) shallots, coarsley chopped
2 garlic cloves (10-15 grams), finely chopped
3 fish bouillon cubes (intended for 750 ml/3 cups of bouillon)
1 teaspoon dry thyme leaves
1 teaspoon dry basil leaves
1 bottle (750 ml) of dry white wine
3 grams saffron (the quantity can be reduced)

Preparation Instruction:
Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late stage add the thyme and the basil.
Increase the heat, place half of the mussels on top of the vegetables and let them steam until they have opened. This should take about 5 minutes.
Remove the steamed mussels using a perforated ladle and set them apart. Place the remaining half of the mussels on top of the vegetables and let them steam for another five minutes until they all have opened. Remove them and add them to the first mussel batch.
Sieve the liquid to remove the vegetables, let the sieved bouillon boil for 5-10 minutes to reduce the volume somewhat, then leave it to cool. When cool, add the saffron.
Remove the mussels from the shells. Keep them separated from the bouillon.
Now you have the starting materials for a number of delicious dishes, e.g. mussel soup, diet mussel soup, mussel pasta sauce and mussel risotto. You can put the mussels and the bouillon in the deep-freeze for use later on; if so we suggest you pack in separate plastic bags about 100 grams of mussels per bag and 250 ml (1 cup) of bouillon) per bag. Otherwise you can use the ingredients almost immediately, but remember that the saffron will require a few hours to merge with the bouillon!

Prepare Barbecued Trout with Fennel Butter

2011-08-27T06:39:00.000-07:00

Ingredients:

4 whole trout
1 tbsp chopped fresh thyme
2 tbsp extra virgin olive oil
salt and pepper
Fennel Butter:
2 tsp fennel seeds
125g/4oz butter, softened
1 tbsp chopped fresh parsley
2 tsp lemon juice

Preparation Instruction:

Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the flavorings are pressed well into the slashes. Marinate for at least 1 hour.
Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until they turn golden and release their aniseed aroma. Cool slightly and grind to a fine powder in a spice mill or pestle and mortar.
Beat into the butter with the parsley, lemon juice and some pepper. Chill until required.
Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until charred and cooked through. Rest for five minutes and serve with the fennel butter and a tomato and olive salad.

Prepare Barbecue Salmon

2011-08-27T06:33:00.000-07:00

Ingredients:
[For Barbecue but will work in the over. ]

1 average sized red salmon filet cut into steak size chunks
1 can frozen without pulp orange juice concentrate
1 juice can full of soy sauce (orange juice) to make amounts equal
Minced fresh garlic to suit your taste

Preparation Instruction:
Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

Prepare Balmain Bugs with Mango Sauce

2011-08-27T06:29:00.000-07:00

Ingredients:

8 large green balmain bugs or 2 large green lobster tails
Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce

Preparation Instruction:
Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.

Advantages and Disadvantages of having a Re-seller Account

2011-08-23T15:24:00.000-07:00

Advantages:

You can have more flexibility with your web hosting accounts.
You can save money.
You can earn more revenue at little cost to yourself.
You can focus on customer support and leave technical support to your web host.
Your web host, not you, absorbs server maintenance costs.

Disadvantages:

Your service is only as good as your upstream provider. If the server is frequently down, for example, you may lose clients.
If you ever have to change web hosts, the move will be an inconvenience for your clients as well as for yourself.

How your Web Hosting Business can Cash in

2011-08-23T15:21:00.000-07:00

The fact that many new blogs are being started daily should be of great interest to anybody already in the web hosting business or intending to go into it. Especially those planning to go into the business as affiliates or as resellers because this group of online entrepreneurs are in a very good position to cash in quickly on this amazing growth rate of blogs with hardly any investment necessary.

While it is true that a vast majority of blogs are hosted free, it is also true that many blogs are gaining high traffic so quickly that they are forced to quickly find paid web hosting as they exceed their allocated bandwidth.

The other fact to bear in mind is that virtually all successful bloggers own several blogs. This is significant because it is not easy to own several websites since lots of technical know-how and time are required to maintain a single website, let alone several. This is not the case with a blog that mainly requires content and very little technical knowledge to run very successfully. In terms of business volumes this simply means that a web hosting business that targets blogs is bound to grow a lot faster than the one that only seeks clients from the ranks of traditional websites.

The other significant factor in blogs that should be of great benefit to any web hosting business is the huge traffic that blogs seem to enjoy almost effortlessly.

All a web host entrepreneur needs to do, is to find a way to advertise their web hosting services to this blog traffic. There are several ways of doing this. You can for example look for acceptable ways of creating as many links from the blogs to your web hosting sites as possible. You can even start your very own blog on the subject.

Choose the Right Web Hosting Service for Your Blog

2011-08-23T15:15:00.000-07:00

Choosing to make a web site is a very big decision. However, even more important than deciding to make the website itself, is choosing your web host. There are many web hosts out there, and so it is very difficult to find the web host that’s right for you. In order to find the best web host, it is important to find as many options as possible, and have a clear idea of what you want out of your web host. Following these four tips will make your search for a solid web host a lot easier.

1. Use search engines. Search on Google and Yahoo using keywords such as “web host.” Carefully going through the results will give you an accurate idea of the web hosting options available. Some may say that the web hosts ranked the highest are clearly the best, but this is not always true. Taking the time to look at a large number of the results will give you an ample group of web hosts to compare.

2. Know how your site is going to work. This tip may sound confusing, but it is important to know what your goals will be for your web site. If you plan to have a great number of large files hosted on your site, then you want a web host that gives you ample amounts of space. Bandwidth should also be taken into consideration. Is the site a personal site, or a commercial site? If you plan on making money with your website, than a larger investment for more storage space and bandwidth is justifiable. If you are making your site a blog and hosting it with a service such as TypePad, you want a web host that allows domain mapping.

3. Have a price range in mind. Knowing the general amount of money you are willing to spend will save you a great amount of time. If a certain web host is simply too expensive, then you move on to the next one with no issues. Additionally, if you set a specific price range, you can search for the best offer within that price range. Some web hosts may offer more space for $20 than others do for the same price.

4. Finally, make sure that you have web host support based on your needs. If it is your first web site, then you might want a web host that is willing to give advice on building new sites. Some web hosts offer a very “hands on” approach to new users. Other web hosts simply let users do whatever they want and no help is offered.

The most important thing when finding a web host is knowing exactly what you want. Your search for a web host will be a lot easier if you search for hosts using Search Engines like Google and Yahoo, and you know what you are looking for. Every web host offers something a little different than others. Simplicity and customer service should be high priorities when searching for a web host. Remember, the most expensive, and highest ranked web host may not always be the best web host for your needs. Beginning your web host search with a clear, informed mind is the perfect way to assure a successful venture.

Prepare Baked Stuffed Herring

2011-08-21T14:15:00.000-07:00

Ingredients:

4 tb Breadcrumbs (heaping)
1 ts Parsley, chopped
1 sm Egg, beaten
1 Juice and rind of lemon
1 pn Nutmeg
1 Salt and pepper
8 Herrings, cleaned
300 ml Hard cider
1 Bay leaf, well crumbled
1 Fresh ground pepper

Preparation Instruction:
First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350°F for about 35 minutes.

How to Prepare Baked Salmon

2011-08-21T13:53:00.000-07:00

Ingredients:

1 fresh salmon (about 5 lb/ 2 kg)
parsley
salt and pepper
1/2 cup butter
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup double cream
(serves eight to ten)

Preparation Instruction:

Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a loose envelope round the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon, season and pour over the cider and the cream Now seal the foil along the top, leaving only a small vent. Bake in the oven for l l/4 hours at gas mark 4, 350°F, I80°C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.

There is no doubt that this is an expensive dish, but it will feed eight to ten people and makes a fine party piece.

Prepare Baked Gefilte Fish

2011-08-21T13:49:00.000-07:00

Ingredients:

1 lb Halibut -or- turbot fillets,
-fresh or frozen
1 Sm Onion
1 sl Bread, crumbled
1/2 ts Salt
1/4 ts Black pepper, ground
1 Egg
1 Tb Vegetable oil
1 Onion, sliced
1 Sweet green pepper, chopped
8 oz Can tomato sauce

Preparation Instruction:

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.
Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving.

One Serving 2 Fish Balls:
Calories: 189
Carbohydrates: 9
Protein: 20
Fat: 8
Sodium: 671
Potassium: 606
Cholesterol: 77

Prepare Baked Fish Fillets

2011-08-21T13:42:00.000-07:00

Ingredients:

Any Type Fish Fillets
1/2 cup milk
1/2 tsp. salt
1/4 cup Parmesan cheese
3/4 cup seasoned bread crumbs
1/4 cup melted butter
paprika

Preparation Instruction:

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with paprika.
Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.

How to Prepare a Baked Eel Dish

2011-08-21T13:22:00.000-07:00

Ingredients:

1 living eel (about 500g)
box of sweet wheat sauce
fermented soybeans
seafood sauce
dark soy
light soy
sugar
gourmet powder
sorghum wine
delicious soup
maltose
salad oil
scallion
ginger shreds

Preparation Instruction:

Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.
Put the eel in the seasonings (except salad oil and maltose) mixture to pickle for half an hour. Bake it in an oven at 150C for 10 odd minutes.
After another 5-minute baking, coat it with maltose syrup, then bake it for 5 minutes once more. Finally, coat oil on it.

How to Cook Arroz De Bacalhau

2011-08-21T13:18:00.000-07:00

Ingredients:

1 Onion peeled and thinly sliced
4 tb Olive oil
1 Steak dried salt cod
1 Ripe tomato (or dbl. amt.) peeled, cored and very coarsely chopped Salt and pepper to taste
1 2/3 c Short-grain rice

Preparation Instruction:

Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt.
BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking.

How to Cook Aromatic Salmon in Coconut Milk

2011-08-21T13:06:00.000-07:00

Ingredients:

4 thick salmon steaks
350g/12oz tomatoes
1 small yellow pepper
1 fresh red chili
2.5cm/1in piece fresh ginger
2 large cloves garlic
4-6 roughly crushed cardamom pods
400ml/14fl oz tin coconut milk
Juice of 2 limes
Handful of fresh mint leaves
Sea salt

Preparation Instruction:

Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
Put the tomatoes in a bowl, cover with boiling water, leave for a minute or two, then drain and peel. Slice in half or in quarters if the tomatoes are large.
Cut the pepper in half length ways, discard seeds and stem and slice across as thinly as you can. Cut the chili in half lengthways under water, discard seeds and stem and slice as finely as possible across the flesh.
Peel the ginger and garlic and cut into small, very thin slices.
Scatter the ginger, garlic, tomato pieces and sliced pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour gently over and around the fish and cover the dish.
Preheat the oven to 150C/300F/gas mark 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done; to discover this insert a small, sharp knife into the center of one of the steaks – if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
Before serving, chop the mint leaves and scatter on top.

How to Cook Arabic Shrimp with Cumin

2011-08-21T12:53:00.000-07:00

Ingredients:

Shrimp,1 1/2,pounds,large,in the shells
water,3,cups,
Lemon zest,2,strips,
Parsley,4,sprigs,
Garlic,4,cloves,crushed
Peppercorns,8,,
Celery leaves,1,handful,very large
Olive oil,1,tablespoon,
Onion,1,,large,chopped
Garlic,6,cloves,minced
Cumin,1 1/2,teaspoon,ground
Cayenne pepper,1,pinch,
Salt,,,to taste
Black pepper,,,fresh ground,to taste
Cilantro,3,tablespoons,chopped,fresh
Lemon wadges,,,for garnish
Nice,6,cups,cooked,for serving

Preparation Instruction:

Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid. Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
Best way to eat: Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.

How to Cook Accra (Saltfish Cakes)

2011-08-21T12:44:00.000-07:00

Ingredients:

2 ts Active dry yeast
1/2 c Water; warm
1/2 lb Codfish, salt, boneless
1 c Flour, all-purpose
1 ts Sugar, granulated
1/4 c Onions; finely chopped
1 Garlic cloves; chopped fine
1 tb Pepper, hot; seeded, chopped -fine
1 tb Chives; chopped fine
Salt; to taste
Pepper, black; to taste
Oil, vegetable

Preparation Instruction:

Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and bones, and shred fish very fine. Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2 hours in warm, draft-free place. Drop by tablespoon into hot oil (370F) and fry until golden brown. Drain on paper towels and serve hot.

Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47%