Latest Food Articles

Asheville, North Carolina Seafood Restaurants Love Their Flounder

Thu, 02 Sep 2010 21:46:06 +0100

While you may wonder what a town in the mountains of western North Carolina loves about flounder, just ask George Baxevanis, owner of Fisherman's Quarters II, an Asheville seafood restaurant and see what he has to say.

"It's mild, flaky, versatile and delicious," says Baxevanis. "Flounder is one of favorite fish and it is making a huge comeback on the seafood scene. More and more consumers are going for the flounder for a number of reasons; it's delicious, affordable and is a fish low on the methyl-mercury scale.

Flounder: What is it?

Besides a mainstay in Asheville seafood restaurants, flounder is one section of a large group of basically unrelated fishes known as "flatfish." Others in the group include: flukes, soles and halibuts. Flounders are ocean dwelling and are found in coastal waters, lagoons and estuaries of the Atlantic and Pacific oceans. There are five main classifications. In the U.S., we have summer, southern and winter flounders. In the Pacific, particularly Asia, you'll find Olive flounders; in European waters the European flounder. The Olive flounder of Asia is also called Bastard Halibut because of its similarity to the fish.

What Does it Look Like?

Flounders are one species of a very large and loose group called flatfishes. This means that they are flattened laterally and swim sideways on the bottom where they can hide in the mud. Because of this adaptation, the eyes of flounders, and other flatfish, migrate to one side of the body making for a very unusual looking animal. From species to species flounder can be right or left eyed. Flounder are usually brown or dark grayish in color with some form of spotting on the "top" side and milky white on the "bottom." Flounder also have some color changing ability which is a great help with camouflage.

Why Do Asheville Seafood Restaurants Love It So?

"Because it's delicious!" says Baxevanis. "It's mild, flaky and excellent for a wide variety of preparations." And, because of its texture and flavor, flounder is versatile. It can be baked, fried, broiled or sauteed and goes well with any accompaniments. And now, with seafood lovers getting wise to methyl-mercury, flounder is a great choice for those wishing to eat seafood more than once a week. According to the EPA's guidelines for how much mercury to expect in any one species, flounder is ranked very low. Using the site, GotMercury.org, a person of about 160 pounds size can eat up to 48 ounces of flounder a week. That's eight portions, a far cry more than the recommended one to two portions for fish such as tuna, snapper and grouper.

How Do You Catch a Flounder?

Flounder can be a tricky species to catch, especially for the uninitiated. Flounders are a species with a picky appetite. They love shellfish, worms, smaller fish, crabs and shrimp-alive. It's rare to catch a flounder on artificial bait. There are three main ways to catch flounder: using a drag net along the bottom; line caught on a flounder rig; or gigging. As a kid at my grandma's house, we would use seine nets to catch whatever we could, often pulling in shrimp, crabs and flounder. On a line it is important to use what is known as a flounder rig. This leaves the bait freely floating in the current and gives the fish no hint that it is about to be reeled in until you set the hook. The flounder swims up, eyes the bait, takes a big bite and swims away. When you feel the line playing out, set the hook and prepare for a little bit of a fight. No matter how you catch your flounder - at the beach, the supermarket or the seafood restaurant - it's sure to be a treat for you and your family.

For more information about seafood and recipes visit:
http://fishermansquarters.info

Food hampers: give your loved ones a little bit of luxury

Fri, 13 Aug 2010 19:13:39 +0100

When it comes time to buy the loved one in your life a present that they'll truly cherish, personalised hampers often go down a treat. It's important to try to tailor your hamper to the tastes of the recipient - after all, while a generic hamper is all well and good, it doesn't exactly scream originality. There are, however, companies out there that provide a wonderful array of specialist hampers to cater for anyone's tastes. Here are just a few examples:

Sticking to tradition

Traditional hampers are often well received but there are so many specialised options out there to allow you to put your own personal touch on things. How about a vegetarian hamper for those who don't eat meat or a luxury student hamper to send a son or daughter off to university with a smile on their face?

Bring a bottle

For someone who loves a tipple now and then a wine hamper makes a perfect gift. Whether they're themed to contain white wine, red wine or sparkling wine, these hampers tend to go down a storm. And it's not just drink that fills up wine hampers - some treats to nibble on are also included, making for a lovely overall package.

Classic cheese

Another favourite is a hamper containing your recipient's favourite wine and cheeses - or perhaps even cheese and a bottle of port for something that little bit extra special. Again, the cheese and drink are complimented by chocolates or biscuits to round off a classic hamper.

A bit of bubbly

While hampers containing champagne and chocolates are a popular romantic gift, why not go the extra mile and splash out on a champagne breakfast hamper with breakfast muffins, ground coffee and fruit preserves? Perfect for a very special breakfast in bed.

Something sweet

If the person you're buying for has a sweet tooth then you'll want to look at chocolate-themed hampers. From mint chocolates and chocolate covered nuts to pralines and truffles, there's something there for every chocoholic. Or, if you'd like to opt for something a little different, consider a muffin and cookie basket for a present to remember.

The Importance of Acidity in Coffee

Tue, 10 Aug 2010 20:42:13 +0100

When tasting coffee one looks for descriptors to illustrate how the coffee tastes as it relates to Body/Mouthfeel, Acidity, Sweetness, Bitterness and Umami (savory). And ironically with tasting, the use of the sense of smell come into play, and using it at the same time to determine these descriptors. This is definitely true with acidity. But what makes coffee acidic?

Acidity in coffee is a basic sensation you feel in your mouth, the energy or life of the coffee not necessarily the pH levels you learn in science. Having acidity in coffee is highly desired and it helps identify quality coffees. Without acidity the coffee would taste flat and lifeless. However, to measure the type or flavor of acidity you must use your nose. Only it can tell you if the acidity is of lemon or orange flavor for instance.

Coffees grown at higher altitudes and coffees grown in volcanic soils that are full of minerals tend to have a higher acidity level than coffee beans grown at lower altitudes. But there are other factors such as processing and roasting that can change the acidity level in the bean itself.

The way coffee is processed also creates acidity. Wet processed coffee beans will have a higher acidity level than dry processed beans. The wet, or water, process is where the skin and mucilage (pulp) is removed using water and then put through the drying process. In the dry method the whole cherry (fruit of the coffee plant which contains the bean) is dried and could take up to 4 weeks for drying before the fruit is sent to the huller. The dry method is the oldest method of processing.

The roasting process beans will change the level of acidity in the bean. The lighter roasted beans will have more acidity than beans that are Full or Dark Roasted. Some terminology of light roasted beans are Cinnamon Roast or New England and Full and Dark Roasted examples are Espresso and French.

Preference and taste is based on the individual and whether you like a light, medium or dark roast coffee it will all contain a level of acidity as fresh, good coffee should.

Coffee Toll Roasting - Choose with Care

Thu, 05 Aug 2010 04:06:10 +0100

Toll roasting is an excellent way to utilize the expertise of expert and knowledgeable coffee roasters to produce a perfectly roasted coffee that can be packaged and labeled with your branding. The skilled coffee artisans at Coffee Reserve Brands apply their high standards to every roast and can produce light or dark roasts, espresso, blends to meet client specifications. You provide the green coffee and your toll roaster will put their experts to work, doing what they are most passionate about. Of course, the best toll roasters will have the ability to work personally with clients to offer guidance on purchasing the best green coffee beans for the desired origin and roasted quality. An experienced green coffee buyer like Coffee Reserve's John Gozbekian, who is also experienced in all aspects of the coffee business and a certified "Q" Grader by The Coffee Quality Institute, can ensure that toll roasting clients are receiving the same levels of quality that Coffee Reserve applies to its own proprietary roasts.

Toll roasting shouldn't be done by just anyone. You are putting trust in someone to bring out the maximum flavor potential in each and every bean, and that's not an easy task. Coffee roasting is a skill perfected over time - through experience, scientific knowledge, good judgment and plenty of cupping sessions. A Roastmaster needs to know the precise formula for roasting beans to a light, medium or dark roast, as well as which type of roasting is appropriate for each type of bean. Some beans are best left lightly roasted, while others benefit from developing more robust flavors through roasting darker.

Although a roaster might know that an Ethiopian bean has its best flavor at a lighter roast, he also needs to know that each year's crop is affected by weather, harvesting and processing methods, storage and any number of other factors. It takes true talent to meet the challenge of maintaining consistent quality and flavor profiles of the coffees that your customers have come to expect.

The things we love about coffee - flavor, body and aroma - are really determined in the roasting process, as complex naturally occurring compounds are released, altered and optimized during the heating process. These compounds can be ruined by roasting the beans too long, and if the beans aren't heated sufficiently. Toll roasting requires precision to roast the particular origin to the optimum temperature with perfect timing. Once that perfect roast is achieved, care must be taken to prevent compromising the flavor by storing or packaging it improperly.

The toll roasting process puts your reputation in the hands of the roaster you choose, so the importance of selecting a roaster with not only knowledge and skill, but a commitment to quality and integrity is vital. By choosing the best coffee roaster available, you'll develop a personal and long-lasting relationship that will continue to provide your customers with consistent quality coffee roasts.

Super Delicious Salsa In A Jiffy

Wed, 28 Jul 2010 18:31:37 +0100

If you make your own salsa at home, you know that it will taste light years better than the stuff that people find in the stores. There is nothing like fresh, cool salsa that is made from scratch.

This article will show you how easy and fun it is to make great tasting salsa right in your own kitchen.

Never settle for second best when it comes to buying the freshest ingredients you can. Don't skimp on good and fresh veggies, otherwise it will not taste that good, and for that you can get the stuff from the store.

For the best taste, use organic tomatoes and onions. They taste fresh, and they don't contain hazardous chemicals used for fertilizer and pest control. Organic garden fresh is the best way to go every time.

Don't forget the peppers. Regular jalapenos are perfect for a mild experience, but if you want something a little more bold, consider adding a couple habaneros into the salsa.

Salsa is a great way to sizzle things up a little bit, and the contrast between cool and crisp and spicy is great, so add or take away to your liking. Take the sensibilities of the other people who will be eating it as well, so you don't over do it and make it too strong.

One thing you can do, especially when you know that there are going to be people who don't like it hot, is make a separate batch that doesn't have the peppers in them.

While salsa is a very easy dish to make, it is always a good idea to use a recipe that you like and that tastes good. Don't get caught up in making all kinds of crazy variations until you have the basics down, and there is no need to buy every vegetable that is in the produce section of the supermarket. Experiment little by little until you find what works for you.

In the beginning, make sure that you are using a good recipe to help you keep everything just right. If not, you can be adding the wrong amounts of this or not enough of that, and the whole thing could taste horrible. Get used to the portions first and you can go and do all the creative experimentation your tongue desires.

Scuba Diver Cake: When Are They Appropriate?

Wed, 28 Jul 2010 18:00:55 +0100

To scuba dive could be for a living or for an avid pastime with the diver's passion for the chosen craft that could be shown in his lifestyle and some celebrations. A scuba diver cake is a way to demonstrate how serious someone is in his craft.

The Newest and Fastest Growing Online Global Community For Scuba Divers

Having marine memorabilia is common for passionate divers. Setting up your gathering and merriment around the sport is most likely something you've well considered and may ever have made if you're someone of this kind of person too.

For a transformation with the traditional wedding couple put at cake's top, you could have the figure of two divers. With the thought and the expression that you put into their wedding cake, the celebrants will be enchanted when they notice a marine blue scuba diver cake, decorated with angel fish, parrot fish and two tiny divers found at the top.

The wedding theme could quite easily mirror this using an underwater fantasy to accomplish it. Brides and grooms of today aren't quite as traditional in many respects as they once were. The wedding today should be a view of what they consider to be important in their own lives, so if scuba diving is a day to day part of it, considering a wedding theme that reflects that love is a natural thing to do.

A scuba diver cake can be included in dedicated divers' other parts of their lives who adore what they do and takes pleasure in it. One of the ideal reasons to have a cake with scuba divers in it is during birthdays.

The decorations could be again, geared toward the activity that your loved one enjoys most of all. Marine colors and animals would be a great fit for this kind of a party and would be much appreciated by the object of the celebration.

One last point to think about a scuba diver cake is what occasion could be the most suitable of all for presenting your friend or family member a scuba diver cake to commemorate.

There are different ranks and certifications that you can achieve in the sport of diving. Being a scuba diver, each is an objective of sorts in the chosen sport or profession. A wonderful way to congratulate them is to offer a scuba diver cake as they get to important levels of diving. Through this scuba diver cake, your support for them as they are trying to achieve their goals will be realized as well at the same time.

Let the diver in your life know that you support what they do and that you're understanding of their passion by offering them a scuba diver cake for the various celebrations that come along. Your thoughtfulness and your knowledge of them will usually be appreciated greatly.

All About Gluten Free Foods And Wheat Intolerance

Wed, 28 Jul 2010 16:12:35 +0100

Gluten or wheat intolerance affects more people than statistics show. This is because a great number of these cases are not attributed to the presence of gluten or its component proteins in the blood. Most often, other causes for the pathological symptoms are mistakenly pinpointed as the culprit. The inevitable result of this is that most of those cases will go uncured for a long time and develop into more serious diseases like cancer, heart disease or mental breakdown.

One of the first things that happens when an intolerance reaction sets in is for antibodies to be activated against a non-existent invasive organism. In an effort to deter the entry of what they identify as a toxic substance into the blood, the antibodies destroy the villi which are the doorways of the body into the bloodstream. These villi are microscopic filaments, millions of which line the walls of the small intestine where food absorption takes place. It is through them that nutrients gain entry into the blood.

Intolerance to gluten causes the antibodies of a person to react by attacking the villi of the gut. Everytime a person has a reaction to gluten, the villi are damaged and the absorption of nutrients into the blood is not done effectively. The first result of wheat intolerance is therefore weakening of the body, malnutrition and poor health. In addition to that, wheat intolerance has some side effects on the heart, the liver, the nerves and other organs of the body. This is the reason why gluten sensitization can become a system disorder akin to diabetes, in which all body organs are eventually affected if the condition is allowed to continue.

Instead of the foods he will need to avoid, he should be given alternative meals containing food which will provide him with the nutriments he lost by refraining from gluten-rich menus.

Your nutritionist will know the best carbohydrate and protein sources to replace wheat bread with. You can also find such lists on the internet. Completing the switch from gluten-loaded to gluten free in your diet shouldn't be difficult to do.

For a carbohydrate substitute, rice is a good option. In some countries rice takes the place of bread in the diet. For protein requirements, beans, lentils, corn and coconut are excellent choices. The addition of leafy vegetables, fish and some meat produces a well-rounded diet.

There are also especially processed breads which are made from a combination of cereals, beans and lentils. This is what is known by some people as 'Bible bread.' That is due to the fact that the instructions for making it were first stated by Ezekiel in 4:9. The essence of the technique is to wash the ingredients of the bread thoroughly. All of the 6 ingredients are them soaked in a big enough bowl for one day. The next morning the grains should rinsed and washed once more and dried. When they are dry, they are then ground into flour.

Taken from the nutritional point of view, this type of bread, called 'Bible bread' by many people, is excellent. Its protein content is nearly as high as the best protein food items like egg and milk. Besides having all the amino acids required for health and growth, this bread is also complete as far as the vitamins and minerals it contains is concerned. A person can very well survive quite healthily on it alone and it is one great way to get started on dieting for preventing wheat intolerance as well as for improving health.

The Best Way To Deal With Hazards And Workplace Health

Wed, 28 Jul 2010 15:27:25 +0100

Working in a place that is risky to one?s health and even life is not a place anyone would really want to spend one third of their lives in. Jobs do have occupational hazards and just because each job has some risks entailed to it, doesn?t mean employers don?t need to mitigate the workplace health issues involved. These health programs that are implemented companywide don?t just produce intangible results, but also tangible ones in the form of monetary savings.

The workplace should be free from any needless risks and it is up to the workplace health programs to make sure this is always the case. It is noteworthy to mention that two working environments can have two totally different sets of risks. Because there are so many types of hazards, the three that will be discussed in this article are mechanical hazards, biological hazards and chemical hazards.

Slips, falls, entanglement all fall into mechanical hazards in the workplace. While some of these may seem minor, more serious ones can be of major concern and can even be fatal. Although these risks are present almost anywhere there can be things that a company can do to minimize or even prevent these workplace health hazards from ever occurring.

Simple things such as placing wet or slippery floor signs, road or pathway signs in accident prone areas. Having floor mats or PVC mats can be big help in keeping floor dry. Each and every single one of these workplace health measures to reduce risk and eventually eliminate it altogether.

There isn?t anything in this world that is not considered a chemical. Chemicals are all around us and in all forms. It is hard to say what the actual workplace health risks are for each chemical as it varies widely for each.

Since chemicals are far and wide as mentioned, the first thing to do to avert a workplace health catastrophe is to note down which chemicals are present and find a Material Safety Data Sheet for each one. MSDS are data sheets with useful information on the proper handling and storing techniques for each chemical. No matter how many MSDS there is lying around, the most important part still lies on the ability of the user to remember to apply the right actions at the right time.

Before you even completely read through this article new forms of viruses and bacteria have mutated from their old counterparts and these are just a few of the real risks associated with biological hazards. And what?s even worst, biological workplace health hazards are everywhere and are not confined to one space. No place is safe because viruses, diseases all are able to travel from one place to another somehow.

Educating employees should be the number one priority to prevent biological hazard to wreck havoc in the lives of the staff. Some simple but effective health habits are throwing waste in their proper receptacles, washing hands properly with soap, and so forth will do a lot in keeping diseases from affecting workplace health. Some simple reminders companies can do is to remind staff to stay at home when not feeling well and always making sure to visit a physician as well.

Employees who are aware of the risks involved in the workplace is the best thing a company can have rather than constantly trying to eliminate all risks. Whether mechanical, chemical or biological, employees will be able to identify possible risks and prevent accidents from happening. In the end, the employee himself or herself is still the one responsible for choosing to follow or not these workplace health related programs.

How To Care For A Butcher Block

Wed, 28 Jul 2010 14:48:30 +0100

Meat cutters in the 1800's first started using what is now recognized as a butcher block because of its superior stability when compared to the traditional tree rounds they had been using. The round was a large section of tree trunk that rested on top of a set of legs. These crude tables were pretty unsanitary and they would crack over time. These days you would be hard pressed to find a restaurant or household that does not rely on a butcher block for basic food preparation.

Without proper care, a cutting board can be a breeding ground for bacteria that can make you and your family ill. It is necessary to thoroughly clean your block after very use. This will not only make for safer conditions when you cook but also extend the life of this vital kitchen tool.

The surface should be seasoned with oil before you chop anything on it to prevent bacteria from flourishing and odors from being absorbed. Any pure oil will do but mineral oil is recommended and can be easily located in any hardware or home improvement store.

Heat the oil slightly and apply it evenly to the cutting surface. Give it enough time to soak it and wipe away the excess liquid with a clean, dry cloth. Repeat this process four or five times the first time you season the block and one per month after that. You should not try to use olive or vegetable oil as they tend to turn rancid over time and will create a foul odor.

There are a number of substances that can be used to sanitize the block after every use. Hydrogen peroxide is deadly to bacteria, as is bleach. Vinegar is a suitable option for anyone who is especially sensitive to chemicals and it makes an excellent disinfectant. Water and soap are also perfectly acceptable for this application.

Do not submerge a wooden block in water because the porous nature of the wood will cause it to crack while it dries. Completely pat it down with paper towels before storing it in a dry location. If you follow this simple routine, you will get the most out of any chopping block.

Where Are The Top Coffee Producing Countries?

Tue, 27 Jul 2010 20:10:30 +0100

Despite economic shifts, one thing is certain: People love coffee. Experts say that world coffee production continues to grow by 0.5 percent yearly with an estimated global output of seven million tons or 117 million bags this year.

Where does most of the coffee we drink come from? Many coffee-growing nations are found along the equator on the continents of North and South America, Africa, and Asia. Approximately 50 countries worldwide export coffee beans as their main source of income. Coffee usually comes from Arabica or Robusta coffee beans.

Sixty percent of the total world coffee production is derived from Arabica which has a light and sweet taste. The top Arabica coffee-producing countries are Brazil (that produces over one-third of the world's supply of Arabica), Columbia (that makes 10 percent of the world's coffee beans), Guatemala, Mexico, Ethiopia (where Arabica originated), Peru, Honduras, Costa Rica, India, and El Salvador.

In Mexico, coffee production is expected to rise to 273,000 tons (five million bags). In Guatemala, the estimated yearly growth rate of 1.7 percent will translate to 348,000 tons (six million bags) this year. A growth rate of 3.9 percent for El Salvador is likely to increase its production to 165,000 tons (or three million bags) this year. Costa Rica, on the other hand, is expected to increase their output by 4.2 percent or 194,000 tons (three million bags).

Asia will experience increases of 2.1 percent in this years coffee product to reach 1.7 million tons of product. This will primarily come from Indonesia, which is the largest producing country in the region and has an average annual growth rate of nearly 1.7 percent or 654,000 tons. India's output of coffee is expected to increase at 3.1 percent annual to reach 409,000 tons. With millions of pounds of coffee being produced worldwide, its no wonder that experts agree that the economic recession will not impact the coffee industry in nearly the same ways as other consumer goods.