Food and Drink Center

Hurricane Recipes Requiring No Power
By Lance Winslow

If you live in a hurricane prone area that is known for hurricane strikes on the shoreline then perhaps you are tired of evacuating every single time a storm looks like it might come your way. Perhaps if you are a many miles inland you have decided that during the next large Atlantic tropical hurricane of a high magnitude or category that you are going to stay put and batten down the hatches.

If you decide to stay during the mandatory evacuation of the major catastrophic and large category hurricane it is not advised, however if you do you will need to stock up with food and water. You will lead one gallon a day of drinking water for yourself and each pet that you have, as well as extra water for splash bathing and cleaning. Perhaps now is a good time to start collecting recipes and collecting food that you can use to make these recipes, which require no power.

Generally during a large category hurricane strike such as the ones that we saw during the 2005 Atlantic tropical hurricane season and taking out the power for up to three to six weeks there is a good chance that the water supply will also be off or out.

There are many great recipes that require no power or heating. If you decide to stay it is advised that you try to figure out recipes that you can make using canned foods that you do not have to cook or dry foods that you can use to make a meal. Please consider this in 2006.

“Lance Winslow” - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance in the Online Think Tank and solve the problems of the World www.WorldThinkTank.net/

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Explore a Whole New World of Tea By Experiencing a Tea Ceremony
By Mayoor Patel

If you consider yourself a connoisseur of fine teas, then you should really think that description over if you have yet to visit a Japanese tea ceremony. There is simply no better place to learn about the world of tea than through tea ceremonies, as they can provide you with some amazing flavors of the hot beverage with a rich tradition and historical background that you simply cannot experience anywhere else. But, do you have to go to Japan to experience an actual ceremony of tea? Not necessarily.

Tea finally came to Japan in the ninth century when a Buddhist monk brought it back with him after a trip to China. From there, the passion for tea grew with a fervor never seen before in Japan, and the Japanese adopted it as one of their most popular drinks. As the passion for tea in Japan grew, so too did the wealth and prestige of those involved in the trade, and as tea began to mix with privilege, wealth, and the Zen Buddhism lifestyle - the tea ceremony was born.

Now that you know some of the basic history behind Japanese tea ceremonies, you are probably wondering where you can go to experience such a wonderful and unforgettable event. Well, as with everything culturally based, your best place to start is in your nearest major metropolitan area. If your closest city has a large Japanese population, there are sure to be several places where you can experience this ceremony of tea, but even cities that lack a major Japanese influence will still have one or two places where you can participate in a ceremony. On the other hand, if you really want to see a real, professionally done tea ceremony, you really have to take a trip to Japan so you can fall in love with tea all over again thanks to the beauty and simplicity of the ceremony.

Mayoor Patel is the writer for the website http://www.tea-party.tea-universe.com/. Please visit for information on all things concerned with Tea Ceremony

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http://EzineArticles.com/?Explore-a-Whole-New-World-of-Tea-By-Experiencing-a-Tea-Ceremony&id=540552

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Kona Coffee to Italian to Brazilian - What is the Best
By Carol Stack

Kenyan, Yemen, Brazilian, the list goes on and on. Which is your favorite flavor? Perhaps there are flavors you are not familiar with, such as brews from New Guinea or Sulawesi. Here is a quick guide to some of the most popular.

Robusta and Arabica - Two Kinds of Coffee Plants

Robusta

There are basically two kinds of coffee plants: Robusta and Arabica. A rare and costly variety of Robusta is the Indonesian Kopi Luwak and the Philippine Kape Alamid.

Robusta is also typically more bitter and acidic in flavor. Aside from the basic Robusta and Arabica variants, there are other rare coffee variants which gained a good following from coffee aficionados.

Arabica

You splurge on several pounds of the finest fresh roasted Arabica bean coffee the world has to offer. You probably know words like Arabica and Robusta in terms of taste, but did you know that these words can also tell us where those coffees were grown.

The state of Veracruz produces many average coffees in its low-lying regions, but atop the tall mountains near the city of Coatepec an excellent Arabica bean coffee called Altura Coatepec reigns.

Italian

Espresso, caff? normale and cappuccino are types of Italian coffee, and one might wonder if there are as many types of coffee in Italy as there are pastas.

An espresso machine is used to yield the traditional Italian coffee brew called espresso. Just like pasta, Italian coffee is also an art form linked to many customs and traditions.

Kona Coffee

Pure Kona Coffee is gourmet coffee grown only on the Island of Hawaii. Special care is taken throughout the process of creating the Kona coffee bean. Also, the volcanic soil and high altitude give this Kona arabica coffee plant everything it needs to thrive.

It is a well known fact that Kona produces some of the best coffee in the world. Some say that they can actually taste the Island of Hawaii in each cup of Kona coffee.

Jamaican

If cost was the determining factor for “best” coffee, the Jamaican Blue Mountain would be, hands-down, the winner. There is a huge demand for Blue Mountain Jamaican Coffee, and a limited supply. As a result, genuine, 100% Blue Mountain Jamaican coffee is sometimes not available, at any price.

Brazilian

Coffee was introduced in Europe in the 1600 s and they started growing coffee in Brazil (where most of it is grown today) in the 1700 s. In 1938 Brazil asked Nestle to help find a solution to their coffee surpluses so the Nestle Company comes up with freeze-dried coffee.

Coffee from Brazil can definitely hold its own these days against any other “specialty” coffees.

Kenyan

The Arabs, who monopolized the coffee trade for several hundred years, killed and enslaved many thousand Kenyans and put them to work in coffee production both in Kenya coffee fields and on Arabian coffee plantations. Coffee from Colombia is typically rich while coffees from Kenya often have a mildly sweet-tart flavor.

Conclusion - The Best Coffee

It all depends on who is tasting the coffee as to what flavor is the favorite. With so many to choose from, and different types of plants, there is a flavor for everyone.

Carol Stack has written numerous articles and reviews about coffee and related items. She lives with her husband, three children, and various dogs and cats in the United States. Carol and her sister Barbara are constantly adding to their website dedicated to the enjoyment of coffee. Visit it at: http://www.coffeeloversportal.com

Article Source: http://EzineArticles.com/?expert=Carol_Stack
http://EzineArticles.com/?Kona-Coffee-to-Italian-to-Brazilian—What-is-the-Best&id=414658

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Distillations From Wine
By Mario Oreilly

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.

The distiller then blends this neutral spirit with other alcohol or flavorings and may or may not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will find in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world.

Armagnac
Armagnac is a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. The distillation takes place after the grape harvest, which occurs between October and April. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels.

Three stars on the label mean it has had at least two years maturation V.S.O.R, at least five years Napoleon and X.O., at least six years and Hors d Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.

Brandy
First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.

Cognac
Prehaps the best-known brandy in the world, cognac comes from a uprcific area in western France centered around the town of Cognac Hi ihe Charente region. To be labeled as “cognac,” French legislation n|ircifies the brandy can only be made from specific white grapes winch are grown and later distilled within a strictly defined fid graphical area.

Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information on the label, also governed by law, explains the maturity of the cognac.

Three stars or VS. means the cognac has been matured in the barrel for at least two years V.S.O.R, Vieux, V.O, and Reserve Indicate at least four years V.V.S.O.P and Grande Reserve are (cognacs matured for at least five years Extra, Napoleon, X.O., Tres eux, and Vieille Reserve are stored for six to 10 years in oak barrels.

Crappa
This clear, Italian spirit, about 80 proof, is distilled from the remains Of the grapes used in wine production, the stems, skins, and pits. Crappa made from white wine is dry and fiery, while that from red wine has a powerful flavor. Although grappa is best known as an Italian spirit, versions of it are made in other countries, such as marc in France.

Marc
This French pomace spirit is distilled from the press residue resulting from wine production. Depending on the variety, it either tastes powerful and full flavored (marc de bourgogne) or light, dry, and very soft (marc de champagne). The alcohol content is between 80 and 90 proof. There is a flavor difference between marc made from red-wine and white-wine residues. A small glass of marc, served neat, is a perfect digestive.

Metaxa
The best-known Creek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof. Stars on the label tell you how long the liquor was aged. Three stars means three years five stars, five years and seven stars, seven years. Bottles labeled as Private Reserve have been matured for at least 20 years, and have the smoothest flavor.

Pisco
This very tangy, colorless brandy is the national drink of Chile, and is the main ingredient in the refreshing cocktail Pisco Sour. Produced from black grapes with a high proportion of muscatel grapes, it is matured in clay casks.

Weinbrand
This German grape brandy, whose name translates as “burned wine,” is distilled using some wines from neighboring countries, but legislation requires up to 85 percent of the final product to be German. It must then be matured for six months in oak casks holding a maximum of 1,000 liters (about 2,600 gallons) each. Old weinbrand must be cellared for a minimum of 12 months.

If it is then at least 76 proof, it will receive an official reference number and can be sold. Like cognac, weinbrand is double distilled. Weinbrand should be served no warmer than room temperature, and is best served in a brandy snifter. If it is a little on the cool side, however, it does not matter because it will quickly attain the correct temperature through heat transferred from the hands.

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Article Source: http://EzineArticles.com/?expert=Mario_Oreilly
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Every Camp Needs a Dutch Oven
By Larissa Luke

The weather is getting warmer, the days are getting longer, kids are out of school. That can only mean one thing: summer is upon us. Summer in my family means one thing: camping season. Our favorite vacation destination is somewhere high in the mountains, far from any sign of civilization. I do not know what makes camping so appealing. Is it the serenity, the solitude, the beauty of nature? Is it the quietness, the fresh air, the escape from all stresses, worries, and cares of “real life”? Sleeping on the ground? Living without running water and hot showers? Whatever it is, there is nothing like the great outdoors. Fishing, hiking, or just relaxing, there is something for everyone. One thing I do know is that one of the best parts of “roughing it” is eating. No matter how hard you fight it, you always eat way too much.

If you re looking for the most tasty food, cook it outside. I sincerely can t mention to you what it is that makes it so extraordinary. Something about the crisp air gives your food new flavor. Cooking with fire and charcoal give a flavor to food which will never be duplicated. No matter how many outdoor cookouts you have attended, you have not tried the finest in outdoor cooking unless you have cooked your food in a dutch oven. A cast iron dutch oven used to cook your meal very slow creates a very desirable flavor.

The dutch oven is used for all kinds of food: supper, dessert, and every other meal can be made. bread, cake, soup: you name it, if it s edible, it can probably be prepared in a dutch oven. Since dutch ovens are stackable, a three or four course meal can be made all in the same hour.

Another awesome thing with dutch ovens is the fact that you can always leave your dutch oven with the charcoal briquettes on top of the lid and on bottom and you never have to touch it again till its done. No one want to have to spend a lot of time cooking during vacation, and using a dutch oven stove will allow you to do what you like and then come back for a delicious meal.

If you re looking to see if your food is ready in a dutch oven, don t get too careless, be cautious or you will sprinkle your meal with some natural salt and pepper. This yummy kind of salt and pepper is actually ash that falls off the lid of the dutch oven as it is being removed from the dutch oven stove. Don t worry too much about it though because it really doesn t taste terrible and it isn t a health concern. Although it does leave a nice texture.

Peach cobbler is a must for anyone experimenting with dutch oven cooking. Peaches, white cake mix, 7-Up, and a little oil: top with ice cream or whip cream for a very rich dessert that no one can resist. Don t like peaches? Use cherries, blueberries, apples, or any fruit you fancy. Even an amateur dutch oven chef can master the art of cobbler. It s the first recipe we tried in my family before moving on to more complicated recipes: fried potatoes, pot roast, breakfast casserole, and the ever popular chicken marinated with Coke (or Diet Coke for the weight watchers). Whatever tastes your family prefers, there is a dutch oven recipe for you.

Larissa Luke is an independent writer for ioVentures, Inc. For the most tasty dutch oven recipes, go now to dutchovenpro.com. They have a large selection of cast iron dutch ovens and the most popular camping stoves.

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http://EzineArticles.com/?Every-Camp-Needs-a-Dutch-Oven&id=608541

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