Food and Drink Center

Which Keurig Single Cup Brewer Should You Choose?
By Nick Usborne

Keurig single cup brewers are becoming increasingly popular.

Why? Because they allow you to brew single cups of gourmet coffee, one at a time…without having to spend time grinding beans or dealing with messy filters.

Instead of buying whole or ground beans and using your old drip brewer, the Keurig brewers use K-Cups. These are sealed cups which contain both a measured amount of ground coffee and a filter.

You just pop the K-Cup into your Keurig brewer and press one button.

It’s that easy.

But which of the Keurig brewers should you choose?

Keurig offers three main brewers right now, the B40, the B60 and the B70.

The Keurig B40 is the base, no-nonsense model. No bells and whistles, and it offers just one brew size for a regular mug of coffee.

If you want to get a Keurig brewer for under $100, or want to buy a second brewer for your office or home office, this may be the right model for you.

The Keurig B60 is their most popular model and offers a few extra features. It offers three different brew sizes and an adjustable brew temperature.

Their latest model is the Keurig B70, which has all the features of the B60, plus a larger water reservoir and one extra brew size - for travel mugs.

One thing to keep in mind when it comes to the brew sizes is that regardless of the size you select, the K-Cup and the amount of coffee inside it remains the same.

In other words, choosing the largest size will give you a slightly weaker cup of coffee.

Which brewer should you choose?

We have a Keurig B60, and we are happy with our choice. We appreciate the three brew sizes, and don’t find ourselves hankering after the one additional size that comes with the B70.

You can compare the three brewers side-by-side on this Keurig brewer comparison page.

Nicholas H. Usborne is one of the sleuths at CoffeeDetective.com He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also serve up daily deals on coffee, coffee makers, K-Cups and more at Coffee Best Buys

Article Source: http://EzineArticles.com/?expert=Nick_Usborne
http://EzineArticles.com/?Which-Keurig-Single-Cup-Brewer-Should-You-Choose?&id=417792

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Sweet & Sour Pork (Gu Lao Rou)
By Jacklyn Chen

Sweet &amp Sour Pork is the most well known Chinese food abroad. According to a Cantonese chef, the primitive or the authentic cooking method of the dish is to add Cantonese pickled vegetables. When cooking, simply saut? the pickled vegetables along with the deep fried pork. Unfortunately, it is not always easy to find Cantonese pickled vegetables, so here I ll be pleased to introduce everyone a Sweet &amp Sour Pork recipe without the pickled vegetables but still tastes as delicious.

Ingredients:

a). For step 1 &amp 3:

• 300g (10 oz) pork tenderloin
• 1 tablespoon soy sauce
• 1/2 tablespoon cooking wine
• ginger juice
• cornstarch

b). For step 4 &amp 5:

• 1 small bamboo shoot
• 2 dried mushrooms (soaked)
• 1 small onion
• 1 small carrot
• 1 green pepper
• 2 slices pineapple
• 1 clove garlic
• 3 tablespoons oil

c). Seasonings for step 5:

• 1 tablespoon ketchup
• 6 tablespoons sugar
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 3/4 cup soup stock
• dash of monosodium glutamate

d). For step 6:

• 1 1/2 tablespoons cornstarch
• 3 tablespoons vinegar

Method:

1. Cut pork into bite size cubes
2. Marinate pork in soy sauce, wine, ginger juice for 15 minutes.
3. Add cornstarch. Coat pork with starch. Fry in 370?F oil till crisp. Drain.
4. Thin slice bamboo shoot. Cut pineapple in 6 sections. Slice mushrooms. Cut onion and green pepper in 8 sections. Slice carrot and cut into flower pattern for interesting look.
5. Heat oil. Add garlic, onion, mushroom, bamboo shoot, green pepper. Fry quickly. Add seasonings and soup stock from c). Bring to boil.
6. Thicken with cornstarch mixed with water. Add vinegar, Add fried pork, pineapple. Mix well. Serve while hot.

Cooking time: 40 minutes

Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 422.3
Protein: 18.1 g

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about fine living, visit fine-living.news-blogs.com

Article Source: http://EzineArticles.com/?expert=Jacklyn_Chen
http://EzineArticles.com/?Sweet-and-Sour-Pork-(Gu-Lao-Rou)&id=53532

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The Best Garlic Bread in the World (Great with Pasta)!
By Mike Kazmark

A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!

There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.

Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!

Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on “the best garlic bread in the world.” I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).

“This is Mike s wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy.”

Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.

My name is Mike Kazmark. I started http://www.bestpastarecipes.com . My wife and I found a little hole-in-the-wall place where they really know how to cook in Orange County, CA. The chef there inspired me to start a website where incredible tasting dishes could be presented in a manner that the average person would feel confident preparing. That is how our website began. What I am most looking forward to is hearing someone take one of our incredible dishes, go through the steps and exclaim, “I did it!”, and to know that they have just mastered the preparation of a fabulous meal for their family. There is a process that happens that I really like when someone submits a recipe they ve developed for others to freely use. The care and love that went into the original, now gets passed on so that other chefs can give back that same care and love in the act of serving their own families. Other families get to enjoy the same meal and build their own memories together. I like that.

Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
http://EzineArticles.com/?The-Best-Garlic-Bread-in-the-World-(Great-with-Pasta)!&id=436678

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You Can Make Your Own Beer At Home
By Tim Tanis

It can be a family project or just a new hobby for yourself. Many people do not understand why some make their own beer. They wonder why they want the big mess and all the clutter of creating their own brew.It really is not all that. They think that it is easier to go to the store and get what they want when they want it. However, it is not about the convenience or the cost of the beer in the stores.

The actual reason why a lot of people are making their own beer is because they think it is fun and exciting. This is a way for them to do the hobby that they like and that keeps them busy. Some people create their own brew because they have never tried it before and now they want the opportunity. there are so many resources and recipes for all your favorite styles of beer.
There are so many different recipes for beer that have been handed down through different families. They are using the recipes that their ancestors used and seeing if they can do what they did and that are creating great tasting beer. Many of the recipes are easy to follow and have an ingredient list that is easy to find. There are different things that people can buy to make their beer making experience more fun.

With the right kit and the best beer-making recipe, anyone can try making great tasting beer. Even if it is a one shot thing, it will be worth seeing if they can create a beer that is just as good as the stuff that is purchased in the store. You can create anything with the supplies that you can find in the store.

Buying the kits to brew your beer is going to make it easier for a lot of people to do. You can get everything that you need with this kit and it will make your beer brewing easier. Finding these kits will make the beer brewing adventure even more fun for someone that has not had the opportunity to try making their own beer yet.

Finding out about making your own beer is easy. You can go online and get all the facts and the tips that you need to get started on making your own beer. Many tips and pieces of advice that a person can use when they are checking into all the beer brewing articles online, such as right here! You can use this information to get creative and find a new past time in making your own beer.

Good luck in your adventure as a new Brewmaster.

Why make your own beer at home

Article Source: http://EzineArticles.com/?expert=Tim_Tanis
http://EzineArticles.com/?You-Can-Make-Your-Own-Beer-At-Home&id=268712

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Winter Recipes
By Yana Mikheeva

Is it truth that sweets can be seasonal, like kinds of sport or cloth? Yes, they can. In winter it’s time for us to pass to all that dishes, we refused to eat in summer: thick, hot, nourishing and hearty.

What we need to eat in winter

All fruit with vitamin C - it strengthens immunity and prevent from colds, give forces to us, tones up and cheers you up, like tea or coffee. Plenty of vitamin A is vital, as it controls our good adaptation to long gloaming and short light day, moreover, it makes our skin elastic, able to resist cold and freeze. So, we generously add citrus juices, rich in vitamin C, or black-currant syrup in all desserts.

Sea-buckthorn juice contains a lot of carotenes (provitamin A). Yolks contain natural vitamin A.

Immune system needs a lot of protein - it produces antibodies of proteins, protecting us from flu and bugs. Milk, cream, sour cream are excellent sources of protein.

All hot dishes help nutritive materials to be completely assimilated and in cold weather protect us from excess weight - as completely processed food almost is not saved in our organism as hypodermic fat, but burn during calorification. That’s why we like hot dessert drinks in winter so much. Kitchen herbs, improving blood circulation, have the same warming effect - cinnamon, cloves, ginger, - and strong alcohol - rum, brandy, whiskey and cognac, - that are generously added in fillings for pies, cakes, puddings, spice-cakes and cookies.

Warming sweet drinks

Do you always boil tea with water? Try to cook a “mountain Scotch tea” on milk! Pour a table-spoon of black tea with boiling milk (400 ml), leave covered for 7 minutes, add 2 table-spoons of flower honey or brown sugar to your taste. Children like this drink.

A “mountain tea for a lady” is very interesting. Whisk 2 egg yolks and 100 g of sugar in white foam and mix with strained hot tea, boiled on milk. A drink will be very nutritious - obviously, in Scotland men liked chubby ladies with voluptuous shapes.

Note, - black tea, rich in tanning agents, helps organism to assimilate milk - including people who stand milk badly.

You can drink hot juices, instead of usual tea, - orange or black-current ones, adding sugar to them and serving up 35% of whipped cream without sugar. A hot grape juice with a pinch on cinnamon, couple of cloves and a tea-spoon of orange peel is very tasty.

Forget about calories!

Of course, we won’t do without hot chocolate in winter - aromatic and piquant. Melt 70% brown chocolate (150g) broken to pieces on a water bath with milk (100 ml), then add a peel of one orange, half of tea-spoon of cinnamon and again 200 ml of hot milk. Mix everything carefully and boil to the boiling point. Remove from cooker at once. Whip 35% cream (200 ml) with a table-spoon of powdered sugar and fixing agent (1 packet) in think wavy foam. Pour hot chocolate in 2 big cups, cover with whipped cream and powder with cocoa powder or cinnamon. You can add liqueurs - egg, amaretto, creamy, coffee, and also cognac or brandy - in hot chocolate, instead of peel and cinnamon.

Note! Cranberry, cowberry, banana and coconut liquors and vodka don’t go with hot chocolate.

It s as easy as pie

You never used half-stocks to cook cakes and pies? You’d have to. You will save powers, time and receive a wonderful tasty home product. Before baking, you can add melted butter to a half-finished product (instead of vegetable one, noted in receipt), and also candied fruits, raisins, dried apricots, prunes, orange peels, jam and grated black and white chocolate. As a result, you will receive a unique dessert. Or soak just baked chocolate cake you have taken out of oven 5 minutes ago with a mixture of 100 ml of brandy, warmed-up with a packet of vanilla sugar and a table-spoon of coffee. Then pour with chocolate icing of chocolate melted on a water bath (200 g).

Note! Almond or filbert you add in pastry before baking can greatly “refine” a cake you bought in a store. Calcine nuts in an oven under 200C during 5 minutes, peel them off and crush with a knife to big bits. You will need about 100 g of nuts for one cake.

Parfait “Winter sun”

Your husband will like this ice-cream with bitter sauce of brandy!
Cooking:

We will need: 5 egg yolks, 150 g of sugar, 100 g of powdered sugar, 100 g of sea-buckthorn juice, 3 egg-whites, 300 ml of 35% cream

1. Warm up sea-buckthorn juice with sugar, wait until sugar dissolves and the liquid thickens.

2. Whip hot sea-buckthorn syrup together with egg yolks using mixer. Mass should increase its volume twice.

3. Whip cream into a wave foam. Mix it with the rest egg mass.

4. Whip egg-whites and powdered sugar in elastic thick foam separately.

5. Mix creamy-yolk and egg-white mass together carefully.

Put into mould and place in freezer compartment for 6 hours, till mass hardens.

Cooking a black sauce

We will need: 200 g of black 70% chocolate, 6 table-spoons of water, 120 g of sugar, 50 ml of brandy.

1. Boil water with sugar in a pannikin. Remove from fire and leave for a while.

2. Add chocolate broken to pieces in syrup. Place on slow fire. Mix until chocolate melts, then pour brandy.

Cool sauce till room temperature and serve up with ice-cream.

Right winter desserts
1. Cake and pretzel
2. Hot patties with jam or nut filling
3. Pies with nuts, chocolate, cotton cheese

4. Biscuit pies
5. Pastry
6. Dessert cream
7. Creamy ice-cream

Wrong winter desserts
1. Fruit jelly
2. Yoghurt cakes
3. Curd cakes with gelatin
4. Open pies with berries
5. Berry mousse
6. Light yoghurt ice-cream

Yana Mikheeva is the creator of All about women site, it is an on-line resource for women and about women. Here you can find articles on various subjects, such as: diets, receipts, health, cellulite, figure, aromatherapy, wholesome food, psychology of relationships, pregnancy, parenting, fashion and many others.
She also has Blog for women.

Article Source: http://EzineArticles.com/?expert=Yana_Mikheeva
http://EzineArticles.com/?Winter-Recipes&id=170617

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