Wednesday, October 01, 2008

Natural Supplements article

goji berries gillianNew York Cheesecake And Beyond

In this article we're going to cover the more modern era of cheesecake making, starting off with the most popular New York Cheesecake, which many people say is to die for. You can come to your own conclusions on that comment.

New York cheesecake is cheesecake that is as pure as it gets with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar. Everybody has their own ideas and visions of New York Style Cheesecake. If you ask New Yorkers, only the great cheesecake makers are located in New York, and the only people who really know what a good cheesecake is are also in New York. In the 1900s, cheesecakes were all the rage in New York. Every restaurant had their own special recipe. The actual name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." If you're a New Yorker, your motto is that "If it's not a cheesecake made in New York, then it's not a cheesecake." There are probably many who will disagree with that.

In 1929, a gentleman by the name of Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City, claimed that his family developed the first cream-cheese cake recipe. While there is no actual proof that this is true, nobody has stepped forward as of yet to refute that claim. All the other bakeries used cottage cheese. The legend of cream cheese cake goes something like this.

Reuben was served a cheese pie in a private home and he just fell in love with the dessert. He used the recipe for the pie and some ingredients that he provided and began to work on his own recipe for the perfect cream cheese cake. In time, he began to serve this cake at his restaurant at 49th and Broadway. In no time this cheesecake became popular with everyone who went to his restaurant and eventually word of this wonderful dessert spread all over New York. Well, at least that's what the legend says.

But how is it that we were even able to make a cake out of cream cheese? Well, to answer that question you have to go back to the year 1872. American dairymen made an amazing breakthrough that brought about the Modern Age of cheesecakes. In attempting to duplicate the popular Neufchatel cheese of France, they came up with a formula for an un-ripened cheese that was even richer and creamier. They decided on the name, cream cheese. The method for producing cream cheese was actually discovered by William Lawrence of Chester, New York.

It wasn't until 1880 however, that the biggest manufacturer of cream cheese ever, Kraft, got into the business of producing what was called Philadelphia Brand Cream Cheese for a distributor in New York by the name of Reynolds. In 1912, James Kraft came up with a method to pasteurize cream cheese and soon after that other manufacturers began to make dairy products with this new kind of cream cheese, including cheese cake.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.andies.cashhosters2.com.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)



Where Coconut Predominates in the Menu

One reason for this is the ready availability of coconuts in this tropical climate. And there are other reasons why the coconut is used in a wide variety of food preparation.

There is coconut milk-not to be confused with the saccharine water inside the nut. The milk comes only after the pulp is grated and squeezed. Coconut milk serves as a tasty addition in preparing rice, biscuits and stews.

From the milk comes coconut oil. The process of extracting the oil is a common sight in many homes here in Belize. It provides a means of livelihood for many older women. But we do not mean that this is an easy task. Actually it calls for strenuous effort. How so?

It is not unusual to find elderly women at the market wharf as early as five o'clock in the morning. Here sailboats bring in the nuts from the cays, and dories (dugout canoes) fetch them from up the river. Before the coconuts arrive at the market, they are husked of their fibrous outer covering. In Belize City it is common to observe a lady with a carrying sack leaning over the edge of the river and shouting to men in the boats: "Uno have nuts fi sell?" ("Do you have coconuts to sell?") To this the boatmen reply: "Uno no know fi we biznez da cocnut?" ("Don't you know that our business is coconuts?") After making her purchase, she places the coconuts into a three-wheeled bicycle cart, paying a small fee for delivery to her home.

The next step is to crack or chip the coconuts. The Creole way of doing this is to use a long machete knife. The coconut is held in one hand and the hard shell is slowly chipped off. Skill is necessary to land the machete blows in such a way as to remove the shell without cutting the tender meat inside. If you are unskilled with a machete, you can place the coconut directly on a flame for a moment until it expands and the outer shell bursts, making for easy removal of the meat.

Next the white, fibrous flesh is grated. In this locale graters are often simply lard tins with nail holes punched through them and mounted on wooden frames.

After the coconut flesh is shredded, a small amount of warm water is added to the snow-white gratings. This helps to loosen the fat. Then the gratings are squeezed to extract the milk. This liquid is set aside overnight to allow for separation of the fat from the water. The next day the thick creamy fat is carefully spooned off the top. The leftover gratings constitute a fine feed for chickens.

But how will this thick, white substance produce clear, amber-colored coconut oil? This brings up the next step, which we call the frying process.

Here in Belize it is generally more convenient to fry the fat on an open-fire hearth, using an economical fuel, wood. A low, steady heat keeps the milk bubbling and brings about further separation of the fat. At this stage it looks like curdled milk. Gradually solids crystallize and the fat turns transparent. The taste-tempting aroma of coconut fills the air and activates the taste buds of those present. It is necessary to remove the mixture quickly from the fire to ensure that it will not take on a burnt flavor. Three to five coconuts produce one pint of oil, depending upon their size and quality.

Coconut oil has many uses. It is especially good for frying fish and dishes prepared with corn dough or tortillas. A special treat at the food-service stand is panades. To make this delicacy, corn dough is pressed into tortillas. These are filled with cooked and seasoned fish (usually shark), folded in half and sealed around the edge. Next they are submerged in golden coconut oil. The aroma fills the entire neighborhood. Some nearby families send their children over to get in line early so as not to miss out on this delicacy.

Have you ever tasted Creole bread? This is another specialty that involves the coconut. In place of cow's milk, the thick creamy milk that comes from coconut gratings is added to the yeast flour dough. One coconut is necessary for two pounds of flour.

Good Creole bread is in demand commercially. Some women make a living for themselves or help their children to get an education by baking it daily or weekly.

Would you enjoy the zestful flavor of coconut in rice or bread? How about fish stewed in coconut milk, or a variety of coconut candies? Even water drunk right from the shell of the green coconut is refreshing and healthful. If you ever visit Belize, we invite you to enjoy the friendly people, the warm sun and a tasty menu in which the versatile coconut predominates.

Frankie Goh is a family counselor and researcher.

He manage a website : Earn Money Online http://www.ezy-cash.com

He is also the Internet Marketing Co-ordinator of Healthbuy.com Herbal Products & Easy Forex (Foreign Exchange).



Bottled Water Statistics

Bottled water is the second largest saleable beverage, by quantity, in the United States. Its popularity is on the rise, on a global scale. The importance of this basic necessity has increased manifold and the sale statistics reveal the fact.

It is observed that in the year 2004, the total U.S. category quantity surpassed 6.8 billion gallons. This makes it clear that the per capita consumption of bottled water has been growing by at least one gallon annually. It has doubled in a decade. Bottled water volume was nearly 2.2 billion gallons larger than the diet CSD, 4.6 billion gallons. The use of bottled water grew at a rapid clip than the diet CSD, 6.2% growth rate in 2004. The U.S. bottled water market reached new heights not only in volume but also in general dollar sales. It touched approximately $9.2 billion in 2004. Domestic non-sparkling water was by far the biggest component of the U.S. bottled water market.

The most significant piece of the non-sparkling segment is the retail PET segment. It reports for almost half of total bottled water volume in the U.S., in 2004 and over 50% in 2005. Most consumers opt for convenient PET multi-packs, in large format retail channels, instead of the larger, 1 to 2.5 gallon sizes. Ever since, retail bulk volume has slowed. Domestic sparkling water has rejuvenated, with the market beating 9.3% volume increase in 2004. Imported water attained the third consecutive year of double-digit volume expansion, growing by 18.3%. Imports grew at a lesser rate than the muscular PET division, which inflated by 20.4%.

Nestl� Waters of North America, NWNA, Pepsi-Cola's "Aquafina" brand and Coca-Cola s "Dasani" brand are the leaders in the US market.

Bottled Water provides detailed information on Bottled Spring Water, Bottled Water, Bottled Water Brands, Bottled Water Companies and more. Bottled Water is affiliated with Navel Oranges.



Labels:

onlywire AddThis Social Bookmark Button Add to Any

goji berry plants uk Reviews and information

Access denied to the server.

IP address: 79.75.243.162
User agent: Mozilla/3.0 (compatible; Indy Library)

Food Trade Review - A new range of superfoods.(New Products)

Sat, 01 Sep 2007 07:00:00 GMT
September 1, 2007 -- A range of healthy superfoods have been launched by Northern Ireland-based Linwoods Foods, traditionally suppliers of bakery and dairy products and...

Credit crunch gardening - Daily Telegraph

Mon, 08 Sep 2008 00:58:00 GMT
Bunny Guinness gives tips on how to use your greenfingers to save you pounds, both in and out of the garden Be honest, how much money have you spent at garden centres in recent ...

Energy drink makers opt for natural ingredients - FoodBev.com

Fri, 05 Sep 2008 14:20:22 GMT


FoodBev.com

Energy drink makers opt for natural ingredients
FoodBev.com, UK - Sep 5, 2008
Volvic Revive is flavoured water formulated with no added sugar, and containing stimulating plant extracts. The product not only hydrates consumers, ...


Energy drinks go natural - Australian Food

Thu, 04 Sep 2008 23:45:50 GMT

Energy drinks go natural
Australian Food, Australia - Sep 4, 2008
These products contain ingredients such as oats and ginseng (a well established energy provider) and more novel superfruits such as açaí and goji berries. ...


Access denied to the server.

IP address: 79.75.243.162
User agent: Mozilla/3.0 (compatible; Indy Library)

| |

Labels:

onlywire AddThis Social Bookmark Button Add to Any

Recent information on goji berry wiki

goji berry wikiA blog about what are goji berries good for

Mon, 21 Jul 2008 22:27:07 EDT
... goji berries wiki benefits of goji berry goji berries weight loss grow goji berries...

A blog about what are goji berries good for

Mon, 21 Jul 2008 22:27:07 EDT
... goji berries wiki benefits of goji berry goji berries weight loss grow goji berries...

goji berries buckwheat pasta

Sun, 14 Sep 2008 21:45:38 EDT
... berries Natural over pasta Juices berries season goji eggs, Buckwheat goji berries almond butter. . . goji berries quinoa. ... your goji Home a Goji 'goji make lisab's for meal, wiki,goji videos, loss, Watercress, hunger-curbing These have &...

Did you hear of Holistic Remedy

Sat, 06 Sep 2008 00:00:00 EDT
... goji berries bad | gojo berries Labels: goji berries wiki | cheap goji berries |...

Quinoa

Fri, 04 Jul 2008 03:05:48 EDT
The Yellow Quinoa variety is similar to that of Morracon Couscous, . Quinoa Wiki This dish is packed full of goodness; ... ried Apricots Dried Goji Berries Raw Seaweed Dried Coconut . Quinoa All about Quinoa - how to prepare it, why its so nutritious, where to find the best quinoa recipes, a nd a whole lot more!...

Did you hear of Holistic Remedy

Sat, 06 Sep 2008 00:00:00 EDT
... goji berries bad | gojo berries Labels: goji berries wiki | cheap goji berries |...


goji berry plants
goji berry plant uk
goji berries cancer
what are goji berries
sun dried goji berries

Labels:

onlywire AddThis Social Bookmark Button Add to Any