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goji berries nutritionSuperchef Reveals Mirror Secrets
Have you ever wondered why the cakes and pastries always look so tempting and appealing in the baker�s window or the sweet trolley in your favorite classy restaurant?
The secret is mirrors. If you pop into your local supermarket and buy a box of fancy cakes for tea, once you�ve opened the packet and plonked them on a plate they never quite resemble the pretty picture on the front of the box. However, if you dig out that old mirror you put in the back of the garage because it didn�t match your new colour scheme, give it a good clean with some antibacterial spray and then arrange your cakes and pastries on the top, suddenly you�ve promoted your French fancies and mini �clairs into top chef style petit fours.
The same principle applies to all kinds of other dishes too. Cold meats look fantastic fanned out over the mirror with some cherry tomato and parsley garnishing, samosas look like they�ve doubled in quantity and a large creamy gateau wouldn�t look out of place during afternoon tea at The Ritz.
For a truly spectacular dish, why not try using a fairly large mirror with a whole poached salmon, skinned and garnished with lemon and cucumber laid on a bed of blue-tinted aspic jelly. This makes a fantastic centre piece to your table and will have your guests gasping in admiration at your skill and talent.
For more Superchef Secrets check out www.superchefsecrets.co.uk and sign up for the monthly newsletter.
Lisa Barker is the author of Superchef Nigel Brown Reveals Mirror Secrets. This article is linked to http://www.superchefsecrets.co.uk
Baked Alaska
BAKED ALASKA � JEFFERSON AND RUMFORD THE SPY:
In the course of researching Rumford and Jefferson I happened upon an interesting item regarding something Rumford developed and Jefferson served long before it was known to restauranteurs. Jefferson installed Rumford fireplaces at Monticello too.
�One of the leading traitors of the American Revolution, Count Rumford (born plain Benjamin Thompson in Massachusetts), was indirectly responsible for the Baked Alaska. After a spying career on behalf of the British and some other military adventures, he moved to Paris and devoted his life to scientific observation, which included disquisitions on the properties of heat, among which was the recipe for omelette surprise, which used egg whites to insulate ice cream. Inspired by Rumford�s work, others labored to create desserts that similarly combined an inner core of ice cream with an outer casing of some hot, sweet matter�pastry or meringue. Maybe as a riposte to the Frenchified counterrevolutionary {We must remember that appearances of being against the Revolution did not convince an insider named FDR that Count Rumford was in fact against the Revolution that was really taking place toward a New World Order which gave people a sense of being involved in decisions they really had little control over.} Rumford, Thomas Jefferson, the canonical American intellectual, is reported to have served ice cream encased in hot pastry at a White House dinner during his presidency.
Others built on Rumford�s breakthrough. The French food writer Baron L�on Bris� who published a highly successful book of recipes despite apparently not knowing how to cook, wrote of the presentation, in 1866, of a dessert similar to the omelette surprise by the chef accompanying a visiting Chinese delegation to a Parisian confr�re named Balzac. However, the man most closely identified with this delicious dish was Charles Ranhofer, the legendary (French-born) chef at Delmonico�s, the leading restaurant of New York in the nineteenth century. As a celebration of the purchase of Alaska by the United States from Russia in 1867, he served the meringue and ice cream concoction to a grateful world, initially calling it �Alaska, Florida.�" (1)
Author of Diverse Druids and 60 other books, Columnist in many Ezines, Activist for transparency and exposure of Synarchy
How Is Your Health? Tracking Your BMI
Why do individuals need to measure their BMI? According to a study by the National Institutes of Health (NIH), the BMI is a credible indicator of total body fat, which is related to the risk of disease and death.
BMI stands for Body Mass Index and this measures your weight and height, and is also a better way to measure your weight than a scale. A high BMI is an indicator of heightened risks of obesity related diseases.
The Drawbacks
The down side, according to some health analysts, is that it doesn't indicate where your fat is distributed. Some people actually should not assess themselves with BMI: athletes and others who have a muscular build and the elderly as loss muscle mass may cause the calculations to underestimate body fat. The National Institutes of Health sets the following standards: a BMI of 25 to 29 means you're overweight; a BMI of 30 or more indicates obesity.
How To Properly Assess
To properly assess an individual's BMI, multiply your height in inches by itself. Now divide your weight by this number. Lastly, multiply this number by 703. The NIH also provides people with an easy online calculator. The NIH however cautions that the BMI does not distinguish between fat and muscle.
So there is some gray area if you are just within a few digits of your ideal BMI. You may also want to track your waist circumference in addition to your BMI as it is also a reliable indicator of disease risk. Those who have a waist size of more than 40 inches for men, or 35 inches for women, have a higher risk for obesity-related health ailments such as diabetes, high blood pressure, and heart disease.
Basic Facts And Figures
The BMI measures your weight in relation to your height, and is closely associated with measures of body fat. Individuals can compute using this formula:
- BMI equals a person's weight in pounds divided by their height in inches squared, multiplied by 703.
For example, for someone who is 5 feet, 7 inches tall (67") and weighs 220 pounds, the calculation would look like this: 220 divided by 4489 (67" X 67") multiplied by 703 = 34.45
What Agency Or Organization Sets Standards?
Medical professionals most often use BMI instead of height/weight charts when studying the effect of body weight on health. In 1995, the World Health Organization advocated a classification for three "grades" of overweight using cutoff points of 25, 30, and 40. The International Obesity Task Force has also suggested an additional cutoff point of 35 and slightly different terms.
In 1998, two organizations within National Institutes of Health -- the National Heart, Lung, and Blood Institute and the National Institute of Diabetes and Digestive and Kidney Diseases -- set up an expert panel who released a report with definitions for overweight and obesity in conjunction with those used by the World Health Organization. The panel identified overweight as a BMI of 25, but less than 30, and obesity as a BMI of 30 or greater.
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