Gourmet Article

Yes
even you can cook up wonderful meals and impress your loved ones!

Ever thought that gourmet cooking is not for you
or that you do not cook well? Then it’s time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older
ladies and even the guys. It doesn’t matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what’s more
the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . . Xperimental Cooking is putting YOU in charge – you’re the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables
to how they are cooked
to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences
so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated
you may think? But actually
it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A
B
Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients
as they are the basic building blocks for a good meal. You already know of many ingredients
now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation
so you need to know and understand each ingredient; from how it looks and tastes
to its texture
to how it behaves when cooked in different ways
to which other ingredients it is compatible with
to what happens if you add more or less of it to your food
etc. Since individuals experience things differently
you are your own expert; find out what you like and what you can do without. As you have your meals each day
take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants
and when you travel
question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy
you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you’re interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient
you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations
so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients
you are certain to produce top quality meals; if you start with poor quality ingredients
it won’t come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull
consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is
just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid
is there a rattling sound? Hearing is not frequently used
but can be helpful in a closer inspection of certain fruits
nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity
sample the items before making your decision. Besides checking that the Taste is what it should be
also observe the texture or feel it has in your mouth
when you chew on it
and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste
you will be able to determine what ingredients
and in what quantities
will go well together. Finally is your sense of Touch. Go ahead
pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light
hard or soft
firm or supple
smooth or rough
dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and “get the feel” of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family
friends
or guests about their eating preferences
especially if they require special diets for health reasons
or are allergic to certain foods. From this mini survey
you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup
what are the best choice for your main courses
and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together
and how you can make your dishes visually appealing. At the beginning
you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better
then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase
you may wish to consider the cooking style as well
since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking
but also by paying close attention to the details of the cooking process
what each Cooking Style does to your food and the resulting appearance
taste & texture. Xperiment with variations to the standard method (different temperature
time
sequence
combinations
etc.) and observe the results. Learn new Styles as you come across them
and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking
Barbecuing
Braising
Roasting
Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster
then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook
after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good
Xperiment with what you think will look nice when assembled together. If you want to keep it simple
just focus on the dish and what is to be put on it. If you want to pull out all the stops
then go with a theme of your choice and dress up everything
including the dining room. Let’s run through some ideas to move you along . . . On the simple end of the scale
all you need to do is select a suitable bowl or plate and arrange your food on it
then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates
matching if desired
that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate
or one of those fish shaped dishes
and you can arrange some lettuce and round slices of lemon to decorate. For prawns
try arranging them in a circle on a round plate
and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course
you can simply lay out the meat
potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn
pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail
then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas
you can always look at how the chefs at your local restaurants present their dishes
or you can flip thru food magazines
or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking
all you need to do is to start cooking; after all
as the saying goes . . . “Practice Makes Perfect”.

For the ultimate seafood experience
it's tough to top the sweet flavor of a tender lobster.

Here are some succulent suggestions from the experts at Red Lobster on easy ways to crack and eat this delectable dish.

Step 1: Where to begin? The claws
with meat that is tender and flavorful
are generally the best place to start. After removing the two front claws
use a nutcracker to crack them open and a lobster fork to remove the meat.

Step 2: The tail meat is considered the sweetest part of the lobster. Turn the lobster on its back
holding the body with one hand and the tail with the other. Gently twist the tail to detach it. Remove the end flippers. Using a fork
you can then pull out the juicy meat.

Step 3: There's plenty of meat in the body of the lobster. Flip it over and unhinge the back by cracking it apart lengthwise and pull out the tasty meat with a pick. The greenish-gray tomalley in the body cavity is considered a delicacy (the sand sac near the top of the lobster is not edible
though).

Step 4: The last step is enjoying the meat in the legs. The meat here is delicious and can be sucked out like a straw.

Whether you enjoy lobster "as is" or prefer dipping it into melted butter or a savory sauce
this deep-sea delight can be a dining experience like no other. Plus
it's a low-calorie
low-fat source of protein: 3.5 ounces of lobster meat has only about 96 calories and less than 2 grams of fat
according to the seafood specialists.

Succulent and good for you-how many foods can you say that about?

What can be more soothing to the soul
tummy-filling and sociable than having a piece of cheesecake? These are just some of the reasons why I love cheesecake. Just thinking about cheesecake sets my mouth to watering for a big piece of the light
airy confection made with a graham cracker crust and smooth creamy vanilla filling
with a favorite topping of cherries or strawberries or blueberries or streusel - - - or you can choose for yourself if you like. Then you will know why I love cheesecake.

The first documented cheesecake was at an Olympic game in the seventh century in Greece. It then spread to other European countries and eventually made its way to North America when immigrants crossed the ocean to seek their fame and fortune. Little did they know that the recipe they brought with them would eventually launch a huge following of people who love cheesecake and would balloon into a multimillion-dollar industry across the world.

The decadent taste and texture of cheesecake belies the fact that it is fairly simple to make. Cheesecake lovers know that they can have this delightful delicacy anytime they want by stirring up a few basic ingredients including cream cheese
sugar and eggs
and then pouring it into a pie shell which can be made of graham cracker crumbs or other conventional pie crusts and baked.

So what's not to love about cheesecake? It can be eaten anytime of the day or night
it's easy to make and even easier to buy
it tastes divine
and on top of all this
it creates a feeling of well being that only comes from being good to yourself. So go ahead
eat and be jolly! Then you'll know why I love cheesecakes!

Send a Cheesecake to someone special today.

Cheesecake makes a perfect gift. There are guidelines that should be followed when choosing the perfect gift. For one thing
the gift should be chosen specifically for a certain individual whose tastes are known to you. If you are not well acquainted with the recipient
you must give a general-type of gift that will not offend. Another guideline for choosing the perfect gift is that the gift must fit
and most important
if the recipient doesn't like the gift
it must be passed on to someone else.

Do you know anyone who doesn't like cheesecake and wouldn't consider it the perfect gift? For gift-giving occasions the ultimate gift is one that is adored and can be shared with others
and this makes cheesecake the perfect gift. Even if the recipient is on a low fat
no fat
no sugar or no
carb diet
cheesecake is the perfect gift because it can be made to adhere to almost any diet by carefully choosing the ingredients. In today's society there is almost no limit to the availability and variety of ingredients that go into a cheesecake.

Can you imagine the pleasure on the face of that special someone on whom you have bestowed a freshly made cheesecake? Add a few different toppings such as a variety of fruit toppings and streusels to adorn the cheesecake and you have created the perfect cheesecake gift. There are different varieties of cheesecakes such as the original New
York Cheesecake
which is probably the most well known of all the varieties.

Create a cheesecake in your own kitchen and present it in a special dish to a special person. When you see the pleasure on their face
you'll know that cheesecake makes the perfect gift.

Send a Cheesecake to someone special today.

BBQ sauce is generally a basic mixture of tomatoes
sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce
paste
puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup
honey or molasses. The addition of vinegar
on the other hand
lends a sour flavor to the bbq sauce and can be in the form of beer
white or flavored vinegar
wine or citrus juices. In general
bbq sauces can be used throughout the barbecue process from preparation to cooking.

Bechamel sauce or White Barbecue Sauce has a long and illustrious history. It has been a pet of the French food connoisseurs
since 1651. One of the mother sauces of French cuisine
the white sauce is nowadays made by whisking scalded milk gradually into a white flour-butter roux. However
it can also be made by whisking a kneaded flour-butter beurre mani้ into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. White Barbecue sauce
unquestionably adds a delicate flavoring to your meat dishes.

White Barbecue Sauces of Alabama are different from most other barbecue sauces in the use of their bases. These sauces are predominantly mayonnaise based
unlike the traditional and ubiquitous tomato. Chicken
turkey or pork - these white sauces are taste uppers beyond imagination. Like its tomato- and mustard-based cousins
white barbecue sauce comes in shades ranging from porcelain to putty. There are also differences in consistency. Some sauces flow like fat free milk
while others are more reminiscent of a creamy dressing. As for the ingredients
well
purists such as Myra Grissom
owner of Miss Myra's Pit Bar-B-Q in Birmingham
insists there are only four items who play the role: mayonnaise
vinegar
salt
and coarsely ground pepper. Perking up salads or topping pulled pork sandwiches or grilled fish whatever you are up to these sauces are great.

Smuggler's Run White Grilling Sauce and Big Bob Gibson White BBQ sauce are sauces that can be recommended
without any hesitation. Mayonnaise
Egg Yolks
Water
Corn Syrup
Vinegar
Salt
Spices
Calcium Disodium
Cider Vinegar
Onion
Garlic
White Pepper
Salt and Xanthium Gum are what goes into the making of this taste bud rocker.

Big Bob Gibson White BBQ sauce comprises distilled vinegar
sugar
salt
spices
egg yolks
mustard flour
paprika and garlic. Poultry
pork
seafood
and wild game-Big Bob
goes with them comfortably enough.

If you are just starting to cook
or are moving in on your own
chances are
you don't have much in terms of cooking equipment. Here is what we recommend for you to get
as you are starting out. As times goes by
you will
of course
get more kitchen gadgets. But here are five that we recommend starting out with:

- Chopping board. This is something very basic
as you can't chop anything without having a chopping board. It is very versatile
as you can chop pretty much anything on it - onions
potatoes
tomatoes
meat
herbs
etc.

Some people prefer to get separate chopping boards to meat
dairy items
vegetables
etc. Others get differently sized chopping boards
and use them depending on the volume of things they need to chop. Start out with one
and see what else you need.

- A knife. Again
this is very basic
but you will not be able to chop or cook anything without a knife. A good
sharp knife goes a long way to help you prepare food. You can go to some stores
and hold the knives in your hand
so that you know which one you are comfortable with.

- A big pot. You need a pot for pretty much anything - from boiling pastas to making soups to stewing to pretty much anything else. Some pots come with colander inserts
which makes it easier to cook pasta. Or
you may get a colander separately
and use that.

- A saute pan. We love saute pans
and use them all the time. Again
they are very versatile
and we recommend getting ones without wooden handles
so that you can put the saute in the oven as well.

Use the saute pan for preparing stir fries
sauteing meat and fish
cooking vegetables and much
much more.

- Roasting Pan. These are perfect for preparing things in the oven. From roast to roasted chicken to roasted vegetables
a roasted pan can help you cook your favorite dishes in the oven.

Don't be scared - cooking is fun. Start getting a few things that we recommended
and add to your collection of kitchen equipment as time goes.

The Olive tree dates back to early ancient times in both biblical and classical writings. In these early writings
the olive oil is referenced as a symbol of both goodness and purity
and the tree represents peace and happiness. In ancient times
the oil was also burnt in sacred lamps at temples during the Olympic Games
and the victor was crowned with its leaves.

Olives have been cultivated since prehistoric times in Asia Minor. Today olives are commercially produced in Spain
Italy
France
Greece
Tunisia
Morocco
Turkey
Portugal
China
Chile
Peru
Brazil
Mexico
Angola
South Africa
Uruguay
Afghanistan
Australia
New Zealand
and California. The Mediterranean area produces 93% of the olive production. Currently there are some 800 million olive trees being cultivated. California is the only state where olives are grown commercially. Over 90% of the olive production is used to make olive oil.

The Olive tree is considered an evergreen tree. These trees can live to be over 2
0
years old. They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old. The tree blooms with small whitish flowers and have a wonderful fragrant.

A Franciscan missionary planted the first olive tree in California in 1769 at a Franciscan mission in San Diego. The olives grown in California are called กฐmission olivesกฑ. Of all the species of olives
this olive is especially good for its oil.

Olives are not edible
green
or ripe
and must be treated with lye and/or cured in brine or dry salt before being edible. They contain about 20% oil. Olives must be processed to remove the bitter glycoside oleuropein
before they are edible
so they are usually first treated with lye and then pickled.

Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt
or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation)
and finally packed in fresh brine.

Spanish green olives are picked before they are ripe
treated with lye
and then placed in a brine and allowed to ferment.

California olives are treated to set the pigment
treated with lye and then packed immediately in brine and sterilized. They do not undergo the fermentation process
and the sterilization 'cooks' them. This lack of fermentation and the 'cooking' when they are sterilized produces a bland
uninteresting olive

Ten medium size black olives have 50 calories and 4 grams of fat.

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China
a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty
during the 15th century. However
it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid
and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes
though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that
for the most part
areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This
particularly in the past
made necessary food preservation techniques that themselves left behind a strong flavor
such as salting
pickling
drying
and smoking. Thus
spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors
the use of hot spices
such as chili peppers
tends to be more common to hot climates
as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet
sour
pungent
salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary
according to need and desire
especially as influenced by climate
culture and food availability.

In Szechuan cuisine
there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers
peppercorns over various types
Sichuan peppers
which are in reality a type of fruit
not pepper
and produce a numbing effect in addition to their warm flavor. Sichuan peppers
also called flower pepper and mountain pepper
are a traditional part of the Chinese five spice powder
or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars
such as beet root sugar and cane sugar
as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel
garlic
ginger
sesame oil and bean paste. Salt is important to Szechuan cuisine
and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors
which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

Lemon
vanilla and the more elaborate concoctions such as pumpkin
chocolate chip
cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time.

And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry
Neapolitan
bing cherry and key lime
another of my favorite cheesecakes
and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do
and that's the time to decide to give a freshly baked cheesecake instead of flowers and chocolates.

There are many sources from which to buy your favorite cheesecakes. There's the frozen section at your supermarket
specialty retail shops
and now the Internet is a reliable source as well. Ordering online is an experience in itself as you browse through the pages looking at luscious Gourmet Cheesecakes that are sure to please everyone on your gift list. Once you make a selection
the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience.

You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin.

And don't forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries
birthdays
holidays
Secretaries Day
Mother's Day
Father's Day and other occasions to make cheesecake a favorite with everyone.

Send a Cheesecake to someone special today.

Another award comes to Midsummer House this year in the guise of the BMW Square Meal Award for Best Out-of-Town Restaurant 2005. Midsummer House is in good company
the previous winners of this award being Le Manoir aux Quat' Saisons (2001)
The Waterside Inn (2002)
The Vineyard at Stockcross (2003) and The Fat Duck (2004). This award is particularly special as it's decided not only by the Square Meal team of reviewers
but also by their readers
who provide Square Meal with their own verdicts on restaurants around the country.

Having also been awarded it’s second Michelin Star this year
Midsummer House has firmly established itself on the culinary map.
Midsummer House is the only additional two-star restaurant in this year’s guide and remains the only Michelin star restaurant in East Anglia. Midsummer received its first Michelin Star in 2002 and the team has been working towards receiving this second star ever since. Having recently undergone a major refurbishment and having new menus created
Midsummer House certainly deserves this prestigious accolade.

Clifford’s cooking is based upon a sound grounding in French technique and he constantly seeks to improve and innovate: low temperature cooking
jellies
foams and unexpected contrasts of taste
texture and temperature. A research kitchen has recently been added to the building in which Clifford experiments with new ingredients
processes and dishes. A plasma screen has also been installed in the private dining room so guests can watch their choice of dishes being prepared
a rare opportunity to watch the ‘man of genius’ at work.

Chef/Patron Clifford
who started his career as a kitchen assistant at Canterbury College comments
“I have worked towards this award for many years and am delighted that along with my team all our efforts have been recognised.”

For more information please view the Venue Reservations website at:

www.venuereservations.co.uk

By now we’ve all heard of green tea and probably even read about the health benefits that it has and lots of other information. I want to take amount and put all of this nonsense aside and tell you about a tea that is something to get excited about: Market Spice Tea.

Market Spice originated from Seattle’s Historic Pike Place market in 1911. Market spice is made from sweet huckleberries
which is what gives Market Spice it’s “unlike anything else” taste. Don’t be confused with Huckleberry Finn how ever I’m sure if Tom Sawyer was to drink tea it would be Market Spice. Only Market Spice packs the type of punch that an adventurer like Tom Sawyer would be satisfied with. I’ve heard it compared to Orange on Steroids. How ever you look at the Tea
The taste is something else and leads to a simply unforgettable experience.

Market spice has been converting Green tea drinkers for almost 100 years. Why Market Spice? Words can't do any more justice: If there is an adventurer in you: Try it and find out for yourself!

Feel free to reprint this article as long as you keep the following caption and author biography in tact with all hyperlinks.

Although gastronomy has always been deeply rooted in Lime๑os' idiosyncrasy
the last few years have seen a huge leap in Lima's dining scene. Not only Peru's capital has become tapped with restaurants
both stylish and unpretentious
but many of them seem to be at full capacity all week long.

One possible explanation for the boom
besides obvious food quality
is international recognition. The Economist magazine
for example
reported in 2004 that Peru could "lay claim to one of the world's dozen or so great cuisines". Norman Van Aken
one of Florida's most gifted chefs
acknowledged that Peruvian cuisine was possibly the most enticing of those he had studied. And Patrick Martin
academic director of Le Cordon Blue
said that one of the reasons for having a branch of the school in Lima was the excellent quality of local cuisine.

"Better late than never"
believe most Lime๑os
increasingly proud of the exceptionality of their gastronomic heritage. However
notwithstanding general contentment
they are still demanding and hard-to-please
and expect the best from their favourite restaurants and chefs. This
too
contributes to gastronomic excellence. Indeed Peruvian cuisine
though hardly noticed abroad until most recently
is one of the World's most varied and delicious.

Two aspects converge to give Peruvian cuisine an uniqueness that few other enjoy. The first is Peru's huge biodiversity. The country is home to 80 of the world's 104 different biological zones
which assures a remarkable assortment of fresh ingredients. Potatoes and hot peppers from the Andes
fish and seafood from the Pacific Ocean
mangoes and limes from the coastal valleys
bananas and manioc from the Amazon jungle: a chef's only problem is abundance of choice.

Second
Peruvian cuisine is the quintessence of cultural fusion. Ever since the first blending between Inca and Spanish traditions
local cooks have skilfully incorporated the flavours and techniques of the many immigrants that disembarked in Peru's ports
such as Italian and French. However
the strongest influences didn't arrive from Europe
but from Africa
China
and Japan.

Although the restaurant offer in Lima is most varied and covers a wide range of cuisines
Ceviche -diced raw fish marinated in lime juice and hot peppers- is surely number one on the list of dishes you must taste. There is at least one cevicherํa in every neighbourhood
so it won't be hard to find one. Our suggestion goes to superb Pescados Capitales
a lunch-only cevicheria in Miraflores.

A second must goes to Asian restaurants in Lima
both Chinese and Japanese
which
predictably
have a strong Peruvian influence. Chinese restaurants -known as Chifas-
can be counted by the hundreds. Usually down-to-earth neighbourhood eateries
these offer a fare rich in seafood and chicken. Japanese restaurants and sushi bars
on the contrary
are less widespread
and more upscale and expensive. Their forte is a year-round supply of the freshest and most variegated seafood
which is delightfully transformed into sushi
sashimi
and rolls. Our favourites are Wa Lok for Chinese
and Matsuei (where Nobuyuki Matsuhisa
Nobu's chef and owner
perfected his skills) for Japanese.

A last word for Lima's Criollo restaurants. Their cuisine is a vivid and tasty demonstration of the rich cultural fusion undergone by Peruvian gastronomy over the centuries. Besides the obvious Spanish and Andean fusion (a.k.a. Criollo)
in their menus you'll discover much Africa (tacu-tacu and anticuchos)
China (lomo saltado)
and Japan (ceviches and tiraditos).

Bon app้tit!

Pork is a staple food of the mountain regions of northern Italy
where it's often said that a well butchered pig should leave 'nothing but the oink' behind. As a pig is typically around 30% fat
thrifty locals had to come up with a way to use and preserve this valuable source of protein
and the result is Lardo.

Lardo di Colonnata
to give it its full name
is a delicacy produced from pork fat in and around the Tuscan mountain town of Colonnata. Happily for fans of cured meat
it's not only a frugal way of preserving pork fat over winter - it's delicious too!

It's made in large vats known as conche
fashioned from marble quarried at the nearby 'white mountain' of Cararra
which are first liberally rubbed with garlic. Next
layers of pork fat
salt
and a special mix of herbs and spices are added until the vats are full. The conche are then sealed with a wooden lid and left in cool mountain caves for 6 months or longer to mature in the clean air.

After the maturation time is over
the conche are opened to reveal a silky-smooth
meltingly tender 'meat' which can be eaten in much the same way as Parma Ham or other prosciutto.

While Lardo is often used to keep roasted meats moist by placing a thin layer over the skin
it is also delicious simply sliced thinly and eaten with bread
olives
and a good extra virgin olive oil as part of an antipasto course. It is not at all tough or greasy
and is well worth trying even if the idea of eating pure fat leaves you a little apprehensive!

Despite the long years of making Lardo in the traditional way
most of the examples that you may find in your local deli or store will have been made in a much more industrial setting
mainly as a result of modern hygiene laws taking precedence over customs and heritage. Gone are the marble conche and the mountain air
replaced by stainless steel and air conditioning.

However
visitors to the area around Colonnata may still be lucky and get hold of Lardo made in the old way that has been proven over the centuries - just don't tell the authorities if you do!

When I mention the word “cerviche” to people I am usually questioned
“what the ___is that?” After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with.
One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well
for starters there are several different types of cerviche. It can be made from Conch
a large shellfish found all over the Caribbean
shrimp
or a white meat fish such as snapper
trout
etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes
several limes or a couple bottles of lime concentrate
an onion
and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly
shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture
then your onions and peppers and so on. Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

Are you tired of your regular Joe life and your regular Joe cup of coffee that you start your day with? Then it’s time to reward yourself with something different. Why not jazz up your morning ritual with cup of rich gourmet coffee.

The dictionary defines gourmet food like this
“Gourmet food is that which is of the highest quality
perfectly prepared and artfully presented.” If you want the highest quality food you go to a top notch restaurant but if you want the highest quality coffee
you can do that at home yourself. That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice.

Gourmet coffee is more expensive than say
supermarket brands but the taste is also much richer. Unless money is no object
why not save the gourmet cup of coffee for the weekends. Make it an end of the week tradition. Stick with the supermarket coffee for when you’re rushing off to work.

To make your own gourmet coffee start with the beans. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. Some of the most popular gourmet beans include Kona
Jamaican Blue Mountain
and Sumatra types.

Coffee beans are similar to wine in that they name the beans after the region. In the world of wine you have the popular Sonoma wines which come from Sonoma Valley in California. In the world of coffee the equivalent would be Kona beans which come from Kona
Hawaii.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full
rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you’ll need to grind your beans. Ground coffee begins losing it’s flavor once it’s exposed to air. So you’ll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You’ll want to grind you coffee beans very fine but don’t pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it’s distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you’re work is done and it’s time for the coffee maker to pulls it’s weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You’ll want to be there to enjoy the delightful aroma.

Everyday coffee is perfect for everyday life. But every once in a while you should treat yourself to something special. And what better way to start a special than that with a special cup of coffee. Gourmet coffees can really jazz up your day.

If you're used to thinking of gift baskets as cheap woven containers of semi-fresh fruit
you may be interested to discover just how creative gift baskets have become. There's something for everyone
and it's not even limited to food items.

FOR GOLFING FANATICS:
Got a client who loves to golf? Get him or her a golf-themed gift basket. Most include some gourmet treats
perfect for snacking on the green. But many of them also include great accessories
such as a putting cup
club cleaner
tee
ball marker
towel or golf club brush. The food may be gone by the end of the day
but the accessories will stick around
and remind your business associate of you.

FOR GARDENERS:

Most gardener gift baskets have a bit of a feminine theme
but many are neutral. Some include food
and most include accessories and tools like gardening gloves
seed packets
gardening tools
hand and nail cream.

FOR SPA AND AROMATHERAPY ENTHUSIASTS:

You'll find a terrific variety of spa
beauty and aromatherapy gift baskets available. Go with a scent theme
or choose one that includes soothing teas. Accessories can include such items as: wooden massager
back scrubber or soft hand towel.

FOR EVERYBODY:

You can never go wrong with groumet food and drink gift baskets - not with so many to choose from! If an elaborate
expensive champagne and caviar basket is outside your budget
go for simple with Shari's Berries
or a single bottle of Dom Perignon with some chocolate dipped apricot. These combinations are far more affordable
but speak just as eloquently to your good taste
which people will want to associate themselves with.

With so many different tastes how does one go about selecting the most choice gourmet gift baskets for a loved one? It's simple
make a list of classic gourmet food gift baskets
go over the list carefully
and choose the one that you think will make your loved one's mouth water the most. Almost any basket chosen with love will be a well-received gift.

You could start with a gourmet delight gift basket that includes cranberry walnut tarts
raspberry cookies
chocolate-covered macadamia nuts
raspberry-honey-mustard pretzels
spicy trail mix
almond cookies
cheese shortbread
cheese straws
potato chip cookies and other delicious treats for the person who craves sweets. It's a classy collection of unique food gift basket delicacies.

At times of bereavement a heartfelt sympathy food gift basket can be visually uplifting and convey respect. A sympathy basket will be packed full of fine gourmet foods
comforting gifts and caring words of encouragement for the broken hearted. Possible inclusions can be scented candles
Biscotti
cracked pepper water crackers
delectable cookies
chocolate crisp wafers
fine chocolates
and other delicious treats.

It's often a great idea to add non-food items to a food gift basket. And this is an especially true when it comes to a bridal shower party. Not only should your basket contain gourmet food and delicious snacks
but an assortment of bridal shower games and keepsakes. How about a party game book
cookies
crackers
cheeses
wines
herbal teas
along with a few essentials: disposable camera
photo book
and even a keepsake registry book.

Some of the most popular and unique food gift baskets combine a generous assortment of fine gourmet treats with a look that conveys your good taste and sincerity. Whether small or large they can be crammed full of fine chocolates
nuts
gourmet cookies
cheeses
crackers and other mouth-watering treats. These baskets can be enjoyed on any occasion including holidays
bridal showers
birthdays
times of bereavement
as a get-well gift or for a housewarming.

Maybe you are not into those tasty savory snacks
but are more inclined to eat from a fresh and healthy basket of fruit. If health is a concern
and junk food is out
you will be able to sink your teeth into some luscious seasonal fruits such as apples
oranges
bananas
kiwi
nectarines
peaches and pears. Or add a tropical flavor with mangos
papayas and other savory tropical fruits.

Everyone loves pasta
so why not surprise your loved ones with a three-course Italian dinner? Your food basket can contain pasta
champagne hand-poured into a wine glass
along with flavors such as extra virgin olive oil
tomato basil cheese
Nicosia coquilles olives
wine crackers and sausage. Or how about an Italian salad that combines celery
bell pepper
mushroom
black olives
onion
garlic and oregano. And it wouldn't be a true Italian basket without lots of tomato and sweet basil sauce mixed with savory vegetables

There are many types of gift baskets and it's hard to go wrong with any of them. Whether you are drooling for Italian
Scottish
Irish or Mexican food there are wonderful assortments available. Food and gift baskets are the ultimate. And as for holidays
a holiday food gift basket can make any day special.

Ordering gourmet gift baskets is always easy
but creating your own custom-made basket is special and lots of fun. A creative and unique idea
easily customized to suit any individual
the gourmet food gift basket can be a delightful expression of sentiment.

In Italy
stylish dining has long been embraced as a relaxing way to unwind after a busy day. So before you order takeout and eat in front of the television
take a cue from the Italians and make each meal a treat.

Whether dining alone
with family or with your closest friends
turn an otherwise hurried meal into a chic expression of style with these tips from Ecco Domani Italian wines.

* Determine the d้cor. Whether you are dining at the kitchen table or in a more formal setting
it's easy to add some pizzazz to your surroundings. Candles cast a warm glow once the sun goes down. Strands of small lights also enhance the mood; string them around the room or even bunch them in a Mason jar for a funky tabletop display.

* Master the art of mood music. Mellow jazz will help take the edge off a long day
and classical music can help lift your mood. Consider tailoring the music around the type of cuisine you are serving. For an Italian meal
for instance
play an assortment of Italian opera.

If you're dining with family or friends
get them involved by inviting them to bring their favorite CDs. Set your disc player to shuffle so that everyone's music selection gets played during the meal.

* Create a stylish menu. To help you unwind
it's best to keep your meal simple. Luckily
delicious meals are a snap to make with fresh
easy-to-prepare foods. And you can add flair to any basic dish with just a few additions.

For an Italian meal
a tomato
basil and mozzarella salad is always a crowd-pleaser. Drizzle chicken and fish with olive oil and lemon for a fresh
light flavor. And dust colorful veggies with Italian seasonings to bring out their natural flavors.

Whatever your menu
be sure to select a delicious wine to accompany the meal. Ecco Domani 2003 Pinot Grigio is a perfect wine for everyday dining because of its crisp
fresh flavor
which pairs perfectly with today's light cuisine.

It is easy to infuse any setting with glamour by adding a few small touches. In the end
nothing says style like taking the time to make each meal special. - NU

Here's some sweet news: people all over the country can still enjoy that crown jewel of New Orleans
the King Cake
this Mardi Gras season.

For those who don't know
a King Cake is an oval-shaped bakery delicacy-a cross between a coffee cake and a French pastry that is as rich in history as it is in flavor. It's decorated in royal colors or Purple for Justice
Green for Faith and Gold for Power: These colors were chosen to represent a jeweled crown honoring the wise men who brought gifts to the Christ Child on the Epiphany. A tiny plastic baby is hidden inside. Whoever gets the piece with the prize is named "King for a day."

Some of the most popular King cakes are those created in New Orleans at the famous Randazzo's Camellia City Bakery. Despite the devastation of Hurricane Katrina
the store recently reopened its doors and took part in a special program with DHL to bring a taste of home to displaced New Orleanians
residents and others for Mardi Gras.

Explained Tricia Zornes
owner of Randazzo's
Continuing local traditions like Mardi Gras helps revitalize the New Orleans economy, improves morale and shows the world that we can rebuild and re-establish the culture that has made New Orleans special.


To help the rebuilding and celebrate the reopening
shipping company DHL developed a festive
co-branded shipping box
specially designed to open from the top to protect the rich icing and traditional shape. In addition
according to Zornes
the shipper's sales representative offered his own time and effort to rebuilding the bakery after nearly everything was lost
from the valuable baking equipment to the building itself. "In addition to helping us create a new distribution process
he went beyond the call of duty in offering to help paint
or do any odd jobs that would help us get up and running quickly
said Zornes.


DHL has been committed to leveraging its resources to support disaster relief and long-term reconstruction along the Gulf Coast
and is now pleased to be able to support the private sector in rebuilding their businesses and their livelihoods
said Kay Hart, Senior Vice President, Corporate Communications, DHL Americas.

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food
such as cheese
like cheese cake. The world dessert comes from the Old French word "desservir"
which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s")
which is a baren peice of land normally with sand as soil.

It wasn't until after the 19th-century where the rise of the middle class
and the mechanization of the sugar industry
brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy
or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread
so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion
as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal
with an excellent dessert
people will remember you for the dessert and forget about the meal.

Most cultures
have a seperate final distinction between the main course
and the sweet course. This is not true however in some cultures such as Chinese
who will mix in sweet and savoury dishes throughout the entire meal. Dessert is
often times seen as a separate meal or snack
rather than a course
and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:
- Biscuits or cookies
- Ice creams
- Meringues
- Fruit
- Cakes
- Crumbles
- Custards
- Gelatin desserts
- Puddings
- Pastries
- Pies or tarts

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world
and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture
and it adds to one's usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies
but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients
milk and cream
and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food
heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand
southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France
the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil
and they rely heavily on herbs and tomatoes
as well as tomato-based products
in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s
the offspring of traditional French cuisine. This is the most common type of French food
served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times
smaller food portions
and more festive
decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle
but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir
a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking
especially with reference to regional differences between the north and south
or different areas such as the Loire Valley
Catalonia
and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed
the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished
and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture
the French incorporate wine into nearly every meal
whether it is simply as a refreshment or part of the recipe for the meal itself. Even today
it is a part of traditional French culture to have at least one glass of wine on a daily basis.

If you want to make a gourmet gift basket by your own then don’t take much time to think because making one is quite fun and also an affordable alternative to purchase them. But before you get a gift basket to start making the basket decide carefully that which candy and in what quantity you are going to place in it.

You can gift a gourmet gift basket on any occasion may be mothers day or fathers day or even on the occasion of the birthday of your friends. You can make a trip to your local candy store whereby you can get a huge variety of individual candies wrapped in pretty wrappings. Other theme candy wrappings are also available such as sports theme wrapping
holiday and birthday themes are also very popular.

The other way would be that you buy candy in bulk and later create small individual packing for your basket by using small cloth bags or squares of transparent wrap or tissue paper filled with candies. Thereafter you need to gather all the corners and tie it up with a bow. This is another cost cutting idea and also adds a personal touch to the gift basket.

For a larger variety of candy choice you have also the option to buy candy online and this is pretty easy when you enter the term “candy” and you shall have all the results displayed before you. After you decide what you shall fill in the basket you should choose a style and size of the basket. When you make several baskets you should not limit yourself to the same choice for all. The choice for the basket could be personal and also consider what they shall do with it after the contents have been removed.

You have various options and it is not necessary that you stick to baskets because if it is a child you can use a fun lunch box
for a lady cosmetic or handbag would be perfect whereas for a gentleman a metal tin or small travel bag would be great.

With a little thought keeping in mind the interests and likes of the recipient you can easily make a gourmet gift basket really special.

For more information
visit customgiftbasket.info

When it comes to making a good impression
saying “Thank you
” or selecting a gift sure to delight
few other choices guarantee success like gourmet gift baskets; especially when the food basket comes from Full Moon.

That’s because Full Moon Gift Baskets are particular. We include only the highest-quality of gourmet foods; ones with the highest of palatable standards. With a variety of styles from which to select
our gourmet gift baskets are the perfect choice for corporate business gifts
birthdays
holidays
anniversaries
and weddings
just to name a few. There is a “just-right” gift basket brimming with select gourmet foods
one to fit every occasion.

Take the Crowd Pleaser Gourmet food basket
for instance…as visually impressive as it is appetizing. A lavish basket adorned with cascading ribbons
bows and gift card
filled to overflowing with delectable treats: gourmet cookies
coffees
herbal teas
flavored popcorns
Ghirardelli chocolates
hot cocoa
lemon cake
and more. Plus three humorous perpetual calendars
sure to bring a chuckle to help ease work related or holiday stress. This generous food basket is sure to win rave reviews!

“WOW” is the only way to describe our corporate gift baskets
theme oriented with high-impact visual appeal. Exquisite and elegant
each gourmet food basket a masterpiece - offering such tantalizing tummy-pleasers as gourmet cheeses and mustards
mouth watering sausages
wine crackers
dried fruit
candies and so much more. Quality with executive flair!

Don’t forget our sampler Gourmet Delight. It offers a variety of taste-teasers sure to satisfy the most scrutinizing gourmet connoisseur. Custom-made Gourmet gift baskets can also be personalized to your specifications. Our talented design team is just a phone call away; on standby to create the perfect gift basket extraordinaire…classy
tasty
affordable
and custom made. Make a good impression and choose a gourmet gift basket for your gift giving occasion.

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine
and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good
thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all
it is a nod to the clever naming of British foods
where dishes like bubble and squeak and spotted dick appear on restaurant menus.

And yet
for all the snickering and apologetic references
British cuisine at its best is hearty
delicious
simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection
nor any better accompaniment to the succulent meat than a puffed
piping hot Yorkshire pudding prepared in its drippings
and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is
as some say
unimaginative
that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas’
steak and kidney pie
fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast:
A full English country breakfast includes meat
eggs
pancakes or toast and side dishes like hash and bangers and mash. It’s hearty fare
the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night’s dinner
diced and fried together with seasonings and butter
sometimes called country hash.

Tea:
The tradition of mid-afternoon tea is one that’s been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream
dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion – the one meal of the week at which all family members gathered. A roast joint of meat – beef
lamb
pork or chicken – is nearly a requirement
and it is served with a potato and vegetable
and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked
boiled or steamed
puddings are usually made with suet and breading
and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle
and there are nearly as many variations as there are cooks. The base is a sponge cake
often left over from another meal. Soaked in Madeira or port
it is layered in a dish with custard
jam
fruits and Jell-O and topped with whipped cream. The end result is a delicious m้lange that is features all that is good about British cookery – plain
practical cooking that is meant to fill the belly and satisfy the taste buds.

There are many online specialty stores that offer nothing but the best in chocolate gift baskets. They offer a great assortment to choose from
and you can even individualize your basket by picking just your favorites.

Chocolate gift baskets are designed for all occasions and holidays; Valentines Day
birthdays
weddings
and Mother’s Day are by far the most popular
but they are offered in designs perfect for any type of gathering.

May chocolate gift baskets can be combined with other items as well
such as with flowers
wine
fruit
nuts
cheeses
appetizers
or whole gourmet meals
and are perfect for a romantic getaway or picnic too.

These gift baskets are available in a variety of sizes and prices
and can be gift wrapped for special occasions with a personal card attached and shipped directly to the recipient. With the internet you can shop
make your purchase
and have it shipped all in a relatively short period of time.

It will be packaged to keep your chocolate gift basket fresh and cool
and is usually delivered by UPS or Fed Ex to guarantee that your purchase arrives in the state in which it left the store.

If you are a lover of chocolate
you have simply not lived until you have tasted true
high quality
gourmet chocolates. Chocolate gift baskets are a great gift and are a nice substitute or tasty addition to traditional floral bouquets
or other gift arrangements.

People who are true connoisseurs of fine chocolate will appreciate your gift
and you will probably get to enjoy a sample as well if you deliver the chocolate gift basket personally! Chocolate gift baskets are available in a variety of collections
and include a wonderful assortment of the best gourmet confections around.

If you choose to purchase a chocolate gift basket at a local retailer
you can sample their specialties
and literally select items based on your personal tastes. Retailers also offer special promotions around the holidays or for special occasions
and can ship the chocolate gift basket for you as well. Whatever you decide
it will be truly decadent and loved by everyone. Who doesn’t like chocolate? Not me!

You haven’t lived until you have had a handmade chocolate truffle filled with a decadent filling surrounded by a tasty outer chocolate shell. And who says that you have to just buy these little pieces of oral pleasure just for others
you deserve to indulge yourself too!

It's amazing how so many people love chocolate cakes. One of my favorite is the "Red Lobster Chocolate Lava Cakes". It's sooooo delicious!

If you are like me
I urge you to try this recipe when you have time. You'll fall in love with it. Trust me... :-)

So here it is:

Red Lobster Chocolate Lava Cakes

Number of servings: 6 persons

Ingredients:

• Nonstick cooking spray


• 
  6 (1 ounce) squares semisweet chocolate
  coarsely chopped


• 
  10 tablespoons unsalted butter or margarine
  at room temperature


• 
  1/2 cup granulated sugar


• 
  1/2 cup flour


• 
  3 tablespoons unsweetened cocoa powder


• 
  3/4 teaspoon baking powder


• 
  3 large eggs
  at room temperature


• 
  1 (10 ounce) package frozen raspberries thawed
  pur้ed in blender


• 
  Fresh raspberries
  optional


• 
  1/2 cup heavy cream
  softly beaten


• 
  Fresh mint sprigs
  optional


• 
  Confectioners' sugar for dusting
  optional

Instructions

1. Spray inside 6 individual custard cups or souffl้ dishes with nonstick cooking spray; then set aside. In small heavy saucepan over low heat
melt chocolate
stirring until smooth. Add butter and sugar; stir until melted.

2. Pour chocolate mixture into large bowl. In small bowl
mix together flour
cocoa
and baking powder.

3. With electric mixer at medium-high speed
beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F.

5. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes
until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.

Miam miam! :-)

Enjoy!

ฉ 2006. Joana Steele.