Walking street - Pattaya, Thailand

Being predominant the world over since the American Gi's first used Pattaya as their R&R is "Waking Street". This road in Pattaya which has had ten's of thousands of visitors of all descriptions and nationalities over the years. Is the hottest road virtually known anywhere. All things here is on overdose proportions packed wall to wall with bars, disco's, nightclubs and restaurants of all descriptions. Flashing neon lights, Coyote dancers, loud music and cheap drink guarantee an unforgettable experience.

One's first time in the road is fully mind blowing, loud music being heard in every direction. At the top end can be found Mxxx disco for the rich and trendy of Pattaya. If you are going to venture here, dress to impress bearing in mind whatever over thirty five, will appear ancient. If rock and roll is your your bag "The rolling stones bar" is for you with beloved live rock and roll from its resident band.

Thai Cooking

If your looking for something undoubtedly dissimilar then there is the arab quarter, with belly dancers and deafening music from all directions. Don't stay here long or you might suffer permanent damage and loss of hearing, you will see population of all nationalities smoking water pipes in some establishments.

Lucifer's disco is easy found with its large neon sign above the entrance, like most discos in Pattaya entry time is regarded as two am when the ladies leave their respective bars. Going any earlier and you might well be the only person there. Although the drinks are high-priced this drifts into insignificance when weighted against the atmosphere and entertainment value.

Gogo bars are coarse place at every turn. "The iron door" colse to being very popular. The place is full of gorgeous and exotic ladies with lots of smiles and laberious looks. This makes a newbie single male traveler a love god overnight. Perhaps more seedy of all the gogo bars is "Beavers" here ladies dance on mirrored tables, and as the name implies limited is left to the imagination.

For those who just want good food this is inherent too with an array of restaurants outside varied menus, Want a first class meal at 3am "No qoute Sir"

Walking street - Pattaya, Thailand

Best Smartphone

How to Cook Chestnuts

Wondering how to cook chestnuts? It's not so mysterious or difficult as you may think and even if you don't decide to cook them yourself, there are several wonderful chestnut products that make it even easier to enjoy this fabulous nugget of nutrition.

Selecting and Preparing Chestnuts

• If you wish to cook chestnuts yourself, be sure that you buy only very fresh chestnuts. They should feel heavy in your hand and not rattle about in their shell. Chestnuts tend to go bad - rapidly growing moldy and wormy.
• Chestnuts have a hard outer shell and a thin inner skin, both of which you need to remove in order to eat them. It is easier to remove these when the chestnuts are hot.
• You always need to pierce the shell before cooking, otherwise pressure will build up in the nut and they will explode.

Three Methods for How to Cook Chestnuts

1. Roasting chestnuts - Just like in the Christmas song, learn how to cook chestnuts over an open fire for a fun family activity. You will need a special long handled chestnut roasting pan or popcorn popper to do this. Using a sharp knife, cut an X through the shell of each chestnut. Place in the pan and roast for about 20 minutes, tossing and turning the pan occasionally.
2. Baking chestnuts - This gives similar results to roasting but requires no special equipment. Simply slit the shells with an X and place on baking tray. Bake at 375° F for about 20 minutes. If you wrap the chestnuts in a dishtowel while they are still hot, this can make shelling them easier.
3. Boiling chestnuts - Boiling chestnuts is a good option if you are planning on using them in a recipe. You can cut the chestnuts in two and make sure they are good before boiling. Place the chestnuts in a pot of cold water and bring to a boil. Boil for five minutes or until the chestnuts are done as you wish (this depends somewhat on the size and what recipe you are using them in). Shell and peel the chestnuts under cold running water while they are still hot (you may want to wear gloves).

Chestnut Products

How To Cook

Chestnuts are very nutritious, low fat, and can be employed in a variety of ways. Even if you don't learn how to cook chestnuts, do try using some of the great chestnut products available on the market to add this interesting food to your life.

• Roasted chestnuts - You can buy jars of roasted chestnuts ready to use. Add these to soups, stews, steamed vegetables, or just enjoy them straight from the jar.
• Chestnut puree - This comes in both sweetened and unsweetened preparations depending on how you would like to use it.
• Chestnut flour - This is an excellent product for people on gluten free diets. Adds an interesting dimension to cakes, breads, crepes, and other baked goods.

How to Cook Chestnuts

Find some interesting and delicious uses for chestnut puree and roasted chestnuts on Easy French Food, a website dedicated to bringing you easy French recipes and fun cultural information. All of the elegance, none of the fuss.

Macbookair Apple Art Portfolio

Chinese Cooking Utensils

There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that all the time tastes like grandma's, some of the utensils simply cannot be supplanted by what you see in American stores.

Chinese Wok

Cooking

Deep pan with round bottom used in some ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick.

To season: Fill pan with water. Add soap and soda and bring to boil. Pour off water, wipe dry. Place pan over strong heat. Add oil and rotate till pan is coated. Pour off excess oil. Place pan over weak fire and wipe with dry cloth.

To clean: After using pan, wash while still hot. Wipe and place over heat to dry completely.

Knife

Heavy and wide. All purpose - for paring, cutting, slicing, chopping and carving.

Iron Palette

Comes in quadrate or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sautéing and basting.

Iron Spoon

Use back side for mixing food with minimum breakage.

Steamer

Used for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the shop made of separate materials. But Chinese believe that the traditional steamer works the best.

Slotted Spoon

Used for deep frying and boiling to get rid of excess oil or water.

Wire Sieve

With handle. Used for boiling noodles, dumplings, etc.

Steamers for Pastries

Small in size - about 15cm (6") in diameter. Used in same method as large steamer. Serve hot pastries in steamers. Typical foods served are small meat buns (small steamer meat buns, or Xiao Long Bao Zi), steamed meat dumplings (Shao Mai), etc.

Moulds for cookies

Made from wood with varied carved designs. No longer favorite in the modern society since population tend to buy cookies off the shelf. Some may still use the moulds for major holidays, or just Chinese New Year.

Bamboo Brush

Used for washing hot wok. Guess only population in some rural areas still use this type of brush. More population use quarterly washing cloth found on market.

Rolling Pin

Used for establishment noodles, dumpling skins, Chinese pancakes, and more. With the busy daily life nowadays, most of time population select to buy ready to cook fresh noodles and dumpling skins from the small vendors seen on the road to save us time. select ones made from sturdy wood.

Chinese Cooking Utensils

Mouse Pen Tablet

How to Cook Cod Fish

Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter.

Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it.

How To Cook

Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated.

No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake.

Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle.

How to Cook Cod Fish

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

Ipad Cover Flashes Digital Media Devices

Award Winning Italian Meatballs

Here is a recipe for Italian meatballs that helped win a cooking contest that I entered. The prize for the winner was a limo for the night for friends and family and a trip to San Francisco to a top notch Italian restaurant called Fior d'Italia. If you have a recipe for a dish that you love, you might consider entering a cooking contest. There are thousands of cooking contests around the United States.

Some of the winners receive money, prizes or their own cooking show on TV. The Food Network TV channel is always casting for a competition. Check out their web site for; The Next Food Network Star competition.

Italian Cooking

Here is my Italian meatball recipe. The recipe that won the award is called; "Rigatoni Pasta With Raisin Meatballs And Portabella Mushrooms Topped With A Fresh Tomato-Marsala Sauce."

Chef Vinny's Italian Meatballs

2 lb. Ground beef (chuck or regular) not lean

2 tsp of salt or more if you like

3 large garlic cloves minced

4 eggs

1 tsp of minced dry basil leafs

½ tsp of minced dried oregano

½ tsp of black pepper

¼ cup of fresh chopped parsley

¼ - ½ cup of plain breadcrumbs

¼ cup of grated fresh parmesan or Romano cheese

(Optional) ¼ cup of raisins makes great tasting meatballs!!

Mix all in large bowl with your hands and form meatballs. Place on an oven tray and bake at 350 degrees for 15-20 minutes or until they become firm and slightly brown. Don't over cook.

When done place all the meatballs into your favorite pasta tomato sauce and let simmer or medium heat until the meatballs are cooked all the way through. Serve with your favorite pasta. Enjoy!

Award Winning Italian Meatballs

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes at his website at: http://www.perfecthomemadepizza.com/pages/recipes/rigatoni_pasta_with_raisin_meatballs.html

Samsung Galaxy Tab Baby Doll

How Long to Cook Salmon

Cooking salmon is as easy or as complicated as you wish it to be. You can base it bourbon or dip it in a Thai-ginger soy sauce, you can grill or bake it (though some adamant grillers would argue that grilling is the only option, because of how it preserves the flavor), but the question remains, how long to cook salmon?

When grilling salmon, for every one inch of thickness you should cook it for 10 minutes. This can depend however on your grill and can range from 6-8 minutes per side. A filet normally is more or less 1 inch. Turn the salmon one time while grilling. Salmon continues to cook, even after being taken off the grill, so remove it just as it is opaque throughout. Because salmon keeps cooking after you take it out of the oven or off the grill, a general tip for cooking salmon is to undercook it a little. To ensure the salmon is done, cut into the thickest part of the filet and check the color.

How To Cook

Baking salmon is also an option, especially in the winter months, when grilling outside is less than ideal. A rule of thumb for cooking salmon is to bake for 10 minutes per inch of thickness @ 375 degrees. This would work for both filets and steaks. However, depending on if you like your salmon moist or drier, and depending on what a recipe calls for, how long to cook salmon in the oven can vary between 25-45 minutes.

To bake in the oven, place a normal size filet in a baking pan with some olive oil, and an accent flavor like salt or basic spice mix, soy sauce and ginger, or lemon juice and white wine, or maybe honey and mustard. Then place the salmon in the oven at cook until it turns a light pink color throughout.

If you do not like salmon skin, don't spray the baking pan and the skin will likely stick to it when you remove the fish.

How Long to Cook Salmon

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

Men Watches Fossil

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in highly tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a collection of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry recipe of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:

1. If the meat feels hard or firm, it is too done.

Cooking

2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.

3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this single type of meat).

The guess filet mignon is often wrapped in bacon (this wrapping is called barding) is because this single cut of meat has no layer of fat colse to it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat requisite to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.

What to serve with Filet Mignon

Since the flavor of filet mignon tends to be quite mild, many citizen prefer to serve it with sauces, whether smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's single flavor preference. Some consumers prefer to have a determined type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. whether of these can turn out well.

Wines & Filet Mignon

There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to think trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.

Tips for cooking Filet Mignon

-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.

-Use a dry, high heat recipe such as broiling, roasting, pan-frying or grilling for this tender cut.

-Whole tenderloin is breathtaking to stuff or bake en croute (in savory pastry).

-Cutting into the meat to check doneness lets costly juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The exiguous it begins to feel firm, it is overdone.

-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

-Cubed tenderloin is a beloved option for fondue hot-pots and shish-kebabs.

-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Cooking Filet Mignon

LG Tv Sharp Tv

Cooking Roast Prime Rib on the Grill

Love the taste of prime rib? Love the taste of barbecue? You can couple them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a astounding roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good ability charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

Cooking

When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the covering with a composition of common salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has adequate heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big adequate roast because your guests will ask for seconds and thirds!

Cooking Roast Prime Rib on the Grill

Tablets With Wifi Car Security Camera

How to Cook Roast Potatoes

A well cooked roast potato is a culinary delight - badly cooked roast potatoes are a disaster!

The choice of potato is as important as the cooking method when roasting potatoes and it is important to understand that. Potatoes fall into two general categories, those with a waxy texture when cooked and those with a floury texture. While it is not for me to dictate your choices, it is generally recognized that those with a floury texture are best for roast potatoes while the waxy type are delicious as straight boiled potatoes or for use in a potato salad.

How To Cook

Select The Potatoes

Try to chose potatoes of roughly the same size. If this is not possible, at least be able to cut them into pieces of a similar size once they are peeled. Each potato should be about an inch and a half in general size. Anything smaller than that can cook too quickly and become dried out. Anything larger might take too long to roast and cook.

Par Boil The Potatoes

Having peeled the potatoes and cut them to the required size, wash them in cold water to remove the excess starch and then place them in a saucepan of cold water, add salt, and bring them quickly to the boil. Allow them to boil for about five minutes or to the point when you gently score the surface of a potato with a knife it is starting to crumble. Remove the potatoes from the heat and drain out the water, but leave the potatoes in the saucepan. Now having the potatoes in the saucepan with no water, place the lid on the saucepan, and holding the lid in place with one hand, pick up the saucepan and shake the pan deliberately and vigorously for about ten seconds. When you remove the lid, the potatoes should now all have surfaces which have been roughed up, and this will create the delicious crispy exterior when roasted.

Preparing the Roasting Pan

While the potatoes are being par-boiled, place a roasting tray into a hot oven (200 degrees C / 400 degrees F), with a little dripping or oil. This will ensure that when the potatoes are ready to be added to it everything will be piping hot. The roasting pan must be big enough to allow individual potatoes to sit in it without touching one another. This is very important. If you have a lot of potatoes to roast, then consider using more than one pan if necessary.

Roasting The Potatoes

Take the roasting pan out of the oven and pour the shaken potatoes from the saucepan into the roasting pan. They should sizzle nicely as they make contact with the hot fat. The pan should only have a film covering of fat, it should not be swimming in it. Spread the potatoes out so that there is space between them and with a couple of spoons turn each one over and over so that it takes up a thin lair of the oil or fat (goose fat makes delicious roast potatoes, but olive oil is good as well).

Place the potatoes back into the oven at the same temperature and cook for about 20 minutes. Remove them and turn them over with a spoon and repeat this every 20 minutes or so. The potato should take about an hour to cook and when they are done they will be crispy on the outside and floury in the middle and utterly delicious! If you feel they are cooking too fast reduce the oven temperature a little. There will always be slight variations as individual ovens vary as do potato crops.

Warnings!

Unless you like soggy roast potatoes, and I fully accept that some people may, never place roasted potatoes into a warming oven to wait for everything else to complete. In that environment they will absorb moisture and all your good work will be undone. Instead, make sure that the roast potatoes are the very last thing to come out of the oven and take them to the table in all their glory.

How to Cook Roast Potatoes

All you ever wanted to know about how to cook roast potatoes [http://www.cooking-free-recipe.com/ebook.html] or anything else can be found here

Digital Cameras Under 300 Boats Fishing Apple Support

Top 10 Cooking Schools colse to the World

What best way to top off your luxurious travel experience than by joining in the fun at a cooking school, learning to create divine meals using fresh local flavours and traditions? Cooking schools are a beloved selection of holiday with a wide collection of choices available. Here are our suggestions for the top 10 cooking schools around the world.

1. Dar Liqama, Morocco

Thai Cooking

To experience the rich spices of Morocco you can't get any best than the Dar Liqama in Palmeraie, near Marrakesh. This exotic hotel is a provocative highlight in itself, perfect with marble floors, antiques and a terrace to sit and idly watch the fabulous view. At the Dar Liqama cooking classes you can learn to put in order traditional fare such as lamb dishes, tagines and almond pastries.

2. Le Baou d'Infer, France

In the beautiful countryside of southern France, Le Baou d'Infer teaches reliance in the kitchen rather than strict technique. Guests here will seek how to create the exquisite bouillabaisse, aioli and divine French desserts, along with experimenting with local herbs.

3. Rustic Sicilian, Italy

Italians are customary to love their fresh food and to love cooking, so it's no surprise that Italy has countless cooking schools scattered throughout the country. One of the most noted is the Rustic Sicilian. put in order and savour the most yummy Italian cuisine, just like Mama makes it, using ingredients -- including vegetables, herbs, cheese and meat -- from the rustic 1000 acre estate.

4. Four Seasons, Thailand

The Four Seasons hotel in Chiang Mai offers exquisite cooking classes, lead by head chef Pitak Srichan. In this open hilltop cooking classroom, with view of paddy fields, you can experiment with the unique Thai flavours. Signature dishes you could exquisite here include Chiang Mai curry noodle soup with chicken and dry spiced curry with pork and pickled garlic.

5. Samp and Soufflé, South Africa

The Samp and Soufflé is a movable cooking school that roams around the Cape Town region, gift cooking classes for one day to five days. Guests can even experience preparing and barbecuing an impala on a game withhold along with tasting local wines, cheese, fish and herbs.

6. Ballymaloe Cookery School, Ireland

The Ballymaloe Cookery School in Shanagarry, County Cork, is the oldest established private cooking school in all of Ireland. Courses here range from straightforward demonstrations to small group classes on basic fare to preparing gourmand supper party cuisine. The school focuses on food that can be obtained direct from the garden.

7. Swinton Park, United Kingdom

The exquisite Swinton Park in North Yorkshire is a castle hotel that is surrounded by 200 acres of pristine park. Your luxury cooking holiday can be combined with activities such as golf, riding and fishing. The noted Swinton Park Cooking School is run by celebrity chef, Rosemary Shrager.

8. Kea Artisanal, Greece

Located near the sea on the superb island of Kea is the home of award-winning cookbook author, Aglaia Kremezi. Surrounded by almond and olive trees and a beautiful vegetable garden guests learn to put in order yummy Mediterranean cuisine from one of the best, with a focus on seafood, octopus and garlic. Sip wine with your meals while taking in the fabulous views and nature on this beautiful island.

9. Kerala Cooking Residency, India

The Kerala Cooking Residency is an Indian home surrounded by a bio-organic garden of spices. Guests can enjoy preparing traditional Indian dishes, including breakfasts, lunches and dinners. When you're not learning about the yummy Indian fare you can indulge in a relaxing Ayurvedic massage.

10. Casa de Sierra Nevada, Mexico

This cooking school is placed in a collection of six magnificent mansions from the colonial era, over 6000 feet high in the central highlands of Mexico. Guests here can learn to put in order traditional Mexican meals and sensational margaritas from one of the best Latin America chefs, Sazon.

Whether you prefer the rich flavours of Tuscany, spicy Mexican fare or the heady aroma of Moroccan spices, a luxury cooking holiday makes a exquisite getaway at any time of the year.

Top 10 Cooking Schools colse to the World

Baby Center Computer Security Software

Top 3 Ruby Tuesday Recipes

Ruby Tuesday has great food. I'm sure you know what I mean if you have ever dined there. I love the burgers, steaks, salad bar, and all things in between. They are one my top cafeteria choices if I want a burger or a salad for dinner. Ruby Tuesday has other delicious food too. I just recently started researching Ruby Tuesday recipes. I was surprised at the whole of facts available. If you are struggling to pay your bills in a tough economy, you might want to reconsider making some of these Ruby Tuesday recipes at home. If you want to try three Ruby Tuesday recipes, here are my top three recommendations along with the with recipe.

Ruby Tuesday Turkey Burger
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 teaspoon dried minced onion (optional)
1 egg
1/2 cup crushed cheese flavored crackers

Japanese Cooking

Preheat a grill for high heat.

In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.

Place patties on the grill, and cook for about 5 minutes per side, until well done.

Ruby Tuesday Crab Cakes
1 lb. Crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Ruby Tuesday Broccoli Salad
1/3 cup hot water
4 tlbs. Sugar
4 tlb. Vinegar
1 cup mayo
2 heads broccoli cut into small pieces
16oz sharp cheddar cheese cut up
2 lbs bacon cooked crisp and crumbled
1 medium red onion minced

Put broccoli in a bowl.
Dissolve sugar in hot water.
Pour over broccoli
Add remaining ingredients mix well, refrigerate for a integrate hours

Top 3 Ruby Tuesday Recipes

iPad2 Earth Wear Shoes

The Health Benefits Of Tofu Food

Vegetarians have long reported the benefits of tofu food - a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens.

Made from soybean curd that is pressed into blocks, tofu food has a variety of uses depending on its different moisture content. Derived directly from soy milk, soft tofu contains the highest moisture content of all varieties of tofu. Its texture is likened to custard and as such it lends itself to a multitude of dessert recipes. Firm tofu contains less moisture than its soft counterpart and because it can hold its shape better is often used as a staple in most tofu food recipes. Dried tofu is extremely low in moisture likening it to cooked meat. Most cooks use this tofu food crumbled, sliced, or formed into noodles. Tofu food also has the ability to be frozen - or made into a puree - so that it can be used anytime throughout the week in whatever capacity it is needed.

Chinese Cooking

But the versatility of tofu food ultimately lies in its flavor - or lack thereof. Tofu actually has very little of its own natural flavor. Instead, it absorbs the flavor from the other ingredients in the dish. Served in soups, as a filling or stuffing, raw, stewed, fried, or grilled, tofu food can be used in a multitude of cuisines.

But most importantly, the health benefits of tofu food are difficult to ignore. Low in calories and high in protein, tofu contains no cholesterol and in some cases has been shown to reduce the risk of heart disease. It's no wonder that more and more people have begun to include tofu food as a part of their healthy lifestyle.

The Health Benefits Of Tofu Food

For easy to understand, in depth information about tofu food visit our ezGuide 2 Tofu.

Men Watch Case Imac Pc Games Mac

Turkey Breast Cooking Time

It is easy to make a moist succulent turkey breast by following a few helpful hints:

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

Cooking

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your beloved herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to take off the aluminum foil while the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused blend can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 1.5 to 2 hours

* 4 to 6 pounds - 2.5 to 3 hours

* 7 to 8 pounds - 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to take off the neck and giblets first.

This will increase the the turkey breast cooking time by almost fifty percent.

* Place your freezing turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your beloved herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, take off the aluminum foil while the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a freezing turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds - 3 to 4 hours

* 4 to 6 pounds - 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is foremost to cook your turkey breast at 325 to 350 degrees to make sure that it doesn't dry out, and to speak a safe internal climatic characteristic in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal climatic characteristic is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by almost 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that every person will be raving about.

Turkey Breast Cooking Time

laptop bag Kindle Cases Arts & Entertainment

How to Cook Frozen Lobster Tail

Frozen lobster has some definite benefits over fresh live Lobster.

• Frozen lobster can be bought and stored until you are ready to use it.
• Frozen lobster will be less expensive.
• Frozen Lobster tail is easier to obtain.
• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

How To Cook

It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources Of Frozen Lobster Tail

In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

• Fill a pot with enough water to cover the Lobsters you are cooking,
• Add about one tbsp salt per quart of water
• Heat the water to a rolling boil
• Drop the Lobsters into the boiling water
• Cook for about 1 minute per ounce of Lobster

Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

• Put 1 to 1 ½ inches of water into pot.
• Add salt (1 tbsp per quart of water)
• Heat the water to boiling
• Hang the steaming basket into the pot
• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)
• Cook them for 7 to 8 minutes

Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.

How to Cook Frozen Lobster Tail

Learn all the different ways that you can enjoy Lobster. Bob Current is publisher of http://www.cookinglobster.info. Here you can learn the where how and what of finding and cooking lobster.

Foreign Languages Car Audio Cable

Top 7 Tips for Cooking Pasta the Real Italian Way

PASTA SECRET #1: ATTITUDE

Attitude is the most important aspect. We should give the greatest attention and focus to our cooking and not get distracted by other things.

Italian Cooking

PASTA SECRET #2: THE WATER, THE POT AND THE SALT

To cook pasta we need only four things: good attitude, good water, good salt and good pasta.

Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are those wonderful stainless steel beauties, with a very thick bottom. Puts lots of water to boil. Even if you are going to cook just for yourself a quick "spaghettata", always use at least 1 quart of water. You need 1 quarter for each 100 gr of pasta.

If the water from your sink taste too much of chlorine, you may want to buy a good filtration system for your kitchen. It is worth it!

Regarding the salt, you need 10 grams per each quarter of water in the pot. Always salt the cooking water. If salt must be eliminated for health reasons, then maybe you should stick to rice for the time being. Salt is a must. You need to buy rock sea salt, possibly harvested from the Mediterranean sea.

PASTA SECRET #3: PASTA, BUT ONLY THE RIGHT ONE!

Pasta, of course, must need to be made only with 100% Durum Semolina, but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta, and make sure it is made in Italy (the pasta package could say "Imported from Italy", but actually made somewhere else). Do not trust huge companies like Barilla, that actually make their pasta locally. Their quality is not the same.

Also, do not trust a packaged pasta just because it has an Italian name. Check that the package reads "Made in Italy". Use the best pasta available. I recommend you look for Italian favourites like De Cecco, or Voiello, that you can find at your local grocery store or supermarket. De Cecco is probably one of the best pasta you can buy abroad. High-quality pasta has a golden color with a vaguely translucent appearance.

PASTA SECRET #4: COOKING

Once the water is boiling you need to throw the pasta in the pot.

The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer, on the pasta box, but you may have to try

Only add the salt when the water is ebullient, and with that I mean boiling with zest.
After adding the salt, wait for the water to start boiling again. The salt will have melted completely in the water. Throw the pasta in the pot, having great care of submerge it completely all at once, at the center of the pot, where the boiling is stronger. Once it is all submerged, stir it as soon as possible with a wooden fork or spoon. Stir pasta as soon as it is dropped into the boiling water and keep stirring every minute or so.

Never add oil, which will coat the pasta and cause it to repel instead of absorb the sauce. Oil would be needed if you are using a low quality pasta, since the cheaper wheat would make it much easier for the strands to get glued together.

Let the pasta cook on a lively fire, stirring it every now and then. Be careful of the cooking time: on italian packages it is usually correct. Better to stop cooking a few seconds sooner than later, since the paste will in any case continue cooking for a little while after you drain it.

How do you know the pasta is cooked? Well, if you do not have a cooking time on the pasta package, just sample a strand of the pasta. Break it, and see if the inside is still whitish. That means the pasta is still not cooked. Once the core the strand has lost its whiteness, that is the time for draining.

PASTA SECRET #5: DRAINING

Never overcook pasta. Only serve pasta "al dente", which literally means "firm to the tooth." Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked "al dente" because "fresh" pasta already is soft to begin with.)

Make sure it is as much as possible "al dente" (not soft), because that is the most digestible state. Mushy pasta is not edible anymore, at least for the pasta lover.

Once the pasta is cooked, before draining add a glass of cold water to stop the cooking. Drain the pasta, but make sure you do not drain the pasta too much making it dry. The strands need to be glossy with moisture. Also, you may want to preserve a glassful of the cooking water to add to your sauce. That water will help form a perfect marriage between the pasta and the sauce.

Again, never ever drain your pasta too much. If you use a good pasta brand, you do not need to eliminate any excessive starch, on the contrary, too much rinsing takes away the superb flavour of your pasta. Remember, pasta water is not "dirty water". It is important to keep a little to maintain the strand moist. In this way you also need less sauce.

PASTA SECRET #6: THE SAUCE

I am not going to talk about the infinite variety of sauces you can prepare for your pasta, but make sure you do not "over-sauce" pasta. Use just enough to cover the strands. In any case, the right kind of pasta, when cooked right, is a veritable delight in itself. No sauce is needed to savour such a nourishing food. No matter what, serve the pasta piping hot! Never, ever serve lukewarm or cold pasta.

PASTA SECRET #7: PRACTICE!

I did my part. I shared the jealously guarded secrets handed down in the Bontempi family from generation to generation, since the times Rome was a just rustic village on the Mediterranean sea and pasta was still made of *farro* (spelt flour). Now it is really up to you. Let me part by saying: Practice, practice, practice! Invite friends over, or treat yourself and your dear ones to some simple, satvic pasta or some zesty one. Remember, a good pasta lover eat pasta at least 5 times a week.

Top 7 Tips for Cooking Pasta the Real Italian Way

Priyadarshan Bontempi is a meditation student of Sri Chinmoy. Priyadarshan comes from Italy where he learnt the art of cooking pasta.

Graphic Design A New History Iphone 3g Jailbreak

Thailand - Chang Mai and the Night store

Chang Mai is the largest city in the north of Thailand and well worth a trip. In many ways, Chang Mai is similar to Bangkok, but without the mass of people.

Chang Mai

Thai Cooking

Chang Mai is maybe the most serene big city I have ever had the privilege of visiting. Settled at the foot of a large mountain, the city nicely meshes older areas with contemporary conveniences. Serene Buddhist temples stand only a few blocks from bustling universities. Much of the city can be walked, but moped rentals are cheap and plentiful. Street markets are common, but the hustle and bustle of Bangkok is not.

The night shop is maybe the most noted thing about Chang Mai. Settled in the eastern side of the city, the night shop runs about a mile down the distance of Street dwarfed by malls, restaurants, shop selling art and spas. The stalls on the side of the road tend to sell cheap touristy products, but you should check them out anyway to sample some of the food items. Thais seem to take great humor from cooking anyone they can get their hands on so long as they can gross out the tourist. Yep, you can munch on fried roaches, spiders, crickets and so on. For a good laugh, one can hang out around the stalls and watch tourist try the delicacies. It's like the show Fear Factor without the washboard stomachs and breast implants.

To find the "good stuff" at the night market, you should head off the Street and up into the open air malls. As you move towards the back of the malls, the potential of the products goes up dramatically. You'll find artist not only hocking their wares, but also creating them before your eyes. There is some serious talent in the back of those malls.

If silk is your material of choice, Chang Mai is a good place to buy it in bulk. Do not buy it at the night market. Instead, ask your hotel for a advice to a shop. Prices are low, but potential is high.

Traveler's Tip

Guidebooks will tell you the best way to get to Chang Mai is to take an overnight train from Bangkok. Liars! Flying domestically in Thailand is very cheap. A one-way flight from Bangkok to Chang Mai will run you about Us. There is no need to book ahead. Just walk into the airport in Bangkok and buy a ticket on the spot.

If you prefer to spend the night in a bunk on a train, knock yourself out. Just keep in mind Thais tend to have smaller body masses than Westerners. Much smaller.

Of all the cities in Thailand, Chang Mai is my favorite. Yes, even more so than Bangkok.

Thailand - Chang Mai and the Night store

Mouse Pen Mac Gps Navigation

The Japanese Diet - a Diet To Lose Weight, Remain Slim & Be Healthy!

For no population on earth is it more true than the Japanese, when you say, "you are what you eat". The Japanese are, by all accounts, the population with the least obesity problem, the highest longevity rate, and best health record. What are they eating?

The point of rice

Japanese Cooking

Rice is the main carbohydrate food in Japan, consumed with every meal. However, the real basis of the Japanese diet is not rice but fish, consumed at more than 70 kilos per person per year--which means 190 grams daily. This blend of rice and fish, as their staple food is far superior to the American meat and potato, the European minuscule of this, minuscule of that diets, and light years ahead of the Russian pork, potato and mayonnaise daily fare.

Let's see what else they eat. Miso and other soy products! Miso is a fermented soy product, and a soup is made from it that is light tasting and easy to digest. One gets all the benefits of soy from it. Also, the supreme soy sauce. Japanese people, on the average consume about 200 grams of soy products daily.

So why are they so thin and so healthy?

There are a few very good reasons. One is their sparingly consumption of sugar.

Low in sugar</p>

Japanese consume only 20 kilos of sugar per year (compared to the American 71 kilos per year). Another is the Japanese consumption of cereals (which obviously includes rice) to be 105 kilos per year (compared to the American 68 kilos per year).

The human body appears to be doing much good with natural cereals and less sugar than fried potatoes and 'sugar in all you eat' diets. The Japanese have far less incidence of heart disease and cancer than Americans. As they eat as much meat as the Americans do (or more), and smoke more, the theory is refined sugar and stress are the two biggest contributors to destroying one's health.

Portion size

Another leading factor in the Japanese diet is quantum size. The portions are small.

This means they savor their food; eat moderately and enjoy it. No "scarfing" down hamburgers and fries here, and king size cola drinks.

Eating with chop sticks help, as you eat more slowly, take smaller bites and are able to appreciate what you are eating. This aids in digestion, and that is a proven fact.

There are two more factors which must be mentioned that make the Japanese diet so successful.

The first is breakfast.

The typical Japanese morning meal can (and regularly includes) green tea, steamed rice, miso soup with tofu, spring onions and omelet and both raw and grilled fish.

This gives your body all it needs to start your day well. You will feel better, and such food does not add weight to your body at all. In fact, it stimulates the metabolism mechanism. You will not gain weight, and if overweight, will lose weight.

Variety Never be bored

The second factor is variety.

A typical American will have about 30 varieties of food per week. A typical European (especially southern European) will have about 45. The typical Japanese will have about 100 varieties of food per week, and will include lots of fresh fish, vegetables, fruit and a collection of meats.

There is one over-riding element here as well; the Japanese cook their foods lightly and thus are never feeling stuffed and stuffy after eating.

As you can see the diet is great and its healthy and is exquisite for those wanting to lose weight and avoid illness.

The Japanese Diet - a Diet To Lose Weight, Remain Slim & Be Healthy!

Landscape Design Language And Travel Software Test Prep & Study Guides

Choosing &amp; Cooking Chinese Christmas Recipes

With the Chinese New Year being the most important event in the Chinese calendar, you'd imagine that Christmas got swept under the carpet. Not so, as celebrating Christmas becomes more popular throughout China.

Whilst you won't find the hype and shopping madness of Western countries, in major cities you'll see lights, trees and Christmas decorations on the streets and in stores. Christmas Day is not even a bank holiday in China, although it is in Hong Kong and Macao. Whether this is just part of the Chinese interest in Western culture, or a sales ploy by the big stores, who can say?

Chinese Cooking

With an increasing number of Christians, it can only be expected that more people will be celebrating the festive season in China each year. With little tradition and history, cooking for a Chinese Christmas dinner means you can cook any special occasion dish you choose.

However, there are a few suggestions we can make to get you started:-

• Peking Duck
• Cantonese Roast Duck
• Kung Pao Chicken
• Cookies
• Five Spice Peanuts
• Sesame Seed Balls
• Spring Rolls

Whilst many of the recipes above are traditionally eaten for the Chinese New Year, they will serve just as well for a Christmas dinner. As always with Chinese cooking, use the freshest ingredients, prepare them well ahead of time, so that all you have to do is cook!

An excellent resource is http://chinesefood.about.com/ which has lots of great recipe and food ideas for every holiday occasion including Chinese cookie recipes.

Choosing & Cooking Chinese Christmas Recipes

For further tips and ideas for cooking great and traditional food from around the world, visit Chinese recipes [http://www.worldwide-recipes.com/chinese-recipes.html]

This article was submitted by Jen Carter, owner of the Worldwide Recipes [http://www.worldwide-recipes.com] website.

Leapfrog Leapster Jewelry Boxes Women Sony Vaio Battery

Shrimp Recipes &amp; Easy Shrimp Dishes You Can Make

There are many different shrimp recipes that you can prepare yourself in under 10 minutes. Talking about the popular seafood people from all over the world has a great demand and craze for the delicious shrimp meat. It is the only sea food that lets you play with all the spices.

Shrimp recipes are in huge demand as they are very delicious and yummy! All them are recommended by dietitians because of balanced fat that is contained by the shrimp. People from various countries and cultures have made so many recipes using shrimps. If you are a big time seafood lover then you are bound to place these recipes first in your preferred list of seafood. Shrimp's meat gives soft, sweet taste and a pleasing touch. Shrimp recipes take very less time to get prepared that is the main reason recipes prepared from shrimps are very much used by people that have less time to cook because of their hectic and busy life.

Chinese Cooking

They not only take less time to cook them, but they also give you the proper nutrients that are required. Some recipes include shrimp salads; shrimp stir fry, shrimp scampi, garlic shrimp recipe, shrimp pasta, shrimp coconut, Cajun shrimp recipe and much more, more than 600 different recipes are available all over the world, Chinese shrimp recipes and Japanese shrimp recipes are large in numbers. The most popular among these all recipes is scampi, stir fry, shrimp toast and Cajun. Scampi has two further types of recipes that are shrimp scampi 1 and scampi 2-- both have equally delicious taste, but use different methods to cook. Asian grilled shrimp is also one of the delicious recipes you would ever love to use for its yummy taste, though it takes some time to get cooked but taste covers the time gap entirely. Mostly people go for shrimp toast as it gets ready very quickly all you need is bread slices and roasted shrimp to get it ready.

For all the shrimp recipes it is very important to make sure you do not overcook shrimp, if you do so it will get dry and rubbery and will not give you the proper taste that you are looking for, Cook it to the point where its flesh turns opaque. Cooking shrimp in the shell gives more flavors than shrimp peeled off before cooking. It is the only sea food that gives you the liberty to play with all the spices. You can mix shrimp with any other form of food and yet it stays healthy. There is a recipe for drink called shrimp cocktail and is very popular among the people, cocktail is very easy to prepare and takes very less time, it is very healthy and full of nutrients.

Shrimp Recipes & Easy Shrimp Dishes You Can Make

To get step by step preparation instructions for over 40 shrimp recipes go to: http://ShrimpRecipe.org

Earth Wear Shoes Leapfrog Tablet Macbook Pro Accessories