Monday 27 December 2010

DIFFERENT WAYS TO COOK RICE.




Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.





The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.





Steamed rice.



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Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.





Boiled rice (japanese method).



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Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.





Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.





Rice with fig sauce.



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Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.





Orange rice.



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Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.





Rice with raisins.



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Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.





Rice with peaches.



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Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.





Browned rice.



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Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.


Saturday 25 December 2010

Facts About Nutrition Labels




The nutrition label located on each and every food item,



will tell you all the information about that food. For



some however, this information isn't exactly that reader



friendly. Fear not, as it's actually easier than you



think.





Serving Size



This size is based on the amount people eat. Similar



food items will have similar serving sizes, thus making



it easier to compare 2 foods of the same category.





% Daily Value



This indicates how food will fit in a 2,000 calorie



diet. This will help you to understand if the food



has a lot, or just a little of the important nutrients.





The middle section



The nutrients you'll find listed in the middle section



are the ones that are most important to your health.



This information can help you to calculate your daily



limit of fat, fiber, sodium, and other nutrients.





Vitamins & minerals



The percent daily value found here is the exact same



as the U.S. Recommended Daily Allowance for vitamins



and minerals.





Now that you know what the nutrition label actually



means, it'll be a lot easy to eat healthy. Eating



healthy is a great thing - especially when you use the



nutrition label to assist you with your food choices.


Thursday 23 December 2010

WHAT MAKES AN IDEAL KITCHEN.


It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.



Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.



There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task.



It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth.



The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen.



The kitchen furniture.


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The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness.



Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust.



For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes.



One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household. The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber.



Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.



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Monday 20 September 2010

Takeaways London Links

  1. http://www.africanethnomedicines.net/forum/index.php?action=profile;u=36221
  2. http://www.popjustice.com/forum/index.php?action=profile;u=75906
  3. http://divorceinfo.com/heo/index.php?action=profile;u=25412
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  6. http://forums.entechtaiwan.com/index.php?action=profile;u=34510
  7. http://forums.sabnzbd.org/index.php?action=profile;u=31445
  8. http://www.landislife.org/user/patrick62dylan
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  10. http://heromorph.com/heromorph2/userinfo.php?uid=24390
  11. http://summerlab.hangar.org/pg/profile/patrick62dylan
  12. http://www.whispersradio.com/community/pg/profile/patrick62dylan
  13. http://horizonte2000.net/elgg/pg/profile/patrick62dylan
  14. http://educationaltech.net/elgg/pg/profile/patrick62dylan
  15. http://community.freshbooks.com/forums/profile.php?section=personality&id=18163
  16. http://chessok.com/forum/profile.php?section=personality&id=12451
  17. http://www.pcn-e.com/community/pg/profile/patrick62dylan
  18. http://ikbis.com/patrick62dylan/profile
  19. http://www.communitywalk.com/user/view/125611
  20. http://forum.download-driver.net/index.php?action=profile;u=32809
  21. http://pgsa.org/simplemachinesforum/index.php?action=profile;u=22255
  22. http://r1.slashkey.com/forum/member.php?u=1521778
  23. http://ufoai.ninex.info/forum/index.php?action=profile;u=28782
  24. http://spellfury.com/messageboard/index.php?action=profile;u=18148
  25. http://conceptart.org/forums/member.php?u=228526

Friday 14 May 2010

Takeaways London

On the part of the website/business owner, the Takeaways London directory is also advantageous. This is because they will be part of a credible listing people use to gather data. This alone will enable them to get more diners who otherwise would not have known about their establishment. Given these benefits, it comes as no surprise that London Takeaways directories have increasingly become popular in the country.

For the Diner

Do you want to take your date to a classy dinner but don't know where to go? Stop fretting because through using the Takeaways London directory, you will get the lowdown on all the Takeaways and restaurants in London town. Whether you prefer Chinese,Indian,Thai,FastFood,Mexican,Seafood,Japanese,Fish n Chips,Pizza,Italian,Carribean,Kebabs,Turkish and many more.. cuisine, you'll have a whole range of choices. In addition, special features provided by the directory will let you know how well the establishment of your choice is doing, what its rating is, and what people think about it.

People who have special diets will also appreciate the Takeaways London directory service. This is because these websites effectively classify restaurants as Vegetarian, Seafood places, or Takeaway establishments. As a result, a lot of time and effort is saved in searching. As if that's not enough, directories also feature great recipes from renowned establishments.

Whether you want to splurge or go to a decent takeaway restaurant on a tight budget, you will surely find satisfactory choices in a good London takeaway restaurant in the Takeaways London directory. Be sure to check out the price range of these restaurants before dining. It is also recommended for you to visit the business's website if they have one to give you an overview of their menu and service.

For people looking for catering supplies, Takeaways London directory can also provide a list of companies. It is no wonder that directories have gained tremendous popularity in recent years; it is beneficial for all parties concerned.

For the Takeaway and Restaurant Owner

Using takeaway restaurant directories is a great way to get your business noticed. There are countless restaurants throughout the London area. These establishments range from simple pubs that provide very affordable services to full-fledged word-class establishments. If your takeaway restaurant is somewhere in between, it is difficult to get your service noticed. Budget limitation is another reason why many good takeaways fail to take off.

It is a good thing that the internet has evened out the playing field for takeaways and restaurant owners when it comes to advertising and promotion. True, establishments with big budgets can still get an upper hand because they can advertiser in national websites. But by using a bit of creativity, it becomes possible for a small player to make a huge impact. One way to do this is through Takeaways London directory.

Packages Available in Restaurant Directories

For takeaway restaurant owners, directories are beneficial in more ways than one. For example, most takeaways and restaurant directories are optimised for the search engines. As a result, they will have a high search engine results page (SERP) ranking in Google, Bing, and MSN among others. Individuals looking for information will inevitably click on these sites to get recommendations and an overview of the types of takeaways available in the area. In some cases, your website can get buried amid all the listings in your category. For example, popular categories like British takeaways and French takeaways usually contain more links compared to less popular choices.

Fortunately, majority of the Takeaways London directory offers business with affordable packages that will enable them to get noticed by the target market. Whether you run a seafood restaurant, a vegetarian outlet, or a takeaway establishment, you can benefit from these offers. Some of the most common packages include:

1. Highlighted Takeaways – if you're looking for affordable advertising coverage, this is it. The highlighted restaurant option enables your site to stand out from the rest. Similar to the concept in the yellow pages wherein some entries are put in bold, the highlight suggests that your business is better than others. People are drawn to these ads because their eyes automatically look at the most visible entry.

With a highlighted Takeaways, you can expect to see a big increase in customers especially if the Takeaways London directory where you're listed at is highly popular. This feature can be maintained for as long as you request it. The benefits of this feature are great and varied. The bottom line is that you profit from this endeavor.

2. Featured Takeaways – only a select number of takeaways can be featured in any given directory. Pursuing this type of advertisement is a good investment. A lot of companies have already benefited from being featured. You can take advantage of this service as well. Choose a good restaurant directory to gain optimal results.

3. Suggested Takeaways – being classified as a \"suggested takeaways\" carries a lot of advantages. It gives credibility to your business and attracts a large number of diners. It gives people a reason to go to your establishments instead of visiting the one next door.

Be sure to take advantage of this service from restaurant directories. However, if you do, it is important to deliver on your implied promise to give a good meal. Diners will not come back and may even provide a bad feedback if they go home disappointed.

4. Free Listing – if you don't wish to get better coverage for your website in the restaurant directory, it is possible to submit your business for free. Your establishment will still be promoted but it may not have the same benefits as the featured, suggested, and highlighted links. Once you have the budget to improve online visibility, it is recommended for you to pursue better advertising in takeaways London restaurant directory. After all, people visit these sites for information, feedback, and suggestions