Chuck's Outdoor Grill Review

Bucket Island Dogs

Inflatable Beer Bucket by Island Dogs 18″ NEW PARTY $19.99

Baby / Toddler / Kids Animal Floppy Sun Hat by BearHands Baby / Toddler / Kids Animal Floppy Sun Hat by BearHands is an adorable, fun, and functional hat. A child’s skin has a greater risk for sun burn than does an adult’s skin so it is important for children to wear a sun hat and sun tan lotion while playing outdoors. The floppy sun hat comes in two sizes: X-Small for 1-3 years and Small for 4-6 years….

Inflatable Beer Bucket $15.95 Open the valve and inflate the Beer Bucket (do not over inflate). Fill 1/2 to 2/3 full with a mixture of water and ice. Place your beers and other drinks into the Beer Bucket (do not over fill so that the beer bucket is bulging). Do not attempt to move the Beer Bucket by it’s handle when full. Do not lift the Beer Bucket when filled with ice and drinks….

Early Retirement in Thailand – Brilliant move or a Blunder?

Retire at 54 years of age and be happier?

Well aged 54 and separated from my wife and seeing my friends gain weight and have health problems made me think. I was gaining weight also, I was not happy with the direction my life was headed, so what can I do? I starting thinking of the alternatives.

Retirement? No one wants to talk about it or even think about. Perhaps it makes us feel older if we do that. So years go by and things do not change. We do the same things, eat the same foods until the doctor tells us to make some changes, and we carry on like we will live forever. Unfortunately we won’t live forever and we should be thinking of retirement before we kick the bucket. After all what did you work all those years for anyways?

Well to cut to the chase I was thinking of going to the Dominican Republic to live. But after going there twice I found that the power was unreliable, there were safety concerns, doctors and dentists were not easily accessible and it was pricey.

With time on my hands I sat in front of my computer and did some research. and discovered that Thailand was a popular retirement destination. In fact I read that Chiang Mai was the most popular retirement destination in all of South East Asia.

Hundreds of hours of research later by methodical, planner George and he has come up with the best retirement country and also the best retirement city in all of South East Asia and perhaps the world. Chiang Mai, a city of several hundred thousand inhabitants. Located about 420 miles north of Bangkok and less polluted, less expensive, and with less traffic than Bangkok and also cooler than Bangkok. Chiang Mai, unknown to most of North Americans yet visited by hundreds of thousands of tourists yearly, and home to thousands of foreigners who have visited there, found it to their liking and decided to make this their new home.

I arrived in Bangkok on Nov. 23, 2004 and that is where we will start our real life experiences, adventures and misadventures.

After the tiring trip I decided to stay over a few nights in Bangkok. Then well rested I was ready to continue onwards to Chiang Mai.

A quick one hour plane flight or a relaxing 13 hours train ride which one was it to be? With the extra luggage I was bringing including computer and golf clubs I decided on the train. The bumpy ride in a very comfortable reclining seat (2nd class A/C) set me back all of $15 dollar U.S. and this included two meals, a refreshment and a pastry. It was a bumpy ride with little to see but the forest. But I had all my luggage aboard, no extra charge, and the bumpy ride was just what my legs needed for their circulation.

My research enabled me to be well prepared for my journey and I am not one to leave things to chance. Things went as planned and I arrived at Chiang Mai train station and had reserved a room for 21 days at the Bossotel Inn which was directly across the road from the train station.

Like a normal tourist eh? Yes, I am Canadian how did you know?

I think in total I spent something in the neighborhood of 600 hours of research on the internet and I learned what I could but there was more, much more to learn.

I lived like a tourist at first living in a hotel, eating my meals there. I played pool before breakfast at a snooker establishment behind the hotel. After breakfast TV was the norm and then later in the day I would walk to the Night Bazaar shopping and tourist district about 30 minutes away. The walk there was good exercise, it gave me a chance to see the people and businesses along the way and get familiar with the city. Walk, look around, pop into O’Malley’s pub for a cool drink and to meet Scot, a fellow Canadian, and the owner.

The hotel rate was $16U.S. a night with taxes and breakfast included. I wanted to stay in a serviced apartment later but did not want to book it until I had seen it first. I was favorably impressed when I visited the apartment and proceeded to book it. So three weeks at the hotel and then on to the serviced apartment which would run about $250 a month with utilities and water included, and breakfast extra. The apartment had internet available in the rooms at an extra fee, or internet on site, massage spa on site, rooftop pool, motorcycle rental, beauty salon and restaurant which had entertainment in the evenings. The TV has a large selection of channels by way of satellite, there was free parking on site, and a great location near the Central Mall. So it had it all

Other retirees recommend staying in a condo or serviced apartment for 6 months or more to get familiar with the city before proceeding with any sort of long term rental arrangements.

I met a lovely lady name Nichaya. She was a hairdresser during the day and my tour guide, companion, means of transportation during the evenings. Although I weigh more than twice her weight we rode around town on her motorbike. Her driving the motorbike and me on back. This may seem odd but it is not uncommon. Unless you know the city and really know how to drive a motorcycle you shouldn’t. These motorcycles are 100 and 110 cc engines which means they are not powerful but they are very economical in terms of fuel. We could drive around all week all over town for only $2 U.S. in diesel fuel.

To learn more about living in Chiang Mai one has to live with the people. Find out what they eat, where they shop, what they do daily.

By this time Nichaya or Wan her nickname which everyone has here and I were becoming very close and fond of each other. I invited here to Patong a beach resort for a weeks holiday. She refused but each day I would ask again. Finally she relented and agreed. Have any of you heard of the December, 2004 tsuanmi? Well guess where I was at the time? Right. Right there.

The tsunami hit a few days before we were scheduled to return to Chiang Mai. We lost a camera, some clothing, some pictures but found each other. She handled the situation calmly and we were unharmed. In case you are interested this is what happened.

Tremor about 3 a.m. Woke me up and I wondered whether it was an earthquake. Around 4:30 a.m. another tremor. Awakened me again. At around 7 a.m. a large boom sounded like a shotgun blast and then a minute later another such loud boom.

I thought it may be terrorists out by the pool area and I recommended staying in the room. Nichaya told me to get out of the room. We grabbed a few valuables, passport and ran out of the hotel. Our hotel room was on the lower level facing the pool area which is about 6 feet lower than the lobby area of the hotel. We ran by the pool, up the stairs to the lobby and out the front entrance. Just as we crossed the road water gushed out from the hotel and on to the street. So the water level needed to be at least 6 feet high just to reach the lobby area. Motorcycles, vehicles were being carried down the streets in all directions by the sudden gush of water. We were on higher ground across the street and took off our shoes and I rolled up my pants.

After an hour or so the water level began to recede. It was about this time when a motorcycle policeman drove by and alerted everyone that there would be another wave coming shortly. He was right. Another similar wave went through the lobby and on to the streets again. Now the water level was back to where it was before and we could do nothing but wait.

The day before the tsunami hit we were on a boat cruise to Phi Phi Islands. Two days before the tsunami hit we rented motor boats at the beach. If this had happened a day earlier or at a different time then you would not be reading this article.

When the water level receded and it deemed safe we re-entered our hotel lobby to find a young boy who was in the pool when the tsunami hit lying of the floor with someone trying to resuscitate him. Unfortunately the boy did not make it. The hotel staff were totally unprepared. Nice people as they are they did not have a clue what to do. Guests were yelling out, Call a Doctor, Have you called a Doctor? The hotel staff smiled politely but either did not understand or were unable to reach anyone.

When we approached our room we found it was devastated. The outside window smashed by the water, the door broken, mattress and furniture upside down and the room inaccessible.

Hotel guests were taken to higher ground by buses and trucks. We sat by the roadside on higher ground waiting. The hotels found alternate accommodations in nearby Phuket which was about one half drive away from Patong. We left the others who sat by the roadside and went to some hillside shacks where Wan was able to greet the people, speak their language and explain the situation. They offered us refreshments and a place to lay down and wait.

Only when we reached the airport a day later did we realize the true extent of the devastation. There were tourists at the airport with cuts, bandages, broken bones but worse yet there were many people unaccounted for.

Wan and I were unhurt but learned something about each other through the experience. We showed how we react in emergencies and also we learned something about hotels and Thai people. After writing to hotel management at the Patong Merlin hotel on at least 6 occasions to that location and to their sister Phuket hotel which was undamaged by the tsunami we received one reply after 5 weeks. They did not try to clean any of the clothes left behind, did not try to return any of the contents, did not even try to contact us with a letter or e-mail saying sorry about this experience. We stayed there for a week at $100 U.S. a night and will never stay in a Merlin hotel again.

Would it have been handled differently or better in North America?

Well a one hour flight back to Bangkok for some shopping and then the short one hour flight back to Chiang Mai, my new home.

Now life is different. Wan and I live in her townhouse with her daughter and mother. Her husband passed away and she has been the one they rely on. Wan has a beauty salon downstairs in her townhouse.

What is different now?

Well I have learned how to live here on less. There are accommodations to be had here from $80 a MONTH and excellent accommodations can be had for $200 U.S. a month. By excellent I mean similar to a hotel room, TV with cable or satellite, pool, restaurant on site and in a good location with twice weekly or weekly cleaning.

I eat Thai food now with chicken wings, French fries, and some homemade potato soap several times a week. I read that Thai’s can make anything taste delicious. That is TRUE.

They use fresh ingredients in their cooking. There are many farms nearby and the produce from fruits, to vegetables is abundant year around and very cheap. There is also a fantastic selection of seafood’s to pick from. You can buy the seafood from the market or from a large grocery store where the selection is varied and fresh. If you want you can pick out a live fish, continue with your shopping and when you are checking out pick up your cooked fish to take home for dinner or lunch.

I recently bought pineapples at the large grocery store. Large, fresh, mouth watering pineapples. Ten baht each or .25 cents U.S. each. They will cut if for you and put it on styrofoam with cellophane wrapping for free.

Back to the cooking. The reason Thai food is so delicious is partly the freshness of the ingredients but mainly the sauces. Simple cooked rice with fried vegetables becomes a delicious meal with the right sauce added. Something to watch out for if you do visit here. Two small bowls are presented with many of the meals. One has a green paste/sauce and the other a red colored paste/sauce. These are added to fish or meat by way of dipping or by placing a small amount on a tablespoon from the bowl and then on to your food. WATCH OUT!!!! The red is spicy hot and should be added in measured quantities. The green should not be added at all unless you are Thai or Mexican in my opinion. The green one is the hottest of the two and can make you perspire, reach quickly for a glass of water and visit the washroom in the middle of the night and not to brush your teeth.

Fantastic food and bargain prices.

Great accommodations and bargain prices.

Friendly people who go out of their way to make you feel at home.

So many things to do that I can not even list them all.

Cable TV with 54 channels for $8.25 U.S. a month. Installation cost of cable was around $7 U.S. and $2.50 extra for the second TV. Internet and telephone for about $20 U.S. a month total .

People work hard. Many have their own businesses and work 16 hour days 7 days a week.
The business may consist of setting up a table and a few chairs and selling noodles, cooked meat, fruits or a small convenience store with home cooked foods on the side.

I see the parents take their children to school which is expensive here. About 80,000 baht or $2,000 U.S. per year for schooling, clothing and textbooks for a 7 year old. They teach the children English even at this age. The parents have to work damm hard to pay for the schooling but they are doing this in hopes of their children obtaining good jobs and having a better life with more to look forward to.

Cats and dogs here are numerous. Just about everyone in our neighborhood has either a cat or dog or both. Our neighbor has 6 cats plus 2 kittens and he does not have a fulltime job. It is difficult for him but I know he loves the cats. He has offered to give us a few but we do not have the space.

So to sum things up. It isn’t perfect here. You can find something to complain about if you look hard enough but for me it is as close to perfection as I will find.

I can tell you about one or two things that I do not like and I could tell you about the hundred things I like. I am a picky person so if I like it here and have very little or nothing to complain about then I am sure others will love it here also.

So enamored by Chiang Mai am I that I have created a website to help other retire here. First to come here on vacation and then to retire here.

If you want you can retire here on less than that, but to live a comfortable life here that is all that it takes.

Visit our website for Thai foods and recipes, to learn more about living here, and to see pictures of Chiang Mai.

So from a healthier, happier George who is living here on less and enjoying it
Khop Khun Khrap or thank you in Thai for reading the article. If you come here on vacation or to stay long term give me a call and we can go to a buffet and watch them make sushi, where you can select the ingredients of a soup they call Suki, where you can eat an unlimited amount of fresh salad with a choice of dressings and shredded chicken on the side, pick from an assortment of cooked meats, noodles, or fish, and then top it off with a variety of desserts and the best cup of coffee I have had in years for $2.50 U.S. after taxes and tip. The best selection of freshly prepared food and lowest priced all you can eat buffet restaurant in Chiang Mai in my opinion.

About the Author

Mr George Dowhan decided to take early retirement to Chiang Mai, Thailand, a city that thousand of foreigners call home and which is unknow by most in North America.
Find out how he made out.

Check out his website at:
http://www.retire-on-550-month.com
for advice, recipes, tips, and lots of useful, interesting info.

The Ador Little Black Dress diet

Follow Ador’s 14-day Little Black Dress plan, and you’ll be able to shift a good half a stone, feel great and do your LBD the justice it deserves.

Before you start…
Our plan gives you around 1,100 calories a day from the meals. Add another 100 for a half a pint of skimmed milk to use in teas and coffees, and a further 200 calories for snacks. These can be made up from the following:

.    Three pieces of fruit
.    Two pieces of fruit and a low fat plain yoghurt (150g pot)
.    1 Ador chocolate bar (187 calories)
.    1 Ador snack bar (175 calories)
.    A handful of almonds
.    Individual pot of low-fat custard with a small baked apple
.    A grilled banana with a blob of fromage frais

Also, to stay healthy and guarantee success, remember to:

.    Take a multivitamin and mineral supplement. You need this to get all your vital nutrients when your calorie intake falls.
.    Don’t have ‘weekends off’. Research shows that successful slimmers keep going and are consistent in their eating habits.
.    Keep drinking. When you normally snack, instead have a cup of herbal tea (ones containing liquorice or fennel can naturally blunt your appetite) or water to fill the gap.
.    Jot down everything you eat and drink for the first two weeks. This way you can’t kid yourself that you’re eating less than you think.

Finally, before you get going, remember that you can pick and mix any of the seven breakfasts, lunches and dinners, eating them in any combination from the recipes below. Follow the plan for 14 days to get into great shape. Good luck…

BREAKFASTS
You’ve probably heard a lot of people say: “I don’t have time for breakfast!” Well, we urge you to make the time if you can. That’s because whether you are hungry first thing or not, you’re likely to be at some point during the morning. And if you suddenly get the munchies, you can be sure the only easily available food to grab will be things like chocolate, crisps and biscuits.

You probably know the rest of the story. You start eating these and can’t stop. Then you feel guilty and eat even more.

We also hear a lot of people say that if they eat breakfast, they can’t stop eating during the morning, whereas if they skip it, they can make it through until lunchtime. If you’ve found this to be the case, it’s probably because you were eating the types of bread and breakfast cereals, which, like sweets, cakes and biscuits, give you a sudden sugar rush and set you off on a roller coaster of sugar cravings for the rest of the morning.

If you choose foods that you digest slowly, such as the ones in these recipes, you should find that your blood sugar remains steady, and that you feel satisfied until lunchtime. If you don’t, take a snack such as those suggested above. Always remember to think ahead. 

To enjoy breakfast:
.    Eat your last meal and snack of the night before slightly earlier than usual. This way you are more likely to fancy eating first thing.
.    Go to bed 20 minutes earlier and get up 20 minutes earlier. This way you will have time for breakfast.
.    Prepare your breakfast the night before to reduce the mad rush.
.    Take your time. Life is not a race. If losing weight is important to you, then prove it to yourself. Respect your body and make time to sit down and enjoy your first meal of the day. You’re worth it!   

Breakfast benefits
.    People who eat breakfast with a good balance of protein, slow release carbohydrates and high-fibre foods are consistently leaner than breakfast skippers.
.    Breaking the overnight fast by enjoying a balanced breakfast stimulates your metabolic rate for the morning ahead, and triggers the release of appetite suppressing hormones to keep you satisfied in the hours that follow leaving home.
.    Breakfast eaters have been shown to not only be more physically energetic during the morning, but also to be able to concentrate better too.

BREAKFASTS
1. Apple Muesli
Mix together 50g of sugar-free muesli with a grated apple. Pour over skimmed or calcium-enriched soya milk, and top with a blob of low-fat plain yogurt.

2. French Toast
Leave two slices of multigrain bread out overnight. In the morning, whisk 1 egg with a pinch of cinnamon, fructose and nutmeg. Dip the slices of bread into the egg mix and fry in a non-stick pan brushed with a little oil. Cook for 2-3mins each side. While still hot, top with 1tbsp of low-fat fromage frais and slices of your favourite fruit. Apple, peach, pear and mango make really tasty choices.  

3. Blueberry Porridge
Mix together a small mug of porridge oats with 1 mug of  skimmed or calcium-enriched soya milk and two mugs of water, plus 40g of dried blueberries (or other dried fruits of your choice). Bring to the boil, then gently and simmer according to pack instructions.

4. Peanut Butter Toast
Spread two slices of granary toast with 10g of peanut butter and serve with a 200ml glass of orange juice.

5. Fresh Fruit Bowl
Cut up three of your favourite fruits (banana, apple, pear, etc – the choice is yours) and mix together in a bowl. Serve topped with a small carton of low fat yogurt.

6. Bacon Sandwich
Grill two slices of extra-lean bacon and toast two slices of sourdough bread. Lay the bacon on one slice of the toast and spread ketchup on the other slice. Lay slices of grilled tomatoes on top of the bacon, top with the ketchup-spread toast and serve.

7. Eggs on Toast
Grill two big mushrooms and a tomato sliced in half. Poach an egg by dropping it into fast-boiling water with 1tsp of vinegar. Toast 2 slices of granary bread. Drain the egg and serve on one slice of the toast, and serve the tomato and mushrooms on other.

LUNCHES
Eating a lunch that contains a good serving of protein has been shown to reduce mid-afternoon hunger pangs and the desire to dig into cakes, biscuits and crisps to alleviate the afternoon energy slump.

Not only that, having a lunch with plenty of protein has been shown to reduce the amount of food that you eat at your evening meal.

Remember to plan ahead. Think about where you are going to be at lunchtime. Will you be able to buy something that suits your new way of eating? If you think that you could be at the mercy of a motorway café, or you know that your work canteen does not have the kind of food that you want to eat, then maybe it would be better to prepare your own lunch before leaving home?

Keep thinking, keep planning and stay one step ahead.

1. Salmon & Fennel on Sourdough
In a bowl, mix 1tbsp of virtually fat-free fromage frais with 1tsp each of horseradish relish, lemon juice and chopped chives. Then add 100g of cooked, flaked salmon and half a grated bulb of fennel. Season with black pepper and mix thoroughly. Spread onto a slice toasted sourdough bread and serve. If you intend to take this lunch to work then keep the salmon mix and spread onto the bread when you are ready to eat. Serve with a crunchy apple.

2. Salad Nicoise
Open and drain 50g of tuna canned in spring water. Meanwhile, mix together 1tsp of olive oil, 2tsps of white wine vinegar and 1tsp of finely cut spring onion. Set aside. Boil 4 new potatoes in their skin, drain, cool and cut into quarters. Add 50g cooked and cooled French beans and 1 chopped tomato. Season with black pepper and finish by popping on a hard-boiled egg cut into quarters and a few black olives scattered around.

2. Caesar Salad
Toast 1 slice of multigrain bread. Cut into cubes and once cool, rub a clove of peeled garlic over the surfaces. Shred a large handful of Cos lettuce and place in a bowl with 100g cooked lean chicken cut into chunks. Mix in 2tbsps of a good quality, reduced-fat Caesar dressing. Mix well and sprinkle over 10g of parmesan cheese shavings and a chopped anchovy cut into little pieces. Serve with a slice of sourdough or rye bread.

4. Smoked Mackerel Pate
Mix 80g smoked, flaked mackerel with a 1/4tsp of Dijon mustard, 1tbsp of  low-fat soft cheese, 1 tsp of chopped fresh parsley, a squeeze of lemon juice and some black pepper. Once well mixed, serve spread on two slices of toasted rye bread.

5.  Mexican Bean Pitta
Warm through in a pan 150g of canned red kidney beans. Drain and quickly blend or mash with a fork. Add a few drops of hot chilli sauce, some chopped coriander and spring onion. Season with black pepper and lemon juice. Warm a wholemeal pitta, split open and stuff with shredded lettuce. Pile on the bean mix and tuck in.  

6. Turkey on Toasted Rye
Toast two slices of rye bread and spread with Dijon mustard. Sprinkle with the finely chopped green top of a spring onion. Lay on top 100g of sliced, cold roasted turkey and lots of thin slices of cucumber. Season with black pepper and serve.

7. Open Chicken and Salsa Sandwich
Spread some tomato salsa on a slice of multigrain bread. Sprinkle with diced cucumber and then pile on 100g of cooked sliced roasted chicken. Serve with a mixed salad drizzled with balsamic vinegar.

DINNERS
As with all your other meals, take the time to both plan what you fancy eating and to sit down and enjoy it. The more leisurely your meal, the more likely you are to enjoy the experience and feel physically satisfied. Not only will this help you to feel happy and in control, but it can also help to put an end to telly snacking.

1. Steak, Potatoes and Mushrooms
In a pan of salted, boiling water, cook 100g of new potatoes. Drain and thickly slice. Brush with olive oil and place a medium hot grill for a few mins each side or until golden brown. Remove, sprinkle with herb salt and set aside. Meanwhile, in a non-stick frying pan, add 2tsps of olive oil and once hot, add one large thickly sliced flat mushroom. Put a lid on the pan and allow to cook for 5mins. Then add one chopped spring onion and stir for 30secs. Season, remove from pan and set aside. In the same pan, place 100g of thinly sliced fillet steak and cook over a medium heat for 30secs on each side. Serve with the potatoes and mushrooms, and garnish your steak with rocket leaves drizzled with balsamic vinegar.   

2. Thai Cod
Ingredients: 150g fresh (or frozen cod) cubed; 1 tsp frozen peas; 1 dsp green curry paste; 100g reduced-fat coconut milk, 1tsp fish sauce; 1tsp chopped fresh or dried coriander; 60g  basmati rice

Cook the rice according to pack instructions. Brush a saucepan lightly with oil, add the green curry paste and fry for 1min stirring continuously. Add coconut milk and bring to boil. Stir in the cod and frozen peas and simmer gently for about 10mins. Season with fish sauce, draw off the heat and sprinkle over fresh basil leaves. Serve immediately with rice.

3. Anchovy Chilli Spaghetti
Ingredients: 80g raw spaghetti; 1/4 fresh chilli (de-seeded and finely chopped); 1 clove garlic, crushed; 3 roughly chopped canned anchovies; small broccoli florets already boiled lightly and drained

Cook the spaghetti according to pack instructions. Spray a non-stick pan with a little oil, add the chilli, garlic and broccoli florets and stir-fry at a medium to high heat for 5mins. Then add the anchovies and stir for a further 2mins. Once pasta is cooked, drain and reserve 1tsp of the pasta water. Add the pasta to the pan, stir in the tablespoon of pasta water and mix thoroughly. Serve garnished with fresh chopped parsley.

4. Chicken and Vegetable Hotpot
Ingredients: 1 skinless chicken breast, 100g; 2 celery sticks, chopped; 6 mushrooms, sliced; 2 carrots, sliced; 1 onion, sliced; 1/4 pt of chicken stock; a pinch of dried or fresh thyme; salt and pepper; 150g sweet potato; 1tbsp half-fat crème fraiche

Lightly brush a non-stick, oven-proof pan with oil. Add chicken breast and brown each side. Add celery, mushrooms, carrots and onion and sauté for 3mins. Pour in chicken stock. Add thyme, a little salt, plus black pepper to taste. Cover and bake in a medium oven for 35-40mins. Bake potato at the same time. Remove casserole from the oven and stir in 1tbsp of  half-fat creme fraiche. Serve with baked potato.

5. Spanish Omelette
Ingredients: A small red onion, finely chopped; half a red pepper, deseeded and chopped; 2 eggs, whisked in a bowl; 150g boiled sweet potato, cubed

Brush a non-stick frying pan lightly with oil and gently fry onions and red pepper until soft. Add the cooked cubes of sweet potato and cook for about 1min. Beat the eggs and season with a little salt and ground black pepper.  Pour into the frying pan. Allow to cook until the top looks cooked. Heat grill to high and finish omelette off under grill till the top is cooked. Turn out onto plate and serve with a big green leafed salad drizzled with balsamic vinegar.

6. Salmon Parcel
Ingredients: 100g salmon fillet skinned; black pepper; lemon juice; 150g sweet potato, peeled and cut into 5 chunks; 1 spring onion; a handful of fresh parsley;
courgettes or green vegetables of choice

Brush a large piece of foil lightly with oil, and place the fish in the centre. Season with salt, freshly ground pepper and lemon juice. Fold up the foil to make a loose parcel. Bake in the oven at 180C/gas mark 4 for approximately 20-30mins, or until the fish is cooked. While the fish is cooking, boil the peeled sweet potato chunks. Drain the cooked potato and mash with 1tsp of extra virgin of olive oil, 1tsp of chopped spring onion and 1tbsp of chopped parsley. Serve the cooked fish with the mashed potato and courgettes or another green vegetable of your choosing.

7. Turkey Kebabs in Pitta
Ingredients: 100g turkey, cubed; half a red pepper, deseeded and cut into squares; a small red onion; 4 cherry tomatoes; 1 tbsp of tzatsiki; 1 wholemeal pitta bread

Separate each layer of the onion. Thread cubes of the turkey, green pepper, cherry tomato and onions alternatively onto skewers and brush very lightly with oil. Place either over a barbecue or under a grill till the turkey is cooked through. Warm the pitta, and slit through. Unthread cooked turkey and vegetables into pitta pocket and serve with tzatsiki. You can make your own tzatsiki by mixing grated cucumber with some low fat plain yogurt and some cayenne pepper.

Measurement abbreviations
g – gramme
kg – kilogramme
m – metre
cm – centimetre
I – litre
ml – millilitre
cl – centilitre
pt – pint
tsp – teaspoon
tbsp – tablespoon
dsp – dessertspoon
secs – seconds
mins – minutes
hrs – hours
C – degrees Centrigrade

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About the Author

With a range of chocolate and oat bars that use natural ingredients to help you lose weight, our snacks not only taste great but really are healthy! It’s our aim to spread the healthy message…

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The Essential Seafood Cookbook $2.99 Over 200 recipes for great seafood and a linked TOC to make things handy. Sample recipe:Overnight Herb and Beer Shrimp2 pounds peeled raw shrimp1 1/2 cups dark beer2 cloves garlic, minced2 tablespoons chives, snipped2 tablespoons parsley, snipped1 1/2 teaspoons salt1/2 teaspoon pepperShredded lettuce2 green onions, finely choppedCombine all ingredients except lettuce and green onions in a bowl. Co…

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Avete investito i certi soldi nella vostra griglia ed ora dovete proteggere quell’investimento. Uno dei primi sensi che potete compire questo è di comprare una copertura della griglia del bbq. Ciò è un articolo che defiantly desidererete l’acquisto ma, se non siete sicuri perchè, “lasciarlo contare i sensi†quei può contribuire ad effettuare la vostra griglia.

Perchè dovreste ottenere uno?

Poichè cominciate a usando la vostra griglia, sarete molto fissati all’unità e che cosa può fare ad una parte piacevole di bistecca o ad una coppia delle libbre della salsiccia. E, probabilmente diventerete molto protettivi di questo “che cucinate l’apparecchioâ€. Qui sono alcuni dei sensi che una copertura può aiutare per proteggere la vostra griglia:

1. Manterrà gli elementi naturali fuori della griglia. Secondo dove vivete in questo paese, la vostra griglia probabilmente sarà esposta al grande all’aperto. Come tali, sarà conforme ai tipi differenti di tempi che passeranno il relativo senso. Una buona copertura manterrà il vento, la pioggia, la neve ed il sole fuori dell’unità.

2. Manterrà “i critters†fuori della nostra griglia. Disporrete la carne fresca sulla griglia. Non so circa voi, ma, non gradisco l’idea degli animali che strisciano intorno sulla mia superficie di cottura. Il posto in cui quella bistecca costosa sarà disposta. Qualche gente pensa che puliscano la griglia searing prima della cottura. Ma, non gradisco appena il pensiero dello scoiattolo o del ratto locale che striscia su quella griglia prima che cominci a cucinare su esso.

3. I vostri utensili di cottura saranno protetti. Secondo che tipo di cottura voi fare, utilizzerete un certo numero di utensili. Questi includeranno i termometri, i thongs, le forcelle ed i simili. Una copertura aiuterà questi articoli viaggiare e dai piedini di germogliatura.

Dei molti tipi disponibili, che voi usano?

Probabilmente la considerazione più importante circa il tipo di copertura da comprare sarà il tempo.

Se il vostro tempo è normalmente molto delicato e stabile, il tipo di copertura che avete bisogno di sarà più seguendo la linea di una copertura dello schermo. Ciò può essere compiuta ottenendo una plastica, un panno o una copertura di plastica di rinforzo. Questi possono essere trovati al deposito locale dei fissaggi.

Se potete prevedere che il tempo che avrà largo temperatura o umidità oscilli, potete desiderare considerare una copertura più sicura della griglia. Ciò può persino essere una tela incatramata misura abitudine. Se quello è il caso, potete avere bisogno di di metterti in contatto con un creatore o qualcuno della tenda che fanno le coperture della barca per trovare una copertura di qualità.

Probabilmente la cosa più grande che dobbiate tenere presente quando studii la possibilità di ottenere una copertura per la vostra griglia è la quantità di vostro investimento. Se avete comprato soltanto “uno smokey del lilâ€, non avrete bisogno di una copertura. Ma, se siete andato all’altro estremo di un ambiente di cottura su un rimorchio, potete cercare una copertura professionalmente progettata e prodotta.

Così, se avete investito un buon tempo e/o soldi in vostra apparecchiatura di cottura esterna, suggerirei l’investimento in una copertura della griglia di qualità.

About the Author:

Dave Owen è il webmaster di cottura delle informazioni dell’apparecchiatura per ottenere le più informazioni sull’apparecchiatura per usare per la cottura, visita http://equipment.lookwhatsfordinner.com per trovare “tutto che abbiate desiderato mai sapere circa la cottura!†chiamata che cucina guida

Article Source: ArticlesBase.com РLa Copertura Della Griglia Del Barbecue, Perch̬ Ottiene Uno?

K2 Development Original Pig Tail Food Flipper in Gift Box 3-pc. $29.95 “A cooking tool with a silly name and a seriously functional form” is what Fine Cooking says about this revolutionary grilling tool. The sharp, spiral snare at the tip is cleverly designed to lightly pierce the edge of virtually any solid food for turning. A quick flip of the wrist and your food is turned to the other side. Use it for a rack of ribs, hot dogs, steaks or shrimp. It’s also perfect f…

The Redneck Grill Cookbook With recipes for ribs, chicken, hot dogs, fish, hamburgers, pork chops, and numerous marinades, this is a wonderful cookbook from a man who takes his grilling seriously. In addition to being a spokesperson for Shoney’s Foxworthy has a very successful line of barbecue sauces on the market. Couple that with his slightly warped way of viewing the dining experience and you’ve got a surefire hit book. …

Grill-master $4.99 Grilling is just like any other kind of cooking, it is a learned art. Keep this in mind as you are learning. You are sure to have some failures. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two.Learn the tools you need to master the grill. From Rubs to appetizers these tips will teach it all….

Starting a Food Business/Plan Review Prep

Starting a Food Business

This guide is for prospective operators of food enterprises (food establishments, retail food stores, food warehouses, and food processors) desiring to open a food business in either their local city, county or state jurisdiction. This is a general overview and may not be all inclusive of the codes and ordinances in your locality.  It is good to note that though this document will more than likely cover most if not all requirements for starting a food business in your jurisdiction, it would be in your best interest to familiarize yourself with the codes and regulations of your local city, county and/or state. 

Operating Permits – Food Enterprises
A Food Establishment application can be obtained at your local city or county health department.  If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer’s license from your state regulatory agency.  If you plan to distribute your product outside of your state lines a federal license may also have to be obtained.  It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date.  This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections.  Again, make sure that you provide ALL information required on the application.  Incomplete applications may delay your approval.
Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations.
Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.

Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.

NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation.  A separate application and fees may need to be submitted for each operation.

Food Enterprise Pre-Opening Processes
When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.

A) Change of Ownership Inspection Process-

Before opening for business you may be required to go through a change of ownership inspection.  This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county.  This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection.   If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority.  Again, to expedite your request, a fully completed application must be submitted.  After submitting the application; call to schedule the inspection with your inspector.  If the establishment doesn’t comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority.  Legal charges may be filed against you if you do.

B) Food Establishment Plan Review Process¬

A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business.  NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.

A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices. 
The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review.  The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up.
Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼” = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings. 
Certificate of Occupancy
All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved.  Inquire with your local health authority and building inspectors to see what process is required.  NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection.  This should insure that you get a timely response.
Permit Approval
Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do.
Other Approvals
Building Permits: Plans may need to be submitted for a Commercial Plan Review.  If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit.
Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation.  For example, when a “sandwich shop” becomes a “fried chicken” location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system.  
Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system.  In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.

What to put in a plan Review

Include and Identify the following on your Building Plans
? Major pieces of equipment
Refrigerator/freezer units  
Vent-hood  
Ice machines/bins/dispensers
Steamers    
Microwaves  
Warming Drawers
Stoves    
Prep tables  
Ice Cream Dispenser
Ovens     
Dish Machines 
Beverage Station/dispenser
Grills     
Mixers   
Blender Station
Fryers     
Food Processors Salad/Food Buffets

? Sinks
Hand sinks (food prep areas • ware-washing area • restrooms)   Ware washing sinks Service Sink/Mop sink/curbed floor sink      Food Prep Sink
? Dumpster
? Grease Barrel
? Chemical Storage areas
? Mop drying area
? Employee area for belongings
? Dry food storage area
? Doors
? Mechanical ventilation in restrooms
? Outdoor food prep areas (bars/wait station/BBQ)
? Grease trap size and location
? Water Wells
? Underground and overhead sewer and waste lines
? On Site Sewage Facility

Health Code Plan Notes
1) Refrigeration All refrigerated units are to hold foods at or below 41°F.
2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided.  Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the “minimum standards” of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare.
3) Sinks
A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system.  A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply.  Note: the mop sink may be located in a different area of the building than the kitchen.
B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed.  At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities.  Other hand sinks must be associated with restrooms. Provide at least 12” tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces.  Otherwise, the hand sink must have at least 18” lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas.
Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen.  If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.

C. Ware Wash Area:  A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood.
Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.
4) Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted.  If drop down acoustic tiles are used, they must be properly constructed.  These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable.  
5) Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces.  Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal.  Floor/wall junctures shall provide no greater than 1/32” gap.  Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water.  Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing.  The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids.
6) Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place.  
7) Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16” mesh screen is required.  They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment.  Outdoor bars and wait stations will be approved on a case by case basis by your local health authority.  
Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.

NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations.  Consult your local health authority to inquire about any questions regarding the use of a private well.

9) Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device.
10) Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer.  Floor sinks are required on new construction.
11) Lighting: Adequate amount of light shall be provided to all areas.  At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold.  At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor.
12) Outer Openings: All windows, vents and exterior doors shall be tight fitting.  If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16” mesh.  Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged.
13) Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces.
14) Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area).
15) Toxic Materials: Specify an area where chemicals are to be stored.  A well-labeled, separate shelf or cabinet is best.
Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate.  A Food Manager Certificate is recognition that a person has received training in food sanitation.  Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.

Further information on our website at www foodcertified com in the blog section.

About the Author

David Arts
Owner – Quality Assurance Health Services
www.foodcertified.com

Eat more fish. That’s the message we keep getting from nutrition experts citing the health benefits of consuming fish at least once a week. But if fish isn’t already part of your weekly diet, chances are it’s not on your list of quick-fix entrees. Putting fish on the grill could change that. Over a medium-hot grill, most fish fillets or steaks cook in just 6 to 10 minutes, depending on their thickness. You’d be hard-pressed to find a quicker-cooking protein.

One of his favorite seasonings is equal parts coriander and cumin. You can use it on almost any fish – catfish, salmon, tuna – but not flounder or sole, which are too thin. It brings the ocean flavor, the sea back into the equation. You don’t taste the cumin like you would in a chili.

On stronger-tasting fish such as salmon, he applies a barbecue rub (bought or homemade) consisting of paprika, chile powder, sugar, salt and pepper. I brush the top of the salmon with barbecue sauce, and it becomes a glaze, he adds. That trick makes salmon a much quicker, healthier alternative to grilled meat.

2  teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

3 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

3 pounds firm-fleshed white fish fillets (halibut, snapper, mahi mahi or cod)

2 dozen 6-inch corn tortillas

2 1/2 cups green cabbage, shredded

2 1/2cups red cabbage, shredded

Sour Cream-Lime-Cilantro Sauce (recipe follows)

Pico de gallo (purchased or homemade)

4 limes, quartered

In a bowl, combine the chile powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and marinate for 30 minutes or up to 4 hours, refrigerated.

Light a charcoal fire or pre-heat gas grill on high. Oil the grill’s cooking surface. When the charcoal is ready or the gas grill is pre-heated, adjust the temperature to medium-high. Grill the fish for 3 to 4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm.

Wrap 2 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage. To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat. For more Details http://www.indomunch.com

About the Author:

Representing About Fish Food and Fish Hot Garlic in the website http://www.indomunch.com

Article Source: ArticlesBase.com – About Fish Food and Fish Hot Garlic

Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking $5.42 A tasty new burger for every week of the year If you’re tired of the same old boring burgers, this cookbook is just what you need. It gives you a year’s worth of delectably different burger recipes–from Caramelized Onion and Blue Cheese Burgers to Salmon Burgers with Wasabi. Whether you want a wonderful weeknight meal or a blissful backyard barbecue, this full-color book is jam-packed with…

The Essential Seafood Cookbook $2.99 Over 200 recipes for great seafood and a linked TOC to make things handy. Sample recipe:Overnight Herb and Beer Shrimp2 pounds peeled raw shrimp1 1/2 cups dark beer2 cloves garlic, minced2 tablespoons chives, snipped2 tablespoons parsley, snipped1 1/2 teaspoons salt1/2 teaspoon pepperShredded lettuce2 green onions, finely choppedCombine all ingredients except lettuce and green onions in a bowl. Co…

200 Fish And Shell Fish Recipes (Penny Books) $1.20 Having problems cooking fish or shell fish. Well this is the ultimate guide to cooking perfect meals such as:-Fish Balls-Broiled Salmon-Oyster Fritters-Fish Salad-Fried Scallops—————————————————————–** Check Out More Great Titles From Penny Books **—————————————————————–Simply click on “Penny Books (Editor)” und…

While hunting is itself a popular sport enjoyed by hunters all over the world, the premise upon which most hunting is based is a need for food and sustenance. For that reason many avid hunters will agree with the idea that the experience of the hunt is not complete until the game that is killed has been cooked into a delicious meal and shared with others. But cooking wild game such as boar, deer, alligator, rabbit, or any of the other various kinds of hunted animals is not such a common practice in today’s modern culinary world. To learn how to properly prepare wild game and to do so safely while also ensuring that the outcome is a tasty success is an art and craft all to itself. Learn a little bit about cooking game and soon it becomes not only easier but much more satisfying and rewarding – both for the hunter and for the cook. Sometimes the hunter and the cook are the same person, and if you are a sportsman who likes to hunt then you should by all means consider learning to cook so that when you return to camp or home with game you can put on your chef’s hat and cook what you killed.

As with any kind of cooking, it is always best to follow a recipe. There are many excellent books available that specialize in the cooking of wild game, and the best cookbook authors will also include sections in conventional recipe books that address the nuances and special techniques for cooking hunted game. For example, in the classic American cookbook “Joy of Cooking” you will find many pages devoted to helping explain all about the cleaning, butchering, preparing, and cooking of game. Look in the best cookbooks – those that have encyclopedic entries about the culinary arts – and you will likely discover recipes for deer meat or venison, rabbit, and various game birds like pheasant, quail, turkey, and duck. If the books are older and were written back when hunting for daily food was more common – or if they are special cookbooks designed for hunters – you will find much more exotic types of recipes. You are likely to find out how to cook squirrel, raccoon, beaver tail, wild boar, elk, gator, rattlesnake, and a host of other animals.

Most recipes call for grilling, baking, or roasting. Slowly smoking game meat adds a delightfully earthy and juicy flavor that enhances the taste of wild game. Grilling over an open flame – or over a campfire – is one of the most enjoyable game cooking methods, and it is also possible to make a meat loaf, burger, or other dish – just as you might with a fine cut of prime steak. You can also create dried jerky from venison and other meats, and many hunters dry their own jerky and then pack it along for snacks while on their hunting expeditions.

The best recipe really depends upon the particular type of game you like to hunt and your own personal preferences for what kinds of dishes and foods you enjoy the most. Do some research and shop for cookbooks that are written especially for game hunters. Then experiment with a few ways to cook the game you hunt until you have your own repertoire of personal favorite recipes.

About the Author:

Albie Berk enjoys hunting and sharing what he has learned and any successful tips he can with others. He enjoys
South Carolina hunting
and usually stays at
Carolina Buck and Boar

Article Source: ArticlesBase.com – The Best Ways to Prepare Wild Game For Dinner

Is it against Florida law for a minor to play in a free poker game in a bar & grill?

I want to play in a free poker game in a local restaraunt and it starts at 7 tonight… I really want to play in this and I am curious if I will be allowed to play…

It is against the law for an unaccompanied by an adult a minor being in any bar that serve alcohol.

Grass-fed Ground Bison – 6 lbs. $41.70 6 lbs. total (1 lb. packages) Our source for bison products comes from northern Wisconsin where the animals are grazed on prairie grass with NO chemicals, hormones, or grains – EVER! The animals are 100% grass fed, and are also finished on grass. Extra measures are taken to keep the animals in a very low stress, natural environment, which insures a more tender and sweeter tasting meat. The produc…

Grass-fed Bison Ground Hamburger Patties – 6 lbs. $43.20 6 pounds total (1 lb. packages) Our source for bison products comes from northern Wisconsin where the animals are grazed on prairie grass with NO chemicals, hormones, or grains – EVER! The animals are 100% grass fed, and are also finished on grass. Extra measures are taken to keep the animals in a very low stress, natural environment, which insures a more tender and sweeter tasting meat. The prod…

Grass-fed Bison Stew Meat – approx. 6 lbs. $48.00 Tender 1-inch cubes of meat, trimmed of muscle connections. Great for old-fashioned stew, or chunky Bison chili. Approx. 6 pounds total. Our source for bison products comes from northern Wisconsin where the animals are grazed on prairie grass with NO chemicals, hormones, or grains – EVER! The animals are 100% grass fed, and are also finished on grass. Extra measures are taken to keep the animals …