For about 15 years, I've been degreasing pizza. That is, I soak up the grease on pizzas before I even start eating them. From my experiences, this is an effective weight loss technique and it works on many things. For a McDonald's hamburger (the really greasy ones, from what I remember before 2004, the last time I had meat), simply order the burger with all the components separate (the lettuce, tomatoes, ketchup, mustard, cheese, etc.). For a pizza, it's much easier... until you start adding certain toppings like spices, parmasean (sp. ?), or garlic as they tend to reduced. This can be done with French fries, steaks, roasts, and almost any meat or deep-fried foods (donuts anyone?), though best done before any toppings are added like salt, pepper, spices, powdered sugar, and other such things. This will not work, however, with drinks or other water-rich foods and foods with very little fat in the first place. Doing this is actually very easy, though mastering it (preventing problems) takes some time. First, grab a few napkins or paper towels (Bounty and Brawny work very well) and begin dabbing the pizza. The more liquidy the cheese is, the more likely it is to stick to the napkin or paper towel which requires very short dabs or a brief cooling before starting. For best results, start when warm and go fast. You won't get everything, but as this video shows, that first run alone easily has about 20 grams of fat (estimated). Further runs could remove about 40 grams of fat out ...
Monday, December 26, 2011
Saturday, December 10, 2011
Discover the Best Chocolate to Use For Cake Decorating Delights
Nowadays there are so many different types of chocolate on the market, that we are literally 'spoiled for choice'.
With so much publicity on what we should and should not eat, many people are now eating plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.
The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.
Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need melting with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.
Chocolate drops (or nibs, as they are sometimes called) are easy to melt. They can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.
Chocolate is used in the spectacular 'chocolate fountains'. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall - just ready for guests to dip marshmallows, strawberry's and other small fruits, into the 'fountain'. It is a good idea to have plenty napkins around to catch the drips!
Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.
Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps give the flake its crumbly consistency
Some specialist shops sell blocks of cocoa butter, which can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.
Vermicelli is yet another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!
A current fashion is to decorate a wedding cake with curls of chocolate, standing like tall rods around the sides of a cake. They can be home made but it is a time-consuming job and it is not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when you can be sure they will all be an equal length and thickness
Another type of coating used by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating. Alternatively, Ganache can be left to firm and then piped on cakes, or made into truffles.
Modeling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.
And finally, we come to a type of 'so called chocolate' which can cause confusion. Packaged under various headings it is often called Chocolate Flavor Cake covering, or Chocolate Flavored Coating. But whatever the title they all have one thing in common - although containing cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.
The addition of vegetable fat makes the 'chocolate' easier to melt and work with. But it has a drawback - because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.
Wednesday, December 7, 2011
40 each: Bounty Quilted Napkins (34884)
!±8± 40 each: Bounty Quilted Napkins (34884)
Rate :
| Price : | Post Date : Dec 07, 2011 09:48:19Usually ships in 1-2 business days
Sold as 2 UNITS at .85 per unit. (1 unit = 20 each.) 100 ct. White. Shrinkwrapped. Manufacturer number: 34884. SKU #: 6084693. Country of origin: (TBA). Distributed by Procter & Gamble.
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Saturday, December 3, 2011
Bounty Paper Towel (28838CT)
!±8± Bounty Paper Towel (28838CT)
Brand : Procter & Gamble | Rate : | Price : $63.48
Post Date : Dec 03, 2011 14:39:21 | Usually ships in 1-2 business days
| Price : $63.48Post Date : Dec 03, 2011 14:39:21 | Usually ships in 1-2 business days
2 Ply - 52 Sheets/Roll - 30 / Carton - White
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Wednesday, November 30, 2011
Chocolate Fountain Description and Help
What is a chocolate Fountain? A chocolate fountain is a device for serving chocolate fondue. It can come in many different sizes, mini, medium, large and extra large depending on the number of guests you wish to cater for. The fountain has multiple tiers over a heated basin at the bottom. The chocolate is melted in the basin and then pulled up through the augur and continuously flows over the tiers. When it flows over the tiers, guests are able to select a condiment they would like to dip into the fountain, using a skewer, they select a dip of their choice and coat their item in delicious, warm melted chocolate....heaven! Essentially, a chocolate fountain is composed of two parts. The base is the motor and a heater. The heater is designed to transpose heat through the base to keep the chocolate in liquid form. The motor drives the screw in the upper part of the fountain.
This is an Archimedes screw, weren't they clever! This is thought to have originated around 600 BC, I bet they never thought of a chocolate fountain then. The screw lies in a tight cylinder in a vertical fashion with several holes at the bottom of the screw. The screw lifts the chocolate to the top of the cylinder from where it flows over several plates and down the fountain to be recycled again. This is the basic premise of a chocolate fountain, because the chocolate is thick, there is no need for a pump as the screw is a better means for lifting the chocolate up. Why have a chocolate fountain? Chocolate Fountains are a new and impressive form of entertainment, they create a fantastic focal point at any major event and provide your guest with a unique and interactive way of treating themselves to luxurious fondue chocolate. Chocolate fountains are a great solution for some weddings, they provide a wonderful desert or can be used for an evening buffet.
Some people chose to have a chocolate fountain rather than a wedding cake, this is because chocolate fountains are interactive and people can help themselves as much as they like when the would like it What should you consider when booking a chocolate fountain? We recommend you consider booking you chocolate fountain at least 12 months in advance, this is because they are extremely popular. To enable you to get a realistic quote you will need to provide the following details:1. Number of guests the chocolate fountain is to cater for. 2. Location of event. 3. Date of event - (if it's a midweek event you may get a good discount). 4. Duration of event. Most people book their chocolate fountain for the evening and on average, chocolate fountain companies hire their fountain for a period of 3 hours. However, every wedding/event is different, if you require your fountain during the day or for a longer period of time etc, please discuss this with the chocolate fountain company you have chosen Home chocolate fountains are mini versions of the commercial ones used for weddings and events. Unfortunately there is a lot of rubbish out there and we get calls regularly from people saying that their mini fountain doesn't work. Here are a couple of things that will help.
Only use a quality chocolate that is made specifically for chocolate fountains. This tends to be more expensive but it is the key to success. Chocolate purchased from your local supermarket doesn't work unless you put oil in it, a good quality fondue chocolate doesn't require oil. The poorer the quality chocolate, the more oil you require. This is in fact a contradiction because standard chocolate bars typically contain around 20% vegetable fat anyway, but you will still have to add more oil because of the high level of impurities. If this doesn't work, take the fountain back to the point of purchase and tell them that it is rubbish, maybe some of the high street chains will think again about selling consumers junk! How do you get the most out of your home fountain. Ensure that you have a variety of dips available, the best to use are strawberries, grapes and other fruits such as pineapple and melon but fruit works really well with chocolate. Ensure that you have skewers and enough for your guests, these are readily available at a variety of shops, especially hardware shops that sell barbecues. Also ensure that you have some large napkins as you wouldn't want chocolate dripping all over your floor. Finally, presentation is key, make sure that your skewers are kept together and that you present your home fountain as clean and attractive on a surface that is easy to wipe to ensure that drips don't spoil your display.
Finally, after your event has finished, don't turn the fountain of and go to bed. Dispose of the chocolate whilst it is still in liquid form as this makes cleaning so much easier. Your fountain should also disassemble into separate parts, put everything except the motor assembly into a dishwasher or a sink full of hot and soapy water and then it should be easily to clean down. Before you pack your fountain away, make sure that it is completely clean and dry to prevent any contamination. If you have any more questions, please don't hesitate to contact us at the Chocolate Fountain Directory or Chocolate Fountains of Devon for advice and information on suppliers.
Saturday, November 26, 2011
Fall for Outdoor Entertaining This Autumn
Aaaah, autumn! It's the perfect time to entertain outdoors -- most of the bugs are gone, the sun isn't scorching even though it's warm enough to enjoy an afternoon or evening al fresco, and there's a bounty of good things to serve for an outdoor meal.
Because the days are shorter in the autumn, outdoor entertaining in the fall calls for special attention to lighting and temperature.
Lighting
The earlier sunset will afford you an ideal opportunity to bathe your outdoor space in evening lights. Use soft light, but use plenty of it. Try dozens of votive candles in jars and glasses to protect the flame from the wind, hurricane lamps, or kerosene lanterns set on low. Create cozy seating areas and equip each with a glowing light source.
Heating
The method you'll use to chase the chill from the night will vary depending on your climate and your outdoor space. If you have a yard (and community by-laws allow), a campfire is a wonderful informal party setting. In smaller gardens, consider self-contained fire pits or a chimenea.
For a more formal affair, you can install a propane-powered heater. These units are available in a range of heating powers and prices. Or, drape attractive throws or quilts on each chair for your guests to wrap around their shoulders to ward off the night air.
Of course, you'll want to take advantage of the wonderful colors and textures of autumn in your decorating scheme and table settings.
Color
Autumn's colors are deep and rich -- russet, crimson, burnt orange, gold, dark green, and the color of hay. Use these hues repeatedly in tablecloths and settings, flowers, centerpieces, and even the food. Scoop out pumpkins and other squash and fit them with containers of water to make vases. Mass potted mums in vivid colors. Use orange Chinese lanterns, bright rosehips, stems of red or orange berries, or chilies. Wrap vibrant maple or sumac leaves around votive candleholders or napkin rings. Sunflower heads can be strewn on the tabletop, or left on the flower stalks in a container.
Texture
The textures of fall are earthy and rustic. Especially play these up if your gathering is informal -- a corn roast, a bonfire, a jeans and sweater evening. Use burlap or rough cotton to cover your buffet table, and dish towels as napkins. Weigh down your tablecloth with apples or pears hung on rough twine. Or use rattan placemats and wicker baskets. Terracotta pot saucers make great paper plate holders.
If you're hosting a fancy sit-down outdoor dinner, use the subtler textures of hydrangea blossoms and colored leaves on a linen tablecloth. Try bringing your indoor dining table outdoors for the evening-it will add unexpected elegance to your setting. Paint gold lettering on small gourds to use as place cards. Grace your table with late-blooming roses in crystal vases.
Whether you hold a harvest hoedown or a stylish sit-down dinner party for eight, fall for outside entertaining this autumn!
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Friday, November 25, 2011
Seventh Generation Paper Towels, Natural, 2-Ply Sheets (Pack of 30)
!±8± Seventh Generation Paper Towels, Natural, 2-Ply Sheets (Pack of 30)
Brand : Seventh Generation | Rate : | Price : $64.21
Post Date : Nov 25, 2011 03:35:31 | Usually ships in 24 hours
| Price : $64.21Post Date : Nov 25, 2011 03:35:31 | Usually ships in 24 hours
Seventh Generation Brown Recycled Paper Towels are made from unbleached, undyed, 100% post-consumer recycled paper. Each roll packs more than twice the sheets of most brands, cutting down on packaging and fuel waste. 120 2-Ply 10" x 8" sheets. Includes 30 rolls. Made in the USA/Canada.
- Ships in Certified Frustration-Free Packaging
- Paper towels are strong and absorbent making, quick work of spills
- Made of 100-percent recycled paper (minimum 80-percent post-consumer)
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Tuesday, November 22, 2011
Bounty Everyday Napkins [Case Count: 12 per case] [Case Contains: 2400 Sheets]
!±8± Bounty Everyday Napkins [Case Count: 12 per case] [Case Contains: 2400 Sheets]
Brand : BOUNTY | Rate : | Price :
Post Date : Nov 22, 2011 17:56:10 | Usually ships in 1-2 business days
| Price : Post Date : Nov 22, 2011 17:56:10 | Usually ships in 1-2 business days
NEW Bounty Everyday NapkinsCase Count: 12 per case..Case Contains: 2400 Sheets..Item Size: 200 Sheets
- Bounty Everyday Napkins
- Case Count: 12 per case
- Case Contains: 2400 Sheets..
- Item Size: 200 Sheets
Wednesday, November 16, 2011
Wine Food Pairing - Champagne Soup, Anyone?
How about wine food pairing all in one bowl?
In the dog days of summer, when the heat and humidity rise, what better way to lift the spirits of your friends and neighbors than an impromptu party to cool off a bit? One of my very favorite hot weather treats is a cold champagne soup with diced ripe mangoes. Truly decadent! Fortunately, we have a mango tree in the neighborhood that supplies the whole street with sweet, Florida mangoes.
I like to use Freixenet's Cordon Negro Brut. It is a crisp, dry sparkling wine that has a soft, smooth flavor and pairs beautifully with the juiciness of the sweet ripe mango. The Freixenet also works great with ripe, full flavored peaches as the fruit addition. Serve this wonderful soup into cut crystal bowls and it will knock your guest's socks off! YIKES!!
Pair the soup with warm from the oven croissants and fresh creamery butter, what could be better. Many times I cheat with the croissants and use the dough from the tube and just pop them in the oven as the guests arrive. The best part is they only take a few minutes to bake. Cloth napkins seem to add a touch of richness, after all we want this to be a special treat, and add fresh cut flowers as a centerpiece. Your guests will think you spent hours on preparation. I won't tell!
How about dessert? Summertime always offers up such terrific bounty when it comes to fruit and berries. Big, juicy strawberries dipped into a melted healthy dark chocolate are always a winner. Be sure to melt your chocolate carefully in a water bath. Perhaps you are even lucky enough to have one of those new chocolate fountains, they work great, too. I always leave the stem on for added color and it also makes a great handle on the berry to keep your fingers from getting burned! Let the berry cool off on waxed paper and then present them to your guests on your favorite platter. This is a super, make ahead, dessert that can be done a day ahead and stored in the refrigerator.
You definitely want to pair chocolate with a red wine. For the dark chocolate dipped strawberries try a Cabernet Sauvignon/Merlot from Concha y Toro. This Chilean wine is bold enough to stand up to the dark chocolate and bring out the best in both the wine and the dessert. YUM!
Now as your party starts to wind down, you'll want to offer your guests a cup of coffee. The Austrians invented a coffee beverage called a mélange. This drink is served throughout Austria in all the coffee houses and is a fifty-fifty mix of coffee and milk with a foamy top. Traditionally, they serve this with a glass of sparkling mineral water on the side. Add sliced lemons on the table for those that like a bit of citrus with their water and you have a delightful end to a wonderful party. Remember to get out all your fancy glasses and crystal, they don't even have to match to make it festive! Garage sales are a terrific resource for items like this.
Wine Food Pairing is not difficult. With just a bit of pre-planning you can show your guests what a terrific host/hostess you are and enjoy the party right along with your friends! CHEERS!
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Sunday, November 6, 2011
Ideas For Your Fall Wedding Reception
Brides who want a strong theme for their wedding often look to the seasons to provide inspiration. Fall (or autumn) is the most beautiful season in many areas and that natural beauty can translate into stunning fall wedding decorations.
Traditionally the two strong images of fall are the rich variety of coloured leaves as they fall from trees, and the bounty of the harvest. A simple and unified design for the whole look of the wedding would take one aspect of these and use it in all the decorations.
For example - a simple autumn leaf design could be used on the wedding stationary, including place cards and menus, be stencilled on table runners (even on the corner of good quality paper napkins) or napkin holders, leaf embossed candles could decorate the tables and fresh or dry leaves scattered about the wedding reception centrepieces and even down the aisle of the church. Choose colours drawn from the leaves themselves - browns, reds, golds and a bit of green, and the theme is complete. Other objects that could be used in this way include pinecones, pumpkins, grapes, apples or pears and bare twigs or branches.
A country theme is well suited to fall wedding decorations, and can be very useful if you have large areas to decorate on a small budget. Think of the possibilities of using bales of hay, sheafs of straw or wreaths of ivy or grapevines to fill up large areas. These would combine well with the use of garden or orchard produce - pumpkins or apples - as feature items, but could also be used with a more romantic approach using dried flowers, particularly lavender or roses, in the wedding reception decorations.
When choosing a fall theme for your wedding reception decorations, don't forget the strongest element of your decorations will be the colours you use. Fall colours are drawn from the many shades found in nature at this time of year, so offer options that will suit every bride and bridesmaid. For those who suit warm colours it is easy to choose from the reds, oranges and browns - from pale beige or ivory through to chocolate brown and deep gold. Brides who find that cool colours suit them better will need to choose more carefully, but can bring fall colours to their wedding theme by exploring dark pinks and burgundies, dark green and even apple red. Accents of silver or pale green in a cool wedding scheme will hint at the cold days of winter to come, while gold or copper will suggest the luxury of nights inside by a roaring fire.
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