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The French Fry: Weapon of Mass Destruction?

By
renfield

Americans have their French fries, the British have their chips, Latin America has its papas fritas, and the French have their pommes-frites.



We love them. The potato, that most ubiquitous and perennially popular vegetable, is simply sliced into strips and deep fried. The fast food chains have managed to create total consistency so that fries at a McDonalds in Kalamazoo are identical with those offered in San Francisco, Atlanta, Moscow, or Madrid. They are the ultimate finger food, easily consumed behind the wheel, standing in the subway, or walking down the street. Some of us choose to add ketchup, or vinegar, or salsa, but they also taste great just as they are.



The civilized world has a giant addiction to the lowly tuber. It is hard to conceive of the centuries of eating that took place before potatoes were brought back to Europe from the New World and became a staple of every country's cuisine. What did the poor eat before potatoes made their appearance? Bread? Grains? Vegetables?



The advent of the potato changed our diets forever. It was easy to grow, plentiful, and cheap. The flavor was mild, marrying well with almost anything we chose to eat with it. Its texture changed depending upon how it was prepared. And how many ways we invented to cut it, cook it, and use it with every meal imaginable!



We baked it in its skin or roasted it in bite-sized pieces. We boiled it whole or mashed it into a creamy mush. We grated it and fried it for breakfast. We made soup of it and made it a key ingredient in stews. We made pancakes out of it. We sliced it, riced, it, and diced it. We put it into bread, rolled it into dough, and created America's favorite snack, the potato chip.



But the masterpiece that captured us all was deep frying it. Thick, country-style chips, shoe strings, curly and spicy -we loved them all: golden and crisp and perfect.



French fries now make up 25% of our children's intake of vegetables. Fast food nutritionists attempted to substitute healthier alternatives which were peremptorily dismissed by the majority of their customers. Fries remain the accompaniment of choice for all fast food: burgers, hot dogs, chicken, fish, roast beef, and ribs. We simply cannot get enough and never, ever, seem to tire of the little crunches of pleasure.



The innocuous potato, relatively low in calories and packing its fair share of vitamins and minerals, has been transformed into a culinary weapon of mass destruction. Disfigured by saturated fat into a caloric and artery-hardening horror, the French fry may be the deadliest peril we face on a daily basis.



Just a few orders of fries a week can increase our weight by ten pounds a year! Over a decade, that's a hundred pounds, over a lifetime, an awe-inspiring figure. With 60% of us overweight, half of that figure actually obese, we must look to our dietary intake to find the cause. As diabetes and other weight-related conditions mushroom, we know in our hearts that lifestyle changes are needed.



We go on diet regimens, drink liquid meals, fast, cut out sauces, and have our stomachs stapled. We join gyms, buy home exercise equipment, and follow along with television fitness shows. We blame the additives in our food, the hormones in our meat, and the fat in our salad dressings. We forsake the carbohydrates and sugars that our bodies can't process and opt for high fiber breads and low fat milk.



We refuse to believe, because we don't want to believe, that a seemingly harmless, crisp little addition to our meal can pack such a lethal wallop.



"But I just nibble a few," you wail, "And not every day." It's not the single meal intake that leads to an explosion. It's the cumulative total, day after day, year after year, that plants the time bomb within our system. It is the additive effect of repetitive use that eventually reaches critical mass and our physiology implodes.



Imagine, if you will, that not one fry was sold or eaten over the course of a year, anywhere in the United States. With just that change alone, the collective national weight loss could exceed a billion pounds!



The poor potato is ill-equipped to perform as a deadly weapon. It offers us enjoyment and variety and taste and health. But we have taken its honest goodness and distorted it into a slow killer. With every bend of our elbow to pop its sweet flavor into our mouths, we lay down fat on our hips, our stomachs, our arteries, and our pancreas.



Let's save ourselves and save the potato. Much as we hate to admit it, the French fry is something that has to go, before we do.

Dr. Bola is a psychologist and an admitted diet fanatic, specializing in therapeutic reframing and the effects of attitudes and motivation on individual goals. She is the author of a psychology-based workbook for permanent weight control. Reach her at: http://www.DietWithAnAttitude.com/index2.html

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The Ice Cream Sundae - It's History

by Scott Byers

One of the most famous ice cream desserts would have to be the ice cream sundae. Next to the banana split, it is one of the most served ice cream desserts in the United States. A Sundae is just a bowl filled with ice cream and then topped with some type of sauce or syrup. The most common types of sundaes are chocolate caramel, butterscotch, or strawberry. Other toppings are placed on a sundae, but are not part of the orginal makeup. In fact, nuts, dairy cream, and cherries are just an addition to the wonder sundae.



A sundae is called a sundae because most local laws band Ice Cream sodas to be made on Sunday, so this treat was made to be eaten on a Sunday. It was stated that ice cream sodas were too “sinful” and the sundae is just perfect a Sunday afternoon.



The sundae is perfect because it wasn’t too indulging. It’s just one scoop of icecream with a little sweet topping. The spelling came from an old myth that a glass salesman gave Two Rivers canoe shaped bowls. To pay tribute to the bowls the e was used instead of a y. Or maybe the spelling of the sundae didn’t come from Two Rivers. It is also stated that it is spelled s-u-n-d-a-e so as not to disgrace the meaning of Sunday as a treat. Even though the sundae is easy to make, the history is hard to recall. In fact, many people are disputing where the treat came to life.



Do you know where the birthplace of the sundae is? There are various claims to this treat. One claim is that the sundae was invented in Two Rivers, Wisconsin, but they also took back their claim. It has also been claimed that the sundae was also first developed in Plainfield, Illinois, Evanston, Illinois, New York City, New Orleans, Louisiana, Cleveland, Ohio, Buffalo, NewYork, and Ithaca, New York.



However the rivalry is between Ithaca and Two Rivers. In 2006 the mayor Ithaca had dozens of complaints from Two Rivers about the claim to the title. It was a reponse to Ithaca after they claimed they had proof of the sundae orginality in their town. To Ithaca it is an honor that they will fight for. Two River’s claim that the sundae formed in their town because 1881 a soda jerk poured chocolate syrip over ice cream. It was sold only on Sundays in Two Rivers.



Ithaca’s claim to fame was to be in 1891, a local pastor placed bowls of ice cream with chocolate syrup and a cherry on top just as a new treat. The sundae can go back as far was 1892, where documented advertisements for cherry sundaes were featured.



Who knows who really invented the sundae, but boy do they taste good! There are many different types of sundaes that you can purcahse all over the country. You have the classic hot fudget sundae which is the most popular type of sundae. Most of the time it is made with vanilla ice cream, but chocolate ice cream has also been a popular form. You have also heard of the carmel sundae. With a caramel sauce drizzeled on top of vanilla ice cream and usually has pecans thrown on top.



You can also find the strawberry sundae at any local store, but there are many other flavors that are offered now. You can get pineapple, marshmellow (in where a creamy sauce is poured over vanilla ice cream), blueberry, raspberry, cold chocolate, and banana and so on. There are over hundred different types of sundaes, but the most expensive sundae to be documented was sold for thousand American dollars.



It consists of five scoops of rich vanilla bean ice cream covered in edible gold leafs that are made from a rare and expensive chocolate. Then it is covered with passion fruit, oranges, golden caviar, and candied fruits. The cherries are made out of marzipan that has real gold touches. It is served in a crystal goblet and a golden spoon.




Scott Byers is the owner of Ice Cream Info, a complete ice cream sundae resource with articles on ice cream, including how to make it.




Article Source: Add-Articles.com

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How To Make Popcorn

By: Kelvin Ho

Popcorn is a delicious, nutritious snack that has been around since before the late 1800s. Traditionally, popcorn was made over the fire. This was not the best way to make popcorn as most of the corn would end up in the fire as it exploded. Since then, there have been many new ways created to make popcorn, including saucepans, air poppers, microwave ovens and woks. Below is an easy, quick way to make popcorn that tastes great.

What You Need To Make Popcorn
One of the easiest ways to make popcorn is with a regular saucepan. Just make sure that it has a lid to avoid having popcorn exploding all over your kitchen floor. You can also use a wok. A wok is a large deep frying pan used to cook oriental dishes. Many people prefer them because they keep the oil and un-popped corn kernels in the bottom of the pan directly over the heat. If you do not have a wok, a regular saucepan will do just fine.

You will need some popcorn kernels. These are different from regular kernels, so make sure you have the right ones. Other ingredients needed are some butter, approximately one stick, some vegetable oil and some regular salt.

How to Prepare Popcorn
Once you have your wok or saucepan and all of your ingredients, you will need to have your stove on medium heat, and place the vegetable oil in the bottom of the pan. You only need enough to cover the bottom of the pan. Do not go overboard or you will end up with fried corn rather than popcorn. Slowly melt your stick of butter in another pan on low heat.

Cover the bottom of your pan with popcorn kernels, making sure not to put too many in at once, but enough so that you can not see the bottom of the pan and cover the pan with a lid. After about a minute, you should begin to hear your popcorn start to explode. Move the pan around from side to side to help the process.

Once the popcorn starts to reach the lid, place it on an unheated burner while it finishes popping. Use the butter that you melted earlier to pour over the popcorn and add salt to taste. Place your popcorn in a bowl, and give it a shake around to make sure the salt and butter are distributed evenly. If you want fat-free popcorn, just use salt without the butter or for a sweet snack, use icing sugar instead of salt. Then sit back and enjoy the popcorn that you have just made.

Author Resource:-> Kelvin Ho loves cooking and runs his own site at http://www.pickupcooking.com. Looking for unique popcorn? You can find out more at http://pickupcooking.com/popcorn.html

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Shepherds Pie Recipe: Ground Beef Shepherds Pie Recipe

by Brandy Summers


A hearty meal of shepherds pie will give you that warm glow during the colder months. This recipe features ground beef, potatoes, cheese and mushroom soup.



5 medium potatoes, peeled and chopped

1 pound ground beef

6 slices American cheese

1 (10.75oz.) can condensed golden mushroom soup

3 teaspoons butter (optional)



Directions



Preheat oven to 375 degrees.



Place the potatoes into a large saucepan and add enough water to cover. Bring to a boil. Cook for 8 to 10 minutes, or until tender. Drain and mash.



While the potatoes are cooking, crumble the ground beef into a large skillet over medium high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the mushroom soup.



Transfer mixture to an 8-inch square baking dish. Layer the slices of cheese over the meat. Spread mashed potatoes evenly over the top. Dot with butter.



Bake for 20 to 25 minutes, or until the top is golden brown.





=> Shepards Pie Recipe: Down Home Shepherds Pie



Another homemade version of shepards pie featuring ground beef, potatoes, corn, beans, cheese and gravy.



1 (7.6 oz.) package potato flakes

2 pounds lean ground beef

1 onion, finely diced

1 (15 oz.) can whole kernel corn, drained

1 (15 oz.) can green beans, drained

4 (10.5 oz.) cans brown gravy

Salt and pepper to taste

1/4 pound American cheese slices



Directions



Preheat oven to 350 degrees.



Prepare potatoes according to directions on box. Set aside.



In a large skillet, sauté ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of the grease.



Add corn, green beans and gravy to the skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13-inch baking dish. Spread potatoes over the top. Layer cheese slices over potatoes.



Bake for 40 minutes, or until cheese turns golden brown.





=> Sheppards Pie Recipe: Chicken Sheppards Pie



This sheppards pie recipe features chicken, potatoes, garlic, cheese and spices.



8 potatoes

1/4 cup butter

2/3 cup milk

1 medium head roasted garlic

1 pound chicken breast, cooked and shredded

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon thyme, chopped

1 tablespoon rosemary, chopped

1/2 cup red bell pepper, diced

1 cup corn

1 cup cheddar cheese, shredded



Directions



Preheat oven to 400 degrees.



Cut the head of garlic in half and drizzle with olive oil. Wrap garlic in aluminum foil and bake for 45 minutes.



Reduce oven temperature to 350 degrees.



Peel, chop and boil the potatoes until tender; drain. Mash potatoes. Add butter, milk and the roasted garlic; mix well. Set aside.



In the bottom of a casserole dish, arrange the chicken evenly on the bottom. Sprinkle with salt, pepper, thyme and rosemary. Layer on the peppers, corn and all but 1/4 cup of the cheese. Spread mashed potatoes on top.



Sprinkle remaining cheese on top.



Bake for 25 minutes, or until brown around the edges.





=> Shepherds Pie Recipe: Easy Shepherds Pie Recipe



If you like shepherds pie, but don’t have time to fuss over a longer recipe, you can whip up this version in a short time. It’s still homemade and will hit the spot perfectly.



1 pound roast beef, cooked and cubed

2 onions, sliced thinly

1/2 cup homemade beef gravy

4 cups mashed potatoes, cooked



Directions



Preheat oven to 350 degrees.



Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.



Bake for 1 hour, or until potatoes are browned.





=> Shepherds Pie Recipe: Turkey Shepherds Pie



This version of shepherds pie will take a little bit more effort, but you’ll be rewarded with a savory pie featuring turkey, red potatoes, zucchini, green beans, mushrooms, cheese, spices and a whole wheat crust.



5 large red potatoes, peeled

3 tablespoons butter

1/4 cup milk

2 (9-inch) whole wheat pie crusts

1 tablespoon olive oil

1/2 cup diced onion

1 pound ground turkey

1 large carrot, julienned

1 zucchini, thickly sliced

1/4 cup canned green beans, halved

6 large fresh mushrooms, quartered

2 tablespoons fresh parsley, chopped

1/4 teaspoon dried thyme

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup cheddar cheese, shredded

Salt and pepper

2 tablespoons butter, diced



Directions



Preheat oven to 375 degrees.



Boil potatoes until tender. Mash with 3 tablespoons of butter or margarine and milk. Season with salt and pepper to taste. Set aside.



Saute onion and carrots in olive oil until soft. Stir in the ground turkey, parsley, thyme and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste; drain. Stir in the flour.



Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread mashed potatoes evenly

over mixture. Dot with butter.



Bake for 30 minutes, or until potatoes are slightly browned.





=> Sheperds Pie Recipe: Savory Sausage Sheperds Pie



A real hearty sheperds pie meal for sausage lovers.



1 pound sausage, uncooked

1 (12 oz.) jar beef gravy

1 (10 oz.) package frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 (24 oz.) package prepared mashed potatoes



Directions



Preheat oven to 400 degrees.



In a skillet, crumble and cook the sausage over medium high heat until brown. Drain on paper towels.



In a bowl, combine the sausage, gravy, vegetables and Worcestershire sauce.



Pour mixture into a greased 2-quart casserole dish. Spoon the mashed potatoes evenly on top. Bake for 30 to 40 minutes.



Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.-best-free-cooking-recipes.com




Article Source: Add-Articles.com

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Chinese sugar fried chestnuts

© By: Jacklyn Chen




The "Liang Xiang" chestnuts are well known. Here "Liang Xiang" refers to the old "Liang Xiang" county, is equivalent to part of the mountain area of "Fangshan" district of Beijing, and is not the "Liang Xiang" village county. "Liang Xiang" chestnuts really are "Fangshan Chinese chestnuts".

There are many ways to eat chestnuts, but the most popular one is the sugar roasted chestnuts.

As soon as chestnuts are harvested in autunm, you'll see cauldrons are set up at every corner of the street. Mix chestnuts with sand, sprinkle the plain sugar syrup, fry till the sand becomes pitch-black. The chestnuts will then look shinning and bright as if a layer of oil has been applied to the shells. The burning smell flutters all over. People like me who are craving for chestnuts would come to buy by following the smell wihtout sellers' calling out. People used to use shovel to fry, now the process is electrically operated.

The history of Beijing sugar roasted chestnuts is quite long.

The old "Zhitang" man copies others quotes from Lu You's "Old School Notes" in "Roasted Chestnuts", talking about a chestnut roasting story: The most well-known and best-selling chestnuts in the Northern Song Dynasty Kaifeng were roasted by Li, HeEr. Others were trying everything possible to imitate, but no one did at the end. During the Southern Song Dynasty Shaoxing years, Song's embassador was sent to Jin (an old country in China) and arrived the now Beijing. Suddenly two people, who called themselves "Li, HeEr", sent in 20 bags of sugar roasted chestnuts, then left with tears.

This chestnut frying expert wandered about destitute in Beijing after Kaifeng was breached by Jin people, expressing his nostalgia with several packages roasted chestnuts. Perhaps Beijing sugar roasted chestnuts perhaps got handed down because of this, the same with Hangzhou's Song sister-in-law fish soup, all were the Northern Song Dynasty's old custom.

The standard sugar roasted chestnuts require the shell to be supple and crisp. The outer shell, the internal membrane, and the nut should be separated effortlessly when you open it. The pleasure of eating roasted chestnuts would simply vanish if it has to go through the hassle ripping the outer shell, and then more effort to tear off the internal membrane. The nuts should not be crisp, soft, or worst of all, tough (gen). It supposed to feel moisture in driness, sandy, floury, and the smell should be strong and sweet.

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

About the Author

Jacklyn Chen - A webmaster and full time mom who works hard to make living with multiple web sites. For more information and articles about travel, visit http://travel.news-blogs.com, for food and living, visit http://fine-living.news-blogs.com.


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Black Forest Cake

Author: David Slone

Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.

Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).

The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).

It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.

Ingredients:

Cake

4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt

Pastry Base

4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence

Other:

1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate

Directions:

Cake:

Cream butter and sugar together well.

Melt the chocolate and beat into the creamed mixture, then mix in the eggs.

Sift flour, salt and cinnamon together.

Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.

Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.

Set to cool on a wire rack.

Pastry Base:

Mix all the ingredients together in a bowl and bind until the mixture stiffens.

Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.

Lay out on baking sheet and bake for 20-25 minutes.

Assembly:

Whip cream until it holds its shape.

Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.

Slice the cake into 3 equal-sized layers.

Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.

Put pastry on serving plate and spread the pastry with black cherry jam.

Soak the cakes with sprit used.

Put one layer of cake on top of coated pastry.

Spread a layer of cream with half the stoned cherries.

Put the second layer of cake and add another layer of cream and cherries.

Add the final layer of the cake.

Mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Tips:

Using 3 identical cake pans instead of 1 large is OK.

Margarine, vegetable oil or regular butter will substitute for Irish butter.

In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.

This recipe did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).

Article Source: http://www.articlesbase.com/home-and-family-articles/black-forest-cake-105554.html

About the Author:

For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.

Photo from Wikipedia

Breakfast Recipes – Pancakes

Submitted by: Jill Seader

I love pancakes and it is not infrequent in our house that pancakes are part of the dinner meal as well as the breakfast meal. And since my three-year-old loves pancakes as much as I do, I can even sneak some healthy ingredients in the batter and she doesn’t even know it. Good tip for all you parents out there who want your kids to eat healthier: if it is in a pancake, your kids just might try it. While I haven’t tried this with vegetables (I think even my three-year-old would get wise to peas poking out of her pancake), fruits, oats, and potatoes have all found their way into our pancakes. It is also a quick and easy dinner idea for those nights when you don’t feel like taking a lot of time to cook.

Apple Pancakes
1 small apple
3/4 cup milk
1 egg
2 tablespoons oil
1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Core and slice the apple into pieces. In a medium bowl, mix together the milk, egg, and oil. Add the flour, baking powder, sugar, cinnamon, and salt. Mix well. Add in the apple pieces. Pour the batter onto a heated griddle, flipping it to brown the pancake on both sides. Serves 4.

Oat Pancakes
1 cup quick-cooking oats
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup oil
1 teaspoon lemon juice

In a large bowl, stir together the oats, flour, sugar, baking powder, and salt. Put a well in the center of the mixture. In a small bowl, mix together the eggs, milk, oil, and lemon juice. Pour this mixture into the well. Mix it just until moistened. Pour the batter onto a hot griddle and turn when bubbles form on top of the pancake. Cook until both sides are golden brown. Serves 6.

Baked Peach Pancake
2 cups fresh or frozen sliced peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
ground nutmeg
sour cream, optional

In a small bowl, add the peaches, sugar and lemon juice. Mix well and set to the side for now. In a large bowl, add the eggs and beat until they are fluffy. Then mix in the flour, milk and salt. Mix well. Put the butter into an oven-proof 10-inch skillet. Put it in a 400 degree oven to melt (3 to 5 minutes). Pour the batter into the hot skillet right away. Bake for 20 to 25 minutes or until the pancake has risen and is puffed up. Take it out of the oven and add the peach slices mixture. Sprinkle the top with nutmeg and serve with sour cream.

About Author: Jill Seader loves baking and telling stories. Come find a tasty baking recipe and story at her website, YourBakingStory.com or share one of your own. Happy Baking!

Article Source: Jill Seader at Free Articles Search Engine Directory