Lowdown on Barbeque

Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed – even mutton is sometimes barbequed, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbequed meat can be a regional “bone” of contention. In Memphis, Tennessee, barbeque is almost a religion. Barbeque ribs – most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. The city bills itself as the pork barbeque capital of the world, and has over one hundred barbeque restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbeque contest anywhere. The contest, part of the celebration called “Memphis in May”, draws some 90,000 cooks and spectators.

Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbeque judges. Good barbeque, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering. Ribs commonly come “wet,” that is, with barbeque sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or “dry,” with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through – this is what separates good barbeque from something lathered with barbeque sauce and put in the oven for a few hours. In Missouri, there are not one, but two predominant styles of barbeque, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as “cattle towns.” They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri’s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.

Kansas City, like Memphis, has a large number of barbeque restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. The sauce is based on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbeque. In St. Louis style barbeque, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis. Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbeque is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some Cole slaw, or even beans, (all traditional barbeque side dishes) and give them a try.

Weight Loss and Traditional Chinese Medicine

Traditional Chinese Medicine means a natural, healthy approach to losing weight. As a rule, you will find herbs and acupuncture as the main pillars of the Chine way of becoming thinner. If you do not want to use weight loss drugs in order to lose weight, weight loss Chinese herbs are a reliable option, as well as a natural one. Traditional Chinese Medicine for weight loss acts on the metabolism, by accelerating it and, thus, by speeding up the calorie burning process. There are plenty of Chinese herbs that do exactly that and they are available on markets in which natural food is commercialized.

One of the popular Chinese herb extracts used in weight loss is Condonopis. It is a tonic herb, but it is milder than other tonic herbs, for instance, than Ginseng. Condonopis will result in twice the amount of the body’s energy and will increase the rate of metabolism – therefore, food will be sooner exchanged into energy, improving the body’s potential to lose weight. Cordyceps is another natural supplement available for weight loss. It will also increase the body energy while decreasing the appetite. In addition, it will act positively on your body’s immunity and blood circulation. Generally, a twice-per-day administration for one month should lead to the expected weight loss.

The options with Chinese herbs are numerous. However, the same Chinese Medicine teaches us that herbs alone will not do the trick. On the contrary, you need to combine them with a series of other lifestyle-changing activities. For example, you need to eat on a regular basis. The natural world is regular, and the human body adapts to the natural successions of events. The succession of hunger and satiation is one such episode. Timing is imperative for favorable incorporation, making available optimal amounts of digestive juices and enzymes promptly. Eating on a regular basis will enhance the absorption of nutrients and offer you a higher volume of energy from a smaller one of food.

Next, you should eat with self-discipline. There is a puzzling range of diet speculations, but regardless of efforts to convince you of the contrary, calories do count, and keeping track them is an excellent plan. If you take in more than 1,500 calories per day, in all likelihood you will not lose weight – self-discipline is vital. It will help you eat less than 1,500 calories each day and more than 1,000 (which are needed in order for the body to feel able to go on with a diet for a longer while).

Finally, Chinese advise us to find a healthy occupation. Frequently, people who eat too much do it because they don’t actually have an option. They have nothing to do, so they find an occupation in eating. While herbs may help, they will prove useless unless you find an activity that keeps your mind away from the need to eat. In other words, the busier you are the sooner you forget about food. With the herbs increasing your metabolic rate and the more active approach to life, you will have an increased number of chances of attaining your weight loss goal.

Low Calorie Chinese Recipes

According to the statistics, there are more Chinese restaurants in the country than any other type of ethnic restaurant combined. This is an astonishing fact, when you think about all the pizza joints and Mexican restaurants that are around, but if you think about it for a couple of minutes, you can probably name at least a handful of Chinese restaurants in your area right off the top of your head. Everyone loves to eat exotic dishes of fried rice, Szechuan Beef, and sweet and sour pork from their local favorite, but doing so can be detrimental to your health. By learning a few basic tips, you can learn to cook low calorie Chinese recipes in your own home.

First, let’s look at why eating at or getting takeout from your favorite eating spot is not a healthy option for you in most cases. One of the things that you will notice when eating at most Asian restaurants is that the food is extremely oily. This is because deep frying plays a central role in the preparation of many dishes. Have you ever wondered why the meat at your favorite Asian eating spot is always more tender and succulent than when you try to recreate dishes at home? It’s because these establishments use a technique called oil blanching. Oil blanching is a process in which the meat of your choice (chicken, beef, seafood, etc.) is marinated in a mixture of seasonings and cornstarch and then deep fried at a low temperature. What happens during this process is that the hot oil seals in the juices into the meat and also causes the cornstarch on the surface of the meat to gelatinize, leaving the cook with a piece of juicy, tender meat. While this cooking technique yields flavorful meat, it also renders inherently low calorie foods into fatty bombs. Oil contains approximately 120 calories per tablespoon and when you deep fry, particularly at the low temperatures needed for oil blanching, the food that you are frying tends to absorb a copious amount, causing you to ingest hundreds of unnecessary calories.

In addition to oil blanching, a lot of dishes depend on traditional deep frying to get the desired textures and results that the cook wants. For example, common dishes like sweet and sour pork or Szechuan beef are often laden with oil from the deep fat fryer. Even dishes like fried rice and stir fried vegetables can become greasy, fattening dishes in the hands of an unskilled chef.

Fortunately, there are a few tips and tricks that you can use at home in order to slash the calories from your favorite Asian dishes. Not only will you help your waistline, but you will also help your bottom line since cooking at home is much more economical than getting takeout. If you want to have succulent and tender meat like you would get from the oil blanching technique, you can duplicate the results by using a water blanching technique, a process which is very similar to blanching vegetables. First, you will need to marinate your meats in a mixture of egg whites, salt, and cornstarch. Then, bring a pot of water to the boil. Add the meat into the pot and cook for about thirty seconds, or just until the raw color of the meat has disappeared. After that, remove the meat from the pot and allow it to drain well. From there, you can proceed with your favorite Chinese stir fry recipe.

Another tip that you can use is to cook with non-stick cookware. A non-stick surface will allow you to cook Chinese dishes at home without having to use a lot of oil to prevent sticking. Instead of using tablespoons of vegetable oil to lubricate your pan, which will add hundreds of calories to your Chinese food, you can use a couple of sprays of cooking spray, which is less than 15.

Finally, substitute some of the meat in your dish with vegetables to create a low calorie Chinese recipe. By weight, meat contains far more calories, fat, and cholesterol than vegetables, so by substituting some of the protein with additional vegetables, you can help to slash your caloric intake. Think of using vegetables as the centerpiece of your Chinese dish and the meat as one of your seasoning elements.

By knowing a couple of easy tricks, you can cook low calorie Chinese recipes in the comfort of your own home. Since you control the quality of the ingredients and the cooking techniques, your final dish will be much healthier and cheaper than anything you can order at your favorite Asian eatery.

What Are the Types of Sea Food?

When you are on beach there are lots of things to do, but what to eat. If you are omnivorous than sea food could be relished. There are so many type of sea food this articles highlights all types of sea food.

When you think of Blue Ocean’s creatures there are so many name to be counted but fish comes first. There are so many small-large, colorful fish are used as sea food.

Anchovy – anchovy are a family of small, common, salt-water forage fish, found in Atlantic, Indian and Pacific Oceans Anchovy are classified as on oily fish. Anchovies are small, green fish with blue reflections due to silver longitudinal stripe that runs from the base of the caudal fin. Anchovies are also eaten by humans. When preserved by being gutted and salted in brine matured, then packed in oil or salt, they acquire a characteristic strong flavor.

Basa – The Basa fish is a type of cat fish. These fish are important food fish with an international market. They are often labeled in north America as Basa fish or bocourti. In the UK the species is known mainly as river cobbler with basa also being used on occasion. In Europe these fish are commonly marketed as pangassius or panga. The body of a basa fish is stout and heavy. The rounded head is broader than it is long, the blunt snout having a white band on its muzzle.

Bass- is a name shared by many different species of popular game fish The term encompasses both fresh water and marine specious. All belong to the large order perciformes. or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning perch.

The black cod or smallscaled cod, is a marine cod icefish. The juveniles are silvery in appearance with a pronounced. This is also called sablefish, butterfish, blue cod, candlefish etc.

The Bombay duck or bummalo- despite its name its not a duck is a lizard fish It is native to the waters between Mumbai and kutch in the Arabian sea. Small number are also found in the Bay of Bangal. The great number is also cought in chine sea. The fish is often dried and salted before it is consumed. It is eaten as fried in buter, curry and pickle.

Brill – Brill is a specious of the flate fish. It can be found in North Atlantic, Baltic sea Mediterranean, primarily in deeper offshore waters. The brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish the brill has the ability to match its colour to the surroundings.