Do You Know What Bottled Water Has In It?

Bottled drinking water is pure, right? Not necessarily. Bottled water can be less pure than municipal tap water in some parts of the United States. In fact, bottled water can actually be municipal tap water. Two examples are Coca Cola’s Dasani brand and Pepsi Cola’s Aquafina brand.

What is bottled water?

“Description. Bottled water is water that is intended for human consumption and that is sealed in bottles or other containers with no added ingredients except that it may optionally contain safe and suitable antimicrobial agents. Fluoride may be optionally added within the limitations established.” The United States FDA

Who regulates what bottled water has in it?

The Federal Food and Drug Administration (FDA) regulates bottled drinking water, which is classified as a “food”. The Environmental Protection Agency (EPA) regulates tap water. Amazingly, the EPA guidelines for municipal water are stricter than the FDA restrictions for bottled drinking water! You might buy bottled drinking water that is acceptable to the FDA but is not acceptable for use as ordinary bathroom tap water.

The FDA’s specific regulations for bottled water are found in Title 21 of the Code of Federal Regulations (21 CFR).

What are FDA standards?

Under the standard of quality (21 CFR, 165.110[b]), FDA allows certain levels of contaminants in bottled water.

Contaminants bottled water has in it.

1. Coliform. Coliform are rod-shaped bacteria, such as E. coli, that are normally present in the human intestine. The FDA says that bottled water may have up to 9.2 coliform organisms per 100 milliliters. See 21 CFR 165.110[b].

2. Arsenic. Arsenic is a poison. The FDA says that bottled water may have up to 0.05 milligrams per liter of arsenic. See 21 CFR 165.110[b].

3. Chloride. Chloride is a compound of chlorine, a substance used to disinfect tap water. The FDA allows up to 250.0 milligrams per liter of chloride in bottled water. See 21 CFR 165.110[b].

4. Iron. Iron is a metallic element. Your body needs some iron, but not too much. The FDA permits bottled water to contain up to 0.3 milligrams per liter of iron. See 21 CFR 165.110[b].

5. Manganese. Manganese resembles iron and is used in fertilizers. Bottled water may contain up to 0.05 milligrams per liter of manganese. See 21 CFR 165.110[b].

6. Phenols. Phenols are corrosive, poisonous acidic compounds. Your bottled water may contain up to 0.001 milligrams per liter of phenols. See 21 CFR 165.110[b].

7. Dissolved solids. “Dissolved solids” is a catch-all phrase. The FDA allows bottled water to contain up to 500 milligrams per liter of dissolved solids, of whatever type. See 21 CFR 165.110[b].

8. Zinc. Zinc is a metallic element. Your body needs some zinc, but not too much. The FDA permits bottled water to contain up to 5.0 milligrams per liter of zinc. See 21 CFR 165.110[b].

9. Fluoride. Fluoride is purposely added to some bottled water. If so, the label should say so. In addition, bottled water that is not labeled as containing fluoride may contain up to 2.4 milligrams per liter of fluoride. See 21 CFR 165.110[b].

Chemical contaminants bottled water has in it.

The FDA allows set levels of the following chemical contaminants in all bottled water. Amounts vary, but some are shocking, such as Barium. FDA regulations permit up to 2.0 milligrams per liter of barium. That is nearly the same as natural fluorides, even though barium is a toxic metallic element. Cyanide, another poison, is permitted in bottled water. See 21 CFR 165.110[b].

Here is a sampling of chemical contaminants bottled water has in it, along with the permitted milligrams per liter.

* Barium……………………………… 2.0
* Chromium……………………………. 0.1
* Copper……………………………… 1.0
* Cyanide…………………………….. 0.2
* Nickel……………………………… 0.1
* Ethylbenzene (100-41-4)………………. 0.7
* Monochlorobenzene (108-90-7)………….. 0.1
* Styrene (100-42-5)…………………… 0.1
* Toluene (108-88-3)…………………… 1.0
* Xylenes (1330-20-7)………………….. 10.0

Pesticides bottled water has in it.

The FDA allows set levels of pesticides in bottled water. There are set limits for each of 29 different pesticides. People who purchase bottled water believe, normally, that they are avoiding pesticides by doing so. For a listing of these pesticides, see 21 CFR 165.110[b].

Disinfectants bottled water has in it.

The FDA allows bottled water to contain set levels of residual disinfectants and disinfection byproducts. Examples from 21 CFR 165.110[b]:

* Disinfection byproducts ……………….
Bromate…………………………… 0.010
Chlorite………………………….. 1.0
Haloacetic acids (five) (HAA5)………. 0.060
Total Trihalomethanes (TTHM)………… 0.080
* Residual disinfectants ……………….
Chloramine………………………… 4.0 (as Cl2)
Chlorine………………………….. 4.0 (as Cl2)
Chlorine dioxide…………………… 0.8 (as ClO2)

Radioactive materials bottled water has in it.

The FDA allows bottled water to contain set levels of radioactive material. See 21 CFR 165.110[b]. Three examples:

* “The bottled water shall not contain a combined radium-226 and radium-228 activity in excess of 5 picocuries per liter of water.”

* “The bottled water shall not contain a gross alpha particle activity in excess of 15 picocuries per liter of water.”

* “The bottled water shall not contain uranium in excess of 30 micrograms per liter of water.”

Bottled water has in it more than regulations allow.

When bottled water does not meet the standards set out by the FDA, it might still be sold. By law, it should bear a suitable label.

Examples:

1. “Contains Excessive Bacteria”

2. “Contains Excessive Arsenic”

3. “Excessively Radioactive”

What You Can Do

* Take time to know what bottled water has in it.
* Look for bottlers’ web sites and compare information.
* Write to bottlers with specific questions.
* Remember that bottled water does not mean absolute purity.
* Be sure yours is healthy drinking water.

Catfish On A Roll-In Less Than 10 Minutes

Sandwiches are a staple for most of us, but it’s easy to get in a rut, making or ordering the same old thing. Why not break out of the boring routine with a Southern-style po’ boy stuffed with crispy-coated U.S. farm-raised catfish and all the trimmings? In less than 10 minutes, this world-class sandwich is ready to enjoy.

Once you’re hooked on the mild, sweet flavor and convenience of U.S. farm-raised catfish, you’ll want to keep a good thing going. Also try this versatile fish grilled or broiled with Cajun-style or jerk seasonings, in tacos and in chowder.

To be sure you’re getting U.S. farm-raised catfish-ask for it by name. Not only is this all-American product a healthful, safe choice, but consumers have the satisfaction of knowing that it is farmed in an environmentally responsible way.

Visit www.catfishinstitute.com for more information and recipes. For a free U.S. Farm-Raised Catfish recipe leaflet, fax your request to (212)254-2452. And don’t forget: You’re gonna love U.S. farm-raised catfish any way you cook it!

Catfish Po’ Boys

(Yield: 4 portions)

1 egg, beaten

1 cup Italian-seasoned breadcrumbs

4 U.S. farm-raised catfish fillets (about 6 ounces each)

1/4 cup vegetable oil

4 4-inch long rolls, split or 8 slices of bread

1/2 cup prepared pesto sauce

8 jarred roasted red pepper halves

8 lettuce leaves

8 thin slices provolone cheese

In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg, then coat in breadcrumbs, shaking off excess. In a large skillet, heat oil over medium-high heat. Cook the fillets, a few at a time, until golden brown and opaque in the center, 3 to 4 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

YES! You Can be a Food Gourmet and a Skilled Gourmet Cook Too

Yes, even you can cook up wonderful meals and impress your loved ones!

Ever thought that gourmet cooking is not for you, or that you do not cook well? Then it’s time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older, ladies and even the guys. It doesn’t matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what’s more, the meals you cook will be done to perfection – your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let’s show you the way . . . Xperimental Cooking is putting YOU in charge – you’re the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables, to how they are cooked, to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A, B, Cs if you will . . .

A. INGREDIENTS – The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal. You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc. Since individuals experience things differently, you are your own expert; find out what you like and what you can do without. As you have your meals each day, take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you’re interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY – When you begin with great quality ingredients, you are certain to produce top quality meals; if you start with poor quality ingredients, it won’t come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull, consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is, just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid, is there a rattling sound? Hearing is not frequently used, but can be helpful in a closer inspection of certain fruits, nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity, sample the items before making your decision. Besides checking that the Taste is what it should be, also observe the texture or feel it has in your mouth, when you chew on it, and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste, you will be able to determine what ingredients, and in what quantities, will go well together. Finally is your sense of Touch. Go ahead, pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light, hard or soft, firm or supple, smooth or rough, dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and “get the feel” of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.

C. DESIGNING – Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family, friends, or guests about their eating preferences, especially if they require special diets for health reasons, or are allergic to certain foods. From this mini survey, you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup, what are the best choice for your main courses, and if you wish to make desert? Design a simple meal or an elaborate feast: it’s all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together, and how you can make your dishes visually appealing. At the beginning, you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better, then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase, you may wish to consider the cooking style as well, since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES – Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking, but also by paying close attention to the details of the cooking process, what each Cooking Style does to your food and the resulting appearance, taste & texture. Xperiment with variations to the standard method (different temperature, time, sequence, combinations, etc.) and observe the results. Learn new Styles as you come across them, and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking, Barbecuing, Braising, Roasting, Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster, then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook, after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION – The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good, Xperiment with what you think will look nice when assembled together. If you want to keep it simple, just focus on the dish and what is to be put on it. If you want to pull out all the stops, then go with a theme of your choice and dress up everything, including the dining room. Let’s run through some ideas to move you along . . . On the simple end of the scale, all you need to do is select a suitable bowl or plate and arrange your food on it, then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates, matching if desired, that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate, or one of those fish shaped dishes, and you can arrange some lettuce and round slices of lemon to decorate. For prawns, try arranging them in a circle on a round plate, and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course, you can simply lay out the meat, potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn, pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail, then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas, you can always look at how the chefs at your local restaurants present their dishes, or you can flip thru food magazines, or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking, all you need to do is to start cooking; after all, as the saying goes . . . “Practice Makes Perfect”.

Barbeque Techniques: Two Methods to Consider

When it comes to barbequing, there are two main schools of thought for the techniques that you can use.

The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250บF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

Latte Frothing Basics – How to Make Delicious Frothed Milk

Few coffee drinkers fully appreciate the fact that frothed milk is what makes a cappuccino or latte. Without the milk and foam, it is just plain espresso. Like anything worth learning, it takes a bit of practice, even the most capable baristas have a hard time at first. Let us take a look at the frothing process.

Most experts agree that it is best to begin with a stainless steel pitcher, some cold milk and an espresso machine with a steaming wand. Past that, there are as many differing ideas about the frothing process as there are blends of espresso.

Stainless steel is preferred for its easy maneuverability, but any non-plastic container will work as long as it will not melt or crack with heat. The kind of milk you start with depends on the texture of foam you want to achieve. The higher the fat content, the more dense and more difficult to froth the milk with be. Skim milk produces light, airy foam, and is probably the easiest for beginners to practice with.

To determine how much milk is needed, fill the cups you plan to drink from with half the milk the drink requires. For example, a cappuccino is half espresso and half steamed milk, so you would fill the cup one-fourth full will cold milk because steaming will cause the milk to roughly double in volume. Pour the milk in the pitcher.

It is important that the tip of the steam wand is consistently held just below the surface of the milk. If it is too held too deep, the milk with scorch or boil before it froths. If it is not deep enough, it will blow the milk out of the pitcher and make a mess. Keep the palm of your free hand flush with the bottom of the pitcher. This will help you monitor the temperature of the milk without interrupting the process.

Slide the pitcher away from the machine as to keep the tip of the wand just under the surface as the milk expands. At this point, if the milk is about the same temperature as the palm of you hand, plunge the wand deeper into the milk to warm it up. If the pitcher feels too hot, turn off the steam and tap the pitcher against the work surface. This lets large bubbles to escape and helps cool the milk. It is important to never let the milk boil.

Using a long-handled spoon to carefully hold the froth back, add the milk to the drink. Be careful to pour in one continuous stream. A spoon may be used to add the desired amount of froth on top of the drink, but if the frothing is done well, the result is a fine micro foam that can be poured directly from the pitcher. Cinnamon, nutmeg or grated chocolate is a nice addition to any drink.

Omaha Steaks – Possibly The World’s Finest Steaks

Among the finest sources for steaks available, Omaha Steaks is renowned for providing high quality beef and gourmet products to customers across the country and around the world. Their name is well-known among cooks and grillmasters thanks to their continued commitment to providing the best food available. And Omaha Steaks works to make sure that they deliver on that commitment.

Starting in 1917, Omaha Steaks built its reputation on supplying high quality Midwestern steaks to people and businesses looking for choice cuts of excellent beef. This family owned business started out in Omaha, Nebraska and has kept its headquarters there throughout its history and expansion. And this expansion has seen the business stretch into areas including food service, mail order, incentive marketing, telesales, retail and even online sales. And with each successive step, Omaha Steaks further cements its reputation as the place to turn to when looking for quality beef.

However, despite their name, beef is not the only thing on offer from Omaha Steaks. In fact, they also provide very good selections of poultry, veal, pork and lamb and have even moved into offerings of pastas, side dishes and desserts for their customers. And as Omaha Steaks continues to grow, they will undoubtedly expand into new areas of food offerings, giving their customers even more options when they look to Omaha Steaks. And with this wide selection, customers can put something on the menu for those people who want something tasty, but don’t want it to be as heavy as steak.

In order to serve their customers better, Omaha Steaks provides a few ways to shop. The most common method for purchasing Omaha Steaks’ products is through their mail order and online business. Their steaks are shipped to ensure delivery within seven days of going out, so they will still be fresh when they arrive. Omaha Steaks takes every precaution to ensure that their food is just as good when it arrives as the day it was packed. Which means that your purchases will be consistently excellent.

However, some areas have access to Omaha Steaks through their retail stores. This growing portion of the business is not as large as their mail order and online services, but it is expanding as the company moves into new markets. This not only allows people to have a more personal experience while they are choosing just the right steak, but also gives people the opportunity to take their selections home immediately and get them on the grill in no time. And, as you would expect, their retail stores provide the same level of quality and commitment to excellence as every other portion of their business.

By taking pride in their service and the quality of their products, Omaha Steaks has moved from a small business in Nebraska to a multinational company providing its customers with a wide selection of foods that have them coming back again and again. And by taking care to take care of their customers, Omaha Steaks is making sure that they are always worth coming back to.

Breakfast is More Than a Meal

Is a good breakfast on your agenda?

Because mornings are often hectic, some families try to get by with skimpy breakfasts or skip the meal entirely. You and your children, though, have already gone without food for 8 to 9 hours. Without a good breakfast, your bodies and your brains – which have no blood-glucose reserves, the brain’s main energy source – have even longer to wait for an energy boost. It’s much better to get up a little earlier to have a complete breakfast.

Studies over the last 30 years have confirmed again and again that children who eat a balanced breakfast score significantly higher on tests and are less depressed, anxious and hyperactive than children who eat an unbalanced breakfast or skip the meal.

Breakfast eaters also have improved strength and endurance and are not as susceptible to gnawing hunger pains in the late morning. By making you feel full longer, a good breakfast can also help you avoid overeating. In adult research, overweight women ate fewer calories the rest of the day when they had a protein-based breakfast of eggs, toast and fruit spread than women who had a calorically equal breakfast of a bagel, cream cheese and yogurt.

For either adults or children, a good breakfast should include a grain food, a protein source, a low-fat milk food and your choice of a fruit or vegetable or juice.

For the protein food, nutritious eggs are quick and easy to prepare and go well with other foods to complete a balanced meal. Pile-It-On Egg Toast, for example, can help you wake up taste buds with either a comforting or more exciting flavor combination.

Pile-It-On Egg Toast

3 servings

Cooking spray

3 slices bread

3 eggs

Topping ingredients (see variations)

Cover baking sheet with aluminum foil. Evenly coat with spray. Place bread slices on foil-lined sheet. With 2 1/2- to 3-inch round cookie or biscuit cutter or inverted drinking glass, cut out center of each bread slice. OR, pull out center of bread slice with fingers, leaving 2 1/2- to 3-inch diameter hole. Place cutouts and bread slices on baking sheet. For extra crispness, lightly coat both sides with spray, if desired. Break and slip 1 egg into hole in each bread slice. Evenly spread or spoon topping ingredients over bread slice and egg white. Avoid covering egg yolk completely.

Place baking sheet on middle rack of preheated 350 degree F oven. Bake until whites are set and yolks begin to thicken and cloud over, but are not hard, about 12 to 15 minutes. (Baking time may vary depending on temperature, amount and thickness of topping foods and exact diameter of hole in bread slice.)

Nutrition information per serving of 1/3 recipe using pumpernickel rye bread, ham, spinach and 2% cottage cheese: 200 calories, 8 gm total fat, 228 mg cholesterol, 743 mg sodium, 229 mg potassium, 14 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, phosphorus, zinc

Topping Variations: Each variation makes 3 servings.

Ham & Cheese: Use pumpernickel rye bread. In small bowl, stir together 1 cup fresh baby spinach leaves (about 1 1/2 oz.), 1/2 cup chopped lean cooked ham (about 3 oz.) and 1/3 cup low-fat cottage cheese. Spoon about 1/3 cup spinach mixture evenly onto each egg-and-bread slice. Bake.

Mushroom Pizza: Use Italian bread, at least 4-inches in diameter, sliced 3/4- to 1-inch thick. In small bowl, stir together 1 cup sliced mushrooms (about 3 1/2 oz.) and 1/2 cup prepared pizza or spaghetti sauce or salsa. Spoon about 1/3 cup mushroom mixture onto each egg-and-bread slice. Sprinkle with 3 tablespoons shredded low-moisture, part-skim mozzarella cheese, 1 tablespoon per slice. Bake.

Cooking In Lapland: The New Tundra Grill

To offset any confusion, we are not talking about a grill for the Toyota Tundra but the powerful new Tundra Grill from Hammacher Schlemmer, built to withstand the elements and burn a variety of fuels including wood, charcoal, pinecones and brushwood, as well as cook all kinds of meat, poultry, fish and pretty much anything else you want to throw on, within reason. With the Tundras 37 inch diameter basin you are not limited to one type of cooking method either; you can grill, broil, simmer, fry, smoke and bake.

The options do not end there is the Tundra Grill comes equipped with a grill rack, skewers, and three swing-out skillets for frying eggs, simmering sauces, or even baking bread Dutch-oven style. No need to fret about your steak not coming out just the way you like it; the skillet, skewer, and rack height are adjustable for precise flame proximity. You will be able to cook for an entire dinner party or family gathering all at once, with space for two whole fish, three whole chickens, and six steaks. Want a cup of hot coffee or soup on a brisk morning or chilly evening? No problem; put on a cast-iron kettle for coffee or stock pot for soup.

The Tundra Grill is built to last, justifying its price tag. Whether you are cooking out in your backyard or braving the tundra, this grill has all the features and equipment to accommodate. The Tundra comes with a stainless smoke hood to induce draft in a gazebo or lean-to, or to keep out the rain so nasty weather will not thwart dinner plans. The Grill is wind deflector also helps make outdoor cooking a cinch. Zinc-coated steel shrugs off anything Mother Nature dishes out, while Birchwood handles allows for safe skillet use. Worried about messy ash clean up? The Tundra has got you covered,the Grills ash box and scoop makes for one-step ash disposal.

5 Ways to Save Money On Organic Food

Grow your own

The cheapest method has got to be to grow your own. The great thing is that it doesn’t require you to have much garden space, or even a garden at all!

We grow tomatoes, and strawberries in containers and the extra benefit is that you get total control over the growing conditions.

The best combination is to have organic soil together with organically produced seeds or plants, that way you ensure you get the full flavour and benefit.

Containers can be placed anywhere that receives a reasonable amount of daylight, which means that you can use them on balconies or other hard surfaces.

Look for your local suppliers

One of the most satisfying things to do is to buy organic food locally. That way you get the freshest ingredients for your kitchen and also get to support local businesses. With no transportation costs for the supplier too you should get very competitive prices.

Don’t forget that these same businesses will be employing local staff so you are also helping the local economy, everybody wins in this scenario.

Local markets

We visit a big monthly market held on a disused airstrip. Organic food is just one of the variety of items sold there but the prices are very, very good indeed. Of course they are all local suppliers and with several of them in one place we benefit from healthy competition and get to sample a lot of fruit!

Local box schemes

If you are unable to get out of your house or are too busy working to select your groceries by hand then why not subscribe to an organic box scheme?

You will receive, delivered to your door, a weekly selection of fruit and vegetables in season.

Farm shops

Finally, investigate whether any farms near you are operating an organic farm shop. Our local one is operated on an open farm so that you can go and see where the animals are being kept and take a look at the crops being grown.

They actually have a well-designed walking route around the farm which makes a nice day out for the kids too.

If you investigate the options above you should be able to make considerable savings whilst you and your family sample the delights and advantages of organic food

Tea: What Are Good White Tea Blends

One of the most recent trends in Western tea drinking is white tea. Though white tea has been around for centuries, it has only recently become popular outside of the Asian world. And, even in China and Japan, where most white tea is grown, it was traditionally reserved for special occasions because of its rarity. Today, however, tea drinkers all over the world are enjoying white tea more and more.

White tea comes from the same plant as other teas, the camellia sinensis. But, it is harvested before the leaves are fully open and while the buds are still covered with fine white hair. This makes the tea leaves much mellower, resulting in a much milder tea than black and green teas. In addition to being harvested at a different time than other teas white tea undergoes very little processing, and is not fermented.

The leaves are simply steamed and then dried. Sometimes the leaves are even steamed and dried right in the tea fields and dried in the sun to protect the delicate flavor.

White tea’s flavor is much milder than black or green tea and it has a very delicate aroma as well. It brews to a very pale color and has a hint of sweetness. This mild flavor and aroma appeals to tea drinkers who might find black tea too heavy or green tea to have a bit of a grassy flavor.

Because of this, white tea has opened tea drinking to a whole new group of drinkers who may not have enjoyed tea before.

In addition to being delicious to drink, white tea is also very healthy. In fact, while few studies have been performed on white tea, it is believed to be even healthier than green tea. In the past, many studies have been done on green tea and its ability to slow the aging process and prevent serious diseases like cancer and heart disease.

The reason that green tea has been shown to prevent disease and slow down aging is because of its powerful anti-oxidant levels. Anti-oxidants are present in high levels in natural tea leaves, but the fermentation process changes these anti-oxidants, reducing their effectiveness.

Because green tea, like white, is not fermented it retains more of its natural anti-oxidants.
Therefore, if green tea is a disease preventer, white tea should be just as effective; perhaps even more effective.

In addition, some studies that have been performed on white tea indicate that it is extremely effective in improving the immune system. In particular, white tea seems to have the ability fight off bacteria and viruses. And, white tea is high in fluoride, so that it prevents tooth decay and inhibits the formation of plaque.

If you’ve never tried white tea, you should certainly purchase some for yourself and see if it appeals to you. White tea is much rarer than black or green; far fewer gardens grow it, and typically just one crop is grown each year.

However, particularly if you shop online, you can find very high quality white tea. Sample some Silver Needles or White Peony to get a good idea of what unadulterated white tea tastes like. It’s likely that you’ll find it a very refreshing beverage both cold and hot.

But, for even more variety, scope out the white tea blends. These teas offer a bit more flavor than a plain white tea because additional flavors are added to the tea. The addition of these flavors through the use of natural herbs can also make white tea even healthier. Consider these varieties:

Ginger White Tea – This tea combines rare white tea with the spicy flavor of ginger. White tea provides an incredible boost to the immune system, and ginger has long been heralded for its ability to calm the stomach. Ginger is effective for easing the nausea of morning sickness, motion sickness and the nausea that can be a side effect of chemotherapy.

The combination of immune boosting properties and nausea relief makes this a great gift for a friend who is pregnant or under chemotherapy for cancer.

White Licorice Tea – Another delicious white tea blend, this combination also offers the immune boosting quality of white tea with licorice, which is renowned for its ability to soothe coughs and act as an expectorant. Licorice also is soothing to the stomach. Licorice flavor is a wonderful complement to the delicate flavor of the white tea. When choosing white licorice tea, it’s important to choose a tea that has whole pieces of star anise to ensure the best and boldest licorice flavor.

White Persian melon Tea – This is one of the most refreshing white tea blends. The melon flavor makes the flavor of the tea a bit bolder and fruitier and complements the natural sweetness of the white tea. This is one of the best white tea blends for making iced tea.

As you shop around, you may find other delicious blends of white tea to further broaden your white tea experience. Be certain to choose only the highest quality teas with flavorful herbs to ensure that you get the best flavor in each and every cup.