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Tuesday, 10 January 2012
Wholesale Sweets
culinary,culinaholic
What to consider when buying wholesale treats
Buying wholesale sweets must be one of the most fun purchases you can make. If buying sweets is fun, buying large quantities in wholesale sweets is triple the fun. Whether you need to purchase wholesale sweets for your business, special occasions such as kids parties or just to have in stock for the whole family, buying wholesale sweets is easy and economical. When buying in bulk you can enjoy the savings in costs as well as still having a huge variety of wholesale sweets to choose from. This is a great solution if you just would like your own personal stash on hand for whenever the mood strikes or to hand out fun treats to the kids if they pop by. Also, when you buy wholesale sweets you get to enjoy free delivery and saves you carrying them home.
The benefits of purchasing wholesale treats
There are huge benefits to purchasing wholesale sweets. Firstly when you buy large quantities, you usually enjoy substantial cost savings. Also free delivery is often included in your purchase of wholesale sweets if you buy over a certain amount. This saves travel time and unnecessary costs in travel or petrol. Probably the biggest advantage when buying wholesale sweets is you typically have access to a wider variety of sweets than you would by going to small specialist shops.
Where is the best selection of wholesale sweets available in the UK today?
For the best selection of wholesale sweets available in the market today, go online and visit www.sweetsandtreatswholesale.co.uk for a huge variety of sweets and treats all at great prices. They specialise in pre-packed wholesale sweets and are the cheapest sweets available anywhere. Check out their pick and mix stands of wholesale sweets for amazing low prices which can be shipped anywhere in the UK.
Author: Gareth Hoyle
http://www.articlecity.com/articles/food_and_drink/article_3671.shtml
Wholesale Sweets
What to consider when buying wholesale treats
Buying wholesale sweets must be one of the most fun purchases you can make. If buying sweets is fun, buying large quantities in wholesale sweets is triple the fun. Whether you need to purchase wholesale sweets for your business, special occasions such as kids parties or just to have in stock for the whole family, buying wholesale sweets is easy and economical. When buying in bulk you can enjoy the savings in costs as well as still having a huge variety of wholesale sweets to choose from. This is a great solution if you just would like your own personal stash on hand for whenever the mood strikes or to hand out fun treats to the kids if they pop by. Also, when you buy wholesale sweets you get to enjoy free delivery and saves you carrying them home.
The benefits of purchasing wholesale treats
There are huge benefits to purchasing wholesale sweets. Firstly when you buy large quantities, you usually enjoy substantial cost savings. Also free delivery is often included in your purchase of wholesale sweets if you buy over a certain amount. This saves travel time and unnecessary costs in travel or petrol. Probably the biggest advantage when buying wholesale sweets is you typically have access to a wider variety of sweets than you would by going to small specialist shops.
Where is the best selection of wholesale sweets available in the UK today?
For the best selection of wholesale sweets available in the market today, go online and visit www.sweetsandtreatswholesale.co.uk for a huge variety of sweets and treats all at great prices. They specialise in pre-packed wholesale sweets and are the cheapest sweets available anywhere. Check out their pick and mix stands of wholesale sweets for amazing low prices which can be shipped anywhere in the UK.
Author: Gareth Hoyle
http://www.articlecity.com/articles/food_and_drink/article_3671.shtml
Wholesale Sweets
African Mango Extract
culinary,culinaholic
African mango is the latest superfood that is taking the US health and weight loss market by storm.
Researchers have stated that the African mango might possibly be one of the greatest breakthroughs in the health and diet industry in recent years.
Contributes to significant weight loss
Proven to lower cholesterol levels
Reduces blood sugar levels after meals
Stops hunger and cravings
What Is In African Mango?
African mango is derived from the seeds of the Invingia Gabonensis tree which is found in western Africa. Locally, it is known as ?bush mango' or ?wild mango'.
Each capsule contains 600mg of pure African Mango
The African Mango diet is one the hottest and newest trends in weight loss today. African mango is a weight loss supplement that specifically targets belly fat. The supplement helps users burn fat and cleanse their systems thoroughly. It's know to purify the blood and eliminate bad enzymes within the body. It stimulates metabolism accentuation and gets the body moving fast and burning fat regularly. Mango's grown in Africa has distinct qualities and the ingredients are unlike any other mango found on the planet.
It looks like every single few months a brand new wonder weight loss pill hits industry, the most recent getting the particular African Mango Diet Pill. Are these kinds of tablets well worth that, or even are they the newest way to consider your hard earned money and obtain your desires upwards prior to causing you to be no more healthy before you decide to got all of these? Let us take a look. The facts?
Statistical figures about obesity are quite shocking. Everyone knows that obesity has attained epidemic proportions in the U.S. Surveys show that over 1.7 billion people in the world are overweight. Moreover, there are billions of people who need to lose the extra pounds to stay in the range of normal weight for their height. Fad diets have proven to be disastrous for many dieters. Now is the time to take action. Take a look at the natural weight loss supplements that work and choose a suitable one for you.
Effective Natural Weight Loss Supplements
Bitter Orange: The plant named Citrus aurantium is commonly known as bitter orange. It carries several medicinal properties and the extracts of its flowers and leaves have been a part of traditional Chinese medicines. These days, the plants are grown in California and Florida. Manufacturers of the weight loss supplement claim that 'bitter orange weight loss supplement' works as natural, herbal appetite suppressant. By reducing your appetite, the supplement helps reduce weight. Whatever studies were conducted, showed that the supplement led to increased metabolism and weight loss. Some studies showed that octopamine and synephrine from bitter orange can affect heart health seriously. So people diagnosed with heart diseases should stay away from bitter orange. Overdose can result in life threatening side effects like stroke, blood in stools, diarrhea, chest pain or blurred vision. Many diet pills contain bitter orange, so one should read the labels carefully and follow the instructions strictly.
Irvingia Gabonensis: Irvingia gabonensis or African mango or bush mango is native to the West Africa and Southeast Asia. The tree produces mango like fruits which are being consumed by the local people since hundreds of years. The seeds of these fruits are useful for weight loss. This supplement is one of the latest natural weight loss supplements that work. The seeds of this plant were used as medicine by the local inhabitants. Manufacturers claim that irvingia gabonensis extract helps lower cholesterol levels. It also reduces fat deposits. The extract is obtained from the nuts (seeds) of African mango. The nuts are rich in soluble fiber which helps remove cholesterol from the body. The supplement prevents growth of fat cells. It is believed that the supplement helps stabilize glucose levels and hence, is good for diabetics. More studies are required to prove the benefits for diabetics. Those who want to take this supplement, should stick to a low calorie diet and a good exercise regimen. Following the instructions regarding the dosage is essential, otherwise you may suffer from side effects like flatulence, headaches, sleep problems, etc. Browse through another article 'safe and natural weight loss supplements' on buzzle for more information.
Green Tea: The extract from green tea boosts your rate of metabolism and promotes natural weight loss. Green tea is an important Chinese medicine. In China, green tea has been successfully used to control weight. It is used in some diet pill formulas. The element 'Epigallocatechin Gallate' (EGCG) from green tea makes it a perfect ingredient for natural weight loss supplements for men and women.
Whey Protein: Whey powder is produced from milk and it is the best source of high quality protein. It keeps you energetic and fit. You can add whey protein powder to water or milk. Whey protein keeps you healthy and active. It keeps you satiated for a long time and curbs your food craving. Whey protein thus helps you maintain a good body mass index ratio. Besides, the immunoglobulins present in whey protein help strengthen your immune system. It promotes the production of glutathione, an antioxidant which helps reduce the effects of free radicals on the body.
Ayurvedic Supplements: Trifala, Guggul extract, Guduchi (Tinospora cordifolia), Shilajit, aloe vera, gotu kola, trikatu (black pepper, ginger and pippali or Indian long pepper in correct proportions), barberry, etc. help lower cholesterol and triglyceride levels, and also help improve your digestive health. You may also like to read through some of the best ayurvedic medicines for weight loss that you could adhere to.
While taking weight loss supplements, maintaining a positive and healthy mental approach to food can make a lot of difference. You should also find out the reason behind excessive weight and try to remove the cause. Understanding and analyzing the underlying causes of unhealthy eating habits can help solve the problem of obesity. Good eating habits and regular exercise can help maintain your weight and they can also improve your overall physical and mental health.
A healthy low calorie diet complemented with exercise has to be followed religiously, if you want to see the effects of weight loss supplements. Natural weight loss supplements that work also expect you to follow a balanced diet and perform regular exercises. Kids, pregnant and nursing women should not take these supplements. Those who want to take these supplements need to discontinue them after a month or so, to avoid possible side effects. Consulting a physician regarding the dosage and, possible uses and side effects of a supplement is always safe. You should consult your health care provider before opting for any weight loss supplements.
It is recommended that 2 capsules are taken per day, preferably first thing in the morning with breakfast.
African Mango comes in bottles of 60 capsules, sufficient for one month's use.
?
The Research Behind African Mango
Although African Mango has long played a nutritional and medicinal role amongst the people of west Africa, research into its powers as a weight loss aid did not commence until very recently.
What has been discovered, is that African Mango helps weight loss (20x higher than a placebo group), improves cholesterol levels and balances blood glucose levels. The test group also showed a reduction of 6.3% in body fat over the trialed period.
Click here for more information on African Mango diet pills.
Author: Allan Silva
http://www.articlecity.com/articles/food_and_drink/article_3672.shtml
African Mango Extract
African mango is the latest superfood that is taking the US health and weight loss market by storm.
Researchers have stated that the African mango might possibly be one of the greatest breakthroughs in the health and diet industry in recent years.
Contributes to significant weight loss
Proven to lower cholesterol levels
Reduces blood sugar levels after meals
Stops hunger and cravings
What Is In African Mango?
African mango is derived from the seeds of the Invingia Gabonensis tree which is found in western Africa. Locally, it is known as ?bush mango' or ?wild mango'.
Each capsule contains 600mg of pure African Mango
The African Mango diet is one the hottest and newest trends in weight loss today. African mango is a weight loss supplement that specifically targets belly fat. The supplement helps users burn fat and cleanse their systems thoroughly. It's know to purify the blood and eliminate bad enzymes within the body. It stimulates metabolism accentuation and gets the body moving fast and burning fat regularly. Mango's grown in Africa has distinct qualities and the ingredients are unlike any other mango found on the planet.
It looks like every single few months a brand new wonder weight loss pill hits industry, the most recent getting the particular African Mango Diet Pill. Are these kinds of tablets well worth that, or even are they the newest way to consider your hard earned money and obtain your desires upwards prior to causing you to be no more healthy before you decide to got all of these? Let us take a look. The facts?
Statistical figures about obesity are quite shocking. Everyone knows that obesity has attained epidemic proportions in the U.S. Surveys show that over 1.7 billion people in the world are overweight. Moreover, there are billions of people who need to lose the extra pounds to stay in the range of normal weight for their height. Fad diets have proven to be disastrous for many dieters. Now is the time to take action. Take a look at the natural weight loss supplements that work and choose a suitable one for you.
Effective Natural Weight Loss Supplements
Bitter Orange: The plant named Citrus aurantium is commonly known as bitter orange. It carries several medicinal properties and the extracts of its flowers and leaves have been a part of traditional Chinese medicines. These days, the plants are grown in California and Florida. Manufacturers of the weight loss supplement claim that 'bitter orange weight loss supplement' works as natural, herbal appetite suppressant. By reducing your appetite, the supplement helps reduce weight. Whatever studies were conducted, showed that the supplement led to increased metabolism and weight loss. Some studies showed that octopamine and synephrine from bitter orange can affect heart health seriously. So people diagnosed with heart diseases should stay away from bitter orange. Overdose can result in life threatening side effects like stroke, blood in stools, diarrhea, chest pain or blurred vision. Many diet pills contain bitter orange, so one should read the labels carefully and follow the instructions strictly.
Irvingia Gabonensis: Irvingia gabonensis or African mango or bush mango is native to the West Africa and Southeast Asia. The tree produces mango like fruits which are being consumed by the local people since hundreds of years. The seeds of these fruits are useful for weight loss. This supplement is one of the latest natural weight loss supplements that work. The seeds of this plant were used as medicine by the local inhabitants. Manufacturers claim that irvingia gabonensis extract helps lower cholesterol levels. It also reduces fat deposits. The extract is obtained from the nuts (seeds) of African mango. The nuts are rich in soluble fiber which helps remove cholesterol from the body. The supplement prevents growth of fat cells. It is believed that the supplement helps stabilize glucose levels and hence, is good for diabetics. More studies are required to prove the benefits for diabetics. Those who want to take this supplement, should stick to a low calorie diet and a good exercise regimen. Following the instructions regarding the dosage is essential, otherwise you may suffer from side effects like flatulence, headaches, sleep problems, etc. Browse through another article 'safe and natural weight loss supplements' on buzzle for more information.
Green Tea: The extract from green tea boosts your rate of metabolism and promotes natural weight loss. Green tea is an important Chinese medicine. In China, green tea has been successfully used to control weight. It is used in some diet pill formulas. The element 'Epigallocatechin Gallate' (EGCG) from green tea makes it a perfect ingredient for natural weight loss supplements for men and women.
Whey Protein: Whey powder is produced from milk and it is the best source of high quality protein. It keeps you energetic and fit. You can add whey protein powder to water or milk. Whey protein keeps you healthy and active. It keeps you satiated for a long time and curbs your food craving. Whey protein thus helps you maintain a good body mass index ratio. Besides, the immunoglobulins present in whey protein help strengthen your immune system. It promotes the production of glutathione, an antioxidant which helps reduce the effects of free radicals on the body.
Ayurvedic Supplements: Trifala, Guggul extract, Guduchi (Tinospora cordifolia), Shilajit, aloe vera, gotu kola, trikatu (black pepper, ginger and pippali or Indian long pepper in correct proportions), barberry, etc. help lower cholesterol and triglyceride levels, and also help improve your digestive health. You may also like to read through some of the best ayurvedic medicines for weight loss that you could adhere to.
While taking weight loss supplements, maintaining a positive and healthy mental approach to food can make a lot of difference. You should also find out the reason behind excessive weight and try to remove the cause. Understanding and analyzing the underlying causes of unhealthy eating habits can help solve the problem of obesity. Good eating habits and regular exercise can help maintain your weight and they can also improve your overall physical and mental health.
A healthy low calorie diet complemented with exercise has to be followed religiously, if you want to see the effects of weight loss supplements. Natural weight loss supplements that work also expect you to follow a balanced diet and perform regular exercises. Kids, pregnant and nursing women should not take these supplements. Those who want to take these supplements need to discontinue them after a month or so, to avoid possible side effects. Consulting a physician regarding the dosage and, possible uses and side effects of a supplement is always safe. You should consult your health care provider before opting for any weight loss supplements.
It is recommended that 2 capsules are taken per day, preferably first thing in the morning with breakfast.
African Mango comes in bottles of 60 capsules, sufficient for one month's use.
?
The Research Behind African Mango
Although African Mango has long played a nutritional and medicinal role amongst the people of west Africa, research into its powers as a weight loss aid did not commence until very recently.
What has been discovered, is that African Mango helps weight loss (20x higher than a placebo group), improves cholesterol levels and balances blood glucose levels. The test group also showed a reduction of 6.3% in body fat over the trialed period.
Click here for more information on African Mango diet pills.
Author: Allan Silva
http://www.articlecity.com/articles/food_and_drink/article_3672.shtml
African Mango Extract
Potjie, The Traditional South African Pot Stew
culinary,culinaholic
Potjiekos are a South African stew, traditionally, made in a three-legged cast iron pot. They date back to the time when the Afrikaans people started to migrate from the Cape Region. Known as Voortrekkers, they formed into convoys of wagons of family and friends. The convoy provided support, protection and a community as they ventured into potentially hostile and uncharted territories.
Living off the Land.
As the convoys were constantly on the move, food supplies were always scarce. Vegetables were virtually non-existent and whatever could be foraged off the land was used. Hunting became the best source of obtaining food. Antelope, Guinea fowl, Rabbits, Hares and Wart hogs would be used to provide food for the convoys. Consequently a bush cuisine evolved which had to be simple and easy to prepare with limited resources.
Potjiekos fitted this description well. A stew would be made of the latest hunted animal and vegetables found. The stew could be stored in the pot and reheated at the end of each day on the fire. As the stew was eaten new meat and vegetables would be added and so the process would go. As a focal point the pot over the fire would bring the community together to share food and thoughts of the day just gone and the day ahead.
The pot could also be used to make bread if the convoy had flour and salt.
The meal was hardly a culinary delight but it was practical and hearty in difficult conditions.
Potjie renaissance.
Potjiekos of today would bare little resemblance to those of the early Voortrekkers in terms of ingredients. In fact,today, there are numerous books and recipes of various variations on the theme. There are vegetarian potjiekos, boutique potjiekos with specialised ingredients, alcoholic based potjiekos, curried potjiekos and the list goes on. There are potjie chefs who have secrets recipes and potjiekos competitions and cook offs.
The truth is that anyone can make a potjie and that the ingredients are not that important if the food tastes good. Today potjiekos are a popular social occasion. A chance to meet up with friends, have a few beers and cook on an open fire in the outdoors.
A typical Potjie Recipe
6 pounds Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch piecs
1/2 cup Flour seasoned with salt and pepper
1 litre Beef stock
1 can tomatoes
1Bay leaf
6 Black Peppercorns
1 Bouquet Garni
6 large Leeks, chopped coarsely
2 large Onions, chopped coarsely
6 large Carrots, chopped coarsely
20 Button mushrooms
1 cup Red Wine
1/2 cup Sherry
1/2 cup Cream
2 tablespoons Butter
2 tablespoons Olive Oil
2 tablespoons Crushed garlic
Preparation
Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and saute bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and saute until softened
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.
Author: Maurice Canwell
http://www.articlecity.com/articles/food_and_drink/article_1253.shtml
Potjie, The Traditional South African Pot Stew
Potjiekos are a South African stew, traditionally, made in a three-legged cast iron pot. They date back to the time when the Afrikaans people started to migrate from the Cape Region. Known as Voortrekkers, they formed into convoys of wagons of family and friends. The convoy provided support, protection and a community as they ventured into potentially hostile and uncharted territories.
Living off the Land.
As the convoys were constantly on the move, food supplies were always scarce. Vegetables were virtually non-existent and whatever could be foraged off the land was used. Hunting became the best source of obtaining food. Antelope, Guinea fowl, Rabbits, Hares and Wart hogs would be used to provide food for the convoys. Consequently a bush cuisine evolved which had to be simple and easy to prepare with limited resources.
Potjiekos fitted this description well. A stew would be made of the latest hunted animal and vegetables found. The stew could be stored in the pot and reheated at the end of each day on the fire. As the stew was eaten new meat and vegetables would be added and so the process would go. As a focal point the pot over the fire would bring the community together to share food and thoughts of the day just gone and the day ahead.
The pot could also be used to make bread if the convoy had flour and salt.
The meal was hardly a culinary delight but it was practical and hearty in difficult conditions.
Potjie renaissance.
Potjiekos of today would bare little resemblance to those of the early Voortrekkers in terms of ingredients. In fact,today, there are numerous books and recipes of various variations on the theme. There are vegetarian potjiekos, boutique potjiekos with specialised ingredients, alcoholic based potjiekos, curried potjiekos and the list goes on. There are potjie chefs who have secrets recipes and potjiekos competitions and cook offs.
The truth is that anyone can make a potjie and that the ingredients are not that important if the food tastes good. Today potjiekos are a popular social occasion. A chance to meet up with friends, have a few beers and cook on an open fire in the outdoors.
A typical Potjie Recipe
6 pounds Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch piecs
1/2 cup Flour seasoned with salt and pepper
1 litre Beef stock
1 can tomatoes
1Bay leaf
6 Black Peppercorns
1 Bouquet Garni
6 large Leeks, chopped coarsely
2 large Onions, chopped coarsely
6 large Carrots, chopped coarsely
20 Button mushrooms
1 cup Red Wine
1/2 cup Sherry
1/2 cup Cream
2 tablespoons Butter
2 tablespoons Olive Oil
2 tablespoons Crushed garlic
Preparation
Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and saute bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and saute until softened
Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.
Author: Maurice Canwell
http://www.articlecity.com/articles/food_and_drink/article_1253.shtml
Potjie, The Traditional South African Pot Stew
A History of Chafing Dishes
culinary,culinaholic
Chafing dishes have been around for millennia and are a sort of indoor barbecue set in the form of charcoal-burning braziers and, possibly, the forerunner to the fondue set. Beautifully crafted bronze chafing dishes were found in the ruins of Pompeii, showing they were in during the first century AD. They were highly prized by the Romans at their lavish banquets and later mentioned in historical letters dating to 1520, when the Spanish conquistador, Hernan Cortes, described to Charles V their profuse usage for keeping plates and dishes warm during sumptuous banquets for hundreds of gormandizing noblemen at the height of the Aztec empire. The sixteenth century baroque painter, Diego Velazquez, portrayed a woman preparing a meal of eggs in a chafing dish and Louis XV's kitchens used them to keep the dainty dishes for the epicurean courtiers piping hot. By the seventeenth century this form of cookware was being documented in household inventories in America.
Velasquez's chafing dish appears to be earthenware, but silver chafing dishes used as plate-warmers were mentioned during the reign of Queen Anne, at the end of the seventeenth century. It was George II, around the middle of the eighteenth century, who had the foresight to put handles on the chafing dishes, which must have made life so much easier for the cooks and scullery maids of the time! The Victoria and Albert Museum in London, exhibits a gleaming copper chafing dish with brass fittings dating to circa 1895. Copper is an ideal metal because it is hard-wearing and conducts heat evenly while the brass handles remain cool enough to lift and move around.
In the 1950s the hostess trolley was designed. This was essentially a large chafing dish (or series of dishes) on wheels in a wooden surround to imitate a piece of furniture. It was thought to liberate women from the kitchen, enabling her to prepare food in advance and keep it warm, while she entertained the guests along with her husband. These fell out of fashion relatively quickly as the penchant for formal dining declined along with tastes for food left standing on a hot plate for several hours! With the demise in popularity of the hostess trolley came the revival of the chafing dish, more versatile, space-saving, portable and attractive than the great wooden tiered hearse for plates.
Nowadays a silver chafing dish (or at least, silver plated) is a popular accessory to any dinner table and can cost as little as $15.00 and whether your taste runs to Princess House Fantasia collectibles or traditional silver salver serving trays, there will be a chafing dish out there to match your decor and tastes and make entertaining friends for dinner just that little bit easier for you.
Author: Adam Kelly
http://www.articlecity.com/articles/food_and_drink/article_3679.shtml
A History of Chafing Dishes
Chafing dishes have been around for millennia and are a sort of indoor barbecue set in the form of charcoal-burning braziers and, possibly, the forerunner to the fondue set. Beautifully crafted bronze chafing dishes were found in the ruins of Pompeii, showing they were in during the first century AD. They were highly prized by the Romans at their lavish banquets and later mentioned in historical letters dating to 1520, when the Spanish conquistador, Hernan Cortes, described to Charles V their profuse usage for keeping plates and dishes warm during sumptuous banquets for hundreds of gormandizing noblemen at the height of the Aztec empire. The sixteenth century baroque painter, Diego Velazquez, portrayed a woman preparing a meal of eggs in a chafing dish and Louis XV's kitchens used them to keep the dainty dishes for the epicurean courtiers piping hot. By the seventeenth century this form of cookware was being documented in household inventories in America.
Velasquez's chafing dish appears to be earthenware, but silver chafing dishes used as plate-warmers were mentioned during the reign of Queen Anne, at the end of the seventeenth century. It was George II, around the middle of the eighteenth century, who had the foresight to put handles on the chafing dishes, which must have made life so much easier for the cooks and scullery maids of the time! The Victoria and Albert Museum in London, exhibits a gleaming copper chafing dish with brass fittings dating to circa 1895. Copper is an ideal metal because it is hard-wearing and conducts heat evenly while the brass handles remain cool enough to lift and move around.
In the 1950s the hostess trolley was designed. This was essentially a large chafing dish (or series of dishes) on wheels in a wooden surround to imitate a piece of furniture. It was thought to liberate women from the kitchen, enabling her to prepare food in advance and keep it warm, while she entertained the guests along with her husband. These fell out of fashion relatively quickly as the penchant for formal dining declined along with tastes for food left standing on a hot plate for several hours! With the demise in popularity of the hostess trolley came the revival of the chafing dish, more versatile, space-saving, portable and attractive than the great wooden tiered hearse for plates.
Nowadays a silver chafing dish (or at least, silver plated) is a popular accessory to any dinner table and can cost as little as $15.00 and whether your taste runs to Princess House Fantasia collectibles or traditional silver salver serving trays, there will be a chafing dish out there to match your decor and tastes and make entertaining friends for dinner just that little bit easier for you.
Author: Adam Kelly
http://www.articlecity.com/articles/food_and_drink/article_3679.shtml
A History of Chafing Dishes
Cooking Tip For Onions and Garlic -- Nana
Onions and garlic always add great flavor to most dishes. But let me share with you a cooking technique on preparing them that will greatly enhance the flavor of your meals. Your guests will rave about your cooking.
Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.
When I was younger I would watch my husband's Italian Nana cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.
When the onion was about done Nana would add minced fresh garlic and saute the whole mixture another 4 or 5 minutes. What a wonderful smell that was. Boy was her spaghetti sauce special and this is why I believe her dishes were so delicious.
So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.
So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.
Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.
So if you have the time, and I believe it is definitely worth it, try Nana's tip.
One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.
Again, here is all there is to it:
Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.
Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.
When you think it's done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.
Now add the onions and garlic to you favorite dish.
You are going to love the flavor.
Author: Robin Gai
http://www.articlecity.com/articles/food_and_drink/article_1266.shtml
Cooking Tip For Onions and Garlic -- Nana's Secret to Great Flavor, If You Know How
Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.
When I was younger I would watch my husband's Italian Nana cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.
When the onion was about done Nana would add minced fresh garlic and saute the whole mixture another 4 or 5 minutes. What a wonderful smell that was. Boy was her spaghetti sauce special and this is why I believe her dishes were so delicious.
So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.
So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.
Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.
So if you have the time, and I believe it is definitely worth it, try Nana's tip.
One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.
Again, here is all there is to it:
Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.
Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.
When you think it's done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.
Now add the onions and garlic to you favorite dish.
You are going to love the flavor.
Author: Robin Gai
http://www.articlecity.com/articles/food_and_drink/article_1266.shtml
Cooking Tip For Onions and Garlic -- Nana's Secret to Great Flavor, If You Know How
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