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March 25, 2002 - July 19, 2002
Beware of the BBQ (HealthyLiving)Posted 19 July, 2002 by PAF-News Most of us love BBQ'ed food. It is also fun to have your friends round for a relaxed BBQ dinner. But barbecueing can pose a risk to your health.
According to a study of the The American Institute for Cancer Research, eating grilled/barbecued meat, poultry or seafood exposes us to carcinogens called heterocyclic amines (HCAs). These substances form on foods as they cook on the BBQ or under the high heat of the grill, whether or not char is formed. And when fat drips onto the heat source, it creates flare-ups and smoke that then deposits on the food another group of carcinogens, called polycyclic aromatic hydrocarbons (PAHs).
A simple way to avoid these carcinogens and still enjoy grilled meats is to put them under wraps. Placing poultry, fish, or meats into foil packets before putting them on the BBQ avoids the problem. In addition, the food gets the flavourful aura of grilling, especially if you leave the top loosely sealed, but it won't char the food.
The Food & Wine Show in Milton Keynes 16-18th August 2002 (FoodNews)Posted 15 July, 2002 by PAF-News 16-18 August 2002 in Middleton Hall
thecentre:mk sees the welcome return of its Food Show, which has now been further enhanced with the addition of Wines from around the world. This is the third consecutive year that the event has been organised, and has seen exhibitors from across the UK participating.
Those who have exhibited range from M&S, Warburtons, Tupperware, The Professional Cookware Company, Herbalife, Sainsbury’s to Country Dips, La Petit France, Olive Branch to mention a few.
thecentre:mk is the busiest shopping centre in the UK and is host to Middleton Hall, a unique 20,000 sq. ft undercover area right at the heart of the centre. On average, around 600,000 people visit thecentre:mk in a single week, providing a potential captive audience of nearly 250,000 people over the three-day Food & Wine Show.
Book your space before 1 July 2002 and take advantage of the 10% discount.
To find out more about this show contact:
Clare McCann,
Events Co-ordinator
thecentre:mk Management Suite
24 Silbury Arcade Central
Milton Keynes MK9 3ES
tel: 01908 398120 fax: 01908 604306
Click here to email
Interesting and fun uses of potatoes (FoodArticles)Posted 9 July, 2002 by PAF-News The Incas used to use potatoes for healing:
- Raw slices placed on broken bones to promote healing.
- Carried to prevent rheumatism
- Eaten with other foods to prevent indigestion.
Various folk remedies use potatoes to:
- Treat facial blemishes by washing you face daily with cool potato juice.
- Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.
- Help a toothache by carrying a potato in your pocket.
- Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.
- Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.
Some of the most famous potato dishes we enjoy today were created by mistake Collinet, chef for French King Louis Phillipe (reign 1830-1848) unintentionally created soufflés (or puffed) potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the chef's surprise and the king's delight, the potatoes puffed up like little balloons.
In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone's surprise, Vanderbilt loved his "Saratoga Crunch Chips," and potato chips have been popular ever since.
Source: Potatohelp.com
Tofu - Like it or not, it is full of goodness (HealthyLiving)Posted 9 July, 2002 by PAF-News Many people cringe just by the thought of it, but one who is aiming for a healthy diet should consider tofu objectively. Because it has all the benefits of yogurt, without the lactose, and is as versatile as eggs or flour.
Tofu is a solid form of bean curd.
It is tasteless and a bit formless by itself, but it is considered the chameleon of the health food world.
It can be grilled into a serviceable hamburger alternative, or whipped into a natural cream substitute.
Tofu absorbs the taste of whatever food is cooked together with, so the possibilities are endless.
If you want to experience tofu as painlessly as possible, when you next go to a good Chinese restaurant you could try a stir-fry which contains tofu. When stir-fried with other foods and seasoned well, you may think tofu looks and tastes like a good fried egg. If you like it, you can then try it in another dish.
Benefits of fiber in your diet and where to get it from (HealthyLiving)Posted 5 July, 2002 by PAF-News If you just love baked beans on toast, here is a good excuse to eat them as often as you like, especially if the toast is whole-wheat: fiber.
Fiber is the magic ingredient which helps maintains your digestive system in perfect shape. Healthy digestion contributes to lower weight and increased health, it also means less risk of getting many of our modern diseases such as bowel cancer, diverticular disease and even diabetes.
Fiber is indigestible and does not contain nutriens as such. But fiber is hightly recommended for its ability to move through the digestive tract faster preventing foods from putrefying in the digestive tract which then contributes to many modern diseases.
This means - the food gets digested sooner, and the indigestible bits, including the fiber, are moved out faster.
In addition, fiber is known to absorb water to become lighter, bulkier and easier to move along. This is why it helps prevent constipation. Also, when it absorbs water in the stomach, it gives that feeling of feeling full and therefore lessening the amount of food, which is consumed.
The recommended daily fiber intake is about 35 grams a day. In reality, a normal western diet usually supplies only 12 grams or less. Foods that look fibrous, like celery and lettuce, are not the answer. Fiber comes in some surprising forms.
So, which foods are fiber-rich?
A/ a breakfast or supper of baked beans on toast will give you nearly 10 grams of fiber by itself. Dried beans, peas, lentils and garbanzos are all excellent sources of fiber.
B/ whole-wheat bread has more fiber than white: nearly 3 grams per slice compared with 0.6 gram for white.
Which means that half a cup of baked beans on a slice of whole-wheat toast will supply one third of the fiber needed in a day!
If you don't like baked beans, there are many other foods to choose from:
- Half a cup of All-Bran will contains about 10 grams of fiber.
- One cup of cooked oatmeal contains about 4.
- An apple contains about 4 grams.
- A cup of dried prunes (soked in water) has over 11 grams.
- Just three fresh carrots a day will give you 6 grams of fiber.
- Cabbage and green vegetable salad is also a rich source of fiber.
But keep in mind that it isn't advisable to increase the fiber in your diet in one go. This could make you feel very uncomfortable. It is best to add fiber into your meals gradually, to give your body time to adjust to this new, healthier way of eating.
And don't forget to drink plenty of water throughout the day, so that the fiber you eat can swell to be as light as possible.
Why are sardines so popular? (FoodArticles)Posted 5 July, 2002 by PAF-News Did you know that sardines are some of the most valued fish around the world?
The fact itself is surprising judging by the size of the fish and how many of them there are in the sea, but it's true nonetheless.
Sardines live together in large schools in temperate marine areas. They are known for living in schools numbering in the thousands. mostly in areas like the European, Australian, South African, Californian, and Chilean coasts. Sardines will only grow to about six or eight inches in length.
Why are they so popular?
Sardines are known as a delicacy to many worldwide. Because they are so desired in many parts of the world, sardines are netted thousands of them at a time. They are then cleaned up and shipped worldwide.
Sardines, especially when canned, are an extremely good source of Calcium.
Sardines are also desired as sources of food for other animals. Sardines are fed to dolphins, sharks, and other large fish that are held in captivity.
Sardines are also known as a source of oil extracted from their greasy body and as a ground fertilizer.
The main fact is that sardines are some of the few fish that have so many uses, which explains their high desirebility.
Chocolate Bar Opening in New York (FoodNews)Posted 15 May, 2002 by PAF-News Courtesy of Chocolate Bar
NEW YORK - Workhouse Publicity is proud to announce the Grand Opening of Chocolate Bar at 48 Eighth Avenue between Horatio and Jane Streets to debut Wednesday, May 15th, 2002.
A candy store for grown-ups, Chocolate Bar offers cosmopolitan luxury through old-fashioned collections and unique inspirations. Incorporating style, comfort and classic New York treats, Chocolate Bar features sweets by New York's Jacques Torres, Sweet Bliss, Garrison Confections and Lunch Box along with a signature line of nostalgia-influenced chocolate bars.
The boutique's dazzling menu includes authentic New York Egg Creams, coffee by illy Caffe, fine teas by Serendipitea, 4 kinds of iced and hot chocolates and pastries by the City's best bakers. Decadent confections are available for everything from Corporate gifts to personalized wedding and party favors.
Created, designed and operated by Matt Lewis (Deutsch Advertising) and Alison Nelson (CEO, Four Little Sisters), the official unveiling takes place on Wednesday, May 15th culminates in an exclusive launch event at SPA located at 76 East 13h Street with sponsored provided by illy Caffe of North America, Niebaum-Coppola Estate Winery, Mac Cosmetics, FIJI Natural Artesian Water, Vermeer Dutch Chocolate Cream Liqueur, Atlantic Records and Chocolatier Magazine.
Chocolate Bar web site to launch on May 17th, 2002 please visit www.chocolatebarnyc.com
Asparagus - Choosing, Storage and Cooking Tips (FoodArticles)Posted 21 April, 2002 by PAF-News Buying Asparagus:
Green asparagus is the most common variety compared with the costly, imported white and the newly-developed red varieties. When buying asparagus, make sure they have firm, unblemished stalks with tightly closed tips. Stalk thickness is a matter of preference - thin stalks have a grassy, young taste and the thick - a bit more succulent.
Asparagus are available from March through June, although imported asparagus may be found all year round.
Storage:
To store asparagus - refrigerate, upright, in a container of water. If space is a problem, wrap bottom of stalks in a damp paper towel and seal in a plastic bag in the refrigerator up to four days.
Quantity and Nutrition:
1 pound is about 15 stalks
1 pound, trimmed and peeled equals 3 cups
1 serving is 1/2 pound
Asparagus are rich in vitamin A and C.
1 cup has 35 calories.
Cooking Tips:
When cooking, please note that asparagus stalks have an outer fibrous membrane that should be removed with a vegetable peeler before cooking. Snap off tough ends of stalks before cooking.
Cook in salted boiling water for three to four minutes or steam for five to six minutes.
What are ...Tapas? One aspect of Spanish Cuisine (FoodArticles)Posted 8 April, 2002 by PAF-News Originally, and in some bars today, tapas were served, which were simply a few olives or almonds. In some places a selection of cheeses, sausages, serrano ham were served as tapas, often free to accompany the drink before the main meal.
But nowadays, more restaurants serve tapas which are more or less any hot or cold dish that can be served in small portions, so a meal is made up of lots of smaller dishes.
Tapas are typically displayed along the length of the counter of a bar or café to be ordered in a group, or individually. A selection of tapas is ideal for an interesting informal meal, and they are also great for a any party, buffet, picnic or barbecue.
Most can be made quickly and easily. Many can be made in advance and served at room temperature. Others are partly prepared and then finished at the last minute before serving.
Typical ingredients for tapas include - olives, pickled fish, schrimps, octopus, sausages, ham, mushrooms, peppers, aubergines.
How to make Chocolate Bags (KitchenTips)Posted 25 March, 2002 by PAF-News Article submitted by AC Bouquet
Have you ever looked for an elegant dessert to present at an important party? How often have you searched and searched for a simple, yet expensive looking gift to give to a special friend? Have you ever had to prepare for a wedding, but wondered what you could do to make the wedding stand out above all the rest?
Well, now you can make your own chocolate bags. Gourmet chocolate bags are sold for as much as $30 per bag, empty and plain! Some of the finest chefs offer chocolate bags as a dessert container or fine chocolate gift. Now YOU can put your guests, friends, and co-workers at awe with this simple, yet elegant idea!
Supplies Needed:
* Chocolate Chips
* Glass Bowl
* Stirring Spoon
* Rubber Spatula
* Scissors
* Tape
* Coffee been bag (found at the grocery stores when purchasing beans) with plastic (preferred) or wax paper lining
* Refrigerator or freezer (optional)
Pour your chocolate chips in the glass Bowl. Put the bowl in a microwave and heat for 3 minutes on high, stirring every 20-25 seconds. Heat until chocolate chips have completely melted and the chocolate is smooth.
Take the coffee been bag and cut to desired height - about 4" high. The taller the bag, the more difficult it is to make the chocolate bag.
Once cut, take two pieces of scotch tape and tape the lining to the outside of the coffee bag. This will keep the lining from sliding from the weight of the chocolate, and will help keep the bag open a little.
Next, scoop some chocolate onto the rubber spatula. Take the spatula and coat the inside bottom of the bag with chocolate, taking care to fill in the corners as much as possible. Next, coat all four sides of the bag, all the way to the top. Again, take care to get chocolate in the corners of the bag. This will help the outside of the bag look smooth (no gaps or bubbles) and will let the bag be leak-proof if you choose to fill it with mousse or ice cream which may melt.
Once this first coat is applied, you may either let the bag sit at room temperature for several minutes until it hardens, or put it in the freezer (about 5-10 minutes).
Once hard, take the chocolate bag and apply another coat of chocolate. However, this time, put the bag up to a light. The purpose of this is to see if there is any light coming through the chocolate. If you can see light coming through the chocolate, that area either has no chocolate ( a hole), or is so thin that it may break once you tear the paper off the chocolate. Wherever you see a light spot, coat with chocolate. Also, add a second layer of chocolate to the base of the bag to make it sturdy. When done, let it cool again until hard.
Finally, carefully tear the coffee bag from around the chocolate. Viola! A fine, gourmet chocolate bag!
**If you would like to make the chocolate bag even more impressive, you may melt other varieties of chocolate (white, dark, colored, etc) chips. Add a couple tablespoons of melted shortening to the chocolate to thin the mixture. Then, drizzle the chocolate lightly over the outside of the bag to give it a gourmet drizzle effect.
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