More and more games are being designed exclusively for game download sites each day, just because these sites are the most popular places where online game seekers come for their continuous supply of games. Exciting games are put up on offer, which are guaranteed to excite the player so much that he or she considers a buy.
Studios games a typical example of game download sites. All the games that you can see on websites are famous downloaded games. These games are also available on other game download sites, and on all sites that they have been placed these games have blazed new trails. Here is a list of some of the very highly downloaded games currently that have been sourced from game download sites.
(i) Cake Mania. Cake Mania is a very simple but addictive downloadable game. This game involves the attractive skill of making cakes, of varied shapes, with different toppings and decorations. Customer line up for the cakes, and skill is required to complete orders on time and to gain money. This game has become very popular among children and adults alike. Game download sites has seen more than 150,000 download of this game.
(ii) Q-Beez. Q-Beez is a stacking game for young adults and children. It is similar to Tetris, but here we have colored bricks falling and the player has to align them according to color. Like colored patterns vanish, and the stack goes down. Q-Beez has become extremely well loved due to its simplicity of game play and for the way the character says 'Q-Beez' each time a pattern is completed.
(iii) Gutterball. Every game lover knows Gutterball, which is actually a variation of the classic bowling game. It is good simulation of baseball, and that is what has made it immensely popular. Game download sites has had more than 300,000 downloads of this game, and it is ruling the roost on this particular website right now.
(iv) Daily Mahjongg. This is one game adult players have made popular. Everyone knows the classic Chinese game of Mahjongg. Here it is only made a bit more livelier and with better graphics. However, the puzzle factor remains the same, and Mahjongg still remains a very tough nut to crack for most people.
The list of popular games on these game download sites is actually endless, since more and more games are being added each day. Most games are from leading manufacturers, though there are several new ones in the market too. But, with a game download sites, you can play a game before you can decide to purchase it. So, there is a very less chance that you might make a mistake.
Saturday, October 10, 2009
Sunday, September 13, 2009
The Importance of Wine Reviews
Wine reviews are not like any other reviews, the reader often listens and respects the differences of opinion presented by the critic. This is usually because the person doing the wine reviews has some type of expertise in wine tasting and can distinguish the highest quality wines from the rest. If someone happens to agree with the author of several wine reviews, the wine reviewer will build their reputation and be trusted with future purchases.
Like anyone offering an opinion, there is no guarantee that it will match the opinion of the reader. In some circumstances a person may read wine reviews about a specific brand and based on the review and go ahead and buy a bottle of that wine.
Once the wine is uncorked they may find themselves at odds with the opinion expressed in the wine review. However, buying based on the opinion expressed by one person in wine reviews is going to be a dangerous experience because everyone has slightly different tastes when it comes to drinking wine.
When considering buying a rather expensive bottle of wine, you shouldn't take one person's word as being the absolute truth. Reading wine reviews by several different tasters may provide a better overall picture of what the wine bottle holds. Once you have experienced a positive outcome based on the review by one taster, there is a good chance your taste will be in agreement in the future.
Becoming Wine Expert Is An Acquired Taste
Most people may enjoy the taste of a good wine and can tell the difference between good and bad wines. A few others will have no idea what they are drinking and believe that all the wine reviews are unrealistic expectations furthered by the wineries to sell more wine. The reality is there are more types of wine than just red and white.
Red wines, stored in woof barrels have a heavier flavor while white wine, left out of the wood, usually have a lighter, more drier taste. The types of grapes used, the source of the grapes and the fermentation process can create dozens of varieties of wines. Wine reviews help potential wine drinkers learn about the new blends of wines that mix the juice from different grapes.
While blended wines are just beginning to be mass marketed, the push for most wineries to remain consistent in their production so that the wine in every bottle has a consistent taste, texture and aroma. One of the key aspects found in wine reviews is how well the winery maintains the consistency of their product from year-to-year as well as through annual crop changes.
Try reading a couple of different wine reviews and see if you find a wine reviewer that has similar tastes in wine as you do. Try to follow up on their articles because most wine reviewers keep putting out material on new wines. You may find some interesting kinds of wine you wouldn't have found otherwise.
Like anyone offering an opinion, there is no guarantee that it will match the opinion of the reader. In some circumstances a person may read wine reviews about a specific brand and based on the review and go ahead and buy a bottle of that wine.
Once the wine is uncorked they may find themselves at odds with the opinion expressed in the wine review. However, buying based on the opinion expressed by one person in wine reviews is going to be a dangerous experience because everyone has slightly different tastes when it comes to drinking wine.
When considering buying a rather expensive bottle of wine, you shouldn't take one person's word as being the absolute truth. Reading wine reviews by several different tasters may provide a better overall picture of what the wine bottle holds. Once you have experienced a positive outcome based on the review by one taster, there is a good chance your taste will be in agreement in the future.
Becoming Wine Expert Is An Acquired Taste
Most people may enjoy the taste of a good wine and can tell the difference between good and bad wines. A few others will have no idea what they are drinking and believe that all the wine reviews are unrealistic expectations furthered by the wineries to sell more wine. The reality is there are more types of wine than just red and white.
Red wines, stored in woof barrels have a heavier flavor while white wine, left out of the wood, usually have a lighter, more drier taste. The types of grapes used, the source of the grapes and the fermentation process can create dozens of varieties of wines. Wine reviews help potential wine drinkers learn about the new blends of wines that mix the juice from different grapes.
While blended wines are just beginning to be mass marketed, the push for most wineries to remain consistent in their production so that the wine in every bottle has a consistent taste, texture and aroma. One of the key aspects found in wine reviews is how well the winery maintains the consistency of their product from year-to-year as well as through annual crop changes.
Try reading a couple of different wine reviews and see if you find a wine reviewer that has similar tastes in wine as you do. Try to follow up on their articles because most wine reviewers keep putting out material on new wines. You may find some interesting kinds of wine you wouldn't have found otherwise.
Saturday, September 12, 2009
Varieties Of Home Brewed Beer
There are almost as many classifications of beer as there are people who drink it. O.K. that's something of an exaggeration, but it is a fact that commercial breweries produce an amazing variety of beers with different flavours and textures, to cater for the very varied tastes of the beer drinker.
The home brewer can also produce an almost limitless variety of beers, but they will all generally fall into one of the main categories of beer. These categories are as follows:-
Bitter beer. - This is usually a fairly hoppy beer, with a medium to strong alcohol content. Bitter will come in different colours and flavours, but will always have a slightly bitter finish.
Pale Ale. - Sometimes referred to as "Light Ale". This is a beer that would more normally be drunk as an accompanyment to food. Being a light, not too strong beer, not as hoppy as bitter. It should have a clean refreshing taste.
India Pale Ale. - This is another version of bitter beer. Somewhat stronger and more fully flavoured than Pale Ale. With more hops and malt. It should still retain a clean taste.
Brown Ale. - One of my personal favourites, as it can be very easily personalised to your individual taste. A traditional brown ale can be dark brown to amber in colour, and has a very slight sweetness due to the use of lactose in the brewing process. It is only slightly hoppy, and often mixed with other beers by drinkers in pursuit of an individual taste.
Irish Stout.- This probably needs little description due to the popularity of Guiness. A very dark beer in appearance, very full flavour, and quite bitter. Traditionally it has a thick, creamy head. Something of an acquired taste, those drinkers who have persevered with it tend to be lifelong fans. It is relatively easy for the home brewer to produce a very acceptable stout.
Sweet Stout. - Or Milk Stout is a less bitter version of Irish Stout. Not quite so heavy or dark, with a more foamy head.
Oatmeal Stout. - This stout falls between the two previous stouts. Being not as bitter as an Irish Stout, and not as sweet as a Sweet Stout. It has it's own flavour by the use, as the name suggests, of oats in the brewing process.
Barley wine.- This is a very sweet, heavy beer, with a high alcohol content. Commercial varieties often around the 10% ABV mark. High for a beer. Usually golden in colour, with just a touch of bitterness in the aftertaste. Usually served in small glasses. Not recommended as a session beer. This is quite a difficult beer to get right for the home brewer, but worth the effort.
Lager.- An increasingly popular beer for the home brewer. Again, not easy to reproduce but well worth it when it comes good. Pale in colour, and light bodied, it has just a touch of hoppiness. To brew a good lager it is essential to use a bottom fermenting (lager) yeast.
These are the broad categories, and most home brewers will produce a beer pretty similar to one of them. A common mistake with many home brewers is to get a kit and make whatever beer it makes, and either stick to it and get bored. Or not like it and give up. I can assure you that using the right ingredients and the right recipe you can find not just one beer that suits you, but many. And you won't be bored.
The home brewer can also produce an almost limitless variety of beers, but they will all generally fall into one of the main categories of beer. These categories are as follows:-
Bitter beer. - This is usually a fairly hoppy beer, with a medium to strong alcohol content. Bitter will come in different colours and flavours, but will always have a slightly bitter finish.
Pale Ale. - Sometimes referred to as "Light Ale". This is a beer that would more normally be drunk as an accompanyment to food. Being a light, not too strong beer, not as hoppy as bitter. It should have a clean refreshing taste.
India Pale Ale. - This is another version of bitter beer. Somewhat stronger and more fully flavoured than Pale Ale. With more hops and malt. It should still retain a clean taste.
Brown Ale. - One of my personal favourites, as it can be very easily personalised to your individual taste. A traditional brown ale can be dark brown to amber in colour, and has a very slight sweetness due to the use of lactose in the brewing process. It is only slightly hoppy, and often mixed with other beers by drinkers in pursuit of an individual taste.
Irish Stout.- This probably needs little description due to the popularity of Guiness. A very dark beer in appearance, very full flavour, and quite bitter. Traditionally it has a thick, creamy head. Something of an acquired taste, those drinkers who have persevered with it tend to be lifelong fans. It is relatively easy for the home brewer to produce a very acceptable stout.
Sweet Stout. - Or Milk Stout is a less bitter version of Irish Stout. Not quite so heavy or dark, with a more foamy head.
Oatmeal Stout. - This stout falls between the two previous stouts. Being not as bitter as an Irish Stout, and not as sweet as a Sweet Stout. It has it's own flavour by the use, as the name suggests, of oats in the brewing process.
Barley wine.- This is a very sweet, heavy beer, with a high alcohol content. Commercial varieties often around the 10% ABV mark. High for a beer. Usually golden in colour, with just a touch of bitterness in the aftertaste. Usually served in small glasses. Not recommended as a session beer. This is quite a difficult beer to get right for the home brewer, but worth the effort.
Lager.- An increasingly popular beer for the home brewer. Again, not easy to reproduce but well worth it when it comes good. Pale in colour, and light bodied, it has just a touch of hoppiness. To brew a good lager it is essential to use a bottom fermenting (lager) yeast.
These are the broad categories, and most home brewers will produce a beer pretty similar to one of them. A common mistake with many home brewers is to get a kit and make whatever beer it makes, and either stick to it and get bored. Or not like it and give up. I can assure you that using the right ingredients and the right recipe you can find not just one beer that suits you, but many. And you won't be bored.
Monday, September 7, 2009
The Best Way to Barbecue Fish
When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book; more importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?
The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.
Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.
Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don't over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.
Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.
So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those 'how long is a piece of string' question - it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.
Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.
A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.
Recipe of the Day - Barbecue Snapper with Chutney and Parsley
Serve
1. 2 People
Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping
Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.
2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.
3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.
4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.
5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.
6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.
The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.
Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.
Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don't over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.
Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.
So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those 'how long is a piece of string' question - it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.
Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.
A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.
Recipe of the Day - Barbecue Snapper with Chutney and Parsley
Serve
1. 2 People
Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping
Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.
2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.
3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.
4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.
5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.
6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.
Friday, September 4, 2009
Swedish Christmas Cookies: A Recipe To Make Pepparkakor
Christmas is a special time in Scandinavia and Sweden in particular. Tradition and Heritage are extremely important to Swedish culture and there are many traditions which are widely upheld.
In most traditional Swedish homes, the smell of home baked foods and desserts fill the air at Christmas time. The Swedes really love to cook and for many, the holiday season and the Christmas Eve celebration is the highlight of their year.
One recipe, which is very popular in Sweden, is for a cookie called the Pepparkakor.
Pepparkakor, literally translated, means "pepper cookies" but I've yet to see a recipe that included any pepper. They are similar to the American gingersnap cookie but they are generally thinner, crisper and smoother in texture.
Many refer to this cookie as a "ginger thin" and they are commonly called "gingernuts" in the United Kingdom.
Besides their great taste, pepparkakor cookies are used as Christmas decorations as well. They are frequently shaped like little men or women, pigs, hearts or goats. If left round, they are decorated with frosting to give them more character.
Using a drinking straw, you can create a small hole in the pepparkakor cookie prior to baking. After the cookie has cooled, tie the cookie to the Christmas tree with a beautiful white or red colored ribbon.
Swedish Christmas Cookies or Pepparkakor
Makes 2-3 dozen cookies (depending on shape/size)
Ingredients:
1/4 cup molasses
3/4 cup white sugar
3/4 cup packed brown sugar
8 ounces butter
2/3 cup water
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 egg
1 tablespoon light (or dark) corn syrup
3 1/2 cups all-purpose flour
2 teaspoons baking soda
Preparation:
The dough should be well-chilled before baking. You can either start a day early and chill overnight, or start preparing 1-2 hours before the cookies will be needed.
In a heavy pot, combine the molasses, sugars, spices and water. Turn the heat up and bring the mixture to a boil while stirring frequently.
Add the butter to the mixture (in pads or chunks) and remove the pot from the heat. Continue stirring the mixture until the butter has melted and the mixture is uniform in consistency. Pour the hot mixture into a large mixing bowl.
In another bowl, combine the flour, corn syrup, egg and baking soda and whisk until well-blended. Combine with the hot mixture and stir until the dough has formed.
Place the dough on a lightly floured board and knead for 1-2 minutes. Wrap the dough in waxed paper and chill until the dough is firm (1-2 hours or overnight).
On a lightly floured board, roll the dough out to about 1/8 inch in thickness (the thinner, the crisper) and either cut into shapes or make round cookies about 2 inches in diameter. Put the cookies on a lightly greased cookie sheet.
Preheat the oven to 375 degrees F and bake for 8-10 minutes until they are golden brown.
Remove the cookie sheet from the oven and place them on a wire rack to cool.
About the only thing left to do is to enjoy these fabulous Swedish Christmas cookies with the ones you love... Enjoy!
In most traditional Swedish homes, the smell of home baked foods and desserts fill the air at Christmas time. The Swedes really love to cook and for many, the holiday season and the Christmas Eve celebration is the highlight of their year.
One recipe, which is very popular in Sweden, is for a cookie called the Pepparkakor.
Pepparkakor, literally translated, means "pepper cookies" but I've yet to see a recipe that included any pepper. They are similar to the American gingersnap cookie but they are generally thinner, crisper and smoother in texture.
Many refer to this cookie as a "ginger thin" and they are commonly called "gingernuts" in the United Kingdom.
Besides their great taste, pepparkakor cookies are used as Christmas decorations as well. They are frequently shaped like little men or women, pigs, hearts or goats. If left round, they are decorated with frosting to give them more character.
Using a drinking straw, you can create a small hole in the pepparkakor cookie prior to baking. After the cookie has cooled, tie the cookie to the Christmas tree with a beautiful white or red colored ribbon.
Swedish Christmas Cookies or Pepparkakor
Makes 2-3 dozen cookies (depending on shape/size)
Ingredients:
1/4 cup molasses
3/4 cup white sugar
3/4 cup packed brown sugar
8 ounces butter
2/3 cup water
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 egg
1 tablespoon light (or dark) corn syrup
3 1/2 cups all-purpose flour
2 teaspoons baking soda
Preparation:
The dough should be well-chilled before baking. You can either start a day early and chill overnight, or start preparing 1-2 hours before the cookies will be needed.
In a heavy pot, combine the molasses, sugars, spices and water. Turn the heat up and bring the mixture to a boil while stirring frequently.
Add the butter to the mixture (in pads or chunks) and remove the pot from the heat. Continue stirring the mixture until the butter has melted and the mixture is uniform in consistency. Pour the hot mixture into a large mixing bowl.
In another bowl, combine the flour, corn syrup, egg and baking soda and whisk until well-blended. Combine with the hot mixture and stir until the dough has formed.
Place the dough on a lightly floured board and knead for 1-2 minutes. Wrap the dough in waxed paper and chill until the dough is firm (1-2 hours or overnight).
On a lightly floured board, roll the dough out to about 1/8 inch in thickness (the thinner, the crisper) and either cut into shapes or make round cookies about 2 inches in diameter. Put the cookies on a lightly greased cookie sheet.
Preheat the oven to 375 degrees F and bake for 8-10 minutes until they are golden brown.
Remove the cookie sheet from the oven and place them on a wire rack to cool.
About the only thing left to do is to enjoy these fabulous Swedish Christmas cookies with the ones you love... Enjoy!
Tuesday, September 1, 2009
How to Select the Best Espresso Machine
First of all, what is this beverage called espresso? The word espresso itself is derived
from the Italian word meaning express. This is because espresso is ordered by and delivered quickly to the customer. A good espresso must taste sweet with a strong aroma whose flavor is like freshly ground coffee.
The wonders of science have made it possible for people to make their own espresso using
espresso machines at home - instead of having to visit commercial coffee houses for it.
Before, coffee houses employed professional baristas to brew each and every cup of coffee for their customers. Now, people can just buy an espresso machine to enjoy their own coffee at their convenience.
How does one select the best espresso machine for their purposes? Ideally, consumers should test-run each espresso machine and judge every one based on taste, build-quality, features, and ease of use.
However, since this is not practical, consumers can rely on testimonials from their friends or turn to the reviews published by reputable coffee afficionado magazines. They can also go around the stores and window-shop, asking pertinent questions from the salespeople in order to make the best buy.
How does an espresso machine work? An espresso machine shoots out water that is 90 degrees Centigrade hot (or at a temperature equal to 195 degrees Fahrenheit) using 9 bar of pressure into a puck of freshly ground coffee. The oils in the finely ground coffee are
thus extracted and emulsified to create a rich, nearly syrupy liquid.
Ideally, a machine can churn out a double shot of espresso within 20 to 25 seconds from when its pump is initially switched on.
The amount of time necessary can be adjusted by putting in coffee that is either of a finer or coarser blend. Or you can change the
tamping pressure.
Certain espresso machines are combination machines that rely on a steam wand to create
milk-based espresso beverages like the latte and cappucino. The machine steams and froths
milk to produce these drinks.
The different kinds of espresso machines are called the pump-driven espresso machine, piston-driven espresso machine, steam espresso machine, stovetop espresso machine, automatic espresso maker and lastly the super automatic espresso maker.
The key to good espresso is using an excellent espresso blend. Coffees must be specially blended to produce the smoothness, aromatics and sweetness inherent in good espresso. However, the blend should be freshly ground and brewed within four days from roasting.
Another element of good espresso making is that the espresso must be roasted light so that its sugars and aroma will not be lost. Darkly-roasted espresso produces a bitter liquid that tastes like charcoal.
You must filter water used for brewing since if the water tastes weird it can affect the final outcome of brewing.
Make sure that the espresso machine you choose can maintain water temperature between 92 to 96 degrees Centigrade to assure a consistent espresso.
Many machines are made to be as easy to clean up as a standard coffee machine.
So there's no reason to feel intimidated about buying your own espresso machine. Clearly, the benefits do outweigh the difficulties.
from the Italian word meaning express. This is because espresso is ordered by and delivered quickly to the customer. A good espresso must taste sweet with a strong aroma whose flavor is like freshly ground coffee.
The wonders of science have made it possible for people to make their own espresso using
espresso machines at home - instead of having to visit commercial coffee houses for it.
Before, coffee houses employed professional baristas to brew each and every cup of coffee for their customers. Now, people can just buy an espresso machine to enjoy their own coffee at their convenience.
How does one select the best espresso machine for their purposes? Ideally, consumers should test-run each espresso machine and judge every one based on taste, build-quality, features, and ease of use.
However, since this is not practical, consumers can rely on testimonials from their friends or turn to the reviews published by reputable coffee afficionado magazines. They can also go around the stores and window-shop, asking pertinent questions from the salespeople in order to make the best buy.
How does an espresso machine work? An espresso machine shoots out water that is 90 degrees Centigrade hot (or at a temperature equal to 195 degrees Fahrenheit) using 9 bar of pressure into a puck of freshly ground coffee. The oils in the finely ground coffee are
thus extracted and emulsified to create a rich, nearly syrupy liquid.
Ideally, a machine can churn out a double shot of espresso within 20 to 25 seconds from when its pump is initially switched on.
The amount of time necessary can be adjusted by putting in coffee that is either of a finer or coarser blend. Or you can change the
tamping pressure.
Certain espresso machines are combination machines that rely on a steam wand to create
milk-based espresso beverages like the latte and cappucino. The machine steams and froths
milk to produce these drinks.
The different kinds of espresso machines are called the pump-driven espresso machine, piston-driven espresso machine, steam espresso machine, stovetop espresso machine, automatic espresso maker and lastly the super automatic espresso maker.
The key to good espresso is using an excellent espresso blend. Coffees must be specially blended to produce the smoothness, aromatics and sweetness inherent in good espresso. However, the blend should be freshly ground and brewed within four days from roasting.
Another element of good espresso making is that the espresso must be roasted light so that its sugars and aroma will not be lost. Darkly-roasted espresso produces a bitter liquid that tastes like charcoal.
You must filter water used for brewing since if the water tastes weird it can affect the final outcome of brewing.
Make sure that the espresso machine you choose can maintain water temperature between 92 to 96 degrees Centigrade to assure a consistent espresso.
Many machines are made to be as easy to clean up as a standard coffee machine.
So there's no reason to feel intimidated about buying your own espresso machine. Clearly, the benefits do outweigh the difficulties.
Get The Best Espresso Machine Available For 'That' Balanced Brew
Espresso machines are perhaps the most popular kitchen appliances available today. Who doesn't like a creamy, cafe style espresso early in the morning? It certainly beats the regular cup of coffee! So, how exactly did espresso machines become so popular?
In 1901, an Italian manufacturing company creating the very first espresso machine. The inventor was doing nothing more then trying to increase production, by speeding up the time employees took for their work breaks. The first units were sold to the public in 1905. In later years, manufacturers added a piston pump, which forcibly sent water into the tube and combined with the coffee everyone loves.
During the Second World War, production of the espresso machine was slow, but increased shortly there after the end of the war. In 1946, the first commercial unit was produced. In the years since, many manufacturers have developed new and improved machines carrying so many different time saving features and fabulous colors.
What to Look For in the Perfect Espresso Machine
If you want to buy the best Espresso machines to suit your coffee needs, there are a few factors you need to keep in mind. These include:
Is it easy to use?
Before buying any machine, the first thing you will want to look at is how easy the machine is to use. You do not want to have to spend fifteen to twenty minutes trying to understand how to get it to work, you want your espresso, and you want it now. What is great is that now days, you can find many different features that help you time and hassles. You will want to do your homework of course, to find out which machine is best for you.
Does it have a milk-frothing rod or wand?
A frothing rod, if attached to the machine, will work to give you frothier milk in your espresso. If you have a wand, it helps you save time and froths milk faster and easier than the rod.
Features
It is important to do your homework, shop, and compare before buying a machine. With the various features offered on different espresso machines, you will want to make sure you buy the one that works well with you and your needs. For example, some machines will have features that make the filter and water tank much easier to clean than others. Some machines will also come with a filter that works to trap in more heat. We all know that temperature affects the overall taste and texture of the espresso.
Of course, one thing you should keep in mind is that as a machine has more features, is easier to use, and more convenient, the more it will cost you. Therefore, it is important that you know how much you can and are willing to spend before you run off buying an espresso machine.
To wrap it up, it can be difficult and tricky to find the perfect espresso machine, thanks to all the features and manufacturers. However, if you make sure that you do your homework and purchase a machine that comes with easy maintenance, you will find yourself enjoying espresso any time you want it.
Make sure you keep your machine clean on a regular basis. If lime scale is allowed to build, it could create a health hazard and even damage the machine. If you need tips on cleaning the machine, there are plenty of resources available to you on the internet.
Summary:
Espresso machines are the fastest selling kitchen appliances in the market today.
A good machine with some unique features can make all the difference to your coffee. But with so many styles and models available in the market, buying the one that suits your needs becomes difficult.
In 1901, an Italian manufacturing company creating the very first espresso machine. The inventor was doing nothing more then trying to increase production, by speeding up the time employees took for their work breaks. The first units were sold to the public in 1905. In later years, manufacturers added a piston pump, which forcibly sent water into the tube and combined with the coffee everyone loves.
During the Second World War, production of the espresso machine was slow, but increased shortly there after the end of the war. In 1946, the first commercial unit was produced. In the years since, many manufacturers have developed new and improved machines carrying so many different time saving features and fabulous colors.
What to Look For in the Perfect Espresso Machine
If you want to buy the best Espresso machines to suit your coffee needs, there are a few factors you need to keep in mind. These include:
Is it easy to use?
Before buying any machine, the first thing you will want to look at is how easy the machine is to use. You do not want to have to spend fifteen to twenty minutes trying to understand how to get it to work, you want your espresso, and you want it now. What is great is that now days, you can find many different features that help you time and hassles. You will want to do your homework of course, to find out which machine is best for you.
Does it have a milk-frothing rod or wand?
A frothing rod, if attached to the machine, will work to give you frothier milk in your espresso. If you have a wand, it helps you save time and froths milk faster and easier than the rod.
Features
It is important to do your homework, shop, and compare before buying a machine. With the various features offered on different espresso machines, you will want to make sure you buy the one that works well with you and your needs. For example, some machines will have features that make the filter and water tank much easier to clean than others. Some machines will also come with a filter that works to trap in more heat. We all know that temperature affects the overall taste and texture of the espresso.
Of course, one thing you should keep in mind is that as a machine has more features, is easier to use, and more convenient, the more it will cost you. Therefore, it is important that you know how much you can and are willing to spend before you run off buying an espresso machine.
To wrap it up, it can be difficult and tricky to find the perfect espresso machine, thanks to all the features and manufacturers. However, if you make sure that you do your homework and purchase a machine that comes with easy maintenance, you will find yourself enjoying espresso any time you want it.
Make sure you keep your machine clean on a regular basis. If lime scale is allowed to build, it could create a health hazard and even damage the machine. If you need tips on cleaning the machine, there are plenty of resources available to you on the internet.
Summary:
Espresso machines are the fastest selling kitchen appliances in the market today.
A good machine with some unique features can make all the difference to your coffee. But with so many styles and models available in the market, buying the one that suits your needs becomes difficult.
Monday, August 10, 2009
Incredibly Beautiful Icing Roses; Easier Than You May Think
That's good because by piping your own perfect roses, you can choose your icing (can't have ready-made buttercream icing roses shipped to us!), you'll save money, and you'll have a great sense of satisfaction.
If you are struggling with your icing roses, keep in mind that this skill does take patience and some sound, cake decorating advice.
If you're feeling daunted, remember that learning how to pipe beautiful icing roses will be so worth the effort!
Consider how many cakes you see with roses. The rose's classic beauty and long time symbolism of love probably have much to do with the fact that icing roses adorn more wedding cakes, anniversary cakes, Valentine's Day cakes, and birthday cakes than any other flower.
The icing rose doesn't have to be difficult to create. Those who give up often just haven't found the right technique.
If you're like me, then you know how confusing a noisy, crowded, cake decorating class can be. By the time you arrive back home, it's easy to forget all that was packed into that small timeframe.
A class that includes a step-by-step video, something like the one linked below, would be helpful.
The icing rose is one of the few piped icing flowers that is not made on waxed paper that has been placed on the flower nail.
This is because when the icing rose is completed, it must be transferred directly onto the cake. So instead, you begin your rose with a base of icing on the flower nail. Getting the base just right can be tricky, but this is very important.
To create the base, use a parchment bag and number 12 tip. Hold the tip slightly off the surface of the nail and squeeze.
As you allow the icing to mount up, you slowly draw upward, squeezing until you have a little cone. Then you pipe your petals around the cone (as shown in the video).
Color is another important element to icing roses. Of course, the color of the roses should match the cake, but they should also be a color or shade that will allow them to be noticed. Don't let your icing roses be wall flowers!
Even a cake with a monochromatic color scheme can have roses (and other decorations) that while the same color, are a lighter or darker shade, so they are noticeable.
What about a white on white wedding cake? Highlight the roses with some iridescent coloring dust for a sparkle or a pretty pearl finish.
Most icing roses are pink, yellow, peach, red or white. Chocolate can be used to help achieve the brown and black, making it dark enough that you don't need much food coloring.
Here's a tip to help achieve red roses without the bitterness: use maraschino cherry liquid or grenadine (pomegranate juice).
After you've created your icing rose, you can bring them to life by shading with coloring dust and piping pretty green leaves.
Here are a couple more icing rose tips. For the best tasting and most beautiful icing roses, use buttercream when possible and flavor your buttercream to match your cake. Since buttercream is vulnerable to heat and humidity, keep your decorated cake in a cool and dry place until ready to serve.
If you are struggling with your icing roses, keep in mind that this skill does take patience and some sound, cake decorating advice.
If you're feeling daunted, remember that learning how to pipe beautiful icing roses will be so worth the effort!
Consider how many cakes you see with roses. The rose's classic beauty and long time symbolism of love probably have much to do with the fact that icing roses adorn more wedding cakes, anniversary cakes, Valentine's Day cakes, and birthday cakes than any other flower.
The icing rose doesn't have to be difficult to create. Those who give up often just haven't found the right technique.
If you're like me, then you know how confusing a noisy, crowded, cake decorating class can be. By the time you arrive back home, it's easy to forget all that was packed into that small timeframe.
A class that includes a step-by-step video, something like the one linked below, would be helpful.
The icing rose is one of the few piped icing flowers that is not made on waxed paper that has been placed on the flower nail.
This is because when the icing rose is completed, it must be transferred directly onto the cake. So instead, you begin your rose with a base of icing on the flower nail. Getting the base just right can be tricky, but this is very important.
To create the base, use a parchment bag and number 12 tip. Hold the tip slightly off the surface of the nail and squeeze.
As you allow the icing to mount up, you slowly draw upward, squeezing until you have a little cone. Then you pipe your petals around the cone (as shown in the video).
Color is another important element to icing roses. Of course, the color of the roses should match the cake, but they should also be a color or shade that will allow them to be noticed. Don't let your icing roses be wall flowers!
Even a cake with a monochromatic color scheme can have roses (and other decorations) that while the same color, are a lighter or darker shade, so they are noticeable.
What about a white on white wedding cake? Highlight the roses with some iridescent coloring dust for a sparkle or a pretty pearl finish.
Most icing roses are pink, yellow, peach, red or white. Chocolate can be used to help achieve the brown and black, making it dark enough that you don't need much food coloring.
Here's a tip to help achieve red roses without the bitterness: use maraschino cherry liquid or grenadine (pomegranate juice).
After you've created your icing rose, you can bring them to life by shading with coloring dust and piping pretty green leaves.
Here are a couple more icing rose tips. For the best tasting and most beautiful icing roses, use buttercream when possible and flavor your buttercream to match your cake. Since buttercream is vulnerable to heat and humidity, keep your decorated cake in a cool and dry place until ready to serve.
Thursday, August 6, 2009
Gourmets Get Ready for Induction Cooking
Get ready, a cooking revolution is at the kitchen door. What the cell phone did for the telecommunication industry, induction cooking is now doing for the food industry. While the technology has been around for decades, in recent years it has been greatly improved upon, already taking hold in Europe and Japan. There can be no doubt that magnetic induction promises to be the most attractive cooking option on the market. In this article we will discuss how induction cooking works, how it differs from electric and gas stovetops, and explain the advantages and disadvantages of the new technology.
Up until now, there have been two basic methods of cooking food. Both methods follow the same basic principles. In the chemical method, a combustible material-such as wood, coal, or gas-is burned to generate heat; while the electrical method accomplishes the same thing by running a current through a coil, or more recently, a halogen-filled bulb. (A third, oven-only option for generating heat needed for cooking is microwaving, which generates the heat within the food itself.) Magnetic induction is a completely different technology.
A crash course in basic physics explains how it works. When a conductor is placed in the presence of a changing magnetic field, electricity is produced in the conductor. The result is an electromagnet. In induction cooking, an electromagnet is placed under the cooking surface. When turned on, an alternating current runs through the electromagnet, producing a magnetic field. A large metal object on the surface will pick up the current and generate heat. Voila! Now we're cooking!
The biggest difference between induction cooking and its counterparts is where the heat is generated. Gas and electric stovetops produce heat on a burner. The heat is then transferred, more or less efficiently, to a cooking vessel and its contents. In contrast, induction cook tops generate heat in the vessel itself, while the burner stays cool. Since there is no transfer of heat from burner to pan, there is virtually no wasted heat. Studies have shown that induction cooking may be up to 90% energy efficient, compared to electric and gas cooking, which are 47% and 40% energy efficient respectively. In addition to efficiency, induction cooking is the superior choice when it comes to safety issues. Because the cooking surface stays cool (i.e. room temperature) there are no more burned hands or hot pads and there is no open flame sending potentially dangerous fumes into the air. Best of all, with the heat focused in the right place, the kitchen--and the chef--stays cool and comfortable.
But the real luxury of induction cooking-the things that sets it apart as the Porsche of cook tops-is the precision and control it gives the chef. By varying the strength of the magnetic field, the heat generated in the pot responds instantly. This means water boils in half the amount of time it takes electric and gas stoves. Low temperatures work as well as high ones-meaning you can toss out your double boiler! One experiment showed chocolate chips melting at such a low temperature they held their shape until spread with a spoon. Induction warmers are great for caterers as well, since they hold low temperatures and keep food warm better than any of the alternatives.
Unfortunately there are a couple big disadvantages to induction stoves. For the pan to conduct energy it must be magnetic-that is, it must contain iron. Therefore, cast-iron and steel pots and pans are necessary. Test your cookware by passing a magnet across the pan. If the magnet sticks, the pan will work. Some cookware, made with layers of aluminum and copper for distribution, will still work beautifully on an induction cook top, as long as the surface of the pan is steel.
The second disadvantage is unavailability. For some reason, induction cooking has been slower to take off in America than it has across the Atlantic. Therefore, it's still hard to find, and models are more expensive. (Prices start well above a thousand dollars.) However, as the market increases, look for prices to steadily fall. If you can't wait, there are several websites where you can order an induction cook top and have it delivered to your home. Installation is relatively easy.
After using an induction cook top, it's easy to imagine the day when we will look back on electric or gas ranges with the same astonishment and nostalgia as we do grandma's old wood stove.
Up until now, there have been two basic methods of cooking food. Both methods follow the same basic principles. In the chemical method, a combustible material-such as wood, coal, or gas-is burned to generate heat; while the electrical method accomplishes the same thing by running a current through a coil, or more recently, a halogen-filled bulb. (A third, oven-only option for generating heat needed for cooking is microwaving, which generates the heat within the food itself.) Magnetic induction is a completely different technology.
A crash course in basic physics explains how it works. When a conductor is placed in the presence of a changing magnetic field, electricity is produced in the conductor. The result is an electromagnet. In induction cooking, an electromagnet is placed under the cooking surface. When turned on, an alternating current runs through the electromagnet, producing a magnetic field. A large metal object on the surface will pick up the current and generate heat. Voila! Now we're cooking!
The biggest difference between induction cooking and its counterparts is where the heat is generated. Gas and electric stovetops produce heat on a burner. The heat is then transferred, more or less efficiently, to a cooking vessel and its contents. In contrast, induction cook tops generate heat in the vessel itself, while the burner stays cool. Since there is no transfer of heat from burner to pan, there is virtually no wasted heat. Studies have shown that induction cooking may be up to 90% energy efficient, compared to electric and gas cooking, which are 47% and 40% energy efficient respectively. In addition to efficiency, induction cooking is the superior choice when it comes to safety issues. Because the cooking surface stays cool (i.e. room temperature) there are no more burned hands or hot pads and there is no open flame sending potentially dangerous fumes into the air. Best of all, with the heat focused in the right place, the kitchen--and the chef--stays cool and comfortable.
But the real luxury of induction cooking-the things that sets it apart as the Porsche of cook tops-is the precision and control it gives the chef. By varying the strength of the magnetic field, the heat generated in the pot responds instantly. This means water boils in half the amount of time it takes electric and gas stoves. Low temperatures work as well as high ones-meaning you can toss out your double boiler! One experiment showed chocolate chips melting at such a low temperature they held their shape until spread with a spoon. Induction warmers are great for caterers as well, since they hold low temperatures and keep food warm better than any of the alternatives.
Unfortunately there are a couple big disadvantages to induction stoves. For the pan to conduct energy it must be magnetic-that is, it must contain iron. Therefore, cast-iron and steel pots and pans are necessary. Test your cookware by passing a magnet across the pan. If the magnet sticks, the pan will work. Some cookware, made with layers of aluminum and copper for distribution, will still work beautifully on an induction cook top, as long as the surface of the pan is steel.
The second disadvantage is unavailability. For some reason, induction cooking has been slower to take off in America than it has across the Atlantic. Therefore, it's still hard to find, and models are more expensive. (Prices start well above a thousand dollars.) However, as the market increases, look for prices to steadily fall. If you can't wait, there are several websites where you can order an induction cook top and have it delivered to your home. Installation is relatively easy.
After using an induction cook top, it's easy to imagine the day when we will look back on electric or gas ranges with the same astonishment and nostalgia as we do grandma's old wood stove.
Monday, August 3, 2009
Chocolate: Heavenly Taste In Many Forms
Chocolate comes from the cocoa plant. For hundreds of years, different cultures have used chocolate for flavoring. In addition to being a favorite food, chocolate has been used throughout history for medical purposes. While the many varieties of chocolate delacacies have continued to change throughout time, the demand for it continues to grow.
Valentine's Day is one of the biggest seasons for chocolate sales, but the industry sees a very steady increase in sales all year long. If you love chocolate as much as I do, then you really need to sample the different types offered. You will find a delicious selection of chocolates that melt in your mouth. You can sample truffles, brownies, cakes, and more. If you feel like you are addicted to chocolate, it could be due to the fact that it is known to contain antioxidants and mood enhancers.
Chocolate can be found in different versions with the most popular being milk chocolate, semi sweet chocolate, and dark chocolate. It is a personal preference when it comes to the type you enjoy the most. You can find a variety of delicious truffles in colorful wrappers. Some of them even come with a delicious flavor in the middle to enjoy.
Brownies are a favorite for many people with part of the appeal being that you can get them in a variety of flavors. You can add nuts, caramel, and any other combination of items you enjoy to make the perfect brownie to satisfy your cravings. Since most everyone enjoys, chocolate, sending a gift basket of an assortment of items is always a hit. It can be fun to receive such a unique gift, especially if the sender knows what your favorite chocolate items are and includes them.
Chocolate is found in so many forms, that thousands of pounds of it are consumed by people all over the world. Most chocolate is quite inexpensive, but the volume of it sold has made it a billion dollar industry. Chocolate continues to be available in a variety of forms. It can be consumed in a solid or liquid form, giving people so many options that everyone is able to find chocolate concoctions that satisfy their obsession with chocolate. Chocolate factories are fascinating places to take a tour of. You can spend your time seeing the process from beginning to end. You can also see the care that is taken with the various ingredients to give the final chocolate products the very best tastes possible.
Valentine's Day is one of the biggest seasons for chocolate sales, but the industry sees a very steady increase in sales all year long. If you love chocolate as much as I do, then you really need to sample the different types offered. You will find a delicious selection of chocolates that melt in your mouth. You can sample truffles, brownies, cakes, and more. If you feel like you are addicted to chocolate, it could be due to the fact that it is known to contain antioxidants and mood enhancers.
Chocolate can be found in different versions with the most popular being milk chocolate, semi sweet chocolate, and dark chocolate. It is a personal preference when it comes to the type you enjoy the most. You can find a variety of delicious truffles in colorful wrappers. Some of them even come with a delicious flavor in the middle to enjoy.
Brownies are a favorite for many people with part of the appeal being that you can get them in a variety of flavors. You can add nuts, caramel, and any other combination of items you enjoy to make the perfect brownie to satisfy your cravings. Since most everyone enjoys, chocolate, sending a gift basket of an assortment of items is always a hit. It can be fun to receive such a unique gift, especially if the sender knows what your favorite chocolate items are and includes them.
Chocolate is found in so many forms, that thousands of pounds of it are consumed by people all over the world. Most chocolate is quite inexpensive, but the volume of it sold has made it a billion dollar industry. Chocolate continues to be available in a variety of forms. It can be consumed in a solid or liquid form, giving people so many options that everyone is able to find chocolate concoctions that satisfy their obsession with chocolate. Chocolate factories are fascinating places to take a tour of. You can spend your time seeing the process from beginning to end. You can also see the care that is taken with the various ingredients to give the final chocolate products the very best tastes possible.
Saturday, August 1, 2009
I Love French Wine and Food - A Maconnais (Burgundy) Chardonnay
If you are looking for fine French wine and food, consider the Maconnais area of the Burgundy region in eastern France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Chardonnay.
Among France's eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The reviewed wine hails from the Maconnais area of southern Burgundy. This area is devoted to white wine, (about 90%), almost exclusively Chardonnay. While this area produces three times as much white wine as the other areas of Burgundy, is not very well known.
If you are visiting the Maconnais area, and you really should, make sure to stop by the village of Cluny and its medieval abbey, once the largest church in all Europe. Today the site lies in ruins, as it has been since the French Revolution, but what ruins. The site contains a horse-breeding center founded by Napoleon using stone from the abbey. You'll also want to see the Musee Ochier, a Romanesque lapidary museum. Don't forget to tour the town of Autun once called Augustodonum, city of Augustus. The original name refers to Augustus Caesar who modestly described it as "the sister and rival of Rome itself." Avoid disappointment, don't expect Rome II. But do visit Autun's Portes (Archways) and the Theatre Romain, once the largest arena in Gaul (Roman France) with room for 15,000 spectators. Every August (could that be a coincidence?) traditionally costumed locals put on a period piece. Talking about Napoleon, he and his brother studied at the local military academy, where at age nine the future Emperor first learnt French.
Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Pate en Croute de Grenouilles au Bleu de Bresse (Frog and Bresse Blue-Cheese Pie). For your second course savor Poulet de Bresse à la Creme-Trompettes de la Mort (Free-Range Bresse Chicken in Creamy Sauce with Horns of Plenty Mushrooms). Read more about Bresse chickens in our article I Love French Wine and Food - A Red Beaujolais. And as dessert indulge yourself with Ile Flottante (Floating Island, a Meringue Island in a Custard Sea.)
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Pouilly-Vinzelles AOC 'En Paradis' 2003 Louis Latour 12.6% about $18.50
Let's start by quoting the marketing materials. This pretty wine from the Maconnais is pale yellow in color and has a beautiful nose of lemon, honey, apple, and tropical fruit. It is elegant and pleasing revealing hazelnut and fruit flavors on tasting. This wine is perfect for drinking now.
This Chardonnay was fermented in stainless steel tanks and never saw the inside of an oak barrel. The Pouilly-Vinzelles is a not very well-known neighbor of the more expensive Pouilly-Fuisse. And now for the review.
My first meal was a Poulet Chasseur (Chicken Cacciatore) that I was particularly proud of. The wine was very delicate and yet not weak. Its apple flavor expressed itself well. I really liked how the wine's acid handled the meat's grease, which was relatively absent as I removed most of the skin before cooking the chicken.
The next meal was more pedestrian. It consisted of chicken legs in a soy, onion, and garlic sauce. The wine was refreshing and pleasant but fairly short.
Continuing to work my way down the food scale, the next pairing involved a baked noodle dish, a cheese-less lasagna with tomatoes, onions, peas, and chicken hamburger. The wine was appley and floral and went very well with the meal, but seemed a bit wasted.
The final meal was disappointing. It consisted of an omelet with brown mushrooms, local provolone cheese, and the fixings. The wine was pleasant but not at all special, in fact it was not particularly present.
The wine and cheese tastings were more successful than usual. The first pairing was with a soft, buttery northern Italian Bel Paese cow's milk cheese. This cheese seemed to intensify the wine's flavor. Then I tried the wine with a French Saint-Aubin, also a soft cow's milk cheese. In its presence the wine became softer.
Final verdict. I'm not sure. This wine was sometimes quite good, but I think it was too expensive. What do you expect from a Burgundy? By the way, the label's term En Paradis was not the least bit justified.
Among France's eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The reviewed wine hails from the Maconnais area of southern Burgundy. This area is devoted to white wine, (about 90%), almost exclusively Chardonnay. While this area produces three times as much white wine as the other areas of Burgundy, is not very well known.
If you are visiting the Maconnais area, and you really should, make sure to stop by the village of Cluny and its medieval abbey, once the largest church in all Europe. Today the site lies in ruins, as it has been since the French Revolution, but what ruins. The site contains a horse-breeding center founded by Napoleon using stone from the abbey. You'll also want to see the Musee Ochier, a Romanesque lapidary museum. Don't forget to tour the town of Autun once called Augustodonum, city of Augustus. The original name refers to Augustus Caesar who modestly described it as "the sister and rival of Rome itself." Avoid disappointment, don't expect Rome II. But do visit Autun's Portes (Archways) and the Theatre Romain, once the largest arena in Gaul (Roman France) with room for 15,000 spectators. Every August (could that be a coincidence?) traditionally costumed locals put on a period piece. Talking about Napoleon, he and his brother studied at the local military academy, where at age nine the future Emperor first learnt French.
Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Pate en Croute de Grenouilles au Bleu de Bresse (Frog and Bresse Blue-Cheese Pie). For your second course savor Poulet de Bresse à la Creme-Trompettes de la Mort (Free-Range Bresse Chicken in Creamy Sauce with Horns of Plenty Mushrooms). Read more about Bresse chickens in our article I Love French Wine and Food - A Red Beaujolais. And as dessert indulge yourself with Ile Flottante (Floating Island, a Meringue Island in a Custard Sea.)
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Pouilly-Vinzelles AOC 'En Paradis' 2003 Louis Latour 12.6% about $18.50
Let's start by quoting the marketing materials. This pretty wine from the Maconnais is pale yellow in color and has a beautiful nose of lemon, honey, apple, and tropical fruit. It is elegant and pleasing revealing hazelnut and fruit flavors on tasting. This wine is perfect for drinking now.
This Chardonnay was fermented in stainless steel tanks and never saw the inside of an oak barrel. The Pouilly-Vinzelles is a not very well-known neighbor of the more expensive Pouilly-Fuisse. And now for the review.
My first meal was a Poulet Chasseur (Chicken Cacciatore) that I was particularly proud of. The wine was very delicate and yet not weak. Its apple flavor expressed itself well. I really liked how the wine's acid handled the meat's grease, which was relatively absent as I removed most of the skin before cooking the chicken.
The next meal was more pedestrian. It consisted of chicken legs in a soy, onion, and garlic sauce. The wine was refreshing and pleasant but fairly short.
Continuing to work my way down the food scale, the next pairing involved a baked noodle dish, a cheese-less lasagna with tomatoes, onions, peas, and chicken hamburger. The wine was appley and floral and went very well with the meal, but seemed a bit wasted.
The final meal was disappointing. It consisted of an omelet with brown mushrooms, local provolone cheese, and the fixings. The wine was pleasant but not at all special, in fact it was not particularly present.
The wine and cheese tastings were more successful than usual. The first pairing was with a soft, buttery northern Italian Bel Paese cow's milk cheese. This cheese seemed to intensify the wine's flavor. Then I tried the wine with a French Saint-Aubin, also a soft cow's milk cheese. In its presence the wine became softer.
Final verdict. I'm not sure. This wine was sometimes quite good, but I think it was too expensive. What do you expect from a Burgundy? By the way, the label's term En Paradis was not the least bit justified.
Tuesday, July 28, 2009
Twenty Step Recipe For The Perfect Christmas Chocolates
Is it October and you already in a panic over what to get your loved ones for Christmas? Are you looking for a way of showing them you love them that doesnt involve the usual last-minute manic Christmas shopping spree? This year Im not going to employ my usual tactic of throwing a lot of money at something shiny and plastic that no-one really wants but obviously cost a lot of money.
Instead Ive decided to give them something Ive taken the time to make. Something unexpected. Something that everyone loves. Something people rarely do. This year Im going to make my friends and family chocolate.
If you are surprised that you havent come up with this genius idea yourself and want to join me, and learn about the process of making chocolate, follow my recipe:
NB - Be sure to allow four months preparation
1) Fly to South America, the home of chocolate, and find a Cocoa bean tree.
2) Pick yourself some ripe cocoa fruits. Youll know theyre ripe because theyll be orangey-red in colour and about the size of a small pineapple.
3) Hack open the fruit and you will find the cocoa beans. Scoop these out and ferment for about a week.
4) Once fermented dry in the beans in the sun for a few days and ship them to your kitchen at home.
5) Visit the ancient city of Machu Picchu in Peru, trek through the Amazon rainforest and spend a few days making merry at the Rio Carnival in Brazil before flying home.
6) As soon as you have sobered up, rub in some after sun and unpack the cocoa beans that mysteriously made it through British custom checks without hindrance.
7) Consider taking up a career as a high end drug smuggler for a Columbian drug cartel.
8) Sober up.
9) Roast the Cocoa beans. You are unlikely to own a specialist roasting machine so try sticking them in the oven for 2 hours at gas mark 5.
10) Once roasted winnow the beans. This involves removing the meat or nib of the cocoa bean from the outer shell. For this Id recommend using a small pen-knife and a lot of patience.
11) Grind the winnowed beans. This will form viscous liquid called chocolate liquor. Which is nothing to do with alcohol - its just what Chocolateers call it. This liquid is the pure form of chocolate and is the base for all types of chocolate. Baking chocolate, Cocoa powder, semisweet chocolate, milk chocolate and white chocolate can all be made from this base.
12) You will probably need to press this liquor in an industrial food press which will separate cocoa butter from the chocolate liquor and leave a solid disc of cocoa that can be broken down into cocoa powder. If you dont have an industrial food press you could try using a trouser press although personally Id not recommend it.
The next bit is slightly trickier.
13) Chocolate recipes are heavily guarded secrets. Remember how Willy Wonka was forced to expel his entire human workforce in favour of the Oompa Loompas? Well that was because people were stealing his recipes.
Unfortunately if you want a chocolate bar to taste exactly the same as Cadburys dairy milk you will have to don a balaclava, climb the fence on the north side of the Bourneville factory, disarm the security system, pick the lock on the door of the office marked Secret no entry, look in the third drawer of the filing cabinet and open up the file marked secret recipe for dairy milk.
Once you have procured this information return home and begin adding the ingredients to your pure chocolate.
14) Take time to add the perfect blend of cocoa butter, sugar, milk and secret ingredients to your cocoa powder base.
15) You will then have to knead the mixture for two to six days. This process is called conching and will help blend the ingredients. It is essential for making the chocolate smooth and if done well it will prevent your chocolate from having that nasty white residue that occurs when you leave a mars bar on the dashboard of your car in summer and then stick it in the fridge before eating it.
16) Taste the chocolate. Ideally this requires the services of a highly experienced chocolate master who will be able to pick out the subtle flavour changes and suggest the addition of certain ingredients to ensure the end product meets the high standards your loved ones demand. Id say that if by this point your chocolate is edible you should congratulate yourself for an admirable first effort.
17) Once happy with the taste and consistency of your chocolate you will have to administer a carefully regulated programme of tempering. This involves carefully heating and cooling the chocolate. To temper the chocolate you will need a cooking thermometer, a heat-proof bowl and saucepan of hot water.
Place the chocolate mixture in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C/110F. Take off the heat and cool to 35C/95F. You are now ready to cool your chocolate.
18) Pour mixture into your carefully designed mould, place in the fridge and wait for it to cool.
19) Wrap carefully with cellophane and decorate accordingly.
20) Present the finished article to your ecstatic loved one on Christmas morning. NB be sure not to leave under the tree overnight - you will be very upset if the dog gets to it first.
Instead Ive decided to give them something Ive taken the time to make. Something unexpected. Something that everyone loves. Something people rarely do. This year Im going to make my friends and family chocolate.
If you are surprised that you havent come up with this genius idea yourself and want to join me, and learn about the process of making chocolate, follow my recipe:
NB - Be sure to allow four months preparation
1) Fly to South America, the home of chocolate, and find a Cocoa bean tree.
2) Pick yourself some ripe cocoa fruits. Youll know theyre ripe because theyll be orangey-red in colour and about the size of a small pineapple.
3) Hack open the fruit and you will find the cocoa beans. Scoop these out and ferment for about a week.
4) Once fermented dry in the beans in the sun for a few days and ship them to your kitchen at home.
5) Visit the ancient city of Machu Picchu in Peru, trek through the Amazon rainforest and spend a few days making merry at the Rio Carnival in Brazil before flying home.
6) As soon as you have sobered up, rub in some after sun and unpack the cocoa beans that mysteriously made it through British custom checks without hindrance.
7) Consider taking up a career as a high end drug smuggler for a Columbian drug cartel.
8) Sober up.
9) Roast the Cocoa beans. You are unlikely to own a specialist roasting machine so try sticking them in the oven for 2 hours at gas mark 5.
10) Once roasted winnow the beans. This involves removing the meat or nib of the cocoa bean from the outer shell. For this Id recommend using a small pen-knife and a lot of patience.
11) Grind the winnowed beans. This will form viscous liquid called chocolate liquor. Which is nothing to do with alcohol - its just what Chocolateers call it. This liquid is the pure form of chocolate and is the base for all types of chocolate. Baking chocolate, Cocoa powder, semisweet chocolate, milk chocolate and white chocolate can all be made from this base.
12) You will probably need to press this liquor in an industrial food press which will separate cocoa butter from the chocolate liquor and leave a solid disc of cocoa that can be broken down into cocoa powder. If you dont have an industrial food press you could try using a trouser press although personally Id not recommend it.
The next bit is slightly trickier.
13) Chocolate recipes are heavily guarded secrets. Remember how Willy Wonka was forced to expel his entire human workforce in favour of the Oompa Loompas? Well that was because people were stealing his recipes.
Unfortunately if you want a chocolate bar to taste exactly the same as Cadburys dairy milk you will have to don a balaclava, climb the fence on the north side of the Bourneville factory, disarm the security system, pick the lock on the door of the office marked Secret no entry, look in the third drawer of the filing cabinet and open up the file marked secret recipe for dairy milk.
Once you have procured this information return home and begin adding the ingredients to your pure chocolate.
14) Take time to add the perfect blend of cocoa butter, sugar, milk and secret ingredients to your cocoa powder base.
15) You will then have to knead the mixture for two to six days. This process is called conching and will help blend the ingredients. It is essential for making the chocolate smooth and if done well it will prevent your chocolate from having that nasty white residue that occurs when you leave a mars bar on the dashboard of your car in summer and then stick it in the fridge before eating it.
16) Taste the chocolate. Ideally this requires the services of a highly experienced chocolate master who will be able to pick out the subtle flavour changes and suggest the addition of certain ingredients to ensure the end product meets the high standards your loved ones demand. Id say that if by this point your chocolate is edible you should congratulate yourself for an admirable first effort.
17) Once happy with the taste and consistency of your chocolate you will have to administer a carefully regulated programme of tempering. This involves carefully heating and cooling the chocolate. To temper the chocolate you will need a cooking thermometer, a heat-proof bowl and saucepan of hot water.
Place the chocolate mixture in a bowl over a saucepan of hot, not boiling, water. Place the thermometer into the chocolate and heat until it reaches 43C/110F. Take off the heat and cool to 35C/95F. You are now ready to cool your chocolate.
18) Pour mixture into your carefully designed mould, place in the fridge and wait for it to cool.
19) Wrap carefully with cellophane and decorate accordingly.
20) Present the finished article to your ecstatic loved one on Christmas morning. NB be sure not to leave under the tree overnight - you will be very upset if the dog gets to it first.
Sunday, July 26, 2009
Barbecue Set - To Make The Barbecuing Experience Easy
There are a number of pieces in barbecue set. The number of pieces may be different in different sets. The normal sets of 19 pieces may have a spatula, fork, tongs, and wire brush, basting brush, knife, 4 skewers, one grill mitt and 8 corn picks. This includes all the equipments needed for grilling the chicken, meat, burgers etc.
The length of the tools may range from 18 to 20 inches. The barbecue brushes can be used for basting sauces and marinades. The wire brush is used for cleaning the barbecue grill. Long skewers come in use for the preparation of kebabs.
There are even 24 pieces barbecue set which includes all the utensils needed for cooking. These utensils may be packed in wooden or stainless steel boxes. In the 24 pieces set there may be spatula, brush, barbecue fork, 6 dinner forks, scraper, tongs, 10 inch knife, 6 skewers, 10 inch knife, basting brush and 6 steak knives. Some other sets will have multi function spatula, stainless steel salt and pepper shakers etc.
There are disposable barbecue sets also. This is a complete set in which the necessary parts will be already assembled and on unpacking it can be directly used. It will be provided with synthetic charcoal blocks with ignition fuses.
The parts of this disposable barbecue will be of recyclable type and there by reduces environment pollution. In this type there will be an outer case and heat-insulation paper wall inside it. There will be a supporting stand inside the paper wall.
The pieces of synthetic charcoal will be placed over this. The top of the outer case is covered by the grid iron. The parts of this disposable barbecue will be of recyclable type and there by serves as a good cause to Mother Nature. The parts are made of light weight material. It is very simple to use. Only the outer plastic film has to be removed and the barbecue will be ready to use.
The barbecue utensils set are also available in unique shapes having shanks and handles which resemble a tennis racket, or a baseball bat etc. There will be a carrier in the shape of miniature golf bag. The utensils are stored in this. Handling this set of utensils will resemble that of handling sports equipments. The handles will have good appearance and grip too. It is easy to store and also is portable. The dimension of this golf bag with contents will be 21 inches wide, 8 inches high and 5 inches depth.
There are also sets available with five pieces. It will have spatula with serrated blade in one side of it. There will also be a bottle opener, sauce brush, tongs and grill cleaner.
There are professional barbecue set available. It includes the normal tools and in addition there will have fork which has spot light and also thermometer which shows the 16 levels of cooking. This fork functions with four AAA size batteries. All the equipments in the set will have long handles.
The length of the tools may range from 18 to 20 inches. The barbecue brushes can be used for basting sauces and marinades. The wire brush is used for cleaning the barbecue grill. Long skewers come in use for the preparation of kebabs.
There are even 24 pieces barbecue set which includes all the utensils needed for cooking. These utensils may be packed in wooden or stainless steel boxes. In the 24 pieces set there may be spatula, brush, barbecue fork, 6 dinner forks, scraper, tongs, 10 inch knife, 6 skewers, 10 inch knife, basting brush and 6 steak knives. Some other sets will have multi function spatula, stainless steel salt and pepper shakers etc.
There are disposable barbecue sets also. This is a complete set in which the necessary parts will be already assembled and on unpacking it can be directly used. It will be provided with synthetic charcoal blocks with ignition fuses.
The parts of this disposable barbecue will be of recyclable type and there by reduces environment pollution. In this type there will be an outer case and heat-insulation paper wall inside it. There will be a supporting stand inside the paper wall.
The pieces of synthetic charcoal will be placed over this. The top of the outer case is covered by the grid iron. The parts of this disposable barbecue will be of recyclable type and there by serves as a good cause to Mother Nature. The parts are made of light weight material. It is very simple to use. Only the outer plastic film has to be removed and the barbecue will be ready to use.
The barbecue utensils set are also available in unique shapes having shanks and handles which resemble a tennis racket, or a baseball bat etc. There will be a carrier in the shape of miniature golf bag. The utensils are stored in this. Handling this set of utensils will resemble that of handling sports equipments. The handles will have good appearance and grip too. It is easy to store and also is portable. The dimension of this golf bag with contents will be 21 inches wide, 8 inches high and 5 inches depth.
There are also sets available with five pieces. It will have spatula with serrated blade in one side of it. There will also be a bottle opener, sauce brush, tongs and grill cleaner.
There are professional barbecue set available. It includes the normal tools and in addition there will have fork which has spot light and also thermometer which shows the 16 levels of cooking. This fork functions with four AAA size batteries. All the equipments in the set will have long handles.
Thursday, July 23, 2009
Tips For Cooking With Limited Amounts Of Sugar
Do you love sugar but have to cut back? Does your low sugar diet preclude your favorite desserts and make your food taste bland? If so, not to worry, there are ways to bake even your favorite desserts using less sugar, with or without sugar substitutes. It just requires some experimentation and a working knowledge of what sugar actually does in a recipe. Once you understand what the role of sugar is in your baking and cooking, you can make appropriate adjustments and substitutes.
In most types of cooking, sugar is only there for the flavor - the sweetening power. You can easily reduce the amount of sugar that you use in fruit compote, for instance, and you'll probably find that the fruit flavors are far more intense. Natural sugars like fructose in fruit and lactose in milk a lot of nutritional value along with the carbs and calories. Using natural sweeteners like apple juice is one way to add sweetness while cutting back on granulated sugar. Sugar substitutes are another way to add sweetness to drinks and food without adding calories or carbohydrates.
However, baking with sugar is a different story. Granulated sugar does more than sweeten baked goods. It can affect volume, moisture texture and color of the finished cakes, cookies, pies and candy. Substituting other ingredients for sugar in baked goods can cause your baked goods to fail - or at least come out far differently than you expect. If you are using sugar substitutes in baking, or trying to cut back on sugar in your baked goods, here are some tips to help you out.
Sugar substitutes work best in cold recipes, or added at the end of cooking time. Heat can destroy the sweetness of most sugar substitutes and leave an unpleasant aftertaste.
Try using sugar substitutes half and half with sugar in your baked substitutes.
Use spices and other flavor enhancers to bring out the flavor of dishes when you reduce sugar. Lemon and orange zest brings out fruit flavors. Vanilla and nut flavorings make baked goods smell buttery and sweet, which enhances the sweetness of your recipes. Cinnamon, cloves, ginger, nutmeg and allspice all enhance sweetness in recipes.
When you cut sugar in chocolate recipes, substitute strong, cold coffee for some of the liquid to enhance the chocolate flavor without adding additional sweetness.
Top reduced sugar baked goods with fruit or fruit spread to put the flavors right up front so that they are tasted immediately.
Sprinkle reduced sugar cakes with cinnamon and sugar substitute for the same effect.
Texture and Volume
Sugar helps cookie dough to spread during baking. Without sugar, the cookies may not spread properly. When baking cookies using sugar substitutes, flatten each cookie slightly before baking just as you would peanut butter cookies.
Intensify sweetness in a dish with fruit juice. Reduce the juice to 1/3 of its original volume by boiling it over high heat for extra sweetness.
Muffins and cupcakes cooked with lower sugar may not rise as high or achieve the round-domed top that we expect. Bake them in mini-muffin tins rather than regular size to allow them to rise higher.
Add
In most types of cooking, sugar is only there for the flavor - the sweetening power. You can easily reduce the amount of sugar that you use in fruit compote, for instance, and you'll probably find that the fruit flavors are far more intense. Natural sugars like fructose in fruit and lactose in milk a lot of nutritional value along with the carbs and calories. Using natural sweeteners like apple juice is one way to add sweetness while cutting back on granulated sugar. Sugar substitutes are another way to add sweetness to drinks and food without adding calories or carbohydrates.
However, baking with sugar is a different story. Granulated sugar does more than sweeten baked goods. It can affect volume, moisture texture and color of the finished cakes, cookies, pies and candy. Substituting other ingredients for sugar in baked goods can cause your baked goods to fail - or at least come out far differently than you expect. If you are using sugar substitutes in baking, or trying to cut back on sugar in your baked goods, here are some tips to help you out.
Sugar substitutes work best in cold recipes, or added at the end of cooking time. Heat can destroy the sweetness of most sugar substitutes and leave an unpleasant aftertaste.
Try using sugar substitutes half and half with sugar in your baked substitutes.
Use spices and other flavor enhancers to bring out the flavor of dishes when you reduce sugar. Lemon and orange zest brings out fruit flavors. Vanilla and nut flavorings make baked goods smell buttery and sweet, which enhances the sweetness of your recipes. Cinnamon, cloves, ginger, nutmeg and allspice all enhance sweetness in recipes.
When you cut sugar in chocolate recipes, substitute strong, cold coffee for some of the liquid to enhance the chocolate flavor without adding additional sweetness.
Top reduced sugar baked goods with fruit or fruit spread to put the flavors right up front so that they are tasted immediately.
Sprinkle reduced sugar cakes with cinnamon and sugar substitute for the same effect.
Texture and Volume
Sugar helps cookie dough to spread during baking. Without sugar, the cookies may not spread properly. When baking cookies using sugar substitutes, flatten each cookie slightly before baking just as you would peanut butter cookies.
Intensify sweetness in a dish with fruit juice. Reduce the juice to 1/3 of its original volume by boiling it over high heat for extra sweetness.
Muffins and cupcakes cooked with lower sugar may not rise as high or achieve the round-domed top that we expect. Bake them in mini-muffin tins rather than regular size to allow them to rise higher.
Add
Monday, July 20, 2009
Not Just Sugar on a Stick - How Lollipops Are Made
Oh, the sweet stickiness of a lollipop! It brings back memories of a trip to the bank or doctor's office, trading your sour apple for a grape, or licking a gigantic rainbow-colored delight at the county fair. Whether your favorite is the sour apple or the grape, the ones with the bubble gum or chocolate roll inside, or if you prefer a plain ol' red cherry all-day-sucker, how that sweet, sticky treat got on that stick is all the same. There may be a hundred flavors of lollipop to eat, but there's really only one way to make them. Let's follow along as our friend, Lolly, is born.
Step One: Sugar Water
The first step in lollipop manufacturing is to create the sugar water that is the base of all lollipops. Most lolly makers manufacture lollipops in such large quantities that as many as 180,000 pounds (that's 90 tons) of dry sugar can be used to create one batch! The sugar arrives at the plant in railroad gondola cars. The cars deposit their sugary loads into 180 F water, where it will dissolve. (This can take a while, as much as 9 hours, so I hope you're not in a hurry.) Once the sugar has completely dissolved, the sugar water heads into a precooker.
Step Two: Sugar Corn Syrup
The next step in Lolly's creation is the precooker. This is essentially a large set of coils where the next main ingredient in Lolly's make-up is added to the sugar water. Corn syrup arrives at the plant in large tanker trucks and is pumped directly into the precooker. The mix is typically 45% corn syrup and 55% sugar water. This mix is called slurry in the lollipop making trade.
Step Three: Slurry Heat
The slurry is heated as it travels through the coils into the cooker. Steam heat is typically used in most factories to heat the precooker's coils. As the slurry passes through on its way to the final cooker, the coils and the slurry inside them are heated to around 228 F.
Step Four: Slurry More Heat
In the final cooker, the slurry is heated under a vacuum to 290 F. The vacuum in the final cooker is essential to Lolly's creation, as it removes all the moisture and heat from the slurry. The intense heat and vacuum process takes all of about 4 minutes to complete. Lolly and 150 pounds of his dearest lollipop friends can be heated all at once in most final cookers.
Step Five: Slurry Flavor Mixing
Just before the final mix, Lolly receives his color and his flavor. Most likely citric acid or malic acid will be added, too. Only one flavor of lollipops can be made at any one time, so I do hope Lolly is one of your favorites. The flavors and colors that go into the lollipops are premeasured and hand-mixed, to ensure that Lolly tastes just exactly as he should. The citric acid helps enhance the flavor of citrus-flavored candies, like orange or lemon or lime, and also cuts some of the lollipop's sweetness. Malic acid serves to do the same for non-citrus flavors, like cherry or chocolate. Both acids are extremely important to the lollipop-making process and the flavor of our friend Lolly just wouldn't be the same if either was left out. After the color and flavor and acid have been added to the batch, the mixer begins its duties. Two large arms stir and lift the candy, almost as if mimicking the motions of a baker kneading dough. This kneading action removes heat and air from the candy. Lolly's creation isn't an entirely mechanical one, as the candy can not leave the mixer unless it has been sampled by a gloved human hand. This hands-on approach ensures that the candy is at the right consistency and temperature before being sent through the extrusion process,
Step Six: Candy Roller Sizer
Lolly and his friends have to undergo a good deal of stretching and pulling before they take on their recognizable lollipop shape. The Rollers are large cones through which the candy is pulled and stretched into a rope shape. From the roller, the candy goes into the sizer. Here, the candy rope is made smaller, before being sent through the forming machines.
Step Seven: Candy Stick
Lolly is almost ready to become a lollipop, gaining his final shape in the forming machine. The forming machine takes in the candy rope, flattens it and forms it into the lollipop's final shape. The forming machine also gives the lollipops their most distinctive feature - their stick! The forming machine is capable of creating 1,000 Lollys every minute. Talk about your large families! From the forming machine, the lollipops go into a cooling drum. The drum is essentially a large rotating cylinder that allows air to reach the lollipops and cool them to room temperature. From the cooling drum, Lolly and his friends are on their way to the final stop in their creation - the wrapper and bagger.
Step Eight: Lollipop Packaging
The final step in the lollipop manufacturing process is the packaging. Here, the lollipops are dropped into wrapping machine. The wrapper puts the paper or cellophane wrappers on the lollipops' tops. Lolly will look o good in his new headgear, don't you think? After being wrapped, the lollipops are moved on to the bagger or boxer. The bagged or boxed lollipops are then ready for shipment to the retailers. All that's left for Lolly is to be purchased by some lucky new owner!
Some companies buy the sticks for their lollipops, while others make their own. If Lolly's company made his, it was probably made during the same time period that he was created. Large rolls of paper are cut into strips 2 1/2 inches wide and 15 inches long. The strips are then rolled put into a drum where water is added. The wet paper leaves the drum and enters a set of rollers that wind the paper tighter and tighter. When the right stick shape is reached, the strips are cut, dried, and waxed. The wax helps to keep them from dissolving when exposed to human saliva.
So, now that we've followed Lolly and his stick through their creation, isn't it time to pay the bank a visit? Be sure to ask for your favorite flavor!
Step One: Sugar Water
The first step in lollipop manufacturing is to create the sugar water that is the base of all lollipops. Most lolly makers manufacture lollipops in such large quantities that as many as 180,000 pounds (that's 90 tons) of dry sugar can be used to create one batch! The sugar arrives at the plant in railroad gondola cars. The cars deposit their sugary loads into 180 F water, where it will dissolve. (This can take a while, as much as 9 hours, so I hope you're not in a hurry.) Once the sugar has completely dissolved, the sugar water heads into a precooker.
Step Two: Sugar Corn Syrup
The next step in Lolly's creation is the precooker. This is essentially a large set of coils where the next main ingredient in Lolly's make-up is added to the sugar water. Corn syrup arrives at the plant in large tanker trucks and is pumped directly into the precooker. The mix is typically 45% corn syrup and 55% sugar water. This mix is called slurry in the lollipop making trade.
Step Three: Slurry Heat
The slurry is heated as it travels through the coils into the cooker. Steam heat is typically used in most factories to heat the precooker's coils. As the slurry passes through on its way to the final cooker, the coils and the slurry inside them are heated to around 228 F.
Step Four: Slurry More Heat
In the final cooker, the slurry is heated under a vacuum to 290 F. The vacuum in the final cooker is essential to Lolly's creation, as it removes all the moisture and heat from the slurry. The intense heat and vacuum process takes all of about 4 minutes to complete. Lolly and 150 pounds of his dearest lollipop friends can be heated all at once in most final cookers.
Step Five: Slurry Flavor Mixing
Just before the final mix, Lolly receives his color and his flavor. Most likely citric acid or malic acid will be added, too. Only one flavor of lollipops can be made at any one time, so I do hope Lolly is one of your favorites. The flavors and colors that go into the lollipops are premeasured and hand-mixed, to ensure that Lolly tastes just exactly as he should. The citric acid helps enhance the flavor of citrus-flavored candies, like orange or lemon or lime, and also cuts some of the lollipop's sweetness. Malic acid serves to do the same for non-citrus flavors, like cherry or chocolate. Both acids are extremely important to the lollipop-making process and the flavor of our friend Lolly just wouldn't be the same if either was left out. After the color and flavor and acid have been added to the batch, the mixer begins its duties. Two large arms stir and lift the candy, almost as if mimicking the motions of a baker kneading dough. This kneading action removes heat and air from the candy. Lolly's creation isn't an entirely mechanical one, as the candy can not leave the mixer unless it has been sampled by a gloved human hand. This hands-on approach ensures that the candy is at the right consistency and temperature before being sent through the extrusion process,
Step Six: Candy Roller Sizer
Lolly and his friends have to undergo a good deal of stretching and pulling before they take on their recognizable lollipop shape. The Rollers are large cones through which the candy is pulled and stretched into a rope shape. From the roller, the candy goes into the sizer. Here, the candy rope is made smaller, before being sent through the forming machines.
Step Seven: Candy Stick
Lolly is almost ready to become a lollipop, gaining his final shape in the forming machine. The forming machine takes in the candy rope, flattens it and forms it into the lollipop's final shape. The forming machine also gives the lollipops their most distinctive feature - their stick! The forming machine is capable of creating 1,000 Lollys every minute. Talk about your large families! From the forming machine, the lollipops go into a cooling drum. The drum is essentially a large rotating cylinder that allows air to reach the lollipops and cool them to room temperature. From the cooling drum, Lolly and his friends are on their way to the final stop in their creation - the wrapper and bagger.
Step Eight: Lollipop Packaging
The final step in the lollipop manufacturing process is the packaging. Here, the lollipops are dropped into wrapping machine. The wrapper puts the paper or cellophane wrappers on the lollipops' tops. Lolly will look o good in his new headgear, don't you think? After being wrapped, the lollipops are moved on to the bagger or boxer. The bagged or boxed lollipops are then ready for shipment to the retailers. All that's left for Lolly is to be purchased by some lucky new owner!
Some companies buy the sticks for their lollipops, while others make their own. If Lolly's company made his, it was probably made during the same time period that he was created. Large rolls of paper are cut into strips 2 1/2 inches wide and 15 inches long. The strips are then rolled put into a drum where water is added. The wet paper leaves the drum and enters a set of rollers that wind the paper tighter and tighter. When the right stick shape is reached, the strips are cut, dried, and waxed. The wax helps to keep them from dissolving when exposed to human saliva.
So, now that we've followed Lolly and his stick through their creation, isn't it time to pay the bank a visit? Be sure to ask for your favorite flavor!
Saturday, July 18, 2009
Peel Your Skin Problems Away
Sadly, the world that we live in today is no longer as clean and undefiled as it used to be. Recent technological advancements have done considerable damage to our environment. The air that we breathe in and the water that we drink and bathe in isn't as pure as it used to be. Out of all our body organs, it is the skin that takes the worst beating from all these unfortunate changes. But thanks to recent medical breakthroughs, we now have treatments available to combat the harsh odds that the elements have dealt us.
The harsh wind and sunlight, coupled with neglect, can cause premature skin aging and leave unsightly lines and blemishes. While topical drugs can address some problems, it is still not enough to keep the face from looking dry and rough. A more aggressive yet gentle form of treatment is needed to prevent the face from further damage.
Chemical peeling is now being regarded as the best option to give the skin a second lease at life. Chemical peels work by removing the epidermis, which is the outermost layer of the skin. Peeling off the epidermis dramatically improves skin texture, smoothing out wrinkles, erasing spots caused by photo-aging and balancing the skin's color.
The chemical applied to the skin varies, depending on the extent of skin damage. Light to medium chemical peels are advisable for people who have age spots and pigment abnormalities or those suffering from the early stages of photo-aging. Cosmetic surgeons normally use either alpha-hydroxy (glycolic, lactic or fruit acids) or trichloroacetic (TCA) acids for the said procedure. Phenol peels, on the other hand, are recommended for severely damaged skin.
TCA vs. AHA
While both TCA and AHA can be used to treat light to moderately damaged skin, the former proves to be more effective in providing definite results. Dr. Mitchell E. Blum, a recognized cosmetic surgeon who has been practicing for more than 25 years, provides a deeper, more thorough peel, as opposed to AHA, which may require several applications before results can be achieved. He also states that a TCA skin peel mimics the results of a Phenol peel, in that it penetrates the deeper layers of the skin, but provides a shorter recovery period. TCA peel is also quite affordable, and medical grade kits for home use can be found online.
However, Dr. Blum advises the use of tretinoin (preferably Retin-A), glycolic acid and other bleaching agents at least four to six weeks prior to undergoing the procedure to prepare the skin for the chemical peel. This is because tretinoin stimulates the skin to heal faster while glycolic acid enhances the effect of the tretinoin.
The Procedure
The procedure is fairly quick, consuming a maximum of one hour. TCA is applied onto the face, focusing specifically on troubled portions of the skin. Because of the burning sensation that the TCA will generate, surgeons normally advise their patients to drink painkillers or sedatives to relieve the discomfort. Ice can also be applied to the skin to relieve the pain.
After The Procedure
Patients are advised to wash their face daily with gentle soap and water, followed by the application of an oil-based or steroid ointment. The skin will appear red for the first few days but will eventually flake within four to seven days. To achieve maximum effect, patients are advised to use sunblock to avoid recurring skin problems.
The harsh wind and sunlight, coupled with neglect, can cause premature skin aging and leave unsightly lines and blemishes. While topical drugs can address some problems, it is still not enough to keep the face from looking dry and rough. A more aggressive yet gentle form of treatment is needed to prevent the face from further damage.
Chemical peeling is now being regarded as the best option to give the skin a second lease at life. Chemical peels work by removing the epidermis, which is the outermost layer of the skin. Peeling off the epidermis dramatically improves skin texture, smoothing out wrinkles, erasing spots caused by photo-aging and balancing the skin's color.
The chemical applied to the skin varies, depending on the extent of skin damage. Light to medium chemical peels are advisable for people who have age spots and pigment abnormalities or those suffering from the early stages of photo-aging. Cosmetic surgeons normally use either alpha-hydroxy (glycolic, lactic or fruit acids) or trichloroacetic (TCA) acids for the said procedure. Phenol peels, on the other hand, are recommended for severely damaged skin.
TCA vs. AHA
While both TCA and AHA can be used to treat light to moderately damaged skin, the former proves to be more effective in providing definite results. Dr. Mitchell E. Blum, a recognized cosmetic surgeon who has been practicing for more than 25 years, provides a deeper, more thorough peel, as opposed to AHA, which may require several applications before results can be achieved. He also states that a TCA skin peel mimics the results of a Phenol peel, in that it penetrates the deeper layers of the skin, but provides a shorter recovery period. TCA peel is also quite affordable, and medical grade kits for home use can be found online.
However, Dr. Blum advises the use of tretinoin (preferably Retin-A), glycolic acid and other bleaching agents at least four to six weeks prior to undergoing the procedure to prepare the skin for the chemical peel. This is because tretinoin stimulates the skin to heal faster while glycolic acid enhances the effect of the tretinoin.
The Procedure
The procedure is fairly quick, consuming a maximum of one hour. TCA is applied onto the face, focusing specifically on troubled portions of the skin. Because of the burning sensation that the TCA will generate, surgeons normally advise their patients to drink painkillers or sedatives to relieve the discomfort. Ice can also be applied to the skin to relieve the pain.
After The Procedure
Patients are advised to wash their face daily with gentle soap and water, followed by the application of an oil-based or steroid ointment. The skin will appear red for the first few days but will eventually flake within four to seven days. To achieve maximum effect, patients are advised to use sunblock to avoid recurring skin problems.
Wednesday, July 15, 2009
Tips on Buying Contact Lenses Online
Do you have an urgent need to buy contact lenses from an online store instead of a traditional one? Or have you found the design you have been looking for all along in a certain website? Whichever the case, you should be properly informed when buying contact lenses online.
In cases such as these, wherein you have an urgent need to buy from an online store, here are some good tips to follow to guide you with the purchase:
1. Know the website owner. You are better off buying from a website that is maintained by a big, reputable company. This allows to you to file for refunds, replacements, and customer requests whenever necessary. In truth, buying contact lenses is not simple. Only a good online company will be able to help you out with it.
2. Always find out if the online store is sending out the manufacturer's information about the lenses. The information kit that comes with the lenses is going to help you a lot. It will show you the instructions in the proper use of the lens. Specifically request that the written stub or brochure about the one you'd like to buy is shipped with the package.
3. Do not settle for substitutes. Contact lenses come in different shapes and forms. You should make sure that the online store you are buying from does not attempt to give you a substitute for what you really need. Always stick with your prescription, if you have one.
4. Double-check your order. Make certain that what you ordered and what you are sent is the exact one you bought. The brand, the name of the lens, as well as its diameter and power has to be perfectly accurate.
5. Report any discrepancy accordingly. If anything went wrong, contact the online store right away. Tell them about the incident, the wrong order sent, or missing items. And if in case, you stumble upon a website that seems to be functioning illegally, inform with the FDA right away for them to investigate.
Buying a pair of contact lens, either online or offline, has to be conducted with proper care and attention. The FTC and the FDA regulate contact lenses. You have to get only the lenses that conform to their standards. Buy contact lenses from other sources only if you can't purchase it direct from your doctor, for any reason. Always refer to your prescription, if applicable, when buying.
In cases such as these, wherein you have an urgent need to buy from an online store, here are some good tips to follow to guide you with the purchase:
1. Know the website owner. You are better off buying from a website that is maintained by a big, reputable company. This allows to you to file for refunds, replacements, and customer requests whenever necessary. In truth, buying contact lenses is not simple. Only a good online company will be able to help you out with it.
2. Always find out if the online store is sending out the manufacturer's information about the lenses. The information kit that comes with the lenses is going to help you a lot. It will show you the instructions in the proper use of the lens. Specifically request that the written stub or brochure about the one you'd like to buy is shipped with the package.
3. Do not settle for substitutes. Contact lenses come in different shapes and forms. You should make sure that the online store you are buying from does not attempt to give you a substitute for what you really need. Always stick with your prescription, if you have one.
4. Double-check your order. Make certain that what you ordered and what you are sent is the exact one you bought. The brand, the name of the lens, as well as its diameter and power has to be perfectly accurate.
5. Report any discrepancy accordingly. If anything went wrong, contact the online store right away. Tell them about the incident, the wrong order sent, or missing items. And if in case, you stumble upon a website that seems to be functioning illegally, inform with the FDA right away for them to investigate.
Buying a pair of contact lens, either online or offline, has to be conducted with proper care and attention. The FTC and the FDA regulate contact lenses. You have to get only the lenses that conform to their standards. Buy contact lenses from other sources only if you can't purchase it direct from your doctor, for any reason. Always refer to your prescription, if applicable, when buying.
Monday, July 13, 2009
Are You Constantly Frustrated by Your Dry Skin?
Dry skin is a frustration many people share. No matter how many moisturizers some people try, they just cannot seem to shift it! Mainly a problem in winter, dry skin lacks the moisture which it needs to stay soft and supple. So what can you do when your skin feels like it constantly needs a drink?
The Cause of Dry Skin
Dry skin can be caused by many different factors. Even drying your skin with a towel, and generally bathing can cause it to lose some of its much needed moisture. Also, you may be surprised to find that your daily moisturizer could also be causing your skin to dry up.
Generally, dry skin is cause by a low level of sebum and it is often prone to sensitivity. If you do have dry skin you will notice that it feels tight after you have washed it. The wind and extreme temperatures can also contribute to drying out the skin, and it also causes the skin to look dull.
In some cases, dry skin could even be genetic and poor diet is often also a cause for bad skin, especially if you have deficiencies in Vitamins A and B. In some cases, it is not uncommon for dry skin to be a symptom of another health problem such as eczema or psoriasis, so sometimes it is better to get a doctors opinion. Other medical problems which dry skin could be a symptom of include an under active thyroid, diabetes, and certain drugs could also participate in the problem.
Treatments Available and Care You Should Take
You may not realize that washing the face with tap water can often leave the skin too dry. This is due to the deposits in the water. Hot water is also a definite no no as that really does sap out all of the moisture from the skin. So what are you supposed to do? Well, warm water is OK, and when you do wash your hands or expose them to tap water, you should always moisturize afterwards. This helps to keep them in tip top condition and the moisturizer keeps the skin protected. A good way to give moisture to the skin after bathing is to spray mineral water over the skin with a plant sprayer, and then lightly pat it dry. Other factors which may help include:
Gentle Cleansing
Gentle cleansing is always a good thing. Stimulation and massage of the skin really helps to encourage the production of oil within the body. Making sure you cleanse gently with a non-harsh cleanser is an essential part of looking after the skin. Avoid soap at all costs as it is one of the worst culprits that dry out the skin. Neutral PH products are the best to go for as they are the most gentle.
Moisturize Regularly
With dry skin it is absolutely essential that you moisturize regularly. There are plenty of moisturizers developed especially for dry skin so you should not have a problem finding one to suit you. The Moisturizer helps to lock in moisture and it acts as a protective layer both overnight, and throughout the day. If your skin is particularly dry, you may think about using oil instead which is a lot more moisturizing than a cream moisturizer.
Apply Baby Oil After a Bath or Shower
If you apply baby oil after a bath or shower, your skin will really thank you for it. The oil acts as a protective layer, just as a moisturizer does, and it really will lock in the moisture. You may find it a bit sticky and greasy at first, but your skin will love it!
Overall, as much as dry skin can be a pain, luckily there are plenty of products out there which can help. If you consult your doctor they may also recommend that you change your contraceptive pill as some can be used to treat skin problems too. Always remember to moisturize and always make sure that you cleanse your face with a gentle cleanser. If you follow these steps you should notice that your skin clears up within a couple of months.
The Cause of Dry Skin
Dry skin can be caused by many different factors. Even drying your skin with a towel, and generally bathing can cause it to lose some of its much needed moisture. Also, you may be surprised to find that your daily moisturizer could also be causing your skin to dry up.
Generally, dry skin is cause by a low level of sebum and it is often prone to sensitivity. If you do have dry skin you will notice that it feels tight after you have washed it. The wind and extreme temperatures can also contribute to drying out the skin, and it also causes the skin to look dull.
In some cases, dry skin could even be genetic and poor diet is often also a cause for bad skin, especially if you have deficiencies in Vitamins A and B. In some cases, it is not uncommon for dry skin to be a symptom of another health problem such as eczema or psoriasis, so sometimes it is better to get a doctors opinion. Other medical problems which dry skin could be a symptom of include an under active thyroid, diabetes, and certain drugs could also participate in the problem.
Treatments Available and Care You Should Take
You may not realize that washing the face with tap water can often leave the skin too dry. This is due to the deposits in the water. Hot water is also a definite no no as that really does sap out all of the moisture from the skin. So what are you supposed to do? Well, warm water is OK, and when you do wash your hands or expose them to tap water, you should always moisturize afterwards. This helps to keep them in tip top condition and the moisturizer keeps the skin protected. A good way to give moisture to the skin after bathing is to spray mineral water over the skin with a plant sprayer, and then lightly pat it dry. Other factors which may help include:
Gentle Cleansing
Gentle cleansing is always a good thing. Stimulation and massage of the skin really helps to encourage the production of oil within the body. Making sure you cleanse gently with a non-harsh cleanser is an essential part of looking after the skin. Avoid soap at all costs as it is one of the worst culprits that dry out the skin. Neutral PH products are the best to go for as they are the most gentle.
Moisturize Regularly
With dry skin it is absolutely essential that you moisturize regularly. There are plenty of moisturizers developed especially for dry skin so you should not have a problem finding one to suit you. The Moisturizer helps to lock in moisture and it acts as a protective layer both overnight, and throughout the day. If your skin is particularly dry, you may think about using oil instead which is a lot more moisturizing than a cream moisturizer.
Apply Baby Oil After a Bath or Shower
If you apply baby oil after a bath or shower, your skin will really thank you for it. The oil acts as a protective layer, just as a moisturizer does, and it really will lock in the moisture. You may find it a bit sticky and greasy at first, but your skin will love it!
Overall, as much as dry skin can be a pain, luckily there are plenty of products out there which can help. If you consult your doctor they may also recommend that you change your contraceptive pill as some can be used to treat skin problems too. Always remember to moisturize and always make sure that you cleanse your face with a gentle cleanser. If you follow these steps you should notice that your skin clears up within a couple of months.
Wednesday, July 8, 2009
Change Of Your Style
Obvious starting points that will help you add a bit of edge to your style. Take a look through these ideas, pick just one or two and then add more if you still feel a bit lacking.
- First, a haircut and possibly a color as well is a great starting point. Find a half-decent salon - it doesn't have to be Tony & Guy but the more up market places tend to have stylists skilled in helping people find their best style. Consider a color change - if you're blond, go for highlights or lowlights depending on your preference. If you're a brunette, try red tones. This will make you feel like a new woman, and can really change the way you look.
- Make-up is the other obvious starting point. There are hundreds of sites on the Internet that will give you basic make-up advice. If you have a Live Journal or similar, do a search for 'makeup' and you'll find dozens of communities where makeup aficionadas compare styles. Go for something a little more radical than usual. Here's one of my favorites: a nice bright green across the lid, with a bright blue accent at the outer corners of your eyes and some bright blue eyeliner. Draw attention to a particular feature with something bolder than you might usually consider.
- Take inspiration from other styles. Add some punk style to jeans with a studded belt and invest in a detachable belt buckle. I'm a big fan of these as I can wear a boring one if I have to go somewhere 'normal', and then go all out with a band buckle or my favorite cat-face one.
- DIY, customize, invent. Try grabbing a handful of cheap, brightly colored beaded necklaces and wearing two or three at once. Fill up your arms with ethnic-inspired jewelers (try a local market!). If you have a couple of pairs of Converse (as I do) wear a pink one on one foot and a black one on the other - or simply buy some rainbow colored shoelaces. Do your hair differently one day: pull it into a high ponytail and tie it with a scarf. Buy some new glasses - or, if you don't need specs, buy some with no glass or plain glass in and wear them anyway. Paint your nails a random color. Buy pink eyeliner and draw a little heart on your cheek.
A great tip to start with - and something I say to absolutely everyone looking to change their style - is this: think about what direction you want to go in (so in your case a little more edgy, a touch chic, a bit different), and buy some basics, then accessories.
Got jeans and plain skinny fit t-shirts? Okay! Wear a lightweight scarf through your belt loops, wear stripy socks, get some fabric pens and draw a personal design on your shirt, and add some necklaces.
You need to be comfortable with whatever you wear.
- First, a haircut and possibly a color as well is a great starting point. Find a half-decent salon - it doesn't have to be Tony & Guy but the more up market places tend to have stylists skilled in helping people find their best style. Consider a color change - if you're blond, go for highlights or lowlights depending on your preference. If you're a brunette, try red tones. This will make you feel like a new woman, and can really change the way you look.
- Make-up is the other obvious starting point. There are hundreds of sites on the Internet that will give you basic make-up advice. If you have a Live Journal or similar, do a search for 'makeup' and you'll find dozens of communities where makeup aficionadas compare styles. Go for something a little more radical than usual. Here's one of my favorites: a nice bright green across the lid, with a bright blue accent at the outer corners of your eyes and some bright blue eyeliner. Draw attention to a particular feature with something bolder than you might usually consider.
- Take inspiration from other styles. Add some punk style to jeans with a studded belt and invest in a detachable belt buckle. I'm a big fan of these as I can wear a boring one if I have to go somewhere 'normal', and then go all out with a band buckle or my favorite cat-face one.
- DIY, customize, invent. Try grabbing a handful of cheap, brightly colored beaded necklaces and wearing two or three at once. Fill up your arms with ethnic-inspired jewelers (try a local market!). If you have a couple of pairs of Converse (as I do) wear a pink one on one foot and a black one on the other - or simply buy some rainbow colored shoelaces. Do your hair differently one day: pull it into a high ponytail and tie it with a scarf. Buy some new glasses - or, if you don't need specs, buy some with no glass or plain glass in and wear them anyway. Paint your nails a random color. Buy pink eyeliner and draw a little heart on your cheek.
A great tip to start with - and something I say to absolutely everyone looking to change their style - is this: think about what direction you want to go in (so in your case a little more edgy, a touch chic, a bit different), and buy some basics, then accessories.
Got jeans and plain skinny fit t-shirts? Okay! Wear a lightweight scarf through your belt loops, wear stripy socks, get some fabric pens and draw a personal design on your shirt, and add some necklaces.
You need to be comfortable with whatever you wear.
Tuesday, July 7, 2009
Top Five Acne Remedies
Many people are concerned about products to remove acne, yet perhaps the more important factor to consider is prevention. After all, an ounce of prevention is worth a pound of cure. So, here are five of the basic but most important ways in order to treat and prevent acne build up.
1. Cleaning
Washing away the outside layer of the skin with natural oils is not really helpful preventing or curing acne, or pimple for other people, for it develops under the skin. Although it's a belief the people develop acne due to the fact that they don't cleanse their skin thoroughly. For everyone's information, washing the skin too much can cause irritation and produces more whiteheads and blackheads that turn into pimples after being infected. Gentle washing is only needed. Use mild soaps or cleanser, an example is Cetaphil or acne bars. Another good sample is Neutrogena product that washes acne.
2. Exfoliating
It is also important to exfoliate; this helps remove the dead skin cells, to maintain a healthy and glowing skin. A mild cleanser will help exfoliate the face after washing. Scrubbing will also help exfoliate the face, which can be done once or twice a week. This procedure will aid in reducing dead layers skin cells that clog the pores, reason why more pimples or acne.
3. Keeping the skin Clear
- Make sure that all cosmetics such as powder, lotion, blush on, foundation, and even sunscreen are oil free
- Complex 15 is oil free moisturizer that helps avoid dry skin
- Get in the habit of using oil-free lotions
- Get rid of hair chemicals such as gels or hair cream
- Always watch for labels with the term non-comedogenic, which means they don't cause pores to be clogged
4. Proven Chemicals
Benzoyl Peroxide
This eliminates the bacteria that worsens acne and it also unplugs oil secretions and helps pimples or acne to heal. This can be found in many over-the-counter acne treatments. Start traditionalistically with a five percent moisturizer once everyday like after washing the face before going to bed. After a week, make it twice everyday if there are no other medications being taken or used. If the acne is not yet healed after four to six weeks, try a ten per cent mixture. This can be bought over-the-counter, however, there is a need to seek for a doctor's prescription. Just be sure to request for a real form: the pharmacist can be asked which can be bought over-the-counter or which needs prescription.
Antibiotics
These are available only if there's a doctor's recommendation. Antibiotics are very helpful aid for pimples or acne that is already swelling and red and usually have pus, or for if it not those not anymore being treated with medications as expected. These antibiotics eliminate the bacteria, which develop to whiteheads. Make it a point to follow the doctor's recommended dosage and always take the antibiotic pills with enough amount of water. Some of these bacteria killing medicines may also increase the skin's sensitivity to the sun, for this use sunscreen when going out to prevent any sunburn.
Accutane
Accutane are antibiotics that are available only under a doctor's order and recommendation. Accutane is a very optimized pill that is intended for those with deep scars, or pimples that can no longer be treated by other medications or antibiotics. Blood test is taken every now and then when using Accutane as medication, as this can affect the levels blood cell and blood count. For women, the physician, possibly an obstetrician-gynecologist may require the intake of birth control pills prior to prescribing the Accutane. Extra caution is really taken into consideration, as it can be very harmful to to pregnant women. However, until this time some physicians are not prescribing Accutane.
5. Treatment Information
The Treatment can take some time which often takes six to eight weeks for the pimple to heal after there will be another start of treatment. Some medications can cause acne to get even bigger or redder before it gets well, there are times when these could have pus too. If the acne still has not welled after several medications with other drugs, the doctor may suggest that the patient take an oral medicine. Doctors recommend this retinoid as a last treatment, due to its serious effects and it is also very expensive. Sometimes women are asked to take birth control pills as to help them control acne especially in women who mood swings even before their menstruations start.
1. Cleaning
Washing away the outside layer of the skin with natural oils is not really helpful preventing or curing acne, or pimple for other people, for it develops under the skin. Although it's a belief the people develop acne due to the fact that they don't cleanse their skin thoroughly. For everyone's information, washing the skin too much can cause irritation and produces more whiteheads and blackheads that turn into pimples after being infected. Gentle washing is only needed. Use mild soaps or cleanser, an example is Cetaphil or acne bars. Another good sample is Neutrogena product that washes acne.
2. Exfoliating
It is also important to exfoliate; this helps remove the dead skin cells, to maintain a healthy and glowing skin. A mild cleanser will help exfoliate the face after washing. Scrubbing will also help exfoliate the face, which can be done once or twice a week. This procedure will aid in reducing dead layers skin cells that clog the pores, reason why more pimples or acne.
3. Keeping the skin Clear
- Make sure that all cosmetics such as powder, lotion, blush on, foundation, and even sunscreen are oil free
- Complex 15 is oil free moisturizer that helps avoid dry skin
- Get in the habit of using oil-free lotions
- Get rid of hair chemicals such as gels or hair cream
- Always watch for labels with the term non-comedogenic, which means they don't cause pores to be clogged
4. Proven Chemicals
Benzoyl Peroxide
This eliminates the bacteria that worsens acne and it also unplugs oil secretions and helps pimples or acne to heal. This can be found in many over-the-counter acne treatments. Start traditionalistically with a five percent moisturizer once everyday like after washing the face before going to bed. After a week, make it twice everyday if there are no other medications being taken or used. If the acne is not yet healed after four to six weeks, try a ten per cent mixture. This can be bought over-the-counter, however, there is a need to seek for a doctor's prescription. Just be sure to request for a real form: the pharmacist can be asked which can be bought over-the-counter or which needs prescription.
Antibiotics
These are available only if there's a doctor's recommendation. Antibiotics are very helpful aid for pimples or acne that is already swelling and red and usually have pus, or for if it not those not anymore being treated with medications as expected. These antibiotics eliminate the bacteria, which develop to whiteheads. Make it a point to follow the doctor's recommended dosage and always take the antibiotic pills with enough amount of water. Some of these bacteria killing medicines may also increase the skin's sensitivity to the sun, for this use sunscreen when going out to prevent any sunburn.
Accutane
Accutane are antibiotics that are available only under a doctor's order and recommendation. Accutane is a very optimized pill that is intended for those with deep scars, or pimples that can no longer be treated by other medications or antibiotics. Blood test is taken every now and then when using Accutane as medication, as this can affect the levels blood cell and blood count. For women, the physician, possibly an obstetrician-gynecologist may require the intake of birth control pills prior to prescribing the Accutane. Extra caution is really taken into consideration, as it can be very harmful to to pregnant women. However, until this time some physicians are not prescribing Accutane.
5. Treatment Information
The Treatment can take some time which often takes six to eight weeks for the pimple to heal after there will be another start of treatment. Some medications can cause acne to get even bigger or redder before it gets well, there are times when these could have pus too. If the acne still has not welled after several medications with other drugs, the doctor may suggest that the patient take an oral medicine. Doctors recommend this retinoid as a last treatment, due to its serious effects and it is also very expensive. Sometimes women are asked to take birth control pills as to help them control acne especially in women who mood swings even before their menstruations start.
Saturday, July 4, 2009
How To Protect Yourself Against Photodermatitis In The Summer
Summer brings lovely, warm sunshine and plenty of laughter, but it can also bring with it many skin problems. Photodermatitis is unfortunately one of them, and it occurs due to the ultraviolet light caused by the suns rays. But just what exactly is it and can it be harmful?
Photodermatitis and its Symptoms
Photodermatitis is a condition which occurs when the skin has an abnormal reaction to the suns ultraviolet light. There are two types of the condition, either acute Photodermatitis, or Chronic Photodermatitis. Basically UV rays are classified by their wavelength and Photodermatitis is a higher risk when the wavelength is higher.
It is possible for some chemicals to trigger Photodermatitis in the skin, as there are over 115 different chemical agents and drugs that we expose ourselves to every day. Allergies can also trigger the condition, as can a direct toxic effect from a substance. It is thought that some immune related disorders can sometimes be to blame for the condition, such as nutrition deficiencies and systemic lumps.
The symptoms of the condition vary from person to person but they usually include itchy blisters, bumps or raised areas of the skin. You may also notice some lesions which look similar to Eczema and Hyperpigmentation also often occurs too. In some cases you may experience some pain, redness and you could end up with flu like symptoms such as fever and nausea.
Your skin type could affect your chances of developing the condition and usually people with either fair skin, red and blonde hair, or people with green or blue eyes, are more at risk of it. In summer if you spend longer than thirty minutes in the sun you are also at risk and it also depends upon the time you are in the sun. Generally the suns UV levels are higher in the late morning and early afternoon, so it is always better to avoid the sun at those times whenever possible.
Prevention and Treatment for Photodermatitis
If you do not already have Photodermatitis, there is a chance you can prevent it from occurring. This includes staying out of the sun during its peak periods in the late morning and early afternoon, covering up wherever possible and wearing sunscreen, and double check that any medicine you are currently taking, is not a potential risk by talking with your health care provider.
If you do have the condition there are ways you can treat it. If you have blisters or sores that are weeping, you should apply a cool, wet dressing to them. It is possible that in some cases, the doctor may suggest phototherapy in order to control the condition.
This is another common rash which is caused by the sweat which the sun produces. Otherwise known as Malaria, it occurs when the sweat ducts become blocked or there is too much perspiration. They tend to break open and this allows the sweat to leak just under the skin which is what causes the rash to occur.
If you find that your condition is particularly sensitive, you may be offered various drug therapies. Azathioprine is often prescribed in order to suppress the immune system and some Glucocorticoids are also sometimes used to control some eruptions of the skin. If your skin cannot be treated using phototherapy, your doctor may also prescribe drugs such as Beta Carotene, Hydroxychloroquine, Thalidomide or Nicotinamide.
Bear in mind however that the use of Thalidomide does often cause problems including birth defects, and it should never be taken by women who are pregnant or by women who wish to become pregnant.
Your doctor may also suggest that you change your eating habits as eating certain foods can reduce the risk of the condition, and they can help to control eat. Fatty acids are a good example and also extra protein.
Overall treatment will depend upon each different case of the condition. What works for one person may not necessarily work for another. It is always better to consult your doctor if you feel you may have this condition, in order for them to give you the proper treatment.
Photodermatitis and its Symptoms
Photodermatitis is a condition which occurs when the skin has an abnormal reaction to the suns ultraviolet light. There are two types of the condition, either acute Photodermatitis, or Chronic Photodermatitis. Basically UV rays are classified by their wavelength and Photodermatitis is a higher risk when the wavelength is higher.
It is possible for some chemicals to trigger Photodermatitis in the skin, as there are over 115 different chemical agents and drugs that we expose ourselves to every day. Allergies can also trigger the condition, as can a direct toxic effect from a substance. It is thought that some immune related disorders can sometimes be to blame for the condition, such as nutrition deficiencies and systemic lumps.
The symptoms of the condition vary from person to person but they usually include itchy blisters, bumps or raised areas of the skin. You may also notice some lesions which look similar to Eczema and Hyperpigmentation also often occurs too. In some cases you may experience some pain, redness and you could end up with flu like symptoms such as fever and nausea.
Your skin type could affect your chances of developing the condition and usually people with either fair skin, red and blonde hair, or people with green or blue eyes, are more at risk of it. In summer if you spend longer than thirty minutes in the sun you are also at risk and it also depends upon the time you are in the sun. Generally the suns UV levels are higher in the late morning and early afternoon, so it is always better to avoid the sun at those times whenever possible.
Prevention and Treatment for Photodermatitis
If you do not already have Photodermatitis, there is a chance you can prevent it from occurring. This includes staying out of the sun during its peak periods in the late morning and early afternoon, covering up wherever possible and wearing sunscreen, and double check that any medicine you are currently taking, is not a potential risk by talking with your health care provider.
If you do have the condition there are ways you can treat it. If you have blisters or sores that are weeping, you should apply a cool, wet dressing to them. It is possible that in some cases, the doctor may suggest phototherapy in order to control the condition.
This is another common rash which is caused by the sweat which the sun produces. Otherwise known as Malaria, it occurs when the sweat ducts become blocked or there is too much perspiration. They tend to break open and this allows the sweat to leak just under the skin which is what causes the rash to occur.
If you find that your condition is particularly sensitive, you may be offered various drug therapies. Azathioprine is often prescribed in order to suppress the immune system and some Glucocorticoids are also sometimes used to control some eruptions of the skin. If your skin cannot be treated using phototherapy, your doctor may also prescribe drugs such as Beta Carotene, Hydroxychloroquine, Thalidomide or Nicotinamide.
Bear in mind however that the use of Thalidomide does often cause problems including birth defects, and it should never be taken by women who are pregnant or by women who wish to become pregnant.
Your doctor may also suggest that you change your eating habits as eating certain foods can reduce the risk of the condition, and they can help to control eat. Fatty acids are a good example and also extra protein.
Overall treatment will depend upon each different case of the condition. What works for one person may not necessarily work for another. It is always better to consult your doctor if you feel you may have this condition, in order for them to give you the proper treatment.
Tuesday, June 30, 2009
Easy Ways To Help You Look As Young As You Feel
If you've been looking into collagen treatments or Botox to help reduce the fine lines that are appearing near your eyes or lips, there's another treatment that is providing positive results.
Restylane was approved by the FDA in December 2003, and has since been used in more than 1.5 million treatments worldwide. Restylane is a cosmetic dermal filler made of a crystal clear gel called Non-Animal Stabilized Hyaluronic Acid, or NASHA. Hyaluronic acid is a natural substance that already exists in the human body, and can be used to provide volume to the skin.
How does Restylane work?
Restylane is applied in a similar manner to other non-surgical cosmetic procedures, and is injected into the area of choice. When it is injected into the lip, wrinkle or fold, it works together with the body's own hyaluronic acid, and joins forces to create volume, giving a more youthful and healthy appearance.
What type of results can I expect?
Just like other forms of injectables, Restylane will have an immediate affect. It also has long-term temporary results, and can last anywhere from 6 to 12 months. The results will vary, depending on your lifestyle, age, and skin factors.
What are the side effects?
One of the reasons Restylane is growing in popularity is because of its safety. Since hyaluronic acid is naturally present in the body, the skin and body do no react to the material. In fact, very few reactions have occurred in people electing this product. The reported reactions do include temporary redness, bruising, swelling, itching or tenderness, and may last anywhere from a few days to a couple of weeks. This makes Restylane very appealing and a convenient solution for reducing fine lines and wrinkles that appear on the face and neck.
What is the recovery time?
Restylane injections can be administered anywhere from 30 minutes to an hour or more, depending on how many areas will be injected. Immediately after the treatment you may experience slight swelling, tenderness or redness, but you should easily be able to return to your normal routine.
As a precaution, you should also avoid alcohol and exercise for six to ten hours following the procedure, and avoid sunbathing or cold weather activities until all redness and swelling disappears.
What do I need to do before a Restylane treatment?
The best part of this procedure is it requires no pre-testing. Because hyaluronic acid is present in the human body, there is no need for skin tests to determine allergic reactions.
Who is the ideal candidate for Restylane treatment?
Restylane is most effective in correcting wrinkles and folds around the nose, lips, eyes and cheeks. It also provides natural fullness to the lips when used for lip augmentation. The ideal candidate is a person who is looking for minor correction, and is aware that periodic treatments are required to retain the necessary results.
Restylane was approved by the FDA in December 2003, and has since been used in more than 1.5 million treatments worldwide. Restylane is a cosmetic dermal filler made of a crystal clear gel called Non-Animal Stabilized Hyaluronic Acid, or NASHA. Hyaluronic acid is a natural substance that already exists in the human body, and can be used to provide volume to the skin.
How does Restylane work?
Restylane is applied in a similar manner to other non-surgical cosmetic procedures, and is injected into the area of choice. When it is injected into the lip, wrinkle or fold, it works together with the body's own hyaluronic acid, and joins forces to create volume, giving a more youthful and healthy appearance.
What type of results can I expect?
Just like other forms of injectables, Restylane will have an immediate affect. It also has long-term temporary results, and can last anywhere from 6 to 12 months. The results will vary, depending on your lifestyle, age, and skin factors.
What are the side effects?
One of the reasons Restylane is growing in popularity is because of its safety. Since hyaluronic acid is naturally present in the body, the skin and body do no react to the material. In fact, very few reactions have occurred in people electing this product. The reported reactions do include temporary redness, bruising, swelling, itching or tenderness, and may last anywhere from a few days to a couple of weeks. This makes Restylane very appealing and a convenient solution for reducing fine lines and wrinkles that appear on the face and neck.
What is the recovery time?
Restylane injections can be administered anywhere from 30 minutes to an hour or more, depending on how many areas will be injected. Immediately after the treatment you may experience slight swelling, tenderness or redness, but you should easily be able to return to your normal routine.
As a precaution, you should also avoid alcohol and exercise for six to ten hours following the procedure, and avoid sunbathing or cold weather activities until all redness and swelling disappears.
What do I need to do before a Restylane treatment?
The best part of this procedure is it requires no pre-testing. Because hyaluronic acid is present in the human body, there is no need for skin tests to determine allergic reactions.
Who is the ideal candidate for Restylane treatment?
Restylane is most effective in correcting wrinkles and folds around the nose, lips, eyes and cheeks. It also provides natural fullness to the lips when used for lip augmentation. The ideal candidate is a person who is looking for minor correction, and is aware that periodic treatments are required to retain the necessary results.
Saturday, June 27, 2009
Skin Care, Sun Damage and Why I'm Feeling Pretty Smug Today
I have to admit to feeling pretty smug today.
At a party last night I was told by a few people I looked considerably younger than I actually am and I don't think they were all drunk at the time either.
This came as a pleasant observation to me as over the years I have certainly not been kind to my skin.
Up until my early thirties I abused it terribly. I coated it in baby oil, carrot oil and coconut oil , not all at the same time I hasten to add, and fried in the sun. My quest for a tan led me to spend more time on sunbeds than is now deemed safe and generally I took my skin for granted.
Not surprisingly my misspent youth has caught up with me and I've had numerous questionable spots cut off or frozen from my arms, legs and shoulders. According to my doctor they were all attributable to "sun damage".
What I didn't realise until far too late is that there's no such thing as a safe tan.
Any tan is a sign of skin damage and if you go out in the sun and burn you damage your DNA which makes you more susceptible to skin cancer. Once you start to go red it is a sign that you are doing some damage so the current advice is to limit your exposure to 15 minute intervals.
That's probably the amount of time I used to stay out of the sun, but not any more. With climate change, the thinning of the ozone layer and generally being older and wiser I realise the importance of sun protection.
Each year there are more and more cases of skin cancer reported. In UK just last year (2006-7) there were 75,000 new cases and apparently many people didn't even realise the sun could be a factor.
Most people have now heard the advice of Slip-Slap-Slop which refers to slipping on a tee-shirt, slapping on some sunscreen and slopping on a wide brimmed hat which are all very sensible suggestions.
However, it seems that even these may not be enough to protect us from the damaging UV rays of the sun unless we are a bit more conscious about things.
The sun gives off UVA, UVB and UVC rays. The A ones are ageing, the B ones are burning and the C ones are not quite so specifically defined. Sunshine also promotes the production of Vitamin D which is vital for healthy bones and reducing the risk of cancer. It gives us that feel good factor.
We are advised and encouraged to use sunscreens with a minimum sun protection factor of 15 (SPF 15) and in some shops that is the minimum protection you will find. It is also recommended we reapply them frequently. However, whilst this should provide protection from the harmful UV rays there could be a downside.
Most of our vitamin D is made in the skin when we absorb sunlight so if we block the absorption with sunscreens we can reduce our ability to produce it. Some of the higher SPF sunscreens block the absorption by as much as 95%.
Also, some sunscreens contain potentially harmful chemical such as PABA and Oxybenzone which can cause allergic eczema and photo sensitivity in some people.
Another ingredient, titanium dioxide is now being blamed for the rise in skin cancer for users who stay too long in the sun.
So what is the answer?
Well it seems the best way is to cover up and wear dense clothing where the fibres are close together. Linen and thin cotton are not sufficient as the UV rays can penetrate the material. If you do choose to wear light flimsy items of clothing it is highly recommended you also wear sun protection of at least SPF 10 underneath.
I take much more care of my skin now and don't sunbathe at all. Of course it's too late as the irreversible damage has already been done, but the natural organic products I now use ensure I am now treating it with the respect it deserves.
My skin care is 100% free of synthetic toxic chemicals which you find in most products and contains only purely natural beneficial ingredients. I figure I've done enough damage over the years without exposing myself to potentially harmful toxins which have never been tested either individually or in combination as well.
It must be working which is why I'm feeling pretty smug today.
At a party last night I was told by a few people I looked considerably younger than I actually am and I don't think they were all drunk at the time either.
This came as a pleasant observation to me as over the years I have certainly not been kind to my skin.
Up until my early thirties I abused it terribly. I coated it in baby oil, carrot oil and coconut oil , not all at the same time I hasten to add, and fried in the sun. My quest for a tan led me to spend more time on sunbeds than is now deemed safe and generally I took my skin for granted.
Not surprisingly my misspent youth has caught up with me and I've had numerous questionable spots cut off or frozen from my arms, legs and shoulders. According to my doctor they were all attributable to "sun damage".
What I didn't realise until far too late is that there's no such thing as a safe tan.
Any tan is a sign of skin damage and if you go out in the sun and burn you damage your DNA which makes you more susceptible to skin cancer. Once you start to go red it is a sign that you are doing some damage so the current advice is to limit your exposure to 15 minute intervals.
That's probably the amount of time I used to stay out of the sun, but not any more. With climate change, the thinning of the ozone layer and generally being older and wiser I realise the importance of sun protection.
Each year there are more and more cases of skin cancer reported. In UK just last year (2006-7) there were 75,000 new cases and apparently many people didn't even realise the sun could be a factor.
Most people have now heard the advice of Slip-Slap-Slop which refers to slipping on a tee-shirt, slapping on some sunscreen and slopping on a wide brimmed hat which are all very sensible suggestions.
However, it seems that even these may not be enough to protect us from the damaging UV rays of the sun unless we are a bit more conscious about things.
The sun gives off UVA, UVB and UVC rays. The A ones are ageing, the B ones are burning and the C ones are not quite so specifically defined. Sunshine also promotes the production of Vitamin D which is vital for healthy bones and reducing the risk of cancer. It gives us that feel good factor.
We are advised and encouraged to use sunscreens with a minimum sun protection factor of 15 (SPF 15) and in some shops that is the minimum protection you will find. It is also recommended we reapply them frequently. However, whilst this should provide protection from the harmful UV rays there could be a downside.
Most of our vitamin D is made in the skin when we absorb sunlight so if we block the absorption with sunscreens we can reduce our ability to produce it. Some of the higher SPF sunscreens block the absorption by as much as 95%.
Also, some sunscreens contain potentially harmful chemical such as PABA and Oxybenzone which can cause allergic eczema and photo sensitivity in some people.
Another ingredient, titanium dioxide is now being blamed for the rise in skin cancer for users who stay too long in the sun.
So what is the answer?
Well it seems the best way is to cover up and wear dense clothing where the fibres are close together. Linen and thin cotton are not sufficient as the UV rays can penetrate the material. If you do choose to wear light flimsy items of clothing it is highly recommended you also wear sun protection of at least SPF 10 underneath.
I take much more care of my skin now and don't sunbathe at all. Of course it's too late as the irreversible damage has already been done, but the natural organic products I now use ensure I am now treating it with the respect it deserves.
My skin care is 100% free of synthetic toxic chemicals which you find in most products and contains only purely natural beneficial ingredients. I figure I've done enough damage over the years without exposing myself to potentially harmful toxins which have never been tested either individually or in combination as well.
It must be working which is why I'm feeling pretty smug today.
Tuesday, June 23, 2009
Alternatives in Breast Enlargement
If asked, what part of your body do you like the least, most women would respond with their breasts. Natural, full, large breasts are not common among women. Many women seek breast enhancement and most will resort to surgery to fulfill the need for larger breasts.
Unfortunately, surgery for many is out of the question. For some, it is the monetary cost. For others, the risk of surgery, possible leakage from implants and a host of other concerns is enough to make them reconsider breast implants as an option.
While there are many companies on the market today offering this cream or that appliance to increase breast size, herbal supplements offer the best and most effective results. Naturopaths have known for years which herbs to prescribe for breast enhancement and now those same ingredients are available together, in over the counter form, for all women to try.
While none of these alternative supplements will give a woman the breasts of a Hollywood starlet, using the right product can increase breast size by a cup or two, add firmness and allow for noticeable contours to the shape of the individual breasts.
The key is finding the supplement that works. While many of the companies claim success, the woman that is seeking this type of therapy has homework to do first.
Begin by finding a company that uses the highest-grade ingredients. The benefits of the best possible herbs include better body absorption and maximum potency. Both are needed to see the desired results.
The second thing to look at is whether the company offers a money back guarantee. If no guarantee is offered, skip the company altogether, no matter what promises it makes. All reputable companies offer a satisfaction guaranteed policy.
Next, look at testimonials for the product. Do they all sound like they were written by one person? Or, do they each sound genuine and written by happy customers? If they all read about the same, be leery.
Cost, as always is a factor, but price doesn't always determine which product is better. Many companies will try to give the impression that because their product is priced higher, it is better than the competition. This is not always the case and reading through all the available literature on the product can help in this decision.
Many women report additional benefits of herbal breast enhancement treatments including a more regular menstrual cycle, better moods and less premenstrual syndrome symptoms. The most common side effect is elevated PMS and those women should not take the herbal supplements.
Herbal breast enhancement should not be looked at as a quick fix. As with all herbal treatments, breast enhancement therapy can take months to achieve the desired results. But, with patience, the use of a good quality herbal breast enhancement treatment will boost the self-esteem of the woman and give her a better body image of herself, with an altnernate means of cosmetic enhancement.
Unfortunately, surgery for many is out of the question. For some, it is the monetary cost. For others, the risk of surgery, possible leakage from implants and a host of other concerns is enough to make them reconsider breast implants as an option.
While there are many companies on the market today offering this cream or that appliance to increase breast size, herbal supplements offer the best and most effective results. Naturopaths have known for years which herbs to prescribe for breast enhancement and now those same ingredients are available together, in over the counter form, for all women to try.
While none of these alternative supplements will give a woman the breasts of a Hollywood starlet, using the right product can increase breast size by a cup or two, add firmness and allow for noticeable contours to the shape of the individual breasts.
The key is finding the supplement that works. While many of the companies claim success, the woman that is seeking this type of therapy has homework to do first.
Begin by finding a company that uses the highest-grade ingredients. The benefits of the best possible herbs include better body absorption and maximum potency. Both are needed to see the desired results.
The second thing to look at is whether the company offers a money back guarantee. If no guarantee is offered, skip the company altogether, no matter what promises it makes. All reputable companies offer a satisfaction guaranteed policy.
Next, look at testimonials for the product. Do they all sound like they were written by one person? Or, do they each sound genuine and written by happy customers? If they all read about the same, be leery.
Cost, as always is a factor, but price doesn't always determine which product is better. Many companies will try to give the impression that because their product is priced higher, it is better than the competition. This is not always the case and reading through all the available literature on the product can help in this decision.
Many women report additional benefits of herbal breast enhancement treatments including a more regular menstrual cycle, better moods and less premenstrual syndrome symptoms. The most common side effect is elevated PMS and those women should not take the herbal supplements.
Herbal breast enhancement should not be looked at as a quick fix. As with all herbal treatments, breast enhancement therapy can take months to achieve the desired results. But, with patience, the use of a good quality herbal breast enhancement treatment will boost the self-esteem of the woman and give her a better body image of herself, with an altnernate means of cosmetic enhancement.
Tuesday, June 16, 2009
History of Tribal Tattoos
Tribal tattoos, although considered as very modern in design, actually dates to thousands of years back. As the name connotes, tribal tattoos originated from tribes or organized ethic groups of the past.
Neo-tribal tattoos are very popular nowadays. Celebrities and other famous people sport this type of tattoo merely because tribal designs are very striking. Mike Tyson has a tribal tattoo on the left side of his face and Angelina Jolie also has one on her tummy. Charmed, Alyssa Milano, has a tribal tattoo at the back of her neck and the list goes on and on.
Another reason why tribal tattoos are gaining unstoppable popularity is because they are easy to draw. Amateur tattoo artists who want to enter the body art arena do practice on tribal tattoo designs for starters. Tribal tattoos are one of the easiest designs to ink. They basically involved swirls, loops, crescents and sharp edges interlaced with each other. A tribal tattoo design is frequently symmetrical, one of the reasons why they are fairly easy to draw.
Looking back, tribal tattoos are actually part of traditions of certain cultures. Getting a tattoo is a symbolism that marks a person's passage to adulthood. In some tribes, if a girl cannot take the pain brought about by tattooing, she is considered a weakling and cannot bear the pain of labor during child birth, thus, making her unmarriageable. On the other hand, if a boy cannot take the pain of tattooing, he is considered a coward. This is one reason why he may be segregated from the rest of his tribesmen and the reason why he can is a danger as a warrior.
In some cultures, like in Maori tribe in New Zealand, tattoos are a sign of social status. The more elaborate your tattoos are, the higher your position is on the social ladder. Enhanced tattoos are symbolism of a shift from one status to another. The chieftain of the Maori people holds the most prestigious and most intricate tattoo design. Maori women are also known to tattoo their lips and chin.
In the tribes of Hawaii, tattooing is also popular. Tribesmen have faith in in tattoo gods and those who want to have a tattoo initiate the session with a prayer asking the tattoo gods for a safe procedure that would not end up in injury or death. The prayers are also intended for the fast healing of the wounds and so that the tattoo design would come out as handsome and attractive.
Polynesian tattoos are thought to be one of the first tribal tattoos to reach the modern world. James Cook, who was the first explorer to land on the Polynesian Islands, was said to have seen the very first form of neo tribal tattoos way back in 1970's. When they sailed back to Europe, his men where already inked with tattoos similar to today's modern tribal designs. The tribal tattoos are worn on the sailor's chest area and upper arms.
Today, tribal tattoos have gone to a brand new level. The reasons for their existence are no longer primitive but they are worn as a symbolism of self expression and art.
Neo-tribal tattoos are very popular nowadays. Celebrities and other famous people sport this type of tattoo merely because tribal designs are very striking. Mike Tyson has a tribal tattoo on the left side of his face and Angelina Jolie also has one on her tummy. Charmed, Alyssa Milano, has a tribal tattoo at the back of her neck and the list goes on and on.
Another reason why tribal tattoos are gaining unstoppable popularity is because they are easy to draw. Amateur tattoo artists who want to enter the body art arena do practice on tribal tattoo designs for starters. Tribal tattoos are one of the easiest designs to ink. They basically involved swirls, loops, crescents and sharp edges interlaced with each other. A tribal tattoo design is frequently symmetrical, one of the reasons why they are fairly easy to draw.
Looking back, tribal tattoos are actually part of traditions of certain cultures. Getting a tattoo is a symbolism that marks a person's passage to adulthood. In some tribes, if a girl cannot take the pain brought about by tattooing, she is considered a weakling and cannot bear the pain of labor during child birth, thus, making her unmarriageable. On the other hand, if a boy cannot take the pain of tattooing, he is considered a coward. This is one reason why he may be segregated from the rest of his tribesmen and the reason why he can is a danger as a warrior.
In some cultures, like in Maori tribe in New Zealand, tattoos are a sign of social status. The more elaborate your tattoos are, the higher your position is on the social ladder. Enhanced tattoos are symbolism of a shift from one status to another. The chieftain of the Maori people holds the most prestigious and most intricate tattoo design. Maori women are also known to tattoo their lips and chin.
In the tribes of Hawaii, tattooing is also popular. Tribesmen have faith in in tattoo gods and those who want to have a tattoo initiate the session with a prayer asking the tattoo gods for a safe procedure that would not end up in injury or death. The prayers are also intended for the fast healing of the wounds and so that the tattoo design would come out as handsome and attractive.
Polynesian tattoos are thought to be one of the first tribal tattoos to reach the modern world. James Cook, who was the first explorer to land on the Polynesian Islands, was said to have seen the very first form of neo tribal tattoos way back in 1970's. When they sailed back to Europe, his men where already inked with tattoos similar to today's modern tribal designs. The tribal tattoos are worn on the sailor's chest area and upper arms.
Today, tribal tattoos have gone to a brand new level. The reasons for their existence are no longer primitive but they are worn as a symbolism of self expression and art.
Monday, June 15, 2009
What is Anime?
Anime games are getting more and more popular, however no many people know about anime. so, what is anime?
Anime is animation originating in Japan. The rest of the world regard anime to be "Japanese animation".Anime originated about 1917
In Japan, 'anime' would be any animated production, from Disney to Legend of the Overfiend. Anything that is animated, be it Japanese, English or French. Outside Japan, though, 'anime' tends to refer, specifically, to Japanese animation.
In Japan, anime is a rather popular form of entertainment. It comes in the form of TV shows, movies at the cinema as well as direct to video releases (OVA - Original Video Animation). Unlike in the west, anime has a huge variety of genres - it is not only for children. Nor, on the other hand, is it just sex and violence for adults! Anime is for everybody!
Anime, like manga (Japanese comics), is extremely popular in Japan and well known throughout the world.
Anime games for children consist of� Pokemon, Minky Momo, Dragon Ball, Card Captor Sakura and Sailor Moon. If you see the original versions, you'll probably notice there is a lot that has been edited for the western releases. From the anime, the Japanese version do not try to protect children from death - it actually happens in anime. For instance, in Sailor Moon, the senshi (scouts) die in the end of the first season. (In the American version, they were 'trapped' but got away.) This is not to say that Japanese children are happy with the concept of death - it's just that it is not a 'no-no' topic for even children's anime.
Anime for teenagers would include Ranma 1/2, Urusei Yatsura (Lum), Marmalade Boy and Fushigi Yugi. Again, the 'no-no' subjects of the west are found in these anime. Fushigi Yugi introduces subjects like rape, and Ranma 1/2 has some nudity (though this is definitely not porn - the nudity is mostly kept to places like the bathroom, or as a laugh when the male Ranma changes into a woman and he's still acting like a male.) The different values tend to clash - if this sort of anime was to be put on television, it would probably only make it to pay tv (cable), or on a foreign language channel. But one can hope...!!!
There are also a multitude of anime for young adults and adults - Tenchi Muyo, Cowboy Beebop, Dirty Pair (not what you think!!), Dragon Half, Evangelion, DNA^2, Maison Ikkoku, Legend of the Overfiend, Dark City, Gundam, and Mononoke-hime to name a few. A number of these probably fit into the teenage category, as some of them tend to be fine for all ages.
These anime mentioned above are ones that are (or have been) popular in the west, not only in Japan. There are anime in all genres - romance, fantasy, science fiction, comedy, hentai (erotic anime), drama, action... just about any genre you find in the west, you'll find in anime! As you can clearly see, anime is not just for children!
An unfortunate part of the western mindset is that animation is for children. Parents will sometimes go to a video shop, and pick up Overfiend (tentacled monsters raping women, for a start!) for their kids to watch. Why? Because it's animated. They don't look at the rating, nor read the back cover. And so there are some groups of people totally against anime for this reason.
There is also the sad fact that certain companies put out anime that is only violence and sex related! Manga Video, unfortunately, projects the image that all anime is sex and guns. True, they put out Ghost in the Shell and, in the US, anime like Maris the Chojo ('The Supergal'), Firetripper and the Laughing Target... but most of their videos are Overfiend-like, and that is how they market the anime to the population. I think it's self destructive, but they obviously make money that way.
Recently, though, the foreign movie channel here (SBS) has been showing anime... dubbed, because that's what the Australian anime sellers have been giving them, but anime none the less! Most of the films, though, were Manga Video movies, but they have been showing Patlabour, Porco Rosso and the tv series of Evangelion. It was great to see Eva on regular tv! It's a step in the right direction - anime on tv, uncut and uncensored! (When showing things on TV, the American censors cut out or edit some of the silliest things, IMO!)
Reference:� http://www.thekeep.org/~kunoichi/kunoichi/themestream/anime.html
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