Tuesday, December 20, 2011

Smokehouse? Little Chief? Front - load Smoker, RED

!±8±Smokehouse? Little Chief? Front - load Smoker, RED

Brand : Smokehouse Products
Rate :
Price : $129.97
Post Date : Dec 21, 2011 07:42:13
Usually ships in 6-10 business days



Smokehouse Little Chief Front - load Smoker. Hunters and fishers, here's the right choice for do - it - yourself smoking! American-made smoking power... plenty of space for 25 lbs. of meat, fish, poultry, and more! Easy-to-use unit comes with a recipe book, complete instructions, and a bag of Smokehouse natural wood chips to get you started. All you need is simple 120V household power, and the 250-watt heat element smokes at a constant 165, so your pork loins, ribs, and jerky come out absolutely perfect every time! Deee-licious: Measures 25 x 12 x 12" overall; Holds 25 lbs. of meat or fish; 120V 250-watt heating element operates at 165F; Vented for proper dehydration; Rugged Tuff-Coat finish in your choice of red or blue; Includes 4 chrome-plated racks, instruction book, recipe book, and 1 3/4-lb. bag of natural wood chips; No assembly required. UL listed, totally safe. Made in the USA. State Finish Color. Order Today! Smokehouse Little Chief Front-load Smoker

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Saturday, December 3, 2011

Smokehouse Products Little Chief Top Load Electric Smoker

!±8± Smokehouse Products Little Chief Top Load Electric Smoker

Brand : Smokehouse Products | Rate : | Price : $134.99
Post Date : Dec 03, 2011 21:36:40 | Usually ships in 24 hours

Little Chief top load smoker made by Smokehouse Products is the medium sized version in the Smokehouse family. With a 250 watt element and 4 grills this smoker is perfectly designed for fish, beef, poultry, pork and all other game. This all aluminum sided unit has been around for generations and still to this date is number one. Includes electric cord, flavor pan, grilling racks, and smoker.

  • Top loading electric smoker comes with rack to hold grills, recipe/instruction booklet, and a 1.75-pound bag of Chips n' Chunks hickory flavored wood fuel
  • Non-adjustable heating element operates at 165 degrees Fahrenheit
  • Easy-slide chrome-plated grills; maximum capacity flavor fuel pan; dishwasher safe drip pan
  • Durable, embossed aluminum construction; for outdoors use only
  • UL, CUL, and CSA listed; no-assembly required; 2-year limited warranty

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Friday, October 21, 2011

Cantaloupe Diet: The Secret To A Healthy You!

!±8± Cantaloupe Diet: The Secret To A Healthy You!

Cantaloupes, or more popularly muskmelons, are one of the most popular varieties of melons in the United States. For people who are conscious of extra calories but have an affinity towards tasty stuff, cantaloupes form the perfect choice for their palette. The refreshingly rich flavor and aroma of cantaloupes can hardly fail to tickle the taste buds of a food lover.

The cantaloupe has its origin in the Italian papal village of Cantaloupe, where it was first cultivated around 1700 A.D. Hailing from the same family of Cucurbitaceae, cantaloupes grow on the ground with the support of a trailing vine. Cantaloupes have a ribless rind with a distinctive netted skin and hence it's also called 'netted melon'. Inside the melon, there is a hollow cavity containing seeds encased in a web of netting. Rockmelon is also another popular name of cantaloupes.

The health benefits of cantaloupes are innumerable. An excellent source of vitamin A on account of its concentrated beta-carotene content, cantaloupes are responsible for reducing the risk of developing cataracts to around 39%. Reports suggest that cantaloupes are more beneficial than carrots for our eyes. Beta-carotene has also been the subject of extensive research in relationship to cancer prevention and prevention of oxygen-based damage to cells. The benefits of cantaloupes are not confined within this. Being a good source of Vitamin C, potassium, vitamin B6, dietary fiber, folate, and niacin (vitamin B3), along with its fiber, cantaloupes lend an efficient support to the body by allowing good carbohydrate metabolism and blood sugar stability. Besides, recent researches held at various renowned universities as the Kansas University has suggested that consumption of cantaloupes may reduce the risk of lung cancer in passive smokers.

Without doubt, cantaloupes are one of the healthiest of all foods. So including them in our daily diet would be one of the healthiest choices to make. But this does not mean that our diet would monotonous. There are a wide variety of cantaloupe recipes that can really tickle our taste buds. Cantaloupe is normally eaten as a fresh fruit, as a salad, or as a dessert with ice cream or custard. Melon pieces wrapped in prosciutto are a familiar modern antipasto. A world-renowned chef describes the charentais variety: "the orange, sugary and fragrant flesh makes this fruit popular both as a dessert or main course. These have smooth gray-green rinds and very fragrant orange flesh. It keeps well when stored in a cool, dry place and ripens after several days in a warm room." It's essential to choose the right cantaloupe while shopping. Choose a melon that is heavy for its size with a sweet but not over-powering smell and no soft spots. If it is ripe, store it in the refrigerator - just be sure to seal it tightly since cantaloupes can take on the odors of nearby foods. If it is a bit hard or green, store it at room temperature until it is ripe. These little tips are helpful to let you enjoy the natural taste of cantaloupes and its wide array of recipes.

Cantaloupes thus combine within themselves the key to health and taste. Low in fats and rich in essential vitamins and minerals, they are just the ideal food for all fitness freaks. So, just reach out and make cantaloupes an essential part of your daily diet.


Cantaloupe Diet: The Secret To A Healthy You!

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Saturday, October 15, 2011

Gourmet Soup at Home

!±8± Gourmet Soup at Home

This article covers the basics of gourmet soup making as well as providing you with my 2 favorite recipes. It also has some helpful cooking and grilling tips.
article body

While this report will cover the basics, soup making is a creative experience and the number 1 key is that if it tastes very good to you, it will probably taste good for everybody else, so in this report I will be using the term "to taste" quite often. Remember that you should add your seasonings gradually, and sample, because while you can always add more seasonings, you cannot take them back out. After adjusting your seasoning give your creation a chance to simmer to release the true flavor. (A note to smokers, take it easy on the salt because smoking numbs the taste-buds.) A tip from finer restaurants is to use white pepper. White pepper is similar in taste to black pepper, but it is very finely ground so that children and picky adults cannot see it. Be creative, and have some fun, I think the people in your life will love a gourmet soup!

Soup Making Basics:

This subject will be covered over the next several chapters and includes:

1) Mirepoix

2) Stock vs. Jar of Base or Bullion Cubes

3) Roux vs. Cornstarch

4) Seasonings

5) Creating a Cream Base

While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!

Mirepoix:

Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn't care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.

There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.

Stock vs. Base:

For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don't add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.

Chicken Stock:

You can use raw or cooked chicken, cover the chicken with water; add celery, onion, carrots, and a bay leaf; boil with a slow rolling boil for at least a couple of hours and strain. While most of the flavor will remain in the stock, if you wish you can de-bone the chicken and add it to the soup, but this is a matter of taste.

Beef Stock:

A good beef stock requires soup bones and needs to boil for a long time. Caramelize soup bone (bake until deep brown). Cover with water add; celery, onion, carrots, and some type of tomato product; and boil at a slow boil until the bone has had a chance to release all of the bone marrow. While in restaurants we cooked beef stock for 2 days, it takes at least several hours.
Properly handling stock is important, either boiling a stock to fast, or cooling it to fast can make it bitter. When refrigerating a stock leave the edge of the cover open until it is cool. You should mostly cover the stock so that it doesn't attract refrigerator flavors, but if it cannot breathe it may get bitter. If your stock is just a little bit bitter, use sugar much like any other spice, just a pinch to take the edge off. Before using chicken or beef stock either ladle away the fat (grease), or after the stock is cool remove the fat from the stock.

Consommé:

Consommé is just a very clear stock and can be achieved by taking a cool refrigerated stock, peel away or ladle away any fat, stir in a couple of egg whites, bring mixture to a boil, and ladle impurities off the top. When no more egg whites come to the surface strain mixture through a colander lined with cheese cloth.

Roux vs. Cornstarch:

While most, not all, restaurants use a roux to thicken their soups, for home use I prefer using a mixture of cornstarch and water. A roux is a mixture of even parts drawn butter and flour. To make a roux heat drawn butter then add flour until it is thick, cook on medium heat stirring often until the mixture smells like a fine pastry. This mixture can be added to a boiling soup, while stirring, until the proper thickness is achieved. Unless you are familiar with using a roux you may get lumps. Sometimes if you boil the soup for a while, and if the roux is properly prepared, these lumps will dissipate. You can also make a finger roux which is one part stick butter mixed with one part flour. Add ingredients together and mix with fingers, again add this mixture to a boiling soup until the proper thickness is desired. While roux takes experience to use properly, you gain a small richness in flavor.

I think you probably have used cornstarch and water, but just in case pour some cornstarch in a bowl and cover it with just enough water so that the mixture is easy to mix (I use my fingers). Add the mixture slowly to your boiling soup, while stirring, until the proper thickness is achieved. Note: it takes about a minute to know the exact thickness when using cornstarch so start a little thin. This process is very forgiving and if you need to add more cornstarch later that's fine. Sometimes I'll add this mixture, not only to cream soups, but maybe just a little to chicken noodle soup for instance, just to make the goodies float.

Seasonings:

Salt, pepper, and garlic (I prefer minced garlic in oil, but you can use any type of garlic) are the seasonings most used in soups. Some people will add 1 bay leaf to soup, and to release the flavor break the leaf in half, but if you're not familiar with the flavor of bay leaf try using only half a leaf first. Other seasonings you may like in any soup depending on your tastes include a blend of Italian seasonings, thyme, rosemary, or basil. Try different things sparingly, but remember that the flavor of these herbs will be released gradually so don't add too much.

Creating a Cream Base:

For the majority of cream soups you want to start with a chicken stock (interchangeable with water and chicken base, or bullion cubes to taste). There are several ways to whiten a cream soup, for a family try 1 pint of half and half. Alternate ways to whiten the soup are with 1 cup heavy cream, milk, or if you want a particularly rich soup combine non-dairy creamer along with any of the other whiteners. Bring your mixture to a boil and then thicken, while stirring, until it is the consistency that you desire, or until it sticks to a spoon. One spice that will really change the richness of the cream soup is a small amount of garlic. Add other ingredients.

Cream of Chicken Wild Rice:

Preparation:

Buy a 4 or 8 ounce package of wild rice and cook it according to the directions on the package. If you prepare the 8 ounce package there are many ways to use the leftovers in other dishes. Cook and dice one large or two medium boneless skinless chicken breasts, and dice a cup of medium mirepoix.

Ingredients:

4 cups chicken stock

2 cups half and half

1 cup powdered non-dairy coffee creamer

2 cups prepared wild rice

1 cup mirepoix medium diced

1 large boneless skinless chicken breast cooked and diced (substitute with any cooked chicken)

2-3 Tbls. Cornstarch + water (add to preferred thickness)

salt, pepper, garlic to taste

Put 4 cups of chicken stock into a kettle and bring to a boil, mix whitening agent into stock, I prefer a pint of half and half, along with a ½ cup of non-dairy coffee creamer for this recipe, and bring back to boil. Thicken your mixture, while stirring, until the desired thickness is achieved, it should stick to a spoon. Then add the ingredients listed in Preparation. Boil until the vegetables are aldante (not completely soft), and then add garlic, salt, and pepper to taste. When you add the wild rice, the rice may absorb liquid so if the soup gets to thick add a touch of milk or water.

Experiment with the ideas on this report, and find out what your family truly likes, and have a little fun, have the kids help or whatever it takes to have a positive day.

Soup of the Week Newsletter

I'm in the process of creating a "Soup of the Week" newsletter on a subscription basis. If you like the information I've provided here, I truly hope you will subscribe and please share this report with all your friends. This newsletter will also contain an "Ask Loren" section to answer any cooking questions you may have. Some of these questions will be published in the newsletter. This will provide you an opportunity to share your own personal cooking website.

Grilling Tip:

A personal note about charcoal BBQ Grills. I prefer to use non fluid types of charcoal lighting. I use a device where you place the charcoal in the top and newspaper underneath to light the charcoal. You can get one at Wal-Mart or Target. You can also get electric lighters. (Tip: cut the bottom out of a 3lb coffee can place it in your grill. Put the electric lighter in the can and fill it up with charcoal.) This prevents getting that lighter fluid taste into your food!!

This site will also include helpful cooking tips such as the following marinate for a summer barbeque.

Teriyaki Marinate

This marinate is good for chicken or steak.

1 cup soy sauce (8 ounces)

1 cup pineapple juice

½ cup brown sugar (packed)

1 tsp. Minced garlic (packed in oil), to taste

Optional: ½ tsp. red pepper flake (the kind for pizza), to taste, if you like spicy foods

Mix ingredients in bowl until sugar is dissolved, pour over meat in a plastic container and cover (or you can use a sturdy ziplock bag), soak overnight or 2 nights in the refrigerator, and grill. This mixture will taste strong, but not all of the flavor will impregnate the meat, and it will be wonderful!! If you have a large family, or you are serving a party, make enough sauce to cover the meat. Discard any leftover marinate because it is contaminated with the blood from the meat.

This is great for grilled boneless skinless teriyaki chicken breast and can be served with rice pilaf, with or without melted Swiss cheese, and sometimes I like to add chopped cashews to the rice because it compliments the chicken nicely. I also really like grilled boneless skinless teriyaki chicken breast sandwiches with melted Swiss cheese, bacon, mayonnaise, and shredded lettuce on a nice sesame roll.

Loren Ackerman

Loren@fastmoneyemergengy.com


Gourmet Soup at Home

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Monday, October 10, 2011

About Barbecue Sauce

!±8± About Barbecue Sauce

What would grilling or barbecue be without barbecue sauce? Either slowly cooking into the meat in a barbecue, or forming a thick tasty glaze on grilled food, outdoor cooking just would not be the same without a good barbecue sauce.

Barbecue sauces vary from region to region, and from chef to chef. If you go to North Carolina, you'd find a thin, vinegar based sauce, soaking into the thin shreds of pulled pork. In Kansas City, they like their sauce thick and sweet. If you go to Texas, you'll find a thinner sauce than you'd find in Kansas City, and less sweet.

Barbecue sauces are usually categorized according to their base. Sauces can be based on ketchup, tomato sauce, mustard, vinegar, even mayonnaise. Depending on the base, and the preference of the cook, they can be thick or thin, sweet, sour, spicy, mild, or any combination.

A basic sauce consists of several elements, each adding another layer of flavor and complexity to the sauce. First of all is the base, as stated above, that can be tomato sauce, ketchup, mustard, vinegar, or mayonnaise. Or if you want to experiment, you can try something different. The next element is the sweetener. Usually, this is brown sugar or molasses, but you can also use fruit juice, or any other sweet flavor. The sweetener helps to take the edge of of the next flavor... sour. Lemon juice and lime juice can be added for a sour tang, or vinegar will do the trick. Aromatics, herbs, and spices add another layer of flavor to the barbecue sauce. Onion and garlic are common aromatics.

You can buy sauces at the store. You'll probably find at least a dozen brands and flavors at your local grocery store. But nothing beats a good homemade barbecue sauce. If you want to create your own barbecue sauce, it isn't hard. Just choose your base, and the rest of the flavors that you want, and start experimenting. A good barbecue sauce will have a balanced blend of flavors to it, sweet, sour, smoky, spicy. Just add a little bit of each ingredient at a time until you get the blend that you want. You can always add more, but you can't take away, so just add a little bit at a time. Feel free to experiment with your sauce, people have added coffee, cola, cherries, and other ingredients that you wouldn't think to find in a barbecue sauce. If you want, you can buy a sauce at the store, and then doctor the sauce with your own additions, to suit your own tastes.

A quick note on storage. You can store the barbecue sauce in a sealed container in your refrigerator for a few days. If you want to keep the sauce longer than that, you'll need to learn some canning techniques, to sterilize the food and containers, and properly process the sauce.

How you use the barbecue sauce depends a lot on the sauce itself. Most barbecue sauces can be used at the table as a dipping sauce for food. But different types of sauces are used differently in cooking. Thin sauces can be used as a marinade for the meat before grilling, and can also be applied during the cooking proces. Thicker sauces, especially those with a lot of sugar should not be applied to the food until the last few minutes of cooking time, or they could burn. If you are doing a true barbecue, however, cooking the meat slowly for a long time, you can get away with putting some of the sauce on the meat at the beginning of the cooking time, as the lower temperature would be less likely to burn the sauce.

A good outdoor cookout just isn't the same without a good, flavorful barbecue sauce. Get in the kitchen, and whip up a batch, and brush it on your steaks or chicken for an element of flavor that just screams barbecue.


About Barbecue Sauce

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Thursday, October 6, 2011

Smokehouse Mini Chief Smoker

!±8± Smokehouse Mini Chief Smoker

Brand : SmokeHouse | Rate : | Price : $79.97
Post Date : Oct 06, 2011 17:41:24 | Usually ships in 6-10 business days

Smokehouse Mini Chief Smoker... fits in your camper or motor home for on - the - road smoking! Smoke or dehydrate up to 15 lbs. of your favorite meat! Marinate for BIGGER taste! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the 3 easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 250-watt heating element that's powered by your standard 110v house current. Dimensions: 12 3/8 x 12 1/4 x 18 3/8, weighs 14 lbs. Get yours today! Smokehouse Mini Chief Smoker

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Saturday, October 1, 2011

Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

!±8± Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

Ernie Kovacs visual broadcasting original innovative and surreal comic genius that we see the world differently. It 'was a true pioneer of art that he created his unique magic, when the medium was just beginning.

The images evoked Kovacs on the road, has had an enormous influence on a variety of TV programs, as well as individual artists and writers who followed. Among them: "Rowan and Martin Laugh-In," "Monty Python's FlyingCircus "and" Saturday Night Live, "to name a few. In addition, actors and writers, including Steve Allen, Johnny Carson, David Letterman, Chevy Chase, and Mel Brooks, all owe much to this inspiring and creative spirit free.

In 1986, the Museum of Television and Radio (now the Paley Center for Media), an exhibition of works by Kovacs, entitled "The Vision Of Ernie Kovacs." The Museum of the brochure for the show, Pulitzer Prize-winning television critic, William HenryIII wrote:

"Kovacs was mostly wide-eyed, ingratiating himself clown. It was the first major television video artist. ... It was the first Surrealist his boldest and most imaginative writers. It was probably the first and only television 's author, and Kovacs was a genius ... genius was in the realm of art. Here, a genius is someone who has an audience around the world in a new way of looking at the causes. "

Ernie Kovacs MEETING

In 1953, my first encounter with Ernie Kovacs, when I was 12 yearsYears. Ernie is in the early morning TV show, "Kovacs Unlimited", was broadcast on television in New York City WCBS (Channel 2). It 'been on this show that I've heard a lot of visual gags, surreal characters and illusions, which was an essential part of his startlingly original vision. But when at age 12, child, I thought the show was very exciting, fun and really cool!

As a big fan of the show, I immediately joined the first Ernie EyeballFraternity and Marching Society (EEFMS) and officially became a member EEFMS. For years I have proudly worn my card EEFMS in my wallet, and when prompted EEFMS sang the song while greeting (left index finger extended, and placed on the left with eyes closed):

"Hello, oh EEFMS members, you, so brave and strong
Thanks to the warm and cold Decembers Julys EEFMS sing our song.
EEFMS oh EEFMS, EEFMS oh EEFMS,
Now I say this without hesitation,
If you do notEEFMS, you're alive! "

Then he decided on a spring day in 1953, my good friend Arnie Eastman and "crash" Ernie Kovacs WCBS study. Armed with our cards EEFMS and password: "It 'true," we worked the guard over the entrance and came down with the elevator in his studio floor. After knocking on the door of the study Kovacs, we were one of his employees, who said, welcomed him to leave. But my friend, Arnie, was very insistent that he continued to begto this employee to us, we suddenly heard a voice from the study: "what is the problem, Andy?" Then Ernie Kovacs came to the door, and after that we were big fans, and explains EEFMS members, invited us into the studio and sit in two chairs director, in front of the set! (Wow!)

The set consists of a long table in a tilted angle, includes the camera bolted to the floor at the same angle. So when we looked at the TV monitor, theThe table appeared in its normal horizontal position, not in a corner.

Then came one of Kovacs was the character on the set of her lunch and sat at the table tilted. At the other end of the table sat another man reads his newspaper. Then every time the man took a picnic lunch with a voice out of his lunch and tried to put on the table, or would slide or roll the table in the womb the man reading his newspaper. The final gag of this has been seenwhen the man took out his lunch box thermos, and tried to pour the milk into the glass (which was previously attached to the drawing board before the start). The milk flow is moving at an angle bizarre, almost parallel to the table, the glass is completely missing!

It 'was this stunt gags Classic view and many other surreal effects, which shocked and delighted television audiences, and eventually became part of popular visual effectsVocabulary.

After that we stayed with the entire sample of the show, called Ernie Kovacs Arnie and I met for lunch! During lunch, delighted us with delightful anecdotes, such as Arnie and I sat there and hang out in his every word. Then, after lunch, we asked if we would like to see his office! - Arnie and I could not believe our luck as we were, two unidentified 12-year-olds that Mr. Kovacs had never met before, but we were spending the day with Ernie Kovacs!(Wow!)

So after lunch he took me to Arnie and his office on West 57th Street, and spent the afternoon with us, tell us fascinating stories and shows us his collection around the office. - Our favorite memory of the day saw the collection of wild and wonderful tribal artifacts that Ernie had to stay and hang around his government - and the best thing of all was the cornice line dried heads around the whole room!

The early yearsFinding his place

Ernest Edward Kovacs January 23, 1919 in Trenton, New Jersey born. It 'died in a car accident shortly before his 43rd Birthday January 13, 1962.

Father Ernie Kovacs', Andrew, emigrated to the United States in Hungary, at the age of 13 years. After working in various jobs, without success, during Prohibition, smugglers Andrew was a great success, he is able to move his wife Mary and sons, Tom and Ernie, a 20-room palace in afashion section of Trenton. But with the exception of the time during Prohibition, the family went to live in humble surroundings.

Ernie interest in theater began in high school. Trenton Central High School, Ernie came under the influence of his great teacher, drama teacher, Harold Van Kirk. Ernie received a scholarship to the American Academy of Dramatic Arts in 1937, with the support of Mr. Van Kirk. While working at summer camp in Vermont in 1939, ErnieSeriously ill with pleurisy and lung, and spent the next year and a half in very serious condition in different hospitals.

It 'was during this time to show her comic talent started when he inspires his escapades with nurses, doctors and patients. (The doctors do not think he would have lived). In addition, while in the hospital Ernie developed a great love and appreciation of classical music, and has consistently maintained his radio WQXR, the classical music channel set in NewYork. In the coming years, Kovacs often used classical music in many of his drawings.

In 1941, Ernie took his first paying job in the entertainment industry working as a disc jockey, in Trenton is the radio WTTM. He spent the next nine years with the station WTTM, director of special events. During this time, Kovacs was experimenting with a variety of events "live" to see how crazy, what is to be operated by a train (leaving traces the last minute), Rundfunkfrom the cockpit of a plane (for which he took flying lessons).

During this time, Ernie was in a local theater group, the Players Guild in Trenton, took part in the spring of 1941, doing some directing for the group. In June 1945, offered the Trentonian, a local weekly, Kovacs, who has a column called "Kovacs Unlimited", where he found his voice as the local wag.

Ernie married his first wife, Betty Wilcox, August 13, 1945. They had two daughters together, Elizabeth(Bette) and Kip Raleigh (Kipp). The marriage was unhappy, and finally the 11 Divorced in February 1954. When the marriage ended, Ernie had full custody of her two daughters, given the decision of the court that his ex-wife mentally unstable base. That same year, she married Ernie Edith (Edie) Adams, 12 September 1954.

In 1950, Kovacs had his first opportunity to get into television. He was at his hearing before NBC affiliate WPTZ Philadelphia (now KYW-TV)Wear shorts and a barrel, and got the job! Ernie first job was a show called "Choose your ideal", a fashion and advertising for the Ideal Manufacturing Company. In a short time, was also the host of "Time for dinner" was a show, where chefs cook with local tips and tricks. One night, did not show up, the guest chef, said Ernie was in action ad-lib in the 11 ° indicated hours, and improvised his recipe for eggs Scavok (Kovacs spelled backwards).

Shortly after,Ernie hosted and, finally, show a standard format for the innovative, "Three To Get Ready" (Ttgr). This show was the first regular early morning (7 hours to 9) in a major television market. Previously, it was believed that no one watching TV at that time soon. Although the show was advertised as the morning news and weather, provided that Ernie, along with its crowds and original approach. If the rain in the forecast, Kovacs will be on a high platform,Spray water on the person reporting the weather. On one occasion, the goats were auditioned for a local theater production.

It 'was the Ttgr show that Ernie began to develop his improvised, experimental style that would become his reputation. Among his many innovations at an early stage, allowing Kovacs called the fourth wall to be breached, set to go beyond the boundaries of the show, seated behind the scenes action at once shocking and fascinating as the audience,Those who had never seen anything like this before, when he learned of the interaction with the TV crew a tour of the control room and chatting with the technicians went. And sometimes went outside the studio. Once decided, spontaneously, to wear a gorilla suit and walked through a restaurant in downtown Philadelphia.

If Ernie could no longer endure his prop meager budget of $ 15 per week for the show, has solved the problem by sending his viewers nothingwanted no more about Channel 3, WPTZ. The same day, the entire studio lobby was full of all the things that had sent its discarded viewers!

It 'been on this show that Kovacs found its environment. Ironically, the failure of the event excellent, "Kovacs On The Corner" were to find its place. It was gradually discovered that his real environment has been a television studio space, free of cutesy way down with the polls twisted barber (the setting for "Kovacs inCorner, "where there are too many creative employees) unadorned studio, he could run free, to give the flow of ideas, in contrast to blends surreal agenda and the unusual, could only see the -. He had to keep control.

Be up to Ernie, the check was "the vision", said she left her severely team of experts, composed of its special effects technicians, set designers, staff, cameramen, sound technicians and others who have worked many of them with himFrom the beginning, and knew his moods, whims and rhythms so well they are able to anticipate and improvise a time have been - at times inspired, or even saving a drawing, which was in difficulty.

The process of creating new shows, with a unique approach and original material, working with scripts minimal and very little time to rehearse, in a format "live" from this moment on television (there was no videotape, they are not states of the network) to realize, it's always been a dauntingPoints of view. Were due to its nature, the experimental performance. Ernie has no limits for themselves, always improvise and take risks. Sometimes the results were brilliant and very funny, and sometimes they were just stupid and boring. Ernie visibility was all fun - or break - it was just a big guy, and the team were his playmates.

But in the conventional world of television producers and the public is not sophisticated, where high ratings were the badgeErnie Kovacs had success against the current, the inevitable for such an innovative vision swam.

During his career in television, Ernie Kovacs, has always had a strong following of fans, and has received constant praise from critics. But ironically, perhaps because the style and imaginative and experimental, has never been able to sustain consistently larger in the public television, which was caused by traditional sitcoms and variety of styleVaudeville.

CHARACTERS and gags

As an incorrigible prankster, Kovacs also encouraged to follow his crew and to improvise and take risks. So, at least in one case, the team turned the tables on Ernie. On this day, Kovacs appeared as inept magician Matzoh Hepplewhite. The plan Hepplewhite, struck a gong frequently. This was the signal for a sexy assistant, will appear with a tray with a bottle of brandy and a glass. Ernie (Hepplewhite) wasis a puff, he had to take tea. But the real drivers replaced alcohol instead of tea. Ernie snort when he took the liquor, the expression on his face was priceless: the realization, of course, that every time you must answer the bell, he drank another sip of brandy rang true! Since television is the "live", was still on the drawing. So at the end of the show, Ernie staggered out from the crowd completely drunk.

Since the actor crazy that he, Ernieplayed a variety of roles have been many recurring characters. Among them, the Chaplin silent, Eugene, of the character, the milk from his thermos that never reaches the glass was poured on the table tilted. Ernie was one of three monkeys derby-hat, such as the Nairobi Trio, the amount of their antics mechanic Robert Maxwell made known "Solfeggio." They were regulars on the show in the morning, "Kovacs Unlimited."

One of my favorite characters wasthe effeminate court poet, Percy Dovetonsils by Kovacs, who spoke with a lisp represented, and often recited poems between sips of his martini dry (once the driver a gold fish slipped into his glass, while it was " go live "on air).

In addition to the many signs that Ernie represented, there was a very expensive gimmicks that wants to run, which often lasted only a few seconds. One of my favorites is found underwater with Ernie plays himself, as theinveterate cigar smoker. In the sketch, Ernie is actually under the water, sits in his chair with a cigar in his mouth, reading her newspaper. He then removed the cigar from his mouth and breathed a whiff of white smoke! (The trick is that the "smoke" was actually a small amount of milk that filled his mouth before submerged).

Kovács vision and technology

In the early days, when television was in its infancy - the early years from 1940 to 1950 - the radio was stillThe reigning champion of the media. As a result, television as a medium was thinking, very conventional. Television production managers would just special effects, such as cuts or fades or dissolves itself, similar to techniques commonly used in the films of that time. The more sophisticated visual techniques that were available, such as Super Impose (an image from a camera on a second camera image from another post) was rarely used except in the most conventional manner. AlsoReverse polarity (positive roll and fold in the negative) and reverse-scanning (where the images could be flipped upside down) were not used, because they usually put first television realism. Most TV productions shot in that moment was like the theater or vaudeville. Administration would only run the establishment of a fixed camera and let them go.

In the ongoing debate on the Ernie Kovacs is a unique form of visual comedy, was involved a lot of technological wizardry, and the factthat he was ahead of his time. It is true that Kovacs was enthralled with these new electronic toys that had never been used before. He and his crew freely experimented with the technology, and realized that these techniques offered great possibilities. But, what was most important was determining what they would be used for. So the technology played a part, but the process always began, first, with Ernie visualizing a particular scene in his mind. According to the writer, Mike Marmer, who eventually worked for Kovacs:

"Ernie really saw pictures more than anything else. I don't know where they came from, or why - they were just bizarre - but the point is, that that's what he saw. He saw the shock of something."

So for example: let's say that Ernie had an idea for a sketch. He first saw a picture of a man (character) who sees a sign that says: "fly man wanted." Then, Ernie saw a picture of the man walking upside down into the studio. Finally, the technology followed: by using the reverse scan function, the image of the man is flipped upside down, and "the vision" was complete.

FINALLY - RECOGNITION

Recognition of Ernie Kovacs's artistic achievements has been woefully slow in coming. It was not until nearly 25 years after his death, that he began to receive the recognition that he deserved.

As I mentioned in greater detail at the beginning of this article, in 1986, the Museum of Television and Radio (now the Paley Center for Media) mounted a four-months long series "The Vision of Ernie Kovacs," which showcased the diversity of his work. In 1987, Ernie Kovacs was inducted into the Academy of Television Arts and Sciences's Hall of Fame. In 1989, on the occasion of television's 50th anniversary, in a special issue of New York Magazine, Ernie Kovacs was named one of the medium's top 25 stars of all time.

In the closing remarks in her wonderful book, "Kovacsland: a Biography of Ernie Kovacs," Diana Rico wrote:

"The recognition is well-earned and long overdue. In his lifetime, despite a loyal contingency of fans and a supportive critical establishment, Ernie's insistence on swimming against the mainstream tide prevented him from achieving the high prime time ratings that are regarded as the badge of success in network TV. But the same qualities that kept him from reaching the high numbers were what made him a special talent -the endlessly curious intellect, the love of experimentation, the boundless imagination, the subversive and surreal wit. Ernie Kovacs loved nothing more than to create his bizarre visions for the world to enjoy. We are fortunate that for a dozen years at the beginning of the most important medium of our time, he was able to do just that."


Ernie Kovacs: Television's Pioneer Of Visual Innovation And Comic Surrealism

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Monday, September 26, 2011

Smokehouse Big Chief Front - Load Smoker

!±8± Smokehouse Big Chief Front - Load Smoker

Brand : SmokeHouse | Rate : | Price : $119.97
Post Date : Sep 27, 2011 06:50:20 | Usually ships in 6-10 business days


Smokehouse Big Chief Front - Load Smoker. Smoke or dehydrate up to 50 lbs. of your favorite meat on this front-loading Smoker! Front panel comes off easily! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 450-watt heating element that's powered by your standard 110v house current. Smoker Dimensions: 12 1/4 x 18 1/2 x 27 1/8, weighs 22 lbs. Pick up this easy-loading Smoker today! Smokehouse Big Chief Front-Load Smoker

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Smokehouse Big Chief Front - Load Smoker

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Friday, September 23, 2011

Barbeque Smoker Maintenance

!±8± Barbeque Smoker Maintenance

Barbeque Maintenance smoking is sometimes low on the priority list, because many of us live, and in the northern part of the United States who hate to think at the end of season barbecue. The season BBQ smoker was approached in late October. And 'advisable, such as smoking, to save until the thought of next season.

Many of us, "Q" fans have spent a lot of money in our smokers. A good cook barbecue smoker always ensure that the investmentsDesigning the proper procedure for the maintenance of the smoker.

I know that a number of chefs who cook barbecue more during the cold season, but I'm not one of them. It is not my idea of ​​a good time to check the smoker when the temperature in the teens and twenties. This means that control your smoker and a little ', the following preventive maintenance operations.

First make sure it is clean. This should be done as a matter of good maintenance practice home, but ifIt is not necessary to clean out. Be especially vigilant to watch out for pockets of fat. If found, clean it out. To avoid this, be sure to use drip pans when cooking in the future.

Never allow the ash to remain in the smoker. Always remove ashes when they are fresh. This is another practice that should be done every time you use the smoker. If ash is wet, it causes the formation of an alkaline solution, the metal reacts with damage to the smoker. Wet ash causedpremature death of a smoker. If the ashes are left with a vacuum cleaner to clean away before the smoke away.

Check the smoker of dents, dings, scratches and scrapes. If you smoke, sand area and a small amount of paint for repairing high temperature (outside smoking only). Do the same for rust stains.

Lubricate all hinges, wheels, doors with a little 'WD40 lubricant. Tighten all bolts or screws that break off during the season.

Finally, the usecoverage for smoking, especially if it is stored outside. If you do not have it, take a cloth of some materials and make sure it is securely tied. The wind can get quite cold during the stormy season.

If you do these simple preventive maintenance over the next years BBQ season will have one less worry for the big smoke to cook the "Q".


Barbeque Smoker Maintenance

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Sunday, September 18, 2011

Smokehouse Products Big Chief Top Load Smoker

!±8±Smokehouse Products Big Chief Top Load Smoker

Brand : Smokehouse Products
Rate :
Price : $129.99
Post Date : Sep 19, 2011 06:10:16
Usually ships in 3-4 business days



Big Chief front load smoker made by Smokehouse Products is the largest version in the Smokehouse family. With a 450 watt element and 5 grills this smoker is perfectly designed for fish, beef, poultry, pork and all other game. This all aluminum sided unit has been around for generations and still to this date is number one. Includes electric cord, flavor pan, grilling racks, and smoker.

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Thursday, September 15, 2011

Smokehouse Products Little Chief Front Load Smoker

!±8±Smokehouse Products Little Chief Front Load Smoker

Brand : Smokehouse Products
Rate :
Price : $99.97
Post Date : Sep 16, 2011 02:05:07
Usually ships in 6-10 business days



Little Chief front load smoker made by Smokehouse Products is the medium sized version in the Smokehouse family. With a 250 watt element and 4 grills this smoker is perfectly designed for fish, beef, poultry, pork and all other game. This all aluminum sided unit has been around for generations and still to this date is number one. Includes electric cord, flavor pan, grilling racks, and smoker.

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Monday, September 12, 2011

Smokehouse Little Chief Front - load Smoker, RED

!±8± Smokehouse Little Chief Front - load Smoker, RED


Rate : | Price : $129.97 | Post Date : Sep 12, 2011 18:30:24
Usually ships in 6-10 business days

Smokehouse Little Chief Front - load Smoker. Hunters and fishers, here's the right choice for do - it - yourself smoking! American-made smoking power... plenty of space for 25 lbs. of meat, fish, poultry, and more! Easy-to-use unit comes with a recipe book, complete instructions, and a bag of Smokehouse natural wood chips to get you started. All you need is simple 120V household power, and the 250-watt heat element smokes at a constant 165, so your pork loins, ribs, and jerky come out absolutely perfect every time! Deee-licious: Measures 25 x 12 x 12" overall; Holds 25 lbs. of meat or fish; 120V 250-watt heating element operates at 165F; Vented for proper dehydration; Rugged Tuff-Coat finish in your choice of red or blue; Includes 4 chrome-plated racks, instruction book, recipe book, and 1 3/4-lb. bag of natural wood chips; No assembly required. UL listed, totally safe. Made in the USA. State Finish Color. Order Today! Smokehouse Little Chief Front-load Smoker

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Friday, September 9, 2011

Smokehouse Products Mini Chief Top Load Smoker

!±8±Smokehouse Products Mini Chief Top Load Smoker

Brand : Smokehouse Products
Rate :
Price : $84.95
Post Date : Sep 09, 2011 08:05:15
Usually ships in 3-4 business days



Mini Chief Top load smoker made by Smokehouse Products is the smallest version in the Smokehouse family. This condescended version has a 250 watt element and 15 pound capacity designed for fish, beef, poultry, pork and all other game. With the perfect amount of venting this model will smoke any meat perfectly. This all aluminum sided unit has been around for generations and still to this date is number one. Includes electric cord, flavor pan, grilling racks, and smoker.

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Tuesday, September 6, 2011

Little Chief Front Loading Home Electric Smoker

!±8± Little Chief Front Loading Home Electric Smoker

Brand : Little Chief | Rate : | Price :
Post Date : Sep 06, 2011 18:40:15 | Usually ships in 1-2 business days

Easy to use. Includes free recipe booklet and complete instructions. Includes free 1-3/4 pound gab of Hickory Chips 'n Chunks. Vented for proper dehydration and 250 watt heating element ensures pasteurization. No assembly required. Durable, embossed aluminum construction. Three easy slide chrome plated grills.

  • Front loading electric home smoker
  • Comes with a Hickory Chips n' Chunks
  • Features a 250 watt heating element
  • Includes easy to follow instructions and recipe booklet
  • Constructed of durable, embossed aluminum

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Saturday, September 3, 2011

Cajun Injector Electric Smoker

!±8± Cajun Injector Electric Smoker


Rate : | Price : $200.94 | Post Date : Sep 04, 2011 02:30:08
Usually ships in 24 hours

Smoky flavor and moist meat every time you smoke. The electric smoker is equipped with state of the art digital technology. Maintains continuous temperature (100° F to 275° F) throughout the cooking process. Includes: Auto shut-off, side access wood pellet chute, 5 stainless steel racks that are perfect for jerky, adjustable door latch, 2 rear wheels, 2 front legs with adjustable height and air damper. Insulated for energy efficiency. Includes food temperature probe, 2 jerky racks, rib/sausage hanger rack, new meat probe temperature display button. Two oven mitts are included. ETL certified. Exterior color: Black

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Thursday, September 1, 2011

Food safety and food poisoning

!±8± Food safety and food poisoning

What is food poisoning? There is an acute, usually sudden, as by eating contaminated food brought or toxic. The symptoms of food poisoning are:

1 Nausea - a feeling of nausea as if about to be sick

2 Disease - vomiting

3 Pain in the bowl - socket stomach pain

4 Diarrhea

5 Fever

The main causes of food poisoning are:

1 Bacteria - the most common

2 viruses - which are smaller than bacteria,normally found in water

3 Chemicals - Insecticides and herbicides

4 metals - lead pipes, copper pots

5 Poisonous plants - mushrooms, red kidney beans (cooked enough)

Bacteria are the most common form of food poisoning and therefore it is important that we know more about them. Bacteria are tiny insects that live in air, water, soil and human beings, in and on foods. Some bacteria cause diseases. They are called pathogenic bacteria. Some bacteria cause foodto decay and rot, they are called putrefaction bacteria. There are four things that bacteria need to grow. These are:

Heat. They love the body temperature of 73 degrees, but as an increase to 15 degrees. They grow best between 5 cc and 63 cc. This is known as the danger zone

Time. Each bacterium grows by dividing into two halves. This takes time, about every 20 minutes. This is known as binary fission. Imagine, a single bacterium by halving every ten minutesbe more than one million in three and a half hours.

Food. They are like high-protein foods such as poultry, meats, dairy products, shellfish, cooked rice, stews and sauces.

Humidity. You need water and most foods have enough water or moisture to grow bacteria.

Some bacteria can form a hard case around it, that's called Spore. This happens when the "get tough" when it is too hot or too dry. So they are able to survive in very hot orCold and dry food in the can. Once the conditions (5 to 63 c) rear, the spores come from the bag and returns to a crescendo, the food poisoning bacteria.

Bacteria and Food Poisoning

We found that the presence of bacteria is one of the most common causes of food poisoning - the presence of toxic chemicals can also cause food poisoning. There are a number of potentially toxic chemicals in the diet. For example, potatoeswhich included the poisonous green substance, solanine, which is dangerous if eaten more.

Rhubarb contains oxalic acid - the amounts are the logs, which are normally cooked, relatively harmless to humans, but the highest concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that can be produced by some bacteria, especially the metabolism of a plant or an animal. Toxic food poisoning is caused mainly byStaphylococci in the UK and rare in this country, Clostridium botulinum.

Foods are most often affected by staphylococci:

• Meat Pie

• meat

• cake with sauce

• Synthetic Cream

• Ice

50-60% of people carry staph in the nose and throat and nasal secretions after a cold. Staphylococci are present in wounds and infections of the skin and find their way into food through handsan infected food handler. Therefore, it is important to keep all wounds and skin diseases treated. Although staphylococci are easily prepared by the cooking or reheating, the toxin they produce is often much more resistant to heat and a higher temperature or longer cooking time for its complete destruction must be destroyed.

Food poisoning from Clostridium botulinum - known as botulism - is extremely serious. This leads to a life-threatening toxin, which is the most virulentPoison known. Foods are most often affected by Clostridium botulinum:

• Not sufficiently processed meat, canned vegetables and fish.

While the commercial canning process every care is reasonable care to ensure that every part of the diet to a high enough temperature is heated to ensure complete destruction of spores of Clostridium botulinum, which can be present.

Yeast & FORMS - microscopic organisms, some of which are desirable in food and help its properties. ForAs the maturation of cheese, bread, etc. They are simply the fermentation plants that occur as a mustache on food. To grow they need warmth, moisture and air. They are killed by heat and sunlight. Mold can grow where they grow too little moisture for the yeasts and bacteria. Yeasts are unicellular organisms larger than bacteria or plants that grow on food, moisture and sugar. Foods with a small amount of sugar and a large amount of liquids such as fruit juices andSyrups are needed because the yeast fermentation. The yeasts are destroyed by heat.

VIRUS - microscopic particles of food that can cause diseases are transmitted. For example, hepatitis A (jaundice). Unlike bacteria, viruses can not multiply or grow in food.

Protozoa - single-celled organisms that live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These are usually food-borne infections captured abroad.

COLIColi - E coli is a normal part of the intestine of humans and animals. It is found in human feces and raw meat. E coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and cooking of food must be applied. Raw and cooked meats must be stored properly to avoid cross contamination.

Salmonella - is in the intestines of animals and humans. The affected foods are poultry, meat, eggs and shellfish. Prevention shouldinclude:

• good standards of personal hygiene

• elimination of insects and rodents.

• Wash hands and equipment and surfaces after handling raw poultry

• Do not allow carriers of the disease is treated with food.

To fight bacteria

There are three ways to fight bacteria:

1 Protect food by bacteria in the air, covered by food. To avoid cross contamination, use separate boards and knives for raw and cooked foodUse different colored plates for certain foods. For example, cooked red meat, oily fish, yellow for poultry, raw food, etc. Store them separately. Wash your hands often.

2 Do not store food in the danger zone between 5c and 63c for longer than necessary.

3 bacteria, kill bacteria, subjected to a temperature of 77C for 30 seconds or a higher temperature, less time. Some bacteria develop spores and can withstand higher temperatureslonger periods. Some chemicals can kill bacteria and to clean equipment and utensils used.

The Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995: the most important guidelines for food hygiene are important for baking. This implementation of the EC Food Hygiene Directive (93/43 EEC). It replaces a number of different schemes, including the Food Safety (General) Regulation 1970. Regulations of 1995 are similar toIn many respects, the previous rules. However, as with health and safety legislation, these regulations a strong value for the owners and managers to identify security risks, develop and implement adequate systems to prevent contamination, these systems and procedures based on hazard analysis critical control points HACCP (covered) and / or Assured Safe Catering. The regulations place two general requirements for owners of food businesses:

• To ensure that all food handlersThe operations are carried out in hygienic conditions and in the "Rules of Hygiene".

• Identify and control all potential threats to food security, with a HACCP approach is or Assured Safe Catering.

• There is also a commitment to food handlers who may suffer from, or carrying a disease that could be transmitted through food, to the employer, the obligation to prevent the person from food handling to report. Restaurantshave a general obligation of monitoring and educate and train in the field of food safety and hygiene commensurate with their responsibilities to employees. Details regarding the amount of training is necessary, are not specified in the regulations. However, see the HMSO Catering guidelines for the education sector that can be taken as a general rule, with the files on the right.

How to avoid food poisoning

Almost all food poisoning can be avoided:

• Compliancethe rules of hygiene

Care and thinking head

• ensure a high level of cleanliness in rooms and facilities are

• Prevention of accidents

• a high standard of personal hygiene

• Physical fitness

• Maintaining good working conditions

• maintenance of equipment in good condition and clean

• Use separate equipment and knives for raw and cooked food

• Provision of adequateCleaning services and equipment

• keep foods at the right temperature

• heat safe food

• Rapid cooling of foods before storage

• protect food from insects and vermin;

• hygienic washing procedure;

• knowledge of how food poisoning is caused

• implementation of procedures to prevent food poisoning.

This was only a brief overview of food safety. If you're in the restaurant and plan to doa chef or cook, it is imperative that you learn everything there is to know about this. The link below should help close the gaps.

Basically you need to know the food standards in relation to their country. Meaningless for the safety of food legislation in the United Kingdom, or if you live in Australia, Spain or New Zealand work.


Food safety and food poisoning

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Tuesday, August 30, 2011

BBQ Smoker - What should I buy?

!±8± BBQ Smoker - What should I buy?

A lot of times, once someone is hooked to the grid, begin to ask, because there are so many different types of BBQ smokers, who should I buy it? And this is an entirely appropriate response, because there are a lot '. I mean, let's be honest, once you have been to a real barbecue joint, (I like the word "together"), and have tasted the real thing, well, you want at home. And that's OK.

Yes, you have the same experience at home with your BBQ smoker.But there are so many different types of BBQ smokers are, what you should buy?

First, a barbecue smoker is eating nothing but a machine, a device that gives you only a smoking area. That's all ..... in a nutshell. But the whole process is controlled with the right amount of smoke and heat and air currents. You want to keep the temperature of the food you are smoking at the right temperature, without all the ups and downsTemperature.

Look, it's just as easy, if the temperature, heat, air flow, then the food, the smoke coming out of a perfect control. And that is completely independent of whether it is:

Pork shoulder (for pulled pork) Breast of beef (Texas BBQ) St. Louis-style ribs (hello, Missouri) Baby back ribs (... to talk to you, Kansas)

Or you can also a bit 'of grilled vegetables for the people out there in Santa Barbara. No matter what you're Fixin ', but theAbility to control certain things, what's going to determine what to buy different types of barbecue smokers.

Fire Control

One of the most important things that you will like this thing could be powered. The fire, you're going to gas, coal, electricity? These are very important aspects to consider. Now you can have a horizontal smoker, but it is a disadvantage that the temperature is warmer by the fire moreremoved. The disadvantage is that you do not have a controlled heat in all your cooking.

One way around this is to use a vertical smoker. This way you can control more precisely the right temperature. Made only smoke on the grid that you use gas, you can use coal, but the important thing is that the temperature at 225 ° C. to keep the entire cooking process. Electricity is almost exact, and remain so for you. But the 'does not mean you have to go with this, it is your choice.

Vertical smokers out there, here is another control anymore. Usually have a drop of water in the pan, and if your focus is a bit 'too hot, you can get a little water' to add more in the pan. In this way help regulate body temperature. And as the water evaporates, the food is wet, such as smoking.

To summarize all, you want to select the outside BBQ smoker, isPowered by gas, charcoal or electric. And you want to be able to control the temperature of the fire and not have to float up and down. Then you also want to be able to your air flow, which also help to control this temperature. Choose wisely from this list of BBQ smoker is likely that this smoker for a very long time, and when used properly, to grate very well for many years to come.


BBQ Smoker - What should I buy?

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