Just by making some simple changes to your diet and by downgrading some of the different foods that you eat can make all of the difference and enable you to lose weight in both a fun way and without you having to think to much about it.

Here are my top 10 food downgrade solutions for improving your diet.

1/ When ordering a Chinese takeaway meal it can make a huge difference if you order boiled rice rather than egg fried rice. A portion of boiled rice contains around 370 calories where as a portion of egg fried rice is more than double this amount. When you realise this fact and take it into account it makes the choice of boiled rice a little easier to make.

2/ Wholemeal bread is a wiser choice than white bread. A good quality wholemeal bread is full of goodness compared to the white alternative which contains all sorts of chemicals and surprisingly sugar which makes a slice of white toast not such an attractive option.

3/ The same thing goes for brown rice over white rice. Brown rice is in fact one of the most healthy foods your could choose and should always be used instead of white rice wherever possible.

4/ If you drink full fat milk it is well worth opting for the semi skimmed variety, even if it is only for a few times a week. Full fat milk as the name suggests, is very fattening and if you are drinking a lot of it you will find that you are not doing any favours to your arteries.

5/ If you are preparing a lovely roast chicken it will not make much difference to the taste if you remove the skin but it will make all of the difference to your waistline because the skin on a chicken is extremely fattening, and takes away the benefits of eating white meat if you leave the skin on when the chicken is being served.

6/ A great food downgrade solution that many people don’t really think about is by using crème freche instead of cream in your cooking or when serving a desert. Please believe me when I say that the taste is absolutely gorgeous and it is far less fattening compared to the more traditional cream.

7/ Instead of ordering a Chinese or Indian takeaway have a go at cooking your own. It is great fun and you will find that compared to the usual takeaways, yours will have far less calories if that is your aim. Many Indian meals for example contain food that is deep fried as well as many dishes that are cooked with cream. It is true that they are lovely, but by cooking you own you will find that the quality will surprise you and they will contain far less calories.

8/ When you are going about your weekly shopping try and go for the low fat varieties of many of your usual day to day food. Examples are low fat margarine, yoghurt’s, sauces etc.

9/ Cheese is always a favourite for so many people but the full fat versions are bad for your heart if you over indulge. Choose a cheese that is lower in fat such as cottage cheese and hard cheeses.

10/ Finally, think about how you cook your food. If you fry your food use a good quality oil such as olive oil instead of lard or a cheap cooking oil. If the food you are cooking can be poached or oven baked then choose that option instead, it really will make all of the difference.

For a fantastic selection of free food recipes please visit my website:

http://www.dsmfoodlimited.com

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To your food heaven

Dominic

BBQ sauce is generally a basic mixture of tomatoes, sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce, paste, puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup, honey or molasses. The addition of vinegar, on the other hand, lends a sour flavor to the bbq sauce and can be in the form of beer, white or flavored vinegar, wine or citrus juices. In general, bbq sauces can be used throughout the barbecue process from preparation to cooking.

Bechamel sauce or White Barbecue Sauce has a long and illustrious history. It has been a pet of the French food connoisseurs, since 1651. One of the mother sauces of French cuisine, the white sauce is nowadays made by whisking scalded milk gradually into a white flour-butter roux. However, it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. White Barbecue sauce, unquestionably adds a delicate flavoring to your meat dishes.

White Barbecue Sauces of Alabama are different from most other barbecue sauces in the use of their bases. These sauces are predominantly mayonnaise based, unlike the traditional and ubiquitous tomato. Chicken, turkey or pork – these white sauces are taste uppers beyond imagination. Like its tomato- and mustard-based cousins, white barbecue sauce comes in shades ranging from porcelain to putty. There are also differences in consistency. Some sauces flow like fat free milk, while others are more reminiscent of a creamy dressing. As for the ingredients, well, purists such as Myra Grissom, owner of Miss Myra’s Pit Bar-B-Q in Birmingham, insists there are only four items who play the role: mayonnaise, vinegar, salt, and coarsely ground pepper. Perking up salads or topping pulled pork sandwiches or grilled fish whatever you are up to these sauces are great.

Smuggler’s Run White Grilling Sauce and Big Bob Gibson White BBQ sauce are sauces that can be recommended, without any hesitation. Mayonnaise, Egg Yolks, Water, Corn Syrup, Vinegar, Salt, Spices, Calcium Disodium, Cider Vinegar, Onion, Garlic, White Pepper, Salt and Xanthium Gum are what goes into the making of this taste bud rocker.

Big Bob Gibson White BBQ sauce comprises distilled vinegar, sugar, salt, spices, egg yolks, mustard flour, paprika and garlic. Poultry, pork, seafood, and wild game-Big Bob, goes with them comfortably enough.

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To your food heaven

Dominic

Lemon, vanilla and the more elaborate concoctions such as pumpkin, chocolate chip, cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time. <br><br>And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry, Neapolitan, bing cherry and key lime, another of my favorite cheesecakes, and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do, and that’s the time to decide to give a freshly baked cheesecake instead of flowers and chocolates. <br><br>There are many sources from which to buy your favorite cheesecakes. There’s the frozen section at your supermarket, specialty retail shops, and now the Internet is a reliable source as well.

Ordering online is an experience in itself as you browse through the pages looking at luscious Gourmet Cheesecakes that are sure to please everyone on your gift list.  Once you make a selection, the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience. <br><br>You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin.  <br><br>And don’t forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries, birthdays, holidays, Secretaries Day, Mother’s Day, Father’s Day and other occasions to make cheesecake a favorite with everyone.<p>
Send a Cheesecake to someone special today.</p>

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To your food heaven

Dominic

Are you tired of your regular Joe life and your regular Joe cup of coffee that you start your day with? Then it’s time to reward yourself with something different. Why not jazz up your morning ritual with cup of rich gourmet coffee.

The dictionary defines gourmet food like this, “Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented.” If you want the highest quality food you go to a top notch restaurant but if you want the highest quality coffee, you can do that at home yourself. That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice.

Gourmet coffee is more expensive than say, supermarket brands but the taste is also much richer. Unless money is no object, why not save the gourmet cup of coffee for the weekends. Make it an end of the week tradition. Stick with the supermarket coffee for when you’re rushing off to work.

To make your own gourmet coffee start with the beans. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. Some of the most popular gourmet beans include Kona, Jamaican Blue Mountain, and Sumatra types.

Coffee beans are similar to wine in that they name the beans after the region. In the world of wine you have the popular Sonoma wines which come from Sonoma Valley in California. In the world of coffee the equivalent would be Kona beans which come from Kona, Hawaii.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full, rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you’ll need to grind your beans. Ground coffee begins losing it’s flavor once it’s exposed to air. So you’ll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You’ll want to grind you coffee beans very fine but don’t pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it’s distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you’re work is done and it’s time for the coffee maker to pulls it’s weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You’ll want to be there to enjoy the delightful aroma.

Everyday coffee is perfect for everyday life. But every once in a while you should treat yourself to something special. And what better way to start a special than that with a special cup of coffee. Gourmet coffees can really jazz up your day.

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To your food heaven

Dominic

In Italy, stylish dining has long been embraced as a relaxing way to unwind after a busy day. So before you order takeout and eat in front of the television, take a cue from the Italians and make each meal a treat.

Whether dining alone, with family or with your closest friends, turn an otherwise hurried meal into a chic expression of style with these tips from Ecco Domani Italian wines.

* Determine the décor. Whether you are dining at the kitchen table or in a more formal setting, it’s easy to add some pizzazz to your surroundings. Candles cast a warm glow once the sun goes down. Strands of small lights also enhance the mood; string them around the room or even bunch them in a Mason jar for a funky tabletop display.

* Master the art of mood music. Mellow jazz will help take the edge off a long day, and classical music can help lift your mood. Consider tailoring the music around the type of cuisine you are serving. For an Italian meal, for instance, play an assortment of Italian opera.

If you’re dining with family or friends, get them involved by inviting them to bring their favorite CDs. Set your disc player to shuffle so that everyone’s music selection gets played during the meal.

* Create a stylish menu. To help you unwind, it’s best to keep your meal simple. Luckily, delicious meals are a snap to make with fresh, easy-to-prepare foods. And you can add flair to any basic dish with just a few additions.

For an Italian meal, a tomato, basil and mozzarella salad is always a crowd-pleaser. Drizzle chicken and fish with olive oil and lemon for a fresh, light flavor. And dust colorful veggies with Italian seasonings to bring out their natural flavors.

Whatever your menu, be sure to select a delicious wine to accompany the meal. Ecco Domani 2003 Pinot Grigio is a perfect wine for everyday dining because of its crisp, fresh flavor, which pairs perfectly with today’s light cuisine.

It is easy to infuse any setting with glamour by adding a few small touches. In the end, nothing says style like taking the time to make each meal special.  – NU

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To your food heaven

Dominic

Here’s some sweet news: people all over the country can still enjoy that crown jewel of New Orleans, the King Cake, this Mardi Gras season.

For those who don’t know, a King Cake is an oval-shaped bakery delicacy-a cross between a coffee cake and a French pastry that is as rich in history as it is in flavor. It’s decorated in royal colors or Purple for Justice, Green for Faith and Gold for Power: These colors were chosen to represent a jeweled crown honoring the wise men who brought gifts to the Christ Child on the Epiphany. A tiny plastic baby is hidden inside. Whoever gets the piece with the prize is named “King for a day.”

Some of the most popular King cakes are those created in New Orleans at the famous Randazzo’s Camellia City Bakery. Despite the devastation of Hurricane Katrina, the store recently reopened its doors and took part in a special program with DHL to bring a taste of home to displaced New Orleanians, residents and others for Mardi Gras.

Explained Tricia Zornes, owner of Randazzo’s, “Continuing local traditions like Mardi Gras helps revitalize the New Orleans economy, improves morale and shows the world that we can rebuild and re-establish the culture that has made New Orleans special.”

To help the rebuilding and celebrate the reopening, shipping company DHL developed a festive, co-branded shipping box, specially designed to open from the top to protect the rich icing and traditional shape. In addition, according to Zornes, the shipper’s sales representative offered his own time and effort to rebuilding the bakery after nearly everything was lost, from the valuable baking equipment to the building itself. “In addition to helping us create a new distribution process, he went beyond the call of duty in offering to help paint, or do any odd jobs that would help us get up and running quickly,” said Zornes.

“DHL has been committed to leveraging its resources to support disaster relief and long-term reconstruction along the Gulf Coast, and is now pleased to be able to support the private sector in rebuilding their businesses and their livelihoods,” said Kay Hart, Senior Vice President, Corporate Communications, DHL Americas.

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To your food heaven

Dominic

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.

And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas’, steak and kidney pie, fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast:
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It’s hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night’s dinner, diced and fried together with seasonings and butter, sometimes called country hash.

Tea:
The tradition of mid-afternoon tea is one that’s been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion – the one meal of the week at which all family members gathered. A roast joint of meat – beef, lamb, pork or chicken – is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery – plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

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To your food heaven

Dominic

If you are just starting to cook, or are moving in on your own, chances are, you don’t have much in terms of cooking equipment. Here is what we recommend for you to get, as you are starting out. As times goes by, you will, of course, get more kitchen gadgets. But here are five that we recommend starting out with:

- Chopping board. This is something very basic, as you can’t chop anything without having a chopping board. It is very versatile, as you can chop pretty much anything on it – onions, potatoes, tomatoes, meat, herbs, etc.

Some people prefer to get separate chopping boards to meat, dairy items, vegetables, etc. Others get differently sized chopping boards, and use them depending on the volume of things they need to chop. Start out with one, and see what else you need.

- A knife. Again, this is very basic, but you will not be able to chop or cook anything without a knife. A good, sharp knife goes a long way to help you prepare food. You can go to some stores, and hold the knives in your hand, so that you know which one you are comfortable with.

- A big pot. You need a pot for pretty much anything – from boiling pastas to making soups to stewing to pretty much anything else. Some pots come with colander inserts, which makes it easier to cook pasta. Or, you may get a colander separately, and use that.

- A saute pan. We love saute pans, and use them all the time. Again, they are very versatile, and we recommend getting ones without wooden handles, so that you can put the saute in the oven as well.

Use the saute pan for preparing stir fries, sauteing meat and fish, cooking vegetables and much, much more.

- Roasting Pan. These are perfect for preparing things in the oven. From roast to roasted chicken to roasted vegetables, a roasted pan can help you cook your favorite dishes in the oven.

Don’t be scared – cooking is fun. Start getting a few things that we recommended, and add to your collection of kitchen equipment as time goes.

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To your food heaven

Dominic

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

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

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

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

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

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

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

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

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

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

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

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To your food heaven

Dominic

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one’s usefulness if they are capable of preparing a good meal.

Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.

On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.

Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.

As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

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To your food heaven

Dominic