Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment! You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it. Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious. Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in. My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from creeping all through your garden. I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a log out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the log. (Hints for log butter: potatoes, bread, steaks, noodles or any kind of sauce). A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative. I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off. These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy planting. Copyright 2006 Mary Hanna All Rights Reserved.This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.
A consumer revolution is taking place in India as people change their eating habits and shopping patterns. While fresh foods have long been a staple, more people are putting a premium on speed and convenience. Supermarkets and shopping malls are cropping up everywhere, and sales of consumer-ready frozen foods are burgeoning, from ice cream and frozen entrees, to vegetables, fruits, sea foods and meats. To meet this rising demand, manufactures and retailers of temperature sensitive products must move their perishable foods quickly, while emphasizing quality, safety, reliability, and traceability. This is a real challenge in a country where the cold-chain infrastructure still needs a lot of work to be done. Indias cold chain infrastructure is fragmented, under funded, and scrambling to keep up with soaring demand. The need of the hour is to address these concerns immediately.The frozen food distribution is still not stabilized as most of the companies are still finding it difficult for service and are adopting the most rudimentary method of delivery of frozen/chilled foods to the trade. This, basically means that the integrity of the cold chain is being compromised. However, at this moment, the focus seems to be on survival and most of the companies are first interested in building volumes before they can provide high-class facilities for distribution of frozen/chilled products.We at SNOWMAN, are now looking at expanding our network in terms of scale and reach if we are to compete at the domestic or international level. Our focus is to provide every requisite cold chain related solution to the customers but seeing the opportunity in F&V sector, definitely our focus would be more towards fruits and vegetables sector in the days to come along with new avenues like temperature controlled pharmaceutical products etc.We are eagerly watching the prospects of large corporate like Reliance, Bharti, Aditya Birla Group, Mahindra & Mahindra , TATA and ITC etc to formulate and implement their retailing plan which will immensely benefit the cold chain industry. In my opinion, the cold chain industry will automatically grow as soon as the organized retail starts fully in place. All other difficulties will get resolved in due course of time. However basically what we need, is the consumer walking into a retail store and looking for chilled/frozen food products. This is the day when the cold chain industry will start moving forward and we have already seen the glimpse of it.
Breweries in America are growing at an exponential rate. Beer brewing is becoming big business with a resurgence of traditional types of ales and lagers combining with more exotic offerings. With a colourful history, beer carries on its controversial way to regain the traditional role its always played as an every-day beverage, while taking on a more creative flavour to please every palate.Back in 1620, when the Mayflower came to Americas shores, the boat fell a bit short of its destination due to a shortage of beer, according to a passengers journal. One doesnt think Puritans would have drunk beer they were Puritans, after all - however this was the every-day drink of choice. People drank beer as we drink pop, juice, milk and water today. Each tavern and inn brewed its own beer. It is only in modern society that we see beer as having a perilous quality. There were no laws governing beer brewing and drinking. There were no police roadblocks to catch drunk drivers. How much damage could a horse and cart inflict? Certainly there were no scantily-clad women prancing about at parties, drinking beer and impressing men with their sudsy sexiness. Beer was an every-day beverage drunk by everyone in the household from adult to child. When the Mayflower arrived, the people discovered that the Natives made their beer from maize. Wonder which beer was drunk at the first Thanksgiving? This may have been the first ever Bring Your Own Beer (BYOB).The United States has become an international contender in "beer brewing" and the country can hold its own when in competition with other countries that are notorious for making amazing beer. The U.S. prohibition slowed things down a little, but in the 21st century, things seem to be heating up for American breweries. According to the Brewers Association, nearly 7 million barrels of beer will be made and drunk by Americans in 2006. Thats a lot of kegs, bottles, pints and glasses!Online there are multitudes of sites about beer: beer brewing magazines to read like Yankee Brew News and Brewery News; breweries to visit; associations for beer-makers to join like the Brewers Association; festivals to attend like the Barleywine Festival in Buffalo, New York; and competitions to enter like the World Beer Cup held in Seattle, Washington. Of these sites, about 85% are based in the U.S. so the Americans seem to be leading the pack!During the 1960s, 70s and 80s, beer in America was primarily made and distributed by large beer brewing companies. In the early 1980s, many of the states passed legislation that allowed the smaller microbreweries to get in on the action. The large companies still do big business, but many patrons are fussy and want high-quality, exclusive beers; they are the yuppies of beer drinkers. In and around any city in America, there are anywhere from 2 to 20 breweries within a 15-mile radius of that city and the numbers are growing. Some states have more breweries than others. Each microbrewery has a family tradition they want to maintain and each beer is different; a return to the old days when two taverns a mile apart had two different-tasting beers.The breweries have gone back to creating beers that are made from all-natural ingredients like malt, hops and yeast. They produce traditional lagers and ales together with exotic beers that have a hint of spices, vanilla, caramel, coriander and anise. One brewery, found online, uses rose hips in their beer. Usually used for tea, rose hips must provide an interesting taste to beer. Lemon coriander beer may be quite refreshing on a hot day.Soon we will be having discussions about what type of beer goes best with chicken or beef. Well hear opinions like: The caramel-flavoured beer would go great with that cheesecake; a sweet beer just made for dessert. Is that beer good for pasta? Would it be better with a roast beef dinner? Already there are countless beer-tasting functions. Is beer the new wine? Is there a twirl-glass-sniff-liquid-swish-in-mouth process for beer? Like martinis, there are excessive amounts of beer types. Perhaps the process should be expedited; Beertinis for everyone!The beer brewing companies in America, found online, emphasize the importance of quality. They discuss the importance of tradition. They discuss the importance of bringing beer back to its every-day role played for thousands of years. This time, breweries also seem to feel beer can be creative-tasting and still be in demand.
Pepper spray is non-toxic, non-inflammable, legal self-defense equipment. The active ingredient of which is the same pepper content that we get from hot cayenne peppers used for cooking.Capsaicin, the active ingredient, is oil extracted from the tissue of the cayenne pepper, which is located just below the stem.What are the effects of pepper spray contents?The immediate effects of "pepper spray" are as follows: * Temporary blindness * Tearing and burning sensation in the eyes. * Shortness of breath * Choking and coughing * Feeling of light-headedness * Confusion and disorientationIs it Fatal? Pepper spray was not designed to be fatal and there are no questionable contents that are to be found in pepper spray that may show evidences of becoming fatal. However, there are cases of deaths recorded that are associated with pepper sprays. This is primarily due to the allergic reaction, termed as anaphylaxis. Symptoms of anaphylaxis include fainting, shock and swelling. Asthmatics must also keep watch since they are likely to become infected with contact to serious dose of pepper sprays.Is pepper spray training required? It is not a standard set for people using pepper spray to attend training regarding the use of the item. However, for the users safety and more effectivity of use, they are advised to enroll on such programs.What is the strength of pepper sprays? The standard pepper spray strength is 15% active ingredients and 2 million HSU or Scoville Heat Units. The rating for HSU is much more essential than that of the rate for the active ingredient.Is this the best non-lethal self-defense weapon? We cannot tell exactly if this is the best yet the truth is, it has produced more desirable results as compared with other tear gasses.Is it safe to use? It is generally safe to use since it does not have long lasting effects and there is no known dosage that rise to the level of being fatal. The sprayed person will have to suffer around 20 minutes or more of excruciating eye pain and temporary blindness along with other things. Just enough to help you getaway from your attacker to call the police and escape.What are restrictions for using [*_*]? For now, there are no established restrictions in using [*_*]s. However, offensive use is extremely prohibited.What must be done when the spray affects you? The affected area must be immediately rinsed with cold water and baby shampoo. The clothes must be washed separately to avoid contact with other items.Is it the best solution? In actuality, it is not but this is rather dependent on the case. If for example your assailant is loaded with lethal weapons, he may have already injured you even before you successfully take out your [*_*]. In this case, it is best to avoid using it or you may end up being sprayed with your own [*_*]. You may also use it but be assured that it ill not backfire at you and keep it away from your assailants reach. The wisest thing to do is to refrain from unnecessary risks as much as possible.Children must be kept away from [*_*] since they are fond of playing with novelty items. Many will attempt spraying the item to the air or at any object, including live things and most end up spraying themselves.
The board game backgammon is one of the most ancient games known to man. It is believed that early variations of the game were played in Ancient Egypt, Mesopotamia and Ancient Rome. Since then, the game has evolved, changed several names and spread to different parts of the world. It is currently a popular pastime all over the US, East Asia, Europe, and the Middle East. In order to play backgammon all you need is a partner, two dice and a special backgammon board with checkers. The "backgammon board" is divided into two sides with each one is the mirror reflection of the other. Each side contains 12 triangles called points numbered from 1 to 24. Points 1 to 6: Home Board or Inner BoardPoints 7 to 12: Outer Board7 point: Bar Point13 point: Mid PointAt the starting position of the game, each player has 2 checkers on the 24 point, 3 checkers on the 8 point and 5 on the 13 and 6 point. Each player moves from his home board through the outer board towards the opponent home board. The object of backgammon, then, is to move your checkers towards your opponent home board and remove them off the board before your opponent moves his checkers towards your home board. The speed of the progress of each move is determined by the outcome of the dice roll. The backgammon play begins with both players tossing one die. The player whose outcome is the highest, makes the first move using both his and his opponents number. If the outcome of the dice toss is even, the players toss the dice again until an uneven outcome appears. From now on, each player tosses both dice on his turn. After each toss of dice, you should move your checkers forward the number of steps appears on both dice. You can move either one checker the number of steps summed up by both die or move two checkers. To make it clearer: if the outcome of the dice roll is 5 and 4, you can either move one checker 9 steps forward or move one checker 5 steps forward and then move the other piece 4 steps forwardIf the dice rolls a double, which means an even number on both dice, you can move double the number appears on the dice. For example, if you roll double 2, you can move 2 points four times. In that case, you can either move one checker 8 steps forward; move two checkers a total of 4 steps; move two checkers a total of 2 steps each plus a total of 4 steps; move one checker a total of 6 steps plus 2 steps; or move four checkers 2 steps.You can move a checker to a point where there is another one of your checkers or no more than one checker of your opponent, called blot. When you hit a blot, it is moved to the middle of the board to the part divided between the home board and the outer boards, called the bar. The checkers placed on the bar are kept out of play until the bar can be entered by a dice roll in the opponents home boards. For example, if you roll 2, you can enter a checker to the 23 point and enter the opponents home board and re enter the bar checkers into the game. You cannot move the other checkers unless your entire bar checkers are at your opponents home board. By the time your checkers are in your home board, you must remove the checkers from the board, to bear off, using a roll of dice. For example, if you roll 1, you can bear off one checker from the 1 point; if you roll 2, you can move a checker form the 2 point, and so on. If your opponent has not borne off any checkers while you have borne off 15 checkers, you win the gammon. If your opponent has not borne off any checkers and still some of his checkers are placed on the bar, while you have borne off 15 checkers, then you win the backgammon.