V.J. Smith's Blog: V J SMITH MAKING IT WORK, page 2

Create Gourmet gift baskets

If you want to make a gourmet gift basket by your own then don’t take much time to think because making one is quite fun and also an affordable alternative to purchase them. But before you get a gift basket to start making the basket decide carefully that which candy and in what quantity you are going to place in it.

You can gift a gourmet gift basket on any occasion may be mothers day or fathers day or even on the occasion of the birthday of your friends. You can make a trip to your local candy store whereby you can get a huge variety of individual candies wrapped in pretty wrappings. Other theme candy wrappings are also available such as sports theme wrapping, holiday and birthday themes are also very popular.

The other way would be that you buy candy in bulk and later create small individual packing for your basket by using small cloth bags or squares of transparent wrap or tissue paper filled with candies. Thereafter you need to gather all the corners and tie it up with a bow. This is another cost cutting idea and also adds a personal touch to the gift basket.

For a larger variety of candy choice you have also the option to buy candy online and this is pretty easy when you enter the term “candy” and you shall have all the results displayed before you. After you decide what you shall fill in the basket you should choose a style and size of the basket. When you make several baskets you should not limit yourself to the same choice for all. The choice for the basket could be personal and also consider what they shall do with it after the contents have been removed.

You have various options and it is not necessary that you stick to baskets because if it is a child you can use a fun lunch box, for a lady cosmetic or handbag would be perfect whereas for a gentleman a metal tin or small travel bag would be great.

With a little thought keeping in mind the interests and likes of the recipient you can easily make a gourmet gift basket really special.




V J Smith

British Cuisine

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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How To Achieve Victory In A Cooking Contest

Competitions are still one way of really gauging the strength of a person or even of a product. People join contests to prove their worth or if not try to see how they could respond to the expected comparisons, the consequence of beating the competitors off.

For the performing Arts like dancing, people realize a next door out. Contests involving the need show talent or ability, sets criteria in choosing the most wanted winning throne. One problem in contests is the incidences of fraud caused by contest organizers, some unfairness from the jurors or judges.

There is one contest that is far from the flaws mentioned above. It is the cooking contests. Cooking is a good past time and as a contest it I has the most unbiased results. Does it end there? No of course. There are helpful steps to join in debates and to go home away with the bacon.

1. Read and follow directions carefully. Directions are part of the contest. A misunderstanding will cause a big effect if neglected.

2. Creativity is the key. Watch food trends and adapt your recipe accordingly. Try to use your own means to discover ways on how to keep your skill improving.

3. Do not use abbreviations. If asked to write the recipe down, show industry and do not use short cuts.

4. Simplicity and ease of preparation make winning recipes. Do not act hurried or look so pressured.

5. Use accurate U.S. measurements. Measurement will affect the taste of your recipe so be keen about it.

6. Garnish is very important. Always remember--eyes eat first. Catch attention and later the taste.

8. Analyze recipes that have won previous contests. There may be a trend in the taste of judges or organizers.

9. Be sure ingredients used are readily available. For you not to cram and destroy your own show, be very prepared.

10. Keep up with current diet and health trends. Health is wealth.

11. Write preparation directions in complete sentences. Think of the receivers of your work. Consider their understanding. And how you could help.

12. List ingredients in order of use.

13. Study your favorite cookbook.

14. Be creative when naming your dish.

15. Streamline a recipe by combining steps.

16. Adapt a recipe for a different occasion.

17. Create a recipe using ingredients that were once considered unusual but are now readily available in your grocery.

18. Consider a dish's versatility.

19. Look for ways to enhance flavor.

20. Create a new shape or appearance for an old recipe.

21. Include the size of any dish, pots, pans, or casseroles used.

22. State the cooking temperatures and time needed to cook the dish.

23. Give the number of servings. Be realistic. "Serves four" is different from "four servings."

24. The recipe should have wide appeal.

25. Type or print your recipe.

26. Double-check the contest rules.

27. Make a copy of your recipe. Always make a copy of your recipe for your files.

28. Use a separate envelope for each recipe entry.

29. Your recipe must be original. Originality is a very big edge over others. It will show how creative one really is.


Cook. Express. Win.
V J Smith

Hot Diggity Dog! Preparing The Perfect Frank

Let's be frank: Americans love hot dogs. In the U.S., people on average eat 70 franks each year. Although consumers do "relish" their dogs at certain events-baseball games, barbecues, picnics, etc.-hot dogs are a favorite dinnertime meal for the family or a quick convenient snack when on the go. Quite simply, hot dogs are a staple of the American diet.

When it comes to preparing a great-tasting hot dog, how you cook and dress it isn't as important as the frank you choose. Besides the traditional all-beef variety, there are hot dogs for every taste bud, including turkey for the health conscious or ones with robust flavors that are perfect for the grill, such as the new GrillMaster franks.

Speaking of the grill, while microwaved and boiled hot dogs are popular, 60 percent of Americans prefer their hot dogs grilled, according to the National Hot Dog and Sausage Council. Sara Lee Executive Chef Brian Averna is a self-proclaimed "foodie" and has perfected the art of grilling hot dogs. His tips include:

• DO prepare the grill by coating the rack with vegetable oil or cooking spray. This will prevent food from sticking and will ease cleanup.

• DO use tongs to gently turn hot dogs to avoid accidental cuts or holes that would cause natural juices and flavors to seep out.

• DO use pure and clean lump charcoal to prevent foreign substances or impurities from altering the flavor of your franks. Also, allow at least 30 minutes for the coals to reach the proper glowing white-ash stage before you begin grilling.

• DO use mesquite chips and keep the grill covered while cooking if you like the "smoky" flavor.

Once your hot dog is ready, pile on the toppings. Remember, dress the dog, not the bun. Condiments should be applied in the following order: wet condiments (mustard, chili), followed by chunky condiments (relish, onions, sauerkraut), then shredded cheese and, finally, spices such as celery salt or pepper. Different regions of the country have different variations of their favorite hot dog topping recipe, but there is no right or wrong way to top a hot dog.
VJ SMITH

Cooking With The Power of the Sun

Many people understand the concept of passive solar for heating a home. Fewer realize it can be used in to cook food and sterilize water.

Cooking With The Power of the Sun

A solar oven is pretty much what it sounds like. It is used to cook food and sterilize water. Most people do not even know they exist, but they are an effective way to cook from both an economic and efficiency point of view.

The basic idea with a solar cooking is to create a box like structure that the sun heats up dramatically. If you have sat in a car in rush hour during the summer, you know the sun can generate a lot of heat. Instead of cooking you in a car, a solar oven focuses on food.

So, how do we cook with it? The box structure is created with dark paneling and then covered with a clear glass or plastic top after pots and food or water has been inserted. The structure is sealed. Much like a car, the sunlight beats through the clear top and heats the interior of the box. As the heat rises, it cooks the items inside. Yes, it produces more than enough heat to do the job. It really is as simple as that.

There are three general types of solar ovens. A solar box works as described in the previous paragraph. A panel oven uses reflective surfaces to focus the sun on a pot to create heat and cook the material inside. A parabolic version is designed to focus the sunlight into the bottom of a concave area upon which sits pots. There are variations of these three forms, but all solar cooking designs are derived from these basic forms.

While cooking with the sun is a fun and efficient, most people will never apply it in their home because of obvious design issues. At a cabin or when camping, however, it is a perfect solution.
V J Smith

Cooking With Honey – The Healthy Sweetener

If you want to be able to cook sweets without the negative health effects of refined sugar, honey is an excellent option. Among other reasons, honey is metabolized more slowly by your body, meaning that you are less likely to get a sugar “high” after eating something made with honey.

Honey can be challenging to cook with, though, for several reasons. So many people don't cook with it because they don't know how. But once you know how to use honey in your favorite kitchen creations, it's not hard at all to use.

The first challenge that honey presents is that it burns more easily that normal sugar. This problem is usually eliminated by doing your cooking or baking at a slightly lower heat.

The main hurdle to cooking with honey is that it is a liquid. Replacing sugar with honey will ruin some recipes if you don't make an allowance for the extra liquid that the honey adds.

Most muffins, simple quick breads, yeast breads, etc you can make the substitution without any adjustment. Cakes, cookies and some other recipes you should decrease the amount of liquid in the recipe to account for the honey.

Honey is also very easy to use in pies. Since they are already somewhat liquid, you can replace the sugar with honey. If the pie filling seems too runny, just add a little extra thickener before you pour it in your pie shell.

The flavor of honey can sometimes be an issue, but not usually. If you are making a recipe that you don't want the flavor to be noticeable, there are several things you can try. First of all, get the mildest flavored honey you can. Usually that will be a very pale clover honey. (The paler the honey, the sweeter and milder the flavor, in general.)

If necessary, you can use part honey, and part some other sweetener, such as apple juice concentrate, agave nectar, stevia, or even sugar if you have to.
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Cooking With Fine Italian Wine

Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

The key to cooking with wine is to choose good quality Italian wine. Just as quality directly affects the drinking enjoyment of a glass of Italian wine, the quality will also affect the end taste of dishes that are prepared using wine as an ingredient. Remember, quality wines are not necessarily the most expensive wines, so avoid associating price with taste. It is safe to say that if you enjoy drinking a particular vineyard’s wine, you will also enjoy cooking with the same wine.

Also, you should carefully choose a Italian wine appropriate for the dish. Generally, the recipe you choose will come with
the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier dishes, including those filled with tasty cuts of meats.

Even though water boils at 212 degrees Fahrenheit, alcohol has a much lower boiling point, around 175 degree Fahrenheit. For this reason, you can quickly remove alcohol in Italian wine, in fact, approximately 40 percent of the alcohol is boiled out in approximately 15 minutes. Eventually, the Italian wine will turn into a thick syrup is boiled long enough. This syrup is perfect for use as a glaze with meats or vegetables.

Once the alcohol has been evaporated, the flavors are emphasized. Also, alcohol, including Italian wine, brings out the flavor of tomatoes and other ingredients. Consider adding a bit of white Italian wine to tomato sauces to bring out the flavors.

There are a variety of cooking wines on the market, but you should avoid these products, since they are of lower quality than a fine Italian wine and usually contain a high amount of sodium. However, if you are a collector of fine Italian wine, save these delicious drinks from the heat, since the alcohol will only be evaporated and the importance of the wine will be lost. There are a variety of quality Italian wine on the market that are perfect for cooking. Choose rich, fruity wines for dessert dishes and strong white wines for sautéed or baking dishes.

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Cook Wisely To Avoid Diabetes!

There is a strong correlation between obesity and the onset of type 2 diabetes with its associated insulin resistance. It should be pointed out that in the United States the proportion of the population under 40 that can be clinically defined as obese now exceeds 25%. Many children are obese and are developing type 2 diabetes at an alarming epidemic rate. The dramatic rise in obesity in the US has lead to an equally alarming increase in the percentage of the population who suffer from the metabolic syndrome. The metabolic syndrome is a clustering of atherosclerotic cardiovascular disease risk factors, one of which involves insulin resistance characteristic in type 2 diabetes. It should be pointed out that obesity alone does not always lead to insulin resistance as some individuals who are obese do not experience insulin resistance and conversely, some individuals who manifest insulin resistance are not obese.

Is diabetes serious?

Yes. Diabetes is a life-long condition. High blood glucose levels over a long period of time can cause blindness, heart disease, kidney problems, amputations, nerve damage, and erectile dysfunction. Good diabetes care and management can delay or prevent the onset of these complications.

The good news

You can live a long and healthy life by keeping your blood glucose levels in your target range. You can do this by:

1. Eating healthy meals
2. Being physically active regularly
3. Taking diabetes medication, including insulin

Things you should know about insulin
When insulin was first discovered and made available for people with diabetes, there was only one kind of short-acting insulin. This required several injections a day. As time went on, new insulins were developed that lasted longer, requiring fewer injections, but requiring strict attention to timing of meals.

This gives more flexibility in the number and timing of injections, making it easier to maintain target blood glucose levels, based on your lifestyle. One to four injections a day may be suggested to you for optimal control of your blood glucose.

Are there any precautions before changing over to insulin?

Before considering a move to insulin it is worth examining all the option with regard to combination therapy. Diet should be optimised and the benefit of exercise discussed. It is important to be aware of the possibility of weight gain and of the need to maintain weight ‘neutral’ especially if already obese.

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Barbequed Ribs Kansas City Style

Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper

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1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegarLearn How the Child Welfare System Works

A Beginners Guide to Chinese Cookery

Introduction

When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones. Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents.

Ken presented Chinese cuisine in such an easily-understandable way, demonstrating techniques and suggesting alternative ingredients should the originals not be available in your local supermarket. The book which accompanied the series, Ken Hom’s Chinese Cookery became my bible and I still have my copy, pages stained with oil drips and smears of sauce.

To help you on your way to cooking Chinese food at home, I’m going to briefly describe the basic equipment, ingredients and techniques which you need to know so that you can produce some simple and tasty dishes. I hope you enjoy the article and that it inspires you to get cooking!

Equipment

Although there are many implements and pieces of equipment you can buy, to start on the road to cooking your own Chinese food, you really only need a good knife or two and a wok. Woks come in all shapes and sizes, they can be non-stick, flat-bottomed, they can even be electric these days but I still prefer my old carbon steel wok with it’s rounded bottom and one wooden handle. This is a Pau wok. These are readily available in Chinese supermarkets and are much less expensive than other varieties. There is one important task though, before you will be ready to cook with such a wok and that is to season it. You will need to scrub it with a cream cleaner to remove any residues of machine oil and dry it carefully. Put the wok on the hob over a low heat. Rub the inside of the wok with two tablespoons of cooking oil using kitchen towel. Let the wok heat slowly for 10 to 15 minutes then wipe the inside with more kitchen towel. The paper will come away black. Carry on coating, heating and cleaning off until the kitchen towel comes away clean. Your wok is now ready to use. After use, wash only in water without detergent and dry thoroughly over a low heat. You may also apply a little oil if you wish. This should prevent the wok from rusting but if it does develop rust, just scrub and season again.

As well as the wok, you will need a wok stand, particularly if you have an electric hob. This keeps the wok stable if you are using it for braising or deep frying.

You will also need something to stir with – any spatula, slice or slotted spoon will do – metal for a metal wok and plastic or wooden for a non-stick wok.

Ingredients

Before you rush out and buy up the whole Chinese section at the supermarket, bear in mind that some ingredients don’t keep well if left unused. Just select something simple from your chosen cookery book and buy the things that you need for that then you can expand your selection as you progress through different dishes.

Some common store-cupboard ingredients that you will almost certainly need are dark and light soy sauce, some sort of cooking oil and sesame oil, cornflour and rice wine or sherry. For more information, see my article Chinese Cooking - Ingredients and Equipment.

Techniques

Stir-Frying

The most well known Chinese cooking technique is stir-frying. This is where your wok comes into its own as it’s shape and size (at least 14 inches diameter with deep sides) is ideal for quick cooking. The secret to successful stir-frying is to have all your ingredients ready in advance.

Meat should be cut according to the recipe but normally in thin strips. Vegetables likewise but in any event should be of similar shapes and sizes to ensure even cooking. Long thin vegetables such as spring onions, carrots or asparagus are often cut on the diagonal so that more surface area is exposed for quicker cooking. Measure out sauce ingredients - check the recipe - if they are all added to the dish at the same time, you can put them all in one small bowl. If cornflour is included, don’t forget to give it a good stir before adding to the other food.

Once you have everything prepared, heat your wok until it is very hot then add oil and using your chosen stirring implement ensure that the oil is evenly distributed over the surface of the wok. Before you add your ingredients. the wok should be so hot that it is almost smoking - this will prevent the food from being greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - these will burn if the oil is too hot.

Now add your other ingredients in the order stated in the recipe and toss them over the surface of the wok ensuring that nothing rests in one place for too long and moving the food from the centre of the wok to the sides. I suggest that you wear an apron or other protective clothing for this operation as the food often spits due to the high temperature it is cooked at.

Deep Frying

You can use your wok for deep frying but be very careful that it is safely balanced on its stand. Under no circumstances leave it unattended. Deep frying in a wok uses less oil than a deep fryer or saucepan but you may find these safer and easier to use.

When deep frying, make sure that the oil is hot enough before adding ingredients or the food will end up very greasy. Test it by dropping in a small piece of prepared food or a cube of bread. If the oil bubbles up around what you dropped in then it’s hot enough.

Make sure that food to be deep fried is dried thoroughly on kitchen paper or drained of its marinade before cooking otherwise it will spit.

Shallow Frying

This is the same as the Western technique. Fry food on one side, then the other and drain off any excess oil before adding sauce ingredients. A normal frying pan is fine for this.

Steaming

Steaming is widely used in Chinese cookery. You can use a bamboo steamer in a wok, a heat-proof plate placed on a rack in a wok or other large pan or you can use a normal European steamer.

If using a bamboo steamer or plate in a wok, bring about 2 inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is big enough and will sit on the sides of the wok without being in the water, you don’t need a rack) and balance your plate or steamer of food on it. Put the lid on your steamer or wok and check occasionally to see if the water needs topping up (use water which is already hot).

Whichever method you use, make sure that the food is above the water level and isn’t getting wet.

Braising

As with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock. Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour. This type of braising sauce can be frozen and re-used.
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