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There is nothing ordinary about Louisiana dishes and the robust flavors of Cajun Food History. The past blends of Cajun and Creole food, blended into the jazzy delights of today.

The legacy of the Cajun food's history began as far back as the 1700s. The Indian natives and the Arcadians, an exile group from Canada, began the rich history of the bayous and rural Southern Louisiana.

All resident immigrants, including German, French, English, Creoles, Africans, andMexicans, all played a role in the development of this full-bodied Cajun cuisine.

Creole people had an aristocratic heritage from England and all but ruled out, did not share their birthright. The settlers found a new home in the prairies and bays, and was well versed in the art of survival.

Cajun Food History came together as a diverse way of living from agriculture. The more refined Creole peoples remained in the city and enjoyed a rich and elegant menu, many choices.Cajun people were poor and made homes in rural areas and deep into the swamps and marshes of Louisiana.

First, never a second thought Cajun food was pretty ordinary and inspired. Poor immigrants had to make it easy "with the cheapest food and no access to free spices.

As more settlers arrived in southern Louisiana, the immigrants merged with each ethnicity lending their unique spirit and spices, their rather bland food and turned around their badDefinition menu in what is Cajun food with a "kick".

A mixture of all ingredients in a pot has been the staple food of the great Cajun food history. This spicy style of cooking in the southern states, with each branch to create a new take on old recipes.

Settlers continued to move throughout the south by a piece of history Cajun food with them. Red beans and rice in Louisiana was peas and rice, or "hoppin john" in South Carolina, Florida, while in anotherRendition of this dish was as black beans and rice.

Many years later, derived from Cajun Food History there's a new menu launched "Southern Hospitality". The same key ingredients in different ways.

Traditional Cajun food and recipes have been handed down, and we continue to delight in this "take a pot" dishes with the quality of the food blended Cajun history.

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Food processing is a way to implement the technology or to make things too raw, a good cook, turning well-preserved eatables for both humans and animals. All these methods are used by food processing industry in order from canned or processed daily for our consumption. Best quality harvested, killed and slaughtered and clean parts are caused by food processing industry to produce highly nutritious and easy to cook food. Below are some techniques andMethods used to processed food, canned, or convert it.

Preservation process: this includes heating or cooking up micro-oxidation, toxic inhibition, dehydration or drying to destroy osmotic inhibition, freezing, a kind of cold pasteurization, the pathogen and various combinations of these methods destroyed.

Drying: this is probably the oldest method used for the people receive or process their food. Drying reduces the water content in the product and lack ofWater retards the growth of bacteria much. Drying is the most widely used technique to preserve or process crops such as wheat, corn, oats, rice, barley, rye and g, etc.

Processed Smoking: many foods such as meat, fish and other preserved and flavored through the use of smoke usually smoke in big houses. This process is very simple, since the combination of smoking for canning, without actually cooking and the aroma of hydrocarbons produced from the smoke of the processes of food --and makes it even tastier to eat.

Freezing: It is probably the most widely used technique in the modern world in action to preserve or process the food at both business and national basis. Freezing is carried out in large cold storage, the huge amount of food that are developed in a number of natural emergencies can be exploited stocks can. A very large selection of products can be frozen to maintain and process that some who do not have to, freezing, if they include in their natural state. For example,Fries and potato wafers requires freezing whereas a potato not.

Vacuum packaging: in this method, the food is packed in airtight bags and bottles in a vacuum. This method is in the processing of foods, such as air-tight environment does not currently provides needed oxygen by germs, especially bacteria to survive. This will prevent food from rotting forever. This method is often used for the preservation of processed nuts.

Salts: the method is the salt in the food, as previouslysucks the moisture from the food. This is done through the process of osmosis. Meat is the best example of the food of salts such as nitrate are very often used to treat meat processed.

Sugars: The method of using sugar to preserve or process food is very common when it comes to preserve fruit. In this method, fruits such as apples, peaches and plums are cooked with sugar until it crystallizes and then it is dry. Now days, sugar is used in combinationAlcohol to some brand of alcohol and spirits.

Staining obtained: in this method, or food processing, is the food with chemicals and materials that destroy microorganisms cooked. This is monitored very closely in mind that these chemicals or materials are suitable for humans to eat. In general, these include salt, vinegar, ethanol, vegetable oil and many other types of oils. Pickling is seen very often in vegetables such as cabbage and peppers. Corned beef and eggs are not vegetarianEatables, which are pickled.

These are some very common methods of food preservation or processing. All this will only work if the processing and storage under very strict rules and regulations set done by governments.

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Helping your customers to find your eBay listings is the major factor that will grow or blow your business. Most eBay buyers only search by title, not categories. And you only have 55 characters of the title to cover all the possible search terms. Here are a few tips.

Avoid any unnecessary words: Let's look at this eBay title: "WOW!!! Super rare cell phone for sale!! CHEAP Nokia N95". Words like: "WOW", "super rare" and "!!!" are some of the unnecessary words because no-one is going to search for them. "Nokia N95" and "cell phone" are important keywords.

Get into your buyer's mind: Let's imagine you are the buyer now. What are the keywords that you normally type when you are searching for a product on eBay? Talk to your buyers and find out what are the common keywords that they use.

Monitor your competitors: Always keep an open mind and learn from your competitors which are doing very well. Observe how they write their title, what keywords are they using, how they structure the words. And most important: how you can become better than them.

Give specific information about your product: They are thousands of similar products selling on eBay. Your buyers will type in some very specific keywords to narrow down they search results. You must put in all the specific keywords, example: brand name, model type, model number. Make sure that you also say exactly what the item is.

Here are some of the examples of effective titles and ineffective titles. Please study this carefully.

"WOW!!! Kitchenaid Stand Mixers 525 Watts", this is an example of ineffective title. An effective title should be like this: "KitchenAID Kitchen AID 6QT PROFESSIONAL STAND MIXER KP2671"

Another ineffective title: "Hp Pavillion 2.8GHz Wireless/512MB/40GB Hard Drive". After revise, this is the effective title: "HP PAVILLION LAPTOP COMPUTER HEWLETT PACKARD LAP TOP"

Ineffective title: "***THE DA VINCI CODE*** - L@@K". Effective title: "DA VINCI CODE BY DAN BROWN HARDCOVER BOOK DAVINCI BOOKS"

I have just shown you some very important principles and also case study about writing an effective eBay title that sells. Now is the time to apply it into your eBay business.

Have fun.

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OK, so the mixer you received as a wedding gift years ago has finally died. So now what? Do you replace it with another hand mixer or do you splurge and get a Kitchenaid Artisan Mixer?

Well, it all depends on how much you cook, what you cook and even how much you enjoy cooking. Keep in mind also that a stand mixer will take up much more counter space or storage space than a hand mixer.

Why get an artisan mixer? Well, they are great for your larger jobs plus the stand mixer has several different attachments available. For example, with the stand mixer you can get attachments that will mix bread dough, grind meat, make your own juice and even make homemade ice cream. Not to mention that these mixers come in all different colors to choose. White, Green, Red Blue, Stainless Steel, Chrome, you name it. You will have no problem with coordinating your Kitchen decor.

Another great feature of a stand mixer is that you do not have to hold it with either hand. This will allow you to get other ingredients or prep some other job while the stand mixer is doing its job. Need to grab an item from the refrigerator or check on something in the oven, no problem.

Now if you just do not see the need to spend the money on a stand mixer, Kitchenaid has a very good hand mixer that just may fit your needs. If most of your cooking jobs involve making small quantities of a mixture such as a store bought mix, then a hand mixer will be just fine.

The bottom line is this. If you are a person who enjoys baking, likes making your own breads or even pasta and enjoys entertaining large gatherings during holidays, the stand mixer is the one you want.

If you only intend to break out the mixer to whip up a cake mix or beat some eggs or cream, you can get away with purchasing a hand mixer.

Whichever mixer you choose you know you can't go wrong with purchasing a Kitchenaid mixer. The name kitchenaid has come to represent quality.

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Modern science has provided the Kitchen with new ways of preparing food. Food-grade silicone products have been available on the supermarket shelves since 2004 for use in the Kitchen. Any products that make cooking and cleaning easier should be available to all people. Different companies produce different products and they range from mats, brushes, funnels, sieves, cutting boards, Bakeware and oven mitts. The silicone range comes in a number of colors to complement any well provisioned Kitchen.

The benefits of silicone products are summarized below:

Flexibility – making storage easier for larger products and making it easier to remove finished items.

Heat Resistance – making it easier to use in all normal kitchen activities.

Non-stick with low toxicity – making the food preparation process, less messy and the contamination much less likely.

Easy Washing – simply place the silicone items into the dishwasher.

When using the Bakeware, it may not be necessary to grease and flour the tray, unless the recipe really calls for it, thus making these items suitable for low-fat cooking. It is a pleasure to easily remove cakes, scones and muffins from the trays when they are cooked.

It might be time to start really testing this new cookware. It would be a pleasant site to get rid of the rusty old steel cookware – hopefully making the cooking process easier, more enjoyable and more successful.

The growing range of utensils are also worth testing. The silicone brush is by far the greatest innovation on previous products. The silicone brush can be used on items where the temperatures are up to 500 F, then place in the dishwasher for cleaning. The non-stick properties of the brush make for much less mess than traditional brushes.

The trivets are simply easy to use, easy to store, easy to clean and they look good.

The spoons and other utensils have the same properties as the other items and make life easier in the kitchen.

The combination cutting board and sieve that fits over a standard sink for use, and makes the preparation of vegetable and fruit a breeze – all the activity on a low-toxicity cutting board, that can be cleaned in the dishwasher and later stored easily as the sieve actually collapses.

Make your life easier and bring some color into your kitchen – check out the products that are available.

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Last time I opened the door of the fridge I was really hungry and became really frustrated to discover that all my health food has gradually disappeared and I was left with some ketchup, an egg and an ice-cold water container. Since I come from a family that has always been stacking the fridge with food that one could not consider as healthy, when I moved to my own place, I decided to develop healthy eating habits and forget my past sins. But adapting to my new healthy eating habits was not as easy as I first thought. Soon I missed late night orders of huge pizzas, ice-cream and swest beverages like sodas and milkshakes. But even if my craving were driving me crazy at the beginning, I managed to keep myself in shape and not surrender to the voice inside my stomach that screamed "feed me now." Thus, after successfully sticking to my own word and fulfilling the promise to myself, I am ready to share my wisdom with the rest of the world.

Developing healthy eating habits should not be a miserable ordeal. Unfortunately, most of us are always on the run, rushing to get somewhere, or to successfully have something completed on time. In the meantime we forget to stop and think of our stomachs that complain for letting them starve and thus, when we return home exhausted they usually take their revenge. In those ‘difficult' times we put in our mouths whatever is easier prepared or delivered faster, forgetting to consume foods with less calories, saturated fat, sugar, and salt. When this happens, we end up gaining weight and increasing our chances of acquiring various illnesses such as cancer, diabetes, and heart disease.

For those reasons, learning to eat healthy should begin from an early age in a person's life. But even if you were not fortunate enough to be properly food educate, like myself, it is never too late to alter your dietary habits and begin eating the quantities of food you should at the time you should consume them.

Begin by adding a meal you most probably have been avoiding all this time, due to lack of available time. Set your alarm clock twenty minutes earlier than usual and begin eating breakfast. If this sounds like too much of a sacrifice for just a worthless meal, you should better think again. Breakfast is considered according to all dieticians as the most important meal of the day, since it changes your metabolism back to normal stages and helps you feel less hungry as the day progresses. Then you should add a light lunch and eat a balanced dinner not later than three hours before your night sleep. Generally try to avoid caffeine and drink plenty of water instead. If coffee is the only way you can wake up in the morning, it is best if you limit the quantity to one cup a day.

Finally, add fresh fruits and plenty of green vegetables to your diet. Both will help you visit the bathroom on a regular basis and will give you the necessary energy kick you need to cope with your usual daily routine. Remember to follow the advice listed here and you will soon experience the outcomes of developing a healthy nutritional plan as you will feel less tired and much more energetic every single day of the week.

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Bread is one of the ancient foods, and it used to be one of the simplest. Whole wheat ground into flour, water, honey, yeast and a little oil, and you were set.

Not only was it one of the simplest, but it was also one of the most nutritious and satisfying foods ever made.

Leave it to modern man to really screw things up. These are all the ingredients I found on a package of a whole wheat loaf I bought at the supermarket a few months ago:

Whole wheat flour
Water
Wheat gluten
High fructose corn syrup
Honey
Yeast
Vegetable oils (soybean and/or cottonseed oil)
Brown sugar
Salt

Mono- and diglycerides - these are used to keep the oils from separating in products and to increase shelf life.

Ethoxylated mono- and diglycerides - as best as I can understand, these are fats that have been chemically altered. Oh yeah, I definitely want that in my body.

Ascorbic acid

Azodicarbonamide - this stuff can cause asthma and allergic reactions. It's also used as a pesticide. It's been banned in Europe because tests have shown it can cause cancer. However, it is still allowed in the U.S.

Enzymes - added because the natural enzymes that were once in the wheat kernel were destroyed and the flour now has no nutrition. These can include alpha-amylase, fungal protease, and lipoxygenase. Doesn't that sound tasty?

Calcium sulfate - used as a coagulant.

Guar gum - a food thickener

Calcium

Obviously, there are some ingredients in this bread I really have a problem with. The chemicals alone are frightening enough to make you want to steer clear.

But also, the flour they used is dead. No nutrients are left once the milling process is complete. The wheat kernel is removed and then vitamins have to be added in afterwards. Otherwise, people who eat it would suffer from malnourishment.

Wouldn't it be better to keep those nutrients in?

That's the beauty of grinding your own flour with whole grains.

An Easy Recipe For Making Bread from Whole Grains

This is my favorite recipe when working with whole grains. I have found it works on any whole grain, whether it is wheat, triticale or even Ezekiel mix. This recipe works well with any type of grain.

In order to make this, you will need both a grain mill and an upright, electric mixer. I have a Kitchen Aid Mixer, which I love, but I know there are other brands available as well.

These are the ingredients you need:

Four cups of whole grains
1 tablespoon sea salt
2 and a half teaspoons yeast
2 and 1/3 cups of very warm water
1 tablespoon of olive oil
2 tablespoons of honey

Grind the four cups of grain and add them to the bowl of your mixer. Add the salt and the yeast to the flour. Turn on the mixer and mix this for 15 seconds.

In the microwave, heat the water to about the same temperature as you would use to reheat coffee. I have a beverage setting on my microwave which I use. Add the oil and then the honey to the water and mix well.

Turn on the mixer again and slowly add the water to the flour mixture. Allow the mixer to run for a minute and a half. Then set the timer and allow the dough to rest for ten minutes.

At the end of ten minutes turn on the mixer to the number two setting and knead the dough for three and a half minutes.

Put the dough in a large oiled bowl. Cover the bowl with a cloth and set aside to a warm place.

When the dough has risen to double its size, beat the dough down. You can then either divide the dough into two smaller loaves or put the dough into a large single pan to make one large loaf.

Cover the pan (or pans) with a cloth and allow the dough to rise for about 45 minutes.

Bake in a 350 degree oven for 30-35 minutes. Remove the baked bread from its baking pan immediately and allow it to cool on a rack to prevent the loaf from sweating.

My Favorite Whole Grains

Since I bought my wheat mill, I've been experimenting with different grains. Here are three different varieties that are delicious and healthy.

Hard Red Wheat

There are several different types of wheat. Soft white wheat is best for baking cakes and pastries. For your prize loaf, however, hard red wheat is the best.

This type of wheat rises well and has an excellent, firm texture. It's great for sandwiches and toast.

My children love it!

Kamut

Pronounced Kah-moot, legend says this grain has been found in the pyramids of Egypt. This wonderful grain has a slightly higher fatty acid content and is considered a high energy grain.

Kamut also contains more vitamin E, Thiamin, phosphorus, magnesium, Riboflavin and other healthful nutrients than regular wheat does.

It has less fiber than wheat, so it makes a golden-colored loaf with a more cake-like consistency.

Also, even kamut is related to wheat, people with wheat intolerance can usually eat kamut without any problems.

The Healthy Ezekiel Loaf

Another great variety for people with wheat intolerance is Ezekiel bread.

Although it does have some wheat in it, it is in a much smaller amount that most people with wheat allergies can tolerate, along with spelt or rye, Barley, millet, lentils, northern beans, red kidney beans and pinto beans.

These wonderful whole grains are mixed together and then ground into a flour.

Although it will not rise as high as whole wheat, Ezekiel bread is very similar in taste and texture.

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I absolutely adore my Kitchen Aid Hand Mixer! It is one of my all time favorite gifts.

The KitchenAid 5 Speed Classic Plus Hand Mixer has been such a great Kitchen tool for me. My hand mixer was a gift to me from my grandma one Christmas. I would have never imagined how useful my mixer would have been, and how much I would use it on a regular basis.

Take a peek into my kitchen. I want to make a small batch of chocolate cookies. Use the mixer. I would like to make some whipped cream to go with that apple pie. Use the mixer. I need to mix up all my ingredients for that omelet in a jiffy! Use the hand mixer.

My Kitchen Aid hand mixer has two beater arms which you insert into the base of the mixer. I like the way the beater snap easily into place with a gentle nudge and then a little click lets you know they are securely locked into place. When you are done with your mixing chores, with only the push of a button, the mixer arms can be removed for easy cleaning. This kitchenaid hand mixer can be found in most retail stores for around $50. kitchenaid offers many other varieties of mixers but this classic hand mixer is great at getting the common kitchen jobs done.

Although there are other mixers which are more high-tech, high speed and high priced, this five speed hand mixer can really hold its own. The way I figure it is, if you have something which needs a 12 speed hand mixer in order to blend, then it would probably be wise to invest in a stand mixer.

hand mixers are great for small jobs, but larger mixing jobs are usually better managed by a stand mixer. If you do not have a stand mixer, but attempt to handle recipes calling for large quantity mixing jobs on a regular basis, I would highly suggest that you check into a kitchenaid Stand Mixer.

So if you are in the hunt for a new hand mixer and if your hand mixer seems to be cutting corners and you are just plain tired of it, then go ahead and look into the KitchenAid 5 Speed Classic Plus Hand Mixer. It handles so easily, powering gently through the batter mixes, and the open curved design of the beaters makes clean up a cinch.

I love my KitchenAid 5 Speed Class Plus Hand Mixer and my guess is that if you give one a try you will fall in love with it too.

Happy Baking!

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Tuscany is famed for its cities, its churches, its great works of art and its food. The countryside of Tuscany, the area centred on Florence is where Italian cooking reaches a high point, blending as it does the ingredients of the North and the South in a happy combination.

Tuscan food is essentially a variant on the Mediterranean diet. It is rich in olive oil, legumes, fish, fresh herbs, fruit and vegetables. The carbohydrates typically eaten in Tuscany, such as bread, pasta, rice and polenta, are low in fat. This diet is good for weight management and heart health.

If you are going to begin cooking in the Tuscan manner you need to stock your store cupboard with a number of ingredients. You will certainly need good quality, extra virgin olive oil. Extra virgin oil is produced in the first pressing without the application of any heat. it contains all the minor ingredients that are so important both for taste and health.

You will also need dried pasta preferably made in Italy or according to traditional recipes and methods. Most fresh pasta sold in supermarkets is of poorer quality that good dried pasta and should be avoided.

Legumes, such as cannellini beans, borlotti beans, chick peas and lentils are essential. You will need some medium ground cornmeal for polenta. Avoid the ready made polenta and make your own.

The kind of rice you will need is arborio rice for risotto. You may be able to get hold of carnaroli, vialone or nano rice which are also often used in Tuscany. But they are not so widely available as arborio.

Balsamic vinegar is widely used in Tuscan cuisine, as are anchovies. For seasoning you need capers, dried porcini mushrooms and plenty of herbs.

Parmesan cheese should be bought piece not ready grated. The grated parmesan soons goes off and tastes terrible. Once you have tried the fresh kind you will never go back to grated variety.

Tuscan classic recipes include meat filet in balsamic vinegar sauce. You might use beef or pork for this dish. The steak is simply fried and then the pan is deglazed with a mixture of stock, balsamic vinegar, lemon, pepper and garlic. The resulting sauce can be thickened with a little cornflour but this is not essential.

You might begin your Tuscan meal with a typical Tuscan soup consisting of cannellini beans and vegetables. This soup also makes a good simple meal with a chunk of ciabatta or focaccia bread.

One of the great Tuscan favourites is bruschetta which consists of slices of bread spread with tomato sauce and cooked under a broiler or grill.

A famous Tuscan dessert is Schiacciata alla Fiorentina or Florentine sponge cake, which is a sponge made with olive oil, flavored with organge zest and made a golden color with saffron.

Finally, and most essentially, there is wine. Wine has been made in Tuscany since the time of the Etruscans who first domesticated the grapes that grew wild there. Their tomb paintings record convivial feasts at which the guests drank wine. The most famous Tuscan wine is, of course, Chianti, which is known all over the world. But you will encounter others such as Brunello di Montalcino. There are even some white wines such as Bianco di Bolgheri.

Tuscan food is often referred to as "slow food." That is to say it is produced, cooked and eaten slowly in contrast to the mass produced fast food that makes up such a large part of the modern diet. It preserves local culinary traditions that have been developed in Tuscany over centuries.

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For quite sometime now I was contemplating to change my sunglasses but it was certainly not out of euphoria for the hyped style enhancing qualities the sunglasses are tipped to give. A walk through spy eyewear section in a local departmental store changed all that within a visit.

To begin with; I wasn't particular about gender specificity of sunglasses. Both men's sunglasses and women's sunglasses meant the same to me. Spy optic glasses are made in shatter proof material such as Hytrel rubber etc which gave me soft feel on temple. The rubber tips increased tackiness with wetness which I thought was a plus in windy condition.

What really caught my attention were not the technical jargons and functionalities but the styling and shades. The nice crossover for both athletic and casual endeavors; be it skiing or water skiing, morning jog or biking.

The perfect fitment of the frame, thanks to the frame contour and polycarbonate lenses with accurate radius curvature, not just snugly sat on me but matched the natural human eye curvature, degree for degree. This meant that I could still wear it with a helmet on and without any apprehension of having prismatic aberrations.

All other parameters and specifications such as frame styling, technology, quickness of photo chromic color shifts and visual performance are easily comparable with the best brands on the stands anywhere. But don't forget to checkout the difference between the ‘Toric' lenses (ovular) that bulge out spherically from the frame while maintaining perfect ovular shape and normal spherical lenses which loose out on account of near roundness of shape.

This coupled with the replacement kit of multiple color lenses gives your imagination a take-off. The countless options this gave me like none other was the last thing I had waited for when I entered the store. If you are of winter type, spy sunglasses with venting may just be the thing for you, for you know what it takes to do away with the fog.

Alevoor Rajagopal is an MBA and an industry reputed business consultant and has tried his hands at many things. He shares his experiences in earning dollars here.

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Homemade mashed potatoes are the ultimate comfort food. What is better than a steaming serving of really good homemade mashed potatoes? You know what I mean - mashed potatoes that are thick and smooth and rich and buttery. You take a bite and the creamy texture and rich taste take you right back home to Mom's cooking. Mmm-mmm.

For some of us, however, making potatoes like that is a challenge. Instead of mashed potatoes like Mom's, they turn out tasteless, lumpy and dry. And then we resort to instant mashed potatoes, which are bland and turn out like library paste without the flavor. Or your mashed potatoes are so watery they sort of spread all over your plate - more like wallpaper paste. Ugh!

Even if you're not the sharpest tool in the shed when it comes to cooking, you can make really good homemade mashed potatoes. Choose the right potato and the right tools, and your potatoes can look and taste as wonderful as Mom's.

Types of Potatoes There are several different varieties of potato, and they have different characteristics. Some have more starch than others, and some have different textures. For examples, Yukon Gold potatoes are a high starch potato with a smooth texture. Russets, on the other hand, are high starch, but they have a grainy texture. The "best" mashing potato is a matter of personal preference. Experiment a little until you find the best mashing potato for you and your family. Just be aware that if you had a great success with red potatoes, you may not be able to repeat it if you use another kind of potato.

Equipment What you use to mash your potatoes with makes a difference. You may be accustomed to the slightly lumpy, classic mashed potatoes produced with a wire or stainless steel potato masher. If there are a few small lumps, at least everyone knows the potatoes are homemade. To use a potato masher, you mush up the cooked potatoes with the other ingredients using up and down and back and forth movements. It takes a little work to make really good mashed potatoes with a potato masher.

Some people prefer to use a potato ricer. It makes smoother mashed potatoes. With a ricer, you mush up the potatoes using mostly an up and down motion, forcing the spuds through the holes in the ricer until all the lumps are broken up. Many people swear that a ricer is the only way to make mashed potatoes.

Some people - including those of us who are too lazy to work a potato masher or ricer - like to use an electric mixer. A mixer produces good whipped potatoes. They may be a little dry because a lot of air gets incorporated into the potatoes. That's why purists scorn the mixer in favor of mashing potatoes by hand.

Other Considerations In order to make good mashed potatoes, you have to cook them first. And even before you put the potatoes in a pot, you have to decide whether to peel them or not.

Peeled potatoes produce smoother, creamier mashed potatoes without bits of skin in them. They have a uniformly white color.

On the other hand, when you peel potatoes, you throw away a lot of the vitamins with the peel. Unpeeled mashed potatoes are more visually "interesting" with those bits of peel throughout, and they have a bit more texture, as well as lots more vitamins.

After you decide whether or not to peel your potatoes, you are ready to cook them. Put the potatoes in a pan of cold water, and bring it to a boil. If you boil the water first, the potatoes kind of seal themselves when you put them in, and they don't cook right for mashing.

Use the best ingredients you can when mashing the potatoes. Yes, you can make light, airy, very good and low fat potatoes by mashing with chicken broth. But they won't begin to compare to the creamy texture and buttery flavor you'll get by using real butter and milk or cream.

Additions to Your Mashed Potatoes Once you've mastered making really good homemade mashed potatoes, you can add things to your potatoes for flavor, texture and interest. Some of the things you can add while you are mashing the potatoes are:

· Nutmeg
· Grated cheese
· Parmesan cheese
· Worcestershire sauce
· Cooked parsnips or rutabagas
· Cooked carrots and onions
· Cream cheese
· Roasted garlic

Enjoy experimenting with adding different things. You’ll find combinations that you and your family love. And in a few years, your kids will be trying to make mashed potatoes “just like Mom’s.”

Copyright (c) 2007 G. Stephen Jones, The Reluctant Gourmet

G. Stephen Jones, created the Reluctant Gourmet web site back in 1997 as a hobby to assist other novice cooks who may find the art of cooking a little daunting. As an ex-Wall Street broker and Stay-at-Home Dad, he explores cooking from a different perspective. Visit http://www.reluctantgourmet.com/ for more tips, techniques and recipes.

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With all the new choices today in kitchen models, it only makes sense to go with those appliances that are energy efficient. It makes no difference whether you are looking for appliances for your home or are looking for more professional equipment for your restaurant, or concession. Energy saving features on these machines will not only save you money but will also help to save the planet.

When you choose models that help to save energy, it helps to reduce the amount of natural resources used each day. There is also a larger assortment to choose from in the energy saving designs than in any of the more traditional models. These appliances are constantly being improved and upgraded to make them even better. You should have no problem with finding a style and color to match your kitchen decor.

Contained in the eco-friendly line of appliances are dishwashers, refrigerators, ovens, washers, and dryers. The makers of these fine appliances have come to understand the benefits of making these appliances more efficient and the effect that has on the environment. Not only does it fit with new compact cooking spaces, it also adds a touch of class to any decor you have. These manufacturers have already come to the same conclusion that you and I have, the kitchen space uses the most electricity of any room of the house or restaurant and should be the room to start with when trying to conserve resources.

When considering the more energy efficient equipment, consider that almost fifteen percent of your electric bill is caused by your refrigerator running all the time. This is a considerable amount of your bill for only a few items. If you still have an older model refrigerator, you could be using even more than the fifteen percent. Deciding to change your appliances to energy efficient models will give you significant savings on your electric bill and it will be a nice change to update the old kitchen. Saving money each year on your electric bill is a nice incentive to considering the effects of the new technology.

If you run a restaurant or concession area and are also using equipment that is not energy efficient, you are loosing more money and energy than the regular household. Consider changing your appliances to meet the energy efficient standards as a way to increase your profit. The money you will save in electricity will surely come in handy for a new upgrade on your business.

We all need to take a look at the new advances in kitchen equipment as a way to better our own households and also to better our environment. Consider the cost of the equipment as a way to begin to save hundreds of dollars on your electric bill and also to save the precious resources that are constantly being depleted.

Now, more than ever, it is easy to find eco-friendly models in a variety of designs. Any home or restaurant can look up to date or unique with the types of designs that are available for cooking equipment. Now, you can be in charge of how your space looks and what is does to the environment.

Everyone wants to save money on the electric bill. Avoid getting stuck with energy draining kitchen appliances. Visit Select Appliance Sales for energy efficient appliances. http://www.selectappliance.com

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