tibetian goji berries - Information Site: Jul 2, 2008

Wednesday, July 02, 2008

goji berry bar for nutrition

goji berry barInterview With Celebrity Chef James Martin In His Own Kitchen

My kitchen style is ... very colourful. I think I have quite a traditional style when it comes to my cabinetry choices, but then I like to use bold paint shades to add drama to the room. The only flashes of modern living are my appliances - I couldn't be without the latest gadgets. I also love to collect car memorabilia and bits of it often find their way into my kitchen decor.

The last thing I bought for my kitchen was... A French spit rotisserie M221C042 from Bonnet. I spotted one in a restaurant in Birmingham and I had to have it.

My must-have kitchen gadget is... An American-style fridge freezer. I wanted to find the biggest appliance I could that would simply chill and freeze my food.

You'll always find me in the kitchen at parties with... A bottle of beer, a cigar and probably doing the washing up. I can't bear to leave dirty pans soaking in water - it's one of my pet hates.

My 'if all else fails' dinner party recipe is... Fish and chips from my local chippy.

You can always be sure I'll have... A supply of Diet Coke and Mars Bars in my fridge.

If my kitchen was on fire I'd try to save... My dog Fudge, as his sleeping den is under one of the units.

Microwaves - friend or foe... I don't have one and feel no need to buy one. That's not to say that they're bad, they just don't suit my cooking style.

James Martin is currently gracing our screens as presenter of BBC1's Saturday Kitchen. He was a regular team member on Ready Steady Cook for nine years and in 2006 gained a new army of fans with his prowess on the dance floor in Strictly Come Dancing.

James was brought up in a farmhouse in Yorkshire, and when he was 22, opened the Hotel and Bistro du Vin in Winchester as head chef. His cooking style is probably best described as 'modern British with a hint of Mediterranean' and his recipes can be found in the several cookbooks that he's written over the years. His latest titles are Desserts and The Great British Village Show Cookbook, published to coincide with his new BBC series Sweet Baby James.

You can find more information on home entertaining at house to home, helping you create a look you'll love

Lobster Tanks

Lobsters are not fish, but air breathing animals. Thus, an oxygen-enriched environment is always essential for their existence. Without this, they would drown. Instead of blood and muscles, lobsters gain their strength from internal fluids that they keep pushing from one body chamber to another and hence known to be hydraulically operated. Lobsters have hard shells that have given them the name of crustaceans. Their body fluid is an integral part of their existence losing which the body begins to fall apart and the hard shells start becoming soft and slimy. The death of a lobster is marked by their body elements falling apart with the tail separating from the body first and exposing the meat. Keeping lobsters in tanks, therefore, needs special care and maintenance of specific environmental conditions.

One of the most essential aspects is to maintain the balance of environment in the tank. Biological filters such as pads, bio rocks, and other elements in the tank are required to support living bacteria, which break down the pollutants thrown out by the lobsters and in the process maintain the balance of the environment. The amount of bacteria is crucial to balance the system, as their levels rise and fall according to the amount of lobsters inside the tank. According to researches, the amount of lobsters needs to be equal to the amount of bacteria. In case of any disparity in the amounts of the two, the bacteria get outnumbered and hence are not able to destroy the increased amount of waste in the tank, leading to a fast destruction and death of the lobsters and the bacteria.

The load levels of the tank also need to be as consistent as possible, and need to be increased gradually over a period of days and never in seconds. Some of the essential equipment to maintain the tank environment includes air pumps, air stones, air tube assembly, and carbon pouches. Also essential are false bottoms or bio-pads, oxygen reactor, filter pads, clear plastic lids and water pumps. Carbon trays, carbon canisters, chillers, and pre-filter suitcases equally contribute to creating and maintaining the right environment. Lobster tanks of different shapes and sizes can be found and bought online.

Lobster provides detailed information on Lobster, Lobster Tails, Lobster Recipes, Maine Lobster and more. Lobster is affiliated with Salmon Fishing.

Charles Elme Francatelli - Chef to Queen Victoria

"A chef to nobility and a cook for the common man"

One of the culinary legends of his time, Charles Elme Francatelli(1805-1876) was an Italian who journeyed to France for the opportunity to study under the legendary Chef Marie Antoine Careme who many call "the architect of French cuisine."

Revered for his blending of the best of Italian and French cuisine, it wasn't long before he was appointed "chef de cuisine" to the Earl of Chesterfield and later to both the Earl of Dudley and Lord Kinnaird.

When Francatelli tired of his royal duties he detoured into public life where he seized the reins of the Crockford's Club which was THE place to be seen in the mid 1800's. He later moved on to take a turn at the St. James's Club where he attracted the attention of her Royal Highness Queen Victoria who wooed him into her employ.

But the public life was in Charles' blood and even the Queen could not hold him for long. He moved on to become the chef en charge at the Coventry House Club, then went off to put in seven years as the chef de cuisine to the Reform Club, and had stints at the St. James's Hotel, Berkeley Street, Piccadilly, and finished his career at the Freemasons' Tavern where he remained until just before his death.

Although Francatelli had the experience, charm and flourish necessary to please the highest of Royalty, his greatest love was the simple act of cooking. His first book, entitled the "Modern Cook", was published in 1845 and was so popular that it went through an amazing twelve editions.

In 1861 he published the "The Cook's Guide and Housekeeper's & Butler's Assistant", which became the book of reference for any well-managed household, followed shortly after by what many say was his proudest moment: The publishing of his "Plain Cookery Book for the Working Classes" which contained cooking and practical information for the poor and middle class people of his time.

Known for his sweet tooth, Francatelli followed up with "Royal English and Foreign Confectionery Book", in 1862, which was to be his last published work. Francatelli died at Eastbourne on 10 Aug. 1876 as one of the fortunate people who lived their lives doing what they loved best.

Discover The Cook's Guide at http://www.thecooksguide.com a site brimming with historical recipes and household management wisdom imparted by the celebrity chef of his time Charles Elme Francatelli

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Fri, 20 Jun 2008 13:29:26 EDT
Pacific Tropical brand dried Goji berries...

Sweet harmony - San Diego Union Tribune

Sun, 15 Jun 2008 13:24:48 GMT

Sweet harmony
San Diego Union Tribune, United States - Jun 15, 2008
Owner Audrey Darrow, 51, credits partners Jacob Gilbert, 26, and Amanda Williams, 23, with perfecting the company's recipes for caramel, goji berry and maca ...

Nation's Restaurant News - Natural beauty: exotic berries rich in both color and nutrients give dishes, drinks a healthy glow

Mon, 15 Aug 2005 07:00:00 GMT
August 15, 2005 -- When Dr. Howard Murad, skincare advisor to the stars, hosted a dinner at La Cachette in Los Angeles recently, chef-owner Jean Francois Meteigner...

Give Bessie a Break - Broward New Times

Wed, 04 Jun 2008 19:59:20 GMT

Give Bessie a Break
Broward New Times, FL - Jun 4, 2008
They congregate in raw food cafés like Euphoria Loves Rawvolution on Main Street, where they consume shakes made from maca, goji berries, and agave; ...