by Gen Wright

You must have heard the popular Bon Jovi song “Cross border they turn water into wine. Some say it’s the devil’s blood squeezing form the vine.” Well, you don’t have to drive across the border or squeeze devil’s blood to have a drink anymore. Now you can have your very own soda maker to make soda and sparkling water or Seltzer at home.

With a home soda maker, you can turn your ordinary tap water into sparkling water in no time. You can also make your own soda healthy ways. A soda maker is not only convenient but also can be very economical as you are just paying for the ingredients and not for fancy bottling, marketing and advertising, or distribution.

Lot of health conscious people refrain from drinking soda as it has lot of calories from sugar or high-fructose corn syrup. Since you will be making your own soda at home, you decide the ingredients you want to use. Instead of sugar or high-fructose corn syrup, you can use zero calorie sugar substitutes which will work out great if you are watching your calories.

Lot of us are environment conscious these days and big supporters of green living. With bottled or canned soda, you will need to worry about recycling. Depending on where you live, your area might not even offer you recycling options for your soda bottles or cans. With home soda makers, there is no need to worry about the environment any more. No bottles or cans meaning no need to recycle anything.

Using a home soda maker is lot easier than you think. All soda makers these days come with complete instructions to get you started. Some even come with starter packages containing bottles or containers to store the soda, carbonators, soda recipes, wide range of flavors, etc. With the starter pack, you can get into making your own soda in no time.

If you are wondering how much it cost to make a bottle of soda, you would be delighted to know that a bottle of soda made using a home soda maker can cost you as little as $.10 compared to $1.50 average store price. So you can see that making your own soda will save you a lot of money if you are a soda drinker.

If you open a store bought 1 liter or 2 liter soda bottle, you know you will have to drink the whole bottle after opening it. If you lay it aside after drinking a cup or so, then the rest of the soda will go flat giving you no taste at all. Therefore lots of sodas get wasted all the time. With home made soda, there is no waste as you only make as much as you need to drink.

With a soda maker, you can add your own flavor, be innovative in making alcoholic drinks, or even impress your friends and family in a party. If you are a soda drinker, then there is no reason for you not to try out a home soda maker.

For more information on Home Soda Maker, visit Soda Maker resource site.

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by jaffar

Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product. If you are a chocolate lover, you will not be surprised to hear that chocolate ice cream is an American favorite. This ice cream is wonderfully rich and chocolately, as it contains both cocoa powder and semisweet chocolate and its silky smooth texture comes from using a custard base.

Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream’s smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The next ingredient, sugar, gives the ice cream its smoothness. The eggs are necessary for smoothness and also gives the ice cream its nice color.

This dessert is the result of a happy accident. I’ve been working with a liquor company on developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds-and-ends lying around. As the ice cream is still quite soft once it has been churned in the machine, transfer it to a storage container and place it in the freezer for a few hours before serving. This also allows the flavors to mellow. Although I prefer to eat homemade ice cream the day it is made, it can be stored for a few weeks in the freezer.

Ice cream cakes do not have to be complicated. They can be fun, simple and easily done at home. Ice cream cakes can be almost any flavor or combination of flavors, although I don’t recommend using fruit in the ice cream, as it tends to be hard to eat when frozen. Includes a list of favorite ice creams, which includes several kinds of chocolate. Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it’s really cold. Please purchase online www.indomunch.com in Newyork city.

Representing the Indian Chinese food Ice cream in the website www.indomunch.com

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Fish are easy to get from the market, it riches with omega three so it is good for your heart. Fish are easy to cook and there are a lot of ways to cook it,hereby one way to cook it

The Best Way to Barbecue Fish by Patrick Tang

When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book; more importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?

The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.

Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.

Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don’t over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.

Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.

So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those ‘how long is a piece of string’ question – it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.

Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.

A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.

Recipe of the Day – Barbecue Snapper with Chutney and Parsley

Serve
1. 2 People

Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping

Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.

2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.

3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.

4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.

5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.

6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.

Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.

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