Bill Granger recipe: Roast chicken with garlic and lemon

Chicken wings are good value (even organic ones) and great for informal eating with your fingers, but use a whole jointed chicken if you prefer. Dress up the simple flavours by adding spices such as chopped chilli, cumin seed, or a dollop of harissa, and scatter the dish with lots of fresh herbs.

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16 organic or free-range chicken wings, tips removed
1½ tsp sea salt
4fl oz/125ml lemon juice
5 garlic cloves, crushed
Plenty of coarsely ground black pepper
2 tbsp extra virgin olive oil
2 lemons cut into wedges to serve
Pre-heat oven to 200C/400F/gas mark 6.

Place chicken wings in a baking dish, sprinkle with the salt then roast for 30 minutes.
Pour over the lemon juice, garlic, plenty of black pepper and olive oil and stir until well coated.
Cook for another 20 minutes until golden brown and a little crispy.

Summer recipes with gooseberries

There was a time when it was impossible to buy olive oil in this country. Rocket had its wilderness years too and remember when crème fraîche was a foreign food? But right now, it is the very British gooseberry which is the exotic rarity in most greengrocers and supermarkets.
It's frustrating for those of us who aren't gardeners. Only those who grow their own seem to have a steady supply, especially now, when the gooseberries are ripening to a honey sweetness which means they can be eaten raw as well as cooked.

Gooseberries are the great culinary chameleon, with a magical ability to change their character when paired with other flavours. This makes it quite unfair that they've become a byword for an unwelcome, fun-spoiling third party. Nothing could be further from the truth. Gooseberry has what professionals pompously call "a similar flavour profile" to rhubarb, but without the challenging tendency to sliminess or the tannic quality of late stems. Consequently, many of the same combinations work.

Most fruit work well with almonds and gooseberries are no exception, but one surprisingly fabulous partner is Pernod. Just a splash, no more than a spoonful, will transform the flavour of gooseberries (and rhubarb) to an intriguingly wonderful complexity. Try it in gooseberry ice cream or a sauce for mackerel.

Don't buy a whole bottle when a miniature will see you through the summer, although Pernod is also a fabulous seasoning for fish soup (think how well fennel goes with red mullet, or dill with salmon, both herbs with an aniseed flavour), so a half bottle may be worthwhile.
A more conventional idea came from Jeremy Lee, the ebullient chef from the Blueprint Café, who I bumped into at a party recently. As usual, we talked about food and he suggested putting gooseberries and strawberries in a trifle. It's a brilliant idea, which I wish I'd thought of myself.

After all, strawberries are often paired with rhubarb, so why not gooseberries?

Poaching gooseberries with elderflowers will have to wait for next year now that the blossoms are over, but the floral perfume of elderflower cordial is great splashed into a bowl of poached gooseberries. The floral quality of sweet moscatel wines – or Spanish moscatel which is cheaper and just as nice – works in the same way. Add it to the trifle, or a purée which can be mixed with cream for a fool or set with gelatine for an elegant pale green jelly

How to Make Quick and Easy Entree Salads

If it's too hot to cook, you are in the mood for salad, you are trying to eat healthier, or for whatever reason you may be looking for a salad with sustenance, here are some entree salads you need to try. The Turkey Veronique is a special combination of lettuce, deli-sliced turkey breast, and fruit. The Taco Salads takes you to the Southwest for a completely different taste. They are individual salads that are very tasty and easy to make. You could have both salads in the same week and still not feel like you are drowning in salads.

TURKEY VERONIQUE SALAD

1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast Ranch salad dressing
1/3 cup sliced almonds

Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.

To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.

QUICK AND EASY FIESTA TACO SALADS

6 (6-inch) flour tortillas
1 lb ground beef 1 can (15-oz)
chili beans 1 head iceberg lettuce,
chopped or shredded 1 bunch green onions,
chopped 2 tomatoes,
chopped 1 medium pkg tortilla chips,
crushed 1 cup shredded Monterey Jack cheese (pepper Jack is even better) Salsa,
if desired
Preheat oven to 425 degrees.
Line 2 baking sheets with foil.
Invert 3 6-oz custard cups on each of the baking sheets;
place about 3-inches apart.

Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.

Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.
Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese. Add a dollop of salsa, if desired.

Enjoy!

How to Make a Chocolate Cappuccino Cheesecake

Here is the cheesecake recipe for chocolate lovers and cappuccino addicts. This cheesecake is not hard to make but is impressive. The chocolate cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc. is then topped with an espresso cream. This cake is perfect for entertaining guests, especially your friends who are cappuccino aficionados.

CAPPUCCINO CHEESECAKE

1 1/2 cups chocolate cookie crumbs 6 tbsp butter,

melted 1 1/4 cups mini milk chocolate chips,

divided 4 pkgs (8-oz each) cream cheese,

softened 2/3 cup sugar

3 eggs 1/3 cup milk

1 tbsp instant espresso powder

1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch spring form pan; set aside.

In a small saucepan, melt one cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.

Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.

Enjoy!

How to Brine a Turkey

Are you looking to cook a turkey that is more tender, moist, and juicy? Well, brining a turkey may be the answer for you. So what is a turkey brine, and how do I brine a turkey?
In its simplest form a brine is nothing more than a solution of salt that has been dissolved in water. And to "brine" we are soaking the whole turkey in this brining solution. We are focusing today on brining a turkey, but brining a chicken is also very popular. The methods that I will explain can also be used when brining a chicken.

There are several explanations on how the science behind brining actually works and each side has very good arguments. I'm not a food scientist, and I also don't want to bore you with the different theories; what I'm going to cover is what you came here for; how to brine a turkey. Just understand regardless of the science behind brining the end result of soaking in this salt water solution is a meat that is more flavorful and moist in comparison to unbrined meat.

How to brine a whole turkey

First thing you will need is a fresh turkey, or a frozen turkey that has been thawed. If your turkey is still frozen, read up on how to thaw a turkey. If you purchased a kosher turkey, or a self basting turkey there is no need to brine, they have already been brined. Brining a turkey will take time. You will probably want to brine your turkey the day prior to cooking. On average you will want to brine your turkey for 1 hour per pound of turkey. If you bought a large turkey this will take some time.

The turkey needs to stay cold during the brining process to inhibit bacterial growth. It is best to brine your turkey in the refrigerator. Yes, it requires a lot of space, but if you can make it work, do it. If you just can't make the space in your refrigerator, a 5 gallon bucket, or better yet a cooler will work. You need to keep this brining solution at 40°F or below at all times, so you will need to add ice and keep a watch on the temperature during this brining process. The ice you add to the brine should be in sealed storage bags in order for it not to dilute the brining solution.
Turkey bags used for roasting turkeys can be used for brining, or your extra large storage bags will also work. I do believe you can even find places that specifically sell brine bags. Using a bag for brining is helpful if you are brining in your refrigerator because let's face it, not many of use have room in our frig for a 5 gallon bucket or other large containers.
You will need 1 cup of salt per gallon of water. You may use table salt, kosher salt, or sea salt to brine your turkey. You will want to use up to 1 ½ cups if using sea salt, or kosher salt. This is because sea salt and kosher salt weigh less per cup than table salt. Make sure the salt is dissolved in the water prior to adding to the turkey.

Completely submerge the turkey in the brine, so add enough gallons of water and the appropriate amounts of salt to do so. The turkey will probably want to float, so you'll need to weight it down with a heavy bowl or other container. Again you will want to soak the turkey in the brine for about 1 hour per pound of turkey.

After the turkey has finished brining you will want to give it a good rinse in cold water. Make sure to throw out the turkey brine solution, it cannot be reused.

The turkey brine used in this example is a basic brine solution, so feel free to add additional spices. Other ingredients you can add are sugars, honey, beer, juices, and other herbs and spices. There are several brine recipes that use these and other spices.

How to Brine a Turkey Summary

1 cup of salt per gallon of water. Go with a weaker solution if you plan on brining your turkey for an extended period of time.

Brining time should be around 1 hour per pound of turkey depending on your solution strength. If you went with a weaker solution the brining time can be longer.

Keep the brining solution at 40°F or lower no matter what type of container you brine in.
If you are afraid that your turkey will be too salty cut back the amount of salt to ¾ cup.
Experiment with sugars and spices.

If you've never brined a turkey before, or didn't know how to brine, it may be time to give it a try. Get creative and try adding different spices to your turkey brine. Who knows, you may end up making the best turkey you've ever had.

Smoking With a Gas Grill

Smoking food is no longer reserved for those of us with charcoal grills, or dedicated smokers. Just because you only have a gas grill doesn't mean you can't smoke with it. I'll show you how to easily it can be done.

It is actually very easy to smoke using a gas grill. If you're lucky you might have a grill that has a slide out smoker box. Some grill models come with this smoker drawer that you pull out and fill with wood chips. Just follow the manufacturer's directions on your specific model and you'll be smoking with your gas grill in no time.

However, if you're like me, your grill doesn't have a smoker box. It doesn't matter; you still can smoke with it. What you need to do is make a smoker pouch.

Soak your favorite wood chips for an hour or so.

Using a sheet Heavy-Duty Aluminum Foil, place a handful or two of soaked wood chips in the center.

Fold all sides up to make the pouch. You'll want to double-fold at the edges to create a better seal.

Using a knife, poke several holes on the top side of the pouch.
Place the pouch under the grate directly over one of the burners.
Heat the grill on high until you see smoke, then adjust the temperature to the level you want to cook at.

Pretty simple huh? If you can fold aluminum foil into a pouch you can smoke on your gas grill. Now, if you are smoking large cuts of meat or even a turkey you'll want to make a bigger smoker pouch. Just add several handfuls of soaked chips to a larger sheet of foil. Another option is to use wood chunks. With wood chunks you can just place them under the grate directly over a burner just as you wood with the smoker pouch.
Now you have no excuse not to try smoking, since now smoking on a gas grill can easily be done.

How to Cook & Eat With the Seasons

It's interesting to me how many people regard cooking as drudgery. I don't get it. To me, cooking is a deeply sensual and highly personal act: the sights, smells, tastes, and tactile touch of it all can almost move me to tears.

Learning how to cook is a great adventure and a good investment of your time. For those of you only interested in assembling healthy meals for yourself, I think it's still important to understand basic flavor pairings, have good knife skills or know the proper way to boil an egg.

In winter, you have more serious, more involved cooking. There are more steps, more technique, more ingredients and more hardware - pots, pans, tools and the like. In summer, because the fresh ingredients are so perfect and at the height of their lusciousness, it takes a minimum of effort to create culinary greatness. For the most part, I use a cutting board, a knife, a peeler and my grill. Oh, and let's not forget the ice cream maker.

But we are currently in between seasons and I'm frustrated and finding it harder to find the satisfaction that I crave. I'm done with winter and its deep, braised, earthy flavors. I want fresh, bright, crisp and light. I want to be sanctified with the season's first spinach and anointed in its apricots. (Did I mention that I'm a complete geek?) Spring is symbolic of being reborn and that's exactly what I'm looking for right about now.

Spring is a perfect and exciting time for you to be exploring the world of real foods. I want you to experience food at its finest and freshest. If you let it, this experience is going to change your life. The spring/summer seasons are also a great time to ease into the pleasures of cooking and outdoor entertaining because they are so simple and satisfying.

Here's some food for thought: As a child, I don't remember seeing strawberries in the grocery store after summer. Now, unless they're certified organic, or grown by an independent local farm, they're genetically modified to be shipped long distances in all kinds of weather. To me, they're not real. Each fruit or vegetable has its own season and taking advantage of locally grown foods at their peak of flavor is, dare I say, the most life-giving gift you can give yourself.

I believe eating with the seasons is a beautiful way to get back in touch with your own true nature. We evolved to eat with the seasons. It's hard-wired in us somewhere. Starting in May (for us northerners, at least) begins a cycle of pleasures that is colorful, fragrant, seductive, healthy and delicious. I'm going to make it easy, I'm going to make it simple and I'm going to make it accessible for you to find and enjoy the best the season has to offer. The thing you need to know is that I am on this journey with you. There is still so much I want to know about food, about flavor, about technique. There are still so many fresh ingredients I've never used and I'm committed to pushing myself, to break from my biases and self-imposed limitations and grow a little, dammit. So, won't you join me?

The first of the spring produce is starting to arrive. Here's what to look for: lettuces, morel mushrooms, asparagus, spinach and all kinds of tender greens, cabbage, leeks, broccoli and spring onions. I've been eating the lettuces out of the bag in my car on the way home from the farmer's market! Speaking of farmer's markets, they're the topic of my next article. Below, I'm throwing in some practical inspiration to help get you started cooking. Start small. Pick one ingredient that moves you and run with it.

Find Pasta Recipes That You Enjoy

Do you always wonder how eating right can help you improve as an athlete?

Michael Phelps is not human. He is not a human being. If you watched the Olympics this past summer, you probably heard about his preposterous 12,000 calorie a day diet. He eats pounds and pounds of pasta on a daily basis. One may ask if he really needs all that energy. In fact, he does, if he did not eat enough calories, he loses weight. He actually needs to eat enough in order for his body to stay at its peak levels. Pasta is a great source of energy because it is a complex carbohydrate. I have always loved pasta and therefore most of my cookbook contains tons of pasta recipes.

Complex carbohydrates are usually whole grain foods, vegetables, and fruits. They are comprise of three types of dietary fiber: cellulose, hemicellulose, and gums, also known as starches. It is true starchy food like bread and pasta are high in calories, but they are not actually. Starchy foods provide ~four calories per gram compare to nine calories per gram in fat. This is why, many researchers have proven pasta recipes are included in some of the best athletes daily diet regime. Athletes usually eat nutritionally enhanced pasta, such as whole eat, whole grain, high fiber pasta, and pasta with omega-3. You can actually find these at your local grocery store.
As a regular consumer, my goal is to discover not only economical feasible food, but healthy as well. And being avid about pasta recipes, it is comforting to know pasta is an excellent source for carbohydrates. Keep in mind; there is a HUGE difference when someone is talking about simple carbohydrates and high glycemic index.

I consider pasta meals actually a healthy meal because studies have proven carbohydrates such as pasta is vital to an athlete's diet. Carbs is like fuel for the body. I am not going to get into the specifics on how it works, but our body breaks down what we eat, stores as glycogen in our muslces. Athletes' jobs are to store as much glycogen in their bodies so they can perform at their best. Even after you exercise, eating protein is very important in replenishing the glycogen you lost during heavy activity.

Enough with the facts, here are my eating diet. Pasta, pasta, pasta, and more pasta. Eat pasta before you run, the carbs you are consuming are very helpful. Also, eat after heavy activity (running, lifting, etc), and do not forget to rehydrate yourself. By the time you are feeling thirsty, too late, you are already dehydrated.

However, do not go looking at all the pasta recipes and stuff yourself with enormous portions of pasta everyday. Proper nutrition is VERY important to athletes. In fact, too much pasta can actually hurt your body. Make sure you are consuming carbs, not fat. Eating pasta with melted butter, excessive pasta sauce is not an athlete's best friend. In addition, the timing of eating is very crucial. If you eat a giant meal before competition, you might as well wave the white flag. A more appropriate strategy is a healthy amount at breakfast or lunch. Eating pasta at earlier meals gives your body plenty of time for the food to process through your body system.
All in all, take care of your body by choosing carefully what you put in your mouths. And again, athlete's best friend's are pasta recipes!

I hope you found out information you were looking for when reading my article. You can find one of my favorite pasta recipes over at this site Pasta Recipes The site is run by myself and some friends with easy recipes to help you even on a limited budget.

Slow-Roasted Duck Breast

Duck and peas have a natural affinity for each other. Using three different types gives a gorgeous presentation as well as lovely flavour. Dried cherries add body to the sauce and their sweetness works with the peas. If peas are unavailable then use 1 lb (500 g) asparagus cut in 2-inch (5-cm) length

4 duck breasts, 12 oz (375 g), excess fat trimmed from edgesSalt and freshly ground pepper2 tsp (10 mL) fennel seeds, crackedSauce1 tbsp (15 mL) balsamic vinegar1⁄2 tsp (2 mL) sugar1⁄4 cup (50 mL) port1 1⁄2 cups (375 mL) homemadeor low-sodium chicken stock1⁄4 tsp (1 mL) dried chili flakes1⁄3 cup (75 mL) dried cherries2 tbsp (25 mL) unsalted butterSalt to taste
1. Preheat oven to 400°F (200°C).

2. Score skin of duck breast and season with salt, pepper and fennel. Place breasts, skin-side down, in a cold skillet over low heat. Brown for 20 minutes, draining fat as it accumulates, or until skin is deeply browned and most of fat has been rendered. Flip over and cook another 2 minutes.

3. Remove duck from skillet, reserving skillet, and place on a rack over a metal baking sheet. Bake breasts for 7 to 10 minutes or until still pink in centre.

4. While breasts are baking, discard remaining fat from skillet, place over high heat and add vinegar and sugar. Cook until sticky, about 30 seconds, add port and reduce to a glaze. Add stock and chili flakes, and boil for 4 to 6 minutes or until sauce is reduced and has some body. Add dried cherries and simmer a few minutes. Remove skillet from heat and swirl in butter, which will thicken the sauce more. Adjust seasoning to taste.

5. Scatter Three-Pea Compote (recipe below) on plates. Slice breasts and lay on top of peas. Drizzle duck with sauce.

Serves 4

Three-Pea CompoteLovely presented with the duck, this is a mixture of different peas served together. You could include edamame and you could also use frozen peas (but do not defrost before cooking).

1 tbsp (15 mL) olive oil2 cups

(500 mL) chopped Boston lettuce3 green onions,

chopped3 oz (90 g) sugar snaps,

stem ends and strings removed1⁄4 cup (50 mL) chicken stock3 oz

(90 g) snow peas1 cup

(250 mL) green peasSalt and freshly ground pepper2 tbsp

(25 mL) chopped mint

1. Heat oil in a skillet over medium heat. Add lettuce and green onions and stir-fry for 1 minute or until wilted.

2. Add sugar snaps and stock. Cover and cook for 2 minutes or until tendercrisp. Add snow peas and simmer another 2 minutes. Stir in green peas and cook 1 minute longer. There should be hardly any liquid remaining. Season with salt and pepper, and stir in mint.

Types of Grapes Used in Wine Making at Home

Are you wondering which grapes you can use when doing wine making at home. Is the only grape you can think of is the concord grape that the juice is made from? Are you totally in the dark as to what other grapes make good wines? Let's look at some of the types of grapes that can be used for this endeavor.

The Auxerrois grape gives you a neutral wine that is soft and fruity. You will find this grape primarily in Canada and Luxemburg. Sometimes it is mixed with the Pinot Blanc variety of grape.

The Cabernet Sauvignon grapes are small, tough, and red while growing on the grapevines, and these are used to make the Cabernet Sauvignon wines. Australia and California widely grow these grapes. Also, these grapes naturally contain tannin, which helps bring about a nice tasting red wine.

Chardonnay grapes are grown in California, South Africa, Champagne, Burgundy, and Australia. These grapes make a wine that has a fruity taste as in peaches or melons and some can have an oak-type flavor. These are extremely easy to grow as far as white grapes though. This makes them very popular.

The Grenache grape usually is used to make the rose wine. It is also very widely grown in Spain, California, and France. This grape is the #2 grape grown throughout the world. The wine that comes from using this grape is fruity, sweet and with a bit of tannin.
The Merlot grape is one that ripens early in the season and provides flavors such as honey, cherry, and possibly mint. It contains a lower amount of tannin compared to the red cousins it has. Merlot grapes are grown in Australia, France, Italy, Washington state, California state, and in Long Island, New York.

Muscadine grapes are part of the Muscadinia grape, which branches off the normal grapes called vinifera that most are aware of. This grape is mostly grown in Mexico and the southeastern United States. These Muscadines are large thick-skinned grapes. Scuppernong is one kind of the Muscadine grapes. They can grow in areas the many grapes can't because they are so hearty. These grapes are often used for wine making at home.

Another popular grape is the Zinfandel, which is mainly grown in the state of California. They are believed to come from Southern Italy though. The wines from these grapes can be spicy or fruity, it all depends upon age. The Zinfandel grape creates both White Zinfandel (skins are off) and the Red Zinfandel (skins are left on).

The Pinot Noir grapes ripen earlier and are softer than the Cabernet grapes. They are also extremely sensitive of the growing conditions. They are often used in the red wine, and minus their skins in Champagne. The Pinot Noir wines are made in California, Australia, Italy, Oregon, Germany, and of course Burgundy.

These are just a few of the grapes that you can come across to make wine from. Many vineyards will sell you grapes for wine making. Check with your local vineyards and see which varieties of grapes they will sell. If you do not want the mess of dealing with the whole grape, you can find places that will sell you the juice from the grapes. But the most authentic way to do wine making at home is to use the whole grapes.

Wine by the Glass - Your Best Liquid Asset

The recession and the on-trade...

Lower customer spending, resulting in decreasing revenues / profits, coupled with increasing pressure from competitors, means trading conditions will undoubtedly get tougher for operators. One category stands above all others as an unwavering revenue stream...'wine by the glass.'
British wine drinkers are not drinking less volume but they are looking for the best possible deals. This highlights the importance of getting your wine offer right.
Here are a few ways to increase business with Le Verre de Vin & 'wine by the glass':

1. Delight your customers and you will keep them - Be sure not to limit your offer to low end products. Offer an extended 'by the glass' range, keep it fresh and flexible to appeal to more peoples tastes...keep them interested. If you're not offering it, your competitors might well be! Consumers belts are tightening, so when they spend their money make sure they come to you.

2. Innovate - Now is the time to appeal to your customers' tastes and ensure they give you their business. Extend your 'by the glass' offer - why not launch sparkling 'wine by the glass'? - introduce food and wine matching - These WILL increase wine sales!

3. Promote the service - step up marketing activity; you need to boost sales and make customers aware of your new and exciting 'by the glass' offer. Most importantly don't jeopardize your profits by offering a limited, poor quality 'by the glass' service - remember...it's your best liquid asset!

4. Look for ways to minimize costs - Don't lose your bottle - eliminate wastage and maximise every drop of profit by investing in Le Verre de Vin commercial grade wine preservation system.

Make Beer at Home - Cheap and Simple

Ever thought about discovering how to make beer at home? As anybody who enjoys frequenting the types of eateries who display the brass brewing apparatus they generate their own "house ale" in will advise you, discovering how to create ale the way these restaurants do is equally uncomplicated and a lot of fun once you learn about the beer recipes and brewing provisions available which should allow you to make beer at home.

Obviously it's not possible to fit the type of equipment the eateries employ into an apartment building or most residences, let alone manage to pay for the type of massive cost that accompanies creating great amounts of ale, but don't worry - to make beer at home needs barely a part of the equipment. Actually, you'll be amazed at how straightforward it truly is to make beer at home with the least amount of equipment.

To create a start with your idea to make beer at home, all that's truly needed is a quantity of ready-made malt with hops plus a fermenter pot with an air-lock (6 gallons in size). Malting grains was a beforehand complicated and messy procedure but with the arrival of malt extract in containers it's now very simple.

It is honestly as straightforward as this:

Blend, brew, bottle, enjoy!
The actual combination is completed in the fermenter we talked about previously - warm water, malt supplies, add cold water followed by the yeast. It is similar to a bread machine but even easier. The brewing itself is completed by the yeast so no extra labor for you followed by just bottling the outcome and enjoying the outcome!

The other benefit to beginning to make beer at home instead of purchasing big name ales as well of the sense of accomplishment and the enjoyment of it, is the huge cash savings you can create. Six gallons of your preferred formula will cost you somewhere between 20 and thirty bucks. Contrast that to the big brands and tell me which is most price effective!

Last but most definitely not least comes the flavor! Homebrewed ale just tastes superior - why else do the eateries who make their own do so much more business than the establishments who simply hand out the mass fashioned stuff you can purchase at the shop? It is because their ale is newly made, cool tasting and stimulating.

You can create that ale yourself and sample the difference by learning to make beer at home.

Low Alcohol Beer

The history of beer

Brewing is one of the oldest processes known to and perfected by man. As with many other items of daily use, the Chinese are credited with being the first ones to brew a type of beer called Kui . This was almost 5000 years ago. The humble beer has evolved over the years and is now brewed in almost all countries of the world.

Beer in today's world

Depending on the region of the world where the beer originates, there are differences in the strength, taste and colour of the beer. Australia is a large producer of beer, as well as being a large consumer. As per a 2004 statistic, Australia was the fourth largest consumer of beer in the world after the Czech Republic, Ireland and Germany.

Many different types of beer are available on the market today and light beer or non-alcoholic beer has become very popular. Such beers have been popular in Europe for a long time now and the Australian market, too, is waking up to the benefits of the same.

One of the most popular ultra light beers in Europe is Schlossgold, originating in Austria, which has a fresh taste with the quality of a full-strength beer. Whilst the beer does contain 0.4 percent of alcohol, it is not liquor and is considered a non-alcoholic drink by most of the authorities. Therefore, Schlossgold non-alcoholic beer is a potential product for all retailers, small or large, without a liquor license. You can also drink and drive with Schlossgold. It is currently available in Woolworth s supermarkets in NSW, QLD and VIC and in clubs.

Konrad Beverages is a Sydney-based company that represents various international drinks and brands in Australia. Apart from representing Schlossgold low alcohol beer, they also sell a power drink called Powerking from Holland, which is available in three flavours (Classic, Cranberry and Sugar Free) and a natural mineral water from Slovakia. The range contains a first in Australia; the natural mountain mineral waters are mixed with herbs and flowers. Thereare seven different flavours: Dandelion, Sage, Wild Thyme, Lemon Balm, Sparkling, Low and Still Mineral Waters

Food and Drinks in Moldova

Moldova is rich in fertile soil and in hardworking and caring people. Nature is very generous in Moldova, offering plentiful grapes, fruits, vegetables, meat and milk products and cereals, all of which have found their uses in our national food. The fertile soil and the traditional agricultural methods make possible the cultivation of a diverse range of ecologically pure raw materials.

Moldovan cuisine has had a great influence on the traditional food of the other nationalities that live on this territory. At the same time some elements have been incorporated from Ukrainian, Bulgarian, Gagauzian and Russian cuisine, as well as elements taken some centuries ago from Greek and Turkish food.
The ingredients used in the traditional meals are: a variety of vegetables like tomatoes, green peppers, aubergines, white cabbage, beans, onions, garlic, etc. The vegetables are used for salads and sauces; they are baked, pickled, salted, and canned thus becoming a real food art. The maize and maize flour give a specific color to the traditional meals, like soups, biscuits, flakes, alcohol free drinks, etc. The most common is “mamaliga” – a maize porridge or polenta with a fine and delicious taste. "Mamaliga" is served together with diced meat, cheese, fried meat, cream, etc.

Meat cooked for the first and the second course has a special place in the Moldovan food. The most common are chicken soup, goulash, roast meat, grilled minced meat rolls, etc. A lot of meat courses are grilled over charcoal. But before the grilling procedure the meat is properly picked.There is not a holiday without cabbage rolls, meat jelly, noodles, etc. The traditional table is not complete without biscuits, pies, cake dipped in syrup and fruit.
In different parts of Moldova there are local cuisines. In the East the Ukrainians prefer borsch, in the south the Bulgarians can offer a delicious chicken sauce – mangea, and the Gagauzians may serve you şorpa – a spicy ram soup, and the Russians will offer you their traditional pelmeni – a kind of roll stuffed with meat.

The Moldovan cuisine is served with a variety of traditional drinks: stewed fruits, juices, as well as alcoholic drinks like: wine, brandy, "tuica" – plum brandy, etc.

Wine growing in Moldova is a century-old tradition. The famous Moldovan wines are well known and appreciated at home and far beyond the country borders. The wines can be dry, sweet and strong, they have a varied bouquet of flavours and colours. For wine producing European vines are used such as: Sauvignon, Cabernet, Muscat, etc., as well as Moldovan varieties: Feteasca, Black Rara, Moldova, etc.

Strong drinks such as plum brandy, are produced using traditional methods.
Wine tastings are offered in most Moldovan cellars.

Moldovan Cuisine: Delicious Recipes and Cooking

The Hype About Herbal Chinese Tea

When herbal Chinese tea is mentioned, it is simply the medicinal herbal tea made from Chinese medicinal herbs. These herbs are boiled in water and served like a tea but without the tea plant, Camellia sinensis. These medicinal herbs are mixed together for their medicinal or physical results and are called 'tea' even without the physical presence of the tea plant. This herb tea is a kind of tea soup from Guangdong and is made to cool off the body because of the hot and humid weather in that area. However, this is the traditional herbal Chinese tea which is very much different from the herbal Chinese tea we know of today.

Herbal Remedies

The herbal Chinese tea we know of today is usually any tea that is blended with herbs, flowers or fruits either to cure an illness or to just sooth the body. Here are some common herbs that are mixed with tea and the remedies they are known for:

1. Chamomile is the herb known for calming the nerves, relieving stomach pains and preventing ulcers.

2. Garlic is a natural antibiotic. It also reduces cholesterol and prevents the formation of blood clots thus preventing heart attacks.

3. Ginseng is used to increase energy and protects the liver and stimulates the immune system.

4. Raspberry Leaf is used to help prevent miscarriage during pregnancy, help lessen the effect of morning sickness and treat uterine problems.

5. Peppermint helps in indigestion and bowel irritability problems.

6. Ginger prevents internal blood clots thus reducing the risk of heart attacks. It can also be used for motion sickness and to sooth the throat.

7. Honey helps in reducing cholesterol and can help heal wounds.

8. Licorice is used to relieve ulcers and sore throats.

9. Anise can flush out parasites from the body, treat digestive problems, relieve menstrual cramps and alleviate toothaches.

10. Cinnamon is used to treat colds, diarrhea and other digestive problems.
Some of these herbs should be bruised before mixing with your tea leaves to bring out its properties while others should be fresh or dried, whole or grounded. Also, you should know how much quantity of these herbs can be used for one serving to avoid any allergies or untoward incidents.

Herbal Chinese Teas

There are over the counter herbal Chinese tea nowadays that have already been combined with some natural herbs to add to the inherent benefits that the so-called tea brings. This is called the tisane, an infusion of various plants which may include fresh or dried flowers, roots, leaves, seeds or bark of trees, without the tea plant.

There is also what is termed as flavored tea, which is the actual tea plant or processed tea plant like green tea, black tea, white tea or oolong tea mixed with a plant or flower. This is done to enhance the inherent properties of the tea with that of the flower's or plant's medicinal properties, like Earl Grey is black tea with bergamot or Jasmine tea is Oolong tea with Jasmine flowers.
The hype about herbal Chinese tea is that whether you go for the traditional or the flavored tea both types are consumed for their medicinal or health benefits. However, there are also safety precautions that should be taken because some herbs may have toxic or allergic reactions. The fact remains that herbal teas cannot make substantiated claims of their medicinal effects because these are traditional to Chinese or Asian cultures only and no documented studies have been made on these herbal teas

A Little Teapot Talk

Originated hundreds of years ago, the teapot, this covered spouted vessel, is still used by millions of people to brew their tea. The ever so popular teapot remains a permanent fixture in most everyone's home. What better way than to spend a cold winter's eve sipping on a hot cup of tea brewed in your favorite teapot? For some reason it seems that tea brewed in a small teapot tastes better than tea brewed any other way.

Tea brewed in a teapot has a magical effect. When you're ill you brew some tea in your teapot, drink it, and all of a sudden you feel much better. Your special teapot sits alongside your bed till your all well. When recovered, take it back to the kitchen, wash it, and tuck it away in a cabinet or display it on your counter or curio.

Teapots are a great gift to give someone who is in the hospital, recuperating at home, or not feeling well. It is a thoughtful and cheery gift that will lift a person's spirits. You can sit back and enjoy a cup of tea together and all you need is some hot water, a tea bag and some good conversation.
When purchasing a teapot there are a few things to consider.

1) What style do you want? Pick a teapot that reflects on your own unique personality. If you like flowers, get a teapot in the shape of a flower or one that has flowers painted on it.

2) What material should it is made of? If you want your tea to stay warmer longer, purchase one made of bone china as it holds the heat longer.

3) How do you care for it? When caring for a teapot is sure to wash it after every use. Do not put your teapot in an automatic dishwasher. It is best to hand wash your teapot in warm soapy water, then rinse it and dry it with a soft cloth or towel.

A teapot can also be used to brew other things besides just tea. You can use your teapot for brewing instant coffee, which works very well. Just be sure to wash and rinse your teapot right away afterward so it will not get stained by the coffee residue. You can also make a nice pot of hot chocolate. If you have young children surprise them by serving some juice or Kool-Aid out of your teapot. Everything tastes better when served out of a teapot

Tasty, Tiny Italian Meatballs and Spaghetti - A Crowd-Pleasing Meal

Cooking for a crowd takes planning. You have to decide on the menu, make a grocery list, check the plates and silverware, get extra chairs, and clear refrigerator shelves. Spaghetti is a good menu choice because everyone likes it. Kids like to slurp noodles and adults like to twirl them with a fork. Shaking on Parmesan cheese is also fun.

I usually make spaghetti sauce from scratch, but when I'm pressed for time, I buy the healthiest kind I can find. I look for the sauce with the least amount of salt and high fructose corn syrup. My family likes sauce with the meat incorporated into it. Every so often, however, I make meat balls. We like small ones, not the huge kind that contain too much bread and hit your stomach like a rock.

Yesterday I came up with this recipe for tiny meatballs. Instead of chopping onions, which always makes me cry, I used onion powder. To cut down on the fat, I precooked the meatballs in the oven. I simmered the sauce on my stove top, but you may do it in a slow cooker. Set the cooker on low and cook the sauce for 3-4 hours. If you're going to freeze the meatballs, bake them for about 15minutes, cool them, and freeze in a carton or plastic zipper bag.
Serve this dish with garlic toast and tossed green salad. For an easy dessert, put out low-fat vanilla ice cream or frozen yogurt, assorted berries, whipped topping, and let guests make their own sundaes. See, you can cook for a crowd!

Ingredients
2 jars tomato-basil sauce

1 pound 90% lean ground beef

1/4 cup seasoned bread crumbs

1 teaspoon lower sodium salt

1/2 teaspoon lemon pepper

1 teaspoon onion powder

1/4 cup egg substitut

Method
Preheat oven to 350 degrees. Pour tomato-basil sauce into a soup kettle. Cover a jelly roll pan with nonstick stick aluminum foil. Using a fork, gently combine all ingredients in a large bowl. Shape the meat into small, 3/4-inch balls. Set them on the jelly roll pan and bake for about 10 minutes, or until they are done inside. Remove balls and add them to the tomato-basil sauce. Cover and simmer on low for 20-30 minutes, stirring a couple of times to prevent the meat from sticking to the pan. Cook pasta while sauce is simmering. Ladle pasta into individual bowls and top with sauce. Pass grated Parmesas cheese. Makes at least 10 servings.

Korean Food and Drinks

Food
Select Food Type: MENU PAGEBroiled or Grilled FoodsKimchiMeats and PoultryNoodles and Noodle DishesRice and Rice DishesSeafoodSeasoned VegetablesSoupsStewsStir-fried DishesStreet Foods

When most people think of Korean food, they think of kimchi, Korea's staple side dish which, along with rice, accompanies almost every meal. Although it is an acquired taste, many long-term foreigners also find themselves missing the flavor of kimchi if they have too many meals without it. While many Korean dishes are unfamiliar at first, they are not really that different from some Western foods. See our database of Korean food, with descriptions, pictures, spiciness levels, and average price ranges.

Recipes

Life in Korea presents recipes for some popular Korean dishes.Learn how to make your favorite Korean food easily.Recipes include side dishes, main dishes, and street foods.

Restaurants

Korea has all kinds of eating establishments, ranging from street vendors (pojangmachas) and hole-in-the-wall shikdangs (small restaurants) to high-priced, formal restaurants will full-course meals. In between you can find many types of medium-sized places offering a wide range of food types, including traditional Korean food, fast food, Western and other non-Korean dishes. Happily, tipping is not customary in Korea.

Korean Table Manners

Food is an important aspect of Korean life. Life in Korea offers some simple tips for eating Korean food properly and show respect to your hosts and the people eating with you.

Drink

With their meals, Korean rarely drink anything but a little water or poricha (barley tea). However, when they drink, they drink a wide variety of beverages. Tea and coffee shops abound. In addition to beer (several domestic and imported brands are readily available), Korea has many different types of traditional alcoholic drinks,

with soju being the most popular. Other common drinks include makgeolli and dong-dong-ju (both whitish colored drinks made from rice or potatoes).

Bars

Drinking establishments range from the same pojangmachas where you can eat to upscale night clubs with expensive table charges. In between are a variety of bars, pubs, hofs, and rock cafes. Note that there is a lot of overlap as patrons can buy drinks at some restaurants and eat at most drinking establishments.

Korean Drinking Manners

In the past, Korean drinking customs were steeped in tradition and ceremony, especially in showing respect and courtesy. Nowadays, customs take into account hygiene and respect the wishes of people to not drink too much. Life in Korea suggests some basic tips for making your drinking experiences more enjoyable in Korea.

Learn About Mineral Water Healthy Systems

If you are like me and want to start living a healthier life, then you want to learn about how natural mineral water h20 can be the foundation for your new healthier life.
We bathe and drink it everyday and our health depends on water. Until recently, I assumed that it was good drinkable water. Then I started to read report after report saying that our water was not as good as everyone thought it was. The reports even had people from government agencies stating that the systems are outdated, old, and do not operate the way we have been told.

I found that there are many different kinds of systems on the market and each is claiming to offer the highest quality water that you need for a healthy lifestyle. It is a mess and can be overwhelming at first, but buyers beware. You need to do your own due diligence in your research for a natural mineral water h20 system.

I will tell you that when I was in your shoes and looking for the right system that I did a lot of reading to better understand what I was eventually going to be buying. I began with a budget that I felt was good for my family.

I quickly learned that there were some expensive systems on the market. There are upfront costs and replacement item costs that can quickly add up to a large amount. I was able to find a cost of use chart that showed me how much the system was per gallon.
I was amazed at how cheap it was for one of these systems. The most expensive was only 25 cents per gallon. That sounds cheap, but when I saw the lowest one was 9.6 cents per gallon that caught my eye.

Once I started looking closer at what the systems actually removed from the water in my house, I learned that not very many systems can remove most of the contaminants that are in our drinking water supply.

I found out that the cheapest cost of use system actually removed more of the Cysts, THMs, VOCs, Lindane, Alachlor, Benezene, TCE, and MTBE. These are what are considered the important contaminants that science has been finding in our water

Making a Fondant Rose

Fondant roses look great. They have slightly thicker petals than traditional wired sugar flowers that you would see in a floral display on a cake and can give a really good effect depending on the design.

Here is a step by step guide to show you how to make your own fondant roses.
You will only need a small amount of equipment for these roses:
Fondant (icing) - available in ready to roll packs in supermarkets or ready coloured in sugarcraft shops,
Something to roll out fondant on - a large plastic place mat should be fine for this
Small rolling pin
Foam pad - if you cannot get one from a sugarcraft shop then use the board you roll out on
Large 5/6 petal cutter Small round cutter
Something to tweak your petals (flower/leaf shaper or small paint brush)
Plastic bag (freezer bag)
You can colour your fondant with liquid colour from supermarkets or you will find an extensive range in most sugarcraft shops.
To start with you need to make a large cone as your base for making your flowers on. Roll a large piece of fondant into a ball and then roll one end thinner to make a cone shape. Then slice off the top of the cone to make a flat surface to work on. If you are making lots of roses this cone should last long enough to make them all.
Roll a small cone as the starting point of your rose. Dab a little boiled water on the surface of you large cone and stick the small cone to it.
Roll out your fondant and cut two flowers. Put them to one side and cover them with a plastic bag such as a freezer bag to prevent them drying out.
Cut one strip of fondant app 2cm x 10cm.

Take your strip and run your finger along one edge to smooth and flatten it. Do not use the very tip of your finger as this may tear the fondant. Place your finger flatly on the fondant and pull gently backwards. Your finger should be half on the fondant and half on the foam pad. Brush water along the thicker edge of the fondant. Place your strip just above the top of the small cone and wrap it around the cone. Wrap it around loosely so that the strip has some gaps between each layer. At the end of the strip turn the corner over slightly.
Cut out the centre of the flower and place six of the individual petals on you foam mat (if you have a six petal cutter then you will only need to cut one flower.) Do the same with the edges of the petals as you did with the strip. Use the same method again to tease out three of the petals to make them larger. When you have done this take the three smallest petals and brush a little water on the bottom left hand edge of each one.

Place the first petal just above the strip leaving the part without the water unstuck. Place the second petal just under the unstuck edge of the first petal. Apply the third petal in the same way under the second petal.

The petals will now be overlapping. Apply a little water to the unstuck edges. When sticking these edges down do not pull them too tightly as you want gaps between your strip and first layer of petals. Tweak the petal edges with the shaper tool or paint brush to get a good shape and make a gap between layers.
Repeat this process with the three larger petals ensuring that you place them just above the first layer of petals.

Use a small knife to slice your finished rose off the large cone.You may need to re shape slightly and then put to one side to harden or straight onto your cake if they are going on the top of the cake. If they are going on the side they will need some time to harden.

Getting Started With Cake Decorating

Decorating a cake can be a joyous thing. The pros make it look so simple. Bottom line, to create an edible piece of art is a skill that must be learned. If you want to become the type of artist who can create something that looks too good to eat, then this article will help you on your way.
First things first; an artist has their paint brushes and canvases, you must have the right tools on hand if you are to succeed. It wouldn't make sense to drive a screw with a hammer, would it? (Though I have seen many people try). It is absolutely critical that you have the right tools. What might they be? Well, it all depends on what you're decorating. Fortunately, or unfortunately, depending on how you look at it, most supplies come in kits and not all kits are going to do all jobs.

Take for instance the time-tested lettering on the cake for personalization. You're going to likely need some ready to use glitter piping gel. You might even want a stencil set to keep your efforts uniform. What if you want to make a layer cake? In any event, you are going to need a number of pans in different sizes. For layer cakes, they will need to be the same diameter. In fact, the pans are probably going to be your most important tools, along with some really sharp knives which always seem to come in handy.

Aside from the right tools, you want to make sure that you have a particular idea in mind before you even begin. The last thing you want to do is just start slapping stuff on your cake. Unless, that is, you are a natural born cake artist. For everyone else learning to decorate, having a design to follow will speed up the learning process. There is an abundance of kits that include designs; you can find them online, or in your favorite brick and mortar specialty store. It's not a crime to use a pre-made design. With so many to choose from, it's unlikely that your guests will have seen yours.

Check out the link for a review of a great resource that I'm sure will help you out with your cake decorating

Dining Out in Tunbridge Wells

When looking for a restaurant to eat at in Tunbridge Wells in Kent, there are a huge number of options to choose from.

Your decision will be based on many different factors, such as price, style, atmosphere and location. In this article, I will highlight some of the better options.

If you are looking for a lively dining experience , then your best bet would be to book a table at Zapata. This Mexican restaurant at the south end of the Pantiles is a great place to start a Friday or a Saturday night. Always a lively atmosphere and it's location is perfect for heading out to the various pubs and bars along the Pantiles.

Zapata offers indoor and outdoor dining so if the weather is good, you can catch the final rays of the lowering summer sun.

Inside, the decor is charming. Mexican souvenirs and artifacts line the walls and the ambiance is added to by the soft lighting and background music, which adds to the Mexican theme.
The food at Zapata, as the theme implies, is Mexican and Spanish, offering staple dishes such as Burritos, Tacos, Paella and a number of other Mexican classics. Already had dinner? Not a problem, you can get your fix of Cerveza and Tequila based cocktails at the bar.

Woods, also on the Pantiles, and less than a minute walk from Zapata, offers a more British dining experience. Owned and run by the Wood family, they are open for food and drink throughout the year.

The atmosphere here is much more relaxed than at Zapata. Outdoor seating is also available for you to enjoy the seasonal menu featuring dishes such as Hot Smoked Salmon Fillet with Pickled Cucumber, Horseradish Créme Fraiche and New Potatoes; Breast of Chicken on a Warm Salad of New Potatoes, Crispy Bacon and Rocket with Chili and Mint Yogurt; and Potted Crab with Gooseberry Compote and Mixed Seed Toast.

Woods caters for all your dining needs, from snacks and brunch, all the way to a full Sunday lunch.

Sandwiched in between Zapata and Woods on the Pantiles, you will find the Grey Lady. The Grey Lady acts as a late night drinks venue as well as a restaurant with the music lounge above the restaurant. The music lounge features regular live acts keeping you entertained with Jazz, Blues, Soul and just about every other genre.

The restaurant features a sophisticated menu with dishes such as; Gambas con Chorizo - Prawns with Spicy Sausage served with Cherry Tomatoes & Rocket; Pato Con Peras - Pan-fried Breast of Duck with baked Pears & Cinnamon Sauce; and Fish Trio - Halibut, Monkfish & Salmon with a Basil & Cream Sauce. The house specialty is "A la Piedra" - Traditional Portuguese style of cooking fish on a granite stone at your table.

With so many options on offer within such a short distance of each other, there is no better way to find out for yourselves than to get out there and try them out

Culinary Atlanta - Two Urban Licks

When one thinks of culinary Atlanta, one imagines traditional Southern cuisine: shrimp and grits, pit barbecue, turnip greens with fatback, and pecan pie. But that is a narrow representation of Atlanta's diverse culinary offerings. Culinary Atlanta also offers a wide variety of more urban, modern cuisine. Some of these offerings include new variations on old favorites, while other dishes reflect the diverse cultures of an ever changing population.

One restaurant that has received much deserved attention is Two Urban Licks (820 Ralph McGill Blvd, Atlanta, Ga 30306; 404-522-4622). Since its opening in 2004, this revamped warehouse has been nominated for several awards, including Best Place to Take an Out of Towner. Chef Scott Serpas' salmon chips have also been featured on ABCs daytime talk show, The View. The restaurant is noted for "fiery American cooking," live blues performances, and small plates perfect for sharing or for enjoying solo. The unique wine wall, which stands 26 feet tall, holds over 40 stainless steel barrels and dispenses wine through a gravity-flow pouring system. Fruit- infused cocktails also hang from the rafters, adding an interesting flare. In addition to the main dining room, guests can dine in the courtyard or the patio. "This bluesy high-end grill is the ultimate hidden-in-plain-sight jewel." (Conde Nast Traveler Hot List)
The menu features savory entrees that reflect traditional Southern ingredients and recipes, but within an updated twist. The popular salmon chips are loaded with short smoked salmon, chipotle cream cheese, capers, and red onion. Another highlight is executive chef Cameron Thompson's fried chicken served with grilled corn slaw and chipotle honey mustard. Fried green tomatoes are dressed up with shrimp tarter sauce. The seafood lover will enjoy pan seared snapper served with a sweet potato purée, bell pepper confit, and basil vinaigrette. Also popular are the bronzed scallops with Gouda grits, smoked tomato broth, and Pico de Gallo.

Diners who enjoy the traditional tastes of culinary Atlanta will relish the peach cobbler with vanilla bean ice cream or the carrot cake with cream cheese frosting. Executive pastry chef Jonathan St. Hilaire shows his playful side with his wide assortment of cupcakes and ice cream. Other crowd pleasers are the banana chocolate bread pudding soaked in vanilla bean ice cream and chocolate mousse.

Whether dining with a friend or an entire party, Two Urban Licks is a great option for anyone who wants a hip and updated taste of traditional culinary Atlanta.

Culinary Atlanta - Two Urban Licks

When one thinks of culinary Atlanta, one imagines traditional Southern cuisine: shrimp and grits, pit barbecue, turnip greens with fatback, and pecan pie. But that is a narrow representation of Atlanta's diverse culinary offerings. Culinary Atlanta also offers a wide variety of more urban, modern cuisine. Some of these offerings include new variations on old favorites, while other dishes reflect the diverse cultures of an ever changing population.

One restaurant that has received much deserved attention is Two Urban Licks (820 Ralph McGill Blvd, Atlanta, Ga 30306; 404-522-4622). Since its opening in 2004, this revamped warehouse has been nominated for several awards, including Best Place to Take an Out of Towner. Chef Scott Serpas' salmon chips have also been featured on ABCs daytime talk show, The View. The restaurant is noted for "fiery American cooking," live blues performances, and small plates perfect for sharing or for enjoying solo. The unique wine wall, which stands 26 feet tall, holds over 40 stainless steel barrels and dispenses wine through a gravity-flow pouring system. Fruit- infused cocktails also hang from the rafters, adding an interesting flare. In addition to the main dining room, guests can dine in the courtyard or the patio. "This bluesy high-end grill is the ultimate hidden-in-plain-sight jewel." (Conde Nast Traveler Hot List)
The menu features savory entrees that reflect traditional Southern ingredients and recipes, but within an updated twist. The popular salmon chips are loaded with short smoked salmon, chipotle cream cheese, capers, and red onion. Another highlight is executive chef Cameron Thompson's fried chicken served with grilled corn slaw and chipotle honey mustard. Fried green tomatoes are dressed up with shrimp tarter sauce. The seafood lover will enjoy pan seared snapper served with a sweet potato purée, bell pepper confit, and basil vinaigrette. Also popular are the bronzed scallops with Gouda grits, smoked tomato broth, and Pico de Gallo.

Diners who enjoy the traditional tastes of culinary Atlanta will relish the peach cobbler with vanilla bean ice cream or the carrot cake with cream cheese frosting. Executive pastry chef Jonathan St. Hilaire shows his playful side with his wide assortment of cupcakes and ice cream. Other crowd pleasers are the banana chocolate bread pudding soaked in vanilla bean ice cream and chocolate mousse.

Whether dining with a friend or an entire party, Two Urban Licks is a great option for anyone who wants a hip and updated taste of traditional culinary Atlanta.

Cheeseburger in Paradise

It is amazing how often we go to well-rated restaurants only to be served with less than savory food. We have gone to 5-star rated restaurants only to walk out an hour or so later and couple hundred dollars less wealthy asking ourselves, "What just happened? This place was recommended as a 5-star restaurant, but we could have gotten the same if not much better at a fraction of the price down the road." Therefore, my quest is to find the best as seen by a simple litmus test - the cheeseburger.

Why a cheeseburger and not a steak or a signature dish of some sort? The answer is simple - if you can't do the basics really well, how can you be expected to do the more complicated dishes any better? There is nothing worse than buying, for example, a pasta dish with really soggy overcooked noodles covered up with some fancy sauce of some sort, or an old side of prime rib covered up with au jus.

The prerequisites, or at least the litmus test, are straight forward. It's gotta taste good, and it's gotta look good, and an hour or so later I can't have rumblings - a bad sign - in my stomach. Taste is king, and it can't be falling apart half way through the burger. Simple enough you would think, but surprising how often it just doesn't come out right. How hard could it be to put together two all-beef patties, special sauce, lettuce, cheese, pickles and a sesame seed bun? And "Who's got the beef?" or "Where's the beef?" as some would say.

My Top 5 Picks

- Don Shulas Steak House, Miami. Don only serves the finest Angus beef. - Margaritaville, Key West. Jimmy Buffet has a really good burger, and music to boot. - Hotel du Paris, Monte Carlo. These folks don't hold back on their burgers. - Le Bec Fin, Philadelphia. Classic, no holds-barred-burger. - The Boat House Restaurant, Harbour Island, Bahamas. My absolute top pick.