Coffee has a long and interesting history. In fact, use of this bean can be traced back to the 9th century during which time it was used in the highlands of Ethiopia. Here, shepherds noticed how the caffeine affected their goats when they ate naturally occurring coffee beans and seemed to dance afterward because of the increased amount of energy they enjoyed.
Beyond Ethiopia, coffee then appeared in Egypt and then in Yemen. By the time the 15th century had rolled around, its use had spread to Turkey, Persia, and northern Africa. It then appeared in Italy as the result of trade between Italy and North Africa and Egypt.
The wealthy citizens of Venice would purchase the coffee, as it was quite expensive. Before long, it was being used all over Europe. It became particularly popular in 1600 after the Pope Clement VIII determined it to be an acceptable Christian beverage.
In 1645, the first European coffee house was introduced in Italy. Then, the Dutch began to import the bean on a massive scale and even smuggled seedlings into the continent in 1690 despite the prohibition set in place by the Arabs that prohibited the exportation of the plant or of its unroasted seeds.
After smuggling the seedlings, the Dutch began to grow crops in Ceylon an in Java. It then became a popular drink in England and was well received by France in 1657. Austria and Poland soon followed.
When coffee finally made it to the American colonies, it did not experience the same amount of success that it had in Europe. Rather, the colonists found it to be a poor replacement for tea. After the Revolutionary War, however, the demand for the drink increased. This was partially because the British had cut of access to tea on a temporary basis. As a result, the demand was so high that the dealers ultimately had to hoard the supplies the had and they raised their prices significantly.
After the American colonists were essentially forced to replace tea with coffee, their taste for the beverage grew stronger. As such, it remained in high demand during the American Civil War and has remained a staple in many American diets ever since.
Today, coffee is found in most US households as well as in households throughout Europe. Several major chains focusing entirely on serving coffee have been established and quaint coffee houses can be found throughout the country.
Monday, August 17, 2009
Thursday, August 13, 2009
Which Should You Choose?
I recently went to the grocery store to pick up some ground beef and found four different types to choose from - regular ground, ground chuck, ground round and ground sirloin... But what do these really mean? What is the difference? After talking with the butcher, the difference became very apparent and I learned the clear distinctions between each.
First, you have regular ground which commonly comes from the plate (underbelly) and breast of the cow. This is not the choicest of meats and tends to be very fatty, grisly and, in lesser grades, can contain some bone chips. Regular ground beef is the least purchased ground simply because Americans are becoming more health conscience and don't mind paying an extra 50 cents per pound for better quality. This area on the cow is also where corned beef and brisket come from. Usually, when your butcher or their packager is processing regular ground beef, they will add in fat found from other parts of the cow. This gives the percentage of fat figure that is seen on your ground beef packaging (e.g. 75-80% lean means that 20-25% of the package is really fat, also known as suet).
Secondly, you can purchase ground chuck. This is the most popular ground on the market. Ground chuck comes from the shoulder and neck area of the cow and is usually very fatty but also has an immense amount of flavoring. This is why such cuts of meat as a chuck roast are favored for a hearty winter meal. Served with potatoes and gravy, this cut can be especially delicious but has a downside of too many fat calories. Sometimes, when processing ground chuck, the butcher will blend a better grade of fat (if necessary) in with the meat. This fat comes from other "chuck type" cuts of meat such as rib-eye steaks. Ground chuck is great for a juicy burgers and mouth watering meatloaf.
Your third choice is ground round. The "round" area is actually the rear or rump of the cow. This is the area where a rump roast, round steaks and round roasts come from. This meat is high in flavor, very lean and also a tad bit chewy. Perfect for a slow cooked pot roast that won't accelerate your fat intake. Ground round is an ideal choice for tacos, lean meatloaf and sloppy joes. It also works well with most Hamburger Helpers since it requires little draining due to the lack of fat content.
Lastly, ground sirloin is approaching almost a cult-type status among the very health conscience who don't want to sacrifice on taste. Generally, a good sirloin cut of meat will have a marbling texture of fat throughout the meat that is completely different from the chunks found in a chuck. This gives an almost angelic blend of fat and flavor for burgers that will truly out of this world.
Next time you go to the grocery store to grab some ground for your next meal, you won't have to scratch your head and wonder which to choose. Just follow this little guide and you will have the perfect cut of meat for every meal you fix!
First, you have regular ground which commonly comes from the plate (underbelly) and breast of the cow. This is not the choicest of meats and tends to be very fatty, grisly and, in lesser grades, can contain some bone chips. Regular ground beef is the least purchased ground simply because Americans are becoming more health conscience and don't mind paying an extra 50 cents per pound for better quality. This area on the cow is also where corned beef and brisket come from. Usually, when your butcher or their packager is processing regular ground beef, they will add in fat found from other parts of the cow. This gives the percentage of fat figure that is seen on your ground beef packaging (e.g. 75-80% lean means that 20-25% of the package is really fat, also known as suet).
Secondly, you can purchase ground chuck. This is the most popular ground on the market. Ground chuck comes from the shoulder and neck area of the cow and is usually very fatty but also has an immense amount of flavoring. This is why such cuts of meat as a chuck roast are favored for a hearty winter meal. Served with potatoes and gravy, this cut can be especially delicious but has a downside of too many fat calories. Sometimes, when processing ground chuck, the butcher will blend a better grade of fat (if necessary) in with the meat. This fat comes from other "chuck type" cuts of meat such as rib-eye steaks. Ground chuck is great for a juicy burgers and mouth watering meatloaf.
Your third choice is ground round. The "round" area is actually the rear or rump of the cow. This is the area where a rump roast, round steaks and round roasts come from. This meat is high in flavor, very lean and also a tad bit chewy. Perfect for a slow cooked pot roast that won't accelerate your fat intake. Ground round is an ideal choice for tacos, lean meatloaf and sloppy joes. It also works well with most Hamburger Helpers since it requires little draining due to the lack of fat content.
Lastly, ground sirloin is approaching almost a cult-type status among the very health conscience who don't want to sacrifice on taste. Generally, a good sirloin cut of meat will have a marbling texture of fat throughout the meat that is completely different from the chunks found in a chuck. This gives an almost angelic blend of fat and flavor for burgers that will truly out of this world.
Next time you go to the grocery store to grab some ground for your next meal, you won't have to scratch your head and wonder which to choose. Just follow this little guide and you will have the perfect cut of meat for every meal you fix!
Sunday, August 9, 2009
Chocolate Consumption: Healthy Or Hazardous
Too much chocolate, your mom will panic you with her roaring shouts. She will scold you as often whenever she gets the slightest idea that you just had a bite of chocolate. The reason you also know. Yes since childhood, chocolates are a big no for teeth and gums. The basic cause for tooth decay is excessive eating of chocolate. Again acnes are also caused by chocolate consumption. Therefore a pre-notion has been built that chocolates are yummy and sweet but good for nothing. Kids spoil their health due to chocolates.
Things need to be revised and your idea regarding chocolate consumption has to be changed.
Changing views on chocolate
There's great news for all those who are chocolate maniacs and also those who keep away from it. If you keep constantly eating chocolates, that's bad and if you don't eat them at all, make it mandatory as a part of your diet now. All allegations against chocolates have been proved otherwise by some recent researches held at Pennsylvania School of Medicine and the U.S. Naval Academy.
Researches have justified that acnes have nothing to do with chocolate consumption. And cavities in the teeth are not caused by chocolate sugar but eating a lot can cause health hazards. But this is with any type of food. Moreover you are not making chocolate your staple food. So where is the problem in taking a small bite daily?
Acclaimed antioxidants for great health
Chocolates contain phenolics that have a lot of beneficial role to play regarding your health. Phenolic compounds serve the body as antioxidants. The constant oxidation process in your body can be controlled by the intake of this compound and what can be better if the medium is chocolaty.
Not only as the regulator of the oxidation process but also chocolates have profoundly proved good for healthy hearts. Don't raise your eyebrows. This is a fact and a very well proved one. Heart disease and cholesterol deposition are also checked by phenolic compounds. Generally it is fat accumulation that blocks the heart. Chocolate also has cocoa butter which is actually in the saturated form. But the chemical phenolics disallow this fat to flow with the bloodstream by diluting it. Hence the bloodstream in the arteries is not clogged and the oxidation process is also lowered. Due to oxidation of low density lipoproteins arteries start losing its activating power and cholesterol deposition is enhanced. But phenolics prohibit this oxidation to occur.
Now your mom won't scold you for chocolates and ask mamma to also have. She will love it even more.
Things need to be revised and your idea regarding chocolate consumption has to be changed.
Changing views on chocolate
There's great news for all those who are chocolate maniacs and also those who keep away from it. If you keep constantly eating chocolates, that's bad and if you don't eat them at all, make it mandatory as a part of your diet now. All allegations against chocolates have been proved otherwise by some recent researches held at Pennsylvania School of Medicine and the U.S. Naval Academy.
Researches have justified that acnes have nothing to do with chocolate consumption. And cavities in the teeth are not caused by chocolate sugar but eating a lot can cause health hazards. But this is with any type of food. Moreover you are not making chocolate your staple food. So where is the problem in taking a small bite daily?
Acclaimed antioxidants for great health
Chocolates contain phenolics that have a lot of beneficial role to play regarding your health. Phenolic compounds serve the body as antioxidants. The constant oxidation process in your body can be controlled by the intake of this compound and what can be better if the medium is chocolaty.
Not only as the regulator of the oxidation process but also chocolates have profoundly proved good for healthy hearts. Don't raise your eyebrows. This is a fact and a very well proved one. Heart disease and cholesterol deposition are also checked by phenolic compounds. Generally it is fat accumulation that blocks the heart. Chocolate also has cocoa butter which is actually in the saturated form. But the chemical phenolics disallow this fat to flow with the bloodstream by diluting it. Hence the bloodstream in the arteries is not clogged and the oxidation process is also lowered. Due to oxidation of low density lipoproteins arteries start losing its activating power and cholesterol deposition is enhanced. But phenolics prohibit this oxidation to occur.
Now your mom won't scold you for chocolates and ask mamma to also have. She will love it even more.
Friday, August 7, 2009
Brewing Tea - The Best Way
We all love tea, its different flavors and its burst of much needed energy in many people, as well as the many health benefits ready to be had when drinking tea. However, when brewing tea, there are many different things that can directly affect the quality and taste. In this article, we will discuss a few tips on properly brewing tea that will ensure you always get the best cup of tea you can ask for.
The first thing you want to do is make sure you always have clean equipment. You see, after each brew, residue and mineral deposits will exist, it is important, in order to get the best quality in each brew that you clean all equipment. This means your teapot, kettle, cups, tea infuser, and strainer. These should be washed gently using baking soda or soap regularly.
Your water is an essential element as well, which is a given because tea is made up of ninety-nine percent water. You might want to consider using bottled or filtered water while brewing tea. The rule of thumb is the better tasting your water, the better tasting your tea. If you do not have any bottled or filtered water available, you will need to use tap water. Make sure the water is cold and you run it out of the faucet for at least 10 seconds before you begin to fill your teapot.
For brewing tea, you will need to make sure you measure six ounces of water for every cup you brew. Now, there are rules of thumbs about temperature of the water and when it comes to steeping, it all depends on what type of tea you are intended to brew.
For example, for black tea, you will want the water temperature to be somewhere between 195 and 210 degrees Fahrenheit and you would steep the tea for up to five minutes. For Oolong tea, your water should be between 185 and 200 degrees Fahrenheit, with a two to three minute steeping time. Green tea needs a water temperature of 165 to 185 degrees Fahrenheit, White Tea needs 160 to 175 degrees Fahrenheit, with both need two to three minutes of steep time.
When brewing tea, you have the choice of using tea bags, satchels, or whole leaves. Tea bags and satchels are the easiest and require no measuring; you would use one for each cup you intend to brew. However, with whole leaves, depending on the tea you are brewing you would use one to two teaspoons of tea for each cup of six ounces brewed.
The first thing you want to do is make sure you always have clean equipment. You see, after each brew, residue and mineral deposits will exist, it is important, in order to get the best quality in each brew that you clean all equipment. This means your teapot, kettle, cups, tea infuser, and strainer. These should be washed gently using baking soda or soap regularly.
Your water is an essential element as well, which is a given because tea is made up of ninety-nine percent water. You might want to consider using bottled or filtered water while brewing tea. The rule of thumb is the better tasting your water, the better tasting your tea. If you do not have any bottled or filtered water available, you will need to use tap water. Make sure the water is cold and you run it out of the faucet for at least 10 seconds before you begin to fill your teapot.
For brewing tea, you will need to make sure you measure six ounces of water for every cup you brew. Now, there are rules of thumbs about temperature of the water and when it comes to steeping, it all depends on what type of tea you are intended to brew.
For example, for black tea, you will want the water temperature to be somewhere between 195 and 210 degrees Fahrenheit and you would steep the tea for up to five minutes. For Oolong tea, your water should be between 185 and 200 degrees Fahrenheit, with a two to three minute steeping time. Green tea needs a water temperature of 165 to 185 degrees Fahrenheit, White Tea needs 160 to 175 degrees Fahrenheit, with both need two to three minutes of steep time.
When brewing tea, you have the choice of using tea bags, satchels, or whole leaves. Tea bags and satchels are the easiest and require no measuring; you would use one for each cup you intend to brew. However, with whole leaves, depending on the tea you are brewing you would use one to two teaspoons of tea for each cup of six ounces brewed.
Tuesday, August 4, 2009
Today's Trends and Treatments for Safe, Pure Water
It's been more than 30 years now since the need for pure water has reached a remarkable growth in all categories of users, and this includes municipal, industrial, institutional, medical, commercial and residential.
The ever increasing range of requirements for water quality has caused the water treatment industry to upgrade existing techniques, combine different methods and explore the new technologies that will make the water cleaner.
There's really no doubt that great improvements have been made in recent years, but myths and misconceptions still exist. Moreover, scientists have found that there are no two water treatment problems exactly the same.
Slight differences will always exist with more than one technically-acceptable and scientifically-sound solution to any water treatment problem. As a first conclusion, there are no absolutes when it comes to water treatment issues.
Pure water is one of the most aggressive solvents known. It is actually called the "universal solvent." Water, to a certain degree, will dissolve virtually everything to which it is exposed. Pure water is highly energetic and, like everything else in nature, seems to achieve energy equilibrium with its surroundings.
It will attempt to dissolve any quantity of material available until the solution reaches a certain state called saturation, the point at which there are practically no more solids that can be dissolved.
Among the contaminants found in water we can include atmospheric gases, minerals, organic materials (some that occur naturally, others that are man-made) and any other materials used to transport or store water.
A major issue concerning water purity is bacterial contamination and control of bacterial growth. Water is essential for all life, we all know that. It is a necessary medium for bacterial growth because it carries the nutrients without which life wouldn't be possible in any form. The water's thermal stability provides also a controlled environment.
There are now four visible trends which are occurring in the world and which may indicate increased applications for water purification in the 21st century.
The first one is the deterioration of the water supplies from increased chemical abuse. The second one is the development of increasingly sensitive instruments capable of detecting water contaminants in the parts per billion and even parts per trillion range.
The third trend is the growing sophistication of the general public's knowledge of water quality and the regulating authorities' response in mandating high standards.
Finally, the fourth and final trend refers to the development of new or refined high-technology products and biotechnology products which require ultra pure water as part of their manufacture. Water treatment techniques will require even greater sophistication in years ahead, if we want to drink pure water in the future also.
The ever increasing range of requirements for water quality has caused the water treatment industry to upgrade existing techniques, combine different methods and explore the new technologies that will make the water cleaner.
There's really no doubt that great improvements have been made in recent years, but myths and misconceptions still exist. Moreover, scientists have found that there are no two water treatment problems exactly the same.
Slight differences will always exist with more than one technically-acceptable and scientifically-sound solution to any water treatment problem. As a first conclusion, there are no absolutes when it comes to water treatment issues.
Pure water is one of the most aggressive solvents known. It is actually called the "universal solvent." Water, to a certain degree, will dissolve virtually everything to which it is exposed. Pure water is highly energetic and, like everything else in nature, seems to achieve energy equilibrium with its surroundings.
It will attempt to dissolve any quantity of material available until the solution reaches a certain state called saturation, the point at which there are practically no more solids that can be dissolved.
Among the contaminants found in water we can include atmospheric gases, minerals, organic materials (some that occur naturally, others that are man-made) and any other materials used to transport or store water.
A major issue concerning water purity is bacterial contamination and control of bacterial growth. Water is essential for all life, we all know that. It is a necessary medium for bacterial growth because it carries the nutrients without which life wouldn't be possible in any form. The water's thermal stability provides also a controlled environment.
There are now four visible trends which are occurring in the world and which may indicate increased applications for water purification in the 21st century.
The first one is the deterioration of the water supplies from increased chemical abuse. The second one is the development of increasingly sensitive instruments capable of detecting water contaminants in the parts per billion and even parts per trillion range.
The third trend is the growing sophistication of the general public's knowledge of water quality and the regulating authorities' response in mandating high standards.
Finally, the fourth and final trend refers to the development of new or refined high-technology products and biotechnology products which require ultra pure water as part of their manufacture. Water treatment techniques will require even greater sophistication in years ahead, if we want to drink pure water in the future also.
Sunday, August 2, 2009
The Distinct Advantages Of The Ceramic Tea Kettle
Tea kettles are one of the oldest pieces of kitchenware. In fact, recent archaeological finds suggest that tea kettles might even date back to the time when tea was first discovered in Ancient China.
The earliest form of tea kettle were stone earthenware pots. Later on, stone teapots were replaced by porcelain. Porcelain tea kettles were widely popular among tea drinkers but because they are too often expensive for the common man, porcelain was slowly replaced by the ceramic tea kettle.
Today, the ceramic tea kettle is used by many tea drinkers all over the world. Not only are they relatively inexpensive but there are advantages found in kitchenware made of ceramics not otherwise found in other types of kitchenware.
First, ceramic tea kettles are lightweight. Unlike stainless steel, cast iron, and porcelain, ceramics are uniformly lighter in terms of weight. Hence, they are easy to carry around the house. For instance, if you are receiving guests in the living room, you will have little trouble carrying your kettle filled with boiling water and the rest of your tea set from the kitchen to your guests.
Second, the ceramic tea kettle is chemically inert. This means that they do not introduce any chemicals or agents into the water even at high temperatures (as in boiling) so that its taste remains pure. This is a definite advantage of other types of kettles that often produce odors or chemicals that can affect the taste of your tea.
Third, ceramic tea kettles have a smooth surface. This makes them relatively easy to maintain. If the surface of ceramic tea kettles remains without cracks or crevices, germs and other bacteria will not have any place to hide in. In addition, ceramic tea kettles often need little more than a good wipe with a soft, wet cotton cloth to maintain and keep their appearance clean.
In terms of handling, ceramic kettles are more desirable than glass. They are a lot less fragile and some ceramics are actually structurally modified in such a way that they are stronger than regular ceramic. So strong, in fact, that these modified types of ceramics are even manufactured into kitchen knives.
If handled properly, the ceramic tea kettle could last for years. Ceramics do not rust. They are resistant to corrosion, unlike cast iron tea kettles and other metal-based kitchenware. Moreover, they do not form scale deposits, a situation that often happens with steel, aluminum or iron tea kettles.
And lastly, they come in various designs to delight your eyes and brighten up your kitchen. Some come with floral designs. Others come in funky shapes. You can even find a ceramic kettle fashioned in such a way that they mimic the shape of animals.
What better way to improve your tea drinking experience than using ceramic tea kettle that is not only practical but also aesthetically pleasing as well?
The earliest form of tea kettle were stone earthenware pots. Later on, stone teapots were replaced by porcelain. Porcelain tea kettles were widely popular among tea drinkers but because they are too often expensive for the common man, porcelain was slowly replaced by the ceramic tea kettle.
Today, the ceramic tea kettle is used by many tea drinkers all over the world. Not only are they relatively inexpensive but there are advantages found in kitchenware made of ceramics not otherwise found in other types of kitchenware.
First, ceramic tea kettles are lightweight. Unlike stainless steel, cast iron, and porcelain, ceramics are uniformly lighter in terms of weight. Hence, they are easy to carry around the house. For instance, if you are receiving guests in the living room, you will have little trouble carrying your kettle filled with boiling water and the rest of your tea set from the kitchen to your guests.
Second, the ceramic tea kettle is chemically inert. This means that they do not introduce any chemicals or agents into the water even at high temperatures (as in boiling) so that its taste remains pure. This is a definite advantage of other types of kettles that often produce odors or chemicals that can affect the taste of your tea.
Third, ceramic tea kettles have a smooth surface. This makes them relatively easy to maintain. If the surface of ceramic tea kettles remains without cracks or crevices, germs and other bacteria will not have any place to hide in. In addition, ceramic tea kettles often need little more than a good wipe with a soft, wet cotton cloth to maintain and keep their appearance clean.
In terms of handling, ceramic kettles are more desirable than glass. They are a lot less fragile and some ceramics are actually structurally modified in such a way that they are stronger than regular ceramic. So strong, in fact, that these modified types of ceramics are even manufactured into kitchen knives.
If handled properly, the ceramic tea kettle could last for years. Ceramics do not rust. They are resistant to corrosion, unlike cast iron tea kettles and other metal-based kitchenware. Moreover, they do not form scale deposits, a situation that often happens with steel, aluminum or iron tea kettles.
And lastly, they come in various designs to delight your eyes and brighten up your kitchen. Some come with floral designs. Others come in funky shapes. You can even find a ceramic kettle fashioned in such a way that they mimic the shape of animals.
What better way to improve your tea drinking experience than using ceramic tea kettle that is not only practical but also aesthetically pleasing as well?
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