Enjoying Fish

There are six species of Pacific salmon - chum, coho, king (chinook), pink, sockeye and steelhead - and all are wild. Wild West coast salmon are harvested commercially in Washington, Oregon, Alaska and much of Canada. Smoked wild salmon is a delicious seafood item. The delicacy is simple to prepare and lends itself to a wide variety of dishes.

Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has a very low level of mercury, unlike some other seafood.The Journal of American Medicine Association recently published a report stating that adding salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.

Tuna

Tuna is consumed in a variety of ways. Tuna is the most well known and available fish in the USA and many other parts of the world due to it's popularity as a canned product. Most of us grew up on tuna salad sandwiches and associate that experience with tuna as a meal.

Readers that have been lucky enough to enjoy fresh caught tuna know that there is quite a difference between a canned tuna salad sandwich and a fresh grilled tuna steak! Tuna is delicious grilled, blackened, or as sushi. Those of us that still love tuna salad can enjoy tuna from the can or use leftover grilled tuna to create a unique and delightful tuna salad with a unique flavor. Smoked fish lovers will be thrilled to know that tuna is excellent when smoked. The finished smoked product makes fish dips, salads or just eaten alone.

Wahoo

Wahoo are beautiful pelagic fish and are excellent table fare. Wahoo live in the open ocean and are common along much of the USA and Caribbean. Wahoo should be rinsed well and then the fillets can be removed from the body. The flanks can then be cut into steaks with the skin on or the entire sections can be skinned before cutting into steaks.Wahoo is delicious grilled, fried or smoked. Fresh wahoo are available in Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and other areas.

Mahi Mahi

Mahi Mahi, also known as dorado or dolphin fish are fast growing, pelagic fish. Mahi Mahi are among the most beautiful of all fish. The meat is mostly white with a high content of oil. Mahi Mahi is best grilled or smoked. Fresh Mahi Mahi is available in states such as Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and others. Other areas of the country can enjoy this fish as a frozen product or fresh via overnight shipment.

Striped Bass

Cooks have a variety of favorites for cooking rockfish. Whole fillets of school sized fish or steaks of larger fish are delicious fried. Other choices for cooking striped bass include grilling, broiling, fish cakes and more.

For top quality striped bass or "rockfish" as table fare, it's important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Black Sea Bass

Black Sea Bass are excellent table fare. The meat is firm, white and delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are easily skinned and filleted. Black sea bass are common along the Atlantic coast from New York to North Carolina. They are best fresh. The fish do not freeze well.

Grouper

Grouper is among the most popular fish in the Southern USA. Grouper is a premium fish harvested from the Gulf of Mexico and southern Atlantic Ocean. While individual species have unique identifiable characteristics, they are commonly described as lean, white flesh fish with a taste and texture which is popular and distinct from many other white fish.

Tilapia

Tilapia have gone from being an obscure fish to one of the most popular fish in many cultures. Tilapia are the second most important group of farm raised fish in the world. Tilapia has been introduced in over 100 countries. Tilapia farming and consumption are rapidly increasing in the US. Tilapia are a good source of protein and is now the fifth most popular seafood consumed in the United States.

Belgian Chocolate

Chocolates have been around for quite a long time now and many people are still devoted to eating chocolate. Besides, you can never deny the fact that chocolates are very delicious treats that everybody loves. Perhaps even your sister going on a "strict" diet is hiding some in her bedroom to conceal her guilt for loving chocolate.

In fact, in the past, chocolates were considered to be a sacred drink in the Americas where only the elite society can afford. The Aztecs even made the cocoa bean as part of their monetary system in order to buy their gold. As you can see, chocolates have indeed been cherished by society and up until today, chocolates are still considered to be the best candy in the world.

A lot of countries have their own chocolates that they can be proud of. Today, the original recipe of the Spanish aristocrats has been kept for a secret for centuries and which is now called today as the Belgian chocolate. Belgian chocolates were originally in a fluid form where people drank it. Today, there are available Belgian chocolate bars and other kinds of Belgian chocolates. Some are even fruits and biscuits coated with Belgian chocolate.

Indeed, Belgian chocolates are considered to be high quality and expensive chocolates that everyone should taste. Some Belgian chocolates contains liqueur for additional taste.

The sweetness and the creaminess of Belgian chocolates are one of a kind and people from all over the world crave for Belgian chocolates. Although it is on the expensive side, Belgian chocolates are still brought because of its taste and creaminess. It is not too sweet and it is also very creamy that it will provide great sensation when you let it melt in your mouth.

Many people, especially chocolate lovers have testified that Belgian chocolates are meticulously crafted that it makes them want to eat more. One kind of Belgian chocolates is called Godiva and is considered to be one of the best chocolates in the world. Famous people were even reported to go to Belgium just to get a hold of one of the world famous chocolates.

Chocolates can also be considered to be a great gift idea to your loved one. So, if you are planning to give your wife a gift, and you know that she loves chocolates, you should consider purchasing one of the world's finest chocolates produced in Belgium. You can be sure that this gift idea will be greatly appreciated and, another great thing about chocolates is that it has been found to be an aphrodisiac.

Although Belgian chocolates are very pricey, you can be sure that once you tasted one, you will say that it's worth every penny. Today, there are available Belgian chocolate bars in the market. It is also recommended that you should shop for Belgian chocolates online as you can get great discounts on their promos. Belgian chocolates are now being sold in the internet. So, if you can't find a Belgian chocolate in your area, you should try going online and with just a click of the mouse, you will find yourself with different choices of Belgian chocolates.

Another great thing about shopping for chocolates online is that you can avail of their buy one and get one free promos and big discounts.

Gourmet Seafood

CWhen selecting items for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor but they can be an important part of a healthy diet.

Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in large numbers, processed and excess amounts frozen for later meals.

Shrimp tend to be low in fat and calories and have no carbohydrates or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper.

American species include white (Litopenaeus setiferus), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and royal red (Pleoticus robustus or Hymenopenaeus robustus) rock (Sicyonia brevirostris) and Northern (Pandalus borealis).

Shrimp are sized by "count". The number is the average number of specimens per pound. This applies to both whole and heads-off products. For example, headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Counts for headless product typically range from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.

Wild American shrimp are also a good choice in terms of sustainability. Many of the American fisheries have been recognized for ethical harvesting techniques.

The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Participation in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs.

Another American fishery has received international recognition. Oregon's pink shrimp fishery has earned the world's first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program.

The Marine Stewardship Council (MSC), which runs the world's leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery.

The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help create a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.

Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per lb). They are harvested using advanced trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, resulting in an extremely fresh product of excellent quality.

The variety of high quality, healthy and sustainable American shrimp makes them an excellent choice for seafood lovers.

Neuhaus Chocolate

From the 18th century, the Belgian chocolate has risen in fame. In 1912, a chocolate genius Jean Neuhaus created a new procedure and increased its popularity ten-fold. He used a "couverteur" which is a specialized chocolate version. It is also the pralines cold shell. But it is different from the American sugary treats found in most candy shops. Chocolate pralines from Belgium are filled with varieties of flavored creams or nougats, such as hazelnut, fruit, more chocolate, or coffee. Some of the chocolatiers in the time of Neuhaus could duplicate his pralines complex flavors.

Jean Neuhaus’ successful years were after the end of the First World War And this time, Louise Agostini, his wife made another breakthrough by creating the ballotin or praline box, significant type of pralines preciously made by hand. It has a very practical green and gold packaging embossed with letter "N". Because Jean never patented this ballotin, it became the design favored by all chocolate manufacturers in Belgium since its creation.

The creativity of Jean Neuhaus led to the development of new methods for applying a precise standard quality to all praline productions. They ensured that the finest ingredients are selected to produce chocolates of high quality. He became the unfaltering source of ideas for creating new pralines. Even the Royal Family of Belgium is one of his satisfied customers. In 1918, The Prince of Wales and Prince Leopold have visited the Neuhaus shop to try what everybody is talking about in town. In 1923, the son-in-law of Jean Neuhaus Adelson de Grave was initiated in praline manufacturing and was taught the secret of the family's business. His creations also brought additional distinction to the Neuhaus Company. His son Pierre also contributed his genius by helping his father create Tentation and Caprice and opened other Neuhaus shops outside Brussels.

In 1978, the Neuhaus Chocolate Company was put under the management of Claude Poncelet and Jean-Jacques. Their goal of making Neuhaus the world's most famous brand was clear to capture the foreign markets. Thus, more Neuhaus outlets were opened in Japan, Canada, Guadeloupe, Colombia, United States, and other capital cities in Europe.

In 1991, Neuhaus became the leader in the luxurious praline sector industry in Belgium as well as in Luxemburg. Their well-defined strategies for marketing and international networks kept Neuhaus in maintaining an enviable position in the market. Modern technology investment also contributed to the success of Neuhaus, but one-third of praline productions remained handmade. In 2000, King Albert accredited Neuhaus as their chocolate supplier.

Neuhaus Company has remained in the chocolate industry until today. The legacy of Jean Neuhaus continues to make the best Belgian chocolate pralines. Their technical advantage among other chocolate manufacturers is the couverteur storage before use. In the process of making chocolates, the fine grinding of cocoa beans is first done. Afterwards, it is mixed with cocoa butter and sugar and then smoothened through tempering. Adding heat during the process must be carefully done. Many chocolate companies received the chocolates in solid forms. It means they have to reheat it to become usable. But Belgian chocolate companies often received the chocolates in a heated tanker after the tempering process. Chocolates that are not cooled retain most of its aroma.

Belgian chocolates can be expensive. However, those people who have tasted it revealed that nothing can compare with its true quality. And this is what Belgian chocolates are known for throughout history.

The Perfect Accessories

If you're looking for accessories for your coffee gift basket, make sure to include a coffee mug. Coffee mugs prevent you from burning yourself while drinking your favorite hot cup of coffee. Coffee mugs can be custom made by personalizing them, get them in different colors and decorate them with designs and/or logos.

When getting a coffee mug for your gift basket, think about what type of material used to make them. It makes a difference on what kind of mug you get to accessorize the gift basket. Coffee mugs can be made out of glass, stainless steel, plastic and porcelain. Stainless steel lids are a good choice because they have a plastic lid to prevent spills. Porcelain mugs hold in the heat, but they are not designed with spill resistant lids or any type of lid, for that matter. You can also have decorated porcelain mugs to accessorize your coffee gift basket, but you can only use them in places like the office and at home. They are not suitable for road traveling.

With a gift basket, you must figure in what size mug would fit comfortably. Coffee mugs are produced from 12 to 20 ounces. You can choose a 12 ounce porcelain mug or a large traveling mug that holds more. For the large traveling mug, you may want to have that in a separate pouch. A pouch made of velveteen material would compliment it. The mug should be of good quality and durable. You don't want to drink coffee and then all of a sudden, the mug cracks or the handle breaks from using a cheap one.

You can have your company logo put on the mugs for promotional purposes. This is a subtle, but effective way to get your name out there to more people. In turn, you may get more clients for your business. If your clients like your work, why wouldn't they want to show you off!

Another accessory that would go good with a coffee gift basket for a client would be an espresso machine. An espresso machine is very handy to have if you want to make espresso, cappuccino and latte coffee in an instant. You can make these drinks at a cheaper price than you would if you went to one of the coffee shops.

You would have to determine what kind of coffee machine to get. Your client may want something simple without the frills and or one with advanced features, such as piston machines, pumps, stovetop, automatic, semiautomatic and superautomatic functions. The prices vary according to how advance the espresso machine is.

The automatic espresso machines have a pre-programmed single and double shot function. They also come in different sizes. Superautomatic machines offer the one-click coffee bean grind function. This kind also grinds the beans, packs the grinds and produces the espresso coffee in one shot.

Stovetop machines are as indicated in the name of the machine. The coffee beans sit at the bottom of the machine and the coffee drink is at the top. If you purchase them online, check out the prices and quality. You can probably get a better deal online. Your clients will appreciate your thoughtfulness for picking out a gift they can use..

Restaurant Guide

A lot of people I know have come into San Francisco and had fears of going out to restaurants that seem too adventurous for their tastes. And who could blame them? It's only natural to gravitate toward the burger joints and the steakhouses--the familiar restaurants. But in cities like San Francisco with such diverse (and delicious) options for food, people who are afraid of a little change in their diet can lose out on a great culinary experience. As a born-and-raised San Franciscan I've been to my fair share of restaurants around the city,and I've broken down some great spots in my three favorite districts if you are in for a culinary treat that won't usually show up as the number one restaurant in the tourist handbooks.

The Mission
Restaurants in the Mission have long been carving out names for themselves with unique themes, designs, and menus. Whether it's Foreign Cinema (2534 Mission St.) which sports classic foreign films playing on their walls or Levende Lounge (1710 Mission St.), tucked inconspicuously under a freeway underpass and shrouded in curtains, the eateries in this district are as diverse as the people who live in it.

SOMA
The area South of Market (SoMa) has been causing quite a buzz recently with an influx of new and unique restaurants. And when I say unique, I really mean unique: Try eating the delicious food at Asia SF (201 9th St.), which employs transvestite waiters to serve you, or Supper Club SF (657 Harrison St.), which is part-club, part-restaurant, and much of the floor space is taken up by huge beds.

Embarcadero
This district, beautifully located on and near the water of the San Francisco Bay, sports many a fine restaurant. I've always had great Thai food at Osha Thai (149 2nd St.), and it can't hurt that it's very cheap for San Francisco standards: around 12 bucks will fill you to the brim with great Thai cuisine. If it's a more upscale fare you crave, Slanted Door, located directly on the water near the Ferry Building, boasts incredible Vietnamese-infused food that will make you feel like a king in the city.

Like I said, there are some incredible places to dine in San Francisco, so don't let foreign cuisine scare you into checking a few of these places out. And if none of these whet your whistle, try checking out this Hip Guide to Restaurants, which I have found is a great guide for many other un-tourist restaurants.

Find the Best Cooking Class

When searching for a cooking class, you wouldn't want one that is basically structured and designed for everyone. Everyone has different goals when it comes to cooking so ultimately, there is really no such thing as the best cooking class! However, there's definitely a cooking class that's best for your personal needs.

First, you need to be certain exactly what you want to learn. There are several different cuisines around the world, various types of food and many ways to cook them. Ask yourself questions like, what is my favorite cuisine? Is it Italian, Chinese or French? Where can I learn how to cook holiday recipes? From thereon you can start listing down all your food interests.

Next, there are hundreds of institutions and workshops out there that may or may not suit your particular needs. You need to visualize what kind of facilities you are going to need and what type of classes you wish to participate in. You may want to take cooking classes so you can create meals at home for family and friends, or you might be an event planner who wants to learn how to cook for kids' parties, weddings and corporate functions. There is sure to be a cooking class for the hospitality student as well as for advanced cooks who may want to learn something new.

A cooking class may cater to those who have just embraced the art of cooking. If you are one of them, then you might want to check for classes that teach basic culinary arts. A cooking class may also focus on baking and pastry, which is good for bakeshop owners or those who simply love to bake. There are also other classes that teach wine service for hospitality and restaurant management

Once you've gathered and chosen the best cooking class for you, try to visit classes and ask if you can take a short tour. Ask if there are special or added offers such as lessons on menu planning and kitchen safety. Furthermore, ask if they can give you a flexible schedule. The best cooking class is also one that can cater to busy individuals.

Cooking classes are a great way to learn new culinary skills, and meet new friends who share your passion for creating in the kitchen. Check out our cooking school directory and find a cooking class near you.

Taking a Cooking Class

When you sign up to take a cooking class, you should be prepared for hands on culinary experience. While some cooking classes are mere demonstrations, many cooking classes will expect the students to prepare the dishes themselves. You will follow the instructor's lead and the recipe instructions. Most cooking classes prepare relatively simple dishes, but some may be quite involved. You want to be certain you know what you are getting yourself into, as you want to learn as much as possible in the short period of time allotted, but you also want to have fun. Some cooking classes will break a larger group into smaller groups and the group will prepare the dishes together. It is less formal, gives the student a chance to get hands on kitchen training, and also bond with other students.

Classes usually begin with a demonstration session, where the instructor showcases the cooking techniques involved and prepares one or more dishes. After the demonstration, students may also be expected to prepare these dishes. Once these dishes are complete, everyone will be allowed to taste them all. Students will also get instruction packages, and they will also get detailed recipes.

Cooking class expectation and participation will also vary according to the level of instruction. Even if you don't know how to cook, you can join such classes and learn. It's a good idea to let the school know your level of cooking experience, or ask if your level of experience may have any bearing on taking or enjoying the class. Instructors at cooking classes and schools are very often chefs at local restaurants and/or graduates of good culinary schools, and they have a great deal of passion in their work. It should show in their approach and the way they communicate to the students.

You should expect that the cost of the class would include the cost of all ingredients and any take home materials. Cooking classes featuring that are longer in length, have more involved culinary techniques, require more than one instructor, feature exotic dishes or ingredients, or that package you with all the ingredients to take home and prepare, generally cost more to participate in.

Depending on the type of classes of chosen, you can also reschedule or make up for classes, if you have missed one of them. Overall most cooking classes are likely to be of a flexible sort, but again it depends on the institute chosen. Sessions will cover various aspects of cooking as well. Once the training is complete, you may also get certificates depending on the courses chosen.

Cooking classes are a great way to learn new culinary skills, and meet new friends who share your passion for creating in the kitchen. Check out our cooking school directory and find a cooking class near you.

The Simple NutriMill

To some people it may have seemed that I was just obsessing over healthy, fresh flour for our family. I began milling and baking with fresh flours, milled at home several years ago. The most valuable tool for me in this chosen healthy lifestyle is the NutriMill. The NutriMill has a large enough capacity to mill enough flour for baking numerous baked goods at once; it has a high power option with texture choices and it is convenient and effortless to use. The ease of using this small home mill is remarkable and it takes no more additional time to use than it takes to collect all my baking ingredients on the counter. The NutriMill, has made it very easy to introduce fresh, whole grains into my family's daily menu.

The ease of using the NutriMill is just astounding. Simply pour any dry grain (non oily) in the top, set the desired speed and turn the texture knob to the desired texture. It's so simple! By the time the NutriMill has finished, I've gathered the other ingredients needed and I have fresh, warm, whole wheat (or other grain) flour ready for healthy and nutritious baked goods.

The variable texture of the mill allows for multiple dry grains and legumes to be milled into flour. I am able to mill from the smallest wheat kernels to kidney beans in the same mill - even at the same time.

The NutriMill is an easily stored small kitchen appliance that. It is easily stored and stacked if the counter space is not always available. The hopper (bottom part where the flour collects) is large enough to store up to 20 cups of freshly milled flour.

Milling corn for cornbread, beans for adding protein and wheat for the tastiest loaves of fresh bread and countless other dry grains and legumes has become the norm in the Miller home. The NutriMill has not only added to our healthier eating plan, but has saved us money as it's been used. Gone are the days of order out pizza and $3.00 loaves of dead bread. We love to eat what has just been milled that is full of all the nutrients with nothing taken away by time or added because of stripping. Seeing is believing, so you can visit our website at: http://www.grainmiller.com and scroll to the videos at the bottom. The first one about Whole Wheat Pizza Crust shows the NutriMill in action. The ease of the NutriMill has made this choice in eating habits possible.

Electric Grills

In the backyard barbeque cooker's Bible, it's almost blasphemous to give an electric smoker even an honorable mention in the "Best Smoker Category". To many of us, a smoker or grill that's attached to an electric cord is an insult to all of us who've smelled of wood smoke for a week because we stuck our head too close to the fire while adding charcoal!

Recently though, I've become an advocate of the electric smoker even if it does seem to be a sissy way of cooking a turkey, pork shoulder or beef brisket. Electricity was invented for making light bulbs work, running appliances, turning on the TV and drying your hair, not for cooking meat outside on the patio.

Cooking barbeque was always a chore given to the most virile of men, those who could lift a 20 pound bag of charcoal without injuring himself, then dump it in the container in the bottom of the smoker. Only the toughest of men could withstand the fumes from smoldering charcoal lighter without getting dizzy and sick to their stomach. Only a real man could live up to these criteria!

I didn't start using the electric grill voluntarily, but out of necessity. My daughter -in- law had a barely used electric smoker sitting in their garage that was getting in the way of more important things, like last year's Christmas decorations. When she offered it to me I initially refused, but then gave in when she said she would put it in the trash if I didn't take it off her hands.

The second Saturday in May of last year was supposed to be a beautiful day; for that was the day I had planned for our first neighbor barbeque of the spring! I awoke to find rain pouring off the roof in bucketfuls. My attentions had been to fire up the charcoal smoker and cook a few Boston Butts for about 10 hours, but this didn't seem possible now with all the rain. I was about to cancel the barbeque when I remembered the electric grill that I had stashed in a forgotten corner of the garage.

All men, at defining moments in their lives, have tough decisions to make. Mine was upon me. If I tried to use my old faithful charcoal smokers, the coals would soon be drowned due to the heavy downpour that was threatening to wash away my boat that was on its trailer. I couldn't put the smoker on the porch because the chance of fire with burning charcoal is a possibility anywhere you're cooking!

The electric smoker would have to do. What was the worst that could happen? I could cook the meat and if it didn't taste the way it should, I could finish it off in the kitchen oven. The barbeque would probably be something that tasted like wet cardboard, but I could blame that on my wife, saving my barbeque reputation.

With a sense of trepidation, I dusted off the electric smoker and carried it to the covered back porch. I stuffed a coffee can with hickory chips and water and set it in between the heating elements wands. Rain was pouring off the roof in torrents as I plugged grill's electric cord into the outside socket. In only a few minutes the element in the bottom of the smoker was red, illuminating the bed of lava rocks it was resting on. It would have taken much longer to get this kind of heat from a charcoal smoker.

By the time I had salted and peppered two large Boston Butt roasts and placed them on the broiler plate, smoke from the wood chips was beginning to flow from the bottom to the top of the smoker. Setting the lid of the smoker in place, I marveled at how much this grill was acting like a real charcoal smoker. If I was blind and at walked within smelling distance of the electric smoker, I wouldn't know the difference between that one and a real one.

The barbeque was delicious! I added more wood chips only once in the seven hours the meat was cooking. The rest of the time I watched a baseball game on TV and oiled and greased my fishing gear. I didn't have to add charcoal three or four times the way I normally do. When I lifted the top of the grill, the meat was juicy and fell completely off the bone. Fantastic!

Though I'm sold on the ease and time savings of electric smokers, it still doesn't seem like something John Wayne would do while camping out on the prairie!

Put A Stop To The Cholesterol

I posed in this chapter (the patient) a certain number of questions to the doctor who answered me in a clear way.

All these questions correspond to the doubts and the various interrogations which were mine (the patient) during the first week of diet - without medicine - against cholesterol.

Question 1: Is there risks on middle term or the short term with my current cholesterol? How can one can detect it?

Doctor answer: Of course, you run cardiovascular risks since your cholesterol tends to block your arteries. Unfortunately, there exists that few signs visible, in addition very inconstant, testifying to an excess of cholesterol, such of the yellow spots on the level of the eyelids or a pearly aspect of the circumference of the iris. One can thus say that the only manner of discovering this anomaly is to undergo a blood analysis.

Question 2: What is the difference between a diet to lose weight, say to lose approximately between six and ten kilos and the anti-cholesterol diet which I want to follow?

Doctor answer: At the beginning, the idea is the same. Should be avoided hidden fats. The difference between the two died is that if one wants to kill the cholesterol, it will be necessary to remove in more rich foods in cholesterol and first the egg yolk. The hard-boiled egg, basic food of the reducing diets, very appreciated by mannequins IS FORMALLY PROHIBITED when one has cholesterol. You will find a table in a previous article (the false friends of cholesterol within Put an end to the cholesterol Part III) indicating what paradoxically is fatal during an anti-cholesterol diet but without danger during a regular diet:

Question 3: When one is an active person, there is no risk of an important fall of its energy when one follows an anti-cholesterol diet?

Doctor answer: Not at all, because the essential energy for your activities is mainly provided by sugars. It is necessary to distinguish slow sugars (rice, potatoes, paste) essential with a normal physical activity and fast sugars (pieces of sugar, dry fruits, certain fruits) which one will use during an effort or a specific sports activity. You can find very good information about the sugar in one of my previous article with the tittle: An enemy not to be underestimated: sugar! with “Put and end to the cholesterol Part IV”

Question 4: Wouldn't my anti-cholesterol diet be not easier with a medical aid, i.e. by taking medicines?

Doctor answer: In any way, you are quite able-bodied. It thus should be prevented taking some medicines which cannot act that within the framework of a preliminary died. Many people believe that the medicines replace the died. It is not true at all. It is a medical absurdity = nonsense. To give an example among others, it is not because you take some medicines that you have the right to take a ‘bearnaise sauce’ to accompany a nice steak!

For info, the ‘bearnaise sauce’ is in France a very popular sauce accompanying with taste a piece of meat. This is as well another version for the fish with the ‘hollandaise sauce’. But the bearnaise sauce is quite a nightmare for an anti-cholesterol diet. This is reduction of white wine with shallot, black pepper and tarragon where melted butter is added!

Question 5: How long will it be necessary for me to hope to find a normal cholesterol rate?

Doctor answer: In your case, you need at the minimum two till four months by following this diet in a good way and to check by a new blood test that your cholesterol is practically standardized.

Question 6: Then no more need for a diet against the cholesterol?

Doctor answer: It would be the largest error which you can make, because very quickly with the stop of the died you will return very quickly to the starting box. But I am not anxious because, after a few months, say 6 months, from this new feeding way you will feel in healthy form and you will have the proof that cholesterol for you is overcome. These elements will be a rather strong motivation so that you proceed in the good way.

You can find the rest of the Questions-Answer is the next article. I really hope you enjoy this information about the cholesterol.