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goji berries celluliteBarbeque Catering - Tips On Finding The Best Barbeque Caterers

The South is one of the largest places for barbeque not only because of the warm summer days and mild springs, but because barbeque with roast pig and ribs is one of the greatest dishes of the South. If you are looking for a barbeque catering business in Atlanta there are a couple of ways to search. The most important way to find barbeque catering in Atlanta is by word of mouth. There are going to be several businesses listed online and in the phone books, but how do you really know which business is going to be the best. Your friends and co-workers should be able to recommend a barbeque catering Atlanta business to you.

As I mentioned the phone book and internet are also going to have listings of the businesses in the area. If you don't have a friend to recommend a barbeque catering Atlanta business to you then you need to find one through other means. Searching for the information is easy, but how do you chose a business that is not recommended? You certainly wouldn't just pick a name because it sounds interesting.

Online resources allow you to find out the most information about a business. You can go directly to the business website for catering to find out the dishes they make as well as their prices, but that is only half the information you will need. You will also need to taste the food prior to hiring them. Most catering businesses offer taste tests and menu ideas before you hire them to make sure you are both on the same page. The other important aspect of choosing a barbeque catering Atlanta business is checking their credentials. Chefs usually attend four years of college in culinary arts. So asking about their background experience and references is one way to obtain information. You should also check with the better business bureau regarding any complaints. Most businesses that have had complaints are listed and those might be any area to stay away from. It also helps you find the catering business that you desire for your next party.

For the best barbeque catering in Atlanta visit http://www.barbequecateringatlanta.com to read reviews, bbq recipes and get advice on Atlanta bbq catering.

Fiddleheads - Music To My Mouth

When the cool breezes turn warm and the spring sunshine cheers our spirits, that is the right time for fiddlehead season. Depending on the weather, the fiddlehead fronds begin to appear around late April or early May. They can often be found growing on moist fertile ground along river and stream banks, in open woodlands or at the edges of swamps and marshes. Attempts at cultivating fiddleheads have failed, so they are picked from the wild. Fiddleheads have become more popular in recent years, showing up in produce departments of larger grocery stores across the country, and can sometimes be found frozen. Wild Canadian fiddleheads are also exported to Europe as a specialty item.

What exactly are fiddleheads anyway? Fiddleheads are one of Mother Nature�s first and finest treats of the spring season. Fiddleheads are the uncurled deep green fronds of the ostrich fern, so called because the fern resembles the finely crafted head of a fiddle. They grow throughout North America and are plentiful in Ontario woodlands. The native people introduced fiddleheads to the settlers and since then they have been a popular delicacy especially in the Maritimes. The fiddleheads are at their best for eating while young, firm and tightly curled. They tend to lose their table appeal as the fern stalk reaches about 6-8 inches and the frond begins to uncurl. Fiddleheads are delicate in flavour and tastes like a cross between asparagus, green beans and okra.

Fiddleheads are rich in iron, potassium, niacin, riboflavin, magnesium, phosphorous and vitamins A and C. Fiddleheads were highly prized by the native people as a medicinal plant and were said to act as a natural cleansing agent, ridding the body of accumulated impurities and toxins. It was also said that fiddleheads were regarded as an old-time treatment for high pressure and used to ward off scurvy.

There are many varieties of fiddleheads including: Bracken (found worldwide), Ostrich Fern (the one found in Canada and northern regions worldwide), Cinnamon Fern or Buckhorn Fern (found in the Eastern parts of North America), Royal Fern (found worldwide), Zenmai or Flowering Fern (found in East Asia), or Vegetable Fern (found throughout Asia and Oceania). Of course, here in North America the one we eat most is the Ostrich Fern variety. Although other ferns produce fiddlehead-like shoots, some can be toxic and inedible so it is important to identify the correct variety if you are picking fiddleheads in the wild. Also, Health Canada advises that fresh fiddleheads must be properly cooked before being eaten. In 1994 several instances of food poisoning were associated with raw or lightly cooked fiddleheads. No definite source of the food poison was identified, but authorities recommended the thorough cooking of fiddleheads to counteract any possible unidentified toxins in the plant.

If you do choose to go fiddlehead hunting, here are a few tips to aid your search. Fiddleheads grow in clumps and should be picked in a �thinning-out� fashion. By taking only a few fronds from each clump, this allows the plant to grow for the following season. Maintaining sustainable harvesting methods is important especially in this particular food species that is not farmed. You can use a small knife to cut the heads at the base, but it is also quite possible to break off the heads easily by hand. A good tip is the always try to harvest the fiddleheads away from roadsides or other areas where they may have been contaminated by pollution.

To store fiddleheads, keep them in a well cooled place wrapped tightly to prevent drying. You may also wish to trim the stems again before using because the cut end will darken during storage. They can be kept in the refrigerator for approximately 10 days, but they are best if used as soon as possible after harvesting.

To prepare fiddleheads for cooking, snap or cut off the stem if more than 2� remain beyond the coiled part of the fiddlehead. Remove any of the chaff that remains on the fiddleheads by rubbing it off by hand. Then simply wash the fiddleheads in several changes of cold water to remove any dirt or grit that may have accumulated in the coils. Drain completely.

Fiddleheads are very versatile in a cooking sense. They can be used in various similar ways to any firm green vegetable like asparagus or broccoli and are excellent marinated in vinegar and oil, like a crunchy pickle. They are also great when boiled in salted water until tender, served hot with a bit of butter and salt. They are beautiful served as a featured vegetable or can be used in a simple stir-fry. They go well with cheese, tomato or cream sauces and are good to enliven the flavour and texture of vegetable medleys, soups stews or casseroles.

Fiddleheads are sure to become a favourite in any household once the passion for this elegant little vegetable is discovered.

Denny Phillips has created several articles inspired by her love of cooking, travelling and art. Read other articles by Denny on her websites: http://www.goodcookingcentral.com and http://www.vacationtravelquest.com

Does Calorie Restriction Make You Live Longer?

Some people call it the death-defying diet, but does severely restricting your calorie intake really let you cheat death (or at least postpone it for a while)? Or is this just another way of searching for the impossible -- eternal youth with no strings attached? Well, there is no such thing as something for nothing...

* Do you want to live in good health for more than a 100 years?
* Do you want to be permanently hungry?
* Do you want to feel cold all the time?

Most people would answer 'yes', 'no' and 'no' to these questions, and I'm no exception. According to the advocates of calorie restriction you can live an unusually long life -- if you are happy to be cold and hungry most of the time.

Personally, I would rather eat healthy but filling meals and do some exercise -- you'll lose weight but you won't feel deprived.

But for those of you who want to know more -- what IS calorie restriction (or CR)? Well, it's a system of deliberately eating far fewer calories than your body really needs while maintaining nutrient levels. Keeping an adequate intake of vitamins and minerals is very important for general health, and vital if you are following a very strict regime of eating (or not, actually).

It's not a new idea, in fact it's been around since the 1930s, but the best-known promoter of CR was Dr Roy Walford. He showed that CR can fight many of the serious diseases that tend to strike in middle age, and he claimed that it would be possible to live to 120. And yet Dr Walford died at 79 -- from one of the diseases (amyotrophic lateral sclerosis, for those who need to know) that are accelerated by CR.

Followers of CR also have to deal with feeling the cold -- they don't experience the insulating effect of body fat to keep them warm and instead have to rely on layers of clothing.

Another side-effect is the effect on your libido. For women CR may increase it -- yippee -- but before you throw away every chocolate biscuit in the house, be warned that CR can decrease men's sex drive!

Then there's the problem of your eating habits. In our food-obsessed society, someone who says no to food is automatically viewed with suspicion, or worse as a crank. You probably know someone who is allergic to nuts, or can't eat wheat, and -- go on, admit it -- you find their restricted eating can be difficult, especially when you're trying to feed them. Imagine how much more tricky it would be if you needed to weigh all your food using super-accurate postal scales just to make sure you weren't eating a gram too much of anything!

And while you're doing all this measuring, calculating and weighing -- not to mention thinking about what foods you can actually eat -- and taking vitamin and mineral supplements, you're feeling constantly hungry as well. Doesn't sound like much fun to me. And we all know what happens when we're not supposed to be eating a particular food: there's nothing we crave more -- be it chocolate, cheese, ciabatta or even celery!

I love to eat. Most of us do. I'm not fat, my body mass index is in the low half of the normal range and I've managed to survive into my forties without starving myself at all. In fact I weigh less now than I did in my twenties; and I wasn't plump then. I enjoy a glass of wine -- usually among the first casualties of any diet. The secret is knowing what's in what you're eating...

Start cooking at home, make smart choices when eating out and keep portions reasonable. That's it. Easy -- anyone can do it -- even me.

� Eleanor Knowles 2008

For loads more details of how to lose weight sensibly and keep it off, including lots of facts about vitamins and minerals, as well as how to work out the number of calories you really need, go to http://EatLeanNotMean.com

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goji berries nutritional infoItaly: Tasting Italian Delicasies Cooked With Cherries

Finding the right event for tasting Italian food is not that simple. In Viterbo, lovely town one hour�s drive from Rome. On June 2nd 2007 a gourmet dinner will take place by serving all the dishes cooked with local cherries. Yes, Italian cherries associated with appetizers, pasta, meat, fish, bread and dessert.

A courageous dinner organized by young entrepreneur Simona Cannone, owner and chef of restaurant pizzeria Rosa Blu in Graffignano, locality in the green Province of Viterbo. The food and cherries are the best way to understand ancient Italian agricultural origins and pick-out the taste of Italian delicacies. The menu includes a selection of various appetizers with cherry, whipped rise with green pepper and local cherries, potato gnocchi with cherry cream and thymus, red mullet fish fillet with cherries and brandy (Italian grappa) , Roast beef filled with cherries, baked potatoes, green salad and cherry desserts.

Every dish will be served with a different kind of typical Italian wine associated. The culinary event is supported by Associazione Nazionale �Citt� delle ciliegie� , Italian association of cities in Italy which have a traditional and typical culture of several varieties of cherry. As the director of Italian cherry cities association Carlo Conticchio says: � The event organized by Rosa Blu restaurant in Graffignano, in the Province of Viterbo represents a meaningful example of that growing culture of revisiting in a modern key foods and delicacies that are so appreciated in Italy and all over the World�.

For further information please contact Mr. Giulio Gargiullo: +39 3397886844 or visit http://www.rosablu.info

Fun Foods - Jawbreakers

Jawbreakers. The candy industry�s legacy to the dental profession. There probably is not another candy anywhere that has the exceptional hardness of a jawbreaker or possibly as high of a sugar content.

Enough said. Now on to discover the unmitigated joy (and sense of frustration) that comes with the jawbreaker experience.

Ancient Egyptians used honey, sweet fruits, spices, and nuts to prepare their sweets. Sugar was not available in Egypt; the first written record about its accessibility was found around 500 CE, in India. India passed the practice of making sugar from the boiled syrup of the sugarcane plant to the Arabs who introduced, around 1100 CE, sugar to Europe. Originally, sugar was considered to be a spice and until the 15th century, was used only medicinally, doled out in miniscule doses, due to its extreme rarity. By the 16th century, due to wide-ranging sugar cultivation and improved refining methods, sugar was no longer considered to be such a rare commodity. At this point, crude candies were being made in Europe, but by the end of the 18th century, candy-making machinery was producing more complex candies in much larger quantities.

When sugar is cooked at a high temperature, it gets totally crystalized and becomes hard candy. The jawbreaker, very definitely a hard candy, was very much alike to several candies popular in mid-19th century America. Hard candy was usually sold by the single piece; the storekeeper removed, from a glass case or jar, the desired number of pieces. By the middle of the 18th century, there were almost 400 candy factories producing penny candy in the United States.

The jawbreaker rose to prominence due to the efforts of the Ferrari Pan Candy Company in Forest Park, Illinois. Founded in 1919, the Ferrari Pan Candy Company , the brainchild of Salvador Ferrari and his two brothers-in-law, specialized in candies made with the hot pan and cold pan process. Ferrari Pan now specializes in the production of its original Jaw Breakers, as well as Boston Baked Beans and Red Hots. Although there are many manufacturers of jawbreakers now in the 21st century, such as Nestl�s Willy Wonka Candy Company and the Scones Candy Company, Ferrari Pan is still the most prolific manufacturer of pan candies throughout the world.

Jawbreakers, also known as gob stoppers (from the British slang: gob for the mouth and stopper as in to block an opening), belong to a category of hard candy where each candy, usually round, ranges in size from a tiny 1/4� ball to a massive 3-3/8�. The surface, as well as the inside, of a jawbreaker is incredibly hard and not meant for anybody with a sensitive mouth. Jawbreakers are, for the most part, hollow except for the super-large 3-3/8� ball which has a gum-filled center.

Let�s get down to the nitty-gritty of the hot pan process of candy making. A jawbreaker consists of sugar, sugar, and more sugar. It takes 14 to 19 days to produce a single jawbreaker, from a single grain of sugar to the finished product. A batch of jawbreakers tumbles constantly in enormous spherical copper kettles over a gas flame. The kettles or pans all have a wide mouth or opening.

There are five basic steps used in creating jawbreakers.

• Pouring the sugar A panner (the worker who uses the pans or kettles to make candy) pours granulated sugar into a pan while a gas flame preheats the pan. Each grain of sugar will become a jawbreaker as the crystallization process proceeds; other grains crystallize around it in a spherical pattern. The panner ladles hot liquid sugar into the pan along its edges. The jawbreakers begin to increase in size as the liquid sugar attaches itself to the sugar grains. In a seemingly endless endeavor, the panner continues to add additional liquid sugar to the pans at intervals over a time span of 14 to 19 days, with the kettle rotating nonstop. It is possible for liquid sugar to be added to the pan over 100 times in that 14 to 19 days. Either the panner or some other worker visually examines, at intervals, the jawbreakers to assure there are no abnormalities in the shape of the candy.
• Adding other ingredients Only the outer layers of most kinds of jawbreakers have coloring. Only when the jawbreakers have reached almost their finished, target size does the panner add the predetermined color and flavorings to the edge of the pan. As the kettle continues to rotate, all the jawbreakers get evenly �dressed� with color and flavor.
• Polishing When the jawbreakers have reached their optimal size, after about two weeks, they transfer from the hot pan to a polishing pan. Hot pans and polishing pans look very much alike. At this point, the jawbreakers are set to rotate in their polishing pan. Another panner adds food-grade wax to the pan so that each candy gets polished as the pan tumbles. Once polished, the jawbreakers are finished and ready to be packaged.
• Measuring The finished jawbreakers are loaded onto a tilted ramp where the candy colors can be evenly mixed. Small batches of the jawbreakers roll down the ramp and fall into a central chute. The jawbreakers continue their journey by falling into trays arranged on spiral arms of the central chute. Each tray holds only a predetermined weight of the jawbreakers (i.e. 80 oz or 5 lb.)When that weight is reached, the tray swings out of the way so that the next tray may load. When the top trays reach their weight load, the bottom trays drop their jawbreakers into the bagging machine.
• Bagging A large machine holding a wide spool of thin plastic on a revolving drum is used to automatically bag the jawbreakers. The machine forms bags of plastic, fills them with jawbreakers, and then seals the bags. The filled bags are now in the final stage of production. All that is left to do is to put these completed bags into packing boxes and off to market they go.

Word of caution: Jawbreakers are meant to be sucked upon, not bitten into, unless you fancy the broken tooth look.

Jawbreaker Trivia

• A jawbreaker can be as large as a golf ball or as small as a candy sprinkle.
• When a jawbreaker is split open, you will see dozens upon dozens of sugar layers that look very much like the concentric rings of an old tree viewed in cross-section.
• A jawbreaker is not intended for the anxious person who is always in a rush. It can take hours to adequately consume a jawbreaker. Remember: suck, lick, whatever but do not try to bite through the layers. Jawbreakers are made of crystallized sugar which, at times, can be considered the same tooth-shattering hardness as concrete. Do be careful, please.
• There have been at least two reported occasions where a jawbreaker has exploded spontaneously, leaving its consumer with serious burns requiring hospitalization. One explosion involved a 9-year-old girl from Florida. She had left her jawbreaker sitting in direct sunlight and when she took her first lick, the jawbreaker exploded in her face, leaving her with severe burns on several areas of her body. The other explosion took place on the site of the Discovery Channel�s television program MythBusters when a microwave oven was used to illustrate it can cause different layers compressed inside a jawbreaker to heat at differing rates and thus exploding the jawbreaker, causing a massive spray of exceedingly hot candy to splatter in a wide area. MythBusters host Adam Savage and another crew member were treated for light burns.

Happy licking!

Terry Kaufman is Chief Editorial Writer for Niftykitchen.com, Niftyhomebar.com, and Niftygarden.com.

�2007 Terry Kaufman.

Fat is Actually Necessary and Good For You!

What is fat?
Fat is one of the three macronutrients required to be eaten in relatively large amounts each day (the other two are carbohydrates and protein).

Fats and oils are officially known as lipids and they are insoluble in water. The difference between fats and oils is:

• Fats - are solid at room temperature
• Oils are liquid at room temperature

Not all fats are bad. Some fats, such as essential fatty acids, are actually very good for maintaining proper health - the body requires a certain amount of fat each day for good health. Classification of fat Fat is a type of nutrient also known as lipids. Lipids include the following types:

• triglycerides (fats and oils) - these come in various forms, both saturated (usually found in animal food sources) and unsaturated (usually found in plant foods) fats. The most preferable type of fat to consume is unsaturated, but small amounts of saturated fat can be tolerated without ill effect, as long as it is part of a healthy, well-balanced diet full of whole foods (wholegrains and natural, unprocessed foods)
• phospholipids - this is the double layer of fat that surrounds all cells in the body and needs to be maintained to keep cells healthy. Phospholipids are also found in various food sources, but the most abundant is lecithin (other food sources are eggs, liver, peanuts, soy and wheatgerm)
• sterols - found both in plants (phytosterols) and in animal (cholesterol) foods. Sterols are necessary for producing many hormones, vitamin D, for creating bile (which helps to emulsify and aborb fats in the body) and for making cholesterol (the body also makes its own cholesterol from other nutrients in the liver)

Essential fatty acids

Essential fatty acids are those fatty acids that the body cannot manufacture on its own, so are required to be consumed on a daily basis to ensure good health. The two essential fatty acids (EFAs) are:

• Omega-3 - is derived from linolenic acid. Omega 3 fatty acids are used to make cell walls supple and flexible and improve circulation by ensuring proper red blood cell flexibility and function. Omega-3 deficiency can cause a whole host of health problems - impaired memory, mental problems, tingling in the fingers, reduced immunity, high blood triglycerides and LDL ("bad") cholesterol levels
• Omega-6 - is derived from linoleic acid. Omega 6 fatty acids have anti-inflammatory properties and are useful for improving skin conditions (eczema), PMS, rheumatoid arthritis and diabetic neuropathy. Omega-6 deficiency is rare, because most people in the West get more than enough of this EFA in their diet

One main function of EFA are to produce prostaglandins, which regulate bodily functions such as:

• heart rate
• blood pressure
• blood clotting
• fertility and conception
• regulate inflammation
• encouraging the body to fight infection

The body requires these two essential fatty acids in a specific ratio to regulate and maintain many functions within the body. The ratio recommended is 4 (Omega 6) : 1 (Omega 3), but in the West, the ratio is more likely to be anywhere from 10:1 to 25:1, which current research shows is very unhealthy.

Jaklina Trajcevska is the creator of Vital Health Zone an informational web site which aims to educate people about nutrition and health. Jaklina Trajcevska is passionate about nutrition and health and has a BSc degree.

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