Needs More Garlic

Add Sardinian Food To Your Diet

Sardinia, the island that lies farthest from the Italian mainland, is an isolated place. Surrounded by emerald green sea, blessed with majestic mountains and fertile plains, criss-crossed by cool mountain streams and clear rivers, this region, which is still relatively unblighted by tourism, must seem like paradise to the visitor.

Sardinians do indeed maintain that God was especially generous when creating their island, providing fishermen and farmers, shepherds and seafarers, all with a place where they could live happily and in harmony with each other. Sardinia is far from being an Elysian island, however. Its strategically favourable position has throughout history attracted invaders not just from the Mediterranean region but from even farther afield.

Attacked by the Phoenicians and Carthaginians, occupied by the Romans, overrun by the Arabs, a bone of contention between Pisa, Genoa, the popes, Aragon, Austria, and Savoy, the Sardinians had good reason for coining the saying that "all evil comes from across the sea." Even if the comment is nowadays accompanied by a wink, external influences are still regarded with some suspicion.

The same attitude applies to unfamiliar faces, but once these islanders are satisfied that the visitor has come, not out of some sinister ulterior motive, but simply to visit and enjoy their captivating island, their legendary hospitality knows no bounds.

However, as stated earlier, there was every reason in times gone by to avoid the proximity of the sea and to withdraw to the safe, mountainous regions of the hinterland which were almost impassable to strangers to the island. As a result, fish and seafood do not traditionally figure in Sardinian cuisine and came into the picture much later. The true original culinary specialties of the island are unmistakably biased toward traditional country dishes.

Sucking pig and wild boar roasted on the spit, rustic stews with wild vegetables and hearty beans, carta da musica, the dry bread which keeps fresh for long periods, a distinct fondness for fresh herbs such as myrtle and mint, these are all traditional elements of a cuisine which dates back a thousand years and has remained unchanged throughout history in country villages.

Sardinian food is all you would expect from an insular island that has been ruled by many nations over the years, for instance the cakes and cookies that are a Sardinian speciality as well being sweet also have a mixed spice flavour to them, a hang-over from a ruling nation long gone. Sardinian food is very big on fresh produce, being an island Sardinia has always had to provide for herself as importing food has always been much more costly. In Sardinian food you will invariably find fresh tomatoes in some form or another.

Sardinian farms grow many different fruit and vegetable crops. Tomatoes, oranges, figs, apples, apricots, grapes and courgettes are all popular Sardinian foods that are grown plentifully on the island. The Sardinian climate is perfect for growing fruit and vegetable crops, many days of sunshine with a sea breeze blowing in at night cooling the land.

As you would expect with an island culture fish features very highly on most menus. Visit any home or restaurant and invariably you will find one type of freshly caught sea food or another on the table or menu. Sardinian fishermen are very proud people and only the best fish or seafood will do, like wise Sardinian people have been brought up on fish dishes and Sardinian food offers some of the best fish dishes in the World.

Sardinian food is strongly based on heritage and tradition, if you lived by the sea you became a fisherman, if you lived in land there was a fair chance that you would be a shepherd. Lamb and mutton feature in many traditional Sardinian food dishes. Mutton stewed for five hours with potatoes and onions is a local delicacy in many villages. Pecorino cheese, made from sheep milk is a Sardinian favourite, so good is it that Pecorino Sardo is now exported to many countries in the world.

Sardinian food is famous also for its sausage and salami, both world renowned and extremely tasty as an antipasto starter or added to a pasta dish. Sardinian food has so much to offer and is more readily available than you might have guessed. If you want to make a glorious addition to your culinary repertoire why not look into adding Sardinian food stuffs to your menu.

Alghero holidays

Please feel free to republish this article provided a working hyperlink remains to our site

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker


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Why Organic Baby Food Is A Safer Option

There was once periods in time when the world was filled with genetically modified food produce and shops very rarely saw or knew about fresh food produce suppliers, otherwise known as organic food suppliers. People found it difficult to buy organic food, with the main disadvantage being the price of each item and whether they item they wanted came as organic.

Organic food is the supply of foods produced on farms that do not use pesticides, fertilisers or chemicals and are produced following the regulations of the Soil Association standards for Organic Food and Farming. There are now more organic food suppliers available than there have been in the last decade.

Baby food was one of the many products that were rarely stocked by organic food suppliers, because there was very little marketing involved. Parents who are concerned about what they feed to their children are much more confident and safe in the knowledge that they are using pure unadulterated produce.

For people who are concerned with the baby food product will need to understand and become more accustomed to reading food labels and recognising organic food standard. Your best bet is to research well-known organic brands, find out where you can buy their produce and begin purchasing from them.

On the other hand, parents can buy organic ingredients and, assuming that you have the time, prepare your own babies meals. This enables parents to have full control over what they feed their child and know exactly what will contain in the meal. Fresh food supplies are better for keeping children fed with nutritional food and getting them accustomed to eating wholesome homemade food.

History

Pre 1900 farming could be classed a time, which produced food organically. There were no uses of chemicals such as DDT, or the routine use of antibiotics for meat produce. Organic food goes back thousands of years from when man was hunting and gathering their own food produce before turning to farming and cropping.

Organic agriculture and farming made it easier to supply food; however, this was overtaken by the industrial revolution, which changed the face of farming forever. This advocated the use of herbicides, chemicals, pesticides and insecticides, which was believed to enhance the crops and the agricultural produce.

By the 1950's the world was dominated by this industrialised agricultural farming method. It was not until the 1970's that saw experts making it clear that the use of chemicals in food were harming people's health and affecting the environment. A call for more organic produce was made further towards the 1980's, until finally the organic food suppliers began to grow larger in numbers, making organic food more readily available in local supermarkets and shops.

It was not until 1987 that saw the first organic baby food suppliers, producing readymade foods for infants. This contained no artificial colouring, preservatives and they were certified organic food standards. This gave peace of mind to parents who were concerned for the health risks of feeding children chemically modified food.

Nowadays organic is available in practically every supermarket and grocery shop in the UK, with many organic foods associated with the Fair Trade Association. This gave rise to a new attitude towards health, food and eating, with more people opting towards freshly organic produce.

Anna Stenning is enthusiastic about spreading her knowledge about organic food suppliers as she has become more aware of the health risks of eating non-organic food. For more on fresh organic food supplies visit http://www.freshfoodgroup.com/


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Knives: Why Sharp Is Safe

I've always watched those knife adverts on TV with a high level of trepidation. They always show a rather too enthusiastic American housewife slice through a baked bean tin with ease. The over enthusiastic American housewife then looks rather too enthusiastic about the performance of the knife and has a look of someone that would probably quite like to slice off a kittens head if she were left alone with one. It's all a little bit unnerving for my liking.

After all, why do you need to slice through a metal baked bean can anyway? I admit that I am perhaps I am over-analysing this a little. After all we are all aware of how much easier it is to cook with a sharp knife. A blunt knife can make chopping vegetables unnecessarily difficult. Using a new knife reminds you of this. A sharp knife gives you a level of precision that essentially makes it much easier.

I find having an extra sharp knife particularly beneficial when I'm cutting onions. I have a technique which makes chopping onions into fine pieces much easier. It essentially involves peeling the onion and slicing down into the onion. I make long slices into the onion but raise my knife before it slices through the onion and hits the chopping board. This means that the onion remains together which makes it much easier to manage. Once I have sliced what is essentially a grid shape into the onion I turn it onto its side and slice thin strips through the onion. This creates tiny little squares of onion that can be fried really effectively. It is an extremely quick and mess free way of chopping an onion but it is reliant on a good sharp knife.

It is, strangely enough, the case that sharper knifes are safer than blunt ones. The reason for this is simple. Blunt knives do not cut into the outer skin of a vegetable as well as a sharp knife does. As a result sharper knifes are less likely to slip off the vegetable that you are cutting and slide down the vegetable toward your fingers. It is therefore the case that you are more likely to hurt yourself if you use a blunt knife instead of a sharp one. Perhaps that is why the woman in the advert looks so happy with herself!

Designed first in 1985 knives are a product of Japan. They are a prestigious range of knives that are used by top chefs in top restaurants and hotels across the world. Many of the television chefs use these knives on their cookery programmes and as a result the reputation of knives has grown a great deal. Knives have also won a wide range of awards that includes a 1996 award for being the sharpest knife by A la carte magazine in Germany.

The technologies used to create the knives is said to have been developed from the designs used in sword making. These technologies are most notable for the creation of the Samurai sword. These knives are steadied by sand that is held in the handle of the knife. The correct amount is added to create the best balance and comfort for the knife.

Shaun Parker works in the catering industry and helps advise people looking for catering equipment , global knives and bar supplies.


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The Wonderful Wines Of Sardinia

Vine-growing, that was probably brought to the island by the Phoenicians, enjoyed a decisive boost between the XIV and XV centuries thanks to the efforts of the judge Eleonora d'Arborea and Alfonse of Aragon, and then with the advent of the Piemontese dominion
Today grape and wine production is a flourishing business thanks to the island's geographic location, its fertile soil and fine climate - especially on the hills that are protected from the winds.

Grapes with high sugar content yield wines, especially whites that attain high alcohol content with respect to those from the mainland. This also provides the basis for production of fine sweet wines as well as sparkling varieties.

The main grapes, in addition to Nuragus that was presumably brought over by the Phoenicians, include Cannonau, Giro and Torbato, imported by the Spanish, Barbera, Sangiovese and Trebbiano introduced by the Piemontesi. Other red (Bovale, Carignano, Giro Monica and Nasco) and white (Malvasia di Sardegna, Moscato Bianco, Vermentino and Vernaccia d'Oristano) grapes complete the rich ampelographic panorama.

Among the DOC red and rose wines are the famous Cannonau, produced throughout the islands from the grapes of the same name (13.5% alcohol by volume), In the province of Cagliari they make the mild Carignano del Sulcis (11 5%), Giro (14.5%), Monica (that reaches 14 5% while Monica di Sardegna "stops" at 12-13%) are all made from varietal grapes and are usually also made in liquoroso, high alcohol grade and usually fortified versions (17 5% that can become 18% or more in the Cannonau).

The area between Cagliari and Oristano is the home of Campidano di Terralba (11.5%) made from Sardinian and Spanish Bovale grapes. Arborea (11%) comes from near Oristano and is made from Sangiovese and local grapes, Mandrolisai (11.5%) is produced with Bovale, Cannonau and Monica grapes near Oristano and Nuoro. Alghero is a newer wine and is made in both white and red.

The outstanding white wines include the DOCG Vermentino di Gallura, made in the province of Sassari from the grape with the same name (12%) Vermentino di Sardegna, a very pleasant white (10.5%) is made throughout the island. The triangle between Cagliari, Oristano and Nuoro produces Nuragus di Cagliari (11%), the province of Cagliari is the home of the robust Nasco (14,5%) while Arborea Trebbiano (10.5%) comes from near Oristano and they are all made with the grapes of the same name.

Another recent denomination is the Sardegna Semidano made in the Mogoro subzone. Most of these wines are also made in superior spumante, naturally sparkling and liquoroso versions, with alcohol volume that increases accordingly (to 17.5% and even 18% for the excellent and outstanding Vernaccia d'Oristano, Among the wines that are primarily aperitifs - in both dry and sparkling, or for dessert, in the liquoroso varieties there is Malvasia di Bosa (15-17.5%), Malvasia di Cagliari (14-17.5%), Moscato di Cagliari (15-17.5%), Moscato di Sardegna spumante (11,5 %), a sparkling wine that is particularly good when it comes from Gallura, and the Moscato di Sorso-Sennori (15%-19%), that are all made from grapes of the same name.

Obviously the list of Sardinia's wines does not end here. Beyond the range of the controlled denominations, the island produces other fine wines.

Sardinian Wines

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker


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A Brief History Of Cutlery

Cutlery has been around for a long time, although to watch some people eat in restaurants you'd think they it was a relatively new invention. The precise date for the introduction of cutlery is unknown but it is believed to have been around the mid 17th century that forks were first used at the dinner table.

Cutlery has been made in many centres around the world, probably the most famous being Sheffield in England. Sheffield steel was prized all over the world because of its quality. Over the years a tradition of manufacturing fine cutlery in Sheffield only added to the desire for people to own a piece hence the reputation grew and grew. The industry sprang up in Sheffield due to the cities proximity to plentiful coal to power the furnaces ample water to cool the steel.

The steel industry still survives in Sheffield today but on a vastly reduced scale of that in the 1890's - 1980's. Chances are you'll have a piece of cutlery for Sheffield in your kitchen drawer.

Cutlery was invented by our enterprising Neanderthal forebears 300,000 years ago. Carved from flint and stone, these early implements were used to skin and hack animals into bite-size morsels. During the Iron Age (from c1100BC) iron was used for all kinds of cutlery until the invention of stainless steel in the 19th century.

The word cutlery originates from the cutlers who forged these iron knives (the Middle English cutellerie was derived from the Old French coutelerie which came from cultellus, the Latin for knife).

As previously mentioned forks area relatively recent invention and didn't arrive on these shores until the 17th century when the British, who had previously been perfectly happy to shovel food into their mouths with their hands or scoop it with pieces of four-day-old bread known as 'trenchers', finally caught on.

Variations of the fork had been used on the continent since the 11th century, when a Greek princess brought them to Venice. The Venetian court was so outraged by this heretical new invention that, upon the princess' death shortly after her arrival, the forks were blamed.

In 1611 Thomas Coryat, an English traveller and writer, attempted to bring forks back from Italy but was widely ridiculed with the grave insult 'Furcifer', or fork bearer. However forks gradually seeped into English culture, and by the mid-19th century the factories of Sheffield and Birmingham were churning out modern four-pronged forks in their millions.

Although medieval Europeans shunned the spoon, preferring to eat soup or stew straight from the bowl, the utensil has been around since the dawn of civilisation. The ancient Greek and Roman words for spoon were derived from cochlea, meaning a spiral-shaped snail shell.

In northern Europe our ancestors tended to use carved wood instead - the Anglo-Saxon span meant a chip or splinter of wood. It wasn't until the 19th century, with the arrival of forks, proper tableware and more elaborate etiquette, that slurping soup from the bowl suddenly became the height of rudeness, making the spoon essential.

Chopsticks are synonymous with the Chinese. The English word seems to be derived from the Chinese Pidgin English term 'chop chop', meaning 'quickly', while the implements themselves are thought to have developed more than 5,000 years ago in China.

By 400BC, a rapidly growing population meant that fuel had to be conserved, so meat and vegetables were chopped into small pieces for quicker cooking, making them the ideal size for chopsticks and making knives unnecessary at the dinner table. At around the same time Confucius advised his vegetarian followers not to use knives while eating, as they would be reminded of the slaughterhouse, cementing the chopstick's place as the Chinese utensil of choice.

By 500AD chopsticks had spread throughout Southeast Asia, the earliest versions being joined together at the top, like tweezers.

Manipulating chopsticks is a visual motor skill mastered by most Chinese children at around 4.5 years of age. Chopsticks are generally made from bamboo, and there is rising concern over the landfill implications of disposable chopsticks - in Japan alone more than 63 million pairs of chopsticks are discarded every day, while every year the Chinese jettison 45 billion, which equates to 25m trees.

Cutlery block sets

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker


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Why You Should Know More About Nutrition

Most of us like to think we know about nutrition, but do we? We know we're supposed to eat fruit and vegetables and yet fast food is more popular than ever and we all know that we are supposed to drink over 1 1/2 litres of water a day and yet soft drinks sell more than ever.

So do we really know about nutrition or do we just not care? In the current climate of vitamin supplements and general food paranoia, we can often forget that all it takes to stay fit and healthy - alongside sufficient exercise - is a good, balanced diet.

Instead of guzzling heavily marketed super-foods or breaking down in tears after every chocolate bar, all we need to do is pay attention to what we eat, making sure we get the right amount of each of the following food groups.

Just in-case you need a refresher on nutrition here's a refresher course for you;

Grains Starchy foods such as bread, rice, potatoes and pasta should make up 30% of our diet (men should aim for six to seven servings per day, women five to six). Starch and other carbohydrates are a great energy source - much better than fats. Grains are also loaded with insoluble fibre, which, because the body can't digest it, helps carry other food and waste through the digestive system. Fibre also tends to make us feel full, so we are less likely to overeat.

Meat, fish, eggs and beans These foods should make up about 12 per cent of our daily diet. They are our main source of protein, which helps keep our body tissue strong and our immune system healthy.

They also contain several crucial vitamins and minerals without which our bodies couldn't function. Around 170g (6oz) of meat or fish per day is enough to keep us healthy, but too much meat can raise cholesterol levels, increasing the chances of developing heart disease. Fish is a better alternative, and we should try to eat at least two portions of fish or shellfish a week.

Fruit and vegetables These should constitute 30 per cent of our diet. Treat the five-a-day as a minimum (five to nine servings are recommended), as these foods are our best source of vitamins and minerals as well as being very low in fat. Drinking fruit juice, adding dried fruit to cereal, and using vegetables or pulses in stir-fries and curries are all easy ways to improve our fruit-and-veg count, and can go a long way to improving our health.

So-called super-foods such as blueberries and broccoli are obviously a good part of any diet, but it's important not to focus too much on them - often the super-food tag is little more than a marketing gimmick.

Milk and dairy
Dairy products should account for about 15% of our diet - around three servings a day is fine. As well as providing protein and vitamins A and B12, dairy products are a great source of calcium, which keeps our bones strong and healthy.

Although cheese is often derided for its fat content, a little bit is fine. A bigger worry is the salt content of many cheeses and butters. Adults should be eating no more than 6g of salt every day, and levels approaching this figure are often included in these products. It's always a good idea to check the label.

Fatty and sugary food
Cakes, chocolate and the like should only make up about 7% of our diet. This means that although there's no need to completely abstain from sweet or fatty foods, moderation is the key.

The odd chocolate bar or rich pudding is fine; gorging yourself on chocolate biscuits less so. It's important to have some fat in our diet - it helps the body absorb vitamins and is a good source of energy and amino acids - but fat levels need to be kept to a minimum, particularly saturated and trans fats. These fats are linked with heart disease and strokes, so it's best to steer clear.

Switching to unsaturated fats (which can be found in fish, nuts and plant oils) can actually reduce cholesterol levels - again, it's best to eat them in moderation.

The Perfect Balanced Daily Diet; Cereal with semi-skimmed milk Fruit juice Tomato and mozzarella sandwich on wholemeal bread Piece of fruit Fruit juice Sweet (chocolate bar/brownie etc) Grilled chicken/salmon with sauce Boiled potatoes Broccoli Green beans

Chocolate Nutrition

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker


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Ice And Easy Does It

Ice is a naturally formed crystalline solid and as such is regarded as a mineral composed of hydrogen oxide, water is known as the only non metallic material that expands as it freezes

A rough cube-shaped piece of ice is commonly known as an ice cube, and frequently used to cool down drinks, beverages & cocktails. Ice cubes are usually preferred over crushed or flaked ice because they melt at a slower rate. Ice cubes will be most common in mixed drinks (like rum and coke) and the drink can then be said to 'be on the rocks'

Ice cubes produced in a domestic setting are usually produced by filling an ice cube tray with water and placing the tray in a domestic freezer. More and more freezers on the domestic market are being sold with a built in ice making facility which dispenses the ice cubes into a storage bin.

Ice cubes can be purchased from most retail outlets and supermarkets in large bags (usually 2 kilo's in weight) purchased ice is notably clearer due to the way it is produced differently to domestic ice. Domestic ice produced at home is made by freezing all the water needed for the ice cube at once. This produces cloudy ice due to tiny bubbles being frozen underneath the top layer of ice which freezes first, and also traps any impurities in the ice cube. Ice cube makers or ice machines produce ice in a totally different manner by building up layers of thin ice over and over to finally end up with a fully formed ice cube. When ice is made using this method the dissolved gases and tiny impurities in water have a chance to wash away as more water is added to the forming ice cube as most ice machines or ice makers use flowing water or a spray arm method to slowly layer by layer fill the ice cube mould or tray.

Melted ice cubes sometimes leave a deposit of tiny white flakes once melting starts to occur, this is totally harmless and is due to the calcium carbonate that occurs in nearly all untreated domestic mains water supplies.

Ice cubes can be placed straight into a beverage glass or can be crushed before being placed into the beverage, crushed ice is usually used for cocktails or when faster cooling of the drink is required, crushed ice is also used to add an aesthetic effect to cocktails or when ice is needed to form a shape such as medical applications such as ice packs needed to cool an injury.

Ice affects drinks in several ways it cools the drink, dilutes the drink and takes up space in the drinking vessel, ice cools the drink by the ice being colder than the freezing point of water and therefore the ice absorbs the heat of the drink bringing the temperature of the beverage down according to the amount of ice placed in the glass once the ice reaches a certain level of temperature the cooling effect will produce melting of the ice and this will then start to dilute the drink with water. If a vessel is filled with cubed ice it will occupy about roughly half of the volume of the container, smaller pieces of ice like crushed ice will obviously take up more space or volume.

Shaun Parker has been a pub landlord for many years. He is a member of the campaign for real ale and offers advice on ice makerto aspiring publicans.


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Why Ice Makers Should Be A Part Of Every Pub

In the USA they appreciate good ice. If you go to any regular bar and ask for a drink they will give you enough ice to keep your drink the way it should be - really cold. They do not mess around when it comes to ice. They often won't even offer whether or not you want ice but rather deliver a glass full of ice as standard. In my humble opinion this is a great thing that should cross over the pond and be implemented in every bar and pub in the UK. I like my drinks cold. I get fed up of returning my whisky to the bartender to ask for more ice. So why is there such a reluctance to provide ice with your drink? After all it is free. So I want to make a plea for restaurant owners, publicans, night club proprietors and bar managers to get themselves an ice maker and serve me with a proper chilled drink.

Ice makers

Ice makers do exactly that - they make ice. Ice makers generally do this on a large scale. Most ice makers can be filled with water and left to produce ice cubes. This happens on a large scale and the ice maker can be left to get on with the job of making ice cubes without any further effort. The ice machine can usually make around 2kgs of ice per ice and the ice cubes feed into a storage compartment where they are kept cool and ready for use. The ice machine is usually judged by the size of the storage section with the larger sized ice maker storage compartments able to store enormous amounts of ice. The price of the ice machine is often dependant on the size of the storage section. The larger the storage section the more expensive it will be. These ice makers are often fed from the mains water and are connected to the electricity supply through a standard electricity connection. They need to be set up in an area that has enough room to accommodate it and also has a drainage facility.

Ice bucket

Making sure that your ice is kept cool at the bar is vital. There are a number of ice buckets that are designed to keep ice cool for use at the bar. The ice bucket can also be used to keep wine cool at the table. These buckets are usually made of metallic material and look particularly stylish. The design these ice buckets can be important as the give the venue a prestigious feel. The ice buckets that are designed to keep ice cubes cool at the bar are generally plastic and are made with a motif of a well known beer or beverage on the side of the bucket. These types of ice buckets are very cheap so there is no excuse for not having ice ready at the bar!

Shaun Parker has been a pub landlord for many years. He is a member of the campaign for real ale and offers advice on ice makersto aspiring publicans.


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Why All Bars Needs Ice Machines

Why is it that in England it is so difficult to get a drink with a good amount of ice? Okay it may be because the weather is consistently dire but that is no excuse for not getting a cold drink! Having spent a lot of time living and working in America I have developed a real love of a cold drink and let's face it they do it properly in America. A coke with ice is exactly that. The ice and the coke are delivered in almost even proportions.

I guess this raises another issue because in England this would be seen as an attempt by the proprietor to short change you for the amount of coke that you receive. However the Americans also have a wonderful way of letting you refill your non alcoholic beverage for free. This should also be introduced in the UK. The other favourite of mine is a drink of ice cold whisky. Sadly the UK is not the place for this. All too often the order whisky with ice is returned with a couple of shots of whisky but only the solitary chunk of ice to keep it cool. It has to be said that for a commodity that is essentially free the British bar tenders are extremely tight with their ice. So why do English bars, pubs and restaurants get it so wrong? I think it's because the ice machine is not a standard piece of kit for all bars and pubs.

Ice maker

Ice makers can turn your pub, bar or club into a venue that will make people flock to it. An iced beverage is so much nicer than a tepid warm one. By offering ice as standard you will reap the rewards and better still water doesn't cost you anything so the ice that you make will not cost much at all. Ice making machines are a great investment for any establishment that wants to sell cold drinks. The variety of these machines that are available means that you can find an ice maker that will produce enough ice for your level of consumption. Some ice machines can produce massive amounts of ice. A 50kg unit that works on a 24hour basis can produce 2kg of ice until the storage section of the machine is full. The main thing that you have to consider when purchasing the ice maker is the storage capacity of your ice maker.

Ice crushers

Not many establishments in the UK make the most of ice crushers. These devices can play a great role in making the ice that you have prepared crushed so that more of the ice can be included in the glass. There are hand operated ice crushers which allow you to crush ice by turning a handle. There are also a range of electronic ice crushers that crush ice. All you have to do is load them with ice cubes and switch them on. This type of ice is fantastic for cocktails.

Shaun Parker has been a pub landlord for many years. He is a member of the campaign for real ale and offers advice on ice machines to aspiring publicans.


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Easy No-Cook Meals

It will help us little to eat a four- to twelve-course dinner, consisting of the best carbohydrates, fats, proteins, minerals, starches, sugars and pill vitamins if the dinner is overcooked and all the nutrients destroyed. After years of eating overcooked and processed foods of the finest quality, the majority of us suffer assorted ailments, which vary from debilitating children's diseases to those of crippled maturity and old age.

This state of our health has become accepted as the inevitable pattern of our destiny. Some of us however, will not give in and frequently, hopefully follow new fads in eating and are just as frequently led astray to some degree for a very simple reason: because no matter what foods or combination of them are advocated in these fads, and no matter how excellent the ingredients, they fail if they are cooked or processed to death and thus reduced to working against and not for us.

It is, therefore, not what you eat, but how it is prepared. All foods, as nature produces them, eaten in any combination, are complete, chemically correct and vital, if prepared at body or, at most, at fever heat.

It is my conviction that the whole span of our lives from conception on can be free from all ailments, barring accidents or external infections, if we carefully prepare our food so that the vital vitamins and minerals are retained

Below are some tasty supper dishes which can be prepared in such a way as to preserve the important nutrients and thus keep us healthy.

Quick Supper Dishes

Macaroni, Noodles And Spaghetti

1 lb. semolina type macaroni, noodles or spaghetti 4 cups hot, but not boiling, water
3 tablespoons coarse salt 2 tablespoons olive oil

A child's favorite. Fixed "al dente" it can provide much of the vitamins and minerals required for protection of body needs for growth and function.

Place the noodles, spaghetti or macaroni into hot water with salt and oil, and let stand for about five minutes.

Quick Supper Dishes Italian Spaghetti

1/2 lb. semolina type spaghetti, Italian type excellent 2 cups very hot water
2 teaspoons coarse salt and fresh red pepper 6 tomatoes, liquefied
1 chopped onion or 1 scallion 1 diced green pepper
1 stalk celery with leaves, chopped 1 clove garlic

The vegetables enrich this dish with their respective vitamins and minerals especially Vitamin C in tomatoes.

Prepare the spaghetti as indicated in recipe for spaghetti. Sear quickly over high heat on film of oil, tomatoes, garlic clove, onion, pepper and celery. Add the seasonings and olive oil. Meat balls may be added.

Spaghetti With Chicken

1 fresh young broiler, cut at each joint 3 teaspoons peanut, corn or olive oil Dash oregano Basil leaves 2 cloves garlic, minced Coarse salt and crushed red pepper as desired

A fun and protein combo.

Quick Supper Dishes

Prepare the spaghetti as indicated in recipe above. Heat pan containing a film of oil and the garlic. Remove garlic when it is browned and saute the chicken which will be seasoned later with salt, pepper, oregano and basil leaves. Turn them over in 3 minutes and leave for another 2 minutes. Cover and remove from fire and serve immediately.

Noodle Chop Suey

1 pkg. noodles
1 chopped onion or scallion 1 green pepper, chopped 2 stalks celery with leaves, chopped 1 cup chopped fresh mushrooms 3 tablespoons olive oil 2 fresh tomatoes, mashed 2 teaspoons cornmeal Dash oregano Basil leaf Bay leaf Coarse salt and crushed red pepper

Saute the vegetables over high flame (1 minute). Add the cornmeal. Remove from flame and add the mushrooms. Place the noodles, which are already prepared in manner described in first recipe, with the vegetables and serve.

All these dishes are not only satisfying but healthy. Enjoy!

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