Amazing Health Benefits of Coffee

Amazing Green Coffee Beans with Excellent Health Benefits

Recently a double blind study of a mixture of roasted coffee beans with green coffee beans, found that there were two benefits that were both missing from the control group.

Green Coffee Beans and their impact on weight lossThe study group members were tracked to have significant weight loss during the time frame that there were drinking the Green Coffee Bean and Roasted Coffee Beans concoction. While the control study participants showed no recordable or significant loss of weight other than normal flucuations of weight. 

The Other primary benefit of Green Coffee beans is DNA Repair

The details are somewhat scientific and overwhelming, and you can read more at 
http://ginormasource.com/food/green-coffee-beans-for-health

Kobe Beef or Wagyu Beef - Which is it?

People often get confused or consider Kobe Beef and Wagyu beef to be the same exact thing. They just know that they are both expensive and therefore talk like they know. Here is a simple overview so that you will be more informed next time someone wants to talk about expensive beef. Here's the real scoop on Kobe Beef:

1. Wagyu is a breed of cows that would be considered like Holstein or angus. They are usually found in Japan, and other parts of Asia, but you will find them in other countries, like the US too.

2. Kobe Beef is the actual cut that comes from the specific Wagyu cows that were raised in the Kobe area of Japan. Not only is it the area that it comes from important to be considered Kobe beef, but also the specific breeding methods and even a specific butchering process that will render the most tender pieces of beef with the trademark marbleizing.

A Wagyu cow

Don't be fooled by Wagyu beef. It does not mean that it's Kobe beef.
All Kobe Beef is Wagyu, but not all Wagyu is Kobe.

Another resource is the Ginormasource page:
http://ginormasource.com/food/whats-the-difference-between-kobe-beef-and-wagyu-beef

Creative Cooking - How to make a simple meal fancy gormet

Creative Cooking 
How to turn a simple meal into a fancy gourmet dining experience

Sometimes you just need a few simple things to take it from the ordinary to the extraodinary and into a real dining experience. Here are some great ways to turn your next meal into something special.

1. Take a normal meal and an unexpected spice or ingredient.
     Add one of the following:

• Garlic
• Coconut
• Extra Cheese
• BBQ Sauce

2. Rename it - when you present a meal give it an extra flourish with a new name. Make it your own with a simple alteration and then you own it. Present it like that too!

3. Bake it Again

     Anything that is 'baked twice' can be extra special. A twice baked potato is way fancier than a baked potato.

4. Add a specialty topping

     Some people have secret ingredients that they can add anytime they need some extra punch.  This can be something simple, like adding crushed cornflakes on basic mac and cheese, or adding crushed saltines with herbs onto a hot dish.

5. Serve it "Two Ways"

     When you take a simple menu item like carrots, if you prepare them 2 different ways, it will 

6. Add a matching side "Combo It"

     Paring a second menu item will give you some extra pizzazz. Combo items are a big hit at restaurants 

Tuna - An amazing Animal and Food

 

Beautiful school of tuna swimming

 

This dish is seared tuna with avocado slices and a light salsa.

 

Beautiful Tuna Steak

Raw tuna is best eaten with chopsticks – add a touch of special

Tuna Sushi wrapped in seaweed with white rice

 
Tuna bacon melt sandwich

 

TUNA TYPES

The Japanese typically rate tuna based on the fat content and the overall size. The higher-fat content varieties and species are considered the most flavorful and tender. You can specifically look for the troll-, pole-, or rod-and-reel- caught fish.

Big eye (ahi). Deep ruby red flesh and high fat content. Availability can be rare

Yellowfin (ahi). Much like big eye, but more mild in flavor and slightly leaner and firmer. More commonly available.

Albacore (tombo).  Most Lean and more affordable. Usually not served raw.

Vegan Lifestyle Cookbook

 

Are you sure that Vegan? That’s a common questions among true vegans. And it makes sense too. If you are truly adopting the vegan lifestyle then you have a dedication that doesn’t allow for little slip-ups, and so you have to continuously be asking the question – Is that really vegan?

 

55 Scrumptious Vegan Dessert Recipes

You’ll learn the answers to questions such as…

• Why did my cake fall?
• Why did my batter overflow?
• Why did my cake stick to the pan?
• And more…

Gluten Free Recipes – Low Glycemic Food

For people struggling with gluten allergies, it can be really tough to find good and creative recipes that actually taste good. You also want to find recipes that you can serve to other people in your family or when you have company and no one will show up to the table dreading that gluten free look and taste.

Here is a cookbook that will benefit you and your family and add some spice to your gluten free lifestyle.

This is the first Cook-Book of its kind!  Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes.

These Recipes are More Alkaline - It's been proven that people are much healthier eating a more alkaline diet. That means a lot more fruits and veggies along with legumes and certain nuts and seeds, especially sprouted nuts and seeds which you will learn how to do in this book.

Learn the Secret of People Who Get Off Insulin! Have fun with GF/LG food.

Have Fun Making delicious, Gourmet Tasting, appealing, and yet Gluten-Free, and totally Low-Glycemic Meals the fast and quick Way. Delicious Desserts Too!

This is an eBook Cookbook by Debbie Johnson

Homemade Pizza on a Pizza Stone

Homemade Pizza

We’ve been making homemade pizza at least once a week for a long time. One of the things we finally added to our plans recently is using a baking stone also called a pizza stone. It has given us a better crust that is sitting on a better and more even cooking surface.

The pizza has always been good and we’ve enjoyed the tradition of pizza made at home but this new addition of the pizza stone really has made an improvement. We chose a 16” pizza stone so that it wasn’t too small for making a big pizza. If you add a baking stone, then you need to remember a number of things. You cannot bake cookies on them, because the butter and oils will soak into the stone and cause it to be ineffective. You also have to be careful when cleaning it – no chemicals, especially harsh chemicals.

Try 2

We also have tried using 2 pizza stones at the same time in the oven and so far the results are good. The pizza cooks evenly and the crust has been just as good as if there was only one in the oven.

TOPPINGS

Remember to enjoy the toppings to. Put on what you enjoy. But one of the most basic mistakes that most home cooks make is putting too many topping in the middle and very center of the pizza. Place your toppings in equal intervals around the entire pizza, and go within about an inch of the edge.

CHEESE: A winning pizza naturally has a ton of cheese on it. The more the merrier! I like to put a little bit of cheese on before the other toppings, after the sauce and then really put it on when the toppings are done.

 

 

GINORMAsaurus Tags: pizza stone, pizza, baking, homemade, cheese

Ginormasource Tags: pizza, pizza stone, baking, homemade, cheese

Restaurant Impossible with Chef Robert Irvine

Here is an excerpt from www.foodnetwork.com about their new show called Restaurant Impossible:

About the Host

As host of Dinner: Impossible, Robert Irvine serves stunningly creative dishes both for intimate gatherings and for huge crowds, all without warning and at a moment's notice.

Read Full Bio

About the Show

After combating countless "impossible dinners," Chef Robert Irvine faces a daunting new challenge: save America’s most desperate restaurants from impending failure in just two days with only $10,000. In his new prime-time Food Network series, Restaurant: Impossible, Robert uses creativity and resourcefulness along with a lot of muscle in his fight to rescue these restaurants and give hope to the owners and their employees. Day one of the extreme mission begins with a thorough business assessment as Robert launches the restaurant into full service, closely observes the staff and kitchen, and determines their weakest spots. Then, he springs into action by updating the menu, retraining the staff and implementing aesthetic changes with the help of his design team. To ensure a packed house for the grand re-opening at the end of day two, Robert hits the streets to tell the community about the improved restaurant. Will the ruthless schedule, tight budget and ambitious task overcome Robert’s lofty goals, or will this tall order result in restaurant triumph?

 

Our Comments about the show:

The show is really quite interesting as well as inspiring. Taking on restaurants that are about to fail and rescuing them from certain demise is fun to experience. I love to watch any time someone is taking something that isn’t working, and rather than junking it or throwing it out, they take the time to learn about it and develop a method to restore and renovate it. Robert has a very direct approach that can seem kind of gruff, but it is well intentioned and has a great outcome in mind. It is interesting to see the different mistakes people have made and how making a few important changes can revolutionize a restaurant.

How to have fun with food – Chocolate Fountain

A real fun way to have an enjoyable family evening while eating some good food is to break out a chocolate fountain – maybe it should just be called a chocolate funtain :). The chocolate fountain has flowing cascading chocolate that is pumped to circulate through the machine up to the top where it falls down and that’s where the fun starts. You can dip anything under the flowing curtain carwash of velvety chocolate and enjoy the tasty treat you just created. Some of the fun things to dip are strawberries and other fruit slices. That’s like creating chocolate covered strawberries in your own kitchen.

You can use a million other items to dip in the chocolate fountain. Pretzels, cookies, Nilla Wafers and so much more. A quick trip down the cookie aisle at your grocery store will land you at least a dozen different varieties of things to dip. The fruit section will give you ideas from kiwi to apple and orange slices. Those have the most common categories covered, but that doesn’t have to stop you, does it? No way. You can get way more creative that that and find a bunch new things to have covered in chocolate.

 

Clean up

Cleaning up a chocolate fountain can look like a daunting task, as almost everything is covered in chocolate and it starts to dry on everything. Don’t despair, this can be fun too. First of all, if you haven’t quite gotten enough chocolate while it was running, then you can sneak some more and most likely no one will be watching since they likely abandoned you to do all the hard work. It may be easiest to plug it back in and heat it up again. That will enable you to melt off more chocolate and pour it off into a Tupperware container to be used next time. When you get down to the cleaning use really hot water (be careful not to burn yourself) and the hot water will melt the chocolate very nicely. Many of the parts of a chocolate fountain can go in the dishwasher, but not all of them. Some of the components needs to be hand washed.

 

Chocolate Fountain Troubleshooting

Here are some of the most common troubles with chocolate fountains.

1. Chocolate is too thick and won’t cascade
It’s quite disappointing when you plug in your chocolate fountain and the chocolate just won’t flow at all. This is the most common problem and it doesn’t appear to have a simple solution, but it really is an easy fix. You need to add more vegetable oil. I know it looks like you’ve already added a ton but that really is the most simple and easy solution. Slowly add more oil until it begins to flow. The chocolate must be fluid enough to actually cascade down and create the tremendous look

2. Chocolate is too runny
If the chocolate is too runny, it’s likely that there is too much oil. The only solution to that is to add more chocolate or almond bark to melt down. If it is extremely runny, it may be simpler to start over, but normally adding extra chocolate will solve your problem fast. Take the chocolate (chips or bar) or almond bark and microwave it until it’s soft enough to be added to the chocolate fountain. Also check if the heater is running too hot and switch that to ‘fountain only’ for a few minutes.

3. Chocolate won’t stay liquid
If you started off OK and the chocolate starts to clog up and the fountain begins to churn harder and harder, then it’s very possible that you don’t have the heater turned on. There are usually 2 settings, one for heat and churn, and another for churn only. If the heat is off, turn it on, wait for a bit and then try again.

Enjoy the chocolate fountain – that’s Fun Eating!

Eating Food Is Where the Fun is At

We may enjoy making food, yet somehow eating it is where the real fun is. Even the busy cooks, chefs and bakers enjoy the satisfaction of at least taking a small taste while prepping or when it’s done.

 

Slowly Savor Each Bite
Take the time to slowly savor each bite and morsel as you clearly distinguish each savory sensation.

Enjoy the Aroma
So many good aromas and so little time to enjoy them each. Each food group has it’s unique aroma and that triggers both current feelings, emotions as well as past memories. The aroma that speaks to you is the one that you can repeat and develop.

Feast on the Flavor
Each flavor is worth feasting on savoring. Find the flavor profile of each food that you taste and relish it.

 

Kick back, relax and enjoy the food. Enjoy the food you make and enjoy the food made by others. Bon Appétit!

Homemade Food Is Good Food

Most food is far better that anything you can buy. So for a great rule of thumb, if you can make it at home instead of buying it at the store, that’s ALWAYS the best choice. It’s healthier, usually cheaper and far more satisfying. One of the greatest pleasures is to learn make things at home. You will be far more self sufficient and a great resource in any environment. Thinking of the economy it’s important to know how to hold your own, now more than ever. Gourmet cooking isn’t the skill that everyone needs to have, but far more simple and basic cooking knowledge and proficiency.

1. Customize Your Food
Making homemade gives you the chance to customize your food. You don’t have to have ‘their’ choices of flavors, spices and ingredients. If I’m making chicken pot pie, then I want to leave out the carrots, but buying premade I simply don’t have that choice. I’d rather put in some potatoes, but I can’t. With everything from breakfast foods to lunch, dinner and desserts it’s the same.

2. Make It Healthy
Since you’re in charge, you can substitute regular ingredients that have less saturated fat, les sodium and you can leave out the preservatives completely. In addition to all the things you can leave out, you can can add things that are healthier. Adding vegetables, fresh ingredients and other simple substitutions are great ways at making your food far healthier.

3. Make It When You Need It
Time is a luxury to everyone and spending large amounts of time at the grocery store walking up and down the aisles searching for all of the things  you need to stock your shelves is made far easier when you are in control and are baking and cooking off of a standard list of staples. You can control your spending and your eating.

4. Make It Cheaper
Besides from making the right quantity and not being wasteful, it still is cheaper to make things at home that purchasing. Buying basic supplies in bulk becomes the best way to go and saves money immediately. Eating healthier is always cheaper in the long run as health care costs far more. Our entire country is facing the impact of eating poorly and it’s costing us all.

5. Make The Right Quantity
So much of the premade and prepackaged food has a serving size that varies substantially from real life. Some serving sizes are so tiny that you’d have to have 6 portions to make a meal. Other serving sizes are so large that it would take you and a couple of neighbors to come over and finish it off.

6. Get Creative
Oh ya, creativity is fun too, isn’t it. By being creative at food combinations, flavors and taste profiles you can express your culinary expertise and passion.

Making Cheap Kid Food Grown Up

Some of the cheapest meals out there are 1. Mac and Cheese and also 2. Ramen Noodles. Mac and Cheese can be bought for 35 cents for a box or sometimes even less. Ramen noodles are even cheaper than that. Perhaps 10 or 12 cents each, and that includes the seasoning packets.

The problem with both of those dishes? There aren’t very good. Compare a box of mac and cheese with homemade macaroni and cheese with real cheeses and there simply is no comparison. So what to do if you really only have a limited budget? Here are couple of simple ways to make your cheap mac and cheese pop.

First, swap from margarine to real butter. That will give you a much richer and deeper flavor. It will also change the consistency of the cheese sauce and making it more buttery and smooth. The cheap cheese like packet will regain some of the ‘stuff’ that was taken our of it in manufacturing.

Second, add some basic spices. I happen to love the flavor of the standard Mrs.. Dash on mac and cheese. I think you should try it too and see if you love it as much as I do. If Mrs. Dash isn’t your thing, then find another spice that you love. After your favorite spice, add some garlic.

Then my favorite addition – sprinkle a generous amount of coconut on top. Really Mac and Cheese with coconut and garlic is the bomb. It’s super yummy and the coconut adds some addition texture to an otherwise very boring and meaningless dish. It transforms boring macaroni to something that you can serve to company and not be embarrassed.  Sprinkling in a little bit of real cheese will add some stringiness that will add to the overall feel too. So for less that 75 cents you can have a dish you can show off and not be concerned about sharing with your friends and family.

For Ramen Noodles it’s a similar trick. But before you add any garnishing, make sure that you don’t over cook the pasta. Slimy and over cooked pasta is the quickest way to ruin it and there’s no way to recover from that…ever. Test the actual cooking time a few times so that you’re comfortable with that part of the preparation.

Once the noodles are prepped correctly, top it with the seasoning and drain off a portion of the extra liquid. One of the challenges with ramen Noodles is that the liquid proportion is off and when you drain off some liquid you recover and be ready to add some coconut. Like the mac and cheese, the coconut adds some crunchy texture and a flavor and aroma that stands out as having no part of the original ramen noodles.

YAY! for cheap food that tastes great!

Good Food Doesn’t Have to Be Expensive

Actually good food really isn’t cheap. Buying fresh vegetables, good quality ingredients and have enough of incidentals that you use in cooking and baking just isn’t cheap. So what do you do when you don’t have a lot of money to buy good and expensive food. One of the basic concepts is to start with less expensive products, but then treat your food in a way that elevates the flavor and taste so that even a sophisticated palate would not know whether the base ingredients are fresh, frozen or canned.

We’ll take a look at a whole bunch of different techniques and strategies to take food way up.