Food tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Weight loss

The Atkins’ Diet
Although it originated back in the 1960s, the famous atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it allows weight reduction whilst encouraging you to eat many of the foods you love, for example fatty meat and cheeses.
With the atkins diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carbohydrate/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic of the atkins diet is that even though our bodies use both fats and carbs to transform into glucose and energy, it is the carbohydrates that are burned primarily. If we consume less carbohydrates, we will utilize the fat we have stored and we will reduce weight. This theory is divisive, not all researchers agree and some believe it can be hazardous.















Chocolate Mousse - Master Chefs Recipe
Chocolate Mousse - Master Chefs Category Basic Recipes 
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Ingredients And Procedures

1/2 c Sugar

1/2 c Water

4 Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

-- to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

-- melted, cooled to room -- temperature 3 tb Espresso powder, instant

For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

 
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