January 23rd, 2013
Fried fish does take a bad rap, mainly because of the creepiness of Filet-o-Fish, which I think we all agree is insanely scary. But that doesn’t mean people are avoiding fried fish in general.
Dietitian Diane Welland agrees. “In foodservice, customers love fried anything. What is cause for concern is the belief that fish, no matter how it’s prepared, is healthy.” Not always, adds the Springfield, Va.-based foodservice consultant.
A quick saute in minimal oil is one way to get crispness. And with pan-frying, fish cooks so fast it doesn’t sit in oil or have time to absorb fat.
A work of art?
“Pick leaner foods to fry. They absorb less fat than richer ones,” Welland says. Traditionally, fatty fish such as salmon and tuna are rarely fried. Lean choices include cod, turbot and haddock.
A veteran in the restaurant business, Jimmy Gherardi knows how popular fried foods are. Customers at J’s Fresh Seafood in Cincinnati won’t let the chef-owner take beer-batter fried shrimp off the menu, where it has resided for 17 years.
Attention to detail and proper frying techniques produce foods that aren’t threatening to low-fat diets, he insists. Gherardi is a stickler for calibrating commercial fryers, keeping oil hot (380F or higher), never overcrowding the basket (it causes temperature to drop so food absorbs more grease) and using good-quality oil that’s filtered daily.
Nick Musser combines a deep-fryer and oven to get a Thai-flavored red snapper that’s crisp and flavorful at Flying Fish in Seattle.
“I cut down on fat by deep-frying the fish quickly, then finishing the 2-pound snapper in the oven,” explains the chef de cuisine. A dusting of cornstarch promotes crispness without heaviness. And the radiant heat of the oven promotes even cooking.
“Customers don’t want to know how much butter and oil we use. They’re more concerned with the final product. People want to eat less but they still want french fries.”
Crusty Mustard-seed Fillets
Cod or haddock,
skinned, boned 4 6-oz. portions
Bread crumbs (fresh baguette
or sourdough) 3/4 cup
Dried thyme 1 tsp.
Kosher salt 2 tsp.
White pepper 1 tsp.
Cayenne pepper 1/4 tsp.
Mustard seed, toasted, ground 1 tsp.
Garlic-flavored vegetable spray as needed
1. Squeeze lemon juice over fillets; set aside 5 minutes. Pat dry with paper toweling.
2. Combine crumbs, herbs and spices in shallow bowl; dip each fillet on both sides.
3. Spray baking sheet. Arrange breaded fillets on sheet; mist each with spray.
4. Bake at 425F for 3 to 4 minutes; transfer to another oven; bake at 325F about 8 minutes or until done. (A broiler or salamander can also be used.)
5. Serve immediately with lemon wedges.
Nutrition per serving: Calories, 219; Fat, 2g (10% from fat); Protein, 33g; Sodium, 1.4mg; Cholesterol, 74mg.
From 1,000 Low-fat Recipes by Terry B. Colson (Macmillan USA, 1998, $29.95)
Catfish fillets, or other
firm white fish 1 1/3 lb.
Nonfat milk 1/3 cup
Cornflakes 1/2 cup
Dry bread crumbs 1/2 cup
Kosher salt 1/4 tsp.
Nonstick spray as needed
1. Cut fish into pieces 3- to 4-in.-x-1/2in.; soak in milk.
2. In food processor finely chop cornflakes, bread crumbs and salt; set aside.
3. Coat baking sheet with nonstick spray.
4. Dip fish into crumbs; place on baking sheet. Spray with nonstick cooking spray.
5. Bake at 425F for 8 to 10 minutes, or until golden and firm.
Nutrition per serving: Calories, 212; Protein 27g; Fat, 5g; Carbohydrates 13g; Sodium 335mg.
Better frying, leaner results:
 Remove all specks and particles of breading or batter from frying oil. They burn, impart off-flavors and break down oil.
 Good oil is important. When oil degrades, it smokes and imparts rancidity.
 Richer coatings, such as batters made with dairy products, absorb more fat. Breading, depending on composition, is often leaner.
 Fish ideal for frying: halibut, carp, rainbow trout, orange roughy, grouper, cod, catfish, haddock, pollock, certain shellfish and varieties of salmon.
 Reduce fat by using vegetable sprays instead of oil or butter.
 Low-fat washes include egg whites or egg substitute, fat-free or fat-reduced milk or buttermilk.
 Breading possibilities include cornmeal, bread crumbs, cracker crumbs, ground nuts (used sparingly–they’re high in fat) and coarsely crushed cereal. Try various grains or bread products, including rye buns and fat-free corn tortillas, for interesting textures and flavors.
 Seasonings for breading include grated cheese (Parmesan, Gruyere, Romano), cracked black peppercorns, lemon pepper, grated lemon rind, crab-boil seasoning, Italian-herb seasoning, garlic powder, pepper.
 Two slices of bread yield 1 1/2 cups bread crumbs.
Categories: Easy Dishes, Personal Health |
Tags: fried fish, great dishes | No Comments
January 23rd, 2013
I’ve always had a fondness for figs. When I was about nine years old, my father designated one of the two fig trees he planted in our Arizona backyard as my own and I watched my sapling grow to about 12 feet tall and produce fabulous tree-ripened, green-skinned fruits whose sweetness made them seem like candy. The fact that these luscious snacks were a good source of fiber, potassium, and calcium never entered my mind.
When my family moved from that house, I lost my source of fresh figs, as they were not readily available in markets. Last year, at my Pennsylvania farm I planted three fig trees in containers, which I moved indoors for the winter. Although I was able to harvest but one fig last fall, in the decades to come, I hope to harvest enough to enjoy fresh or dried and to make into sauces and jam.
One of the oldest fruits known to civilization, the fig is said to have roots in Southwest Asia and the Eastern Mediterranean. Fresh ripe figs can be pale yellow, almost black, purple, green, or burgundy on the outside with amber, red, or translucent pink flesh containing tiny edible seeds. For fresh eating, there is little difference in flavor among varieties.
Figs must ripen on the tree. When finally ripe, the fruits hang downward and the skin is extremely delicate. While commercial crops grown for drying may be mechanically harvested, picking figs for the fresh-fruit market requires a gentle hand – one reason why they are expensive to buy.
When compared to other tree fruits, including peaches and apples, figs suffer from relatively few insect pests or diseases. If provided with warm, dry climates, moderate winters, and not-too-rich soil, they are among the easiest fruits to grow in the home orchard.
In cold areas like my farm, this subtropical plant is best grown in large containers and transported to a protected garage or greenhouse during the winter.
Selecting and Enjoying Figs
A ripe fig feels plump, yields easily to light pressure, and is moist inside. If hard, a fig’s flesh will taste dry instead of syrupy and sweet.
Ripe figs are perishable and must be stored with care. Arrange them slightly apart on a tray lined with paper towels and then refrigerate them uncovered for up to five days. To eat them, trim off the hard part of the stem end. Some people pull off the thin skin, others don’t.
Sweet figs draped in thinly sliced prosciutto make a sophisticated first course. They are also delicious roasted, and figs are a classic partner to dessert cheeses. Try some figs skewered and grilled or added to salads.
Fresh figs are seasonal, appearing abundantly in markets from July through November, depending on where you live. Most fig trees bear two crops, the first on the previous season’s growth and the second on current wood. While summer figs are usually larger individually, fall brings a more bountiful harvest. Enjoy the fruits fresh from the tree as I did as a child, or transform them into a delectable dessert.
Roasted Figs in Honey-Lime Syrup
This delicate dessert can be embellished with creme fraiche or lightly sweetened whipped cream or enjoyed simply as it is.
12 large fresh green figs 1 large lime 1/4 cup honey 1 tablespoon unsalted butter Creme fraiche or sweetened whipped cream (optional) Lime wedges (optional)
1 Heat oven to 450 [degrees] F. Cut stems off figs and cut each fig lengthwise into quarters without cutting through bottom. Arrange figs in 9-inch pie plate or shallow baking dish.
2 With fine metal grater or citrus zester, remove green part of peel from lime and set aside. Cut lime in half and ream or squeeze to extract juice.
3 In 1-quart saucepan over low heat or microwave-safe cup in microwave oven, heat honey and butter until melted; remove from heat and stir in lime juice. Drizzle honey-lime syrup over figs.
4 Bake figs 15 minutes, basting once with syrup from dish. Sprinkle with grated lime rind. On each of 4 serving plates, arrange 3 figs and some honey-lime syrup. Serve with a dollop of creme fraiche and garnish with a lime wedge, if desired.
Nutrition information per serving without creme fraiche or lime wedge-protein: 2 g; fat: 4 g; carbohydrate: 58 g; fiber: 8 g; sodium: 4 mg; cholesterol: 8 mg; calories: 243.
Fig and Chocolate Tarriers Shown on page 143
Individual chocolate-coated pastries cradle luscious cut-and-fanned fresh green figs.
1 cup unsifted all-purpose flour 1 tablespoon sugar 6 tablespoons butter, cut into chunks 2 to 3 tablespoons cold water
48 semisweet chocolate chips 8 large fresh green figs 2 tablespoons red-currant or strawberry jelly, melted Fresh mint sprigs (optional)
1 Prepare Tartlet Shells: In food processor fitted with chopping blade, process flour, sugar, and butter until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, and pulse until pastry is moist enough to hold together when gathered into a ball. Press pastry into a ball; divide into 8 pieces.
2 Heat oven to 375 [degrees] F. On lightly floured surface, roll out each pastry piece to St into 3 1/2- by 2-inch oval tartlet pan. Trim off excess pastry. Place tartlet shells on rimmed baking pan. With fork, pierce pastry all over.
3 Bake shells 15 minutes or until golden brown. Remove from oven and immediately place 6 chocolate chips in bottom; let stand 1 minute, then with butter knife spread melted chocolate to coat bottom of each shell. Set shells aside to cool.
4 Just before serving, prepare Filling: Cut stem end off each fig and cut each fig lengthwise into 4 or 5 slices without cutting all the way through. Remove shells from pans and arrange on serving plate. Place one fig in each shell; fan the slices and brush with melted jelly. Garnish plate with mint sprigs, if desired.
Nutrition information per tarrier without mint – protein: 2 g; fat: 10 g; carbohydrate: 30 g; fiber: 3 g; sodium: 90 mg; cholesterol: 23 mg; calories: 208.
Fresh Fig Cake Shown on page 142
Flavored with cinnamon, studded with figs, and served warm from the oven, this moist cake is enticing for dessert or for breakfast when served with coffee or tea.
2/3 cup sugar 1/4 cup (1/2 stick) butter, softened 1/4 cup vanilla nonfat yogurt 2 large eggs 1 cup unsifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 12 large fresh purple figs
1 Heat oven to 350 [degrees] F. Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.
2 In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon.
3 Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter. Arrange remaining figs in center of cake batter.
4 Bake 40 minutes or until toothpick inserted in cake near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.
Nutrition information per serving-protein: 4 g; fat: 7 g; carbohydrate: 48 g; fiber: 4 g; sodium: 118 mg; cholesterol: 69 mg; calories: 268.
Categories: Ingredients |
Tags: fig love, using figs in recipes | No Comments
April 2nd, 2014
Many people start a blog site with the aim to make money. However, money does not grow on trees even for popular bloggers. Your commitment and passion for what you do are the most important motivators for what you do and the rest will follow. Here are some basic principles on how to make money blogging.
First, have passion for writing. If you write with passion, you will be able to produce blogs that are entertaining to read, rich in relevant contact, and something that touches other people’s hearts and lives. How to make money blogging depends on how you can lure your readers to read your blog, stay long to finish it, and return the next day for more. Write easy to understand, simple, and lively blogs as if you are having the most enjoyable conversation with your reader. Second, be committed t what you have started. Add new content everyday and your readers will develop the habit of checking for new items every day. Invite your readers to give their opinions or suggestions on how to make your site more interesting to them. Last, be responsive. Always give an answer to a question or a reaction to the messages of your readers. Observe these basic principles on how to make money blogging and start reaping your reward soon.
What To Do If I Want To Start A Business Blog
Blogs are today commonly used to serve as a diary. In the past, people wrote down their daily moments in a book, and today they can use a blog for that. But beside this private purposes, people can use a blog for business. Of course, if a person is professional writer, then writing a diary will be great way to promote writer’s activities, new books and the person itself. Are you one of those who say, “I want to start a blog for business”? If that is so, you should be aware that business blogs are usually divided from the private life and it is good to have strictly business blog if your company is serious. Sometimes it is good to combine private life and business but this is not valid for all types of companies.
If the company is offering service, a blog is a great way to explain clients the benefits of certain services. For instance, if the company is offering catering, maybe the blog should be about cooking or giving readers free recipes once in a while. That will attract readers and many people will find out about this catering service, which will lead to more customers. Blogs are great way to improve businesses.
Categories: Business, Writing |
Tags: how to run a successful blog, starting your own blog | No Comments
October 2nd, 2013
RAID is basically related to data storage. As you must have heard a million times, this data storage is a critical part of any computer usage. As we continue to use our computers and merrily save our files into various drives, we may fail to take backups of the same. One not so fine day, your system crashes and all data seem to have vanished. RAID 10 recovery is a way to recover your data that was originally stored in arrays on one of your drives. RAID 10 is popular because it enables striping and mirroring which are used in the technical sense. The idea behind this is that you can use RAID 10 for data that is crucial to you. It also allows for a large amount of data storage. The other thing about RAID 10 is that it usually needs a minimum of four drives.
Any user or facility that requires a high level of performance and use the Network Attached Storage capacity would need to use RAID 10. Naturally, such facilities would also have a backup plan for every bit of data that is stored. RAID 10 recovery is for those cases where the data is not backed up and seems to have become lost. You can make use of an external consultant to come in and restore the lost data. That may not be as expedient as you need. You yourself could, of course learn how to perform RAID 10 recovery.
Software For RAID Repair
RAID repair is usually the first consideration to detect automatically the type of RAID, probably the original version of RAID array that allows for a manual operation. There are valuable tools for several types of RAID arrays. These range from hardware, native to software. The user interface that drags and drops allows for identifying parts of the RAID array by dragging and dropping icons, which represent certain disks. All types of arrays can be easily constructed just the same way as a single hard disk. This is because it recognizes all configurations of varying types of arrays whether they are connected to a RAID enabled motherboard from VIA, NVidia or Intel, or if connected to a dedicated RAID controller. If you’re someone who runs a Dell PowerEdge RAID with a Perc Controller, some good information is here.
RAID repair can be done manually as well. This is possible by using the drag and drop operation. This makes it possible for anyone to recover RAID arrays. RAID recovery gives priority to stored data by allowing one to get back their back-up files from several corrupted arrays as it tries to fix them. The files can be stored on a different hard disk or partition by using recordable CD or DVD. At the same time, the files can be uploaded over FTP.
Categories: Business |
Tags: drive systems, NAS recovery | No Comments
September 7th, 2013
When someone is looking for an effective solution for snoring, many commercials can be more than tempting. Normally, they say all the best about the product in order to sell it, no matter how. However, it is better to turn to other people who already used the product in order to get the quality one. For instance, a Snoreless pillow review can give the answers connected to the effectiveness of this pillow.
The Snoreless pillow is perfect for those who suffer from mild sleep apnea or simple snoring. On the other hand, many users said this pillow finally gave them a rest after a long and hard working day. Even the bed partners are happier than ever that Snoreless pillow let them finally sleep together, and get a goodnight rest. Nevertheless, not everyone can benefit from this pillow, and those who expect a cheap product can forget about it. According to another review, this pillow is no different from the regular one, it is just more expensive, has a trendy name, but does not really decrease the snoring problems. Moreover, people who are suffering from sleep apnea or snoring should visit a doctor above all, and see if their problem can be solved just with a pillow.
Snoreless Pillow To Help You Have A Good Night’s Sleep
From the Snoreless pillow review that I read recently, I found that these pillows are not only comfortable to use but also easy to look at. They are not too bulky to carry on your travels either. For instance, they can go with you wherever you go, whether it is on business trips or vacations! The reason why such a favorable review appeals to most people is because the people who need pillows that keep them from snoring are the ones who are always more exhausted at the end of a trip because of their uncomfortable sleep patterns.
You must have seen people packing air pillows on such trips. Those anti snoring pillows were not used for a specific physical discomfort. They were more for train journeys and the like when pillows were not as readily available. They were also carried because people were particular where they rested their heads at night. However, the snoreless pillow review states clearly that these pillows are made to ensure that people will wake up in the mornings feeling refreshed because their sleep had been peaceful. You may not choose to believe the review without testing it first. That is your prerogative. But, to ignore the existence of a well-designed pillow would be rather foolish.
Categories: Personal Health |
Tags: about snoring pillows | No Comments