As the low carb diet continues to create a booming impact to its dieters, the "low carb" diet arena then began to produce after the exciting six-part series of frozen desserts, and included in this food trend is the making of the reduced sugar and low carb ice creams.Speaking of low carb ice cream, there are some low carb ice creams that can not be technically called low carb ice cream due to their cream contents, however, they are still low carb ice cream alike. Fortunately, the ice cream companies are now working hard to provide the ice cream consumers with frozen desserts that have reduced sugar contents, which ultimately reduce the products calorie and carbohydrate contents.And one of the good news that accompanied the production of the low carb ice cream is that most of the reduced sugar desserts really taste yummy. However, there are some studies which noted that reduced sugar does not eventually mean the treat is low in fat. But despite that possibility for the low carb ice cream, there are still some frozen desserts that are both low in fat and carbohydrates.It is as well interesting to know that many studies about the "low carb ice cream" ice cream have considered that only half a cup of the low carb ice cream ice cream is a reasonable serving. However, it is still considerable that even if an ice cream carton trumpets that has low sugar or calorie levels, or has no added sugar, or even has low carb ice creamohydrates, they might have probably fat contents that would contribute a bad effect.So if you are one of those who love low carb ice cream ice creams, following are several low carb ice cream ice creams that are best recommended for family preference.One of the noted best recommended low carb ice cream ice cream is the Edys No Sugar Added Triple Chocolate low carb ice cream ice cream. Many who have tasted this low carb ice cream frozen dessert have considered it as low in fat, low in sugar, and tastes so yummy. And in fact, there are fudge sauce swirls in this chocolate ice cream.And also of great interest is the Vanilla Ice Cream that can really be considered as a [*_*] ice cream for the fact that it contains a lower carbohydrates count for two carbohydrates per serving. This particular [*_*] frozen dessert is made by these ingredients: five egg yolks, a cup of Splenda, 1 and cups of heavy cream that is whipped.All of these mentioned [*_*] ice creams are really considered as nice favorite treats. So you can keep yourself and slim down with these [*_*] frozen desserts.
Many believe that food preparation or cooking is an art. Restaurants and catering services anchor their success on the expertise and skills of their kitchen crew. As the saying goes, a mans heart is through his stomach. Surely restaurants and the food industry keep their customers loyal though delectable and unique recipes using traditional and innovative ingredients. Culinary arts have become an academic pursuit as well. Large food manufacturers look to culinary artists to create ready-to-eat, name brand food products that feature the same quality as those of homemade and restaurant-prepared food. Several culinary arts schools offer graduate studies for students. There are the more traditional, classical institutions that cater to students who are employed in luxury hotels, cruise ships, resorts and restaurants or those employed as personal chefs to the rich and famous. Famed chefs open up their own schools to train protgs. There are also culinary arts schools for hobbyists. Good schools provide intensive, hands-on training and real environment simulation to prepare their students well. Some culinary arts courses touch on cooking science or the standard ingredients that go into most food products, food decoration and preservation. The courses also segregate trainings into stocks, sauces, soups, meat, fish and poultry cookery, breads and pastries, etc. Several schools also offer courses on exotic and traditional cooking. Students are also trained on food service safety and sanitation, management and finance.As it is with other specialized professions, culinary arts graduates may often have to start at the bottom when they do find a position. This is especially true in the very discriminating food industry. Chefs become masters after years of experience and after earning the distinction through award-winning recipes and recognitions. They must first become souse chefs before taking the helm at the kitchen. But extremely talented students need not wait too long to establish their own reputation and following.
Tea and time have something in common. They both begin with letter "T". There is a reason for that. Under that commonality also lies a lesson of life.To enjoy tea, we need to take time.First of all, even before the steeping starts, we observe the tea leaves. Leaves from different types of tea come in different shapes, texture and colors. The shapes are typically from the delicate hand rolling. The majority of the workers in a tea garden are women. Imagine how those beautiful girls and ladies pluck the leaves in a sunny spring morning. After the leaves are dried, they hand roll them to form a certain shape and sort them out at the end. Tea is no longer mere leaves but a form of art from beautiful hands.Second, you pour hot water into the cup. You dont just sit and wait (and getting bored and even impatient). Watch the leaves unfold and dance up and down slowly. This agony of the leaves is necessary for the flavors and nutrients to be released.Steeping is also about timing. Not too long, not too short. The timing depends on our individual preference in taste.Finally, we dont gulp a cup of tea as we do with a can of soda. We sip. Before we sip, we observe the color and the uprising mist of the liquid. We smell the aroma. These are all part of enjoyment of tea.It all takes time. All the good things in life take time to brew and to enjoy.Time is the most precious thing. It is also most constant thing as well. We can't get more of it by rushing it. We could potentially lose it if we rush - not only time but also all the great things in life that must be enjoyed with and over time.A Chinese proverb says it all, Hurry and impatience prevents the enjoyment of hot tofu.You may ask, what about the need for speed and convenience?Yes, they are some times our friends. They are the propellers of civilization and evolution from nomadic to agriculture to industrial society. Mankind invented automobiles, aircrafts and spacecrafts to move from A to B faster. Fast foods have become a part of our diet in the past decades as more and more families have two working parents and more and more people are into sports, travel and adventures. The faster pace of living demands speed and convenience.But there is a limit. Overdose of speed and convenience can and have already hurt our quality of life. Recent years have seen increased health problems such as obesity and cancer. More people and families are suffering from stresses of all kinds. Our physical and psychological well being does not improve even though economically we are better off.It may be time to slow down a little bit and to get back to the basic of life. Tea can help in many ways with its powerful healing power and the lesson it teaches us about time and timing.
Americans are big drinkers…of water, that is. We keep bottles of water in our cars, at the office, in our gym bag and in our briefcase or purse. Travelers bring water onto planes and trains. I don't remember what we did before bottled water became so popular, but I bet we didn't drink as much.Most Americans get plenty of fluids, according to a report by the Institute of Medicine (IOM), the scientific body that establishes nutrition recommendations for Americans. In fact, aiming toward a goal of eight daily glasses of water in addition to other fluids in your diet probably is not necessary. The IOM recommends a total of about nine daily cups of fluid for women and about 13 cups for men. Keep in mind, however, that everything that we drink counts-water, milk, coffee and tea, juice and soft drinks-as do water-rich foods like fruits and vegetables. Of course, water is calorie-free, which makes it an attractive option."Use thirst as your guide," advises Jo Ann Hattner, R.D., a nutrition consultant in San Francisco, Calif. "Drink when you're thirsty and you probably will get enough fluids over the course of the day." Hattner points out that older adults are the exception. "Older adults often don't have a good thirst mechanism so they won't feel thirsty even though their body needs fluids." Be sure to drink a lot if you are physically active, live in a hot climate, or are taking a vacation to a warm and/or dry climate. Include foods that are high in liquid to help keep your body hydrated. Start the day off with Whole Grain Total topped with milk and fresh fruit. Enjoy soup or a large salad with your lunch. Include vegetables at dinner, along with fruit for dessert. Hattner suggests being aware of the color of your urine to determine whether you've had enough fluids. "If it's light in color, you're fine. If the color is dark, then your urine may be too concentrated and you need to drink up!"Ask MindyQ: Do coffee and tea count? I am a coffee drinker and was told to drink extra water since coffee makes the body lose extra fluid.A: Coffee and tea do count. Contrary to popular belief, coffee, tea and other caffeinated beverages are not dehydrating, though they may have a temporary diuretic effect, and do not cause the body to lose extra fluids.
Only with beer can chicken taste good a sentiment shared by passionate beer drinkers. Gourmet meals are enjoyed by many; when one thinks of the beverages served in a high class restaurant, wine comes to mind most frequently. A diner may choose a tasty liquer such as Drambuie or whiskey to enjoy with coffee after a fine meal. It brings to mind silk dresses, tuxedos, a night at the opera. Many traditionalists would be surprised to learn that beer is now on the fine dining menu.Despite its sporty, pub-crawl, keg party reputation, beer has been transformed into a chilled, foamy beverage served among the elite. It is becoming commonplace for hosts and hostesses to wonder what beer to serve with the meal they will serve their guests. On recent observation at a restaurant, I saw the people at the next table peruse a list of beers, not wine.What type of beer goes with the dishes served at dinner parties and in restaurants? There are many different types of beer: lager, ale, pilsner, brown, bock, porter and stout. How do these beers pair up with food? There are so many types of food to choose from: Mexican, Chinese, Thai, Japanese, British, German etc. The easy answer is to choose what you, the diner, believe to be a great taste match. Everyones tastes differ and there are enough choices to go around. For those of you who are stuck and dont know where to begin, the following is a good place to start.One possibility is to choose a beer that matches the country of origin of the food being served. I recently went out for sushi and decided to have a Japanese beer with my tempura and maki. I have never tasted the beers from Japan before and I enjoy new experiences. I chose Kirin beer, which was a light, delicate beer ideally suited to the delicate tastes of sushi. The Kirin website (www.kirin.com) claims their beer has complimented sushi for almost a century.In Mexico and south western United States, some people like to drink chilli beer a lager style beer that is rich, malty and roasty. This rather hot beer is the perfect match for spicy Mexican offerings such as burritos. I like to drink Corona beer with lime as it is the perfect match for natchos and tacos.British beef and Yorkshire pudding go best with a stout beer like Guinness. Guinness itself is like a meal in a glass. A hearty meal tastes better with a hearty beer. A stout beer can also be paired with other heavier meals such as lasagne, pasta, pizza and game dishes.Fish dishes demand a delicate beer mate unless the fish is heavily battered and deep-fried. Fresh fish tastes best with a pilsner or a light lager. Fish and chips, British-style, can accompany a brown ale or a heavier lager.Chicken tastes good with almost anything and the choice of beer depends on individual tastes. Dramatic-tasting chicken dishes, such as curried or Thai heavily-spiced chicken can be paired with stronger beers like a malty amber or a dry porter. A roasted chicken might go well with a light lager or pilsner.To end a dinner, diners may want to try dark ale, cream stout, Oatmeal Stout, Double Bock or Scotch Ale. All of these beers are heavy and sweet and would taste great with cheesecake or tortes. Imperial Stout needs a dessert made with chocolate as it is quite bitter and heavy.If the dessert is light and fruity, perhaps a fruit-flavoured lambic would go well. Lambics are wheat beers produced in Belgium and some of them are flavoured with raspberry, cherry and peach. It is common sense that a fruity beer would pair well with a fruity dessert.What an amazing, unique experience it would be to invite friends over for a six-course meal using various beers for each course, pairing each dish with an appropriate beer. It would be the dinner party talked about for years to come.