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Recipes
on August 27, 2010
©
Su-Laine
Are you one of those people on the go all the time? Conscious about your spending and what you eat but you don't have the time to shop everyday? You seem to squeeze in snacks but they aren't as healthy as you would like. Or they cost several dollars for just one. Well there is good news. Make your own, your way, whenever you want and it will keep costs down.
Introducing the food dehydrator. A simple way to get all the nutrition and flavor you need. That's right, all you do is buy your ingredients and then make up a huge batch to individually pack them away for later. Imagine protein bars, energy bars and trail mix that's homemade and tastes great. You could have a large bin of trail mix and grab a scoop or two as often as you like, kind of like those large tubs they have at the health food store, only in your home. Think of the servings you would get as opposed to buying more every few days at the store.
It's easy, just go to your local grocery or health food store and buy the things you want. You can get granola, dates, raisins, yogurt, nuts, apricots, apples, protein and so on. When you get a chance, get out your food dehydrator, mix and prepare your ingredients, roll out on the drying rack and the food dehydrator does the rest.
Let's say you like having protein bars around as a snack or you bring them with you before or after your workout. Just grab a few as you go out the door. You already have a whole bunch you made up. Think of the all access you'll have. It's like having your own little health food store right in your own home.
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Ribs
on July 19, 2010
©
DeusXFlorida
According to the EcoChef, southerners typically recognize the barbeque as meaning to cook pork at a low temperature for an extended length of time. The pork is cooked over flamed wood or coals with added flavours and smoke. Different regions use various types of sauces, but pre-made barbeque sauces are easily available at your nearest convenience store.
However, many barbeque lovers have their own unique blend of barbeque sauce. More serious barbeque cookers won't ever share their recipe with others, so the pre-made sauce may be your best sauce if you're new at it.
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Ribs
on May 16, 2010
©
Southern Foodways Alliance
If you are a lover of ribs then you will probably know all about Memphis ribs. If not, expect the best of all BBQ rib traditions rolled into one. Memphis ribs are typically dry rub, which means they have no sauce. That said, some are still cooked with sauce, either sweet or hot but not too much either way. The difference is, sauce, if it is used, is served as a side dish.
A rib served with sauce slathered all over it is not typical of Memphis ribs.
Memphis ribs are renowned for their taste. Rubs and sauces therefore tend to be light so as not to interfere with the great, natural taste of the meat. The spices used in the rub tend to favor paprika and cayenne though of course there are many different rubs.
Memphis is on the circuit for the rib festivals and competitions, unfortunately, this years' has just finished.
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Did You Know
, Ribs
on April 19, 2010
©
kennejima
I was amazed to find that there are several different BBQ restaurants in the area. One which is right near the apartment I decided on is called Memphis Minnie's BBQ Joint and Smoke House and boy does it live up to its name. I had never experienced BBQ this good outside of Memphis.
Memphis Minnie's is located on the very popular Haight Street in San Francisco. They are opened every day except Monday and they offer some of best BBQ west of Memphis.
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Did You Know
, Ribs
on March 19, 2010
©
theogeo
Aside from the quality and cut of the meat (usually spareribs cut St. Louis style), and the seasonings used in the rub, the wood used in the smoking also contributes to the flavor of the ribs. Traditionally, white oak and hickory are used, although apple and cherry are also now used. It's less common, and rather more expensive than ordinary wood chips are whisky wood chips, made from old whisky barrels.
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