Fun Facts About Cottage Cheese

Cottage cheese is not usually associated with boycotts, but in the summer of 2011, that produced by the Elite company was boycotted in Israel because of its high cost, in comparison to its cost in the US. Elite is an Israeli company, so it didn't seem fair that the price of its cottage cheese was higher in Israel than it was in other countries. The boycott was successful and the price was eventually lowered.

In the Indian subcontinent cottage cheese or 'paneer' is used in many savoury dishes, and goes well in a spicy dish with spinach. It is used to tame the hot spices used in traditional dishes, and these are very tasty.

Little Miss Muffet was clearly greedy and impatient. She sat on her "tuffet, eating her curds and whey" which are the precursors of cottage cheese. If she had waited a little longer she may not have had that traumatic encounter with the spider.

Cottage cheese is made by curdling pasteurized milk and draining off most of the liquid or whey, so that the only the curds are left in squishy lumps. You can curdle the milk with lemon juice, and make it from low-fat milk, so that it has fewer calories.

This type of cheese has been made for millennia and was made by the ancient Egyptians, Greeks and Romans. It gets its English name because it can so easily be made at home, and can be pressed into a thicker consistency to make a creamy white cheese with all the whey removed, until it becomes what is known as farmer's cheese, which is solid but crumbly rather like feta cheese.

It was a favourite of former US President, Richard Nixon, whose last meal as president was cottage cheese with a slice of pineapple. Doubtless the fresh pineapple makes for a better gourmet experience than the cottage cheese and pineapple you can buy in local supermarkets.

This type of cheese is ideal for dieters as its bland taste can be mixed with tastier things such as paprika or chilies, and eaten as a snack or in a main meal as it has only 98 calories per 100 grams, and this contains 11.1.grams of protein, and very little fat. It also contains high levels of selenium which is great for healthy skin and a general feel-good factor. It also contains vitamin D - the sunshine vitamin, and calcium, which is essential for healthy bones.

According to a USFDA report, Americans buy around 600 million pounds in weight of cottage cheese a year, although I suppose that doesn't mean they eat all that as it doesn't have a very long shelf-life. It is worth noting though that it takes a hundred pounds (weight) of milk to produce only fifteen pounds of cottage cheese.

It seems to be a favourite food, although I can't say I am a great fan, unless it is mixed into sweet pancakes or a spicy meat dish, as it tastes bland to me. However, it is this that makes it so versatile.

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Posted in: about,cheese,Cottage,facts

Upper Austria: Enjoy drinks beverages of locals

If you start to organize a holiday in Austria, once you have booked the Innsbruck airport transfers, you might want to read about the local cuisine so you know what you want to try. Plenty of opportunities to try out a number of local tasty versions too-you have a few drinks, some not so! Here is a brief summary of what you can expect.

Beer

Beer is found all over the world, but when you visit Innsbruck there are some that you should try if you enjoy a tipple. Zwicklbier is one of the most popular types of beer which you can find here, and it is a very tasty drink and cloudy. You will also find that the Märzen Lager and wheat beer, and these are all worth a try during your time here. Beer is usually served in 0.2 liter measures from 0.5 litres, but if you go to a festival, you can find a liter sizes on sale. Down the road in your town Innsbruck airport transfers, ask the driver to recommend some local haunts that serve the best beer.

Coffee

If you want yourself to wake up to go to visit the city, you should not miss out on the fantastic coffee are here-this is one of the things not to miss.

It is often said that Austria has brought coffee to Europe after the battle of Vienna, but generally this is not given. Still, drink coffee has become an important social practice in Vienna, and the common practice throughout the country. You can find the coffee in a range of styles and local blends, including Denise (which is a bit like an espresso), as well as some of the more standard styles like a cappuccino. Many locals gather together as a daily ritual in the cafes of the city as an important part of their social and business life. Once again, the Innsbruck airport transfers drivers will be able to recommend some of the best seats in the House.

Wine

The Austria has some fantastic wines to offer, so you should try as many as you can while here. Innsbruck airport transfers and can get past some vineyards on your way in, main wine region is the East of the country. One of the best wines is the Grüner Veltliner, white if you prefer red and then Zweigelt is the most common variety.

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Posted in: Austria,Beverages,Drinks,Enjoy,locals,Upper

Wisconsin Craft Brewers see the light at the end of the Tunnel despite the roadblocks

The world of artisan beer production has grown tremendously in the United States, even though Wisconsin is one of the States most heavily involved in the Union. Wisconsin has always had a strong position in the production of beer and home Brewers in the State have a tradition of creating unique, quality beers not found elsewhere. Those brewers were dealt a serious blow back in 2011, when the State Government slapped a ban on transporting beer outside the home.

2011-regulatory authorities tightening

Everything seemed fine with the scenes of beer and beer House in Wisconsin for several years. Festival of beer and beer tastings were quite common throughout the State. However, as with all good things, it was not to last. The State Government (some say spurred by lobbyists great beer) decided that it was illegal for home Brewers to transport beer outside the boundaries of their own homes. This was a decision taken by the Wisconsin Department of revenue and a reinterpretation of a current law which had been on the books for some time (during which no one made a fuss about home Brewers doing what they loved).

The immediate impact of this reinterpretation was that all beer tastings and festivals that featured the home Brewers (those who do not have licenses provided by the Distributor) were made illegal. Any Brewer taking his beer out of their own estate was suddenly a criminal-just to do the same things they had done for years before under the law itself.

Shines a ray of hope

Home brewers and craft Brewers rallied against this change in legislation and a legal battle ensued. The result was a new bill that would make it legal for them to take their beer off their property once again and share it with others. The legislation was presented to the State Senate where it was approved unanimously. The new law offers several key benefits specifically for home Brewers, including:

• Giving the Brewers legal capacity to make and serve their brews outside their domicile
• Does not require Home Brewers distributor purchase licenses or all permissions (or worrying about taxes)
• Prohibits home Brewers to sell any of their beers (thus the lack of logical taxes)
• Brew and distribute up to 100 litres for adults in a household (up to 2 adults)

Everything sounds nice enough, right? Home Brewers get to keep doing what I love and the Government gets to stay out of their business. While it might have thought that could be the end for the legal wrangling and Brewers could go back to doing their thing, it would be wrong.

Darkness and greed go down to Wisconsin

Just a few days after the Bill was voted a massive protest erupted from the people and similar agencies. The most vocal detractors of the Bill came the Alliance of Wisconsin Wisconsin beer and wine and spirit Institute. Both of these agencies are accused of being in the pocket of great beer. The General complaint by these agencies was that it made it possible for home Brewers to skirt the law. Spokesman also denounced the possibility that home Brewers could get compensation for their beer through "creative ticket sales" to wine tastings and other events throughout the State. It seems that their main claim is that the home Brewers might be able to make a profit on their cooking without being held to the same rules as great beer.

The problem is that most home Brewers have no desire to make money off their beer, at least not right away. The vast majority of home Brewers State engage in the production of beer as a hobby and a passion. Sharing their beers is a means for feedback, comments on the quality and style and the validation of their skills, besides being just plain fun. However, not greed never rests and the license/permit lobbyists and great beer to see the potential to slip out of their grasp.

Bottom line of the Bill

For those still unsure of the actual intent of the legislation, the entire purpose of the Bill is to let the little guy to do what he likes with friends, according to Dean Kaufert, one of the sponsors of the Bill in the Senate, and a representative of Wisconsin. The Bill is not about "skirting the law" or allowing private citizens to "get away with" doing things outside the bounds of the current legislation. Bottom line of the Bill is common sense. There is a point to force the home Brewers to keep their beers on their property, provided they are not selling their product.

The result is still uncertain

While the Bill might have received unanimous support from the Senate Committee, things certainly are not going well. Lobbyists across the State are stirring up trouble for home Brewers to incite other citizens and Government officials to stop this legislation from passing lobbying. The end result is not clear and no firm decision could be achieved for many more months thanks to the ongoing legal controversy. Meanwhile, Wisconsin home Brewers have few options other than sitting at home and do what they do in limited batches.

It seems strange that in an era where lighted beer laws are being enacted across the nation, one of the States best known for its heritage of beer should try to enforce those regulations ill-conceived and stifling. Suspicions about the "big boys" trying to maintain or Boost their profits are on the agenda and the hand of pundits beer big certainly seems clear. If Wisconsin adopt a benign attitude toward his home Brewers remains to be seen, though certainly it is to be hoped that the Government will not bend the power of big business, defend the rights of the small boy and leaving the home Brewers continue to do what you did for years.

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Posted in: Brewers,Craft,despite,light,roadblocks,Tunnel,Wisconsin

Go nuts with pecans

Dice have long been part of human diet. This is because good taste and help us to stay healthy and fit.

A nut is the Pecan nut. It is native to North America and like any other nut can be eaten raw or as an ingredient in any recipe ranging from main courses to desserts.

Pecan is a term Algonquian Linguistics, which means a nut requiring a stone to crack. It has a very variable form. Some are oval, while others are round.

It is a valuable food source for native Americans, particularly during the autumn and winter as they are easy to store.

It has a huge value to this group of people that some varieties of pecans are named after Indian tribes.

Pecans are a good source of oleic acid, a monounsaturated fatty acid is considered healthy for the heart because of its ability to help reduce bad cholesterol.

Pecans contain more than 19 vitamins and minerals and a good source of vitamin e and fiber.

What makes this unique is its natural nut flavor, buttery rich which makes it a favorite ingredient in particular with dessert. The most famous of which are the pecan pie and pecan praline.

The natural taste of buttery Pecan nut blends well with the sweetness of sugar, then has a long history confectionery. Sugared pecans are a treat preferred not only by children with sweet tooth but by adults as well.

Honey is also an ingredient that can make a superb recipe of sugared pecans. Honey can improve its texture and blends well with its buttery flavor.

Any Chef or pastry chef can experiment on how to prepare a recipe of sugared pecans. Roast or bake, Toast the nuts. In both cases to prepare will improve its flavor and texture and appearance.

But even before considering preparation options, coming up with the best sugared pecans should begin before choosing the right pecans. Choose those without cracks, mold or hole. Go further, for those who are golden brown or cream color.

Sugared pecans are not the only ones that you can do with pecans. There are so many other variations that you can explore how these nuts are also good with meat, vegetables and fruit.

Pecans can add crunch and fries to your salad recipes and flavour and texture to your courses.

Instead of munching on junk food and candy, kids can nibble toasted pecans for their snacks or watching television. This is a healthy alternative.

Its not just sugar and honey can be added to the Pecans, you can also explore other spices like cinnamon, allspice, black pepper, cayenne pepper and the like.

Pecans can also be an ingredient in any dish spicy. Spicy chicken, meat or vegetable dishes can be made more interesting than Pecans.

A pecan nut fits any Cook who likes to let go of his creative character in the kitchen. This nut is flexible in terms of preparation and the kind of food that can bring to the table.

The wide variety of nut use alone makes it the most valuable species.

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Posted in: pecans

What Is Farro? An Ancient Italian Grain - Sorting Out the Confusion

Farro - a delicious slightly nutty tasting grain is enjoyed widely throughout Italy. Less known in the U.S.A. it is also a source of some confusion.

When I was first introduced to Farro in Tuscany I was told by the organic farmer offering it to me that is was called "spelt" in English. But it seemed different than the spelt I'd had in the states. I also observed that it was prepared quickly with no pre-soaking involved. It was plump, appetizing and chewy. My curiosity was piqued.

Because of my passion for this region of Italy with its glorious, pristine, Tuscan fields and long, sunny summer days, I imagined this "spelt" was different because of optimal growing conditions. Alternately, I was suspicious that perhaps this farro had been processed or pumped up with "steroid" like chemicals. Eventually, after much research, including a visit to one of the first organic farms in Italy, the confusion dissolved. But describing "what is farro?" is still not easy.

Many sources will explain that Farro is an ancient or "heirloom" grain known to have sustained the Roman Legions as they marched across Europe. First cultivated as early as 10,000 BC in Ethiopia it eventually migrated through the Mediterranean Region and into Europe. Farro is early on the evolutionary chain of wheat - beginning with Einkorn and ending with contemporary Durum Wheat. The most common claim is that the biological name for Farro is "Triticum Dicoccum" and that it's similar to what we call "Emmer" in English. Furthermore, "Triticum Dicoccum" or Farro is the precursor to "Triticum Spelta" or "spelt" which evolved centuries later.

But not so fast! Further research uncovers some dispute about the actual evolution of these ancient grains. The accurate origin and taxonomy of spelt is controversial. Different varieties of T. Dicoccum or Emmer are grown throughout Italy including some wild, non-domesticated versions. Further, it turns out that Italians actually refer to any hulled wheat (with a husk) as "Farro". And the literal translation of the word "farro" into English is "spelt". So emmer or spelt or einkorn are all interchangeably called "farro" in Italy. Thus the confusion!

However - rest assured! As Farro becomes better known in the U.S. we can be confident that most product sold here is actually "Triticum Diccocum". Sold both as "whole grain farro" which retains its outer husk and "Farro Perlato" - which is the plump, chewy grain I first enjoyed in Tuscany. The word "perlato" refers to the removal of some of the tough, outside husk as in "semi-pearled". Despite the removal process Farro Perlato retains its highly nutritious properties. And grain sold as "Spelt" is a harder, smaller grain that needs to be pre-soaked before cooking and is preferably used for breads, flour and pastas.

The distinguishing feature of these hulled grains is the tough husk that needs to be partially removed or pre-soaked to be edible. The Tuscan farmers I know say "even the cinghiale (wild boar) won't eat farro because of the tough husks". As a result, farro lost favor over the centuries due to the development of modern wheat - without the husks - which required less processing and produced higher yields. Unfortunately the cultivation of modern wheats also culled out many of the nutritious properties of the ancient grains and increased the amount of gluten now present in today's durum wheat.

Now it's our good fortune that organic Farro Perlato is available in America semi-pearled making it very quick and easy to cook. It has high protein, high fiber, is non-GMO, highly nutritious and has a low glycemic index of 40 when compared to other grains. Because it retains many of its ancient properties its gluten content is low and is often tolerated by people with wheat allergies. Versatile and delicious it can be served as an entrée, side dish, salad or even as a hot breakfast cereal. It's now easy to cook delectable farro dishes like those served in homes all over Italy and to enjoy the taste of Farro in fine restaurants throughout the United States.

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Posted in: Ancient,Confusion,Farro,Grain,Italian,Sorting