Bottled Water

Why Bother with Bottled Water

What you are getting for your money

Bottled water has become a major presence in the United States.Sales have shot up over 400 percent in the last 15 years. Billions of dollars are spent on bottled water annually. There are over 700 different regional brands and almost 100 imported brands available around the country, and Americans now guzzle billions of gallons of the stuff each year. Why do son many spend so much for something they can get from the tap for pennies?

It is mostly a matter of taste. A majority of those surveyed by the International Bottled Water Association said that they consumed bottled water because it tastes better then tap water, a difference mostly attributable to different disinfecting agents. Most tap water is purified with chlorine, but the majority of bottled water is disinfected with ozone, which leaves no aftertaste or smell. Differing levels of minerals and sodium also affect the taste.

Others in the pool cited concerns about the quality of tap water, a legitimate fear in areas where municipal water purification is primitive or mismanaged and may have suffered contamination. Doctors also sometimes recommend bottled water to pregnant women and children when the local water supply has high nitrate levels.

Otherwise, bottled water is no healthier than tap water. Most health claims by bottled water distributors are really claims for the healthiness of bottled water as an alternative to soft drinks. So if water is your flavor, remember this: A recent study by the American Water Works Association says if you drink the recommended eight glasses of water a day, 1,000 gallons will provide an adequate supply for the next five years.

Photo by Elena

A Clear Definition of Water

It used to be that, depending on where you were, spring water could mean anything from water imported from the Swiss Alps to purified tap water. The Food and Drug Administration in 1994 whittled that definition down to one meaning in a set of regulations that defined standards for most types of bottled water. Carbonated water, soda water, tonic water, and seltzer water are considered soft drinks and so are regulated separately.

• Artesian Well Water: Water drawn from a well where the aquifer (a water-bearing rock formation) is above the level of the natural water table,
• Distilled Water: Water that has been vaporized and then condensed to remove minerals.
• Mineral Water: Water collected at a borehole or spring originating from a geologically and physically protected underground water source.
• Purified water: Water that has been either distilled, deionized, or passed through membrane filters to remove particles in a process called reversed osmosis.
• Spring Water: Water collected as it flows naturally to the surface from a spring or from a borehole to the underground source of the spring.
• Well Water: Water collected from a hole drilled to tap an aquifer.

Pork Recipes

Pork Recipes

You'll find here five succulent pork recipes I've tried myself:

• Smoking' Succulent Grilled Pork
• Quebec Venison Patties
• Tomatillo Salsa
• Quebec Tourtiere
• Pork with Creamy Lime Salsa

Smoking’ Succulent Grilled Pork

Ingredients :

• 8 pork chops
• 1 cup of Mayonnaise
• 2 tbsp of lime juice
• 2 tbsp of chopped fresh cilantro (optional)
• 2 or 3 cloves of garlic (minced)
• 1 tsp of chili powder

Cooking:

1. Well… what do we do with all the staff? It makes for 8 servings and it takes no more than 30 minutes to prepare and cook.
2. In medium bowl, combine all ingredients except pork chops, but reserve ½ half of mayonnaise mixture.
3. Grill or broil chops, turning once and brushing frequently with remaining mayonnaise mixture, until chops are done.
4. Serve with reserved mayonnaise mixture.

Quebec Venison Patties

An old French Canadian recipe, with some modern ingredients, from Pierre Papin. 5 lb. very lean ground venison.

Ingredients:

• 2 lb. ground pork
• 2 tbsp. ground black pepper
• 3 tbsp. ground nutmeg
• 3 tbsp. salt
• 2 tbsp. dried powdered onion
• 1/4 tsp. powdered garlic

Cooking:

1. Mix above ingredients;
2. Make into patties;
3. Fry in beef suet or butter.
4. Note than uncooked patties may be frozen for up to 3 months.

Tomatillo Salsa

Ingredients:

• 3/4 c. diced husked tomatillos (about 8 med.A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets. )
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Instructions:

1. Puree 1/4 cup tomatillos in processor.
2. Pour into medium bowl.
3. Mix in remaining tomatillos and all ingredients.
4. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)

Porc Tendelion. Photo in public domain

Quebec Tourtiere

Tourtiere is a traditional holiday pie served in Quebec at Holiday time, the Christmas feast following Midnight Mass. Now served when friends gather on a cool evening.

Ingredients:

• 3 lbs. ground pork
• 2 onions, chopped
• 3 cloves garlic, chopped
• 2 double crust pies
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. ground cloves
• 1 tsp. allspice

Preparation:

1. Put pork, onions, garlic, salt, pepper, cloves, and allspice into large cooking pot with enough water to cover 3/4 of ingredients.
2. Simmer, stirring frequently, for 1/2 hour.
3. Adjust seasonings.
4. Line 2 (9 inch) pie plates with pastry.
5. Put 1/2 of filling in each crust; cover with top pastry.
6. Place a small funnel of brown paper in center of each pie to let out steam.
7. Bake at 425 degrees for 10 minutes; lower heat to 375 degrees for approximately 1/2 hour or until pie is golden brown.
8. Two pies serve 8 to 12 people.

Pork with Creamy Lime Salsa

Ingredients:

• 8 boneless pork chops (3/4 inch thick)
• 1 cup of mayonnaise
• 2 tbsp (30 mL) of lime juice
• 1/2 tsp (2 mL) of lime peel (optional)
• 1/2 cup (60 mL) of finely chopped red onion
• 2 minced clove garlic
• Seasoning (Jamaican Jerk Seasoning, f.i.)
• 2 medium mango, seeded, peeled and cut into slices (optional)
• Ground black pepper

Preparation and cooking:

1. For Creamy Lime Salsa, combine mayonnaise, onion, lime juice, garlic, pepper and lime peel (optional) in medium bowl. Set aside.
2. Evenly season chops with seasoning. Grill or broil chops until done. To serve, arrange chops on serving platter, then garnish evenly with mango and Creamy Lime Salsa. Serve with remaining salsa.
3. Note: You can try substituting boneless chicken breasts or halibut steaks for pork chops.

Beef Recipes

Beef Recipes

Here, in this text, I propose you to cook and taste a few great recipes, I've cooked myself:

• Zesty Meatloaf
• Meatball Risotto
• Pan Fried Gyoza (Dumplings)
• Dinner Is Served

Zesty Meatloaf

Ingredients:

• 2 c. fresh bread crumbs
• 3/4 c. minced onion
• 2 eggs
• 2 lb. ground beef
• 1/4 c. catsup
• 2 tbsp. horseradish
• 2 1/2 tsp. salt
• 1 tsp. dry mustard
• American cheese
• 1/4 c. milk

Cooking:

1. Preheat oven to 400 degrees.
2. Beat egg with a fork; blend in onions, meat, bread crumbs and seasonings.
3. Add horseradish, milk and catsup.
4. Combine lightly.
5. Place half of meat mixture in a loaf pan and place sliced cheese over meat.
6. Put rest of meat mixture on top of cheese.
7. Bake for 50 minutes; 10 minutes before done, put sliced cheese on top of meatloaf.

Meatball Risotto

Ingredients:

• 1/2 lb ground beef
• 1/2 cup (125 ml) sliced fresh mushrooms
• 1/4 tsp oregano
• 1 medium zucchini, sliced
• 1 can (14 oz0 spaghetti sauce
• 1 1/2 cups (350 ml) brown rice
• 1/2 cup Parmesan grated cheese
• 1 1/2 cups water (350 ml)

Cook :

1. Combine ground beef and oregano
2. Shape into small meatballs and brown in frypan. Drain fat
3. Add vegetables and stir-fry for one minute
4. Add sauce and water, bring to a boil
5. Stir in rice and cheese; cover and simmer five minutes
6. Remove from heat and stir
7. Cover and let stand five minutes
8. Garnish with extra Parmesan, if desired.

Makes four servings. Nutrition information per serving: Dietary fibre – 4g, Carbohydrates – 45g, Fat – 16g, Protein – 20g, Calories – 400.

Pan Fried Gyoza (Dumplings)

Ingredients:

• 16 oz. ground beef
• 10 oz. cabbage, chopped coarse
• 7 oz. onion, diced
• 3 oz. scallion tops, chopped very fine
• 1/2 oz. garlic, crushed
• 1/2 oz. ginger, grated
• 2 tsp. sesame oil
• Salt & pepper to taste
• 1 c. Miso broth or chicken stock
• Gyoza skins: 1 egg, beaten

Instructions:

1. In a large bowl, mix together ground beef, cabbage, onion and scallion tops.
2. When blended, add garlic, ginger, sesame oil, salt and pepper; mix again.
3. Using 1 sheet of Gyoza skin, place 1/2 ounce of mixture at the center, moisten edge with egg wash and fold in half to seal.
4. Place Gyoza in oiled fry pan on high heat.
5. Brown on both sides, then add 2 or 3 ounces of chicken or Miso broth and cover to steam. Serve with Gyoza Sauce drizzled on top.

GYOZA SAUCE:

• 1/2 c. white vinegar
• 1/2 c. soy sauce
• 2 tsp. sesame oil
• 1 oz. sugar
• 3/4 oz. ginger, grated

Mix all ingredients together.

Dinner Is Served

Tips for giving a traditional dinner party – beyond table manners

“The most important aspect of entertaining is the people” says Ellen Brown, cookbook author and food writer. “Many hosts give great thought to what they’re serving rather than with whom they’re breaking bread.” Brown’s rule for a successful dinner party is that everyone should know somebody (even if it’s only the host or hostess), but no one should know everybody. “Entertaining should offer everyone the opportunity to expand their circle of friends,” she says.

No matter how scintillating the guests are, a dinner party will flop if the party-giver isn`t relaxed. “The point of the evening is to spend time with your guests, and not in the kitchen”, says Brown.

This means selecting a menu that can be prepared almost entirely in advance. “Entertaining isn’t about gourmet cooking,” says the master chef. If you feel lacking in culinary competence, you can do a wonderful party with take-out food from the supermarket, or frozen oeuvres d’oeuvres. Brunches and desert parties are a less expensive way to entertain and still accomplish the goal of the traditional dinner party.

Table setting. Formal place setting. Source of the image: tea-party-ideas.net/2011/10/21/tea-table-setting

Reading Tea's Healthy Leaves

Reading Tea’s Healthy Leaves

Green tea may lower cholesterol and even help fight cancer

In the never-ending rivalry between coffee and tea drinkers over whose beverage is superior, the tea drinkers seem to hold the current edge. Not only is tea the second most popular drink in the world after water, but researchers are now investigating whether one variety of tea has properties that can lower cholesterol levels and blood pressure and even inhibit the development of several forms of tumors.

Several preliminary studies of the chemical makeup of green tea have suggested that the leaves may contain powerful cancer-fighting agents. In one study involving laboratory animals, green tea extracts not only seemed to help prevent skin cancer but also to protect arteries from getting clogged by fatty foods. Other laboratory studies of green tea have suggested potential benefits in combating oesophageal and lung cancer.

Photo by Elena

Green tea is Japan’s tea of choice and is popular, too, in China. But it accounts for only about a fifth of all tea consumed around the world; nearly 80 percent is black tea.

Whether black tea has the same intriguing characteristics as green tea is still unclear. When black tea is harvested, its leaves are rolled and exposed to air to stimulate oxidation of its main biological ingredients. Green tea leaves, however, are steamed and heated to remove the enzyme that promotes oxidation, a potentially crucial difference.

Until human trails are conducted under rigorous scientific conditions, the medicinal powers of both will remain uncertain. But as far as some tea researchers are concerned, tea should prevail over coffee under any circumstances. That’s because lab tests show that a typical cup of tea has far less caffeine than the average cup of coffee.

The Japanese Garden, Credit photo: Elena

You’re the caffeine in my coffee

Caffeine boosts heart rates and blood pressure. Shown here are the drinks that contain caffeine – and the number of milligrams in each serving:

• Cola – 43-45
• Cocoa – 10-17
• Coffee, strong – 200
• Coffee, weak – 80
• Tea, strong – 80
• Tea, weak – 50.

Apple Varieties for Every Taste

Apple Varieties for Every Taste

Apple varieties: The old saw about an apple a day notwithstanding, an apple only gives you about 10 percent of your daily requirement for vitamin C and a little bit of calcium. But unpeeled apples are high in fiber, low in calories, and delicious – a healthy dessert choice. Grocery stores used to stock just a few apple varieties, but in recent years, tasty hybrids and imports have invaded the apple aisle. The International Apple Institute offers these suggestions:

Variety; appearance; taste; Best uses; Availibilty

Akane – Bright red; Crispy, juicy, sweet-tart;all-purpose; late August-September, primarily on Northwest.

Cortland – red with green highlights; tart, tender; snack, salad, baking; fall to spring; East to Midwest.

Crispin/Mutsu – yellow-green; sweet,crisp; all purpose; year-round, primarily in the East.

Criterion – yellow; sweet, mild; snack, salad; October – December, nationwide.

Elstar – bright red, orange, and yellow; sweet-tart; snack, salad, baking; October – December, nationwide.

Empire – dark red with red blush; crispy juicy, mildly tart; snack, salad; fall to spring, East to Midwest.

Gala – orange-yellow; sweet; snacks, salads; mid-August – December, nationwide.

Gingergold – yellow, smooth finishl sweet, crisp; all-purpose; late July to early September, in Virginia.

Gravenstein – red-striped; moderately tart; snacks, salad, baking; late summer, early fall, West Coast.

Idared – red; mildly tart, firm, juicy; salads, baking, cooking; September to early spring, mainly East to Midwest.

A squirrel eating an apple. Photo: Megan Jorgensen

Jerseymac – bright red; juicy, medium-firm; all-purpose;; late summer to early September nationwide.

Jonagold – bright red over gold; sweet, tangy, juicy; snacks, salads; end September – October, nationwide.

Jonamac – deep red; tart; snacks, cooking; September primarily Northeast.

Jonaathan – light red with yellow or purple highlights; rich, tartish; all-purpose; fall to spring, Midwest.

Lodi (old-time apple) – yellowish-green; tary; all-purpose; July to early August, nationawide.

Macoun – red-green; crisp, semisweet; snacks, salads, applesauce; September-November, nationwide.

Newtown Pippin – green; mildly tart; snacks, salads, cooking; September – February, mainly West Coast.

Paulared – mostly red with green highlights; mildly tart, firm; snacks, salads, cooking; early fall, East.

Quinte – red; medium tart to sweet; snacks, salads; late summer to early September nationwide.

Rome beauty – red with smatter of green; tartish to sweet; cooking; October – July nationwide.

Spartan – like Mcintosh; crispy, tartish, aromatic; best for snacks and salads; fall to winter, Northeast.

Stayman – purplish-red; rich, mildly tart; snacks, salads, cooking; fall to spring; Midwest and Southeast.

Twenty-ounce – large, greenish yellow; slightly tart, crisp; cooking, baking; fall, Western New York.

Tydeman Early – bright scarlet, fairly large; firm, mildly tart; dessert; summer, nationwide.

Wealthy – bright red; slightly tart; cooking, barking; mid-September – November, primarily in Northeast and Michigan.

Old Standards

Golden delicious – yellow; tangy, sweet, juicy; all-purpose; year-round nationwide.

Granny Smith – green; tart; all purpose, year-round nationwide.

Mcintosh – red and green; tart, tender, juicy; snacks, salads; September through spring, Eat to Midwest.

Red delicious – striped to solid red; rich, sweet, mellow; snacks, salads; late summer to early September.