Part 4. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Elizabeth Klett. Playlist for Jane Eyre by Charlotte Brontë: www.youtube.com
Monday, December 26, 2011
Saturday, December 3, 2011
How To Brew A Great Cup Of Coffee
Coffee is probably one of the most universally enjoyed beverages on the planet. You can get hundreds of types of coffee from all over the world, each with a unique characteristic and flavor.
Think of a coffee bean like a cut of meat. There are different types of meat and different cuts of meat depending on what your tastes are. Pork is different than Lamb or Beef or chicken, and the way you cook them depends on whether you prefer rare, medium rare, or well done. While you might enjoy a rare beef steak, you probably would never eat a rare pork chop or piece of chicken. The same principle applies to different types of coffee.
Each bean contains sugars and oils and the taste of the bean when brewed is radically affected by humidity, atmospheric pressure, and the temperature and time the bean is roasted. Expert roasters like my friend Barto, will have on hand a thermometer, barometer, and relative humidity gauge. If you cook a bean too fast, or at too high of a temperature, then the sugars burn and can create a bitter flavor. If you cook the bean too low, or not long enough, the bean, depending on it's type, won't release that robust flavor that you enjoy.
The roaster actually puts the roasted bean in a laser type instrument and experiments with different cooking recipes for each type of bean. The instrument reveals if the bean is cooked properly and apparently measures the sugar content and "wellness" of the roast.
After the bean is roasted, it's ground in different textures, from fine ground to coarse ground, and a sample of the coffee is brewed, again with different temperatures and the flavor is sampled, much like you would see at a wine tasting. Once the roaster finds the flavor he is looking for, the recipe is carefully recorded so the exact steps, temperatures and process can be duplicated to get the same results again and again.
Once you find the coffee you like, they here are some tips for brewing the perfect cup of coffee that you'll love!
Buy whole bean coffee. Buying and storing coffee in whole bean form keeps delicate oils and aromas where they belong -in the bean- safely locked away from their primary enemy, oxygen.
Store unopened bags of coffee in a cool, dry place. Quality suppliers of coffee eliminate most of the oxygen in the bags by flushing them with nitrogen, an inert gas that won't cause staling. After you open the bag, store unused beans in an air-tight canister.
Don't buy more coffee than you'll use in a two weeks. If you sign up for a coffee of the month club you can have fresh coffee delivered to your door when you choose, so you don't need to worry about running out! And this way it will always be fresh.
Grind your beans just before brewing... and be sure to choose a grind appropriate for your brewing method. Grind coarsely for use in a coffee press, less so for a vacuum pot. Grind fairly fine for auto drip.
Use fresh, good-tasting, cold water. Brewed coffee is about 98% water. If you use ordinary tap water, your coffee will be greatly affected by chlorine, and the hardness or mineral content of the water. Use filtered or bottled water when possible.
Measure your coffee. Tastes vary widely, but a good place to start is between 1 and 2 tablespoons for each 6 ounces of water. Too little coffee won't make a weaker brew... it'll make a bitter brew. If your coffee is stronger than you like, you can always dilute it with additional hot water.
Use clean equipment. Whatever your method of brewing, start with sparkling clean equipment. Here's a tip for you. Once a week, put half a cup of white vinegar in your coffee maker, and turn your maker on. The vinegar is an excellent cleaner and will insure you have a clean brewer every time.
Enjoy your coffee immediately... or store it for an hour or two in a thermal carafe. Don't let your coffee sit on a warming plate. It will burn after only half an hour or so.
Monday, November 28, 2011
Low-Calorie Desserts - All the Fun of Cheating on Your Diet With None of the Guilt
I hate dieting. I would guess you do too. Not only are we required to deprive ourselves of the foods we love, we are made to feel guilty which can actually lead to eating more of the foods we should not be eating. Here are some recipes I have discovered that may help you stay on track without having to make the ultimate sacrifice of no more desserts. These are healthy low-calorie deserts that you can eat on most any diet.
First up VANILLA CUSTARD. At only 20 calories per tablespoon,you can eat a small cup of this without the guilt and it is a delicious treat at the end of any meal.Steeping the vanilla bean in the milk helps mask the fact that a good portion of the fat has been omitted. This rich custard is a no-bake version I am sure you will enjoy.
You will need:
2 c ups low-fat milk 1/2 vanilla bean ( about 2 1/2 inches, sliced down the length to expose the seeds) 1/4 cup sugar 1 1/2 tablespoon cornstarch 1 large egg
Pour the milk into a small saucepan and add the vanilla bean. Heat over medium-low heat until small bubbles appear around the edges of the milk. Remove from the heat. Cover and let stand for 30 minutes.
Remove the vanilla bean from the milk, using the tip of a small spoon or butter knife,scrape the remaining seeds from the inside of the bean and stir into the milk. Discard the bean pod.
Stir the sugar and cornstarch in a clean saucepan to blend. Gradually add the milk and stir until the sugar and cornstarch are dissolved. Stir in the egg, and heat the mixture over medium heat until it reaches a boil and has thickened. As soon as the mixture reaches a boil remove from heat. Pour immediately into serving dishes or one large bowl. Cover with clear plastic wrap over the top. Allow the plastic to touch the top of the custard to prevent a skin from forming.Serve chilled.
Makes about 1 1/2 cups
20 calories / tablespoon, 1 G protein, 0.4 G fat, 3 G carbohydrates, 13 mg sodium, and 10 mg cholesterol.
Custards not your thing? How about some CHOCOLATE CAKE? Substituting cocoa powder for baking chocolate will save 10 grams of fat. For this Chocolate Hazelnut Cake with Raspberry Glaze you will need:
1 cup plus 12 whole hazelnuts 3/4 cup plus 1 tablespoon sugar Oil and flour for the pan (our you can use a baking spray) 2 large eggs 2 egg whites 3/4 cup mild flavored vegetable oil (a corn oil is good) 1/4 cup strong brewed espresso coffee, at room temperature 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 cop unsweetened cocoa powder 1 teaspoon baking powder Pinch of salt 1/4 cup seedless raspberry jam Whole raspberries for garnish (optional)
You can also substitute strawberry for the raspberry above
Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking pan and heat until the skins are cracked and the nuts are toasted, about 13 minutes. Transfer to a wire mesh strainer and, protecting your hand with a pot-holder and holding the strainer over a bowl or the sink, rub the nuts briskly to remove the loose skins. Cool.
Set aside 12 hazelnuts; coarsely chop and reserve for the garnish. Finely chop the remaining hazelnuts in a food processor with 1 tablespoon of the sugar. Set aside.
Lightly oil and flour a 10 inch spring-form pan: Shake out the excess flour (or use a baker's spray).
Beat the whole eggs and egg whites in a large mixing bowl until frothy. Gradually beat in the remaining 3/4 cup of sugar. Continue beating until the mixture is pale yellow in color, about 5 minutes. At the lowest speed, beat in the oil in a slow, steady stream. Add the coffee and vanilla.
Stir the flour, cocoa, baking powder and salt together in a large bowl; stir in the finely chopped toasted hazelnut-sugar mixture. Add the egg mixture and gently fold until thoroughly blended. Pour into the prepared pan.
Bake until the edges pull away form the sides of the pan and the center is firm to the touch, about 35 minutes. Cool on a wire rack 30 minutes. In a small saucepan, stir the raspberry jam over low heat until melted and smooth. Spread in a smooth, even layer on top of the cake. Let stand until the cake is thoroughly cooled and the jam is set.
Loosen the sides of the cake with a small spatula. Remove the sides of the pan. Slide the cake onto a serving platter. Decorate the top with a border of the reserved chopped hazelnuts and evenly spaced whole raspberries, if desired. Serve in thin wedges.
The deep chocolate flavor of this cake disguises the low 281 calories per serving.
5 G protein, 21 G fat, 23 G carbohydrates, 73 mg sodium, 36 mg cholesterol.
CHEESECAKE! Yes, who doesn't crave cheesecake when dieting. Here is a cheesecake you will love.
Orange Cheesecake and Strawberries is only 137 calories per serving. Yes, you can! To make this cheesecake you will need:
The Crust
1 cup finely crushed vanilla wafers 1/2 teaspoon ground cinnamon 1 tablespoon egg white vegetable-oil cooking spray
The Cheesecake
1 container (16 ounces) low-fat cottage cheese 1 package (8 ounces) light cream cheese at room temperature 1/3 cup sugar 1 tablespoon all-purpose flour 2 tablespoons orange juice 1 1/2 teaspoons grated orange zest 1 teaspoon vanilla extract 1 large navel orange, sectioned, membranes removed 1 pint ripe strawberries, thinly sliced
Preheat over to 350 degrees F. Combine the vanilla wafers and cinnamon in a bowl. In a separate bowl whisk the egg white until foamy and blend it into the crumbs with a fork.
Spray a 9 inch spring-form pan with the vegetable-oil cooking spray. Press the crumbs in an even layer in the bottom of the prepared ban. Bake 10 minutes. Cool.Reduce the oven temperature to 300 degrees F.
In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice,orange zest, and vanilla until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula or the back of a spoon.
Bake until set in the center, about 35 - 40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small spatula and remove the pan rim.
Combine the orange sections and strawberries. Cut the cheesecake into 12 wedges. Spoon some of the fruit on each wedge to serve.
137 calories per serving. 8 G protein, 5 G fat, 17 G carbohydrate, 281 mg sodium, 12 mg cholesterol.
Sometimes we just want something fruity. Fruit satisfies that need for something sweet without any of the guilt. Try this simple Winter Fruit Tart for a change. A little higher in calories, but worth it, especially if you substitute for some of those high calorie holiday desserts.
For the WINTER FRUIT TART you will need:
The Filling
1 8 ounce package dried figs, stems trimmed, and quartered, about 1 1/2 cups ( I use the Calimyrna figs) 1/2 cup golden raisins 1/2 cup dried apple chunks 1 2-inch piece vanilla bean,split 2 cups unsweetened apple juice (or for a less sweet filling, half apple juice and half water)
For the Crust
1 cup all-purpose flour 1/4 cup whole-wheat flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 cup mild-flavored vegetable oil (I prefer corn oil) 3 tablespoons low-fat milk,or more if needed 2 large ripe pears, peeled,cored and quartered, cut into 1/2 inch wedges 2 tablespoons sliced natural (unblanched) almonds
For the filling: combine the figs, raisins, apples, vanilla bean and apple juice in a medium saucepan. Heat to boiling; reduce the heat to low and cook, covered,until the fruit is tender, about 25 minutes. Uncover, increase the heat and boil until the liquid is evaporated and the fruit is dry, about 2 minutes, depending on the amount of liquid. Transfer to a platter and cool in the refrigerator. Remove the vanilla ban before using the filling.
Meanwhile, make the crust by combining the flours, cinnamon and salt in a bowl. Gradually add the oil while stirring quickly with a fork until the mixture is crumbly. Drizzle int he milk and toss with a fork until the dough forms. Gather into a ball and roll the crust between two sheets of wax paper into a 10-inch circle. Fit the dough into the bottom and up the sides of a 9-inch loose-bottomed tart pan. Use any excess dough to reinforce the sides of the shell to make a rigid edge.
Preheat the oven to 400 degrees F. Spread the cooled dried-fruit filling into the tart shell. Arrange the pears on their sides in a sunburst pattern. pressing them into the filling. Sprinkle with the almonds.
Bake in the preheated oven 15 minutes. Reduce the heat to 250 degrees F and bake 20 minutes more, or until the crust is browned. Cool on a rack. Carefully remove the outside rim of the tart pan. Makes about 6 servings.
408 calories per serving, 5 G protein, 12 G fat, 76 G carbohydrates, 197 mg sodium, 0 mg cholesterol.
You can have your sweets and diet too. Many people fall off their diets during the holidays because of the abundance of sweets at every table. Choosing wisely and using these lower calorie options may help you stay on track through the winter holiday season and eliminate that guilt you feel when you find yourself cheating.
Friday, November 18, 2011
Stave 3 - A Christmas Carol by Charles Dickens
Stave III: The Second of the Three Spirits. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Playlist for A Christmas Carol by Charles Dickens: www.youtube.com Cast Ebenezer Scrooge: Andy Minter Fred: mb Bob Cratchit: David Richardson Gentleman: Martin Langer Jacob Marley: Algy Pug Ghost of Christmas Past: Tricia G Fan/Tiny Tim: rashada Young Scrooge/Peter Cratchit: Paul Andrews Schoolmaster/Man 2: Peter Bishop Fezziwig: John Steigerwald Belle: Availle Belle's Husband/Man 3: Levi Throckmorton Ghost of Christmas Present: Barry Eads Mrs. Cratchit: Arielle Lipshaw Martha Cratchit/Girl: Christin Chapelle Belinda Cratchit/Caroline: Amy Gramour Scrooge's Niece: Veronica Jenkins Niece's Sister: Liberty Stump Man 1: David Lawrence Man 4: Chris Donnelly Man 5: Darren V Charwoman: Kara Shallenberg Old Joe: Tom Crawford Mrs. Dilber: Sandra G Caroline's Husband: Shea McNamara Boy: Saab Narrator: Elizabeth Klett
Bushnell 1500 Pinseeker Reviews Purchasing Poly Vi Sol Vitamins
Tuesday, November 8, 2011
How Is Instant Coffee Made Anyways?
We who write espresso machine reviews were curious about how instant coffee is manufactured. So we did some quick research on the topic and here is what we found.
Along with tea, coffee has become one of the world's most popular drinks. While most coffee consumed is fresh brewed, a small fraction is made from instant coffee granules, which allows people to make coffee quickly, easily, and without any complicated brewing equipment.
Instant coffee starts as berries from the coffee plant, a tall evergreen shrub growing primarily in tropical regions. The mature fruit, which resembles a cherry, usually contains two seeds or beans surrounded by sweet pulp. This sweet pulp is removed, and the beans are dried and roasted to remove the moisture, bringing out the distinctive rich, bitter flavor of the coffee.
In manufacturing instant coffee, the roasted beans are first coarsely ground to enable water to percolate freely through the coffee grounds. The water passes through the grounds in several "hot" cells (140-180°C) and then passes through two or more "cold" cells (100°C). This temperature variation allows the different flavors in the coffee to be extracted efficiently. The liquid extract is then cooled to about 5°C. At the end of this cycle, the coffee extract contains 20-30% solids.
After filtering, additional water is removed to increase the concentration of solids in the liquid to 40%. This is accomplished by either evaporation or by freezing and mechanically separating the ice crystals from the solids. This step aids in the subsequent drying process. Oxygen is then removed from the liquid by bubbling carbon dioxide or nitrogen through it. This step helps in preserving the aroma of the final product.
The next step is to remove the bulk of the remaining water to yield the solids forming the instant coffee particles. There are two methods for this. The first is to spray the liquid in a large chamber while flowing heated air to remove the water from the droplets, leaving behind only the coffee solids. This is the cheaper and quicker method, although the heat compromises some of the flavor of the instant coffee. The second method is freeze-drying, which freezes the concentrated liquid, then breaks it up into small pieces. The water is then removed from the ice mixture by sublimation under vacuum with the application of a modest amount of heat.
The entire process results in a loss of aroma in the coffee, and the aromatic elements of coffee are added back prior to packaging. These aromas are recovered from gases collected from coffee roasting or by using steam to capture aromas from coffee grounds. Additionally, oils from coffee grounds can be extracted using high pressures. The captured aromatic compounds are sprayed onto the instant coffee particles immediately before packaging.
The final stage is packaging, which occurs in a dry, oxygen-free environment to preserve both the flavor and the aroma of the final product.
Instant coffee goes through a remarkable, well-engineered process to go from the coffee fruit to the final dry granules. Advances over the years have improved both the taste and fragrance of the instant coffee that reaches the tables of consumers everywhere.
Saturday, November 5, 2011
"The Hike from Xela to Lago Atitlan. Thursday 3rd J" Itfctom's photos, Guatemala (atitlan hiking)
Preview of Itfctom's blog at TravelPod. Read the full blog here: www.travelpod.com This blog preview was made by TravelPod using the TripAdvisor™ TripWow slideshow creator. Entry from: Quetzaltenango - Lago Atitlan, Guatemala Entry Title: "The Hike from Xela to Lago Atitlan. Thursday 3rd J" Entry: "The Hike from Xela to Lago Atitlan. Thursday 3rd July to Saturday 5th July Hiking for three days does not instantly sound like fun, but I decided to do it anyway and think later. The day featured 6 hrs of hiking. When hiking uphill, I was so focused on beating the hill that I forget to take in the scene around me. When hiking downhill I was too busy protecting my joints and trying to avoid falling to take a good look around. However when stopped, the joy of rest coupled with the beautiful scenary made everything worthwhile. All around, multiple shades of greenery cling to the sharp slopes of the landscape. When you examine the greenery closer, you can see many other forms of greenery clinging parasitically to the trees. The diversity of the cloud forest is complex and satisfying. The clouds drift slowly in and out, at times dense enough to obscure all from view and at other times thin and whispy, tantalisingly concealing some feature of the landscape. When clear, one can see details of the landscape; settlements, paths, clearings and rocky outcrops, however those features that are not green remain the exception. As we rose above the treeline we came to a relatively large ...
Shop For Free Deck Plans For Above Ground Pools !8!# Stainless Steel Gas Quickly
Saturday, October 22, 2011
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