Lets talk about goji berry plants for sale

goji berry plants for saleThe Good Side of Processed Food

Processed food includes food stuff that has been altered from its natural condition for safety concerns and also for convenience. Sometimes we think that processed foods are bad but it is just a one big misconception among the people in general and processed food is as good as any other food product. Let�s take an example of milk. It should be called a processed food as it is pasteurized and homogenized. Some prefer to use raw milk and some, in fact most of us prefer its processed form that is available in our grocery shop and self-service stores.

Another very strong point to prove that processed food is not bad is the frozen vegetables. Many of us believe that fresh vegetables are the best but let me inform you that freezing of these vegetables preserves vitamins and minerals which means they are more nutritious than the fresh ones. Fruits and vegetables juices also very healthy processed food as all of them are equipped with extra calcium which makes them even more nutritious. The methods used for processing food include canning, freezing, refrigeration, dehydration and aseptic process. Let�s discuss canning.

Canning is a method to preserve or process food very effectively. This process is done by first packing the processed food in a airtight jars, bottles and pouches and then heating them in a temperature that have the power to abolish harmful and infectious micro-organisms. Because of problems shown by clostridium botulinum and some other pathogens it is always said that the safest method to can any food item is under the conditions of very high heat and pressure. Normally, at the time of canning any processed food the temperature is about 240 to 250 degrees Fahrenheit. The most famous canned food products include vegetables, meats, sea foods, poultry and some dairy products. The only food items which can be canned without using high pressure and temperature are the food which are high in acidic content for example pickles and some vegetables to which acids can be added.

The history of canning processed food goes back to 1809 when a French confectioner used the first vacuum jar made of glass. After some time glass jars were replaced by tins and wrought iron canisters [short name cans]. These cans gained instant popularity as these were cheaper, quicker to make and far more flexible and durable than those breakable glass jars. The airtight nature of these cans and tins plays a vital role in keeping it bacteria free and food packed inside. Double seem technique is used and the cans containing double seem are popularly called sanitary cans.

Processed food or so called pre-packed food products are very convenient are even more popular among today�s people. If you buy too much of processed food then make sure that you are always selecting the products that contain less sodium content, no trans-fat at all, more portion of whole grains and most importantly less calories. Always look at the serving size also and prefer eating this processed food with fresh made salads, some whole grain bread and lots of water.

Dagur Jonsson is the CEO of Libius Inc a company which provides an internet appropriation service to companies in the food processing industry like http://www.marelfoodsystems.com and http://www.marel.com

Bread and Olive Tapas

Delicious and satisfying tapas to make are simply chunks of bread with marinated olives. This is an authentic Spanish small plate. Here's what you'll need:

Bread
The best bread to use for bread and olive tapas, in my humble opinion, is any fresh baguette - easily found at your local supermarket or favorite specialty bread store.

My favorite bread comes from Le Boulanger, here in the USA. They make wonderful fresh breads that come in lots of great flavors.

If you want to get fancy and have the time, read this delicious recipe for a wonderful olive bread that you can make yourself with a bread-making machine. Bread is a staple of many tapas recipes. Making bread for tapas can be done well in advance and will taste great when you serve it with the olive marinade in these bread and olive tapas - yummy!

Olives
A couple of facts about olives. They come in all shapes and sizes (kinda like my friends and me!) and the color is determined by the ripeness rather than the type (they turn black as they ripen).

Spain is the world's largest producer of olives and tends to export them in brine, which does little for the taste unless you are in love with salt. The best way to handle that is to soak the olives to get rid of the brine, and then keep them in an olive oil marinade (see the recipe for Marinated Olives below). They'll keep for up to 6 months in your refrigerator.

Another solution, particularly if you are short for time, is to go to your favorite deli that does marinated olives and pick up a jar or two. Having said that, it's hard to beat making your own marinade.

Marinated Olives
Soak the olives in water for about a half hour to get rid of the brine. Dry them on paper towels. The amount of marinade you make up depends on the quantity of olives. Here's a guide to help you figure that out.

What you'll need:
- 12 oz olives
- Zest of a lemon
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 cloves crushed garlic- Black pepper
- Olive oil

Mix up the above ingredients with a couple of spoonfuls of virgin olive oil, then add the olives and coat them. Next, leave them for an hour or two before transferring to a sterilized storage jar. Then top the olives with your favorite olive oil to cover all of them. Pop them in the refrigerator for at least a week, and serve at room temperature. This is one of those recipes you can definitely make ahead to serve at any time.

Some tips for the marinade:

• Use as much or as little garlic as you like.
  
• Use whatever herbs you want
• Add honey or orange juice for variation
• Add 4 fl oz Vermouth to make something a bit different
• Don't add salt - the residue of the brine adds enough saltiness

Serve your torn chunks of baquette or other bread on a pretty plate along with your marinated olives. Too delicious for words!

Enjoy!

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

Proper Meat Storage is Important as it Represents a Large Part of Your Food Budget

Whether you are buying for a family or just one person, proper meat storage is important. One rule of thumb is never wash meat before storing. The added moisture will allow bacteria to grow, increasing the risk of spoilage. Every year there are more cases of food poisoning reported. Many of these could be avoided if certain guidelines are followed.

If you are planning on using the meat within two days, it may be kept in the refrigerator. Put it in the part that is the coldest (which is usually the top rear). If you are going to freeze it re-wrap in freezer safe wrap and make sure your freezer is not overloaded. Frozen meat storage is best if some air can circulate around the packages. A good air and moisture proof wrap is a must. Deep freezers are best for storing meats for longer periods of time.

Canned meat can be kept on the shelf for basically the use by date. They have a fairly long shelf life. Never freeze canned meats. If your freezer stays between -10 degrees to 0 the life of the meat will be longer. That is why most refrigerator freezers are not a really good choice for meat storage. They are opened too often for the freezer to maintain the temperature required for optimum storage.

Usually it is not a good idea to refreeze meats. Frozen meat storage is meant for fresh meats, frozen for the first time because they retain their flavor and natural juices. Natural flavors and juices can be lost if you were to refreeze the meat. While some meats are ok if frozen for several months, some are not. Pork should only be kept for a maximum of 60 days. If you are not planning on using it within this specified time, you should not keep it. Beef can be frozen for up to a year if wrapped properly and your freezer maintains the temperature mentioned previously.

When wrapping for meats for storage make sure the meat is sealed properly so no air remains in the package. Large amounts of meat should be separated and frozen so they will thaw easier and risk of packages tearing and exposing the meat is lessened. Freezer burn can occur should packages are not sealed properly. Placing freezer paper between steaks, burgers, or pork chops helps you to be able to separate them while they are still frozen.

Frozen meat storage in bulk can be easier on your budget if you separate the big packages for more than one meal. Most stores have a lower price per pound on larger packages. That way that huge package of ground beef can be put in three or four packages which aids in freezing faster and thawing time is less. These days meat is expensive and if you can get a bargain, all the better.

The only problem with buying this way is making sure the food is stored, frozen, and organized. We know you�re probably wondering what organized has to do with it, well have you ever found that select cut of meat in the back of the freezer but it�s too late as there is so much freezer burn it�s ridiculous.

The best way is to use the First In / First Out basically newly purchased items to the rear of the freezer and older items upfront. You should keep the temperature at 0 degrees Fahrenheit at all times. Use moisture-proof, freezer weight wrap. Freezer bags and freezer paper are good, we normally stay away from foil as it sticks to the meat.

Just use common sense and reviewing manufacturers recommendations before storing meats either refrigerated or frozen and you will rest assured your meat will be fresh and ready to prepare your favorite family recipe.

Carl Copeland is motivated to bringing information and resources to others regarding Food Storage, Food Safety, and Food Preparation and its benefits for everyday life. Save money by having your food last longer.

More Info at http://www.Food-Storage-Info.com/

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Benefits of using all natural, and even edible products on the skin…

Fri, 10 Oct 2008 15:04:25 EDT
I used to use anything as long as it smelled good, and it was on sale, until I realized what I was doing to my body, and to my children’s bodies. ... hence the green house, berry bushes, fruit trees, vegetable and flower gardens, and most recently, the Goji berry plants! Now I’m making bath products....

Benefits of using all natural, and even edible products on the skin…

Fri, 10 Oct 2008 15:04:25 EDT
I used to use anything as long as it smelled good, and it was on sale, until I realized what I was doing to my body, and to my children’s bodies. ... hence the green house, berry bushes, fruit trees, vegetable and flower gardens, and most recently, the Goji berry plants! Now I’m making bath products....

Contact us if you have any questions.

Retailers take definitions of taste to whole new level - Freshinfo

Fri, 10 Oct 2008 08:55:23 GMT

Retailers take definitions of taste to whole new level Freshinfo, UK - Oct 10, 2008 Everyone seems to be getting in on the act, for at Marks & Spencer there is a new, “sweeter” blackberry on sale called Carmel, grown in Kent by Adam Shorter ...

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