Food and Drink

Cheeseburger Sliders - Super Easy!

Cheeseburger Sliders - Super Easy!Cheeseburger Sliders - Super Easy! by by Savvy Nana

I love cheeseburgers! It's one of my all time favorite foods and I am always in search of the best burger joints.

Lately "gourmet burgers seem to be all the rage. Lots of new burger joints are popping up around the country each one with their own specialty burger like Cajun Burgers, Hawaiian Burgers, Avocado Burgers, and so on. And of course these gourmet burgers come in all different sizes from 6 to 8 ounces and more. Then there's the "make your own" burger where you're invited to order your burger with everything from an assortment of cheeses and sauces to toppings of bacon, pineapple, avocados, and more.

That's all good and well, but what happened to the simple good old fashioned Cheeseburger? That perfectly grilled beef patty, reasonably sized of course, topped with good old American cheese, on a toasted hamburger bun possible topped with lettuce and tomato. Sometimes I crave just that, a simple cheeseburger. Honestly most of the time I end up making my own patties and grilling them in the backyard.

But sometimes I don't want to fire up the grill and at times I can't eat a full size burger. That's why I decided to make these sliders. These Cheeseburger Sliders are so easy to make, the kids can do it with some supervision of course.

They're great for dinner, as an appetizer, or as a snack. You can even freeze them or store leftovers in the fridge, just pop them in the microwave and they're good to go. They would make a great addition to a tasting party too, they're sized just right!

Here's the recipe!


1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King's Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds


Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.

Hi! I'm Carmina, also known as Nana. I love DIY projects, parties, crocheting, and traveling. I hope that you enjoy my posts and find them useful! If you have any ideas or suggestions I'd love to hear from you! For more information visit Savvy Nana

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Winter Carp Fishing Bait And Recipe Tips!

Winter Carp Fishing Bait And Recipe Tips!

Winter Carp Fishing Bait And Recipe Tips!
By Tim F. Richardson

Get ahead this winter with these unusual and insightful tips based on 30 years of winter fishing experiences and big carp captures and make your ready-made baits and homemade baits catch many more big fish!

Very viscous and extremely soluble substances are very effective at catching more carp in cold conditions! Obviously highly soluble substances such as alcohol flavours are highly effective in winter, yet other substances that are less soluble are also very useful in achieving bites, most especially if they are emulsified or partly emulsified using liquid lecithins. Terpenes, oleoresins and essential oils etc are all proven winter winners.

Glycerol or glycerine is a very useful substance because it mixes with water in effect 100 percent, and many successful flavours are based on it. Alcohol flavours too are highly water-soluble so will travel easily from your bait, so forming a concentration gradient that carp can home in on. Personally, I find mixing glycerol and alcohol-based flavours with ones primarily natural ester-based or others, natural or nature-identical, or diacetin types, are very successful.

You can even boost a propylene glycol based flavour by cutting it with vodka (at home not on the bank preferably.) many things can be used to alter conventional concentrated flavours including natural raspberry puree, and a probiotic agent such as marmite.

Marmite is very rich in taste-enhancing factors for instance slats and glutamine. Adding Talin as an electrostatic carrier and also further soluble sweeteners, taste enhancers and palatants etc help produce very unique homemade flavours but this aspect is so huge I have written a book on it! I have been doing this kind of experimentation for my baits, both homemade and ready-made, since the seventies because it works so incredibly well particularly in cold water conditions.

But of course concentrated flavours are not the only useful substances; and some substances can be too soluble and actually leach out of baits too fast as they have infinite solubility, as in the case of glycerol dominated flavours, for example. It is wise to try mixing flavours and other substances so your flavours all leach out at different rates, leaving some concentrated attraction in the proximity of the bait. Using pure glycerine, vodka, and a mixture of concentrated sweetener and molasses and marmite, soluble fish protein and lactose, for instance, is a little bit alternative and produces different effects and impacts at different ranges.

For an easy homemade method or stick-type mixes, just make a breadcrumb based fluffy mixture dampened with your unique liquids to produce a ground bait mixture that will disperse easily, releasing soluble attraction and food particles into the water column and attract carp like mad! Using anything, from hemp oil, essential oils and fruit oils etc in your mix will get particles to pull fish down from upper layers better as the oil will tend to rise in water. Maybe add crushed tiger nuts (chufas) too as this will leave an oily layer on the bottom that will easily rise up when disturbed by fish and will excite them further still!

An easy way to make an alternative, highly over-flavoured area for winter fishing is to mix breadcrumbs with the old favourite Nesquick powdered milk shake. I really like using extra sweetened oils of many forms, provided they are mixed with liquid lecithins, but I advise you to avoid bulk fish and marine oils that simply solidify in low temperatures - test in the fridge or outside overnight using a thermometer if you are unsure.

While actually fishing and testing oils, I have found a thermometer placed in oils in a pot in the water is quite enlightening! This is especially since doing my bait kitchen video for CC Moore TV and researching more in my practical fishing for my unique Crafty Carper magazine Carp Food Column.

Fruit oils are easily available online, and you do not always have to go to fishing bait companies for something slightly different or alternative; after all, that is one of the greatest proven edges in carp fishing! Besides using any oils, I seriously recommend using the high PC liquid lecithin from Phil at CW Baits (online) as this will improve bait performance dramatically and increase digestion of baits as well as add further feeding triggers and nutrition to your baits!

Test any oil you use in your winter baits to check that it does not solidify in the lake water temperatures you will be fishing in. this might sound very obvious after all just how much harder is it for a fish to detect a bait that is simply a ball of fat, compared to a finding a bait that is very actively releasing oils that can easily disperse in the water? For example, in cold water, avoid using salmon oil, and use very viscous hemp oil, maybe with added liquid lecithins and maybe essential oils based on clove, cinnamon or chilli for example.

In really low winter temperatures, solubility really is a great factor that can be leveraged, and in such conditions it is often pointless using a conventional boiled bait coated in paste, when you can use paste on the rig and know every part of your bait really is working for you (and is not rendered ineffective due to being sealed inside coagulated protein formed by heating of the bait!)

I will not go into which bait products to use here because there are so many excellent ones for winter and spring fishing to choose from but one key aspect in choosing substance is how well they will disperse in water - and most especially in cold water! To find this out just get samples and mix them with cold water. In a way it is like testing salt against betaine crystals or whole milk powders against various caseins, semolina or maize flour - or against malt extract, for instance.

Just one example of a really good winter trick is to make a paste using CC Moore Feedstim XP Liquid, their Feedstim XP powder, their Belachan powder, pure betaine and liquid Red Venom, stiffened with good old whole meal wheat flour. Notice that no egg is used in this paste as you might in making boilies, as this bait can be as water-soluble as you like and will last longer in very low winter temperatures! Add milk powders in this bait for improved nutritional stimulation.

Milky baits break down and cloud water thus stimulating fish sight feeding behaviours! It is cheaper to use Vitamealo and Five Pints milk powders than caseins, whey proteins and caseinates however remember that using higher quality protein can really pay off especially for bigger fish! Revealed in my unique ready-made bait and homemade bait carp and catfish bait secrets ebooks is far more powerful information look up my unique website (Baitbigfish) and see my biography below for details of my ebooks deals right now!

By Tim Richardson.

To make addictive economical homemade baits of every format including boilies, pellets, pastes, ground baits, spod mixes and more, now why not seize this moment to improve your catches for life with this totally unique powerful series of well-proven fishing bibles: "BIG CARP FLAVOURS FEEDING TRIGGERS AND CARP SENSES EXPLOITATION SECRETS!" "BIG CARP AND CATFISH BAIT SECRETS!" And "BIG CARP BAIT SECRETS!"

For these and much more unique revealing information NOW VISIT:

The home of the world-wide proven homemade bait-making and ready-made bait success secrets bibles and more free completely original articles on carp and catfish fishing and bait success - make this year your best ever!

(The innovative bait and fishing author and bait consultant Tim Richardson is a big carp and catfish angler of over 35 years experience and has been writing, researching and testing material for articles and fishing secrets ebooks for 6 years full-time and helped anglers in 70 plus countries catch new personal best fish.)

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Finding New Recipes For Your Cream Cheese Filling

Finding New Recipes For Your Cream Cheese FillingFinding New Recipes For Your Cream Cheese Filling by by Richard C. Thomas

When it comes to special family events, there is nothing that can beat the food spread that is usually put out. In most families it is the memories of such food and eating together that remain in the hearts of people forever.

There are always a wide variety of things to eat such as meats, cheese fondue, pies, and other goodies that are always just too good to pass up. If you are in charge of making something for the buffet and that something happens to be a pie of some sort, you should go ahead and make it with cream cheese filling.

The cream cheese filling that you use though should be one that you know will go over well. In order to make sure of this, you want to avoid using a new recipe on the day of the big event. This is just to make sure that the recipe is not bad and something that you are going to regret using. If you have enough advance notice then you should look into making the pie with cream cheese filling ahead of time. This way, if there are any problems you will have plenty of time to make the proper adjustments.

Finding New Recipes to Use

When it comes to finding new recipes to use for your cream cheese filling, you want to make sure you find as many different options as you can. This way you will be able to pick the best of the best and serve your loved ones a pie with a cream cheese filling that they will never forget. Start by seeing what your older relatives have in the way of recipes, as these are often the hidden treasures of the recipe world. If you are not able to find anything that way then you can always try another way.

There are also a lot of recipes to be found online if you simply start looking hard enough. Recipes from all over the world from people from all walks of life get posted on the Internet through chat forums, blogs, and other places. Do not be afraid to try a new cream cheese filling recipe even if at first it strikes you as a little odd. You never know what you will like and you may just end up finding a new favorite. Keep your eyes and your mind open and you will be surprised at what you will come across.

If you love this article, you will also love another article written by this article's author on top freezer refrigerator and Jenn Air refrigerators.

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10 Every Day Cooking Tips and Tricks

10 Every Day Cooking Tips and Tricks10 Every Day Cooking Tips and Tricks by by Mary Mechler

Don't you love getting useful tips for just about anything? Tips that can save time, money and are easy? Read on, and I think you'll be pleased with how you can put these to use today!

1. When it's strawberry season, buy extra to freeze. Freeze them unwashed in zipper bags. They work great in winter time smoothies. Just take several out rinse and cut the top off and plop in the blender with a banana and orange juice.

2. Hate making bacon because of the splatter mess? Make it in the oven. Spray a cookie sheet with pan spray and line up the bacon. Bake at 375 degrees until almost done. I drain on paper towels and store in the refrigerator in fresh paper towels. You can take out just what you need and microwave them in another paper towel until done.

3. Isn't slicing grapes or cherry tomatoes in half time consuming? Get 2 plastic carton container lids and put them in between the lids. You can then easily slice them horizontally in a few strokes between the lids.

4. Like to make pizzas on the grill in the summer? After you make the dough, roll it out into individual serving size pizza rounds. Then, grill lightly on one side. Stack them for guests to top as they wish. Make sure they put sauce and toppings on the grilled side. Put back on the grill to finish.

5. Like steel cut oats, but don't have 30 minutes to wait for it in the morning? Make the recipe with one cup of oats and put it in a container in the refrigerator. Scoop out only what you need each morning and microwave. Works great!

6. Have bananas that are getting too ripe, but no time to make banana bread? Peel them and put them in a plastic zipper bag, getting as much air out as possible, and freeze. They will be ready to go when you have the time to bake.

7. Love chocolate desserts? Visit the grocery or drug stores after a holiday and up seasonal chocolate really inexpensively for great desserts in the future.

8. Don't you love those grocery store rotisserie chickens? I cut the breast meat off the bone for my kids, and save the rest of the chicken in a gallon zipper bag in the freezer. You can put it in a stockpot with water, onion, carrot, celery, poultry season, bay leaf and a little salt and pepper for the start of great chicken noodle soup. There is already a lot of great seasoning that adds to the depth of flavor.

9. Have just a bit of steak, chicken or fish left from a meal? Save it and make a quesadilla appetizer tomorrow for everyone to munch on before dinner, or an after school snack.

10. Make too much icing for those sugar cookies? Put the leftovers into zipper bags and store in the freezer. When you need to decorate a few cookies or write on a cake, you'll have them ready made and in a variety of colors.

Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, which offers kitchen cutlerye, chefs knives and kitchen cookware. If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last!

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Caesar's Pasta, LLC Recalls Beef Meatball Products Because Of Misbranding and Undeclared Allergens




The USDA's Food Safety and Inspection Service (FSIS) has announced that Caesar's Pasta, LLC, an establishment in Blackwood, New Jersey is recalling 46,810 pounds of beef meatball products because of misbranding and undeclared allergens. The product contains egg, a known allergen that is not declared on the product label. 

The FSIS has designated this a Class  Recall of High Health Risk.

The following products are subject to recall:

  •  10-lb. boxes containing 0.5-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70033SH.

  • 10-lb. boxes containing 1-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70034SH.
  • 10-lb. boxes containing 1.5-oz. pieces of “Schiff's ITALIAN BRAND MEAT BALLS,” labeled with lot code 70035SH.

The items were produced between Nov. 1, 2015 and Nov. 30, 2017 and bear establishment number “EST. 5498” inside the USDA mark of inspection.

The USDA said the recalled products were shipped to food service locations in Pennsylvania.

The USDA said the problem was discovered when a customer of Caesar's Pasta, LLC noticed that the label did not include eggs in the ingredient statement.

According to the USDA, there have not been any confirmed reports of adverse reactions due to eating this product. The USDA suggests that anyone who is concerned about illness or injury should contact a healthcare provider and that consumers should not eat the product, but instead discard the items or return them to the place of purchase.

Consumers with questions about the recall can contact Michael Crawford, Corporate General Manager, Caesar’s Pasta, LLC, at (856) 227-2585, extension 226.


But even if you should suffer for what is right, you are blessed. "Do not fear what they fear ; do not be frightened." 1 Peter 3:14

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Article Reference

USDA News Release


"Caesar's Pasta, LLC Recalls Beef Meatball Products Because Of Misbranding and Undeclared Allergens" copyright © 2017 Living Fit, Healthy and Happy(SM). All Rights Reserved.


Making Chicken Soup Using Pressure Cookers

Making Chicken Soup Using Pressure CookersMaking Chicken Soup Using Pressure Cookers by by Stuart Michael

Among all pressure cooker recipes, one simple, healthy one everyone must know is the chicken soup. Used to rid flu and a great body warmer, the benefits of chicken soup is only made better using a pressure cooker.

First, gather the following ingredients. For the main flavoring, get a pack of chicken breasts that has a lot of skin. The additional flavorings can be made using the following vegetables: carrots, parsnips, shallots, and garlic. To make the soup more fragrant, also include herbs like dill and parsley, as well as salt and pepper.

The first thing you will want to do is to cook the chicken. In order to do this, put the chicken into the cooker's pot and fill enough water until its pressure is increased to its maximum. Then, heat the pot on medium-high until the indicator indicates that enough pressure is built. You can then set the heat to low, and leave it be for 20 minutes.

After the 20 minutes, turn the heat off and leave the pressure cooker on its own until the pressure drops down low enough for the pot to open on its own. An alternative is to run cold water over the lid so that the cooling process will be faster. When the soup has become slightly cooler to deal with, pick up the chicken breasts with a strainer. Remove the bones, and then put the meat back into the pot of soup.

As the taste of the soup will not be as fragrant without any herbs, add some water, the remaining ingredients listed earlier according to your liking. This way, you will not need to add in any artificial flavorings, as the flavors would have come from these ingredients instead. Make sure your ingredients are fresh in order to get the best of its nutrients. Cook these for an additional 5 minutes, and let it cool naturally.

May you enjoy this pressure cooker recipe!

Author enjoys writing on wide range of topics such as pressure canner and pressure cooker. You may visit for more details.

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How to Cook a Turkey - Without Poisoning Your Guests

How to Cook a Turkey - Without Poisoning Your Guests

How to Cook a Turkey - Without Poisoning Your Guests
By Jan Stuart

Why temperature is so important

NB. F = Degrees Fahrenheit and C = Degrees Centigrade

Temperature is critical in determining how long to cook a turkey, for the simple fact that the bird must have reached a uniform temperature of at least 165 F throughout in order to destroy harmful bacteria. You do not want to give your guests food poisoning!

The turkey is a weird shaped food source! - Large body covered with thick flesh around the breast area, large legs made up of dense muscle and a large internal cavity. Because of this, it is not so easy as cooking a single joint of meet for example. The breast meat tends to cook much faster that the dense muscular leg meat, so there is a risk of over-cooking the breast meat whilst waiting for the leg meat to cook thoroughly.

Deciding how long to cook a turkey is not an easy question to answer as there are so many variable factors to consider.

The type of oven

With conventional gas or electric ovens (not Microwave, Convection, Rotisserie) the top of the oven is the hottest zone. The middle part of the oven is usually the coolest zone. The bottom part of the oven is usually also a cool zone in a gas oven, but in an electric oven this area can be a hot zone. As the turkey will remain in the same position throughout the cooking cycle, this will influence the length of time and how evenly the turkey cooks.

Microwave ovens work on an entirely different principle but due to the larger size of turkey compared to chicken, may not be large enough to cook turkey.

Convection ovens are more efficient than conventional ovens because an internal fan circulates hot air all around the food. Turkey cooked in a convection oven should be more evenly cooked with maybe a 50% saving in time.

Rotisserie ovens are also more efficient than conventional ovens because the food is continually turned allowing heat to penetrate evenly.

Size and weight of the turkey

No surprises here, but the larger and heavier the turkey, the longer the time period for cooking! If the turkey is so large that it only just fits into the oven, seriously consider using a bigger oven or buying a smaller turkey. The reason for this is that to cook the turkey thoroughly, there must be a good air space all around the turkey to enable hot air to circulate. If this is not the case then it will be difficult to gauge cooking times and ensure even cooking throughout.

Fresh or frozen turkey?

Many people prefer to cook a fresh turkey as the taste is said to be superior to frozen. Fresh turkey should be purchased 1 to 2 days prior to cooking and stored in a refrigerator. When ready to cook take out of the refrigerator and allow to come up towards room temperature.

Frozen turkey is more convenient for many people however and provided the correct thawing out procedure is followed, should be safe and tasty. Care must taken to follow the suppliers thawing out instructions correctly, including that applying to stuffing. A general guide to thawing frozen turkey stored in a refrigerator is to allow 24 hours for every 4-5 pounds weight (e.g. a 14 pounds turkey would take 3 to 4 days to thaw out).

Deciding how long to cook your turkey

Professional chefs cook their turkey at an oven temperature range 325 F to 350 F (170 C to 180 C).

As a guide, if you are cooking a 12 pounds weight fresh or thawed frozen turkey without stuffing using a conventional oven operating at a temperature of 325 F, the likely cooking time would be 3 Hours. When stuffing is placed within the turkey it will take a little longer to cook through so the cooking time must be increased. Refer to a good turkey cook book for full instructions.

Testing temperature when cooking your turkey

The old school method for testing when your turkey is cooked is to use a clean metal skewer. When the approximate cooking time is up, you take the turkey out of the oven and carefully pierce the thickest part of the leg with the skewer. Remove the skewer and press against the leg to see if the juices run out clear without any trace of pink - if the juices are clear then the turkey should be cooked.

There are more accurate methods available using modern technology, more suited to the amateur or newbie chef:

  • Use a temperature probe food thermometer designed to be inserted directly into the turkey during the cooking process, as directed by manufacturers instructions. This continuously monitors the internal cooking temperature so you can be certain that the correct minimum temperature is achieved.
  • Use a thermometer (designed for the specific purpose) to register the internal temperature of your oven so as to check the accuracy of your ovens temperature controls.
  • When the turkey has cooked and has been removed from the oven, use an "instant read" probe food thermometer to check the internal temperature of various parts of the turkey e.g. legs, inner thigh, breast, internal cavity stuffing. The turkey should be allowed to rest for approximately 30 minutes after cooking and the internal temperature must be at least 165 F to ensure that the meat is cooked sufficiently well and safe to eat.

Turkey cooking tips

  1. Some professional chefs suggest pre heating your oven to a much hotter initial temperature of 425 F ( 220 C ). Place your turkey in the oven and leave for approximately 15 minutes. Then reduce the temperature down to the correct range selected e.g. 325 F for the remaining time. The idea here is to give the turkey a good blast of heat which penetrates right into the meat and any stuffing.
  2. Consider cooking stuffing outside the turkey in a casserole.
  3. To protect the turkey breast from over-cooking and drying out, consider placing stuffing under the breast skin. You should carefully peel back the skin and work your fingers and then your hand under the skin to free it from the meat. Spoon the stuffing into the cavity and then replace the skin and secure down to avoid anything leaking out.

Enjoy your turkey dinner celebration!

The author is an enthusiastic home cook loving traditional recipes. For a complete guide to cooking turkey made easy visit []

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Making A Delicious Goat Cheese Salad by by Richard C. Thomas

Making A Delicious Goat Cheese SaladMaking A Delicious Goat Cheese Salad by by Richard C. Thomas

Goat cheese is a delicious and healthy alternative to other types of cheese. It is low in fat and cholesterol but packed with nutrients like vitamin A, niacin, thiamin, and protein. There are many ways you can enjoy goat cheese in any meal but one of the best ways is in a salad.

There are many different recipes for goat cheese salad and all of them are very simple and straight forward. Why not try making a goat cheese salad the next time you cook for your friends or family? Not only is goat cheese healthier than other types of cheese, it is also very delicious.

Goat Cheese Salads with Fruit

Goat cheese goes surprisingly well with fruit. For example you can make a simple and delicious goat cheese salad by combining it with chopped walnuts and strawberries and drizzling it with pomegranate vinaigrette.

You can also make a warm apple goat cheese salad by combining broiled Granny Smith apple slices with endives, parsley, walnuts, raspberry vinegar, olive oil, minced garlic, salt, and pepper. You can also make goat cheese salad with pear and apple honey vinaigrette. Chopped cantaloupe, fresh greens, and berries are also a great combination to make goat cheese salad.

Baked Goat Cheese Salad Recipes

You can bake goat cheese and then put it on top of some crusty bread and drizzle it with vinaigrette and there you have a delicious salad and appetizer dish. Also try combining baked goat cheese with roasted beets, arugula, baby spinach, and vinaigrette to make a delicious salad.

You can also roll goat cheese in bread crumbs and freshly chopped herbs prior to baking it. Then you can combine the baked goat cheese with chopped mushrooms, tomatoes, and avocado as a topping for mixed greens.
Goat cheese isn't only a great ingredient for salads. Along with making goat cheese salad, experiment with different recipes and try serving goat cheese appetizers such as grape leaves stuffed with goat cheese, goat cheese pizza, or goat cheese and mushroom fondue. Goat cheese is a versatile ingredient and it can be used in a wide range of dishes.

In conclusion, try serving a goat cheese salad the next time you cook. Making a goat cheese salad is a great way to impress your friends and family with an exotic and delicious dish. Also don't forget to experiment with goat cheese in other dishes because it is a versatile cheese that is delicious as well as nutritious.

If you love this article, you will also love another article written by this article's author on top freezer refrigerator and refrigerator shelves.

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Colorado Trails and Back Country Fishing

Colorado Trails and Back Country Fishing

Colorado Trails and Back Country Fishing

By: Gordon Hollingshead

The three boys laughed and raced along pushing their bikes up the steep little mountain road of western Colorado early the morning of that perfect, hot summer day in August. Fishing poles over their shoulders, Gordon, Mike and Steve headed up the mountain toward the old coal mine. The played out coal mine marked the upper end of the road known as the "Coal Road" by the local folks of this small town of Paonia, Colorado. In these boys book though, it represented the kick off point for adventure and another of the better fishing trips that any kid could ever hope for. The boys left their bikes behind near the mine, and set out cross country, following game and cow trails through the stands of oak and sage brush and cedar trees. Cutting across the larger meadows near the top of the ridge they finally hit an overgrown old logging road that led up over the ridge to the east of the mine and headed down into the next canyon.

That next canyon held a genuine Colorado jewel, claiming the title Terror Creek. Truly a wonder to those three boys that had slogged for hours up over the hot dusty mountain ridge. Terror Creek offered some of the finest fishing I've ever known, the stuff that fishing legends were made of. Letting out a whoop at the first sight of the creek far below in the bottom of the canyon, the boys broke into a run. Parting from the overgrown road they chased each other down the steep incline, again following game trails that led them through the canyon's pine forests and thick brush. Finally breaking out of the brush they found themselves on the narrow rocky banks of the raging mountain stream as it cascaded from one boulder to the next. Behind and around each of those boulders - a deep pool of cold Colorado mountain spring water was teeming with wild trout.

Those were unbelievable days fishing that wild, raging Terror Creek, so near to Paonia, Colorado, yet so far away and remote that it required hours of trudging over that dry dusty mountain ridge. To their delight the entire day was spent baiting and re-baiting the hook, adding yet another sizeable catch to the fishing bags. On a nearly legendary scale, virtually every cast into a deep, swirling pool yielded another strike by a trout bent on seizing a tasty morsel for it's dining pleasure. There are few pleasures like hitting a backcountry mountain creek where the trout are not wary of constant fishermen.

Of course there was then the long trudge back home from that backcountry fishing adventure. Fortunately, once the mountain ridge was topped for the return journey the route back was a downhill run, and the boys had their bikes to hasten their return. And oh, the wondrous fish feast that followed in the days after each journey over to Terror Creek.

Treasures like Terror Creek were discovered in all directions as we rattled around on our bikes in that little mountain valley of Paonia in western Colorado, exploring every canyon, creek and pond. Of course, the fishing has changed in the years since those childhood memories took form, as the local population and the visitors to the area have grown. Ah, the area though, in the shadow of Mount Lamborn, with a backdrop of Mount Gunnison up Minnesota Creek - we could have sworn we lived in a little corner of Shangri-la.

There are still so many directions to explore back into the canyons and forests around the Paonia, Colorado area to find some solitude, good fishing, and a deep drink of the most spectacular mountain back country in the lower 48 states. If you ever get a chance to slip back into that quiet little neighborhood, don't pass it up. Head off up the North Fork of the Gunnison, explore the shops and gentle neighborhoods of Paonia, and then head on up the canyon to Paonia Dam, Kebler Pass, Muddy Creek, the Ragged Mountains - bring your fishing pole and savor all the wonders found there. As you make your Colorado plans, check out the Colorado trail and National Forest information we've set up to help Colorado explorers. We can sure set you up in some perfect "base camp" accommodations in style nearby in Delta, over in Montrose or down in Grand Junction.


Author Bio
As owner and web designer of the Montana Recreation Connection - Colorado Wilderness Tours (, Gordon Hollingshead has successfully provided an online travel directory for people planning their vacations and travels to the western states. That exciting effort is evolving into a western and Pacific northwest travel directory providing trails and recreation information and nearby accommodations throughout the western United States. For more inside information about prime recreation opportunities and motel and lodging accommodations contact Gordon at

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How To Cook The Best Steak In The World

How To Cook The Best Steak In The World

How To Cook The Best Steak In The World
By Mick Reade

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit []

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