THE BIRDS

For this year's Thanksgiving centerpiece, forget about serving a brined turkey. That's so yesterday. And leave the deep-fat fryer tucked in the the garage. We're over that idea, too. This year, advise your guests to have their camera phones ready. They'll want to

Prepare Andouille Dressingthe turduckenCut through the ball-andsocket joint to release the thigh bone from the carcass; you should now be able to open up the bird more to better see what bones are left. Continue teasing the meat away from the carcass until you reach the center front of the breastbone. Then, very carefully separate the skin from the breastbone at the midline without piercing the skin (go slowly because the skin is very thin at this point).Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip of each leg bone and the first two joints of each wing. You will end up with one piece of boneless duck meat and one piece of boneless chicken meat.Below is Prudhomme's complex but rewarding turducken recipe with dressing. You'll need to sharpen your knives and plan a couple of days to make one. You can make the stuffings and debone the birds the day before; be diligent about keeping everything cold. The next day, you can assemble the deboned birds and pop them in the oven to roast. Cook at 325 degrees for eight to nine hours, or until it reaches 165 degrees in the center.No one is certain whoDeboning1 (15-by-11-inch) ungreased baking pan, at least 2 1/2 inches deepBe careful not to pierce the skin except for the initial slits. (Cuts in the skin tend to enlarge during cooking and result in a less attractive, drier dish.)1 pan, larger than the 15-by-11-inch pan, that the smaller pan will fit inside of, with room to spare. (NOTE: The 15-by-11-inch pan is ideal because the turducken fits snugly in the pan and keeps its shape while cooking.)Cornbread Dressing (recipe at right)Prepare Cornbread Dressingimpressive dish: a deboned chicken inside a deboned duck inside aa turducken.He doesn't use stuffing in his turducken, which Prudhomme did.dreamed up this unusual recipe,one day aheadSteps to be doneOur other chef, The Blue Star executive chef James Davis, puts a twist on the typical turducken: He uses turkey, duck and chicken breasts rather than whole birds, seasons the meat with his own Cajun blackening seasoning and adds a layer of different stuffings on each meat.Repeat the same deboning procedure on the other side of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Then remove the thighbone and leg bone on each side as follows. Being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thighbone as one unit. To do this, cut away the meat from around the thighbone first, using the knife tip; then, holding the thighbone up with one hand, use the other hand to carefully cut away the meat from around the leg-thigh joint. (Don't cut through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint -- it can't be helped, and, besides, it will add flavor when you make the stock with the bones.) Then use the blade of the knife to scrape the meat away from the leg bone; remove the thigh- leg bone. With your hands or the knife, one by one remove as many pin bones from the leg meat as possible; then, if necessary, pull the tip of the leg bone to turn the meat to the inside (so the skin is on the outside and it looks like a turkey again). Lay the deboned turkey on a sheet pan and immediately place in the coldest part of the refrigerator. Reserve the bones and neck for making the stock. Reserve and refrigerate the giblets for making the Cornbread Dressing.deboned turkey.3 metal or bamboo skewersmany dictionaries, but the nameTo create Matthews' version, check out a video of the process at www.gazette.com.The basicsPrepare Shrimp DressingPlace the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife, follow as close to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade."It's not that easy," he said. "It's a manly task to roll it all up and keep it together. Gotta work it. Once I get it rolled up, I use several layers of foil to hold it together."Here's what you need to make Prudhomme's stuffed turducken and how to schedule the steps.1 (5- to 6-pound) domestic ducklingDebone one side of each bird, either the left or right, before doing the other side.Steps for makingUse a sharp knife and use mainly the tip; stay close to the bone at all times with the knife."I completely debone a chicken and duck," said Matthews, who hails from New Orleans, where he learned to make the dish. "Then I partially debone a turkey. I leave part of the wings and legs. The chicken is put inside the duck and then the turkey is laid over that. With part of the wings and legs still attached it looks like a stuffed turkey."hints at the components of thisFor the time-challenged, check with grocery store butchers to see whether they'll debone the birds for you (as Whole Foods Market does). Otherwise it's helpful to keep the following in mind:Shrimp Dressing (recipe on Food 7)To debone the turkeyWithin a couple of weeks before Thanksgiving you will find fresh turkeys, ducks and chickens. However, if you want to make a turducken not so near the holidays, you will be able to find only frozen turkeys and ducks. You'll need to plan time for these birds to defrost in the refrigerator. A frozen turkey will take at lease five days to defrost, and a frozen duck will take about three days to defrost in the fridge.6 sheet pansBring the water to a simmer and prepare the poultry stock (to be used in the dressings; recipe at right)1 (3- to 4-pound) chickenget a shot of you serving this one:You won't find it defined inAllow yourself plenty of time, especially if you're a beginner. And even if you are experienced, approach deboning with a gentle, careful touch -- the meat is not tough, and you want to end up with as much of it as possible.1 (15- to 20-pound) turkeyChef Victor Matthews, owner of the Black Bear Restaurant in Green Mountain Falls and the Paragon Culinary School, makes the version that most closely resembles the original.Andouille Sausage Dressing (recipe at right)"My turducken is more of a roulade," said Davis, who has worked as a chef in Louisiana. "I flatten the turkey breast and spread it with a sage and bread stuffing. Then the duck breast is pounded and laid on top of the sage stuffing. I cover it with a layer of cornbread stuffing. Finally, a flattened chicken breast is laid on and topped with my spicy andouille sausage stuffing."Though it's a departure from the norm, it's found a following: Davis makes hundreds of his rouladelike turduckens for people to pick up and take home to cook for Thanksgiving. (See ordering information on the Food cover)"There are a couple of reasons I don't use stuffing," Matthews said. "First, because of the denseness with all the meats stuffed together, you want to be sure it reaches 165 (degrees) in the center. Stuffing would add more bulk and take longer to get done. And stuffing draws moisture out of the meat. You want to keep the meat moist."Debone the birdsThen he rolls up the layers.but most credit chef Paul Prudhomme of New Orleans. So we turned to two local chefs who spent time in Louisiana to learn firsthand how to make turduckens at home.An important note about refrigeration: As you complete the steps, you will be refrigerating the fowl and dressings. It is critical that you keep the meats as cold as possible before preparing them, and to chill all the finished items as quickly as possible after preparing. The best way to do this is to spread the prepared items (or lay them flat, in the case of the deboned fowl) on a sheet pan and place them in the coldest part of your refrigerator. While the items are chilling, keep the fridge door closed as much as possible.

Repeat the same deboning procedure on the other side of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Then remove the thighbone and leg bone on each side as follows. Being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thighbone as one unit. To do this, cut away the meat from around the thighbone first, using the knife tip; then, holding the thighbone up with one hand, use the other hand to carefully cut away the meat from around the leg-thigh joint. (Don't cut through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint -- it can't be helped, and, besides, it will add flavor when you make the stock with the bones.) Then use the blade of the knife to scrape the meat away from the leg bone; remove the thigh- leg bone. With your hands or the knife, one by one remove as many pin bones from the leg meat as possible; then, if necessary, pull the tip of the leg bone to turn the meat to the inside (so the skin is on the outside and it looks like a turkey again). Lay the deboned turkey on a sheet pan and immediately place in the coldest part of the refrigerator. Reserve the bones and neck for making the stock. Reserve and refrigerate the giblets for making the Cornbread Dressing.

Brown's death won't halt turkey giveaway

A Thanksgiving tradition sponsored by James Brown is being continued in this first year after the soul pioneer's death with the annual turkey giveaway in his hometown of Augusta, Ga.

Brown, who started the turkey tradition in 1991, died of heart failure last Christmas at age 73. More than 1,000 turkeys are usually distributed at the pre-Thanksgiving event, said the Rev. Larry Fryer, who assisted Brown with previous giveaways. The Brown family also will continue Brown's annual Christmas toy giveaway on Dec. 20.

Brown, who started the turkey tradition in 1991, died of heart failure last Christmas at age 73. More than 1,000 turkeys are usually distributed at the pre-Thanksgiving event, said the Rev. Larry Fryer, who assisted Brown with previous giveaways. The Brown family also will continue Brown's annual Christmas toy giveaway on Dec. 20.

Propane level indicator and safety gauge

PROPANE LEVEL INDICATOR AND SAFETY GAUGE comes with an easy-to-read level gauge and a remote LED display. The GasWatch[TM] 212E is a new generation, high-end electronic propane tank level indicator that is easy to connect, easy to read and requires no tools. It has a low-evel audible alarm and built-in safety features of leak detector and emergency flow limiter that provides peace of mind to all grill users. The LED display is fitted with velcro and can be conveniently mounted in front of the grill panel. This product is ideal for barbecue gas grills, patio heaters smokers, turkey fryers, camping stoves, RVs, boats and all outdoor propane appliances.

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Nine Anti-aging Tips To Stay Younger Longer

Can�t figure out where to start to improve the quality of your lifestyle? Here are some simple things to help get started. If you can follow the suggestions for a month, you will be well on your way to reducing belly fat AND establishing an anti-aging lifestyle. It�s not difficult � if you really want to do it. Remember, these are baby steps, but you have to start some place.

2. Rethink the mayo. If you can�t live without it, make your own with olive oil. Then you will really have something worthwhile to spread on bread or to make a salad.3. If you eat peanut butter, buy Smart Balance peanut butter for it�s omega- 3 content. If you are not taking an omega-3 supplement, you should.8. Skip fried anything as much as possible. And you certainly won�t need your deep fat fryer anymore, so throw it away. (Well okay, give it away. But you won�t be doing anyone a favor.)1. Check your fridge. If you use butter, you can use less by diluting it half-and-half with olive oil. Let a bar of butter soften to room temperature. Beat it smooth and gradually beat in an equal amount of olive oil. It will be runny but will set up to a soft spread in the fridge.6. Substitute whole grain bread for white bread. Beware of �wheat� bread � it�s probably not whole wheat. If possible, go to a whole foods market and get some real whole wheat bread. In my area, I can buy incredibly good whole grain bread from Alvarado Street Bakery. You can buy it online, and if you do, put it in the freezer the minute it arrives. Because it�s �live� and preservative free, it will get moldy very quickly if you leave it out. I particularly enjoy the Alvarado sprouted whole grain bread.You will notice I did not mention fish. I rarely buy fish because it�s so difficult to get good fish. If I can�t get wild salmon or other fish that hasn�t been farm raised, I don�t bother. I would never eat shrimp because it causes too many intestinal problems. There is another way to get the benefits of eating fish � in fish oil capsules. True, you run the risk of contamination there as well. But I think I�d rather opt for the capsules than supermarket fish that looks like it�s seen better days, and probably has.This should be more than enough to help you start to live a healthier, anti-aging lifestyle. Start with at least one step and add others as you develop a system you will stick with.4. Keep a gallon bottle of water on the kitchen counter or at work. Drink at least half of it every day. Having it in plain sight will help you drink more of it.7. Having a whole foods market nearby makes it easy to cut down on processed food. If you make a trip a couple of times a week you can get all the super-fresh veggies and fruit you will need to provide a healthier diet for your family. For protein, focus on chicken � preferably baked or roasted. I use a lot of ground turkey � you can prepare it so many ways. If you work and are pressed for time, many whole foods markets offer excellent take out. It may cost more but it's usually worth it.9. If you are an emotional eater, eat unbuttered popcorn or dry roasted nuts, such as almonds or cashews. You can flavor popcorn with garlic salt or any seasoning of your choice. Or try spritzing on garlic flavored olive oil. Drink green tea to wash it down. Most commercial green teas are bitter or tasteless but I have found some very tasty teas at Clipper teas.

This should be more than enough to help you start to live a healthier, anti-aging lifestyle. Start with at least one step and add others as you develop a system you will stick with.

Reduce Cholesterol By Eating Right

Has your doctor advised you to reduce your cholesterol level? That is no surprise considering how many people have high cholesterol these days. To help lower your cholesterol, here are 10 simple tips you can use live a healthier life.

6. Eat foods that are high in fiber. For instance, whole wheat bread, oatmeal, fruits, vegetables, beans, and some cereals are good. (Look for the boxes that say "may help lower cholesterol.")One thing you should know is the difference between LDL and HDL cholesterol. Simply think of HDL as "healthy" and LDL as "lousy." HDL actually helps carry cholesterol out of your blood vessels while LDL allows it to deposit inside your artery walls.3. Avoid trans fats! Not only do they raise the lousy LDL cholesterol, they can also lower your HDL levels! Stay away from foods like margarine, shortening, and processed foods containing partially hydrogenated soybean oil. Most products you find in the grocery stores should have the amount of trans fats indicated on the nutritional information.7. Use the grill instead of the deep fryer. If you're going to have steak or burgers, grill them at home and use lean meat. This practice avoids the grease, is fun, and the meat tastes great.2. Fish such as salmon is good. Look for wild red salmon varieties, which are very high in Omega-3 fatty acids (good fat.) Also, flax seed is a good source of Omega-3s.9. Go overboard on fruits and vegetables. They contain no cholesterol and they have lots of nutrients like antioxidants.These are some simple tips to keep in mind that can go a long way in improving your health. Also remember to get plenty of exercise like walking, jogging, swimming, or playing sports. You will have lower cholesterol in no time and your heart will thank you for it.Here are some examples: green peas, broccoli, cauliflower, apples, oranges, mangos, papaya, pineapple, tomato, garlic, onions, spinach, water chestnuts, bananas, apricots, blueberries, and kiwi.The good news is that you can change your cholesterol largely by changing your eating habits. Let's take a look at some of the tips you can start applying today:10. Avoid fast food like french fries and anything else from the deep fryer. Those foods will quickly raise your cholesterol so keep away from the burger joints if you can.5. Cut down on the sweets (desserts) and try to eat only the healthier ones like angel food cake, graham crackers, Jell-O, and fat-free frozen yogurt.4. Nuts are good for you. Look for walnuts mainly but also try almonds, macadamia nuts, cashews, and pecans. Nuts are high in fat, but it's the good kind. (Also, use natural peanut butter instead of the normal kind which contains unhealthy trans fats.)8. Watch your salad dressing. Most of them are full of trans fats and cholesterol. Olive oil is good, and maybe add vinegar or lemon juice. Also, skip the bacon bits, croutons, and egg yolks.For most health related issues, diet and exercise are two of the most crucial components. What you eat is critical to lowering your cholesterol levels, so let's focus on that for now.

These are some simple tips to keep in mind that can go a long way in improving your health. Also remember to get plenty of exercise like walking, jogging, swimming, or playing sports. You will have lower cholesterol in no time and your heart will thank you for it.

Masterbuilt Manufacturing Selects RW Advertising to Produce Latest Long-Form Infomercial for the Turk N Surf Electric Turkey Fryer and Seafood Kettle

CHICAGO -- RW Advertising, Inc. announced today that it has finished filming the latest infomercial for Masterbuilt in Nashville, TN. The production was shot in High Definition and is in post at RW's Chicago facility.

RW Advertising is a leading national direct response advertising company formed in 2003. RW hosts in-house production, filming SD and HD, editing, and graphic design departments in addition to their media buying and tracking services. Recent RW clients include Ronco, BSP Pharma, Medidenta, among others. For more information, visit www.rwadv.com.Masterbuilt has developed relationships with Crisco, Smithfield and Butterball to add value for the consumer when they purchase the Turk N Surf. The infomercial portrays a live cooking show and features multiple uses and receipts as well as footage RW Advertising filmed with Crisco at the CMA Fest, Smithfield foods in Mooresville, NC, Butterball in the Chicago area, and with Tracy Lawrence's "Mission Possible to Feed the Homeless" in Nashville, TN. "Shooting in High Definition was a natural fit for a cooking show and we're thrilled with the footage," says Alan Woods co-owner of RW.Masterbuilt Mfg., Inc founded in 1973; owned and operated by brothers John and Don McLemore has experienced tremendous growth evolving to a thriving manufacturer of outdoor products to include outdoor grills, smokers, propane-fueled fryers, automotive cargo carriers, bike racks and accessories. Emphasis on product innovation led to industry firsts, the Electric Turkey Fryer and the original Hitch Haul Cargo Carrier. For more information, visit www.masterbuilt.com.The Turk N Surf by Masterbuilt is the only indoor electric turkey fryer on the market. The indoor turkey fryer makes frying safe and convenient from the kitchen countertop. In addition to frying turkeys, chickens, fish and more indoors, the Turk N Surf also steams and boils, adding to its versatility.About RW Advertising:"RW Advertising has taken our vision and transformed it into a beautiful commercial that we are extremely proud of," says Heath Sorrells, E-Commerce and Direct Marketing Director at Masterbuilt Mfg., Inc. The completed show, titled "Cooking Made Simple", will begin a national roll-out in July of 2008 and is expected to generate $20 Million in sales during the initial 3 month run.

RW Advertising is a leading national direct response advertising company formed in 2003. RW hosts in-house production, filming SD and HD, editing, and graphic design departments in addition to their media buying and tracking services. Recent RW clients include Ronco, BSP Pharma, Medidenta, among others. For more information, visit www.rwadv.com.

Hearth, Patio & Barbecue Association Discusses Grilled, Smoked and Fried Turkeys

FOOD AND BEVERAGE CLOSE-UP-3 November 2008-Hearth, Patio & Barbecue Association Discusses Grilled, Smoked and Fried Turkeys(C)2008 - CloseUpMedia - newsdesk@closeupmedia.com

"As the popularity of year-round outdoor cooking grows, so does our appetite to try new techniques and recipes -- even for Thanksgiving," said Leslie Wheeler, HPBA Communications Director. "This holiday, add a twist to your tradition and head outside to prepare your Thanksgiving feast while also enjoying fall's cooler temperatures that are ideal for outdoor cooking."((Distributed via M2 Communications Ltd - http://www.m2.com))- Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165 degrees F to 170 degrees F in the breast and 175 degrees F to 180 degrees F in the thigh.((Comments on this story may be sent to newsdesk@closeupmedia.com))Whether consumers plan to grill, smoke or fry this year's whole turkey or turkey breast, HPBA and the National Turkey Federation (NTF) offer preparation and cooking tips to ensure a safe and delicious Thanksgiving meal.- Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.- Check to make sure the grill, smoker or fryer is in working order. Be sure to read the owner's manual for safety precautions.- Purchase a whole turkey according to the weight recommendations in your grill's, smoker's or fryer's owner's manual.According to the Hearth, Patio & Barbecue Association (HPBA), turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill -- each option offers a mouthwatering meal packed with juicy flavor and crispy taste.Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather. Also:- Brine the turkey for increased flavor and moisture.Each Thanksgiving, many consumers opt for a holiday turkey cooked on the grill, smoker or fryer, forgoing the usual oven and stove-top feast.- Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.

((Distributed via M2 Communications Ltd - http://www.m2.com))

Seven Steps to Safely Deep Frying Your Thanksgiving Turkey

WARWICK, R.I. -- Although there's some debate about whether turkey was actually served at the first Thanksgiving, there's no question that modern-day Americans are finding new and creative ways to serve up this traditional holiday favorite. One that's been on the increase in recent years involves the use of turkey fryers. Deep-fried turkey started in the deep South, but has become something of a national craze in the past few years.

* If a fire breaks out, never use water to try to put it out. Adding water to a grease fire will only make things worse, quickly, and could result in significant fire damage, as well as devastating injury. Make certain you keep a fire extinguisher on hand, but if the fire appears unmanageable, call 9-1-1 for help, rather than fighting it yourself.MetLife Auto & Home is one of the nation's leading personal lines property and casualty insurance companies. MetLife Auto & Home has developed a reputation for innovation in product design, being the first insurer to introduce product enhancements that provide greater value to consumers, including Identity Theft resolution services to both its auto and home insurance customers, offered at no additional charge, which is available in most states, including Massachusetts. MetLife Auto & Home is a subsidiary of MetLife, Inc. (NYSE: MET), a leading provider of insurance and financial services with operations throughout the U.S. and the Latin America, Europe and Asia Pacific regions. For more information, please visit www.metlife.com.* Never overfill the fryer, and make sure to leave adequate room for the oil displaced by the turkey.* Use your turkey fryer outdoors, away from buildings and any material that can burn. Never use turkey fryers on wooden decks or in garages. Make sure to place the fryer on a flat surface.* Never let children or pets near the fryer when in use. And, even after the food is on the table, remember: turkey fryers remain dangerously hot for hours.Unfortunately, this passion for deep frying has resulted in a rise in the number of dangerous accidents involving turkey fryers. According to the National Fire Protection Association, Thanksgiving is the peak day for home cooking fires, which are the number one cause of residential fires and fire-related injuries. Turkey fryers are playing an increasingly significant role, too, with over 1,000 fires reported annually.To help people learn more about fire safety in general, MetLife Auto & Home offers free materials, including a coloring book for children entitled "Learn about Fire Safety with the PEANUTS Gang" and a fire safety brochure entitled "AboutO Fire Safety." Both are available by calling 1-800-638-5433 (1-800-MET-LIFE). Fire safety information is also available at www.lifeadvice.com.* One major cause of turkey fryer accidents is that the turkey is not completely thawed, which can create a volatile situation. The National Turkey Federation recommends refrigerator thawing: allow approximately 24 hours for every five pounds of bird thawed."Every Thanksgiving, we receive reports of accidents involving turkey fryers," said Tim Bowen, director of homeowners claims for MetLife Auto & Home([R]). "Unfortunately, there are no standards for turkey fryers, nor have any models received approval from Underwriters Laboratories. Although using a turkey fryer can be dangerous, there are actions that can be taken to reduce the likelihood that an accident or injury will occur."* Always use well-insulated potholders or oven mitts when using a turkey fryer. And, even though they may look silly, wear safety goggles to protect your eyes from oil splatter.Consider the following:* Never leave the fryer unattended. If you don't watch it carefully, the oil may catch fire.

MetLife Auto & Home is a brand of Metropolitan Property and Casualty Insurance Company and its affiliates, Warwick, RI.

Great Cooking Turkey Tips For Choosing Your Bird

I�ve got a lot of cooking turkey tips for you this year, but the very first must be choosing your bird. There are many different classifications and labels that are placed on Thanksgiving fowl, and it can be confusing knowing which type of poultry to purchase.

The commercially produced turkeys are flash-frozen at extremely low temperatures in a short amount of time. This keeps the ice crystals that form to a minimum. Ice crystals expand and tear the flesh of a slowly frozen bird.The USDA will also attach �Inspected for Wholesomeness� and a �Grade� stamp on slaughtered poultry. The grading is a purely voluntary program that examines the quality of the carcass, not flavor or nutritional value.How much turkey should you buy? I recommend 1 pound per person that you�re feeding. After about 20% cooking loss and 40% trim loss, you�ll have 5 ounces per person. That�s enough for Thanksgiving dinner and some leftovers for the next day.These cooking turkey tips are designed to give you the information necessary for making your own decisions about what to buy.Generally, the older the bird, the tougher but more flavorful the meat. Obviously, larger birds are more mature as it takes longer to back on the pounds.A �Fresh Turkey� must never have been frozen, you must think. You�d be wrong. A �fresh� turkey is held at 26 degrees Fahrenheit, 6 degrees lower than the freezing temperature of water. This is allowed because turkey skin and flesh don�t freeze until 26 degrees. However, the water within the turkey does freeze and expand, causing potential damage.If you don�t have the ability to pre-order and visit your local turkey farm to get the most absolutely freshest turkey, my cooking turkey tip is to visit your local grocery store.A �Free Range� bird may not have as much free range as you think. The USDA requires only that birds have �some access to the outdoors�. It�s more important to know what your turkey was fed than the USDA label placed upon it by narrow definitions.The best of my cooking turkey tips is don�t ever buy a turkey with ice crystals formed on it. These quick-frozen turkeys can defrost and then be re-frozen slowly, causing ice crystals to form.

These cooking turkey tips are designed to give you the information necessary for making your own decisions about what to buy.

Join the Mayor of Whoville at the Union Rescue Mission Saturday, November 22

Annual Thanksgiving Street Festival 2008

About Union Rescue MissionNote: The visuals of 15 turkey fryers cooking 160 turkeys in the middle of the night for the homeless will be a great photo & film opportunity. Also, the Mayor of Whoville & the themed Whoville Kid Zone. A very different Thanksgiving experience for everyone--big and small!

Union Rescue Mission's CEO, Andy Bales, said, "We are planning for this Thanksgiving Celebration to be one of the most memorable Thanksgivings for our friends who are experiencing a hard time. We know that with Twentieth Century Fox Home Entertainment's 'Horton Hears A Who!' sponsoring the event, that it will be an unforgettable moment in the lives of our precious children. We hope that they will have some moments of overwhelming love and thankfulness during what is a most challenging time in their lives."Union Rescue Mission is a non-profit organization dedicated to serving the poor and homeless. Established in 1891, URM is one of the largest rescue missions of its kind in the United States and is the oldest in Los Angeles. It provides a comprehensive array of emergency and long-term services, including food, shelter, clothing; medical and dental care; Christian recovery programs, transitional housing, legal assistance, education, counseling, and job training to needy men, women, children and families. For more information, please visit http://www.unionrescuemission.org.

Union Rescue Mission is a non-profit organization dedicated to serving the poor and homeless. Established in 1891, URM is one of the largest rescue missions of its kind in the United States and is the oldest in Los Angeles. It provides a comprehensive array of emergency and long-term services, including food, shelter, clothing; medical and dental care; Christian recovery programs, transitional housing, legal assistance, education, counseling, and job training to needy men, women, children and families. For more information, please visit http://www.unionrescuemission.org.

Combustible materials, flaming grills a bad mix

I know that a lot of people will be grilling and barbecuing this holiday, and I was told that it's against the law for us to use our grill on our balcony. We live in an apartment complex. True?

So if your balcony, porch or lanai - or apartment building or house - is wood, common sense dictates no open flames. And take that turkey way out in the open if you want to fry up the bird.We live in the flight pattern for Colorado Springs Airport. On June 25 a Southwest Airlines plane was landing at the airport. Since SW does not fly out of here, what's up?__ANSWER: Planes were diverted here because of the weather. On June 25, there were five tornadoes spotted in the Denver area, and one damaged a mall near E-470. Because of the proximity to Denver International Airport, some incoming planes from a number of airlines were diverted to Colorado Springs, where the weather was a little nicer. This has happened on other occasions, too, including during DIA ice and blizzard conditions.The Fire Department's Web site on www.springs gov.com says that charcoal grills, smokers and wood cookers have caused several apartment fires locally.- Cheryl J.- BillANSWER: If apartment decks or balconies are constructed of combustible material, the city fire code doesn't allow certain types of cooking devices: charcoal grills, solid-fuel cooking appliances, smokers, oil fryers, hibachis and any other type of open-flame cooking device. None of these can be used within 10 feet of any combustible construction.So grill safely and have a happy Fourth.Puzzled about something in our area? Send questions to linda.navarro@gazette.com with "Column Question" in the subject line; mail to "Did You Ever Wonder?," P.O. Box 1779, Colorado Springs 80901; blog at gazette.com. Queries must be signed.Why our airport?If you have an electric grill or a gas grill with a tank size of 20 pounds or less, you can show off your barbecuing skills to your heart's content. No apartment restrictions.

Puzzled about something in our area? Send questions to linda.navarro@gazette.com with "Column Question" in the subject line; mail to "Did You Ever Wonder?," P.O. Box 1779, Colorado Springs 80901; blog at gazette.com. Queries must be signed.

Outdoor Cooking Sparks New Ideas for Thanksgiving Meals

Americans Firing up Grills, Smokers and Fryers for New Twists on Holiday Turkey and Trimmings

According to the National Turkey Federation (NTF), an estimated 46 million turkeys will be cooked this holiday. Based on HPBA consumer poll responses, that means up to 32.2 million turkeys could be getting the boot from the oven! Americans agree that grilling, smoking and frying are preferable to the oven for a number of reasons:ARLINGTON, Va. -- Americans are rethinking tradition this Thanksgiving with more than 70 percent of consumers saying they would opt out of the oven and instead grill (18 percent), smoke (25 percent) or fry (28 percent) their turkey, according to a new poll by the Hearth, Patio & Barbecue Association (HPBA). Turkeys can be fried in less than an hour, smoked over low heat for several hours or even cooked on a grill – each option offers a mouthwatering meal packed with juicy flavor and crispy taste.Tips for Outdoor Cooking and the Ultimate Turkey ExperienceDon’t Forget The Trimmings!

Beyond the bird, seven in ten Americans admit that they would like to see grilled side dishes on their Thanksgiving platters, including grilled vegetables (51 percent) or grilled bread, fruits or desserts (18 percent). While the turkey is the centerpiece of the meal, Thanksgiving’s savory side dishes and trimmings can all be cooked outdoors. Try America’s Outdoor Cooking Experts Bill and Cheryl Jamison’s recipes for crispy smashed potatoes, grilled apples slices or grilled vegetable orzo, available at www.hpba.org.About Hearth, Patio & Barbecue Association (HPBA)The 2,800-member Hearth, Patio & Barbecue Association (HPBA), based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising, and consumer education.For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org or NTF at www.eatturkey.com .

The 2,800-member Hearth, Patio & Barbecue Association (HPBA), based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising, and consumer education.

During the festival of oil, fry, fry, fry

Several Chanukahs ago, my husband came home with an electric deep-fryer large enough to accommodate a 12-pound turkey. I'd heard of suburban folks frying turkeys in their garages, but because we live in a Manhattan apartment I was less than thrilled with the gigantic appliance - which I had no room to store.

red horseradish, optional1 egg beaten9. If the oil in the pot sputters or boils up, turn off the flame. Do not use that oil again.My husband's family hailed from the Jewish community of Trieste, Italy, so every Chanukah we deep-fry rice balls. An Italian delicacy, these crunchy balls, held together with ricotta cheese, are sensational as hors d'oeuvres or side dish.6. Never submerge frozen, ice cold or wet foods into hot oil as they may cause flare-ups.On the theory that you can fry anything, I suggest widening your Chanukah repertoire. Here are some ideas:Deep-fried turkey is a fitting way to celebrate Chanukah, the festival of oil, because its preparation requires several gallons of oil. But how did fried foods become entwined with Chanukah's culinary history?1 1/2 teaspoons granulated saltBecause mixture is sticky, you should wet your hands while forming balls. Place a clump of the mixture in your palms and roll it into a ball 1 inch in diameter. Roll well to form a tight ball that won't fall apart while frying.Place the turkey into the bag and seal it. To keep the turkey submerged, cover the outside of the bag with weights, such as unopened cans of food. Do not brine the turkey in the deep fryer. Refrigerate for 8 to 16 hours.3. When deep-frying, you must use fresh (not frozen) turkeys.The BrineAs we light colorful Chanukah candles, our apartment fills with the scent of serious searing. Watching the candles twinkle, our family and friends can't wait to gobble the turkey.That first Chanukah, however, I acquiesced to deep-frying a turkey, which turned out to be more delicious than you can imagine. The bird was moist on the inside and crisp on the outside, an achievement that anyone who has roasted a turkey can tell you is no easy feat. Surprisingly, the bird didn't taste greasy.1 quart corn oil, or more if needed24 ice cubes1 . While some people fry turkeys by rigging up garbage cans on barbecue grills or above open fires, this is a dangerous practice. A safer route is to purchase a deep-fryer from a reputable company.brining bag or unused tall kitchen trash bagWhile fooling around in my kitchen, I've successfully fried some unexpected foods from Jewish cuisine into a whole new identity. Slices of sour pickles undergo a crusty transformation when they hit hot oil.1 pound haddock, groundUsing a long-riandled slotted spooh, place a few balls at a time in the oil. Fry for 3 minutes, rolling balls occasionally, until they are dark brown on all sides. Drain balls on a plate covered with paper towels. Serve immediately with horseradish, if desired.It started more than 2,1 00 years ago when the Greek king of Syria, Antiochus, occupied Israel. During his reign, the Jews and their customs fared poorly. When one of his officers arrived in a town outside of Jerusalem, he demanded the Jews take part in a Greek ceremony that entailed bowing to an idol and eating pork, both of which are forbidden by Jewish law.Deep-f rieft Gefilte Fish Balls2. For safety sake, it is imperative to follow all instructions that accompany a deep-fryer.Place breadcrumbs on a plate and reserve. In a large bowl, mix together until well incorporated haddock, egg, onion, granulated salt, white pepper, flour, dill and sugar. If mixture is too liquid to hold together, slowly add more flour until mixture is pasty.1 cup breadcrumbs, or more if neededSince then, fried turkey has become one of our most treasured holiday traditions. Of course, on the first night of Chanukah, we fill four skillets with latkes. Nothing is crunchier than grated potatoes browned in spattering oil. But on another night of this eight-day holiday, we invite a crowd and deepfry a turkey.1. Use a deep pot or saucepan, not a skillet or frying pan. A pot that comes with a basket insert is preferable.Candles had not yet been invented, so specially prepared olive oil was used to light the Temple's menorah. Finding only a one-day supply of the oil to keep the menorah burning, the Maccabees were awestruck that it lasted eight days, long enough for a new batch to be made.4. Heat the oil on a medium flame. Do not raise the flame.8. Keep small children away from the stove when you are deep-frying foods.Pour com oil to a depth of 3 inches in a medium-sized deep saucepan. Heat com oil on a medium flame to 375 degrees on an oil and candy thermometer, or until a drop of water sizzles in the oil.3. To reduce the chances of spatters or oil bubbling over, do not fill the pot or saucepan with oil more than halfway.Deep-fried turkey1/2 cup flour1/2 teaspoon sugar2. Face the pot's handle away from the edge of the stove to reduce the chances of knocking over a pot of hot oil. If possible, place the pot of oil on a back burner.7. To drain fried foods, lay down paper towels a reasonable distance from the flame so they do not catch fire.Non-kosher turkeys must be brined before deep-frying them. However, because kosher turkeys have already been salted, they should not be brined.1/4 teaspoon white pepper* Submerge any kind of pitted black or green olives (but not bottled or canned) into hot oil, where they will develop a delicious pucker within a minute or two.Outraged by such disrespect, the Maccabee family led a revolt to overthrow the occupiers. After defeating the Greek army, Judah Maccabee and his men began restoring the great Temple in Jerusalem, which lay in ruin.During the Maccabees' time, cheese pancakes were a popular fried food. Latkes weren't added to the Chanukah repertoire until centuries later. Jews from various countries now fry many kinds of foods, including donuts, fritters and pancakes.5. Always use a long-handled, slotted utensil to submerge or retrieve food from hot oil. Wear pot mitts when touching this utensil.12-pound turkeyGetting started:Roll ball in breadcrumbs until coated all around. Shake off excess crumbs and place on a clean platter. Continue until all batter has been rolled into balls and covered with breadcrumbs.1/2 pound kosher salt1 pound dark brown sugar6 quarts of hot waterThis spawned the eight-day celebration of Chanukah and the custom of observing the holiday by frying foods in oil.10. When you are finished deep-frying, turn off the flame and let the oil cool to room temperature before discarding it, preferably in a bottle or can with a top.While the brining bag is stiff enough to hold its shape, the trash bag is flimsy so it must be kept inside the large pot during brining.1 teaspoon dill, choppedBetter yet, the preparation time was reduced from several hours to 45 minutes.* Slide thinly sliced potatoes or florets of broccoli and cauliflower into a pot of hot oil until they turn delightfully brown. After placing them on paper towels and sprinkling with kosher salt, you'll savor every crisp mouthful.4. Use an oil with a high smoking point (preferably 450 degrees.). Aficionados recommend peanut oil as it imparts the most marvelous flavor. However, corn oil, safflower oil and canola oil are also safe choices. With the quantity of oil required, about 2 to 4 gallons, I suggest purchasing the oil at one of the big box stores.1 small onion, chopped fineIn a large bowl, stir salt and sugar in hot water until dissolved. Add ice cubes to cool down the brine. If it's still warm, chill it in the refrigerator. When cooled, pour the brine into a brining bag (available at kitchen stores) or line a pot deep enough to hold a turkey with an unused tall kitchen trash bag.Thoroughly rinse off the brine before deep-frying the turkey. Pat the turkey dry completely with paper towels. Before deep-frying the turkey, follow the manufacturer's instructions for technique, timing and amount of oil needed.Safety tips for stovetop deep-frying

Using a long-riandled slotted spooh, place a few balls at a time in the oil. Fry for 3 minutes, rolling balls occasionally, until they are dark brown on all sides. Drain balls on a plate covered with paper towels. Serve immediately with horseradish, if desired.

Was Landlord responsible for injury at tenant barbecue?

#22378

Court: The guest wins. A trial was needed to determine whether it was reasonably foreseeable that the hot oil from the fryer would come into contact with water and cause injury. Since the super provided the running water near the area with many people where the fryer was operating, it could be found that an accident was foreseeable. Landlord could be responsible if it had the opportunity to control the guests and was reasonably aware of the need to intervene. The question was whether landlord's actions created or worsened a dangerous condition.* Broderick V. RY Management Co., Inc.: NYLJ, 12/31/09, p. 25, col. 3 (App. Div. 1 Dept; Gonzalez, PJ (dissenting); Mazzarelli, Sweeny, Renwick, Richter, J)

* Broderick V. RY Management Co., Inc.: NYLJ, 12/31/09, p. 25, col. 3 (App. Div. 1 Dept; Gonzalez, PJ (dissenting); Mazzarelli, Sweeny, Renwick, Richter, J)

To Fry Or Not To Fry?

Here's a little known factoid - did you know that KFC changed its image by retiring the slogan Kentucky FRIED Chicken. Instead, they became known as serving up Kitchen Fresh Chicken. Long are the days of Wesson Oil commercials that proudly encouraged yummy fried chicken for dinner. When was the last time you saw a splatter screen? How about a Fry Daddy? It must be a pretty big sin to eat fried foods these days. Or is it?

Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the better word is Saut�ed. Indeed. Saut�ed Oreos - much healthier!Then there�s the big decision about what kind of oil to use? Olive, peanut, vegetable, canola, lard, butter, margarine or Valvoline 10-40? Certainly don�t forget to check out your saturated fats against your polyunsaturated fats versus the monounsaturated fats.First there were the french fries, now there are deep fried dill pickles and deep fried Oreos? How did THAT leap happen? Don�t forget deep fried ice cream and deep fried peaches. Of course what menu isn�t complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you deep fry vegetables, it�s a little healthier? Is that how it works? Or if you deep fry already fattening nibbles, such as ice cream and Oreos, then it doesn�t really matter because you�re already cheating?Nevertheless it continues. There�s deep fried strawberries, Snickers, potato salad, zucchini, tofu, cheesecake, rice balls, bananas, corn, shrimp, and even deep fried turkey. Product flyers claim the winged bird is "so much juicier when cooked in a deep fryer!" So we got rid of the little table top Fry Daddy and went for the floor model turkey fryer. Umm, ok.Look at the menu at Long John Silvers; nothing but fried foods. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, french fries, fried potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried.

Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the better word is Saut�ed. Indeed. Saut�ed Oreos - much healthier!

Obituary: ROBINSON, WAYNE

Wayne J. "Doug"

He is survived by his father, Bruce (Lynn) Robinson; his mother, Patricia (Bill) Bond; his brothers, Don (Ronie) Robinson, Jeff (Nicole) Robinson, Chris Hansen; his sisters, Tonya Robinson, Shauna (Mike) Jarvis, Cheralyn (Tim) Anderson, Sandy Barson; fiancee Sarah Sandberg and her two kids, Harlee and Traycin; grandmother, Dona Rae Bennett, and many nieces and nephews.Wayne was born Nov. 22, 1977 in West Valley City, Utah to Bruce and Patricia Jones Robinson. He spent most of his growing up years living in Ogden, Utah where he made many lifelong friends.A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.Wayne was respected and admired by many, but especially by his family. It is an understatement to say that Wayne had character."Gone Fishin"Robinson

A memorial will be held for Wayne on Thursday, April 22, 2010, 11 a.m. at the Dixie Drive LDS Ward Chapel, 6500 South Dixie Drive (3655 W), West Jordan, Utah.

3 Non-Traditional Ways to Prepare Your Holiday Turkey

3 Non-Traditional Ways to Prepare Your Holiday Turkey

***** Side Note *****Finish draining turkey on the prepared platter.Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours.Smoking food is more an art than a science; this recipe is not intended for the novice. Allot of factors go into determining the cooking time for a particular food when smoking.Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F.Deep-Fryed Turkey1 turkey 8 to 22 lbs., fresh or completely thawed
Sweet Pickle Brine (recipe to follow)
Maple syrupThe easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs.Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey.Smoked Turkey1 gal. water
2 1/2 cups salt, rock, pickling or canning salts are recommened
1/3 cup of light brown sugar
1 tablespoon Lquid garlic
1 oz. pickling spicesLock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done.12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprikaPrepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving.The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F.Sweet Pickle Brine:3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onionGrilled Whole Turkey***** End Side Note *****In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over.

Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish.

ON FOOD: Turkey fryer a reason to give thanks

Fried turkey. I've liked the taste and moisture of a deep-fried bird, but I didn't like it enough to invest in one of those huge outdoor, propane-fueled turkey fryers. That seemed like a big mess to clean up and on the dangerous side.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM. Want to go out on Thanksgiving? We have suggestions at gazettedining.freedomblogging.com.Cleanup was simple and easy. Several of the parts of the fryer can be placed in the dishwasher. Draining and filtering the oil took the most time.And if you're concerned about increasing the calories of naturally lean turkey by deep-fat frying, measure the amount of oil left after frying the bird. You'll see that there is surprisingly little oil used from the original 2 gallons you started with.The big payoff is the terrific-tasting, crispy skin and succulently moist meat. The reason the meat stays so moist is because the hot oil seals in the turkey's juices. The meat is essentially steamed.And the expense of buying 5 gallons of peanut oil at about $10 a gallon was a turnoff.Those objections went out the door when I spotted the Butterball Electric Turkey Fryer. It's a smaller countertop model that requires only 2 gallons of peanut oil. The downside is that you can only fry a 10- to 12-pound whole turkey. But, if you're going to be serving more than six to eight people, you could fry a couple of little birds.One final selling point: It takes up much less storage space than one of those gas turkey fryers.When you're not frying turkeys, you can use the fryer for other foods like chicken wings. Or you can skip the oil and use water instead to steam foods like crayfish, shrimp and veggies.The night I fried my first turkey I used the oven to bake rolls and keep side dishes warm.You can buy them at Wal-Mart for about $100. Visit masterbuilt.com to see a video of a turkey being fried.Once the oil is heated in the electric fryer - which takes about 30 minutes - the cooking is pretty fast, about another 40 minutes.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM. Want to go out on Thanksgiving? We have suggestions at gazettedining.freedomblogging.com.

Survive The Holiday Shopping Season And Give Family-Gifts You Can Feel Good About

NEW YORK -- Dana Hilmer helps shoppers survive the Holiday’s with great gift ideas.

Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6524569&lang=enPlay It Safe With Gifts Everyone Can Enjoy!It’s easy to stress when you need to prepare a Holiday feast. Look for tools with big cooking capacities like Butterball’s Indoor Electric Turkey Fryer by Masterbuilt. It’s an ideal way to feed a big crowd, safe and easy to use inside, and has a new cookbook with recipes made especially for it so you can try new dishes year round.To add a more personalized touch to your gift giving this year, furry friends from Build-A-Bear Workshop make the perfect gift. From classic friends to gifts that give back, there is something for everyone on your list and for every budget.

Don’t Let Holiday "Sweet Tooths" Turn into "Toothaches"Holiday sweets taste great, but can impact our oral health. Remind your kids about proper tooth brushing by stuffing their stockings with the new Crest and Oral-B Pro-Health FOR ME collection of oral care products for tweens. The line includes cool designs and flavors your tween will like, with the oral care benefits parents want.This release is provided by YourUpdate.tv for whom Dana Hilmer is a spokesperson on behalf of the organizations referred.Video games always make Holiday wish lists. Make sure they are appropriate by choosing “E” rated games so everyone can play. Two great ones for Wii are:Holiday Cooking Should Be Fun!For more information, please visit or www.yourupdate.tv

Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6524569&lang=en

The Wedding Cake: A Ceremony by Itself

When my son and daughter-in-law held a knife and cut the first slice out of their all traditional, butter-cream frosted, lavish, and very expensive wedding cake, I couldn't help smiling. If we had been in the early Roman times, the wedding cake would not be one huge, tasty, decorative creation, but many small, possibly cupcake-sized, salty wheat cakes. In addition, the guests wouldn't be eating the cakes but throwing them at the bride or crumbling it over her head for fertility and single women would try to catch the crumbs for the same reason they catch the bridal bouquet today.

The fancy wedding cake with several tiers was created through the initiative of the French, and although scorned by the English at first, it was later adopted and became the norm through all Europe. The wedding cake, owing to its long history, became an individual affair for a modern wedding party, with different shapes and styles and with a rich variety of flavors, fillings, and icings.A wedding cake, after the vows, has become a vital part of wedding ceremony in our day. It is assumed that a wedding cake reflects the style, elegance, and delicacy of the couple's upbringing, in addition to their enthusiasm for their marriage.After the Roman conquest of the British Isles, Roman customs influenced the natives who baked dry cakes for their weddings and drank their ale with them. In old England and Ireland, there also was, and still is, the custom of a groom's cake, dark in color and made of dried fruit.When the English sent their pioneers into the new world, they also sent their customs with them. First European settlers in the Americas made fruitcakes for their weddings because their preservation was easier.Suddenly, a waiter tripped and the cake fell on the floor, but with luck or heavenly intervention, the top two tiers stayed intact. A pandemonium broke out with the bride's mother fainting and maintenance people scurrying about. Since the reception hall was part of a big hotel, the management came up with their version of a wedding cake. Several small cakes were arranged as the bottom layer with the two top layers of the original cake placed over them.Not only the ingredients and the making of the cake, but the ceremony of its cutting has become another reception by itself. Traditionally, the bride and the groom cut the cake together, with groom placing his right hand over the bride's right hand to cut the first slice. Then, they feed each other that first slice while everyone applauds. Sometimes, the top tier is saved for the first anniversary or the birth of the couple's first child, whichever comes first.In some new world weddings nowadays, smearing each other with the icing has been taking hold as a custom, adding hilarity to the reception. My favorite wedding cake anecdote is a real one that may have seemed like a disaster at the time; however in hindsight, it has become an amusing joke. Yet, since the marriage has lasted, the incident might have been a good omen.Judging from that experience, I think it might be a good idea to have a just-in-case second cake. After all, cakes are loved by most anyone and they don't go to waste.In the olden times when children didn't make it to adulthood due to childhood illnesses, fertility was important, and that is probably the reason the wedding cake tradition was born. Later on during their empire, Romans turned their salty cakes into sweet cakes. This time, they made a slightly larger bridal cake with many smaller cakes surrounding it. The smaller cakes were brought as gifts by the guests. These cakes everyone ate, but still crumbled some of those over the bride.

Judging from that experience, I think it might be a good idea to have a just-in-case second cake. After all, cakes are loved by most anyone and they don't go to waste.

Author: Joy Cagil

Raclette Potato Recipe

If you like baked potatoes and tasty cheese you should definitively try this Raclette-Potato Recipe. It's a Swiss specialty and I'm sure you will love it!

Even if in the last year the price of bread has continuously increased, a lot of families did not want to renounce to have bread every day on their table. This food sector, in fact, is one of the fundamental sectors for our nutrition; bread is a food rich in carbohydrates, in balanced diet carbohydrates should provide about 50-55% of the whole calories. Bread, as all food taken one by one, is not a complete food; it is rich in fibers, particularly the integral one. So some people have decided to learn how to make bread at home, of course they do not use the usual bakery machines, but they satisfy themselves with smaller and less refined appliances. And sometimes results are not exactly how expected but leave a lot to be desired.16 Silver Skin Onions (from glass)When the cheese is melted, take the potatoes out of the oven and put some silver skin onions onto the raclette-potatoes.8 pickled gherkin cucumbers (sliced in halves - longitudinal)A recommended source for Kitchenware and Kitchen Supply: http://www.kitchenniche.caOnce you are sure that the bottle has not leaked in any way, you can then go on to check the actual contents of the bottle. In the meantime, you should keep the delivery documents of the package safe in case there had been an inordinate delay in delivery.Cook the unpeeled potatoes until they are soft and cut them in halves. Now put the potatoes onto a greased baking sheet (intersection up).Now bake your raclette-potatoes for 12-15 minutes at 430�F / 220C�In a modern bakery, there are a lot of machines used every day, according to every moment of the production there is a precise machine, as the mixer or divider, or doser and blender, but also the different types of ovens that can be used. And the same applies to pastry machines, so it is obviously not possible to improvise a bakery or a pastry. The pastry is an art that belongs specifically to the European culinary traditions and to the ones generated from it, such as American or Creole. High Middle Age represents an essential step towards the concept of bakery as it is intended today, thanks to the flourishing trade that brought several key ingredients to the courts of nobles. Among these can sugar, cinnamon, ginger, rice, sesame seeds, nutmeg and clove. From the half of 16 century a real taste revolution had started, from here Europeans brought a lot of completely new ingredient, including cocoa, destined to find a place of absolute importance in modern bakery, but also coffee, sugar and vanilla. It is from here that also the art of pastry had assisted to a real huge expansion, defining its autonomy from the gastronomy as globally intended.Here is what you need to get started:8 middle-sized Potatoes (I would recommend sweet potatoes)When eating hot cheese like in this recipe, I always recommend drinking hot tea instead of cold drinks. Your stomach will be grateful if you did.Next, you need to swirl the wine and then smell it again, after it comes to rest. If there is a profound change in the smell after swirling it, then it means that the wine is mature. This is known as the bouquet of the wine and it differs from the aroma. While the aroma is the smell of the grapes used, the bouquet arises as a direct result of the aging process. As young wine will have only an aroma, they would not smell very different before and after swirling. A mature wine on the other hand will have a profound difference in smell.We also have to refer to the "carasau" or "paper music", the ancient Sardinian tradition, it appears as a thin disk of light color, crisp and crumbly, and it is obtained with semolina and very little leavening. Often now these regional breads can also be found in other regions, but if you do not find them but you want to taste them, you will surely find some in the numerous bread fairs.400 grams of Raclette-Cheese (sliced) (you should be able to find it at your local superstore)Table salt or sea saltCooking Instructions:

A recommended source for Kitchenware and Kitchen Supply: http://www.kitchenniche.ca

Author: Sandra Spielmann